1
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Lin Y, Zhang L, Li X, Zhai C, Liu J, Zhang R. Effect and characterization of konjac glucomannan on xanthan gum/κ-carrageenan/agar system. Int J Biol Macromol 2024; 257:128639. [PMID: 38056153 DOI: 10.1016/j.ijbiomac.2023.128639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 11/28/2023] [Accepted: 12/03/2023] [Indexed: 12/08/2023]
Abstract
A mixed polysaccharide system is an important strategy to improve the performance of a single polysaccharide. Herein, quaternary polysaccharide gels were prepared by konjac glucomannan (KGM), xanthan gum (XG), κ-carrageenan (κ-CA), and agar (AR). The effects of KGM were evaluated by combining water holding capacity (WHC), rheological analysis, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and texture profile analysis (TPA). More KGM gradually increased the springiness of the compounded gels. WHC increased and then decreased with the addition of KGM, performing best at KGM4 (KGM: κ-CA:XG:AR = 2:2:1:2). Rheological analysis showed that the compounded gels exhibited a pseudoplastic characteristic of shear thinning, KGM endowed the gel with a stronger shear thinning behavior and improved the solid-like nature of the gels at high temperatures. The thermal stability of the composite gel was improved by the participation of KGM. FTIR analysis showed that the interactions were mainly related to intermolecular hydrogen bonds and acetyl groups. The microscopic morphology of KGM4 was significantly continuous, smooth, and compact, exhibiting the best practical performance and taking the maximum advantage.
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Affiliation(s)
- Yicun Lin
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ling Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Xinxin Li
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Chuang Zhai
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jiaming Liu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ran Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
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2
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Qiao D, Luo M, Li Y, Jiang F, Zhang B, Xie F. Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation concentration. Food Chem 2024; 432:137237. [PMID: 37657338 DOI: 10.1016/j.foodchem.2023.137237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 08/06/2023] [Accepted: 08/20/2023] [Indexed: 09/03/2023]
Abstract
Synergistic interaction gels could be formed by synergistic type-A and type-B bindings between konjac glucomannan (KGM) and xanthan during cooling. Adding salt ions significantly altered those bindings and thus the gel-related properties. The results showed that adding NaCl or CaCl2 eliminated type-B binding due to an electrostatic shielding effect. Adding NaCl or CaCl2 (3 and 6 mM) enhanced type-A binding by neutralizing the negative charge of COOH and reducing the electrostatic repulsion among xanthan chains, as evidenced by an increase in the onset temperature of exotherm peak, the formation of more parallel multiple filaments, and an increase in aggregation structures (>1.0 nm) and gel hardness. When CaCl2 concentration was higher, Ca2+ bridged side-chain clusters into more complex structures, which would hardly participate in the formation of helical structures and weaken type-A binding. The results obtained are beneficial for the rational design and preparation of KGM/xanthan gels with synergistic interaction.
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Affiliation(s)
- Dongling Qiao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China; Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Man Luo
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Yishen Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Fatang Jiang
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom
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3
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Revin VV, Liyaskina EV, Parchaykina MV, Kurgaeva IV, Efremova KV, Novokuptsev NV. Production of Bacterial Exopolysaccharides: Xanthan and Bacterial Cellulose. Int J Mol Sci 2023; 24:14608. [PMID: 37834056 PMCID: PMC10572569 DOI: 10.3390/ijms241914608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 09/15/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Recently, degradable biopolymers have become increasingly important as potential environmentally friendly biomaterials, providing a wide range of applications in various fields. Bacterial exopolysaccharides (EPSs) are biomacromolecules, which due to their unique properties have found applications in biomedicine, foodstuff, textiles, cosmetics, petroleum, pharmaceuticals, nanoelectronics, and environmental remediation. One of the important commercial polysaccharides produced on an industrial scale is xanthan. In recent years, the range of its application has expanded significantly. Bacterial cellulose (BC) is another unique EPS with a rapidly increasing range of applications. Due to the great prospects for their practical application, the development of their highly efficient production remains an important task. The present review summarizes the strategies for the cost-effective production of such important biomacromolecules as xanthan and BC and demonstrates for the first time common approaches to their efficient production and to obtaining new functional materials for a wide range of applications, including wound healing, drug delivery, tissue engineering, environmental remediation, nanoelectronics, and 3D bioprinting. In the end, we discuss present limitations of xanthan and BC production and the line of future research.
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Affiliation(s)
- Viktor V. Revin
- Department of Biotechnology, Biochemistry and Bioengineering, National Research Ogarev Mordovia State University, 430005 Saransk, Russia; (E.V.L.); (M.V.P.); (I.V.K.); (K.V.E.); (N.V.N.)
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4
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Han Q, Wang H, Zhou T, Wang Y, Shen Z, Yu D, Liu X, Liu W, Lv W. Ultrastable Emulsion Stabilized by the Konjac Glucomannan-Xanthan Gum Complex. ACS OMEGA 2023; 8:31344-31352. [PMID: 37663472 PMCID: PMC10468834 DOI: 10.1021/acsomega.3c03796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Accepted: 08/07/2023] [Indexed: 09/05/2023]
Abstract
Surfactant-free emulsions are currently gaining increased interest due to their technofunctional, health-promoting, economic, biocompatible, and sustainable characteristics. Herein, we report an ultrastable, surfactant-free emulsion stabilized by the konjac glucomannan (KGM)-xanthan gum (XG) complex. The results suggested that KGM-XG tended to adsorb onto the oil/water interface, causing a reduction in interfacial tension. The emulsion droplets were less than 1 μm in diameter and had a narrow size distribution. Using laser confocal microscopy and cryo-SEM, it was observed that KGM-XG generated a compact film on the surface of emulsion droplets while simultaneously constructing a three-dimensional network in the continuous phase. Both of these factors contributed to the stability of the emulsion. The present study presents a straightforward approach for producing highly stable emulsions stabilized by polysaccharides. These emulsions can be effectively utilized to enhance the water resistance of cellulose paper, which is extensively employed in the packaging industry.
