Article
Chemistry, Applied
Ting Zhang, Zhe Yu, Yun Ma, Bor-Sen Chiou, Fei Liu, Fang Zhong
Summary: Collagen films cross-linked with glutaraldehyde at different pH values demonstrated varying physicochemical properties, with optimal cross-linking degree achieved under neutral and alkaline conditions. pH influenced the reaction position and degree, resulting in improved mechanical properties and thermal stability in the cross-linked films compared to non-cross-linked films. Control of reaction pH can be utilized to modulate the collagen films' properties for specific applications.
FOOD HYDROCOLLOIDS
(2022)
Article
Polymer Science
Yifei Gao, Huaming Zheng, Jingjing Wang, Jiangyu Wu, Xingyu Li, Gang Liu
Summary: By using glycerol (GLY) and glutaraldehyde (GDA) as plasticizer and cross-linking agent, respectively, modified zein films were fabricated to improve mechanical properties. It was found that above 1 wt% GDA could reduce the tensile strength of the film, and the optimum films were obtained with 25 wt% GLY and 1 wt% GDA. The cross-linking mechanism involved lubrication by GLY between zein molecular chains and network formation through cross-linking reactions by GDA. These findings contribute to the development of eco-friendly, biodegradable polymers for packaging applications.
Article
Engineering, Environmental
Estefania Alvarez-Castillo, Maria Jesus Pelagio, Carlos Bengoechea, Antonio Guerrero
Summary: This study aims to improve the mechanical properties of superabsorbent bioplastics based on porcine plasma protein by adding different amounts of glutaraldehyde as a cross-linking agent. The results showed that adding glutaraldehyde through immersion can significantly reduce soluble material loss.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2021)
Article
Materials Science, Multidisciplinary
Qiang Yang, Jing Guo, Yuanfa Liu, Fucheng Guan, Jingxing Song, Xueyong Gong
Summary: The novel C/AKP composite fibers with a multiple cross-linking network showed enhanced properties such as stronger crystallization ability and higher orientation degree, reaching optimal performance at a GA content of 0.2 wt%.
ADVANCED FIBER MATERIALS
(2022)
Article
Chemistry, Multidisciplinary
Guiting Yu, Chunqing Niu, Jiali Liu, Jue Wu, Zheng Jin, Yiyu Wang, Kai Zhao
Summary: In this study, a self-cross-linking and biocompatible hydrogel was successfully prepared using N-2-hydroxypropyl trimethyl ammonium chloride chitosan (HACC) and oxidized sodium alginate (OSA). The hydrogel formed a stable and reversible cross-linking network through Schiff base self-cross-linking and hydrogen bonding. By adding a shielding agent (NaCl), the intense electrostatic effect between HACC and OSA was weakened, which solved the problem of flocculation and allowed for the formation of a homogeneous hydrogel. The HACC/OSA hydrogel exhibited a uniform porous structure, enhanced mechanical properties, favorable swelling property, biodegradation, water retention, antibacterial properties, good cytocompatibility, and sustained release effect on rhodamine.
Article
Food Science & Technology
Fei Liu, Zhe Yu, Beibei Wang, Bor-Sen Chiou
Summary: The changes in collagen fibers during the manufacturing process were investigated using various analysis methods. Acid swelling and homogenization resulted in depolymerization and uniform alignment of collagen fibers. Alkaline neutralization destroyed the triple-helix structure, which could be partially reversed through washing and soaking processes. Drying led to the formation of new structures with decreased thermal stability.
