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Montevecchi G, Ricci A, Masino F, Ferrari V, Versari A, Antonelli A. Profile of red wine partially dealcoholized with a membrane-based technique and strategies to mitigate the loss of volatile compounds. Curr Res Food Sci 2024; 8:100776. [PMID: 38846016 PMCID: PMC11153939 DOI: 10.1016/j.crfs.2024.100776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 05/21/2024] [Accepted: 05/23/2024] [Indexed: 06/09/2024] Open
Abstract
In recent years, climate change has led to higher grape must sugar content and, consequently, increased alcohol by volume. Evaporative or pertraction is a common method for post-fermentation ethanol removal from wines, but it selectively removes some less polar volatile compounds along with ethanol. To mitigate volatile substance loss, this study investigates blending of the red wine (Marzemino-Cabernet blend) with obtained dealcoholized samples from it by industrial evaporative pertraction system, while maintaining the final product within a two-percentage-point reduction in ethanol. Thus MIX 1 and MIX 2 blends were prepared, reducing the ABV of the initial wine (12.5% alcohol by volume) to 10.5% and 9.5%. Chemical analyses highlighted that most alcohols, acetates, and ethyl esters of fatty acids decreased with alcohol by volume reduction. However, compounds with polar groups (acetoin and acetovanillone), C13-norisoprenoids, and certain lactones showed increasing trends. Sensory analysis indicated high scores for sweetness and smoothness in the blended wines, with a decrease in acidic taste. Floral scents notably increased, particularly in MIX 2, closely resembling the initial wine's sensory profile. The blending of initial wine with appropriately dealcoholized wine samples has proven to be an effective strategy for preserving bouquet and color of dealcoholized wines. This approach broadens the consumer base by catering to people who prefer low-alcohol options, have dietary restrictions, or are health-conscious, but who still wish to savor wines with aromatic quality rather than a flat taste. This strategy is crucial in the wine industry as it successfully addresses technical challenges and ensures economic viability.
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Affiliation(s)
- Giuseppe Montevecchi
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1A, 42124, Reggio Emilia, Italy
| | - Arianna Ricci
- Dipartimento di Scienze e Tecnologie Agro-Alimentari, University of Bologna, Piazza Goidanich 60, 47521, Cesena, Italy
| | - Francesca Masino
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1A, 42124, Reggio Emilia, Italy
| | - Valentina Ferrari
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1A, 42124, Reggio Emilia, Italy
| | - Andrea Versari
- Dipartimento di Scienze e Tecnologie Agro-Alimentari, University of Bologna, Piazza Goidanich 60, 47521, Cesena, Italy
| | - Andrea Antonelli
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1A, 42124, Reggio Emilia, Italy
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2
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Wang Z, Yan Y, Zhang Z, Li C, Mei L, Hou R, Liu X, Jiang H. Effect of Chitosan and Its Water-Soluble Derivatives on Antioxidant Activity. Polymers (Basel) 2024; 16:867. [PMID: 38611124 PMCID: PMC11013083 DOI: 10.3390/polym16070867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 03/10/2024] [Accepted: 03/14/2024] [Indexed: 04/14/2024] Open
Abstract
The antioxidant activity of chitosan (CS) and three water-soluble derivatives was analyzed comparatively by in vitro and in vivo experiments, including hydroxypropyl chitosan (HPCS), quaternary ammonium salt of chitosan (HACC), and carboxymethyl chitosan (CMCS). The results show that chitosan and its water-soluble derivatives have a scavenging ability on DPPH radicals, superoxide radicals, and hydroxyl radicals, and a reducing ability. A remarkable difference (p < 0.05) was found for HACC and HPCS compared with CS on DPPH radicals, hydroxyl radicals, and reducing ability. The antioxidant ability of the four chitosan samples was in the order of HPCS > HACC > CMCS > CS. Furthermore, antioxidant activity of all samples increased gradually in a concentration-dependent manner. The in vivo result indicates that oral CS and its derivatives samples result in a decrease in lipid peroxides (LPO) and free fatty acids (FFA) levels in serum with an increase in superoxide dismutase (SOD) activity. Especially for the HPCS and HACC groups, the LPO, FFA, and SOD activity in serum was different significantly in comparison with the high-fat controlgroup (HF) (p < 0.05). These results indicate that chitosan and its derivatives can be used as good antioxidants, and the antioxidant activity might be related to the molecular structure of chitosan derivatives.
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Affiliation(s)
- Zhihua Wang
- Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables, Hubei Engineering University, Xiaogan 432000, China
| | - Yongbin Yan
- School of Chemistry and Materials Science, Hubei Engineering University, Xiaogan 432000, China
| | - Zhengmao Zhang
- Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables, Hubei Engineering University, Xiaogan 432000, China
| | - Changchun Li
- Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables, Hubei Engineering University, Xiaogan 432000, China
| | - Lanfei Mei
- Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables, Hubei Engineering University, Xiaogan 432000, China
| | - Ruyi Hou
- School of Chemistry and Materials Science, Hubei Engineering University, Xiaogan 432000, China
| | - Xiaodan Liu
- School of Chemistry and Materials Science, Hubei Engineering University, Xiaogan 432000, China
| | - Hongxia Jiang
- College of Fisheries, Henan Normal University, Xinxiang 453007, China
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3
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Wang J, Duan X, Zhong D, Zhang M, Li J, Hu Z, Han F. Pharmaceutical applications of chitosan in skin regeneration: A review. Int J Biol Macromol 2024; 261:129064. [PMID: 38161006 DOI: 10.1016/j.ijbiomac.2023.129064] [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: 07/20/2023] [Revised: 12/15/2023] [Accepted: 12/25/2023] [Indexed: 01/03/2024]
Abstract
Skin regeneration is the process that restores damaged tissues. When the body experiences trauma or surgical incisions, the skin and tissues on the wound surface become damaged. The body repairs this damage through complex physiological processes to restore the original structural and functional states of the affected tissues. Chitosan, a degradable natural bioactive polysaccharide, has attracted widespread attention partly owing to its excellent biocompatibility and antimicrobial properties; additionally, a modified form of this compound has been shown to promote skin regeneration. This review evaluates the recent research progress in the application of chitosan to promote skin regeneration. First, we discuss the basic principles of the extraction and preparation processes of chitosan from its source. Subsequently, we describe the functional properties of chitosan and the optimization of these properties through modification. We then focus on the existing chitosan-based biomaterials developed for clinical applications and their corresponding effects on skin regeneration, particularly in cases of diabetic and burn wounds. Finally, we explore the challenges and prospects associated with the use of chitosan in skin regeneration. Overall, this review provides a reference for related research and contributes to the further development of chitosan-based products in cutaneous skin regeneration.
