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| http://dx.doi.org/10.1128/am.6.2.89-93.1958 | DOI Listing |
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Physicochemical and rheological characterization of plant-based proteins, pectin, and chitin nanofibers for developing high internal phase Pickering emulsions as potential fat alternatives.
Food Chem
January 2025
Department of Nutritional Sciences, University of Connecticut, Storrs, CT, 06269, United States. Electronic address:
This study evaluated the properties of lentil protein, pea protein, quinoa protein, and soy protein as natural nanoparticle stabilizers and their interactions with pectin and chitin nanofiber in preparing high internal phase Pickering emulsions (HIPPEs). The globular plant proteins interact with polysaccharides through hydrogen bonding and electrostatic interactions, transforming the structure into complex morphologies, including fibrous and elliptical shapes. These complex nanoparticles exhibited enhanced thermal decomposition stability, and the HIPPEs constructed by them demonstrated significantly improved apparent viscosity and elastic modulus, with a yield stress of 931.
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College of Chemistry and Materials Science, Jinan University, Guangzhou 510632, China.
is one of the fungi that cause plant diseases. It damages plants by secreting large amounts of oxalic acid and cell wall-degrading enzymes. To meet this challenge, we designed a new pH/enzyme dual-responsive nanopesticide Pro@ZnO@Pectin (PZP).
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Food Hydrocoll
May 2025
Purdue University, Department of Chemistry, 560 Oval Drive, West Lafayette, IN 47907.
Pectin blended with cellulose nanofiber (CNF) sourced from wood pulp has excellent potential for modified atmosphere packaging (MAP), as demonstrated with refrigerated or sliced fruits enclosed in parchment coated with pectin-CNF composites. Addition of sodium borate (NaB) augments the antioxidant capacity of the composite, most likely through the generation of unsaturated pectic acid units. Packaging materials coated with pectin-CNF-NaB composites demonstrate better humidity regulation in refrigerated spaces over a 3-week period relative to uncoated controls (50% less variation), with improved preservation of strawberries as well as a reduction in the oxidative browning of sliced apples.
View Article and Find Full Text PDFRapid and well-controlled degradation of polylactic acid materials with bio-based GEL(pectin/α-cellulose/SiO/CaCl).
Int J Biol Macromol
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College of Chemical Engineering and Materials Science, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address:
Polylactic acid (PLA) has been a subject of considerable interest as a degradable polymer. However, the degradation process is slow and uncontrollable. In this work, controlled degradable PLA/bio-based GEL (pectin/α-cellulose/SiO/CaCl) hydrophilic plasticizer composite material was successfully prepared by solution blending process.
View Article and Find Full Text PDFSmart pH-sensitive indicators based on rice starch/pectin/alginate loading Lambrusco pomace extract and curcumin to track the freshness of pink shrimps.
Int J Biol Macromol
December 2024
Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, Italy.
This research is focused on the formulation and testing of green visual pH-sensitive indicators based on natural extracts from Curcuma Longa (CUR) and Lambrusco wine pomace (LAM), an Italian wine variety, incorporated into rice starch/pectin/alginate matrixes for non-destructively detecting shrimps freshness in real-time. The effect of the mixed indicators and their synergic combination on the properties and performances of indicators was investigated. Both the extracts and their combination showed pronounced pH responsiveness.
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