Article
Engineering, Environmental
Heng Zhang, Tao Lou, Xuejun Wang
Summary: In this study, a novel xanthan gum-acrylamide-carboxymethyl cellulose (XAC) ternary anionic flocculant was synthesized using hydrothermal copolymerization. The XAC flocculants exhibited superior decolorization ability and fast flocculation kinetics. Moreover, the operating expense of XAC was approximately 50% of traditional flocculants.
JOURNAL OF WATER PROCESS ENGINEERING
(2023)
Article
Biochemistry & Molecular Biology
Magdalena Wozniak, Malgorzata Kowalska, Serge Tavernier, Anna Zbikowska
Summary: The study focused on emulsions based on enzymatically modified fats stabilized with polysaccharides. Results showed that the enzymatic modification allowed for the production of new fats that can be successfully applied as emulsion oil phases, and the use of varying amounts of texture modifier did not significantly affect system stability.
Review
Biochemistry & Molecular Biology
Tahreem Riaz, Muhammad Waheed Iqbal, Bo Jiang, Jingjing Chen
Summary: Xanthan gum has valuable characteristics but also limitations, which can be improved by enzymatic, chemical, or physical modifications to enhance its properties. Different enzymes and physical methods have been reviewed for XG degradation, while chemical means have also been discussed to modify XG structure. The current progress on XG degradation shows promise for the development of new molecules with considerable uses in various industries.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Jwala Patel, Sabyasachi Maiti, N. S. Hari Narayana Moorthy
Summary: In this study, repaglinide-loaded hydrogel particles were successfully fabricated using carboxyethyl xanthan gum and carboxymethyl xanthan gum. The controlled drug delivery performance of these particles was evaluated, and it was found that acetylated hydrogel particles exhibited high drug entrapment efficiency and extended drug release, which could effectively control diabetes.
CARBOHYDRATE POLYMERS
(2022)
Article
Biochemistry & Molecular Biology
Malgorzata Kowalska, Pawel Turek, Anna Zbikowska, Monika Babut, Jerzy Szakiel
Summary: This study investigated the quality of emulsions containing rabbit fat modified with vegetable oil. Emulsions formed with modified fats were found to have higher consistency and skin hydration, as well as higher consumer acceptance. This research highlights the importance of sensory determinations in developing new emulsion products and the potential use of waste fats as new fatty bases.
Review
Chemistry, Applied
Biswajit Maji, Sabyasachi Maiti
Summary: Xanthan gum-based graft copolymers can enhance the removal efficiency of toxic heavy metals and synthetic dyes, and also have controlled drug release properties. Further research in polysaccharide studies and exploration of new materials are of significant importance.
CARBOHYDRATE POLYMERS
(2021)
Article
Biochemistry & Molecular Biology
Fatih Ozbas, Elif Tuzun, Ahmet Yildiz, Selcan Karakus
Summary: An optimized method was developed for the synthesis of biological macromolecule blend supported iron oxide nanoparticles in this study. The synthesized nanoparticles were characterized and optimized to determine the effect of the biopolymer blend matrix on morphology, size, stability, and thermal properties. Optimization analysis confirmed that sonication played a role in size distribution and stability of nanoparticles with the optimum mixture ratio of the binary biopolymer matrix.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Multidisciplinary Sciences
Yayoi Gotoh, Yoshiyuki Tabata, Shinya Sugiura, Michiko Obara, Takashi Tomita, Toshio Suzuki
Summary: Yoghurt made with Lactococcus cremoris subsp. cremoris FC, which has a characteristic viscous texture, was assessed as a food deglutition aid. Results showed that the addition of yoghurt or food thickener reduced the dissolution rate of famotidine, but there was no significant difference in plasma famotidine levels between the test groups. Therefore, using yoghurt as a deglutition aid may be a suitable alternative method.
