Enhancing nutritional and potential antimicrobial properties of poultry feed through encapsulation of metagenome-derived multi-enzymes.

BACKGROUND: The encapsulation of metagenome-derived multi-enzymes presents a novel approach to improving poultry feed by enhancing nutrient availability and reducing anti-nutritional factors. By integrating and encapsulated enzymes such as carbohydrate-hydrolyzing enzymes, protease, lipase, and laccase into feed formulations, this method not only improves feed digestibility but also potentially contributes to animal health and productivity through antimicrobial properties. RESULTS: This study investigates the encapsulation of metagenome-derived enzymes, including carbohydrate-hydrolyzing enzymes, protease, lipase, and laccase, using Arabic and Guar gums as encapsulating agents. The encapsulated multi-enzymes exhibited significant antimicrobial activity, achieving a 92.54% inhibition rate against Escherichia coli at a concentration of 6 U/mL. Fluorescence tracking with FITC-labeled enzymes confirmed efficient encapsulation and distribution, while physical characterization, including moisture content and solubility assessments, along with Atomic Force Microscopy (AFM) imaging, validated successful encapsulation. The encapsulated enzymes also effectively hydrolyzed poultry feed, leading to an increase in phenolic content and antioxidant activity, as confirmed by 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. CONCLUSIONS: The encapsulated multi-enzymes improved the overall feed quality by increasing reducing sugars and enhancing physical properties such as solubility and water-holding capacity. The encapsulated multi-enzymes improved the overall feed quality by increasing reducing sugars, antioxidant activity and enhancing physical properties such as solubility and water-holding capacity. Scanning Electron Microscopy (SEM) and Fourier-Transform Infrared Spectroscopy (FTIR) analyses confirmed the enzymatic breakdown of the feed structure. These results suggest that supplementing poultry feed with encapsulated multi-enzymes can enhance its physical, nutritional, and functional properties, leading to improved digestibility and overall feed quality.

Contamination levels of toxic metals in selected traditional plants incense (gum).

Gums are polysaccharides, proteins, and minerals that occur naturally in seed coverings and as exudative resinous substance from woody plants. It is reported to have antibacterial, anticancer, blood sugar regulation, and immune system boosting properties. However, the presence of toxic metals in gum is caused for caution as these metals can be harmful if taken in high quantities. The purpose of this study was to determine the amounts of toxic metals in gums collected from the local market, as many consumers tend to use them daily for incense or food ingredients. Gum samples were extracted from several parts of 10 selected medicinal plants (bark, sap, root, latex, leaf glue, and gum). Two fractions of each sample were produced using nitric acid (NHO3), followed by hydrochloric acid (HCl) at first and then hydrogen peroxide (H2O2). The presence of toxic metals in the solutions was determined using an Inductively Coupled Plasma Atomic Emission Spectrometer (ICP OES). The results showed that most of the elements were detected in high concentrations in Commiphora myrrha (Cd, Cu, Fe, K, Mn, Ni, Pb, and Zn) followed by Benzoin resin (Jawi Oud) and Paeonia officinalis. The most prevalent elements detected in all of the herbal gums were potassium (K) and iron (Fe). Fortunately, the sampled herbal gums were found to be within the WHO/FAO permitted range. This study may provide insights about the safety of the selected gums to be used for food applications. Further in vitro and in vivo toxicity studies should be performed to identify the safe dose.

Physicochemical Characterization and Evaluation of the Suspending Properties of Boswellia papyrifera Gum in Metronidazole Benzoate Suspension.

