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Keywords = ferulic acid crosslinker

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19 pages, 4257 KiB  
Article
Hydrogel Formation of Enzymatically Solubilized Corn Bran Feruloylated Arabinoxylan by Laccase-Catalyzed Cross-Linking
by Changxin Liu, Zifan Zhao, Weijie Zhong, Zilong Su, Qing Zhang, Yiqing Zhang, Shang Lin, Xuesong Lu and Wen Qin
Foods 2025, 14(16), 2819; https://doi.org/10.3390/foods14162819 - 14 Aug 2025
Viewed by 200
Abstract
In order to upgrade the potential of cereal bran arabinoxylan for advanced hydrogel applications, a deep understanding of its gelation process is required. This work provides a comprehensive and systematic analysis of the laccase-catalyzed cross-linking of feruloylated arabinoxylan (FAX) to establish a clear [...] Read more.
In order to upgrade the potential of cereal bran arabinoxylan for advanced hydrogel applications, a deep understanding of its gelation process is required. This work provides a comprehensive and systematic analysis of the laccase-catalyzed cross-linking of feruloylated arabinoxylan (FAX) to establish a clear link between processing conditions and final hydrogel properties. Endo-1,4-xylanase was used to obtain corn bran FAX rich in ferulic acid moieties, and then we demonstrated that gel formation is driven by the oxidative coupling of these feruloyl monomers into diferulic acid bridges, e.g., 8-5′, 5-5′, 8-O-4′, and 8-5′ benzofuran diferulic acids. A systematic investigation revealed that hydrogel properties were significantly affected by the processing conditions, i.e., FAX concentration, enzyme dosage, reaction pH, and reaction temperature during the enzymatic gel formation catalyzed by laccase. While gel strength peaked at a FAX concentration of 30 mg/mL, an optimal temperature of 25 °C and pH 6 were identified. Notably, we discovered a critical trade-off with enzyme concentration: higher laccase levels accelerated the reaction but compromised the final hydrogel’s mechanical strength and water retention. Gelation failed completely at pH ≥ 9 due to laccase inactivation. Meanwhile, scanning electron microscope analysis revealed that the microstructure of the FAX hydrogels was significantly affected by changes in the processing conditions. These findings offer crucial insights for the rational design of FAX-based hydrogels, enabling their tailored fabrication for food industry applications. Full article
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23 pages, 3420 KiB  
Article
Optimising Enzymatic Cross-Linking: Impact on Physicochemical and Functional Properties of Lupin Flour and Soy Protein Isolate
by Teguh Santoso, Yusur Al-Shaikhli, Thao M. Ho, Mishenki Rajapakse and Thao T. Le
Foods 2025, 14(11), 1976; https://doi.org/10.3390/foods14111976 - 3 Jun 2025
Cited by 1 | Viewed by 733
Abstract
The growing demand for plant-based protein alternatives has driven interest in protein modifications to enhance their functional properties in food applications. Enzymatic cross-linking using laccases derived from Rhus vernicifera (LR) and transglutaminase (TG) offers a promising strategy to enhance protein solubility, emulsifying properties, [...] Read more.
