Food Hydrocolloids最新文献_第8页

Modification of physicochemical, antioxidant, and antibacterial properties of chitosan film with curcumin-loaded TA/Fe nanoparticles 用姜黄素负载的 TA/Fe 纳米粒子改变壳聚糖薄膜的理化、抗氧化和抗菌特性

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-11 DOI: 10.1016/j.foodhyd.2024.110722

Shuifang Mao , Yujun Zeng , Yanming Ren , Xingqian Ye , Jinhu Tian

{"title":"Modification of physicochemical, antioxidant, and antibacterial properties of chitosan film with curcumin-loaded TA/Fe nanoparticles","authors":"Shuifang Mao , Yujun Zeng , Yanming Ren , Xingqian Ye , Jinhu Tian","doi":"10.1016/j.foodhyd.2024.110722","DOIUrl":"10.1016/j.foodhyd.2024.110722","url":null,"abstract":"<div><div>The aim of this study is to fabricate novel chitosan-based film loaded with curcumin loaded metal-phenolic nanoparticles (MPN@Cur NPs) as an active agent for food preservation. The average particle size and ζ-potential of the MPN@Cur NPs were determined to be 205.9 nm and −26.8 mV, respectively. The impact of incorporating MPN@Cur NPs upon the morphology, microstructure, physicochemical characteristics, and functional activities of CS-based films were investigated through scanning electron microscope, infrared spectrometer, X-ray diffractometer, ultraviolet spectrometer, antioxidant activity and antibacterial activity analysis. The outcomes indicated that MPN@Cur NPs exhibited good mechanical compatibility with chitosan, effectively filling voids within the film matrix and significantly enhancing its mechanical characteristics (e.g., elongation at break improved from 22.6% to 37.3%; tensile strength improved from 31.1 MPa to 43.6 MPa). Additionally, films incorporating MPN@Cur NPs displayed superior barrier properties (e.g., water vapor and oxygen transmission), enhanced thermal stability, and improved UV-blocking capabilities compared to pure CS films (transmittance for UV decreased from 93.6% to 35.3%). Moreover, these films exhibited a marked increase in antibacterial efficacy against the foodborne pathogens <em>Staphylococcus aureus</em> and <em>Escherichia coli</em>, as well as elevated antioxidant activity (e.g., scavenging capability for DPPH increased from 9.22% to 85.19%, ABTS increased from 8.62% to 80.02%). Ultimately, the CS-based film significantly prolonged the shelf life of milk stored at 25 °C. Therefore, nanocomposite films provide an attractive and promising pathway for the high value-added commercial use of chitosan in food conservation.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110722"},"PeriodicalIF":11.0,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An intelligent biomass aerogel label loaded with anthocyanin from wasted peanut seed coat for monitoring chilled chicken freshness 一种智能生物质气凝胶标签，含有从废弃花生种皮中提取的花青素，用于监测冰鲜鸡肉的新鲜度

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-11 DOI: 10.1016/j.foodhyd.2024.110731

Ling Li , Chaomei Zhou , Yongju Xu , Xu Zheng , Yanping Wu , Bin Yan , Kai Zhong , Hong Gao

{"title":"An intelligent biomass aerogel label loaded with anthocyanin from wasted peanut seed coat for monitoring chilled chicken freshness","authors":"Ling Li , Chaomei Zhou , Yongju Xu , Xu Zheng , Yanping Wu , Bin Yan , Kai Zhong , Hong Gao","doi":"10.1016/j.foodhyd.2024.110731","DOIUrl":"10.1016/j.foodhyd.2024.110731","url":null,"abstract":"<div><div>The demand for environmentally sustainable and intelligent freshness indicator packaging derived from bio-based materials has surged nowadays. In this study, a new kind of aerogel labels is developed by incorporating anthocyanins extracted from wasted black peanut seed coat into dialdehyde carboxymethyl cellulose (DCMC) and gelatin. The prepared aerogel (DG-5), cross-linked via Schiff base reaction and containing 5 <em>wt</em>% DCMC, demonstrated superior microstructure, thermal stability, and mechanical properties, thereby enhancing its sensitivity to spoilage gases. When incorporated with 1 <em>wt</em>% anthocyanin (DG-PC2), the labels exhibited significant color variations in different buffer solutions. During the chicken freshness test, the color of the material altered significantly after one day of storage at 4 °C (<em>P</em> < <em>0.05</em>), with the most marked change observed on Day 3, indicating chicken spoilage. The experimental outcomes revealed that these color changes were visually discernible and correlated significantly (<em>P</em> < <em>0.05</em>) with physicochemical indicators of chicken spoilage. The proposed colorimetric porous aerogel labels exhibit great potential for applications in intelligent food packaging systems.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110731"},"PeriodicalIF":11.0,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect on heat treatment on the physical stability, interfacial tension and in vitro digestion of whey protein-stabilized ω-6/ω-3 fatty acid balanced pumpkin seed oil complex condensate 热处理对乳清蛋白稳定的ω-6/ω-3脂肪酸平衡南瓜籽油复合缩合物的物理稳定性、界面张力和体外消化的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-11 DOI: 10.1016/j.foodhyd.2024.110728

