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1. Preparation of polyethyleneimine-modified chitosan/Ce-UIO-66 composite hydrogel for the adsorption of methyl orange

Author:
Zhi Chen; Zhi-Bo Zhang; Jun Zeng; Zhi-Jie Zhang; Shan Ma; Cong-Ming Tang; Jun-Qiang Xu
Source:
Carbohydrate polymers 2023 v.299 pp. 120079
ISSN:
0144-8617
Subject:
zeta potential,   etc   ; adsorbents; adsorption; carbohydrates; electrostatic interactions; heat production; hydrogels; hydrogen; kinetics; methyl orange; sorption isotherms;     Show all 11 Subjects
Abstract:
... In this work, a polyethyleneimine-modified chitosan/Ce-UIO-66 composite hydrogel (PEI-CS/Ce-UIO-66) was prepared using the ex-situ blend method. The synthesized composite hydrogel was characterized by SEM, EDS, XRD, FTIR, BET, XPS, and TG techniques, while the zeta potential was recorded for sample analysis. The adsorbent performance was studied by conducting adsorption experiments using methyl or ...
DOI:
10.1016/j.carbpol.2022.120079

2. High intensity ultrasound (HIU)-induced functionalization of foxtail millet protein and its fractions

Author:
Nitya Sharma; Jatindra K Sahu; Ankur Choudhary; Maninder Meenu; Vasudha Bansal
Source:
Food hydrocolloids 2023 v.134 pp. 108083
ISSN:
0268-005X
Subject:
zeta potential,   etc   ; Setaria italica; denaturation; glutelins; hydrocolloids; hydrophobicity; particle size; prolamins; protein content; protein sources; solubility; ultrasonics;     Show all 12 Subjects
Abstract:
... Foxtail millet protein constitutes the second most important component and has remarkable essential acid composition. Out of which prolamin and glutelin forms the major portion of this protein. In the present study, foxtail millet protein was obtained with a recovery yield of 70.79%, and prolamin and glutelin fractions constituted 31.10 and 34.69% of total protein. The objective of this study was ...
DOI:
10.1016/j.foodhyd.2022.108083

3. A rapid, efficient and eco-friendly approach for simultaneous biomass harvesting and bioproducts extraction from microalgae: Dual flocculation between cationic surfactants and bio-polymer

Author:
Mohsen Taghavijeloudar; Poone Yaqoubnejad; Alireza Khaleghzadeh Ahangar; Shahabaldin Rezania
Source:
Science of the total environment 2023 v.854 pp. 158717
ISSN:
0048-9697
Subject:
zeta potential,   etc   ; Chlorella sorokiniana; biofuels; biomass; biopolymers; cetyltrimethylammonium bromide; chitosan; environment; flocculants; flocculation; lipids; microalgae; neutralization; surfactants; synergism;     Show all 15 Subjects
Abstract:
... Microalgal biomass harvesting and cell disruption are the main bottlenecks for downstream processing of microalgae such as high-value bioproducts extraction and biofuels production. In this study, we evaluated the performance of dual flocculation between cationic surfactants and bio-polymer of chitosan for simultaneous biomass harvesting and bioproducts extraction from Chlorella sorokiniana microa ...
DOI:
10.1016/j.scitotenv.2022.158717

4. Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions

Author:
Yuzhu Mao; Min Huang; Jiapei Bi; Duowen Sun; Hongliang Li; Hongshun Yang
Source:
Food hydrocolloids 2023 v.134 pp. 108031
ISSN:
0268-005X
Subject:
zeta potential,   etc   ; Fourier transform infrared spectroscopy; egg albumen; electrostatic interactions; gelation; hydrocolloids; kappa carrageenan; models; ovalbumin; turbidity; viscosity;     Show all 11 Subjects
Abstract:
... The protein-polysaccharide system is natural, and it has been widely applied in food manufacturing in recent years. However, the interactions in the system might be affected by numerous factors and this research investigated the effects of κ-carrageenan (κ-C) on the structure, interaction, and rheological characteristics of egg white ovalbumin (OVA) before and after heating. The zeta potential was ...
DOI:
10.1016/j.foodhyd.2022.108031