Background: Currently, many natural gums are extensively utilized as suspending agents in the formulation of pharmaceutical suspensions. They are easily available, nontoxic, biodegradable, and cost-effective to be used as pharmaceutical excipients. Objective: The present study was aimed at physicochemical characterization and evaluation of the suspending capacity of Boswellia papyrifera gum (BPG) in comparison with sodium carboxy methyl cellulose (SCMC) and tragacanth gum (TG). Methods: The extracted and powdered BPG was subjected to physicochemical properties such as micromeritics, solubility, swelling power, ash value, moisture content, conductivity, pH, and apparent viscosity using standard methods. Metronidazole benzoate suspensions were formulated using various concentrations of BPG, SCMC, and TG (1%-5% w/v). The apparent viscosity, flow rate, sedimentation volume, redispersibility number, pH, and drug content were studied as assessment parameters. Results: The micromeritic studies revealed that BPG exhibited good flow properties. There was also a significant increase in solubility and swelling power of the gum as a function of temperature. The gum had 2.78% ash value and 4.32% moisture content. Conductivity and apparent viscosity of the gum were found to be increased with concentration (p < 0.05). However, the apparent viscosity of BPG was decreased with shear rate (p < 0.05), rendering a pseudoplastic flow property of the gum, which is an ideal characteristic of suspending agents. The suspending capacity of the BPG was found to be comparable to SCMC, but higher than TG. Thus, it can be concluded that BPG could be used as the best alternative to natural and synthetic suspending agents.

Mechanistic study on the effect of hydroxypropyl corn starch, guar gum and compound phosphates on the freeze-thaw quality of quick-frozen kuey teow.

Kuey teow is one of the delicacies of Guangdong, China and is a gluten-free noodle dish made from rice. It has a short storage period and extending the shelf life by quick freezing induces quality deterioration due to temperature fluctuations. To improve its freeze-thaw frozen storage quality, this paper examined the effects of hydroxypropyl corn starch (HCS), guar gum (GG), and compound phosphates (CP) on the quality of quick-frozen kuey teow during freeze-thaw cycles. The mechanism was investigated by identifying changes in the moisture status, aging degree of the starch, and textural and cooking characteristics. The results showed that all three additions improved the toughness, chewiness and steaming characteristics of the kuey teow, with CP significantly enhancing chewiness. XRD and FTIR results revealed that GG more significantly inhibited the decrease of starch crystallinity, while HCS inhibited starch aging. GG, HCS and CP all improved the hydration characteristics and water holding capacity of rice starch. GG enhances the ability of starch to bind more tightly with water, resulting in a more uniform water distribution and a more continuous and tight structure of the kuey teow. This study will provide a theoretical basis for compounding and optimizing the quick-freezing of kuey teow.

Rheological properties of Triumfetta cordifolia gum solutions in the concentrated regime.

The polyelectrolyte gum from Triumfetta cordifolia stem bark has recently come to the fore for its remarkable potential as an emulsifier and stabilizer for aqueous formulations. This paper presents the rheological study of T. cordifolia gum aqueous solutions in the concentrated regime (C > C** = 0.14 % w/w). To this end, both flow and oscillation tests were performed on T. cordifolia gum solutions at two distinct concentrations belonging to the concentrated regime: at 0.2 % w/w (close to C**) and at 0.7 % w/w (far above C**). The effect of temperature, pH and added salts (NaCl, CaCl2 and AlCl3) on gum viscoelastic parameters were investigated, revealing associative interactions. Under specific conditions, several remarkable and complex phenomena were observed, such as over-structuring induced by temperature, anti-thixotropy, gelation, syneresis and salting-out induced by salt addition. The charged structure of T. cordifolia gum (weak polyelectrolyte), the high divalent metal content and the presence of associative groups in its network were demonstrated as the major factors responsible for these phenomena. These findings form the basis for the structure-property relationships of T. cordifolia gum and may open up to further investigations for this gum of great potential in many fields of applications.

Scaling Laws in Polysaccharide Rheology: Comparative Analysis of Water and Ionic Liquid Systems.

This study investigates the rheological behavior of two plant-based polysaccharides, with different degrees of hydrophilicity, agar (highly hydrophilic) and guar gum (hydrophilic), in water and 1-ethyl-3-methylimidazolium acetate (EMImAc). The rheological response of these polymers is highly dependent on the solvent's ability to disrupt intermolecular associations. In water, agar forms hydrogels, while guar gum behaves as a viscoelastic liquid with slow modes. The plateau modulus (GN0) scales with polymer concentration (c) as GN0 ∼ c3, consistent with other natural polymers. In EMImAc, both polysaccharides form viscoelastic liquids, exhibiting GN0 ∼ c2.3, as expected for semiflexible polymer solutions. However, the terminal relaxation time, τD, and the specific viscosity, ηsp, scale as τD ∼ c5.3 and ηsp ∼ c7.6, indicative of intermolecular chain-chain associations. Despite the solvent or polysaccharide, the fractional viscosity overshoot and the shear strain at the maximum stress show a terminal Weissenberg number dependence similar to other synthetic polymers.

