COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2017
·
IF 2.714
Kaifeng Wang,Yifan Zhao,Zhuanwei Yang,Zhimao Lin,Zhaoyi Tan,Liang Du,Chunli Liu
Natural groundwater colloids are significantly important since they are closely related with toxic substances migration in subsurface systems. In this paper, a cross-flow ultrafiltration (CFUF) system equipped with 100 kDa cartridges was developed to enrich groundwater colloids and multiple analytical techniques were used to characterize colloid properties. Analytical techniques included scanning electron microscopy (SEM), atomic force microscopy (AFM), X-ray diffraction (XRD), transmission electron microscopy (TEM) with energy dispersive X-ray spectra (EDS), excitation-emission matrix (EEM) fluorescence spectra, inverted fluorescence microscopy (IFM), and 16S rDNA sequencing. SEM and AFM results indicated that the mean diameter and height of colloids were 322 ± 90 nm and 10.4 ± 2.1 nm respectively and two different morphologies of colloids existed which seem to be hollow and platy structure. XRD analysis showed that the mineralogical composition of inorganic colloids consisted of albite (NaAlSi 3 O 8 ), orthoclase (KAlSi 3 O 8 ), clinochlore ((Mg,Fe) 6 (Si,Al) 4 O 10 (OH) 8 , lepidocrocite (Fe III O(OH)), muscovite (KAl 2 (Si 3 Al)O 10 (OH,F) 2 ), calcite (CaCO 3 ) and quartz (SiO 2 ), most of which was confirmed by TEM-EDS information. Different types of dissolved organic matter (DOM) were characterized by EEM fluorescence spectra, while a larger fraction of ‘protein-like’ fluorescent DOM was found. Bacteria was observed under 488 nm laser excitation by IFM and 16S rDNA sequencing revealed that Thermomonas was the most likely genus the bacteria may belong to.
研究领域:
环境科学
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地质学
·
微生物学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Nanqi Zhao,Chaofan Guo,Ziyao Liu,Lin Chen,Yayun Hu,Minyi Han,Feng Huang,Zhuangli Kang,Xianchao Feng
This study investigated the effect of different hydrocolloids on the improvement of the printability and post-processing stability of minced chicken meat, each hydrocolloid was prepared with 1 % formulation and compared with the control. The effects of these hydrocolloids on the rheological properties of chicken mince and complex model printing capability were explored separately, while the cooking loss and microstructure changes of the samples before and after heating were analyzed. The results showed that the chicken mince gel containing carrageenan was more suitable for printing, increased the yield stress and apparent viscosity of the samples, and the printing process was easier to mold. In addition, carrageenan increased the hardness of the samples, and the microstructures were compact and changed little during the heating process, and the water was locked in the gel matrix, reducing shape changes during the heating process. The use of hydrocolloids improves the stability of post-processing of chicken 3D printing.
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Arianna Dick,Bhesh Bhandari,Xiuping Dong,Sangeeta Prakash
The effect of the independent (0.36%) and combined (0.36% in proportion 0.5:0.5, 0.7:0.3, and 0.3:0.7) addition of xanthan gum and guar gum on the rheological, textural, and microstructural properties of 3D printed cooked pork paste was examined. Shear-thinning behaviour and self-supporting ability were observed for all the samples, resulting in upright printing performance. Upon post-processing by freezing at −18 °C, heating at 100 °C for 7 min, and cooling to 37 °C, significant (P < 0.05) textural differences were recorded. The control sample displayed higher hardness, chewiness , and cohesiveness than the samples with added hydrocolloids , elucidated by a lower loss tangent (more elastic-like behaviour), and a denser microstructure observed in the cryo-SEM micrographs. Whereas, the samples with hydrocolloids presented a visible extended network with heterogeneous cavities-size, suggesting additional water retention and a more viscous-like behaviour than the control sample after post-processing, thus categorized as potential transitional foods within the International Dysphagia Diet Standardisation Initiative (IDDSI) Framework.
