INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2018
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IF 3.909
Yan Hu,Jing Tian,Jian Zou,Xiaoqing Yuan,Jing Li,Hongshan Liang,Fuchao Zhan,Bin Li
The main aim of the current study was to research the effect of the degree of konjac deacetylation on the rheological and textural properties of konjac glucomannan (KGM) and κ-carrageenan blends. A series of deacetylated konjac glucomannan (Da-KGM) with different degrees of deacetylation (0, 20.35%, 35.62%, 57.19%, and 74.01%) was prepared by a heterogeneous deacetylation method. The rheological and textural properties of mixed sols and gels of Da-KGM with different degrees of deacetylation and κ-carrageenan were determined. The results showed that the viscosities of mixed sols of Da-KGM and κ-carrageenan decreased with increasing degree of deacetylation. The partial removal of acetyl groups from konjac glucomannan could significantly improve the hardness and springiness of mixed gels of KGM and κ-carrageenan. Meanwhile, decreasing the acetyl content could decrease the syneresis of mixed gels. By regulating the deacetylation degree of konjac, gels with high gel strength could be prepared, which provides a new idea for the production of high-strength gelatin food.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Na Gan,Qinhong Li,Yuanqiao Li,Mohan Li,Yilin Li,Lijuan Chen,Tingting Zeng,Yali Song,Fang Geng,Di Wu
The volatile characteristics of lemongrass essential oil (LO) have seriously hindered its further application, and encapsulation it with multilayer modified liposomes may be an effective strategy to improve this dilemma. This study selected chitosan (CH) and three anionic polymers, pectin (P) / gum arabic (GA) / carrageenan (C), as the first and second coating polymers to modify nano liposomes (NL) by layer-by-layer electrostatic deposition, obtaining three bilayer liposomes, P-CH-NL, GA-CH-NL, and C-CH-NL as high-quality stabilized carriers of LO. The bilayer liposomes showed a dense membrane structure ranging from 110 to 150 nm uniformly, with good antioxidant properties. All bilayer liposomes had good stability during 28-day storage at 4 °C, while C-CH-NL performed relatively better inferred by smaller changes of size, PDI and Zeta potential. The total volatile base nitrogen (TVB-N) values of fresh chicken meat and a total number of bacterial colonies (TBC) experiments showed that GA-CH-NL and C-CH-NL could better retard the increase of volatile salt base nitrogen. All bilayer liposomes could delay the time for the total bacterial count to exceed 6 log CFU/g (from 7 days to 10 / 12 days). Therefore, the bilayer liposomes P-CH-NL, GA-CH-NL, and C-CH-NL may be promising natural preservatives for food products.
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CARBOHYDRATE POLYMERS
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2024
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IF 10.7
Yiwen Bao,Mingshuang Wang,Xu Si,Dongnan Li,Hailong Gui,Qiao Jiang,Jiaxin Li,Shufang Yang,Yiyun Yang,Zhongxia Li,Bin Li
The development of oral film with diverse colors and customized nutrition is in line with the innovation of emerging food . In this study, polychromatic system was formed by regulating the ratio of phycocyanin (PC) to blueberry anthocyanin (BA). Further, chondroitin sulfate (CS) was utilized to achieve color-enhanced and homeostatic effects on PC-BA, and κ-carrageenan (KC) - starch complex was exploited as printing ink to construct oral film system. The color-enhanced effect of CS is mainly related to the complexation of sulfate groups, and the film-forming substrates are combined mainly through hydrogen bonding . In addition, the proportion of KC modulated the gel structure of printing ink, and affected 3D printability and physical properties of oral film. OF II (1.5 % KC content) had a uniform and dense network structure, with the most stable color and the highest BA retention (70.33 %) after 8 d of light exposure. Importantly, OF II had an excellent slow-release effect, and BA release rate was as high as 92.52 %. The optimized components can form polychromatic oral film with controllable color and structure, and provide new insights for the creation of sensory personalized and nutritionally customized food.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Mengjing Zhou,Bin Li,Aolin Wu,Zhigang Hu,Jizhen Liu,Ying Wang,Haiying Liu
This study utilized beeswax and k-carrageenan as gelling agents to prepare oleogels and hydrogels, respectively. The amalgamation of the two gels in frozen water led to the formation of bigels. With the goal to improve the consistency and long-lasting nature of the bigel, starch was added to the mixture. A study was then done to evaluate how the addition of starch affected the thermal, mechanical, and rheological properties, as well as the capacity of the bigel to withstand freeze-thaw resilience. The results indicated that the bigel without starch exhibited a melting temperature comparable to that of the oleogel. However, the inclusion of starch resulted in a decrease in the melting temperature to 44.88 °C, accompanied by a wider endothermic peak. The enthalpy of the bigel with additional starch dramatically increased to 42.227 J/g. The addition of starch significantly improved the mechanical characteristics of the bigel, resulting in an average increase in hardness of 32.3% and Young's modulus of 54.2%. Furthermore, the bigel demonstrated exceptional freeze-thaw stability, exhibiting an average enhancement of around 5% when compared to the equivalent without starch. The use of hydrogel enhanced the thermal durability of the bigel, preventing structural collapse when the ambient temperature rose. This study proposes a method to produce starch bigels that possess excellent freeze-thaw stability and rheological properties.
