POLYMER DEGRADATION AND STABILITY
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2026
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IF 8.1
Zhuochao Shen,Yangchun Ge,Yuanyuan Bao,Yuying Xie,Haohua Zhang,Changmeng Sun,Bingke Li,Junran Xu,Zhongyu Li,Zhihui Li
This study introduces a novel dynamic crosslinker, DTDP-PBA, as a universal platform for fabricating intelligent hydrogels from diverse polysaccharides. Through synergistic phenylboronic ester and disulfide bonds, the crosslinker forms stable gels with five structurally distinct biopolymers – xanthan gum, konjac glucomannan, sodium alginate, guar gum, and cationic starch – covering anionic, neutral, and cationic charge types. The resulting hydrogels exhibit quadruple responsiveness to pH, ROS, glucose, and reducing conditions, enabling programmable degradation and release, along with self-healing and favorable mechanical resilience. In vitro biocompatibility assays (cytotoxicity, live/dead staining, hemolysis, protein adsorption, and cell scratch) confirm no obvious cytotoxicity and promotion of cell migration. DTDP-PBA thus represents a versatile, scalable crosslinking platform for biomedical applications including drug delivery, wound management, and tissue engineering.
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高影响因子
Polymers
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2026
·Vol. 18
·期 14
·1699
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IF 5.8
Yangjie Huang,Haixia Wang,Yiyuan Zhang,Yuhang Liu
Natural antioxidants are limited in food packaging due to poor stability and compatibility. A multifunctional film was successfully prepared via the incorporation of functional fillers into a guar gum/polyvinyl alcohol (GP) matrix. ZIF-8 was amino-functionalized to enhance rutin (Rt) loading, and the resulting ZIF-8-NH2@Rt was combined with purple sweet potato anthocyanins (PSPA) to fabricate a composite film for pork freshness monitoring. Compared with neat GP, the ZIF-8-NH2@Rt/PSPA/GP film showed a 30.6% increase in tensile strength and an elongation at break of 36.6%. The composite film also imparted exceptional UV-blocking capabilities, with light transmittance plummeting to 3.22% in the UVA region, 0.40% in the UVB region, and 47.53% within the visible light spectrum. The films displayed significant antioxidant properties, with DPPH and ABTS scavenging activities recorded at 73.27% and 67.64%, respectively. During pork storage, the film exhibited stable color changes. The G/R values corresponding to the limit of edibility were determined to be 0.78 and 0.67 for storage at 25 °C and 4 °C, respectively. The film was reusable for four cycles and extended the shelf life of pork by at least one day. These findings highlight the film’s considerable promise in the realm of smart food packaging and dynamic freshness tracing.
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FOOD CHEMISTRY
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2026
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IF 10.4
Qian Li,Xuanran Lin,Zhengguang Wang,Dongxu Xing,Fan Liu,Qingyi Wei,Yuxiao Zou
The copigmentation effects and underlying mechanisms of β-cyclodextrin (β-CD), chitosan (CS), guar gum (GG), xanthan gum (XG), and β-glucan (β-GC) on the stability of mulberry anthocyanins (MAS) were systematically investigated. β-CD exhibited the strongest protective effect, followed by CS and β-GC. At 60 °C, β-CD extended the half-life of MAS from 7.42 h to 11.54 h, and significantly reduced the total color difference (ΔE*) value. Molecular docking indicated that β-CD and CS formed stable complexes with cyanidin-3-glucoside (C3G, main monomer in MAS) through the synergistic action of hydrogen bonding, electrostatic interactions, and hydrophobic interaction with high binding free energy. Whereas β-GC, GG, and XG mainly interacted via weak hydrogen bonding. FTIR spectroscopy revealed that β-CD and CS interacted with the C3G hydroxyl and amino vibration groups. Particle size distribution and zeta potential analysis further confirmed that β-CD protected C3G primarily through structural complementarity and inclusion complexation, while CS mainly via electrostatic stabilization.
