INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2026
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IF 8.7
Hao Xu,Qianyu Le,David Julian McClements,Lida Wu,Chong Chen,Weibo Zhang,Jiayue Guo,Siyuan Liu,Pengjie Wang,Fazheng Ren,Yao Hu
Quercetin-loaded Pickering emulsions were stabilized by biopolymer nanoparticles. • The emulsions exhibited oxidative stability under thermal, UV, and saline stresses. • The emulsions retained structural integrity and viscoelasticity during processing. • 80% of fat in processed meat was replaced by the emulsions without sensory loss. • The emulsions enhanced hardness and mildly altered water mobility in the product. Although Pickering emulsions show great potential as fat substitutes, achieving low formulation cost and high bioactive retention under complex processing stresses remains a major challenge. In this study, quercetin-loaded zein/xanthan/corn starch (QZXC) particles were developed to fabricate food-grade Pickering emulsions. QZXC emulsions exhibited excellent environmental stability, maintaining high quercetin retention (81.8% for 65 °C and 81.7% for 100 °C) and antioxidant activity after thermal treatment, ultraviolet irradiation, and high-salt exposure. Rheological analyses demonstrated that emulsions preserved their viscoelasticity and structural integrity under processing stresses. QZXC emulsions successfully replaced up to 100% of fat in processed meat with acceptable cooking loss and sensory quality, whereas the 80% replacement achieved optimal texture and antioxidant performance. LF-NMR and texture profile analyses further confirmed that water mobility and product structure were minimally affected during storage. These findings demonstrate that QZXC emulsions are promising multifunctional fat replacers with enhanced stability, bioactive protection, and nutritional functionality.
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PubMed
高影响因子
POLYMER DEGRADATION AND STABILITY
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2026
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IF 8.1
Zhuochao Shen,Yangchun Ge,Yuanyuan Bao,Yuying Xie,Haohua Zhang,Changmeng Sun,Bingke Li,Junran Xu,Zhongyu Li,Zhihui Li
This study introduces a novel dynamic crosslinker, DTDP-PBA, as a universal platform for fabricating intelligent hydrogels from diverse polysaccharides. Through synergistic phenylboronic ester and disulfide bonds, the crosslinker forms stable gels with five structurally distinct biopolymers – xanthan gum, konjac glucomannan, sodium alginate, guar gum, and cationic starch – covering anionic, neutral, and cationic charge types. The resulting hydrogels exhibit quadruple responsiveness to pH, ROS, glucose, and reducing conditions, enabling programmable degradation and release, along with self-healing and favorable mechanical resilience. In vitro biocompatibility assays (cytotoxicity, live/dead staining, hemolysis, protein adsorption, and cell scratch) confirm no obvious cytotoxicity and promotion of cell migration. DTDP-PBA thus represents a versatile, scalable crosslinking platform for biomedical applications including drug delivery, wound management, and tissue engineering.
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Exploration
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2026
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IF 30.4
Liang Ma,Hongchuan Wang,Weidong Liang,Tao Xu,Jie Lei,Li Zhang,Shutao Gao,Xiaoyu Cai,Qian Li,Wenzhao Wang,Chuanhui Xun,Weibin Sheng,Cao Yang,Yingsong Wang
Repairing infectious tissues, particularly bone and wound infections, poses significant challenges to clinicians due to the lack of effective treatment modalities. Sonodynamic therapy, which utilizes sonosensitizers to generate reactive oxygen species (ROS) under ultrasound (US) energy for antibacterial purposes, still lacks suitable sonosensitizers with good biocompatibility that can simultaneously promote the repair of various infected tissues. In this study, we constructed a novel sonosensitizer composed of hemoglobin derived from nature and zeolitic imidazolate framework (ZIF)-8, which exhibits excellent biocompatibility and activity. This sonosensitizer enables early-stage high-power US to generate substantial ROS for antibacterial effects and late-stage low-power sono-ionic therapy for tissue repair. We employed bone, wound infection, and wound biofilm models to evaluate the therapeutic efficacy in different infected tissues. We utilized microneedles to assemble nanoparticles to match the different disease models, achieving deep biofilm clearance. Furthermore, to investigate the repair mechanisms, we developed a bioadhesive-derived hydrogel loaded with nanoparticles for wound treatment. RNA sequencing revealed that sono-ionic therapy promotes tissue repair through the peroxisome proliferator-activated receptor signaling pathway. Therefore, our platform holds great potential for broad-spectrum treatment of infectious tissue repair.
