Article
Biochemistry & Molecular Biology
Moufida Chaari, Khaoula Elhadef, Sarra Akermi, Boutheina Ben Akacha, Mariam Fourati, Ahlem Chakchouk Mtibaa, Monia Ennouri, Tanmay Sarkar, Mohammad Ali Shariati, Maksim Rebezov, Slim Abdelkafi, Lotfi Mellouli, Slim Smaoui
Summary: This study developed bioactive antioxidant films based on gelatin-sodium alginate and aqueous beetroot peel extract, which showed enhanced properties and improved preservation of meat samples. Utilizing chemometrics tools provided valuable information for categorizing the films based on microbiological and oxidative properties, sensory characteristics, and instrumental color.
Article
Multidisciplinary Sciences
Milad Ranjbar, Mohammad Hossein Azizi Tabrizzad, Gholamhassan Asadi, Hamed Ahari
Summary: The current trend in smart film production involves the use of pH-responsive color indicators from natural sources. This research aims to produce edible films using sodium alginate and chitosan with red beet anthocyanin extract, and evaluate their properties as coatings for chicken fillets. The addition of the extract resulted in changes in the crystal structure and porosity of the film matrix, while the film coated chicken fillets showed a decrease in microbial analysis and an increase in texture hardness with the inclusion of the extract. The smart film has the potential to enhance quality, prolong shelf life, and decrease microbial load in chicken fillets while red beet anthocyanin can serve as a suitable indicator for spoilage changes in packaged food products.
Article
Chemistry, Applied
Wei Fan, Jiaqi Li, Lihong Wei, Yan Xu
Summary: By using carboxylated cellulose nanocrystals with different aspect ratios and surface charge densities, it is possible to produce left-handed chiral nematic films that selectively reflect left-handed circularly polarized light.
CARBOHYDRATE POLYMERS
(2022)
Article
Biochemistry & Molecular Biology
Shiqi Li, Xingnan Wang, Yong Luo, Zilin Chen, Tianli Yue, Rui Cai, Marat Muratkhan, Zidan Zhao, Zhouli Wang
Summary: This study developed a versatile intelligent packaging by incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions into an alginate and anthocyanin-based film. The composite film showed improved hydrophobicity, UV shielding, mechanical strength, thermal stability, water vapor barrier properties, and antioxidant capacities. When applied to yogurt, the color indicator film enabled visual detection of food freshness. The incorporation of Pickering nanoemulsion provides an effective approach to enhance the performance of polysaccharide-based intelligent packaging.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Agricultural Engineering
Rejish Ramakrishnan, Senthil Vadivu Kulandhaivelu, Swarup Roy
Summary: The study investigated the development of a functional packaging film using alginate, carboxymethyl cellulose, and potato starch, along with grapefruit seed extract. Results showed that the film had a continuous structure without any cracks or pores, and the inclusion of grapefruit seed extract improved the UV barrier properties and maintained transparency. The films also exhibited high antioxidant and antimicrobial properties, as well as reduced water vapor permeability. Additionally, the inclusion of grapefruit seed extract enhanced the flexibility and thermal stability of the film, and effectively extended the shelf life of green chilli by 25 days.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Food Science & Technology
Shenghui Cao, Shuo Wang, Qingqing Wang, Gang Lin, Baolong Niu, Ruijie Guo, Hong Yan, Huifang Wang
Summary: A pH-sensitive bilayer film with antioxidant and antibacterial activities was prepared by anchoring anthocyanins (ACNs) with sodium alginate (SA) as the sensing inner layer and incorporating TiO2 in chitosan (CS) as the protective outer layer. The film exhibited a wide range of color variations at pH 2-13 and had high bactericidal rates against E. coli and S. aureus. It could extend pork's shelf life and monitor pork quality in real-time, showing potential for meat preservation and freshness monitoring.
Article
Chemistry, Applied
Mor Boas, Patrick Martin, Gleb Vasilyev, Jong-Gun Lee, Rita Vilensky, Chengzhang Xu, Andreas Greiner, Eyal Zussman
Summary: The study developed a responsive sponge composed of nanocellulose and pH-responsive polymers, with density and compression modulus varying with material composition and environmental pH levels.