SCIENTIFIC REPORTS
(2023)
Article
Biochemistry & Molecular Biology
Yan Li, Ziqian Liu, Xin Wan, Lingying Xie, Hui Chen, Guo Qu, Han Zhang, Yue-Fei Zhang, Shicheng Zhao
Summary: In this study, xanthan gum-based composites were successfully graft-modified by amantadine (XG-Fe3+/AM) to enhance the adsorption capacity and selectivity for methylene blue (MB) from aqueous solutions. The adsorption equilibrium of MB was achieved within 5 minutes at an initial concentration of 100 mg/L, with a maximum adsorption capacity of 565 mg/g. XG-Fe3+/AM showed a high removal rate of 95% for MB even after 5 desorption-regeneration cycles. The adsorption performance of MB was systematically examined by pH, contact time, temperature, and initial dye concentration.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Physical
Kai Zheng, Yilin Deng, Hui Cao
Summary: The study focused on modifying xanthan gum with cationic etherification agents to obtain CHCXG, which showed superior rheological properties and performance as fracturing fluid compared to unmodified XG and HCXG. The viscosity of CHCXG solution was further increased after super-gravity modification.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Chen Zhang, Seung-Taik Lim
Summary: This study found that corn, potato, and tapioca starches exhibited different characteristics in stability and gelation behavior after partial gelatinization and freeze-thaw treatment. In addition, a minor addition of xanthan gum enhanced the stability of starch gels, especially after physical treatments.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Zhu Tao Han, Wen Min Long, Tie Hua Zhang, Zhou Yong Dong, Jia Xin Yan
Summary: The effects of xanthan gum, konjac gum, and mixed gum of xanthan gum and konjac gum on the gel properties of Oviductus Ranae were studied. The addition of xanthan gum and mixed gum increased the hardness, water-holding capacity, and energy storage modulus of the gel, while the addition of konjac gum had the opposite effect. When the mass ratio of xanthan gum to konjac gum was 1:1, the gel exhibited maximum hardness, springiness, and chewiness.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Yu Zhang, Boxin Dou, Jianhui Jia, Ying Liu, Na Zhang
Summary: Rice starch-hydrophilic colloid complexes (SHCs) were prepared by incorporating xanthan gum and locust bean gum into natural rice starch. The effects of heat-moisture treatment (HMT) and hydrophilic colloid addition on the structural and digestive properties of the SHCs were investigated. The results showed that HMT increased the resistant starch (RS) content in rice starch, and the addition of hydrophilic colloid further enhanced this effect. H-SHC exhibited improved digestibility and changed structural properties compared to natural starch.
Article
Polymer Science
Sayyid Mahdi Rafigh, Atrin Rahimpour Soleymani, Amir Heydarinasab
Summary: Sulfated derivatives of xanthan gum were synthesized and characterized in this study, with SXG-2 showing promising anticoagulant and antithrombotic activities for potential clinical use.
Article
Biochemistry & Molecular Biology
Ge Gao, Shaofang Niu, Tongtong Liu, Yan Zhang, Xueqing Zhao, Zhishang Shi, Shuai Chen, Mengmeng Wu, Guoqiang Li, Ting Ma
Summary: A new strategy for in situ modification of water-insoluble modifiers was proposed in this study. Experimental results showed that xanthan gum as a suspending agent can uniformly and stably disperse water-insoluble plant extracts in the culture medium to prepare the in situ modified bacterial cellulose (BC) products. The in situ modified BC products exhibited reduced crystallinity, significantly increased swelling ratio, and strong antibacterial and antifungal activities. This study has important implications for the biopolymer industry.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Jipeng Wang, Songying Jiang, Song Miao, Longtao Zhang, Kaibo Deng, Baodong Zheng
Summary: The aim of this study was to investigate the effects of different drying methods on the flavor substances of Flammulina velutipes. Scanning electron microscopy, high performance liquid chromatography, amino acid analysis, and electronic tongue analysis were used to evaluate the quality characteristics and release pattern of umami components. The results showed that hot air drying at 50 degrees Celsius was the optimal method to preserve the flavor substances and quality characteristics in Flammulina velutipes.
