FOOD CHEMISTRY
·
2015
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IF 3.391
Wenjun Wang,Xiaobin Ma,Yuting Xu,Yongqiang Cao,Zhumao Jiang,Tian Ding,Xingqian Ye,Donghong Liu
The extraction of pectin from grapefruit peel by ultrasound-assisted heating extraction (UAHE) was investigated using response surface methodology and compared with the conventional heating extraction (CHE). The optimized conditions were power intensity of 12.56 W/cm 2 , extraction temperature of 66.71 °C, and sonication time of 27.95 min. The experimental optimized yield was 27.34%, which was well matched with the predicted value (27.46%). Compared with CHE, UAHE provided higher yield increased by 16.34% at the temperature lowered by 13.3 °C and the time shortened by 37.78%. Image studies showed that pectin extracted by UAHE showed better color and more loosen microstructure compared to that extracted by CHE, although Fourier Transform Infrared Analysis indicated insignificant difference in their chemical structures. Furthermore, UAHE pectin possessed lower viscosity, molecular weight and degree of esterification, but higher degree of branching and purity than CHE pectin, indicating that the former was preliminarily modified during the extraction process.
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FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Zonghui Tang,Panchen Fang,Yuting Tao,Qiuye Huang,Xuefei Xu,Xiaoyan Cheng,Faraz Hussain,Xueling Li,Jin Liang,Shuming Ye,Yue Sun
To explore the potential applications of pea protein isolate-pectin-pterostilbene complex (PPI-PEC-PT) in the sauce industry, its solubility, antioxidant capacity and oxidative stability were measured. The results indicated that PPI-PEC-PT exhibited a solubility of 77.67 %, more than double that of PPI-PT (31.93 %). The DPPH radical scavenging capacity of PPI-PEC-PT reached up to 78.52 % at a concentration of 50 μg/mL. After accelerated oxidation (60 °C, 7 days), the peroxide value (8.15 mmol/L) and malondialdehyde content (11.50 mmol/L) of PPI-PEC-PT emulsion were significantly lower than those of PPI. Additionally, when applied to walnut butter, PPI-PEC-PT significantly enhanced its gel properties. In conclusion, PPI-PEC-PT could not only serve as a natural antioxidant but also be utilized as a food additive to enhance the gelling properties of products in the food industry.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Mingyang He,Jinpeng Pan,Min Hong,Yujie Shen,Heng Zhang,Yueming Jiang,Liang Gong
Pectin (PEC)/polyvinyl alcohol (PVA), plasticizers , and polyaminopropyl biguanide (Pb) (0.125%–1%) were used to prepare the film solution. The results demonstrated significantly enhanced tensile strength and elongation at break of PEC/PVA/Pb 0.25% film than PEC/PVA film. Scanning electron microscopy was carried out to investigate the continuous and dense structure of the PEC/PVA/ Pb0.25% film. FTIR, XPS , and XRD revealed that Pb addition to the PEC/PVA film matrix changed its physicochemical properties by forming new hydrogen and C N bonds. Moreover, the composite films exhibited strong antimicrobial activity against food-borne microorganisms ( E. coli and S. aureus ), and post-harvest pathogens ( P. italicum and F. proliferatum ) in vitro . The composite film effectively inhibited P. italicum growth during citrus experiments, while maintaining nutritional components (vitamin C, total flavonoid , and total polyphenol content). Overall, the antimicrobial composite film presented promising applicability in food packaging.
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Yufeng Chen,Jipeng Gu,Yi Sun,Yicheng Ding,Xuan Yang,Siqi Lan,Jiayue Ding,Yuting Ding
BACKGROUND Algae oil has garnered widespread acclaim due as a result of its high purity of docosahexaenoic acid (DHA) and excellent safety profile. The present study aimed to develop stable nanoemulsions (NEs) systems containing DHA from algae oil through thermal sterilization by combining modified whey protein concentrate (WPC) with low methoxyl pectin (LMP), as well as to investigate the impact of LMP concentration on the thermal stability and the gastrointestinal delivery efficiency of DHA NEs. RESULTS The addition of LMP enhanced the stability of the emulsion after sterilization, at the same time as improving the protective and sustained release effects of DHA in the gastrointestinal tract. Optimal effect was achieved at a LMP concentration of 1% (10 g kg −1 sample), the stability of the emulsion after centrifugation increased by 17.21 ± 5.65% compared to the group without LMP, and the loss of DHA after sterilization decreased by only 0.92 ± 0.09%. Furthermore, the addition of 1% LMP resulted in a substantial reduction in the release of fatty acids from the NEs after gastrointestinal digestion simulation, achieving the desired sustained-release effect. However, excessive addition of 2% (20 g kg −1 sample) LMP negatively impacted all aspects of the NEs system, primarily because of the occurrence of depletion effects. CONCLUSION The construction of the LMP/WPC-NEs system is conducive to the protection of DHA in algae oil and its sustained-release in the gastrointestinal tract. The results of the present study can provide reference guidance for the application of algae oil NEs in the food field. © 2024 Society of Chemical Industry.
