INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2021
·
IF 6.953
Haiyan Tian,Dong Xiang,Congfa Li
Herein, improvement of the stability of the water-in-oil-in-water (W/O/W) emulsions by addition of xanthan gum (XG)/locust bean gum (LBG) mixture in the inner water phase was aimed. The impact of XG/LBG mixture on the physical stability, microstructure and rheological properties of W/O/W emulsions was investigated. It was found that, compared with the control emulsions, the presence of XG/LBG mixture could improve the stability of W/O/W emulsions against coalescence. The tea polyphenols (TPPs) and XG/LBG mixture were simultaneously included in the internal aqueous phase of the double emulsion and stored at 25 and 40 °C in the dark for 28 d. The results showed that XG/LBG mixture not only had a protective role for TPPs encapsulated in the internal water phase, but also maintained more than 50% of the antioxidant capacity of TPPs.
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高影响因子
CHEMICAL ENGINEERING SCIENCE
·
2021
·
IF 4.311
Youjie Sheng,Menghua Xue,Shanwen Zhang,Yubo Wang,Xudong Zhai,Li Ma,Die Hu,Xiao Huang
The mixed dispersions of NPs, water-soluble polymer xanthan gum (XG), anionic hydrocarbon surfactant (sodium dodecyl sulfate [SDS]), and nonionic fluorocarbon surfactant (FS-50) were prepared by using an ultrasonic dispersion instrument to investigate the enhancement mechanism of NPs on the foam properties of surfactant. The molecular interactions, foamability, and foam stability of the mixed dispersions were comprehensively studied. Results suggested that the addition of XG resulted in an evident change of micelles from wormlike and spherical to threadlike in the solutions of FS-50/SDS. The foaming ability and foam stability of mixed dispersions were significantly affected by NPs and XG concentration. XG could better enhance foam stability of FS-50/SDS solutions compared with NPs, but lead to rapid decrease in foaming ability. NPs could enhance foaming ability and foam stability of FS-50/SDS solutions. Performance-enhanced foam, including foaming ability and foam stability, could be obtained by controlling the addition of XG and NP concentration.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Meixia Zheng,Meichun Chen,Rongfeng Xiao,Jianwen Feng,Hailan Su,Fengfang Lin,Jianfu Chen,Kok Bing Tan,Yujing Zhu
Colletotrichum gloeosporioides , the primary fungal pathogen responsible for mango anthracnose, causes significant economic losses. Hence, we developed a xanthan gum/hydroxypropyl methylcellulose (XG/HPMC) film incorporating Dictyophora echinovolvata carbon quantum dots (DE-CQDs). These green-synthesized DE-CQDs are 2 nm spherical nanoparticles with good crystallinity and thermal stability, featuring functional groups such as -OH, -COOH, -NH₄ + , and -SO₃H, which enhance hydrophilicity, solubility, and charge properties. The negative charge of DE-CQDs, as evidenced by zeta potential measurements, enhances their dispersibility and inhibits aggregation, thereby contributing to the film's augmented UV-blocking and water vapor transmission characteristics. DE-CQDs inhibit C. gloeosporioides growth through a unique mechanism, inducing metacaspase-dependent apoptosis and causing ROS accumulation without DNA fragmentation. When incorporated into the XHC film, DE-CQDs improve UV-blocking by 30 % at 400 nm, enhance water vapor transmission, and increase water contact angle. The XHC film significantly reduces mango decay (decay index: 0.35 ± 0.05 to 0.21 ± 0.05) and boosts vitamin C retention (from 30 % to 61 % over 7 days), effectively extending shelf life and preserving nutritional quality. Among the XHC films, XHC6 shows the best overall performance. Thus, DE-CQDs serve as functional fillers in biodegradable, environmentally friendly packaging films, offering a novel solution for mango disease prevention and control.
