Article
Polymer Science
Thu Thao Pham, Shin-ichi Yusa
Summary: Poly(4-((3-methacrylamidopropyl)dimethylammonium)butane-1-sulfonate) (PSBP) exhibited upper critical solution temperature (UCST) behavior in aqueous solutions, which could be controlled by adjusting the polymer and NaCl concentrations. PSBP formed a water-soluble ion complex with cetyltrimethylammonium bromide (CTAB) via attractive electrostatic interaction. The stoichiometrically neutral-charge PSBP/CTAB complex exhibited UCST behavior in aqueous solutions.
Review
Microbiology
Yunfang Ma, Yanqing Ma, Lei Chi, Shaodan Wang, Dianhe Zhang, Qisen Xiang
Summary: Lauric arginate ethyl ester (LAE), a low-toxicity cationic surfactant, exhibits excellent antimicrobial activity and has been approved for use in certain foods. This study provides a comprehensive review of recent research on the antimicrobial efficacy of LAE and its applications in the food industry. It covers the physicochemical properties, antimicrobial efficacy, underlying mechanism, and influence on the nutritional and sensory properties of various food products. Additionally, factors influencing LAE's antimicrobial efficacy and strategies to enhance its potency are discussed.
FRONTIERS IN MICROBIOLOGY
(2023)
Review
Chemistry, Physical
Rui A. Goncalves, Krister Holmberg, Bjorn Lindman
Summary: This paper provides an overview of the self-assembly, intermolecular interactions, and properties of cationic surfactants, as well as their interactions with other solutes and surfaces. It also discusses the versatile properties of single-chain and double-chain cationic surfactants, as well as other special cationic surfactants, and their relationship with skin toxicity and environmental factors. Furthermore, the paper explores the mixing effects of cationic surfactants with other surfactants, polymers, proteins, and DNA, and outlines established and emerging applications of cationic surfactants.
JOURNAL OF MOLECULAR LIQUIDS
(2023)
Review
Food Science & Technology
Victor Ryu, Piyanan Chuesiang, Helen Ngo, Richard D. Ashby, Xuetong Fan
Summary: Some conventional sanitizers and antibiotics used in the food industry may cause concerns, but bio-based antimicrobials can be alternative options. Compounds produced by linking disaccharides, arginine, vitamin B1, and phenolics to fatty acids have shown antimicrobial activity.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Jingxuan Ke, Yu Chang, Chenyang Nie, Rui Yang, Jie Ma, Tinghang Zhao, Xiaoting Deng, Zhiqing Zhang
Summary: This study investigated the complex coacervation of chayote pectin (CP) and sodium caseinate (CAS) in aqueous solution, comparing its behavior with apple pectin as the control. The results showed that the phase behavior and interactions between CAS and CP were influenced by pH and mixing ratios. The formation of soluble or insoluble complexes depended on the pH value, with electrostatic attraction playing a role below CAS's isoelectric point and hydrogen bonding and hydrophobic interaction dominating above it. The complexes formed had good thermal properties, and the study laid a theoretical foundation for the application of CP in food processing.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Wenfei Xiong, Ya Li, Cong Ren, Jing Li, Bin Li, Fang Geng
Summary: Investigating the thermodynamic parameters in the formation process of protein-polysaccharide complex coacervates is crucial for understanding the binding mechanism. pH, salt ion strength, and temperature were found to influence the thermodynamic parameters of gelatin (G)-pectin (P) complex coacervation. The binding between G and P involves electrostatic bonding, hydrogen bonding, and hydrophobic interactions.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Physical
Ravan A. Rahimov, Gulnara A. Ahmadova, Khuraman A. Huseynova, Rustam Kh Mammadov, Nahida Z. Asadova, Yusif Abdullayev, Minavar J. Ibrahimova, Atash Gurbanov, Fedor Zubkov
Summary: New cationic ionic liquid surfactants based on alkyl bromides and N-2-hydroxypropyl piperidine were synthesized and their colloidal parameters and antimicrobial properties were studied.
