FOOD CHEMISTRY
·
2022
·
IF 9.231
Yanfei Wang,Jing Wang,Qingjie Sun,Xingfeng Xu,Man Li,Fengwei Xie
This work investigates the structure, processability, and film performance of hydroxypropyl methylcellulose (HPMC) hydrocolloids affected by hydroxypropy substitution degree and blending with hydroxypropyl starch (HPS). The hydroxypropylation of HPMC could increase inter-chain hydrogen bonding, thereby promoting its gelation, and improve film-forming, but reduce the mechanical properties of the films. HPMC-HPS mixed hydrocolloid system showed a typical “sea-island” morphology with the continuous phase changing with blend ratio. The content of hydroxypropy groups of HPMC affected the compatibility between HPMC and HPS, the morphology of the discrete phase, and the rheological properties of the blends. The fluid-like HPS enhanced the gel strength of HPMC when they had better compatibility. With a higher degree of hydroxypropy substitution, blend films exhibited a much denser structure, better oxygen barrier property, and appropriate mechanical properties. The knowledge obtained from this work could guide the development of edible packaging materials with desired properties and functionality.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS
·
2024
·
IF 5.8
Xiongjian Du,Shubin Wu
The synthesis of phenol via pyrolysis of lignin can be envisaged as a prospective approach for the high-value utilization of lignin, Herein, we describe an in-depth investigation of the selective modification of lignin to effectively adjust the distribution of lignin pyrolysis products. We found that hydroxypropyl modification of lignin can facilitate the elimination of methoxy from the lignin macromolecule and improve the selectivity of phenol products. In addition, increasing the carbon number of the lignin side chains causes polymerization of pyrolysis products, which is unfavorable for the synthesis of fine chemicals via lignin pyrolysis. Conversely, an increase in lignin side-chain hydroxyl content can lead to more liquid-phase products from lignin pyrolysis, and the selectivity of phenol and its congeners will also increase. As a result, the yield of liquid products obtained via pyrolysis of lignin modified via selective oxyalkylation can reach 52 %, and the relative content of phenol and its homologs can reach 45.2 %.
研究领域:
生物质化学
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能源化学
✓ 已验证
产品关联
DOI
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 7
·2119
·
IF 4.927
Xue-Li Liu,Yi-Fan Chen,Jing-Jing Yang,Si-Jin Li,Hua-Le Xie,Tian-Lin Ma
A new type of hydroxyalkyl starch, γ-hydroxypropyl starch (γ-HPS), was prepared by etherification of alkali-activated starch with 3-chloropropanol. The reaction efficiency, morphological change, thermodynamic and apparent viscosity properties, and other physicochemical characteristics were described. The molar substitution (MS) of modified whole starch was determined to be 0.008, 0.017, 0.053, 0.106, and 0.178, with a ratio of 5%, 15%, 25%, 35%, and 45% 3-chloropropanol to starch (v/w), respectively. Compared to native starch, the granular size and shape and the X-ray diffraction pattern of γ-HPS are not very different. For low-substituted γ-HPS, the implications may be less evident. Thermal stability measurements by means of thermogravimetric analyses and differential scanning calorimetry (TGA-DSC) proved that thermal stability was reduced and water retaining capacity was increased after hydroxypropylation. Furthermore, the findings also showed that the solubility, light transmittance, and retrogradation of γ-HPS pastes could be improved by etherification. The greater the MS of the γ-HPS, the more its freeze–thaw stability and acid resistivity increased. In this study, we provide relevant information for the application of γ-HPS in food and non-food industries.Keywords:γ-hydroxypropyl starch;molar substitution;physicochemical properties
研究领域:
食品科学
·
高分子化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Yihui Wang,Qing Liu,Yueyue Yang,Chao Qiu,Aiquan Jiao,Zhengyu Jin
Improving the mechanical and 3D printing performance of pea protein (PeaP) hydrogels contributes to the development of innovative plant-based gel products. Herein, we proposed a strategy for constructing PeaP–hydroxypropyl starch (HPS) interpenetrating network hydrogels, in which the structure, strength, and 3D printing properties of the hydrogels were regulated by changing pH. Results showed that pH significantly affected the gelation process of PeaP/HPS hydrogels. The hydrogels formed a lamellar structure at pH 3, a granule aggregation network structure at pH 5, porous structures at pH 7 and 9, and a honeycomb structure at pH 11. The strength of hydrogels formed at different pH values had the following order: pH 3 ＞pH 11 ＞ pH 7 ＞pH 9 ＞pH 5. The storage modulus (G') of the hydrogel at pH 3 was up to 4149 Pa, but only 695 Pa at pH 5. Moreover, hydrogel at pH 3 had the best self-recovery of 55%. 3D printed objects from gel inks at pH 3 exhibited high structural integrity and fidelity at 60 °C. Gelling force analysis indicated hydrogen bonds were the dominant interaction within all hydrogels. Overall, this study suggested that PeaP/HPS hydrogel formed at pH 3 possessed the most excellent mechanical properties and 3D printing capabilities, which may provide insights into the development of novel PeaP-based gel food ingredients and promote the application of PeaP in the food industry.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Coatings
