FOOD CHEMISTRY
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2026
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IF 10.4
Qiufang Liang,Panpan Cao,Yunxia Du,Aosen Lu,Haile Ma,Mingming Zhong,Yufan Sun,Abdul Qayum,Xiaofeng Ren
A novel two-step ultrasound way constructs zein-resveratrol-pectin ternary complexes. • Resveratrol plays a dual role as bioactive compound and protein structural modifier. • Primary ultrasound boosts resveratrol encapsulation and nanoparticle uniformity. • Secondary ultrasound drives interfacial assembly into a dense, stable layer. • The Pickering emulsion exhibits superior stability to heat, pH, salt and oxidation. This study introduces a two-step ultrasonic strategy for fabricating zein-resveratrol-pectin ternary complexes as Pickering emulsion stabilizers. The novelty lies in two aspects. First, resveratrol serves as both a structural modulator and an antioxidant. Second, ultrasonication plays a distinct dual role, with primary ultrasonication optimizing nanoparticle assembly (encapsulation efficiency 86.0%, particle size ∼180 nm) and secondary ultrasonication activating interfacial complexation with pectin to yield complexes with superior emulsifying performance (emulsifying activity index 15.94 m 2 /g). The resulting emulsion exhibited solid-like gel behavior (storage modulus ∼100 Pa), minimal creaming (20.01%), and exceptional stability under thermal, pH, and ionic stresses, with minimal creaming even at 85 °C. Raman spectroscopy confirmed the formation of a dense interfacial layer, which underpinned the enhanced oxidative resistance (peroxide value 0.25 mmol/L after 5 days). This work demonstrates that integrating polyphenol modification with dual-stage ultrasonication offers a green and effective approach for developing high-performance, clean-label food colloids. Download: Download high-res image (176KB) Download: Download full-size image
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2026
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IF 8.7
Wanheng Gao,Yuxiao Wang,Shuoran Huang,Xin Sun,Bing Peng,Qingyong Li,Rentang Zhang
Interfacial-matrix coordination sustained reduced-oil semi-solid emulsions. • Moderate Ca 2+ reinforced pectin networks and optimized emulsion stability. • A PPI:LM ratio of 5:5 with 25 mM Ca 2+ supported cohesive reduced-oil emulsions. Structuring unsaturated liquid oils into reduced-oil semi-solid emulsions requires simultaneous droplet stabilization and continuous-phase matrix formation. This study examined how pea protein isolate (PPI), low-methoxyl pectin (LM), and Ca 2+ regulate these structural contributions, using peach kernel oil at a water-to-oil ratio of 5:1. Water distribution, water-holding capacity, storage stability, molecular environments, rheology, thermal degradation, and microstructure were evaluated. PPI-rich systems lacked sufficient matrix support, whereas LM-rich systems improved water retention and continuous-phase structuring but showed less uniform droplet distribution. PPI-LM blending balanced droplet stabilization with bulk matrix formation. Moderate Ca 2+ promoted semi-solid structuring. Spectroscopic analysis of corresponding model systems revealed changes in carboxylate-associated and Trp environments, supporting Ca 2+ -dependent biopolymer association. The 5:5 PPI:LM emulsion containing 25 mM Ca 2+ combined restricted water mobility, refrigerated storage stability, solid-like viscoelasticity, shear-thinning behavior, and relatively uniform droplet distribution. Its dominant T2 decreased from 135.1 ± 0.0 to 54.9 ± 3.8 ms after Ca 2+ addition. Increasing Ca 2+ to 50 mM produced only a small further decrease in dominant T2, while rheological properties showed no consistent improvement. A model involving pectin junctions, protein-associated Ca 2+ interactions, and possible protein-pectin bridging was proposed to explain the composition-dependent structuring. These findings link biopolymer composition and ionic regulation to the storage and flow properties of reduced-oil semi-solid emulsions, informing the development of spreadable food bases.
