Article
Chemistry, Applied
Jun Wu, Fangtian Liu, Chaoji Chen, Ze Zhao, Yumin Du, Xiaowen Shi, Yang Wu, Hongbing Deng
Summary: In this study, a facile method was established using lysozyme (LY) and chitosan (CS) to achieve long-term antibacterial effect. LY was incorporated into nanofibrous mats and CS and polydopamine (PDA) were deposited on the surface through layer-by-layer (LBL) self-assembly. LY was gradually released with the degradation of nanofibers, and CS rapidly dissociated from the mats, resulting in potent inhibition against Staphylococcus aureus and Escherichia coli over a period of 14 days.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Peng Wang, Cen Zhang, Yucheng Zou, Yang Li, Hui Zhang
Summary: In this study, lysozyme and dextran sulfate sodium salt were alternately deposited on electrospun cellulose acetate nanofibers and crosslinked via Maillard reaction, resulting in improved thermal stability and antibacterial activities. The immobilized lysozyme maintained high activity after heating and the nanofibrous mats exhibited enhanced antibacterial effects against Staphylococcus aureus and Escherichia coli.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Chenghui Zhang, Changzhu Li, Javad Aliakbarlu, Haiying Cui, Lin Lin
Summary: The application of electrostatic layer-by-layer (LBL) self-assembly technology in food quality inspection and antibacterial preservation has significant advantages, as it improves sensor sensitivity and stability, and prolongs the shelf life of food.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Jiaqi Zhang, Jiaxin Li, Xiao-Fei Zeng, Jie-Xin Wang, Yuan Le
Summary: In this study, double-layer hybrid nanofiber membranes (DHNM) were fabricated as bioactive wound dressings with good antibacterial effect. The inner layer released ZnONPs quickly to destroy bacteria, while the outer layer sustained the release of TiO2NPs to resist bacterial attack. The DHNM showed good biocompatibility and enhanced cell migration. The results demonstrated that the double-layer membranes effectively inhibited and eliminated various bacteria.
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
(2023)
Article
Materials Science, Multidisciplinary
Huanxiang Yuan, Shaochuan Jia, Zelin Li, Haitao Yuan
Summary: Two-component composite films containing hemicyanine (C3) and indigo carmine (IC) dye were prepared via layer-by-layer self-assembly. The positively charged C3 could capture negatively charged bacteria on the substrate surface through electrostatic and hydrophobic interactions. In addition, the C3 structure promoted intramolecular charge transfer, boosting the generation of reactive oxygen species (ROS) for antibacterial therapy. The three-layer film exhibited prominent photodynamic antibacterial activity, with a high inhibition efficiency of 90% against the Amp(r) E. coli strain, killing 3.6 × 10(8) E. coli cells per cm(2).
Article
Chemistry, Applied
Siqi Li, Jialin Sun, Jun Yan, Sairui Zhang, Chao Shi, David Julian McClements, Xuebo Liu, Fuguo Liu
Summary: This study aimed to develop a thyme oil emulsion with good physicochemical properties and anti-bacterial activity. The emulsions with whey protein-coated essential oil droplets and double-layer coatings of cationic chitosan hydrochloride showed improved stability and prolonged antibacterial activity. Emulsions with smaller cationic droplets and double-layer coatings were shear-thinning fluids.
Article
Biophysics
Yingjie Zhang, Shuying Zhao, Zhimin Tang, Yan Li, Lu Wang
Summary: An intelligent coaxial electrospun nanofibrous membrane (ENM) was constructed for the treatment and diagnosis of wound biofilm infections. The ENM, composed of core and shell layers, incorporated pH-sensitive alizarin and curcumin for therapy and in situ visualized diagnosis, respectively. Additionally, epsilon-poly -L-lysine (epsilon-PL) was deposited on the ENM to disturb EPS integrity. The ENM showed increased drug susceptibility and could detect the acidic microenvironment of biofilm in situ.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2022)
Article
Food Science & Technology
Dashan Guo, Yuwei Hou, Hongshan Liang, Lingyu Han, Bin Li, Bin Zhou
Summary: This study investigated the effects of reduced glutathione (GSH) on the disulfide bond and protein conformation of lysozyme. The findings showed that GSH could break the disulfide bond in lysozyme molecules, leading to the unfolding of the protein structure. The concentration of GSH and pH had an impact on this process, with higher levels having a positive effect.
