FOOD CHEMISTRY
·
2024
·
IF 8.5
Qiu Qin Zhang,Jing Tang,Ying Feng Wu,Cheng Yu Qian,Shan Qin,Zi Hang Cai,Hui Wang,Hong Mei Xiao
Crocodile meat is a novel reptile meat source, but its processing method is rare. This study investigated the effect of κ-carrageenan addition and partial substitution of NaCl on the gel properties of crocodile myofibrillar protein (CMP). Result showed that CMP formed gel when temperature above 60 ℃. The water-holding capacity, gel strength, denaturation degree, sulfhydryl content covalent bond and hydrophobic bond of gel in KCl solution were significantly higher than those in CaCl 2 solution ( P < 0.05). K + induced CMP to form a tight network structure with uniform small pores though covalent and hydrophobic bonds, but the gel properties were reduced by κ-carrageenan. In CaCl 2 solution, κ-carrageenan improved the gel structure by filling the protein network through hydrogen bonding. Therefore, it can be concluded that KCl is better than CaCl 2 in the manufacturing of low-sodium crocodile foods. Moreover, κ-carrageenan was only beneficial to gel quality in CaCl 2 solution.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Ziyu Li,Kit-Leong Cheong,Bingbing Song,Huan Yin,Qian Li,Jing Chen,Zhuo Wang,Baojun Xu,Saiyi Zhong
To accurately, efficiently, and environmentally prepare carrageenan oligosaccharides, we have developed a method that uses H 2 O 2 and TiO 2 as catalysts for the photodegradation of κ-carrageenan (KC). The photodegradation of KC was monitored using various amounts of TiO 2 and H 2 O 2 and different concentrations of KC via HPLC and it could decrease the average molecular weight of KC into 1.6 kDa within 2 h. Further research under optimal conditions. As a control, the effects of UV, UV/H 2 O 2 , UV/TiO 2 , and H 2 O 2 /TiO 2 treatments were studied. In contrast, UV/H 2 O 2 /TiO 2 treatments showed a coordinated effect. The effect of degradation on the structure of KC was investigated by FT-IR, XRD, and there was no obvious remotion of sulfate groups. Furthermore, oral administration of KCO prolonged the healthy lifespan of nematodes induced by ultraviolet stress and significantly regulated oxidative stress. This study suggests that the precise preparation and application of KCO may be beneficial.
研究领域:
食品科学
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生物化学
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环境科学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2026
·
IF 8.7
Qi Wang,Jianfu Qiao,Junchen Zhou,Shengpeng Li,Biyang Ling,Hong Gu,Ziru Dai
Mature strawberries are highly susceptible to mechanical damage and microbial contamination, leading to rapid deterioration during postharvest handling and retail distribution. In this study, a functional resveratrol nanoemulsion (RM)/carrageenan composite preservation film (C-RM) was developed for strawberry preservation. The prepared nanoemulsion exhibited good dispersion stability with an average particle size of 73 nm, a PDI of 0.28, and a zeta potential of −33.16 mV, enabling controlled release within the film matrix. At an RM loading of 6% (C-RM 3 ), the tensile strength of the film increased from 39.97 MPa (control) to 49.19 MPa, accompanied by enhanced UV-blocking performance. FTIR and XRD analyses indicated that the nanoemulsion interacted with carrageenan through hydrogen bonding rather than covalent bonding, resulting in reduced crystallinity of the polymer matrix. The C-RM 3 film exhibited strong antibacterial activity, achieving inhibition rates of 97.6% against Escherichia coli ( E. coli ) and 95.9% against Staphylococcus aureus ( S. aureus ), while antioxidant capacity was significantly improved, with DPPH and ABTS radical scavenging activities reaching 72.5% and 87.8%, respectively. Toxicity evaluations using mice and zebrafish confirmed good biosafety. After 5 days of storage at room temperature, strawberries packaged with C-RM 3 maintained superior color, firmness, titratable acidity, and soluble solid content compared with the control, extending shelf life by 2 days. These results demonstrate that the C-RM film exhibits excellent antibacterial, antioxidant, and preservation performance, highlighting its potential as a sustainable green packaging material for fresh produce.
