LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Tanghui Liu,Yan Jiang,Hanqi Yu,Shiyi Huang,Chang Su,Dong Zhang,Hai Chi,Hongrui Chen,Jie Tang,Xingzhong Zhang
Properties of ZSEO/CA microcapsules with different BW/SBO ratios were evaluated. • Chitosan-based films incorporated with essential oil microcapsules were fabricated. • Composite films performed the enhanced hydrophobicity and antimicrobial activity. • The composite films remarkably prolonged the shelf life of chilled beef for 12 d. This study developed an active composite film using chitosan (CS) as the matrix loaded with essential oil microcapsules. The physicochemical properties of essential oil microcapsules encapsulated with different beeswax/soybean oil (BW/SBO) ratios, along with the effects of their addition levels on the properties of composite films and effectiveness in preserving chilled beef were evaluated. The Zanthoxylum schinifolium essential oil/cinnamaldehyde (ZSEO/CA) loaded microcapsules formed by bacterial cellulose nanofibrils/whey protein isolate (BCNFs/WPI) complexes were successfully fabricated via spray drying, and their performance was adjusted by the composition of the encapsulated oil phase. Among them, the microcapsules fabricated at a BW/SBO ratio of 1:5 exhibited optimal comprehensive performance, yielding the lowest moisture content (4.85%), smallest powder size (6.7 μm) and good flowability. After incorporating the microcapsules into films, the obtained composite films significantly reduced water vapor permeability (WVP) to 0.77 g mm/m 2 •h•kPa and water solubility (WS) to 41.46%, and enhanced antimicrobial activity (inhibition zone diameter: 0.79-0.82 cm). Preservation experiments demonstrated that the composite films effectively extended the shelf life of chilled beef from 6 days to 12 days under 4 °C refrigeration. This research provided some guidance for the development of active food packaging films and application for chilled beef preservation.
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高影响因子
PHYTOTHERAPY RESEARCH
·
2026
·
IF 8.1
Yuanchuang Wang,Zijun Zhao,Qingqing Li,Lishang Dai,Kaiyue Zhang,Yating Lu,Mengwei Jia,Zilin Song,Min Liu,Shenghui Chu
Chronic alcohol consumption disrupts gut microbiota and metabolic processes, leading to the transfer of microbial toxins from the intestines to the liver and accelerating the progression of alcoholic liver fibrosis (ALF). However, no effective drugs currently exist to treat ALF. Safflower polysaccharide (SPS), a natural compound extracted from safflower, has garnered significant attention in recent years for its potential clinical applications in treating liver-related diseases. However, the efficacy of SPS in improving ALF and its underlying mechanisms remain unclear. Research indicates that SPS alleviates liver injury in ALF mice by modulating inflammation and fibrosis mechanisms through the gut-liver axis and inhibiting hepatic stellate cell activation. SPS promotes the proliferation of beneficial bacteria, improves gut microbiota composition—including Lactobacillus and Bifidobacterium—and alters bile acid pool composition and its metabolites. Notably, the protective effect of SPS in ALF mice is attenuated by FXR inhibition. In vitro experiments confirmed that SPS effectively activates the FXR/FGFR4/FGF15 signaling pathway, counteracting the inhibitory effects of alcohol or specific bile acids on FXR activity. Immunofluorescence and Western blot analyses further confirmed that SPS enhances FXR activity by promoting its expression. These findings reveal a dual mechanism of action for SPS through regulating gut microbiota and bile acid metabolism, providing a theoretical basis for FXR-targeted therapy in ALF and suggesting that the FXR/FGFR4/FGF15 pathway may represent a potential mechanism of action.