Yini Fu , Jing Wang , Xiaoxiao Liu , Yongqing Ni , Zhiya Niu , Ligong Qiu , Zhanxia Liu , Changqing Wei

{"title":"Effect on heat treatment on the physical stability, interfacial tension and in vitro digestion of whey protein-stabilized ω-6/ω-3 fatty acid balanced pumpkin seed oil complex condensate","authors":"Yini Fu , Jing Wang , Xiaoxiao Liu , Yongqing Ni , Zhiya Niu , Ligong Qiu , Zhanxia Liu , Changqing Wei","doi":"10.1016/j.foodhyd.2024.110728","DOIUrl":"10.1016/j.foodhyd.2024.110728","url":null,"abstract":"<div><div>Despite the fact that whey proteins (WP) have shown diverse functional and nutritional properties, they exhibit poor stability when exposed to temperatures above the thermal denaturation point. Therefore, in this study, a complex coacervation layer of formed by WP treated at different heating temperatures (55, 65, 75 and 85 °C) and gum arabic (GA) was used as a wall material to microencapsulate ω-6/ω-3 fatty acid balanced pumpkin seed oil (MPO) with a view to exploring the effect of heat treatment temperatures on the nature of microencapsulation stabilized by WP-GA complexes. At pH 3.6, WP and GA formed a strong electrostatic complex. When the heat treatment temperature reached 65 °C, the WP-GA complexes exhibited more excellent particle size, absolute potential, emulsification properties and structural changes, which made them more suitable as hydrophilic emulsifiers to stabilize oil/water (O/W) systems. Further research into the physical properties and interfacial characteristics of O/W emulsions formed by the WP-GA complex was conducted. When subjected to a heat treatment temperature of 65 °C, the O/W emulsions achieved a higher interfacial protein content (3.17 ± 0.08 mg/m<sup>2</sup>), along with a lower interfacial tension (15.52 mN/m). Additionally, the encapsulated MPO demonstrates superior oxidative stability compared to its unencapsulated counterpart. <em>In-vitro</em> simulated digestion experiments revealed that only small fraction (17.70 ± 1.13%) of the encapsulated oil was released in simulated gastric fluid, while the majority (76.70 ± 1.47%) was released in simulated intestinal fluid, which suggested that the WP-GA composite coacervates was a promising encapsulation shell material, capable of maintaining integrity in the gastric phase and effectively delivering the encapsulant to the intestinal phase.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110728"},"PeriodicalIF":11.0,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The characteristics of sodium alginate-tremella polysaccharide assembled hydrogel induced by calcium ion and its protective effect on Lactobacillus rhamnosus 钙离子诱导的海藻酸钠-三聚氰胺多糖组装水凝胶的特性及其对鼠李糖乳杆菌的保护作用

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-11 DOI: 10.1016/j.foodhyd.2024.110732

Lulu Chu , Youjin Deng , Min Zhang , Jieting Chen , Yiyang Lian , Bingzhi Chen , Luyu Xie , Yuji Jiang