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FOOD HYDROCOLLOIDS
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2024
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IF 11
Xuemin Wang,Chaofan Guo,Jing Liu,Xianchao Feng,Jiliang Zhang,Jianxin Cao,Xuejiao Wang,Tingting Feng
The study utilized the synergistic effect of l -lysine and K + to improve the stability of Pickering emulsions based on κ -carrageenan microgels. The gel strength of κ -carrageenan gels, the zeta potential and particle size revealed that the microgel particles prepared with l -lysine and K + had the potential to be Pickering particles. l -lysine formed electrostatic interactions and hydrogen bonds with κ -carrageenan. Structural modifications of microgel particles by l -lysine (0.05%–0.10%) and low K + strength (≤40 mmol/L) promoted the formation of a dense interface layer at the oil-water droplet surface to prevent the accumulation of oil droplets and further significantly enhance the appearance and centrifugal stability of Pickering emulsions. The microstructure and rheological analysis showed that K + at low ionic strength, in cooperation with l -lysine, formed a more tightly structured layer between the microgel particles wrapped on the surface of oil droplets, thereby enhancing the stability of emulsions. In conclusion, these Pickering emulsions with prolonged stability are expected to be suitable healthy animal fat substitutes for use in food applications.
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CARBOHYDRATE POLYMERS
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2025
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IF 12.5
Zhaolan Yan,Hongxu Chen,Hui Li,Bingbing Xia,Kun Wang
This study developed a multifunctional, intelligent packaging film (bayberry anthocyanins/Fe-CDs/κ-Carrageenan/gelatin) based on a stepwise strategy for the high-value utilization of bayberry processing residues. Anthocyanins were extracted from bayberry residue, and iron-doped carbon dots (Fe-CDs) were synthesized from the remaining biomass to achieve comprehensive resource recovery. The structural characterization and performance evaluation confirmed that the synergistic integration of anthocyanins with Fe-CDs within the κ-Carrageenan/gelatin matrix endowed the film with a more compact structure and essential functionalities. The addition of bayberry anthocyanins and Fe-CDs enhanced the thermal stability and barrier properties of the composite film. Furthermore, the film demonstrated freshness-indicating capability through broad-spectrum pH responsiveness, strong ammonia sensitivity, and acid-induced color recovery. Antibacterial efficacy was significantly enhanced by incorporating Fe-CDs, achieving inhibition rates of 89.95 % against Staphylococcus aureus and 94.60 % against Escherichia coli , and the antibacterial mechanisms of Fe-CDs at the cellular level was explored. In a fresh shrimp preservation model, the film containing 1.5 wt% Fe-CDs extended its shelf life by three days and enabled real-time visual monitoring of spoilage. This study provides valuable insights for the application of metal ion-doped carbon dots in food packaging materials and offering diversified development perspectives for plastic alternatives and multifunctional food packaging.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Chao Yin,Zhifang Sun,Yufan Yang,Miao Cui,Jun Zheng,Yi Zhang
Food waste resulting from perishable fruits and vegetables, coupled with the utilization of non-renewable petroleum-based packaging materials, presents pressing challenges demanding resolution. This study addresses these critical issues through the innovative development of a biodegradable functional plastic wrap. Specifically, the proposed solution involves the creation of a κ-carrageenan/carboxymethyl chitosan/arbutin/kaolin clay composite film. This film, capable of rapid in-situ formation on the surfaces of perishable fruits, adeptly conforms to their distinct shapes. The incorporation of kaolin clay in the composite film plays a pivotal role in mitigating water vapor and oxygen permeability, concurrently bolstering water resistance. Accordingly, tensile strength of the composite film experiences a remarkable enhancement, escalating from 20.60 MPa to 34.71 MPa with the incorporation of kaolin clay. The composite film proves its efficacy by preserving cherry tomatoes for an extended period of 9 days at 28 °C through the deliberate delay of fruit ripening, respiration, dehydration and microbial invasion. Crucially, the economic viability of the raw materials utilized in the film, coupled with the expeditious and straightforward preparation method, underscores the practicality of this innovative approach. This study thus introduces an easy and sustainable method for preserving perishable fruits, offering a cost-effective and efficient alternative to petroleum-based packaging materials.