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FOOD CONTROL
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2026
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IF 7
Dandan Yan,Yifei Ding,Xin Wang,Weiyu Qiu,Yufeng Xu,Huadong Du,Yanan Sun
The short shelf life and high susceptibility to spoilage of fresh-cut fruits present a major challenge for the food industry. To address this, D-glutamic acid-functionalized Forsythia suspensa carbon dots (D/F-CDs) were synthesized via a hydrothermal method. The obtained D/F-CDs exhibited abundant surface functional groups and optical properties. Antibacterial assays revealed potent activity, with inhibition rates exceeding 90% against Escherichia coli (E. coli) and 96% against Staphylococcus aureus (S. aureus) at 10 mg/mL. Mechanistic studies indicated that the bactericidal action originated from membrane disruption and cytoplasmic leakage. By incorporating D/F-CDs into a konjac glucomannan (KGM) and apple pectin (AP) matrix, an antimicrobial coating (D/F-CDs@KGM/AP) was prepared. Furthermore, rheological measurements demonstrated that D/F-CDs treatment altered the viscosity and viscoelastic moduli. The D/F-CDs 3 @KGM/AP coating not only effectively maintained the moisture and overall quality of fresh-cut kiwifruit during storage but also kept the total viable count (TVC) at only 4.73 log CFU/g on day 9. Consequently, the D/F-CDs 3 @KGM/AP coating represents a promising antibacterial strategy for maintaining the quality of fresh-cut kiwifruit.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2021
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IF 6.953
Bingqing Huang,Zhigang Zhang,Nengshui Ding,Bingli Wang,Guoguang Zhang,Peng Fei
In this paper, a method for the enzymatic modification of pectin, in which gallic acid (GA) and propyl gallate (PG) were grafted onto pectin molecules in an aqueous/organic two-phase system catalyzed by lipase, was proposed. The potential reaction mechanism was explored through UV–Vis, FTIR and 1 H NMR spectroscopic methods and density functional theory. Results suggested that the lipase played a dual role during the modification by catalyzing the hydrolysis of methyl ester bonds of pectin in the aqueous phase and the esterification between the 4-OH of GA and PG and the –COOH of pectin in the organic phase. Moreover, the effects of GA and PG on the antioxidant and the antibacterial activities of pectin were evaluated, and results showed that the antioxidant and the antibacterial activities of modified pectin were better than those of native pectin. The effect of modified pectin on the quality of fresh bass ( Lateolabrax maculatus ) was further studied. Results suggested that, compared to control group, the total viable count , histamine level , malondialdehyde content and acid value of bass fillets treated with modified pectin were significantly reduced, whereas the sensory score was significantly increased.
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FOOD AND BIOPRODUCTS PROCESSING
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2020
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IF 3.726
Yupeng Lin,Hong He,Qun Huang,Fengping An,Hongbo Song
Low-temperature soluble and soft gelation (LT-SG) pectin belonging to special gum is an important food additive. Flash extraction optimization of pectin from passion fruit ( Passiflora edulis f. flavicarpa ) peel at low temperature (50 °C) by response surface methodology and LT-SG properties was investigated in the present study. Under the optimized conditions of a rotation speed of 5000 r/min, extraction time of 9 min, and the liquid–solid ratio of 42:1 mL/g, the pectin yield was 7.52%. The DE value of 57.02% indicated it was high methoxyl pectin, which easily dissolved at a low temperature (70 °C). Gel texture analysis revealed that the soft gelation properties were depended on the sucrose concentration and pH in the pectin solution. Both adding sucrose and decreasing pH refined gel network structure, as results, the gel texture was strengthened.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2022
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IF 8.025
Jingna Liu,Liu Cui,Yuying Shi,Qiong Zhang,Yuangong Zhuang,Peng Fei
In this study, docosanoic acid, a very long chain fatty acid , was used to modify pectin, and the products were incorporated with carboxylmethyl cellulose (CMC) to prepare a hydrophobic composite. Results of structural characterisation showed that docosanoic acid was grafted to pectin through the esterification reaction, and the highest grafting ratio was 7.89 %. After grafting with docosanoic acid, the emulsifying activity and stability of pectin were significantly enhanced from 1.23 × 10 −2 and 9.27 % to 4.78 × 10 −2 and 26.73 %. Moreover, when modified pectin was blended with CMC instead of native pectin, the hydrophobicity of the composite membranes increased significantly. In detail, the highest contact angle of the composite membrane incorporated with modified pectin was 97.6°, which was much higher than that with native pectin (68.9°). As the grafting ratio of pectin increased, the water vapor permeability of the composite membranes significantly increased, while the water absorption decreased. Furthermore, the mechanical properties and transparency of the composite membranes could be improved by grafting docosanoic acid into pectin. All the results indicated that incorporating docosanoic acid possibly helped improve the comprehensive properties of the composite membranes based on polysaccharides and expand their application in food packaging.
