FOOD CHEMISTRY
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2025
·
IF 9.8
Xiaojing Ma,Jiachen Lv,Jiale Fu,Hongshun Hao,Jingran Bi,Hongman Hou,Gongliang Zhang
In this study, phenethyl isothiocyanate nanoemulsion (PNE) was formulated for creating composite films with pectin and chitosan. Two types of PNE/pectin/chitosan (PNE-PC) films (PNE-PC1, PNE-PC2) were made by introducing PNE into films with different pectin/chitosan (PC) contents. Compared to PC films, PNE-PC films showed greater hydrophilicity and improved elongation at break, with Fourier transform infrared spectroscopy, X-ray and microstructural observations confirming PNE's good compatibility within the film matrices. The PNE-PC2 film exhibiting a cumulative release of 55.3 % of PNE over 72 h and confirmed to inhibit Staphylococcus aureus for up to 48 h. Furthermore, beef covered with PNE-PC2 film showed lower total viable count compared to uncovered and polyethylene-covered groups. The film also stabilized beef pH and maintained total volatile basic nitrogen values within a safe range. It effectively suppressed sulfide production, preventing undesirable odors and extending beef shelf life, demonstrating the potential of PNE-PC films for food packaging applications.
研究领域:
食品科学
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材料科学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Lingyuan Wang,Diandian Huang,Keting Li,Yan Dai,Angxin Song,Laping He,Xingyi Chen,Lei Wang
Previous studies have shown that the organic solvent-free method has considerable potential for delivery systems in food applications. In this study, Nanocomplex of zein and pectin from apple (AP) or citrus (CP) was systemically fabricated and characterized by adjusting pectin pH (2.0–11.0) and mass ratios of zein:pectin (1:0, 1:0.5, 1:1, 1:2 and 1:3) via one-step pH-shifted process. Results showed that the size of zein/pectin nanocomplex remarkably decreased from >500 nm to ∼150 nm with the increasing pH level of pectin solution and proportion of pectin addition. Spherical shape was observed for nanocomplex formed by AP and CP in transmission electron microscopy images. Compared with zein/AP nanocomplex , zein/CP nanocomplex exhibited the smaller size, smoother surface and lower surface hydrophobicity, prompting us to conclude that CP, as compared to AP, had better performance. To further explore the mechanism, the behavior difference could be interpreted by the altered hydrophobic interaction between zein and pectin as revealed by fluorescence spectroscopy and Fourier transform infrared spectroscopy (FTIR). Findings in this study would facilitate the understanding of interaction between zein and pectin and provide new perspectives of pH-shift induced zein nanocomplex.
研究领域:
食品科学
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材料科学
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生物化学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2020
·
IF 5.162
Yong-Gang Xia,Yong-Xin Huang,Jun Liang,Hai-Xue Kuang
Two pectin-polysaccharides, ASP-B 2 (M w , 5.32 kDa) and B 3 (M w , 30.51 kDa), were obtained from Acanthopanax senticosus leaves. An HILIC-UPLC-ESI − -HCD-MS/MS technique was introduced for structural elucidations of skeletal structure of pectin-polysaccharides in addition to empolying SEC-MALLS, GC–MS, UPLC-ESI + -MS, methylation analysis, FT-IR and NMR methods . Skeletal structure of ASP-B 2 was characterized by combining HG smooth region and RG hairy region with a 2:1 chain length ratio, wheres ASP-B 3 had a distinguishing 3:1 chain length ratio (HG:RG). HG were defined as repeated → 4 GalA 1 →, and RG were featured by repeated → 4 GalA 1 → 2 Rha p 1 → with branched points at C-3, C-4 and C-3,4 of rhamnosyl. Side chains mainly consisted of galactans , arabinans and arabinogalactans. Both showed a random coil conformation and no triple-helix conformation. ASP-B 2 and B 3 possess stronger DPPH and hydroxyl radical scavenging activities, with a relatively low reducing power. Thus, two polysaccharides can be further explored as novel natural antioxidant.
