Article
Chemistry, Physical
Maolin Li, Motoyoshi Kobayashi
Summary: Allophane, an amorphous aluminosilicate clay mineral found in young volcanic ash soils, exhibits aggregation-dispersion and charging behavior influenced by counter-ion valence. Experimental results indicate that allophane particles have low surface charge density in the presence of multivalent counter-ions, and the DLVO theory with DH approximation is applicable to explain the aggregation-dispersion process of natural clay allophane particles.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2021)
Article
Biochemistry & Molecular Biology
Jenifer Pendiuk Goncalves, Carolina Camargo de Oliveira, Edvaldo da Silva Trindade, Izabel Cristina Riegel-Vidotti, Marcio Vidotti, Fernanda Fogagnoli Simas
Summary: The study investigated the biocompatibility of colloidal PANI nanoparticles stabilized by natural polysaccharide gum Arabic (GA), showing promising results in terms of maintaining cellular proliferation, viability, and metabolic activity. The PANI-GA nanoparticles also modulated cell morphology changes induced by GA in a concentration-dependent manner, without activating macrophages.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Jiawei Lin, Zhiming Wang, Hecheng Meng, Xiaoming Guo
Summary: This study improved the emulsification properties of gum arabic by crosslinking it with genipin, resulting in enhanced emulsifying stability and decreased dosage of emulsifier. The genipin-crosslinked gum arabic showed larger molecular weight and more compact conformation, leading to more stable emulsions even after sterilization or prolonged storage at elevated temperatures.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Dan Yang, Xiaolin Yao, Lili Wang, Kai Xu, Dan Li, Ning Liu, Adam Midgley, Dechun Liu, Nishinari Katsuyoshi
Summary: Iron deficiency is a global health issue, and direct iron supplementation is not very effective due to the physicochemical properties and gastrointestinal stimulation of iron ions. Therefore, biomolecules loaded iron delivery systems, such as Pickering emulsions (PEs), have been developed. In this study, the feasibility of using Fe3+ loaded colloid granules stabilized PEs for iron delivery was explored. The results showed that the WGS and WGF complexes exhibited better interfacial activity, physical stability, and antioxidant activity compared to GAFe3+. This suggests that PEs can serve as an effective platform for delivering iron ions and can provide valuable insights for designing iron fortification in food.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Multidisciplinary
Bojana Katana, Dora Takacs, Adel Szerlauth, Szilard Saringer, Gabor Varga, Andrej Jamnik, Felix D. Bobbink, Paul J. Dyson, Istvan Szilagyi
Summary: The study revealed that colloidal stability of halloysite nanotubes was influenced by multivalent counterions when bare h-HNTs were used, while polyimidazolium-functionalized h-HNTs showed stability under various co-ions. Research on different types of IL cations contributes to the design of more stable nanotube dispersions.
Article
Chemistry, Applied
Ce Cheng, Zhihua Wu, Yi Wang, Jun Chen, Yejun Zhong, Ruihong Liang, Shengfeng Peng, David Julian McClements, Wei Liu
Summary: The study investigated the ability of LF/GA complexes as emulsifiers to form and stabilize HIPEs, with properties that could be tuned by varying solution pH. The HIPEs showed good stability and environmental stability, with potential for improving the photostability of encapsulated bioactives. The research provides a useful approach for designing HIPEs with improved functional performance, which can be used in semi-solid foods for enhancing textural characteristics or nutritional profiles.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Chao Ai, Chengang Zhao, Chunhong Xiang, Yimei Zheng, Saiyi Zhong, Hui Teng, Lei Chen
Summary: A nanoparticle loaded with curcumin was prepared using gum arabic as the sole wall material. The nanoparticle exhibited a maximum loading amount of 0.51 μg/mg and a size of approximately 500 nm. Fourier transform infrared (FTIR) spectrum analysis revealed that the complexation was mainly attributed to certain functional groups. The curcumin-loaded nanoparticle demonstrated good stability under highly concentrated salinity stress and showed greater stability than free curcumin under ultraviolet radiation. The release of curcumin from the nanoparticle was primarily observed during intestinal digestion and was sensitive to changes in pH. These nanoparticles have the potential to enhance the stability of curcumin and can be used in salt-containing food systems.
