Agricultural and Biological Sciences › Food Science

Polysaccharides Composition and Applications

Works Count: 40079

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This cluster of papers focuses on the production, properties, and applications of hydrocolloids, particularly in food and biomedical fields. It covers a wide range of hydrocolloids such as xanthan gum, guar gum, gellan gum, pullulan, konjac glucomannan, and locust bean gum. The papers discuss their rheological properties, microbial production, antioxidant activity, molecular structure, and various food and biomedical applications.

Keywords

Hydrocolloids; Thickening Agents; Gelling Agents; Biomedical Applications; Food Applications; Rheological Properties; Exopolysaccharides; Microbial Production; Antioxidant Activity; Molecular Structure

Structure, Conformation, and Mechanism in the Formation of Polysaccharide Gels and Networks

1969-01-01

Aled Rees

Structural and mechanical properties of biopolymer gels

2005-11-19

Allan Clark , Simon B. Ross‐Murphy

The structural and mechanical properties of gels formed from biopolymers are discussed both in terms of the techniques used to characterise these systems, and in terms of the systems themselves. … The structural and mechanical properties of gels formed from biopolymers are discussed both in terms of the techniques used to characterise these systems, and in terms of the systems themselves. The techniques included are spectroscopic, chiroptical and scattering methods, optical and electron microscopy, thermodynamic and kinetic methods and rheological characterisation. The systems considered are presented in order of increasing complexity of secondary, tertiary and quaternary structure, starting with gels which arise from essentially 'disordered' biopolymers via formation of 'quasicrystalline' junction zones (e.g. gelatin, carrageenans, agarose, alginates etc.), and extending to networks derived from globular and rod-like species (fibrin, globular proteins, caseins, myosin) by a variety of crosslinking mechanisms. Throughout the text, efforts are made to pursue the link (both from experiment and from theory) between the structural methods and mechanical measurements. As far as we are aware this is the first major Review of this area since that of J. D. Ferry in 1948 — The interest shown by polymer physicists in more complex biochemical systems, and the multi-disciplinary approaches now being applied in this area, make the format adopted here, in our opinion, the most logical and appropriate.

Chemistry and Interactions of Seed Galactomannans

1975-01-01

I.C.M. Dea , A. Morrison

Rheology of Industrial Polysaccharides: Theory and Applications

1995-01-01

Romano Lapasin , Sabrina Pricl

Polysaccharides : structural diversity and functional versatility

1998-01-01

Severian Dumitriu

Progress in structural characteristics of functional polysaccharides supramolecular structure of polysaccharides x-ray diffraction study of polysaccharides hydrogen bonds in various cellulose derivatives computer modelling of polysaccharide-polysaccharide interactions bacterial polysaccharides related … Progress in structural characteristics of functional polysaccharides supramolecular structure of polysaccharides x-ray diffraction study of polysaccharides hydrogen bonds in various cellulose derivatives computer modelling of polysaccharide-polysaccharide interactions bacterial polysaccharides related to mammalian structures bacterial polysaccharides - components screening of polysaccharide-producing microorganisms, factors influencing the production, and recovery of microbial polysaccharides hemicelluloses - structure and properties characterization and properties of hyaluronic acid (hyaluronan) agar pectin macromolecular properties of xanthan inclusion complexes of the cyclodextrins synthetic glycopolymers - new tools for glycobiology stereoselective syntheses using carbohydrates as carriers of chiral information structural complexes of chitosan polysaccharides as support for enzyme and cell immobilization bioencapsulation of living cells by entrapment in polysaccharide gels hydrothermal degradation and fractionation of saccharides and polysaccharides conversion of cellulosic feedstocks into useful products polysaccharide surfactants - structure, syntheses and surface-active properties structure and properties of membranes from polysaccharide derivatives cellulose derivatives as liquified-crystalline phase enzymatic hydrolysis of hemicellulose and cellulose acid hydrolysis of hemicellulose and cellulose - theory and applications polysaccharides in peat - biotechnological applications polysaccharides from biomass via thermomechanical process surface modification of polysaccharides under cold plasma conditions.

