Article
Food Science & Technology
Athip Boonsiriwit, Myungho Lee, Minhwi Kim, Patthrare Inthamat, Ubonrat Siripatrawan, Youn Suk Lee
Summary: An environmentally friendly pH-responsive indicator was prepared using hydroxypropyl methylcellulose/microcrystalline cellulose biocomposites and butterfly pea anthocyanin. The optimal concentration of 15 mg was selected for fabricating the indicator, which was used to monitor the freshness of mackerel based on color changes during storage. The indicator showed potential for intelligent food packaging applications.
Article
Chemistry, Applied
Pawankumar Rai, Suryansh Verma, Srishti Mehrotra, Smriti Priya, Sandeep K. Sharma
Summary: The use of biopolymers in food packaging is gaining popularity. In this study, a biodegradable composite membrane made of starch and chitosan, integrated with anthocyanin, was developed to assess spoilage in milk. The developed membrane showed a smooth surface, a pore size of 4.21 nm, high water resistance, and low vapor transmission rate. These findings suggest that the biocomposite membrane has great potential for biosensing in smart food packaging.
Article
Chemistry, Applied
Samad Tavakoli, Elliot Mubango, Li Tian, Yves Bohoussou NDri, Yuqing Tan, Hui Hong, Yongkang Luo
Summary: Potential pH-responsive films were developed by incorporating anthocyanin, phycocyanin, and a mixture of anthocyanin-phycocyanin into composite gelatin/soybean polysaccharide matrices. The films showed high sensitivity to ammonia and were able to trace the spoilage process of grass carp.
Article
Biochemistry & Molecular Biology
Yana Li, Kaixuan Wu, Beihai Wang, Xuezhong Li
Summary: Intelligent colorimetric indicator films were prepared to monitor the freshness/spoilage of milk and fish by incorporating purple tomato anthocyanin (PTA) into chitosan (CS) matrix. The color change of the films was correlated with PTA content and pH values, showing potential application in monitoring food freshness/spoilage.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Jiaxin Li, Yiwen Bao, Zhiying Li, Huijun Cui, Qiao Jiang, Chengli Hou, Yidi Wang, Yunan Wu, Junzhe Shang, Yahua Xiao, Chi Shu, Yuehua Wang, Bo Wen, Xu Si, Bin Li
Summary: The study developed a dual-function film with both indication and bacteriostasis by combining ferulic acid (FA) and cinnamon essential oil (CO), thus enhancing the film's response sensitivity and antibacterial effect, expanding its application in intelligent packaging of fresh food.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Nurnabila Afiqah Azlim, Abdorreza Mohammadi Nafchi, Nazila Oladzadabbasabadi, Fazilah Ariffin, Pantea Ghalambor, Shima Jafarzadeh, A. A. Al-Hassan
Summary: The study developed a novel intelligent pH-sensing indicator using dragon fruit anthocyanin as a natural dye to monitor food freshness. Results showed that the addition of anthocyanin improved the appearance and color of the film, reduced transparency, and increased elongation.
FOOD SCIENCE & NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Sudarshan Singh, Ozioma Forstinus Nwabor, Dwi Marlina Syukri, Supayang Piyawan Voravuthikunchai
Summary: Biodegradable chitosan-poly(vinyl alcohol) films containing natural anthocyanin-rich extracts were prepared and employed as intelligent indicators for monitoring beverages freshness. The films showed compact structure, enhanced radical scavenging efficacy, and color changes at different pH levels. Additionally, the films demonstrated good cell compatibility and pH sensing properties, indicating their potential for beverage freshness monitoring.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Bing Han, Peifeng Chen, Jiaxuan Guo, Hongliang Yu, Shaojing Zhong, Dongmei Li, Chunhong Liu, Zhibiao Feng, Bin Jiang
Summary: The development of intelligent indicator film is a new trend in food packaging. It has been found that the addition of anthocyanin improves the hydrophobicity and oxidation resistance of the film, causing its color to change with pH. This intelligent indicator film can be used to detect the pH changes in salmon and determine its freshness.
