CEREAL CHEMISTRY
·
2025
·Vol. 103
·期 1
·41-50
·
IF 2.5
Mingze Fu,Yi Zhang,Xiaowei Peng,Jianquan Kan
Background Highland barley protein (HBP) is a plant-derived protein with a balanced amino acid composition. This study investigated the influence of xanthan gum (XG) and carrageenan (CGN) at varying concentrations (0%–0.5%, w/v) on the gelation properties of HBP. Results Both XG and CGN were found to enhance the water-holding capacity and gel strength of HBP gels. Thermogravimetric analysis demonstrated that their addition improved gel thermal stability, while Fourier-transform infrared (FTIR) spectroscopy confirmed that the secondary structure of HBP remained largely unchanged. Protein solubility tests and free thiol measurements revealed that XG and CGN reduced free thiol levels and promoted disulfide bond formation, with disulfide bonds playing a dominant role in the composite gel network. Microscopic observations showed that XG and CGN facilitated HBP aggregation, with CGN exhibiting a stronger aggregation effect. Conclusion This study offers critical insights into improving the gelation properties of HBP, establishing a theoretical basis for designing novel food systems incorporating barley protein and diverse colloids.
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高影响因子
Journal of Food Measurement and Characterization
·
2025
·
IF 3.3
Xu Wei,Li Lala,Xin Yingying,Kang Mengyao,Li Penglin,Luo Denglin,Zhang Lihua
This study develops novel antimicrobial camellia oil composite films based on konjac glucomannan (KGM) and κ-carrageenan (KC) incorporated with a curcumin (CUR)-loaded camellia oil nanoemulsion to address food packaging safety and sustainability. The composite solutions and films were systematically characterized. The results demonstrate that the integration of KGM significantly enhanced the rheological characteristics of the composite solution, while also improving the hydrophilicity of the resulting composite film. Thermogravimetric analysis (TGA) revealed that 0.4% KGM elevated the maximum thermal degradation temperature to 250.23 °C, significantly enhancing thermal stability. Fourier transform infrared (FTIR) and X-ray diffraction (XRD) analyses further demonstrated that KGM and KC established a stabilizing network structure through hydrogen bonding interactions. Confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) indicated that KGM concentrations between 0.1% and 0.3% promoted uniform emulsion droplet dispersion and a smooth film surface. It is noteworthy that when the concentration of KGM was 0.1%, the composite film showed a zone of inhibition of 4.64 mm against Escherichia coli and 4.67 mm for Staphylococcus aureus , which were significantly larger than those of other formulations. In summary, this research presents a theoretical framework designed to enhance the development of high-performance, multifunctional antimicrobial packaging materials, with the objective of fostering sustainable food practices.
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FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Yanhong Liu,Zechen Liu,Yixin Wang,Yujie Ma,Lingling Zhang,Mengyao Liu,Shuo Wang
Emulsion-filled hydrogels have attracted considerable attention due to their potential for inhibiting foodborne pathogens. However, development of packaging films based on essential oil nanoemulsion-filled hydrogels and their efficacy in food preservation remains relatively limited. This study engineered a biocompatible κ-carrageenan (KC)-based gel film loaded with clove essential oil nanoemulsion (CEON), exhibiting excellent dual-function antibacterial and antioxidant properties for preserving strawberries.The results revealed that incorporating CEON dramatically boosted the film's ultraviolet (UV) barrier properties (reducing UV transmittance to 0.02%), antimicrobial activity (producing an inhibition zone diameter of 6.5 cm), and antioxidant activity (demonstrating DPPH/ABTS radical scavenging rates exceeding 90%). Concurrently, the film exhibited remarkable flexibility, with its elongation at break increasing from 4.8% to 35%. The thus-formed unique porous network, characterized by a “hydrophobic surface yet moisture-permeable matrix”, effectively modulated the internal microenvironment. The CEON-loaded KC gel film not only effectively inhibited the growth of spoilage microorganisms on strawberries, extending their refrigerated shelf life to 10 days, but also demonstrated excellent biocompatibility as confirmed by seed germination and cytotoxicity assays. This study provides novel insights for developing high-performance and environmentally friendly food preservation materials.
