FOOD RESEARCH INTERNATIONAL
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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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高影响因子
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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高影响因子
Journal of Cleaner Production
·
2026
·
IF 10.7
Qiang Zhang,Yalu Wang,Hao Jin,Shengxiang Xu,Tianhao Yan,Xuye Fu,Lei Yang,Fengli Chen
In this work, a deep eutectic solvent (DES)-enzyme complex system was innovatively constructed, combined with microwave hydrodistillation and extraction (DEP-MHE) of essential oil (EO), flavonoids (FLs), and pectin (PE) from citrus peels. A systematic screening was conducted through single-factor and response surface experiments, the optimal conditions were: ChCl/1,2-propanediol of 60% water content, 1.6% cellulase, solid/liquid ratio of 1/12 g/mL, pH of 4, pretreatment of 2 h under 50 °C, microwave irradiation of 20 min under 540 W, resulting in the yields of EO, FLs, and PE of 24.82 ± 0.94 mg/g, 15.87 ± 0.49 mg/g, and 29.34 ± 0.76%, respectively. Compared with reference techniques, the DEP-MHE exhibited higher extraction efficiency, lower energy consumption and less environmental impact, and the EOs contained a higher proportion of oxygenated compounds (45.52%). The extraction mechanism was systematically explored, including viscosity, K-T solvation parameters, pattern substance solubility, enzyme activity, and material characterization. The results showed that the complex system exhibited excellent mass transfer and dissolution properties, which could jointly decompose the cell wall structure by increasing the active sites of cellulase and maintaining high cellulase activity. Moreover, DEP-MHE demonstrated excellent reusability, with the yields remaining above 90% after five cycles. In conclusion, this study presents a novel approach to effectively overcome the physical barrier of plant cell walls, and provides a green and sustainable strategy for extracting active components from medicinal and edible plants.
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JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2026
·
IF 3.4
Yin Lu,Zhang Song,Zhao Duanduan,Wang Ruixuan,Jin Zhiyan,Xu Hongyan
This study presents a novel cascade strategy utilizing deep eutectic solvent DES-ultrasound synergy for the simultaneous valorization of Pyrus pyrifolia peel waste, co-producing functional pectin and cellulose nanocrystals (CNC). The optimized choline chloride-formic acid DES system (1:3 molar ratio, pH 2.3, 85 °C) yielded 13.02% pectin and 2.36% CNC, higher conventional acid extraction (8.77% pectin, 2.12% CNC).verify that this process enables continuous extraction. Through in-process demethoxylation, the extracted pectin was converted to low-methoxyl pectin (LMP), exhibiting enhanced gelling functionality suitable for reduced-additive food applications. Concurrently, sequential acid hydrolysis yielded high-purity CNC suitable for use as nano-reinforcements in biodegradable materials. This zero-waste approach establishes a green platform for agro-industrial residue valorization, aligning with circular economy principles. Graphical abstract
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JOURNAL OF FOOD ENGINEERING
·
2022
·
IF 6.203
Xiang Huang,Rui Tu,Hongbo Song,Kai Dong,Fang Geng,Lei Chen,Qun Huang,Yingmei Wu
Double emulsions have very promising application prospects in the pharmaceutical, cosmetic, and food industries. Nevertheless, its usage in the food industry is restricted mainly due to its immense stability problems. Here, W 1 /O/W 2 double emulsion was prepared by two-step emulsification method using ultrasonic emulsification technology. The physicochemical stability, rheological properties, thermal stability, and microstructure of the double emulsion were investigated. The results revealed that W 1 /O/W 2 double emulsion with optimum stability was prepared on the parameters that the ratio of W 1 (gelatin)/O primary emulsion to the external aqueous phase (gelatin-EGCG-high methoxyl pectin ternary complex) was 6:4, ultrasonic power was 80 W, ultrasonic time was 6 min, and ternary complex concentration was 0.75%. The double emulsion produced under these conditions had the smallest particle size (1143 nm) and the maximum absolute zeta potential value (39.17 ± 0.50 mV). The results of full-featured stability analyzer manifested that the emulsion system no longer underwent phase separation. Confocal laser scanning microscopy (CLSM) successfully observed a uniformly dispersed double emulsion. Furthermore, dynamic rheological properties demonstrated that the cohesive strength of W 1 /O/W 2 double emulsion was strength than that of W 1 /O primary emulsion. Differential scanning calorimetry (DSC) analysis suggested that both remained stable throughout the temperature change, while the W 1 /O/W 2 double emulsion was more thermally stable. Hence, the gelatin-EGCG-high methoxyl pectin ternary complex can act as an effective emulsion stabilizer to stabilize the W 1 /O/W 2 double emulsion.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2021
