Article
Food Science & Technology
Yingjun Cui, Rongfei Zhang, Meng Cheng, Yanli Guo, Xiangyou Wang
Summary: The addition of thymol encapsulated in mesoporous nano-silica improved the properties of potato starch film. Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA) were used to evaluate the encapsulation rate of MCM-41. The effects of Thy-MCM-41 on the mechanical, physical, and antioxidant properties, and the sustained release behavior of the film were analyzed.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Wen-xin Jiang, Jun-Ru Qi, Jin-song Liao, Xiao-Quan Yang
Summary: A gelling strategy for HP using ammonium sulfate (AS) as a co-solute in acidic environment was proposed. The gel strength of HP was mainly determined by its concentration, and the gel network of HP could limit the migration of AS and water. The release process of NH4+ in HP + AS gel was delayed compared to pure AS, indicating the potential of HP + AS gel in sustained-release fertilizers.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Polymer Science
Amer Rashid Hameed, Hatem Majdoub, Fawzi Habeeb Jabrail
Summary: Cross-linked microspheres loaded with Favipiravir SARS-CoV-2 antiviral drug were prepared using different cross-linking techniques. Analysis revealed that one of the polysaccharides was pectin extracted from pomegranate peels. The surface morphology of the microspheres differed, with Glu microspheres having a rough surface and SHMP microspheres having a smooth surface. The loading percentage of the drug was higher in SHMP microspheres, and the release time depended on the pH of the release medium.
Article
Biochemistry & Molecular Biology
Pengxiang Xu, Jiangfeng Song, Zhuqing Dai, Yayuan Xu, Dajing Li, Caie Wu
Summary: The study investigated the construction of nano-lutein hydrogels with sustained release properties by cross-linking with different concentrations of Ca2+. Results showed that the highest loading capacity for lutein reached 770.88 μg/g, with an encapsulation efficiency of 99.39%. The presence of lutein nanoparticles and increased Ca2+ concentration both affected the physical properties and swelling behavior of the hydrogel. The stability of cross-linked ionic bonds in the hydrogel was reduced by lutein nanoparticles and excessive Ca2+, impacting its thermodynamic stability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biotechnology & Applied Microbiology
Wancheng Chen, Sijie Yuan, Jie Shen, Yongsheng Chen, Yang Xiao
Summary: The composite hydrogel CH-P 40% demonstrated a dense network structure, retained various chemical bonds, cellulose crystal structures, and showed favorable thermal stability. It also exhibited increased cell proliferation rates and no pathological lesions in mouse organs, indicating good biocompatibility. Additionally, the hydrogel-treated liver wounds showed less bleeding within 3 minutes, highlighting its potential as a rapid hemostatic biomedical material.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Qiuli Cheng, Shuxiang Ding, Yan Zheng, Meng Wu, Yi-Yang Peng, Diana Diaz-Dussan, Zuosen Shi, Yang Liu, Hongbo Zeng, Zhanchen Cui, Ravin Narain
Summary: An injectable antibacterial hydrogel with self-healing property was developed in this study, utilizing a dual cross-linking network structure and quadruple hydrogen bonds. The hydrogel exhibited excellent mechanical properties, pH and sugar dual-responsiveness, and showed potential for cell and tissue engineering applications.
Article
Materials Science, Paper & Wood
Elena Piacenza, Alessandro Presentato, Rosa Alduina, Antonino Scurria, Mario Pagliaro, Lorenzo Albanese, Francesco Meneguzzo, Rosaria Ciriminna, Delia F. Chillura Martino
Summary: Pectin recovered from lemon and grapefruit waste using hydrodynamic cavitation was used to produce eco-friendly films that inhibit the growth of Gram-negative pathogens. These films contain antimicrobial bioactive substances and can sustainably release them in an aqueous environment, effectively combating antimicrobial resistance.
Article
Chemistry, Applied
Pengfei Shan, Daai Li, Peihan Cai, Kai Zheng, Haiwei Liu, Yingwen Lu, Zhongyu Li, Zhihui Li
Summary: In this study, a facile method for direct fabrication of cross-linking polymer coating from monomers via triethylamine gas-mediated thiol-ene chemistry was developed. The method was used to prepare a biobased polymer coated slow-release fertilizer, synthesized from low-cost, biodegradable, and renewable castor oil. The nitrogen-release behavior and promotion on seed germination and seedling growth of the polymer-coated urea granules were investigated, demonstrating a new perspective for the development of a new generation of biobased slow-release fertilizer.
PROGRESS IN ORGANIC COATINGS
(2022)
Article
Pharmacology & Pharmacy
Fernanda Isadora Boni, Beatriz S. F. Cury, Natalia Noronha Ferreira, Maria Palmira Daflon Gremiao
Summary: Polymer blends of GG/RS and GG/P cross-linked with different cations resulted in microparticles with varied physical-chemical properties and mucoadhesive abilities. Aluminum cross-linking in GG:P blends produced smaller particles, while calcium cross-linking in GG:RS particles reduced size and provided protection against enzymatic degradation in the stomach. The high mucoadhesive ability of the microparticles was evident at both pH values, with stronger interactions observed at pH 6.8.
