FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Chenjing Xie,Qiang Wang,Ruifeng Ying,Yaosong Wang,Zhenjiong Wang,Meigui Huang
We fabricated a novel nanocomplex-embedded hydrogel system to facilitate the stabilization of blueberry anthocyanins (ATCs). The strategy involved the copigmentation between ATCs and chondroitin sulfate (CS) and subsequent incorporation into kappa-carrageenan (KC) hydrogel. Results showed that the CS-ATCs nanocomplex displayed a smoother and more regular structure due to the high charge density of CS. Dynamic light scattering (DLS), Fourier-transform infrared spectroscopy (FT-IR), and Thermogravimetric analysis (TGA) demonstrated the nanosize and spherical morphology of the nanocomplex. The result of stability assays revealed that the stabilizing effect of ATCs on nanocomplex depended on different storage conditions such as temperature, pH, and metal ions. The nanocomplex showed effective protection of ATCs from degradation when exposed to relatively low pH. The retention rate (RR) at pH 6.0 of CS-ATCs-KC, and 25 °C, for 5 h was 94.40%. The RR of CS-ATCs-KC was significantly higher than that at pH 1.0 (RR = 52.02%). Moreover, the maximum RR of ATCs in CS-ATCs-KC at different metal ions (Na + , K + ) was higher but not significant. The maximum RR of ATCs at 0.2 M Na + and K + were 91.11% and 90.69%, respectively, with a difference of only 0.42%. This study could provide support for deep processing in the blueberry beverage industry, and make a significant contribution to the utilization of blueberry ATCs as a viable resource.
研究领域:
食品科学
·
生物化学
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DOI
高影响因子
SENSORS AND ACTUATORS B-CHEMICAL
·
2021
·
IF 7.46
Hui Wang,Hongtong Wang,Xiaoting Zhang,Mingyan Dong,Fang Huang,Ping Li,Bo Tang
Arthritis is an inflammatory and autoimmune disease seriously affecting the quality of a patient’s life, and its pathogenesis remains obscure. Mitochondrial oxidative stress is involved in the patho-physiology of arthritis. Cystein (Cys) plays a crucial role as a free radical scavenger in oxidative stress, and thus decreased mitochondrial Cys might be observed in mice with arthritis. To verify this inference, we report a two-photon imaging probe for fluorescence measurement of mitochondrial Cys with high selectivity and good sensitivity. InCYS can track Cys in situ through one-photon and two-photon fluorescence imaging in vivo . By using InCYS, we successfully revealed decreases in the levels of mitochondrial Cys in the ankles of mice with arthritis. This work provides an effective bio-target for the development of novel therapeutic approaches for arthritis, and a practical tool for revealing the connections between mitochondrial oxidative stress and severe diseases.
研究领域:
生物医学工程
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免疫学
·
药理学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF COLLOID AND INTERFACE SCIENCE
·
2017
·
IF 4.233
Meiling Yang,Xiaolin Liu,Yunchuan Qi,Wen Sun,Yi Men
A series of environmental-friendly adsorbents, κ-carrageenan/graphene oxide gel beads (κ-Car/GO GBs), were synthesized from κ-carrageenan and graphene oxide via a simple method. The composition and morphology of these gel bead adsorbents were characterized by Fourier transform infrared spectroscopy , Raman spectroscopy , X-ray photoelectron spectroscopy, thermogravimetric analysis , scanning electron microscopy, etc. The adsorption ability of κ-Car/GO GBs was investigated by measuring the removal of methylene blue (MB) from aqueous solutions. The effects of the initial dye concentration, adsorption time, temperature and pH value were evaluated. The results of the adsorption experiments were consistent with the Langmuir model, while the adsorption kinetic data were fit with a pseudo-second-order model. The maximum adsorption capacity of κ-Car/GO GBs for MB is 658.4 mg/g at 25 °C, which barely declined even after five cycles. Hence, the κ-Car/GO GBs are outstanding adsorbents with high adsorption capacity and excellent regeneration ability. Furthermore, the gel bead adsorbents could be easily separated from aqueous solutions after adsorption using a simple filtration method.
