Article
Food Science & Technology
Phanwipa Wongphan, Nathdanai Harnkarnsujarit
Summary: The study investigated the effects of different degrees of substitution of hydroxypropyl cassava starch with agar and maltodextrin on the microstructure and properties of edible packaging films. The findings suggested that higher DS starch and agar improved extrusion processability, while maltodextrin increased plasticization and reduced network strength, affecting the overall performance of the films. The combination of agar and maltodextrin also influenced the water vapor and oxygen permeability of the films, showing potential for enhancing the properties of the packaging materials.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Environmental Sciences
Xiaozhong Gao, Juying Li, Yiping Xu, Qingxiang Zhou, Mei Ma, Zijian Wang
Summary: This study evaluated the performance of a newly developed passive sampler, HECAM, in monitoring bisphenol analogues (BPs). The results showed that HECAM can effectively capture both hydrophilic and hydrophobic BPs, and its kinetic parameters differ from traditional passive samplers. Field deployment of HECAM in coastal waters of Guangdong, China detected multiple BPs, indicating pollution by these contaminants.
SCIENCE OF THE TOTAL ENVIRONMENT
(2022)
Article
Engineering, Marine
Qingchao Fang, Xin Zhao, Sunbo Li, Zhengsong Qiu, Zhiyuan Wang, Qi Geng
Summary: In this study, the effect of Tween and Span series surfactants with different HLB values on the cohesive force between cyclopentane hydrate particles was investigated. The results showed that the cohesive force decreased with decreasing HLB for both Tween and Span surfactants. The cohesive force increased with increasing concentration of Tween surfactants, while it decreased with increasing concentration of Span surfactants. The mechanism behind these effects was attributed to the aggregation of low-HLB surfactant molecules at the oil-water or gas-water interface, which increased the surface roughness and hydrophobicity of the hydrate particles, thus inhibiting the formation of liquid bridges between particles.
JOURNAL OF MARINE SCIENCE AND ENGINEERING
(2022)
Article
Biochemistry & Molecular Biology
M. Pilar Vazquez-Tato, Julio A. Seijas, Francisco Meijide, Francisco Fraga, Santiago de Frutos, Javier Miragaya, Juan Ventura Trillo, Aida Jover, Victor H. Soto, Jose Vazquez Tato
Summary: The lipophilicity of 15 derivatives of sodium cholate was theoretically determined using the Virtual log P method. The relationship between the octan-1-ol/water partition coefficient and the critical micelle concentration (cmc) was established through a double-logarithm relationship. The study also investigated the demicellization of aggregates formed by sodium cholate derivatives with bulky hydrophobic substituents.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Medicine, Research & Experimental
Xin Yao, Emily G. Benson, Yue Gui, Torsten Stelzer, Geoff G. Z. Zhang, Lian Yu
Summary: Nonionic surfactants can significantly enhance the crystallization rate of amorphous drugs, regardless of their structural details and hydrophilic-lipophilic balance (HLB), and the adsorption of surfactant at solid/liquid interfaces does not play a major role in crystal nucleation and growth. However, these surfactants can destabilize the amorphous drug.
