Article
Food Science & Technology
Maria del Carmen Nunez-Santiago, Artemio Perez-Lopez, Teodoro Espinosa-Solares, Maria Ines Nicolas-Vazquez, Bernabe Laureano-Lopez
Summary: The gelation and melting temperatures of calcium-induced ?-carrageenan gels were measured, and the theoretical interactions between dimeric unit models of ?-carrageenan and Ca2+ ions were analyzed. The addition of CaCl2 increased the gelation and melting temperatures, indicating thermal hysteresis. The study showed that ?-carrageenan can form intra- and intermolecular hydrogen bonding and coordinate with Ca2+ ions, suggesting that the coil-helix transition is promoted by Ca2+ ions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Melanie H. Hughes, Patricia I. Leonardi, Diego B. Genovese
Summary: This study investigates the effects of carrageenan concentration, salt concentration, and KCl center dot CaCl2 ratio on the gelation properties of carrageenans from Sarcopeltis skottsbergii and Sarcothalia crispata. The results show that higher concentrations of carrageenan and salt increase gel strength but also increase turbidity. Increasing the KCl fraction also increases gel strength. The optimal compositions predicted by the models are in line with the observed responses. Considering the increasing demand for carrageenan in the food industry, S. skottsbergii and S. crispata could be potential sources of these biopolymers.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Biochemistry & Molecular Biology
Oscar Rodriguez-Meza, Giovanni Palomino-Vizcaino, Liliana Quintanar, Miguel Costas
Summary: Loss of metal homeostasis may lead to age-related diseases like cataracts, which are caused by lens protein aggregation. Exposure to heavy metals, particularly mercury, increases the risk of cataract development. Mercury ions induce the aggregation of certain lens proteins, while others are not affected. This study investigates the impact of mercury ions on the stability of different lens proteins and reveals the complex metal-protein interactions that contribute to cataract formation.
JOURNAL OF INORGANIC BIOCHEMISTRY
(2023)
Article
Chemistry, Applied
Ivano Maule, Gabriele Razzetti, Alessandro Restelli, Alessandro Palmieri, Cinzia Colombo, Roberto Ballini
Summary: The thermal stability of a set of aliphatic nitroalkanes was tested by DSC analysis, showing similar exothermic decomposition phenomenon for all compounds. Recommendations for avoiding decomposition were provided based on the estimated maximum process temperature.
ORGANIC PROCESS RESEARCH & DEVELOPMENT
(2021)
Article
Environmental Sciences
Mauricio Rodriguez Chialanza, Sofia Favre Samarra, Andres Perez Parada
Summary: The study found that the size of microplastic particles affects the DSC signal, but through appropriate sample preparation, signals corresponding to microplastics of different sizes can be identified and quantified. Additionally, the application of DSC technique in the field of microplastics may provide estimates of the number of microplastic particles within a sample.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Pharmacology & Pharmacy
Jiawei Zhou, Feng Wang, Juanjuan Chen, Rui Yang, Yuhao Chen, Denghui Gu, Tingting Niu, Qijun Luo, Xiaojun Yan, Haimin Chen, Wei Wu
Summary: The study showed that carrageenan reduced weight gain in mice without affecting food intake, but impaired glucose metabolism by interfering with insulin binding to receptors, affecting insulin sensitivity, inhibiting the insulin PI3K/AKT signaling pathway, and causing non-diabetic weight gain reduction.
PHARMACOLOGICAL RESEARCH
(2021)
Article
Chemistry, Applied
Chao Yuan, Yiyuan Zou, Bo Cui, Yishan Fang, Lu Lu, Dongyan Xu
Summary: The study evaluated the effects of cyclodextrins (CDs) on the gelation behavior of x-carrageenan/konjac glucomannan (KC/KGM) composite gel. The results showed that CDs reduced viscosity and yield stress, while enhancing storage modulus of the gel. Methyl-beta-CD (M-beta-CD) had the most significant impact on improving gel structure flexibility.
FOOD HYDROCOLLOIDS
(2021)
Article
Construction & Building Technology
Panos Apostolidis, Michael Elwardany, Adrian Andriescu, David J. Mensching, Jack Youtcheff
Summary: The contribution of thermodynamics of mixing to glass transition in polymer-modified asphalt binders was studied quantitatively using a differential scanning calorimeter with an epoxy system. The miscibility of the binders was determined by measuring the heat capacity (Cp) and glass transition temperature (Tg) based on entropic changes. The enthalpy of mixing was also examined to ensure complete crosslinking of the binders. The results showed that the positive deviations of Tg from the ideal mixing rule indicated the presence of repulsive forces between the asphalt and epoxy components.