Food Polysaccharides and Their Applications

2010-02-22

Alistair M. Stephen , Glyn O. Phillips , Peter A. Williams

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting … Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source,

DETERMINATION OF BLOOD SUGAR

1945-09-01

Michael Somogyi

Food Stabilisers, Thickeners and Gelling Agents

2009-10-21

Alan Imeson

Preface. Acknowledgements. Contributors. 1 Introduction. Dennis Seisun. 1.1 Introduction. 1.2 Functional properties. 1.3 Regulatory environment. 1.4 Commercial environment. 1.5 Future developments. 2 Acacia Gum (Gum Arabic). Francis Thevenet. 2.1 Introduction. … Preface. Acknowledgements. Contributors. 1 Introduction. Dennis Seisun. 1.1 Introduction. 1.2 Functional properties. 1.3 Regulatory environment. 1.4 Commercial environment. 1.5 Future developments. 2 Acacia Gum (Gum Arabic). Francis Thevenet. 2.1 Introduction. 2.2 Origin and purification process. 2.3 Chemical structure. 2.4 Applications. 2.5 Health benefits. 2.6 Future developments. 3 Agar. Alan Imeson. 3.1 Introduction. 3.2 Raw materials. 3.3 Production. 3.4 Composition and structure. 3.5 Functional properties. 3.6 Applications. 3.7 Future developments. 4 Alginates. Trond Helgerud, Olav G aserod, Therese Fjaereide, Peder O. Andersen, Christian Klein Larsen. 4.1 Introduction. 4.2 Production. 4.3 Chemical composition. 4.4 Functional properties. 4.5 Gel formation techniques. 4.6 Applications. 4.7 Thickening and stabilising. 4.8 Dairy products. 4.9 Film formation. 4.10 Encapsulation. 4.11 Other applications. 4.12 Summary. 5 Carrageenan. William R. Blakemore and Alan R. Harpell. 5.1 Introduction. 5.2 Raw materials. 5.3 Manufacturing. 5.4 Regulation. 5.5 Structure. 5.6 Functional properties. 5.7 Food applications. 6 Cellulose Derivatives. Mary Jean Cash and Sandra J. Caputo. 6.1 Introduction. 6.2 Raw materials and processing. 6.3 Composition and chemistry. 6.4 Food applications. 6.5 Future developments. 7 Gelatin. Paul Stevens. 7.1 Introduction. 7.2 Manufacturing process. 7.3 Regulations: European Union and the USA. 7.4 Chemical structure and reactivity. 7.5 Physicochemical properties. 7.6 Food applications. 7.7 Future developments. 8 Gellan Gum. Raymond Valli and Ross Clark. 8.1 Introduction. 8.2 Manufacture. 8.3 Chemical composition. 8.4 Functional properties. 8.5 Regulatory status. 8.6 Applications. 8.7 Future developments. 9 Gum Tragacanth and Karaya. Jenny M. Mayes. 9.1 Gum tragacanth. 9.2 Gum karaya. 10 Inulin. Rudy Wouters. 10.1 Introduction. 10.2 Resources and raw materials. 10.3 Production. 10.4 Chemical structure. 10.5 Physical and chemical properties. 10.6 Principle of fat replacement. 10.7 Physiological properties. 10.8 Applications. 11 Konjac Glucomannan. Jean-Marc Parry. 11.1 Introduction. 11.2 Raw materials. 11.3 Processing. 11.4 Structure. 11.5 Functional properties. 11.6 Food applications. 11.7 Nutritional applications. 11.8 Future developments. 12 Microcrystalline Cellulose. Domingo C. Tuason, Gregory R. Krawczyk and Greg Buliga. 12.1 Introduction. 12.2 MCC product technologies. 12.3 Manufacturing process. 12.4 Colloidal MCC product line extensions. 12.5 Physical modification - the alloying concept. 12.6 Physical and functional properties. 12.7 Legislation and nutrition. 12.8 Food applications. 12.9 Future developments. 13 Pectin. Sarah M. Brejnholt. 13.1 Introduction. 13.2 Raw materials. 13.3 Processing. 13.4 Composition. 13.5 Chemical properties. 13.6 Applications. 13.7 Future developments. 14 Pullulan. Hiroto Chaen. 14.1 Introduction. 14.2 Raw materials. 14.3 Production. 14.4 Functional properties. 14.5 Food applications. 14.6 Future developments. 15 Seed Gums. Willem Wielinga. 15.1 Introduction. 15.2 Raw materials. 15.3 Production. 15.4 Composition. 15.5 Functional properties. 15.6 Further developments. 15.7 Derivatised seed gums for technical applications. 16 Starch. Paul Sheldrake. 16.1 Introduction. 16.2 Raw materials. 16.3 Processing. 16.4 Composition and structure. 16.5 Thickening and gelling properties. 16.6 Starch modification. 16.7 Food applications. 16.8 Conclusions. 17 Xanthan Gum. Graham Sworn. 17.1 Introduction. 17.2 Production. 17.3 Chemistry. 17.4 Solution preparation. 17.5 Rheology. 17.6 Stability and compatibility. 17.7 Interactions. 17.8 Applications. Index. Colour plate section.