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Affiliation(s)
- Qian Han
- State
Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of
Science, Jinan 250353, China
| | - Huili Wang
- State
Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of
Science, Jinan 250353, China
| | - Tongxin Zhou
- State
Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of
Science, Jinan 250353, China
| | - Yantao Wang
- State
Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of
Science, Jinan 250353, China
| | - Zhenpeng Shen
- State
Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of
Science, Jinan 250353, China
| | - Dehai Yu
- State
Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of
Science, Jinan 250353, China
| | - Xiaona Liu
- State
Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of
Science, Jinan 250353, China
| | - Wenxia Liu
- State
Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of
Science, Jinan 250353, China
| | - Wenzhi Lv
- College
of Chemistry and Chemical Engineering, Qiannan
Normal-University for Nationalities, Duyun 558000, China
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5
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Wang L, Tian H, Zhang W, Li C, Xiang D. Insights into interaction mechanism between xanthan gum and galactomannan based on density functional theory and rheological properties. Food Chem 2023; 418:135990. [PMID: 37003202 DOI: 10.1016/j.foodchem.2023.135990] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 03/08/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023]
Abstract
To explore the interaction sites and energies of ordered and disordered xanthan gum with locust bean gum (LBG), we prepared xanthan with different conformations and used it to form synergistic complexes with LBG. The interaction strength between xanthan and LBG was analyzed by analog computation using the density functional theory (DFT) method. Furthermore, the viscoelastic changes of the xanthan-LBG complex in different solutions were analyzed to verify the DFT results. The results showed that the ordered xanthan interacted with LBG through the side chains, with an interaction energy (EInt) of -479.450 kcal/mol. On the other hand, the disordered xanthan and LBG formed gels through backbone-to-backbone interactions, with an EInt of -262.290 kcal/mol. Overall, the study provides insights into xanthan-galactomannan gel formation and a theoretical basis for the broader application of xanthan.
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6
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Qiao D, Shi W, Luo M, Hu W, Huang Y, Jiang F, Xie F, Zhang B. Increasing xanthan gum content could enhance the performance of agar/konjac glucomannan-based system. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Qiao D, Luo M, Li Y, Jiang F, Zhang B. New evidence on synergistic binding effect of konjac glucomannan and xanthan with high pyruvate group content by atomic force microscopy. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Xanthan gum in aqueous solutions: Fundamentals and applications. Int J Biol Macromol 2022; 216:583-604. [DOI: 10.1016/j.ijbiomac.2022.06.189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 06/24/2022] [Accepted: 06/28/2022] [Indexed: 11/24/2022]
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9
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Quintana Martinez S, Torregroza Fuentes EE, García-Zapateiro LA. Rheological and Microstructural Properties of Acidified Milk Drink Stabilized with Butternut Squash Pulp Hydrocolloids (BSPHs). ACS OMEGA 2022; 7:19235-19242. [PMID: 35721938 PMCID: PMC9202050 DOI: 10.1021/acsomega.2c00513] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Accepted: 05/19/2022] [Indexed: 06/15/2023]
Abstract
In this study, hydrocolloids from butternut squash pulp (BSPH) have been employed as stabilizers for the development of acidified milk drinks to evaluate their physicochemical, rheological, and microstructural properties. BSPH was obtained in the alkaline medium (yield of 630 mg of hydrocolloids/100 g of pulp), presenting 79.97 ± 0.240% carbohydrate and non-Newtonian-type shear thinning. Four acidified milk drinks (AMDs) were obtained with 0.25, 0.50, and 1.00% BSPHs and a control sample without BSPHs. The addition of BSPHs did not alter the proximal composition of AMDs with similar proximal values; also, the samples present typical behavior of non-Newtonian-fluid-type shear thinning adjusted to the Carreau-Yasuda model. Storage (G') and loss (G″) moduli values were slightly dependent on the frequency in most of the studied systems. Then, the addition of BSPHs retained their uniform internal structure and contributed to the stabilization of the products.
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10
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Wang L, Xiang D, Li C, Zhang W, Bai X. Effects of deacetylation on properties and conformation of xanthan gum. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.117009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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11
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Yang J, Kim J, Choi YJ, Hahn J. Elastic gels based on flaxseed gum with konjac glucomannan and agar. Food Sci Biotechnol 2021; 30:1331-1338. [PMID: 34721928 PMCID: PMC8519975 DOI: 10.1007/s10068-021-00977-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 08/09/2021] [Accepted: 08/23/2021] [Indexed: 10/20/2022] Open
Abstract
In this study, we prepared hydrocolloid gels in which flaxseed gum (FSG), konjac glucomannan (KGM), and agar (AG) were blended in different ratios for use as a viscoelastic food. The prepared hydrogels' physicochemical properties were analyzed concerning their water solubility index (WSI), swelling power (SL), frequency sweep results, and microstructures. As the FSG ratio decreased, the WSI value of the compound gel tended to increase. However, it showed a tendency to have a relatively high SP value and a low tan δ value according to a specific KGM/FSG/AG mixing ratios (8:2:1.5 and 6:4:1.5). Through microstructure analysis, the FKA821.5 sample showed a relatively small, monodispersed gel building structure, correlated with the rheological results. In conclusion, the FKA821.5 gel was determined to have good water retention capacity and high structural strength. These results are expected to increase the applicability of FSG-based gelling agents in the food industry.