研究领域:
植物化学
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天然产物化学
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食品科学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2017
·
IF 4.529
Shanshan Zhang,Haijuan Hu,Lufeng Wang,Fengxia Liu,Siyi Pan
Pectin oligosaccharide (POS) fractions were obtained by controlled chemical degradation of citrus peel pectin. By adjusting trifluoroacetic acid (TFA) concentration, three oligosaccharides were obtained, of molecular weight (Mw) range 3000–4000 Da, 2000–3000 Da and lower than 2000 Da. Varying hydrogen peroxide (H 2 O 2 ) concentration and reaction time produced oligosaccharides of 3000–4000 Da and 2000–3000 Da. The relative proportions of acidic monosaccharide increased from 68.58% to 89.93% (TFA) and from 63.74% to 83.26% (H 2 O 2 ) as the reaction conditions intensified. Prebiotic activity scores were used to quantify POS ability to promote selective growth of specific probiotics. Sample POS H1 from H 2 O 2 degradation showed the highest prebiotic potential with prebiotic activity score 0.41 for Lactobacillus paracasei LPC-37 and 0.92 for Bifidobacterium bifidum ATCC 29521.
研究领域:
食品科学
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微生物学
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营养学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2025
·
IF 8
Wei-yun Zhang,Jin-song Liao,Jun-ru Qi
Despite the well-established role of calcium in pectin gelation, the regulatory mechanisms by which Ca 2+ concentration governs the microstructure and functionality of emulsion gels derived from citrus pectin remain poorly understood. This study bridges this knowledge gap by employing citrus pectin with distinct fine structures to fabricate emulsion gel system via Ca 2+ -mediated cross-linking, systematically elucidating the influence of Ca 2+ on gel microstructure, rheology, and stability. The results demonstrated that low-methoxyl pectin (LMP) formed a dense gel network through Ca 2+ cross-linking. In contrast, the structure of high-methoxyl pectin (HMP) emulsion gels was stabilized predominantly by hydrophobic interactions. An increased ratio of rhamnogalacturonan I (RGI) side chains enhanced hydrogen bonding interactions, though excessive Ca 2+ (10 mM) induced localized over-crosslinking in LM.HRGI, increasing droplet size and reducing homogeneity. In vitro digestion experiments revealed that LM.HRGI-based emulsion gels facilitated rapid limonin release in the colon (release rate constant k = 0.54 min −1 ), whereas HMP-based gels showed sustained intestinal release ( k = 0.17 min −1 ). The encapsulation efficiency of limonin reached 85.24 % in optimally formulated LM.LRGI-based emulsion gels (5 mM Ca 2+ ). The study established a quantitative structure-gel property-delivery behavior relationship model, demonstrating that the multivariate fine structure of pectin dictates the digestion fate of loaded bioactives, providing a foundational principle for the engineering of functional foods and precise design of nutraceutical delivery systems.
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DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2016
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IF 4.219
Sisi Cui,Bing Yao,Meijiao Gao,Xue Sun,Dongxia Gou,Junli Hu,Yifa Zhou,Yichun Liu
We reported crosslinking of electrospun nanofibers of three representative pectins (high-methoxylated, low-methoxylated, low-methoxylated and amidated pectin) and characterization of the crosslinked nanofibers. One mono-crosslinking strategy and two dual-crosslinking strategies were developed. Mono-crosslinking is achieved using calcium ions (Ca 2+ ) to crosslink carboxylate ions in galacturonic acid residues. Dual-crosslinking is achieved using covalent crosslinking reagents glutaraldehyde (GLU) or adipic acid dihydrazide (ADH) to further crosslink hydroxyl groups or carboxylate ions after Ca 2+ crosslinking. Mechanical tests and degradation experiments indicated pectin structure affected mechanical and degradation properties of Ca 2+ -crosslinked nanofibers remarkably. Subsequent GLU crosslinking improved their mechanical strength moderately but did not inhibit their degradation, while subsequent ADH crosslinking improved their mechanical strength and slowed down their degradation dramatically. Cell studies demonstrated that most crosslinked pectin nanofibers were of no obvious cytotoxicity, and both ADH crosslinking and high degree of methoxylation facilitated cell adhesion and proliferation on pectin nanofiber mats.
