Carbohydrate Polymers最新文献

Interaction between amylose/amylopectin and polyphenols of different structures 直链淀粉/支链淀粉与不同结构多酚的相互作用

IF 10.7 1区化学

Carbohydrate Polymers Pub Date : 2025-06-30 DOI: 10.1016/j.carbpol.2025.123976

Tongtong Yu , Zhiying Wang , Xuan Yang, Yuwan Li, Xuezhi Tian, Lei Rao, Yongtao Wang, Xiaojun Liao

{"title":"Interaction between amylose/amylopectin and polyphenols of different structures","authors":"Tongtong Yu , Zhiying Wang , Xuan Yang, Yuwan Li, Xuezhi Tian, Lei Rao, Yongtao Wang, Xiaojun Liao","doi":"10.1016/j.carbpol.2025.123976","DOIUrl":"10.1016/j.carbpol.2025.123976","url":null,"abstract":"<div><div>This study aims to systematically elucidate the interaction mechanism between four polyphenols and amylose/amylopectin through integrated experimental and computational approaches. Catechin (CC) and epigallocatechin gallate (EGCG) exhibit excellent binding capacities for amylose/amylopectin, followed by cyanidin-3-O-glucoside (C3G), while ferulic acid (FA) exhibits the lowest binding capacity. Polyphenols induce starch chain aggregation, increasing particle sizes (amylose: 152.1 → 157.78 nm; amylopectin: 96.2 → 95.4 nm) and reducing the short-range ordered structure (full width at half-maximum of the 480 cm<sup>−1</sup> band in LCM-Raman spectra increases; FTIR absorbance ratios R<sub>1050/1022</sub> and R<sub>995/1022</sub> decrease by 13.43 % and 7.35 %, respectively). Molecular dynamics (MD) simulations reveal that polyphenols disrupt helical structures and act as the “bridges” crosslink adjacent starch chains. Hydroxyl groups of polyphenols and the C6 position of starch glucose residues drive binding by hydrogen bond; the binding capacity increases with hydroxyl group number (FA < CC < EGCG). In contrast, C3G, as a flavylium cation, primarily interacts via electrostatic forces. This study innovatively combines experimental characterization and MD approaches to provide atomistic insights into starch-polyphenol interactions, aiding the design of starch-based delivery systems.</div></div>","PeriodicalId":261,"journal":{"name":"Carbohydrate Polymers","volume":"367 ","pages":"Article 123976"},"PeriodicalIF":10.7,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144523737","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microstructure and mechanical behavior of curdlan hydrogels: The role of thermal pre-treatment temperature 凝乳水凝胶的微观结构与力学行为：热处理前温度的作用