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Affiliation(s)
- Jisoo Yang
- Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Junghoon Kim
- Department of Food Science and Biotechnology, Sejong University, 209 Neungdong-ro, Kwangjin-gu, Seoul, 05006 Korea
| | - Young Jin Choi
- Center for Food and Bioconvergence, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Jungwoo Hahn
- Center for Food and Bioconvergence, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
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12
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Influence of Formate Concentration on the Rheology and Thermal Degradation of Xanthan Gum. Polymers (Basel) 2021; 13:polym13193378. [PMID: 34641193 PMCID: PMC8512866 DOI: 10.3390/polym13193378] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/24/2021] [Accepted: 09/26/2021] [Indexed: 11/17/2022] Open
Abstract
Xanthan gum solutions have gained increasing interest for their use as environmentally friendly chemicals in the oil industry. Xanthan is compatible with most concentrate brines used for controlling formation damage and fluid loss. Particularly, formate brines reinforce the ordered structure of the biopolymer in solution, gel strength, and the specific gravity of the resulting fluid. In this paper, we studied the effect of thermal aging on the rheological behavior of xanthan solutions as a function of the concentration in potassium formate. Ionic strength below a threshold concentration does not prevent the degradation of the structure of xanthan after being submitted to aging at 165 °C. Aged solutions show an important loss of strength in their mechanical properties, lower pH, and higher content in furfural and hydroxymethylfurfural. Highly concentrated formate brines are necessary to maintain the strength of the rheological properties after exposure to high-temperature environments.
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13
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Riaz T, Iqbal MW, Jiang B, Chen J. A review of the enzymatic, physical, and chemical modification techniques of xanthan gum. Int J Biol Macromol 2021; 186:472-489. [PMID: 34217744 DOI: 10.1016/j.ijbiomac.2021.06.196] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 06/15/2021] [Accepted: 06/29/2021] [Indexed: 11/29/2022]
Abstract
Xanthan gum (XG), a bacterial polysaccharide has numerous valuable characteristics in the food, biomedical, pharmaceuticals, and agriculture sector. However, XG has also its particular limitations such as its vulnerability to microbial contamination, inadequate mechanical and thermal stability, unusable viscosity, and poor water solubility. Therefore, XG's structure and conformation need to be modified enzymatically, chemically, or physically to improve its optimistic features and decrease the formation of crystals, increase antioxidant ability, and radical scavenging activity. We have found out different means to modify XG and elaborate the importance and significance of the modified structure of XG. In this review, different enzymes are reviewed for XG degradation, which modifies their structure from different points (main chain or side chain). This article also reviews various physical methods (ultrasound, shear, pressure, sonication, annealing, and heat treatments) based on prevailing publications to alter XG conformation and produce low molecular weight (LMW) and less viscous end-product. Moreover, some chemical means are also discussed that result in modified XG through crosslinking, grafting, acetylation, pyruvation, as well as by applying different chemical agents. Overall, the current progress on XG degradation is very auspicious to develop a new molecule with considerable uses, in various industries with future assessments.
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Affiliation(s)
- Tahreem Riaz
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | | | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
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14
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Özbaş F, Tüzün E, Yıldız A, Karakuş S. Sonosynthesis and characterization of konjac gum/xanthan gum supported ironoxide nanoparticles. Int J Biol Macromol 2021; 183:1047-1057. [PMID: 33984379 DOI: 10.1016/j.ijbiomac.2021.05.044] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Revised: 05/02/2021] [Accepted: 05/05/2021] [Indexed: 12/22/2022]
Abstract
In this study, an optimized method was developed for the synthesis of biological macromolecule blend supported iron oxide nanoparticles (IO NPs). The nanostructure was composed of binary polymer blends of konjac gum (KG) and xanthan gum (XG). The synthesized KG/XG@IO NPs were characterized by SEM, EDX, HRTEM, FTIR, XRD, XPS, zeta potential, DLS, TGA, and DSC. According to results, the KG/XG@IO NPs had a spherical shape with an average diameter range of ~40 nm using Scherrer's equation and Williamson-Hall equation. The results of TGA and DSC analysis confirmed that the KG/XG@IO NPs maintained good thermal stability. Our motivation was to determine the effect of the biopolymer blend matrix on the morphology, size, stability, and thermal properties of the green KG/XG@IO NPs. Furthermore, the effects of sonication process time (10-30 min), mass ratio of biological macromolecule blend (KG/XG) (1:1, 1:2, and 1:4), and amplitude frequency (5%-40%) on the rheological parameters of NPs were investigated to optimize the sonochemical process. From optimization analysis, we concluded that the sonication had a role in the size distribution and the formation of nanoparticles with the optimum mixture ratio of binary biopolymer matrix as it provided long-term stability.
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Affiliation(s)
- Fatih Özbaş
- Fatih Sultan Mehmet Vakif University, Research Center for the Conservation of Cultural Property of Foundation, 34083 Istanbul, Turkey
| | - Elif Tüzün
- Istanbul University-Cerrahpasa, Department of Chemistry, 34320 Istanbul, Turkey
| | - Ahmet Yıldız
- Istanbul University-Cerrahpasa, Department of Chemistry, 34320 Istanbul, Turkey
| | - Selcan Karakuş
- Istanbul University-Cerrahpasa, Department of Chemistry, 34320 Istanbul, Turkey.
