Article
Materials Science, Ceramics
Marziyeh Danesh, Damien Mauran, Richard Berry, Marek Pawlik, Savvas G. Hatzikiriakos
Summary: In this study, cellulose nano crystals (CNC) were used as a dispersant in water-based suspensions of zirconia to investigate their stabilization in ceramic processing. The optimal pH value and minimum CNC concentration for producing stable highly concentrated suspensions were determined. The adsorption of CNC nanofibers around the zirconia particles was observed by scanning electron microscopy (SEM), which contributed to the achieved stability. The suspensions with the lowest viscosity and highest stability were obtained with 30 wt% zirconia particles at pH 4 and 1 wt% CNC.
CERAMICS INTERNATIONAL
(2022)
Article
Food Science & Technology
Xue Li, Zhifei He, Jingbing Xu, Chang Su, Xu Xiao, Ling Zhang, Huanhuan Zhang, Hongjun Li
Summary: High-pressure homogenization (HPH) can improve the particle size, stability, and calcium solubility of rabbit bone aqueous suspensions (RBAS) mainly by improving the protein solubility through changes in protein conformation. However, excessive HPH treatment may negatively affect the quality of the suspensions.
Article
Polymer Science
Yucheng Peng, Brian Via
Summary: Pre-treatments such as homogenization or ultrasonication can significantly decrease the viscosity of CNC suspensions and affect the degree of crystallinity of the films formed. The viscosity of the suspension changed with time after treatment and settling in room conditions led to an increase in viscosity. UV and visible light interferences varied for films generated from differently treated suspensions.
Article
Chemistry, Physical
C. Rocha, F. Dourado, M. Gama
Summary: The study showed that dry Bacterial Cellulose and Carboxymethyl Cellulose can partially or completely replace surfactants in cosmetic creams, providing long-term stability and desired properties. Compared to other hydrocolloidal products, BC:CMC demonstrated superior performance in stabilizing and enhancing the rheological profile of the emulsions.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2021)
Article
Materials Science, Paper & Wood
Peddapapannagari Kalyani, Mudrika Khandelwal
Summary: In situ modification of bacterial cellulose (BC) by adding agar and chitosan to the culture media leads to structural and morphological tuning, affecting water absorption/retention and rheological behavior. Agar-modified BC shows reduced pore volume and denser network with lower water absorption, while Chitosan-BC exhibits lower pore volume and reduced swellability with lower water retention. The viscoelastic deformation mechanism and water absorption behavior are discussed with respect to pore shape-size distribution and fiber dimension.
Article
Food Science & Technology
Atena Pasban, Mohebbat Mohebbi, Seyedeh Fatemeh Mousavi, Atefe Rezaei, Mohammad Khalilian-Movahhed, Rassoul Mozafarpour
Summary: In this study, the effects of water-soluble fraction of Persian gum (PG) and high-pressure homogenization (HPH) on the characteristics of double emulsions containing crocin were investigated. The results showed that the addition of PG increased the stability of the emulsions and altered the charge on the droplet surface, reducing coalescence. Furthermore, HPH treatment further improved the stability of the emulsions. The findings suggest that the combination of PG and HPH treatment can be used to produce stable double emulsions containing crocin.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Donatella Peressini, Sofia Melchior, Margherita Berlese, Sonia Calligaris
Summary: High-pressure homogenization treatment can partially gelatinize starch, improve rheological properties and digestibility, and adjust functionality. The treated starch samples have different water retention capacities and higher storage modulus and complex viscosity.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Applied
Novita I. Putri, Miete Celus, Jelle P. Van Audenhove, Raymond P. Nanseera, Ann Van Loey, Marc Hendrickx
Summary: This study demonstrates the potential valorization of citrus residues after pectin extraction and investigates differences between citrus species and fruit parts as the source of the residues. Pectin extraction improves the storage modulus of the residue, but residual pectin content does not correlate with the storage modulus after high pressure homogenization (HPH). All citrus residues show significant improvement in storage modulus after HPH, regardless of the source. Particle morphology and size do not correlate with the storage modulus of the suspensions. The results emphasize the high potential of citrus residues as texturizing ingredients, with grapefruit and lemon peel residues exhibiting better rheological properties compared to other citrus byproducts.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Kawaljit Singh Sandhu, Maninder Kaur, Sneh Punia, Jasim Ahmed