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Food Bioscience
·
2025
·
IF 5.9
Chen Yang,Tianlai Guo,Zizhen Zhang,Aitong Li,Yaqian Han,Yening Qiao,Guoqiang Xia,Lina Wang,Jianming Wang
Oleogels have been extensively employed for the encapsulation and protection of lipophilic nutrient. This study was investigated the effect of low ionic strength (0-100 mM) on the delivery system properties of oleogels prepared by emulsion template method using Soy protein isolate - Xanthan gum nanoparticles (SXNPs) as stabilizers. With the increase of ionic strength (0-100 mM), the particle size of SXNPs showed a trend of decreasing and then increasing. At ionic strength of 50 mM, SXNPs had the best interfacial adsorption properties (82.71 ± 0.19%), which was attributed to the salt ions improved the surface hydrophobicity of SXNPs. Under this condition, the emulsion stabilized by SXNPs exhibited the smallest particle size (2.23 μm) and the best rheological properties. Microscopic images showed that the oleogel had the densest network structure at ionic strength of 50 mM , which enhanced the retention of β-carotene in storage environments at 4, 25 and 55 °C and oil binding capacity of oleogel (10.20%). In vitro digestion showed up to 55.17% free fatty acid release from the oleogels compared to bulk oil, highlighting their potential for controlled nutrient delivery.
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Journal of Food Measurement and Characterization
·
2026
·
IF 3.6
Jia Ziyu,Zeng Xintang,Zhayitijiang Zilalan,Ma Bohan,Zou Xianfeng
This research involved preparing soy protein isolate (SPI) and xanthan gum (XG) conjugates (SPI-XG con) through the Maillard reaction (MR). The effects of temperature and time on Maillard reaction products (SPI-XG con) were evaluated, with degree of grafting (DG), intermediate products, browning degree, emulsifying activity index (EAI), and emulsifying stability index (ESI) serving as the key indicators. Results indicated that the optimal MR conditions were 90 °C and 1.5 h. Under these conditions, DG reached a maximum of 24.81%. Compared with SPI, the performance of the optimized conjugate was enhanced by 554.47% and 461.87% in EAI and ESI, respectively. MR could improve the emulsifying property of the conjugate and further enhance emulsion stability. Characterization techniques, including Fourier transform infrared spectroscopy, polyacrylamide gel electrophoresis, and protein secondary structure analysis, also verified the formation of SPI-XG con. Changes in the morphology of SPI following the MR were observed via scanning electron microscopy. Water-in-oil-in-water (W/O/W) emulsions were prepared with an optimized conjugate. The W/O/W emulsions stabilized with conjugate showed smaller droplets size and higher apparent viscosity. The present study explored the possibility of obtaining W/O/W emulsions by using SPI-XG con prepared via MR, and a theoretical application for further study was also made.
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CARBOHYDRATE POLYMERS
·
2025
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IF 12.5
Jinyu Chen,Siyang Wang,Zhirui Ji,Xianji Yi,Jiaqi Guo,Guofeng Jin,Zijian Wu
For purpose of overcoming the negative impact of high-dose phenols on meat quality, xanthan gum (XG), a natural anionic polysaccharide, was employed to prevent the undesirable interaction between myofibrillar protein (MP) and gallic acid (GA, 150 μmol/g) and ameliorate the gel and emulsification characteristics of MP. XG dose-dependently alleviated the structural damage of MP caused by GA and reduced protein aggregation, manifested as the decrease in surface hydrophobicity, turbidity and aggregate size ( p < 0.05) and increase in α-helix content and intrinsic fluorescence. As a result, more proteins participated in establishing an ordered cross-linked network, favoring the entrapment of immobilized water and imparting the gel with improved rheological properties and gel strength (from 2.2 N·mm to 3.1–5.5 N·mm) and a decreased cooking loss (from 13.6 % to 3.2 %–7.7 %). In addition, the presence of XG reduced oil–water interfacial tension of MP, promoting uniform distribution of emulsion droplets in a smaller size. The emulsifying activity and stability increased from 6.5 m 2 /g to 8.1–8.4 m 2 /g, and 41.5 % to 81.2 %–93.2 %, respectively, and the creaming index decreased from 52 % to 0 %–24 %. The multiple light scattering and microrheology results further demonstrated the enhancement of emulsion stability. The competition mechanism of XG, along with its hydrophilicity, electronegativity and viscosity, collectively contributed to the improvement of gel and emulsion quality. Our paper exploited the potential of dual application of polysaccharides and polyphenols in meat products for simultaneously reducing protein oxidation and quality deterioration.
