INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Shuhan You,Xiaoyun Zhang,Yilin Wang,Yaobo Jin,Manman Wei,Xiudan Wang
Color indicator films for fish freshness were fabricated by incorporating κ-carrageenan (CAR) polymer with red grape skin extract (GSE) as a pH-sensing agent and silver nanoparticles (AgNPs) as an antimicrobial agent. Anthocyanins in GSE exhibited distinguished pH responsive color changes. GSE and AgNPs were well compatible with CAR with intramolecular interactions, approved by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis, thermo-gravimetric analysis (TGA) and differential scanning calorimetry (DSC). GSE-containing films displayed distinguished color changes in response to pH variations and volatile ammonia. Enhanced UV blocking ability and strong antioxidant activity were revealed for GSE included films without sacrificing the physico-chemical properties of the CAR film. Films containing AgNPs showed improved mechanical strength and strong antimicrobial ability against both Escherichia coli and Staphylococcus aureus . The CAR/AgNPs/GSE film displayed a distinctive color change corresponding to changes in the total volatile basic nitrogen (TVB-N) of fish during storage. In addition, the CAR/AgNPs/GSE film showed excellent color stability to consecutive UV exposure and its storage time at 25 °C is expected to be at least 240 days, which indicates that it has high potential as an intelligent food freshness indicator film.
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Zhe Liu,Qingyan Pan,Xifeng Zuo,Xuetuan Wei,Ailing Guo
Recombinant protein enabled active preparation of novel peptide hz-01. • Quercetin was first introduced into SA/κ-Car microspheres for peptide loading. • Quercetin enhanced peptide encapsulation, gastric protection, and intestinal controlled release. To address the poor stability and high susceptibility to degradation of antimicrobial peptides, a pH-responsive hydrogel microsphere system was developed based on sodium alginate (SA) and κ-carrageenan (Car), with quercetin (Que) for intestinal delivery of chemically synthesized free hz-01 peptide. The optimized formulation containing 0.45% Car exhibited the highest encapsulation efficiency (77%), corresponding to an absolute increase of 13 percentage points compared with the system without Que. The microspheres remained stable under simulated gastric conditions but enabled controlled intestinal release, with release kinetics fitting the Korsmeyer-Peppas model (R 2 = 0.995), while significantly preserving antimicrobial activity during digestion. Molecular dynamics simulations suggested that hydrogen bonding, electrostatic interactions, and weak hydrophobic associations may contribute to the local stabilization of hz-01 within the SA/Car/Que. matrix. This work provides a food-grade polyphenol-assisted encapsulation strategy in which Que. functions as an auxiliary structural mediator to improve peptide encapsulation, gastric protection, and intestinal-stage release. Download: Download high-res image (322KB) Download: Download full-size image
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高影响因子
Gels
·
2026
·Vol. 12
·期 6
·472
·
IF 6.4
Yidian Li,Yunyi Gong,Xuejiao Wang,Yongshuai Ma,Rui Chai,Zhenna Zhang,Chaofan Guo,Junjie Yi
Extrusion-based three-dimensional food printing requires inks that can be smoothly extruded while maintaining sufficient structural stability after deposition. In this study, gelatin and κ-carrageenan were first mixed and then subjected to post-mixing pH regulation before spray drying, producing composite powders with different structural states. These powders were incorporated into yellow peach pulp gels to prepare fruit-based printing inks, and their printing performance, extrusion behavior, mechanical properties, particle-size distribution, and microstructure were systematically evaluated. The results showed that the structural state formed during gelatin–κ-carrageenan powder preparation was closely associated with the extrusion stability and shape retention of the final inks. Among the tested formulations, the ink prepared with gelatin–κ-carrageenan powder pre-regulated to pH 4.0 exhibited the best overall printability. Although its pore-area fidelity was slightly lower than that of the sample pre-regulated to pH 3.5, it produced more stable multilayer cylinders and better-defined lattice structures. In addition, the pH 4.0 sample showed the lowest and most stable extrusion force and the highest Young’s modulus, indicating a favorable balance between extrusion flowability and post-deposition support. Microstructural observations and particle-size analysis suggested that pH regulation altered the aggregation state and local morphology of the gelatin–κ-carrageenan system. Samples prepared at higher pH values tended to form larger and less uniform aggregates, which was unfavorable for stable extrusion and shape retention. Overall, post-mixing pH regulation of gelatin–κ-carrageenan provides a practical strategy for improving the printing-related properties of fruit-based gel inks.