Article
Polymer Science
Lili Tian, Yrjo H. Roos, Laura G. Gomez-Mascaraque, Xu Lu, Song Miao
Summary: The chemical composition, macromolecular characteristics, and structure of different types of Tremella fuciform polysaccharides (TPS), including a laboratory-extracted TPS (L-TPS) and three commercial TPS, were analyzed. The effects of pH on TPS emulsion properties were investigated, and it was found that the protein content and molecular mass of L-TPS differed from commercial TPS, leading to different emulsifying activity and stability. The study also revealed that the emulsifying properties of TPS varied and were influenced by pH, indicating the potential for expanding the application of TPS as a novel food ingredient in emulsions.
Article
Food Science & Technology
Atefeh Farahmand, Bahareh Emadzadeh, Behrouz Ghorani, Song Miao, Denis Poncelet
Summary: The study aimed to produce core-shell millicapsules filled with cinnamon water-in-oil emulsion using the millifluidic-inverse gelation platform for intestinal delivery. The optimization process considered variables such as the flow rates of the two phases and alginate concentration to achieve desired encapsulation efficiency, loading capacity, size, sphericity factor, and Young modulus. The best-selected ranges for emulsion diameter and alginate viscosity were determined. The study also demonstrated the pH-dependent delivery system of the millicapsules, its mechanical stability in different phases, and the release behavior in the mouth, stomach, and small intestine using a suitable mathematical model.
Review
Food Science & Technology
Mengjie Li, Quanyou Guo, Yichen Lin, Hairong Bao, Song Miao
Summary: Active peptides, with their wide variety of sources, easy access, significant curative effect, and high safety, have become a new research direction in various fields. Microencapsulation technology effectively solves the difficulties in preservation, delivery, and slow release of exposed peptides, improving their utilization rate. This paper reviews the commonly used materials and embedding technologies for active peptides, with a focus on four new technologies. The new technologies improve the efficiency and embedding rate of microencapsulated peptides and allow for controllable particle size. The current applications of peptide microcapsules in different fields are also introduced.
Article
Chemistry, Applied
Zeliang Zhu, Yi Yuan, Jingke Guo, Xiaolin Luo, Shutao Liu, Song Miao
Summary: The study developed chitosan-coated alginate gel particles (CS/SA) and chitosan-coated alginate-shellac gel particles (CS/SA/Lac) as potential oral delivery systems for enhanced stability and activity of superoxide dismutase (SOD). The encapsulation efficiency, enzyme activity retention ratio, particle structure, SOD release behavior, and the effect of shellac were evaluated. The optimal formula for CS/SA was determined, and the addition of shellac improved SOD stability in gastric conditions. CS/SA released SOD in stimulated intestinal fluid, while CS/SA/Lac released SOD in stimulated colonic fluid. These findings suggest that CS/SA and CS/SA/Lac are excellent candidates for SOD oral administration in developing functional products.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Qi Tang, Yrjo H. Roos, Song Miao
Summary: In recent years, strategies that partially replace animal proteins with plant proteins have been introduced. This study used microbial transglutaminase (MTGase) to crosslink lentil protein isolate (LPI) and casein, resulting in enhanced gelation properties. Increasing the concentration of casein in the LPI-casein binary gels led to improved mechanical and rheological properties, water holding capacity, and microstructural properties. Partial replacement of casein with 25% LPI in the MTGase-induced system yielded gels with similar properties to casein-alone gels, demonstrating the potential of LPI as a substitute for casein in food products.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yichen Lin, Han Du, Yrjo Roos, Song Miao
Summary: In this study, fish gelatins (FG) were combined with whey protein fibers (WPF) and native whey protein isolates (WPI) under different pH conditions to explore their cooperative effect in stabilizing oil-in-water emulsion systems. The results showed that when FG cooperated with WPI and WPF, a 3D network could be formed to enhance the physical stability of the emulsions. Moreover, the combination of WPI and WPF contributed to surface activity in the binary protein system.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yichen Lin, Han Du, Yrjo Roos, Song Miao