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IF 6.953
Zhiying Shao,Jilai Lu,Jian Ding,Fengjiao Fan,Xinyang Sun,Peng Li,Yong Fang,Qiuhui Hu
Chitosan-pectin gel beads (CPBs) were synthesized via a facile and green method and applied to remove heavy metals from aqueous solution. The structural characteristics of CPBs were investigated by SEM and FTIR, the mechanical strength of CPBs was measured by Texture Analyzer and the stability of CPBs was evaluated in acidic solution. To study the adsorption characteristics, the effect of pH, contact time, initial heavy metals concentration, temperature, adsorption mechanism and regeneration were systematically investigated. The adsorption kinetics fitted well pseudo-second-order model, and the adsorption isotherms were well described by Langmuir model. The maximum adsorption capacities of Cu(II), Cd(II), Hg(II) and Pb(II) were 169.4, 177.6, 208.5 and 266.5 mg/g, respectively. The adsorption-desorption experiments revealed that the CPBs exhibited a great reusability. Thus, the synthesized CPBs in this study had the potential to be utilized as an environment-friendly and green adsorbent for the removal of heavy metals.
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高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2019
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IF 3.571
Haijuan Hu,Shanshan Zhang,Fengxia Liu,Peipei Zhang,Zafarullah Muhammad,Siyi Pan
We investigated the regulatory effects of citrus pectin oligosaccharides (POS) from an innovative, chemically controllable degradation process on cholesterol metabolism and the gut microbial composition. The modulatory role of the intestinal flora was explored. Four-week-old male C57BL/6 mice were fed either a standard diet; a high-fat (HF) diet; or a HF diet with 0.15, 0.45, and 0.9 g/kg body weight POS for 30 days. POS reduced serum total cholesterol (TC) and low-density lipoprotein-cholesterol (LDL-C) in a dose-dependent manner. The relative abundances of specific bacterial groups in the feces and the concentrations of their metabolites were higher in the POS groups. There were significant correlations among Bifidobacterium, Lactobacillus, and Bacteroides and short-chain fatty acids, as well as among serum TC, LDL-C, fecal bile acids, and liver cholesterol 7-α-hydroxylase and 3-hydroxy-3-methylglutaryl-coenzyme A reductase. These findings indicate that the prepared POS exhibited hypocholesterolemic effects and that the potential regulatory mechanisms of citrus POS on cholesterol metabolism are modulated by specific bacterial groups together with their metabolites.
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高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2023
·Vol. 58
·期 12
·6386-6398
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IF 3.3
Zi-wei Liu,Jun-ru Qi,Ya-ting Song,Cheng-wei Ruan,Jin-song Liao
Summary The properties of pectin extracted by enzyme-assisted nitric acid (EAE-N) and pectin extracted by enzyme-assisted oxalic acid (EAE-O) were analysed and compared with pectin extracted by nitric acid (AE-N) and pectin extracted by oxalic acid (AE-O) systematically. The yield of pectin obtained by the enzyme-assisted acid method (23.73% ~ 25.60%) was significantly higher than that by acid extraction method (19.75% ~ 20.60%). Monosaccharide analyses demonstrated that the enzyme-assisted acid method was able to attain more branched rhamnogalacturonan I (RG-I) regions (36.59% ~ 42.06%) than using acid solely (31.01% ~ 34.58%). Fourier transform infrared spectroscopy (FT–IR) and nuclear magnetic resonance ( 1 H NMR) analyses indicated that there was no obvious difference in the characteristic structure of pectin. The atomic force microscopy (AFM) images revealed that EAE-N and EAE-O had more short side chains and cross-link compared with AE-N and AE-O. Thermogravimetric analysis (TGA) shows that EAE-N and EAE-O have good thermal stability. All pectin samples showed a shear-thinning fluid flow behaviour and an elastic gel-like behaviour. The results suggested that enzyme-assisted acid provided a viable alternative method for the extraction of pectin.