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15
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Wang L, Xiang D, Li C, Zhang W, Bai X. Effects of lyophilization and low-temperature treatment on the properties and conformation of xanthan gum. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106352] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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16
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Lin YJ, Horner J, Illie B, Lynch ML, Furst EM, Wagner NJ. Molecular engineering of thixotropic, sprayable fluids with yield stress using associating polysaccharides. J Colloid Interface Sci 2020; 580:264-274. [PMID: 32688119 DOI: 10.1016/j.jcis.2020.06.107] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 06/16/2020] [Accepted: 06/24/2020] [Indexed: 11/19/2022]
Abstract
HYPOTHESIS Molecular engineering facilitates the development of a complex fluid with contradictory requirements of yield stress and sprayability, while minimizing the amount of structuring material (<0.05 wt%). This unique system can be achieved by a biopolymer hydrogel with tunable inter- and intra-molecular interactions for microstructural robustness and molecular extensibility by the variation of chemical conformations that microstructure breaks up under shear followed by a low molecularly extensible response. EXPERIMENTS Blends of xanthan and konjac glucomannan containing 99.95 wt% water are demonstrated to satisfy these contradictory requirements and formulated as a function of KCl concentrations. A systematic study was performed using shear and extensional rheology and compared to a reference solution of polyethylene oxide (PEO), a well-known, Boger fluid, highlights the role of molecular elasticity in controlling critical rheological properties. Static light scattering (SLS) and simultaneous rheology and small-angle neutron scattering (RheoSANS) are also used to elucidate the equilibrium structure and flow dynamics. FINDINGS The blends exhibit a lower yield stress and extensional resistance with added KCl, which leads to good spray characteristics in contrast to strain-hardening PEO. The results suggest that the inter-molecular attractions between the two gums leading to network formation with appropriate stiffness, that break up readily under shear, and low molecular elasticity are critical molecular design parameters necessary to achieve sprayable, yields stress fluids.
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Affiliation(s)
- Yu-Jiun Lin
- Center for Research in Soft Matter and Polymers, Department of Chemical and Biomolecular Engineering, University of Delaware, Newark, DE 19716, USA
| | - Jeffrey Horner
- Center for Research in Soft Matter and Polymers, Department of Chemical and Biomolecular Engineering, University of Delaware, Newark, DE 19716, USA
| | - Brandon Illie
- The Procter & Gamble Company, Cincinnati, OH 45224, USA
| | | | - Eric M Furst
- Center for Research in Soft Matter and Polymers, Department of Chemical and Biomolecular Engineering, University of Delaware, Newark, DE 19716, USA
| | - Norman J Wagner
- Center for Research in Soft Matter and Polymers, Department of Chemical and Biomolecular Engineering, University of Delaware, Newark, DE 19716, USA
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17
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Cai X, Du X, Zhu G, Cao C. Induction effect of NaCl on the formation and stability of emulsions stabilized by carboxymethyl starch/xanthan gum combinations. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105776] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Razavi SMA, Alghooneh A. Understanding the physics of hydrocolloids interaction using rheological, thermodynamic and functional properties: A case study on xanthan gum-cress seed gum blend. Int J Biol Macromol 2020; 151:1139-1153. [PMID: 31747568 DOI: 10.1016/j.ijbiomac.2019.10.158] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Revised: 10/04/2019] [Accepted: 10/17/2019] [Indexed: 11/30/2022]
Abstract
Some rheological, thermodynamic and functional properties of selected hydrocolloids (xanthan gum-cress seed gum (XG-CSG)) blends at different ratios (1-0, 3-1, 1-1, 1-3, 0-1) were characterized to understand physically the biopolymers interaction and networks. XG showed a greater rigidity (elastic modulus, G'LVE = 58.60 Pa), total structural strength (complex modulus, G*LVE = 70.69 Pa), yield stress (limiting value of stress, τL = 7.58 Pa), emulsion capacity (EC = 6.78%) and foam stability (FC = 18.92%) than CSG (G'LVE = 7.05 Pa, G*LVE = 8.53 Pa, τL = 1.44 Pa, EC = 86.48% and FC = 14.98%), respectively. Among blends, 3-1 XG-CSG showed the highest G*LVE, foaming stability (FS) and the extent of recovery (Rr%). The results were summarized using the clustering technique and principal component analyses. The coefficient of the interaction of some parameters, Cole-Cole plots and Gibbs free energy changes (ΔG) of predisturbed and intact networks were investigated. In samples with an intact network, greater compatibility directly related to the extent of synergistic interaction, while in predisturbed samples, the lower compatibility directly related to the extent of synergistic interaction. Although all blends were highly incompatible with antagonistic behavior, 1-1 XG-CSG showed the lowest incompatibility (ΔG = 8028.60 J/mol) among samples with intact structure, while at disrupted state, 1-3 XG-CSG showed the lowest incompatibility (ΔG = 158.6 J/mol).
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Affiliation(s)
- Seyed M A Razavi
- Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran.
| | - Ali Alghooneh
- Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran
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19
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Nejadmansouri M, Shad E, Razmjooei M, Safdarianghomsheh R, Delvigne F, Khalesi M. Production of xanthan gum using immobilized Xanthomonas campestris cells: Effects of support type. Biochem Eng J 2020. [DOI: 10.1016/j.bej.2020.107554] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Purified salep glucomannan synergistically interacted with xanthan gum: Rheological and textural studies on a novel pH-/thermo-sensitive hydrogel. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105463] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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21
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Brunchi CE, Avadanei M, Bercea M, Morariu S. Chain conformation of xanthan in solution as influenced by temperature and salt addition. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2019.111008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Microbial gums: introducing a novel functional component of edible coatings and packaging. Appl Microbiol Biotechnol 2019; 103:6853-6866. [DOI: 10.1007/s00253-019-09966-x] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 06/06/2019] [Accepted: 06/06/2019] [Indexed: 02/07/2023]
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Abstract
The feasibility of using hydrogels as a water bolus during hyperthermia treatment was assessed. Three types of gels, high methoxyl (HM) pectin/alginate, xanthan/locust bean gum (LBG) and xanthan/LBG/agarose were evaluated based on their dielectric, rheological and mechanical properties. The most suitable, xanthan/LBG/agarose gel was further used as a water bolus in a hyperthermia array applicator. The gels composed of polysaccharides carrying low charge displayed dielectric properties close to those of water, while the dielectric properties of HM pectin/alginate gel was deemed unsuitable for the current application. The mechanical examination shows that the xanthan/LBG gel has a non-brittle behaviour at room temperature, in contrast to the agarose gel. The moduli of the xanthan/LBG gel weaken however considerably between the temperature range of 40 °C and 50 °C, reducing its potential to be used as water bolus. The ternary system of xanthan/LBG/agarose had advantageous behaviour as it was dominated by the thermal hysteresis typical of agarose upon temperature increase, but governed by the typical non-brittle behaviour of the xanthan/LBG at low temperatures. The final evaluation within the hyperthermia applicator showed excellent signal transmission from the antennas. The agarose/xanthan/LBG gel reduced the scattering of electromagnetic waves, enabled a tight closure between the body and the antennas, and offered a less bulky solution than the currently used water-filled plastic bags. The results presented here open up a new application area for hydrogels in improving heat delivery during hyperthermia treatment and other near-field microwave applications.