IF 10.7 1区化学

Carbohydrate Polymers Pub Date : 2025-06-28 DOI: 10.1016/j.carbpol.2025.123982

Jingwen Zhao , Peng Wu , Jun He , Yiguo Zhao , Yapeng Fang

{"title":"Microstructure and mechanical behavior of curdlan hydrogels: The role of thermal pre-treatment temperature","authors":"Jingwen Zhao , Peng Wu , Jun He , Yiguo Zhao , Yapeng Fang","doi":"10.1016/j.carbpol.2025.123982","DOIUrl":"10.1016/j.carbpol.2025.123982","url":null,"abstract":"<div><div>Curdlan, a bacterial polysaccharide, forms thermo-irreversible gels through temperature alone; however, the high strength of these gels limits their versatility in food applications. This study unveils thermal pre-treatment as a breakthrough to customize curdlan gels. Preheating suspensions (40–80 °C) before 90 °C gelation revealed that 48–58 °C — the gel transition range — dramatically weakens the network. Gels softened, with reduced hardness and viscoelasticity compared to untreated CU-90. Cryo-scanning electron microscopy revealed that thermal pre-treatment altered the gel microstructure, increasing pore size and reducing network density. Furthermore, Fourier-transform infrared spectroscopy and X-ray diffraction analyses suggested that preheating disrupted intermolecular hydrogen bonding, influencing triple-helix formation, and subsequently impacting the mechanical properties of the gel. Based on these findings, we propose that thermal pre-treatment at 50 °C influences curdlan gelation by initially promoting network formation, subsequently limiting chain mobility, and ultimately modulating triple helix formation, thereby controlling the final network structure and mechanical properties. Ultimately, the 4 % CU-50-90 formulation exhibited textural properties comparable to cooked porcine adipose tissue, highlighting its potential as a fat replacer in food formulations. These results introduce a novel, environmentally benign, and additive-free strategy for modulating curdlan gel properties, thus expanding its potential within the industry.</div></div>","PeriodicalId":261,"journal":{"name":"Carbohydrate Polymers","volume":"367 ","pages":"Article 123982"},"PeriodicalIF":10.7,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144518383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sandwich structured cellulose-based composite for electromagnetic interference shielding, infrared stealth and Joule heating 夹层结构纤维素基复合材料，用于电磁干扰屏蔽，红外隐身和焦耳加热

IF 10.7 1区化学

Carbohydrate Polymers Pub Date : 2025-06-28 DOI: 10.1016/j.carbpol.2025.123979

Jiasheng Wei , Peiyu Zhao , Di Li , Pan Xie , Shufan Wang , Chunxia Tang , Guiqiang Fei , Lei Dai

{"title":"Sandwich structured cellulose-based composite for electromagnetic interference shielding, infrared stealth and Joule heating","authors":"Jiasheng Wei , Peiyu Zhao , Di Li , Pan Xie , Shufan Wang , Chunxia Tang , Guiqiang Fei , Lei Dai","doi":"10.1016/j.carbpol.2025.123979","DOIUrl":"10.1016/j.carbpol.2025.123979","url":null,"abstract":"<div><div>In response to the escalating threat of electromagnetic pollution, there has been a growing focus on the development of electromagnetic interference (EMI) shielding materials. Particularly, renewable components and proper structure are favored to design EMI shielding materials. Herein, polysaccharides (i.e., TEMPO oxidized cellulose nanofiber and cationic starch) and cellulose paper were applied to fabricate a composite with the sandwich structure of “conductor-magnet-conductor” by integrating with Ti<sub>3</sub>C<sub>2</sub>T<sub>x</sub> and Fe<sub>3</sub>O<sub>4</sub>. This cellulose-based composite exhibited good flexibility and tensile strength. The sandwich structure enhanced the electromagnetic wave loss, owing to interfacial reflection, dielectric loss, and magnetic loss. The composite achieved an EMI shielding effectiveness (SE) of 62.9 dB. It also possessed a satisfactory infrared stealth performance due to the low infrared emissivity of Ti<sub>3</sub>C<sub>2</sub>T<sub>x</sub>, which could effectively block infrared radiation from the heated object. Furthermore, the composite exhibited good Joule heating performance (reaching 104.8 °C within 25 s at 5 V). This work might provide a new pathway for the design of multifunctional cellulose-based materials.</div></div>","PeriodicalId":261,"journal":{"name":"Carbohydrate Polymers","volume":"367 ","pages":"Article 123979"},"PeriodicalIF":10.7,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144518382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cinnamaldehyde enhanced starch/chitosan composite films: A one-pot engineered solution for extended fruit shelf life 肉桂醛增强淀粉/壳聚糖复合薄膜：一种延长水果保质期的一锅工程解决方案

IF 10.7 1区化学

Carbohydrate Polymers Pub Date : 2025-06-28 DOI: 10.1016/j.carbpol.2025.123980

Qingbo Yao , Yan Chen , Zhizhi Zhang , Weijian Chen , Rui Wang , Langhong Wang , Yanyan Huang , Fengsong Liu , Xin-An Zeng