Article
Biochemistry & Molecular Biology
Peiqiong You, Lin Wang, Ning Zhou, Ying Yang, Jie Pang
Summary: This study found that adding blackcurrant anthocyanins (BCA) to konjac glucomannan (KGM)/carboxymethyl cellulose (CMC) composite film can improve its structure and properties. The composite film has higher thermal stability and antioxidant and antibacterial properties, and can inhibit food-borne pathogens. Furthermore, the composite film can be used for real-time monitoring of meat product quality.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Rajesh V. Wagh, Ajahar Khan, Ruchir Priyadarshi, Parya Ezati, Jong-Whan Rhim
Summary: A new generation of carbon dot-based active and intelligent packaging films with UV blocking, antibacterial, and real-time sensing potentials was fabricated using Brassica oleracea (BO) extract. The films integrated cellulose nanofibers (CNF) with BO anthocyanins (BOA) and BO-biowaste-derived carbon dots (BO-CDs), resulting in improved physicochemical properties and UV blocking ability. These films demonstrated strong fluorescence, UV absorption, antibacterial, and antioxidant functions, and were able to monitor the freshness of perishable foods in real-time through distinct visual changes.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Materials Science, Characterization & Testing
Mohammad Reza Abdollahi Moghaddam, Mohammad Ali Hesarinejad, Fatemeh Javidi
Summary: Fully biodegradable polymer composites were prepared by melt mixing of polylactic acid, polybutylene succinate, corn starch, and wheat straw. The physical and mechanical properties of the composite were evaluated. The results showed that an increase in the concentration of corn starch and wheat straw led to an increase in elastic modulus and equilibrium moisture content, but a decrease in elongation at break and impact strength. The optimal formulation achieved a biodegradability rate of 71.1% in the fifth month of testing.
Review
Materials Science, Multidisciplinary
Nor Izaida Ibrahim, Farah Syazwani Shahar, Mohamed Thariq Hameed Sultan, Ain Umaira Md Shah, Syafiqah Nur Azrie Safri, Muhamad Hasfanizam Mat Yazik
Summary: Over 330 million tons of plastic are produced worldwide each year, with the majority being non-biodegradable and causing environmental issues. Bioplastics have been developed as a solution, offering excellent biodegradability to help alleviate environmental problems.
Article
Food Science & Technology
Fahimeh Hematian, Homa Baghaei, Abdorreza Mohammadi Nafchi, Marzieh Bolandi
Summary: A pH-sensitive indicator based on fish gelatin and Coleus scutellarioides anthocyanin extract (CSAE) was prepared and characterized in this study. By incorporating CSAE, the flexibility of the films increased, while the tensile strength and UV-Vis light transmittance decreased. The films demonstrated sensitivity to pH changes, as their color changed from purple at acidic pH to green at alkaline pH.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Samira Mohammadalinejhad, Marcin Kurek, Ida-Johanne Jensen, Jorgen Lerfall
Summary: This study evaluated the stability of alginate hydrogel beads loaded with anthocyanins, with different sizes, at varying temperatures and humidity levels. The study showed that smaller beads had a longer half-life for cyanidin-3-glucoside and were less likely to undergo noticeable color changes over time. Both sizes of beads showed color stability over the 21-day period at 97% RH and 4 degrees C. The hydrogel beads had a limit of detection for NH3 of 25 ppm for small beads and 15 ppm for large beads.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Review
Materials Science, Multidisciplinary
J. Tarique, S. M. Sapuan, A. Khalina, S. F. K. Sherwani, J. Yusuf, R. A. Ilyas
Summary: Raising environmental awareness has led researchers to explore environmentally friendly materials as alternatives for conventional ones. Arrowroot starch, with its high amylose content, is suitable for better film production. Blending starch with other polymers or reinforcing it with fibers can improve the properties of the materials.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
(2021)
Review
Food Science & Technology
Shima Jafarzadeh, Milad Hadidi, Mehrdad Forough, Abdorreza Mohammadi Nafchi, Amin Mousavi Khaneghah
Summary: Conventionally used petrochemical-based plastics cause severe environmental pollution, while biopolymers are biodegradable and environmentally friendly, making them increasingly used in packaging technologies. Active packaging has attracted considerable interest as an effective technique for controlling and decontaminating fungi and related mycotoxins. Recent studies have shown that biopolymer films and coatings incorporating antimicrobial agents have great potential for controlling common fungi and mycotoxins and enhancing food quality and safety.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Nurnabila Afiqah Azlim, Abdorreza Mohammadi Nafchi, Nazila Oladzadabbasabadi, Fazilah Ariffin, Pantea Ghalambor, Shima Jafarzadeh, A. A. Al-Hassan
Summary: The study developed a novel intelligent pH-sensing indicator using dragon fruit anthocyanin as a natural dye to monitor food freshness. Results showed that the addition of anthocyanin improved the appearance and color of the film, reduced transparency, and increased elongation.