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Affiliation(s)
- Hana Dobšíček Trefná
- Department of Electrical Engineering, Chalmers University of Technology, Göteborg, Sweden
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Kang Y, Li P, Zeng X, Chen X, Xie Y, Zeng Y, Zhang Y, Xie T. Biosynthesis, structure and antioxidant activities of xanthan gum from Xanthomonas campestris with additional furfural. Carbohydr Polym 2019; 216:369-375. [PMID: 31047079 DOI: 10.1016/j.carbpol.2019.04.018] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2019] [Revised: 03/15/2019] [Accepted: 04/03/2019] [Indexed: 01/11/2023]
Abstract
Lignocellulosic-like materials are potentially low-cost fermentation substrates, but their pretreatment brings about by-products. This work investigated the effects of furfural on xanthan gum (XG) production, and product quality was evaluated by structure, viscosity and antioxidant capacities. Xanthomonas campestris maintained steady polysaccharide yield (above 13 g·L-1) with enhanced cell growth at low furfural concentrations (below 3.2 g·L-1). The products were verified as XG by FT-IR, XRD, NMR and monosaccharide analysis. Moreover, they were found to have reduced acetyl, rising pyruvate and up-to-down glucuronic acid groups as increasing furfural concentration. Furthermore, XG product with 1 g·L-1 furfural addition showed the best hydroxyl scavenging effects, though reducing powers presented no variation. It was demonstrated that furfural, the common hydrolysis by-product, was not necessarily an inhibitor for fermentation, and an appropriate amount of furfural was beneficial to XG production with steady yield and good quality.
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Affiliation(s)
- Yan Kang
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China.
| | - Panyu Li
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China.
| | - Xiaotong Zeng
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China.
| | - Xi Chen
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China.
| | - Yi Xie
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China.
| | - Yu Zeng
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China.
| | - Yongkui Zhang
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China.
| | - Tonghui Xie
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China.
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Andrade FJET, Albuquerque PBS, Moraes GMD, Farias MDP, Teixeira-Sá DMA, Vicente AA, Carneiro-da-Cunha MG. Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus). Food Funct 2019; 9:6369-6379. [PMID: 30456405 DOI: 10.1039/c8fo01448e] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Most gluten-free bakery formulations have starch sources of low nutritional value. The objective of this work was to use fava beans (Phaseolus lunatus) for the production of gluten-free sponge cakes, in addition to evaluating the effects of the partial substitution of fava bean flour by galactomannan and xanthan gum, isolated or mixed at 0.5 and 1.0% proportions, compared with a commercial reference. The properties such as viscosity, specific gravity and microscopy of the air bubbles were evaluated in the raw cakes, while the cooked cakes were analyzed according to physicochemical (chemical composition, specific volume, texture and color) and sensorial properties. Hydrocolloids increased the viscosity, specific gravity, and incorporation of air into the batters. Xanthan gum increased the cakes' firmness after cooking; in what concerns color parameters, hydrocolloids did not interfere. Cakes based on fava beans had better sensory acceptance with or without the presence of hydrocolloids and presented higher levels of moisture, proteins, lipids and ashes when compared to the commercial reference, proving to be an excellent food option without gluten and high nutritional value.
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Affiliation(s)
- F J E T Andrade
- Rede Nordeste de Biotecnologia (RENORBIO), Universidade Federal de Pernambuco - UFPE, Av. Prof. Moraes Rego, s/n, Cidade Universitária, 50670-420, Recife, PE, Brazil.
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Demirci AS, Palabiyik I, Apaydın D, Mirik M, Gumus T. Xanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.018] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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27
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Gong J, Wang L, Wu J, Yuan Y, Mu RJ, Du Y, Wu C, Pang J. The rheological and physicochemical properties of a novel thermosensitive hydrogel based on konjac glucomannan/gum tragacanth. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.080] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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28
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Reinoso D, Martín-Alfonso M, Luckham P, Martínez-Boza F. Rheological characterisation of xanthan gum in brine solutions at high temperature. Carbohydr Polym 2019; 203:103-109. [DOI: 10.1016/j.carbpol.2018.09.034] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Revised: 09/01/2018] [Accepted: 09/17/2018] [Indexed: 10/28/2022]
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Mirzaei M, Alimi M, Shokoohi S, Golchoobi L. Synergistic interactions between konjac-mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties. J Texture Stud 2018; 49:586-594. [PMID: 30187474 DOI: 10.1111/jtxs.12359] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 08/27/2018] [Accepted: 08/29/2018] [Indexed: 11/27/2022]
Abstract
In this research, simultaneous contribution of konjac-mannan (0.3%), xanthan (0.3%), and tragacanth (0.3%) gums in tomato ketchup was investigated comparing the physicochemical, rheological, texture, and sensory properties with the control sample containing 0.3% xanthan gum. Samples selected through viscosity and syneresis evaluation of the nine prepared samples were analyzed by color, flow behavior, frequency sweep, particle size, texture, and sensory experiments. Results indicated that increasing xanthan concentration did not have any significant effect on the apparent viscosity while considerable improvement was observed in the physical stability of ketchups containing konjac-mannan/xanthan ascribed to smaller particles with larger contact surfaces encouraging gel network formation. Highest a* and a*/b* was observed for konjac-mannan/xanthan (0.075%/0.225%) in which formation of hydrated gel granules of gums intensifies light diffraction due to the decreased particle size. This synergistically formed viscous three-dimensional gel network is responsible for the highest cohesiveness and gumminess of the same sample between the ketchup formulations containing two gums. Organoleptic properties of ketchup samples containing konjac-mannan/xanthan showed no significant difference with the control sample. PRACTICAL APPLICATIONS: Development of modern food technologies along with the lifestyle changes over the past few decades and grown public awareness of the relevance between health and nutrition have considerably increased the consumption of ready meals containing low-fat and fiber-rich functional condiments. Ketchup is a popular sauce thickened with tomato pulp powder, potato or corn starch, modified starch, and severally available hydrocolloids such as carboxymethyl cellulose, xanthan, guar, and locust bean gum. In this research work, mixtures of konjac-mannan and xanthan/tragacanth hydrocolloids are used to produce new ketchups with improved physical and rheological properties and lower prices.