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Food Bioscience
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2023
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IF 5.2
Wenxin Han,Wenli Shi,Deming Gong,Guowen Zhang
The application of potato protein (PP) in food industry has been limited due to its low water solubility, poor emulsification and stability. Herein, it was found that the pH-shifting combined with microwave heating significantly increased the solubility of PP (from 24.0% to 89.0%) and surface hydrophobicity (from 125 to 207). The particle size of PP was significantly reduced (from 249.95 ± 1.15 mm to 90.37 ± 1.03 nm). SDS-PAGE analysis indicated that the microwave treatment did not disrupt the primary structure of PP. A complex formation between modified potato protein (MPP) and pectin (PC) at the optimum mass ratio of MPP to PC of 4:1 and pH 5 was characterized by fluorescence spectroscopy, fourier transform infrared spectroscopy , scanning electron microscopy and transmission electron microscopy , which showed that MPP and PC had electrostatic interaction. Moreover, the effect of mass ratios of MPP to PC from 5:1 to 1:2 on the phase behavior of MPP-PC soluble complexes was evaluated by the phase diagram and ζ-potential measurement. These results showed that the dispersibility, emulsification and thermal stability of the protein were improved by forming MPP-PC complexes. This study provides a valuable reference for the improvement of physicochemical and functional properties of PP which is conducive to broaden the application of the protein in food industry.
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FOOD CHEMISTRY
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2023
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IF 8.8
Zhikun Yang,Mingrui Li,Yanxiao Li,Xiaowei Huang,Zhihua Li,Xiaodong Zhai,Jiyong Shi,Xiaobo Zou,Jianbo Xiao,Yue Sun,Megan Povey,Yunyun Gong,Melvin Holmes
The poor biological, mechanical and water-resistance properties of sodium alginate/guar gum film (SG) limit its application in food preservation. To overcome this disadvantage, we added β-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion (BOPE) to enhance the mechanical and water resistance properties of SG film, and added green synthesized silver nanoparticles (AgNPS) and Lycium ruthenicum extract (LA) to improve the biological properties of the film. The properties of BOPE was optimized using Box–Behnken design (BBD). Scanning electron microscope and Fourier transform infrared results revealed the change of structure and molecular interaction in the SG film after the addition of AgNPS, LA, and optimized BOPE. The 2.0%BOPE-loaded film containing AgNPS/LA with the enhanced mechanical, barrier, BO retention, and biological properties not only improved the preservation effect on mushroom ( A. bisporus ), but also maintained structural stability. Thus, the 2.0%BOPE-loaded SG/LA/AgNPS film has considerable potential in active packaging applications.
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ACS Applied Nano Materials
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2022
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IF 6.14
Yinghua Tao,Yucheng Li,Dandan Wei,Min Liang,Pengfei Ren,Jidong Dai,Tianzhu Zhang,Jiandu Lei,Peidang Liu
Multifunctional nanomaterials with diagnostic and therapeutic capabilities offer promising customized nanomedicines for cancers. However, achieving good execution of these functions in vivo employing a single nanoframework remains challenging, and only a few of these magnetic nanocarriers have been validated for clinical use. In this study, based on biocompatibility and remarkable multifunctionalities, we describe a novel approach to synthesize small Fe3O4 nanoparticles conjugated with natural polysaccharide pectin and assembled into a pH-responsive T1-weighted magnetic resonance imaging contrast agent, Fe3O4@PD, for better chemotherapeutic efficacy. In vitro studies revealed that the conjugated doxorubicin (DOX) was quickly released in the tumor microenvironment by cleavage of the acid-sensitive acylhydrazone bond at a release rate of 89.72% and exerted a considerable inhibitory effect on breast cancer cells. In vivoT1-weighted images of mice showed that Fe3O4@PD displayed darkening to brightening contrast enhancement at tumor sites, and the relative signal-to-noise ratio of the tumor site reached its maximum (increased to about 2.27-fold) for distinguishing the normal and tumor tissues. Thus, this Fe3O4@PD-based system has the potential to be a multifunctional nanodrug delivery system, and as a smart theragnostic platform, it has broad application prospects in clinical and biological works, such as cell-based diagnostics and in vivo medication monitoring.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Xianmin Qin,Xue Cai,Yilin Wang,Linqin Chen,Jingjing Zhao,Yifan Zhang,Shenghui Bi,Ying Zhou,Qiujin Zhu,Yuxin Cheng,Yuanyuan Liu