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Mingze Fu,Yi Zhang,Huijing Chen,Xiaowei Peng,Jianquan Kan
The impact of xanthan gum (XG), sodium alginate (ALG), and carrageenan (CGN) on the gelatinization, rejuvenation, microstructure, and noodle quality of highland barley was investigated. The XG-HBS mixture demonstrated superior dilatancy, gelatinization viscosity, and dynamic moduli compared to ALG and CGN, suggesting that XG enhances starch water absorption and swelling. Furthermore, LF-NMR results indicated that hydrophilic colloids reduced T 23 and increased T 22 , signifying a shift from free water to bound water, this also indicates that the hydrophilic colloids can inhibit the formation and long-term regeneration of short-range ordered structures. Scanning electron microscopy revealed that XG resulted in a denser network structure than the other samples. Furthermore, XG, ALG, and CGN reduced cooking loss and improved noodle hardness. These findings underscore that incorporating hydrophilic colloids is an effective strategy to enhance the quality of highland barley starch and improve highland barley-based pasta products.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Weiwei Hu,Junchao Gu,Kai Yang,Tingting Bu,Komarova Natallia,Zhiguo Zhang,Weicheng Wu
Controlling the digestibility and gel properties of Tartary buckwheat starch (TBS) has become a central issue for functional foods. The effects of hydroxypropyl methylcellulose (HPMC), guar gum (GG) and Konjac glucomannan (KGM) on TBS from the interaction and structural perspectives were studied. Three hydrocolloids increased the peak, trough and final viscosity of TBS in a concentration-dependent manner. Dynamic frequency sweeps and flow state tests indicated that the TBS–hydrocolloid systems exhibited gel-like behaviour, and TBS-HPMC was more thixotropic than the other systems. The addition of hydrocolloids significantly enhanced the hardness and chewiness of the TBS gels. The structural analyses revealed that hydrocolloids did not affect the functional groups or crystalline structure of TBS, but did improve the orderliness of the systems. The interaction mechanism confirmed that hydrogen bonds and electrostatic forces are the main forces in the formation of HPMC and TBS–KGM gels; while hydrogen bonds are dominant in TBS–GG gels. Moreover, HPMC, GG and KGM can each delay starch hydrolysis to some extent, with a hydrolysis rate varying from 78.66 % ± 2.81 % to 44.8 % ± 0.35 % at three addition levels. The results can provide both theoretical and practical insights into the glycaemic control of starch and TBS-based jelly foods production.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 7
·4422-4431
·
IF 3.612
Yaowei Liu,Keyu Wang,Peng Zhou
Summary To prepare a milk protein-enriched ink for extrusion-based 3D food printing, this study investigated the effects of a wide range of hydrocolloids on the microstructures, viscoelastic characteristics and 3D printing performance of milk protein concentrate (MPC). The distributions of hydrocolloids and milk protein in mixed coacervates were characterised by fluorescent covalent labelling and confocal laser scanning microscope (CLSM), and the microstructure of the coacervates was observed by scanning electron microscopy (SEM). In addition, the rheological properties of prepared protein coacervates, including steady shear test, dynamic oscillatory test, thixotropy and creep recovery were investigated. Meanwhile, Burger’s model was fitted to the creep behaviour to further study their viscoelastic properties. The results showed that κ-carrageenan, pectin, guar gum and sodium alginate significantly increased the zero-shear viscosity, thixotropy and solid-like behaviour while xanthan showed an opposite phenomenon. Results showed that the presence of hydrocolloids improved the 3D printability of MPC by forming a complex network between protein particles and hydrocolloids, and guar gum, pectin and κ-carrageenan better help maintain the deposited 3D structures of MPC ink than xanthan.