·
2024
·Vol. 14
·期 4
·421
·
IF 2.9
Guanyu Cai,Jing Sun,Fei Kang,Qilin Lv,Jin Liu,Jie Wang,Zideng Gao,Xueqin Ren
Cadmium (Cd2+) pollution in soil and water bodies is a significant environmental concern, necessitating effective remediation strategies. Traditional methods often fall short in efficiency, cost-effectiveness, and environmental sustainability. This study develops and evaluates the effectiveness of chitosan–gelatin–hydroxypropyl methylcellulose (CS-GEL-HPMC) membranes for Cd2+removal from polluted environments. CS-GEL-HPMC membranes were synthesized with varying HPMC concentrations. Their structural and morphological characteristics were analyzed using UV–visible absorption spectroscopy and FT-IR. The membranes’ stability across different pH levels and their morphological traits were assessed. The adsorption efficiency for Cd2+ions was evaluated in both aqueous solutions and soil environments under varying conditions of pH, initial ion concentration, and contact time. The CS-GEL-HPMC membranes demonstrated significant structural integrity and stability, especially at higher HPMC concentrations. UV–visible and FT-IR analyses confirmed the successful integration of HPMC into the CS-GEL matrix. In aqueous solutions, the membranes exhibited efficient Cd2+adsorption, with the best performance observed for the CS30-GEL30-HPMC40 membrane. The adsorption capacity was influenced by contact time, initial Cd2+concentration, and pH. In soil treatments, the membranes effectively reduced Cd2+concentrations, with higher membrane dosages yielding better results. The incorporation of additives like (hydroxyapatite) HAP, fly ash (FA), and cement further enhanced the remediation efficiency. In summary, CS-GEL-HPMC membranes, particularly when combined with additives, emerge as a promising, sustainable solution for Cd2+remediation in both soil and water bodies. This study highlights the potential of biopolymer-based composites in environmental clean-up efforts, offering a novel approach that is both effective and eco-friendly.
研究领域:
环境科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Xuedi Ma,Zheng Zhang,Zhao Li,Zhengzong Wu,Lu Lu,Katsuyoshi Nishinari,Meng Zhao,Bo Cui
The impact of phase separation behavior on the performance of hydrogels has always been the research focus. This study explored the relationship of “pH-microstructure-hydrogel properties” of phase-separated hydrogels composed of type-A gelatin (GE, 5 wt%) and hydroxypropyl starch (HPS, 3 wt%). The results revealed that changes in the microstructure of the hydrogel at different pHs significantly impacted the gel properties. At pH 4.00 and 11.00, phase separation occurred in the GE/HPS gel with a microstructure of HPS-in-GE. In particular, at pH 5.00, 6.00, 7.00, and 9.00, severe phase separation resulted in the separation of substantial aggregates of HPS and GE, resulting in a continuous phase structure. At pH 2.00 and 3.00, phase separation was suppressed, resulting in a homogeneous microstructure. Compared to the phase-separated gels at pH 4.00–11.00, the homogeneous systems at pH 2.00 and 3.00 displayed a synergistic effect with higher gel strength. Analysis of intermolecular forces in the GE/HPS gel indicated that hydrogen bonding was the primary interaction force. Furthermore, the addition of GE/HPS into hawthorn jelly at about pH 3.00 effectively preserved the structural appearance and exhibited higher levels of hardness, thus improving the sensory properties of hawthorn jelly. In summary, phase separation decreased the storage modulus of GE/HPS gel, but the compatibility of GE/HPS macromolecules exhibited synergistic effects at 2.00 and 3.00 and improved the hydrogel mechanical properties. This work provides some new insights for GE/HPS-based gel foods.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2016
·
IF 4.219
Yongqin Wei,Jin Zhang,Yan Zhou,Weiya Bei,Yuan Li,Qipeng Yuan,Hao Liang
Various biological activities of glabridin have been reported in literature, however, the bioavailability and clinical application was limited by its low water solubility. In this study, we developed a novel inclusion complex of glabridin and hydroxypropyl-β-cyclodextrin (HP-β-CD) that features improved solubility and bioactivity. The formation of the inclusion complex was supported by data from FT-IR, PXRD, SEM and NMR. Specifically, the NMR results indicated that the aromatic ring of glabridin was merged into and located at the narrow side the cavity of HP-β-CD. The in vitro tests showed that the formation of the inclusion complex led to 9 times increase in the DPPH radical-scavenging capacity and 20 times increase in the tyrosinase inhibitory activity compared to the free glabridin at the same concentration. Therefore, the glabridin/HP-β-CD inclusion complex adds a promising strategy for the clinical application of glabridin in the future.
