FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Haibo Pan,Xinlei Xu,Ziqi Qian,Huan Cheng,Xuemin Shen,Shiguo Chen,Xingqian Ye
Oleogelation based on emulsion using food-approved biopolymers is a feasible strategy to substitute solid fat with harmful trans and saturated fatty acids, providing food products with a better nutritional profile . However, oil with high content of unsaturated fatty acids is prone to oxidation , resulting in quality loss of food products. In the present study, proanthocyanidins from Chinese bayberry leaves (BLPs) were incorporated into emulsion-based oleogel to remedy the defect through the formation of colloidal complexes with gelatin. Oleogel stabilized with the colloidal complexes showed higher stability with lower oil loss and higher gel strength, compared to that with gelatin only. Then different polysaccharides were applied to further promote oleogel stability. However, polysaccharides abrogated the promotive effect of BLPs and resulted in comparable stability of oleogels with BLPs or not, which was confirmed with cryo-SEM observation. Then the application of oleogel with BLPs as margarine alternative was verified with batter properties, quality loss of cakes and oil stability in cakes. Batter properties of oleogel with BLPs were comparable to that without BLPs, and more close to margarine than oil. For quality loss, textural properties of oleogel cakes with BLPs or not resembled each other and were significantly better than oil cakes in hardness and chewiness and margarine cakes in cohesiveness. Particularly, BLPs were verified to retard oil oxidation in both oleogel and cakes prepared with oleogel. Overall, incorporation of BLPs into oleogel was feasible to improve its oil stability and keep its application in cake products.
✓ 已验证
产品关联
DOI
高影响因子
EXPERIMENTS IN FLUIDS
·
2021
·Vol. 62
·期 10
·1-11
·
IF 2.48
Li Mengqi,Liu Zhaomiao,Pang Yan,Wang Ju,Lu Yao,Ren Yanlin,Zhao Siyu,Gao Shanshan
In this paper, the internal flow characteristics of shear thinning xanthan gum (0.02–0.08 wt %) non-Newtonian droplets moving in rectangular microchannels were studied by means of micro-PIV. When the capillary number Ca is less than 4.05 × 10 –3 , there are four eddies inside droplets running in the low depth-to-width ratio channel. Once the aspect ratio gets higher, more oil film resistance would result in a pair of eddies inside droplets near the channel wall at the plane of half the channel height, which means six eddies exist inside droplets in total. As Ca gradually increased to 5.06 × 10 –2 , due to the shear stress of continuous phase and the shear thinning of dispersed phase, the flow topologies inside droplets would change to symmetric butterfly wing double vortex and \(\dot{\mathrm{M}}\) structure. The uneven distribution of interfacial tension caused by the inertial aggregation of surfactants at the back end of the droplet transforms long droplets into a teardrop-like under continuous phase extrusion. Because of the continuous phase reflux in the middle of the droplet horizontal axis, an obvious pressure fluctuation is observed. At high xanthan gum concentration, the increase of viscosity leads to four eddies inside teardrop-like droplet. The essence of the flow fields inside non-Newtonian droplets is the redistribution of dispersed phase velocity with different degrees of shear thinning. The results are beneficial to the development of microfluidic flow cytometry, the control of biochemical reaction process inside droplets and the understanding of the complex logic behavior of non-Newtonian droplets in microchannels. Graphic abstract
✓ 已验证
产品关联
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2021
·
IF 9.381
Xiong Xia,Hongkui Wei,Lingling Hu,Jian Peng
Dietary fibers with high water-binding capacity (WBC), swelling capacity (SC) and fermentability regulate food intake and intestinal microbiota. However, dietary fibers with such properties are generally rare or expensive. We evaluated SC, WBC, fermentability and bacterial shifts during in vitro fermentations of guar gum (GG), xanthan gum (XG) and the combined gum (CG) of XG and GG. SC and WBC were enhanced by the combination of GG and XG. Fermentation of CG showed similar Short chain fatty acids production and lower molecular weight compared with GG. Analyzing of fermentation kinetics by logistic-exponential model, initial fractional rate of degradation of CG were remarkable higher than GG. Microbiota analysis revealed that GG enriched Fusobacterium , Bacteriodes and Prevotella_9 , and CG lead to promotion of Sphaerochaeta , Prevotella_9 , Bacteroides and Christensenellaceae_R-7_group . These data suggest that combination of XG to GG changed hydration and fermentation characteristics of GG, and CG resulted in promotion of beneficial microbiota.
