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
CARBOHYDRATE POLYMERS
·
2023
·
IF 11.2
Qingye Liu,Jianfeng Zhang,Yarui Hou,Xiaohui Wang,Xiaojun Li,Tie Chen,Xiaojuan Xu
The traditional κ-carrageenan (κCG)-based hydrogel obtained from hot water can rupture easily under mechanical loading. To address this vulnerability, here we presented a robust all-κCG hydrogel without employing the second synthetic network. By simply regulating the polymer chains from random coil to stiff chain conformation in NaOH/urea solvent system via the freeze-thawing process, the as-prepared hydrogel with homogeneous structure can display an enhanced stretchability from 42.1 to 156 %, while maintaining the similar fracture stress. Moreover, upon the stepwise mechanical training and subsequent incubation in KCl aqueous solution, more helical segments of κCG were aligned and involved into the association domains, thus leading to the increment in both the crystallinity and anisotropy. Consequently, a fast self-strengthening behavior occurred, and a more stretchable (fracture strain up to 396 %), strong (stress ∼ 0.55 MPa) and tough (∼1.52 MJ m −3 ) κCG hydrogel was obtained. In comparison to the traditional one, the fracture strain and toughness are increased by 8.5 and 11.5 times, respectively. In addition, this κCG hydrogel can demonstrate good recovery and shape-memory behaviors under medium deformation. Hence, this tough all-κCG hydrogel is expected to be tailored into the biomaterials as the wearable device, artificial tendon, and cartilage in the future.
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高影响因子
Journal of Environmental Chemical Engineering
·
2022
·
IF 7.968
Fei Yu,Junyao Pan,Yiyao Li,Yidi Yang,Zhi Zhang,Jiayang Nie,Jie Ma
Due to the high dependence on tetracycline in the daily production and life of human beings, its abuse problem is serious, which affects the safety of the ecological environment. How to effectively remove residual tetracycline in the environment is an urgent problem to be solved. In this study, HKUST-1 was successfully composited with rice husk and wheat straw biochar by hydrothermal method, and then combined with κ-carrageenan and calcium alginate by cross-linking replacement method to prepare a novel modified biochar composite gel. Through a series of static adsorption experiments, the adsorption of TC on the two modified biochar composite gels reached equilibrium within 24 h and was dominated by chemical adsorption , and the maximum adsorption capacities for TC could reach 313.00 and 396.09 mg·g −1 , respectively. The adsorption mechanism of TC on the modified biochar composite gels is mainly hydrogen bonding, electrostatic attraction, metal-organic complexation and π-π interaction. At the same time, the dynamic adsorption process was simulated through a fixed-bed column experiment, and the results showed that the modified biochar composite gels as a new type of adsorption material can be effectively applied to the removal of organic pollutants in actual sewage, providing basic support for future practical application research.
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高影响因子
Food Bioscience
·
2022
·
IF 5.318
Ping Yan,Jiang-lan Yuan,Xu Kang,Jin-ying Lv,Xiao-cui Liu
High internal phase emulsions (HIPEs) stabilized by nanoparticles based on biomacromolecules are challenging issues in recent decade. Herein, a newly developed HIPE was investigated by using heat-denatured porcine plasma protein (PPP) nanoparticles at pH 6.5 as emulsifier, and its emulsifying stability could be significantly enhanced by compounding carrageenan (CG). In the miscible system, PPP and CG formed hybrid particles through non-covalent interaction, and the sizes and zeta-potentials of the particles increased significantly along with addition of CG (from 0 to 0.7%, w/v), reached up to about 3.6 μm and −53 mV at 0.5% (w/v), respectively. CG weakened the ability of PPP to lower interfacial tension of oil/water (O/W), but increased the apparent viscosity of the system. The results from CLSM , rheology and stability experiments indicated a significant increasing trend of the HIPEs stability and solid-like characteristics along with addition of CG. Compared with the controls including bovine serum albumin (BSA), BSA-CG and CG alone, PPP-CG hybrid particles had good performance in fabricating and stabilizing the HIPEs. The work revealed the novel function of PPP as emulsifier of HIPEs and so offered the theoretical direction for application of PPP as a mass by-product, as well as an excellent HIPEs system for food , medicine and cosmetics fields.