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Materials Today Communications
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2025
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IF 4.5
Yongyan Wu,Shuang Fu,Yingbo Chen,Fan Xiao,Xintong Wu,Liu Ye,Xiaofeng Lin
The surface coating-crosslinking method is one of the main ways to develop chemically stable nanofiltration membranes, but the relatively low flux caused by thick separation membrane layer is recognized as the key limiting factor hindering its development. Carrageenan (κ-CGN) and sodium carboxymethyl cellulose (CMC) were selected as matrix coating materials, introducing β-cyclodextrin (β-CD) and carboxylated carbon nanotubes (CNT) for modification, respectively, and after the coating was cross-linked with glutaraldehyde (GA), two novel composite nanofiltration membranes were successfully prepared. The dual-path modification strategy significantly enhanced the flux by simultaneously altering the surface characteristics and internal structure of the membrane. By adjusting the concentration of β-CD and carboxylated CNT, the flux of the optimal membranes was enhanced to 1.42 and 1.58 times of the original κ-CGN /CMC membrane, respectively, while the salt rejection performance was basically not affected. In addition, β-CD and carboxylated CNT were tightly connected with the κ-CGN/CMC network by covalent or hydrogen bonds, which maintained the chemical structural stability of the separation layer. The two composite nanofiltration membranes demonstrated outstanding acid/alkali tolerance and chlorine resistance stability, enabling their application for substance separation in extreme chemical environment. Meanwhile, the hydrophilicity and low surface roughness endowed the membranes with excellent anti-fouling property, enhancing the practical application prospects of the membranes.
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Materials Science and Engineering B-Advanced Functional Solid-State Materials
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2025
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IF 4.6
Zhe Liang,Ru Wang,Yu Zhu,Xuhua Chen,Zhanjie Du,Tao Zheng,Yanwei Dong,Yang Chen,Peng Yang,Yunhui Shi
Polishing of Ta barrier layer by through-silicon-via (TSV) has a low removal rate. Large particles with diameters greater than 0.5 μm tend to form in the slurry, which complicates the achievement of an atomic-level planarized wafer surface during chemical mechanical polishing (CMP) while also maintaining a high removal rate of Ta. To address this challenge, this paper developed a novel environmentally friendly surfactant for the Ta barrier layer polishing, composed of carrageenan (CG) and polyvinyl pyrrolidone (PVP). By contact angle measurement, electrochemistry, XPS, FESEM, slurry Zeta potential stability and particle size test, the synergistic mechanism of carrageenan and polyvinyl pyrrolidone was analyzed, and the comparative analysis of the surface quality of Cu and Ta was conducted after CMP under varying conditions. The findings reveal that slurry’s composition was modified by the addition of CG and PVP, the removal rate ratio of Ta to Cu achieves a 2:1 ratio under the conditions of 10 wt% SiO 2 , 0.3 wt% H 2 O 2 , 1.5 wt% guanidine phosphate (GP) and pH 9, surface roughness indicators, including Sq and Ra, of Cu and Ta both reach sub-nm level. The surface non-uniformity of Cu and Ta decreased to 1.7 % and 1.8 %. This indicates that the synergistic effect of CG and PVP in the slurry can obtain a better wafer surface while ensuring a high level of Ta removal efficiency.