5. Improving sludge dewaterability by free nitrous acid and lysozyme pretreatment: Performances and mechanisms

Author:
Ziheng Dai; Lei Liu; Haoran Duan; Biqing Li; Xia Tang; Xuewei Wu; Gang Liu; Liguo Zhang
Source:
Science of the total environment 2023 v.855 pp. 158648
ISSN:
0048-9697
Subject:
zeta potential,   etc   ; Gibbs free energy; activated sludge; bound water; environment; hydrophobicity; lysozyme; nitrous acid; permeability; polymers; protein secondary structure;     Show all 11 Subjects
Abstract:
... Reducing the water content of waste activated sludge (WAS) is critical for sludge treatment and disposal in wastewater treatment plants (WWTPs). In this study, a new combined conditioning processes by using lysozyme (LZM) and free nitrous acid (FNA) were proposed and demonstrated to enhance the dewaterability of WAS. The water content of sludge cake dropped from 82.82 % to 68.42 % (1 h FNA treatme ...
DOI:
10.1016/j.scitotenv.2022.158648

6. Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure

Author:
Xiang Huang; Rui Tu; Hongbo Song; Kai Dong; Fang Geng; Lei Chen; Qun Huang; Yingmei Wu
Source:
Journal of food engineering 2023 v.338 pp. 111259
ISSN:
0260-8774
Subject:
zeta potential,   etc   ; calorimetry; emulsifying; emulsions; food industry; gelatin; microscopy; microstructure; particle size; pectins; separation; stabilizers; temperature; thermal stability; ultrasonics;     Show all 15 Subjects
Abstract:
... Double emulsions have very promising application prospects in the pharmaceutical, cosmetic, and food industries. Nevertheless, its usage in the food industry is restricted mainly due to its immense stability problems. Here, W₁/O/W₂ double emulsion was prepared by two-step emulsification method using ultrasonic emulsification technology. The physicochemical stability, rheological properties, therma ...
DOI:
10.1016/j.jfoodeng.2022.111259

7. Development and characterization of ultrastable emulsion gels based on synergistic interactions of xanthan and sodium stearoyl lactylate

Author:
Chunhuan Liu; Yunxing Li; Rong Liang; Hong Sun; Lei Wu; Cheng Yang; Yuanfa Liu
Source:
Food chemistry 2023 v.400 pp. 133957
ISSN:
0308-8146
Subject:
zeta potential,   etc   ; Fourier transform infrared spectroscopy; electrostatic interactions; emulsifiers; emulsions; food chemistry; hydrophobicity; oil-water interface; oils; pH; polymers; rheology; sodium; temperature; viscoelasticity; xanthan gum;     Show all 16 Subjects
Abstract:
... Emulsion gels with the mixtures of low-molecular-weight emulsifier (LME) and polymer have attracted much attention in food; however, the LME-polymer interactions in emulsion system are complex and unclear. Here, the interactions between SSL and xanthan in emulsions and the mechanisms of stabilizing emulsions were investigated by using tensiometry, zeta potential, Fourier transform infrared spectro ...
DOI:
10.1016/j.foodchem.2022.133957

8. Intestinal absorptivity-increasing effects of sodium N-[8-(2-hydroxybenzoyl)amino]-caprylate on food-derived bioactive peptide

Author:
Yongzhao Xu; William Kwame Amakye; Ganhong Xiao; Xuebo Liu; Jiaoyan Ren; Min Wang
Source:
Food chemistry 2023 v.401 pp. 134059
ISSN:
0308-8146
Subject:
zeta potential,   etc   ; absorption; calyx; electron microscopy; endothermy; food chemistry; hydrogen bonding; intestinal absorption; intestines; models; particle size distribution; peptides; sodium; surface roughness; van der Waals forces;     Show all 15 Subjects
Abstract:
... Delivering bioactive peptides orally is hampered by poor absorption across the gastrointestinal barrier. Using the walnut-derived peptide PW5, PPKNW, we explored whether coformulation of peptides with absorption enhancer sodium N-[8-(2-hydroxybenzoyl)aminocaprylate] (SNAC) could improve the intestinal absorption of orally-administered bioactive peptides. Herein, the application of SNAC enhanced th ...
DOI:
10.1016/j.foodchem.2022.134059