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Food Packaging and Shelf Life
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2026
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IF 10.8
Wenle Zhu,Tongxin Zhou,Huili Wang,Qingsong Feng,He Wang,Zhaoping Song,Xiaona Liu,Lepan Cao
The excessive use of non-biodegradable plastic food packaging has led to severe environmental pollution, highlighting the urgent need for eco-friendly materials that are biodegradable, environmentally sustainable, and effective in food preservation. This work discusses the feasibility of preparing multifunctional paper packaging materials coated by poly(vinyl alcohol) (PVA) and natural thymol (THY), a poor water solubility naturally derived phenolic compound with antimicrobial activity. An emulsion was prepared using octenyl succinic anhydride (OSA) as the solvent for THY, xanthan gum as the emulsifier, and this emulsion was applied as a functional additive into PVA coating. OSA also served as a crosslinking agent for PVA, enhancing the coating density and improving the barrier properties of the coated paper. The results demonstrated that OSA did not reduce the antibacterial efficacy of THY, confirming the compatibility between OSA and THY. When the emulsion concentration was 3.0%, the water vapor permeability of the coated paper decreased from 4.75 × 10⁻¹ ³ to 3.02 × 10⁻¹ ³ kg·m/(m²·s·Pa) compared with PVA coated paper, and its oil resistance Kit rating reached 12. The THY/OSA/PVA coated paper extended the shelf life of strawberries to 8 days without visible spoilage. This work provides a promising strategy for the fabrication of multifunctional packaging material, offering a convenient method to integrate water insoluble solid functional components into bio-based degradable materials without traditional organic solvents. It advances the technology of environmentally friendly food packaging, provides insights for the development of active packaging and biodegradable materials, and lays a foundation for the future optimization and industrialization of such materials.
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FOOD CHEMISTRY
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2026
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IF 10.4
Qian Li,Xuanran Lin,Zhengguang Wang,Dongxu Xing,Fan Liu,Qingyi Wei,Yuxiao Zou
The copigmentation effects and underlying mechanisms of β-cyclodextrin (β-CD), chitosan (CS), guar gum (GG), xanthan gum (XG), and β-glucan (β-GC) on the stability of mulberry anthocyanins (MAS) were systematically investigated. β-CD exhibited the strongest protective effect, followed by CS and β-GC. At 60 °C, β-CD extended the half-life of MAS from 7.42 h to 11.54 h, and significantly reduced the total color difference (ΔE*) value. Molecular docking indicated that β-CD and CS formed stable complexes with cyanidin-3-glucoside (C3G, main monomer in MAS) through the synergistic action of hydrogen bonding, electrostatic interactions, and hydrophobic interaction with high binding free energy. Whereas β-GC, GG, and XG mainly interacted via weak hydrogen bonding. FTIR spectroscopy revealed that β-CD and CS interacted with the C3G hydroxyl and amino vibration groups. Particle size distribution and zeta potential analysis further confirmed that β-CD protected C3G primarily through structural complementarity and inclusion complexation, while CS mainly via electrostatic stabilization.
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Journal of Food Measurement and Characterization
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2026
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IF 3.6
Jia Ziyu,Zeng Xintang,Zhayitijiang Zilalan,Ma Bohan,Zou Xianfeng
This research involved preparing soy protein isolate (SPI) and xanthan gum (XG) conjugates (SPI-XG con) through the Maillard reaction (MR). The effects of temperature and time on Maillard reaction products (SPI-XG con) were evaluated, with degree of grafting (DG), intermediate products, browning degree, emulsifying activity index (EAI), and emulsifying stability index (ESI) serving as the key indicators. Results indicated that the optimal MR conditions were 90 °C and 1.5 h. Under these conditions, DG reached a maximum of 24.81%. Compared with SPI, the performance of the optimized conjugate was enhanced by 554.47% and 461.87% in EAI and ESI, respectively. MR could improve the emulsifying property of the conjugate and further enhance emulsion stability. Characterization techniques, including Fourier transform infrared spectroscopy, polyacrylamide gel electrophoresis, and protein secondary structure analysis, also verified the formation of SPI-XG con. Changes in the morphology of SPI following the MR were observed via scanning electron microscopy. Water-in-oil-in-water (W/O/W) emulsions were prepared with an optimized conjugate. The W/O/W emulsions stabilized with conjugate showed smaller droplets size and higher apparent viscosity. The present study explored the possibility of obtaining W/O/W emulsions by using SPI-XG con prepared via MR, and a theoretical application for further study was also made.
