INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Junyan Guo,Zhengke Zhang,Gulden Goksen,Mohammad Rizwan Khan,Naushad Ahmad,Wanli Zhang,Hao Deng
This study examines the effects of edible chitosan coatings reinforced with tannic acid (TA) and ferric iron (Fe 3+ ) double crosslinking on the quality of wax apples stored at room temperature. The effects of chitosan (CS) and CS/TA/Fe coatings on wax apple weight loss, decay index, respiration rate, titratable acidity, total phenolics, and other quality parameters were investigated. The weight loss and decay index of wax apples increased over time, with the CS coating delaying both compared to untreated fruits. On the final storage day, the CS/TA/Fe coating reduced weight loss by 34.35 % and maintained SSC at 9.17 ± 0.49. Additionally, the activities of catalase (CAT), ascorbate peroxidase (APX), polygalacturonase (PG), and pectin methyl esterase (PME) were evaluated. Compared to other groups, the CS/TA/Fe coating more effectively preserved the CAT and APX activities while delaying the increase in PG and PME activities. CS/TA/Fe coating preserved wax apple cell wall integrity and reduced respiration and oxidative damage (malondialdehyde levels), likely via a CS/TA/Fe supramolecular network limiting gas exchange, thus extending shelf life and maintaining quality.
研究领域:
食品科学
·
高分子科学
·
农业科技
·
采后生理学
·
材料科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Guo Li,Xiaochen Zhang,Dong Li,Yanqun Xu,Lei Wang,Jia Zeng,Tianhua Huang,Junlai Nian,Song Shi,Chongde Sun,Gaoyang Li,Juming Yao,Zisheng Luo
Wax coating is an important preservation method extending jujube's shelf life. Although wax-based coatings provide a moisture resistant and physical microbial barrier, their dense structure excessively restricts the CO 2 and O 2 permeation, leading to anaerobic respiration and off-flavor. To increase the CO 2 and O 2 permeation of wax-based coating while minimizing its impact on inherent properties, microcrystalline cellulose cryogel particles (CCPs) were developed and incorporated into carnauba wax-based edible coating (CCPCW) creating micro gas channel. 1.00 % CCPCW increased the CO 2 and O 2 permeability by 190 % and 227 %, compared to CW, respectively. The inherent properties of CW, moisture and physical fungal barrier were retained. Finally, the jujube preservation performance of CCPCW was conducted. The CCPCW reduced the acetaldehyde and ethanol production of jujubes by 34.79 % and 15.81 %, respectively. These findings underscore the potential of CCPCW as an effective edible coating for mitigating off-flavors in jujube preservation.
研究领域:
食品科学与技术
·
采后生理学
·
可食用涂层
·
包装材料
·
园艺产品保鲜
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产品关联
DOI
PubMed
高影响因子
LANGMUIR
·
2021
·
IF 3.882
Guangchun Song,Yuanxing Ning,Penghao Guo,Yuxing Li,Wuchang Wang
Natural gas hydrates can readily form in deep-water–oil production processes and pose a great threat to subsea pipeline flow assurance. The usage of surfactants and hydrate antiagglomerants is a common strategy to prevent hydrate hazards. In water/wax-containing oil systems, hydrate coexisting with wax could lead to more complex and risky transportation conditions. Moreover, the effectiveness of surfactants and hydrate antiagglomerants in the presence of wax should be further evaluated. In this work, for the purpose of investigating how wax and surfactants could affect hydrate growth at the oil–water interface, a series of microexperiments was conducted in an atmospheric visual cell where the nucleation and growth of hydrates took place on a water droplet surrounded by wax-containing oils. On the basis of the experimental phenomena observed using a microscope, the formation of a hydrate shell by lateral growth, the collapse of a water droplet after hydrate initial formation, and the formation of hollow–conical hydrate crystals were identified. These experimental phenomena were closely related to the concentration of wax and surfactant used in each case. In addition, it was shown that the effectiveness of the surfactant could be weakened by wax molecules. Moreover, there existed a critical wax content above which the effectiveness of the surfactant was greatly reduced and the critical wax content gradually increased with increasing surfactant concentration. This work could provide guidance for hydrate management in wax-containing systems.
