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1.
Biochem Biophys Res Commun ; 614: 183-190, 2022 May 14.
Artigo em Inglês | MEDLINE | ID: mdl-35598429

RESUMO

Maternal insults during pregnancy induces an increased risk of autism spectrum disorders (ASD) in offspring, but the neuropathological changes in this process remains not to be established. To shed light on this, the transcriptome datasets of maternal blood samples with children later diagnosed with ASD and typical development, and tissue samples of multiple brain regions from ASD patients and human neurodevelopment were conducted to identify the non-chasm differentially expressed genes (DEGs) to generate the spatio-temporal dynamic change. Combined enrichment and interaction network analysis revealed that non-chasm DEGs with similar expression trajectories in the same brain regions, were involved in neural, immune and metabolic GO functions and KEGG pathways, respectively, suggesting that did not performed exactly the same functions. Interestingly, our results found that non-chasm DEGs in frontal cortex and temporal cortex were associated with COVID-19, suggesting that as an environmental risk factor COVID-19 affects an increased risk of ASD.

2.
Artigo em Inglês | MEDLINE | ID: mdl-35254605

RESUMO

Mud is a semi-colloidal substance formed by the mixture of inorganic, organic and water under the influence of various physical and chemical factors through geological and biological processes. The chemical composition of mud is complex, rich in Ca2+, Zn2+, Mg2+, Na+ and other mineral elements, also contains organic matter such as humic acid, fulvic acid and acetic acid. In cosmetic field, mud can improve the activity of glutathione enzyme and superoxide dismutase in skin, which helps the skin anti-aging. Besides, it also can improve the skin microbial community, due to its distinctively physical properties, mineral ions, microorganisms, etc. In medical field, mud can treat osteoarthritis, especially knee osteoarthritis which has been studied extensively, and it can also increase the chemotaxis of macrophages. On the one hand, the use of clay (a kind of refined mud) can protect the gastrointestinal tract and treat some gastrointestinal diseases. On the other hand, clay is often used as carriers or composites in drug delivery, especially in skin drug delivery, showing very positive results. The purpose of this review is to present an overview of current knowledge about the application of mud in cosmetic and medical fields and to provide ideas for further research in mud.

3.
Food Chem ; 382: 132345, 2022 Jul 15.
Artigo em Inglês | MEDLINE | ID: mdl-35149466

RESUMO

In this study, the relationship between different forms of iron (free or binding) and oxidation of lipids, proteins in meat system were investigated. Pork tenderloin was heated in 80 °C water bath for 0, 30, 60, 120, 180, 240, 300 min. Compared with control group, Equal and Treble deferiprone group confirmed that free iron was the main oxidizing substance. Moreover, adding exogenous heme caused slight increase of meat oxidation (p < 0.05). At the same time, the antioxidant properties of deferiprone were also evaluated and it shows few antioxidant properties. This study also found that the oxidation of lipid by free iron was more serious than protein. These results suggested that controlling free iron and production of free iron from heme is a potential approach for reducing the oxidative damage of lipid and protein in meat cooking.


Assuntos
Culinária , Ferro , Culinária/métodos , Heme/metabolismo , Ferro/química , Lipídeos/química , Carne/análise , Oxirredução
4.
Food Chem ; 375: 131865, 2022 May 01.
Artigo em Inglês | MEDLINE | ID: mdl-34953246

RESUMO

The ability of laccase to oxidize polyphenols arouses our interest that laccase can be applied for protein-polyphenol cross-linking. In this study, laccase promoted the cross-linking of gallic acid (GA) and soy protein isolate (SPI) under neutral pH. SPI-GA complexes changed the secondary structures with a decrease in ß-fold and an increase in α-helix and ß-turn. The free-radical scavenging activity and reducing power determination results suggested that GA elevated the SPI antioxidant activity significantly. Specifically, DPPH free radical scavenging rate and ABTS free radical scavenging ability increased almost 5- and 1.5-fold compared with unmodified SPI, respectively. Moreover, the reducing power had more than 3-fold compared to the SPI control. This study provided a novel enzyme-induced approach to modulate the physicochemical properties of SPI binding polyphenol.