CARBOHYDRATE POLYMERS
(2021)
Article
Biochemistry & Molecular Biology
Feng Chen, Chengdeng Chi
Summary: Novel active films incorporating pullulan, carboxylated cellulose nanocrystal (C-CNC), and tea polyphenol (TP) were prepared by solution casting method in this study. The addition of TP at an appropriate level improved the properties of the bionanocomposite films, but an excessive amount of TP had negative effects.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Ning Zhou, Lin Wang, Peiqiong You, Liangyu Wang, RuoJun Mu, Jie Pang
Summary: A pH-sensitive food packaging film was developed based on konjac glucomannan and hydroxypropyl methyl cellulose incorporated with mulberry extracts, exhibiting improved mechanical properties, UV resistance, and antioxidant and antibacterial properties. The film showed good responsiveness to pH buffers and real-time monitoring of fish freshness through color changes.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Dilara Nur Dikmetas, Emircan Uysal, Funda Karbancioglu-Guler, Sebahattin Gurmen
Summary: In recent days, there has been growing attention towards intelligent food packaging to meet the needs of consumers for monitoring food freshness. This study explores the use of alginate molecules and anthocyanins to create a pH-responsive packaging system for monitoring the freshness of chicken fillets. The color and UV characteristics of anthocyanins at different pH levels were investigated.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Youjie Gao, Chengling Huang, Dan Ge, Yiqi Liao, Yi Chen, Shenghong Li, Hou-Yong Yu
Summary: This study proposes a highly efficient synergistic chloride-salt dissolution method for producing robust, transparent, and smart cellulose films. The metal chelation of Ca2+ with cellulose chains increases the mechanical strength and elongation at break of the cellulose films. Furthermore, these films can reflect the quality of fruits by detecting changes in ethanol gas.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Materials Science, Composites
Cailean Q. Pritchard, Jacob J. Fallon, c Jeffrey Shelton, Katherine Heifferon, Cody Weyhrich, Boer Liu, Timothy E. Long, E. Johan Foster, Michael J. Bortner
Summary: The mechanical adaptivity of polymer composites containing cellulose nanocrystals (CNCs) has attracted great interest, and understanding the mass transport mechanism during water uptake is important for controlling and exploiting this behavior. The study shows that the swelling of the polymer composite during moisture uptake leads to a decrease in apparent diffusivity despite the increasing water uptake. By modifying the percolation model, the researchers can predict the time-dependent evolution of storage modulus during the softening process.
COMPOSITES SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Haq Nawaz, Sheng Chen, Xun Zhang, Xin Li, Tingting You, Jun Zhang, Feng Xu
Summary: Researchers have developed a biopolymer-based fluorescent sensor using cellulose acetate, which can detect extreme acidity and alkalinity. The material exhibits excellent aqua blue fluorescence and has the ability to differentiate extreme acidic and alkaline pH levels through visual and fluorescence color changes. Additionally, it can be fabricated into transparent flexible fluorescent films with outstanding UV shielding, security printing, and haze properties for smart food packaging and printing applications.
Review
Materials Science, Paper & Wood
Reza Yekta, Reza Abedi-Firoozjah, Shamimeh Azimi Salim, Arezou Khezerlou, Khadije Abdolmaleki
Summary: Smart or intelligent food packaging, based on colorimetric indicators or halochromic sensors, has gained popularity due to its ability to identify and monitor the freshness, spoilage, and quality of packed food products. Cellulose and cellulose derivatives are promising materials for smart packaging, as they possess excellent biodegradability, compatibility, non-toxicity, and environmental suitability. This review provides an overview of cellulose derivatives, their characteristics, and their application in smart bio-based packaging systems.
Article
Biochemistry & Molecular Biology
Luan Gustavo Santos, Gisele Fernanda Alves-Silva, Vilasia Guimaraes Martins
Summary: This study developed sodium alginate films loaded with Clitoria ternatea extract (CTE) and found that these films had high light barrier capacity and improved tensile strength. The incorporation of CTE improved the thermal stability of the materials and showed antibacterial action. These films showed good compatibility with foods and had color-changing potential, making them suitable for monitoring food freshness.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Agriculture, Multidisciplinary
Yi Wu, Yafei Li, Zheng Ruan, Jiaojiao Li, Li Zhang, Hui Lu, Zhenjiang Xu
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Food Science & Technology
Yi Yuan, Ni He, Qingrong Xue, Qiyong Guo, Liya Dong, Maryam Hajia Haruna, Xia Zhang, Bing Li, Lin Li
Summary: The review highlights the diverse applications of shellac in the food industry, with a focus on its extraction, processing, physicochemical properties, and potential advantages. Despite the maturity of extraction and processing technology, there is a need for further research on new applications and addressing constraints related to self-polymerization for enhancing the stability of shellac-based food systems. The study suggests that shellac holds significant potential for various food-related applications.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Chemistry, Multidisciplinary
Yi Yuan, Ni He, Liya Dong, Qiyong Guo, Xia Zhang, Bing Li, Lin Li
Summary: Shellac, the only pharmaceutically used resin of animal origin, has unique advantages in delivery systems, particularly in encapsulating hydrophobic active substances and co-delivering hydrophilic and hydrophobic active substances. It performs well in oral administration by forming a compact structure to protect active substances in harsh environments and achieve targeted delivery.
