Article
Chemistry, Applied
Zhenbin Liu, Siyu Ha, Chaofan Guo, Dan Xu, Liangbin Hu, Hongbo Li, Subrota Hati, Haizhen Mo
Summary: A 3D printable gel with curcumin was developed using pea protein isolate/k-carrageenan complexes as stabilizers. The addition of k-carrageenan improved the strength and viscosity of the gel, and 3D printing tests showed that a certain concentration of k-carrageenan enabled smooth extrusion and maintained the desired shape structure. Furthermore, the incorporation of k-carrageenan enhanced the encapsulation efficiency and stability of curcumin.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Multidisciplinary
Ruyuan Zhang, Li Li, Caixia Ma, Fatima-ezzahra Ettoumi, Miral Javed, Xingyu Lin, Xingfeng Shao, Gengsheng Xiao, Zisheng Luo
Summary: In this study, zein and peach gum polysaccharide (PGP) based biopolymeric nanoparticles were fabricated to stabilize Pickering emulsions and deliver curcumin. The addition order of PGP during and after anti-solvent precipitation process affected the properties of the nanoparticles. The zein-PGP and zein/PGP nanoparticles stabilized emulsions showed improved stability and curcumin release rates compared to zein nanoparticles.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2022)
Article
Chemistry, Applied
Qinbo Jiang, Bernard P. Binks, Zong Meng
Summary: The 3D and 4D printing of emulsion gels can be achieved by controlling the continuous phase and the interface. Edible high internal phase water-in-oil Pickering emulsion gels, designed and prepared using food-grade phytosterol nanoparticles, feature a tunable double scaffold network structure. These gels exhibit high viscoelasticity and can be reinforced by a second scaffold network of crystals, enabling their use in various applications.
FOOD HYDROCOLLOIDS
(2022)
Review
Chemistry, Applied
Lanyi Zhi, Zhe Liu, Chao Wu, Xiaojie Ma, Hui Hu, Hongzhi Liu, Benu Adhikari, Qiang Wang, Aimin Shi
Summary: Emulsion gel is a semi-solid or solid material with a three-dimensional net structure produced from emulsion through physical, enzymatic, chemical methods or their combination. It is widely used in food, pharmaceutical and cosmetic industries as carriers of bioactive substances and fat substitutes due to their unique properties. This paper reviews the important research undertaken in the last decade focusing on classification, preparation methods, and the influence of processing method and associated process parameters on the structure-function of emulsion gels. It also highlights the current status and future outlook on research directions for innovative applications of emulsion gels, particularly in the food industry.
Article
Food Science & Technology
Xueqing Li, Liuping Fan, Jinwei Li
Summary: This study introduced curcumin into polysaccharide-based HIPEs for 3D printing and investigated the influence of pH and chitosan on the structural and rheological properties of the HIPEs. The results showed that I3-CD/CS-stabilized HIPEs exhibited better storage stability and delivery performance for curcumin compared to I3-CD-based HIPEs. Moreover, HIPEs prepared with I3-CD/CS at pH 5 showed satisfactory 3D printability and color change effects.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Acoustics
Qiufang Liang, Chengwei Zhou, Abdur Rehman, Abdul Qayum, Yuxuan Liu, Xiaofeng Ren
Summary: Multi-frequency power ultrasound was applied to control nanoparticles embedded in lotus root starch/xanthan gum, enhancing the stability of Pickering emulsions. The ultrasound treatment improved the adsorption of nanoparticles, resulting in reduced particle size. It also decreased viscosity and increased fluidity of the emulsion, enhancing its thermal stability and resistance to oxidation. Ultrasound-assisted Pickering emulsions showed excellent resistance to acid, alkali, and salt ions during storage.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Chemistry, Applied
Guangyi Kan, Ye Zi, Li Li, Huan Gong, Jiawei Peng, Xichang Wang, Jian Zhong
Summary: In this study, a pH-cycle method was used to prepare curcumin-encapsulated hydrophilic bovine bone gelatin (BBG/Cur) nanoparticles, which were then applied to stabilize fish oil-loaded Pickering emulsion. The nanoparticles showed high encapsulation efficiency and loading capacity for curcumin. The nanoparticle-stabilized emulsion exhibited improved emulsifying activity and stability compared to BBG-stabilized emulsion. The pH values had significant effects on the droplet sizes and creaming index values of the emulsions. Curcumin demonstrated antioxidant effects for the emulsions, with the effects being pH-dependent. This research provides valuable information for the development of protein nanoparticles for Pickering emulsion stabilization.