The growing demand for plant-based protein alternatives has driven interest in protein modifications to enhance their functional properties in food applications. Enzymatic cross-linking using laccases derived from Rhus vernicifera (LR) and transglutaminase (TG) offers a promising strategy to enhance protein solubility, emulsifying properties, and foaming properties of food proteins. This study varied the enzymatic reaction conditions, including enzyme concentration, pH, temperature, incubation time, and ferulic acid addition, for the most effective cross-linking between proteins in lupin flour (LF) and soy protein isolate (SPI), resulting in changes in physicochemical and functional properties of the cross-linked proteins. LR-induced cross-linking in lupin and soy proteins was most favourable at 142.5 U/100 mg protein, pH 6, and 20 °C, where ferulic acid enhanced cross-linking efficiency with prolonged incubation (20 h). TG-induced cross-linking in lupin and soy proteins was most favourable at 1.25 U/100 mg protein, pH 6 and 30 °C, where high-molecular-weight aggregates were observed. Cross-linking modified protein surface characteristics, increasing ζ-potential and particle size due to protein aggregation, while ferulic acid further enhanced polymerisation. Morphological analysis revealed a porous powder structure across all samples with increased porosity in cross-linked samples as evidenced by the predominance of small fragments within the particles. Prolonged incubation led to partial disaggregation in LR-treated samples unless they were stabilised by ferulic acid. Under mild conditions (1 h, pH 6, 20 °C), LR and ferulic acid-added samples showed minor and significant improvements in protein solubility and foaming stability, respectively. Additionally, a significant increase in foaming ability was observed in ferulic acid-added LR samples after prolonged incubation (20 h), compared to the corresponding control. In contrast, prolonged incubation (20 h) or TG treatment had a lower foaming stability compared to the mild LR treatment. Emulsifying ability and emulsion stability showed limited variation across treatments. These findings suggest that cross-linking conditions influence specific functional properties, highlighting the need for further optimisation to achieve desired protein functionality in food applications. Full article
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19 pages, 12552 KiB  
Article
Heat-Induced Preparation of Myofibrillar Protein Gels Reinforced Through Ferulic Acid, α-Cyclodextrin and Fe(III)
by Ziyi You, Yushan Chen, Wendi Teng, Ying Wang, Yuemei Zhang, Jinxuan Cao and Jinpeng Wang
Foods 2025, 14(8), 1290; https://doi.org/10.3390/foods14081290 - 8 Apr 2025
Viewed by 622
Abstract
Phenolic acids have a positive effect on the processing quality of myofibrillar protein (MP) gels. However, in this study, the addition of ferulic acid (FA) did not have a positive effect on MP gels. To address this issue, we performed the addition and [...] Read more.
Phenolic acids have a positive effect on the processing quality of myofibrillar protein (MP) gels. However, in this study, the addition of ferulic acid (FA) did not have a positive effect on MP gels. To address this issue, we performed the addition and observed the effects on the structure of MP gels by both surface coating and internal cross-linking: addition of FA alone, addition of α-cyclodextrin (CD) to encapsulate FA (MP-FA/CD), and addition of Fe(III) to form a metal–phenolic network structure (Fe @MP-FA) and a metal–cyclodextrin–phenolic acid structure (Fe@MP-FA /CD). It was found that both Fe @MP-FA formed by surface coating and internal cross-linking were able to improve the textural properties of MP gels, including hardness, elasticity, chewability, adhesion, etc. FA effectively promoted the conversion of some of the non-fluidizable water to the bound water morphology, and the addition of Fe(III) effectively enhanced this trend. In particular, the composite network structure formed by Fe@MP-FA/CD more significantly promoted the conversion to bound water and improved the water retention of the gel. Hydrophobic interactions and hydrogen bonding in non-covalent bonding as well as disulfide bonding in covalent bonding were always the main factors promoting the formation of gels from MP after different additions. Meanwhile, different gel treatments lead to changes in the structure of different proteins. Internal cross-linking with the addition of FA promotes protein oxidation, whereas CD reduces the occurrence of oxidation and promotes a homogeneous gel structure. Surface coating with the addition of FA/CD resulted in a reduction in pores in the MP gels and a denser gel structure. However, the addition of internal cross-linking resulted in a gel with a loose and rough network structure. In this study, we compared the common methods of gel enhancement, with the objective of providing a reference for the improvement in the gel texture of meat products. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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15 pages, 1944 KiB  
Article
Mechanisms Involved in Cell Wall Remodeling in Etiolated Rice Shoots Grown Under Osmotic Stress
by Kazuyuki Wakabayashi, Motomi Shibatsugu, Takayuki Hattori, Kouichi Soga and Takayuki Hoson
Life 2025, 15(2), 196; https://doi.org/10.3390/life15020196 - 28 Jan 2025
Viewed by 919
Abstract
Osmotic stress impacts the cell wall properties in plants. This study aimed to elucidate the mechanisms involved in cell wall remodeling in etiolated (dark-grown) rice (Oryza sativa L.) shoots grown under polyethylene glycol (PEG)-induced osmotic stress conditions. Shoot growth was inhibited by [...] Read more.