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高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Jia-Cheng Liu,Jia-Ni Gao,Zhu-Jun Zhang,Bin Lai,Ce Wang,Jia-Nan Yan,Hai-Tao Wu
The complex coacervation and gelation behavior of Meretrix meretrix clam protein/ ι -carrageenan (MMCP/IC) influenced by various blending ratios (9:1-1:9) and pH (12-1) were investigated. Compared with other blending ratios, the MMCP/IC composite hydrogels at blending ratio of 4:6 exhibited the greatest rheological properties ( G' and G'' ) and textural properties (hardness, cohesiveness, springiness and chewiness), which were increased by 0.2-3.6 folds and 31%-151%, respectively. The MMCP/IC composite hydrogels showed weak strain overshoot behaviors and strain-softening behavior , which showed the best shear resistance and stability at blending ratio of 4:6 under large deformation. The P 21 and P 22 of MMCP/IC composite hydrogels at blending ratio of 4:6 enhanced by 3.3%-73.1% than that under other blending ratios compared with that of single MMCP. Correspondingly, MMCP/IC composite hydrogels at blending ratio of 4:6 exhibited a compact network structure with the lowest lacunarity and largest aggregation, supporting highest gel viscoelasticity. The strengthened electrostatic interactions and hydrogen bonds between MMCP and IC were reflected by blue shift of Amide A and Ⅰ bands, and the former occurred earlier than the latter. Furthermore, electrostatic interactions and hydrophobic interactions were the primary forces for maintaining MMCP/IC composite hydrogels, accounting for 25.6%-32.3% and 29.7%-40.6% of the total forces. The MMCP/IC composite hydrogels at various blending ratios (6:4, 4:6 and 2:8) could be classified into level 5 dysphagia food (minced and moist) by International Dysphagia Eating Standardization Initiative (IDDSI). These findings provide insights into the development of novel soft-gel types of dysphagia foods based on marine-derived proteins and polysaccharides.
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2021
·
IF 6.953
Mengting Xu,Haihua Cai,Zulan Liu,Fangchun Chen,Yujia Wang,Fangyin Dai,Zhi Li
To enlarge the linear detection range without sacrificing the sensitivity is one of the urgent problems in the development of high-performance piezoresistive flexible sensors. Inspired by a multilayer corrugated board, this study develops a new multilayer microspherical sensor in which conductive core-shell SiO 2 /Polyaniline (PANI) (PS) microspheres serve as active particles, while insulated silk fibroin (SF)/poly lactic- co -glycolic acid (PLGA) (SP) fibers are used as the support. The size of conductive microspheres attached to the insulated layer is controllable. The multiple layers of assembly endow the flexible sensor with a high sensitivity (0.071 kPa −1 ) and a wide linear detection (from 10 Pa to 380 kPa) simultaneously. This corrugated sensor also have a fast response time (145 ms) and an excellent durability (over 2000 cycles), and it can be used to detect human joint pressure signals and transmit encrypted information. Moreover, flexible keyboard, safety protection of machinery, as well as object position tracking can be achieved based on this sensor. Most importantly, the sensor encapsulated by biological polysaccharide kappa-carrageenan (KC) is skin-friendly and breathable, and it can be decomposed in 90 °C hot water. In conclusion, this multilayer microspherical sensor presents great potential for flexible wearable devices.
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DOI
PubMed
高影响因子
EUROPEAN POLYMER JOURNAL
·
2022
·
IF 5.546
Jia-Nan Yan,Yi-Tong Han,Xiao-Yang Liu,Yi-Nan Du,Hai-Tao Wu
The gelation and microstructural behaviors of Ala-Lys dipeptide/iota-carrageenan (AK/IC) mediated by salts were investigated. Obviously, salt addition prominently exaggerated the synergistic gelation between AK and IC, with storage modulus ( G' ) of AK/IC and IC increasing extensively from 1145 to 9516 Pa or 5919 Pa and from 615 to 9981 Pa or 4693 Pa at 0.1 Hz with 0.5 % CaCl 2 or KCl, respectively, in which CaCl 2 revealed superiority over KCl. Additionally, different states of water in AK/IC gels resisted salt interference. Moreover, a honeycomb structure with denser porous networks coupled with rough entanglement morphology of AK/IC was observed, in which the CaCl 2 -treated group exhibited even smaller pore sizes. The conformational changes of AK/IC induced by salts were reflected by the redshift of –OH groups in AK/IC, insinuating salt-mediated H-bonding in AK/IC. The blueshift of amide I bands and water deformation groups of AK/IC in comparison to AK and IC alone illustrated the electrostatic interactions between them. Furthermore, coordination interaction, hydrogen bonds and hydrophobic interactive were highlighted among IC, AK and CaCl 2 /KCl as reflected by molecular docking.