{"title":"The characteristics of sodium alginate-tremella polysaccharide assembled hydrogel induced by calcium ion and its protective effect on Lactobacillus rhamnosus","authors":"Lulu Chu , Youjin Deng , Min Zhang , Jieting Chen , Yiyang Lian , Bingzhi Chen , Luyu Xie , Yuji Jiang","doi":"10.1016/j.foodhyd.2024.110732","DOIUrl":"10.1016/j.foodhyd.2024.110732","url":null,"abstract":"<div><div>Probiotics exert a favorable regulatory effect on human intestinal health. However, probiotics face challenges in overcoming the highly acidic environment of the stomach and effectively reaching the intestine, which limit their beneficial effects and bioavailability. We developed a pH-responsive probiotic embedding gel carrier, where the internal <em>Tremella</em> polysaccharide (TMP) and Ca<sup>2+</sup> were cross-linked to create a porous and isolated water microenvironment for probiotics. The introduction of sodium alginate and TMP not only enhanced the mechanical properties of the gel but also contributed to the formation of an outer layer structure with pH response. The gel system had good gel properties, could be shaped freely, and protected <em>Lactobacillus rhamnosus</em> from stomach acid and bile salts. The <em>in vitro</em> simulation experiments demonstrated that the release rate of carrier-protected probiotics was found to be less than 1.99% in simulated gastric fluid, whereas nearly complete release occurred in simulated intestinal fluid, with a release rate over 95%. The survival rate of probiotics in simulated gastric and intestinal fluids could be enhanced by hydrogel carriers. Simultaneously, the carrier could enhance the resistance of probiotics to bile and antibiotic. The results showed that Alg-Ca<sup>2+</sup>-4‰TMP gel carrier was an ideal material for probiotic delivery.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110732"},"PeriodicalIF":11.0,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142437780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Carboxylated celluloses as effective stabilizers for super-stable Pickering emulsions: Effects of different carboxyl moieties and particle morphologies on performance 羧基纤维素作为超稳定皮克林乳剂的有效稳定剂：不同羧基和颗粒形态对性能的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-11 DOI: 10.1016/j.foodhyd.2024.110735

Xiaoyun Chen , Feifan Zhang , Qiaomei Yang , Rusen Zhou , Yan Xu , Pingping Gao , Yadong Zhao

{"title":"Carboxylated celluloses as effective stabilizers for super-stable Pickering emulsions: Effects of different carboxyl moieties and particle morphologies on performance","authors":"Xiaoyun Chen , Feifan Zhang , Qiaomei Yang , Rusen Zhou , Yan Xu , Pingping Gao , Yadong Zhao","doi":"10.1016/j.foodhyd.2024.110735","DOIUrl":"10.1016/j.foodhyd.2024.110735","url":null,"abstract":"<div><div>Carboxyl functionalization of cellulose could enhance its stabilizing ability in Pickering emulsions, though the influences of different carboxylation methods remain largely unknown. In order to fill in this knowledge gap, three typical carboxylated cellulosic materials, TEMPO-oxidized cellulose nanofibrils (TCN), carboxymethylated cellulose nanofibrils (CM-CN) and carboxymethyl cellulose (CMC), have been investigated to stabilize Pickering emulsions. There is a common feature among the three carboxylated cellulosic materials that they were all adsorbed at oil-water interface to form an elastic cellulose particle shell around oil droplets. However, the networks formed in the aqueous phase were quite different. For both TCN and CM-CN, the physical entanglement of the fibers and the interactions between fibers, mainly intramolecular hydrogen bonds, led to strong networks in the aqueous phase, thus contributing to good stability of Pickering emulsions. In contrary, the interaction between the suspended CMC particles was limited, which could not drive them to form a continuous network in the aqueous phase, so that CMC was least effective to stabilize oil droplets as indicated by the clearly observed phase separation even in the freshly prepared Pickering emulsions. Specifically, CM-CN with a larger aspect ratio (length of 499 ± 306 nm and diameter of 7 ± 2 nm), excellent thermal stability and comparatively high three phase contact angle (78.4°) was an effective stabilizer to prepare a super-stable Pickering emulsion, which had best emulsifying index (100%) even after 30-day of storage. This study demonstrated that different carboxyl functionalization would lead to different properties of cellulose, thus affecting their performance in stabilizing Pickering emulsions.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110735"},"PeriodicalIF":11.0,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: Effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties 大豆分离蛋白/γ-氨基丁酸复合物降低大豆球蛋白抗原：不同浓度的γ-氨基丁酸对蛋白质改性、抗原水平和发泡特性的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-10 DOI: 10.1016/j.foodhyd.2024.110729

Zhishuang Xing , Jiayu Zhang , Fangxiao Lou , Zengwang Guo , Lianzhou Jiang , Qingfeng Ban , Zhongjiang Wang