Assuntos
Antioxidantes , Proteínas de Soja , Catálise , Ácido Gálico , Lacase
5.
Meat Sci ; 184: 108690, 2022 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-34656007

RESUMO

This study aimed to evaluate the effects of different cooking time (2, 4, and 6 h) and temperature (50, 60, 70, 80, and 90 °C) on physical, textual, and structural properties of longissimus lumborum muscle of yak, and to explore the thermal denaturation process of intramuscular collagen by using a new tool (collagen hybridizing peptide staining, CHP staining). The results showed that tenderness was affected by the interaction of cooking time and temperature and the changes in moisture and collagen composition. In comparison with cooking time, temperature had more obvious effects on cooking loss, moisture content and redness. Scanning electron microscopy showed that as the temperature increased, intramuscular connective tissue gradually degraded, and muscle fibers became more compact. CHP staining showed that the collagen in the perimysium first denatured at 50 °C, and more and more collagen denatured and degraded as the temperature increased.


Assuntos
Tecido Conjuntivo/química , Culinária/métodos , Carne Vermelha/análise , Animais , Bovinos , Colágeno/química , Tecido Conjuntivo/ultraestrutura , Microscopia Eletrônica de Varredura , Músculo Esquelético , Temperatura
6.
Int J Biol Macromol ; 190: 887-893, 2021 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-34534583

RESUMO

Carboxymethylated cellulose nanofibrils (CNF) with different carboxyl contents (0, 0.36, 0.72 and 1.24 mmol/g) were prepared and characterized via morphology, diameter distribution, zeta potential, structural features, rheological properties, suspension stability, and thermal properties. The results of toxicological studies of ingested CNF via in vitro and in vivo models were present. In vitro studies used an epithelial-like cell line (Caco-2) to assess the effects of a 24 h incubation with CNF, in which no significant cytotoxicity was observed. In vivo studies were evaluated in mice gavage once per day for 8 weeks with 1% or 3.5% w/w suspension of CNF in water. Blood and serum were collected for analysis. No significant differences in hematology, and serum markers were observed between controls and mice given CNF suspensions. Weight, food intake and feces were recorded for growing development and nutrient retention in feces was measured for investigation of functional properties of CNFs. Mice given CNF suspensions gained a significant increment in fecal fat but a reduction in food intake and weight compared to controls. These findings suggested that CNFs are non-toxic and have potentials in behaving as food additives or supplements to reduce caloric intake.


Assuntos
Carboximetilcelulose Sódica/toxicidade , Ingredientes de Alimentos , Nanofibras/toxicidade , Testes de Toxicidade , Animais , Células CACO-2 , Sobrevivência Celular/efeitos dos fármacos , Comportamento Alimentar , Feminino , Humanos , Camundongos , Nanofibras/ultraestrutura , Viscosidade
7.
Carbohydr Polym ; 271: 118425, 2021 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-34364566

RESUMO

Paper-based packaging generally has poor performances in the gas/oil barriers. This work reports a paper-based packaging material prepared via the modification of conventional papers with TEMPO-oxidized cellulose nanofibers (TOCN)/cationic guar gum (CGG) hydrogel film. Specifically, the hydrogel film modification was realized through a layer-by-layer deposition on paper. The hydrogel film modification significantly improved the mechanical and barrier properties of the paper. Specifically, the 4-layer hydrogel film modified paper showed a tensile strength of 34.03 MPa and a burst strength of 510 kPa, respectively. In contrast, the unmodified paper exhibited a tensile strength of 26.78 MPa and a bursting strength of 388 kPa. The packaging performance of this TOCN/CGG hydrogel film modified paper was demonstrated via the fresh mooncake packaging test. Such hydrogel film not only provided the oil resistance, but also maintained the mooncake's freshness. This material can serve as a green and sustainable food packaging.