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PubMed
高影响因子
Applied Food Research
·
2026
·Vol. 6
·期 1
·101941
·
IF 5.4
Namei Ren,Nan Zhang,Shaomin Du,Huifang Wang,Li Li
Aims to obtain highly resistant and stable microcapsules, we introduced the concept of sodium alginate (SA) pre-loading for Lactobacillus amylolyticus L6 ( L. amylolyticus L6) and Propionibacterium freudenreichii subsp. Shermanii CGMCC1.2231 ( P. freudenreichii subsp. Shermanii CGMCC 1.2231) and combined the advantages of heat and cold gelation of SA and whey protein isolate (WPI). By evaluating the appearance, structural characteristics, flowability, gastrointestinal tolerance, and storage stability of several microcapsules after spray drying, it was concluded that the viable probiotics for all microcapsules reached 0.43–3.40 × 10 10 CFU/g and the bacterial viability of encapsulated probiotics exhibited a more robust resistance, maintaining levels at 8.18–9.33 lg CFU/mL after digesting in simulate gastric fluid for 2 h, whereas 6.09–8.21 lg CFU/mL after digestion in simulate intestinal fluid for 4 h continuously. Pre-loading with SA can effectively reduce the damaging effect of simulated gastrointestinal environments on probiotic cells of microcapsules. In addition, SA pre-loading had more significant and protective effect on storage stability of L. amylolyticus L6 and P. freudenreichii subsp. Shermanii CGMCC 1.2231.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Muguo Tang,Yan Zhou,Fa Li,Ruiping Li,Yifan Wang,Siyi Li,Jun Sheng,Liang Tao,Yang Tian
In this study, walnut protein isolate (WNPI) was glycosylated with maltodextrin (M) to prepare a glycosylated protein conjugate (WNPI-M) and its conformational and functional properties were comprehensively analyzed. Subsequently, WNPI-M was employed as a wall material to fabricate walnut oil microcapsules, and the impact of WNPI-M on microcapsule stability was systematically investigated. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and multiple spectroscopic techniques confirmed that glycosylation with M induced significant modifications in WNPI's molecular structure and morphology. The glycosylation profoundly enhanced WNPI's functional properties: solubility at neutral pH increased to 76.94%, emulsifying activity reached 18.16 m 2 /g, and emulsion stability was extended to 244.74 min. Concurrently, the antioxidant capacity of the conjugate was markedly improved. When applied to microencapsulation, WNPI-M demonstrated superior performance in solubility, moisture content, and storage stability of walnut oil microcapsules. These findings substantiate the potential of WNPI-M as a novel, clean-label, and “same-source” wall material for microencapsulation, providing a viable strategy for the high-value utilization of walnut processing by-products.
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高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Lingyu Han,Mengsi Nong,Jixin Yang,Jijuan Cao,Bing Hu,Peter A. Williams
Micelles are nanostructures capable of encapsulating hydrophobic substances within their hydrophobic cores, enabling their dispersion in aqueous media. This enhances the solubility, stability, and bioavailability of encapsulated bioactive compounds and allows for their controlled release. In this study, maltodextrin chains were chemically modified by adding hydrophobic octyl groups onto their backbone through an esterification reaction. As the degree of substitution increased, both the particle size of the micellar-like aggregates and the critical aggregation concentration (CAC) gradually decreased. The encapsulation efficiency and loading capacity exhibited a positive correlation with the degree of substitution. Furthermore, ultrasonic treatment, by inducing a cavitation effect, was found to enhance hydrophobic interactions within the micelles and significantly improve the encapsulation capacity and compensate for the lower degree of substitution. It also improved composite properties and imparted environmental stability to the micelle-like aggregates. In vitro modeling of the digestive process demonstrated that fucoxanthin-loaded micelle-like aggregates can effectively avoid gastric release while showing significantly enhanced intestinal release. As expected, the octyl-modified maltodextrin (MD-C8) markedly improved the bioaccessibility of fucoxanthin (49.57%) and increased the micellization rate (90.96%) during simulated gastrointestinal digestion. These findings indicate that MD-C8 is an effective delivery carrier for functional biomolecules. Combined with the approach of ultrasound-assisted techniques, it shows great potential for the applications in the encapsulation of hydrophobic compounds.