✓ 已验证
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2019
·
IF 6.044
Yan Kang,Panyu Li,Xiaotong Zeng,Xi Chen,Yi Xie,Yu Zeng,Yongkui Zhang,Tonghui Xie
Lignocellulosic-like materials are potentially low-cost fermentation substrates, but their pretreatment brings about by-products. This work investigated the effects of furfural on xanthan gum (XG) production, and product quality was evaluated by structure, viscosity and antioxidant capacities. Xanthomonas campestris maintained steady polysaccharide yield (above 13 g·L –1 ) with enhanced cell growth at low furfural concentrations (below 3.2 g·L –1 ). The products were verified as XG by FT-IR, XRD, NMR and monosaccharide analysis. Moreover, they were found to have reduced acetyl, rising pyruvate and up-to-down glucuronic acid groups as increasing furfural concentration. Furthermore, XG product with 1 g·L –1 furfural addition showed the best hydroxyl scavenging effects, though reducing powers presented no variation. It was demonstrated that furfural, the common hydrolysis by-product, was not necessarily an inhibitor for fermentation, and an appropriate amount of furfural was beneficial to XG production with steady yield and good quality.
✓ 已验证
DOI
高影响因子
JOURNAL OF APPLIED POLYMER SCIENCE
·
2021
·Vol. 138
·期 48
·51601
·
IF 3.125
Qianru Xu,Yaqi Zhang,Ruquan Zhang,Yongzhen Tao
Polyelectrolyte hydrogels with spinnability and electroresponsive were prepared from xanthan gum (XG) and gelatin. Oscillatory rheological measurements were utilized to explore mechanical properties and thermal stability of the resultant XG-Gelatin5 hydrogels. The XG-Gelatin5 hydrogels possessed higher strength and larger critical strain than these of the XG hydrogels, demonstrating existence of synergistic interactions. The XG-Gelatin5 hydrogels were stable in temperature range of 20–60°C, and gradually release drug with controlled manner in neutral and acid medium at 37°C. The self-recoverable and thixotropic XG-Gelatin5 hydrogels were extruded to form hydrogel fibers, and the dried hydrogel fibers rapidly bend towards cathode under applied voltage. Long hydrogel fibers were harvested with enhancement by Fe 3+ ions, and were weaved and braided to obtain hydrogel fiber constructs. The XG-Gelatin5 hydrogel fibers with electroresponsive and controlled drug release possess potential applications in biomaterials, tissue engineering, and drug carrier fields.
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2014
·
IF 4.28
Jimin Guo,Liming Ge,Xinying Li,Changdao Mu,Defu Li
Oxidized xanthan gum with different aldehyde content is successfully prepared by periodate oxidization and used as a crosslinking agent for gelatin edible films . X-ray diffraction measurements and atomic force microscopy images demonstrate that degradation is concomitant with the oxidization process, leading to the decrease in crystallinity and the structure changes. Glycerol-plasticized gelatin–xanthan gum and gelatin–oxidized xanthan gum edible films are prepared using casting techniques. The optical properties studies show that all films are very transparent and have excellent barrier properties against UV light. Introducing aldehyde groups can improve the UV barrier properties, resulting from the increased C N groups by Schiff's base formation. Properties studies show that xanthan gum can drastically reduce the total soluble matter, moisture content and water vapor permeability and greatly improve the mechanical properties and thermal stability of gelatin films. With the increase of oxidization level of oxidized xanthan gum, the enhancement of water barrier properties, mechanical properties and thermal stability of gelatin–oxidized xanthan gum films is observed, which is mainly due to the covalently linking between the two polymers. Subsequently, the excessive degradation of xanthan gum will reduce the mechanical properties and thermal stability of gelatin films.