研究领域:
食品科学
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生物材料学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Hongfei Du,Huang Zhang,Zixin Zhang,Zihan Yuan,Maiquan Li,Lei Zhou,Yan Liu,Aihua Lou,Mei Li,Ye Jiao,Qingwu Shen,Chaoyi Xue,Wei Quan,Lan Mo
The growing health consciousness of consumers has led the food industry to embrace healthier cooking methods, with air frying becoming increasingly popular in households. This study investigated the dual role of 10 hydrocolloids in reducing the formation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) in air-fried beef patties while preserving physicochemical and sensory qualities. Marination with hydrocolloids at concentrations of 0.1–1.0 % mitigated lipid/protein oxidation, retained moisture, improved texture, and significantly inhibited HA (26.3–55.4 %) and AGE (21.3–51.1 %) formation. Among the hydrocolloids, chitosan (0.5 % and 1.0 %) demonstrated optimal efficacy, reducing HAs and AGEs contents by 48.8–55 % and 42.4–47.2 %, respectively with limited effects on the key flavor compound. Mechanistically, hydrocolloids formed protective matrices, scavenged free radicals, and reacted with Maillard reaction intermediates. These findings provide actionable insights for developing safer air-fried meat products without compromising quality, addressing critical public health concerns related to dietary carcinogens.
研究领域:
食品科学
·
营养学
·
公共卫生
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Polymers
·
2023
·Vol. 15
·期 19
·3914
·
IF 5
Hongfei Du,Tiantian Huang,Maomao Zeng,Qingwu Shen,Ye Jiao,Wei Quan
Effectively inhibiting the formation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) is crucial to human health. In the present study, chemical model systems were used to evaluate the inhibitory effects of seven hydrocolloids on HA and AGE formation. The results showed that hydrocolloids effectively inhibited the formation of two major AGEs. However, their inhibitory action against HA formation showed unexpected results, wherein alginic acid, carrageenan and konjac glucomannan promoted the formation of 2-Amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP), harmane, norharmane and 2-amino-3,8-dimethyl-imidazo [4,5-f]-quinoline (MeIQx). Only chitosan and pectin showed significant inhibitory effects on HAs, reducing HA levels by 34.5–56.3% and 30.1–56.6%, respectively. In grilled beef patties, the addition of 1.5% chitosan and pectin significantly decreased AGE and HA content by 53.8–67.0% and 46.9–68.1%, respectively. Moreover, it had a limited impact on quality and sensory properties. Further mechanism studies conducted in model systems revealed that chitosan and pectin decreased the formation of key intermediates of AGEs and HAs. These findings suggest that chitosan and pectin are powerful inhibitors against AGE and HA formation with minimal impact on food quality. Therefore, their application in meat preparation and processing could effectively decrease human dietary exposure to HAs and AGEs.Keywords:hydrocolloids;chemical model system;heterocyclic amines;advanced glycation end products;grilled beef patties
研究领域:
食品科学
·
营养学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 5
·657
·
IF 5.561
Huiyu Hu,Yuting Wang,Yousheng Huang,Yanpeng Yu,Mingyue Shen,Chang Li,Shaoping Nie,Mingyong Xie
Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF). The current study prepared butter cookies fortified with two dietary natural antioxidants (catechins and curcumin) and two dietary hydrocolloids (pectin and chitosan), and investigated their effects on formation of free Nε-(carboxymethyl)lysine (CML)/Nε-(carboxyethyl)lysine (CEL), protein-bound CML/CEL and HMF and on the sensory qualities of butter cookies. Meanwhile, three typical α-dicarbonyl compounds were also determined to identify possible correlations between α-dicarbonyl intermediates and formation of these harmful heat-induced products in butter cookies. Experimental data showed that catechin exhibited the strongest inhibitory effects on formation of AGEs and HMF, but its addition would impair the color and taste of cookies. On the other hand, chitosan was not so effective in inhibiting AGEs and HMF as compared to catechin, but its addition could increase the sensory qualities of butter cookies.Keywords:advanced glycation end products;5-hydroxymethylfurfural;butter cookies;natural antioxidants;hydrocolloids
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Hao Huang,Tarun Belwal,Songbai Liu,Zhenhua Duan,Zisheng Luo
This study was designed to co-load hydrophilic arbutin and hydrophobic coumaric acid in nano-sized multi-phase emulsion (W/O/W) using hydrocolloids and examined for its various stability and bioaccessibility parameters. The creaming stability and sensory evaluation of emulsion in Lactobacillus beverage and its release kinetics in simulated oral and gastrointestinal conditions were also studied. Results revealed that multi-phase emulsion exhibited small particle size and low polydispersity index with high zeta potential . Higher encapsulation efficiency was also observed. Moreover, the multi-phase emulsion showed good storage stability under different conditions. The multi-phase emulsion also showed controlled release of arbutin and coumaric acid in simulated conditions with increasing bioaccessibility. Stability of these compounds under unfavorable conditions was also found to be increased. Moreover, high creaming stability and sensory evaluation score of the multi-phase emulsion suggested that the formulation was capable of retaining arbutin and coumaric acid in Lactobacillus beverage without affecting its sensory properties . These results indicated that the multi-phase nano-emulsion (W/O/W) could effectively co-deliver hydrophilic arbutin and hydrophobic coumaric acid and thus could be a novel delivery method for increasing bioaccessibility of these nutraceutically important phenolic compounds .