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高影响因子
CONSTRUCTION AND BUILDING MATERIALS
·
2026
·
IF 8.9
Xueyu Pang,Kenedy Geofrey Fikeni,Xiujian Xia,Jiapei Du,Shenglai Guo,Huajie Liu,Kaihe Lv,Jinsheng Sun
To study the working mechanism of Portland cement retarders, the influences of various types of sugars (sucrose, glucose, and maltodextrin) on the hydration kinetics of oil well cement was evaluated primarily using isothermal calorimetry (IC) test method in the temperature range from 60 °C to 89 °C. By thorough analysis of the experimental data of this study and other relevant studies in the literature, a new retardation mechanism is proposed. Sugars inhibit the hydration of oil well cement by primarily retarding the hydration of silicate phases (mainly C 3 S). The hydration of aluminate phases, which is normally inhibited by the silicate hydration, can be accelerated when the silicate phases are strongly inhibited under high dosage of retarders. Indeed, strong aluminate hydration peaks are observed during the pre-induction period with sugar dosages of 0.2% and higher, and the effect intensifies at high temperatures. The initiation of the silicate hydration peak (main peak) is simultaneously controlled by the overall hydration extent of the cement (which can disrupt the retarder action) and the adsorption stability of the retarder (which is influenced by both retarder type and dosage). Therefore, high sugar dosages (≥0.3%) often causes strong inhibition of C 3 S hydration initially, but the resulted strong acceleration of aluminate hydration can cause earlier initiation of the main peak, resulting in decreased induction period with increasing sugar dosage, especially at elevated temperatures (≥80 °C). The proposed mechanism is further verified using thermogravimetric analysis (TGA) and quantitative XRD (QXRD) analysis of partially hydrated cement.
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Foods
·
2025
·Vol. 14
·期 12
·2142
·
IF 5.1
Zile Wang,Dongdong Chen,Xiaomei Zheng,Yuqing Li,Shaoqian Jiang,Yanfei Chen,Jingjian Jia,Libo Yu,Tao Peng
Staphylococcus aureus(S. aureus) poses a significant threat to public health and safety, and enhancing the monitoring ofS. aureusin food is essential to curb and prevent foodborne transmission. In order to obtain strains for more convenient and rapid use in quality control or quantitative analysis, this study designed a ready-to-use “ball-in-ball” microsphere based on a novel cryoprotectant combined with drop freeze-drying technology. When using a cryoprotectant that contains 1.5% bovine serum albumin, 4.5% trehalose, 8.2% polyethylene glycol 8000, and 4.1% D-mannitol, the survival rate ofS. aureuscan reach 98.2 ± 2.6%. This cryoprotectant effectively preventsS. aureusfrom shrinking, deforming, and damaging cell walls. Additionally, it shows desirable protective efficiency for other Gram-positive bacteria. The molding of microspheres is efficient and cost-effective, demonstrating good uniformity and stability without the need for pre-freezing. The moisture content and the count ofS. aureusshowed no significant changes over 90 days at −20 °C. In the simulated contaminated sample, the recovery rate ofS. aureusin milk and green tea was 83.1–93.7%. This study could provide a practical approach to improve the monitoring efficiency ofS. aureusand shows potential as a generalized strategy for preparing ready-to-use strains related to food safety.