Summary: High-pressure treatment improved the rheological, thermal, and structural properties of litchi kernel starch, enhancing its mechanical rigidity. Pressure treatment had some influence on the starch granule structure, but within a certain range it did not disrupt its integrity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Si-Qian Chen, Patricia Lopez-Sanchez, Deirdre Mikkelsen, Marta Martinez-Sanz, Zhaofeng Li, Shuyan Zhang, Elliot P. Gilbert, Lin Li, Michael J. Gidley
Summary: The aim of this study is to investigate the effect of hemicellulose-cellulose interactions on the anisotropic structure of the bacterial cellulose (BC) ribbon network. BC-arabinoxylan (BC-AX) and BC-mixed linkage glucan (BC-MLG) composites were prepared and their mechanical/rheological behavior was evaluated. The results showed that hemicelluloses had limited influence on the crystallinity of BC, but significantly affected the anisotropic behavior of BC hydrogels in compression and stress-relaxation tests.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Sanosh Kunjalukkal Padmanabhan, Leonardo Lamanna, Marco Friuli, Alessandro Sannino, Christian Demitri, Antonio Licciulli
Summary: In this study, a sodium carboxymethylcellulose (CMC) hydrogel was produced through a bacterial cellulose etherification reaction with chloroacetic acid in an alkaline medium. The synthesized CMC exhibited solubility in water, and FTIR and XRD analyses confirmed the etherification reaction. The alkalinization effect on BC modification was studied, and SEM analysis showed a change in BC microstructure. The optimized CMC could be used to produce ultrapure hydrogel for applications in healthcare and pharmaceutical industry.
Article
Chemistry, Applied
Ying Xu, Shuang Yang, Peitao Zhao, Min Wu, Xueping Song, Arthur J. Ragauskas
Summary: Mechanical grinding assisted by endoglucanase and high-pressure homogenization post-treatment improved the size uniformity and crystallinity of cellulose nanofibrils (CNFs), leading to low oxygen permeability rate in resulting films. The combination post-treatments also enhanced the tensile strength and transparency of CNFs films, providing insight on improving CNFs film performance for future applications.
CARBOHYDRATE POLYMERS
(2021)
Article
Biology
Marion Nabot, Marie Guerin, Dharini Sivakumar, Fabienne Remize, Cyrielle Garcia
Summary: Bacteria can produce different types of homopolysaccharides, and the synthesis of these compounds is influenced by various factors. Controlling the catalyzing enzyme and environmental conditions can guide the production of specific polysaccharides in bacteria, which has applications in improving food texture.
Article
Chemistry, Applied
Wei Liu, Haishun Du, Kun Liu, Huayu Liu, Hongxiang Xie, Chuanling Si, Bo Pang, Xinyu Zhang
Summary: Utilizing a green deep eutectic solvent system for the pretreatment of cellulose fibers can achieve high yield and quality of cellulose nanofibrils. The fabrication of cellulose nanopaper through a vacuum filtration process results in high tensile strength and toughness.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Loredana Malafronte, Secil Yilmaz-Turan, Leyla Dahl, Francisco Vilaplana, Patricia Lopez-Sanchez
Summary: Whole grain flours are good candidates for natural texturisers in foods and beverages due to their polysaccharides with techno-functional and nutritional properties. However, understanding the relationship between their physicochemical and rheological properties is crucial for developing complex fluids and soft materials using plant components.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Dongjie Liu, Patricia Lopez-Sanchez, Marta Martinez-Sanz, Elliot P. Gilbert, Michael J. Gidley
Article
Chemistry, Applied
P. Lopez-Sanchez, M. Martinez-Sanz, M. R. Bonilla, F. Sonni, E. P. Gilbert, M. J. Gidley
FOOD HYDROCOLLOIDS
(2020)
Article
Biochemistry & Molecular Biology
Zhe Liu, Dehui Lin, Patricia Lopez-Sanchez, Xingbin Yang
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Chemistry, Applied
Marta Martinez-Sanz, Anna Strom, Patricia Lopez-Sanchez, Svein Halvor Knutsen, Simon Ballance, Hanne Kristine Zobel, Anna Sokolova, Elliot Paul Gilbert, Amparo Lopez-Rubio
CARBOHYDRATE POLYMERS
(2020)
Article
Biotechnology & Applied Microbiology
Cynthia Fontes-Candia, Anna Strom, Patricia Lopez-Sanchez, Amparo Lopez-Rubio, Marta Martinez-Sanz
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2020)