Assuntos
Celulose Oxidada/química , Embalagem de Alimentos , Galactanos/química , Hidrogéis/química , Mananas/química , Nanofibras/química , Papel , Gomas Vegetais/química , Permeabilidade , Impressão , Resistência à Tração , Água/química
8.
Crit Rev Food Sci Nutr ; : 1-16, 2021 Aug 13.
Artigo em Inglês | MEDLINE | ID: mdl-34387535

RESUMO

Iron-porphyrin is a very important substance in organisms, especially in animals. It is not only the source of iron in human body, but is also the catalytic center of many reactions. Previous studies suggested that adequate intake of iron was important for the health of human, especially for children and pregnant women. However, associated diseases caused by iron over-intake and excessive meat consumption suggested its potential harmfulness for human health. During meat processing, Iron-porphyrin will cause the oxidation of proteins and fatty acids. In the gastrointestinal tract, iron-porphyrin can induce the production of malondialdehyde, fats oxidation, and indirectly cause oxidation of amino acids and nitrates etc. Iron-porphyrin enters the intestinal tract and disturbs the balance of intestinal flora. Finally, some common measures for inhibiting its activity are introduced, including the use of chelating agent, antioxidants, competitive inhibitor, etc., as well as give the hypothesis that sodium chloride increases the catalytic activity of iron-porphyrin. The purpose of this review is to present an overview of current knowledge about the changes of iron-porphyrin in the whole technico- and gastrointesto- processing axis and to provide ideas for further research in meat nutrition.

9.
Food Chem ; 351: 129335, 2021 Jul 30.
Artigo em Inglês | MEDLINE | ID: mdl-33662910

RESUMO

The effect of hydrolysis degree of gallotannins (GT, 1 mg/g) on cross-linking of nano-size collagen catalyzed by laccase (12 U/g) was studied, and the antibacterial properties of GT hydrolysates (HGT)-laccase (Lac) collagen films on minced cod were also investigated. The results showed that the tensile strength of HGT-Lac films (87.23-100.77 MPa) was higher than those added HGT alone (85.59-95.58 MPa) under the same hydrolysis degree of GT. Compared to the denaturation temperature (78.05 °C) of pure nano-size collagen film without addition of HGT and laccase, the denaturation temperature of HGT (80.75-86.30 °C) and HGT-Lac (91.97-101.64 °C) films increased greatly, especially for HGT-Lac films. Moreover, both HGT and HGT-Lac films showed some mild antibacterial properties for minced cod during storage at 4 °C for 8 days. Therefore, the combination of HGT and laccase could improve the performance of nano-size collagen film and extend the application of collagen in biodegradable/edible packaging.


Assuntos
Biocatálise , Colágeno/química , Colágeno/metabolismo , Taninos Hidrolisáveis/química , Lacase/metabolismo , Filmes Comestíveis , Temperatura , Resistência à Tração
10.
Biochem Biophys Res Commun ; 547: 192-197, 2021 04 02.
Artigo em Inglês | MEDLINE | ID: mdl-33618226

RESUMO

In this study, we aimed to develop B. subtilis spore coat protein A (CotA) for the enzymatic determination of bilirubin. Firstly, molecular docking and oxidation kinetic analysis confirmed the feasibility of CotA for oxidizing bilirubin. Secondly, CotA showed pH-preferable oxidization performance to direct bilirubin (DB) in acidic conditions and an alkaline-catalytic oxidation capacity to total bilirubin (TB). Mechanism analysis results confirm that the conformational changes of CotA, DB and UB caused by pH changes are responsible for the selective oxidation of DB and TB by CotA. Then, CotA exhibits better structural characteristics and enzymatic performance than M. verrucaria-derived bilirubin oxidase (Mv-BOD). Besides, the strong anti-interference ability helps CotA adapt to complex catalytic environment in the detection of DB and TB. Our results prove that CotA can be used as a promising candidate bio-enzymatic detection reagent for DB and TB.