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高影响因子
BIORESOURCE TECHNOLOGY
·
2018
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IF 5.807
Shaozhe Cheng,Hua Yu,Meng Hu,Yue Wu,Liangliang Cheng,Qiuming Cai,Yuanyuan Tu,Tao Xia,Liangcai Peng
In this study, total eight distinct Miscanthus accessions were collected from the cadmium (Cd)-supplied soil pots, and mild alkali pretreatments (0.5%, 1% NaOH) were then performed to enhance biomass enzymatic saccharification. Due to large Cd accumulation, all Miscanthus accessions showed significantly reduced cellulose levels and features (CrI, DP) with much increased hemicellulose and pectin contents in the mature stems. Under mild alkali pretreatments, all Miscanthu s samples exhibited largely increased hexoses yields released from enzymatic hydrolysis, and one desirable accession had an almost complete biomass saccharification with the hexoses yield at 100% (% cellulose). Notably, the biomass residues remained from enzymatic hydrolysis upon 1% NaOH pretreatment could absorb 73–96% Cd (% of total), suggesting an applicable approach for Cd phyto-remediation. Hence, a hypothetic model was proposed to elucidate that the enhanced biomass saccharification should be mainly due to much reduced cellulose CrI and DP in the Cd-accumulated Miscanthus accessions.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Jinye Lin,Hanfei Ye,Tao Huang,Meng Wang,Jia Liu,Wenwen Yu
In the current study, how pectin retards the digestibility of wheat gluten was investigated using a static in vitro gastric-duodenal model. The degree of protein hydrolysis was estimated using the o-phthaldialdehyde method, while the in vitro digestograms were mathematically fitted using a single first-order kinetics model. Peptides' profile, free amino acids compositions, gluten-pectin interactions and their effects on enzymatic activities of proteolytic enzymes as well as on the gluten secondary structures under digestive conditions were studied using combined techniques. Results showed that pectin could retard gluten digestibility through 1). preferential absorption to insoluble gluten aggregates by electrostatic interactions; 2). increasing the helix and reducing the β-sheet content of the solubilized gluten protein fractions in terms of their secondary molecular structures; 3). reducing pepsin activity by forming negatively charged pectin-gluten mixtures which then interacted with the positively charged pepsin molecules. The deeper insight into gluten-pectin interactions and their influences on gluten digestibility under gastrointestinal conditions provides important clues for developing effective forms of dietary fiber to improve the nutritional benefits of plant protein in individuals.
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
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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高影响因子
PROGRESS IN ORGANIC COATINGS
·
2024
·
IF 6.5
Zhikun Yang,Biqiong Chen,Haroon Elrasheid Tahir,Zhihua Li,Xiaowei Huang,Mingrui Li,Ke Zhang,Bingxin Li,Xiaodong Zhai,Jiyong Shi,Xiaobo Zou,Jianbo Xiao
This work aims to develop a biodegradable film with enhanced mechanical, water-barrier, and antimicrobial characteristics for the preservation of cherry tomatoes . Here, a persimmon pectin/ovalbumin (PN/OVA) stabilized-neem essential oil Pickering emulsion (NOPE) was added into the gelatin/sodium alginate-based blend matrix (GS). Even the biodegradability and transmittance of NOPE-rich film were decreased as compared to the control film, its flexibility, oxygen-barrier, and water-barrier performances significantly ( P < 0.05) increased by 45.23 %, 32.32 %, and 37.02 %, respectively. The NOPE-loaded films destroyed the hyphal structure and reduced spore germination of Botrytis cinerea through slow-releasing neem essential oil (NO), in turn inhibiting the growth of B. cinerea . Finally, the prepared films were applied for cherry tomato preservation. Compared with the control, 2.0 wt%-loaded GS films greatly reduced the weight loss and disease incidence of cherry tomatoes by 57.33 and 72.4 %, respectively, owing to their excellent water resistance and slow-released properties. Thus, the addition of 2.0 wt% NOPE into GS film is of particular interest in the design of active biodegradable packaging films for fruit preservation.
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