Article
Biochemistry & Molecular Biology
Xiaoyue Yu, Chao Weng, Haiping Zhang, Zibo Qin, Yiliang Miao, Heng Wang, Shanbai Xiong, Jianhua Rong, Yang Hu
Summary: This study investigates the cross-linking behavior of dialdehyde carboxymethyl cellulose (DCMC) with collagen and its effects on the structure and physicochemical properties of collagen fibril hydrogel (CH). The results demonstrate that DCMC with a CHO content of 79% significantly improves the properties of CH by forming sufficient Schiff-base bonds with collagen fibrils.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Review
Food Science & Technology
Dian Shofinita, Dianika Lestari, Lienda Aliwarga, Giovanni Arneldi Sumampouw, Sekar Arum Ambarwati, Karen Christine Gunawan, Amarthya Benigna Achmadi
Summary: Drying is a crucial step in coffee production to prevent microbial growth and extend coffee's storage time. Mechanical drying methods have been developed, but they may alter the physicochemical properties and compounds in coffee. Thus, maintaining these factors is vital as they impact the stability, reconstitution, and aroma of coffee, ultimately determining its quality. This review focuses on the effects of spray-drying, freeze-drying, and spray-freeze-drying on coffee's physicochemical properties and discusses their impact on organoleptic properties. Possible advancements such as encapsulation, porous frozen samples, and total solid enhancement of raw materials are highlighted.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Engineering, Biomedical
Julia Kamml, Claire Acevedo, David S. Kammer
Summary: Advanced-Glycation-Endproducts (AGEs) are a major cause of impaired tissue material properties, particularly in collagen fibrils. The mechanical properties of collagen fibrils are altered when AGEs accumulate, which is commonly caused by diabetes and aging. However, the relationship between nano-scale cross-link properties, AGEs density in collagen fibrils, and the mechanical properties at larger scales is not well understood. This study uses molecular dynamics simulations and destructive tensile tests to evaluate the effect of different cross-link densities and mechanical properties on collagen fibril deformation and fracture behavior. It is found that increasing the AGEs density or loading energy capacity leads to stiffening of the collagen fibril. The absorbed energy is stored rather than dissipated through friction, resulting in brittle fracture upon fibrillar failure. The study emphasizes the importance of understanding AGEs properties for a better understanding of impaired tissue behavior and suggests further investigation into the loading energy capacity of AGEs.
JOURNAL OF THE MECHANICAL BEHAVIOR OF BIOMEDICAL MATERIALS
(2023)
Article
Food Science & Technology
Ankita Chandak, Sanju Bala Dhull, Sneh Punia Bangar, Alexandru Vasile Rusu
Summary: This study investigated the effects of cross-linking with sodium trimetaphosphate (STMP) on the rheological, pasting, thermal, and physicochemical properties of lotus seed starch. The results showed that cross-linking decreased the solubility, amylose content, and swelling power of the starch samples, while increasing the pasting temperature and reducing peak viscosity. Furthermore, cross-linking improved the mechanical and barrier properties of the starch films.
Review
Biochemistry & Molecular Biology
Dong-Jin Lim
Summary: This article introduces the application of cross-linking agents to improve the performance of electrospun nanofibrous bone scaffolds in bone tissue engineering. Glutaraldehyde and genipin are two commonly used cross-linking agents, with genipin gaining attention due to its superior biocompatibility. In addition, citric acid is an emerging natural cross-linking agent.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Materials Science, Coatings & Films
Eliza Ranjit, Stephen Hamlet, Robert M. Love
Summary: Wool-extracted keratin has been successfully coated onto titanium surfaces using two methods: molecular grafting and solvent casting. Both coated surfaces exhibited stable physiochemical and mechanical properties, making them suitable for potential dental and orthopaedic implant applications.
SURFACE & COATINGS TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Yueqi An, Shanbai Xiong, Ru Liu, Juan You, Tao Yin, Yang Hu
Summary: The brittleness of surimi gels is related to the cross-linking degree, with water holding capacity decreasing and pore equivalent diameter and fractal dimension showing a trend of first decreasing and then increasing with the increase in cross-links. Controlling cross-links appropriately can regulate the texture of surimi gels and improve product mouthfeel.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Vanessa Maldaner, Paulo Carteri Coradi, Marcela Trojahn Nunes, Amanda Muller, Leticia Oliveira Carneiro, Paulo Eduardo Teodoro, Larissa Pereira Ribeiro Teodoro, Joseane Bressiani, Kellen Francine Anschau, Edson Irineu Muller
Summary: Controlling the intermittence time and air-drying temperature is crucial for drying rice, as longer drying time can lead to ruptures in brown rice endosperm and an increase in burned and chalky grains. The longer the drying time, the more significant the effect on rice quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Uwe Schirmer, Johanna Ludolph, Holger Rothe, Nicole Hauptmann, Christina Behrens, Eva Bittrich, Henning Schliephake, Klaus Liefeith
Summary: The layer-by-layer self-assembly technique is effective in immobilizing components of the extracellular matrix onto implant surfaces, forming polyelectrolyte multilayers. Cross-linking has an influence on the physicochemical properties of the films, and collagen improves the biocompatibility of the films.
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.