FOOD SCIENCE & NUTRITION
(2022)
Article
Food Science & Technology
Kaiser Mahmood, Hanisah Kamilah, Abd Karim Alias, Fazilah Ariffin, Abdorreza Mohammadi Nafchi
Summary: In this study, fish gelatin-based nanofiber mats embedded with different bioactive agents via electrospinning showed changes in their properties such as antioxidant, antimicrobial abilities and bread packaging properties. While the addition of BAs resulted in lower tensile strength and elongation at break, it improved radical scavenging and antibacterial activity. The mats retained a certain amount of bioactive agents during long-term storage.
FOOD SCIENCE & NUTRITION
(2022)
Article
Chemistry, Applied
Moses Ojukwu, Hui Ling Tan, Maizura Murad, Abdorreza Mohammad Nafchi, Azhar Mat Easa
Summary: In order to improve the texture and reduce cooking time of rice flour noodles, a combination treatment of microbial transglutaminase and glucono-S-lactone was used to enhance the structure of rice flour-soy protein isolate noodles. The structurally enhanced noodles showed improved textural properties and a more robust network. Superheated steam drying and steaming before air drying were used to further enhance the cooking quality. The combination treatment made the noodles more resistant to cooking and the use of superheated steam improved the cooking quality by promoting faster gelatinization of starch.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Food Science & Technology
Pantea Ghalambor, Gholamhassan Asadi, Abdorreza Mohammadi Nafchi, Seyed Mahdi Seyedin Ardebili
Summary: This research investigates the potential of using chemically modified sago starch in frozen dough and bread. The results demonstrate that the addition of modified starch affects the stability and development time of the dough, as well as the extensibility and volume of the bread. Using HPS in bread formulation helps retain moisture and delay staling.
Article
Food Science & Technology
Fahimeh Hematian, Homa Baghaei, Abdorreza Mohammadi Nafchi, Marzieh Bolandi
Summary: A pH-sensitive indicator based on fish gelatin and Coleus scutellarioides anthocyanin extract (CSAE) was prepared and characterized in this study. By incorporating CSAE, the flexibility of the films increased, while the tensile strength and UV-Vis light transmittance decreased. The films demonstrated sensitivity to pH changes, as their color changed from purple at acidic pH to green at alkaline pH.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Azam Ashrafi, Hamid Babapour, Simindokht Johari, Faezeh Alimohammadi, Farangis Teymori, Abdorreza Mohammadi Nafchi, Nurul Nuraliya Shahrai, Nurul Huda, Ahmadreza Abedinia
Summary: This study aimed to understand the properties of cold water fish gelatin (FG) blended with poultry gelatin (PG) for the production of sachets containing olive oil. Different ratios of FG-PG-based films were characterized for mechanical properties, showing that an equal proportion of FG and PG had the most favorable characteristics as a sachet. The addition of PG also influenced the barrier properties, as well as the color and rheological properties of the films.