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高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Wenbo Hou,Jie Long,Caimeng Zhang,Yufei Hua,Xingfei Li
In this study, pea protein isolate (PPI)/κ-carrageenan (CG) emulsion gels were formulated with various oil phases (sunflower seed oil, SFO; cocoa butter, CB; palm stearin/SFO, PST/SFO) and β-sitosterol (β-Sit) concentrations (0%, 5%, 10%, 15%, 20% w/w) to mimic the textural and melting properties of animal solid fat. The potential application of these emulsion gels as solid fat substitutes in reduced-fat sausage was also evaluated. Confocal laser scanning microscopy and polarized light microscope images revealed an increase in mean droplet diameter and crystal size of the emulsion gels at higher β-Sit concentration. Compared to CB and SFO samples, PST/SFO emulsion gels exhibited more numerous, smaller crystals and a more homogeneous protein network structure. Texture analysis showed the hardness of the three emulsion gels progressively increased and the springiness reduced with rising β-Sit concentrations. Among the oil phases, PST/SFO emulsion gels with 20% β-Sit exhibited texture properties and melting behavior most akin to pork back fat (PBF). Scanning electron microscopy showed that the replacement of PBF with PST/SFO emulsion gels at higher substitution ratios resulted in a rougher structure with increased amounts of gel particle aggregates and voids of sausages although the texture property and gel strength were enhanced. Overall, sensory perception revealed that sausages with ≤75% fat replacement remained highly acceptable. This study offers a novel approach to developing animal fat substitutes with adjustable texture and crystallization characteristics based on PPI/CG emulsion gels.
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高影响因子
CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Rui Li,Xiuqin Guo,Pengfei Liu,Yuanyuan Li,Si Qiu,Yuntao Wang
High internal phase Pickering emulsion (HIPPE) stabilized by heat induced soy protein isolate aggregates (HSPI) alone had limited stability and poor 3D printing performance. While there is few research about HIPPE stabilized by HSPI and polysaccrides at neutral pH condition, where HSPI and ĸ-carrageenan (CG) were combined to fabricate HIPPE in this research. It was found that the incorporation of CG significantly decreased the droplet size and improved the storage stability of the resulting HIPPE. Moreover, the presence of CG improved the freeze-thaw stability of HIPPE after one freeze-thaw cycle. In addition, the addition of CG significantly improved the structural integrity of the 3D printed HIPPE and enhanced the printing precision. This was because the presence of CG decreased the interfacial tension, increased the zeta potential and viscosity of HSPI-CG, thus promoting the adsorption of particles to the oil-water interface more effectively. Moreover, the presence of CG significantly enhanced the viscoelasticity of the resulting HIPPE. These results can be further attributed to the strong hydrogen bonding and hydrophobic interaction between HSPI and CG at neutral pH condition, which can be confirmed from results of Fourier-transform infrared spectroscopy and Isothermal titration calorimeter. So the incorporation of CG endowed HIPPE with more excellent properties at a lower solid particle concentration.
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PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Ku Shu,Ye-Xiong Huang,Jia-Bing Yu,Xuan Yang,Mei-Dan Luo,Xian-Ping Chen
Applying conductive hydrogels in electronic skin, health monitoring, and wearable devices has aroused great research interest. Yet, it remains a significant challenge to prepare conductive hydrogels simultaneously with superior mechanical, self-recovery, and conductivity performance. Herein, a dual ionically cross-linked double network (DN) hydrogel is fabricated based on K + and Fe 3+ ion cross-linked κ-carrageenan (κ-CG) and Fe 3+ ion cross-linked poly(sodium acrylate- co -acrylamide) P(AANa-co-AM). Benefiting from the abundance of hydrogen bonds and metal coordination bonds, the conductive hydrogel has excellent mechanical properties (fracture strain up to 1420 %, fracture stress up to 2.30 MPa, and toughness up to 20.63 MJ/m 3 ) and good self-recovery performance (the recovery rate of the toughness can reach 85 % after waiting for 1 h). Meanwhile, due to the introduction of dual metal ions of K + and Fe 3+ , the ionic conductivity of conductive hydrogel is up to 1.42 S/m. Furthermore, the hydrogel strain sensor has good sensitivity with a gauge factor (GF) of 2.41 (0–100 %). It can be a wearable sensor that monitors different human motions, such as sit-ups. This work offers a new synergistic strategy for designing a hydrogel strain sensor with high mechanical, self-recovery, and conductive properties.