{"title":"Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: Effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties","authors":"Zhishuang Xing , Jiayu Zhang , Fangxiao Lou , Zengwang Guo , Lianzhou Jiang , Qingfeng Ban , Zhongjiang Wang","doi":"10.1016/j.foodhyd.2024.110729","DOIUrl":"10.1016/j.foodhyd.2024.110729","url":null,"abstract":"<div><div>Soybean flour has received increasing attention because of its unique nutritional properties. However, potential allergies to soy protein limit its application. This study aims to investigate the impact of various concentrations of γ-aminobutyric acid (GABA) on the secondary structure, foaming properties, and antigenicity of soybean protein obtained from soybean flour under thermal sterilisation. GABA increased the content of α-helix, reduced β-turn and random coil in soybean protein. The results indicated that after heating treatment, the concentration of GABA significantly affects the spatial conformation of soybean protein isolates (SPI). When the concentration of GABA was 0.40% (w/v), the particle size, zeta potential, and surface hydrophobicity of the SPI were the lowest, whereas the disulfide bond content was the highest. Multi-spectral technologies indicated that adding 0.40% GABA could assemble the system in a relatively stable manner. Moreover, the rigid structure of the protein was destroyed. This structural change significantly reduced the foaming and allergy of the protein. Adding 0.40% GABA could reduce the β-conglycinin antigen concentration from 24.26 mg/mL to 4.43 mg/mL. This study provides new insights into the production of new low-allergenic soybean flour. Additionally, it offers an assurance for the safe consumption of soybeans by individuals with allergies.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110729"},"PeriodicalIF":11.0,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142432851","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impacts of high-methoxyl pectin on structure, composition, and rheological properties of milk fat globule emulsion 高甲氧基果胶对牛奶脂肪球乳液的结构、组成和流变特性的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-10 DOI: 10.1016/j.foodhyd.2024.110717

Yanjun Sun , Yrjö H. Roos , Song Miao

{"title":"Impacts of high-methoxyl pectin on structure, composition, and rheological properties of milk fat globule emulsion","authors":"Yanjun Sun , Yrjö H. Roos , Song Miao","doi":"10.1016/j.foodhyd.2024.110717","DOIUrl":"10.1016/j.foodhyd.2024.110717","url":null,"abstract":"<div><div>The study investigated the interactions between high-methoxyl pectin (HMP) and milk fat globules or membrane (MFGs/MFGM) ingredients. Mixtures of raw milk and HMP at concentration of 0.20 %, 0.30 %, and 0.40 % (w/w) (designated as 0.20 pectin (Pec), 0.30 Pec, and 0.40 Pec, respectively) underwent cream separation and ultra-centrifugation to enrich the MFGs/MFGM materials, with raw milk without HMP serving as a control. The control and 0.20 Pec exhibited multimodal particle sizes distributions with the additional peaks within the range 0.01–0.10 μm. HMP at 0.20 % level enhanced system stability of MFGs/MFGM, indicated by a higher ζ−potential and a lower instability index compared to 0.30 % and 0.40 % levels. Fourier transform infrared spectroscopy (FTIR) showed HMP increased the random coil (%), accompanied by a reduction of α-helix structure (%) in MFGs/MFGM ingredients. SDS-PAGE analysis reveal lower band intensities of MFGM proteins, such as periodic acid Shciff Ⅲ (PAS Ⅲ), cluster of differentiation 36 (CD36), and butyrophilin (BTN) in the upper layers of 0.40 Pec compared to 0.30 Pec and 0.20 Pec materials. Rheograms demonstrated decreased viscosity in all materials with HMP, indicating shear-thinning behavior confirmed by flow behavior indexes (n) (0 < n < 1) using the Herschel-Bulkley model. Hierarchical cluster analysis (HCA) of the structural, compositional, physical stability, and rheological properties of MFGs/MFGM materials demonstrated that the 0.30 % and 0.40 % HMP levels gave the most pronounced effect.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110717"},"PeriodicalIF":11.0,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cryoprotective effect of magnetic field-assisted freezing in combination with curdlan on myofibrillar protein of Litopenaeus vannamei: Oxidative aggregation, protein structure and thermal stability 磁场辅助冷冻结合莪术对万年青肌纤维蛋白的低温保护作用：氧化聚集、蛋白质结构和热稳定性

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-10 DOI: 10.1016/j.foodhyd.2024.110730