Article
Food Science & Technology
Yi Yuan, Qingrong Xue, Qiyong Guo, Guoyu Wang, Shixing Yan, Yongtai Wu, Lin Li, Xia Zhang, Bing Li
Summary: The introduction of tannic acid and heat treatment enhanced the properties of gelatin films, including UV blocking, thermal stability, and reduced water vapor permeability. The synergistic effect of tannic acid and enhanced covalent crosslinking improved the antioxidant capacity and inhibitory effect on S. aureus of the gelatin films.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Food Science & Technology
Qiyong Guo, Nadya Mara Adelina, Jintao Hu, Ligang Zhang, Yuhong Zhao
Summary: This study compared the volatile profiles of four pine-mushrooms from Southwest and Northeast China, finding significant differences among samples and successfully distinguishing them.
Article
Food Science & Technology
Yi Wu, Minhua Zong, Hong Wu, Dong He, Lin Li, Xia Zhang, Di Zhao, Bing Li
Summary: This study found that thermally processed diets with high advanced glycation end-products (AGEs) are associated with diabetes and its complications by modulating carbohydrate and lipid metabolism. Switching to a lower AGEs diet can alleviate most symptoms except for the composition of gut microbiota.
MOLECULAR NUTRITION & FOOD RESEARCH
(2022)
Article
Chemistry, Applied
Li-Xia Wang, Li-Ping Dao, Qi-Yong Guo, Tian-Long Chen, Li-Jun Fu, Feng-Chao Zhou, Yi Yuan
Summary: This study investigated the effects of alternating current (AC) electric field and KCl on the structure and gel properties of Konjac Glucomannan (KGM) using various analytical techniques. The results showed that AC electric field could degrade KGM, and acid-base titration and solid-state NMR analysis revealed that AC electric field and KCl could remove acetyl groups from KGM. XRD and temperature sweep measurements indicated that the electrotreatment time and KCl concentration had important influences on gel formation and its three-dimensional network. Simultaneous DSC/TGA and temperature sweep measurements confirmed the good thermal stability of the gel.
Article
Agriculture, Multidisciplinary
Qiyong Guo, Bo Zheng, Xixi Zeng, Ling Chen
Summary: In this study, the functional properties and multi-scale structural characteristics of chestnut starch (CS) were characterized in ten varieties of chestnut from different regions of China. The relationship between structure and functional properties was clarified. The results showed that the varieties had different pasting temperatures and viscosity characteristics. The CS from northeast China had the highest resistant starch content, while CS with smaller granules, more B2 chains, and thicker amorphous lamellae displayed lower peak viscosities, stronger resistance to shear, and higher thermal stability. The findings provide significant information and basic data for the development of nutritional chestnut food.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Yi Wu, Yongtai Wu, Zhenhui Zhang, Jiaxian Cai, Minhua Zong, Lin Li, Xia Zhang, Hong Wu, Bing Li
Summary: Advanced glycation end products (AGEs), widely found in processed foods, have been shown to significantly impact cellular glucose and lipid metabolism. However, the specific mechanism of this effect has remained unclear. In this study, the representative AGE N-epsilon-(carboxymethyl)lysine (CML) was used to investigate its intervention in glucose and lipid metabolism in human LO2 cells. The findings revealed that CML promotes the dephosphorylation of glucose 6-phosphate and inhibits the conversion of cis-aconitate to isocitrate in the Krebs cycle, thereby affecting glucose metabolism. In addition, CML synergistically promotes de novo lipogenesis and fatty acid β-oxidation in the presence of high glucose, suggesting its role in lipid metabolism.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Qiyong Guo, Bo Zheng, Deyi Yang, Ling Chen
Summary: This study investigated the characteristics of chestnut starch-lipid complexes induced by heat moisture treatment through simulated digestion and fermentation processes. The results showed that compared to chestnut starch, starch-lipid complexes can promote the growth of healthy gut bacteria and produce more beneficial short-chain fatty acids during fermentation.
FOOD HYDROCOLLOIDS
(2024)
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.