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Xiaojun Li,Yiyuan Fan,Juan Guo,Ran Li,Zeqi Liu,Yarui Hou,Zhican Qu,Qingye Liu
Bio-based food packaging materials have elicited growing interests due to their great degradability, high safety and active biofunctions. In this work, by simultaneously introducing the polyphenolic extracts from Capsicum annuum leaves and ferric ion (Fe 3+ ) into the Polyvinyl alcohol/kappa-carrageenan (PVA/κ-carrageenan)-based film-forming matrix, an active package film was developed, with the purpose to improve the food shelf life. The experimental results indicated that the existence of Fe 3+ can not only improve the mechanical properties owing to the multiple dynamic coordinated interactions, but also endow the composite films with excellent fire-retardancy. Moreover, the composite films could display excellent UV resistant performance, water vapor/oxygen gas barrier properties and antioxidant activities with the corporation of polyphenols. In particular, the highest DPPH and ABTS radical scavenging capacities for composite film (PC-PLP7 sample) were evaluated to be 82.5 % and 91.1 %, respectively. Higher polyphenol concentration is favorable to the bio-functions of the materials. Benefitting from these features, this novel kind of films with a dense and steady micro-structure could be further applicated in fruit preservations, where the ripening bananas were ensured with the high storage quality. This integration as a prospective food packaging material provides an economic and eco-friendly approach to excavate the high added-values of biomass.
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PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2026
·
IF 13.2
Xingnan Wang,Yike Han,Wenzhi Lei,Hongcai Li,Shiqi Li,Zhenpeng Gao
This study aimed to develop sustainable bioactive absorbent pads as a green alternative for meat packaging. Gelatin (Gel) self-assembled nanocarriers were constructed to encapsulate epigallocatechin gallate (EGCG), yielding Gel@EGCG nanoparticles with an encapsulation efficiency of 76.18% and a loading capacity of 10.65%. Subsequently, these nanocomposites were incorporated together with natural crosslinker tannic acid (TA) into a κ-carrageenan/pullulan (Car/Pul) matrix to fabricate biopolymer absorbent pads (CPTGE). The resulting three-dimensional porous structure (stabilized by hydrogen bonding and electrostatic interactions) endowed CPTGE pads oil–water superabsorbent characteristics, while reinforcing compressive resistance. Moreover, CPTGE2 (Car/Pul containing TA and 0.2%wt Gel@EGCG) effectively scavenged 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radicals, with inhibition rates of 86.72% against Escherichia coli and 92.07% against Staphylococcus aureus , conferring active antioxidant and antibacterial activities. Notably, CPTGE2 significantly delayed quality deterioration by suppressing myoglobin oxidation (reducing metmyoglobin content by 50.47%) and lipid peroxidation (lowering thiobarbituric acid reactive substances [TBARS] values by 51.10%), ultimately extending beef shelf life. This provides new insights for designing active packaging that integrates efficient liquid absorption with antimicrobial and antioxidant functions.
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PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2026
·
IF 8.7
Yuxia Jin,Chaofan Guo,Yutong Liu,Xingwei Wang,Xianchao Feng,Jianxin Cao,Xuejiao Wang
20% KCl formulation forms a denser and continuous κ -carrageenan-protein gel network. • Na + release capability of 20% KCl group is comparable to that of 100% NaCl group. • K + mediated κ -carrageenan-protein network enhances Na + release and saltiness. This study investigated the effects of KCl substitution for NaCl on the structural properties, Na + release, and saltiness retention of κ -carrageenan–myofibrillar protein composite gels under low ionic strength conditions. Composite gels were prepared at a total ionic strength of 0.1 mol/L with 0.5% κ -carrageenan, in which NaCl was replaced by KCl at levels of 0%, 20%, 50%, and 100%. The effects of KCl substitution on gel properties, microstructure, intermolecular interactions, Na + release during oral processing, and sensory characteristics were evaluated. Moderate KCl substitution significantly improved gel properties, with the 20% KCl group exhibiting the highest gel strength, viscoelasticity, and water-holding capacity. Microstructural analysis revealed that 20% KCl substitution promoted the formation of a continuous and compact protein–polysaccharide network, whereas excessive KCl substitution caused heterogeneous aggregation and structural defects. The enhanced gel properties were associated with increased hydrophobic interactions and disulfide bonding, which stabilized the network and improved water immobilization. During oral processing, the 20% KCl group maintained efficient Na + release, achieving comparable late-stage Na + release to the full NaCl group, and showed the highest saltiness perception and overall acceptability. Moderate K + incorporation promoted κ-carrageenan network formation while retaining sufficient Na + to support myofibrillar protein gelation. The reconstructed protein–polysaccharide network facilitated Na + migration and release during chewing, thereby compensating for saltiness loss caused by sodium reduction. Overall, 20% KCl substitution (0.08 mol/L NaCl +0.02 mol/L KCl) achieved a balance between sodium reduction, structural enhancement, and saltiness retention, providing a potential strategy for developing low-sodium meat products. Download: Download high-res image (151KB) Download: Download full-size image
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高影响因子
危险品化学品经营许可证（带存储）