研究领域:
食品科学
·
药剂学
·
纳米技术
·
营养保健品
✓ 已验证
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2023
·
IF 11.2
Shanshan Zhang,Yonggan Sun,Qixing Nie,Jielun Hu,Yuhao Li,Zefu Shi,Haihua Ji,Hao Zhang,Mingjiao Zhao,Chunhua Chen,Shaoping Nie
Hydrocolloids are important food additives and have potential regulatory effects on gut microbiota. The development of colitis is closely related to changes in gut microbiota. Food hydrocolloids have potential microbial-modulating effects, but their impact on colitis is not well studied. Therefore, this study investigated the effects of four hydrocolloids (carrageenan, guar gum, xanthan gum, and pectin) on colitis, and explored their regulatory effects on gut microbiota. The results indicated that pectin and guar effectively alleviated body weight loss and disease activity index, reduced inflammatory cytokine levels, and promoted short-chain fatty acids (SCFAs) production. They increased the abundance of Akkermansia muciniphila , Oscillospira , and Lactobacillus , and Akkermansia abundance had a negative correlation with the severity of colitis. In contrast, carrageenan and xanthan gum did not significantly improve colitis, and carrageenan reduced the production of SCFAs. Both carrageenan and xanthan gum increased the abundance of Ruminococcus gnavus , and Ruminococcus abundance was positively correlated with the severity of colitis. These findings suggest that food additives have an impact on host health and provide guidance for the diet of patients with colitis.
研究领域:
食品科学
·
胃肠病学
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF COLLOID AND INTERFACE SCIENCE
·
2023
·
IF 9.9
Zhinan Fan,Xiao Chen,Ranran Kong,Yaoqi Lu,Rongliang Ma,Jia-Wei Wu,Li-Juan Fan
Taking the same developing strategy for different types of latent fingerprints is helpful in improving the efficiency of criminal investigation. Here we advanced a new strategy based on amino-functionalized poly( p -phenylenevinylene) nanoparticles (PPV-brPEI NPs) in aqueous colloidal solution as the developing reagent. The desirable amino functionality and strong emission of NPs were simultaneously realized by adding branched polyethyleneimine (brPEI) during the process of thermal elimination of the PPV polymer precursor. The NPs were demonstrated to have negligible effects on the extraction of biological information from DNA . Using the PPV-brPEI NPs-soaked cotton pad, both latent sebaceous fingerprints (LSFPs) and latent blood fingerprints (LBFPs) can be effectively developed on different nonporous substrates. This strategy was highly sensitive and effective for aged, contaminated and moldy fingerprints. Additionally, the developed fingerprints could tolerate humidity environment and the alcohol atmosphere. The mechanism investigation suggests that interaction between PPV-brPEI NPs and sebum ingredients contributes to the development of LSFPs and interaction between PPV-brPEI NPs and proteins in blood contributes to the development of LBFPs, but the former is not as stable as the latter. This work provides a simple, environment/operator-friendly strategy for efficient fingerprint development, which is very promising for practical criminal investigations.
研究领域:
法医学
·
材料科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）