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Journal of Food Measurement and Characterization
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2026
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IF 3.6
Chang Cuihua,Wang Yi,Su Yujie,Gu Luping,Yang Yanjun,Li Junhua
This study systematically investigated the synergistic effects of xanthan gum (XG) and guar gum (GG) as textural modifiers in ultra-low-fat salad systems containing egg white protein particles (EWPP). The results demonstrated that XG primarily contributed to initial viscosity through strong electrostatic interactions with EWPP, forming interconnected rigid networks that maintained structural integrity at low shear rates. The addition of GG would induce to the increase in viscosity from 380.36 Pa to 497.32 Pa, while the yield strain value decreased from 219% to 174%. Importantly, GG incorporation induced a fundamental transformation in material behavior-as evidenced by 3ITT shear tests and large amplitude oscillatory shear measurements, progressively weakening intermolecular forces while enhancing system resilience, with the optimal XG: GG ratio of 1:2 yielding superior elastic properties. Structural characterization revealed a controlled transition from electrostatic-dominated to entropic-driven network organization, directly correlating with improved mouthfeel characteristics. LF-NMR and SEM results provided insights into the water distribution and microstructure, showing that GG incorporation led to a looser internal structure with weaker water immobilization capacity. Overall, this research offers valuable insights into optimizing the texture and stability of ultra-low-fat and high protein salad products through the strategic use of XG and GG.
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Nano Materials Science
·
2026
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IF 20.5
Jianbin Sun,Man Liu,Shi Feng,Tianqi Jiang,Chengyao Liang,Jialiang Zhou,Yanhong Wei,Li Song,Yan Yu,Zexu Hu,Liping Zhu,Hengxue Xiang,Meifang Zhu
The increasing thermal and electrical demands of next-generation transformers and precision electronics necessitate the development of insulating materials that simultaneously exhibit high thermal conductivity, superior dielectric properties, and long-term reliability. Traditional aramid-based papers, while offering outstanding thermal stability and insulation, suffer from intrinsically low through-plane thermal conductivity. In this work, we report a nacre-inspired composite paper consisting of aramid nanofibers, guar gum, and mica (ANFs/GG/Mica), fabricated via a one-pot aqueous co-assembly process amenable to continuous manufacturing. Multivalent hydrogen bonding between amide groups, hydroxyl segments, and silanol surfaces forms a robust organic–inorganic interface, significantly reducing both interfacial thermal resistance and charge-carrier mobility. The optimized composite exhibits a through-plane thermal conductivity of 2.87 W m −1 K −1 at 150 °C and a dielectric breakdown strength of 86.9 MV m −1 , corresponding to enhancements of 62% and 28%, respectively, compared with pristine ANF paper. Notably, the composite paper retains over 70% of its mechanical strength after 168 h of ultraviolet (UV) aging, demonstrating excellent environmental stability. This work presents a flexible assembly strategy that leverages layered alignment and dense interfacial bonding to achieve a well-balanced combination of heat conduction, electrical insulation, and reliability.
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FOOD RESEARCH INTERNATIONAL
·
2025
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IF 8
Xinhui Wang,Lina Sun,Xinyu Zhang,Lingyue Jia,Shijiao Wang,Tian He,Fengying Xie
The amphiphilic nanoparticles prepared from soy protein isolate and acylated anthocyanins based on the Mannich reaction were innovatively incorporated into bigels. The bigels were prepared by beeswax oleogels and guar gum hydrogels, with systematic investigation of nanoparticles on the physical properties and stability. The results showed that the bigels belonged to hydrogels-in-organogels type, and the addition of amphiphilic nanoparticles acheived the dual effect of interfacial and morphological stability of the bigels. FTIR spectra revealed that nanoparticles enhanced the hydrogen bonding and hydrophobic interaction in the bigels network structure. The rheological behavior of the bigels was affected by the change of structure. The bigels with nanoparticles had higher storage modulus and faster creep recovery rate. Textural analysis also indicated that the hardness increased from 341.553 to 564.444 N when the content of nanoparticles in the bigels was 1.0 wt% (BG-10), implying that the nanoparticles conferred stronger mechanical properties of the bigels. In addition, BG-10 exhibited the highest oil binding capacity (95.5 %), the lowest peroxide value (0.44 meq/kg), and the lowest malondialdehyde content (0.061 mg/kg) on the 28th day of storage. Nanoparticles-incorporated bigels were characterized by high mechanical strength, excellent creep recovery ability, and enhanced storage stability, positioning them as promising fat substitutes for developing customizable low-fat functional foods.