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FOOD CONTROL
·
2025
·
IF 6.3
Mingrui Zhou,Mengqi Chen,Youwei Ai,Wenfu Hou,Yang Yi,Hongxun Wang,Yahong Han
Petroleum-based packaging materials raise serious environmental and food safety concerns, driving the development of sustainable smart packaging derived from natural polymers. In this study, natural pigment-zein-chondroitin sulfate-epigallocatechin gallate-ι-carrageenan (NZCEC) nanoparticles were fabricated and incorporated into κ-carrageenan-based films to enhance their functional properties. The effects of NZCEC addition on the films' physicochemical stability, intermolecular interactions, antioxidant activity, and responsiveness to ammonia and acetic acid vapors were systematically evaluated, along with their application in preserving mandarin fish ( Siniperca chuatsi ). Scanning electron microscopy revealed good compatibility between κ-carrageenan and moderately loaded NZCEC nanoparticles. Incorporation of NZCEC significantly improved the film's optical properties (opacity increased from 4.10 to 23.32 A mm −1 ) and reduced its water vapor permeability (from 8.23 × 10 −9 to 6.93 × 10 −9 g m −1 s −1 Pa −1 ). Moreover, the antioxidant activity was markedly enhanced (from 1.75 % to 77.65 %), along with notable responsiveness to ammonia and acetic acid. Storage trials with mandarin fish demonstrated that the smart film effectively delayed fish spoilage. Additionally, the film displayed distinct chromatic variations in response to freshness, allowing continuous assessment of food quality. These results establish NZCEC nanoparticle-reinforced κ-carrageenan films as a promising intelligent packaging material with improved stability, responsiveness, and food preservation performance.
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Journal of Food Measurement and Characterization
·
2025
·
IF 3.3
Zhang Lihua,Zhang Lanlan,Yue Mengge,Zang Jiaxiang,Kang Mengyao,Li Lala,Luo Bo,Xu Wei
κ-Carrageenan (CRG)/konjac glucomannan (KGM) composite gels have promising applications in food texture modification and drug delivery, but are limited by poor mechanical strength. This study investigated the effects of KGM concentration and moisture content on the mechanical properties of these gels. The results show that increasing KGM concentration combined with moisture regulation substantially enhances the mechanical strength of the gels. At a KGM concentration of 0.6% and 60% water loss, the CRG/KGM gels exhibited maximum shear force and tensile strength, increasing 20-fold and 33-fold, respectively, compared to pure CRG gels. Furthermore, the resistance to deformation in the composite gels demonstrated a positive correlation with both KGM concentration and moisture content. Microstructural analyses showed that while KGM did not alter the crystalline structure type within the gels, it promoted cross-linking between CRG and KGM, resulting in a denser gel network with lower water mobility. Scanning electron microscopy further illustrated that increased KGM concentration enhanced the density and cross-linking strength of the gel network, whereas reduced water content contributed to a more compact gel structure. The interplay of these factors improved the mechanical properties of the composite gels. This study provides valuable insights for the rational design of polysaccharide gels.
