Article
Biochemistry & Molecular Biology
Faegheh Alsadat Mortazavi Moghadam, Ali Khoshkalampour, Faezeh Alsadat Mortazavi Moghadam, Sepideh PourvatanDoust, Fatemeh Naeijian, Marjan Ghorbani
Summary: In this study, the impact of incorporating lemon peel extract-loaded nanogels into casein/basil seed gum films was investigated. The results showed that the nanogels improved the mechanical properties, thermal stability, hydrophobicity, water vapor permeability, and water solubility of the films, and also changed their color. The nanogel-containing films exhibited good antioxidant properties and had inhibitory effects against Escherichia coli and Staphylococcus aureus bacteria. Furthermore, the films showed no toxicity towards endothelial cells. Therefore, casein-basil seed gum films loaded with lemon peel extract nanogels have great potential for food packaging.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Meixia Zheng, Hailan Su, Rongfeng Xiao, Jianfu Chen, Hong Chen, Kok Bing Tan, Yujing Zhu
Summary: A novel film composed of Polygonatum cyrtonema extracts, xanthan gum, flaxseed gum and carboxymethyl cellulose has been prepared. The addition of Polygonatum cyrtonema extracts improves the UV blocking performance, antioxidant activity, tensile strength and elongation at break of the film. Structural analysis indicates hydrogen-bonding interaction between the components. The film with Polygonatum cyrtonema extracts can prolong the shelf life of mango and improve its overall quality.
Article
Biochemistry & Molecular Biology
Sazzadur Rahman, Devasish Chowdhury
Summary: This work demonstrates the use of guar gum-sodium alginate blending with glucose-glycerol carbon dots nanocomposite film to detect relative humidity. The fabricated nanocomposite film acts as an excellent smart sensor based on the fluorescence 'on-off' mechanism against humidity. By observing the fluorescence change under different humidity conditions, the study successfully detects the freshness of packed food in high humidity conditions using the developed nanocomposite film.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Polymer Science
Cengiz Caner, Fatih Rahvali, Muhammed Yuceer, Ayhan Oral
Summary: This research investigated the effects of different types and concentrations of Cloisite on the properties of chitosan films. Cloisite significantly decreased the lightness (L*) depending on the type and concentration. Films containing Cloisite showed improved oxygen barrier properties by 34.5%-73.6% and water barrier properties by up to 84.61%. The dispersed Cloisite clays enhanced the thermal stability, barrier properties, and tensile properties of chitosan.
POLYMERS FOR ADVANCED TECHNOLOGIES
(2023)
Article
Food Science & Technology
Alejandro Aragon-Gutierrez, Raquel Heras-Mozos, Miriam Gallur, Daniel Lopez, Rafael Gavara, Pilar Hernandez-Munoz
Summary: This study successfully prepared novel active films based on EVOH and CIN, with CIN lowering the glass transition temperature of EVOH and resulting in films with antifungal and radical scavenging activity.
Article
Biochemistry & Molecular Biology
Ram Kumar Deshmukh, Konala Akhila, Dakuri K. Ramakanth, Kirtiraj K. Gaikwad
Summary: This study developed bioactive antioxidant films based on guar gum/carboxymethyl cellulose incorporated with halloysite-nanotubes (HNT) and litchi shell extract (LSE). The addition of LSE notably increased the UV-light barrier properties and antioxidant activity of the films.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Multidisciplinary
Vinh Tien Nguyen, Nga Thi Vo, Hoan Thi Pham, Duy Quang Nguyen, Anh Thai Nguyen, Khanh Son Trinh
Summary: This study aims to produce novel derivatives of karaya gum using chemical modification and apply them for active packaging. Hydrolysis and oxidation of the gum result in different effects on its properties. The addition of cinnamaldehyde exhibits antimicrobial activity on the films. The novel derivatives of karaya gum can find applications in the agricultural, food, and pharmaceutical industries.
JOURNAL OF CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Nahid Najafian, Aazam Aarabi, Alireza Nezamzadeh-Ejhieh
Summary: This study aimed to optimize the formulation of gluten-based composite film incorporated with Persian gum and Guar gum using the response surface method. The effects of different variables on the physicochemical properties of the films were investigated. The results showed that gluten is compatible with Persian gum and Guar gum, and the variables significantly affected the films' mechanical and physical properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Review
Polymer Science
Ana G. Azevedo, Carolina Barros, Sonia Miranda, Ana Vera Machado, Olga Castro, Bruno Silva, Margarida Saraiva, Ana Sanches Silva, Lorenzo Pastrana, Olga Sousa Carneiro, Miguel A. Cerqueira
Summary: Active food packaging is an important and challenging field for finding innovative and economically viable strategies that are compatible with conventional production processes. The direct incorporation of active agents in polymer films poses challenges due to their sensitivity to high temperatures and difficulties in dispersing them in high viscosity polymer matrices. This review provides an overview of methodologies and processes used in the production of active packaging and discusses different technologies and methods for incorporating active agents.