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
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.
Article
Biochemistry & Molecular Biology
Siti Hajar Othman, Norhazirah Nordin, Nur Ayuni Aziera Azman, Intan Syafinaz Mohamed Amin Tawakkal, Roseliza Kadir Basha
Summary: The study found that the addition of NCF and thymol to CS films improved flexibility and thermal stability, but also affected mechanical and barrier properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Polymer Science
Wei Wang, Qing Wang, Xiaoju Chen, Yaqiong Kong, Mengqing Wu, Shuangshuang Zhu, Minmin Chen, Linlin Li
Summary: Biodegradable active packaging materials, such as a pectin/eugenol composite film, have gained attention for their ability to extend the shelf life of food. In this study, the morphology, wettability, and antioxidant activity of the composite film were characterized. The release kinetics of eugenol from the composite film and its application for pork preservation were investigated. The results showed that the composite film with eugenol exhibited increased surface roughness, hydrophobicity, and antioxidant activity. The release of eugenol from the composite film was controlled by diffusion, and it effectively prolonged the shelf life of pork.
JOURNAL OF APPLIED POLYMER SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Chenmin Zheng, Wanping Huang, Yuping Zou, Wensi Huang, Peng Fei, Guoguang Zhang
Summary: In this study, pectin was modified with phenylalanine using an ultra-low temperature enzymatic method to enhance its gel properties. The grafting ratio of phenylalanine amidated pectin was investigated under different reaction conditions. The results showed that phenylalanine amidated pectin can form hydrogel with a certain strength under acidic conditions, and it exhibits sustained and complete drug release, making it a promising sustained-release drug carrier.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Physical
Libby J. Marshall, Olga Matsarskaia, Ralf Schweins, Dave J. Adams
Summary: Exposure of lysine-containing peptide-based gelators to glutaraldehyde allows tuning of gel mechanical properties through cross-linking, which leads to increased gel strength depending on the position of the lysine residue in the peptide chain, the concentration of gelator, and the conditions of cross-linking.
Review
Food Science & Technology
Wanli Zhang, Swarup Roy, Jong-Whan Rhim
Summary: This review summarizes the latest developments in the design, fabrication, and application of Cu-based nanofillers in biopolymer-based functional packaging films, discussing their effects on film properties and potential applications in fresh food preservation. The study found that the addition of Cu-based nanoparticles improved film properties and extended the shelf life of fresh foods. However, research on the migration characteristics and safety of copper-based nanoparticle food packaging films in bio-based films is limited.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Review
Food Science & Technology
Wanli Zhang, Yonggui Pan, Yueming Jiang, Zhengke Zhang
Summary: This study summarizes the application of gas fumigation technology in postharvest fruit quality management and the related biochemical mechanisms. Gas fumigants, such as SO2, ClO2, ozone, NO, CO, 1-MCP, essential oils, H2S, and ethanol, have been found to effectively improve postharvest fruit quality by delaying senescence, inhibiting browning, controlling disease, and alleviating chilling injury. Gas preservatives play multiple roles in postharvest fruit quality control, including antifungal agent, anti-browning agent, redox agent, ethylene inhibitors, elicitor, and pesticide remover. Recent developments in slow-release gas fumigation treatments suggest potential for improved performance. However, some gas fumigants may have side effects on the fruit, which needs to be addressed with combined treatments.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Haitao Jiang, Wanli Zhang, Yijing Pu, Luyao Chen, Jiankang Cao, Weibo Jiang
Summary: In this study, a novel active and functional film was developed using pitaya peel waste. The film, made of a combination of pitaya peel pectin and pitaya peel betacyanins, showed potential for monitoring the freshness of shrimp.
Article
Chemistry, Applied
Haitao Jiang, Wanli Zhang, Weibo Jiang
Summary: This study investigated the film-forming potential of PCSS and the effects of PPPAEs on film properties. The results showed that PPPAEs had good compatibility with PCSS and improved the UV-visible light barrier properties of the films. The addition of PPPAEs also affected the mechanical properties of the films, increasing elongation at break and decreasing tensile strength. Moreover, the introduction of PPPAEs enhanced the antioxidant properties and caused noticeable color changes in the films. The PCSS/PPPAEs composite films were able to detect the freshness of meat and aquatic products. The films also demonstrated good biodegradability.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Haitao Jiang, Wanli Zhang, Luyao Chen, Jian Liu, Jiankang Cao, Weibo Jiang
Summary: This paper discusses the techniques used to improve the physical and functional properties of GG-based films, as well as the potential applications of these films in food products. Various strategies, including structural modifications, introduction of plasticizers, blending with other polymers, and incorporation of nanoparticles, plant extracts, and essential oils, have been examined to enhance the properties of GG-based films. Moreover, GG-based films can be used to maintain the storage quality of food products and the incorporation of antioxidants and antimicrobial agents can further enhance the preservation effects.
