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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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Yongfang Sun,Jinmei Xie,Canzheng Wang,Shaoxue Qin,Kun Ren,Dongmei Wang,Yingni Pan,Shumeng Ren,Xiaoqiu Liu
Curcumae wenyujin Rhizoma (CWR) is extensively implemented in clinical practice for treating primary dysmenorrhea (PD) resulting from qi stagnation and blood stasis. However, the development of CWR-derived polysaccharides remains poorly investigated. In this study, the polysaccharide CWP-3 was isolated from CWR, and structurally characterized through FT-IR, HPLC, GC–MS, and NMR, which identified it as an RG-I-type pectin polysaccharide with a molecular weight of 423.6 kDa. CWP-3 consists of the monosaccharides Rha, GalA, Gal, and Ara (25.7: 28.6:42.8:2.9). The main backbone consisted of alternating 1,2-linked Rha p and 1,4-linked GalA p residues, with Gal and Ara forming the side chains, respectively. SEM revealed a porous, sheet-like morphology, while Congo Red staining and AFM analyses confirmed a triple helix structure with a height of 3.37 nm, and TG-DSC analysis indicated good thermal stability. In a mouse model of PD, 160 mg/kg CWP-3 reduced writhing by 70.3 %, prolonged coagulation time by 37.5 %, restored uterine and hepatic indices, and decreased AST, ALT, D2D, TXB2, IL-6, IL-1β, and TNF-α, while normalizing PGF₂α/PGE₂ levels. These results indicate that CWP-3 exerts blood-activating and analgesic effects through cytokine-mediated COX-2 suppression, suggesting its potential as a therapeutic candidate for PD with qi stagnation and blood stasis.
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高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2025
·
IF 13.2
Jinlong Li,Zihuan Zhao,Qihang Wei,Hongman Hou,Gongliang Zhang,Jingran Bi
This study integrates UiO-66-COOH metal–organic frameworks (MOFs) with pectin (Pec) to precisely release potassium cinnamate (PC) to develop a pectinase-responsive active fruit-preservation system (UiO-66-COOH@PC/Pec). Carboxylated UiO-66 with nanoporosity was fabricated to achieve a high loading amount of PC (235 mg·g −1 ) via the synergistic effects of hydrogen bonding, as shown by the loading kinetics and reduced density gradient analyses. A gatekeeper was established by grafting Pec onto the surface of the MOF (UiO-66-COOH@PC/Pec), thereby “locking” PC to prevent leakage. Moreover, an enzyme-responsive controlled-release behavior was developed under pectinase stimulation, achieving up to 95 % PC release within 9 h through Fickian diffusion and only 25.3 % in enzyme-free conditions by non-Fickian diffusion and matrix erosion. With significant long-term inhibiting activity against both bacteria and fungi, UiO-66-COOH@PC/Pec successfully extended the shelf life of strawberries from 2 to 5 days at 25 °C. Moreover, UiO-66-COOH@PC/Pec exhibited good water solubility and negligible toxicity, indicating that it can be easily removed from fruit surfaces and offers high consumer acceptance. These results provide a novel MOF-based controlled-release strategy for smart food-packaging applications.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Chenqi Gu,Lu Kong,Xiling Zhang,Xiaoming Wang,Mingyang Dong,Dan Yang,Jiaxin Li,Xiufa Hu,Xiaoliang Hao,Xinnan Liu,Qingyu Yang
In this work, the metabolomics, physicochemical and in vitro digestion properties of black beans influenced by different calcium ion solutions (0, 0.5 %, 1 %, and 2 %) were explored. The addition of calcium ions had a significant effect on the metabolic processing of black beans, including 16 differential metabolites and 4 metabolic pathways related to the cell wall. From the results of FT-IR and ICP-OES, it was confirmed that calcium ions can interact with COO − in non-methylated galacturonic acid in pectin to form calcium carboxylate strengthening the middle lamellae of the cell wall. Based on this mechanism, the soaked beans with an intact and dense cell structure were verified by the analyses of SEM and CLSM. Compared with other soaked beans, BB-2 exhibited lower cell permeability with electrical conductivity value decreased to 0.60 μs·cm −1 . Additionally, BB-2 demonstrated slower digestion properties with digestion rate coefficient at 0.0020 min −1 and digestion extent only at 30.83 %, which is attributed to its increasingly compact cell wall and densely cellular matrix. This study illustrates the effect of calcium ions on the cellular structure of black beans, providing an effective process method for low glycemic index diets.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Jing Jing,Zhijun Zhang,Zhiyong Hu,Xuemei Ma,Jianlan Cui,Hailin Zhu,Xueli Bai,Lijun Zhai
Iron deficiency anemia (IDA) is the most common nutritional disease worldwide. In this study, a low methoxyl pectin (LMP)‑iron(III) complex was prepared. The physicochemical and structural properties were characterized by HPSEC, HPIC, CV, FTIR, 1 H NMR, XRD, SEM and CD. The results showed that iron increased the molecular weight of the LMP‑iron(III) from 11.50 ± 0.32 to 12.70 ± 0.45 kDa and improved its crystallinity. Moreover, the findings demonstrated that -OH and -COOH groups in LMP coordinate with Fe 3+ to form β -FeOOH. The water-holding capacity, emulsion stability, and antioxidant activities of the LMP‑iron(III) were lower than those of LMP. Furthermore, the therapeutic effects of LMP‑iron(III) on IDA were investigated in rats. Following LMP‑iron(III) supplementation, compared with the model group, the administration of LMP‑iron(III) significantly increased the body weight, hemoglobin concentration, and serum iron concentration as well as decreased free erythrocyte protoporphyrin concentration. Therefore, the LMP‑iron(III) can potentially treat IDA in rats experiments, providing a theoretical basis for the development of a promising iron supplement.