Handbook of Food Engineering

2018-12-19

Dennis R. Heldman , Daryl Lund , Cristina M. Sabliov

Rheological Properties of Foods, H. Dogan and J. L. Kokini Reaction Kinetics in Food Systems, R. Villota and J. G. Hawkes Phase Transitions and Transformations in Food Systems, Y. H. … Rheological Properties of Foods, H. Dogan and J. L. Kokini Reaction Kinetics in Food Systems, R. Villota and J. G. Hawkes Phase Transitions and Transformations in Food Systems, Y. H. Roos Transport and Storage of Food Products, M.A. Rao Heating and Cooling Processes for Foods, R. P. Singh Food Freezing, D. R. Heldman Mass Transfer in Foods, B. Hallstroem, V. Gekas, I. Sjoeholm, and A. M. Romulus Evaporation and Freeze, K. R. Morison and R. W. Hartel Membrane Concentration of Liquid Foods, M. Cheryan Food Dehydration, M. R. Okos, O. Campanella, G. Narsimhan, R. K. Singh, and A. C. Weitnauer Thermal Processing of Canned Foods, A. Teixeira Extrusion Processes, L. Levine and R. C. Miller Food Packaging, J. M. Krochta Cleaning and Sanitation, E. A. Plett and A. Grasshoff Appendix Index

Handbook of hydrocolloids

2009-01-01

G. O. Phillips , Peter A. Williams

Introduction. Agar. Starch. Gelatin. Carrageenan. Xanthum Gum. Gellan Gum. Gallactomannans. Gum Arabic. Pectins. Milk Proteins. Cellulosis. Tragacanth and Karaya. Xyloglucan. Curdlan. Glucans. Soluble Soybean Polysaccharide. Bacterial Cellulose. Microcrystalline Cellulose. Gums … Introduction. Agar. Starch. Gelatin. Carrageenan. Xanthum Gum. Gellan Gum. Gallactomannans. Gum Arabic. Pectins. Milk Proteins. Cellulosis. Tragacanth and Karaya. Xyloglucan. Curdlan. Glucans. Soluble Soybean Polysaccharide. Bacterial Cellulose. Microcrystalline Cellulose. Gums for Coating and Adhesives.Chitosan Hydrogels. Alginates. Frutafit-Inulin. The CRC Emulsifying Biopolymer.