9. In situ rapid conjugation of chitosan-gum Arabic coacervated complex with cinnamaldehyde in cinnamon essential oil to stabilize high internal phase Pickering emulsion

Author:
Yang Tang; Chengcheng Gao; Xiaozhi Tang
Source:
Food hydrocolloids 2023 v.134 pp. 108103
ISSN:
0268-005X
Subject:
zeta potential,   etc   ; adsorption; chitosan; cinnamon; droplet size; emulsions; essential oils; gel strength; gum arabic; hydrocolloids; hydrogen; hydrophobicity; microstructure; oil-water interface; oils; rheology; schiff bases; surface tension;     Show all 18 Subjects
Abstract:
... In this study, chitosan and gum Arabic coacervated complex (CGCC) were used to stabilize high internal phase Pickering emulsion (HIPE), and cinnamon essential oil (CEO) was incorporated into oil phase. The effects of CEO and CGCC concentration on the microstructure, rheology, gel strength and stability of HIPE were investigated. Benefiting from the enhancement of the hydrophobicity of CGCC by gum ...
DOI:
10.1016/j.foodhyd.2022.108103

10. Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey

Author:
Munkh-Amgalan Gantumur; Narantuya Sukhbaatar; Ruijie Shi; Jialun Hu; Akhunzada Bilawal; Abdul Qayum; Bo Tian; Zhanmei Jiang; Juncai Hou
Source:
Food hydrocolloids 2023 v.135 pp. 108130
ISSN:
0268-005X
Subject:
zeta potential,   etc   ; alcoholic fermentation; amino acids; cheesemaking; cost effectiveness; gel chromatography; hydrocolloids; hydrophobicity; milk; particle size; polyacrylamide gel electrophoresis; protein synthesis; solubility; value added; whey; whey protein concentrate;     Show all 16 Subjects
Abstract:
... The utilization of whey has become a challenge with the significant growth in the production of cheese and coagulated milk products. Consequently, we have developed cost-effective and waste-free production technologies for processing whey disposal into a variety of high-quality, value-added food products at the industrial level. This work constitutes a research on the impact of various alcoholic f ...
DOI:
10.1016/j.foodhyd.2022.108130

11. Physicochemical properties and protein structure of extruded corn gluten meal: Implication of temperature

Author:
Yingying Zhang; Zijie He; Miaojie Xu; Xinrui Zhang; Shan Cao; Yayun Hu; Guangzhong Luan
Source:
Food chemistry 2023 v.399 pp. 133985
ISSN:
0308-8146
Subject:
zeta potential,   etc   ; bulk density; byproducts; corn gluten meal; corn starch; crosslinking; disulfides; extrusion; food chemistry; food industry; models; particle size; peptides; polyacrylamide gel electrophoresis; protein structure; temperature; texturization;     Show all 17 Subjects
Abstract:
... Corn gluten meal is a by-product of corn starch production. To extend its application in the food industry, the extrusion of corn gluten meal was conducted, and the effects of temperature (80, 100, 120, and 140 °C) on physicochemical properties and protein structure of the extrudates were investigated. Corn gluten meal was texturized when the extrusion temperature reached 120 °C, and puffed when i ...
DOI:
10.1016/j.foodchem.2022.133985

12. Insights into the formation of carboxymethyl chitosan-nisin nanogels for sustainable antibacterial activity

Author:
Chunhua Wu; Zijian Zhi; Mengxia Duan; Jishuang Sun; Haixin Jiang; Jie Pang
Source:
Food chemistry 2023 v.402 pp. 134260
ISSN:
0308-8146
Subject:
zeta potential,   etc   ; Fourier transform infrared spectroscopy; X-ray photoelectron spectroscopy; antibacterial properties; biopreservatives; chitosan; crosslinking; food chemistry; food industry; hydrogen; nanogels; nisin; particle size; simulation models; transmission electron microscopy;     Show all 15 Subjects
Abstract:
... To improve the sustainable antibacterial active of nisin, nisin-loaded carboxymethyl chitosan (CMCS-nisin) nanogels (CN NGs) are prepared via a combination method of electrostatic self-assembly and chemical cross-linking. The as-prepared CN NGs are profiled using dynamic light scattering, zeta potential, transmission electron microscopy, fourier transform infrared spectroscopy (FT-IR) and X-ray ph ...
DOI:
10.1016/j.foodchem.2022.134260