Assuntos
Bacillus subtilis/enzimologia , Proteínas de Bactérias/metabolismo , Bilirrubina/análise , Ensaios Enzimáticos/métodos , Lacase/metabolismo , Proteínas de Bactérias/química , Bilirrubina/metabolismo , Humanos , Concentração de Íons de Hidrogênio , Lacase/química , Simulação de Acoplamento Molecular , Oxirredução
11.
J Sci Food Agric ; 101(10): 4154-4160, 2021 Aug 15.
Artigo em Inglês | MEDLINE | ID: mdl-33368295

RESUMO

BACKGROUND: Although Streptomyces mobaraense transglutaminase (MTG) has been extensively applied to enhance the functional characteristics of soy protein isolate (SPI) through cross-linking, various transglutaminases (TGs) in nature may provide more choice in the food industry. Previous research reported that TG derived from Bacillus subtilis (BTG) exhibited better pH stability and thermostability than MTG. RESULTS: An attempt was made to study the influence of BTG induced cross-linking on the properties of SPI. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) results indicated that almost all protein constituents (α', α, ß, AS, and BS) in SPI could be cross-linked with BTG treatment. The BTG treatment also resulted in a significant increase (*P < 0.05) in SPI mean particle size. Emulsifying activity and stability were improved from 0.11535 m2  g-1 and 48.3% for native SPI to 0.13252 m2  g-1 and 83.9% for SPI treated with BTG at 6 h. Similarly, the modified SPI showed better foam activity (1.32 mL) and stability (87.6%) than the original SPI (0.93 mL and 56.8%). The water-holding capacity of SPI gel was found to increase with time, with a value of 95.43% at 6 h. Furthermore, SPI gel's texture profiles were greatly improved by adding BTG (*P < 0.05). CONCLUSION: The results of the present study indicated that BTG could be a promising cross-linking agent for improving the functional characteristics of SPI. As a substitute for MTG, BTG could thus potentially be used for food structure engineering to enhance the functional characteristics of multiple proteins to advance the development of food chemistry. © 2020 Society of Chemical Industry.


Assuntos
Bacillus subtilis/enzimologia , Proteínas de Bactérias/química , Proteínas de Soja/química , Transglutaminases/química , Bacillus subtilis/química , Biocatálise , Indústria de Processamento de Alimentos , Tamanho da Partícula
12.
Food Chem ; 345: 128802, 2021 May 30.
Artigo em Inglês | MEDLINE | ID: mdl-33316715

RESUMO

In this study, gelatin (type A and type B) with/without transglutaminase (TGase) were added to collagen fiber films to form hierarchical structure and its effects on the film were investigated. The analysis of mechanical properties indicate that gelatin significantly increased the toughness of the collagen film, where the 10 wt% type A gelatin -contained films had highest tensile strength, elongation at break and work of fracture. However, TGase crosslinking compromised the benefits of type A gelatin greatly, while type B gelatin showed a slight improvement, due to the difference in crosslinking activity between them. In the meantime, the hydrogen bonds were formed between the collagen and gelatin according to the results of the Fourier transformation infrared. In general, it is expected that the hierarchical structure formed in the collagen/gelatin films can be used as an effective strategy to enhance the collagen matrix films' mechanical properties.


Assuntos
Colágeno/química , Gelatina/química , Resistência à Tração , Gelatina/metabolismo , Ligação de Hidrogênio , Permeabilidade , Transglutaminases/metabolismo
13.
Int J Biol Macromol ; 164: 4628-4637, 2020 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-32941906

RESUMO

We herein report chitin-glucan nanofibrils from edible mushroom Flammulina velutipes (CGNFs) as a novel stabilizer for palm oil Pickering emulsion (o/w, 30:70, v:v). Generally, these CGNFs being composed of glucose and glucosamine, are threadlike with 4.9 ± 1.2 nm wide and 222.6 ± 91.9 nm long. They were easily absorbed on the oil-water interface to form a compact layer around the oil droplets referring to Pickering emulsion. This emulsion presented shear-thinning and gel-like behaviors, wherein CGNFs concentration had a profound influence on the emulsion volume, droplet size, and stabilization index. Moreover, CGNFs showed an ability to stabilize the emulsion with a minimum of surface coverage approximately 30%. It indicated that moderate concentration of NaCl improved the emulsification effect, and the emulsion were stable in a large range of pH. These CGNFs are easy to prepare, eco-friendly and sustainable, which provides a potential for large-scale application of Pickering emulsion in food and nutraceuticals fields.