Formulation and evaluation of n-acetyl cysteine loaded bi-polymeric physically crosslinked hydrogel with antibacterial and antioxidant activity for diabetic wound dressing.

Diabetic wounds have become a serious global health concern, with a growing number of patients each year. Diabetic altered wound healing physiology, as well as resulting complications, make therapy difficult. Hence, diabetic wound healing necessitates a multidisciplinary strategy. This study focused on the formulation, statistical optimization, ex vivo, and in vitro evaluation of a diabetic wound healing by n-acetyl cysteine (NAC) loaded hydrogel. The objective of the study is to formulate n-acetyl loaded hydrogel with different ratio (1:1, 1:2, 1:3, 2:1) of sodium alginate and guar gum. The antibacterial and antifungal assessment against the viability of Pseudomonas aeruginosa (P. aeruginosa), Escherichia coli (E. coli), and Staphylococcus aureus (S.aureus) and Candida albicans (C. albicans) was conducted after determining the in vitro drug release profile. The results of the experiment demonstrated that the formulation F3 was an optimal formulation on triplicate measurement with a pH of 6.2 ± 0.168, and a density of 1.026 ± 0.21. In vitro cell line study exhibited F3 has potential role in cell adhesion and proliferation might be beneficial to tissue regeneration and wound healing. The results imply that F3 may be helpful for the quick healing of diabetic wounds by promoting angiogenesis and also by scavenging free oxygen radicals.

Comparison of structural characteristics and anti-tumor activity of two alkali extracted peach gum arabinogalactan.

Two polysaccharides, PGP-90 and PGP-100 (molecular weights of 7.59 × 102 kDa and 10.48 × 102 kDa, respectively), were isolated from Peach gum using alkaline electrolyte water as an extraction solution. Structural characterization showed that PGP-90 and PGP-100 are AG-II arabinogalactans with ß-D-(1 â†’ 6)-Galp as the main chain and 1 â†’ 3 Araf and 1 â†’ 5 Araf branched chains at O-3 and O-4 positions. Animal experiments showed that PGP-90 and PGP-100 significantly improved immune function, enhance the proliferative capacity of lymphocytes and phagocytosis of peritoneal macrophages, and regulated the ratio of lymphocyte subpopulations in S180 tumor-bearing mice. Meanwhile, PGP-90 and PGP-100 promoted the secretion of cytokines (TNF-α, IFN-γ, and IL-2) by activated macrophages and blocked apoptosis at the G1 phase, resulting in tumor suppression rates of 40.80 % and 46.30 % (100 mg/kg), respectively, with PGP-100 demonstrating stronger in vivo anti-tumor activity. The above experimental results indicate that Peach gum polysaccharides have the potential to be functional anti-tumor agents.

Fabrication, digestion behavior and ß-carotene bioaccessibility of emulsion-filled double-network gel: Effect of corn fiber gum/soy protein isolate ratio and surfactant types.

Emulsion fortified with ß-carotene was added to corn fiber gum (CFG)/soy protein isolate (SPI) double network gel matrix to obtain emulsion-filled gels (EFG) via dual induction of laccase and glucono-δ-lactone. Protein digestion was accompanied by the release of ß-carotene from gel matrix during in vitro digestion. The surfactant types and corn fiber gum/soy protein isolate ratio affected the ß-carotene bioaccessibility via changing oil-water interfacial composition and emulsion particle size during in vitro digestion. As compared with Tween-20 EFGs, emulsion droplets released from SPI EFGs was more susceptible to flocculation, followed with coalescence due to proteolysis of interfacial SPI during gastric digestion. The resulting oil droplets with large particle size exhibited lower lipase adsorption, thus reducing the free fatty acid content and ß-carotene bioaccessibility. The confocal laser scanning microscope (CLSM) observation confirmed that protein hydrolysate from gel matrix were adsorbed onto the oil-water interface competing with Tween-20 during intestinal digestion. For EFGs with higher CFG content, steric hindrance of CFG molecules and less emulsion release could inhibit droplet flocculation, thus enhancing ß-carotene bioaccessibility.

