Article
Chemistry, Applied
Hongrui Chen, Di Wu, Wuchao Ma, Chao Wu, Yongqi Tian, Shaoyun Wang, Ming Du
Summary: The study involved the preparation of strong fish gelatin hydrogels by introducing kappa-carrageenan to the gelatin solution, overcoming the weak mechanical properties of traditional gelatin hydrogels. The modified hydrogels exhibited extraordinary hardness and storage modulus, showing potential applications in the fields of food and materials.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Physical
Alin Georgian Toader, George Mihail Vlasceanu, Andrada Serafim, Adela Banciu, Mariana Ionita
Summary: Genipin crosslinked composite blends of fish gelatin/kappa-carrageenan reinforced with graphene oxide (GO) were prepared as osteochondral substitutes. The blends showed homogeneous morphology and ideal pore dimensions (200-500 μm). GO concentration above 1.25% increased fluid absorption. Full degradation occurred in 10 days and gel fraction stability increased with GO concentration. Compression modulus decreased until fG/kappa C GO3 and then started to regain elasticity as GO concentration increased. MC3T3-E1 cell viability decreased with higher GO concentration. LDH and LIVE/DEAD assays showed high concentration of live and healthy cells and few dead cells at higher GO content.
Article
Food Science & Technology
Lu Tong, Xinzi Kang, Qi Fang, Wenge Yang, Shijie Cen, Qiaoming Lou, Tao Huang
Summary: This study explores the effects of low-concentration salts on the properties of FG-kappa C polyelectrolyte hydrogels. The addition of salts had a negative impact on the gel strength, hardness, and viscosity. Na2SO4-treated hydrogels showed lower performance compared to NaCl-treated ones, with salts affecting the structural properties of FG-kappa C by disrupting hydrogen bonds.
JOURNAL OF TEXTURE STUDIES
(2022)
Article
Biochemistry & Molecular Biology
Amit Kumar Sharma, Ankita Dhiman, Amit Kumar Nayak, Rishabh Mishra, Garima Agrawal
Summary: In this study, gelatin/kappa-carrageenan crosslinked polyacrylic acid hydrogel and graphene oxide incorporated hydrogel nanocomposite were synthesized and characterized. The adsorption performance of these hydrogel materials was investigated, and they showed good adsorption capacity for dyes removal.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Polymer Science
Alina Gabriela Rusu, Loredana Elena Nita, Natalia Simionescu, Alina Ghilan, Aurica P. Chiriac, Liliana Mititelu-Tartau
Summary: Development of a versatile hydrogel based on enzymatically-crosslinked gelatin and nanogels loaded with amoxicillin (Amox) is reported, demonstrating self-healing performance and tunable physical properties. The nanogels formed through self-assembly interactions contribute to the self-healing capacity and drug distribution within the hydrogel network. The physicochemical properties and drug release behavior of the hydrogels were studied, showing rapid release of amoxicillin in acidic conditions, indicating favorable characteristics for wound healing. In vitro and in vivo biocompatibility assays showed the potential of the optimized scaffolds as wound dressings.
Article
Polymer Science
Jianxiong Xu, Ziyu Guo, Yin Chen, Yuecong Luo, Shaowen Xie, Yutong Zhang, Haihu Tan, Lijian Xu, Jie Zheng
Summary: The development of multifunctional conductive hydrogels with high mechanical strength, self-healing properties, surface adhesion, and strain sensitivity is a challenging task. The κ-CG-K+/pHEAA DN gels exhibit excellent mechanical and self-healing properties, as well as high surface adhesion and conductivity.
Article
Biochemistry & Molecular Biology
Jorge Luis Patarroyo, Eduardo Fonseca, Javier Cifuentes, Felipe Salcedo, Juan C. Cruz, Luis H. Reyes
Summary: Nutraceutical formulations based on probiotic microorganisms have gained significant attention, with a proposed encapsulation strategy using graphene oxide and glutaraldehyde-crosslinked gelatin hydrogels to address challenges in oral administration of probiotic yeasts.
Article
Chemistry, Applied
Hui Zheng, Meiyan Zhao, Qingfeng Dong, Min Fan, Li Wang, Li Li
Summary: In this study, melt extrusion was successfully applied to the preparation of gelatin composite films, improving their properties through non-covalent and covalent crosslinking. The resulting films exhibited reduced water solubility and increased tensile strength, making them potential candidates for commercial food packaging.