研究领域:
石油工程
·
流动保障
·
胶体与界面科学
·
水合物管理
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DOI
高影响因子
POLYMER
·
2026
·
IF 5.1
Yumeng Wang,Yang Luo,Yuze Zhou,Jiaying Lei,Tengling Ye,Dongyan Tang
To improve the compatibility, photothermal responsiveness, and batch stability of Karstedt catalyst microcapsules, Karstedt/silicone wax/PDA microcapsules were prepared by a melt-dispersion method combined with in-situ PDA coating. In this system, silicone wax served as a double-layer wall material, while PDA acted as a photothermal layer. The morphology, structure, thermal stability, photothermal behavior, catalyst release, curing kinetics, and mechanical properties were characterized by SEM, FTIR, TGA, DSC, ICP-OES, infrared thermal imaging, and tensile testing. The prepared microcapsules showed regular morphology, relatively uniform particle-size distribution, and good coating integrity, with a photothermal conversion efficiency of 25.39%, stable photothermal response after five heating/cooling cycles, and a room-temperature latency period exceeding 30 days. The microcapsules exhibited a two-stage release behavior, namely slow Pt accumulation followed by accelerated release, which was attributed to the temperature-induced softening/melting of the silicone wax shell and reduced diffusion resistance. The curing kinetics conformed to an autocatalytic model. Compared with neat Karstedt-cured silicone rubber, the silicone rubber cured with Karstedt/silicone wax/PDA microcapsules showed an increase in elongation at break from 252.31% to 287.81%, while the tensile strength decreased from 0.465 to 0.310 MPa. This work provides a simplified strategy for preparing latent photothermally responsive Karstedt catalyst microcapsules for light-controlled curing of silicone rubber.
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DOI
高影响因子
ACS Applied Polymer Materials
·
2026
·
IF 5.2
Li Xungan,Li Duo,Yi Xuan,Sun Xiaoya,Li You,Yang Deyuan,Jiang Yifei,Han Wenjia
Conventional transparent paper suffers from limited optical
transmittance,
poor water resistance, and low mechanical strength, and its fabrication
typically depends on organic solvents, which cannot meet the long-term
requirements of high-end packaging. In this work, we fabricated a
biodegradable, highly transparent Carnauba wax/Waterborne Polyurethane
(CW/WPU) composite paper via a green, solvent-free aqueous emulsion
impregnation process using cellulose paper as the substrate, and systematically
elucidated the synergistic mechanism among cellulose, CW, and WPU.
The aqueous CW/WPU system uniformly disperses and infiltrates the
paper pores, forming a dense, continuous structure (RMS = 7.31 nm)
that suppresses interfacial light scattering and thus achieves a high
transmittance of 87.79% at 550 nm. The continuous WPU network establishes
strong interfacial adhesion and hydrogen bonds with the cellulose
substrate, imparting excellent mechanical strength and toughness (tensile
strength = 37.6 MPa). Meanwhile, the composite exhibits enhanced water
vapor barrier performance (WVTR = 125.5 g/(m 2 ·d))
while retaining biodegradability in natural soil. This entirely green,
solvent-free strategy overcomes the optical, mechanical, and barrier
limitations of conventional cellulose paper, providing a pathway to
replace plastics in packaging for consumer electronics displays and
protective equipment.
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DOI
高影响因子
Food & Function
·
2019
·Vol. 10
·期 12
·8056-8068
·
IF 3.241
Yuan Gao,Shimin Wu
This work was aimed at the evaluation of stability of components in oleogels and providing a quick, visual description of the relationship between the composition of an oleogel and its thermal and oxidation properties. Composition stability analysis indicated that almost all oleogel components, including approximately 24 fatty acids (FAs), seven diglycerides (DAGs), 21 triglycerides (TAGs) and 19 lignans, were inherited from the precursor oil. The oil content among different oleogels ranged from 56.17 to 82.25%, and the oleogels made with candlestick wax (CW) showed higher component stability. Non-isothermal crystallization (C), melting (M) and oxidation analysis of the oleogels by differential scanning calorimetry (DSC) showed slight differences among the various oleogels. For visual analysis, seven components had significant positive relationships with k(Ts) and Ea(Ts), and 18 FAs, 10 glycerides and four lignans had significant positive relationships with k(Tp) and Ea(Tp). As for C(Tp) and C(ΔH), nine lignans, 13 glycerides and three FAs exhibited a notable positive correlation with k(Tp). These results might provide guidance for designing oleogel features and a new application perspective on the stability of solidified oils.
研究领域:
食品科学
·
化学工程
·
植物提取物研究
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DOI
PubMed
高影响因子
NEW JOURNAL OF CHEMISTRY
·
2022
·Vol. 47
·期 4
·2096-2106
·
IF 3.925
Xin Dai,Zhaozheng Song,Peng Li,Sixuan Li,Luyuan Yang,Qingzhe Jiang
Recently, much attention has been paid to underwater superoleophobic surfaces for their great potential in the industry. However, the large-scale practical utilization of the current underwater superoleophobic coatings is mainly limited by their complex and expensive fabrication processes and poor physical and chemical durability. Consequently, we fabricated a bioinspired superhydrophilic and underwater superoleophobic poly(vinyl alcohol)/montmorillonite composite surface by a facile, green process. This composite surface demonstrated excellent anti-wax and self-cleaning properties. The outstanding mechanical and chemical stabilities of this surface allowed it to retain its underwater superoleophobicity after 50 cycles of sandpaper abrading or prolonged immersion in corrosive solutions. Additionally, stainless steel mesh coated with this composite surface could separate various oil/water mixtures, including emulsions, driven only by gravity with an ultrahigh separation efficiency (>99.2%). Furthermore, the coated mesh achieved an extremely high separation efficiency of 98.6% and a separation flux of 37 098.6 L m−2 h−1 following 30 separation cycles. This multifunctional composite surface holds tremendous promise for large-scale practical applications.
