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Chew ZL, Koh QQ, Chu EE, Kua YL, Gan S, Tan KW, Lee TZE. Tunable durian seed gum-derived eutectogel as a novel coating material: Rheological, thermal, textural and barrier properties for enhanced food preservation. Int J Biol Macromol 2024; 267:131201. [PMID: 38554921 DOI: 10.1016/j.ijbiomac.2024.131201] [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: 10/21/2023] [Revised: 03/24/2024] [Accepted: 03/26/2024] [Indexed: 04/02/2024]
Abstract
As a promising green and sustainable coating material, gum was extracted from durian seed to produce eutectogel, which the properties were tunable using natural deep eutectic solvent (NADES). Ten different eutectogels were successfully synthesized using durian seed gum (DSG) and xanthan gum (XG) gelators at different composition (5, 10, 15 %) to gel choline chloride-glucose (1:1), choline chloride-fructose (1:2) and betaine-glucose-water (1:1:1) NADESs. Results revealed that eutectogel was non-Newtonian and weak gel material with excellent thermostability up to 200 °C. When the gum content increased, the resulted eutectogel showed higher viscosity, yield stress, hardness, gumminess, adhesiveness, and weight holding capacity. In overall, choline chloride-fructose (1:2) NADES and 10 % of DSG formed an excellent eutectogel which remained stable and compatible upon 12 weeks of storage. It displayed superior viscoelastic, texture, gases and moisture barrier properties which were beneficial for food coating application. This eutectogel was able to extend the shelf life of fresh-cut apples during storage with lower weight loss and higher total phenolic content (TPC). The potential future of this well-characterized tunable DSG-derived eutectogel includes, but not limited to, food and pharmaceutical industries, smart sensing, flexible wearable electronics, water purification, supercapacitors and batteries.
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Affiliation(s)
- Zhi Ling Chew
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia
| | - Qi Qi Koh
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia
| | - Eng Eng Chu
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia
| | - Yin Leng Kua
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia; College of Chemistry and Chemical Engineering, Xiamen University, 361005 Xiamen, China.
| | - Suyin Gan
- Department of Chemical and Environmental Engineering, University of Nottingham Malaysia, 43500 Semenyih, Malaysia
| | - Khang Wei Tan
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia; College of Chemistry and Chemical Engineering, Xiamen University, 361005 Xiamen, China
| | - Terri Zhuan Ean Lee
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia; College of Chemistry and Chemical Engineering, Xiamen University, 361005 Xiamen, China
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Singh P, Pandey VK, Singh R, Dar AH. Spray-freeze-drying as emerging and substantial quality enhancement technique in food industry. Food Sci Biotechnol 2024; 33:231-243. [PMID: 38222906 PMCID: PMC10786803 DOI: 10.1007/s10068-023-01409-8] [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: 04/10/2023] [Revised: 07/21/2023] [Accepted: 07/26/2023] [Indexed: 01/16/2024] Open
Abstract
Spray freeze drying is an emerging technology in the food industry with numerous applications. Its ability to preserve food quality, maintain nutritional value, and reduce bulk make it an attractive option to food manufacturers. Spray freeze drying can be used to reduce the water content of foods while preserving the shelf life and nutritional value. Spray freeze-drying of food products is a process that involves atomizing food into small droplets and then flash-freezing them. The frozen droplets are then placed in a vacuum chamber and heated, causing the liquid to evaporate and the solid particles to become a dry powder. Spray freeze drying has become a valuable tool for the food industry through its ability to process a wide range of food products. This review's prime focus is understanding spray freeze-dried approaches and emphasizing their applicability in various products.
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Affiliation(s)
- Poornima Singh
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
- Division of Research and Innovation, Uttaranchal University Dehradun, Kanpur, Uttarakhand India
| | - Rahul Singh
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Kashmir India
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Pázmány R, Nagy KS, Zsembery Á, Jedlovszky–Hajdu A. Ultrasound induced, easy-to-store porous poly(amino acid) based electrospun scaffolds. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.119243] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Chimerad M, Barazesh A, Zandi M, Zarkesh I, Moghaddam A, Borjian P, Chimehrad R, Asghari A, Akbarnejad Z, Khonakdar HA, Bagher Z. Tissue engineered scaffold fabrication methods for medical applications. INT J POLYM MATER PO 2022. [DOI: 10.1080/00914037.2022.2101112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Mohammadreza Chimerad
- Department of Mechanical & Aerospace Engineering, College of Engineering & Computer Science, University of Central Florida, Orlando, Florida, USA
| | - Alireza Barazesh
- Tissue Engineering and Biological Systems Research Laboratory, School of Mechanical Engineering, Iran University of Science and Technology, Tehran, Iran
| | - Mojgan Zandi
- Department of Polymer Processing, Iran Polymer and Petrochemical Institute, Tehran, Iran
| | - Ibrahim Zarkesh
- Department of Tissue Engineering & Regenerative Medicine, Faculty of Advanced Technologies in Medicine, Iran University of Medical Sciences, Tehran, Iran
| | - Armaghan Moghaddam
- Department of Polymer Processing, Iran Polymer and Petrochemical Institute, Tehran, Iran
| | - Pouya Borjian
- Department of Mechanical & Aerospace Engineering, College of Engineering & Computer Science, University of Central Florida, Orlando, Florida, USA
| | - Rojan Chimehrad
- Department of Biological Sciences, Islamic Azad University Tehran Medical Branch, Tehran, Iran