Review
Biochemistry & Molecular Biology
M. M. Jeevani Osadee Wijekoon, Kaiser Mahmood, Fazilah Ariffin, Abdorreza Mohammadi Nafchi, Musfirah Zulkurnain
Summary: Fat-soluble vitamins are important nutrients in human nutrition but are susceptible to degradation due to environmental conditions. This review discusses different encapsulation formulations of fat-soluble vitamins in biopolymer and lipid-based carriers for applications in food and pharmaceutical industries, emphasizing on encapsulation efficiency, stability, bioavailability, and bio-accessibility. Future research should focus on the effects of different vitamin types and encapsulate sizes on bioaccessibility and biocompatibility, as well as the toxicity and safety evaluation of encapsulated fat-soluble vitamins in human health.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Mohammad Hojjati, Samira Shahbazi, Hamed Askari, Abdorreza Mohammadi Nafchi, Mina Makari
Summary: Brown spot formation is a common quality problem in Iranian hazelnuts, characterized by necrosis and sloughing off of the pellicle and sunken surface lesions. The infected hazelnut samples showed higher total phenol content and antioxidant activity compared to non-infected samples. The infection also affected soluble protein content, color parameters, and fatty acids composition. The presence of a yeast-like fungus, Eremothecium coryli, was identified as the causative agent of the brown spots, and this is the first report of its occurrence in hazelnuts in Iran.
Article
Food Science & Technology
Masoumeh Rahim Monfared, Leila Nouri, Abdorreza Mohammadi Nafchi
Summary: Manufacturers are using additives such as sesame protein isolate (SPI) and transglutaminase (TG) to improve the quality of gluten-free bakery products. Adding SPI and TG to GF-layered cake and batter increases batter viscosity, specific volume, and porosity, while reducing cake density and baking loss. These additives also improve cake texture, moisture retention, and sensory acceptance.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Maedeh Asad Samani, Sedigheh Babaei, Mahmood Naseri, Marjan Majdinasab, Abdorreza Mohammadi Nafchi
Summary: This research aimed to produce an antioxidant and biodegradable polysaccharide film using agar from Gracilaria corticata and sulfated polysaccharide (fucoidan) from Sargassum angustifolium macroalgae. The addition of chitosan and citric acid cross-linking agent improved the physical and mechanical properties of the agar-based film, while the addition of fucoidan improved its antioxidant properties. The resulting biodegradable film has potential applications in preserving perishable products.
FOOD SCIENCE & NUTRITION
(2023)
Article
Chemistry, Physical
Nazila Oladzadabbasabadi, Mohammed Ali Dheyab, Abdorreza Mohammadi Nafchi, Mehran Ghasemlou, Elena P. Ivanova, Benu Adhikari
Summary: Carbon dots, a recent addition to the nanocarbon family, have attracted significant research interest due to their unique properties and potential applications. They are currently used in flexible photonic and biomedical devices, as well as intelligent packaging. This paper provides an overview of the synthesis of carbon dots using green technologies and biomass materials, and highlights their application in the food industry, particularly in food packaging. It sheds light on the challenges and prospects of using carbon dots in the packaging industry and offers a roadmap for researchers to tailor their properties for specific food industry applications.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2023)
Article
Food Science & Technology
Majid Keyvani Bostanabad, Marzieh Bolandi, Abdorreza Mohammadi Nafchi, Homa Baghaei
Summary: The aim of this study was to produce whey-less Lighvan cheese and analyze its physical, chemical, and textural characteristics as well as its fatty acid and amino acid composition. The results showed that the whey-less cheese had higher yield and higher levels of dry matter, protein, fat, and ash compared to the traditional cheese. During the ripening period, the cheese's moisture content and pH decreased, while its dry matter, protein, fat, ash, salt, acidity, hardness, chewiness, gumminess, and adhesiveness increased significantly. The fatty acid and amino acid composition of the whey-less cheese were also different from that of the traditional cheese.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
K. V. Harivaindaran, Nguyen Huu Tien, Toan Nguyen Song Dinh, Hayati Samsudin, Fazilah Ariffin, Abdorreza Mohammadi Nafchi
Summary: The study found that superheated steam (SHS) roasting can better preserve the quality of black seeds, with improved antioxidant activity and oil quality.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Ali Nikmanesh, Homa Baghaei, Abdorreza Mohammadi Nafchi
Summary: In this research, active films based on potato starch containing Viola odorata extract (VOE) were studied for their antioxidant and antibacterial activities. The results showed that increasing the extract level improved the total phenol content and the activity against Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium. Meat tests demonstrated the significant antioxidant and antimicrobial activity of the active films in chicken fillets, with a direct relationship between extract concentration and functional activity. Overall, the research concluded that the active films extended the oxidative and microbiological shelf life of chicken fillets during cold storage for at least eight days.