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Journal of Materials Chemistry A
·
2026
·
IF 9.2
Yu Zhang,Jiawei Liu,Xiujie Yu,Jiayao Wen,Wei He,Xinyu Yue,Lei Ye,Yabin Zhang
Achieving stable dispersion of liquid metal within hydrogels remains a key challenge for developing durable multifunctional sensors. Here, we report a green and facile one-pot synthesis of high-performance eutectic gallium-indium (EGaIn)reinforced hydrogels via a dual-level stabilization and interfacial reinforcement strategy. This strategy employs the synergistic effect of plant-derived tannic acid (TA) and guar gum (GG) to homogeneously disperse EGaIn droplets, followed by their spontaneous polymerization and cross-linking without any external initiators. The resulting hydrogel integrates remarkable stretchability (1770%), high toughness (3.75 mJ•m⁻³), strong adhesion to diverse substrates, and exceptional anti-swelling capacity (swelling ratio of 4.1%). It also maintains high electrical conductivity (11.2 mS•cm⁻¹), enabling real-time and accurate monitoring of human motions. Furthermore, the hydrogel exhibits efficient photothermal conversion, demonstrating great potential for infrared camouflage applications. This work provides a universal and sustainable platform for fabricating integrated soft materials for next-generation wearable electronics and adaptive interfaces.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8
Xiangqi Zhou,Qin Zhang,Yan Zhang,Tian Lan,Jing Wang,Xiaonan Sui
This research aimed to study the enhancement of the mannose/galactose (M/G) ratio of galactomannan (GM) on the rheological properties and structure of heat-induced gels of soy protein isolate (SPI) under neutral pH conditions. The rheological results showed that the addition of GMs reduced the initial gelation temperature (T gel ) of SPI gels by up to 30.59% (SPI-LBG). Multidimensional rheology revealed that gel properties of SPI gels were significantly enhanced, exhibiting a positive correlation with the M/G ratio of added GM. Based on scanning electron microscopy images, the incorporation of GM promotes the formation of a compact layered microstructure in SPI gels, thereby enhancing yield stress, thixotropy, and structural recovery capacity (LBG > TG > GG > FG). This work provides an analytical framework for protein-polysaccharide gels and a practical strategy for utilizing galactomannans to improve traditional heat-induced protein gel-based foods under neutral conditions.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2026
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IF 8.5
Chuyi Wang,Jingxin Chen,Nan Chen,Bingru Zhang,Wenyan Wu,Weiran Lin,Yuxin He,Jin Zhang,Yudong Lu,Zixing Yan
The half-life of the traditional Chinese medicine Anzhong Decoction (AZD) is relatively short. When administered orally, insufficient retention in the stomach and rapid clearance rates result in significantly reduced drug utilization efficiency. To address this limitation, we developed ternary composite sodium alginate/gelatin/guar gum hydrogel beads (SA/Gel/GG HBs) using ion-gelation technology. Research revealed that guar gum (GG) incorporation enhances hydrogen bonding and network heterogeneity, as confirmed by ATR-FTIR and rheological analysis. Specifically, the formulation containing 0.4% GG (SA/Gel/4GG) achieved an optimal balance of properties. It demonstrated an encapsulation efficiency of 76.09%, a loading capacity of 7.02% and a high-water retention of 85.24%. Crucially, SA/Gel/4GG sustained gastric flotation for over 6 h with a flotation rate exceeding 95.04%. This was attributed to its low-density closed-cell structure, featuring a density of 0.36 g/cm 3 and porosity of 17.10%. The optimized microsphere exhibited a first-order kinetic release mechanism with biphasic release characteristics. Within 6 h, 79.21% of AZD was released into gastric fluid, followed by sustained release in the intestine. The antioxidant activity of AZD against DPPH and ABTS was well preserved. This SA/Gel/GG system presents a promising gastric-floating oral delivery platform for traditional Chinese medicine compounds, effectively extending gastric retention and enabling controlled drug release.