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Diandian Wang,Jiamin Lu,Yang Li,Xiangrui Ren,Liyuan Ma,Danyang Liang,Wenhao Li,Wenjie Yan
Xanthan gum (XG) and ovalbumin (OVA) enhance chickpea noodle structure and stability. • XG and OVA ratio optimize noodle microstructure and water distribution. • XG and OVA combination reduces the digestion rate. • Thermomechanical traits link closely to noodle texture and digestibility. Chickpea is a promising ingredient for gluten-free staple foods, but its relatively weak structural integrity limits the quality of processed products. This study investigated the effects of xanthan gum (XG) and ovalbumin (OVA) on the thermomechanical properties, cooking quality, water distribution, texture, microstructure, and in vitro starch digestibility of twin-screw-extruded chickpea noodles. XG significantly enhanced dough water absorption and starch gelatinization, whereas OVA reduced water-holding capacity and more effectively inhibited starch retrogradation ( p < 0.05). Without XG, increasing OVA from 0% to 15% decreased noodle water absorption from 61.20% to 43.45%. Both XG and OVA improved dough stability and markedly altered noodle expansion, moisture distribution, and textural properties. Notably, the combination of 1% XG and 5% OVA produced a relatively continuous and integrated gel structure and increased tensile distance to 6.63 mm. Microstructural analysis further demonstrated that XG and OVA modified the spatial organization and connectivity of the protein-rich phase, whereas excessive supplementation disrupted gel integrity through enhanced expansion. Starch digestibility was strongly formulation dependent. The 1% XG–5% OVA formulation exhibited a relatively low RDS content of 25.90% and a high RS content of 67.60%. These findings demonstrate that appropriate XG–OVA combinations can simultaneously regulate structural properties, processing quality, and starch digestibility of extruded chickpea noodles, providing a practical strategy for developing nutritionally improved gluten-free legume-based staple foods.
✓ 已验证
DOI
高影响因子
EUROPEAN POLYMER JOURNAL
·
2026
·
IF 6.8
Zihan Wei,Yuxin Feng,Zijing Mei,Yidong Zhang,Rukuan Liu,Sisi Liu,Airong Xu,Jin-Feng Dai
A novel highly efficient xanthan gum biomass adsorbent XG/PEI/PEGDE (xanthan gum/polyethyleneimine/polyethylene glycol diglycidyl ether), demonstrating its remarkable efficacy in eliminating twelve water contaminants including ten dyes, one herbicide and Cu(II) ion, was constructed through a simple one-pot approach under mild conditions. Systematic investigations revealed that the contaminants adsorptions by XG/PEI/PEGDE were apparently affected by adsorbent dosage, solution pH, temperature, contact time and initial concentration. The XG/PEI/PEGDE demonstrated its exceptional adsorption capacities ( q e 2,4-D = 221 mg g −1 , q e CR = 3820 mg g −1 , q e AB = 1984 mg g −1 at removal efficiencies of approximately 90%) and excellent reusability (minimal performance loss after six cycles), remarkably outperforming most reported xanthan gum adsorbents. Further, one thermodynamic, four isothermal and four kinetic models were utilized to explore the contaminants adsorption performances by XG/PEI/PEGDE. Meanwhile, how common ions Na + , K + , Cl − and HCO 3 − impacted the contaminants adsorptions were also assessed. The investigations from various characterization techniques demonstrated that the contaminants adsorptions by XG/PEI/PEGDE mainly depend on the hydrogen bond along with electrostatic interactions of XG/PEI/PEGDE with the contaminants. Remarkably advantageous over the existing XG-based adsorption materials in view of adsorption performance, easy fabrication and a broad range of applicability, this study provides a new insight into designing highly efficient biomass-based adsorption materials.
✓ 已验证
产品关联
DOI
高影响因子
Petroleum Science
·
2022
·
IF 4.757
Long Xu,Xu Liu,Hong-Yu Ding,Huan Zhang,Lei Liu,Jing-Hui Li,Hou-Jian Gong,Ming-Zhe Dong
Amide- and alkyl-modified nanosilicas (AANPs) were synthesized and introduced into Xanthan gum (XG) solution, aiming to improve the temperature/salt tolerance and oil recovery. The rheological behaviors of XG/AANP hybrid dispersions were systematically studied at different concentrations, temperatures and inorganic salts. At high temperature (75 °C) and high salinity (10,000 mg⋅L −1 NaCl), AANPs increase the apparent viscosity and dynamic modulus of the XG solution, and XG/AANP hybrid dispersion exhibits elastic-dominant properties. The most effective concentrations of XG and AANP interacting with each other are 1750 mg⋅L −1 and 0.74 wt%, respectively. The temperature tolerance of XG solution is not satisfactory, and high temperature further weakens the salt tolerance of XG. However, the AANPs significantly enhance the viscoelasticity the XG solution through hydrogen bonds and hydrophobic effect. Under reservoir conditions, XG/AANP hybrid recovers approximately 18.5% more OOIP (original oil in place) than AANP and 11.3% more OOIP than XG. The enhanced oil recovery mechanism of the XG/AANP hybrid is mainly increasing the sweep coefficient, the contribution from the reduction of oil-water interfacial tension is less.