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Affiliation(s)
- Jie Wang
- Clinical Medical College, Affiliated Hospital of Jiujiang University, Jiujiang, Jiangxi 332000, China; Jiujiang Clinical Precision Medicine Research Center, Jiujiang 332000, Jiangxi, China
| | - Xunxin Duan
- Clinical Medical College, Affiliated Hospital of Jiujiang University, Jiujiang, Jiangxi 332000, China; Jiujiang Clinical Precision Medicine Research Center, Jiujiang 332000, Jiangxi, China
| | - Donghuo Zhong
- Medical college of Jiujiang University, Jiujiang, Jiangxi 332000, China
| | - Mengqi Zhang
- Clinical Medical College, Affiliated Hospital of Jiujiang University, Jiujiang, Jiangxi 332000, China; Jiujiang Clinical Precision Medicine Research Center, Jiujiang 332000, Jiangxi, China
| | - Jianying Li
- Clinical Medical College, Affiliated Hospital of Jiujiang University, Jiujiang, Jiangxi 332000, China; Jiujiang Clinical Precision Medicine Research Center, Jiujiang 332000, Jiangxi, China
| | - Zhijian Hu
- Clinical Medical College, Affiliated Hospital of Jiujiang University, Jiujiang, Jiangxi 332000, China; Jiujiang Clinical Precision Medicine Research Center, Jiujiang 332000, Jiangxi, China
| | - Feng Han
- Clinical Medical College, Affiliated Hospital of Jiujiang University, Jiujiang, Jiangxi 332000, China; Jiujiang Clinical Precision Medicine Research Center, Jiujiang 332000, Jiangxi, China.
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El-Araby A, Janati W, Ullah R, Ercisli S, Errachidi F. Chitosan, chitosan derivatives, and chitosan-based nanocomposites: eco-friendly materials for advanced applications (a review). Front Chem 2024; 11:1327426. [PMID: 38239928 PMCID: PMC10794439 DOI: 10.3389/fchem.2023.1327426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Accepted: 12/13/2023] [Indexed: 01/22/2024] Open
Abstract
For many years, chitosan has been widely regarded as a promising eco-friendly polymer thanks to its renewability, biocompatibility, biodegradability, non-toxicity, and ease of modification, giving it enormous potential for future development. As a cationic polysaccharide, chitosan exhibits specific physicochemical, biological, and mechanical properties that depend on factors such as its molecular weight and degree of deacetylation. Recently, there has been renewed interest surrounding chitosan derivatives and chitosan-based nanocomposites. This heightened attention is driven by the pursuit of enhancing efficiency and expanding the spectrum of chitosan applications. Chitosan's adaptability and unique properties make it a game-changer, promising significant contributions to industries ranging from healthcare to environmental remediation. This review presents an up-to-date overview of chitosan production sources and extraction methods, focusing on chitosan's physicochemical properties, including molecular weight, degree of deacetylation and solubility, as well as its antibacterial, antifungal and antioxidant activities. In addition, we highlight the advantages of chitosan derivatives and biopolymer modification methods, with recent advances in the preparation of chitosan-based nanocomposites. Finally, the versatile applications of chitosan, whether in its native state, derived or incorporated into nanocomposites in various fields, such as the food industry, agriculture, the cosmetics industry, the pharmaceutical industry, medicine, and wastewater treatment, were discussed.
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Affiliation(s)
- Abir El-Araby
- Functional Ecology and Environment Engineering Laboratory, Faculty of Science and Technology, Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Walid Janati
- Functional Ecology and Environment Engineering Laboratory, Faculty of Science and Technology, Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Riaz Ullah
- Medicinal Aromatic and Poisonous Plants Research Centre, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Horticulture, Ataturk University, Erzurum, Türkiye
- HGF Agro, Ata Teknokent, Erzurum, Türkiye
| | - Faouzi Errachidi
- Functional Ecology and Environment Engineering Laboratory, Faculty of Science and Technology, Sidi Mohamed Ben Abdellah University, Fez, Morocco
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Iqbal Y, Ahmed I, Irfan MF, Chatha SAS, Zubair M, Ullah A. Recent advances in chitosan-based materials; The synthesis, modifications and biomedical applications. Carbohydr Polym 2023; 321:121318. [PMID: 37739510 DOI: 10.1016/j.carbpol.2023.121318] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 08/18/2023] [Accepted: 08/19/2023] [Indexed: 09/24/2023]
Abstract
The attention to polymer-based biomaterials, for instance, chitosan and its derivatives, as well as the techniques for using them in numerous scientific domains, is continuously rising. Chitosan is a decomposable naturally occurring polymeric material that is mostly obtained from seafood waste. Because of its special ecofriendly, biocompatible, non- toxic nature as well as antimicrobial properties, chitosan-based materials have received a lot of interest in the field of biomedical applications. The reactivity of chitosan is mainly because of the amino and hydroxyl groups in its composition, which makes it further fascinating for various uses, including biosensing, textile finishing, antimicrobial wound dressing, tissue engineering, bioimaging, gene, DNA and drug delivery and as a coating material for medical implants. This study is an overview of the different types of chitosan-based materials which now a days have been fabricated by applying different techniques and modifications that include etherification, esterification, crosslinking, graft copolymerization and o-acetylation etc. for hydroxyl groups' processes and acetylation, quaternization, Schiff's base reaction, and grafting for amino groups' reactions. Furthermore, this overview summarizes the literature from recent years related to the important applications of chitosan-based materials (i.e., thin films, nanocomposites or nanoparticles, sponges and hydrogels) in different biomedical applications.