Osmotic stress impacts the cell wall properties in plants. This study aimed to elucidate the mechanisms involved in cell wall remodeling in etiolated (dark-grown) rice (Oryza sativa L.) shoots grown under polyethylene glycol (PEG)-induced osmotic stress conditions. Shoot growth was inhibited by 70% by the treatment with 60 mM PEG for 2 days. However, when the stressed seedlings were transferred to a solution without PEG, their shoot growth rate increased significantly. A measurement of the cell wall mechanical properties revealed that the cell walls of the stressed shoots became looser and more extensible than those of unstressed shoots. Among the cell wall constituents, the amounts of cell wall-bound phenolic acids, such as ferulic acid (FA), p-coumaric acid (p-CA), and diferulic acid (DFA), per shoot and per unit of matrix polysaccharide content were significantly reduced in the stressed shoots compared to those in the unstressed shoots. Concerning the formation of cell wall-bound phenolic acids, the activity of cell wall-bound peroxidase (CW-PRX) per unit of cell wall content, which is responsible for the coupling reaction of FA to produce DFA, was 3.5 times higher in stressed shoots than in unstressed shoots, while the activity was reduced by 20% on a shoot basis in stressed shoots compared to that in unstressed shoots. The expression levels of the major class III peroxidase genes in stressed shoots were either comparable to or slightly lower than those in unstressed shoots. Conversely, the phenylalanine ammonia-lyase (PAL) activity, which contributes to the biosynthesis of FA and p-CA, was reduced by 55% and 30% on a shoot and unit-of-protein-content basis, respectively, in stressed shoots compared to that in unstressed shoots. The expression levels of abundantly expressed PAL genes decreased by 14–46% under osmotic stress. Moreover, the gene expression levels of specific BAHD acyltransferases, which are responsible for the addition of FA and p-CA to form ester-linked moieties on cell wall constituents, decreased by 15–33% under osmotic stress. These results suggest that the downregulation of the expression of specific PAL and BAHD acyltransferase genes in osmotically stressed rice shoots is responsible for a reduction in the formation of cell wall-bound phenolic acid monomers. This, in turn, may result in a decrease in the levels of DFAs. The reduction in the formation of DFA-mediated cross-linking structures within the cell wall may contribute to an increase in the mechanical extensibility of the cell wall. The remodeling of cell walls in an extensible and loosened state could assist in maintaining the growth capacity of etiolated rice shoots grown under osmotic stress and contribute to rapid growth recovery following the alleviation of osmotic stress. Full article
(This article belongs to the Special Issue Plant Biotic and Abiotic Stresses 2024)
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16 pages, 313 KiB  
Review
Ferulic Acid Esterase-Producing Lactobacilli as Silage Inoculants: A Review on the Efficacy of Improving Fiber Composition and Digestibility of Forages
by Estefanía Andrada, María Claudia Abeijón-Mukdsi, Gabriel Vinderola and Roxana Beatriz Medina
Fermentation 2024, 10(12), 614; https://doi.org/10.3390/fermentation10120614 - 30 Nov 2024
Cited by 2 | Viewed by 1250
Abstract
Environmental-, animal-, and plant-associated factors are involved in the intake and digestibility of forages. Ferulated crosslinks are key targets for increasing the extent of fiber digestion in forages, for which ferulic acid esterase-producing lactic acid bacteria (FAE+ LAB) arise as silage inoculants that [...] Read more.
Environmental-, animal-, and plant-associated factors are involved in the intake and digestibility of forages. Ferulated crosslinks are key targets for increasing the extent of fiber digestion in forages, for which ferulic acid esterase-producing lactic acid bacteria (FAE+ LAB) arise as silage inoculants that could beneficially impact animal husbandry. In this review article, we analyze the published effects of these inoculants on silage fiber composition, digestibility measures, ferulic acid content, and animal performance. To date, 17 FAE+ LAB strains have been evaluated in ensiling trials, obtaining variable results. When significant effects were detected, reductions in the content of neutral or acid detergent fiber (1.3–6.6% DM, compared with uninoculated silages) and increased digestibility measures (1.4–9.6% DM) were the most frequent outcomes. FAE+ LAB increased the free FA content of silages in several reports. Factors involved in the variability of responses have been scarcely evaluated but include inoculant strain, strain–forage combination, forage characteristics, and ensiling conditions. Two studies indicate that productive and health improvements were obtained when FAE+ LAB-inoculated silages were predominant in the diet of growing steers or dairy goats. Additional research is needed to understand the factors associated with the performance of FAE+ inoculants and the extent of their potential benefits for animal nutrition. Full article
(This article belongs to the Special Issue Ruminal Fermentation)
20 pages, 3272 KiB  
Article
Crosslinking by Click Chemistry of Hyaluronan Graft Copolymers Involving Resorcinol-Based Cinnamate Derivatives Leading to Gel-like Materials
by Mario Saletti, Simone Pepi, Marco Paolino, Jacopo Venditti, Germano Giuliani, Claudia Bonechi, Gemma Leone, Agnese Magnani, Claudio Rossi and Andrea Cappelli
Gels 2024, 10(11), 751; https://doi.org/10.3390/gels10110751 - 19 Nov 2024
Cited by 2 | Viewed by 1406
Abstract
The well-known “click chemistry” reaction copper(I)-catalyzed azide-alkyne 1,3-dipolar cycloaddition (CuAAC) was used to transform under very mild conditions hyaluronan-based graft copolymers HA(270)-FA-Pg into the crosslinked derivatives HA(270)-FA-TEGERA-CL and HA(270)-FA-HEGERA-CL. In particular, medium molecular weight (i.e., 270 kDa) hyaluronic acid (HA) grafted at [...] Read more.