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Xiaohong He,Taotao Dai,Jian Sun,Ruihong Liang,Wei Liu,Mingshun Chen,Jun Chen,Chengmei Liu
This study evaluated the ability to change properties of XG by industry-scale microfluidization (ISM). XG was treated by ISM for one pass at 30, 60, 90, 120 MPa and two passes at 120 MPa. Flow behavior of ISM-treated XG (FD) was investigated, and structural properties were determined by HPSEC-MALLS, SEM, XRD and FITR analysis. Monosaccharide compositions of ISM-treated XG (FD) after dialysis were determined to investigate the way of disrupting chain. ISM treatment significantly reduced apparent viscosity and molecular weight (Mw) of XG. Viscosity of ISM-treated XG (FD) couldn't be recovered by dissolving in 0.1 M NaCl, implying that treatment induced scission of XG chain in addition to disrupting weak associations between XG. The decrease ratio of Mw reached the maximum (57.19%) after treatment at 120 MPa for one pass, and treatment for two passes did not further reduce Mw of XG, implying that ISM was an effective technology to degrade XG. The change trend of molecular parameters including R g , PDI, ρ and SV g conformed to that of Mw. The alterations of monosaccharide molar ratios for the dialyzed ISM-treated XG (FD) indicated that ISM treatment broke glycosidic bonds in the main and side chains of XG. Additionally, ISM treatment transformed the morphology from smooth sheet-like into banded even fragmented structure and weakened the organization of XG. Similar characteristic peaks of FTIR spectra demonstrated that ISM treatment had no effect on primary structure of XG. Based on the above results, a model was proposed to illustrate the alterations of XG chain induced by ISM treatment.
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Yuzhong Yan,Shuling Chen,Le Deng,Yuxuan Duan,Zhaohua Huang,Deming Gong,Guowen Zhang
In this work, the egg white protein-gallic acid-xanthan gum covalent complexes were used to construct emulsions and oleogels and the effects of different concentrations of the complexes on the properties of emulsions and oleogels were investigated. The results showed that the values of emulsion D[4,3] and ζ-potential decreased with increasing complex concentration, while the emulsion stability index increased. The emulsions exhibited good centrifugal stability against changes in temperature, salt ion concentration and pH value. The emulsions prepared with high concentrations of the complexes (0.6–1.0%, wt) showed good viscoelasticity and gelation properties. The oil binding capacity increased from 75.86% to 98.04% as the concentration of oleogel increased from 0.2% to 0.4% (wt), and all the oleogels exhibited a strong gel network structure (G'>G″). Compared with the bulk oil, the oleogel had a stronger antioxidant capacity, and with increasing the concentration of the complexes, the antioxidant ability of the produced oleogel enhanced. This study may provide a theoretical basis for the preparation of protein-polysaccharide-polyphenol based oleogels and their application as solid fat substitutes in the food industry.
✓ 已验证
产品关联
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2020
·
IF 7.182
Dawei Hua,Shuting Gao,Mengjie Zhang,Wenjing Ma,Chaobo Huang
Tough and conductive hydrogels are promising materials for various applications. However, it remains a great challenge to develop an integrated hydrogel combining outstanding mechanical, conductive, and self-healing performances. Herein, we prepared a conductive, self-healing, and tough hydrogel by constructing synergistic multiple interaction among montmorillonite (MMT), Poly (acrylamide-co-acrylonitrile) (P(AAm-co-AN)), xanthan gum (XG) and ferric ion (Fe 3+ ). The obtained xanthan gum/montmorillonite/Poly (acrylamide-co-acrylonitrile) (XG/MMT/PAAm) hydrogels showed high strain stress (0.48 MPa) and compressive stress (5.9 MPa) as well as good shape recovery after multiple loading–unloading cycle tests. Moreover, the XG/MMT/PAAm hydrogels have distinctive features such as remarkable resistance to fatigue and harsh environments, insensitivity to notch, conductive, biocompatible, pH-dependent swelling behaviors and self-healing. Therefore, the as-fabricated hydrogel delivers a new prospect for its applications in various fields, such as flexible conductive device and tissue engineering.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）