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Journal of Food Measurement and Characterization
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2026
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IF 3.6
Chang Cuihua,Wang Yi,Su Yujie,Gu Luping,Yang Yanjun,Li Junhua
This study systematically investigated the synergistic effects of xanthan gum (XG) and guar gum (GG) as textural modifiers in ultra-low-fat salad systems containing egg white protein particles (EWPP). The results demonstrated that XG primarily contributed to initial viscosity through strong electrostatic interactions with EWPP, forming interconnected rigid networks that maintained structural integrity at low shear rates. The addition of GG would induce to the increase in viscosity from 380.36 Pa to 497.32 Pa, while the yield strain value decreased from 219% to 174%. Importantly, GG incorporation induced a fundamental transformation in material behavior-as evidenced by 3ITT shear tests and large amplitude oscillatory shear measurements, progressively weakening intermolecular forces while enhancing system resilience, with the optimal XG: GG ratio of 1:2 yielding superior elastic properties. Structural characterization revealed a controlled transition from electrostatic-dominated to entropic-driven network organization, directly correlating with improved mouthfeel characteristics. LF-NMR and SEM results provided insights into the water distribution and microstructure, showing that GG incorporation led to a looser internal structure with weaker water immobilization capacity. Overall, this research offers valuable insights into optimizing the texture and stability of ultra-low-fat and high protein salad products through the strategic use of XG and GG.
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高影响因子
FOOD CHEMISTRY
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2026
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IF 10.4
Xiaofang Wang,Xueqian Xu,Fei Gao,Tong Wang,Shan Gao,Weining Wang,Dianyu Yu
This study aimed to enhance the interfacial stability and structural integrity of rice bran oil body (RBOB). The OB microgel emulsions (OBME) and oleogels (RBOG) were prepared by microgelifying composite polysaccharides of xanthan gum (Xan) and sodium alginate (SA) at different concentrations. The results showed that OBME exhibited optimal performance at a composite polysaccharide concentration of 1.5%. The binding of polysaccharides to RBOB surface proteins promoted the densification of the interfacial layer, reduced droplet size to 342 nm, and enhanced interfacial dynamics. The in vitro digestion results indicated that the free fatty acid (FFA) release rate of this sample was the lowest (17.789%), and the Korsmeyer-Peppas model had the best fit. Meanwhile, when the polysaccharide concentration was 1.5%, RBOG reduced lipid leakage and enhanced thermal stability by forming a cross-linked three-dimensional polysaccharide network. This work provides theoretical support for the further applications of OB oleogels in the food industry.
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高影响因子
ACS Applied Polymer Materials
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2026
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IF 5.2
Yaqi Zhang,Shiyao Liu,Hongman Xu,Jiahui Wu,Ruquan Zhang,Yongzhen Tao
Polyanionic polysaccharide-based hydrogels were developed as multistimuli-responsive drug carriers. Methacrylated pullulan (MP) acted as a thinner and rigidity regulator. Carboxymethylated-methacrylated xanthan gum (CMMXG) provided negative charges, ionic conductivity, and viscoelasticity. The cumulative ciprofloxacin hydrochloride (CPFXH) release mass dropped dramatically, whether the hydrogel was set at the anode or cathode with a potential of 3 V, due to irreversible electrochemical oxidation. Hydrogels with lower drug-loading amounts exhibited higher release efficiency when an electric stimulus was applied in the initial 5 h. A high CPFXH-loading amount led to rapid diffusion and quick electrochemical oxidation. For CMMXG3-MP7.5-CPFXH1680-LAP, the CPFXH release efficiency ratio of 3 to 0 V decreased from 1.33 ± 0.43 to 1.01 ± 0.06 over a duration of 0.5 ∼ 2 h, further indicating that the encouraged release and electrochemical degradation occurred simultaneously. The CPFXH release efficiency in phosphate buffer saline (pH = 7.4) was 1.5 times higher than that in simulated gastric fluid (pH = 1.2), and the CPFXH diffusion coefficient with loading weight was 6 times higher than that without loading, indicating that it was sensitive to pH and compressive force. The hydrogels exhibited electric, pH, and mechanical stimuli-responsiveness due to the presence of charged groups along the chains and viscoelasticity with robustness enough to respond and withstand compressive loading.