{"title":"Cinnamaldehyde enhanced starch/chitosan composite films: A one-pot engineered solution for extended fruit shelf life","authors":"Qingbo Yao , Yan Chen , Zhizhi Zhang , Weijian Chen , Rui Wang , Langhong Wang , Yanyan Huang , Fengsong Liu , Xin-An Zeng","doi":"10.1016/j.carbpol.2025.123980","DOIUrl":"10.1016/j.carbpol.2025.123980","url":null,"abstract":"<div><div>Bio-based materials are emerging as promising sustainable alternatives to conventional plastics; however, their application is frequently constrained by inadequate mechanical strength, hydrophobicity, and antimicrobial efficacy. In this study, a multifunctional packaging film was successfully developed by integrating N-isopropylacrylamide (NIPA), alkyl ketene dimer (AKD), and cinnamaldehyde (CIN) into starch (ST)/chitosan (CS) composites through a one-pot synthesis approach. The incorporation of these additives, particularly the synergistic interaction of CIN and the polysaccharide matrix, significantly enhanced the mechanical strength, UV–visible light resistance, and barrier properties of the film. These improvements also contributed to increased antioxidant activity and intrinsic self-reinforcement, thereby improving the film's antimicrobial functionality. Furthermore, the composite film demonstrated excellent biosafety and biodegradability. In practical food preservation tests, bananas wrapped in ST-CIN/NIPA/AKD/CS films demonstrated an extended shelf life of up to 10 days while maintaining quality indicators such as flesh firmness, pH levels, weight loss, and total soluble solids. This work not only presents a novel strategy for improving the performance of biopolymer-based films but also expands the potential applications of polysaccharide-derived natural compounds in sustainable food packaging systems.</div></div>","PeriodicalId":261,"journal":{"name":"Carbohydrate Polymers","volume":"367 ","pages":"Article 123980"},"PeriodicalIF":10.7,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144518384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Structure-activity relationships and mechanisms of natural polysaccharides in modulating neurological disorders via the microbiota-gut-brain axis 天然多糖通过微生物-肠-脑轴调节神经系统疾病的构效关系和机制

IF 10.7 1区化学

Carbohydrate Polymers Pub Date : 2025-06-27 DOI: 10.1016/j.carbpol.2025.123960

Yulin Song , Qingfang Deng , Jiawen Li , Ruhai Chen , Dan Li , Shenglin Wang , Baitong Jing , Xin Zhou

{"title":"Structure-activity relationships and mechanisms of natural polysaccharides in modulating neurological disorders via the microbiota-gut-brain axis","authors":"Yulin Song , Qingfang Deng , Jiawen Li , Ruhai Chen , Dan Li , Shenglin Wang , Baitong Jing , Xin Zhou","doi":"10.1016/j.carbpol.2025.123960","DOIUrl":"10.1016/j.carbpol.2025.123960","url":null,"abstract":"<div><div>Natural polysaccharides are a class of widely sourced macromolecules with low toxicity and diverse biological activities, including antioxidant, anti-inflammatory, immunomodulatory, and neuroprotective effects. The structural characteristics of polysaccharides, such as molecular weight, glycosidic bond type, and degree of branching, directly influence their biological activity. This review focuses on the structure-activity relationships between natural polysaccharides and the microbiota-gut-brain axis (MGBA). In recent years, neurological disorders have emerged as a major global health threat due to their high incidence, disability, and mortality rates. The neuroprotective effects of polysaccharides are primarily reflected in their ability to inhibit neuroinflammation, oxidative stress, and protein misfolding; maintain the integrity of the intestinal and blood-brain barrier (BBB); and regulate gut microbiota composition and neurotransmitter balance. This review aims to elucidate the mechanisms by which natural polysaccharides exert neuroprotective effects through modulation of the MGBA. Emerging evidence indicates that specific structural features of polysaccharides can mediate significant neuroprotective effects, offering potential strategies for the prevention and treatment of neurological disorders.</div></div>","PeriodicalId":261,"journal":{"name":"Carbohydrate Polymers","volume":"367 ","pages":"Article 123960"},"PeriodicalIF":10.7,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144523401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Selective inhibition of cathepsin S elastolytic activity by exopolysaccharides from deep-sea hydrothermal bacteria 深海热液细菌胞外多糖对组织蛋白酶S弹性水解活性的选择性抑制