研究领域:
药剂学
·
天然产物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Bioactive Carbohydrates and Dietary Fibre
·
2016
·
IF 0
Zhihua Wang,Yongbin Yan,Wei Li,Lihua Wang,Guoyuan Li,Caiqin Qin
Two kinds of water-soluble hydroxypropyl chitosan (HPCS) samples with different weight-average molecular weights ( M w ) (HHPCS for higher M w , 1.43×10 5 Da; LHPCS for lower M w , 5.71×10 3 Da) were used to investigate their absorption and distribution in mice by oral administration after being labeled by fluorescein isothiocyanate . The result of in vitro degradation showed that HPCS degraded more easily in the presence of lysozyme than in pepsin . After oral administration of HPCS, HPCS would undergo a series of degradation and absorption under the action of tissue cells and enzymes in the body. The absorption and distribution of HPCS in organ tissues was significantly influenced by its M w . With the decrease of M w , the absorption rate and amount of HPCS increased. In fact, only a small amount of HPCS and its catabolite with low M w was absorbed by the tissues, and most HPCS was metabolized and excreted out of body rapidly. Additionally, there was some accumulation of HPCS in liver, and so HPCS content in liver and kidney was higher. The whole HPCS plasma concentration was lower instead, due to rapid plasma clearance . The absorbed HPCS molecules still maintained a relatively higher concentration even after 16 h in the tested tissues. The research results gave some valuable data for the application of water-soluble chitosan in food and biomedicine , especially as a potential candidate for drug delivery systems.
研究领域:
生物医学
·
药剂学
·
食品科学
✓ 已验证
DOI
FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Zhili Ji,Hongsheng Liu,Long Yu,Qingfei Duan,Ying Chen,Ling Chen
Studies on unique blends of cool and thermal gels have attracted increasing attention since they both have scientific and commercial importance, such as functional food design and edible packaging materials etc. In this work, the pH dependent gelation behaviors and morphologiesof blends of a cool gel, gelatin (GA), and a thermal gel,hydroxypropylmethylcellulose (HPMC), in aqueous solution were investigated by rheometer, UV spectrophotometer, fluorescence microscope (FM) and environmental scanning electron microscopy (ESEM). It was found that when pH < 4.75, HPMC was the continuous phase, while GA was the separated phase distributed in HPMC matrix as small spherical domains. Phase transition occurred at pH 5.00, in which GA became the continuous phase, while HPMC appeared as separated droplets dispersed in GA matrix. At lower pH values, GA and HPMC were compatible based on UV detection, ESEM observation, as well as phase separation kinetics. Near the isoelectric point (pI) of gelatin (pH 7.0–9.0), a maximum viscoelastic module (G') was detected. It was noticed that there were many interphasic regions in the blend systems. Each phase was not pure: GA phase contained some HPMC and vice versa at all pH values, which means that GA and HPMC are partly miscible or compatible to a certain degree.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2024
·
IF 5.3
Zhenbin Liu,Meirong Ruan,Siyu Ha,Bimal Chitrakar,Hongbo Li,Liangbin Hu,Haizhen Mo
Although the gelation mechanism of к-carrageenan (KC) is well understood, the interaction between cyclodextrin composites and KC in the presence of co-solutes, and its impact on gel properties, have not been clearly studied. In this study, the effects of hydroxypropyl beta-cyclodextrin (HPBCD)-curcumin (CUR) composite on the gel properties and 3D printing properties of KC were studied using sucrose (SUC) as co-solute. Results indicated that the KC gel containing the HPBCD-CUR composite exhibited the highest hardness and gumminess. All composite gels demonstrated shear thinning characteristics, and the KC gel containing the HPBCD-CUR composite had the smallest yield stress (τf, 92.92 Pa) and consistency coefficient ( K , 23.24 Pa·s n ). By analyzing the gelation temperature (Tg) and gel structure formation rate (SDRa), it was found that the addition of the HPBCD-CUR composite resulted in the KC gel reached the maximum Tg (37.04 °C) and SDRa (13.06 Pa/min). Meanwhile, the composite gel achieved optimal 3D printing performance at 40 °C. This study highlights the advantages of encapsulating CUR with HPBCD, offering new insights for 3D printing of functional gel-based foods.