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高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Jia-Nan Yan,Yi-Nan Du,Xin-Yu Jiang,Shi-Qi Xu,Hai-Tao Wu
A composite hydrogel composed of scallop ( Patinopecten yessoensis ) male gonad hydrolysates (SMGHs) and κ -carrageenan (KC) was fabricated with a designed microstructure to preserve curcumin (Cur) during the upper gastrointestinal tract (GIT). The presence of KC obviously increased the initial elastic moduli (8.2–761.8 Pa), shortened the relaxation time T 23 (517.37–420.10 ms) as well as caused the blue shift of the emission peak and quenched the intrinsic fluorescence of Cur in SMGHs/KC-Cur system, signifying the solid combination within SMGHs and KC. In addition, the red shift in O–H stretching bands and blue shift in amide I bands in SMGHs/KC-Cur further accentuated the involvement of hydrogen bonds and electrostatic interactions within SMGHs, KC and Cur. The disappearance of crystalline structures suggested the successful embedment of Cur in the hydrophobic core of SMGHs. Moreover, the microstructure of the hydrogels varied from heterogeneous with tattered large pore cavities and scattered patches to homogeneous distribution with dense mesh and solid network wall. These scenarios caused a more compact network of SMGHs/KC-Cur than SMGHs-Cur to protect Cur from releasing in simulated intestinal and simulated colonic phases with slower released rate, both of which had the final extent of Cur release exceeding 90%. Furthermore, cryo-SEM showed that the significant release of Cur from hydrogels in the simulated intestinal phase was due to SMGHs matrix erosion with even larger pore sizes, tattered network and thinner network wall. Therefore, it is suggested that SMGHs/KC hydrogels with biocompatibility and good tolerance to acid environment could be reliable and desirable soft materials to embed and deliver Cur to the colon, having potential applications in functional foods and biological therapeutic purposes.
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高影响因子
FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Di Wu,Simin Yu,Hongshan Liang,Chen He,Jing Li,Bin Li
The rheological and textural properties of κ-carrageenan (CAR) and konjac glucomannan (KGM) with definite deacetylation degree (DD) mixed system in the presence of potassium chloride (KCl) were investigated to study the influence of deacetylation degree on KGM, CAR and KCl mixed system. The results revealed that the zero-shear viscosities of the mixed sol system increased firstly and then decreased with the gradual increase of DD. Besides, the sols had the capability of being transformed into irreversible gel by heating them at 80 °C for 30 min and then cooling to room temperature. The DD of KGM did have impacts on the characteristics of the ensuing hydrogels. That is, the mixed gels showed an initial increase and ensuing decrease in gel strength over DD, reaching the maximum with a DD of 21.07%. Overall, by controlling the deacetylation degree of KGM, the gel behaviors of the mixed system can be regulated.
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高影响因子
FOOD CHEMISTRY
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2021
·
IF 7.514
Hang Jia,Xuejun Zeng,Rui Cai,Zhouli Wang,Yahong Yuan,Tianli Yue
Epsilon-polylysine (EPL) is a cationic polymer with broad antibacterial activity. Base on this property, anionic carrageenan (CG) was self-assembled with EPL and introduced into the one-pot coprecipitation process to fabricate the magnetic Fe 3 O 4 -CG-EPL composites. To demonstrate the successful synthesis of composites, characterization techniques including XRD, FT-IR, TEM, XPS and VSM were employed. The prepared composites exhibited effective antibacterial activity against Alicyclobacillus acidoterrestris with the minimum inhibitory concentration of 10.0 mg mL −1 . Investigations into deciphering the antibacterial mechanism demonstrated that the presence of Fe 3 O 4 -CG-EPL caused irreversible damage to the cell membrane and serious leakage of intracellular protein, resulting in the inactivation of bacteria. The aim of this work is to develop a new effective control method for A. acidoterrestris in food field.
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高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Bao Zhang,Ran Meng,Xiao-Long Li,Wen-Jie Liu,Jie-Shun Cheng,Wu Wang
Pickering emulsions stabilized by zein/carboxymethyl dextrin nanoparticles were added to the κ-carrageenan-based gel matrix to prepare emulsion gels via EDC - induced covalent crosslinking. Texture, WHC and freeze–thaw stability of the emulsion gels increased after crosslinking. The Confocal laser scanning microscope and SEM suggested that droplet clusters could be observed in gel with higher concentration of emulsion. The rheological measurements indicated that the viscosity and gel-like structure were relied on crosslinking agent and emulsion concentration. The photothermal stability of curcumin was significantly enhanced after crosslinking. In addition, in vitro digestion study suggested that the bioaccessibility of curcumin in emulsion gel crosslinked was lower compared to emulsion gel without crosslinking agent. These studies might facilitate the preparation of emulsion gels with excellent stability for bioactive compounds delivery in food and pharmaceutical applications.