Review
Engineering, Manufacturing
Hui-Peng Lim, Chani Oshadi Karandagaspitiya, Derek Kwan-Hoe Chan, Liang-Ee Low, Beng-Ti Tey, Eng-Seng Chan
Summary: The number of studies using Pickering emulsion (PE) as printing ink in the 3D printing process has been increasing. PE is an emulsion system stabilized by particles irreversibly adsorbed at the oil/water interface. This review highlights the latest advancement in 3D printing using PE-based systems, discusses the effect of the physicochemical properties of colloidal particles on the rheological behavior and printability of PE-based systems, and emphasizes the evaluation techniques for characterizing the printing performance. The challenges and opportunities for future research are also addressed. This review provides insight into the potential of PE-based inks in 3D printing.
ADDITIVE MANUFACTURING
(2023)
Article
Chemistry, Applied
Dan Xu, Xuebing Xing, Bimal Chitrakar, Hongbo Li, Liangbin Hu, Jiayi Zhang, Xiaolin Zhu, Lishan Yao, Subrot Hati, Zhenbin Liu, Haizhen Mo
Summary: In this study, a Pickering emulsion gel (PEG) stabilized by the protein extracted from the by-product of Hypsizygus marmoreus, combined with xanthan gum (XG), was developed as a 3D printing ink. The addition of XG improved the viscosity and gel strength of the emulsion while reducing its size. When the concentration of XG reached 2.0% (w/v), it enhanced the 3D printing performance.
Article
Biochemistry & Molecular Biology
Di Liu, Shuai Dang, Ling Zhang, Kang Munsop, Xinxin Li
Summary: Intelligent pH indicator films were prepared by incorporating curcumin-loaded Pickering emulsion with corn starch and polyvinyl alcohol matrix, showing good mechanical properties, barrier properties, antioxidant activity, and bactericidal effect. The color change of the films can indicate the quality of food.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Matheus A. S. Santos, Paula K. Okuro, Larissa R. Fonseca, Rosiane L. Cunha
Summary: The current trend in the food and pharmaceutical industries is the use of colloidal structures to stabilize emulsions, focusing on the potential of protein-polysaccharides, protein-phenolic compounds, and protein-polysaccharides-phenolic compounds complexes. The review addresses the formation of non-covalent or covalent binary and ternary complexes, processes involved in modifying molecules or complex formation, and different strategies of colloidal structures at the water-oil interface, aiming to inspire further research and rational design of novel complexes.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Mengwei Wang, Zihao Yin, Mingyong Zeng
Summary: In this study, fiber polysaccharide-protein extracted from Haematococcus pluvialis residues (FPHRs) formed FPHRs-Gelatin complexes with gelatin, which exhibited strong structural support and great recovery capacity, making them suitable as fat replacers and 3D printed materials. The Pickering emulsion gels formed when the FPHRs and gelatin concentration were 2 wt% and 3 wt%, respectively, and showed shear thinning phenomenon, low frequency dependence, and excellent thixotropy. The 3D objects printed with FPHRs-Gelatin complexes emulsion gels had superior print resolution and shape fidelity.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Ting Li, Li Wang
Summary: This study successfully fabricated rice glutelin fibrils-stabilized Pickering emulsion for loading curcumin. It was found that the fibril-stabilized emulsion showed high curcumin encapsulation efficiency and strong gel strength, while the particle-prepared emulsion exhibited weak gel strength and rapid curcumin release. Overall, the sustainable and biocompatible protein amyloid showed excellent performance in encapsulating curcumin and improving curcumin bioavailability.
