INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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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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APPLIED SURFACE SCIENCE
·
2026
·
IF 6.6
Tiantian Chen,Jiaqi Xu,Xue Li,Xiaohang Yang,Haopeng Pei,Mingce Long
A dual-modified ZVI is developed via oxalic acid etching and XG stabilization. • Ox and XG synergistically tune interfacial hydrogen bond to accelerate H + transfer. • XG/Ox-ZVI achieves ∼22.3–fold higher Cr(VI) removal capacity compared with ZVI BM . Rapid surface passivation and particle aggregation severely limit the interfacial reactivity of zero-valent iron (ZVI) during aqueous redox processes, yet overcoming both simultaneously remains challenging. Herein, a surface engineering strategy integrating oxalic acid (Ox) etching with xanthan gum (XG) stabilization was developed to regulate the interfacial chemistry and suspension stability of ZVI. Ox etching reconstructed the dense passive layer into a loose, porous ferrous oxalate shell, facilitating proton transport and exposing reactive sites, whereas XG suppressed particle aggregation through steric stabilization and viscosity. Their interaction shifts the interfacial hydrogen-bond network toward highly mobile 2−HB-H 2 O (from 43.3% to 50.9%), providing efficient proton-transfer channels. The synergy reduces charge-transfer resistance, enhances corrosion activity, and modulates the passivation layer, lowering Fe 0 consumption from 54.4% (Ox-ZVI) to 37.3% and increasing electron selectivity for Cr(VI) reduction by ∼1.8-fold. Consequently, XG/Ox-ZVI delivers ∼22.3-fold higher Cr(VI) removal capacity than ZVI BM , with joint enhancement reaching 49.09 mg g −1 , exceeding the summed individual enhancements (41.06 mg g −1 ). XG/Ox-ZVI also exhibited porous-media transportability (92.2% vs. 59.4% for Ox-ZVI at 120 m/day) and adaptability in natural waters. This study provides a surface engineering strategy to concurrently suppress passivation and aggregation in developing highly reactive ZVI remediation materials. Download: Download high-res image (131KB) Download: Download full-size image
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Zeyue Ren,Xiaojing Li,Fanyi Ma,Yun Zhang,Weiping Hu,Md Zaved Hossain Khan,Xiuhua Liu
In this study, oil-in-water emulsions made of medium-chain triglycerides (MCT), mucilage from Dioscorea opposita (DOM), and food-grade polysaccharides (guar gum [GG], xanthan gum [XG] and pectin [Pec]) were prepared using high-pressure homogenisation. The droplet size distributions, microstructure, turbidity, interfacial tension, creaming index, and stability of emulsions were investigated and compared with those of DOM, GG, XG and Pec. The results showed that 0.4 wt% food-grade polysaccharides (GG, XG, and Pec) with 2 wt% DOM contributed more to the stability of the emulsion during storage. In particular, low concentrations of pectin and DOM emulsions presented smaller droplet size distribution, in the range of 86.34–111.30 nm. Hence, DOM has synergistic effects with food-grade polysaccharides, which could improve the stability of emulsions, suggesting that mucilage from Dioscorea opposita has good potential for use as a natural emulsifier.
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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
Polyvinyl alcohol (PVA)-xanthan gum (XG) composite films with good degradation properties were prepared by casting method. The effects of XG amount on thickness, moisture content, water solubility, water vapor transmission (WVP), transmittance and mechanical properties of the composite film were investigated. All composite films produced uniform and transparent films and Fourier transform infrared (FT-IR) spectroscopy, as well as X-ray diffraction (XRD) had proven the formation of hydrogen bonds and subsequently compatibility of the two polymers. In general, addition of XG in PVA was able to decrease moisture content, water solubility and WVP more than the pure PVA films, with sample PX30 demonstrated the best performance. This sample also had the best mechanical properties. It also demonstrated food packaging and capability better than that of commercial plastic bag. More importantly, our sample can be fully decomposed in soil and water within 12 h, which was not only significantly shorter than commercial plastic bag, but also other biodegradable materials. Therefore, PVA/XG-based food packaging material has demonstrated huge potential to be commercialized and replaces commercial plastic bag as an alternative packing material which is renewable, sustainable and environmentally friendly.
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Meixia Zheng,Hailan Su,Rongfeng Xiao,Jianfu Chen,Hong Chen,Kok Bing Tan,Yujing Zhu
A novel film composed of Polygonatum cyrtonema extracts (PCE), xanthan gum (XG), flaxseed gum (FG) and carboxymethyl cellulose (CMC) was prepared (XFCP). Addition of PCE has decreased the light transmittance, while enhanced the UV blocking performance, antioxidant activity, tensile strength and elongation at break of XFCP due to polysaccharides, polyphenols, and flavonoid in PCE. Structural analyses by FTIR and XRD indicated the hydrogen-bonding interaction between PCE, XG , FG and CMC . It was found that compared with the control sample, XFCP2.5% with the lowest WVTR was able to prolong the shelf life of mango. The overall quality of mango was also improved in terms of lower decay rate, weight loss rate, total soluble solid, and polyphenol oxidase, higher titratable acidity, V c , and superoxide dismutase than control mango upon 8 days of storage. This effectively expanded the application of PCE into food packaging in addition to merely as Chinese traditional medicine herbs.
