JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2022
·Vol. 103
·期 2
·770-778
·
IF 4.125
Yuteng Fu,David Julian McClements,Shunjing Luo,Jiangping Ye,Chengmei Liu
BACKGROUND Rutin is a natural bioactive flavonoid that is poor in water solubility and chemical stability. Encapsulation can be used to protect bioactive molecules from chemical or physical decomposition during food processing and storage. Thus, the effect of initial particle size on the ability of oil-in-water emulsions to retain rutin during storage was investigated. RESULTS Rutin was encapsulated in oil-in-water emulsions with different mean surface-weighted diameters: d 3,2 = 0.56 μm (small), 0.73 μm (medium), and 2.32 μm (large). As expected, the resistance of the emulsions to coalescence and creaming during storage increased as the particle size decreased due to weakening of the colloidal and gravitational forces acting on the droplets. The concentration of rutin in the emulsions decreased during storage (28 days), which was mainly attributed to photodegradation of the flavonoid. The loss of rutin from the emulsions during storage was fitted using a second-order equation. The rutin degradation rate constant k decreased and the half-life t 1/2 increased with decreasing droplet size, which was attributed to the stronger encapsulation and light scattering by smaller oil droplets reducing the amount of light that can penetrate into the emulsions. CONCLUSION This study has important implications for the design of more efficacious emulsion-based delivery systems for incorporating health-promoting nutraceuticals into foods. © 2022 Society of Chemical Industry.
研究领域:
食品科学
·
化学工程
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Yue Wei,Zhixiang Cai,Min Wu,Yalong Guo,Ran Tao,Ruiqi Li,Pengguang Wang,Aiqin Ma,Hongbin Zhang
The utilization of pea protein as an alternative to animal proteins for the production protein fortified foods and beverage products has recently gained tremendous interest due to the quality and health benefits associated with pea proteins. However, its use in food systems is often limited by technical issues such as the stability of pea protein dispersions (PPD). The objective of this study was to improve the physical stability of PPD by using corn fiber gum (CFG), high-methoxy pectin (HMP), carboxymethyl cellulose (CMC), and konjac glucomannan (KGM). The stabilization mechanism of PPD by these four different polysaccharides was investigated at native pH (roughly 5.5–7.5) and acidified pH (ca. 3.5) using particle size, zeta potential , rheological and physical stability evaluations. All four polysaccharides effectively improved the stability of PPD at various levels, but the physical stability of PPD was highly dependent on the type and concentration of the polysaccharides as well as the pH. Electrostatic repulsion, steric hindrance and the high viscosity of continuous phase were the main contributions to the improvement in PPD stability. Overall, these results have significant implications for the development of protein-based beverages with improved physical stability. The findings derived from this research can provide valuable information that may increase the utilization of pea protein in the food industry.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
Journal of the Australian Ceramic Society
·
2020
·Vol. 57
·期 1
·97-105
·
IF 1.307
Zhou Kui,Zou Jiawei,Chi Wenchao,Lin Yanjun,Li Wenchao,Cao Chuanliang
A new and precise control printing method was developed for preparing homogeneous microspheres. Hydroxyapatite-sodium alginate (HA-SA) mixed suspension was used as printing material and CaCl 2 solution was used as solidifying liquid to prepared ceramic microspheres by pneumatic extrusion printing technology. By adjusting the positive pressure, dwell time, and hydroxyapatite concentration, the influence of each parameter on the shape of printed microspheres was studied, and the suitable preparation parameters were determined. Then, the microspheres with uniform particle size distribution were successfully prepared in large quantities by selecting appropriate printing parameters. Then, the microspheres were dried and sintered at different temperatures. During the drying and sintering process, the microspheres showed obvious shrinkage, but still keep good sphericity. The phases of sintered microspheres are hydroxyapatite and calcium oxide. The microstructure shows typical hydroxyapatite grain characteristics.