IF 10.7 1区化学

Carbohydrate Polymers Pub Date : 2025-06-27 DOI: 10.1016/j.carbpol.2025.123968

Alexis David , Baptiste Rigoux , Martyna Maszota-Zieleniak , Corinne Sinquin , Catherine Neau , Agata Zykwinska , Ahlame Saidi , Gilles Lalmanach , Sergey A. Samsonov , Sylvia Colliec-Jouault , Fabien Lecaille

{"title":"Selective inhibition of cathepsin S elastolytic activity by exopolysaccharides from deep-sea hydrothermal bacteria","authors":"Alexis David , Baptiste Rigoux , Martyna Maszota-Zieleniak , Corinne Sinquin , Catherine Neau , Agata Zykwinska , Ahlame Saidi , Gilles Lalmanach , Sergey A. Samsonov , Sylvia Colliec-Jouault , Fabien Lecaille","doi":"10.1016/j.carbpol.2025.123968","DOIUrl":"10.1016/j.carbpol.2025.123968","url":null,"abstract":"<div><div>Human cathepsin S (CatS) constitutes a key orchestrator of extracellular matrix (ECM) remodeling. Recent evidence suggest that CatS inhibition is a valuable therapeutic option for inflammatory diseases that are characterized by an excessive degradation of insoluble elastin, a process in which CatS contributes significantly when it is overexpressed. Here, we report novel findings that highlight the inhibition of CatS by two low-molecular weight highly sulphated exopolysaccharides (EPS), named diabolican (Dia<sub>9-Hsulf</sub>) and infernan (Inf<sub>19-Hsulf</sub>), derived from two marine bacterial strains <em>Vibrio diabolicus and Alteromonas infernus</em>, respectively. Dia<sub>9-Hsulf</sub> and to a lesser extent Inf<sub>19-Hsulf</sub> were selective and potent uncompetitive inhibitors of CatS (nanomolar range), which represents an unprecedented mechanism of CatS inhibition. In addition, both EPS selectively inhibited the elastolytic activity of CatS, without affecting the degradation of its other biological substrates (e.g. collagen, thyroglobulin). Combined experimental and in silico approaches provided new insights on how highly sulfated diabolican prevented the CatS elastolytic activity by hindering its elastin-binding exosite. These results evidenced EPS as promising molecules to preserve the elastin integrity during inflammatory events implying CatS.</div></div>","PeriodicalId":261,"journal":{"name":"Carbohydrate Polymers","volume":"367 ","pages":"Article 123968"},"PeriodicalIF":10.7,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144523402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enzymatically modified starch: Structure, digestibility, energy supply, and applications 酶变性淀粉：结构、消化率、能量供应和应用

