We reported crosslinking of electrospun nanofibers of three representative pectins (high-methoxylated, low-methoxylated, low-methoxylated and amidated pectin) and characterization of the crosslinked nanofibers. One mono-crosslinking strategy and two dual-crosslinking strategies were developed. Mono-crosslinking is achieved using calcium ions (Ca) to crosslink carboxylate ions in galacturonic acid residues. Dual-crosslinking is achieved using covalent crosslinking reagents glutaraldehyde (GLU) or adipic acid dihydrazide (ADH) to further crosslink hydroxyl groups or carboxylate ions after Ca crosslinking. Mechanical tests and degradation experiments indicated pectin structure affected mechanical and degradation properties of Ca-crosslinked nanofibers remarkably. Subsequent GLU crosslinking improved their mechanical strength moderately but did not inhibit their degradation, while subsequent ADH crosslinking improved their mechanical strength and slowed down their degradation dramatically. Cell studies demonstrated that most crosslinked pectin nanofibers were of no obvious cytotoxicity, and both ADH crosslinking and high degree of methoxylation facilitated cell adhesion and proliferation on pectin nanofiber mats.
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http://dx.doi.org/10.1016/j.carbpol.2016.10.052 | DOI Listing |
ACS Food Sci Technol
December 2024
Department of Food Engineering, Middle East Technical University (METU), Ankara 06800, Turkey.
Noncentrifugal sugar (NCS) is an unrefined, dark brown sugar containing minerals and plant secondary metabolites, unlike refined white sugar (WS). This study explored using NCS in confectionary jellies as an alternative sugar. We used different concentrations of NCS and WS to prepare low methoxyl pectin (LMP) confectionery gels characterized by their physical and rheological properties along with time-domain nuclear magnetic resonance (TD-NMR) relaxometry.
View Article and Find Full Text PDFBMC Plant Biol
December 2024
The Franciszek Górski Institute of Plant Physiology, Polish Academy of Sciences, Niezapominajek 21, Kraków, 30-239, Poland.
Background: Silicon has an important role in regulating water management in plants. It is deposited in cell walls and creates a mechanical barrier against external factors. The aim of this study was to determine the role of silicon supplementation in the synthesis and distribution of callose in oilseed rape roots and to characterize the modifications of cell wall structure of these organs after exposure to drought stress.
View Article and Find Full Text PDFFood Funct
December 2024
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.
Inflammatory bowel diseases (IBDs), including Crohn's disease (CD) and ulcerative colitis (UC), are chronic conditions characterized by periods of intestinal inflammation and have become global diseases. Dietary pectins have shown protective effects on IBD models. However, the development of pectin-based diet intervention for IBD individuals requires knowledge of both the bioactive structural patterns and the mechanisms underlying diet-microbiota-host interactions.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Department of Quality Assurance, Ashokrao Mane College of Pharmacy, Peth-Vadgaon, Maharashtra State 416112, India.
Natural polymers are crucial for developing sustainable biomedical solutions, as their bioactivity, biocompatibility, and biodegradability make them superior alternatives to synthetic materials. The objective of the study is to develop and characterize a chemically modified bael fruit gum (BFG) and pectin hydrogel to enhance antimicrobial activity. Due to BFG's anionic nature, it was chemically modified to introduce cationic groups, facilitating cross-linking with pectin.
View Article and Find Full Text PDFFood Chem
December 2024
Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, College of Life Science and Technology, Jinan University, Guangzhou 510632, China. Electronic address:
The health benefits of mulberry fruit are closely associated with its phenolic compounds. However, the effects of enzymatic treatments on the digestion patterns of these compounds in mulberry juice remain largely unknown. This study investigated the impact of pectinase (PE), pectin lyase (PL), and cellulase (CE) on the release of phenolic compounds in whole mulberry juice.
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