Article
Biochemistry & Molecular Biology
Wei-Han Hui, Yen-Lin Chen, Shu-Wei Chang
Summary: Crosslinking affects the mechanical behavior and tissue metabolism of collagen-based tissues. Aging and diabetes alter the crosslinking type and density, thus changing tissue properties. High-connectivity enzymatic crosslinking and advanced-glycation end-products result in uniform deformation under daily activity, while low-connectivity enzymatic crosslinking does not. High-connectivity model displays more sliding, while AGEs induce instability in structures near the binding sites.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Yao-Bin Ma, Xiao-Qiu Zhou, Wei-Dan Jiang, Pei Wu, Yang Liu, Shu-Wei Li, Ling Tang, Lu Zhang, Hai-Feng Mi, Lin Feng
Summary: Tea polyphenols (TPs) are an inexpensive feed additive that can protect the gill function of fish against Flavobacterium columnare (F. columnare) through various mechanisms, including suppression of oxidative stress, apoptosis, and inflammation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Yan-Jia Guo, Jing-Ru Pang, Yu Zhang, Zhong-Rui Li, Xiao-Lin Zi, Hong-Min Liu, Ning Wang, Li-Juan Zhao, Ya Gao, Bo Wang, Piet Herdewijn, Cheng-Yun Jin, Ying Liu, Yi-Chao Zheng
Summary: This study identifies the conjugation of NEDD8 to LSD1 and its impact on GC cells, revealing the significance of LSD1 neddylation in GC.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Review
Biochemistry & Molecular Biology
Geum-Jae Jeong, Fazlurrahman Khan, Nazia Tabassum, Young-Mog Kim
Summary: Vibrio species are motile gram-negative bacteria commonly found in aquatic environments. They can adapt to environmental fluctuations and develop protective mechanisms against host immune systems. Different types of sigma and anti-sigma factors play important roles in regulating gene expression and virulence in Vibrio species.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Zahra Mohammadbagheri, Behrooz Movahedi, Shaghayegh Saeedi, Abbas Rahmati
Summary: In this study, a reusable biobased composite hydrogel was successfully synthesized and used for the removal of Tl(I) from aqueous solutions. The hydrogel exhibited high adsorption capacity and thermal stability, and the adsorption process was found to be thermodynamically spontaneous. The results demonstrated that the hydrogel can be reused multiple times without significant loss of its adsorption capacity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Iqra Batool, Muhammad Imran, Ayesha Anwar, Farhan Ahmed Khan, Afrah E. Mohammed, Ashwag Shami, Hafiz Iqbal
Summary: Enzyme immobilization on ZnO/SnO2 and ZnO/SnO2/SA nanocomposites was studied, and the catalytic and biochemical characteristics of the immobilized enzyme were investigated. The results showed that ZnO/SnO2 and ZnO/SnO2/SA nanostructures are suitable carriers for enzyme immobilization.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Elias Mosaffa, Dhruvi Patel, Nasim Amiri Ramsheh, Rishikumar Indravadan Patel, Atanu Banerjee, Hossein Ghafuri
Summary: In this study, a unique 3D bead structure of adsorbent, composed of bacterial cellulose microfilaments reinforced chitosan adorned with melamine 2D plates, was synthesized for anionic dye removal. The adsorbent showed high specific surface area and abundant functional groups, resulting in exceptional adsorption capacity. The characteristics and optimal conditions of the adsorbent were assessed and analyzed.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Carolina Gismene, Jorge Enrique Hernandez Gonzalez, Marilia de Freitas Calmon, Andrey Fabricio Ziem Nascimento, Angela Rocio Nino Santisteban, Felipe Antunes Calil, Alana Della Torre da Silva, Paula Rahal, Rejane Maira Goes, Raghuvir Krishnaswamy Arni, Ricardo Barros Mariutti