JOURNAL OF MOLECULAR LIQUIDS
(2021)
Article
Chemistry, Multidisciplinary
Kun-Mu Lee, Shun-Hsiang Chan, Chang-Chieh Ting, Shih-Hsuan Chen, Wei-Hao Chiu, Vembu Suryanarayanan, Jen-Fu Hsu, Ching-Yuan Liu, Ming-Chung Wu
Summary: In this study, non-ionic surfactant Tween 20 was added into the MAPbI(3) perovskite layer, and a high-quality perovskite film was fabricated using the thermal-assisted blade-coating method. Tween 20 effectively passivated defects and traps in the perovskite films, resulting in higher photoluminescence intensity and longer carrier lifetime. At the optimal concentration of 1.0 mM, the performance of the perovskite solar cell was significantly enhanced, with a champion power conversion efficiency of 18.80%.
Article
Biochemistry & Molecular Biology
Maksym Fizer, Oksana Fizer
Summary: In this study, the electrostatic potential maxima and partial atomic charges of cetylpyridinium cation were reported, with the main tendencies in charge deviations discussed. Different methods and functionals were used to calculate the partial atomic charges, leading to variations in charge distribution along the cetyl chain.
JOURNAL OF MOLECULAR MODELING
(2021)
Article
Chemistry, Physical
Pingping Lu, Shuai He, Yue Zhou, Yongmin Zhang
Summary: This study synthesized a series of formyl-containing cationic surfactants with dynamic imine bonds and investigated their adsorption, micellization, and antimicrobial activity. Results showed that inserting specific groups can enhance hydrophobic interaction, making the surfactants more favorable for micelle formation and adsorption film.
JOURNAL OF MOLECULAR LIQUIDS
(2021)
Article
Medicine, Research & Experimental
Hannah Knoch, Maximilian H. Ulbrich, Judith J. Mittag, Julia Buske, Patrick Garidel, Heiko Heerklotz
Summary: Polysorbates are versatile surfactants used for stabilizing biologicals and solubilizing active ingredients. This study characterizes the complex association behavior of two types of Polysorbates, showing that different Polysorbate species gradually enter initial micelles with increasing concentrations. The variation of micelle properties differs between Polysorbate grades and can progress up to at least 10 mM concentration.
MOLECULAR PHARMACEUTICS
(2021)
Article
Chemistry, Physical
Xing Fang, Wenying Yuan, Yu Xiong, Xinhong Qiu
Summary: This study demonstrates that rectorite modified by gemini surfactant can be used as an adsorbent for the removal of hexavalent chromium in water. The adsorption capacity of gemini surfactant-modified rectorite for hexavalent chromium was found to be higher than that of other surfactant-modified rectorite. The ultrasound-assisted synthesis also affected the adsorption capacity of rectorite modified with a high ratio of gemini surfactant.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2022)
Article
Agriculture, Multidisciplinary
Faezeh Ardestani, Ali Haghighi Asl, Ali Rafe
Summary: The research found that the optimal pH for coacervation between NaCas and HMP is at pH 3.30, where the complex shows the highest turbidity, particle size, and viscosity. The best coacervation condition was achieved at a ratio of 4:1 and a total biopolymer concentration of 0.4% w/v. Increasing the total concentration of biopolymers shifted the NaCas/pectin ratio to higher pH values. The maximum coacervate yield was achieved at 39.8% w/w with a ratio of 4:1 of NaCas/HMP and a total biopolymer concentration of 0.4% w/v.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2022)
Article
Food Science & Technology
Trivikram Nallamilli, Markus Ketomaeki, Domenik Prozeller, Julian Mars, Svenja Morsbach, Markus Mezger, Thomas Vilgis
Summary: This study investigated the complex coacervation mechanism and structure of LAE with lambda-carrageenan. Mixing LAE with SDS reduced interactions with lambda-carrageenan predominantly driven by entropy. Mixed micelles of LAE/SDS showed less interactions with carrageenan compared to pure LAE micelles.