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Shuang Gao,Yu Zhang,Ruichi Wang,Fengrui Li,Yan Zhang,Siyu Zhu,Hailan Wei,Lixia Zhao,Ying Fu,Fei Ye
Active food packaging made from edible materials was considered as a promising alternative to traditional food packaging. Betulin (BE) is a natural active ingredient extracted from the bark of the birch tree, which has anti-inflammation, antibacterial and antioxidant properties. However, the low solubility of BE in water limits its application in active food packaging. In this research, in order to expand the application range of BE, an innovative potentially antimicrobial and antioxidant packaging material was developed. Betulin/hydroxypropyl- beta -cyclodextrin inclusion complex nanofibers (BE/HP β CD-IC-NF) with a stoichiometric ratio of 1:2 was prepared by electrospinning. Scanning electron microscopy results showed a smooth surface with no beads on the free-standing BE/HP β CD-IC-NF. The results of NMR hydrogen spectroscopy, X-ray diffraction and Fourier transform infrared spectroscopy proved that the BE was successfully encapsulated in the cavity of HP β CD. Meanwhile, the results of thermogravimetric analysis and phase solubility studies proved that the BE/HP β CD-IC-NF enhanced the aqueous solubility and thermal stabilization of BE. Fast dissolving experiment proved that the BE/HP β CD-IC-NF was disintegrated rapidly in water. Furthermore, the free radical scavenging activity and antimicrobial test demonstrated that BE/HP β CD-IC-NF has antioxidant properties and good antimicrobial properties, respectively. Meanwhile, in vivo antimicrobial tests on strawberries proved that BE/HP β CD-IC-NF has an effective effect on the preservation and stabilization of fruits. In conclusion, BE/HP β CD-IC-NF prepared in this study can effectively improve thermal stability, aqueous solubility, antibacterial and antioxidant activity of BE, which provides potential for its application in the field of active food packaging.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2016
·
IF 4.052
Chun-Ling Zhang,Jie-Chao Liu,Wen-Bo Yang,Da-Lei Chen,Zhong-Gao Jiao
Phloridzin is a nutraceutical. Its use in food, medicine and cosmetics is limited because of its low aqueous solubility and stability limits, but it can be improved by complexing with cyclodextrins. In this study, we investigated the inclusion mechanism between phloridzin and hydroxylpropyl-β-cyclodextrin (HP-β-CD) using isothermal titration calorimetry (ITC), ultraviolet–visible spectrometry (UV), infrared spectrometry (IR), proton nuclear magnetic resonance spectroscopy ( 1 H NMR) and molecular docking simulations. The ITC results found that the equilibrium binding constant of HP-β-CD with phloridzin was higher than that of β-CD. Their inclusion was a spontaneous process with negative ΔG, ΔH and ΔS values. UV spectra showed that the aqueous solubility of phloridzin was enhanced by HP-β-CD. Our IR analysis verified the inclusion complexation of phloridzin into the HP-β-CD cavity. The Autodock determined that the substitution distribution of HP-β-CD influenced not only the orientation and depth degree of phloridzin within the cavity, but also the binding energies.
研究领域:
食品科学
·
药物化学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）