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Affiliation(s)
- Yasir Iqbal
- Lipid Utilization, Polymers/Materials Chemistry Group, Department of Agriculture Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada; Department of Chemistry, Government College University Faisalabad, 38000, Pakistan
| | - Iqbal Ahmed
- Department of Chemistry, Government College University Faisalabad, 38000, Pakistan
| | - Muhammad Faisal Irfan
- Lipid Utilization, Polymers/Materials Chemistry Group, Department of Agriculture Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | | | - Muhammad Zubair
- Lipid Utilization, Polymers/Materials Chemistry Group, Department of Agriculture Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Aman Ullah
- Lipid Utilization, Polymers/Materials Chemistry Group, Department of Agriculture Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
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6
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Development of active and intelligent pH food packaging composite films incorporated with litchi shell extract as an indicator. Int J Biol Macromol 2023; 226:77-89. [PMID: 36481333 DOI: 10.1016/j.ijbiomac.2022.11.325] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 11/28/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022]
Abstract
The anthocyanin-rich litchi shell extract (LE) was mixed with the matrix to prepare active/intelligent food packaging composite films. The microstructure and properties of composite films were characterized. The results showed that the composite films incorporated with LE had texture-oriented layered, compact, uniform cross-sections. The composite films with LE showed different degrees of red. The composite films had similar water vapor transmission rates (1.62-1.65 × 10-12 g·cm/cm2·Pa·s). However, gelatin/chitosan/polyvinyl alcohol/litchi shell extract (Gel/Csa/PVA/LE) film had better UV blocking rates (0-20 %), the best tensile strength (18.6 MPa) and elongation at break (116%). When the composite films monitored for fish freshness at 4 °C (10 d) and 25 °C (3 d), the Gel/Csa/PVA/LE film had the pH sensitivity to show an obvious color change at 25 °C, 1th day. The results suggested that the Gel/Csa/PVA/LE film could be applied to intelligent food packaging film to indicate the freshness of fish.
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7
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Gobert A, Evers MS, Morge C, Sparrow C, Delafont V. Comparison of DNA purification methods for high‐throughput sequencing of fungal communities from wine fermentation. Microbiologyopen 2022; 11:e1321. [PMCID: PMC9593259 DOI: 10.1002/mbo3.1321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Accepted: 09/10/2022] [Indexed: 11/06/2022] Open
Abstract
High‐throughput sequencing approaches, which target a taxonomically discriminant locus, allow for in‐depth insight into microbial communities’ compositions. Although microorganisms are historically investigated by cultivation on artificial culture media, this method presents strong limitations, since only a limited proportion of microorganisms can be grown in vitro. This pitfall appears even more limiting in enological and winemaking processes, during which a wide range of molds, yeasts, and bacteria are observed at the different stages of the fermentation course. Such an understanding of those dynamic communities and how they impact wine quality therefore stands as a major challenge for the future of enology. As of now, although high‐throughput sequencing has already allowed for the investigation of fungal communities, there is no available comparative study focusing on the performance of microbial deoxyribonucleic acid (DNA) extraction in enological matrixes. This study aims to provide a comparison of five selected extraction methods, assayed on both must and fermenting must, as well as on finished wine. These procedures were evaluated according to their extraction yields, the purity of their extracted DNA, and the robustness of downstream molecular analyses, including polymerase chain reaction and high‐throughput sequencing of fungal communities. Altogether, two out of the five assessed microbial DNA extraction methods (DNeasy PowerSoil Pro Kit and E.Z.N.A.® Food DNA Kit) appeared suitable for robust evaluations of the microbial communities in wine samples. Consequently, this study provides robust tools for facilitated upcoming studies to further investigate microbial communities during winemaking using high‐throughput sequencing.
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Affiliation(s)
| | | | | | | | - Vincent Delafont
- Laboratoire Ecologie et Biologie des Interactions, Equipe, Microorganismes, Hôtes, Environnements, Université de PoitiersUMR CNRS 7267PoitiersFrance
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8
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Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications. BEVERAGES 2022. [DOI: 10.3390/beverages8030058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Preservation technologies for winemaking have relied mainly on the addition of sulfur dioxide (SO2), in consequence of the large spectrum of action of this compound, linked to the control of undesirable microorganisms and the prevention of oxidative phenomena. However, its potential negative effects on consumer health have addressed the interest of the international research on alternative treatments to substitute or minimize the SO2 content in grape must and wine. This review is aimed at analyzing chemical methods, both traditional and innovative, useful for the microbiological stabilization of wine. After a preliminary description of the antimicrobial and technological properties of SO2, the additive traditionally used during wine production, the effects of the addition (in must and wine) of other compounds officially permitted in winemaking, such as sorbic acid, dimethyl dicarbonate (DMDC), lysozyme and chitosan, are discussed and evaluated. Furthermore, other substances showing antimicrobial properties, for which the use for wine microbiological stabilization is not yet permitted in EU, are investigated. Even if these treatments exhibit a good efficacy, a single compound able to completely replace SO2 is not currently available, but a combination of different procedures might be useful to reduce the sulfite content in wine. Among the strategies proposed, particular interest is directed towards the use of insect-based chitosan as a reliable alternative to SO2, mainly due to its low environmental impact. The production of wines containing low sulfite levels by using pro-environmental practices can meet both the consumers’ expectations, who are even more interested in the healthy traits of foods, and wine-producers’ needs, who are interested in the use of sustainable practices to promote the profile of their brand.