13. Preparation, properties and interaction of curcumin loaded zein/HP-β-CD nanoparticles based on electrostatic interactions by antisolvent co-precipitation

Author:
Zhiheng Zhang; Xiaojing Li; Shangyuan Sang; David Julian McClements; Long Chen; Jie Long; Aiquan Jiao; Zhengyu Jin; Chao Qiu
Source:
Food chemistry 2023 v.403 pp. 134344
ISSN:
0308-8146
Subject:
zeta potential,   etc   ; Fourier transform infrared spectroscopy; X-ray diffraction; antioxidant activity; coprecipitation; curcumin; dietary supplements; electrostatic interactions; encapsulation; fluorescence emission spectroscopy; food chemistry; hydrogen; hydrophobicity; nanoparticles; photostability; water solubility;     Show all 16 Subjects
Abstract:
... In this study, zein/hydroxypropyl-beta-cyclodextrin nanoparticles (ZHNPs) were synthesized using a combination of antisolvent co-precipitation and electrostatic attraction. The structural and physicochemical properties of the NPs were characterized using a variety of analytical methods. NPs with small mean diameters (143.6 nm) and strong cationic surface potentials (+62.1 mV) could be obtained at ...
DOI:
10.1016/j.foodchem.2022.134344

14. The heated-induced gelation of soy protein isolate at subunit level: Exploring the impacts of α and α′ subunits on SPI gelation based on natural hybrid breeding varieties

Author:
Hongling Fu; Jiaxin Li; Xiaoqing Yang; Mohammed Sharif Swallah; Hao Gong; Lei Ji; Xiangze Meng; Bo Lyu; Hansong Yu
Source:
Food hydrocolloids 2023 v.134 pp. 108008
ISSN:
0268-005X
Subject:
zeta potential,   etc   ; disulfide bonds; fluorescence; food industry; gel strength; gelation; gels; heat treatment; hybrids; hydrocolloids; hydrophobicity; microstructure; solubility; soy protein isolate; storage modulus; texture; thermal stability; water holding capacity;     Show all 18 Subjects
Abstract:
... Soy protein isolate (SPI) is widely used in the food industry as a gelling agent due to its high water-holding capacity and gelation. As a key in elucidating the structure-function relationships of SPI, subunit composition can explain many functional properties of soy protein. In this study, to explore the influence of α and α′ subunits on the gel properties of soy protein, the gel strength and wa ...
DOI:
10.1016/j.foodhyd.2022.108008

15. Encapsulation of hop (Humulus lupulus L.) essential oil for controlled release in the non-alcoholic beverage application

Author:
Xueqian Su; Yixiang Xu; Zhiyuan Xu; Ken Hurley; Yiming Feng; Yun Yin
Source:
Food hydrocolloids 2023 v.134 pp. 108039
ISSN:
0268-005X
Subject:
zeta potential,   etc   ; Humulus lupulus; bulk density; color; droplet size; emulsions; encapsulation; essential oils; flavor; gas chromatography-mass spectrometry; hydrocolloids; hydrogen bonding; non-alcoholic beverages; octanoic acid; odor compounds; odors; starch; tea; water content;     Show all 19 Subjects
Abstract:
... In order to increase the stability of hop (Humulus lupulus L.) essential oil (HEO) and diversify its application into hot beverages, CAPSUL®, modified food starch, was used as the wall material to encapsulate HEO at the mass ratio of 2:1 through spray drying under 180 °C. The resultant microcapsules were applied to the non-alcoholic hop tea for the first time and their release kinetics in this mat ...
DOI:
10.1016/j.foodhyd.2022.108039