Article
Engineering, Chemical
Yi-Hang Gu, Xi Yan, Yan Chen, Xiao-Jing Guo, Wan-Zhong Lang
Summary: This study proposes a novel strategy for preparing two-dimensional laminar membranes through layer-by-layer self-assembly. The membrane performance can be finely controlled by manipulating factors such as substrate charge, assembled dye characteristics, and number of self-assembly layers. Moreover, the membranes exhibit strong performance stability and efficient separation of mixed dyes.
JOURNAL OF MEMBRANE SCIENCE
(2022)
Article
Materials Science, Paper & Wood
Xiaoyan Chen, Fang Ding, Shumin Zhang, Ying Liu, Xiuliang Hou, Xuehong Ren
Summary: Novel multifunctional cotton fabrics with flame retardancy, antibacterial property, and hydrophobicity were successfully prepared by layer-by-layer self-assembly. The modified cotton fabrics showed improved flame retardancy with increased limiting oxygen index and decreased heat release rate. The presence of N-halamine structure endowed the modified cotton fabrics with significant antibacterial efficacy within 30 minutes.
Article
Chemistry, Applied
Maximiliano L. Agazzi, M. Fernanda Paletti Rovey, Eugenia Apuzzo, Santiago E. Herrera, Mariana B. Spesia, M. de las Mercedes Oliva, Omar Azzaroni
Summary: Complex coacervates based on oppositely charged biopolymers have the potential to encapsulate and protect bioactive agents in food science. The combination of lysozyme and multivalent tripolyphosphate anion resulted in the formation of coacervate-like structures, which exhibited the ability to encapsulate poorly water-soluble curcumin and improve its stability and antibacterial activity.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Annie A. Ceron, Lorrane Nascife, Samuel Norte, Silgia A. Costa, Jose Heriberto Oliveira do Nascimento, Fernando Dal Pont Morisso, Julia Baruque-Ramos, Rodrigo C. Oliveira, Sirlene M. Costa
Summary: Chitosan microspheres (CMS) were synthesized and characterized by the emulsion-chemical cross-linking method, with and without lysozyme immobilization. The results showed that the microspheres effectively immobilized lysozyme and exhibited positive antimicrobial activity against Staphylococcus aureus, Enterococcus faecalis, and Pseudomonas aeruginosa.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Physical
Zhiqing Hu, Jiaqi Shang, Peizhuang Wang, Li Zhang, Jiang Zhou
Summary: Antireflective coatings were fabricated using charged chitin nanofibers (ChNFs) through layer-by-layer self-assembly. The thickness and refractive index of the ChNF coatings could be controlled by adjusting the concentration of the ChNF suspensions and number of bilayers, resulting in improved transmittance. This study demonstrates the potential of charged ChNFs as building blocks for efficient and cost-effective fabrication of antireflective coatings on large size substrates.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2023)
Article
Chemistry, Physical
Mingyu You, Lei Zhang, Tobias A. Gmuer, Kaihuan Zhang, Stefan Zuercher, Wen Li, Guangyin Yuan, Nicholas D. Spencer, Jia Pei
Summary: The article introduces a surface modification method for synthetic pure hydroxyapatite (HA) material, which can provide antimicrobial properties and cytocompatibility. By synthesizing polyethylene glycol graft copolymers, a stable self-assembly layer was successfully formed on the surface of hydroxyapatite, effectively inhibiting non-specific protein adsorption, promoting osteoblast attachment, and preventing bacterial adhesion.
APPLIED SURFACE SCIENCE
(2022)
Article
Chemistry, Physical
Peng Li, Muan Yu, Kang Gao, Kuo Chen, Xiujie Yang, Haixiang Sun, Yingfei Hou, Q. Jason Niu
Summary: The polyethyleneimine (PEI)/graphene oxide (GO) film prepared by ultrasonic atomization-assisted technology shows excellent hydrogen barrier properties and saves time and waste liquid compared to traditional methods. The optimal conditions for film preparation were found to be a GO concentration of 0.9 mg ml-1, a spray time of 8 s for PEI and 20 s for GO, a pH of 10 for PEI and 4 for GO, and 25 layers of assembled film. The hydrogen transmission rate of the PEI/GO composite film was significantly lower, by 92.38%, than that of the PET substrate film.
INTERNATIONAL JOURNAL OF HYDROGEN ENERGY
(2023)
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)