FOOD HYDROCOLLOIDS
(2022)
Review
Chemistry, Physical
Hileia K. S. Souza, Wala Kraiem, Amine Ben Yahia, Adel Aschi, Loic Hilliou
Summary: Hybrid carrageenans, also known as kappa-2 (K2) or weak kappa, are sulfated polysaccharides extracted from specific species of red seaweeds. They have thermo-reversible gelling properties and are gaining interest in industry due to their intermediate texturizing properties. However, further research is needed to fully understand their chemical structure and how it affects their gel formation and rheological properties.
Article
Chemistry, Applied
Xiaojia Wang, Nana Sun, Hongyu Zhu, Yina Yang, Guoqiao Lai, Xiongfa Yang
Summary: In this study, flexible antibacterial and pH-sensitive hydrogels based on ?-carrageenan with phenanthroline covalent conjugation groups were prepared. The hydrogels showed good resistance to aqueous solutions with pH values of 3-8 and exhibited flexibility and mechanical performance. They also displayed pH-sensitive color change visible to the naked eye within the pH range of 3-5 and 9-13. The hydrogels exhibited high antibacterial activity against S. aureus and E. coli, with antibacterial rates of 99% and 98% after 9 hours of incubation, respectively.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Zihang Cheng, Binjia Zhang, Dongling Qiao, Xiaolong Yan, Siming Zhao, Caihua Jia, Meng Niu, Yan Xu
Summary: This study investigates the microstructure and gel properties of gelatin-based composite gels and finds that the addition of kappa-carrageenan (CGN) or konjac glucomannan (KGM) can improve gel strength. Adding CGN can form excellent gel networks, while adding KGM makes the gel easier to chew and swallow.
FOOD HYDROCOLLOIDS
(2022)
Article
Polymer Science
Anastasiya O. Makarova, Svetlana R. Derkach, Aidar Kadyirov, Sufia A. Ziganshina, Mariia A. Kazantseva, Olga S. Zueva, Aidar T. Gubaidullin, Yuriy F. Zuev
Summary: This study investigates the structural features and mechanical properties of a composite hydrogel through complex physicochemical methods. The experiments reveal a correlation between the morphological structures and mechanical performance of the hydrogel. The combination of PXRD, SAXS, AFM, and rheology approaches provides new insights into the structure and mechanical characteristics of the hydrogel.
Article
Materials Science, Biomaterials
Xuanwen Xu, Xinyu Li, Shuang Qiu, Yi Zhou, Lu Li, Xu Chen, Kai Zheng, Yan Xu
Summary: This study aimed to explore the appropriate concentration ratio of biofriendly transglutaminase-modified gelatin hydrogels for promoting periodontal alveolar bone regeneration. Through a series of characterization and cell experiments, it was found that all the hydrogels possessed multi-space network structures and demonstrated their biocompatibility. In vivo and in vitro osteogenic differentiation experiments also confirmed that the group 40-5 (transglutaminase-gelatin concentration ratio) possessed a favorable osteogenic potential.
ACS BIOMATERIALS SCIENCE & ENGINEERING
(2023)
Article
Engineering, Chemical
Qiaoqiao Han, Juncai Leng, Tiantian Dong, Yanli Ma, Wei Zhao
Summary: A novel gelatin with high crosslinking activity (type-E bone gelatin) was developed using enzymatic catalysis. The study found that this type-E gelatin had higher levels of lysine and glutamine compared to traditional gelatins prepared using acid or alkali methods, making it suitable for crosslinking with microbial transglutaminase (MTGase). The crosslinking degree of type-E gelatin was significantly higher than that of type-A and type-B gelatins, and it also exhibited thermal irreversibility at higher MTGase concentrations. When applied to minced pork gel, the type-E gelatin crosslinked by MTGase improved water-holding capacity and texture properties, reducing cooking loss.
Article
Chemistry, Applied
Yangyang Feng, Xue Liang, Jingming Zhang, Baohua Kong, Pingru Shi, Chuanai Cao, Hongwei Zhang, Qian Liu, Yimin Zhang
Summary: This study found that the combined application of transglutaminase and kappa-carrageenan can significantly improve the rheological behavior of uncooked meat batter and enhance the gel properties of cooked meat batter. The combination of 0.3% transglutaminase and 0.2% kappa-carrageenan resulted in the best texture and elasticity in cooked meat batter.
FOOD HYDROCOLLOIDS
(2024)
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.