The well-known “click chemistry” reaction copper(I)-catalyzed azide-alkyne 1,3-dipolar cycloaddition (CuAAC) was used to transform under very mild conditions hyaluronan-based graft copolymers HA(270)-FA-Pg into the crosslinked derivatives HA(270)-FA-TEGERA-CL and HA(270)-FA-HEGERA-CL. In particular, medium molecular weight (i.e., 270 kDa) hyaluronic acid (HA) grafted at various extents (i.e., 10, 20, and 40%) with fluorogenic ferulic acid (FA) residue bonding propargyl groups were used in the CuAAC reaction with novel azido-terminated crosslinking agents Tri(Ethylene Glycol) Ethyl Resorcinol Acrylate (TEGERA) and Hexa(Ethylene Glycol) Ethyl Resorcinol Acrylate (HEGERA). The resulting HA(270)-FA-TEGERA-CL and HA(270)-FA-HEGERA-CL materials were characterized from the point of view of their structure by performing NMR studies. Moreover, the swelling behavior and rheological features were assessed employing TGA and DSC analysis to evaluate the potential gel-like properties of the resulting crosslinked materials. Despite the 3D crosslinked structure, HA(270)-FA-TEGERA-CL and HA(270)-FA-HEGERA-CL frameworks showed adequate swelling performance, the required shear thinning behavior, and coefficient of friction values close to those of the main commercial HA solutions used as viscosupplements (i.e., 0.20 at 10 mm/s). Furthermore, the presence of a crosslinked structure guaranteed a longer residence time. Indeed, HA(270)-FA-TEGERA-CL-40 and HA(270)-FA-HEGERA-CL-40 after 48 h showed a four times greater enzymatic resistance than the commercial viscosupplements. Based on the promising obtained results, the crosslinked materials are proposed for their potential applicability as novel viscosupplements. Full article
(This article belongs to the Special Issue Polymeric Hydrogels for Biomedical Application)
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24 pages, 2598 KiB  
Article
Altered Metabolism in Knockdown Lines of Two HXXXD/BAHD Acyltransferases During Wound Healing in Potato Tubers
by Jessica L. Sinka, Indira Queralta-Castillo, Lorena S. Yeung, Isabel Molina, Sangeeta Dhaubhadel and Mark A. Bernards
Plants 2024, 13(21), 2995; https://doi.org/10.3390/plants13212995 - 26 Oct 2024
Cited by 1 | Viewed by 1196
Abstract
Suberin biosynthesis involves the coordinated regulation of both phenolic and aliphatic metabolisms. HXXXD/BAHD acyltransferases occupy a unique place in suberization, as they function to crosslink phenolic and aliphatic monomers during suberin assembly. To date, only one suberin-associated HXXXD/BAHD acyltransferase, StFHT, has been described [...] Read more.