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Affiliation(s)
- Massume Mirzaei
- Department of food science and technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Mazdak Alimi
- Department of food science and technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Shirin Shokoohi
- Chemical, Polymeric and Petrochemical Technology Development Research Division, Research Institute of Petroleum Industry, Tehran, Iran
| | - Laleh Golchoobi
- Department of food science and technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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31
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Shu G, He Y, Chen L, Song Y, Cao J, Chen H. Effect of Xanthan⁻Chitosan Microencapsulation on the Survival of Lactobacillus acidophilus in Simulated Gastrointestinal Fluid and Dairy Beverage. Polymers (Basel) 2018; 10:polym10060588. [PMID: 30966622 PMCID: PMC6403948 DOI: 10.3390/polym10060588] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 05/08/2018] [Accepted: 05/24/2018] [Indexed: 11/16/2022] Open
Abstract
Lactobacillus acidophilus was encapsulated in xanthan⁻chitosan (XC) and xanthan⁻chitosan⁻xanthan (XCX) polyelectrolyte complex (PEC) gels by extrusion method. The obtained capsules were characterized by X-ray diffraction and FTIR spectroscopy. The effects of microencapsulation on the changes in survival and release behavior of the Lactobacillus acidophilus during exposure to simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) were studied. Encapsulated Lactobacillus acidophilus exhibited a significantly higher resistance to SGF and SIF than non-encapsulated samples. In addition, the viability of free and immobilized cells of Lactobacillus acidophilus incorporated into dairy beverages was assessed for 21 days both at room temperature and in refrigerated storage. The results indicated that xanthan⁻chitosan⁻xanthan (XCX) and xanthan⁻chitosan (XC) significantly (p < 0.05) improved the cell survival of Lactobacillus acidophilus in yogurt during 21 days of storage at 4 and 25 °C, when compared to free cells.
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Affiliation(s)
- Guowei Shu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Yunxia He
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Li Chen
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
| | - Yajuan Song
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Jili Cao
- Department of Research and Development, Xi'an Oriental Dairy Co., Ltd., Xi'an 710027, China.
| | - He Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
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Wang CS, Virgilio N, Wood-Adams P, Heuzey MC. A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures. Carbohydr Polym 2017; 175:484-492. [DOI: 10.1016/j.carbpol.2017.08.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Accepted: 08/03/2017] [Indexed: 10/19/2022]
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33
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Saleh HM, Annuar MSM, Simarani K. Ultrasound degradation of xanthan polymer in aqueous solution: Its scission mechanism and the effect of NaCl incorporation. ULTRASONICS SONOCHEMISTRY 2017; 39:250-261. [PMID: 28732944 DOI: 10.1016/j.ultsonch.2017.04.038] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Revised: 04/23/2017] [Accepted: 04/24/2017] [Indexed: 06/07/2023]
Abstract
Degradation of xanthan polymer in aqueous solution by ultrasonic irradiation was investigated. The effects of selected variables i.e. sonication intensity, irradiation time, concentration of xanthan gum and molar concentration of NaCl in solution were studied. Combined approach of full factorial design and conventional one-factor-at-a-time was applied to obtain optimum degradation at sonication power intensity of 11.5Wcm-2, irradiation time 120min and 0.1gL-1 xanthan in a salt-free solution. Molecular weight reduction of xanthan gum under sonication was described by an exponential decay function with higher rate constant for polymer degradation in the salt free solution. The limiting molecular weight where fragments no longer undergo scission was determined from the function. The incorporation of NaCl in xanthan solution resulted in a lower limiting molecular weight. The ultrasound-mediated degradation of aqueous xanthan polymer chain agreed with a random scission model. Side chain of xanthan polymer is proposed to be the primary site of scission action.