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PubMed
高影响因子
Vaccines
·
2026
·Vol. 14
·期 3
·276
·
IF 3.5
Bin Wang,Kehui Wang,Zhiyao Xu,Weihua Liu,Xianhuang Li,Linhao Li,Renhui Zhou,Xingyue Du,Jin Jin,Yaqing Xu,Rihui Qin,Xiong Liu,Dayang Zou,Wei Liu
Background:The global spread of monkeypox virus (MPXV) highlights an urgent need for thermostable and easily administrable vaccines. Current orthopoxvirus vaccines are limited by cold-chain dependence and inconvenient injection-based delivery.Objectives:This study aimed to develop a dissolvable microneedle (DMN) vaccine against monkeypox based on a replication-deficient orthopoxvirus platform, through systematic formulation screening, stabilization mechanism exploration, and rigorous in vivo immunogenicity evaluation.Methods:A film-based approach was adopted for efficient, high-throughput formulation screening and thermostability assessment. NTV was mixed with excipients and dried into solid films. Stability was monitored via RT-qPCR after storage at 4 °C to 40 °C. The lead formulation was physically characterized, then used to fabricate MVA-BN-loaded DMN patches, which were further evaluated for in vivo immunogenicity via immunization inBALB/cmice.Results:The optimal formulation F2 (containing dextran, L-threonine, and BSA/HSA) showed a potency loss of only ~1 log10after 2 months at 25 °C, and <1 log10loss after 1 week at 37 °C. SEM revealed a porous virus-entrapment morphology, and FTIR indicated enhanced hydrogen bonding between the virus and the dextran matrix. The formulation was successfully manufactured into DMNs that dissolved within 5 min. In mice, these DMNs elicited robust MPXV-specific IgG and neutralizing antibody responses, with immunogenicity comparable to that induced by conventional intramuscular injection.Conclusions:This study successfully established a thermostable formulation and dissolvable microneedle delivery platform for replication-deficient orthopoxvirus vaccines against monkeypox. The optimized DMN vaccine induced robust MPXV-specific immune responses in mice with immunogenicity comparable to intramuscular injection, addressing the core limitations of current vaccines and providing a promising solution for monkeypox prevention.
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高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Yunxiao Xie,Mengjiao Ruan,Jie Zhang,Maria Kibtia,Yan Li,Bin Li,Yangyang Zhang,Shilin Liu
The development of new water-in-water (W/W) emulsion systems and the improvement of the long-term stability of emulsions could create opportunities for studying interfacial bionic systems and microencapsulation applications. In this study, the new W/W emulsion systems were constructed from hydroxypropyl methylcellulose (HPMC) and maltodextrin (MD). The effects of cellulose nanocrystals (CNC) and environmental factors (ionic strength and pH) on the stability of W/W Pickering emulsions were investigated. The stabilizing effect was observed at contents of CNC as low as 0.025 wt%. The W/W Pickering emulsion showed no phase separation within 30 days when the CNC concentration was above 0.025 wt%, indicating that the emulsions were stable during the observation period. The stability of W/W Pickering emulsions was driven by the electrostatic repulsion provided by the CNC adsorbed at the droplet interface, which decreased with increasing NaCl concentration. This was attributed to the charge-shielding effect of NaCl weakening the electrostatic repulsion of the CNCs at the emulsion droplet interface. Lactobacillus helveticus cells were encapsulated in the W/W Pickering emulsion. These results revealed that the developed W/W Pickering emulsions have potential applications in protecting the activity of probiotic bacteria and investigating the behavior of cells in restricted spaces.
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高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Simin Liu,Jiamei Liu,Linguo Zhao,Jianjun Pei
Glycosylation, one of the most common and significant modifications in nature, has prompted the development of a cellobiose phosphorolysis route for glycosylation in vivo. However, the process of glycosylation is hampered by the notably low conversion rate of cellobiose. In this work, regulation of the carbon source supply by changing the ratio of glucose to cellobiose improved the conversion rate of cellobiose, resulting in enhancing the efficiency of glycosylation and the production of vitexin. Moreover, three genes (pgm, agp, and ushA) involved in the degradation of UDP-glucose were knocked out to relieve the degradation and diversion of the cellobiose phosphorolysis route. Finally, through the optimization of conversion conditions, we observed a continuous enhancement in cellobiose conversion rate and vitexin production in BL21ΔushAΔagp-TcCGT-CepA, corresponding to an increased concentration of added glucose. The maximum production of vitexin reached 2228 mg/L with the addition of 2 g/L cellobiose and 6 g/L glucose, which was 312% of that in BL21-TcCGT-CepA with the addition of 2 g/L cellobiose. The conversion rate of cellobiose in BL21ΔushAΔagp-TcCGT-CepA reached 88%, which was the highest conversion rate of cellobiose to date. Therefore, this study presents a cost-effective and efficient method to enhance the conversion rate of cellobiose during the glycosylation process.