研究领域:
环境科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Bing Cui,Wenxin Chen,Hongshan Liang,Jing Li,Di Wu,Shuxin Ye,Bin Li
The thermal stability of the κ-carrageenan/konjac gum (KC/KGM) mixed gel during heating treatment (at 85 °C for 30 min) does not satisfy the demand of the practical application. To solve this problem, gellan gum (GG) or/and Ca 2+ were introduced in the κ-carrageenan/konjac gum (KC/KGM) mixed system to enhance mechanical and thermal properties. The effect of GG and Ca 2+ on the gel matrix properties was studied by two deformation test (TDT), rheological measurement, scanning electron microscopy (SEM), combined with visual observation. The results showed that neither GG nor Ca 2+ alone could reduce the deterioration of the mechanical properties of the KC/KGM gel after heat treatment (at 85 °C for 30 min). Only the participation of GG and Ca 2+ could ensure the consistent mechanical properties of the mixed gel before and after heating. The rheological and micro-rheological analysis confirmed that the KC/KGM gel with GG and Ca 2+ could always remain solid-state without gel-sol transition under heat treatment. In addition, the thermo-irreversible gels with different texture properties were prepared by adjusting the mass ratio of KC and KGM. Hence, this study may enrich the design of novel gel-based food ingredients.
研究领域:
食品科学
·
生物材料
✓ 已验证
DOI
高影响因子
Environmental Technology & Innovation
·
2021
·
IF 5.263
Fei Yu,Zhengqu Yang,Xiaochen Zhang,Peiyu Yang,Jie Ma
Ciprofloxacin hydrochloride (CIP) is a kind of typical antibiotic, which would cause a potential hazard to natural water if discharged in a large amount. In this study, lanthanum-modified κ -carrageenan/sodium alginate aerogels (La/ κ -car/SA) were successfully synthesized for the first time by the sol–gel method. And the removal of CIP from aqueous solutions was investigated using La/ κ -car/SA aerogels. The results showed that the adsorption followed the pseudo-second-order kinetic model and the Langmuir–Freundlich isotherm model. The adsorption equilibrium time was about 16 h and the maximum adsorption capacity was 179.97 mg g −1 . Coexisting microplastics had a synergistic effect with La/ κ -car/SA, thereby promoting the adsorption capacity on CIP. Humic acid and heavy metal ions had no significant effect on the adsorption of La/ κ -car/SA aerogels, whereas the ionic strength and strong acid/alkaline environment would inhibit the adsorption of CIP. Using HCl solution (pH = 2) as eluent, the desorption rate of CIP could reach 98% within 80 min. The breakthrough time of dynamic adsorption was positively correlated with the mass of adsorbent, and the dynamic adsorption curve was in accordance with the Yoon–Nelson model. Ciprofloxacin hydrochloride be removed by La/ κ -car/SA aerogels successfully through a mixed mechanism of electrostatic interaction, π - π electron donor–acceptor interaction, hydrogen bonding, and hydrophobic interaction. As a result, La/ κ -car/SA aerogels can serve as a kind of novel adsorbent that effectively reduces CIP pollution due to its availability, efficiency, stability, and no secondary pollution.
研究领域:
环境科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF TEXTURE STUDIES
·
2021
·Vol. 53
·期 1
·122-132
·
IF 3.223
Lu Tong,Xinzi Kang,Qi Fang,Wenge Yang,Shijie Cen,Qiaoming Lou,Tao Huang
This study mainly explored the effects of low-concentration salts (0.1, 0.5 mM NaCl and Na 2 SO 4 ) on the gel, rheological and structural properties of fish gelatin (FG)–κ-carrageenan (κC) polyelectrolyte hydrogels. The results showed that κC could increase the gel strength, hardness, and chewiness of the FG–κC polyelectrolyte hydrogels, while the addition of salts had a negative effect. The rheological behaviors showed that the addition of salts reduced the apparent viscosity, gel, and melting points of the FG–κC polyelectrolyte hydrogels. Compared with NaCl, Na 2 SO 4 -treated FG–κC had lower gel strength, hardness, viscosity, gelation, and melting points, while the addition of salts increased the fluorescence intensity by unfolding FG molecules. The secondary structure analysis results showed that the addition of NaCl and Na 2 SO 4 decreased α-helix and β-sheet contents of FG–κC by destroying the hydrogen bond of FG–κC.