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FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Chaoran Yang,Wei Yu,Boyan Gao,Yuge Niu,Liangli Yu
To improve the resistance of Monascus pigments (MPs) to adverse environmental factors, a nanoparticle carrier was constructed using ovalbumin, rutin and pectin modified by octenyl succinic anhydride. According to the determination of particle size, ζ-potential and microstructure, the composite nanoparticles exhibited the "core-shell" structure. Specifically, the ovalbumin core was encapsulated by the modified pectin adsorbed with rutin. Spectroscopic analysis demonstrated that electrostatic interactions, hydrogen bonding and hydrophobic interactions between wall materials and MPs were the main driving forces to form composite nanoparticles. The stabilities of light, thermal and storage of MPs were significantly enhanced after encapsulation due to the physical barrier effect of the wall materials against external disturbances and the multiple functions of rutin, including free radical scavenging, absorption of partial UV and scatter light, and possible co-pigmentation effects with MPs. Moreover, the composite nanoparticles exhibited higher inhibition activity against pancreatic lipase and antioxidant activity compared with those of free MPs. The results provided an ideal way to develop new MPs products, which had long-lasting and stable performance during food processing and storage.
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ACS Applied Nano Materials
·
2024
·
IF 5.3
Zhiyuan Meng,Qinchao Wu,Xinyi Wu,Chunmei Yang,Wangjin Xu,Tingting Lin,You Liang,Xiaojun Chen
The enhancement of pesticide utilization efficiency for improved biological activity, while promoting crop growth to enhance disease resistance, holds significant importance in agricultural production. In this study, we developed an enzyme-responsive azoxystrobin (AZOX) delivery system using iron-based mesoporous materials as porous carriers and pectin (Pec) as an encapsulation agent to manage rice sheath blight. The resultant AZOX-AFS-Pec nanoparticles (NPs) exhibit high loading capacity and could intelligently release AZOX in acidic conditions in the presence of pectinase. Notably, AZOX-AFS-Pec NPs demonstrated improved wetting and adhesion properties on rice blades, thereby augmenting AZOX utilization. Furthermore, AZOX-AFS-Pec NPs enhanced fungicidal activity against rice sheath blight, with pot experiments revealing comparable control efficacy on rice sheath blight to AZOX suspension concentration (SC). Specifically, AZOX-AFS-Pec NPs exhibited superior prevention and prolonged protection against rice sheath blight compared to AZOX SC. Additionally, continuous release of Fe2+ and Fe3+ by AZOX-AFS-Pec NPs increased chlorophyll content and promoted rice growth. Moreover, these NPs increased salicylic acid (SA) levels in rice plants, fortifying disease resistance. Importantly, AZOX-AFS-Pec NPs demonstrated over a 2-fold reduction in acute toxicity to earthworms compared to AZOX SC. Therefore, stimuli-responsive AZOX-AFS-Pec NPs show great promise for enhancing pesticide effectiveness against pathogens, improving crop traits, and fortifying disease resistance.