Unveiling the cocoa-carob flavour gap in dark chocolates via instrumental and descriptive sensory analyses.

Roasted carob pulp (Ceratonia siliqua) is a cocoa substitute known for its faint cocoa-like resemblance. However, the cocoa-carob flavour gap remains poorly uncharacterised. This study aimed to elucidate the sensory and molecular aspects of this flavour gap in a 70 % dark chocolate formulation via a two-pronged instrumental-sensorial approach. Descriptive Sensory Analysis (DSA) revealed carob-based chocolate was significantly sweeter, less sour and astringent than conventional dark chocolate due to the high total sugar content (45-50 % DM; HPLC/RID), low titratable acidity and tannin content, respectively. As for aroma, a distinct, albeit weak, cocoa-like aroma was present in carob-based chocolate. HS-SPME-GC-MS/FID revealed this was attributed to branched-chain Strecker aldehyde generation during roasting (2-methylbutanal, 1.17 µg/g; 3-methylbutanal, 2.89 µg/g). Notably, there was a distinct lack of alkylpyrazines. Additionally, a distinct woody, tree bark-like odour was uniquely associated with carob-based chocolates. This was due to furfural generation during roasting (2.33 µg/g). In conclusion, the aroma and taste gap between cocoa and carob was successfully characterised in this study. These findings substantiate the potential of carob application in chocolate manufacturing, thus empowering confectioners to make evidence-based decisions when evaluating cocoa substitutes.

Chia gum-gelatin-based encapsulation of chia sprouts phenolic compounds enhanced storage stability, bioavailability, antioxidant, antidiabetic, and antibacterial properties.

Chia seeds are currently gaining popularity as functional and healthy foods. The developed chia 7-day sprout phenolic extract (CSP) is an abundant supply of highly concentrated antioxidant phenolic compounds with health-promoting and antibacterial properties. The easy destruction against different environmental changes and low bioavailability of these phenolic compounds are the main limitations of their applications/utilization. This study aims to microencapsulate the phenolic compounds of developed CSP for use as valuable functional food additives. Three microcapsules were prepared using coating materials, chia gum (CG), gelatin (G), and their mixture (CG/G) via the freeze-drying technique. The prepared CG-, CG/G-, and G-microcapsules demonstrated high encapsulation efficiency percentages of 97.0, 98.1, and 94.5%, respectively. They retained most of the CSP-phenolics (91.4-97.2%) and increased total antioxidant activity (108-127.1%). The prepared microcapsules released more CSP-phenolic compounds into the simulated intestinal stage (70-82%) than the gastric stage (15-24%), demonstrating that the coating materials enhance protection during the gastric stage. The produced microcapsules exhibited higher storage stability at 40 °C for 60 days than the non-capsulated CSP, indicating that the encapsulation provided enhanced stability. The prepared microcapsules microstructures showed uniform, smoother surfaces, and hidden micropores compared to their coating material microstructures. In addition, the connection between the functional groups of coating materials and CSP-phenolic compounds was demonstrated by FTIR analysis. The prepared CG-, CG/G-, and G-microcapsules can perfectly inhibit the α-amylase and α-glucosidase activities by 65, 68, 60 and 74, 78, and 70%, respectively, compared to CSP (54, and 66%). The three prepared microcapsules displayed better antibacterial with low MBC values (0.36-0.68 mg ml-1) compared to CSP (0.53-0.74 mg ml-1). The prepared CSP microcapsules can be incorporated into various food products to enhance their antioxidant, antidiabetic, and antibacterial properties.

Coenzyme Q10-loaded microcapsules stabilized by glyceryl monostearate and soy protein isolates-flaxseed gum: Characterization, in vitro release and digestive behavior.