研究领域:
食品科学
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材料科学
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化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2023
·Vol. 103
·期 11
·5322-5331
·
IF 4.1
Keying Ding,Hulin Geng,Wenwen Guo,Wanyi Sun,Shengnan Zhan,Qiaoming Lou,Tao Huang
BACKGROUND Fish gelatin (FG) has multifunctional properties similar to mammalian gelatin (MG), and it has been recognized as the optimal alternative to MG. While its poor surface-active and gelling properties significantly limit its application values, glycosylation has been successfully used to increase surface-active properties of FG, but the influence of ultrasonic-associated glycosylation (UAG) on the gelling and structural characteristics of FG is still rarely reported. This article explores UAG (100–200 W, 0.5–1 h) with κ-carrageenan (κC) on the functional properties (emulsifying, gelling and rheological properties) and structural characteristics of FG. RESULTS The longer time and higher power of ultrasonics accelerated the glycosylation reaction with an increase in glycosylation degree and browning index values. Compared with original FG, FG–κC mixture and bovine gelatin, UAG-modified FG possessed higher emulsification activity index, emulsion stability index, gel strength, hardness and melting temperature values. Among them, gelatin modified by appropriate ultrasonic conditions (200 W, 0.5 h) had the highest emulsifying and gelling properties. Rheological results showed that UAG contributed to the gelation process of gelatin with advanced gelation time and endowed it with high viscosity. Structural analysis indicated that UAG promoted κC to link with FG by the formation of covalent and hydrogen bonds, restricting more bound and immobilized water in the gels, exhibiting higher gelling properties. CONCLUSION This work showed that UAG with κC is a promising method to produce high gelling and emulsifying properties of FG that could replace MG. © 2023 Society of Chemical Industry.
研究领域:
食品科学
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化学工程
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
POLYMER INTERNATIONAL
·
2023
·Vol. 72
·期 8
·720-726
·
IF 3.2
Jie Tian,Nan Wang,Wenxiu Teng,Shuang Song,Jie Pang,Chunhua Wu,Chengrong Wen
The binding of oppositely charged polyelectrolytes is a well-known gel strategy, and pH is an important factor affecting the gel properties. In this work, the influence of pH (3, 5, 7, 9, 11) on the rheological and textural properties, molecular structure and micromorphology of binary mixed gels of ι -carrageenan (IC) and ε -polylysine (PLL) or ε -polylysine hydrochloride (PLH) was investigated. The results showed that a change in pH led to a change in the properties of binary mixed gels. The lower the pH, the higher were G ′, G ″, complex viscosity and gel transition temperature. At the same time, the water holding capacity and gel strength of IC/PLL (IP) and IC/PLH (IPH) were also improved accordingly, and the gel properties of IPH were always better than those of IP. As the pH increased to alkalinity, the density of the gel network structure decreased, the pore size decreased, the pore wall became thinner and the surface smoothed. When the pH dropped into the acidic range, there was a red shift of the hydroxyl group and the sulfate group bands, an enhancement of the hydrogen bonding interaction and a blue shift of the methyl band and the amide I band. At pH 3, the microscopic network structure of IP and IPH were dense and uniform with small pore size, rough surface and thick pore wall. These results showed that the binary mixed gels had better gel properties at pH 3. The results provided a theoretical basis for the preparation of IP and IPH gels, and also enabled a deeper understanding of the mechanism of interaction between polypeptides and carrageenan. © 2023 Society of Industrial Chemistry.
研究领域:
食品科学
·
材料科学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Jia-Nan Yan,Xin-Yu Jiang,Lin Li,Wen Sun,Bin Lai,Hai-Tao Wu
The combination of scallop male gonads hydrolysates (SMGHs) and κ -carrageenan (KC) was applied for curcumin (Cur) embedment and preservation, the corresponding Cur retention rate as well as gelation and microstructural properties were investigated during storage subjected to various pH (8 and 6) and temperature (25 °C and 4 °C). SMGHs-based gels could well protect Cur from degradation during 4 °C storage, with retention rate ranging from 95% to 97% after 30 day storage. At 25 °C, Cur could still be well preserved in SMGHs-based gels under pH 6 with Cur retention rate above 90%, while pH 8 led to rapid Cur degradation to around 75%. In addition, at pH 8 and 25 °C, the gel strength of SMGHs-Cur deteriorated significantly while evidently enhanced in SMGHs/KC-Cur due to synergistic combination within SMGHs and KC in couple with dehydration effect. Moreover, the water migration and distribution of SMGHs-based Cur-loaded vehicles were relatively stable at 4 °C while revealed apparent deterioration at 25 °C during storage. Furthermore, the microstructures of SMGHs/KC-Cur gradually transformed from homogeneous network with dense and smooth pores to tattered network with large and fragmentary pores, especially at 25 °C, promoting more Cur degradation. This study demonstrated that SMGHs/KC-Cur exhibited better than SMGHs-Cur in Cur preservation, potentially performing as excellent and sustainable protein hydrolysate/polysaccharide soft materials in food and biomedical fields.