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JOURNAL OF CHEMICAL EDUCATION
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2026
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IF 3
Shuaitong Wang,Yang Liu,Yuchen Dong,Meilin Wang,Yanqing Zhang,Shuyan Gao
This laboratory experiment provides undergraduate students with an introduction to functional film materials (FFMs) through the design and fabrication of pH-responsive indicator films. In this experiment, blueberry anthocyanins (BA) are incorporated into a carboxymethyl cellulose (CMC) and xanthan gum (XG) matrix stabilized by citric acid, resulting in films that display distinct and pH-responsive color change from pink (pH 2) to purple (pH 7) and to brown (pH 12). The 3 h module provides a hands-on investigation of structure–property relationships, allowing students to correlate molecular transformations with macroscopic color changes. The experiment incorporates green chemistry principles by employing natural pigments and reducing reagent consumption, while simultaneously fostering core competencies in material synthesis, mechanical testing, and analytical applications. The films exhibit robust mechanical properties, ensuring durability during student handling, and their extension to ammonia gas sensing further illustrates cross-disciplinary adaptability. Implemented in the Functional Materials curriculum (semesters 3–4), this low-cost, simple-equipment approach connects theoretical concepts from Materials Science and Smart Materials courses, fostering system-level thinking and industry-relevant problem-solving skills.
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高影响因子
FOOD RESEARCH INTERNATIONAL
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2026
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IF 8.8
Zhaohui Huang,Caiyue Ren,Wenhui Liu,Ziyuan Zhang,Mengning Zhao,Qian Liu,Baohua Kong,Fangda Sun
This study investigated the noncovalent interactions between rice protein and xanthan gum (RP-XG) and their effects on the stability of high internal phase emulsions (HIPEs). The infrared spectrum and fluorescence spectroscopy revealed that RP-XG was formed by hydrogen bonding, hydrophobic, and electrostatic interactions. The zeta potential absolute value and solubility of RP-XG increased significantly with rising XG concentration. At an XG concentration of 0.4%, the RP-XG complex exhibited optimal emulsifying performance, with EAI of 23.21 m 2 /g and ESI of 102.29%, the three-phase contact angle approached 90°, with biphasic wettability. Therefore, RP-0.4%XG was selected as the emulsifier for HIPE stabilization in subsequent experiments. The droplet size and rheological behavior of the HIPEs were closely related to emulsifier concentration and oil phase volume fraction. Specifically, the emulsion stabilized with 35 mg/mL RP-XG displayed the smallest droplet size and a dense network structure. Rheological analysis demonstrated that the HIPEs behaved as shear-thinning viscoelastic solids, showing the highest viscoelasticity at an emulsifier concentration of 35 mg/mL and an oil volume fraction of 77%. These findings provided a new strategy for the application of protein-polysaccharide complexes in food-grade HIPEs.
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高影响因子
FOOD CHEMISTRY
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2026
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IF 10.4
Meixia Zheng,Shaojie Zhong,Cheng Lin,Jianfu Chen,Yangyang Liu,Kok Bing Tan,Yujing Zhu
A novel packaging material (SXS) composed of silk protein peptide (SPP), xanthan gum (XG), and soy protein isolate (SPI) was developed. The incorporation of SPP significantly enhanced the antioxidant activity of the SXS cling film. The aromatic amino acids in SPP and SPI absorbed ultraviolet light, improving the film's UV resistance. Molecular docking verified the interactions among SPI, XG and SPP, indicating multipoint binding that supports the proposed network-strengthening mechanism. The optimum amount of SPP is 6%, providing the best overall balance between UV barrier properties, mechanical strength, and water contact angle. For food preservation, SXS6% reduced the weight loss rate from 6.42% to 4.34%, increased vitamin C (V c ) retention for grape (61% to 79%) and for yellow peaches (51% to 84%). By reducing water evaporation, delaying respiration, and preserving nutrients, the SXS6% film effectively extended the shelf life of fruits, demonstrating its potential for use in food preservation applications.
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高影响因子
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