MOLECULAR PHARMACEUTICS
(2022)
Review
Food Science & Technology
Swarup Roy, Rekha Chawla, R. Santhosh, Rahul Thakur, Preetam Sarkar, Wanli Zhang
Summary: This review discusses the latest developments in agar-based film fabrication and its various properties, including conventional agar-based films, films loaded with active ingredients, and films in conjunction with other biopolymers. The study finds that agar-based films have superior water resistance properties compared to other biopolymers but face challenges such as high brittleness, low barrier properties, and lack of functionality.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Jingkun Zhao, Tao Liu, Kai Xia, Xin Liu, Xiaodong Zhang
Summary: This paper investigated the properties of various agar/gelatin composite films modified by cellulose nanocrystals (CNC), as well as agar/gellan gum and agar/kappa-carrageenan composite films modified by CNC and calcium chloride. The results showed that these composite films had dense and smooth surface structures, with high tensile strength, elongation at break, and light transmittance, along with low water swelling rate, water solubility, and water vapor permeability. These films not only exhibited better comprehensive properties than existing studies, but also showed good performance in preserving strawberries.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Agriculture, Multidisciplinary
Jinchuan Yang, Paul Rainville
Summary: This work developed an analytical method for detecting aminoglycoside residues in animal-origin foods using a BEH sulfoalkylbetaine stationary phase. The method showed good separation of 17 aminoglycosides with a moderate buffer concentration. Evaluation in various food samples demonstrated good performance in terms of retention, selectivity, sensitivity, linearity, precision, and accuracy. Most limits of quantitation were below 25 μg/kg, and the overall accuracy ranged from 96% to 111%.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Jiangkai Duan, Qin Zhou, Menghan Fu, Mengyuan Cao, Miao Jiang, Liqiang Zhang, Xiang Duan
Summary: With the increasing awareness of environmental protection, the development of biodegradable materials has become popular. In this study, composite films made of wheat gluten protein, soybean protein isolate, and Zein with the addition of beeswax were prepared and tested for various properties. The results showed that the addition of beeswax increased the thickness of the films, changed the surface morphology, and decreased the thermal stability. Despite the decrease in tensile strength, the composite films have the potential to be applied in the food packaging field and replace traditional petroleum-based films in the future.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Physics, Multidisciplinary
J. W. Choi, J. Y. Choi, K. K. Joo, H. J. Woo
Summary: In this study, a water-based liquid scintillator (WbLS) was developed by mixing water and oil using a surfactant. The feasibility of synthesizing WbLS was examined based on the hydrophilic-lipophilic balance (HLB) index. Long-term stability was observed and sinogram analysis was performed with Radon transformation.
Article
Chemistry, Multidisciplinary
Rong Yang, Yuangang Li, Chunxia Hua, Yihuan Sun, Huajing Li, Bizhuo Wei, Huanhuan Dong, Kaiqiang Liu
Summary: A rational design strategy is proposed to realize heat-set supramolecular hydrogelation through regulation of the hydrophilic-lipophilic balance of the system. The heat-set gelation mechanism is revealed and provides a general strategy for developing new functional molecular gels.
Article
Chemistry, Analytical
Mahshid Majd, Saeed Nojavan
Summary: The successful synthesis and characterization tests of mGO/beta-CD/MD showed that the composite effectively co-extracted pesticides of different polarity using the hydrophobic cavity of beta-CD and hydroxyl groups on the MD structure. Under optimized conditions, good linearity (r(2) ≥ 0.992) within the range of 1.0-1000 μg/L and extraction efficiencies of 66.4-95.3% were achieved.
Article
Biochemical Research Methods
Fotouh R. Mansour, Emily F. Hilder, Faisal K. Algethami, Taghrid Alomar, R. Dario Arrua
Summary: The study investigated the effect of different chain lengths of polyoxyethylene ethers on the microporogenic properties of Brij surfactants. The objective was to understand the role of each porogen and establish criteria for selecting non-ionic surfactants based on hydrophilic/lipophilic balance (HLB) values. The results showed that increasing the HLB led to higher monolith density and surface areas. The optimal HLB range was found to be 10 to 15. Lower HLB surfactants formed nonporous or less efficient columns, while higher HLB surfactants formed non-permeable columns. Adjusting the HLB was possible by mixing surfactants of different HLB. The prepared monoliths exhibited successful separations of sulfa drugs, nonsteroidal anti-inflammatory drugs, and benzoic acid derivatives, meeting the desired porosity, surface area, morphology, and chromatographic separation requirements.
JOURNAL OF CHROMATOGRAPHY A
(2023)
Article
Chemistry, Applied
Yan Chen, Yu-Sheng Wang, Zhen Yu, Hai-Hua Chen
Summary: This study investigated the effects of sucrose esters with different hydrophilic-lipophilic balance (HLB) values on the retrogradation properties of cornstarch gels. It was found that sucrose ester with a high HLB value, especially HLB 15, had a strong retardant effect on the long-term retrogradation of cornstarch gels. These results suggest that sucrose ester with a higher HLB value may be a more effective additive in retarding the retrogradation of cornstarch gels.
Article
Chemistry, Applied
Mahmoud R. Noor El-Din, Sabti M. M. Hmeidan
Summary: This research aimed to deduce new equations for calculating the percentages of multiple emulsifiers used in an emulsifier mixture to ensure stability. Results showed that increasing the number of emulsifiers can enhance the stability of the emulsion formed.
JOURNAL OF SURFACTANTS AND DETERGENTS
(2021)
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.