Suberin biosynthesis involves the coordinated regulation of both phenolic and aliphatic metabolisms. HXXXD/BAHD acyltransferases occupy a unique place in suberization, as they function to crosslink phenolic and aliphatic monomers during suberin assembly. To date, only one suberin-associated HXXXD/BAHD acyltransferase, StFHT, has been described in potatoes, whereas, in Arabidopsis, at least two are implicated in suberin biosynthesis. RNAseq data from wound-induced potato tubers undergoing suberization indicate that transcripts for 28 HXXXD/BAHD acyltransferase genes accumulate in response to wounding. In the present study, we generated RNAi knockdown lines for StFHT and another highly wound-induced HXXXD/BAHD acyltransferase, designated StHCT, and characterized their wound-induced suberin phenotype. StFHT-RNAi and StHCT-RNAi knockdown lines share the same aliphatic suberin phenotype of reduced esterified ferulic acid and ferulates, which is similar to the previously described StFHT-RNAi knockdown suberin phenotype. However, the phenolic suberin phenotype differed between the two knockdown genotypes, with StHCT-RNAi knockdown lines having proportionately more p-hydroxyphenyl-derived moieties than either StFHT-RNAi knockdown or empty vector control lines. Analysis of soluble polar metabolites revealed that StHCT catalyzes a step upstream from StFHT. Overall, our data support the involvement of more than one HXXXD/BAHD acyltransferase in potato suberin biosynthesis. Full article
(This article belongs to the Special Issue Biochemical Defenses of Plants)
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13 pages, 3877 KiB  
Article
Covalent Pectin/Arabinoxylan Hydrogels: Rheological and Microstructural Characterization
by Claudia Lara-Espinoza, Agustín Rascón-Chu, Valérie Micard, Carole Antoine-Assor, Elizabeth Carvajal-Millan, Rosalba Troncoso-Rojas, Federico Ohlmaier-Delgadillo and Francisco Brown-Bojorquez
Polymers 2024, 16(20), 2939; https://doi.org/10.3390/polym16202939 - 20 Oct 2024
Cited by 2 | Viewed by 1568
Abstract
This research aimed to evaluate the gelation process of ferulated pectin (FP) and ferulated arabinoxylan (AXF) in a new mixed hydrogel and determine its microstructural characteristics. FP from sugar beet (Beta vulgaris) and arabinoxylan from maize (Zea mays) bran [...] Read more.
This research aimed to evaluate the gelation process of ferulated pectin (FP) and ferulated arabinoxylan (AXF) in a new mixed hydrogel and determine its microstructural characteristics. FP from sugar beet (Beta vulgaris) and arabinoxylan from maize (Zea mays) bran were gelled via oxidative coupling using laccase as a crosslinking agent. The dynamic oscillatory rheology of the mixed hydrogel revealed a maximum storage modulus of 768 Pa after 60 min. The scanning electron microscopy images showed that mixed hydrogels possess a microstructure of imperfect honeycomb. The ferulic acid content of the mixed hydrogel was 3.73 mg/g, and ferulic acid dimer 8-5′ was the most abundant. The presence of a trimer was also detected. This study reports the distribution and concentration of ferulic acid dimers, and the rheological and microstructural properties of a mixed hydrogel based on FP and AXF, which has promising features as a new covalent biopolymeric material. Full article
(This article belongs to the Special Issue State-of-the-Art Polymer Science and Technology in Mexico)
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14 pages, 2355 KiB  
Article
Antimicrobial Coatings Based on a Photoreactive (Meth)acrylate Syrup and Ferulic Acid—The Effectiveness against Staphylococcus epidermidis
by Agnieszka Kowalczyk, Agata Kraśkiewicz, Agata Markowska-Szczupak and Krzysztof Kowalczyk
Polymers 2024, 16(17), 2452; https://doi.org/10.3390/polym16172452 - 29 Aug 2024
Cited by 1 | Viewed by 1021
Abstract
A novel photopolymerizable (meth)acrylate oligomer syrup modified with ferulic acid (FA) was verified as an antimicrobial coating binder against a biofilm of Staphylococcus epidermidis. A solution-free UV-LED-initiated photopolymerization process of aliphatic (meth)acrylates and styrene was performed to prepare the oligomer syrup. The [...] Read more.