Article
Chemistry, Physical
Chaesu Kwak, Seoung Young Ryu, Hyunsu Park, Sehyeong Lim, Jeewon Yang, Jieun Kim, Jin Hyung Kim, Joohyung Lee
Summary: Three-dimensional (3D) printing technology is widely used in various industries, with the extrusion of inks in the form of colloidal suspensions or emulsions being an important processing route for customizable fabrication of complex structures. The study found that 3D structures produced from oil-in-water Pickering emulsions stabilized by chlorella microalgae show significantly reduced defect formation, highlighting their potential for practical applications.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2021)
Article
Chemistry, Applied
Haifang Liu, Riting Huang, Xinyu Zhao, Shujuan Yang, Furui He, Wenqi Qin, Junhao Huang, Gaobo Yu, Yuhong Feng, Jiacheng Li, Chenghong Liao
Summary: The emulsion gels transformed from Pickering emulsions have potential for oral drug delivery. A novel alginate-based fluorescent colloidal particle was synthesized, which stabilized the Pickering emulsion in the presence of Ca2+. In situ characterization revealed the microstructure of the interfacial film and the phase conversion of the Pickering emulsion during simulated gastrointestinal digestion.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Analytical
Xiaoou Wei, Chao Liu, Xinai Zhang, Zhihua Li, Xinyu Wang, Yiwei Xu, Jiyong Shi, Quancai Sun, Michael N. Routledge, Di Zhang, Xiaobo Zou
Summary: This study presents an integrated 3D cell-based electrochemical biosensor to evaluate the neurotoxicity of organophosphorus pesticides (OPs). The sensor uses OPs to inhibit the activity of intracellular acetylcholinesterase (AChE), resulting in a decline in enzymatic hydrolysate 1-naphthol (1-N). The fluctuation of the 1-N electrochemical response is proven to be a reliable indicator for assessing OPs neurotoxicity. Gelatin methacrylate hydrogel is used as a scaffold for 3D culture of PC12 cells, while zeolite imidazolate framework67@CoAl layered double hydroxides/multi-walled carbon nanotube composites enhance the sensitivity of the screen-printed carbon electrode.
SENSORS AND ACTUATORS B-CHEMICAL
(2023)
Article
Engineering, Environmental
Xinai Zhang, Zhuanlong Wang, Xiaowei Huang, Qilin Huang, Yunbo Wen, Bin Li, Melvin Holmes, Jiyong Shi, Xiaobo Zou
Summary: In this work, paper-based colorimetry method is developed for sensing environmental pesticide exposure. A robust probe is designed by imprinting metal-organic frameworks (MOFs) for sensitive quantification, and the integration of MOF-mediated probe with filter paper reduces signal fluctuation. The system achieves a low limit of detection and demonstrates satisfactory recoveries in monitoring pesticide exposure in various environmental samples.
CHEMICAL ENGINEERING JOURNAL
(2023)
Article
Chemistry, Applied
Junjun Zhang, Jianing Zhang, Xiaowei Huang, Jiyong Shi, Arslan Muhammad, Xiaodong Zhai, Jianbo Xiao, Zhihua Li, Megan Povey, Xiaobo Zou
Summary: A pH-triggered dynamic mechanism packaging film was developed to control the release rate of Cinnamon essential oil. The film demonstrated a core-shell structure and exhibited antibacterial efficacy. The pH-sensitive film effectively extended the shelf-life of meat.
Article
Chemistry, Applied
Yu Shi, Yueying Wang, Jiyong Shi, Zhihua Li, Xiaowei Huang, Jing Liang, Xinai Zhang, Di Zhang, Xiaobo Zou, Xuetao Hu
Summary: This study uses energy dispersive spectroscopy and scanning electron microscopy to investigate the diffusion behavior of NaCl in beef marinating. A mathematical model is used to calculate diffusion coefficients and geometric models are constructed for simulation. The results show that the diffusion behavior of NaCl in different beef tissues is transient and irregular. This method can be applied to study the diffusion behavior of marinade in other meats and ensure the quality of marinated meat products.