This study aimed to stabilize microcapsules with core materials of glyceryl monostearate (GMS) and octyl and decyl glycerate, and wall materials of soy protein isolates (SPI) and flaxseed gum (FG) by complex coacervation method to overcome the drawbacks of coenzyme Q10 (CoQ10). It was demonstrated by the study that the obtained microcapsules were irregular aggregates. Differential scanning calorimetry and x-ray diffraction patterns indicated that CoQ10 was entrapped inside the disordered semisolid cores of microcapsules. The CoQ10 loading and encapsulation efficiency analysis revealed that GMS and FG helped CoQ10 better encapsulated inside the microcapsules. The in vitro release curve showed a "burst" release of CoQ10 absorbed on the surface of microcapsules for the first 180 min, followed by a sustained release of the encapsulated CoQ10. GMS and FG contributed to the sustained release and the release mechanism of the microcapsules was Fickian diffusion. The in vitro simulated digestion demonstrated that the constructed microcapsules improved the bio-accessibility of CoQ10. Finally, due to the protection of GMS and FG, microcapsules had good storage stability. In conclusion, this study emphasized the potential of using new microcapsules to deliver and protect lipophilic ingredients, providing valuable information for developing functional foods with higher bioavailability.

Synthesis of hierarchical magnesium diboride-guar gum interfacial Ru nanocomposite electrode for enhanced supercapacitor performance.

Herein, we report for the first time a simple strategy to design a hierarchical chemically exfoliated magnesium diboride and guar gum network structure decorated with Ru nanoparticles (eMgB2-GG@Ru) as an electrode to evaluate its electrochemical performance for the application of supercapacitor. The eMgB2 and functionalized eMgB2-GG@Ru materials were thoroughly examined using XRD, TGA, DLS, FE-SEM, STEM, AFM, XPS, and BET techniques. The combined eMgB2-GG@Ru electrode exhibits a network structure morphology with an increased interlayer distance of eMgB2 nanolayers along with a uniform distribution of spherical Ru nanoparticles. The electrochemical performance of eMgB2-GG@Ru and its pristine materials was studied through CV, GCD, and EIS to determine their supercapacitor performance. The eMgB2-GG@Ru electrode demonstrates higher specific capacitance (352 F/g) than its eMgB2@Ru (258.9 F/g), and MgB2 (214.5 F/g) counterparts at a current density of 0.5 A/g in a three-electrode setup using 3 M KOH electrolyte. The hierarchical eMgB2-GG@Ru solid-state symmetric devices maintained higher capacity retention of 89 % even after 7000 cycles, achieving a maximum energy density of 26.12 kW/kg at the power density of 450 W/kg at 0.5 A/g. Therefore, the innovative eMgB2-GG@Ru electrode offers superior electrochemical performance with efficient electrolyte ion mobility for energy storage applications.

Oral delivery of sodium alginate/chitosan bilayer microgels loaded with Lactobacillus rhamnosus GG for targeted therapy of ulcerative colitis.

Probiotics regulate intestinal flora balance and enhance the intestinal barrier, which is useful in preventing and treating colitis. However, they have strict storage requirements. In addition, they degrade in a strongly acidic environment, resulting in a significant decrease in their activity when used as microbial agents. Lactobacillus rhamnosus GG (LGG) was loaded into acid-resistant and colon-targeting double-layer microgels. The inner layer consists of guar gum (GG) and low methoxyl pectin (LMP), which can achieve retention and degradation in the colon. To achieve colon localization, the outer layer was composed of chitosan (CS) and sodium alginate (SA). The formulation demonstrated favorable bio-responses across various pH conditions in vitro and sustained release of LGG in the colon lesions. Bare LGG survival decreased by 52.2 % in simulated gastric juice (pH 1.2) for 2 h, whereas that of encapsulated LGG decreased by 18.5 %. In the DSS-induced inflammatory model, LGG-loaded microgel significantly alleviated UC symptoms in mice and reduced inflammatory factor levels in the colon. Encapsulation of LGG improved its stability in acidic conditions, thus increasing its content at the colon lesions and reducing pathogenic bacteria. These findings provide an experimental basis and a technical reference for developing and applying probiotic microgel preparations.

Essential oils loaded carboxymethylated Cassia fistula gum-based novel hydrogel films for wound healing.