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高影响因子
FOOD CHEMISTRY
·
2026
·
IF 9.8
Guang Nie,Wenxuan Zhang,Hao Ding,Yanfei Qiao,Wensheng Wang,Siqi Dong,Siqi Rao,Chongjie Wang,Yingchun Li,Zhichao He
To address the challenge of fruit spoilage, this study developed an eco-friendly composite film (CGTZ-P) with dual functionality for gas regulation and ethylene adsorption. The film incorporates biodegradable PBAT microspheres to form porous gas-permeable channels and mesoporous nano-zeolites modified with tannic acid as ethylene scavengers. The optimized CGTZ-P1 formulation demonstrated remarkable mechanical enhancement, with tensile strength and elongation at break increasing by 455.84% and 49.45%, respectively, compared to the control film. The composite film exhibited improved CO₂/O₂ selectivity, strong antioxidant activity (DPPH radical scavenging: 72.10%; ABTS radical scavenging: 81.22%, and effective antibacterial effects against both Staphylococcus aureus and Escherichia coli . In the strawberry storage trial, the CGTZ-P1 film extended the shelf life by over 7 days at room temperature by maintaining fruit freshness, reducing weight loss, and delaying pH changes. This work provides a sustainable approach for developing multifunctional biodegradable packaging materials for fruit preservation.
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Journal of Materials Chemistry B
·
2026
·
IF 5.7
Jiaojiao Shang,Ruohong Yu,Fanying Zeng,Zhenyu Xiang,Mengyuan Dai,Guolin He,Jing Shi
Wound dressing provides a temporary barrier membrane against hemostasis and external infections, and subsequently serves as an induction template to guide tissue remodeling, highlighting the need for an efficient and streamlined design to accelerate the healing process. Herein, we report the development of a mechanically robust, biocompatible gelatin-based hydrogel dressing integrated with pH-responsive nanofibers for sustained and targeted antibiotic release. The nanofibers, fabricated via electrospinning and loaded with amoxicillin, exhibited pH-triggered release profiles responsive to acidic wound environments. A Schiff base reaction between aldehyde-modified guar gum and gelatin conferred enhanced mechanical strength without compromising biocompatibility. This hybrid structure enabled a dual-stage release mechanism, characterized by an initial release from the nanofibers and subsequent sustained diffusion from the hydrogel matrix. This sequential release profile resulted in a more than 10-fold extension of the release duration compared to control. In a murine wound infection model, the composite dressing significantly accelerated healing, reducing the healing time by at least 50%. Additionally, it suppressed inflammatory cytokines and promoted collagen deposition. This study presents a practical strategy for developing multifunctional, bioresponsive wound dressings with customizable release behavior tailored to the dynamic wound microenvironment.
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Journal of Future Foods
·
2026
·
IF 10.6
Danfei Liu,Yuyang Chen,Xiaoxuan Li,Wenxuan Zhou,Changfan Zhang
This study developed a multifunctional freshness indicator film based on black wolfberry anthocyanins (BWA) and a Houttuynia essential oil Pickering emulsion for monitoring pork freshness. The film was fabricated using a polyvinyl alcohol/guar gum blend system via a casting method, followed by screen-printing of a chitosan-stabilized Houttuynia essential oil Pickering emulsion onto its surface. The film showed improved mechanical strength (tensile strength up to 32.35 MPa) and ammonia-responsive color change from purplish-red to bluish-green during 4 °C pork storage, correlating with TVB-N (17.73 mg/100g) and TVC (5.98 lg CFU/g) by day 6. Structural analyses (SEM, FTIR, XRD) confirmed hydrogen bonding and enhanced film compactness. A ResNet18 model trained on 305 film images achieved 97.3% classification accuracy and was integrated into a PyQt5-based visual platform. This work integrates natural pigments, antibacterial Pickering emulsions, and deep learning for real-time meat freshness monitoring. However, the film's color stability under prolonged storage and its sensitivity to environmental humidity require further optimization. Future studies should focus on scaling up production and validating the system for diverse meat products under varying storage conditions.
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