Article
Food Science & Technology
Yu Shi, Yueying Wang, Xuetao Hu, Zhihua Li, Xiaowei Huang, Jing Liang, Xinai Zhang, Di Zhang, Xiaobo Zou, Jiyong Shi
Summary: In this study, the diffusion behavior of sucrose in marinated beef was quantitatively characterized using hyperspectral imaging and finite element analysis. It was found that the diffusion rate of sucrose in muscle tissues is significantly higher than other tissues, and the difference in diffusion behavior is the main reason for the inhomogeneous distribution of sucrose. This quantitative characterization method enables the prediction of marinade distribution and determination of optimal marinade conditions, which is of practical significance for evaluating and regulating the quality of marinated meat products.
Article
Biochemistry & Molecular Biology
Zhihua Li, Ling Zhao, Qian Wu, Xue Zhang, Xiaowei Huang, Jiyong Shi, Xiaobo Zou
Summary: A renewable electrochemical sensor using locked nucleic acids (LNA) as linkers was proposed for the detection of Salmonella enteritidis (SE), which showed good stability, reproducibility, and selectivity with a linear range of 6 x 10(1)-6 x 10(5) CFU/mL and a LOD of 20.704 CFU/mL. The sensor has the potential to be a promising tool for foodborne pathogen detection.
Review
Nutrition & Dietetics
Cassy F. F. Dingena, Daria Arofikina, Matthew D. D. Campbell, Melvin J. J. Holmes, Eleanor M. M. Scott, Michael A. A. Zulyniak
Summary: Diabetes affects one in six pregnancies, posing risks to mother and child. The effectiveness of diet and exercise in controlling dysglycemia in different populations and types of diabetes is uncertain. A systematic review and meta-analysis of 26 studies on pregnant women with gestational diabetes mellitus (GDM) found that nutritional supplements, diet, and exercise interventions could improve glycemia. However, evidence is lacking for women with pre-existing diabetes.
Article
Endocrinology & Metabolism
Cassy F. Dingena, Melvin J. Holmes, Matthew D. Campbell, Janet E. Cade, Eleanor M. Scott, Michael A. Zulyniak
Summary: This study aimed to characterize continuous glucose monitoring (CGM) metrics over 24 hours in women with gestational diabetes (GDM) and the moderating effect of treatment strategy. The results showed significant variability in glucose levels throughout the day, with the highest variability in the morning. Additionally, individuals assigned to diet+metformin had greater difficulty managing glycemia, and increased dietary protein intake may assist with the management of dysglycemia.
FRONTIERS IN ENDOCRINOLOGY
(2023)
Article
Food Science & Technology
Chuang Li, Jiyong Shi, Xiaodong Zhai, Zhikun Yang, Xiaowei Huang, Zhihua Li, Yanxiao Li, Xiaobo Zou
Summary: The effects of pulsed pressure curing on various attributes of beef were investigated in this study, including absorption of curing solution, cooking loss, moisture content, centrifugal loss, salt content, sensory attributes, texture, microstructures, and volatile compounds. The results showed that pulsed pressure curing significantly improved the efficiency and moisture content of the beef, reduced cooking loss, enhanced meat color, and improved texture compared to other curing methods. Additionally, sensory evaluations revealed that pulsed pressure curing improved the saltiness of the beef. TPA results indicated that the springiness and cohesiveness of the beef were increased, while hardness and chewiness were reduced. SEM images demonstrated that pulsed pressure curing increased the tenderness of the beef. Overall, this study highlights the advantages of pulsed pressure curing in terms of efficiency and sensory attributes of processed meat products.