Carboxymethylated Cassia fistula gum (CCFG) and citric acid (CA) based wound healing film, (CCFG-CA) was developed using the solvent casting method. Glycerol was added as a plasticizing agent. The synthesized Carboxymethylated Cassia fistula gum cross-linked citric acid based hydrogel film (CCFG-CA) was evaluated morphologically, thermally, and structurally using FESEM, TGA, XRD and FTIR. Three essential oils (EO), rosemary (Rosmarinus officinalis), turmeric (Curcuma longa) and thuja (Thuja occidentalis L), known for antimicrobial and antioxidant activities, were loaded into the CCFG-CA film to develop essential oils loaded carboxymethylated Cassia fistula gum cross-linked citric acid based hydrogel film (CCFG-CA-EO). In vitro studies (MTT assay, disk diffusion assay, permeability tests and DPPH assay) confirm the biocompatibility, anti-oxidant and anti-microbial properties of the CCFG-CA-EO film. In vivo (wound healing studies on wistar rats and their histology) shows 99 % of wound healing and re-epithelialization in 14 days. Degradability (within 15 days), protein adsorption (12.05 µg/mL) and contact angle determination (69.43°×„ׄ ± 0.48) tests confirmed the potential of CCFG-CA-EO as an effective wound-healing material.

Hierarchical porous structure design and water activation in hydrogels containing hyperbranched peach gum polysaccharide for efficient solar water evaporation.

Solar-powered interfacial evaporation is a developing and sustainable technique increasingly utilized in desalination and wastewater purification. This technology involves the creation of cellulose nanofiber (CNF)/polylactic acid (PLA) composite aerogels through the Pickering emulsion approach. Self-floating aero-hydrogel (E-VGP) with a hierarchical porous structure was formed on a viscous mixture containing polyvinyl alcohol (PVA), peach gum polysaccharide (PGP), and polypyrrole (PPy) via an in-situ polymerization process. Furthermore, by modifying the hydrolysis time of PGP with a hyperbranched polyhydroxy structure, VGP hybrid hydrogels of varying microscopic molecular sizes were produced. Additionally, solar vapor generators (SVG) with diverse macroscopic structures were fabricated using molds. The V8G4-12hP0.2 hybrid hydrogel, synthesized using PGP hydrolyzed for 12 h, exhibited an evaporation enthalpy of water at 1204 J g-1. This capacity effectively activates water and enables low enthalpy evaporation. Conversely, the macrostructural design allows the cylindrical rod raised sundial-shaped structure of SVG3 to possess an expanded evaporation area, minimize energy loss, and even harness additional energy from its nonradiative side. Consequently, this micro-macrostructural design enables SVG3 to attain an exceptionally high evaporation rate of 3.13 kg m-2 h-1 under 1 Sun exposure. Moreover, SVG3 demonstrates robust water purification abilities, suggesting significant potential for application in both desalination and industrial wastewater treatment.

Antimicrobial guar gum films optimized with Pickering emulsions of zein-gum arabic nanoparticle-stabilized composite essential oil for food preservation.

In this study, composite essential oil Pickering emulsion stabilized with zein-gum arabic (GA) nanoparticles (ZGCEO) was prepared to improve the characteristics of guar gum (GG) films. ZGCEO exhibited commendable stability and compatibility with GG, while leading to a noticeable improvement in the light barrier (from 3.98 A mm-1 to 17.09 A mm-1) and water vapor barrier characteristics of GG films, concomitantly mitigating their hydrophilic nature, with decreasing moisture content (from 17.70 % to 10.50 %), water solubility (from 84.41 % to 71.79 %), water vapor permeability (from 5.64 × 10-11 g (m s Pa)-1 to 4.97 × 10-11 g (m s Pa)-1), and an increasing water contact angle (from 69.8° to 94.2°). The addition of 2 % ZGCEO yielded a notable increase in the tensile strength of the GG-ZGCEO films, but the elongation at break decreased with increasing ZGCEO concentration. Moreover, the incorporated ZGCEO demonstrated outstanding antioxidant and antimicrobial characteristics, featuring a slow-release behavior of essential oil. The GG-ZGCEO coating also showed an excellent preservation effect in pork and "Huangguan" pears during storage. Collectively, we substantiated the efficacy of ZGCEO in augmenting the functional attributes of GG films, thereby establishing their potential utility as antimicrobial packaging materials conducive to food preservation.