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Yingying Zhang,Wei Liu,Bo Cui,Pengfei Liu,Zhengzong Wu,Jiawen Liu,Chao Yuan
Animal cream, favored for its pleasant flavor, has consumption limitations due to its high anhydrous milk fat (AMF) content. In this study, a novel low-fat Pickering emulsion gel (LPEG) stabilized by β-cyclodextrin (β-CD) and κ-carrageenan (KC) was fabricated to simulate an animal cream. The particle size of LPEG containing 30 % AMF (12.77 ± 0.47 μm) was smaller than that of animal creams. Fourier transform infrared spectroscopy indicated that hydrogen bonding interactions in LPEG enhanced with rising AMF content. X-ray diffraction spectroscopy revealed that LPEGs with higher content of AMF contained more β' crystalline structures at 21.1°. Rheological analysis demonstrated that LPEGs exhibited elastic properties and showed gentler viscosity changes with temperature variation compared to animal cream, indicating structural stability. The instability index of LPEG with 30 % AMF was 0.006 ± 0.001 and the syneresis after the fifth freeze-thaw cycle was 54.45 ± 0.37 %. It exhibited superior centrifugation and freeze-thaw stability compared to animal cream. AMF droplets stabilized by β-CD were confined within the KC network, which was evenly distributed throughout the LPEG. In summary, the investigation furnished a promising strategy for substituting low-fat animal cream with convenient processing compared to conventional cream
研究领域:
食品科学
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材料科学
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DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Yueguang Wang,Zifeng Huang,Di Zhang,Meining Li,Xinyan Wen,Xin Lei,Ziwei Ye,Jie Pang
In this study, a novel multifunctional biosensor was developed based on the synergistic cross-linking of Konjac glucomannan (KGM) and κ-Carrageenan (KC). This biosensor exhibits high sensitivity for detecting triple signals: temperature, humidity, and strain. This matrix demonstrates excellent mechanical toughness (elongation at break >300 %) and a low Young's modulus (173.017 ± 1.51 kPa). This material exhibits a high thermal sensitivity of 1.67 %°C −1 in temperature detection, and a linear response range of −15 % to 45 % was achieved within the temperature range of 4–40 °C. For humidity sensing, it provides a three-stage linear response with sensitivities of −89.75 %/% RH (0–40 % RH), −182.21 %/% RH (40–75 % RH), and −53.45 %/% RH (75–95 % RH). In terms of the strain sensing performance, this material demonstrates excellent wide-range detection capability (1–350 % strain), with a response value of approximately 875 %, and it also has high sensitivity (GF = 2.54 ± 0.06). Compared with traditional biomass-based gel sensors, the response limit of this sensor has been significantly increased while maintaining higher sensitivity. Experiments confirmed that the sensor can be monitored via resistance signals and exhibits stable performance (>2000 cycles) in flexible wearable applications such as human breathing monitoring and joint motion tracking, offering an innovative solution for intelligent medical monitoring and environmentally friendly electronic skin development.
研究领域:
材料科学
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生物医学工程
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传感技术
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高分子科学
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柔性电子学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yimin Wang,Yuanyuan Jiang,Xueke Chen,Yijiao Zou,Lin Lei,Guohua Zhao,Yun Zhou
Baked milk is subjected to prolonged high-temperature processing, which often undermines its dispersion stability. While carrageenan is known to inhibit milk demixing, its role in stabilizing heat-induced protein aggregates remains inadequately understood. In this study, we isolated casein micelles (CM), whey protein–casein aggregates (WPCA), and whey protein aggregates (WPA) from baked milk through centrifugation. LC-MS/MS analysis revealed that the addition of 0.02 % carrageenan prior to baking significantly reduced whey protein aggregation, markedly reducing WPA and WPCA. We quantitatively assessed the adsorption patterns of carrageenans of varying molecular weights and types. Results suggested that λC were predominantly nonadsorbing, enhancing system stability through thickening. Conversely, ιC demonstrated non-selective adsorption onto both CM and WPCA, while κC primarily targeted WPCA. Furthermore, longer chains of carrageenan might inhibit the formation of insoluble complexes with WPCA. This research provides valuable insights for understanding the stabilization mechanisms of carrageenans in real processing within milk systems.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Food and Bioprocess Technology
·
2026
·Vol. 19