A novel photopolymerizable (meth)acrylate oligomer syrup modified with ferulic acid (FA) was verified as an antimicrobial coating binder against a biofilm of Staphylococcus epidermidis. A solution-free UV-LED-initiated photopolymerization process of aliphatic (meth)acrylates and styrene was performed to prepare the oligomer syrup. The influence of ferulic acid on the UV crosslinking process of the varnish coatings (kinetic studies using photo-DSC) as well as their chemical structure (FTIR) and mechanical (adhesion, hardness), optical (gloss, DOI parameter), and antibacterial properties against S. epidermidis were investigated. The photo-DSC results revealed that FA has a positive effect on reducing the early occurrence of slowing processes and has a favorable effect on the monomer conversion increment. It turned out, unexpectedly, that the more FA in the coating, the greater its adhesion to a glass substrate and hardness. The coating containing 0.9 wt. part of FA exhibited excellent antimicrobial properties against S. epidermidis, i.e., the bacterial number after 24 h was only 1.98 log CFU/mL. All the coatings showed relatively high hardness, gloss (>80 G.U.), and DOI parameter values (30–50 a.u.). Full article
(This article belongs to the Section Polymer Chemistry)
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21 pages, 3930 KiB  
Article
Cross-Linked Hyaluronan Derivatives in the Delivery of Phycocyanin
by Francesca Terracina, Mario Saletti, Marco Paolino, Jacopo Venditti, Germano Giuliani, Claudia Bonechi, Mariano Licciardi and Andrea Cappelli
Gels 2024, 10(2), 91; https://doi.org/10.3390/gels10020091 - 25 Jan 2024
Cited by 3 | Viewed by 2335
Abstract
An easy and viable crosslinking technology, based on the “click-chemistry” reaction copper(I)-catalyzed azide-alkyne 1,3-dipolar cycloaddition (click-crosslinking), was applied to graft copolymers of medium molecular weight (i.e., 270 kDa) hyaluronic acid (HA) grafted with ferulic acid (FA) residues bearing clickable [...] Read more.
An easy and viable crosslinking technology, based on the “click-chemistry” reaction copper(I)-catalyzed azide-alkyne 1,3-dipolar cycloaddition (click-crosslinking), was applied to graft copolymers of medium molecular weight (i.e., 270 kDa) hyaluronic acid (HA) grafted with ferulic acid (FA) residues bearing clickable propargyl groups, as well as caffeic acid derivatives bearing azido-terminated oligo(ethylene glycol) side chains. The obtained crosslinked materials were characterized from the point of view of their structure and aggregation liability to form hydrogels in a water environment. The most promising materials showed interesting loading capability regarding the antioxidant agent phycocyanin (PC). Two novel materials complexes (namely HA(270)-FA-TEGEC-CL-20/PC and HA(270)-FA-HEGEC-CL-20/PC) were obtained with a drug-to-material ratio of 1:2 (w/w). Zeta potential measurements of the new complexes (−1.23 mV for HA(270)-FA-TEGEC-CL-20/PC and −1.73 mV for HA(270)-FA-HEGEC-CL-20/PC) showed alterations compared to the zeta potential values of the materials on their own, suggesting the achievement of drug–material interactions. According to the in vitro dissolution studies carried out in different conditions, novel drug delivery systems (DDSs) were obtained with a variety of characteristics depending on the desired route of administration and, consequently, on the pH of the surrounding environment, thanks to the complexation of phycocyanin with these two new crosslinked materials. Both complexes showed excellent potential for providing a controlled/prolonged release of the active pharmaceutical ingredient (API). They also increased the amount of drug that reach the target location, enabling pH-dependent release. Importantly, as demonstrated by the DPPH free radical scavenging assay, the complexation process, involving freezing and freeze-drying, showed no adverse effects on the antioxidant activity of phycocyanin. This activity was preserved in the two novel materials and followed a concentration-dependent pattern similar to pure PC. Full article
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13 pages, 2827 KiB  
Article
Enzymatic Treatment of Ferulated Arabinoxylans from Distillers Dried Grains with Solubles: Influence on the Fabrication of Covalent Electro-Sprayed Nanoparticles
by Yubia De Anda-Flores, Jaime Lizardi-Mendoza, Agustín Rascón-Chu, Judith Tanori-Cordova, Ana Luisa Martínez-López and Elizabeth Carvajal-Millan
Polysaccharides 2023, 4(4), 358-370; https://doi.org/10.3390/polysaccharides4040021 - 2 Oct 2023
Cited by 1 | Viewed by 2066
Abstract
Arabinoxylans (AXs) extracted from distillers dried grains with solubles (DDGSs) were treated with amylase, amyloglucosidase, and protease, to evaluate their effect on the polysaccharide capability to form covalent electro-sprayed nanoparticles. Enzymatically treated arabinoxylans (AXPPs) presented a significant decrease in protein content and molecular [...] Read more.