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Food Bioscience
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2025
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IF 5.9
Lingling Bai,Yurui Wu,Huijin Xu,Jiyuan Yang,Yiting Lu,Wenge Yang,Yonghong Hu
In this study, K-carrageenan (KC)/poly(lactic acid) (PLA) composite nanofiber membranes loaded with vitamin C (VC)/2-hydroxypropyl-β-cyclodextrin (HP-β-CD) inclusion complexes were prepared by electrostatic spinning for blueberry preservation. A scanning electron microscope, electronic universal testing machine, and other instruments were used to analyze the apparent and mechanical properties of the membrane as well as the physicochemical indexes of blueberries during the preservation process. The loading of the inclusion raised the average diameter of the nanofibers membrane, reduced the crystallinity, and hydrophobicity, and improved the thermal stability of the fibers membrane. The release curves showed that encapsulating the inclusion complex in KC/PLA significantly prolonged the release time of VC. The membranes exhibited better antimicrobial properties as well as higher antioxidant properties in vitro and in vivo . These results indicate that the developed antimicrobial membrane has good application prospects in food packaging.
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Food Bioscience
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2024
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IF 4.8
Xiao Liu,Fanjun Meng,Cong Yang,Xiaohui Wu,Miao Wang
This study investigated the formation conditions of the soy protein isolate (SPI)/κ-carrageenan (κCG) complex particles (SCP) and their stabilization effect on the structure and rheology of emulsions over the range of SCP concentration ( C p , 0.5%–2.5%, w/v) and oil phase content (φ, 10%–60%, v/v). By conducting turbidity titration of SPI/κCG mixtures with different ratios and ionic strengths, we observed the formation of soluble complexes in all samples at pH 6.0. The saturation complex ratio of SPI/κCG at pH 6.0 was 1:0.2 using isothermal titration calorimetry, and thermal complex with saturation ratio to form SCP as stabilizers could prepare emulsions with smaller droplet size in comparison of other ratios. Microstructure showed that SCP provided stabilization at the interface, and excess SCP formed network in the bulk phase to give solid-like emulsions. Furthermore, the power-law relationships of G′ with particle concentration (G' ∼ C p n ) and oil content (G' ∼ φ m ) was established. The exponent n and m decreased with increase of C p and φ, indicating structure of SCPEs depends on C p and φ . The G'/G″ crossover strain (γ co ) is indicator of breakdown of emulsion structure. For φ ≤ 20%, γ co slightly decreased with increasing C p ; For 30%<φ<50%, γ co increased with increasing C p ; For φ = 60%, γ co significantly decreased with increasing C p . In summary, these findings indicate the structure and rheology of soy protein-based emulsion can be regulated by controlling the formation condition of SCP and altering the SCP concentration and oil content.
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CARBOHYDRATE POLYMERS
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2024
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IF 10.7
Hong Li,Yubo Cao,Luanfeng Wang,Fang Wang,Ling Xiong,Xinchun Shen,Haizhao Song
Nobiletin (NOB), a lipid-soluble polymethoxyflavone with potent antioxidant, antimicrobial, and anti-inflammatory properties, suffers from poor stability and pH sensitivity, limiting its bioavailability. In this study, Pickering high internal phase emulsions (HIPEs) stabilized by soy protein isolate (SPI) and κ-carrageenan (KC) were developed to encapsulate and protect NOB. The emulsions, containing a 75 % medium-chain triglyceride (MCT) volume fraction, were optimized by investigating the effects of pH and KC concentration on the key properties such as the creaming index, particle size, zeta potential, microstructure, and rheology. Results showed that under optimal conditions (pH 7 and 1.0 % KC), the SPI/KC HIPEs exhibited improved physicochemical properties. Furthermore, encapsulation of NOB in HIPEs significantly improved its stability against UV exposure, heat, and storage conditions. Additionally, simulated gastrointestinal digestion studies revealed that the SPI/KC HIPEs improved the digestion stability and bioaccessibility of NOB, with controlled release in the intestinal phase. Moreover, the SPI/KC HIPEs facilitated increased cellular uptake and bioavailability of NOB, with clathrin-mediated endocytosis and macropinocytosis as primary absorption pathways. The encapsulated NOB also showed enhanced inhibition of inflammatory markers, including NO, IL-6, and TNF-α. These findings suggested that SPI/KC HIPEs provided a promising delivery system for improving the bioavailability and bioactivity of hydrophobic compounds.
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