INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Fan Li,Shuangshuang Zhu,Yuhan Du,Taotao Zhe,Kaixuan Ma,Mengru Liu,Li Wang
Exploring biopolymer-based antibacterial packaging materials is promising to tackle the issues caused by petroleum plastic pollution and microbial contamination. Herein, a novel packaging material with two antibacterial modes, continuous and efficient, is constructed by dispersing positively charged spermidine carbon dots (Spd-CDs) in a carrageenan/polyvinyl alcohol (CP) composite biopolymer. The obtained nanocomposite film (CP/CDs film) not only gradually releases the ultra-small Spd-CDs but also rapidly generates reactive oxygen species to inhibit the reproduction of E. coli and S. aureus . Benefiting from the complementary advantages of carrageenan and polyvinyl alcohol, as well as the addition of Spd-CDs, the CP/CDs films exhibit high transparency, good mechanical performance, water vapor barrier ability, low migration, etc. The CP/CDs film as a packaging material is validated to be effective in preventing microbial contamination of pork samples. Our prepared nanocomposite film with sustainability and efficient antibacterial properties is expected as food active packaging.
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DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
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IF 11
Liurong Huang,Yuhan Yan,Lulu Qu,Feng Li,Lihong Chen,Yunliang Li
Soy protein isolate (SPI) offers high protein, nutritional benefits, and versatile functionality but requires modification due to its environmental sensitivity and functional limitations. To expand the functional characteristics and application scope of SPI, three types of carrageenan (Car) was used to form complexes with SPI. With the addition of carrageenan, the turbidity of SPI at its isoelectric point significantly decreased, and the turbidity curve shifted toward the acidic range. Structural analysis showed that λ-carrageenan significantly reduced the hydrophobicity of SPI from 218 to 150 when combined to SPI at a Car/SPI ratio of 1:5 ( P < 0.05). Fourier transform infrared spectra revealed that the electrostatic interaction between ι-carrageenan and SPI was the strongest at a ratio of 1:5. The emulsion stabilized by κ-Car/SPI complexes had the smallest creaming index, with a creaming index of 46.6% after 7 days of storage, which was 33.3% lower than the creaming index of the SPI emulsion ( P < 0.05). The ι-Car/SPI complexes exhibited the highest encapsulation efficiency for curcumin, with a value of 80.1%, which was 25.3% higher than the SPI ( P < 0.05). This study could provide solutions for the modification of SPI and enhance its application in the food industry.
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高影响因子
Food and Bioprocess Technology
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2024
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IF 5.3
Yang Xiaoqing,Tan Zhifeng,Wang Zheming,Yu Xiliang,Wang Qi,Yu Chenxu,Dong Xiuping
The purpose of this study was to develop a soybean protein isolate (SPI)-based oleogel to enhance the quality of surimi products. In this study, SPI-based oleogel was formulated by mixing SPI and κ-carrageenan (κ-CG) using an emulsion-template approach optimized by adjusting the SPI/κ-CG ratio. The results demonstrated that the intramolecular and intermolecular hydrogen bonds between SPI and κ-CG reinforced the three-dimensional lattice structure of the oleogels. As the increase in κ-CG content, the oil droplets were more uniformly dispersed in the continuous SPI-κ-CG rigid network, which formed a dense network structure and enhanced the storage modules, loss modules, recovery rate, and gel strength of the resulting oleogels. Notably, when the SPI/κ-CG ratio was 9/1, the oleogel was dense and smooth with no oil leakage, and it exhibited the highest oil binding capacity (OBC, 94.52%) and thermal stability (412.91 °C). Cryo-scanning electron microscopy revealed that the oleo-surimi gel had a dense network structure, with oil droplets stably encapsulated within the surimi gel matrix by the polysaccharide-protein interfacial membrane. Compared with surimi gel made with the direct addition of liquid oil, the water-holding capacity and textural properties of oleo-surimi gel demonstrated improved. The surimi gel containing 10% oleogel exhibited the highest overall preference. This approach of making oleo-surimi gel could lead to innovation in the development of novel surimi products. Graphical Abstract
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高影响因子
FOOD HYDROCOLLOIDS
·
2024
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IF 11
Yingrui Wang,Tianqi Zhou,Lin Li,Yuqiao Wang,Jianan Yan,Ce Wang,Bin Lai,Haitao Wu
The novel food composite hydrogel with delivery function consisting of shrimp powder (SP) and κ-carrageenan (κ-C) was constructed and used for loading apigenin (API). Binary mixtures of liquid SP and κ-C could form gels with solid behavior. Furthermore, the addition of API increased the initial modulus of elasticity of SP/κ-C by approximately 47.3%, as well as a 14.9% reduction in the relaxation time T 23 . Moreover, the O-H stretching band and the amide I band of SP/κ-C binary gel loaded with API were blue shifted, and the XRD characteristic peak of API disappeared in SP/κ-C/API. In addition, broken macropores and dispersed patch microstructures were presented in SP and κ-C, whereas the SP/κ-C and SP/κ-C/API hydrogels were homogeneously distributed with dense mesh and solid mesh walls. Hydrophobic interactions were the main forces in the SP/κ-C/API composite hydrogels, which were improved 1.3-fold. Furthermore, SP/κ-C/API was extended and released to more than 55% extent during simulated intestinal colonic digestion. These results suggested that a stable and dense binary gel was formed by SP and κ-C, which could seal and extended release effect of API to the colon.