Arabinoxylans (AXs) extracted from distillers dried grains with solubles (DDGSs) were treated with amylase, amyloglucosidase, and protease, to evaluate their effect on the polysaccharide capability to form covalent electro-sprayed nanoparticles. Enzymatically treated arabinoxylans (AXPPs) presented a significant decrease in protein content and molecular weight (31 and 37%, respectively), while the ferulic acid content and the arabinose-to-xylose ratio (A/X) were not statistically modified. The Fourier transform infrared spectra of the AXPPs showed a diminution in the intensity of amide I and amide II bands concerning AXs. The AXPP gels (1% w/v) induced via laccase registered a slight increase in the dimers of ferulic acid cross-linking content (9%) and the G’ value (27%) about the AX gels. The electro-sprayed nanoparticles of AXs and AXPPs (NAXs and NAXPPs, respectively) revealed a spherical and regular morphology via transmission electron microscopy. The nanoparticle diameter was not different for the NAXs and NAXPPs, while the NAXPPs show a significant reduction in Z potential value compared to NAXs. Confocal laser microscopy observations were conducted, to analyze the protein content in the AX network, and a decrease in illuminated areas was observed in the AXPP gels and the NAXPPs. These results indicate that the enzymatical treatment of an AX improves the polysaccharide gelling capability, but does not influence the fabrication of electro-sprayed covalent nanoparticles. NAXs and NAXPPs could be attractive biomaterials for diverse pharmaceutical and biomedical applications. Full article
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13 pages, 9680 KiB  
Article
Preparation and Characterization of Ferulic Acid Wheat Gluten Nanofiber Films with Excellent Antimicrobial Properties
by Chengming Jin, Huijuan Zhang, Feiyue Ren, Jing Wang and Sheng Yin
Foods 2023, 12(14), 2778; https://doi.org/10.3390/foods12142778 - 21 Jul 2023
Cited by 8 | Viewed by 1733
Abstract
In this study, composite nanofiber films comprising polyvinyl alcohol, wheat gluten, and glucose (PWG) were fabricated using electrospinning, followed by crosslinking via Maillard crosslinking. Various mass concentrations of ferulic acid (FA) were incorporated into PWG films. The results indicated that the average diameter [...] Read more.
In this study, composite nanofiber films comprising polyvinyl alcohol, wheat gluten, and glucose (PWG) were fabricated using electrospinning, followed by crosslinking via Maillard crosslinking. Various mass concentrations of ferulic acid (FA) were incorporated into PWG films. The results indicated that the average diameter of the FA-PWG films decreased from 449 nm to 331 nm as the concentration of FA increased, until reaching a concentration of 12%; after which, a significant increase in diameter was observed. The subsequent Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and differential scanning calorimetry (DSC) results suggested that FA was distributed in the sample films in an amorphous form through hydrogen and ester bonds. Additionally, release experiments and antimicrobial tests on the FA-PWG sample films showed the good controlled release of FA and excellent anti-Escherichia coli and Staphylococcus aureus activity of this film. These findings all indicate that the FA-PWG nanofiber film is a potential candidate for active food packaging. Full article
(This article belongs to the Section Grain)
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14 pages, 6866 KiB  
Article
Improving the Microstructural and Rheological Properties of Frozen Unfermented Wheat Dough with Laccase and Ferulic Acid
by Ni He, Zhiqin Pan, Lin Li, Xia Zhang, Yi Yuan, Yipeng Yang, Shuangyan Han and Bing Li
Foods 2023, 12(14), 2772; https://doi.org/10.3390/foods12142772 - 21 Jul 2023
Cited by 8 | Viewed by 2195
Abstract
The quality deterioration that is induced by freezing treatment limits the development of frozen dough technology for standardized and delayed baking. In this study, laccase (LAC) and ferulic acid (FA) were employed to improve the rheological properties and microstructure of frozen unfermented dough. [...] Read more.