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Dong R, Ma S, Zhao X, Wang B, Roy M, Yao L, Xia T, Liu Y. Recent progress of Bioinspired Hydrogel-based delivery system for endometrial repair. Front Bioeng Biotechnol 2022; 10:1013217. [PMID: 36159661 PMCID: PMC9503822 DOI: 10.3389/fbioe.2022.1013217] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Accepted: 08/22/2022] [Indexed: 12/03/2022] Open
Abstract
Endometrial injury is the main fact leading to infertility. Current treatments of endometrial injury present many problems, such as unable to achieve desired effects due to low retention and the inherent potential risk of injury. Besides, it is important to the development of bioinspired material that can mimic the natural tissue and possess native tissue topography. Hydrogel is a kind of bioinspired superhydrophilic materials with unique characteristics, such as excellent biocompatibility, biodegradability, porosity, swelling, and cross-linkage. These unique physiochemical properties of bioinspired hydrogels enable their promising application as novel delivery platform and alternative therapies for endometrial injury. In this mini review, we summarize the recent advances in bioinispred hydrogel-based delivery system for endometrial repair, including as a post-operative physical barrier and therapeutic delivery system. In addition, present status, limitations, and future perspectives are also discussed.
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Affiliation(s)
- Rong Dong
- First Teaching Hospital of Tianjin University of Traditional Chinese Medicine, National Clinical Research Center for Chinese Medicine Acupuncture and Moxibustion, Tianjin, China
| | - Saihua Ma
- First Teaching Hospital of Tianjin University of Traditional Chinese Medicine, National Clinical Research Center for Chinese Medicine Acupuncture and Moxibustion, Tianjin, China
| | - Xiaoli Zhao
- First Teaching Hospital of Tianjin University of Traditional Chinese Medicine, National Clinical Research Center for Chinese Medicine Acupuncture and Moxibustion, Tianjin, China
| | - Baojuan Wang
- First Teaching Hospital of Tianjin University of Traditional Chinese Medicine, National Clinical Research Center for Chinese Medicine Acupuncture and Moxibustion, Tianjin, China
| | - Mridul Roy
- Department of Oncology, The First Affiliated Hospital of Xinxiang Medical University, Weihui, China
| | - Lu Yao
- Hemay Zhihui Science and Technology Co. Ltd, Tianjin, China
| | - Tian Xia
- First Teaching Hospital of Tianjin University of Traditional Chinese Medicine, National Clinical Research Center for Chinese Medicine Acupuncture and Moxibustion, Tianjin, China
- *Correspondence: Tian Xia, ; Yanting Liu,
| | - Yanting Liu
- Department of Oncology, The First Affiliated Hospital of Xinxiang Medical University, Weihui, China
- *Correspondence: Tian Xia, ; Yanting Liu,
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10
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Pure Chitosan Biomedical Textile Fibers from Mixtures of Low- and High-Molecular Weight Bidisperse Polymer Solutions: Processing and Understanding of Microstructure-Mechanical Properties' Relationship. Int J Mol Sci 2022; 23:ijms23094767. [PMID: 35563158 PMCID: PMC9105658 DOI: 10.3390/ijms23094767] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/18/2022] [Accepted: 04/19/2022] [Indexed: 02/04/2023] Open
Abstract
Natural polymers, as extracted from biomass, may exhibit large macromolecular polydispersity. We investigated the impact of low molar mass chitosan (LMW, DPw~115) on the properties of chitosan fibers obtained by wet spinning of chitosan solutions with bimodal distributions of molar masses. The fiber crystallinity index (CrI) was assessed by synchrotron X-ray diffraction and the mechanical properties were obtained by uniaxial tensile tests. The LMW chitosan showed to slightly increase the crystallinity index in films which were initially processed from the bimodal molar mass chitosan solutions, as a result of increased molecular mobility and possible crystal nucleating effects. Nevertheless, the CrI remained almost constant or slightly decreased in stretched fibers at increasing content of LMW chitosan in the bidisperse chitosan collodion. The ultimate mechanical properties of fibers were altered by the addition of LMW chitosan as a result of a decrease of entanglement density and chain orientation in the solid state. An increase of crystallinity might not be expected from LMW chitosan with a still relatively high degree of polymerization (DPw ≥ 115). Instead, different nucleation agents-either smaller molecules or nanoparticles-should be used to improve the mechanical properties of chitosan fibers for textile applications.
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11
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Yang H, Chen X, Li X, Wu D, Cai G, Lu J. Effects of 5 Antibrowning Agents on the Color Parameters of Dangshan Pear
(Pyrus spp.)
Wine During Storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hua Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 P. R. China
| | - Xuexue Chen
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 P. R. China
| | - Xiaomin Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 P. R. China
| | - Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 P. R. China
| | - Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 P. R. China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 P. R. China
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12
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Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability. Food Chem 2022; 373:131679. [PMID: 34865920 DOI: 10.1016/j.foodchem.2021.131679] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 11/20/2021] [Accepted: 11/22/2021] [Indexed: 12/25/2022]
Abstract
SO2 reaction with electrophilic species present in wine, including in particular carbonyl compounds, is responsible for the reduction of its protective effect during wine aging. In the present study, direct 1H NMR profiling was used to monitor the reactivity of SO2 with acetaldehyde under wine-like oxidation conditions. The dissociation of acetaldehyde bound SO2 was evidenced suggesting that released free SO2 can further act as an antioxidant. EPR and DPPH assays showed an increasing antioxidant capacity of wine with the increase in the concentration of acetaldehyde sulfonate. The presence of acetaldehyde sulfonate in wines was correlated with the overall antioxidant activity of wines. The first evidence of acetaldehyde bound SO2 dissociation provides a completely new representation of the long-term protection efficiency of SO2 during bottle aging.