Summary: In this study, fish gelatins were modified with transglutaminase to prepare gelatin molecules, microgels, and mixtures. The transition of emulsions from conventional to Pickering was observed as gelatins evolved from molecules to microgels. Emulsions stabilized with modified fish gelatins displayed improved physical stability than those stabilized with unmodified fish gelatins.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Lili Tian, Yrjo H. Roos, Song Miao
Summary: Different methods were used to monitor transformations and protein-polysaccharide complexes formation resulting from the interaction of whey protein isolate (WPI) and Tremella fuciformis polysaccharide (TPS) over the pH range of 2.0-7.0. The WPI:TPS ratio and biopolymer concentration altered phase boundaries and critical pH values.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Na Liu, Yue Hu, Likang Qin, Aiming Bao, Weijun Qin, Song Miao
Summary: Red sour soup, a typical condiment from Guizhou Province, China, often suffers from flavor limitations due to unstable traditional fermentation methods. This study investigated three fermentation methods and found that fortified fermentation methods could improve the quality of red sour soup by accelerating pH decrease, increasing lactic acid bacteria, enhancing umami value and amino nitrogen content, and efficiently controlling the levels of nitrite and saltiness. Different fortified fermentation methods also influenced the content of characteristic flavoring substances in the soup.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Na Liu, Xiuli Li, Yue Hu, Likang Qin, Aiming Bao, Weijun Qin, Song Miao
Summary: This study investigated the effects of Lentilactobacillus buchneri (L. buchneri) and Kazachstania bulderi (K. bulderi) on the quality characteristics and volatile flavor substances in fermented red sour soup. The results showed that fortified fermentation methods with these strains significantly reduced the concentrations of nitrite, amino acid nitrogen, and lycopene, while increasing total acid content and lactic acid bacteria count. Different volatile compounds were also identified in the soup, and their content varied with different fermentation methods.
Article
Food Science & Technology
Han Du, Yichen Lin, Catherine Stanton, Davor Daniloski, Emanuele Zannini, R. Paul Ross, Song Miao
Summary: In this study, red lentil isolate protein (RLPI) was heated at different pH values for different time periods, and its structure and emulsifying properties were analyzed. The results showed that the molecular weight of RLPI decreased over time and formed fibrillar and particulate aggregates at different pH levels. The fibrillar aggregates had higher emulsifying capabilities due to their structure and surface charge, and formed stronger interactions at pH 2.
FOOD STRUCTURE-NETHERLANDS
(2023)
Article
Food Science & Technology
Haiying Zeng, Anran Zhu, Shengling He, Mingjun Wu, Muhammad Mazhar, Anyan Wen, Na Liu, Likang Qin, Song Miao
Summary: Coix seed oil produced by Monascus purpureus fermentation and supercritical CO2 extraction has good physicochemical quality and abundant active components. It has antioxidant properties and can inhibit lipid oxidation, and is a very safe edible oil.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Chemistry, Applied
Jingyi Yang, Jiangliu Song, Song Miao, Yanxiang Gao, Like Mao
Summary: This study developed novel gel beads with bigel structures based on alginate hydrogel and glycerol monostearate oleogel. The beads were able to encapsulate lipophilic and hydrophilic bioactives simultaneously. The increase in oleogel content led to larger bead size, higher oil filling level, and lower mechanical strength. The swelling of beads was inhibited by the increase in oleogel content. The gel structures provided good protection for curcumin, and about 70% of the original curcumin was retained after a 40-day storage test. The study provided valuable information for the development of functional food materials.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