Assuntos
Quitina/química , Flammulina/química , Aditivos Alimentares/química , Glucanos/química , Nanofibras , Óleo de Palmeira/química , Quitina/isolamento & purificação , Cristalografia por Raios X , Estabilidade de Medicamentos , Impedância Elétrica , Emulsões , Glucanos/isolamento & purificação , Concentração de Íons de Hidrogênio , Microscopia de Força Atômica , Microscopia Confocal , Microscopia Eletrônica , Concentração Osmolar , Cloreto de Sódio/farmacologia , Espectroscopia de Infravermelho com Transformada de Fourier , Açúcares/análise , Viscosidade
14.
Carbohydr Polym ; 244: 116468, 2020 Sep 15.
Artigo em Inglês | MEDLINE | ID: mdl-32536392

RESUMO

Chitin production from fungal sources has gained increased attention in recent years in terms of continuous supply and safety. In this study, we produced chitin from Shiitake stipes through deproteinization, depigmentation, demineralization and removal of glucans, and then prepared chitin nanocrystal (ChNC) and chitin nanofibers (ChNF) by acid hydrolysis or high-pressure homogenizers. Such obtained ChNFs have higher length than the ChNCs with a length of 142.4 ± 40.4 nm, with the similar diameter (9 nm). In addition, the purity of ChNC and ChNF were over 98 % measured by HPAEC. The zeta potential analysis showed that ChNC is stable in acid form, while ChNF is in the opposite. Finally, we evaluated the rheology properties of samples to find the impact of salt concentrations on nanoparticles interactions. Overall, the fungi-derived chitin nanomaterials with diversity of characters exhibit immense potential for applications in nutraceutical and food industry.

15.
Int J Biol Macromol ; 162: 405-413, 2020 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-32574738

RESUMO

The crosslinking and related gel properties of 3 wt% gelatin (type-A and type-B) catalyzed by microbial transglutaminase (MTG, dose of 0-20 U/g gelatin) have been investigated. A MTG-depended increase in the molecular weight and mean diameter of both gelatins was observed, where type-A presented a higher crosslinking efficiency than type-B due to more acyl donors of the former. As MTG concentration increased, the surface hydrophobicity and thermal stability of type-A gelatin increased. Textural profile analysis (TPA) of type-A gelatin hydrogel showed a decrease in hardness and slight increase in springiness, while type-B gelatin gel was not affected generally. Rheological measurements confirmed the melting point of type-A gelatin hydrogel continually increased until the disappearance of gel thermo-reversibility at higher MTG levels (≥12 U/g gelatin), while type-B gelatin hydrogel always showed a sol-gel transition, suggesting that the gel performance was depended on the dominance of whether physical crosslinking or chemical crosslinking. Scanning electron microscope (SEM) results showed that the network structure of the type-A gelatin became more irregular as MTG increasing which indicated that introducing additional covalent cross-links within or between gelatin chains had a profound influence on gel's network structure, closely associated with the gel properties mentioned above. In summary, the superiority of type-A in MTG-crosslinking efficiency than type-B, can be used to modulate the physical and mechanical properties of gelatin hydrogel, governing by the combing of weak physical crosslinking and strong covalent crosslinking, which will be suitable for numerous industrial applications.