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高影响因子
Foods
·
2023
·Vol. 12
·期 19
·3567
·
IF 5.2
Yiwen Liu,Hong Zhang,Juan Xu,Rui He,Jinju Ma,Chiqing Chen,Lanxiang Liu
In this study, we addressed various challenges associated with the consumption of functional lipids from theEricerus pela(Chavannes), including unfavorable taste, insolubility in water, difficulty in oral intake, low bioavailability, and low psychological acceptance. Our study focused on the microencapsulation of policosanol, the key active component of insect wax, which is a mixture of functional lipids secreted by theEricerus pela(Chavannes). We developed two innovative policosanol products, microcapsules, and effervescent tablets, and optimized their preparation conditions. We successfully prepared microcapsules containing insect wax–derived policosanol using the spray-drying method. We achieved 92.09% microencapsulation efficiency and 61.67% powder yield under the following conditions: maltodextrin, starch sodium octenyl succinate, and (2-hydroxy)propyl-β-cyclodextrin (HPβCD) at a ratio of 1:1:1, core-to-wall materials at a ratio of 1:10, 15% solid content, spray dryer feed temperature at 60 °C, inlet air temperature at 140 °C, and hot-air flow rate at 0.5 m3/min. The microcapsules exhibited a regular spherical shape with a minimal water content (1.82%) and rapid dispersion in water (within 143.5 s). These microcapsules released policosanol rapidly in simulated stomach fluid. Moreover, effervescent tablets were prepared using the policosanol-containing microcapsules. The tablets showed low friability (0.32%), quick disintegration in water (within 99.5 s), and high bubble volume. The microcapsules and effervescent tablets developed in this study presented effective solutions to the insolubility of policosanol in water. These products were portable and offered customizable tastes to address the psychological discomfort related to insect-based foods, thus providing a novel strategy for the consumption and secondary processing of insect lipids.Keywords:edible insect;functional insect lipids;insect wax–derived policosanol;microcapsules;effervescent tablets
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PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Qingchun Zhang,Rui Wang,Jianfei He,Wei Tang,Jianhua Liu
This aim of this study was to investigate the effects of limited enzymatic hydrolysis (H), glycation (G), and amyloid fibril (F) modification on the emulsifying and antioxidant activities of β-Lactoglobulin (β-Lg). Changes in the physicochemical properties of limited enzymatic hydrolysis-modified β-Lg (Hβ-Lg), glycation by maltodextrin (Mal) -modified Hβ-Lg (GHβ-Lg), and amyloid fibril-modified GHβ-Lg (FGHβ-Lg) were observed through free amino acid content, sodium dodecyl sulfate‒polyacrylamide gel electrophoresis profiles and ThT fluorescence intensity. The structural changes and microscopic morphology of the modified proteins were determined by circular dichroism, Fourier transform infrared spectroscopy and transmission electron microscopy. Circular dichroism analysis showed that the β-structure content of FHβ-Lg increased, while the secondary structure of FGHβ-Lg was preserved. Finally, the functional activities of the modified proteins were evaluated. Comparing β-Lg with FGHβ-Lg or GHβ-Lg, the emulsifying activity of FGHβ-Lg increased from 9.38 m 2 /g to 24.37 m 2 /g, while the emulsifying stability of GHβ-Lg increased from 48.93 min to 131.22 min. Finally, the antioxidant activities of the modified proteins were determined by reducing power (β-Lg: 0.17, FGHβ-Lg: 0.27), ABTS ·+ scavenging activity (β-Lg: 75.91%, FGHβ-Lg: 86.33%), Fe 2+ chelating activity (β-Lg: 54.30%, FGHβ-Lg: 75.49%), and DPPH scavenging ability (β-Lg: 67.43%, FGHβ-Lg: 77.13%). Overall, our findings suggest that FGHβ-Lg has great potential in the development of protein emulsifiers with high antioxidant activities.
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高影响因子
危险品化学品经营许可证（带存储）