Industrial Gums, Polysaccharides and their Derivatives

1975-05-01

D.M.W. Anderson

Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion

1992-06-01

Kazuko Shimada , Kuniko. Fujikawa , Keiko. Yahara +1 more

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTAntioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsionKazuko. Shimada, Kuniko. Fujikawa, Keiko. Yahara, and Takashi. NakamuraCite this: J. Agric. Food Chem. 1992, … ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTAntioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsionKazuko. Shimada, Kuniko. Fujikawa, Keiko. Yahara, and Takashi. NakamuraCite this: J. Agric. Food Chem. 1992, 40, 6, 945–948Publication Date (Print):June 1, 1992Publication History Published online1 May 2002Published inissue 1 June 1992https://pubs.acs.org/doi/10.1021/jf00018a005https://doi.org/10.1021/jf00018a005research-articleACS PublicationsRequest reuse permissionsArticle Views7314Altmetric-Citations2188LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts

Gelation of gellan – A review

2012-01-16

Edwin R. Morris , Katsuyoshi Nishinari , Marguerite Rinaudo

Investigation of the effects of ultrasound on vegetal tissues during solvent extraction

2001-04-01

Maricela Toma , Mircea Vînătoru , Larysa Paniwnyk +1 more

Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions

1981-09-01

E.R. Morris , A.N. Cutler , S.B. Ross-Murphy +2 more

Functions for fish mucus

1994-12-01

Kerry Shephard

Transglutaminase and its use for food processing

1998-05-01

Masao Motoki , Katsuya Seguro

Chia seeds as a source of natural lipid antioxidants

1984-05-01

M. TAGA , Evelyn E. Miller , Daniel E. Pratt

Abstract Chia ( Salvia sp) seeds were investigated as a source of natural lipid antioxidants. Methanolic and aqueous extracts of defatted chia seeds possessed potent antioxidant activity. Analysis of 2 … Abstract Chia ( Salvia sp) seeds were investigated as a source of natural lipid antioxidants. Methanolic and aqueous extracts of defatted chia seeds possessed potent antioxidant activity. Analysis of 2 batches of chia‐seed oils demonstrated marked difference in the fatty acid composition of the oils. In both batches, the oils had high concentrations of polyunsaturated fatty acids. The major antioxidant activity in the nonhydrolyzed extract was caused by flavonol glycosides, chlorogenic acid (7.1 × 10 −4 mol/kg of seed) and caffeic acid (6.6 × 10 −3 m/kg). Major antioxidants of the hydrolyzed extracts were flavonol aglycones/kaempferol (1.1 × 10 −3 m/kg), quercetin (2.0 × 10 −4 m/kg) and myricetin (3.1 × 10 −3 m/kg); and caffeic acid (1.35 × 10 −2 m/kg). Two methods were used to measure antioxidant activities. Both were based on measuring bleaching of β ‐carotene in the coupled oxidation of β ‐carotene and linoleic acid in the presence of added antioxidants.

Food Polysaccharides and Their Applications

1996-06-01

James N. BeMiller

Advances in bacterial exopolysaccharides: from production to biotechnological applications

2011-05-12

Filomena Freitas , Vítor D. Alves , Maria A.M. Reis

Hydrocolloids as thickening and gelling agents in food: a critical review

2010-11-05

Saha Dipjyoti , Suvendu Bhattacharya

Hydrocolloids in emulsions: particle size distribution and interfacial activity

2001-07-01

Xiaonan Huang , Yukio Kakuda , Steve W. Cui

Xanthan gum: production, recovery, and properties

2000-11-01

Félix Garcı́a-Ochoa , Victoria E. Santos , José A. Casas +1 more

Pullulan: Microbial sources, production and applications

2008-01-15

Ram Sarup Singh , Gaganpreet K. Saini , John F. Kennedy

Gums and stabilisers for the food industry

1980-01-01

Glyn O. Phillips , Peter A. Williams , D.J. Wedlock

Guar gum: processing, properties and food applications—A Review

2011-10-03

Deepak Mudgil , Sheweta Barak , B. S. Khatkar

Exudate gums: occurrence, production, and applications

2003-11-01

Dirk Verbeken , Stephan Dierckx , Koen Dewettinck

Effects of Xanthan gum biopolymer on soil strengthening

2014-11-01

Ilhan Chang , Jooyoung Im , Awlia Kharis Prasidhi +1 more

Rheological properties of selected hydrocolloids as a function of concentration and temperature