CONSTRUCTION AND BUILDING MATERIALS
(2023)
Article
Materials Science, Paper & Wood
Hefang Liu, Qiyuan Tu, Luyao Huang, Wenhua Gao, Jinsong Zeng, Bin Wang, Jinpeng Li, Jun Xu
Summary: In this study, a concentrated cellulose nanofibril (CNF) suspension was prepared from bleached hardwood kraft pulp without pretreatment. The concentration process promoted the formation of pores in the CNFs, but these pores partially collapsed and shrunk during the re-dispersion and re-concentration process.
Article
Biochemistry & Molecular Biology
Fahimeh Roshanfar, Saeed Hesaraki, Alireza Dolatshahi-Pirouz, Mohsen Saeidi, Sara Leal-Marin, Birgit Glasmacher, Gorka Orive, Sajjad Khan Einipour
Summary: Calcium phosphate cements (CPCs) are promising for bone defect treatment due to their properties, however their brittleness limits their application. This study investigated the use of hybrid silk fibroin (SF) and kappa-carrageenan (k-CG) nanofibers as reinforcements in CPC. The addition of nanofibers improved the mechanical properties and cell mineralization of CPC composites, indicating their potential for bone cell regeneration.
Article
Biochemistry & Molecular Biology
Eva S. Cobos, Ignacio E. Sanchez, Lucia B. Chemes, Jose C. Martinez, Javier Murciano-Calles
Summary: PDZ domains play a crucial role in cell signaling and cell-cell junctions, being able to recognize various natural targets. The study reveals a basic specificity in each PDZ domain, with host partners mostly being able to bind their corresponding PDZ domain. Additionally, viral ligands show the ability to bind most of the studied PDZ domains, including those not previously described.
Article
Food Science & Technology
Juliana S. Farah, Rodrigo N. Cavalcanti, Jonas T. Guimaraes, Celso F. Balthazar, Pablo T. Coimbra, Tatiana C. Pimentel, Erick A. Esmerino, Maria Carmela K. H. Duarte, Monica Q. Freitas, Daniel Granato, Roberto P. C. Neto, Maria Ines B. Tavares, Veronica Calado, Marcia C. Silva, Adriano G. Cruz
Summary: The study successfully detected adulteration in raw bovine milk using DSC coupled with machine-learning tools, with GBM and MLP achieving 100% classification capability and RF showing optimal performance as well. Different models had varying important predictors, showcasing a multidimensional approach with practical potential for adoption by the dairy industry.
Article
Chemistry, Multidisciplinary
Ermides Chavez-Baldovino, Carlos A. Malca-Reyes, Roberto Masso, Peter Feng, Adrian Camacho, Janeth Sarmiento, Justin I. Borrero Negron, Yomaira J. Pagan-Torres, Liz M. Diaz-Vazquez
Summary: In this study, carrageenan membranes with different concentrations of titanium dioxide nanoparticles (TiO2 NPs) and Ni/CeO2 were used to prepare a novel fuel cell electrode for the oxidation of ethanol. The physicochemical properties of each membrane were characterized, and the carrageenan nanocomposite with 5 wt % TiO2 NPs showed the highest ionic conductivity (2.08 x 10(-4) S/cm). The CR5% membrane was mixed with Ni/CeO2 to prepare the working electrode, and cyclic voltammetry measurements showed peak current density values of 9.52 and 12.22 mA/cm(2) for the oxidation of ethanol over CR5% + Ni/CeO2 at forward and reverse scan voltages, respectively. The CR5% + Ni/CeO2 membrane was found to be more efficient in the oxidation of ethanol compared with commercially available Nafion membranes containing Ni/CeO2.
Article
Polymer Science
Duncan Schwaller, Elliot Christ, Melanie Legros, Dominique Collin, Philippe J. Mesini
Summary: Differential scanning calorimetry is used to measure the thermodynamic properties of organogels, revealing broad endothermic peaks and their corresponding temperatures. The phase diagram explains why the molar melting enthalpies of low concentration samples are lower than expected, while the inflection points of thermograms provide a more accurate measurement of the gel melting temperature.
Article
Chemistry, Physical
Yukio Terashima
Summary: The study found that the gas conditions during the cooking process of cotton candy are crucial to its physical state and thermal stability. Cotton candy made in air was mainly crystalline with a small amorphous part, and easily degraded by aging. Meanwhile, cotton candy made in nitrogen gas exhibited a more glassy structure and had a different aging behavior compared to the one made in air.
CHEMICAL PHYSICS LETTERS
(2022)
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)