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Affiliation(s)
- H M Saleh
- Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - M S M Annuar
- Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia; Centre for Research in Biotechnology for Agriculture (CEBAR), University of Malaya, 50603 Kuala Lumpur, Malaysia.
| | - K Simarani
- Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
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34
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Alghooneh A, Razavi SMA, Behrouzian F. Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.022] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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35
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de Morais Lima M, Carneiro LC, Bianchini D, Dias ARG, Zavareze EDR, Prentice C, Moreira ADS. Structural, Thermal, Physical, Mechanical, and Barrier Properties of Chitosan Films with the Addition of Xanthan Gum. J Food Sci 2017; 82:698-705. [DOI: 10.1111/1750-3841.13653] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Revised: 01/06/2017] [Accepted: 01/11/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Maria de Morais Lima
- Dept. of Agroindustrial Science and Technology; College of Agronomy Eliseu Maciel - Federal Univ. of Pelotas; Pelotas - RS Brazil
| | - Lucia Cesar Carneiro
- Dept. of Agroindustrial Science and Technology; College of Agronomy Eliseu Maciel - Federal Univ. of Pelotas; Pelotas - RS Brazil
| | - Daniela Bianchini
- Center of Chemical Sciences; Pharmaceutical and Food - Federal Univ. of Pelotas; Pelotas-RS Brazil
| | - Alvaro Renato Guerra Dias
- Dept. of Agroindustrial Science and Technology; College of Agronomy Eliseu Maciel - Federal Univ. of Pelotas; Pelotas - RS Brazil
| | - Elessandra da Rosa Zavareze
- Dept. of Agroindustrial Science and Technology; College of Agronomy Eliseu Maciel - Federal Univ. of Pelotas; Pelotas - RS Brazil
| | - Carlos Prentice
- School of Chemistry and Food; Federal Univ. of Rio Grande - FURG; Rio Grande - RS Brazil
| | - Angelita da Silveira Moreira
- Dept. of Agroindustrial Science and Technology; College of Agronomy Eliseu Maciel - Federal Univ. of Pelotas; Pelotas - RS Brazil
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36
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de Morais Lima M, Bianchini D, Guerra Dias A, da Rosa Zavareze E, Prentice C, da Silveira Moreira A. Biodegradable films based on chitosan, xanthan gum, and fish protein hydrolysate. J Appl Polym Sci 2017. [DOI: 10.1002/app.44899] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Maria de Morais Lima
- Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel; Universidade Federal de Pelotas; Pelotas RS Brazil
| | - Daniela Bianchini
- Centro de Ciências Químicas, Farmacêuticas e de Alimentos; Universidade Federal de Pelotas; Pelotas RS Brazil
| | - Alvaro Guerra Dias
- Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel; Universidade Federal de Pelotas; Pelotas RS Brazil
| | - Elessandra da Rosa Zavareze
- Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel; Universidade Federal de Pelotas; Pelotas RS Brazil
| | - Carlos Prentice
- Escola de Química e Alimentos; Universidade Federal de Rio Grande; Rio Grande RS Brazil
| | - Angelita da Silveira Moreira
- Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel; Universidade Federal de Pelotas; Pelotas RS Brazil
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37
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Characterization of xanthan gum produced from glycerol by a mutant strain Xanthomonas campestris CCTCC M2015714. Carbohydr Polym 2017; 157:521-526. [DOI: 10.1016/j.carbpol.2016.10.033] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2016] [Revised: 09/26/2016] [Accepted: 10/12/2016] [Indexed: 11/20/2022]
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38
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Brunchi CE, Bercea M, Morariu S, Avadanei M. Investigations on the interactions between xanthan gum and poly(vinyl alcohol) in solid state and aqueous solutions. Eur Polym J 2016. [DOI: 10.1016/j.eurpolymj.2016.09.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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39
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Ali Razavi SM, Alghooneh A, Behrouzian F, Cui SW. Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.022] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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40
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Abbaszadeh A, MacNaughtan W, Sworn G, Foster T. New insights into xanthan synergistic interactions with konjac glucomannan: A novel interaction mechanism proposal. Carbohydr Polym 2016; 144:168-77. [DOI: 10.1016/j.carbpol.2016.02.026] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2015] [Revised: 02/06/2016] [Accepted: 02/08/2016] [Indexed: 11/15/2022]
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41
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Modification to the lubrication properties of xanthan gum fluid gels as a result of sunflower oil and triglyceride stabilised water in oil emulsion addition. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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42
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Bourouina N, de Kort DW, Hoeben FJM, Janssen HM, Van As H, Hohlbein J, van Duynhoven JPM, Kleijn JM. Complex Coacervate Core Micelles with Spectroscopic Labels for Diffusometric Probing of Biopolymer Networks. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2015; 31:12635-43. [PMID: 26535962 DOI: 10.1021/acs.langmuir.5b03496] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
We present the design, preparation, and characterization of two types of complex coacervate core micelles (C3Ms) with cross-linked cores and spectroscopic labels and demonstrate their use as diffusional probes to investigate the microstructure of percolating biopolymer networks. The first type consists of poly(allylamine hydrochloride) (PAH) and poly(ethylene oxide)-poly(methacrylic acid) (PEO-b-PMAA), labeled with ATTO 488 fluorescent dyes. We show that the size of these probes can be tuned by choosing the length of the PEO-PMAA chains. ATTO 488-labeled PEO113-PMAA15 micelles are very bright with 18 dye molecules incorporated into their cores. The second type is a (19)F-labeled micelle, for which we used PAH and a (19)F-labeled diblock copolymer tailor-made from poly(ethylene oxide)-poly(acrylic acid) (mPEO79-b-PAA14). These micelles contain approximately 4 wt % of (19)F and can be detected by (19)F NMR. The (19)F labels are placed at the end of a small spacer to allow for the necessary rotational mobility. We used these ATTO- and (19)F-labeled micelles to probe the microstructures of a transient gel (xanthan gum) and a cross-linked, heterogeneous gel (κ-carrageenan). For the transient gel, sensitive optical diffusometry methods, including fluorescence correlation spectroscopy, fluorescence recovery after photobleaching, and super-resolution single nanoparticle tracking, allowed us to measure the diffusion coefficient in networks with increasing density. From these measurements, we determined the diameters of the constituent xanthan fibers. In the heterogeneous κ-carrageenan gels, bimodal nanoparticle diffusion was observed, which is a signpost of microstructural heterogeneity of the network.