Assuntos
Reagentes para Ligações Cruzadas/química , Gelatina/química , Hidrogéis/química , Transglutaminases/química , Proteínas de Bactérias/química , Varredura Diferencial de Calorimetria , Gelatina/ultraestrutura , Dureza , Temperatura Alta , Hidrogéis/síntese química , Interações Hidrofóbicas e Hidrofílicas , Microscopia Eletrônica de Varredura , Peso Molecular , Tamanho da Partícula , Reologia
16.
Carbohydr Polym ; 227: 115264, 2020 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-31590846

RESUMO

Based on the electrostatic interaction mechanism, cellulose nanofiber (CNF) was utilized as reinforcing additives to fabricate polysaccharide films (alginate (Alg) or chitosan (CH)) by two methods: blending and layer-by-layer (LbL). Results showed that the addition of CNF led to higher tensile strength for all films than those without CNF addition, except for the blending CH film due to CNF agglomeration. The highest TS reached 140 MPa for the blending Alg film at 7 wt% CNF. Moreover, all CNF-reinforced films generally had lower water vapor permeability. The addition of CNF aggravated the opacity of all films, especially for the blending ones. Microstructure indicated that CNF were well dispersed in Alg-based films while aggregates were evident in the blending CH films. Interactions between CNF and Alg (or CH) and their relations on film performance were supported by FTIR and DSC of the resultant films, zeta-potential and turbidity of the film-forming solutions.

17.
Food Chem ; 309: 125624, 2020 Mar 30.
Artigo em Inglês | MEDLINE | ID: mdl-31670133

RESUMO

The severe reduction of mechanical strength of collagen once it is extracted or dissociated from animal tissues and no additional crosslinking approaches are conducted, impede its application in biodegradable and edible food packaging. Here, for the first time, high pressure homogenization (HPH) was used to prepare diverse sized fibers and the related fibers-composed films' performance were investigated. These fibers have a diversity of effects on film performance. The films prepared with smaller sized fibers had a more uniform and denser structure. The mechanical and the water barrier properties of the films improved significantly as the fiber size decreased. No obvious change in FTIR and thermal properties suggests that the improved film performance is mainly attributed to the physical entanglement and non-covalent bonds. Given the forementioned benefits of the films, control of fiber size can be a potential industrial approach for producing collagenous materials in edible food packaging.


Assuntos
Materiais Biocompatíveis/química , Colágeno/química , Animais , Embalagem de Alimentos , Microscopia de Força Atômica , Nanoestruturas/química , Espectroscopia de Infravermelho com Transformada de Fourier , Termogravimetria , Água , Difração de Raios X
18.
J Sci Food Agric ; 100(1): 268-276, 2020 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-31512249

RESUMO

BACKGROUND: The application of Pickering emulsion stabilized by food-derived particles is of great interest in the food field, including meat processing. However, the creaming phenomenon is a thorny problem and may impact the resulting product quality. Here, we used polysaccharide nanoparticles from Flammulina velutipes (FVPN) as a stabilizer to prepare a oil/water Pickering emulsion and partly replace the original fat of common emulsified sausage, focusing on exploring the influence of phase separation on the sausage's techno-functional and sensory quality, with the aim of developing a new alternative fat substitute. RESULTS: Reformulated sausages showed increases in moisture (53.24-64.85%) and protein content (11.97-12.76%), but were reduced in fat content (27.28-18.76%). The increased FPOE (FVPN-palm oil emulsion; substitution rate 5-37%) amount in sausages resulted in significantly reduced (P < 0.05) cooking loss (18.87-8.63%). Meanwhile, emulsion improved the springiness and cohesiveness of sausage and significantly reduced (P < 0.05) hardness and chewiness when the replacement amount was less than 20%. Experimental sausages attained a more compact pore structure without harming sensory characteristics. Compared with creaming emulsion, pristine emulsion resulted in a sausage with higher moisture content, lower cooking loss, better elasticity and denser structure. CONCLUSION: The characteristics of sausages could be influenced by emulsion stability. Emulsion, especially with no creaming, can be effectively used as fat substitute at a level of 20% or less without adversely affecting the sensory characteristics of emulsified sausages. The incorporation of FPOE provides the potential for developing a new alternative approach for animal fat improvement in meat products. © 2019 Society of Chemical Industry.