Article
Food Science & Technology
Zhanxiang Wang, Da Ma, Liang Gan, Xuanxuan Lu, Yong Wang
Summary: Through synthesis and comparison of emulsifying ability, it was found that OSGA maintained good stability under high temperature and high salt conditions, showing great potential for wide application.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Eloize Silva Alves, Cintia Stefhany Ripke Ferreira, Paulo Ricardo Souza, Andressa Rafaella Silva Bruni, Matheus Campos Castro, Bruno Henrique Figueiredo Saqueti, Oscar Oliveira Santos, Grasiele Scaramal Madrona, Jesui Vergilio Visentainer
Summary: This study investigated the effects of maltodextrin and gum arabic on freeze-dried human milk (HM), aiming to improve its quality and solubility. The results showed that both coatings led to higher solubility and better stabilization of HM, with gum arabic demonstrating superior performance. The combination of gum arabic and maltodextrin also showed promising results, indicating their potential synergistic effects.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Engineering, Chemical
Enrique Flores-Andrade, Zaira Allende-Baltazar, Paola E. Sandoval-Gonzalez, Maribel Jimenez-Fernandez, Cesar Beristain, Luz A. Pascual-Pineda
Summary: The oil-in-water nanoemulsions of paprika oleoresin stabilized with soy lecithin, whey protein concentrate and gum Arabic showed good physical and chemical stability, with particle size influenced by interfacial tension. The stability of carotenoids in nanoemulsions was associated with changes in interfacial tension, PDI and entropy.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Junhua Li, Jiali Zhai, Brendan Dyett, Yanjun Yang, Calum J. Drummond, Charlotte E. Conn
Summary: Natural biopolymers like food gums can enhance the physical stability of colloidal particle dispersions. The study found that while adding GA resulted in smaller liposome sizes, it also disrupted the internal structure leading to increased flocculation and poor retention. On the other hand, adding SA formed a viscous continuous phase, reducing particle sedimentation but increasing particle size and polydispersity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Philipp Schroeder, Stefan Cord-Landwehr, Monika Schoenhoff, Cornelia Cramer
Summary: This study investigates the composition and charge compensation of complex coacervates of chitosan and gum arabic, depending on pH and salt concentration. The individual polyelectrolyte yields were determined using thermogravimetric analysis and enzymatic hydrolysis/HPLC-ELSD for chitosan quantification. The mass ratio of polyelectrolytes in the complex coacervate remains constant regardless of pH, with either chitosan or gum arabic charges in excess depending on pH. The amount of extrinsic charge compensation in the complex coacervate is discussed, and the doping level is found to be suitable for describing pH-induced extrinsic charge compensation in such systems.
Article
Chemistry, Applied
Yi Luan, Qingling Wang, Songnan Li, Chen Gu, Rui Liu, Qingfeng Ge, Hai Yu, Mangang Wu
Summary: The grafting of three phenolic acids onto Arabic gum improved its thermal stability, antioxidant capacity, emulsification performance, and emulsion stability. Gallic acid modification showed the highest enhancement in emulsifying activity and emulsion stability compared to natural Arabic gum.
Article
Chemistry, Applied
Xiaoxiao Song, Yuying Chen, Hongbo Sun, Xinnan Liu, Xiaojing Leng
Summary: The study demonstrated that the behaviors of polysaccharide-stabilized selenium nanoparticles depend mainly on ionizable functional groups and the structure of polysaccharides, which could have potential applications in the food and pharmaceutical industries.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Physical
Khanh Le Van Vu, Ngoc Thi Thanh Tran, Duy Ngoc Nguyen, Linh Thi Truc Nguyen, Tuan Dinh Phan
Summary: In this study, selenium nanoparticles (SeNPs) stabilized by gum arabic (GA) were successfully synthesized using electron beam accelerator. The SeNPs/GA were characterized by various analytical techniques and their stability over time was evaluated. The SeNPs/GA showed promising properties and could be used as a potential selenium source for various applications.
RADIATION PHYSICS AND CHEMISTRY
(2023)
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)