CURRENT RESEARCH IN FOOD SCIENCE
(2021)
Article
Food Science & Technology
Wenhui Li, Ying Yu, Jielong Peng, Ziyang Dai, Jinhong Wu, Zhengwu Wang, Huiyun Chen
Summary: In this study, chemically modified short linear glucan was used to create nanocomplex particles with low and high methoxyl pectin. The resulting particles had a spherical shape with a smooth surface and negative charge. Increasing the concentration of CSLG improved both thermal and digestive stability of the nanocomplexes. The higher methoxy group content in HMP-CSLG nanoparticles led to larger particle size and better stability under gastrointestinal conditions. Additionally, HMP-CSLG showed higher encapsulation efficiency and slower release rate for tangeretin compared to LMP-CSLG.
Review
Food Science & Technology
Pierre Villeneuve, Claire Bourlieu-Lacanal, Erwann Durand, Jerome Lecomte, David Julian McClements, Eric A. Decker
Summary: Lipid oxidation is a major cause of quality deterioration in food products, and the presence of colloidal structures and interfaces play a crucial role in this process. Micelles in emulsions and reverse micelles in bulk oils are reservoirs for antioxidants and pro-oxidants, and serve as nanoreactors where lipid oxidation reactions occur.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Chiara Ruedt, Monika Gibis, Jochen Weiss
Summary: The effect of Hofmeister salts on surface iridescence in cooked pork was studied. NaSCN, NaCl, and KCl treatment resulted in the strongest iridescence.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Review
Food Science & Technology
Fuguo Liu, Moting Li, Qiankun Wang, Jun Yan, Shuang Han, Cuicui Ma, Peihua Ma, Xuebo Liu, David Julian McClements
Summary: The modern food and agriculture industry faces numerous urgent challenges that need to be addressed using science and technology in order to create a new generation of healthier and more sustainable foods. This review article focuses on emerging raw materials, structural design principles for innovative products, developments in eco-friendly packaging, and precision nutrition and customized production of foods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Chemistry, Applied
Zhongyu Yang, David Julian McClements, Cuicui Li, Shangyuan Sang, Long Chen, Jie Long, Chao Qiu, Zhengyu Jin
Summary: This study discusses the utilization of hydrogel-based delivery vehicles to overcome the challenges of poor water-solubility, chemical stability, and bioavailability of bioactive agents. Hydrogels can encapsulate, protect, and control the release of bioactive agents, and their functional attributes can be customized for specific applications. The structure, properties, and release mechanisms of hydrogels are also reviewed, along with previous applications for the targeted release of bioactive agents.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Donpon Wannasin, David Julian McClements
Summary: This study investigates the impact of pigment and oil droplet characteristics on the optical properties of model plant-based foods. It finds that increasing colorant concentration, increasing droplet size, and decreasing droplet concentration enhance the chromaticness of the emulsions, while decreasing colorant concentration, decreasing droplet size, and increasing droplet concentration increase the lightness of the emulsions.
Article
Chemistry, Applied
Song Cui, David Julian McClements, Jiangli Shi, Xingfeng Xu, Fangjie Ning, Chaoran Liu, Liyang Zhou, Qingjie Sun, Lei Dai
Summary: In this study, low-fat PKEGs were successfully fabricated using zein/phytic acid complex nanoparticles. These PKEGs, with their semi-solid textures and high stability, could serve as effective delivery systems for hydrophobic bioactive substances.