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高影响因子
OPTICS AND LASER TECHNOLOGY
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2025
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IF 5
Xuanyu Liu,Yifan Wu,Yuhang Wu,Shuang Zhai,Ya-nan Zhang
This paper proposes an optical fiber Mach-Zehnder interferometer (MZI) sensor based on a ZIF-67/ι-carrageenan/sucrose, achieving high sensitivity and low detection limit of copper ion (Cu 2+ ) detection. Among them, ZIF-67 has the advantages of high specific surface area and easy synthesis, providing abundant binding sites on the optical fiber surface. The ι-carrageenan contains abundant sulfate groups, through which Cu 2+ are captured and bound by synergistic interactions with both sulfate groups and oxygen-containing functional groups. The ZIF-67 porous frameworks and ι-carrageenan/sucrose are synchronously integrated via an in-situ growth method at room temperature. As the concentration of Cu 2+ increases, the competitive binding between Cu 2+ and sucrose at functionalized residue sites triggers the dissociation of the relatively weak hydrogen bonds between ι-carrageenan and sucrose. Simultaneously, Cu 2+ forms stable complexes with ι-carrageenan and detaches from the optical fiber surface, thereby leading to changes in the surface refractive index and shifts in the interferometric spectral dip position to enable detection. Experiments indicate that the sensor exhibits a linear sensitivity of 11.23 nm/lgM in the range of 0–2 μM Cu 2+ concentration, with a calculated detection limit of 26.88 nM. The sensor achieves a rapid response within 60 s and exhibits excellent selectivity and stability. Its high detection sensitivity, combined with an ambient-temperature fabrication process, provides a highly sensitive and cost-effective solution for precise Cu 2+ monitoring in environmental applications.
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高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Chanchan Sun,Xv Qin,Miaomiao Huang,Xiaoru Wang,Bin Liang,Xiulian Li
The impact of interfacial structure on lipid digestion of emulsions remains controversial, presenting a key limitation in developing technologies for precise regulation of nutritional characteristics through rational food structure design. This study employed pea protein isolate (PPI) microgel particle (PPM) and PPI-κ-carrageenan (κ-CG) composite microgel particle (PPCM) as a model system. The mixing ratio of these macromolecules was adjusted, which changed the interaction of protein and polysaccharide molecules, as well as the interfacial structure of PPCM. Subsequent analysis of structural changes and emulsion digestion in an in vitro simulated digestion model elucidated the regulatory mechanism of interfacial structure on lipid digestion of Pickering emulsions (PPM-E and PPCM-E). The results demonstrated that free sulfhydryl and hydrophobic groups embedded in PPI became exposed during the heat-shearing process of microgel preparation, facilitating disulfide bond formation. The κ-CG gel associated with PPI gel through non-covalent bonds, effectively shielding the exposed hydrophobic groups of PPI. Based on the thickness of the interface, the amount of adsorbed protein, and the protein concentration at the interface, and the surface dilatational modulus, it was found that the deformability of microgel particles at the interface varies. This variation leads to differences in the interfacial structure: PPM formed thick but sparsely distributed interfacial layers due to its limited interfacial deformability; PPCM1 and PPCM2 formed thinner and denser interfacial layers with exposed κ-CG gels on the surface owing to because of their greater deformability compared to PPM; PPCM3, PPCM4, and PPCM5 exhibited the thinnest and densest interfacial layers among the microgel particles, with the exposed κ-CG interconnected to form a polysaccharide network surrounding the oil droplets. Compared with PPM-E, the κ-CG outside the interfacial layer of PPCM1-E and PPCM2-E promoted the expansion of the interfacial microgel in the simulated intestinal fluid and enhanced the hydrolysis by trypsin and lipase, resulting in higher free fatty acid (FFA) release than PPM. In contrast, the κ-CG network outside the interfacial layer of PPCM3-E, PPCM4-E, and PPCM5-E impeded the trypsin and lipase activity, thereby inhibiting the lipid digestion and resulting in lower FFA release than PPM.