Edible films are effective alternatives to plastic packaging, however, the hydrophilicity of edible films based on protein and polysaccharide limits the application. Therefore, we fabricated a water-stable hybrid film with a linear-spherical interpenetrating molecular topology network using egg white (EW), chitosan (CS), and pectin. Meanwhile, the nisin-tannin acid self-assembly complex nanoparticles were employed as a multifunctional cross-linker, antibacterial and antioxidant agent to improve the performance of films. The FTIR, XRD, and SEM analysis revealed that the conformation and crystalline structure rearrangement of chitosan induced by the alkaline environment provided by egg white enhanced the network structure of films, effectively avoided the addition of modifying reagents. The proposed hybrid films exhibited excellent properties, with EW/TNPCS3 showing the best overall performance. The water contact angle (WCA) increased to 105.27 ± 1.62°, and its dissolution and swelling rates were significantly lower than pure egg white and pure chitosan films. Moreover, tannin-nisin (TN) nanoparticles endowed the films with excellent antimicrobial activity against the common Gram-positive ( Staphylococcus aureus ) and Gram-negative ( Escherichia coli ) bacteria. Thus, the prepared blending films have great application potential in food preservation, especially to maintain stable performance in high humidity environment.
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Food Chemistry-X
·
2025
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IF 8.2
Hua Chen,Xiaonan Bian,Haoyuan Wang,Kaijie Shang,Zhiheng Zhao,Yijun Liu,Xue Lin,Xuewu Guo,Xiaoping Hu,Lu Wang
The effect of two modification methods, ultrasound and tannic acid (TA), on the structural, physicochemical, antioxidant, and antibacterial attributes of pectin‑sodium carboxymethyl cellulose (CMC) based composite film were assessed. The chemical structure and morphological analyses of the composite films revealed a 10 min ultrasound or adding 8 % TA improved the intermolecular interaction forces of the polymer, substantially leading to the formation of more dense gel network structures. Furthermore, the application of a 10 min ultrasound or the integration of 8 % TA caused a significant increase in the composite film's water resistance and mechanical strength. The incorporation of 10 % TA into the composite film induced the highest antioxidant activities and optimal antibacterial efficacies against both Staphylococcus aureus and Escherichia coli . Overall, the addition of appropriate TA has demonstrated a more pronounced enhancement of the physicochemical, antioxidant, and antibacterial properties of the composite film when compared to the modification through ultrasound.
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LANGMUIR
·
2024
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IF 3.7
Hui Niu,Xianxiang Chen,Xianwei Chen,Haiming Chen,Zuman Dou,Wenduo Wang,Xiong Fu
Recent studies showed that sugar beet pectin exhibited more excellent emulsifying properties than traditional citrus peel pectin and apple pectin ascribed to the higher content of neutral sugar, protein, ferulic acid, and acetyl groups. It is precisely because of the extremely complex molecular structure of pectin that the emulsifying properties of the pectin–Ca2+ complex are still unclear. In this study, SBP-Ca2+ complexes with different cross-linking degrees were prepared. Subsequently, their interfacial adsorption kinetics, the resistance of interfacial films to external perturbances, and the long-term stability of the emulsions formed by these SBP-Ca2+ complexes were measured. The results indicated that the highly cross-linked SBP-Ca2+ complex exhibited slower interfacial adsorption kinetics than SBP alone. Moreover, compared with SBP alone, the oil–water interfacial film loaded by the highly cross-linked SBP-Ca2+ complex exhibited a lower elasticity and a poorer resistance to external perturbances. This resulted in a larger droplet size, a lower ζ-potential value, a larger continuous viscosity, and a worse long-term stability of the emulsion formed by the highly cross-linked SBP-Ca2+ complex. This study has very important guiding significance for deeply understanding the emulsification mechanism of the pectin–Ca2+ complex.
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