IF 10.7 1区化学

Carbohydrate Polymers Pub Date : 2025-06-27 DOI: 10.1016/j.carbpol.2025.123959

Yali Huang , Lingjin Li , Yan Hong , Li Cheng , Zhengbiao Gu

{"title":"Enzymatically modified starch: Structure, digestibility, energy supply, and applications","authors":"Yali Huang , Lingjin Li , Yan Hong , Li Cheng , Zhengbiao Gu","doi":"10.1016/j.carbpol.2025.123959","DOIUrl":"10.1016/j.carbpol.2025.123959","url":null,"abstract":"<div><div>Enzymatic modification of starch with exogenous enzymes is a highly efficient, safe, and versatile method for enhancing its properties and applications. By altering the molecular chain length and structure, enzymatic strategies confer novel digestive properties to starches. The digestive properties of starch significantly affect the body's absorption and energy acquisition rates. The benefits of starch digestion rate are not absolute. To meet the energy needs of different populations, enzymatically modified starch is being used as a novel energy supplement. However, enzymatic techniques for the digestion and energy supply of starch granules lack focus and comprehensive reviews. This review discusses the catalytic sites of different enzymes on starch granules, focusing on how the granule morphology, molecular composition, and crystal structure of starch affect its digestive properties. Additionally, the associations between digestion and nutritional functions (glucose homeostasis, energy supplementation, and intestinal health) are discussed. We emphasize the promising applications of enzymatically digested starch in sports energy supplements, special medical foods, and other sectors. Understanding the digestive properties of enzymatically digested starch and optimizing in vitro digestion technology and regulation systems will help develop high-quality nutritious carbohydrate products that meet the energy needs of different groups of people.</div></div>","PeriodicalId":261,"journal":{"name":"Carbohydrate Polymers","volume":"367 ","pages":"Article 123959"},"PeriodicalIF":10.7,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Modulating fiber morphology to achieve tunable optical and mechanical properties in bamboo cellulose film 在竹纤维素薄膜中调制纤维形态以实现可调的光学和机械性能

IF 10.7 1区化学

Carbohydrate Polymers Pub Date : 2025-06-27 DOI: 10.1016/j.carbpol.2025.123975

Sishun Zhao , Zhiqiang Fang , Xiaoqi Lin , Gaoyuan Hou , Xiaokang Cui , Dejian Zhang , Rihui Yao , Xueqing Qiu

{"title":"Modulating fiber morphology to achieve tunable optical and mechanical properties in bamboo cellulose film","authors":"Sishun Zhao , Zhiqiang Fang , Xiaoqi Lin , Gaoyuan Hou , Xiaokang Cui , Dejian Zhang , Rihui Yao , Xueqing Qiu","doi":"10.1016/j.carbpol.2025.123975","DOIUrl":"10.1016/j.carbpol.2025.123975","url":null,"abstract":"<div><div>Transparent cellulose films exhibit tremendous potential for optoelectronic applications due to their exceptional optical/mechanical properties and environmental sustainability. However, the intricate relationship between fiber morphology and film performance remains insufficiently understood, which hampers the precise engineering of film performance for targeted applications. In this study, we present a novel strategy to fabricate transparent cellulose films with tunable optical/mechanical properties by precise morphological manipulation of bamboo fibers. A two-stage modification process was employed: initial structural alteration was achieved using a sulfate/deep eutectic solvent pulping method (choline chloride-lactic acid system), followed by molecular-level modification via carboxymethylation to promote fiber swelling. This approach produced two distinct fiber morphologies: non-uniformly swollen “bulging”/uniformly swollen fibers, each endowing resulting films with unique properties. Films made from “bulging” fibers displayed exceptional light scattering behavior, with an impressive haze exceeding 80 % at a transmittance of 85 %. In contrast, films fabricated from uniformly swollen fibers exhibited remarkable mechanical strength, with tensile strength reaching 137 MPa. These findings elucidate the mechanisms by which fiber morphology governs the optical and mechanical properties of cellulose films, advancing the fundamental understanding of structure–property relationships and providing a foundation for the rational design of transparent cellulose films for applications such as solar cells.</div></div>","PeriodicalId":261,"journal":{"name":"Carbohydrate Polymers","volume":"367 ","pages":"Article 123975"},"PeriodicalIF":10.7,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144523739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of cyclodextrin-based microcapsules in food flavors and fragrances 环糊精微胶囊在食品香精香料中的应用