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JOURNAL OF FOOD SCIENCE
·
2021
·Vol. 86
·期 3
·792-802
·
IF 3.167
Jia-Nan Yan,Yi-Nan Du,Xin-Yu Jiang,Jia-Run Han,Jin-Feng Pan,Hai-Tao Wu
Various bond disrupting agents including NaCl, GuHCl, urea, and SDS were introduced to investigate the intermolecular interactions between scallop ( Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and κ -carrageenan ( κ -C), which were monitored by changes in rheological property, water distribution, conformation characterization and microstructure by using rheometer, low field-NMR relaxometry, Fourier transform infrared (FTIR) spectroscopy, cryo-scanning electron microscopy (cryo-SEM), and confocal laser scanning microscopy. The results showed that the bond disrupting agents deteriorated the rheological property of SMGHs/ κ -C in a dose-dependent manner. Indeed, at the same concentration of 2 M, NaCl deteriorated the SMGHs/ κ -C more obviously than GuHCl and urea. In addition, SMGHs/ κ -C with bond disrupting agents possessed higher relaxation times including T 21 and T 23 , indicating the migration to free water direction of bound and free water. Moreover, the FITR results showed the red-shift in water regions (amide A and B bands), amide I and II bands, and indicated the breakdown of hydrogen bonds and electrostatic interactions, indicating a disordered structure in SMGHs/ κ -C by various bond disrupting agents. Furthermore, cryo-SEM results showed the change of SMGHs/ κ -C from a homogeneous network to a looser and ruptured one with larger void spaces, and indicated the disrupted and tattered microstructure of SMGHs/ κ -C by various bond disrupting agents. Additionally, SMGHs/ κ -C as well showed less aggregates stained by RITC by bond disrupting agents. These results suggest that electrostatic interactions would be mainly involved in the maintenance of SMGHs/ κ -C gel network. This study could provide theoretical and methodological basis for hydrogel products with modified gel strength and microstructure by understanding the intermolecular interactions in gel system. Practical Application Scallop ( Patinopecten yessoensis ) male gonads as a high-protein part of scallop, is usually discarded during processing despite its edibility. In recent years, scallop male gonads are regarded as good sources to develop protein matrices due to their high protein content and numerous nutrients. In this study, scallop male gonad hydrolysates (SMGHs) were obtained by trypsin-treated process. The considerable gelation behavior of SMGHs indicated that the SMGHs could be potentially utilized as a novel thickener and additive in production of kamaboko gels, can, sausage and spread with marine flavor.
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2026
·
IF 8.7
Shumaila Ijaz,Jia Wan,Mingzhou Yuan,Meifang Yin,Jun Wu,Yongzhi Liang
In the realm of flexible electronics, eutectogels have emerged as a highly promising material, outperforming hydrogels in environmental tolerance and surpassing ionogels in biosafety and economic affordability. These attributes have positioned eutectogels as a burgeoning choice for the development of multifunctional flexible devices. However, as a relatively new material, achieving optimal mechanical and electrical properties in eutectogels through conventional preparation methods has proven challenging, primarily due to the extensive hydrogen bonding present in deep eutectic solvents. To address this challenge, we incorporated natural macromolecules, specifically gelatin and carrageenan, into a polyacrylamide matrix to create a double-network eutectogel. The addition of carrageenan significantly enhanced the mechanical properties of the gel by promoting the formation of a robust hydrogen bond network among gelatin molecules. This innovation dramatically enhanced in the gel's performance, with a tensile strength of 2.58 MPa and toughness of 17.6 MJ/m 3 , representing increases of 32.3 times and 17.9 times, respectively, compared to the gel without carrageenan. Moreover, these eutectogels achieved high electrical conductivity (2.29–3.62 mS/cm) through hydrogen bonding interactions. The critical role of carrageenan in strengthening the mechanical network highlights its potential as a key component in the development of mechanically robust, ionic-conducting, and anti-freezing high-performance wearable sensors. This work not only overcomes the limitations of existing materials but also paves the way for the next generation of wearable sensors with enhanced durability and functionality.