Article
Biochemistry & Molecular Biology
Zhikun Yang, Chuang Li, Tao Wang, Zhihua Li, Xiaobo Zou, Xiaowei Huang, Xiaodong Zhai, Jiyong Shi, Tingting Shen, Yunyun Gong, Melvin Holmes, Megan Povey
Summary: A novel probiotic film made of gellan gum, cranberry extract, and Lactococcus lactis was successfully fabricated. The addition of Lactococcus lactis significantly enhanced the antibacterial activity of the film. Cranberry extract improved the antioxidant activity and survivability of Lactococcus lactis in the film. The combination of 2.0% Lactococcus lactis and 0.5% cranberry extract resulted in the best comprehensive properties of the film, which also showed optimal preservation effect on fresh-cut potatoes and apples. Therefore, the GN/2.0% LA/0.5% CE probiotic film is suitable for fruit and vegetable preservation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Medicine, General & Internal
Cassy F. Dingena, Anvesha Mahendra, Melvin J. Holmes, Naomi S. Clement, Eleanor M. Scott, Michael A. Zulyniak
Summary: This study aims to investigate the management of diabetes in pregnancy and its impact on maternal and newborn health through a randomized clinical trial. Data on participants' health, glycaemia, pregnancy, and delivery will be collected, and additional information will be obtained through questionnaires and experimental meals. The results of this study will contribute to improving the medical management of diabetes in pregnant women.
Article
Food Science & Technology
Jiyong Shi, Jing Liang, Juncheng Pu, Zhihua Li, Xiaobo Zou
Summary: Detecting the bioactive ingredients and nutritional characteristics of restructured functional foods is scientifically significant. Traditional methods of detecting components are time-consuming, inefficient, and tedious. Nondestructive testing (NDT) has emerged as a rapid and simple technology. This paper reviews NDT methods for restructured functional foods, such as compounded foods, printing foods, and artificial meat, in terms of their bioactivities and nutritional value. It also provides a summary of the challenges and future research directions for NDT methods in restructured functional foods.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Junjun Zhang, Yan Yang, Jianing Zhang, Jiyong Shi, Li Liu, Xiaowei Huang, Wenjun Song, Zhihua Li, Xiaobo Zou, Megan Povey
Summary: High-stability bi-layer films (A-CBAL) containing anthocyanin-loaded liposomes were developed for non-destructive monitoring of shrimp freshness. Increasing the lecithin ratio improved the encapsulation efficiency of liposomes from 36.06% to 46.99%. Compared to films with free anthocyanins (A-CBA), the A-CBAL films showed lower water vapor transmission and slower exudation rate at pH 7 and pH 9. The bi-layer films successfully detected shrimp freshness through visible color changes, indicating potential applications in high-humidity environments.
Article
Chemistry, Applied
Mengyu Hao, Zhihua Li, Xiaowei Huang, Yuan Wang, Xiaoou Wei, Xiaobo Zou, Jiyong Shi, Zhangqi Huang, Litao Yin, Liying Gao, Yanxiao Li, Melvin Holmes, Haroon Elrasheid Tahir
Summary: TRPV1 was investigated as a potential sensor for spicy taste detection using the spice Zanthoxylum plant. A 3D cell-based electrochemical sensor was constructed by layering cells expressing hTRPV1 and functionalizing L-cysteine/AuNFs electrodes on an ITO-coated glass surface. The sensor successfully detected Hydroxy-alpha-sanshool, a representative substance in Zanthoxylum bungeanum Maxim, with a linear response range of 0-70 μmol/L and a detection limit of 2.23 μmol/L. This biosensor provides a sensitive and novel macroscopic approach for TRPV1 detection.
Article
Chemistry, Physical
Mingduo Mu, Frans A. M. Leermakers, Jianshe Chen, Melvin Holmes, Rammile Ettelaie
Summary: Polymer architecture has a significant impact on adsorption behavior. By comparing different amphiphilic polymer architectures, it was found that branched structures can be viewed as analogues of linear block polymers based on the location of their adsorbing units.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2023)
Article
Engineering, Manufacturing
Przemyslaw Golebiewski, Pawel Wienclaw, Jaroslaw Cimek, Pawel Socha, Dariusz Pysz, Adam Filipkowski, Grzegorz Stepniewski, Olga Czerwinska, Ireneusz Kujawa, Ryszard Stepien, Rafal Kasztelanic, Andrzej Burgs, Ryszard Buczynski
Summary: We report the development of a 3D printing process for producing soft glass optical fibers. The process involves direct printing using a miniaturized crucible and depositing straight horizontally-oriented lines to replace traditional assembly techniques. Experimental results demonstrate good performance of the printed photonic crystal fiber preform.
ADDITIVE MANUFACTURING
(2024)
