Article
Agricultural Engineering
Nan Li, Sufeng Zhang, Yali Liu, Valentin Nica, Sergiu Coseri
Summary: In this study, a green and catalyst-free method was used to prepare high-hydrophobicity amidated cellulose. The material exhibited excellent hydrophobicity and mechanical strength, indicating its potential application in green functional coating materials.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Food Science & Technology
Hadi Hashemi Gahruie, Armin Mirzapour, Fatemeh Ghiasi, Mohammad Hadi Eskandari, Marzieh Moosavi-Nasab, Seyed Mohammad Hashem Hosseini
Summary: Composite films of Persian gum (PG) and gelatin (G) were prepared using complex coacervation approach at different mixing ratios and critical pH levels to investigate the interactions between biopolymers. The most desirable composite film, in terms of physical and mechanical characteristics, was produced from the interaction of PG and G at a mass ratio of 50:50 and pH 4.18.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Ahmad Reza Hosseini, Nafiseh Zahabi, Fahimeh Pazhouhandeh, Farzaneh Sharif
Summary: This study developed biodegradable films incorporated with lavender essential oil (LEO) as a sustainable alternative to non-biodegradable plastics. By adjusting the concentration of LEO, the properties of the films, such as homogeneity and contact angle, were improved. The films also exhibited good transparency, elongation at break, and antimicrobial properties, showing potential for food packaging applications.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Marcia Quequezana Bedregal, Elizabeth Medrano de Jara, Humberto Palza Cordero, Luis Miranda Zanardi
Summary: The study investigated the effects of pectin and Tara gum on the properties of films made from rice starch and glycerol. Complex interactions between the components were determined by FTIR analysis. SEM analysis showed that the films had a regular surface with minor roughness. The mechanical properties of the films were found to be influenced by the concentrations of pectin, Tara gum, and glycerol.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Chemistry, Applied
Javad Behjati, Sedigheh Yazdanpanah
Summary: This research investigated the properties of quince seed gum films containing emulsions and nanoemulsions with different concentrations of vitamin D. The results showed that incorporation of emulsified oil droplets increased the thickness, opacity, and hydrophobicity of the films, while decreasing water vapor permeability, water solubility, and moisture content. The presence of emulsion and nanoemulsion also led to higher elongation at break and lower tensile strength in the resultant films, with vitamin content being more stable in the nanoemulsion compared to emulsion during storage.
CARBOHYDRATE POLYMERS
(2021)
Article
Polymer Science
Luca Nuvoli, Paola Conte, Costantino Fadda, Jose Antonio Reglero Ruiz, Jose M. Garcia, Salvatore Baldino, Alberto Mannu
Summary: By mixing fish gelatin, Tara gum, and glycerol in different ratios and subjecting Tara gum to ball milling treatment, films with different morphologies can be obtained. The amount of glycerol and the type of Tara gum used strongly influence the morphology and density of the films, which in turn determine the thermal and mechanical behaviors. Improvements in thermal stability and mechanical properties can be achieved by using milled Tara gum or increasing glycerol content, up to 20 wt%. Exceeding this percentage of glycerol is detrimental to film quality and reduces thermal and mechanical performances.
Article
Chemistry, Applied
V. J. Huamani-Melendez, M. A. Mauro, R. Darros-Barbosa
Summary: Commercial Tara gum from three sources was purified by precipitation with isopmpanol and evaluated on the structural, physicochemical and rheological properties. The monosaccharide composition of Tara gum galactomannans showed strong influence of their origin, with intrinsic viscosity being influenced by origin and temperature. The rheological behavior at diluted concentrations resulted in shear thickening fluid.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Hyun-Wook Kim, Jin-Hyoung Kim, Sung-Sil Moon, Soo-Hyun Cho
Summary: This study evaluated the use of a chitosan/oleic acid edible coating to extend the shelf-life of fresh pork under aerobic-packaging conditions. The results showed that the coating significantly reduced bacterial counts and total volatile basic nitrogen content, and inhibited the growth of E. coli. The addition of oleic acid increased the concentration of pleasant aromas. This suggests that the chitosan/oleic acid coating has potential applications in preserving fresh pork and improving its safety.