Article
Chemistry, Applied
Marta Martinez-Sanz, Emanuel Larsson, Kalep B. Filli, Camille Loupiac, Ali Assifaoui, Amparo Lopez-Rubio, Patricia Lopez-Sanchez
FOOD HYDROCOLLOIDS
(2020)
Article
Biotechnology & Applied Microbiology
Marta Martinez-Sanz, Agustin Garrido-Fernandez, Ana Mijlkovic, Annika Krona, Antonio Martinez-Abad, Jose M. Coll-Marques, Amparo Lopez-Rubio, Patricia Lopez-Sanchez
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2020)
Article
Chemistry, Applied
Cynthia Fontes-Candia, Patricia Lopez-Sanchez, Anna Strom, Juan Carlos Martinez, Ana Salvador, Teresa Sanz, Hana Dobsicek Trefna, Amparo Lopez-Rubio, Marta Martinez-Sanz
Summary: Formulations based on agar and κ-carrageenan were investigated for the production of emulsion gels applicable as tissue mimicking phantoms. The polysaccharides were found suitable for designing a variety of tissue mimicking phantoms with a broad range of mechanical and dielectric properties.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Tiffany Abitbol, Ana Mijlkovic, Loredana Malafronte, Jasna S. Stevanic, Per Tomas Larsson, Patricia Lopez-Sanchez
Summary: The biotechnological applications of CNCs continue to expand due to their sustainable nature and compatibility with other materials. Hydrogels made from CNCs and pectin have potential applications as controlled release carriers and scaffolds for cell growth, with robust and self-supporting properties at solid contents below 2.5 %.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Mathias Johansson, Epameinondas Xanthakis, Maud Langton, Carolin Menzel, Francisco Vilaplana, Daniel P. Johansson, Patricia Lopez-Sanchez
Summary: In the context of circular economy, there is growing interest in utilizing agrifood by-products. Research shows that unrefined side streams from lentils can be used to modify the texture of plant protein gels, with implications for the design of novel plant-based foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Loredana Malafronte, Secil Yilmaz-Turan, Annika Krona, Marta Martinez-Sanz, Francisco Vilaplana, Patricia Lopez-Sanchez
Summary: The study found that thermal treatment and mild shear led to suspension of clusters of macroalgae cells and the release of fucoidan and laminarin, imparting shear thinning properties. High pressure homogenisation was able to completely break macroalgae cells, reducing particle size and releasing soluble polysaccharides, particularly alginate, providing gel properties to the suspensions.
FOOD HYDROCOLLOIDS
(2021)
Article
Engineering, Chemical
Johanna Andersson, Gonzalo Garrido-Banuelos, Marion Bergdoll, Francisco Vilaplana, Carolin Menzel, Mihaela Mihnea, Patricia Lopez-Sanchez
Summary: The study found that steaming and boiling have different effects on the microstructure and mechanical properties of different root vegetables, with steaming more likely to cause cell shrinkage and loss of cell adhesion, making the vegetables softer, and more popular in terms of taste and flavor attributes.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Gonzalo Garrido-Banuelos, Ana Miljkovic, Clement Morange, Mihaela Mihnea, Patricia Lopez-Sanchez
Summary: Macroalgae, such as brown seaweed, are a valuable source of nutrients and bioactive compounds. This study investigated the impact of processing methods and heating time on the volatile aroma composition of brown seaweed suspensions. The results showed that both parameters influenced the volatiles profile, with longer heating times leading to a greater release of certain aldehydes. These findings provide new insights into the volatile composition of seaweed suspensions, which are important for flavor properties and the development of seaweed-containing food products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Mihaela Mihnea, Aarti B. Tobin, Patricia Lopez-Sanchez, Gonzalo Garrido-Banuelos
Summary: Swallowing disorders affect a significant portion of the global population, especially the elderly, leading to malnutrition and dehydration. This study compared the perception of swallowing ease and sensory characteristics between young and elderly individuals. The use of xanthan gum improved swallowing ease for both age groups, while processing conditions were also found to affect swallowing ease. These findings highlight the importance of considering age when designing texture-modified foods for elderly populations.
JOURNAL OF SENSORY STUDIES
(2022)
Article
Biochemistry & Molecular Biology
Aarti Ben Tobin, Mihaela Mihnea, Marie Hildenbrand, Ana Miljkovic, Gonzalo Garrido-Banuelos, Epameinondas Xanthakis, Patricia Lopez-Sanchez
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)