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Food Bioscience
·
2024
·
IF 4.8
Yuzhong Yan,Xiaoyun Fei,Zhaohua Huang,Hongtao Chen,Deming Gong,Guowen Zhang
This study aimed to improve the functional properties of egg white protein (EWP) by covalent modification of EWP with xanthan gum (XG) and gallic acid (GA)/tannic acid (TA) to form covalent complexes. The structure and functional properties of EWP before and after modification were explored. The results showed that the grafting degree of EWP-GA-XG and EWP-TA-XG reached 37.23% and 44.01% respectively measured by the OPA method. The secondary structure of EWP became loose after reaction with GA/TA and XG, with a decrease in the content of α-helix and an increase in the β-sheet content, thus contributing to the improvement of its functional properties. The DPPH and ABTS radical scavenging rate and iron reduction ability of EWP-GA-XG (44.94%, 56.38%, 18.29 mg VC/μmol) and EWP-TA-XG (85.45%, 88.39%, 39.26 mg VC/μmol) complexes were significantly improved compared with EWP (7.90%, 12.94%, 0.12 mg VC/μmol). The emulsion activity index and emulsion stability index of EWP-GA-XG (10.05 m 2 /g, 96.43%) and EWP-TA-XG (11.04 m 2 /g, 96.53%) complexes were also improved as compared to those of EWP (5.94 m 2 /g, 51.45%). Moreover, the peak transition temperatures of EWP-GA-XG (138.09 °C) and EWP-TA-XG (143.96 °C) complexes were higher than that of EWP (125.00 °C). This study may provide the theoretical basis for improving the functional properties of EWP and expanding its application in the field of food.
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MINERALS ENGINEERING
·
2025
·
IF 5
Hulin Gao,Jian Liu,Jiamei Hao,Meiguang Jiang,Xu Bai,Da Li,Rong Huang
The reduction of sulfur impurities in copper concentrates typically necessitates a highly alkaline environment generated by excessive lime addition, owing to the analogous surface flotation properties of chalcopyrite and pyrite. In this study, an innovative approach was proposed by pre-combining green reagent xanthan gum (XG) with calcium (II) ions to enhance its efficacy as a selective depressant for pyrite. Micro-flotation tests on mixed minerals revealed that XG alone exhibits no depressive effect, whereas the application of the XG-Ca at pH 9 enhances the Cu grade of the concentrate to 29.70% (from 16.43% in the raw mineral), with the recovery of chalcopyrite and pyrite being 85.31% and 12.60%, respectively. The complexation-enhanced depression mechanism of Ca on XG and the interaction mechanism between XG-Ca and pyrite surfaces were evaluated using techniques such as XPS, FTIR, TOF-SIMS, SEM-EDS, and molecular dynamics simulations. The results indicated that calcium ions primarily coordinate with carboxyl groups, inducing the extension of XG side chains and greater exposure of functional moieties, which facilitates the formation of a uniform and compact adsorption layer on pyrite surfaces. There are primarily two interaction mechanisms between XG-Ca and Pyrite: (1) The coordination of carboxyl groups (–COO − ) from XG-Ca with Fe sites on the pyrite surface; and (2) calcium-mediated electrostatic bridging between surface hydroxyl groups (–OH) of pyrite and functional groups in XG-Ca. This study proposes an innovative approach of pre-combining xanthan gum with calcium ions, offering valuable insights for developing efficient and green depressants for Cu-S separation.