研究领域:
材料科学
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生物材料
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生物医学工程
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纳米技术
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD ENGINEERING
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2025
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IF 5.8
Yijun Zhou,Yanan Song,Ling Zhu,Hui Zhang
Resveratrol and curcumin, natural plant-derived polyphenols with antioxidant, anti-inflammatory, and anticancer properties, are limited by poor bioavailability and stability. Delivery systems offer an effective strategy to address these limitations. Notably, their co-encapsulation shows synergistic effects, significantly enhancing encapsulation efficiency, stability, and bioactivity. In this study, nanoparticles were prepared from pectin and sodium caseinate to deliver resveratrol and curcumin using a solvent evaporation method combined with electrostatic deposition, and their physicochemical and structural properties were characterized. The nanoparticles (PE-SC-C-RNP) had a narrow size distribution (247.57 nm), low polydispersity index (0.32), and high encapsulation efficiency (95.24 ± 0.76%). Structural analyses indicated that electrostatic interactions between pectin and sodium caseinate formed the nanoparticle outer layer, with resveratrol and curcumin in an amorphous state. In vitro digestion experiments showed that curcumin enhanced the binding of resveratrol to carriers without affecting the release rate of resveratrol or free amino acids, leading to a significant increase in antioxidant activity. Animal model experiments showed that the resveratrol concentrations were greater in the plasma of mice administered PE-SC-C-RNP than those administered nanoparticles encapsulating only resveratrol orally, with a 0.83-1.27-fold increase in the maximal tissue concentration, and better pharmacokinetics. The maximum tissue concentration of resveratrol increased 0.83–1.27-fold in the liver, kidney, and other tissues within 6.0 h of administration. These results demonstrated that pectin sodium caseinate nanoparticles and co-encapsulated curcumin effectively improved the bioavailability of resveratrol for the delivery of bioactive compounds.
研究领域:
药学
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食品科学
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纳米技术
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生物化学
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营养学
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生物技术
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产品关联
DOI
高影响因子
Journal of Central South University
·
2014
·Vol. 21
·期 11
·4115-4120
·
IF 0.464
Li Xin-she,Liu Zheng-yan,Lu Bu-shi
Ultrasound was applied for the extraction of pectin from chaenomeles . The content of pectin was evaluated by carbazole colorimetric method. Based on the results of the single factor experiment and the orthogonal tests, the optimum extraction parameters are as follows: the solid-to-liquid ratio is 1:4 g/mL, the ultrasonic power is 320 W, the ultrasonic-assisted extraction temperature is 60 °C, the ultrasonic-assisted extraction time is 50 min, and pH value is 2.0. Compared with acid hydrolyze methods, the extraction time of the present technique decreases from 70 min to 50 min, and the extraction yield increases from 1.39% to 2.61%. The results show that ultrasonic-assisted extraction is time-saving and highly efficient, so it provides a new way to extract pectin from chaenomeles .
研究领域:
食品科学
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植物化学
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Wenfei Xiong,Ya Li,Cong Ren,Jing Li,Bin Li,Fang Geng
Investigating the thermodynamic parameters in the formation process of protein-polysaccharide complex coacervates is very important for understanding the binding mechanism of the two biopolymers and regulating food properties by using complex coacervates. Herein, the influence of pH, salt ion strength and temperature on the thermodynamic parameters of gelatin (G)-pectin (P) complex coacervation were explored by using isothermal titration calorimetry (ITC), supplemented by dynamic light scattering and turbidity measurement. The results showed that G and P could form complex coacervates mainly through electrostatic bonding with different strength in the pH2.0–10.0. The complex coacervation process of G and P at pH 3.5 was spontaneous driven by entropy, while the binding at pH 8.5 and 9.5 was enthalpy driven. In addition, the electrostatic binding of G/P at pH 3.5 changed into an enthalpy driven process with the increase of salt ion concentration to 100 mM. Finally, the binding constant between G and P decreased with the increase of temperature from 25 °C to 45 °C, as well as positive ΔH and ΔS and negative ΔG, suggesting that the binding also involves hydrogen bonding and hydrophobic interaction. These findings could provide in-depth understanding of the application of G/P complex coacervates in the design of food structure.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Zihao Chen,Muyao Luo,Taotao Dai,Min Fu,Zhaoying Li,Qin Geng,Jun Chen,Ti Li,Risi Wang
To overcome the functional limitations of plant proteins, oat protein (OP) was first complexed with epigallocatechin gallate (EGCG) and then further assembled with sugar beet pectin (SBP) to obtain a ternary complex. The interaction mechanisms and functional properties of the resulting ternary complex were systematically characterized across varying mass ratios. Turbidity analysis confirmed ternary complex formation. Particle size characterization revealed minimal variation at low SBP ratios (OP-EGCG: SBP = 4:1 to 2:1), while a significant increase from 170 to 210 nm occurred at the 1:1 ratio, with scanning electron microscopy further confirming SBP-induced particle aggregation at this high ratio. FTIR spectroscopy revealed hydrogen bonding and suggested hydrophobic interactions. ITC further confirmed the dominant role of hydrogen bonds in the complexes. The hydrogen-bonded non-covalent interaction patterns between the ternary complexes were further visualized through molecular docking. SBP reduced interfacial tension to a minimum value of 6.49 mN/m at a 2:1 ratio, leading to improved emulsification activity and stability. Conversely, excess SBP (1:1 ratio) increased interfacial tension and compromised emulsification performance. Short-term storage (7 days) confirmed SBP's sustained protection of antioxidant capacity. Collectively, this study elucidated interaction mechanisms between SBP and protein-flavonoid complexes, providing mechanistic insights for functional food applications.
