1
|
Zhao J, Lan W, Xie J. Carvacrol-loaded nanoemulsions stabilized by soy protein isolate / chitooligosaccharide conjugates inhibited the oxidation and conformational variations of myofibrillar proteins in refrigerated sea bass (Lateolabrax maculatus). Food Chem 2024; 460:140442. [PMID: 39047475 DOI: 10.1016/j.foodchem.2024.140442] [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: 04/27/2024] [Revised: 06/16/2024] [Accepted: 07/10/2024] [Indexed: 07/27/2024]
Abstract
Soy isolate protein / chitooligosaccharide (SPI/COS) glycosylated conjugates was prepared and employed as an emulsifier to stabilize carvacrol-loaded nanoemulsions (CNE-SPI/COS). The effects of CNE-SPI/COS on the oxidation and aggregation of myofibrillar protein (MPs) from sea bass (Lateolabrax maculatus) were investigated. Samples were immersed in sterile water (CK), SPI/COS solution and CNE-SPI/COS solution, respectively, follow by a 15-day refrigerated storage. MPs were extracted from fish fillets at 3-day intervals, then assessed for the oxidation degree and conformational changes in MPs, as well as structural variations in myofibrils. Compared with the CK group, the results obtained from protein oxidation assessment clarified that the oxidation and aggregation of MPs was significantly reduced by the CNE-SPI/COS treatment, as evidenced by the higher total sulfhydryl content and Ca2+-ATPase activity and lower surface hydrophobicity. Conformational analysis of MPs showed that CNE-SPI/COS was effective in maintaining the ordered secondary structure of MPs and reducing the exposure of hydrophobic residues in the hydrophobic core of the tertiary structure. In addition, CNE-SPI/COS was found to be effective in protecting the microstructure of muscle fibers and myofibrils in fish fillets. These results suggest that CNE-SPI/COS can be a promising method to prevent protein oxidation and aggregation in fish.
Collapse
Affiliation(s)
- Jiaxin Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| |
Collapse
|
2
|
Liu Q, Zhang Q, Jia F, Jiang N, Wang C, Sun R, Ma Y. Construction of quaternary ammonium chitosan-coated protein nanoparticles as novel delivery system for curcumin: Characterization, stability, antioxidant activity and bio-accessibility. Food Chem 2024; 455:139923. [PMID: 38833855 DOI: 10.1016/j.foodchem.2024.139923] [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: 01/11/2024] [Revised: 05/12/2024] [Accepted: 05/29/2024] [Indexed: 06/06/2024]
Abstract
This research aimed to develop a novel, effective, and stable delivery system based on zein (ZE), sodium caseinate (SC), and quaternary ammonium chitosan (HACC) for curcumin (CUR). The pH-driven self-assembly combined with electrostatic deposition methods were employed to construct CUR-loaded ZE-SC nanoparticles with HACC coating (ZE-SC@HACC). The optimized nanocomposite was prepared at ZE:SC:HACC:CUR mass ratios of 1:1:2:0.1, and it had encapsulation efficiency of 89.3%, average diameter of 218.2 nm, and ζ-potential of 40.7 mV. The assembly of composites and encapsulation of CUR were facilitated primarily by hydrophobic, hydrogen-bonding, and electrostatic interactions. Physicochemical stability analysis revealed that HACC coating dramatically enhanced ZE-SC nanoparticles' colloidal stability and CUR's resistance to chemical degradation. Additionally, antioxidant activity and simulated digestion results indicated that CUR-ZE-SC@HACC nanoparticles showed higher free radical scavenging capacity and bio-accessibility of CUR than CUR-ZE-SC nanoparticles and free CUR. Therefore, the ZE-SC@HACC nanocomposite is an effective and viable delivery system for CUR.
Collapse
Affiliation(s)
- Qianyuan Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China
| | - Qian Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Feihong Jia
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China
| | - Ning Jiang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China.
| | - Cheng Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China.
| | - Rongxue Sun
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China.
| | - Yanhong Ma
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China.