研究领域:
材料科学
·
生物医学工程
✓ 已验证
产品关联
DOI
高影响因子
Coatings
·
2022
·Vol. 12
·期 11
·1734
·
IF 3.236
Jiaxin Zhao,Xiaoxiao Wu,Xushuo Yuan,Xinjie Yang,Haiyang Guo,Wentao Yao,Decai Ji,Xiaoping Li,Lianpeng Zhang
Cellulose is one of the most abundant, widely distributed and abundant polysaccharides on earth, and is the most valuable natural renewable resource for human beings. In this study, three different particle sizes (250, 178, and 150 μm) of Neosinocalamus affinis cellulose were extracted from Neosinocalamus affinis powder using bio-enzyme digestion and prepared into nanocellulose (CNMs). The cellulose contents of 250, 178, and 150 μm particle sizes were 53.44%, 63.38%, and 74.08%, respectively; the crystallinity was 54.21%, 56.03% and 63.58%, respectively. The thermal stability of cellulose increased gradually with smaller particle sizes. The yields of CNMs for 250, 178, and 150 μm particle sizes were 14.27%, 15.44%, and 16.38%, respectively. The results showed that the Neosinocalamus affinis powder was successfully removed from lignin, hemicellulose, and impurities (pectin, resin, etc.) by the treatment of bio-enzyme A (ligninase:hemicellulose:pectinase = 1:1:1) combined with NH3·H2O and H2O2/CH3COOH. Extraction of cellulose from Neosinocalamus affinis using bio-enzyme A, the smaller the particle size of Neosinocalamus affinis powder, the more cellulose content extracted, the higher the crystallinity, the better the thermal stability, and the higher the purity. Subsequently, nanocellulose (CNMs) were prepared by using bio-enzyme B (cellulase:pectinase = 1:1). The CNMs prepared by bio-enzyme B showed a network structure and fibrous bundle shape. Therefore, the ones prepared in this study belong to cellulose nanofibrils (CNFs). This study provides a reference in the extraction of cellulose from bamboo using bio-enzymes and the preparation of nanocellulose. To a certain extent, the utilization of bamboo as a biomass material was improved.Keywords:Neosinocalamus affinis;cellulose;nanocellulose;bio-enzymes;particle size
研究领域:
材料科学
·
生物化学
·
生物材料
✓ 已验证
产品关联
DOI
高影响因子
Theranostics
·
2024
·
IF 12.4
Jing Liu,Weiwei Wu,Fei Peng,Deying Gong,Yi Kang,Yujun Zhang,Congyan Liu,Yuncheng Li,Guoyan Zhao,Feng Qiu,Wensheng Zhang
Rationale: To meet the need of long-acting analgesia in postoperative pain management, slow-releasing formulations of local anesthetics (LAs) have been extensively investigated. However, challenges still remain in obtaining such formulations in a facile and cost-effective way, and a mechanism for controlling the release rate to achieve an optimal duration is still missing. Methods: In this study, nanosheets formed by a self-assembling peptide were used to encapsulate ropivacaine in a soft-coating manner. By adjusting the ratio between the peptide and ropivacaine, ropivacaine particles with different size were prepared. Releasing profile of particles with different size were studied in vitro and in vivo . The influence of particle size and ropivacaine concentration on effective duration and toxicity were evaluated in rat models. Results: Our results showed that drug release rate became slower as the particle size increased, with particles of medium size (2.96 ± 0.04 μm) exhibiting a moderate release rate and generating an optimal anesthetic duration. Based on this size, formulations at different ropivacaine concentrations generated anesthetic effect with different durations in rat sciatic nerve block model, with the 6% formulation generated anesthetic duration of over 35 h. Long-acting analgesia up to 48 h of this formulation was also confirmed in a rat total knee arthroplasty model. Conclusion: This study provided a facile strategy to prepare LA particles of different size and revealed the relationship between particle size, release rate and anesthetic duration, which provided both technical and theoretical supports for developing long-acting LA formulations with promising clinical application.
研究领域:
药剂学
·
生物医学工程
·
疼痛管理
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2017
·
IF 3.154
Weiping Jin,Jieyu Zhu,Yike Jiang,Ping Shao,Bin Li,Qingrong Huang
Particle size and surface wettability play leading roles in the distribution of particles on the oil–water interface and the stability of emulsions. This work utilized nanocomplexes assembled from gelatin and tannic acid to stabilize Pickering emulsions. The sizes and surface wettability of particles were further regulated by using a polysaccharide. The sizes of nanocomplexes ranged from 205.8 to 422.2 nm and increased with the addition of polysaccharide. Their contact angles decreased from 84.1° to 59.3°, revealing their hydrophilic nature. Results of fluorescence microscopy and cryo-scanning electron microscopy indicated that nanocomplexes were located at the oil–water interface. Interfacial shear and dilatational rheological data revealed a fast and irreversible adsorption behavior, which differed from rearrangement of gelatin molecules at the oil–water interface. The minimal concentration of nanocomplexes required to stabilize emulsions was 0.1 wt %. Our results demonstrated that protein–polyphenol–polysaccharide nanocomplexes had the potential to be applied to form stable surfactant-free food emulsions for the delivery of nutraceuticals.