| | - Alimohamad Asghari
- Skull Base Research Center, School of Medicine, The Five Senses Health Institute, Iran University of Medical Sciences, Tehran, Iran
| | - Zeinab Akbarnejad
- ENT and Head and Neck Research Center and Department, School of Medicine, The Five Senses Health Institute, Iran University of Medical Sciences, Tehran, Iran
| | - Hossein Ali Khonakdar
- Department of Polymer Processing, Iran Polymer and Petrochemical Institute, Tehran, Iran
| | - Zohreh Bagher
- Department of Tissue Engineering & Regenerative Medicine, Faculty of Advanced Technologies in Medicine, Iran University of Medical Sciences, Tehran, Iran
- ENT and Head and Neck Research Center and Department, School of Medicine, The Five Senses Health Institute, Iran University of Medical Sciences, Tehran, Iran
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El Hariri El Nokab M, Lasorsa A, Sebakhy KO, Picchioni F, van der Wel PC. Solid-state NMR spectroscopy insights for resolving different water pools in alginate hydrogels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107500] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Fathi F, N Ebrahimi S, Matos LC, P P Oliveira MB, Alves RC. Emerging drying techniques for food safety and quality: A review. Compr Rev Food Sci Food Saf 2022; 21:1125-1160. [PMID: 35080792 DOI: 10.1111/1541-4337.12898] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2021] [Revised: 12/01/2021] [Accepted: 12/08/2021] [Indexed: 11/27/2022]
Abstract
The new trends in drying technology seek a promising alternative to synthetic preservatives to improve the shelf-life and storage stability of food products. On the other hand, the drying process can result in deformation and degradation of phytoconstituents due to their thermal sensitivity. The main purpose of this review is to give a general overview of common drying techniques with special attention to food industrial applications, focusing on recent advances to maintain the features of the active phytoconstituents and nutrients, and improve their release and storage stability. Furthermore, a drying technique that extends the shelf-life of food products by reducing trapped water, will negatively affect the spoilage of microorganisms and enzymes that are responsible for undesired chemical composition changes, but can protect beneficial microorganisms like probiotics. This paper also explores recent efficient improvements in drying technologies that produce high-quality and low-cost final products compared to conventional methods. However, despite the recent advances in drying technologies, hybrid drying (a combination of different drying techniques) and spray drying (drying with the help of encapsulation methods) are still promising techniques in food industries. In conclusion, spray drying encapsulation can improve the morphology and texture of dry materials, preserve natural components for a long time, and increase storage times (shelf-life). Optimizing a drying technique and using a suitable drying agent should also be a promising solution to preserve probiotic bacteria and antimicrobial compounds.
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Affiliation(s)
- Faezeh Fathi
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Evin, Tehran, Iran.,REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Samad N Ebrahimi
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Evin, Tehran, Iran
| | | | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Rita C Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
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Ying D, Wang Z, Zheng Y, Cai J, Zhang L. Insight into Morphology Change of Chitin Microspheres using Tertiary Butyl Alcohol/H 2 O Binary System Freeze-Drying Method. Macromol Rapid Commun 2020; 42:e2000502. [PMID: 33205586 DOI: 10.1002/marc.202000502] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 10/02/2020] [Indexed: 11/07/2022]
Abstract
The morphology of materials usually plays a significant role in their applications; the mechanical properties of the materials and characteristics such as specific surface area, surface energy, adsorbability, and wettability are dependent on the morphology. This study is focused on studying the effects of different tertiary butyl alcohol (TBA) aqueous solutions on the freeze-dried morphologies of chitin microspheres (CMs). By constructing a TBA/H2 O phase diagram, the underlying mechanisms of morphology change are explored. It is found that by freeze drying the CMs with 20 and 100 wt% TBA, a fine nanofiber weaved pore structure can be obtained. Away from these two ratios, the nanofibers are oppressed by the large crystals formed during the precool process or bind together due to the existence of water in the secondary drying stage, poor morphology and pore characteristics appearing. Moreover, the 20 wt% TBA freeze-drying route is conducive to split the CMs and other polysaccharide (PS) microspheres. The split method is also helpful for exploring the internal structure of the microspheres. Therefore, this study makes it possible to simplify the morphology control of CMs, which helps in the characterization of porous PS-based microspheres.
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Affiliation(s)
- Daofa Ying
- College of Chemistry and Molecular Sciences, Hubei Engineering Center of Natural Polymer-based Medical Materials, Wuhan University, Wuhan, 430072, China
| | - Zhenggang Wang
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 116 St & 85 Ave, AB T6G 2R3, Alberta, Canada
| | - Yiran Zheng
- College of Chemistry and Molecular Sciences, Hubei Engineering Center of Natural Polymer-based Medical Materials, Wuhan University, Wuhan, 430072, China
| | - Jie Cai
- College of Chemistry and Molecular Sciences, Hubei Engineering Center of Natural Polymer-based Medical Materials, Wuhan University, Wuhan, 430072, China
| | - Lina Zhang
- College of Chemistry and Molecular Sciences, Hubei Engineering Center of Natural Polymer-based Medical Materials, Wuhan University, Wuhan, 430072, China
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