| |
Collapse
|
3
|
Han Y, Zhu L, Zhang H, Liu T, Wu G. Synergistic effect of gellan gum and guar gum on improving the foaming properties of soy protein isolate-based complexes: Interaction mechanism and interfacial behavior. Carbohydr Polym 2024; 339:122202. [PMID: 38823898 DOI: 10.1016/j.carbpol.2024.122202] [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: 03/25/2024] [Revised: 04/15/2024] [Accepted: 04/22/2024] [Indexed: 06/03/2024]
Abstract
Interactions among multi-component play a critical role in modulating the foaming properties of aerated foods. This study evaluated the mechanisms of synergistic improvement of gellan gum (GEG) and guar gum (GUG) on the foaming properties of soy protein isolate (SPI)-based complex. The results showed that the GEG/GUG ratio was closely related to the intermolecular interactions of SPI-based ternary complex and the dynamical changing of its foaming properties. The SPI/GEG/GUG ternary complex with a GEG/GUG ratio of 2/3 exhibited the highest foamability (195 %) and comparable foam stability (99.17 %), which were 32.95 % and 2.99 % higher than that of SPI/GEG binary complex. At this ratio, GUG promoted the interactions between SPI and GEG, and bound to complex's surface through hydrogen bonding, resulting in the increase of particle size and surface charge, and the decrease of surface hydrophobicity. Although this reduced the diffusion of complex onto the air/water interface, it increased permeation rate and molecular rearrangement behavior, which were the potential mechanisms to improve the foaming properties. Additionally, the synergistic effect of GEG and GUG also enhanced the elastic strength and solid characteristics of foam systems. This study provided a theoretical guidance for the targeted modulation of foaming properties of multi-component aerated foods.
Collapse
Affiliation(s)
- Yameng Han
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Tongtong Liu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Binzhou Zhongyu Food Company Limited, Binzhou Zhongyu Academy of Agricultural Sciences, National Industry Technical Innovation Center for Wheat Processing, Binzhou 256603, Shandong, China; Bohai Advanced Technology Institute, Binzhou 256606, Shandong, China
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| |
Collapse
|
4
|
Li X, Wu M, Xia M, Salama M, Sun H, Ding L, Huang X, Shu D, Cai Z. A promising food-grade protector for Retinyl acetate emulsions with fibrillated egg white. Food Chem 2024; 449:139158. [PMID: 38608602 DOI: 10.1016/j.foodchem.2024.139158] [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: 10/10/2023] [Revised: 03/23/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024]
Abstract
This work presents a novel use of fibrous egg white protein (FEWP) in food preservation and nutraceutical applications. In this study, food-grade FEWP was used as an encapsulating material, along with chitosan (CS), to stabilize emulsions. The emulsion system was then used as a delivery system to improve the stability of retinyl acetate (RA). The structural and functional properties, as well as the stability and rheological behavior of the FEWP/CS copolymer, was investigated. The stability of RA-enriched emulsions was also evaluated. FEWP and CS stabilized emulsions exhibited smaller particle size and enhanced stability against different ionic strengths and storage periods. Additionally, RA-encapsulated emulsions stabilized by FEWP:CS (25:1 w/w) effectively inhibited apple browning. This study provides a promising strategy for delivering antioxidant components, highlighting its potential in food preservation and nutraceutical applications.
Collapse
Affiliation(s)
- Xiaomeng Li
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Mengyao Wu
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Minquan Xia
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Mohamed Salama
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Dairy Department, National Research Centre, Giza 12566, Egypt
| | - Haoyang Sun
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Lixian Ding
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Xi Huang
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Dewei Shu
- Zaozhuang Key Laboratory of Egg Nutrition and Health, Zaozhuang Jensur Bio-pharmaceutical Co., Ltd, Shandong 277000, China
| | - Zhaoxia Cai
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
| |
Collapse
|
5
|
Zhang G, Cheng P, Chu L, Zhang H, Wang C, Shi R, Wang Z, Han J, Fan Z. Unveiling the rheological and thermal behavior of a novel Salecan and whey protein isolate composite gel. Int J Biol Macromol 2024; 271:132528. [PMID: 38777009 DOI: 10.1016/j.ijbiomac.2024.132528] [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: 11/05/2023] [Revised: 01/10/2024] [Accepted: 05/18/2024] [Indexed: 05/25/2024]
Abstract
The burgeoning interest in the versatile hydrogel matrix, with its multifarious applications, has spurred extensive research in recent years. However, the implementation of chemically crosslinked gels on a large-scale has been hindered by their poor biosafety and excessive energy consumption. To address these challenges, this study focuses on harnessing physical methods to engineer novel composite hydrogels utilizing natural polysaccharides Salecan and whey protein isolate, obviating the need for structural modification or chemical crosslinking. The aim was to explore the rheological properties to understand their multiple behaviors. Various models, including Power-Law, Herschel-Bulkley, and Arrhenius, were also employed to compare and analyze rheological parameters. This study holds significance as it is the pioneering report on the hydrogels fabricated from Salecan/Whey protein isolate. These gels possess favorable attributes encompassing optimized elasticity, thermal-stability, enhanced injectability, and self-recovery, rendering them suitable for a multitude of applications in the realms of food and biomedicine.