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产品关联
DOI
高影响因子
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
·
2021
·
IF 2.262
Jing Zhang,Hailin Yu,Yu Liang,Zhengnan Sun,Yang Liu,Guolin Jing
In this paper, the organic nano-sepiolite was modified to obtain highly dispersibility in the oil phase, and then, EVA (ethylene-vinyl acetate)/nano-sepiolite was prepared by melt blending. The effects of un-doped/doped different NPPDs oil samples on the pour point, gel point, viscosity, and yield value of Daqing crude oil were evaluated. The changes of wax crystal morphology at low temperature were observed by polarizing optical microscopy (POM). The results show that due to the heterogeneous nucleation mechanism and high dispersion in the oil phase, EVA/nano-sepiolite has a better effect on reducing pour point and makes EVA have a higher local concentration in the oil phase, which weakens the wax crystal structure, and greatly improved the low temperature rheology of Daqing crude oil. Compared with pure EVA, EVA/nano-sepiolite can further reduce the pour point, gel point, viscosity, and yield value of Daqing crude oil at the optimum additive concentration of 200 ppm. Among them, it can further reduce the pour point 2 °C and further reduce the gel point 0.93 °C; at 15 °C, the viscosity reduction rate was 20% and the yield value at 15 °C was reduced by 82%.
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产品关联
DOI
高影响因子
SCIENTIA HORTICULTURAE
·
2024
·
IF 3.9
Xuan Wan,Xin Lin,Yun Zhang,Dengcan Luo,Junsen Peng,Hua Huang,Xiaochun Ding,Xiaoqing Dong
The occurrence of chilling injury is closely related to changes in wax. In this study, we investigated the relationship in plum fruit between wax presence (CK) and removal of epicuticular wax (REW) based on micromorphology and metabolomics. The results showed that wax reduced the incidence of chilling injury in plum fruit and slowed down the rate of loss of fruit firmness, and that the abundant wax structure not only protected the epidermal cells but also inhibited high-intensity respiration of the fruit. The correlation analysis between wax components and chilling injury illustrated that triterpene components were positively correlated with the occurrence of chilling injury. In summary, the present study revealed that wax components were involved in regulating chilling injury in plums, which provides a research idea to delay and reduce the occurrence of chilling injury in plums.
研究领域:
植物学
·
食品科学
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DOI
高影响因子
PROGRESS IN ORGANIC COATINGS
·
2024
·
IF 6.5
Xiaodong Wang,Jun Shen,Yu Chen,Lin Li
The development of a multifunctional wood wax oil-based coating holds significant importance in meeting demands for wood protection and enhanced longevity of wood materials. Nevertheless, a simple method of developing such an integrated coating that possesses excellent durability, ultraviolet (UV) resistance, water resistance, and environmental friendliness remains a significant obstacle. In this paper, stearoyl chloride-grafted cellulose nanocrystals (SCNCs) with excellent compatibility with wood wax oil (WWO) coatings were prepared by combining cellulose nanocrystals (CNCs) with stearoyl chloride through a one-step non-homogeneous esterification reaction. Nanocomposite coatings were prepared by a simple one-step ultrasonic miscibility method using SCNCs as modified functionalized fillers. The prepared SCNC-WWO wood coatings had high hardness (grade H), strong adhesion (class 0, with no peeling), high abrasion resistance , good UV resistance, high hydrophobicity (water contact angle of 116°), and good water resistance (maintainable for 1 day). In addition, SCNCs with gas barrier properties can effectively inhibit the release of pollutants within the coatings, making this composite coatings environmentally friendly. Therefore, SCNC-WWO can be used as a high-performance coating for substantial protection of wood in harsh environments, and the strategy for developing it provides insight into the preparation of multifunctional wood paint.