Minxin Lu , Chang Zhang , Linyin Ma , Shucheng Liu , Hui Teng , Lei Chen

{"title":"Cryoprotective effect of magnetic field-assisted freezing in combination with curdlan on myofibrillar protein of Litopenaeus vannamei: Oxidative aggregation, protein structure and thermal stability","authors":"Minxin Lu , Chang Zhang , Linyin Ma , Shucheng Liu , Hui Teng , Lei Chen","doi":"10.1016/j.foodhyd.2024.110730","DOIUrl":"10.1016/j.foodhyd.2024.110730","url":null,"abstract":"<div><div>To counteract the negative effects of conventional freezing methods on frozen surimi products, the present study investigated the effects of magnetic field (MF) freezing in combination with different amounts of curdlan (CUR) on oxidative denaturation, structural alterations, and thermal stability of myofibrillar protein (MP) in shrimp surimi. The results indicated that the intervention of magnetic fields alone improved the quality of frozen muscle proteins. Under the dual intervention of magnetic field-assisted freezing and CUR, small ice crystals formed with MF6 treatment resulted in significantly lower solubility, turbidity, and mean particle size than the control group (<em>p</em> < 0.05). Moreover, the oxidation of MP was also significantly slowed down by inhibiting the formation of hydrophobic groups and carbonyl groups, maintaining a high content of sulfhydryl groups. MF6 also exhibited a high Ca<sup>2+</sup>-ATPase activity. The α-helix content, the increase in fluorescence intensity under this condition also tend to make the secondary and tertiary structures of myofibrillar protein more stable. Meanwhile, electrophoretic profiles and CLSM showed that this condition maintains the integrity of the MP. In addition, the MF6 samples also had high protein thermal stability. However, excess CUR reduces the excellence of MP cryoprotection. As a result, MF6 has better protection and improvement effects on protein function, structure and thermal stability, and CUR was also found to have the potential for cryoprotectant development.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110730"},"PeriodicalIF":11.0,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Deesterification of pectin using commercial pectin methylesterase-containing plant extracts 使用含商用果胶甲酯酶的植物提取物对果胶进行脱酯处理

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-10 DOI: 10.1016/j.foodhyd.2024.110714

Matthias Frommhagen , Natalia Hutnik , Henk A. Schols

{"title":"Deesterification of pectin using commercial pectin methylesterase-containing plant extracts","authors":"Matthias Frommhagen , Natalia Hutnik , Henk A. Schols","doi":"10.1016/j.foodhyd.2024.110714","DOIUrl":"10.1016/j.foodhyd.2024.110714","url":null,"abstract":"<div><div>A vast variety of bacterial, fungal, and plant-derived pectin methylesterases (PMEs) have been characterized in literature for their ability to deesterify pectins. However, when compared to fungal PMEs, the availability, characterisation and application of commercial enzyme preparations comprising plant PMEs is still lacking.</div><div>Here, we characterized the PME activity in commercially available crude plant extracts originating from papaya (papain), pineapple (bromelain), and kiwi (actinidin). The highest PME activity towards pectin was determined in papain preparations, which did not comprise pectin-backbone degrading side activities. The pH and temperature optimum of the salt-dependent papain PMEs ranged from 7.0 to 8.0 and 50–70 °C, respectively. Using enzymatic fingerprinting, it was shown that papain PMEs exhibited a processive mode of action towards lemon pectin. Papain PMEs had a broad substrate specificity, as 61, 83, and 58% of the methylesters were released from lemon, apple and sugar beet pectin, respectively. The release of acetic acid from sugar beet pectin indicated the presence of acetyl esterases in the papain preparations.</div><div>Both the determined processive mode of action and broad substrate specificity allows to consider papain preparations as an alternative to commercial fungal-derived PME preparations to modify the methylester distribution pattern of pectin for food applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110714"},"PeriodicalIF":11.0,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fabrication and characterization of gelatin/carboxymethyl chitosan composite film incorporated with carvacrol and its preservation efficacy in Chinese mitten crab (Eriocheir sinensis) 添加香芹酚的明胶/羧甲基壳聚糖复合膜的制备和表征及其对中华绒螯蟹的保鲜功效

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2024-10-10 DOI: 10.1016/j.foodhyd.2024.110723

Anthony Pius Bassey , Xiaozhen Cui , Isaiah Henry Ibeogu , Fan Wang , Mustapha Muhammad Nasiru , Hadiza Kabir Bako , Linlin Fan , Xiaoli Liu

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