Article
Engineering, Environmental
Aysun Orac, Cigdem Konak Goktepe, Talha Demirci, Nihat Akin
Summary: Edible films made from basil seed gum (BSG) with different gum and plasticizer concentrations were studied. The films exhibited good barrier properties and thermal stability. Increasing the gum and glycerol concentrations improved film crystallinity and barrier properties. Films with low gum and high glycerol ratio had smooth surfaces and suitable transparency for packaging. Higher glycerol and BSG concentrations led to increased water vapor permeability. The complete dissolution of the film in soil suggested its eco-friendly nature. BSG-based films with appropriate gum and plasticizer concentrations can be a low-cost, edible, and biodegradable packaging material for foods, with excellent barrier, thermal, and structural properties.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Article
Materials Science, Characterization & Testing
Seyed Davood Tabatabaei, Fatemeh Ghiasi, Hadi Hashemi Gahruie, Seyed Mohammad Hashem Hosseini
Summary: This study focused on developing and characterizing edible films made from Persian gum with glycerol and emulsified oil droplets. The addition of glycerol and oil droplets improved the mechanical properties of the films while reducing water solubility and water vapor permeability. The optimal concentration was found to be 0.9% glycerol and 1% emulsified oil droplets, making the films suitable for food packaging.
Article
Food Science & Technology
Carlos A. Ligarda-Samanez, David Choque-Quispe, Elibet Moscoso-Moscoso, Mary L. Huaman-Carrion, Betsy S. Ramos-Pacheco, German de la Cruz, Jose C. Arevalo-Quijano, Jenny C. Munoz-Saenz, Mauricio Munoz-Melgarejo, Uriel R. Quispe-Quezada, Edgar Gutierrez-Gomez, Rober Luciano-Alipio, Miluska M. Zamalloa-Puma, Genaro Julio Alvarez-Lopez, Reynaldo Sucari-Leon
Summary: Ethanolic extracts of propolis and bee honey are rich in bioactive compounds beneficial to human health. Different wall materials were compared in the spray-drying microencapsulation of these extracts. Microencapsulates A, produced using maltodextrin and tara gum, and microencapsulates B, produced using modified native potato starch and tara gum, showed high values of phenolic compounds, flavonoids, and antioxidant capacity, as well as typical spray-drying process characteristics. The release kinetics of phenolic compounds were high, and modified potato starch was found to be a better encapsulant than maltodextrin.
Article
Chemistry, Applied
Fatemeh Ghiasi, Mohammad-Taghi Golmakani
Summary: This research aimed to fabricate a new generation of bio-functional films based on Persian gum by co-delivering crocin and cinnamaldehyde. It was found that the distribution of bioactives in the film suspension modified their properties compared to those prepared with free forms of bioactives. The incorporation of double emulsions led to improved stability of bioactives and resulted in superior antibacterial and antioxidant activities.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Teddy Tichane, Laurianne Viora, Xavier Garric, Emmanuel Klem-Robin, Jean Coudane, Helene Van den Berghe
Summary: Sodium caseinate, an amphiphilic protein derived from natural products, is currently used in the production of edible films. To enhance its properties, particularly its hydrophilicity and water solubility, a chemical modification is proposed by grafting a hydrophobic fatty acid, oleic acid, onto the caseinate. A new synthesis method utilizing acid chloride derivative and phase transfer catalysis is described, resulting in a caseinate derivative with a high substitution degree (>50%).
Article
Agricultural Engineering
Sampa Dutta, Mahua Ghosh, Debarati Mitra
Summary: Polyethylene glycol esters (PEGEs), as environment-friendly biolubricants, were produced from different fatty acids derived from plant oils using immobilized Candida antarctica Lipase B (NS 435) biocatalyst. The study aimed to improve the thermo-oxidative stability and cold flow behavior of the esterified products.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Biochemistry & Molecular Biology
Pengkai Wang, Peng Fei, Chunxia Zhou, Pengzhi Hong
Summary: The work investigated the modification of low-methoxy pectin with stearic anhydride through microwave action, which significantly improved the emulsifying activity and stability of pectin and created a hydrophobic surface. Additionally, the introduction of an appropriate amount of aliphatic chains improved the mechanical properties of the composite films.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(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)