IF 10.7 1区化学

Carbohydrate Polymers Pub Date : 2025-06-27 DOI: 10.1016/j.carbpol.2025.123963

Zuobing Xiao , Ziyao Xu , Liyuan Zhou , Yanxiang Kang , Yunwei Niu , Di Zhao

{"title":"Application of cyclodextrin-based microcapsules in food flavors and fragrances","authors":"Zuobing Xiao , Ziyao Xu , Liyuan Zhou , Yanxiang Kang , Yunwei Niu , Di Zhao","doi":"10.1016/j.carbpol.2025.123963","DOIUrl":"10.1016/j.carbpol.2025.123963","url":null,"abstract":"<div><div>Food flavors and fragrances are vital for foods. They can impart aroma and flavor to foods, enhance and compensate for flavor perception of foods, and mask the undesirable flavor of foods, thus increasing overall food acceptability and consumers' purchase intention. However, most of the flavors and fragrances are sensitive to air, moisture, heat, and light, leading to difficulties in processing them and adding them to foods. Cyclodextrins are a group of cyclic oligosaccharides with hydrophilic surfaces and hydrophobic cavities which let them be widely used to microencapsulate hydrophobic food flavors and fragrances, thus overcoming their above limitations. This review presents the properties of cyclodextrin. Furthermore, we discuss the preparation of cyclodextrin-based microcapsules. Properties of cyclodextrin-based microcapsules are also reviewed. Next, we discuss the application of cyclodextrin-based microcapsules in food flavors and fragrances. Finally, we present future development trends and challenges in cyclodextrin-based microcapsules. Future trends may focus on the regulation of flavor perception, the combination of molecular docking and molecular dynamics, the release study of cyclodextrin-based microcapsule, and innovative food packaging.</div></div>","PeriodicalId":261,"journal":{"name":"Carbohydrate Polymers","volume":"367 ","pages":"Article 123963"},"PeriodicalIF":10.7,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144523738","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

pH-regulated structural and interfacial properties of OSA starch/whey protein fiber complexes to improve the storage and digestive stability of citrus essential oil emulsions ph调节OSA淀粉/乳清蛋白纤维复合物的结构和界面特性以改善柑橘精油乳剂的储存和消化稳定性

IF 10.7 1区化学

Carbohydrate Polymers Pub Date : 2025-06-26 DOI: 10.1016/j.carbpol.2025.123961

Run Ji , Haowen Sun , Zhao Chen , Shuang Song , Hao Guo , Xiuling Zhang , Fei Wu

{"title":"pH-regulated structural and interfacial properties of OSA starch/whey protein fiber complexes to improve the storage and digestive stability of citrus essential oil emulsions","authors":"Run Ji , Haowen Sun , Zhao Chen , Shuang Song , Hao Guo , Xiuling Zhang , Fei Wu","doi":"10.1016/j.carbpol.2025.123961","DOIUrl":"10.1016/j.carbpol.2025.123961","url":null,"abstract":"<div><div>In this study, an emulsion delivery system for citrus essential oil (CEO) based on whey protein fiber (WPF) and OSA modified starch (OFE) was successfully developed, and the stability and bioaccessibility of the CEO emulsion were enhanced by pH regulation. The impact of pH-regulated and OFE modification on the structure, emulsification properties, and CEO release behavior of WPF-OFE was systematically examined. Fourier transform infrared spectroscopy (FTIR) and molecular docking analyses revealed that OFE provided the basis for the formation of the ordered structure, and the main interactions between WPF and OFE were hydrogen bonding and electrostatic interactions. Compared with WPF, OFE-modified WPF enhanced the adsorption at the oil-water interface. The WPF-OFE emulsions showed higher emulsification activity index and emulsion stability index, particularly at pH 6.0, where values reached 23.89 ± 0.48 m<sup>2</sup>/g and 46.81 ± 1.41 min, respectively. Notably, significant improvements (<em>P</em> < 0.05) in storage stability, UV stability, and thermal stability confirmed the efficacy of the WPF-OFE in enhancing emulsion stability. At pH 6.0, OFE effectively retarded CEO release by inhibiting WPF degradation in the gastric digestion and facilitated CEO release by reducing the spatial resistance of oil droplets during intestinal digestion, ultimately achieving high bioavailability of CEO.</div></div>","PeriodicalId":261,"journal":{"name":"Carbohydrate Polymers","volume":"367 ","pages":"Article 123961"},"PeriodicalIF":10.7,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0