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PubMed
高影响因子
FOOD CHEMISTRY
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2022
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IF 9.231
Xiao-Long Li,Ran Meng,Bao-Cai Xu,Bao Zhang,Bo Cui,Zheng-Zong Wu
Emulsion gels prepared with carrageenan and emulsion stabilized by zein/carboxymethyl dextrin were served as fat substitute in sausages. Color, pH, texture, rheology, microstructure, cooking loss and antioxidant activity of sausages were assessed. The replacement of emulsion gels increased L* and decreased a* of sausages. The incorporation of curcumin increased b* of sausages. The pH of sausages had no obviously change when the emulsion gels and curcumin were used as fat substitute. The hardness and viscoelasticity of sausages improved with the addition of emulsion gels. The SEM suggested that network structure was enhanced with the increase of emulsion gels. After adding emulsion gels and curcumin, the cooking loss of sausages was significantly decreased and antioxidant activity was significantly increased. This study indicated that emulsion gels, which was fabricated by carrageenan and emulsion stabilized by zein/carboxymethyl dextrin, could be an excellent substitute to replace fat in sausages.
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DOI
PubMed
高影响因子
MACROMOLECULES
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2019
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IF 5.997
Hai Chao Yu,Chen Yu Li,Miao Du,Yihu Song,Zi Liang Wu,Qiang Zheng
It is highly desired yet challenging to develop hydrogels with a combination of excellent mechanical properties and good stability for potential applications. Here we report κ-carrageenan/polyacrylamide double-network (DN) hydrogels with remarkable mechanical performances and high stability in water, which are achieved using zirconium ions to further cross-link the first physical network of κ-carrageenan by forming coordination complexes. Thus, obtained DN hydrogels in equilibrated state with water content of 83–91 wt % were highly transparent and showed tensile breaking stress of 1.5–3.2 MPa, breaking strain of 300–2200%, Young’s modulus of 0.2–2.2 MPa, and tearing fracture energy of 0.4–18.5 kJ/m2. We found that dual-cross-linking of the κ-carrageenan network, i.e., the coiled-coil junctions and the metal-coordination bonds, was indispensable for the combined mechanical properties and stability of these gels. Essential reasons were rationally discussed based on the results of control experiments. The strategy we described should be applicable to other biopolymer-based hydrogels toward improved mechanical properties and stability, which may promote the applications of tough hydrogels in diverse areas.
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高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Jiale Shen,Lihong Chen,Lulu Qu,Liurong Huang,Chunhua Dai,Yiming Zhao,Ronghai He
This study aimed to formulate a safe and stable oil-in-water emulsion. Emphasis was placed on the effects of ultrasound and charge on the formation and emulsifying properties of soy protein isolate/κ-carrageenan (SPI/κ-Car) complexes. Results from the various ultrasonic modes showed pretreatment of SPI with energy-gathered ultrasound (EU) significantly enhanced the hydrophobicity index and emulsion creaming index of the SPI/κ-Car complexes. The optimization results showed that the most pronounced effects were achieved with an ultrasonic power of 150 W and a treatment time of 15 min. Under these conditions, the hydrophobicity index of the complexes elevated to 3056.4, while the emulsifying activity index reached 11.2 m 2 /g, corresponding to increases of 227.4% and 38.3%, respectively, compared to the control. A combination of ultrasound with pH 6.0 or 25 mM NaCl effectively modified the charge density and promoted the formation of SPI/κ-Car complexes. Ultrasonic treatment combined with pH 6 (U-pH 6) resulted in the maximum values of emulsifying activity index and emulsion stability index, reaching 13.4 m 2 /g and 135.8, respectively. A synergistic treatment of ultrasound, pH 6.0 and 25 mM NaCl (U-25 mM-pH 6) induced the exposure of more hydrophobic groups, resulting in the lowest creaming index of emulsion after 7 days of storage. These findings suggest that ultrasound combined with charge treatment offers a promising method for optimizing the emulsifying properties of SPI/κ-Car complexes.