Collapse
Affiliation(s)
- Guangming Zhang
- Institute of BioPharmaceutical Research, Liaocheng University, Liaocheng 252059, China
| | - Ping Cheng
- Liaocheng High-Tech Biotechnology Co., Ltd, Liaocheng 252059, China
| | - Lixia Chu
- Business School, Liaocheng University, Liaocheng 252059, China
| | - Hongtao Zhang
- CGN Power Hong Da Environmental technology Co.,Ltd, Jinan 250117, China
| | - Chao Wang
- Institute of BioPharmaceutical Research, Liaocheng University, Liaocheng 252059, China
| | - Ruijie Shi
- Institute of BioPharmaceutical Research, Liaocheng University, Liaocheng 252059, China
| | - Zhengping Wang
- Institute of BioPharmaceutical Research, Liaocheng University, Liaocheng 252059, China
| | - Jun Han
- Institute of BioPharmaceutical Research, Liaocheng University, Liaocheng 252059, China.
| | - Zhiping Fan
- Institute of BioPharmaceutical Research, Liaocheng University, Liaocheng 252059, China.
| |
Collapse
|
6
|
Yan X, Yan J, Shi X, Song Y, McClements DJ, Ma C, Liu X, Chen S, Xu D, Liu F. High internal phase double emulsions stabilized by modified pea protein-alginate complexes: Application for co-encapsulation of riboflavin and β-carotene. Int J Biol Macromol 2024; 270:132313. [PMID: 38740156 DOI: 10.1016/j.ijbiomac.2024.132313] [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: 11/29/2023] [Revised: 05/09/2024] [Accepted: 05/10/2024] [Indexed: 05/16/2024]
Abstract
The application of many hydrophilic and hydrophobic nutraceuticals is limited by their poor solubility, chemical stability, and/or bioaccessibility. In this study, a novel Pickering high internal phase double emulsion co-stabilized by modified pea protein isolate (PPI) and sodium alginate (SA) was developed for the co-encapsulation of model hydrophilic (riboflavin) and hydrophobic (β-carotene) nutraceuticals. Initially, the effect of emulsifier type in the external water phase on emulsion formation and stability was examined, including commercial PPI (C-PPI), C-PPI-SA complex, homogenized and ultrasonicated PPI (HU-PPI), and HU-PPI-SA complex. The encapsulation and protective effects of these double emulsions on hydrophilic riboflavin and hydrophobic β-carotene were then evaluated. The results demonstrated that the thermal and storage stabilities of the double emulsion formulated from HU-PPI-SA were high, which was attributed to the formation of a thick biopolymer coating around the oil droplets, as well as thickening of the aqueous phase. Encapsulation significantly improved the photostability of the two nutraceuticals. The double emulsion formulated from HU-PPI-SA significantly improved the in vitro bioaccessibility of β-carotene, which was mainly attributed to inhibition of its chemical degradation under simulated acidic gastric conditions. The novel delivery system may therefore be used for the development of functional foods containing multiple nutraceuticals.
Collapse
Affiliation(s)
- Xiaojia Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jun Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xinyue Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yuying Song
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | | | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Shuai Chen
- School of Public Health, Wuhan University, Wuhan 430071, Hubei, China
| | - Duoxia Xu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| |
Collapse
|
7
|
Ning Y, Liu R, Chi W, An X, Zhu Q, Xu S, Wang L. A chitosan derivative/phytic acid polyelectrolyte complex endowing polyvinyl alcohol film with high barrier, flame-retardant, and antibacterial effects. Int J Biol Macromol 2024; 259:129240. [PMID: 38191105 DOI: 10.1016/j.ijbiomac.2024.129240] [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: 09/13/2023] [Revised: 12/16/2023] [Accepted: 01/02/2024] [Indexed: 01/10/2024]
Abstract
Films with high barrier, flame-retardant, and antibacterial properties are beneficial in terms of food and logistics safety. Herein, a polyelectrolyte complex (PEC) of N-(2-hydroxyl)-propyl-3-trimethylammonium chitosan chloride (HTCC, chitosan derivative) and phytic acid (PA) was successfully prepared and then incorporated into a polyvinyl alcohol (PVA) matrix to fabricate a composite film with satisfactory barrier, fire-retardant, and antibacterial properties. The influence of HTCC/PA (HTPA) on the structural, physical and functional properties of the PVA matrix was investigated. Compared with the PVA film, PVA-HTPA6 film exhibited 3.38 times of flexibility and 83.33 % and 80.64 % of water vapor permeability and oxygen permeability, respectively. Benefiting from HTPA, the PVA-HTPA6 film exhibited outstanding flame-retardant capacity, with a high LOI value (33.30 %) and immediate self-extinguishing behaviour. Furthermore, the HTPA endowed the films with excellent antibacterial properties. Compared with other films, the PVA-HTPA6 film effectively maintained the quality of pork during storage at 4 °C for 9 days. Our findings indicate that the films are promising for packaging and logistics safety with oil-containing foods.