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13
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Yao X, Liu J, Hu H, Yun D, Liu J. Development and comparison of different polysaccharide/PVA-based active/intelligent packaging films containing red pitaya betacyanins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107305] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Gulzar S, Raju N, Prodpran T, Benjakul S. Chitosan‐Tripolyphosphate Nanoparticles Improves Oxidative Stability of Encapsulated Shrimp Oil throughout the Extended Storage. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100178] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Saqib Gulzar
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Navaneethan Raju
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Thummanoon Prodpran
- Center of Excellence in Bio‐based Materials and Packaging Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
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Lv H, Wu B, Song J, Wu W, Cai W, Xu J. Hydrogel, a novel therapeutic and delivery strategy, in the treatment of intrauterine adhesions. J Mater Chem B 2021; 9:6536-6552. [PMID: 34324619 DOI: 10.1039/d1tb01005k] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Intrauterine adhesions (IUAs) are caused by damage to the underlying lining of the endometrium. They' re related to disorder of endometrial repair. In recent years, hydrogels with controllable biological activity have been widely used for treating IUAs. They encapsulate estrogen, cytokines, cells, or exosomes, forming a delivery system to release therapeutic components for the treatment of IUAs. In addition, the hydrogel acting as a barrier can be degraded in the body automatically, reducing the risk of infection caused by secondary surgeries. In this review, we summarize the recent progress of hydrogels and their application in IUAs as both a novel alternative therapeutic and an artificial delivery strategy.
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Affiliation(s)
- Houyi Lv
- Department of Reproductive Medicine, Women's Hospital, Zhejiang University School of Medicine, Hangzhou, Zhejiang, People's Republic of China
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Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11146294] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement these analyses, the volatile compounds of white and red wines kept in contact with chitosan-genipin films during 2 and 8 months were also studied. The results obtained allowed us to conclude that the contact of chitosan-genipin films with both white and red wines tend to retain long carbon chain volatile compounds, such as ethyl hexanoate and octan-3-one. It also promoted the formation of Maillard reaction products, such as furfural by dehydration of pentoses and Strecker aldehydes, such as 3-methylbutanal and phenylacetaldehyde, by degradation of amino acids. This study reveals that the use of chitosan-genipin films for wine preservation is also able to promote the formation of compounds that can modulate the wines aroma, maintaining the varietal notes.
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Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wine. Food Chem 2021; 350:129222. [PMID: 33607411 DOI: 10.1016/j.foodchem.2021.129222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 01/20/2021] [Accepted: 01/22/2021] [Indexed: 11/22/2022]
Abstract
The reaction pathways were investigated by which a fungoid chitosan (CsG) may protect against photooxidative decay of model solutions and a sulphite-free white wine. Samples containing CsG were dark incubated for 2 days before exposure to fluorescent lighting for up to 21 days in the presence of wine like (+)-catechin and/or iron doses. In both systems CsG at winemaking doses significantly reduced the photoproduction of acetaldehyde and, to a better extent, glyoxylic acid, two key reactive aldehydes implicated in wine oxidative spoilage. After 21 days, CsG was two-fold more effective than sulphur dioxide in preventing glyoxylic acid formation and minimizing the browning of white wine. Among the antioxidant mechanisms involved in CsG protective effect, iron chelation, and hydrogen peroxide quenching were demonstrated. Besides, the previously unreported tartrate displacement from the [iron(III)-tartrate] complex was revealed as an additional inhibitory mechanism of CsG under photo-Fenton oxidation conditions.
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Marchante L, Mena A, Izquierdo-Cañas PM, García-Romero E, Pérez-Coello MS, Díaz-Maroto MC. Effects of the pre-fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO 2 -free red wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1143-1149. [PMID: 32789849 DOI: 10.1002/jsfa.10725] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 08/06/2020] [Accepted: 08/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Different red winemaking were carried out to evaluate the effects of the prefermentative addition of chitosan, as an alternative to the use of SO2 , on the secondary products of alcoholic fermentation, yeast available nitrogen (YAN), biogenic amines and ethyl carbamate. RESULTS The wines made with chitosan presented higher total acidity and higher content of tartaric and succinic acids than those made only with SO2 . The use of chitosan in winemaking resulted in wines with higher glycerol and diacetyl content without increasing the concentration of ethanol, acetic acid, acetaldehyde or butanediol. YAN was lower in wines made with chitosan, which may mean an advantage for the microbial stability of the wines. Furthermore, the use of chitosan at the beginning of alcoholic fermentation did not increase the concentration of biogenic amines or the formation of ethyl carbamate in SO2 -free red wines. CONCLUSION The total or partial substitution of SO2 for chitosan at the beginning of the alcoholic fermentation gives rise to quality red wines without negatively affecting their nitrogen fraction or their very important secondary fermentation products such as acetic acid or acetaldehyde. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Lourdes Marchante
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, Ciudad Real, Spain
| | - Adela Mena
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, Ciudad Real, Spain
| | - Pedro M Izquierdo-Cañas
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, Ciudad Real, Spain
| | - Esteban García-Romero
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, Ciudad Real, Spain
| | - María Soledad Pérez-Coello
- Food Technology, Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - María Consuelo Díaz-Maroto
- Food Technology, Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, Ciudad Real, Spain
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Yang H, Zhang Y, Zhou F, Guo J, Tang J, Han Y, Li Z, Fu C. Preparation, Bioactivities and Applications in Food Industry of Chitosan-Based Maillard Products: A Review. Molecules 2020; 26:molecules26010166. [PMID: 33396532 PMCID: PMC7795806 DOI: 10.3390/molecules26010166] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/26/2020] [Accepted: 12/29/2020] [Indexed: 02/07/2023] Open
Abstract
Chitosan, a biopolymer possessing numerous interesting bioactivities and excellent technological properties, has received great attention from scientists in different fields including the food industry, pharmacy, medicine, and environmental fields. A series of recent studies have reported exciting results about improvement of the properties of chitosan using the Maillard reaction. However, there is a lack of a systemic review about the preparation, bioactivities and applications in food industry of chitosan-based Maillard reaction products (CMRPs). The presence of free amino groups in chitosan allows it to acquire some stronger or new functional properties via the Maillard reaction. The present review aims to focus on the current research status of synthesis, optimization and structural identification of CMRPs. The applications of CMRPs in the food industry are also discussed according to their biological and technological properties such as antioxidant, antimicrobial activities and inducing conformational changes of allergens in food. Some promising directions for future research are proposed in this review, aiming to provide theoretical guidance for the further development of chitosan and its derivatives.