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高影响因子
Current Research in Food Science
·
2022
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IF 6.269
Kwame Eduam Baiden Frempong,Yan Chen,Lili Liang,Xiaoyan Lin
During post-harvest storage, the cell wall properties are closely associated with the physical, chemical, and biological properties of the fruit. The degradation of pectin in the cell walls and middle lamella is critical to these properties. The effects of calcium chloride (CaCl₂) and 1-methylcyclopropene (1-MCP) combined treatment on the pectin degradation, texture, and peel color of Eureka lemon were investigated during post-harvest storage. The in-situ light microscope analysis, rapid method, and FTIR test were used to investigate the spatial distribution, the pectin content, and its degradation. The results showed a reduction in pectin degradation, by 42 d the CaCl₂ and 1-MCP combined treated fruits presented a 36.7% pectin content loss which was lower than the control which was 48.3%. The treated fruits significantly exhibited enhanced textural properties, delayed weight loss, higher total acids, and improvement of other physicochemical properties in comparison to the control. The treatment deaccelerated the fruit peel color change from green to yellow and also had a better visual appearance on the final day. Overall, the results suggest that the control treatment for pectin degradation can reduce the fruit texture decline and peel color change and maintain a good visual appearance. The influence of pectin degradation on the texture and physicochemical properties of lemon provides a theoretical basis for fruit storage optimization, quality control, and shelf-life extension.
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高影响因子
Journal of Biomaterials and Tissue Engineering
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2020
·Vol. 10
·期 1
·1-7
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IF 0.511
Chen Linjing,Wang Fangfang,Luan Tao,Jiang Shuhong,Yu Feifei,Wang Ping
Medicinal care for cutaneous wound becomes difficult due to the emergence of antibiotic resistant bacteria. The development of a new cost-effective drug based on silver sulfadiazine loaded with pectin-zinc nanocomposites offers better therapeutics in wound healing besides its role in
enhancing antioxidant and antibacterial activities. In this study, silver sulfadiazine loaded with pectin-zinc nanocomposites (AgSD-PC-Zn) was produced and its antioxidant and antimicrobial properties were tested against wound infection causing bacterial pathogens (S. aureus and E.
coli). The synthesized AgSD-PC-Zn composite was biophysically characterized. TEM analysis confirmed the spherical shape of NPs. AgSD-PC-Zn composite exhibited a greater antibacterial effect against S. aureus and E. coli. The number of dead bacterial cells was higher after
exposure to AgSD-PC-Zn composite. Furthermore, in vitro antioxidant enzyme activities (DPPH and H2O2) were increased with AgSDPC-Zn composite. A rapid healing of the skin wounds in mouse was noticed with AgSD-PC-Zn composite treatment. This study concludes that
the newly formed AgSD-PC-Zn composite will act as a strong antimicrobial and antioxidant agents for treating skin wound infection.