·期 9
·474
·
IF 5.6
He Lingling,Ye Yang,Liu Yating,Chen Xin,Xiong Yating,Li Zhen,Xu Xinglian,Wang Peng
Protein-polysaccharide binary gels often suffer from limited cross-linking density and insufficient control over network compactness and water immobilization. In this study, we developed a myofibrillar protein (MP)/κ-carrageenan (KC)/tannic acid (TA) ternary gel system and investigated how TA concentration and pH regulate polyphenol-mediated network assembly. MP/KC mixtures were incorporated with TA at 0.50–0.65% and the pH was adjusted accordingly. The result shows TA addition promoted MP unfolding and ternary interactions among MP, KC, and TA, resulting in a denser and more continuous gel network. Notably, pH 6.4 provided a favorable charge-balance window for TA-mediated bridging. The gel prepared with 0.60% TA at pH 6.4 exhibited the best water retention, with water holding capacity (WHC) increasing from 48% in the binary control to 73%. Meanwhile, TA addition significantly changed the zeta potential from –18.1 mV to –25.6 mV, indicating enhanced electrostatic stability. Concurrently, reactive sulfhydryl content decreased from 75.6 nmol/mg to 48.3 nmol/mg with increasing TA, while α-helix content dropped from 53 to 38%, confirming TA-induced MP unfolding. Meanwhile, gel porosity decreased from 8.4% in the control group to 2.1%, further confirming the formation of a denser network structure. However, excessive TA addition led to over-cross-linking and network contraction, which increased structural stiffness but reduced water retention. As the concentration of TA continued to increase, WHC decreased to 69%. These findings indicate that pH acts as a molecular switch controlling TA-mediated bridging in MP/KC/TA ternary gels, offering a mechanism-based strategy for designing meat protein gel systems with tunable texture, WHC and microstructure. Graphical
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DOI
高影响因子
BULLETIN OF MATERIALS SCIENCE
·
2019
·Vol. 42
·期 1
·1-7
·
IF 1.264
Hassan Mohamed,Ran Xiaoku,Yuan Ying,Luan Xiaoning,Dou De-Qiang
Ginsenoside transformation has received significant attention from scientists. The main objective of this study is to use immobilized enzymes in ginsenoside transformation. Factors affecting immobilization process were studied; carrageenan beads treated with polyethyleneimine and then activated using glutaraldehyde (GA) were used for snailase enzyme immobilization. The functionalized gel beads were characterized using Fourier transform infrared spectroscopy to verify the modification process. Furthermore, the optimum conditions for biotransformation of ginsenoside were also deliberated and showed that optimum biotransformation pH is 4.5 and 5–5.5 and temperature 50 and \(60^{\circ }\hbox {C}\) for free and immobilized snailase, respectively. Michaelis constants, \(K_{\mathrm{m}}\) and \(V_{\max }\) , were also studied. The immobilized enzyme retains 96% of its initial activity after being used 10 consecutive times. The results clearly suggested that ginsenoside transformation was performed using immobilized snailase; this process can reduce the transformation cost as the enzyme can be reused many times.
研究领域:
生物技术
·
药学
·
酶学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2014
·
IF 3.05
Wei Xu,Weiping Jin,Chunlan Zhang,Zhenshun Li,Liufeng Lin,Qing Huang,Shuxin Ye,Bin Li
A facile approach to fabricate micro-complex in moderate condition via self-assembly of κ -carrageenan (CRG) and lysozyme (Lys) was investigated for the first time to encapsulate and protect curcumin . The interaction between CRG and Lys, size and morphology were studied by zeta potential, UV–vis spectroscopy, circular dichroism (CD), scanning electron microscope (SEM), transmission electron microscopy (TEM) and X-ray photoelectron spectroscopy (XPS). A tentative interactive model was proposed for polysaccharide and protein. The results indicated that the spherical shaped CRG/Lys complex with 1 μm diameter was spontaneously formed by one spot incubating. Both CRG and Lys were participated in forming the shell of micro-complex synthesized through physical interactions. The encapsulation efficiency (EE) and loading capacity (LC) of curcumin for the CRG/Lys complex prepared with CRG/Lys ratio 2:1 were 71 ± 0.02% and 50.71 ± 0.71 μg ml − 1 respectively. The stability of curcumin loaded in complex was improved about 2.7 fold, 2 fold and 1.7 fold when disposed with 80 °C treatment for 1 min, 60 °C treatment for 30 min and ultraviolet radiation for 2 h. DPPH measurement verified the protection of bioactivity as encapsulated. The worthwhile endeavor elucidated proteins/polysaccharides complex was feasible to solubilize and protect sensitive amphiphilic bioactive compounds and has extensive potential in food and medicinal application with various purposes.