2001-01-01

Michèle Marcotte , Ali R. Taherian Hoshahili , Hosahalli S. Ramaswamy

Rheological characterisation of polymer gels

1998-01-01

Gaynor M. Kavanagh , Simon B. Ross‐Murphy

Viscosity-molecular weight relationships, intrinsic chain flexibility, and dynamic solution properties of guar galactomannan

1982-09-01

Geoffrey Robinson , Simon B. Ross‐Murphy , Edwin R. Morris

Properties and applications of xanthan gum

1998-01-01

B. Katzbauer

[29] Osmotic stress for the direct measurement of intermolecular forces

1986-01-01

V. Adrian Parsegian , R.P. Rand , N. L. Fuller +1 more

A note on the determination of the ester sulphate content of sulphated polysaccharides

1962-07-01

K. S. Dodgson , Richard Price

Research Article| July 01 1962 A note on the determination of the ester sulphate content of sulphated polysaccharides KS DODGSON; KS DODGSON Search for other works by this author on: … Research Article| July 01 1962 A note on the determination of the ester sulphate content of sulphated polysaccharides KS DODGSON; KS DODGSON Search for other works by this author on: This Site PubMed Google Scholar RG PRICE RG PRICE Search for other works by this author on: This Site PubMed Google Scholar Biochem J (1962) 84 (1): 106–110. https://doi.org/10.1042/bj0840106 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Cite Icon Cite Get Permissions Citation KS DODGSON, RG PRICE; A note on the determination of the ester sulphate content of sulphated polysaccharides. Biochem J 1 July 1962; 84 (1): 106–110. doi: https://doi.org/10.1042/bj0840106 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF. © 1962 The Biochemical Society1962 Article PDF first page preview Close Modal You do not currently have access to this content.

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Towards a phenomenological definition of the term ‘gel’

1993-01-01

Kristoffer Almdal , Jeppe C. Dyre , Søren Hvidt +1 more

Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed

2013-01-04

Hamed Mirhosseini , Bahareh Tabatabaee Amid

A natural carbohydrate biopolymer was extracted from the agricultural biomass waste (durian seed). Subsequently, the crude biopolymer was purified by using the saturated barium hydroxide to minimize the impurities. Finally, … A natural carbohydrate biopolymer was extracted from the agricultural biomass waste (durian seed). Subsequently, the crude biopolymer was purified by using the saturated barium hydroxide to minimize the impurities. Finally, the effect of different drying techniques on the flow characteristics and functional properties of the purified biopolymer was investigated. The present study elucidated the main functional characteristics such as flow characteristics, water- and oil-holding capacity, solubility, and foaming capacity.In most cases except for oven drying, the bulk density decreased, thus increasing the porosity. This might be attributed to the increase in the inter-particle voids of smaller sized particles with larger contact surface areas per unit volume. The current study revealed that oven-dried gum and freeze-dried gum had the highest and lowest compressibility index, thus indicating the weakest and strongest flowability among all samples. In the present work, the freeze-dried gum showed the lowest angle of repose, bulk, tapped and true density. This indicates the highest porosity degree of freeze dried gum among dried seed gums. It also exhibited the highest solubility, and foaming capacity thus providing the most desirable functional properties and flow characteristics among all drying techniques.The present study revealed that freeze drying among all drying techniques provided the most desirable functional properties and flow characteristics for durian seed gum.