Summary: Mammaliicoccus sciuri, a bacterium of clinical and veterinary relevance, expresses the virulence factor Exfoliative Toxin C (ExhC), which binds specifically to desmoglein-1 (Dsg1) and plays a role in tissue integrity. This study investigates the necrotic activity of ExhC and identifies a variant lacking necrotic potential but retaining enzymatic activity through mutagenesis experiments and crystal structure determination.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Bibhas K. Bhunia, Ashutosh Bandyopadhyay, Souradeep Dey, Biman B. Mandal
Summary: Intervertebral disc degeneration is a major cause of chronic low back pain and disability. Researchers have developed a bioactive silk-based hybrid hydrogel system functionalized with decellularized human Wharton's jelly extracellular matrix as bioactive cues. The hydrogels mimic the rheological and mechanical properties of the native nucleus pulposus tissue and support cell viability, proliferation, and tissue maturation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Qun Zhang, Yonggan Yan, Zhao Li, Jing Du, Kai Zhang, Liguo Zhang, Ting Wang, Alberto Bianco, Shaohua Ge, Baojin Ma
Summary: A new crosslinking strategy has been devised to construct injectable sodium alginate hydrogels, which can be regulated for injectability and have great potential in biomedical applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Seong Eun Hong, Ji-Soo Lee, Hyeon Gyu Lee
Summary: The potential of multi-layer nanoemulsions for improving the cellular uptake, antioxidant activity, and in vitro bioaccessibility of alpha-tocopherol was examined. The results showed that the multi-layer nanoemulsions significantly enhanced the cellular uptake and antioxidant activity of alpha-tocopherol compared to free coumarin 6. Furthermore, the use of chitosan and dextran sulfate as wall materials in the multi-layer nanoemulsions led to even higher cellular uptake, in vitro bioaccessibility, and antioxidant activity of alpha-tocopherol.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Jingjing Yu, Yanhui Zhang, Ruoning Zhang, Yanxiang Gao, Like Mao
Summary: High internal phase emulsions (HIPEs) based on beeswax (BW) oleogels and octenyl succinic acid starch (OSA starch) were prepared by a simple one-step method. The results showed that oleogelation improved the stability and encapsulation capability of the HIPEs, which is significant for the development of novel healthy food.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Review
Biochemistry & Molecular Biology
Bi-Feng Yao, Xiu-Ju Luo, Jun Peng
Summary: The balanced and continuous fission and fusion of mitochondria, regulated by OPA1, are important for maintaining mitochondrial dynamics in cardiovascular disorders. Understanding the role of OPA1 in mitochondrial fusion can provide insights into the pathogenesis of cardiovascular diseases.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Review
Biochemistry & Molecular Biology
Gokul Paramasivam, Anandhavelu Sanmugam, Vishnu Vardhan Palem, Murugan Sevanan, Ananda Babu Sairam, Nachiappan Nachiappan, Buhyun Youn, Jung Sub Lee, Muthuchamy Nallal, Kang Hyun Park
Summary: Nanomaterials are being used to deliver therapeutic agents in living systems. Different nanotechnological applications such as immunosensors, immune assays, and drug delivery are being implemented using nanotechnology. Genomics plays a crucial role in selecting appropriate drugs for personalized cancer therapy. It helps in analyzing gene and protein expression, disease classification, and designing disease models. Delivering drugs to specific areas using nanoparticles is a challenging issue.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Jing Li, Wei Wang, Han Wu, Feng Peng, Hui Gao, Ying Guan
Summary: In this study, CMH-based CPF films were prepared and their thermal and barrier properties were successfully regulated. The tensile strength and water vapor barrier property of CPF films were significantly improved, making them promising for food packaging applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