Collapse
Affiliation(s)
- Yuping Ning
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, No. 26 Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Ruoting Liu
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, No. 26 Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Wenrui Chi
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, No. 26 Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Xinyu An
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, No. 26 Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Qihao Zhu
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, No. 26 Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Shiyu Xu
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, No. 26 Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Lijuan Wang
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, No. 26 Hexing Road, Xiangfang District, Harbin 150040, PR China.
| |
Collapse
|
8
|
Hu S, Li W, Cai Z, Tang C, Li B, Liu S, Li Y. Research progress on chitin/chitosan-based emulsion delivery systems and their application in lipid digestion regulation. Crit Rev Food Sci Nutr 2023:1-23. [PMID: 37811646 DOI: 10.1080/10408398.2023.2264392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2023]
Abstract
Excessive lipid intake is linked to an elevated risk of health problems. However, reducing lipid contents may influence food structure and flavor. Some alternatives are needed to control the lipid absorption. Emulsions are common carriers for lipids, which can control the hydrolysis and absorption of lipids. Chitin (Ch) and chitosan (CS) are natural polysaccharides with good biodegradability, biocompatibility, and unique cationic properties. They have been reported to be able to delay lipolysis, which can be regarded as one of the most promising agents that regulates lipid digestion (LiD). The application of Ch/CS and their derivatives in emulsions are summarized in this review with a focus on their performances and mechanisms for LiD regulation, aiming to provide theoretical guidance for the development of novel Ch/CS emulsions, and the regulation of LiD. A reasonable design of emulsion interface can provide its resistance to the external environment and then control LiD. The properties of emulsion interface are the key factors affecting LiD. Therefore, systematic study on the relationship between Ch/CS-based emulsion structure and LiD can not only instruct the reasonable design of emulsion interface to accurately regulate LiD, but also provide scientific guidelines for applying Ch/CS in functional food, medicine and other fields.
Collapse
Affiliation(s)
- Shanshan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Wenbo Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhi Cai
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan, China
| | - Cuie Tang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| |
Collapse
|
9
|
Zhang H, Su S, Liu S, Qiao C, Wang E, Chen H, Zhang C, Yang X, Li T. Effects of Chitosan and Cellulose Derivatives on Sodium Carboxymethyl Cellulose-Based Films: A Study of Rheological Properties of Film-Forming Solutions. Molecules 2023; 28:5211. [PMID: 37446873 DOI: 10.3390/molecules28135211] [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: 05/15/2023] [Revised: 06/28/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
Bio-based packaging materials and efficient drug delivery systems have garnered attention in recent years. Among the soluble cellulose derivatives, carboxymethyl cellulose (CMC) stands out as a promising candidate due to its biocompatibility, biodegradability, and wide resources. However, CMC-based films have limited mechanical properties, which hinders their widespread application. This paper aims to address this issue by exploring the molecular interactions between CMC and various additives with different molecular structures, using the rheological method. The additives include O-carboxymethylated chitosan (O-CMCh), N-2-hydroxypropyl-3-trimethylammonium-O-carboxymethyl chitosan (HTCMCh), hydroxypropyltrimethyl ammonium chloride chitosan (HACC), cellulose nanocrystals (CNC), and cellulose nanofibers (CNF). By investigating the rheological properties of film-forming solutions, we aimed to elucidate the influencing mechanisms of the additives on CMC-based films at the molecular level. Various factors affecting rheological properties, such as molecular structure, additive concentration, and temperature, were examined. The results revealed that the interactions between CMC and the additives were dependent on the charge of the additives. Electrostatic interactions were observed for HACC and HTCMCh, while O-CMCh, CNC, and CNF primarily interacted through hydrogen bonds. Based on these rheological properties, several systems were selected to prepare the films, which exhibited excellent transparency, wettability, mechanical properties, biodegradability, and absence of cytotoxicity. The desirable characteristics of these selected films demonstrated the strong biocompatibility between CMC and chitosan and cellulose derivatives. This study offers insights into the preparation of CMC-based food packaging materials with specific properties.
Collapse
Affiliation(s)
- Huatong Zhang
- Shandong Key Laboratory of Molecular Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Shunjie Su
- Shandong Key Laboratory of Molecular Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Shuxia Liu
- Shandong Provincial Technology Center of Jining Zhongyin Electrochemical Co., Ltd., Jining 272500, China
| | - Congde Qiao
- Shandong Key Laboratory of Molecular Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Enhua Wang
- Shandong Key Laboratory of Molecular Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Hua Chen
- Interventional Department of Shandong Provincial Cancer Hospital Affiliated to Shandong First Medical University, Jinan 250117, China
| | - Cangheng Zhang
- Shandong Key Laboratory of Molecular Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Xiaodeng Yang
- Shandong Key Laboratory of Molecular Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Tianduo Li
- Shandong Key Laboratory of Molecular Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| |
Collapse
|