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高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2019
·
IF 3.571
Jia-Nan Yan,Jia-Run Han,Xin-Yu Jiang,Wen-Hui Shang,Wen-Gang Jin,Yi-Nan Du,Hai-Tao Wu
Involvement of DNA in gelation and microstructural properties of scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and corresponding hybrid gel with κ-carrageenan (SMGHs/κ-C) was studied using DNase pretreatment. Although DNase pretreatment significantly transformed SMGHs from weak gels to liquid, it made SMGHs have a superior synergistic effect on gel formation with κ-C by evidence of 2.7-fold G′ and 1.1-fold melting temperature. However, the relaxation time (T21 and T23), functional groups, and flocculation behavior were comparable between SMGHs/κ-C and SMGHs/DNase/κ-C. Moreover, SMGHs/DNase/κ-C exhibited a denser network with more numerous patches and larger void spaces. These results suggest that DNA contributes to the gel formation of SMGHs whereas restricts more cationic peptides in SMGHs to bind sulfate groups in κ-C during gel formation.
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PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Jingrong Liu,Hualin Wang,Min Guo,Linlin Li,Minmin Chen,Suwei Jiang,Xingjiang Li,Shaotong Jiang
This study was to design a novel wide pH–sensing colorimetric film of κ-carrageenan incorporated with extract from Lycium ruthenicum Murr. (Car-LRM) for food freshness monitoring. The structure, basic properties (thermal stability, mechanical, barrier and antioxidant activity), and release kinetics of LRM from the films were investigated. Attentions were centered on colorimetric response of films and their applications for freshness monitoring of milk and shrimps. A low incorporation of LRM (no more than 2.5%) led to an enhancement in thermal stability and water vapor barrier of films to a certain extent. At above level of incorporation, LRM could be well-distributed in Car matrix by the interactions of hydrogen bonds. In addition to good antioxidant activity , the film displayed colorimetric response at a wide range of pH (2−10) and the color change was reversible. The release of LRM from films followed Fickian's law which was controlled by diffusion mechanism rather than swelling mechanism. The successful applications of Car-LRM2.5 for the freshness monitoring of milk and shrimps indicate that Car-LRM2.5 may have great potential for monitoring the freshness of milk and aquatic products.
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高影响因子
SENSORS
·
2024
·Vol. 24
·期 13
·4324
·
IF 3.4
Xiyu Chen,Min Zeng,Tao Wang,Wangze Ni,Jianhua Yang,Nantao Hu,Tong Zhang,Zhi Yang
Flexible ammonia (NH3) gas sensors have gained increasing attention for their potential in medical diagnostics and health monitoring, as they serve as a biomarker for kidney disease. Utilizing the pre-designable and porous properties of covalent organic frameworks (COFs) is an innovative way to address the demand for high-performance NH3sensing. However, COF particles frequently encounter aggregation, low conductivity, and mechanical rigidity, reducing the effectiveness of portable NH3detection. To overcome these challenges, we propose a practical approach using polyvinyl alcohol-carrageenan (κPVA) as a template for in the situ growth of two-dimensional COF film and particles to produce a flexible hydrogel gas sensor (COF/κPVA). The synergistic effect of COF and κPVA enhances the gas sensing, water retention, and mechanical properties. The COF/κPVA hydrogel shows a 54.4% response to 1 ppm NH3with a root mean square error of less than 5% and full recovery compared to the low response and no recovery of bare κPVA. Owing to the dual effects of the COF film and the particles anchoring the water molecules, the COF/κPVA hydrogel remained stable after 70 h in atmospheric conditions, in contrast, the bare κPVA hydrogel was completely dehydrated. Our work might pave the way for highly sensitive hydrogel gas sensors, which have intriguing applications in flexible electronic devices for gas sensing.
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JOURNAL OF FOOD ENGINEERING
·
2024
·
IF 5.3
Zhenbin Liu,Meirong Ruan,Siyu Ha,Bimal Chitrakar,Hongbo Li,Liangbin Hu,Haizhen Mo
Although the gelation mechanism of к-carrageenan (KC) is well understood, the interaction between cyclodextrin composites and KC in the presence of co-solutes, and its impact on gel properties, have not been clearly studied. In this study, the effects of hydroxypropyl beta-cyclodextrin (HPBCD)-curcumin (CUR) composite on the gel properties and 3D printing properties of KC were studied using sucrose (SUC) as co-solute. Results indicated that the KC gel containing the HPBCD-CUR composite exhibited the highest hardness and gumminess. All composite gels demonstrated shear thinning characteristics, and the KC gel containing the HPBCD-CUR composite had the smallest yield stress (τf, 92.92 Pa) and consistency coefficient ( K , 23.24 Pa·s n ). By analyzing the gelation temperature (Tg) and gel structure formation rate (SDRa), it was found that the addition of the HPBCD-CUR composite resulted in the KC gel reached the maximum Tg (37.04 °C) and SDRa (13.06 Pa/min). Meanwhile, the composite gel achieved optimal 3D printing performance at 40 °C. This study highlights the advantages of encapsulating CUR with HPBCD, offering new insights for 3D printing of functional gel-based foods.
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高影响因子
危险品化学品经营许可证（带存储）