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Affiliation(s)
- Huijuan Yang
- College of Standardization, China Jiliang University, Hangzhou 310018, China;
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China;
- Correspondence: ; Tel.: +86-150-0134-9082
| | - Fang Zhou
- Fujian University Key Laboratory of Biotechnology for Offshore Resources, Quanzhou Normal University, Quanzhou 362000, China; (F.Z.); (J.G.)
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China; (J.T.); (Y.H.); (Z.L.)
| | - Juanjuan Guo
- Fujian University Key Laboratory of Biotechnology for Offshore Resources, Quanzhou Normal University, Quanzhou 362000, China; (F.Z.); (J.G.)
| | - Jiajie Tang
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China; (J.T.); (Y.H.); (Z.L.)
| | - Yanqing Han
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China; (J.T.); (Y.H.); (Z.L.)
| | - Zhanming Li
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China; (J.T.); (Y.H.); (Z.L.)
| | - Caili Fu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China;
- Fujian University Key Laboratory of Biotechnology for Offshore Resources, Quanzhou Normal University, Quanzhou 362000, China; (F.Z.); (J.G.)
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China; (J.T.); (Y.H.); (Z.L.)
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Abd El-Hack ME, El-Saadony MT, Shafi ME, Zabermawi NM, Arif M, Batiha GE, Khafaga AF, Abd El-Hakim YM, Al-Sagheer AA. Antimicrobial and antioxidant properties of chitosan and its derivatives and their applications: A review. Int J Biol Macromol 2020; 164:2726-2744. [DOI: 10.1016/j.ijbiomac.2020.08.153] [Citation(s) in RCA: 173] [Impact Index Per Article: 43.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 08/11/2020] [Accepted: 08/19/2020] [Indexed: 12/11/2022]
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Lukić K, Brnčić M, Ćurko N, Tomašević M, Jurinjak Tušek A, Kovačević Ganić K. Quality characteristics of white wine: The short- and long-term impact of high power ultrasound processing. ULTRASONICS SONOCHEMISTRY 2020; 68:105194. [PMID: 32492528 DOI: 10.1016/j.ultsonch.2020.105194] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/14/2020] [Accepted: 05/26/2020] [Indexed: 06/11/2023]
Abstract
This research aimed to analyze the effects of ultrasound on the quality characteristics of white wine when processed by two different systems, i.e., ultrasonic bath and ultrasonic probe. In this regard, the multivariate statistical analysis and artificial neural network (ANN) techniques were used. Additionally, the efficiency of high power ultrasound (HPU) combined with sulfite and glutathione (GSH) treatments was explored during 18 months of bottle storage. Regarding ultrasonic bath experiment, the higher bath temperature caused the degradation of volatile compounds, precisely esters and higher alcohols, while the ultrasound effect on phenolic composition was much less pronounced. Interestingly, a combination of larger probe diameter and higher ultrasound amplitude showed a milder effect on phenolic and volatile composition in ultrasonic probe experiment. Both, ultrasonic bath and probe experiments did not cause great changes in the color properties. Moreover, implemented ANN models for flavan-3-ols, higher alcohols and esters resulted in the highest prediction values. HPU processing after 18 months of storage did not affect wine color. However, it modified phenolic and volatile composition, with greater effect in wines with lower concentration of antioxidants. In addition, there was no significant difference in the phenolic and volatile composition among sonicated low-sulfite-GSH wine and the one with standard-sulfite content. Therefore, a combined HPU and low-sulfite-GSH treatment might be a promising method for production of low-sulfite wines.
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Affiliation(s)
- Katarina Lukić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Mladen Brnčić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Natka Ćurko
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Marina Tomašević
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Ana Jurinjak Tušek
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Karin Kovačević Ganić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
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Physico-Chemical Features of Sangiovese Wine as Affected by a Post-Fermentative Treatment with Chitosan. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196877] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Chitosan is a natural biopolymer, which is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known about potential side-effects of its addition on the physico-chemical parameters of red wines. To fill the gap on this aspect, this work focused on changes in color, phenolic and volatile composition of red wines treated for 7 days with 0.5 g/L of fungoid chitosan, added in both undissolved and dissolved form. When compared to untreated samples, minor changes in phenolic compounds were observed in chitosan added wines, mainly involving hydroxycinnamic acids and flavonols, with reductions of 3 mg/L and 1.5 mg/L respectively. Ellagic acid, however, was absorbed up to 2 mg/L, which reduced his content by 40%. Since some of these compounds actively participate to co-pigmentation with anthocyanins, the color of wines was influenced accordingly. Chitosan marginally absorbed some aroma compounds, including volatile phenols whose amounts were slightly but significantly decreased after treatment. Overall, at the dose adopted, chitosan appeared suited to be used in red winemaking for microbial or physical stability purposes, not severely impairing the quality parameters of the final wines.