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高影响因子
Foods
·
2026
·Vol. 15
·期 10
·1740
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IF 6
Xiufang Huang,Yifan Shi,Yaobing Chen,Jianquan Kan,Kai Luo
This study aims to improve the utilization ofIdesia polycarpacrude oil (IPCO) in the food industry by developing high-internal-phase emulsions (HIPEs) stabilized through ternary complexes (ovalbumin (OVA), xanthan gum (XG), and tannic acid (TA)). IPCO is highly prone to oxidation due to its polyunsaturated fatty acid (PUFA) content. Optimal formulations were obtained by varying the component concentrations and assessing the structure, stability, and fat-substitution potential. Under conditions of 0.6%w/vXG and 2.5%w/vOVA-TA, HIPEs exhibited a smaller particle size (3.31 μm), high centrifugal oil retention (99.29%), strong emulsifying activity (49.91 m2/g), and excellent stability (99.69%). Additionally, a formulation with 1.5%w/vOVA-TA and 0.8%w/vXG showed good wettability, particle size, and stability, possibly due to excessive self-aggregation of XG, which caused a decrease in emulsion stability and wettability. Structural analysis (FTIR, XRD, SEM, CLSM) revealed that the stability of the emulsions was mainly attributed to strong non-covalent interactions and a dense interfacial adsorption layer. In cookie applications, substituting 25%w/wbutter or 50%w/wshortening with HIPEs resulted in comparable texture to the control group. GC–MS analysis of relative fatty acid composition showed that partial replacement with IPCO-based HIPEs shifted the final biscuits toward a lower relative proportion of palmitic acid (C16:0) and a higher relative proportion of linoleic acid (C18:2n6c). Overall, OVA–TA–XG-stabilized HIPEs effectively delayed the oxidation of IPCO and enabled partial replacement of conventional solid fats in biscuits, thereby shifting the relative fatty acid composition of the final products toward a higher proportion of unsaturated fatty acids.
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APPLIED SURFACE SCIENCE
·
2023
·
IF 6.7
Bo Zhang,Ling Suo,Shipeng Zhang,Yuxiang Zhao,Yulong Qian,Jinwang Huang,Xinyu Wang,Wanzhen Zhang,Yue Ma,Lianmin Ji,Wu Li
Investigation of magnesium hydroxide superhydrophobic layer would significantly improve the application of green and low-cost superhydrophobic materials, for the abundant source, low economic cost, nontoxicity and environment friendliness of magnesium hydroxide. In this work, an obviously developed method which is stable and easy for fabricating network-like magnesium hydroxide superhydrophobic layer on iron substrate has been rendered, simply by cathodic electrodeposition with magnesium nitrate aqueous solution under structure direction of glycerin cross-linked xanthan gum, and subsequent surface modification with 1H,1H,2H,2H-perfluorodecyltriethoxysilane. The preparation process could be carried out at tremendously wide range of bath temperature (from 15 °C to 75 °C), xanthan gum/glycerol dissolving temperature (from room temperature to 100 °C), and storage times (from 0 day to 30 days). The superhydrophobic layer obtained at 35 °C bath temperature with addition of xanthan gum/glycerol dissolved at room temperature and stored for 7 days, shows strong water repellency (160.1° water contact angle, 3.2° sliding angle), and excellent self-cleaning performance. The layer also demonstrates good mechanical property according to cross hatch adhesion and tape peeling test, and owns an inhibition current efficiency as high as 99.98%, taking advantage of its extremely high anti-corrosion resistance ( R ct = 2.87 × 10 5 Ω cm −2 , R f = 1.49 × 10 9 Ω cm −2 ).
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Jianfu Chen,Meixia Zheng,Kok Bing Tan,Junyan Lin,Meichun Chen,Yujing Zhu
The aim of this work was to develop an edible packaging material with good performance that can be used for fresh-cut vegetables preservation. The xanthan (XG)-hydroxypropyl methylcellulose (HPMC)-tea polyphenols (TP) composite film (XHT) was prepared by adding TP to the composite film-forming solution of XG and HPMC. At optimum TP dosage of 6% (XHT6), the tensile strength and elongation at break were at the maximum. The antioxidant activity and antibacterial properties were also enhanced, demonstrated good inhibitory ability to Staphylococcus aureus . After 8 days, the amount of Vitamin C that was retained by XHT6 was 127.81% and 7.83% higher than unpackaged and XHT0, respectively. Additionally, the MDA content in green peppers were 39.16% and 78.87% higher than that of unpackaged and XHT0, respectively. Practical applications of XHT films in preserving fresh-cut bell peppers had also shown positive results, making it possible as potential food packaging.