Editorial Material
Chemistry, Applied
Jingxiang Shu, David Julian McClements, Shunjing Luo, Jiangping Ye, Chengmei Liu
Summary: This study compared the properties of alginate-based emulsion gels formed by internal and external gelation methods. Results showed that emulsion gels formed by internal gelation had smaller droplets, higher hardness, water holding capacity, and freeze-thaw stability. Additionally, internal gelation resulted in slightly higher lycopene bioaccessibility (36.1% compared to 33.4% with external gelation). These findings are important for optimizing the design and fabrication of emulsion gels as delivery systems for nutraceuticals in the food industry.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Jun Yan, Siqi Li, Guipan Chen, Cuicui Ma, David Julian McClements, Xuebo Liu, Fuguo Liu
Summary: This study investigated the effects of heat-induced and enzyme-induced gelation on the formation and properties of composite hydrogels prepared using whey protein isolate (WPI) and gelatin. The results showed that by changing the pH and crosslinking methods, the structure and texture of the composite hydrogels could be controlled, which may have potential applications in various industries including food.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Chemical
Pascal Moll, Hanna Salminen, Miriam Spengler, Christophe Schmitt, Jochen Weiss
Summary: This study evaluated the impact of homogenization on the stickiness of pea protein - apple pectin mixtures, and investigated the effect of two concentrating methods on homogenized pea protein dispersions. The results showed that smaller particle size of homogenized pea proteins led to increased stickiness when vacuum evaporated, and vacuum evaporation prevented re-aggregation of protein particles compared to freeze-drying.
JOURNAL OF FOOD ENGINEERING
(2023)
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
Food Science & Technology
Zhiyun Zhang, Dingkui Qin, Kanon Kobata, Jiajia Rao, Jiakai Lu, David Julian McClements
Summary: This study compares the digestive fate of plant-based scallop analogs to real scallops and finds differences in microstructure, physicochemical properties, and protein digestibility. Plant-based scallops have lower protein digestibility, which may be due to differences in protein structure, dietary fibers (pectin), or antinutritional factors in plant proteins.
Article
Food Science & Technology
Kartik Joshi, Elnaz Shabani, S. M. Fijul Kabir, Hualu Zhou, David Julian McClements, Jay Hoon Park
Summary: The study explores the potential of fiber-spinning technology to develop plant-based meat analogs that mimic the structural element of meat muscle. The fibers were produced by extruding plant-derived ingredients and assembling them into hierarchical fibrous structures resembling whole muscle meat. The study demonstrates that fiber-spinning technology can be utilized to create fibrous materials from plant sources.
Article
Chemistry, Applied
Wenmeng Liu, Long Chen, David Julian Mcclements, Yidong Zou, Guanxiong Chen, Zhengyu Jin
Summary: In this study, a complex of chitosan, betaine, and vanillin was used as a starch modifier to improve the viscosity, gelation, and thermal stability of corn starch. The modification mechanism involved hydrogen bond interaction, Schiff base crosslinking, and electrostatic interaction. The results showed that the complex enhanced the viscosity and viscoelasticity of the starch, promoted gel formation, and improved thermal stability. Additionally, the microstructure of the starch became more orderly and regular with the addition of the modifier.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zhiheng Zhang, Yaxu Meng, Jinpeng Wang, Chao Qiu, Wenbo Miao, Qianzhu Lin, Xiaojing Li, Shangyuan Sang, David Julian McClements, Aiquan Jiao, Zhengyu Jin
Summary: A simple reverse solvent co-precipitation method was used to prepare zein/debranched oxidized starch coreshell composite nanoparticles, which showed good stability and the ability to protect resveratrol. The nanoparticles had a higher encapsulation rate of resveratrol compared to pure protein nanoparticles. The composite nanoparticles exhibited various interactions and maintained the biological activity of nutrient molecules under different conditions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xiaoyan Hu, Qian Ju, Charmaine K. W. Koo, David Julian McClements
Summary: This study successfully created plant-based biopolymer composites with meat-like textures using coacervation and thermal gelation. By modulating the electrostatic interactions between potato protein and gellan gum, and controlling the pH value, the structural organization and rheology of the composites could be controlled. The findings of this study are significant for the design of plant-based foods with desirable textural attributes.
FOOD HYDROCOLLOIDS
(2024)