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FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Yushi Wei,Hongtao Chen,Deming Gong,Xing Hu,Guowen Zhang
The study aimed to construct a microwave-modified peanut protein isolate (MPPI)–gallic acid (GA)–carrageenan (CG) (MPGC) ternary covalent conjugate, and systematically investigate the effects of glycation covalent modification on the conformation, functional properties and interfacial behavior of MPPI, with the goal of developing new emulsifiers exhibiting superior oil-water interfacial performance. Additionally, the environmental stability of emulsions formulated using the covalent conjugate was evaluated. The results showed that as the proportion of CG increased, the degree of covalent modification significantly enhanced. When the mass ratio of the MPPI-GA conjugates to CG was 1:4 (MPGC4), the grafting degree reached 28.72%. The covalent grafting of CG induced the unfolding of MPPI-GA conjugates structure (decreased β-sheet content and increased random coil content), leading to enhanced surface hydrophobicity and surface charge of the MPPI-GA conjugates. Analysis of oil-water interface characteristics revealed that the MPGC4 conjugates exhibited optimal wettability, significantly reducing the oil-water interfacial tension from 17.34 mN/m to 13.99 mN/m, and demonstrated greater rates of interfacial diffusion, penetration and rearrangement, forming a dense adsorption layer at the interface. The emulsifying activity and emulsion stability of the MPGC4 conjugates were increased to 143.98 m 2 /g and 405.60 min, respectively. When 1.5% (w/v) MPGC4 conjugate was applied to oil-in-water emulsions, the emulsion exhibited a significantly reduced particle size with a more uniform distribution, and excellent environmental stability. This study provides a theoretical basis for the development of novel high-performance plant protein-based emulsifiers.
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Foods
·
2026
·Vol. 15
·期 17
·3017
·
IF 6
Zhongyang Ren,Tengteng Yang,Qiaochu Li,Zhanming Li,Caili Fu
Bigels combine the advantages of hydrogel and oleogel matrices, enabling simultaneous encapsulation of both hydrophilic and lipophilic compounds with good ductility and water retention. Bigels were prepared from large yellow croaker myofibrillar protein (MP)–soybean oil oleogels and κ-carrageenan hydrogels. All the bigels exhibited a milky white, solid-like self-supporting structure. Increasing the oleogel fraction enhanced droplet interactions and uniformity. Hardness peaked at 11.67 g at a 5:5 (w/w) oleogel-to-hydrogel ratio. The rheological tests revealed shear-thinning behavior across all samples, with apparent viscosity increasing progressively with oleogel content. The highest thixotropic recovery (71.07%) was observed at an oleogel-to-hydrogel ratio of 6:4 (w/w). All bigels underwent structural destabilization above 40 °C and complete liquefaction above 60 °C, indicating thermal reversibility. This study elucidates how varying the oleogel-to-hydrogel ratio modulates the physicochemical properties of bigels, providing a theoretical basis for developing high-value products from large yellow croaker.
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ACS Biomaterials Science & Engineering
·
2026
·
IF 6
Bingjie Sun,Yuxin Wang,Huaqiang Luo,Zixin Zhang,Bingtian Tu,Xinyu Wang,Jing Tu
Effective treatment of infected wounds requires simultaneous eradication of invading pathogens and scavenging of excess reactive oxygen species (ROS). Herein, we fabricated a multifunctional hydrogel dressing (denoted as PVA/CG/Cu-Cys) by hydrogen-bond cross-linking poly(vinyl alcohol) with ι-carrageenan-Ca2+ helices to generate a double network that was subsequently loaded with copper-l-cysteine nanoparticles. The reversible hydrogen-bonded interpenetrating network provided adequate swelling, moldability, mechanical strength, and tissue adhesion. The Cu-Cys nanoparticles endowed the hydrogel with broad-spectrum antioxidant activity, achieving over 60% scavenging efficiency against a range of reactive oxygen (H2O2, •OH, and •O2–) and nitrogen species (DPPH• and ABTS•+). Controlled release of Cu2+ eradicated 50.84 ± 8.21% of S. aureus biofilms and inhibited both E. coli and S. aureus. At the acidic pH of infected wound area (5.6), the hydrogel released only 56.5 ± 3.0% of total Cu2+ in 24 h, significantly less than free Cu-Cys (81.1 ± 2.7%, p = 0.0025), thereby reducing cytotoxicity and maintaining >80% cell viability. The dressing promoted in vitro cell migration and accelerated closure of infected full-thickness wounds in vivo. These results indicate that PVA/CG/Cu-Cys is a readily fabricated, clinically translatable dressing for the management of bacterially infected wounds.