The quality deterioration that is induced by freezing treatment limits the development of frozen dough technology for standardized and delayed baking. In this study, laccase (LAC) and ferulic acid (FA) were employed to improve the rheological properties and microstructure of frozen unfermented dough. The results showed that the dough with LAC + FA had a lower softening degree than the dough with FA alone. Correspondingly, LAC + FA incorporation enhanced the viscoelastic behavior of frozen unfermented dough with better stability. Furthermore, a more uniform and homogeneous gluten network was observed in the LAC + FA-supplemented dough after 21 d of storage. The structural stability of the frozen gluten sample increased after LAC + FA treatment, possibly owing to an increase in the oxidation degree of FA. Moreover, LAC + FA treatment promoted the oxidation of the sulfhydryl groups to some extent, resulting in more extensive cross-linking. LAC + FA treatment hindered the protein conformational changes typically induced by frozen storage compared with LAC alone. Overall, LAC + FA treatment has a synergistic effect on enhancing the viscoelastic behaviors of frozen unfermented dough and inhibiting the conformational variation in frozen gluten; thus, it shows promise for improving frozen dough. Full article
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17 pages, 3623 KiB  
Article
Epoxidized Soybean-Oils-Based Pressure-Sensitive Adhesives with Di-Hydroxylated Soybean-Oils Copolymerizing and Antioxidant Grafting
by Yongyan Kuang, Wenlong Li, Shuli Xie, Weijian Gong, Zihan Ye, Yiming Wang, Dan Peng and Jun Li
Polymers 2023, 15(12), 2709; https://doi.org/10.3390/polym15122709 - 16 Jun 2023
Cited by 1 | Viewed by 2388
Abstract
Vegetable-oils-based pressure-sensitive adhesives (PSAs) are being developed as a substitute for petrochemical-based PSAs for application in daily life. However, vegetable-oils-based PSAs face the problems of unsatisfactory binding strengths and easy aging. In this work, the grafting of antioxidants (tea polyphenol palmitates, caffeic acid, [...] Read more.
Vegetable-oils-based pressure-sensitive adhesives (PSAs) are being developed as a substitute for petrochemical-based PSAs for application in daily life. However, vegetable-oils-based PSAs face the problems of unsatisfactory binding strengths and easy aging. In this work, the grafting of antioxidants (tea polyphenol palmitates, caffeic acid, ferulic acid, gallic acid, butylated hydroxytoluene, tertiary butylhydroquinone, butylated hydroxyanisole, propyl gallate (PG), tea polyphenols) was introduced into an epoxidized soybean oils (ESO)/di-hydroxylated soybean oils (DSO)-based PSA system to improve the binding strengths and aging-resistant properties. PG was screened out as the most suitable antioxidant in the ESO/DSO-based PSA system. Under optimal conditions (ESO/DSO mass ratio of 9/3, 0.8% PG, 55% rosin ester (RE), 8% phosphoric acid (PA), 50 °C, and 5 min), the peel adhesion, tack, and shear adhesion of the PG-grafted ESO/DSO-based PSA increased to 1.718 N/cm, 4.62 N, and >99 h, respectively, in comparison with the control (0.879 N/cm, 3.59 N, and 13.88 h), while peel adhesion residue reduced to 12.16% in comparison with the control (484.07%). The thermal stability of the ESO/DSO-based PSA was enhanced after PG grafting. PG, RE, PA, and DSO were partially crosslinked in the PSA system, with the rest being free in the network structures. Thus, antioxidant grafting is a feasible method for improving the binding strengths and aging-resistant properties of vegetable-oils-based PSAs. Full article
(This article belongs to the Collection Biopolymers and Biobased Polymers: Chemistry and Engineering)
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13 pages, 1430 KiB  
Article
2-Methoxy-4-Vinylphenol as a Biobased Monomer Precursor for Thermoplastics and Thermoset Polymers
by Alexandros E. Alexakis, Thayanithi Ayyachi, Maryam Mousa, Peter Olsén and Eva Malmström
Polymers 2023, 15(9), 2168; https://doi.org/10.3390/polym15092168 - 2 May 2023
Cited by 5 | Viewed by 3773
Abstract
To address the increasing demand for biobased materials, lignin-derived ferulic acid (FA) is a promising candidate. In this study, an FA-derived styrene-like monomer, referred to as 2-methoxy-4-vinylphenol (MVP), was used as the platform to prepare functional monomers for radical polymerizations. Hydrophobic biobased monomers [...] Read more.
To address the increasing demand for biobased materials, lignin-derived ferulic acid (FA) is a promising candidate. In this study, an FA-derived styrene-like monomer, referred to as 2-methoxy-4-vinylphenol (MVP), was used as the platform to prepare functional monomers for radical polymerizations. Hydrophobic biobased monomers derived from MVP were polymerized via solution and emulsion polymerization resulting in homo- and copolymers with a wide range of thermal properties, thus showcasing their potential in thermoplastic applications. Moreover, divinylbenzene (DVB)-like monomers were prepared from MVP by varying the aliphatic chain length between the MVP units. These biobased monomers were thermally crosslinked with thiol-bearing reagents to produce thermosets with different crosslinking densities in order to demonstrate their thermosetting applications. The results of this study expand the scope of MVP-derived monomers that can be used in free-radical polymerizations toward the preparation of new biobased and functional materials from lignin. Full article
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