Assuntos
Substitutos da Gordura/análise , Flammulina/química , Aditivos Alimentares/análise , Produtos da Carne/análise , Polissacarídeos/análise , Animais , Culinária , Emulsões/química , Manipulação de Alimentos , Dureza , Humanos , Nanopartículas/química , Óleo de Palmeira/análise , Suínos , Paladar , Água/análise
19.
J Food Sci ; 84(6): 1447-1455, 2019 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-31116427

RESUMO

Oleogel with tailored viscoelasticity is a great interest for food structuring, while its potential benefits for edible film performance are not clear. In this study, ß-sitosterol (0, 5, 10, 15, and 20 wt%)-corn oil oleogel was developed and used in the formation of gelatin-based films. Importantly, adding oleogel significantly decreased water vapor permeability of the gelatin films, however, it had little negative influence on film strength. In addition, the results of this study demonstrated that increasing the sitosterol in oleogels led to an increasing number of ordered crystals formed in the oleogel, which contributed to compact and smooth surface of the film. Moreover, the incorporation of oleogel also caused some changes in molecule conformation and film barrier property. Therefore, the superior mechanical performance and moisture resistance properties of the film were obtained when 15% ß-sitosterol was used to prepare oleogel. PRACTICAL APPLICATION: Corn oil oleogels ß-sitosterol was incorporated with gelatin to prepare the gelatin film aiming to improve the water resistance of the films for its variety of practical production. The enhanced vapor permeability and accepted strength of the emulsion film indicated the potential application of it with a variety of edible packaging forms, such as films, pouch and sachet in medium and high humid condition.


Assuntos
Óleo de Milho/química , Embalagem de Alimentos/instrumentação , Gelatina/química , Sitosteroides/administração & dosagem , Água/química , Embalagem de Alimentos/métodos , Compostos Orgânicos/química , Permeabilidade , Vapor , Viscosidade
20.
J Sci Food Agric ; 99(8): 4063-4071, 2019 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-30761529

RESUMO

BACKGROUND: Edible packaging and coating with natural antimicrobials such as essential oils is an emerging technology for the control of pathogen growth in meat products. This study aimed to explore ethyl cellulose (EC) of three viscosities for the structuring of cinnamon essential oil (CEO), and investigated the physicochemical properties of the resulting oleogel and its emulsion, as well as the corresponding antibacterial activity in model and actual environments (as in sausages). RESULTS: The network structure of CEO-EC oleogel was more compact with increased EC viscosity, thereby improving the binding capacity and stability of the oil. A positive correlation was found between EC viscosity and particle size of the CEO-EC emulsion. The 45 cP CEO-EC emulsion exhibited greatest antimicrobial activitiy in models with Escherichia coli (E. coli) O157:H7 (ATCC 700927) and Staphylococcus aureus (S. aureus) (ATCC 29213), as well as in sausage, with respect to total counts of mesophilic bacteria, psychrotrophs, lactobacilli, and pseudomonads. CONCLUSION: The CEO-EC oleogel has antibacterial activity, determined by the EC viscosity, that provide potential antibacterial protection for meat products and might be especially suitable for some traditional Chinese ready-to-eat sausages without strictly sealed packaging. © 2019 Society of Chemical Industry.


Assuntos
Antibacterianos/química , Celulose/análogos & derivados , Cinnamomum zeylanicum/química , Óleos Voláteis/química , Óleos Voláteis/farmacologia , Óleos Vegetais/química , Antibacterianos/farmacologia , Celulose/química , Escherichia coli O157/efeitos dos fármacos , Escherichia coli O157/crescimento & desenvolvimento , Listeria monocytogenes/efeitos dos fármacos , Listeria monocytogenes/crescimento & desenvolvimento , Testes de Sensibilidade Microbiana , Compostos Orgânicos/química , Compostos Orgânicos/farmacologia , Óleos Vegetais/farmacologia , Staphylococcus aureus/efeitos dos fármacos , Staphylococcus aureus/crescimento & desenvolvimento , Viscosidade
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