CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Peiyu Xu,Jing Liu,Ying Yi,Zhi Cai,Yihua Yin,Weiquan Cai,Jingli Zhang,Zhixia Gong,Yaqi Xiao
5-aminolevulinic acid (5-ALA) has been fully demonstrated as a biodegradable, without resistance, and pollution-free pesticide. However, the lack of targeting and the poor adhesion result in a low utilization rate, limiting its practical application. Herein, a dew-responsive polymer pro-pesticide Pec-hyd-ALA was successfully synthesized by grafting 5-ALA onto the pectin (PEC) backbone via acid-sensitive acylhydrazone bonds. When the pro-pesticide is exposed to acid dew on plant surfaces at night, 5-ALA is released and subsequently converted to photosensitize (Protoporphyrin IX, PpIX)in plant cells, leading to its accumulation and promoting photodynamic inactivation (PDI). An inverted fluorescence microscope has verified the accumulation of tetrapyrrole in plant cells. In addition, the highly bio-adhesive PEC backbone effectively improved the wetting and retention of 5-ALA on leaves. The pot experiment also demonstrated the system's control effect on barnyard grass. This work provides a promising approach to improving the herbicidal efficacy of 5-ALA.
研究领域:
农业科学
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植物生理学
·
材料科学
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产品关联
DOI
PubMed
高影响因子
EUROPEAN POLYMER JOURNAL
·
2021
·
IF 4.598
Junqing Qian,Yan Chen,Qian Wang,Xiaohua Zhao,Haiyan Yang,Feng Gong,Hui Guo
Nisin is food preservative with good food safety and is widely used around the world. However, nisin degrades during food processing and storage, seriously affecting its antibacterial function. In order to improve the stability of nisin, nisin microcapsules were prepared by complex embedding nisin with pectin and chitosan. By selecting the mass ratio of pectin to nisin and chitosan, the microcapsules of nisin loading 200 mg with 81.15% encapsulation efficiency were prepared in aqueous solution of pH 4.0. The results of zeta potential of pectin, chitosan, nisin and microcapsules, infrared spectra and X-Ray diffraction spectra confirmed the embedding of nisin by pectin-chitosan. The adsorption isotherm of pectin and chitosan showed that chitosan and pectin mainly adsorbed by monolayer to form microcapsules. Compared with the same amount of free nisin, bactericidal efficiency decreased within 24 h, which showed there is a release process in microcapsules. However, after treated with 121 °C for 10 min, the sterilization activity loss of nisin was significantly lower than that of free nisin, which showed the thermal stability of nisin pectin microcapsules was greatly increased. The nisin microcapsules with good thermal stability and sustained-release effect can be better applied in future.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
高影响因子
Polymers
·
2021
·Vol. 13
·期 17
·2847
·
IF 4.329
Furong Wang,Chao Du,Junjun Chen,Lisheng Shi,Hailong Li
The study aimed at developing a new spectrophotometric method for determining the pectin content. Take commercial pectin as an example, and the method is based on the reaction of copper ions with pectin to produce copper pectate. The spectrophotometer was used to measure the remaining content of copper ions so as to calculate the pectin content. This method eliminated the weight step and avoided the error associated with it. Effects of reaction time, temperature, and pH on absorbance were also studied. Additionally, the accuracy of this method was verified. It indicated excellent repeatability and accuracy with the relative standard deviation of 2.09%. In addition, three different plant types were used to demonstrate the reliability of the method. To summarize, this method can be widely used for the determination of pectin content in many materials.Keywords:copper pectate;calcium pectate;ultraviolet and visible spectrophotometer
研究领域:
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2023
·
IF 11.2
Yunshan Liu,Jianzhong Jiang
β -ionone has a unique violet odor and good biological activity, which is an essential fragrance component and potential anticancer drug. In this paper, β -ionone was encapsulated using complex coacervation of gelatin and pectin, followed by cross-linking with glutaraldehyde . The pH value, wall material concentration, core-wall ratio, homogenization conditions, and curing agent content were investigated in the single-factor experiments. For example, the encapsulation efficiency increased with the homogenization speed, which reached a relatively high value at 13000 r/min for 5 min. The gelatin/pectin ratio (3:1, w / w ) and pH value (4.23) significantly affected the size, shape, and encapsulation efficiency of the microcapsule. The fluorescence microscope and SEM were used to characterize the morphology of the microcapsules, in which the microcapsule has a stable morphology, uniform size, and spherical multinuclear structure. FTIR measurements confirmed the electrostatic interactions between gelatin and pectin during complex coacervation . Thermogravimetric analysis (TGA) revealed that the microcapsules could maintain good thermal stability over 260 °C. The release rate of β -ionone microcapsule was only 20.6 % after 30 days at the low temperature of 4 °C. These findings provide an effective carrier to deliver flavors like β -ionone and could be useful in the fields of daily chemicals and textiles.