Eco-friendly synthesis, characterization, and properties of copper oxide nanoparticles in cashew gum/polypyrrole blend for energy storage applications.

Conducting biopolymer blend nanocomposites of cashew gum (CG) and polypyrrole (PPy), with varying concentrations of copper oxide (CuO) nanoparticles were synthesized through an in-situ polymerization method using water as a sustainable solvent. The formation of blend nanocomposites was characterized using UV-visible (UV-vis) spectroscopy, Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD) and field emission scanning electron microscopy (FE-SEM). UV spectroscopy revealed a significant reduction in absorption intensity with the addition of CuO, indicating enhanced optical properties. FT-IR and XRD analysis confirmed the successful incorporation of CuO into the CG/PPy blend. FE-SEM images revealed the uniform distribution of nanoparticles throughout the biopolymer blend, particularly in the 7 wt% sample. TGA and DSC results demonstrated a significant enhancement in thermal stability, increasing from 352 °C to 412 °C and a rise in the glass transition temperature from 89 °C to 106 °C in the blend nanocomposites. The dielectric constant, dielectric loss, impedance, Nyquist plot, electrical conductivity, and electric modulus were extensively examined at different temperatures and frequencies. The dielectric constant of the CG/PPy blend increased from 2720 to 92,950 with the addition of 7 wt% CuO, measured at 100 Hz. The improved glass transition temperature, thermal stability, and superior electrical properties imply potential usage of the developed nanocomposite in nanoelectronics and energy storage applications.

Ferulic acid-g-tamarind gum/guar gum based in situ gel-forming powders as wound dressings.

The current research endeavour aimed to synthesize ferulic acid grafted tamarind gum/guar gum (FA-g-TG/GG) based powders as wound dressings, which could form in situ gels upon contact with wound exudates. In this context, variable amounts of FA were initially grafted with TG via the Steglich esterification reaction protocol and the resulting conjugates were subsequently amalgamated with GG and lyophilized to produce dry powders (F-1 - -F-3) with average particle size within 5.10-5.54 µm and average angle of repose ∼30°. These powders were structurally characterized with 1H NMR, FTIR, DSC, TGA, XRD and SEM analyses. Pristine TG, FA-g-TG and FA-g-TG/GG powders (F-2) revealed their distinct morphological structures and variable negative zeta potential values (-11.06 mV-25.50 mV). Among various formulation (F-1-F-3), F-2 demonstrated an acceptable powder-to-gel conversion time (within 20 min), suitable water vapour transmission rates (WVTR, 2564.94 ± 32.47 g/m2/day) and excellent water retention abilities and swelling profiles (4559.00 ± 41.57 %) in wound fluid. The powders were cytocompatible and conferred antioxidant activities. The powders also displayed fibroblast cell proliferation, migration and adhesion properties, implying their wound-healing potentials. Thus, the developed in situ gel-forming powders could be employed as promising dressings for wound management.

Acid-induced hydrogels of edible Chlorella pyrenoidosa protein with composite biopolymers network.

This study aimed to prepare Glucono-δ-lactone (GDL)-induced Chlorella pyrenoidosa protein (CPP) hydrogel and further investigate the effect of polysaccharides on the mechanical properties and stability enhancement of the composite hydrogels. Polysaccharides composed of different ratios of low acyl gellan gum (GE) and guar gum (GU) imparted dense honeycomb-like networks and adjustable textural properties to the composite hydrogels induced by CaCl2. In particular, the hardness of hydrogels increased significantly from 14 to 833 g. Scanning electron microscopy results revealed that CPP-GE/GU composite hydrogels had better stable spatial porous structures. Moreover, fourier transform infrared spectroscopy (FTIR) indicated hydrogen bonding interaction between CPP and GE/GU. The composite network showed improved viscoelasticity, increased thermal stability, and self-healing ability of hydrogels. The composite hydrogels also showed high water holding (89-98%) and swelling (747-862%) properties compared to the pure CPP hydrogel. These findings further expand CPP hydrogel products and broaden application in plant protein-based food.