16. Colloidal Suspensions Displaying Anomalous Phoretic Behavior: Field and Mobility Reversal

Author:
Vincenzo Tricoli; Fulvio F. Corinaldesi
Source:
Langmuir 2022 v.38 no.37 pp. 11250-11264
ISSN:
1520-5827
Subject:
zeta potential,   etc   ; electric field; electrolytes; electrophoresis;     Show all 4 Subjects
Abstract:
... We show that colloidal suspensions that acquire a surface charge by capturing ions from the surrounding solution display unexpected and remarkable phoretic behavior. Depending on suspension volume fraction, a critical zeta potential ζ exists where the effective electrophoretic mobility diverges, becoming virtually infinite. Beyond such critical value, a ζ-range is identified where mobility reversa ...
DOI:
10.1021/acs.langmuir.2c01316

17. Heat transfer of power-law fluids with slip-dependent zeta potential

Author:
Zhiyong Xie
Source:
Colloids and surfaces 2022 v.651 pp. 129710
ISSN:
0927-7757
Subject:
zeta potential,   etc   ; convection; salt concentration; temperature;     Show all 4 Subjects
Abstract:
... In this work, the influence of slip-dependent (S.D.) zeta potential on the heat transfer characteristics for power-law fluids is analyzed with consideration of overlapping electric double layer (EDL) and high zeta potential. Based on the non-linear electric potential distribution, the flow velocity, fluid temperature and convective heat transfer are discussed numerically. Results reveal that the s ...
DOI:
10.1016/j.colsurfa.2022.129710

18. Inactivation of Escherichia coli by dual-functional zerovalent Fe/Al composites in water

Author:
Lizhi Yeh; Chia-Hsin Yen; Yu-Lin Kao; Hsing-Lung Lien; Sue-min Chang
Source:
Chemosphere 2022 v.299 pp. 134371
ISSN:
0045-6535
Subject:
zeta potential,   etc   ; Escherichia coli; disinfection; electroporation;     Show all 4 Subjects
Abstract:
... A bimetallic Fe/Al disinfection system was developed to examine the feasibility of inactivation of water borne microorganisms. In this study, the effectiveness and mechanisms of the bimetallic Fe/Al system on the inactivation of model bacteria, Escherichia coli (E. coli), were investigated. Results revealed that the Fe/Al system effectively inactivated E. coli to reach nearly 2 logs (99%) removal ...
DOI:
10.1016/j.chemosphere.2022.134371

19. Overlapping double layers in electrokinetics of concentrated dispersions

Author:
Andrei S. Dukhin; Alexander Reisel
Source:
Journal of colloid and interface science 2022 v.609 pp. 764-774
ISSN:
0021-9797
Subject:
zeta potential,   etc   ; electrochemistry; electrophoresis; models; prediction;     Show all 5 Subjects
Abstract:
... The traditional model of the Isolated Double Layer (DL) becomes inadequate in concentrated dispersions when the distance between particles becomes comparable to the Debye length and DLs overlap. The notion of “overlapping DLs” was introduced to Electrophoretic theory 60 years ago by Prof. T. Overbeek’s group. The theory posed in that paper and a subsequent publication by Long and Ross predicts a d ...
DOI:
10.1016/j.jcis.2021.11.092

20. Effect of preparation conditions on the size of nanoparticles based on poly(D,L-lactide-co-glycolide) synthesized with bismuth subsalicylate

Author:
Ekaterina Razuvaeva; Nikita Sedush; Evgeniya Shirokova; Stanislav Moskvichev; Dmitry Streltsov; Sergei Chvalun
Source:
Colloids and surfaces 2022 v.648 pp. 129198
ISSN:
0927-7757
Subject:
zeta potential,   etc   ; bismuth; catalysts; hydrodynamics; models;     Show all 5 Subjects
Abstract:
... Spherical nano-sized particles of poly(D,L-lactide-co-glycolide) (PLGA) with molar composition of D,L-lactide and glycolide 75:25 mol.% synthesized with non-toxic catalyst bismuth subsalicylate were produced by a nanoprecipitation method. The effect of the formulation parameters (i.e. concentrations of PLGA in the organic phase and poly(vinyl alcohol) (PVA) in the aqueous phase) on the average hyd ...
DOI:
10.1016/j.colsurfa.2022.129198