研究领域:
医学
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药学
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生物材料学
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FOOD RESEARCH INTERNATIONAL
·
2020
·
IF 4.972
Jian Gao,Chengzhi Liu,Jieyu Shi,Fangfang Ni,Qing Shen,Hujun Xie,Kuiwu Wang,Qunfang Lei,Wenjun Fang,Gerui Ren
The ovalbumin (OVA)-pectin (PEC)-sodium alginate (SA)-Vitamin D 3 (VD 3 ) complex nanoparticles were fabricated by antisolvent precipitation method, and the excellent encapsulation efficiency and loading capacity of VD 3 were obtained by 96.6% and 2.8%, respectively. Compared with ternary OVA-PEC-VD 3 complexes, the addition of SA with strong negative charge effectively regulated the OVA-PEC complexes and significantly improved the stability of OVA-PEC-SA-VD 3 complex nanoparticles with preferable size as small as 126 nm. The storage stability was also investigated after low temperature storage for 31 d, and the particle size of quaternary complexes was increased only 40 nm. In vitro digestion results elucidated that the complex nanoparticles had good stability in the simulated gastric fluid, and almost completely released in the simulated intestinal fluid confirmed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) experiments and scanning electron microscope (SEM) images. The release kinetics study clarified that it was close to Fick release. Fluorescence and Fourier transform infrared spectroscopy (FTIR) experiments showed that quaternary complex nanoparticles were mainly combined by electrostatic, hydrophobic and hydrogen bonding interactions. The novel quaternary protein-polysaccharide complexes have excellent stability and great sustained-release performance for VD 3 , which may be helpful for the digestion and absorption of vitamin by human body, thus have potential applications in the food and drug industry.
研究领域:
食品科学
·
生物化学
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Sadaqat Ali,Haobo Jin,Yi Sun,Yuanyuan Zhang,Xiang Fan,Haotian Xu,Waqar Nisar,Guofeng Jin,Long Sheng
Microwave, Ultrasound, and pectin improved LEW stability during cold storage (4 °C). • Combined treatment maintained a high 222.2% foaming capacity at day 35. • Total colony count data showed shelf life increased from approximately 24–33 days. • Combined treatment delayed the accumulation of volatile basic nitrogen (TVB-N). • nnnn Liquid egg white (LEW) is widely used in foaming dependent food systems, yet maintaining functional and microbial quality during cold storage remains challenging. In this study, microwave (MW, 300 W), ultrasound (US, 600 W) and pectin were applied to LEW. To establish industrial relevance, all treated and control samples were subjected to standard thermal pasteurization (57 °C for 3 min) before being evaluated during cold storge (4 °C, 35 days). Foaming capacity (FC) and stability (FS), ζ-potential, particle size, surface hydrophobicity (H o ), and total volatile basic nitrogen (TVB-N) were monitored every 7 days, while microbial safety was assessed by total colony count (TCC). All samples showed significant ( P < 0.05) deterioration in foaming and quality indices with storage; however, the combined treatment (M300-U600-P) consistently exhibited the greatest functional retention. Specifically, untreated LEW FC decreased from 137.7 ± 5.0% to 85.5 ± 2.93% whereas M300-U600-P maintained significantly ( P < 0.05) higher FC from 253.33 ± 3.3% to 222.2 ± 6.93% at day 35. Improved foaming performance was associated with enhanced electrostatic repulsion (higher absolute ζ-potential), aggregation control (regulated particle size), and altered interfacial protein behavior (modified H o ), which stabilized foam films and delayed storage induced quality deterioration. Based on the National Food Safety Standard of China for Egg and Egg Products (GB 2749–2015) regulatory TCC safety limit (3 × 10 4 CFU/mL), untreated EW exhibited an approximated shelf life of 24 days, while M300-U600-P extended shelf life to about 33 days. Overall, these findings support an emerging processing approach for the development of high-quality liquid egg products with extended shelf life. Download: Download high-res image (229KB) Download: Download full-size image
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INDUSTRIAL CROPS AND PRODUCTS
·
2026
·
IF 6.4
Lijuan Hou,Cheng Zhang,Ying Li,Wanchao Hou,Honggang Tang,Xing Zhang,Zhenyu Wang,Xianjun Dai
LBL-assembled MPN-LYS-PEC nanoparticles enable microbiota-targeted quercetin delivery. • The nanoparticles show high quercetin encapsulation and structural stability. • The nanoparticles alleviate HFD-induced intestinal injury in D. melanogaster . • Germ-free assays confirm a gut microbiota-dependent protective mechanism. Quercetin is a bioactive flavonoid; however, its poor stability and low bioavailability limit its protective effect against intestinal injury. To address this limitation, quercetin-Fe 2 + metal-phenolic network (MPN) nanocores are constructed using a solvent exchange method, followed by layer-by-layer electrostatic assembly with positively charged lysozyme (LYS) and negatively charged pectin (PEC) to form ternary MPN-LYS-PEC nanoparticles. Comprehensive physicochemical