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Polysaccharides. Structural diversity and functional versatility

2007-06-01

G. Ya. Wiederschain

Rheological methods in food process engineering

1993-09-01

M.A. Rao

Industrial gums. Polysaccharides and their derivatives

1993-01-01

Barbara Andrews

Guar gum as a promising starting material for diverse applications: A review

2016-04-03

Nandkishore Thombare , Usha Jha , Sumit Mishra +1 more

Microbial Extracellular Polymeric Substances

1999-01-01

Food texture and viscosity—concept and measurement,

2003-03-01

Béatrice Conde‐Petit

Alginate gel particles–A review of production techniques and physical properties

2015-05-15

Su Hung Ching , Nidhi Bansal , Bhesh Bhandari

The application of hydrocolloid gel particles is potentially useful in food, chemical, and pharmaceutical industries. Alginate gel particles are one of the more commonly used hydrocolloid gel particles due to … The application of hydrocolloid gel particles is potentially useful in food, chemical, and pharmaceutical industries. Alginate gel particles are one of the more commonly used hydrocolloid gel particles due to them being biocompatible, nontoxic, biodegradable, cheap, and simple to produce. They are particularly valued for their application in encapsulation. Encapsulation in alginate gel particles confers protective benefits to cells, DNA, nutrients, and microbes. Slow release of flavors, minerals, and drugs can also be achieved by encapsulation in gel particles. The particle size and shape of the gel particles are crucial for specific applications. In this review, current methods of producing alginate gel particles will be discussed, taking into account their advantages, disadvantages, scalability, and impact on particle size. The physical properties of alginate gel particles will determine the effectiveness in different application conditions. This review will cover the current understanding of the alginate biopolymer, gelation mechanisms and factors affecting release properties, gel strength, and rheology of the alginate gel particle systems.

Handbook of Hydrocolloids

2020-12-02

Phase Transitions in Foods

2016-01-01

Yrjö H. Roos

Effect of Pectin Extracted from Lemon Peels on the Stability of Buffalo Milk Liqueurs

2025-06-24

Salvatore Velotto , Ignazio Maria Gugino , Marcella Barbera +7 more | Beverages

This study aimed to explore innovative process technologies for producing milk liqueurs with balanced and stable formulations. Milk liqueurs are known to pose significant technological challenges due to phase separation, … This study aimed to explore innovative process technologies for producing milk liqueurs with balanced and stable formulations. Milk liqueurs are known to pose significant technological challenges due to phase separation, which compromises product stability and reduces shelf-life. Interactions between milk proteins, alcohol, carbohydrates, temperature, and ionic strength play a crucial role in such destabilization. Pectin, known for its stabilizing effect, can mitigate phase separation, enhancing both shelf-life and sensory quality. This research focused on developing stable formulations of liqueur milk based on fresh buffalo milk by incorporating the pectin extracted from lemon peels. Rheological properties, particularly viscosity, were assessed in formulations containing varying percentages of pectin. The most stable formulation was identified as the one containing 0.10% pectin. Accelerated shelf-life testing, modelled using the Arrhenius equation, predicted a shelf-life of 15 months at 25 °C under standard lighting. The findings demonstrate that lemon peel-derived pectin, obtained from agri-food waste, sustainably improves product stability. Further studies are needed to characterize the pectin structure and optimize extraction methods for industrial-scale applications.

Curdlan: a microbial biopolymer of multifarious applications for a sustainable environment