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Castro Marín A, Riponi C, Chinnici F. Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation. Foods 2020; 9:foods9091174. [PMID: 32854326 PMCID: PMC7555991 DOI: 10.3390/foods9091174] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/21/2020] [Accepted: 08/21/2020] [Indexed: 11/16/2022] Open
Abstract
Chitosan is a polysaccharide admitted in winemaking as clarifying, antimicrobial and chelating agent. In addition, evidence about its antioxidant and radical scavenging activities have been recently reported in wine conditions. As an insoluble adjuvant, chitosan efficacy also depends on the duration of its contact with the matrix. In the case of sparkling wines obtained following the traditional method, for instance, the addition of chitosan before the secondary fermentation would permit a prolonged contact of the polymer with wine and yeast lees. However, information on the effects of this practice on final products is totally unknown. In this work, the addition of chitosan during the secondary fermentation of a traditional sparkling wine production method has been investigated for its effects on both the physicochemical and sensory characteristics of the resulting wine. After 12 months of "sur lie" maturation, chitosan was found to increase the protein and amino acid content of wines up to about 50% and 9%, respectively, with limited change of phenolics and organic acids. Volatile compounds, particularly esters, were increased as well, which was reflected by higher values for fruity character and aroma intensity after sensory tests. Foaming features, evaluated by sensory and physical measurements, were also positively affected.
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Castro Marín A, Colangelo D, Lambri M, Riponi C, Chinnici F. Relevance and perspectives of the use of chitosan in winemaking: a review. Crit Rev Food Sci Nutr 2020; 61:3450-3464. [PMID: 32723113 DOI: 10.1080/10408398.2020.1798871] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Chitosan is a natural polymer that has quite recently been approved as an aid for microbial control, metal chelation, clarification, and reduction of contaminants in enology. In foods other than wine, chitosan has also been evidenced to have some other activities such as antioxidant and antiradical properties. Nevertheless, the actual extent of its activities in must and wines has not been fully established. This review aimed to gather and discuss the available scientific information on the efficacy of chitosan as a multifaceted aid in winemaking, including antimicrobial, chelating, clarifying and antioxidant activities, while summarizing the chemical mechanisms underlying its action. Attention has been specifically paid to those data obtained by using unmodified chitosan in wine or in conditions pertinent to its production, intentionally excluding functionalized polymers, not admitted in enology. Unconventional utilizations together with future perspectives and research needs targeting, for example, the use of chitosan from distinct sources, production strategies to increase its efficacy or the potential sensory impact of this polysaccharide, have also been outlined.
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Affiliation(s)
- Antonio Castro Marín
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Donato Colangelo
- Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Milena Lambri
- Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Claudio Riponi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
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26
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Marchante L, Márquez K, Contreras D, Izquierdo-Cañas PM, García-Romero E, Díaz-Maroto MC. Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO 2 free red wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3401-3407. [PMID: 32162341 DOI: 10.1002/jsfa.10374] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 02/26/2020] [Accepted: 03/11/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Different natural substances, chitosan, inactive dry yeasts and freeze-dried aqueous extracts from two wine industry by-products (stems and shoots) were used in red winemaking as possible alternatives to SO2 . The resistance to oxidation of wines was evaluated by electron paramagnetic resonance. The phenolic composition of wines was analyzed by high-performance liquid chromatography-diode array detection/electrospray ionization mass spectrometry, antioxidant activity was determined by DPPH (1,1-diphenyl-2-picrylhydrazyl radical) and ABTS [2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation] assays and spectrophotometric measurements of color were compared. RESULTS The wines elaborated with chitosan and inactive dry yeast presented greater capacity to inhibit the formation of the 1-hydroxyethyl radical compared to the wines elaborated with stem or shoot extracts. The total content of anthocyanins was higher in the wines elaborated with SO2 ; however, the concentration of flavan-3-ols was higher in the wines with chitosan. In addition, the wines with chitosan and inactive dry yeast presented the highest % polymerization. Wines elaborated with stem extract had a lower concentration of flavonols and stilbenes. CONCLUSION Chitosan and inactive dry yeast, which are used as an alternative to SO2 in winemaking, allow the control of the formation of 1-HER in red wines. Wines with stem and shoot extracts showed a lower resistance to oxidation. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Lourdes Marchante
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF-IVICAM), Tomelloso, Spain
| | - Katherine Márquez
- Centro de Biotecnología y Facultad de Ciencias Químicas, Universidad de Concepción, Concepción, Chile
| | - David Contreras
- Centro de Biotecnología y Facultad de Ciencias Químicas, Universidad de Concepción, Concepción, Chile
| | - Pedro M Izquierdo-Cañas
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF-IVICAM), Tomelloso, Spain
| | - Esteban García-Romero
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF-IVICAM), Tomelloso, Spain
| | - María C Díaz-Maroto
- Food Technology, Regional Institute for Applied Scientific Research (IRICA), Universidad de Castilla-La Mancha, Ciudad Real, Spain
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Marchante L, Marquez K, Contreras D, Izquierdo-Cañas PM, García-Romero E, Díaz-Maroto MC. Potential of Different Natural Antioxidant Substances to Inhibit the 1-Hydroxyethyl Radical in SO 2-Free Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1707-1713. [PMID: 31999112 DOI: 10.1021/acs.jafc.9b07024] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The potential of different natural antioxidants to inhibit the 1-hydroxyethyl radical formation in SO2-free wines was analyzed by electron paramagnetic resonance (EPR). Chitosan, glutathione, inactive dry yeast, oak and grape seed extracts, and ascorbic acid were tested in white and red wines. The ability of these substances to prevent the formation of acetaldehyde after the Fenton reaction and the oxygen consumption capacity were measured. Ascorbic acid was the antioxidant substance that offered higher percentages of 1-hydroxyethyl radical inhibition at 30 min of reaction. However, wines with ascorbic acid showed higher concentrations of acetaldehyde after the Fenton reaction. Grape seed extract and chitosan provided higher percentages of radical inhibition in red wine than those in white wine, in contrast to the inactive dry yeast that only produced radical inhibition in white wine. Although oak extract did not produce changes in the 1-hydroxyethyl radical, wines with that extract had lower concentrations of acetaldehyde.