研究领域:
食品科学
·
界面化学
·
纳米技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xue Han,Ke-Jun Guo,Xiu-Nan Zhang,Ying Chen,Chun-Sen Wu,Liang Zhang,Jian-Ya Qian
Ball milling treatment could affect the microstructures, improve the emulsification properties of curdlan (CL) and regulate the emulsion gel properties of CL based emulsion gel in two-ways. With increasing ball milling time (1 h–8 h), the particle size first decreased and then increased, the relative crystallinity decreased, and the contact angle increased. Ball milled curdlan (BMCL)-6 h showed the best emulsifying property and stability, which was the combined effects of decreased particle size and increased hydrophobic property. Ball milling 1 h and 2 h significantly improved the hardness and chewiness of CL-based emulsion gels, while, ball milling 4 h–8 h could make the emulsion gels much softer and ice cream-like. When the emulsion gels were heated twice consecutively, the visual appearance and texture properties did not change significantly, indicating the excellent thermal stability of these emulsion gels. The BMCL based emulsion gel with adjustable gel properties and good thermal stability has a wide range of uses in the food system.
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 Animal Science and Biotechnology
·
2018
·Vol. 9
·期 1
·1-9
·
IF 3.205
Li Zongjun,Liu Nannan,Cao Yangchun,Jin Chunjia,Li Fei,Cai Chuanjiang,Yao Junhu
Background In rumen fermentation, fumaric acid (FA) could competitively utilize hydrogen with methanogenesis to enhance propionate production and suppress methane emission, but both effects were diet-dependent. This study aimed to explore the effects of FA supplementation on methanogenesis and rumen fermentation in goats fed diets varying in forage and concentrate particle size. Methods Four rumen-cannulated goats were used in a 4 × 4 Latin square design with a 2 × 2 factorial arrangement of treatments: low or high ratio of forage particle size: concentrate particle size (Fps:Cps), without or with FA supplementation (24 g/d). Fps:Cps was higher in the diet with chopped alfalfa hay plus ground corn than in that with ground alfalfa hay plus crushed corn. Results Both increasing dietary Fps:Cps and FA supplementation shifted ruminal volatile fatty acid (VFA) patterns toward more propionate and less acetate in goats. An interaction between dietary Fps:Cps and FA supplementation was observed for the ratio of acetate to propionate (A:P), which was more predominant when FA was supplemented in the low-Fps:Cps diet. Methane production was reduced by FA, and the reduction was larger in the low-Fps:Cps diet (31.72%) than in the high-Fps:Cps diet (17.91%). Fumaric acid decreased ruminal total VFA concentration and increased ruminal pH. No difference was found in ruminal DM degradation of concentrate or alfalfa hay by dietary Fps:Cps or FA. Goats presented a lower ruminal methanogen abundance with FA supplementation and a higher B. fibrisolvens abundance with high dietary Fps:Cps. Conclusions Adjusting dietary Fps:Cps is an alternative dietary model for studying diet-dependent effects without changing dietary chemical composition. Fumaric acid supplementation in the low-Fps:Cps diet showed greater responses in methane mitigation and propionate increase.
研究领域:
动物营养学
·
环境科学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2020
·Vol. 58
·期 2
·520-531
·
IF 1.946
Lan Qiuyu,Lin Zhaohui,Dong Hongmin,Wu Dingtao,Lin Derong,Qin Wen,Liu Jiang,Yang Wenyu,Zhang Qing
Influence of lyophilized okara with varying particle sizes (250–380, 150–180, 120–150, and < 75 μm) on the quality of glucono-δ-lactone-induced tofu was investigated. Adding okara significantly ( p < 0.05) improved the yield, water-holding capacity, cooking loss, and nutritional value of the conventional tofu. The gel strength and sensory score of the okara-added tofu (OAT) increased with the decreasing of the particle size of okara, and these quality attributes of the OAT were better than those of the conventional tofu, except for the OAT with 250–380 μm okara. The microstructural profile of the OAT with reduced okara particle size was similar to that of the conventional tofu. Theoretically, the addition of okara mainly impacted the interactions among denatured proteins via disulfide bonding and hydrophobic interactions and the sizes of insoluble solid and oil droplet in soymilk, thereby affecting the formation of the gel network and finally the edible quality of tofu. In conclusion, the addition of okara with appropriate particle sizes can remarkably improve the processing quality and nutritional value of tofu, which is beneficial to the reasonable exploration of okara for the producers of soybean products.