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Food Bioscience
·
2024
·
IF 4.8
Zenghong Xing,Wenxin Han,Taotao Dai,Deming Gong,Guowen Zhang
In this study, the potato protein (PP)-pectin (PC) nanoparticles were constructed to encapsulate ferulic acid (FA). The effects of FA additive amount, addition order and pH value on the properties of PP-FA-PC/PP-PC-FA nanocomplexes were investigated. It was found that when the mass ratio of PP to FA was 25:1, the PP-FA-PC nanocomplex had the smallest particle size, turbidity and the highest FA encapsulation efficiency. At pH 5.0, the addition order of FA had an effect on the properties of the nanocomplexes, and the formed nanocomplexes had larger particle size, higher turbidity and better encapsulation efficiency than the nanocomplexes formed at pH 7.0. Additionally, the nanocomplexes formed at pH 5.0 also possessed lower ABTS + and DPPH free radical scavenging rates, indicating that FA was successfully encapsulated by PP-PC nanoparticles. The results of Z-average diameter and fourier transform infrared spectra confirmed PP-FA-PC nanocomplex at pH 5.0 encapsulated FA based on hydrogen bonding, hydrophobic and electrostatic interactions. The scanning electron microscopy showed that the PP-FA-PC nanocomplex exhibited irregular and segregated small particles at pH 5.0. Moreover, the PP-FA-PC nanocomplexes at pH 5.0 had the best encapsulation ability and protection effect on FA, and the environmental stability was the best. The release rate of FA loaded by PP-PC nanoparticles was greatly reduced in simulated gastric fluid, while increased in simulated intestinal fluid compared to free FA. This study may provide valuable information for PP-PC nanoparticles as a food-grade delivery system, signifying the potential application in the health food industry.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Hao Xu,Yihao Huang,Kuang He,Ziqiang Lin,David Julian McClements,Yao Hu,Hao Cheng,Xinwen Peng,Zhengyu Jin,Long Chen
Food waste occurs frequently worldwide, though hunger and malnutrition issues have received global attention. Short-term spoilage of perishable foods causes a significant proportion of food waste. Developing simple, green, and low-cost strategies to preserve the freshness of perishable foods is important to address this issue and improving food safety. By using strawberries as the model perishable fruit, this study reported a pectin/carboxy methyl starch sodium (PC) based coating using epigallocatechin gallate-loaded eggshell powder (ES@EGCG) as the functional fillers. In comparison to PC coating, the PC-ES@EGCG coating displayed much-enhanced performance, such as enhanced mechanical (2 folds) and barrier (water vapor & oxygen) properties. This composite coating reduced the weight loss of strawberries from over 60% to around 30% after 7-day storage. Coated strawberries exhibit better freshness retention, which achieves the purpose of preserving strawberries during storage. This study provided a cost-effective and eco-friendly coating strategy for reducing food waste.
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JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 2
·e70056
·
IF 3.4
Yihan Wang,Kai Wang,Xiaofeng Xiang,Shuming Zhang,Jie Huang,Chunhong Tang,Qiang Wang
The high cholesterol content of beef tallow is one of the potential risks affecting the nutritional value and safety of beef tallow hotpot. In this study, a novel pectin-crosslinked β-cyclodextrin (β-CD) complex was successfully prepared by the cross-linking method to reduce the cholesterol content in beef tallow. When 3% (by mass of beef tallow) of the pectin-crosslinked β-CD
complex was added, the removal rate of cholesterol in beef tallow reached 73.43%, which was significantly higher than that of the currently known materials, including β-CD. Moreover, the indexes such as fatty acid composition, chromaticity, and aroma components of beef tallow before and after cholesterol removal were measured. The results showed that the fatty acid composition and chromaticity value of beef tallow treated with the pectin-crosslinked β-CD complex did not change significantly, but the contents of aromatic components, aldehydes, ketones, and alcohol flavor compounds in beef tallow increased significantly. Through characterization experiments, it was confirmed that compared with β-CD, the pectin-crosslinked β-CD complex required a higher temperature to reach the maximum thermal decomposition rate, indicating that its structure had higher thermal stability and could effectively remove cholesterol under high-temperature conditions. In addition, after the nematode toxicity experiment, there was still a survival rate of 97.97%, indicating that the pectin-crosslinked β-CD complex could effectively reduce the cholesterol content in beef tallow without toxicity. These results suggest that the pectin-crosslinked β-CD complex has great potential as an adsorbent for removing cholesterol from animal fats and oils in the food industry.