研究领域:
食品科学
·
材料科学
·
香料化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2017
·
IF 4.811
Feng Ji,Junjie Li,Zhihui Qin,Boguang Yang,Ershuai Zhang,Dianyu Dong,Jinmei Wang,Yan Wen,Liang Tian,Fanglian Yao
Multifunctional capsules have great applications in biomedical fields. In this study, novel polysaccharide-based nanocapsules were prepared via a layer-by-layer technique using silica as the templates. The shell was constructed based on the electrostatic interactions between pectin and chitosan. The pectin-chitosan nanocapsules ((Pec/Cs) 3 Pec) could keep good colloidal stability within 96 h in PBS solution and 48 h in BSA solution. Meanwhile, the nanocapsules exhibited a high drug loading and pH-sensitive release property for doxorubicin hydrochloride. Moreover, (Pec/Cs) 3 Pec nanocapsules had no cytotoxicity to both human hepatocellular carcinoma cells (HepG2 cells) and mouse fibroblast cells (L929 cells). More importantly, (Pec/Cs) 3 Pec nanocapsules could be more easily uptaken by HepG2 cells when compared with L929 cells. In vitro anticancer activity tests indicated the carriers could effectively kill HepG2 cells. Overall, (Pec/Cs) 3 Pec nanocapsules have great potential as a novel anticancer drug carrier as a result of their pH-sensitivity, good colloidal stability and anticancer activity.
研究领域:
生物医学工程
·
药剂学
·
纳米技术
·
癌症研究
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2017
·
IF 4.529
Jin-Shu Yang,Tai-Hua Mu,Meng-Mei Ma
Effects of HCl, H 2 SO 4 , HNO 3 , citric acid, and acetic acid on the yield, structure, and emulsifying properties of potato pectins were investigated. Results showed that the highest yield (14.34%) was obtained using citric acid, followed by HNO 3 (9.83%), HCl (9.72%), H 2 SO 4 (8.38%), and acetic acid (4.08%). The degrees of methylation (37.45%) and acetylation (15.38%), protein content (6.97%), and molecular weight (3.207 × 10 5 g/mol) were the highest for pectin extracted using acetic acid, and (galactose + arabinose)/rhamnose was 33.34, indicating that it had a highly branched rhamnogalacturonan I domain. Fourier transform infrared spectroscopy showed a specific absorbance peak at 1064 cm −1 , which corresponds to the acetyl groups in potato pectins. SEM showed that all potato pectins are morphologically different. The emulsifying activity (EA, 44.97%–47.71%) and emulsion stability (ES, 36.54%–46.00%) of the pectins were influenced by acid types, and were higher than those of commercial citrus and apple pectin.