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Affiliation(s)
- Lourdes Marchante
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF) , IVICAM de Tomelloso , 13700 Ciudad Real , Spain
| | - Katherine Marquez
- Centro de Biotecnología y Facultad de Ciencias Químicas , Universidad de Concepción , Concepción 3349001 , Chile
| | - David Contreras
- Centro de Biotecnología y Facultad de Ciencias Químicas , Universidad de Concepción , Concepción 3349001 , Chile
| | - Pedro Miguel Izquierdo-Cañas
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF) , IVICAM de Tomelloso , 13700 Ciudad Real , Spain
| | - Esteban García-Romero
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF) , IVICAM de Tomelloso , 13700 Ciudad Real , Spain
| | - M Consuelo Díaz-Maroto
- Área de Tecnología de los Alimentos, Instituto Regional de Investigación Científica Aplicada (IRICA) , Universidad de Castilla-La Mancha , Avenida Camilo José Cela 10 , 13071 Ciudad Real , Spain
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Qin Y, Li P. Antimicrobial Chitosan Conjugates: Current Synthetic Strategies and Potential Applications. Int J Mol Sci 2020; 21:E499. [PMID: 31941068 PMCID: PMC7013974 DOI: 10.3390/ijms21020499] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 12/31/2019] [Accepted: 01/10/2020] [Indexed: 12/13/2022] Open
Abstract
As a natural polysaccharide, chitosan possesses good biocompatibility, biodegradability and biosafety. Its hydroxyl and amino groups make it an ideal carrier material in the construction of polymer-drug conjugates. In recent years, various synthetic strategies have been used to couple chitosan with active substances to obtain conjugates with diverse structures and unique functions. In particular, chitosan conjugates with antimicrobial activity have shown great application prospects in the fields of medicine, food, and agriculture in recent years. Hence, we will place substantial emphasis on the synthetic approaches for preparing chitosan conjugates and their antimicrobial applications, which are not well summarized. Meanwhile, the challenges, limitations, and prospects of antimicrobial chitosan conjugates are described and discussed.
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Affiliation(s)
- Yukun Qin
- Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
- Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), No. 1 Wenhai Road, Qingdao 266237, China
| | - Pengcheng Li
- Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
- Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), No. 1 Wenhai Road, Qingdao 266237, China
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Jiao C, Li M, Chen X, Li S. Flame retardancy and thermal decomposition behavior of TPU/chitosan composites. POLYM ADVAN TECHNOL 2020. [DOI: 10.1002/pat.4752] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Chuanmei Jiao
- College of Environment and Safety EngineeringQingdao University of Science and Technology Qingdao Shandong 266042 China
| | - Mingxin Li
- College of Environment and Safety EngineeringQingdao University of Science and Technology Qingdao Shandong 266042 China
| | - Xilei Chen
- College of Environment and Safety EngineeringQingdao University of Science and Technology Qingdao Shandong 266042 China
| | - Shaoxiang Li
- College of Environment and Safety EngineeringQingdao University of Science and Technology Qingdao Shandong 266042 China
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Li M, Guo JW, Wen WQ, Chen JK. Biodegradable Redox-Sensitive Star Polymer Nanomicelles for Enhancing Doxorubicin Delivery. NANOMATERIALS (BASEL, SWITZERLAND) 2019; 9:E547. [PMID: 30987287 PMCID: PMC6523129 DOI: 10.3390/nano9040547] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 03/30/2019] [Accepted: 04/01/2019] [Indexed: 12/18/2022]
Abstract
A typical amphiphilic star polymer adamantane-[poly(lactic-co-glycolic acid)-bis(2-carboxyethyl) sulfide-poly(ethylene glycol) monomethyl ether)]₄ with a specific hydrophilic/redox-sensitive/hydrophobic structure was designed and synthesized through ring opening and esterification reactions. The self-assembled nanomicelles were used as doxorubicin (DOX) delivery vehicles with suitable critical micelle concentrations (5.0 mg/L). After the drug being loaded, drug-loaded micelles showed good drug-loading efficiency (10.39%), encapsulation efficiency (58.1%), and drug release (up to 60%) under simulated biological environment conditions. In addition, the backbone structure of the biodegradable polymer was easily hydrolyzed by the action of biological enzymes. As expected, cell-based studies showed that the designed polymer micelles possessed good biocompatibility (a survival rate of 85% for NH-3T3 cells). Moreover, the drug (DOX) still maintained good anti-cancer effects after being loaded, which caused 40% of MCF-7 cells to survive. These redox-sensitive micelles showed anti-tumor therapeutic potential.
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Affiliation(s)
- Meng Li
- School of Chemical Engineering & Light Industry, Guangdong University of Technology, Guangzhou 510006, China.
- Department of Materials Science and Engineering, National Taiwan University of Science and Technology, No. 43, Sec. 4, Keelung Road, Taipei 106, Taiwan.
| | - Jian-Wei Guo
- School of Chemical Engineering & Light Industry, Guangdong University of Technology, Guangzhou 510006, China.
| | - Wei-Qiu Wen
- School of Chemical Engineering & Light Industry, Guangdong University of Technology, Guangzhou 510006, China.
| | - Jem-Kun Chen
- Department of Materials Science and Engineering, National Taiwan University of Science and Technology, No. 43, Sec. 4, Keelung Road, Taipei 106, Taiwan.
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