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FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Xiliang Yu,Lin Han,Qinggang Xu,Shengjie Li,Sangeeta Prakash,Xiuping Dong
This study explored the feasibility of adding different ratios of konjac gum to xanthan gum (KGM/XG) as a regulating component to improve the texture, rheological and 3D-printing properties of high internal phase emulsions (HIPEs) using egg white microgels (EWMGs). In this approach, the EWMGs and KGM/XG formed hybrid particles through non-covalent interactions based on hydrogen bonding, supplemented by hydrophobic and ionic interactions. The size, zeta potential, and hydrophobicity of the EWMGs-KGM/XG particles could be fine-tuned by adjusting the KGM/XG ratio. Incorporating KGM/XG enhanced the ability of EWMGs to reduce the interfacial tension in oil/water systems, resulting in smaller droplet sizes within the HIPEs. Additionally, KGM/XG formed a network structure with the EWMGs, improving the storage modules, loss modules, recovery rate, and hardness of the resulting HIPEs. Adding KGM/XG improved the HIPE properties, such as apparent viscosity, shear thinning, self-support, and thixotropy related to 3D printing, although with a reduction in critical strain. When the KGM/XG ratio was 1/1, the printed pyramid shape had a clear line and no oil leakage, and the stability was best after storage at 4 °C for 5 days. Furthermore, the characteristics of HIPEs can be tailored to meet different processing and production requirements by adjusting the KGM/XG ratio.
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Microbial Biotechnology
·
2024
·
IF 4.8
Mengmeng Wu,Zhuangzhuang Shi,Yue Ming,Yufei Zhao,Ge Gao,Guoqiang Li,Ting Ma
Corn straw is an abundant and renewable alternative for microbial biopolymer production. In this paper, an engineered Sphingomonas sanxanigenens NXG -P 916 capable of co-utilising glucose and xylose from corn straw total hydrolysate to produce xanthan gum was constructed. This strain was obtained by introducing the xanthan gum synthetic operon gum as a module into the genome of the constructed chassis strain NXdPE that could mass produce activated precursors of polysaccharide, and in which the transcriptional levels of gum genes were optimised by screening for a more appropriate promoter, P 916 . As a result, strain NXG -P 916 produced 9.48 ± 0.34 g of xanthan gum per kg of fermentation broth (g/kg) when glucose was used as a carbon source, which was 2.1 times improved over the original engineering strain NXdPE:: gum . Furthermore, in batch fermentation, 12.72 ± 0.75 g/kg xanthan gum was produced from the corn straw total hydrolysate containing both glucose and xylose, and the producing xanthan gum showed an ultrahigh molecular weight (UHMW) of 6.04 × 10 7 Da, which was increased by 15.8 times. Therefore, the great potential of producing UHMW xanthan gum by Sphingomonas sanxanigenens was proved, and the chassis NXdPE has the prospect of becoming an attractive platform organism producing polysaccharides derived from biomass hydrolysates.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Chuanfen Pu,Yongxue Luo,Yue Sun,Jie Zhang,Hanwen Cui,Man Li,Qingjie Sun,Wenting Tang
The purpose of this work is to explore the feasibility of water in water ( W /W) emulsion stabilized with liposomes as a water-soluble nutraceutical carrier. A W/W emulsion system composed of xanthan gum (XG) and whey protein isolate (WPI) with different amount (0.2 %, 0.4 %, and 0.6 %) of liposomes as stabilizer was constructed. Fast green staining observation showed that XG was the internal phase and WPI was the continuous phase respectively. Confocal laser scanning microscopy revealed that with the increase of liposomes concentration from 0.4 % to 0.6 %, the interface thickness of the W /W emulsions was approximately twice that of the 0.2 % liposome-stabilized emulsion.The emulsions remained stable under neutral and weakly alkaline conditions. The droplet sizes of the emulsions were little affected by ionic strength. The binding constant (Ka) for XG to riboflavin (12.22) was approximately 5 times that for WPI to riboflavin (2.46), suggesting that riboflavin had a stronger binding affinity for the XG molecule compared to WPI. The fluorescence spectra of riboflavin showed that 0.4 % and 0.6 % liposome stabilized emulsions could effectively retard the photodegradation of riboflavin under ultraviolet irradiation. The successful construction of liposomes stabilized W /W emulsion provides a novel strategy for delivering water-soluble bioactive substances.
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高影响因子
危险品化学品经营许可证（带存储）