研究领域:
食品科学
·
化学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2022
·
IF 6.203
Limei Jin,Feng Zuo,Yu Gao,Shiyou Sui,Dongjie Zhang
Ultrafiltration is an effective method to improve the purity of pectin, but membrane fouling is an urgent problem to overcome. In this work, trisodium citrate, sodium caseinate and calcium caseinate were combined with ultrafiltration to separate and purify pectin extract. The molecular weight cutoff (MWCO) of the ultrafiltration membrane and the sodium citrate concentration were optimized using the color and clarity of the pectin extract as indices, and the influence of sodium citrate on the pectin particle size and zeta potential was further studied. Finally, the pectin extraction yield, some physicochemical indices, including galacturonic acid (Gal A) content, esterification degree, and ash content, and the surface morphology of the pectin particles were measured. The results showed that the ultrafiltration membrane fouling was effectively controlled and that the steady-state flux increased by 2-fold when the pectin extract was treated with a polyether sulfone (PES) UF membrane (100 kDa) in combination with sodium citrate at a concentration of 0.25 mg/ml. The pectin extraction yield increased to 16.4%, and the resulting pectin was a higher-ester refined pectin with a Gal A content of 89.7%, DE content of 77.42%, and ash content of 0.63%. The combination of sodium citrate and ultrafiltration was beneficial not only for improving the permeability and separation performance of the ultrafiltration process but also for providing an example of a monovalent salt as a precipitation agent.
研究领域:
食品科学
·
生物工程
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DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2022
·Vol. 87
·期 7
·3013-3025
·
IF 3.693
Ping Chen,Pengkai Wang,Pengzhi Hong
In this study, pectin was modified with ferulic acid (Fa), trans -ferulic acid ( trans -Fa), methyl gallate (MG), and ethyl gallate (EG) via the enzymatic method using aqueous/organic phases to enhance its physiochemical and bio-active properties. Results revealed that lipase might catalyze the hydrolysis of the ester bond within pectin in aqueous phase and prompt the transesterification between the hydroxyl group in the para position in Fa/ trans -Fa or the 2′-OH group of MG/EG and the carboxylic group of pectin in the organic phase. The graft ratio was 21.00%, 21.67%, 13.24%, and 11.93% for the Fa-, trans -Fa-, MG-, and EG-modified pectin, respectively. In addition, compared with native pectin, the modified pectin exhibited improved apparent viscosity and emulsion activity. Moreover, the clearance of 1,1-diphenyl-2-picryl hydrazine (DPPH) and 2,2′-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) was effectively enhanced for the modified pectin. Furthermore, the modified pectin exhibited strong antibacterial activity against Escherichia coli and Staphylococcus aureus while no cytotoxic effects based on the results of cell culture experiments. Our results provide a theoretical basis for the expansion of pectin applications in the food and pharmaceutical industries.
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
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Xiefei Li,Yupeng Lin,Yumeng Huang,Xin Li,Fengping An,Hongbo Song,Qun Huang
BACKGROUND Pectin extracted by high-speed shearing from passion fruit peel (HSSP) is a potentially excellent wall material for encapsulating curcumin, which has multiple advantages over pectin prepared by heated water extraction. HSSP was used to fabricate complex nanoparticles of zein–sodium caseinate–pectin for encapsulation of curcumin in this study. The influence of heating on the physicochemical properties of the composite nanoparticles was also investigated, as well as the effect of composite nanoparticles on the encapsulation efficiency, antioxidant activity and release characteristics of curcumin. RESULTS The nanoparticles were formed through electrostatic interactions, hydrogen bonds and hydrophobic interactions between the proteins and HSSP. A temperature of 50 °C was more favorable for generating compact and small-sized nanoparticles, which could effectively improve the encapsulation efficiency and functional properties. Moreover, compared to other pectin used in the study, the nanoparticles prepared with HSSP showed the best functionality with a particle size of 234.28 ± 0.85 nm, encapsulation rate of 90.22 ± 0.54%, free radical scavenging rate of 78.97% and strongest protective capacity in simulated gastric fluid and intestinal release effect. CONCLUSION Zein–sodium caseinate–HSSP is effective for encapsulating and delivering hydrophobic bioactive substances such as curcumin, which has potential applications in the functional food and pharmaceutical industries. © 2024 Society of Chemical Industry.