Article
Chemistry, Applied
Li-Ting Wu, I-Lin Tsai, Yi-Cheng Ho, Yu-Hao Hang, Chi Lin, Min-Lang Tsai, Fwu-Long Mi
Summary: This study developed active and intelligent packaging films by incorporating Clitoria ternatea extract into gellan gum film, which exhibited antioxidant, antibacterial, and colorimetric pH indicator properties. The addition of heat-treated soy protein isolate to the film greatly reduced swelling capacity, controlled anthocyanins release, and modified physical and mechanical properties, allowing the films to change color during seafood spoilage, demonstrating their potential for freshness monitoring.
CARBOHYDRATE POLYMERS
(2021)
Article
Biochemistry & Molecular Biology
Wanzhen Xie, Yu Du, Shuyi Yuan, Jie Pang
Summary: Active composite films were developed by incorporating different concentrations of dihydromyricetin (DMY) into konjac glucomannan (KGM)/gellan gum (GG) matrix. The films showed good physicochemical properties, enhanced antioxidant and antimicrobial activities, as well as promising application in food packaging.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Lei Dai, Xiangju Xi, Xinyu Li, Wei Li, Yuehong Du, Yong Lv, Wenhang Wang, Yonghao Ni
Summary: This study improved the mechanical and barrier properties of paper by modifying it with TOCN/CGG hydrogel film, significantly enhancing the tensile strength and bursting strength. The hydrogel film not only provided oil resistance, but also maintained the freshness of the mooncake, making it a green and sustainable food packaging material.
CARBOHYDRATE POLYMERS
(2021)
Article
Energy & Fuels
Geetanjali Chauhan, Keka Ojha, Ch. Vara Prasad
Summary: A novel polymer nanocomposite has been synthesized for use as a fracturing fluid in stimulating oil and gas wells. Experimental results show that the rheological characteristics of the synthesized gel are comparable to Guar and CMHPG, making it suitable for temperatures above 150 degrees C and pressure conditions.
JOURNAL OF PETROLEUM EXPLORATION AND PRODUCTION TECHNOLOGY
(2021)
Article
Agricultural Engineering
Niranjan Prasad, Nandkishore Thombare, Satish Chandra Sharma, Shravan Kumar
Summary: The paper reviews the commercially important karaya tree gum, highlighting its natural availability, cost effectiveness, and unique properties. However, overexploitation of karaya trees poses a threat, leading to the need for balancing gum production and species conservation through scientific tapping methods.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Biochemistry & Molecular Biology
Jonathan Coria-Hernandez, Rosalia Melendez-Perez, Abraham Mendez-Albores, Jose Luis Arjona-Roman
Summary: Cryogels are novel materials produced through the cryostructuring process, allowing biopolymers to change properties. Xanthan and karaya gum cryogels were evaluated after up to four freeze-thaw cycles, with xanthan cryogel showing the best structural order, molecular interactions, and thermal stability for potential use in food preservation.
Article
Materials Science, Multidisciplinary
Thi Luyen Cao, So-Young Yang, Kyung Bin Song
Article
Biochemistry & Molecular Biology
Thi Luyen Cao, So-Young Yang, Kyung Bin Song
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2018)
Article
Chemistry, Applied
Thi Luyen Cao, Kyung Bin Song
FOOD HYDROCOLLOIDS
(2019)
Article
Food Science & Technology
Thi Luyen Cao, Kyung Bin Song
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Horticulture
Thi Luyen Cao, Rayhan Ahmed Shawon, Nathan Cho, Tae Heon Lee, Baul Ko, Ho Cheol Kim, Jong Hyang Bae, Yang Gyu Ku
Summary: This study examined the effects of shading on the growth characteristics, phenolic content, and antioxidant activity of asparagus. The 30% shade treatment improved spear production and minimized decreases in phenolic content in the Atticus cultivar.
HORTICULTURAL SCIENCE & TECHNOLOGY
(2022)
Article
Horticulture
Rayhan Ahmed Shawon, Seo Yeon Ha, Tae Heon Lee, Thi Luyen Cao, Ho Cheol Kim, Jong Hyang Bae, Yang Gyu Ku
Summary: The study investigated the influence of shade treatment on five asparagus cultivars, showing that shade treatment significantly increased plant height, shoot number, shoot number per week, and bud number. Walker Deluxe and UC157 performed best under shade, while Grande showed higher growth indicators in the control group.
HORTICULTURAL SCIENCE & TECHNOLOGY
(2021)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)