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
CLINICAL NUTRITION
·
2014
·
IF 3.94
Lulu Xia,Chaonan Fan,Hua Dong,Cui Wang,Yuanyuan Lu,Richard J. Deckelbaum,Kemin Qi
Summary Background & aims The catabolic pathways of n-3 triglyceride (TG) rich particles (n-3 TGRP) have not been clearly elucidated. In this study, we investigated the effects of lipoprotein lipase (LPL) on the catabolism of n-3 TGRP compared to n-6 TGRP in vivo and in vitro, and we determined whether particle size affects the biological functions of LPL in n-3 TGRP catabolism. Methods Four types of lipid emulsions , chylomicron (CM)-sized n-3 TG and n-6 TG emulsions, and very low density lipoprotein (VLDL)-sized n-3 TG and n-6 TG emulsions, were labeled with 1,1′-dioctadecy1-3,3,3′,3′-tetramethylindo-carbocyanine perchlorate (DiI) and administered via a bolus injection to LPL gene knockout (LPL+/−) mice in vivo and were added to cultured LPL miRNA-transfected 3T3-L1 adipocytes in vitro. Results With CM-sized emulsions, a reduction in LPL expression in LPL+/− mice had almost no effect on tissue uptake of n-3 TG emulsions with smaller changes in their initial blood clearance ; however, greater effects were observed for VLDL-sized n-3 TG emulsions with respect to tissue uptake with greater changes in their initial blood clearance, compared to n-6 TG emulsions with the same size. In vitro, LPL miRNA transfection had smaller effects on CM-sized and greater effects on VLDL-sized n-3 TG emulsions, with respect to particle uptake, cell TG mass, particle-cell binding and particle lipolysis . Conclusion These results suggested that LPL is more important for catabolism of n-3 TGRP of smaller size; whereas it is essential for catabolism of all sizes of n-6 TGRP.
研究领域:
生物化学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
Journal of Future Foods
·
2025
·
IF 7.2
Yuying Han,Hongyi Liu,Jun Chen,Ruihong Liang,Taotao Dai,Chengmei Liu,Chengliang Lv,Ping Huang,Xiaohong Liang,Lizhen Deng
This work examined the performance of an innovative industry-scale microfluidizer system (ISMS) at various pressures (0, 30, 60, 90 and 120 MPa) on processing chicken powder (CP). Results indicated that ISMS considerably destroyed the tissue structure of sample. With the treatment intensity of ISMS increased from 0 to 120 MPa, the particle size (D90) of CP significantly decreased from 153.00 to 50.21 μm, which was much lower than those of commercial samples (124.00 and 99.70 μm). Increasing the ISMS pressure also greatly improved the quality of CP, such as the bulk density, tapped density, and L* values increased. ISMS treatment well preserved the nutrients, the contents and in vitro digestibility of protein were significantly higher than those of commercial samples. Moreover, the content of main flavor components increased after ISMS treatment. Therefore, the ISMS would be a potential technique to process CP with high quality and efficiency.
研究领域:
食品科学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Yu Chen,Qingxuan Fu,Weiping Jin,Wangyang Shen,Jinling Li
In this study, micro-cellulose (15–250 μm) was selected as fillers to replace rice flour for the preparation of steamed rice bread, a type of traditional gluten-free bread in China. The effects of particle size, surface charge, and hydrophobicity on the textural properties of the steamed rice bread were investigated. The results showed that the 2 % substitution of rice flour with micro-cellulose significantly increased the chewiness of the steamed rice bread. The particle size of micro-cellulose was positively correlated with hardness and negatively correlated with specific volume. The surface charge of micro-cellulose was positively correlated with crumb structure and negatively correlated with springiness, cohesiveness, and resilience. When the micro-cellulose content ranged from 3 to 5 %, the steamed rice bread achieved optimal quality, and the specific volume was improved from 1.62 mL/g to 1.83–1.87 mL/g. Notably, micro-cellulose with a size of 15 μm served as an active filler for rice paste and significantly increased its viscosity, enhancing gas retention capacity. At a high concentration (5–7 %), all the micro-celluloses acted as active fillers in starch gel, increasing the Young’s modulus. This study provides an effective method for improving the quality of gluten-free bread through the addition of colloidal particles.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）