characterization confirms effective charge regulation and structural stability throughout the assembly process, together with a high quercetin encapsulation efficiency (92.57 ± 0.67%) and loading efficiency (25.98 ± 2.59%). The multilayered architecture further protects quercetin during gastrointestinal digestion, enabling microbiota-targeted delivery. In a high-fat diet (HFD)-induced female and male Drosophila melanogaster ( D. melanogaster ), the nanoparticles effectively reduced intestinal leakage, cell death, and oxidative stress, and improved metabolic dysregulation. They also beneficially reshaped gut microbiota by enriching Commensalibacter and reducing Novosphingobium . Importantly, experiments in germ‑free D. melanogaster further demonstrate that the gut‑protective effects induced by MPN‑LYS‑PEC nanoparticles are associated with the gut microbiota. Collectively, these findings establish the self-assembled MPN-LYS-PEC nanoparticle as an effective strategy for gut microbiota-targeted quercetin delivery, thereby alleviating HFD-induced intestinal injury and restoring metabolic homeostasis. Download: Download high-res image (184KB) Download: Download full-size image
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Qian Wang,Xuan Liu,Daohang Xing,Lihan Jian,Zhichun Yang,Xiaoqin Wang,Linjuan Huang,Zhongfu Wang
Complex-structured pectin polysaccharides are efficient natural food-grade emulsifiers and stabilizers. However, the relationship between the structure features of pectin polysaccharides from different plant sources and their emulsifying properties remains unclear, limiting the fabrication of stable pectin emulsions and their application. In this study, pectin polysaccharides were extracted from sunflower disk, beet root, apple pomace, grapefruit peel and citrus peel. Of the five polysaccharides, citrus pectin (CP) was found to exhibit the best emulsifying performance, which was attributed to its higher content of polysaccharides-covalently bound protein, higher degree of methyl-esterification, and higher branching degree in RG-I region. CP emulsions with varying CP concentrations (c) and oil volume fractions (φ) were prepared and analyzed for the structure and stability. When φ ≤ 30%, 2.0% CP emulsion with smaller particle size exhibited higher storage stability. When φ > 30%, the stability of 1.0% CP emulsion was relatively higher. In particular, c2.0%-φ20% emulsion exerted the highest stability against heating and ionic strength, which also had a high encapsulation efficiency (84.09% ± 0.53) for Lycium barbarum extract (LBE). LBE-loaded CP emulsion showed no cytotoxicity, and demonstrated higher antioxidant activity and inhibition rates against tyrosinase, elastase and hyaluronidase activities, which holds promise as a novel anti-aging emulsion for cosmetic application.
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Food Bioscience
·
2026
·
IF 6.2
Chuan Zhang,Siming Zhu
Co-fermentation yields assay-dependent improvements in in vitro bioactivities. • Apparent peak molecular weight shifts from 113.6 to 31.9 kDa. • CRP-LrLl elevates basal antioxidant enzymes in C. elegans . • Multi-omics suggests coordinated proteostasis, lipid, and redox responses. A co-fermented citrus pectin preparation (CRP-LrLl) was characterized for structural, functional, and organism-level properties across multiple experimental levels. CRP systems were incubated for 48 h without inoculation or with single strains or a mixed culture; in the mixed system, Lacticaseibacillus rhamnosus and Lactococcus lactis reached 8.26 and 8.79 log CFU/mL, respectively, and pH decreased from 6.53 to 3.95. The co-fermented preparation (CRP-LrLl) exhibited a balanced in vitro functional profile, characterized by improved ABTS and hydroxyl radical scavenging, strong inhibition of carbohydrate-hydrolyzing enzymes, substantial pancreatic lipase inhibition, and the highest apparent bile salt binding, although the magnitude of improvement was assay-dependent. Following co-fermentation, the apparent peak molecular weight (Mp) of the predominant RI peak shifted from 113.6 to 31.9 kDa, the relative galacturonic acid (GalA) proportion increased from 38.98% to 44.40%, and the degree of esterification and methoxyl content decreased. In Caenorhabditis elegans under non-stressed conditions, CRP-LrLl elevated glutathione peroxidase (GSH-Px), total superoxide dismutase (T-SOD), and catalase (CAT) activities relative to CRP administered at the same nominal preparation concentration. Exploratory integrated transcriptomic and metabolomic analyses characterized the molecular response of CRP-LrLl-treated worms relative to untreated controls, suggesting coordinated changes in proteostasis, lipid metabolism, and redox regulation rather than activation of a single canonical pathway. These findings describe associations among co-fermentation, structural remodeling of the pectin-containing matrix, and host responses to a cell-free fermentation-derived preparation. Because the preparation also contains soluble fermentation-derived constituents, causal attribution to individual components requires further fractionation and validation.
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