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Affiliation(s)
- Nadia Bourouina
- Physical Chemistry and Soft Matter, Wageningen University , P.O. Box 8038, 6700 EK Wageningen, The Netherlands
- TI-COAST, Science Park 904, 1098 XH Amsterdam, The Netherlands
| | - Daan W de Kort
- Laboratory of Biophysics, Wageningen University , P.O. Box 8128, 6700 ET Wageningen, The Netherlands
- TI-COAST, Science Park 904, 1098 XH Amsterdam, The Netherlands
| | - Freek J M Hoeben
- SyMO-Chem B.V., Het Kraneveld 4, 5612 AZ Eindhoven, The Netherlands
- TI-COAST, Science Park 904, 1098 XH Amsterdam, The Netherlands
| | - Henk M Janssen
- SyMO-Chem B.V., Het Kraneveld 4, 5612 AZ Eindhoven, The Netherlands
- TI-COAST, Science Park 904, 1098 XH Amsterdam, The Netherlands
| | - Henk Van As
- Laboratory of Biophysics, Wageningen University , P.O. Box 8128, 6700 ET Wageningen, The Netherlands
- TI-COAST, Science Park 904, 1098 XH Amsterdam, The Netherlands
| | - Johannes Hohlbein
- Laboratory of Biophysics, Wageningen University , P.O. Box 8128, 6700 ET Wageningen, The Netherlands
| | - John P M van Duynhoven
- Laboratory of Biophysics, Wageningen University , P.O. Box 8128, 6700 ET Wageningen, The Netherlands
- Unilever R&D, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands
- TI-COAST, Science Park 904, 1098 XH Amsterdam, The Netherlands
| | - J Mieke Kleijn
- Physical Chemistry and Soft Matter, Wageningen University , P.O. Box 8038, 6700 EK Wageningen, The Netherlands
- TI-COAST, Science Park 904, 1098 XH Amsterdam, The Netherlands
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43
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Ge L, Li X, Zhang R, Yang T, Ye X, Li D, Mu C. Development and characterization of dialdehyde xanthan gum crosslinked gelatin based edible films incorporated with amino-functionalized montmorillonite. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.04.029] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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44
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Li R, Feke DL. Rheological and kinetic study of the ultrasonic degradation of xanthan gum in aqueous solution: Effects of pyruvate group. Carbohydr Polym 2015; 124:216-21. [DOI: 10.1016/j.carbpol.2015.02.018] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2014] [Revised: 02/09/2015] [Accepted: 02/15/2015] [Indexed: 11/25/2022]
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45
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46
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Effects of inorganic cations on the rheology of aqueous welan, xanthan, gellan solutions and their mixtures. Carbohydr Polym 2015; 121:147-54. [DOI: 10.1016/j.carbpol.2014.12.030] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2014] [Revised: 12/01/2014] [Accepted: 12/04/2014] [Indexed: 11/19/2022]
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47
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Brenner T, Tuvikene R, Fang Y, Matsukawa S, Nishinari K. Rheology of highly elastic iota-carrageenan/kappa-carrageenan/xanthan/konjac glucomannan gels. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.016] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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48
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Bilanovic D, Starosvetsky J, Armon RH. Cross-linking xanthan and other compounds with glycerol. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.024] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Li Z, Su Y, Xie B, Liu X, Gao X, Wang D. A novel biocompatible double network hydrogel consisting of konjac glucomannan with high mechanical strength and ability to be freely shaped. J Mater Chem B 2015; 3:1769-1778. [DOI: 10.1039/c4tb01653j] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A novel physically linked double-network (DN) hydrogel was prepared by natural polymer KGM and synthetic polymer PAAm. The DN hydrogels exhibit good mechanical properties, cell adhesion properties, and can be freely shaped, making such hydrogels promising for tissue engineering scaffolds.
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Affiliation(s)
- Zhiyong Li
- Beijing National Laboratory for Molecular Sciences
- Key Laboratory of Engineering Plastics
- Institute of Chemistry
- Chinese Academy of Sciences
- Beijing 100190
| | - Yunlan Su
- Beijing National Laboratory for Molecular Sciences
- Key Laboratory of Engineering Plastics
- Institute of Chemistry
- Chinese Academy of Sciences
- Beijing 100190
| | - Baoquan Xie
- Beijing National Laboratory for Molecular Sciences
- Key Laboratory of Engineering Plastics
- Institute of Chemistry
- Chinese Academy of Sciences
- Beijing 100190
| | - Xianggui Liu
- Beijing National Laboratory for Molecular Sciences
- Key Laboratory of Engineering Plastics
- Institute of Chemistry
- Chinese Academy of Sciences
- Beijing 100190
| | - Xia Gao
- Beijing National Laboratory for Molecular Sciences
- Key Laboratory of Engineering Plastics
- Institute of Chemistry
- Chinese Academy of Sciences
- Beijing 100190
| | - Dujin Wang
- Beijing National Laboratory for Molecular Sciences
- Key Laboratory of Engineering Plastics
- Institute of Chemistry
- Chinese Academy of Sciences
- Beijing 100190
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Behera B, Dey S, Sharma V, Pal K. Rheological and Viscoelastic Properties of Novel Sunflower Oil-Span 40-Biopolymer-Based Bigels and Their Role as a Functional Material in the Delivery of Antimicrobial Agents. ADVANCES IN POLYMER TECHNOLOGY 2014. [DOI: 10.1002/adv.21488] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- B. Behera
- Department of Biotechnology & Medical Engineering; National Institute of Technology; Rourkela 769 008 India
| | - S. Dey
- Department of Biotechnology & Medical Engineering; National Institute of Technology; Rourkela 769 008 India
| | - V. Sharma
- Department of Biotechnology & Medical Engineering; National Institute of Technology; Rourkela 769 008 India
| | - K. Pal
- Department of Biotechnology & Medical Engineering; National Institute of Technology; Rourkela 769 008 India
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