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高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Yuanyuan Zhao,Dan Wang,Pan Wang,Wenting Zhao,Shuang Zhao,Yue Ma,Hong Chang,Yubin Wang,Ye Liu,Xiaoyan Zhao
To identify the key structural properties of pectic polysaccharides that affect their gut fermentation behavior, structural characteristics and fecal fermentation ability of acid-extractable pectins obtained from 8 kinds of fruit and vegetable were compared. Results showed that the peach pectin presented a single molecular weight (Mw) distribution with large Mw (706.3 kDa), and the broccoli pectin owned high contents of arabinose (99.62 mg/g) and galactose (129.11 mg/g). Fermentation with these two pectins for 24 h improved the relative abundance of Bifidobacterium (13.42 % and 13.04 %, respectively), which had positive relation ( p < 0.001) with Mw, arabinose and galactose. Hawthorn pectin was featured with low Mw, which also exhibited high linearity (6.96), supporting the relative abundance of Bacteroides (40.04 %) after fermentation. It had positive relation ( p < 0.05) with linearity, acetate and butyrate . Tomato pectin was characterized by tri-Mw distribution with small polydispersity index (1.231, 1.120 and 1.106, respectively). Moreover, it displayed a compact and curved conformation in terms of smaller radius of gyration (Rg, 7.88 nm) and larger cross-sectional radius (Rc, 5.28 nm). Tomato pectin generated the highest content of short-chain fatty acids (61.59 mmol/L) among all the pectins after fermentation. Meanwhile, Ruminococcus was detected as key genera in the tomato pectin substrate, which was positively correlated ( p < 0.05) with acetate, propionate , Rg and Rc. The correlation analysis further confirmed that Rg and arabinose content of the pectin have the greatest impact on the microbiota modification, followed by Rc and polydispersity index, promoting a deep understanding of the relationship between pectin structure and gut fermentation.
研究领域:
食品科学
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微生物学
·
营养学
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Guang-Lin Luo,Ping-Ping Wang,Chun Chen,Xiong Fu
Protein–polysaccharide–polyphenol ternary conjugates are promising emulsifiers for improving the oxidative stability of food emulsions. However, the relationship between antioxidant loading and interfacial effectiveness remains unclear. In this study, citrus pectins with different degrees of esterification (DE; 25%, 55%, and 77%) were used to construct whey protein isolate (WPI)–pectin–epigallocatechin gallate (EGCG) conjugates, and their structure–function relationships were systematically investigated. Molecular docking and covalent grafting assays revealed that high-DE pectin (77CP) exhibited the strongest affinity for WPI (−2.12 kcal/mol) via hydrophobic interactions, leading to the highest EGCG loading. Paradoxically, in oil-in-water emulsions, conjugates prepared with low-DE pectin (25CP) demonstrated superior oxidative stability, effectively suppressing the formation of hydroperoxides and thiobarbituric acid-reactive substances during storage. Multiscale structural analysis indicated that although 77CP enabled high antioxidant loading, its dense and thick interfacial layer induced steric masking, limiting the accessibility of EGCG to lipid radicals. In contrast, 25CP formed a thinner and more ordered interface that maximized antioxidant exposure. Furthermore, 25CP provided a synergistic defense mechanism combining potent metal chelation (via abundant carboxyl groups) with strong electrostatic repulsion. These results indicate that the performance of antioxidant emulsifiers depends on antioxidant loading, as well as interfacial architecture and antioxidant accessibility. This study provides a useful framework for designing protein–polysaccharide conjugates for oxidation-resistant emulsion systems.
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DOI
高影响因子
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