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CHEMISTRY-A EUROPEAN JOURNAL
·
2026
·
IF 3.6
Pengcheng Chai,Qian Zhang,Shengli Chen,Jiangfeng Qian
Lithium nickel manganese oxide (LiNi 0.5 Mn 1.5 O 4 , LNMO) is a promising cobalt-free cathode operating at ∼4.7 V primarily through the Ni 4+ /Ni 2+ redox couple. Deep discharging to 2.30 V can activate the electrochemically inert Mn, which contributes additional capacity and improves energy density. However, repeated cycling over such a wide-voltage window (2.30–4.95 V) imposes severe mechanical stress and dynamic interphase degradation. Here, we demonstrate that these challenges are effectively mitigated by employing λ -carrageenan (CGN) as a multifunctional binder that maintains the electrode integrity and regulates cathode–electrolyte interphase (CEI) evolution. The resulting LNMO cathode achieves a high specific capacity of 186 mAh g −1 and an energy density of 755 Wh kg −1 within 2.30–4.95 V through simultaneous activation of Ni and Mn redox. Notably, the CGN/LNMO electrode retains 87.7% of its capacity after 200 cycles at 0.5C, compared to only 29.6% for a conventional PVDF/LNMO electrode. This binder-enabled interfacial regulation strategy establishes an effective pathway toward stable wide-voltage operation of high-energy-density cathode materials. Graphical The use of λ -carrageenan (CGN) as a binder with robust hydrogen-bonding interactions for LiNi 0.5 Mn 1.5 O 4 (LNMO) during wide-voltage cycling leads to a homogeneous coating that prevents rock-salt phase formation and develops into a stable CEI, enabling stable cycling within 2.30–4.95 V.
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FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Xine Huang,Yizhou Xiang,Xiaoning Zhu,Chenjuan Zeng,Liang Zou,Lei Wang,Changling Wu,Xingquan Liu,Zisheng Luo,Li Li
The thermal sensitivity of α-amylase inhibitors (α-AL) from white kidney beans (WKB) poses a significant challenge in the food industry. This issue can be effectively addressed through stabilization strategies based on polysaccharides. In this study, iota-carrageenan (ι-CG) was chosen as a stabilizing agent owing to its high charge density and flexible chain structure. A chelation-based approach utilizing ι-CG was developed, and both the formation mechanism of the resulting complex and its effect on the thermal stability of α-amylase inhibitors from white kidney beans (α-AL-WKB) were thoroughly investigated. Multi-scale characterization demonstrated that the complexation at pH 6.0 and a mass ratio of α-AL-WKB to ι-CG of 2:1 effectively suppressed the thermal aggregation of α-AL-WKB, with only a minor decrease in activity from 7864.19 ± 239.90 U to 6094.88 ± 88.27 U. The compact structure of the complex was primarily stabilized through hydrogen bonding and electrostatic interactions. Surface plasmon resonance (SPR) analysis further confirmed a moderate binding affinity between the α-AL-WKB/ι-CG complex and α-amylase, with the equilibrium dissociation constants (KD) value of 4.01 × 10 −8 M before heating and 5.59 × 10 −8 M after thermal treatment. In simulated in vitro digestion assays, the complexation significantly lowered the digestibility of gelatinized corn starch, reducing rapidly digestible starch (RDS) by 27.74% ± 0.58% and increasing the resistant starch (RS) by 54.35% ± 0.27%. These findings demonstrate a promising strategy for enhancing the thermal stability of α-AL-WKB and provide a basis for developing low-glycemic-index functional foods.
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危险品化学品经营许可证（带存储）