FOOD HYDROCOLLOIDS
(2023)
Review
Biochemistry & Molecular Biology
Wanli Zhang, Mahmood Alizadeh Sani, Zhengke Zhang, David Julian McClements, Seid Mahdi Jafari
Summary: Biodegradable food packaging films (FPFs) made from sustainable biopolymeric materials are increasingly being used in the food industry to reduce pollution and health risks associated with conventional plastic packaging. However, these FPFs often have poorer functional performance compared to traditional plastic films. The incorporation of zinc oxide nanoparticles (ZNPs) into FPFs can improve their properties. This article reviews the design, fabrication, and application of ZNPs-loaded FPFs based on biopolymers, focusing on their impacts on the optical, barrier, mechanical, water sensitivity, and antimicrobial properties of the films. The potential applications of ZNPs-loaded FPFs for fresh food preservation are also discussed.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Horticulture
Wanli Zhang, Yonggui Pan, Yueming Jiang, Zhengke Zhang
Summary: This paper reviews the main factors contributing to postharvest fruit peel browning, such as water loss, chilling injury, disease, and mechanical damage. It also discusses the potential biochemical mechanisms, including insufficient energy supply and reactive oxygen species (ROS) burst. This work updates the progress in methods to control postharvest fruit peel browning, providing an important reference for reducing fruit losses. Some small molecule substances with antioxidant activity and improved cell energy supply show promise in inhibiting peel browning, and combinations of conventional postharvest preservation methods may achieve better results.
SCIENTIA HORTICULTURAE
(2023)
Article
Food Science & Technology
Wanli Zhang, Hamed Ahari, Zhengke Zhang, Seid Mahdi Jafari
Summary: Due to environmental pollution and health concerns caused by plastic packaging films, research on degradable food packaging films (DFPFs) based on biopolymers and nano-additives has become popular. Studies have shown that DFPFs containing silica (SiO2) are potential alternatives to plastic packaging materials.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Wanli Zhang, Yueming Jiang, Zhengke Zhang
Summary: Fresh fruits have good flavor and high nutritional value, but they age and decay rapidly after harvest, requiring the use of green postharvest fruit preservatives. Natural organic acids are considered as promising options due to their safety and effectiveness. This review discusses the recent applications of various natural organic acids in postharvest fruit quality management, highlighting their potential biochemical mechanisms and benefits in delaying senescence, preventing chilling injury, controlling diseases, inhibiting browning, and improving overall fruit quality. Chemical modification and cotreatment strategies are also considered to enhance the efficiency of natural organic acid preservation methods.
Article
Chemistry, Physical
Wanli Zhang, Parya Ezati, Ajahar Khan, Elham Assadpour, Jong-Whan Rhim, Seid Mahdi Jafari
Summary: Food safety threats and economic losses in the food industry have led to the urgent need for natural food preservatives. Cinnamon essential oil (CEO) is considered a promising natural preservative due to its antioxidant and antibacterial properties. However, its low solubility and degradability have limited its application in food products. Encapsulation and delivery systems have been developed to improve CEO efficiency in food preservation applications.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2023)
Article
Chemistry, Applied
Wanli Zhang, Maryam Azizi-Lalabadi, Shima Jafarzadeh, Seid Mahdi Jafari
Summary: This review focuses on the utilization of starch-gelatin blends as key components in composite films for food packaging applications. The limitations of pure starch-gelatin films are discussed and methods to enhance their properties through the addition of plasticizers, cross-linkers, and nanoparticles are explored. The study highlights the blending of starch-gelatin as a means to improve film performance and examines the impact of various additives on the properties of starch-gelatin blend films, summarizing their application in food preservation.
CARBOHYDRATE POLYMERS
(2023)
Correction
Chemistry, Applied
Haitao Jiang, Wanli Zhang, Weibo Jiang
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Jinman He, Milad Hadidi, Siyuan Yang, Mohammad Rizwan Khan, Wanli Zhang, Xinli Cong
Summary: This paper discusses the use of natural herbal and plant-derived preservatives, specifically ginger essential oil, in food preservation. The extraction methods, chemical composition, and antibacterial and antioxidant activities of ginger essential oil are covered. The paper highlights potential applications of ginger essential oil in different delivery forms for improved release control ability, and concludes that encapsulated ginger essential oil is superior to traditional methods in preserving foods such as bread, meat, fish, and fruit.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Haitao Jiang, Wanli Zhang, Jiankang Cao, Weibo Jiang
Summary: This study investigated the effects of banana flower bract anthocyanin extracts (BFBAEs) on the properties of longan seed starch (LSS) films. The results showed that BFBAEs were compatible with the LSS matrix and did not alter the film's chemical structure. The introduction of BFBAEs improved UV light barrier capacities, increased water vapor permeability, and reduced thermal stability of the LSS films.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Jun Yang, Gulden Goksen, Wanli Zhang
Summary: The food industry has been searching for alternatives to chemical preservatives due to concerns over their potential toxicity and limitations. Rosemary essential oil (REO) is a natural food preservative that has strong antibacterial and antioxidant properties. This study discusses the chemical and biological characteristics of REO, as well as its various delivery systems in food preservation applications, such as nano emulsions, solid particle encapsulation, and biodegradable food packaging film/coatings. The review concludes that REO, particularly in encapsulated forms, is highly effective in preserving fresh foods compared to conventional methods.
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)