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2026
·
IF 8.7
Qianbu Wang,Zhicen Liu,Linlin Wu,Ming Chen,Yue Zhang
Bio-based packaging films are promising alternatives to petroleum-based plastics, but their application is limited by chemical crosslinkers, high feedstock costs, and performance-sustainability trade-offs. Here, a crosslinker-free ternary film (SCC) was fabricated from soy protein isolate, Camellia oleifera cake extract (COCE), and carrageenan via Maillard-induced glycation. Under optimized conditions (95 °C, pH 8.5), Maillard covalent crosslinking formed a compact network, improving physicochemical properties. Compared with SC film, SCC showed a 4.4% lower swelling ratio, water vapor permeability of 2.019 × 10 −12 g·mm −1 ·Pa −1 ·h −1 , and enhanced tensile strength and compactness. DPPH and ABTS scavenging activities increased by 64% and 48%, respectively, and SCC exhibited potent antibacterial activity against E. coli and S. aureus . In preservation tests, SCC delayed moisture loss and ascorbic acid degradation in blueberries, retaining 51% of the initial vitamin C after 8 d. It also suppressed pH rise and metmyoglobin accumulation in pork, achieving 12% higher weight retention than the control. Moreover, the all-biomass SCC film degraded rapidly (78% weight loss in 14 d) in soil without toxic residues. This study demonstrates an effective strategy for high-value utilization of Camellia oleifera cake waste to develop sustainable food-packaging materials. Download: Download high-res image (130KB) Download: Download full-size image
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高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Can Luo,Yuexing Shi,Muhammad Ramzan,Handan Zhang,Dongyang Jia,Lianhong Guo,Jie Zhu
A concentration-dependent biphasic effect of EGCG on reduced-salt MP gelation was observed. • EGCG-containing MP gels at 0.3 M NaCl were better stabilized by ι-carrageenan. • S–S conformational order was reduced by κ-carrageenan at high EGCG addition. • Raman-derived S–S orderliness was closely associated with gel strength. • EGCG functionality in reduced-salt MP gels was redirected by carrageenan type. Epigallocatechin-3-gallate (EGCG) interacts with muscle proteins, but its concentration-dependent effects on reduced-salt myofibrillar protein (MP) gels and their modulation by carrageenan type remain unclear. This study investigated the effects of κ- and ι-carrageenan on the gelation, cooking loss, molecular structure, and structure–function relationships of MP gels containing 0, 2.5, 5, or 10 μmol/g EGCG. In carrageenan-free MP gels, EGCG exhibited a biphasic effect on gel strength, which peaked at 5 μmol/g (57.13 g mm) but declined at 10 μmol/g (32.61 g mm), accompanied by increased cooking loss (65.84%). Carrageenan type distinctly reshaped this response. Compared with κ-carrageenan, ι-carrageenan showed better compatibility with EGCG-containing MP gels, resulting in lower cooking loss at 10 μmol/g EGCG (59.20% vs. 65.91%) and improved network continuity. Raman and FTIR analyses showed that ι-carrageenan-containing gels exhibited a higher disulfide conformational orderliness index (0.85), together with coordinated amide-region changes including a β-sheet content of 38.8%, whereas κ-carrageenan-containing gels showed lower disulfide orderliness (0.41) and higher cooking loss. Regression analysis identified S–S conformational orderliness as the strongest predictor of gel strength (R 2 = 0.91). These findings indicate that carrageenan does not simply act as a universal gel enhancer in reduced-salt MP systems, but modulates EGCG functionality in a type-dependent manner. This work provides insight into designing reduced-salt meat protein gels using polyphenol–polysaccharide combinations. Carrageenan type directs EGCG modulation of reduced-salt myofibrillar protein gels. Download: Download high-res image (537KB) Download: Download full-size image
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高影响因子
Journal of Cleaner Production
·
2025
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IF 10
Xin Wang,Zhenfeng Cheng,Amirbek Bekeshev,Wei Cai,Bin Fei,Yuan Hu
Existing hydrogel coatings for fire prevention, which are mainly based on chemically synthesized polymers, have environmental burdens and low adhesion. They dry easily at high temperatures and strong winds, limiting their use. Here, we propose a novel marine polysaccharide-based flame-retardant hydrogel coating. This coating has inherent flame-retardant properties and strong adhesion due to strong molecular interactions. It is made entirely of bio-based materials and forms a protective char layer when dry, preventing the substrate from catching fire. Compared with untreated wood, hydrogel-coated wood had a significantly longer ignition time of 67 ± 5 s, a 24.17 % reduction in the total heat release (THR), and a 37.2 % reduction in heat release rate (HRR), whereas the fire performance index (FPI) improved from 0.04 m 2 /(s·kW) to 0.17 m 2 /(s·kW), and the fire growth index (FGI) decreased from 3.49 kW/(m 2 ·s) to 1.57 kW/(m 2 ·s), improving the overall safety of wood materials. In addition, the coating has excellent antimicrobial properties, up to 99 % against E. coli and S . aureus , which is vital for fire protection in special situations, such as protecting grain silos, fighting wildfires and maintaining timber structures.
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高影响因子
危险品化学品经营许可证（带存储）