研究领域:
食品科学
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生物化学
·
医药工程
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DOI
高影响因子
FOOD AND BIOPRODUCTS PROCESSING
·
2025
·
IF 3.4
Bin Li,Mengjing Zhou,Haibo Qin,Aolin Wu,Jiawei Li,Ying Wang,Zhigang Hu
This study aimed to investigate the synergistic effect between gelatin and κ-carrageenan on the structure and properties of bigels. Beeswax was used as the oleogelator, while gelatin and κ-carrageenan served as hydrogelators to prepare oleogels and hydrogels separately. The two gels were subsequently mixed in an ice-water bath to form bigels. By adjusting the ratio of gelatin to κ-carrageenan in the hydrogel phase, the microstructure, freeze–thaw stability, and rheological properties of the resulting bigels were systematically characterized. The results revealed that increasing gelatin content led to a reduction in interfacial tension within the aqueous phase, resulting in finer oil droplet dispersion and a more homogeneous and compact microstructure. The synergistic interaction between gelatin and κ-carrageenan enhanced the stability of the hydrogel network and improved its oil encapsulation capacity, thereby significantly improving the freeze–thaw stability of the bigels. Rheological analysis showed that an appropriate proportion of gelatin notably increased the storage modulus of the bigels, indicating a more robust internal structure. This study provides a novel strategy for the development of high-performance structured lipids for food applications.
研究领域:
食品科学
·
材料科学
·
胶体与界面科学
·
高分子科学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yuehong Fang,Chengmei Liu,Shunjing Luo,Xiuting Hu
Ten polysaccharides were mixed to select polysaccharides with the synergistic anti-freezing effect in this study. It was found that hydroxypropyl methylcellulose (HPMC) and pectin (PEC) or κ-carrageenan (κ-CAR) synergistically decreased the freezing temperature of water and enhanced the ice recrystallization inhibition activity. Moreover, HPMC/κ-CAR exhibited greater synergy than HPMC/PEC. Raman spectroscopy analysis demonstrated that these polysaccharides increased the disorder of water molecules and inhibited the transition from liquid water to solid ice, and HPMC and PEC or κ-CAR had a synergistic effect on increasing the disorder of water molecules. Particularly, dynamic ice-shaping measurements showed that the HPMC/κ-CAR mixture changed circular ice into hexagonal ice in 20.0 % sucrose solution, whereas the HPMC/PEC mixture did not. Moreover, κ-CAR was more compatible with HPMC than PEC. The above differences might explain why κ-CAR was more effective than PEC in improving the anti-freezing ability of HPMC.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2020
·
IF 5.162
Xiaoxiao Sun,Chuqiao Pan,Zhuoyang Ying,Dongyan Yu,Xitai Duan,Fangfang Huang,Junhong Ling,Xiao-kun Ouyang
We aimed to develop a stable nanosystem with k -carrageenan (Kc), an anionic polysaccharide , combined with tween 80 to stabilize zein nanoparticles. The experimental results showed that the particle size, zeta-potential, and stability of the system depend on the Kc amount when the zein amount was unchanged. We found that the nanosystem with 5.0 and 10.0 mg Kc had a smaller particle size (250.1 ± 0.9 and 287.6 ± 1.4 nm, respectively), low polydispersity index (PDI, ≤ 0.20), and high stability when the external conditions changed. No obvious flocculation or deposition was observed at pH of 3–9, salt ion concentrations of 0–500 mmol/L, temperature of 30 °C and 50 °C–90 °C, and storage at 4 °C for 30 days. When the Kc-ZNP system was loaded with curcumin (Cur), there was a good encapsulation effect (5.0 mg Kc with 1.00 mg Cur (EE (%) = 34.69% ± 2.02%, size = 380.23 ± 5.80 nm, PDI = 0.252 ± 0.018) and 10.0 mg Kc with 2.00 mg Cur (EE (%) = 20.13% ± 1.05%, size = 431.27 ± 0.78 nm, PDI = 0.269 ± 0.020), ensuring that the particle size was not too large. Therefore, Kc–ZNPs could be a potential delivery system for fat-soluble drugs.
研究领域:
食品科学
·
药物递送系统
·
生物材料
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DOI
高影响因子
危险品化学品经营许可证（带存储）