研究领域:
材料科学
·
木材科学
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产品关联
DOI
高影响因子
PACKAGING TECHNOLOGY AND SCIENCE
·
2024
·
IF 2.8
Yang Zou,Yanfen Zhang,Hui Zhang,Bin Cao,Zixin Luo,Huawei Duan
Studies have shown that fluoridated reagents for oil and water resistance are harmful to the human bodies and the environment. Consequently, the developments of nontoxic, environmentally friendly, fluorine-free and degradable materials have received increasing attentions. Here, we introduce a novel method for fabricating a hydrophobic and oleophobic paper-based packaging material through the application of chitosan/carnauba wax emulsions. These emulsions were prepared via high-shear homogenization, blending melted carnauba wax with chitosan in acetic acid aqueous solutions. The stable chitosan/carnauba wax emulsion with particle size of 430 nm was prepared at the chitosan concentration of 1.5 wt%, the carnauba wax concentration of 8 wt% and temperature of 85 °C. After 10 g/m 2 of chitosan/carnauba wax emulsion was applied to the paper surface, the oil and water resistance of the paper was significantly improved. The experimental results of kit rating value, oil contact angle, Cobb 60 value and water contact angle were 9.5 ± 0.6, 86.6 ± 2.1°, 8.90 ± 1.62 g/m 2 and 123.5 ± 2.6°, respectively. The application of chitosan/carnauba wax emulsion coating on papers provided a significantly lower water vapour transmission rate (WVTR, 78.45 ± 18.92 g/m 2 ·24 h) and oxygen transmission rate (OTR, 94.26 ± 20.21 g/m 2 ·24 h) as compared to the original paper, which met the needs of strawberry packaging.
研究领域:
材料科学
·
环境科学
·
食品科学
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产品关联
DOI
高影响因子
Frontiers in Sustainable Food Systems
·
2024
·
IF 3.7
Wang Nannan,Bao Wei,Gouife Moussa,Xu Jiajie,Han Jiaojiao,Lu Chengyang,Ming Tinghong,Zhou Jun,Zhang Wenwen,Su Xiurong
Background: The fermented wax gourd, often referred to as “smelly wax gourd,” is a traditional food that undergoes natural fermentation. It’s a staple in eastern China and is recognized as Ningbo’s “city-fermented food.” Characterized by its distinct putrid flavor and soft texture, its safety, nutritional aspects, and sensory attributes have not been extensively studied.Methods: In this research, the microbial community and flavor components of fermented wax gourd during its traditional fermentation were analyzed. The safety and impact on the gut microbiota were also assessed by administering it to healthy and pseudo-germ-free mice.Results: The findings revealed that organic acids primarily contribute to the gourd’s flavor during fermentation. The aroma reminiscent of fruits is due to 2-methyl-butyric acid, while butyric, pentanoic, caproic, and octanoic acids are responsible for their characteristic smelly taste. In the fermentation of traditional foods, the abundance of substances and open fermentation contribute to the diversity of microorganisms in the system, and the reproduction and metabolism of microorganisms drive the fermentation of foods. From the results of this study, the flavor peaks on the 10th day of fermentation. Predominant microbes include Lactobacillus fermentum, Streptococcus equinus, Fusobacterium perfoetens, Weissella confusa, and Lactobacillus plantarum. Notably, Lactobacillus was the most abundant probiotic in the early fermentation stages. The “smelly” taste of smelly wax gourd was mainly derived from butyric acid, valeric acid, caproic acid, caprylic acid, p-methylphenol and other compounds, and the abundance of Caldicoprobacter algeriensis, Mariniphaga anaerophila, Streptococcus equi and Lactobacillus were significantly correlated with 4 of the above 5 acids. These four bacteria may contribute more to the “smelly” taste of smelly wax gourd. In the study, compared with the control group (CONT), the abundance of Helicobacter ganmani, H. Chanicola, Lactobacillus animalis, Lactobacillus gadi and Lactobacillus reuteri decreased in mice groups treated with anti-biological pretreatment followed by gavage of smelly wax gourd (A.SWG) and the smelly wax gourd (SWG) groups. Conversely, Muribaculum intestinale, Prevotellamassilia timonensis, Alistipes putredinis, Kineothrix alysoides and Clostridium indolis’ abundance of increases. Mice that underwent fecal microbiota transplantation (FMT) exhibited a higher abundance of probiotics like Bifidobacterium animalis, Bifidobacterium pseudolongum, Lactobacillus johnsonii, and others compared to the fecal culture microbiota transplantation (CMT) group. However, the CMT group had a higher presence of fermented and Royce lactobacilli.Implication: Consuming fermented wax gourd can enhance the presence of beneficial probiotics and reduce pathogenic Helicobacter sp. in the mouse gut. Both Lactobacillus sp. and Bifidobacterium sp. showed increased abundance post fecal microbiota and fecal culture microbiota transplantation.
研究领域:
食品科学
·
微生物学
·
营养学
·
胃肠病学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）