研究领域:
食品科学
·
生物医学工程
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 19
·3598
·
IF 5.2
Jia-Nan Yan,Bin Nie,Zhu-Jun Zhang,Ling-Yi Gao,Bin Lai,Ce Wang,Li-Chao Zhang,Hai-Tao Wu
The gelation of scallopPatinopecten yessoensismale gonad hydrolysates (SMGHs) andκ-carrageenan (KC) subjected to pH (2–8, 3–9) and NaCl/KCl stimuli-response was investigated. SMGHs/KC gels subjected to a NaCl response exhibited an increasing storage modulusG′from 2028.6 to 3418.4 Pa as the pH decreased from pH 8 to 2, with correspondingT23fluctuating from 966.40 to 365.64ms. For the KCl-treated group, SMGHs/KC gels showed an even greaterG′ from 4646.7 to 10996.5 Pa, withT23fluctuating from 622.2 to 276.98msas the pH decreased from 9 to 3. The improved gel strength could be ascribed to the blueshift and redshift of hydroxyl groups and amide I peaks, enhanced enthalpy and peak temperature, and gathered characteristic diffraction peaks from SMGHs, KC, NaCl, and KCl. The CLSM and cryo-SEM images further reflected that SMGHs/KC gels showed more flocculation formation and denser and more homogeneous networks with smaller pore sizes in more acidic domains, especially when subjected to the KCl response. This research gives a theoretical and methodological understanding of the construction of salt- and pH-responsive SMGHs/KC hydrogels as novel functional soft biomaterials applied in food and biological fields.Keywords:scallop;κ-carrageenan;NaCl;KCl;responsive hydrogels
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2025
·
IF 3.3
Zhang Lihua,Zhang Lanlan,Yue Mengge,Zang Jiaxiang,Kang Mengyao,Li Lala,Luo Bo,Xu Wei
κ-Carrageenan (CRG)/konjac glucomannan (KGM) composite gels have promising applications in food texture modification and drug delivery, but are limited by poor mechanical strength. This study investigated the effects of KGM concentration and moisture content on the mechanical properties of these gels. The results show that increasing KGM concentration combined with moisture regulation substantially enhances the mechanical strength of the gels. At a KGM concentration of 0.6% and 60% water loss, the CRG/KGM gels exhibited maximum shear force and tensile strength, increasing 20-fold and 33-fold, respectively, compared to pure CRG gels. Furthermore, the resistance to deformation in the composite gels demonstrated a positive correlation with both KGM concentration and moisture content. Microstructural analyses showed that while KGM did not alter the crystalline structure type within the gels, it promoted cross-linking between CRG and KGM, resulting in a denser gel network with lower water mobility. Scanning electron microscopy further illustrated that increased KGM concentration enhanced the density and cross-linking strength of the gel network, whereas reduced water content contributed to a more compact gel structure. The interplay of these factors improved the mechanical properties of the composite gels. This study provides valuable insights for the rational design of polysaccharide gels.
✓ 已验证
产品关联
DOI
高影响因子
Journal of Food Measurement and Characterization
·
2025
·
IF 3.3
Xu Wei,Li Lala,Xin Yingying,Kang Mengyao,Li Penglin,Luo Denglin,Zhang Lihua
This study develops novel antimicrobial camellia oil composite films based on konjac glucomannan (KGM) and κ-carrageenan (KC) incorporated with a curcumin (CUR)-loaded camellia oil nanoemulsion to address food packaging safety and sustainability. The composite solutions and films were systematically characterized. The results demonstrate that the integration of KGM significantly enhanced the rheological characteristics of the composite solution, while also improving the hydrophilicity of the resulting composite film. Thermogravimetric analysis (TGA) revealed that 0.4% KGM elevated the maximum thermal degradation temperature to 250.23 °C, significantly enhancing thermal stability. Fourier transform infrared (FTIR) and X-ray diffraction (XRD) analyses further demonstrated that KGM and KC established a stabilizing network structure through hydrogen bonding interactions. Confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) indicated that KGM concentrations between 0.1% and 0.3% promoted uniform emulsion droplet dispersion and a smooth film surface. It is noteworthy that when the concentration of KGM was 0.1%, the composite film showed a zone of inhibition of 4.64 mm against Escherichia coli and 4.67 mm for Staphylococcus aureus , which were significantly larger than those of other formulations. In summary, this research presents a theoretical framework designed to enhance the development of high-performance, multifunctional antimicrobial packaging materials, with the objective of fostering sustainable food practices.
研究领域:
食品科学与技术
·
高分子材料
·
活性包装
·
纳米技术
·
抗菌剂
✓ 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）