研究领域:
食品科学
·
纳米技术
·
药学
·
材料科学
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Zili Zhou,Yueying Pan,Lijie Zhu,He Li,Xinqi Liu,Lei Chen,Guozhen Wang,Qian Shen,Xiuying Liu,Wenping Ding
Soyasaponins (Ssa) have various biological benefits for the human body. However, they are one of the main factors contributing to the bitter taste of certain soybean-based foods. In this study, the case interaction between pectin and Ssa was investigated by us, as well as the impact of pectin addition on the bitter taste of Ssa. The findings revealed that the thermal stability of Ssa–pectin complexes was higher than that of Ssa–mucin complexes. Fluorescence spectroscopy and isothermal titration calorimetry revealed that pectin interferes with the binding of Ssa to mucin by interacting with Ssa, thereby disrupting the Ssa binding process. As the proportion of pectin increases, the comprehensive score also increases. This confirms that pectin can effectively reduce the bitterness and astringency of Ssa, signifying its importance in further exploration of the mechanism by which Ssa–pectin complexes influence the presentation of bitterness.
研究领域:
食品科学
·
化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Yangyang Jia,Jing Du,Kaikai Li,Chunmei Li
The influence of processing factors and surrounding environment stress on persimmon pectin (PP) prepared emulsion was compared with commercial sugar beet and citrus pectins. The results showed that although PP-stabilized emulsion was sensitive to salt ions, it had stronger resistance against high temperature, freeze-thawing, thermal cycling, and accelerated centrifugation than commercial sugar beet and citrus pectins. To reveal its potential emulsifying mechanism, multi-techniques including triple-phase contact angle evaluation, adsorption layer characterization, and super-resolution imaging of emulsions were employed. Results showed that PP had a high triple-phase contact angle of 83°, endowing it with balanced hydrophobicity and interfacial adsorption. The polystyrene latex particles (PS) model analysis showed that PP exhibited the highest adsorption layer thickness. Moreover, the quartz crystal microbalance with dissipation monitoring (QCM-D) analysis suggested that PP formed a thicker interfacial film and higher adsorption mass and viscoelasticity. The cryogenic-scanning electron micromorphology (Cryo-SEM) revealed a “3D-network” structure around the oil droplets was formed by PP, further enhancing elastic interface film and effectively preventing the flow of the oil droplets. Overall, PP exerted excellent emulsifying capability and stability through multi-layer adsorption. The results suggested that PP exhibited a promising emulsification potential and could be developed as a novel polysaccharide emulsifier in the food industry.
研究领域:
食品科学
·
化学工程
·
材料科学
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Jinman He,Siyuan Yang,Gulden Goksen,Xinli Cong,Mohammad Rizwan Khan,Wanli Zhang
It was focused on development a film with excellent properties. The pectin/sodium alginate (PS) composite films were developed by a casting technology, incorporating with tannic acid and Fe 3+ for double cross-linking, and the effects of the film thickness, optical, mechanical, barrier, and antioxidant properties were investigated. This results displayed the inclusion of tannic acid (TA) and Fe 3+ considerably increased the physical aspects, and they were very compatible with the matrix of the PS, exhibiting higher UV barrier capacity and lower gas permeability . On the other hand, the more compact structure observed by SEM as well as the hydrogen bonding interactions between the film components revealed by FTIR spectroscopy and XRD diffraction analyses further confirmed the significant enhancement of the properties. The functionalized coating of TA-Fe 3+ demonstrated an improved adhesion and barrier properties, thereby effectively retarding the ageing process of golden passion fruit and this encompassed a decrease in the weight loss and a significant enhancement in water retention capability.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）