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CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Yuanyuan Chen,Qian Zhou,Yue Zhou,Jinlan Huang,Renjie Niu,Jian Ming,Mingfu Wang
Oral delivery of natural antioxidants represents a promising therapeutic strategy for ulcerative colitis (UC), yet their therapeutic efficacy is hindered by instability and poor accumulation at inflamed sites. To address this, we developed Galectin-3 (Gal-3)-targeted nanoparticles (ZDP-NPs) by encapsulating diosmetin within zein complexes modified with a galactose- and rhamnogalacturonan-I (RG-I)-rich pectin (PMTP, Mw: 228.8 kDa, DM: 34.21 %, RG-I content: 43 %) extracted from Premna microphylla Turcz leaves. Surface plasmon resonance (SPR) analysis confirmed a strong binding affinity between PMTP and Gal-3 (KD = 2.83 μM). ZDP-NPs exhibited uniform spherical morphology (~170 nm), high drug loading (87.9 %) and colloidal stability. Under simulated gastrointestinal conditions, ZDP-NPs showed reduced Dio release (45.6 %) compared to PMTP-free nanoparticles (ZD-NPs, 75.6 %). In vitro studies showed that PMTP surface modification significantly enhanced nanoparticle uptake by LPS-induced macrophages via Gal-3-mediated endocytosis. In vivo colitis experiment of mice revealed that ZDP-NPs selectively accumulated in inflamed colons via Gal-3 targeting, prolonged retention, and significantly alleviated colonic damage by reducing oxidative stress, suppressing pro-inflammatory cytokines, and restoring epithelial barrier integrity. Biocompatibility assays confirmed minimal toxicity of ZDP-NPs. This study presented a food-derived pectin-based nanoplatform for precise colitis intervention through Gal-3 targeting, offering a multifaceted strategy to break the inflammation-oxidative stress cycle.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Lei Wang,Yiming Li,Pamela Owusu Osei,Fuqing Gao,Xiaomeng Wu,Xiaojun Liao
This study investigated the impact of high-pressure processing (HPP) treatment on the structure and physicochemical properties of pectin (PEC)/carboxymethyl cellulose (CMC) composite films, along with the development of new active films incorporating emodin as an antibacterial agent. The results showed that 500 MPa/20 min HPP treatment significantly improved the tensile strength (from 45.91 ± 4.63 MPa to 52.24 ± 4.87 MPa) and elongation at the break (from 5.00 ± 1.44 % to 11.72 ± 2.97 %) of the films. It also improved the film's thermal stability and had no significant effect on its thermal degradability. Moreover, emodin was incorporated into the PEC/CMC film-forming solution and subjected to 500 MPa/20 min HPP treatment to investigate the structure, functional properties, optical properties, and antibacterial activity of the film. The emodin caused the film structural alteration, but significantly improved the water vapor barrier properties. It also reduced the film brightness and light transmission. The antibacterial assessment demonstrated that the film's antibacterial activity was correlated positively with increasing emodin content, and the number of viable cells of Staphylococcus aureus decreased by 1.29 log 10 CFU/mL, 1.70 log 10 CFU/mL, and 1.80 log 10 CFU/mL with different levels of EM antimicrobial films after 12 h.
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Gels
·
2025
·Vol. 11
·期 9
·700
·
IF 5.3
Shuhan Feng,Patrick Laurén,Jacopo Zini,Zahra Gounani,Jinfeng Bi,Jianyong Yi,Timo Laaksonen
Cellulose nanofibers and pectin are promising candidates for polysaccharide-based gel carriers. However, their integration into a structurally modified hybrid gel system has not been extensively investigated. In this study, hybrid cryogels with a pH-responsive release profile favoring small intestinal delivery were prepared by freeze-drying various ratios of anionic nanofibrillar cellulose (aNFC) and amidated pectin (AP). Under acidic conditions, carboxylate protonation reduced intermolecular electrostatic repulsion, promoting the formation of the aNFC/AP hybrid gel network. Increasing the AP content enhanced the mechanical strength of the hydrogels and resulted in larger pore sizes after freeze-drying. The hybrid cryogels prolonged the release of a model drug for up to 20–30 min at pH 3.0, while exhibiting rapid release within 1–2 min when the pH exceeded 6.5, due to gel network collapse. The release behavior was governed by both the porous morphology and the crosslinking density of the cryogel scaffolds. These findings demonstrate that aNFC/AP hybrid cryogels possess a well-defined pH-responsive functional window (pH 6.5–7.0) and hold strong potential as oral drug delivery systems targeting the small intestine.
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