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Antioxidants
·
2023
·Vol. 12
·期 3
·552
·
IF 7
Abid Naeem,Chengqun Yu,Zhenzhong Zang,Weifeng Zhu,Xuezhen Deng,Yongmei Guan
Oxidants play a significant role in causing oxidative stress in the body, which contributes to the development of diseases. Rutin—a powerful antioxidant—may be useful in the prevention and treatment of various diseases by scavenging oxidants and reducing oxidative stress. However, low solubility and oral bioavailability have restricted its use. Due to the hydrophobic nature of rutin, it cannot be easily loaded inside hydrogels. Therefore, first rutin inclusion complexes (RIC) with hydroxypropyl-β-cyclodextrin (HP-βCD) were prepared to improve its solubility, followed by incorporation into xanthan gum-based (hydroxypropyl methylcellulose-grafted-2-acrylamido -2-methyl-1-propane sulfonic acid) hydrogels for controlled drug release in order to improve the bioavailability. Rutin inclusion complexes and hydrogels were validated by FTIR, XRD, SEM, TGA, and DSC. The highest swelling ratio and drug release occurred at pH 1.2 (28% swelling ratio and 70% drug release) versus pH 7.4 (22% swelling ratio, 65% drug release) after 48 h. Hydrogels showed high porosity (94%) and biodegradation (9% in 1 week in phosphate buffer saline). Moreover, in vitro antioxidative and antibacterial studies (Staphylococcus aureus,Pseudomonas aeruginosa, andEscherichia coli) confirmed the antioxidative and antibacterial potential of the developed hydrogels.Keywords:hydrogels;flavonoids;anti-oxidants;inclusion complexes;oral formulations
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Yiyang Zhou,Xue Wang,Xiangyu Lin,Zhuomin Wang,Zhen Huang,Lizhen Guo,Hui Xie,Xu Xu,Fuhao Dong
The mechanical properties of ionic conductive hydrogels (ICHs) are generally inadequate, leading to their susceptibility to breakage under external forces and consequently resulting in the failure of flexible electronic devices. In this work, a simple and convenient strategy was proposed based on the synergistic effect of ion cross-linking and salting out, in which the hydrogels consisting of polyvinyl alcohol (PVA) and xanthan gum (XG) were immersed in zinc sulfate (ZnSO 4 ) solution to obtain ICHs with exceptional mechanical properties. The salt-out effects between PVA chains and SO 4 2− ions along with the cross-linked network of XG chains and Zn 2+ ions contribute to the desirable mechanical properties of ICHs. Notably, the mechanical properties of ICHs can be adjusted by changing the concentration of ZnSO 4 solution. Consequently, the optimum fracture stress and the fracture energy can reach 3.38 MPa and 12.13 KJ m −2 , respectively. Moreover, the ICHs demonstrated a favorable sensitivity (up to 2.05) when utilized as a strain sensor, exhibiting an accurate detection of human body movements across various amplitudes.
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 58
·期 3
·1037-1048
·
IF 3.612
Yefan Shi,Junhua Li,Luping Gu,Yujie Su,Wangying Chen,Ming Zhang,Cuihua Chang,Yanjun Yang
Summary Overconsumption of fat-rich foods has led to a significant increase in the incidence of chronic diseases in humans. With the increased pursuit of a healthy lifestyle, low-fat products are gradually developing. In this study, egg white protein microparticle (EWPM) was used as a fat mimetic in low-fat mayonnaise, as well as xanthan gum (XG) and gum arabic (GA) were used as texture and rheology modifiers. The results showed that XG and GA had a synergistic effect on modifying viscosity and recovery of EWPM-structured low-fat mayonnaise. The addition of XG could effectively increase the viscosity of low-fat system, due to the electrostatic binding with EWPM and the intermolecular entanglement. The incorporation of XG with GA could effectively intervene intermolecular interactions to improve recovery, verified by the decreased particle size and weakened electrostatic binding. The results would provide practical guidance for the development of high-protein and low-fat nutritious mayonnaise.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Meixia Zheng,Jianfu Chen,Kok Bing Tan,Meichun Chen,Yujing Zhu
A novel film composed of xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) was prepared (XH). The films were characterized by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). The light transmittance, mechanical properties and water vapor transmission rate (WVTR) indicated the good compatibility between XG and HPMC with hydrogen-bond interaction and XG had a significant effect on the chemical structure, crystalline texture and microstructure of the XH composite film. The best XH sample with optimum XG concentration of 2 g/L was used as food packaging via coating onto banana, whereby the weight loss rate on banana was able to decreased from 25 ± 3% (without XH coating) to 16 ± 4% (with XH coating). Consequently, the release of flavor substances was also decreased. Banana shelf life has qualitatively improved with XH composite film for food preservation and affirmed the uses in food packaging applications.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Anan Guo,Lvqing Tang,Bing Yang,Niling Xie,Yandong Cui,Wen Sun,Yuan Li,Xiangting Li,Yang Wu,Yingshuai Liu
Adjuvants including aluminum adjuvant (Alum) and oil-water emulsion have been widely used in inactivated pseudorabies virus (PRV) vaccines to improve their performance, however, they are not sufficient to protect from PRV infection because of the weak immune response and poor Th1-type immune response. Divalent manganese ion (Mn 2+ ) has been reported to increase the cellular immune response significantly. In this work, a xanthan gum and carbomer-dispersed Mn 2+ -loaded tannic acid-polyethylene glycol (TPMnXC) nanoparticle colloid is developed and used as an adjuvant to improve the performance of the inactivated PRV vaccine. The good in vitro and in vivo biocompatibility of the developed TPMnXC colloid has been confirmed by the cell viability assay, erythrocyte hemolysis, blood routine analysis, and histological analysis of mouse organs and injection site. The TPMnXC-adjuvanted inactivated PRV vaccine (TPMnXC@PRV) significantly promotes higher and more balanced immune responses indicating with an increased specific total IgG antibody and IgG2a/IgG1 ratio, efficient splenocytes proliferation, and elevated Th1- and Th2-type cytokine secretion than those of control groups. Wild PRV challenge experiment is performed using mice as a model animal, achieving a protection rate of up to 86.67 %, which is much higher than those observed from the commercial Alum. This work not only demonstrates the high potentiality of TPMnXC in practical applications but also provides a new way to develop the Mn 2+ -loaded nanoadjuvant for veterinary vaccines.
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