2025-06-24

Saumya Shukla , Kanchan Vishwakarma , Anil Kumar Singh +3 more | PROTOPLASMA

Polysaccharide-Based Nanocarriers for Natural Antimicrobials: A Review

2025-06-24

Elena Kotenkova , Aleksandr Kotov , Maxim P. Nikitin | Polymers

Global concerns about environmental pollution, poor waste management, and the rise in antimicrobial resistance due to uncontrolled antibiotic use have driven researchers to seek alternative, multifaceted solutions. Plants, animals, microorganisms, … Global concerns about environmental pollution, poor waste management, and the rise in antimicrobial resistance due to uncontrolled antibiotic use have driven researchers to seek alternative, multifaceted solutions. Plants, animals, microorganisms, and their processing wastes serve as valuable sources of natural biopolymers and bioactive compounds. Through nanotechnology, these can be assembled into formulations with enhanced antimicrobial properties, high safety, and low toxicity. This review explores polysaccharides, including chitosan, alginate, starch, pectin, cellulose, hemicellulose, gums, carrageenan, dextran, pullulan, and hyaluronic acid, used in nanotechnology, highlighting their advantages and limitations as nanocarriers. Addressing the global urgency for alternative antimicrobials, we examined natural compounds derived from plants, microorganisms, and animals, such as phytochemicals, bacteriocins, animal antimicrobial peptides, and proteins. Focusing on their protection and retained activity, this review discusses polysaccharide-based nanoformulations with natural antimicrobials, including nanoparticles, nanoemulsions, nanocapsules, nanoplexes, and nanogels. Special emphasis is placed on strategies and formulations for the encapsulation, entrapment, and conjugation of natural compounds using polysaccharides as protective carriers and delivery systems, including a brief discussion on their future applications, prospects, and challenges in scaling up.

Formulation and optimization of chrysin emulgel using 3 <sup>2</sup> factorial design of emulsifying and gelling agent for enhanced topical delivery

2025-06-24

Neha Singh , Phool Chandra | Journal of Biomaterials Science Polymer Edition

This study focused on the development and optimization of a chrysin-loaded emulgel for enhanced topical delivery using a 32 factorial design. Preformulation and compatibility studies, including FTIR and DSC, confirmed … This study focused on the development and optimization of a chrysin-loaded emulgel for enhanced topical delivery using a 32 factorial design. Preformulation and compatibility studies, including FTIR and DSC, confirmed the chemical stability of chrysin with selected excipients, carbopol 934, tween 80, and light liquid paraffin. By using 32 factorial design, a total 9 formulations were prepared (F1-F9), employing different concentrations of carbopol 934 and tween 80 as independent variables. The prepared formulation was evaluated for drug content, viscosity, in-vitro drug release, globule size, pH, spreadability, and stability. The optimized formulation was identified through statistical analysis, response surface methodology (RSM), and overlay plots of independent variables versus dependent responses. In the results, drug content uniformity (96.34%-98.25%) viscosity (553.25-736.38 cP), globule size (7.57-13.7 µm), drug release (78.34%-86.26%), pH (6.44-6.82) and spreadability (17-22 g cm/s) were all within the acceptable range for emulgel. The RSM and overlay plots identified F3 as an optimized formulation with a desirability score of 0.986. The optimized formulation demonstrated ideal performance with the viscosity of 647.38 cP, globule size of 10.23 µm, drug release of 82.57%, drug content of 98.25%, pH of 6.68, and spreadability of 20 g·cm/s. The optimized formulation composed of chrysin (1%), light liquid paraffin (7.5%), mentha oil (4%), tween 80 (1.5%), carbopol 934 (3%), and methylparaben (0.03%). In-vitro permeation studies showed sustained drug diffusion over 12 h (112.72 µg/cm2), without an initial burst, indicating controlled release behavior. The developed emulgel system presents a promising approach for the effective topical delivery of chrysin.

Does viscoelasticity of biogels change with flow confinement?—A case study using plant mucilage

2025-06-23

Puchalapalli Saveri , S. Varughese , Abhijit P. Deshpande | Journal of Rheology

Various applications in material science, nanotechnology, and biophysics necessitate the flow of materials through confined spaces or thin gaps. In these cases, the bulk characterization of the system often fails … Various applications in material science, nanotechnology, and biophysics necessitate the flow of materials through confined spaces or thin gaps. In these cases, the bulk characterization of the system often fails to describe the material behavior as the confinement influences the microstructural properties. However, the effect of confinement on polymer gels, which are three dimensional networks, remains largely unexplored. Employing thin gap parallel plate rheology, the deformation response of biopolymer based hydrogel networks at measuring gaps ranging from 20 to 200 μm is investigated and reported in the present study. The viscoelastic behavior of entangled pectin solutions, pectin-Ca gels, and chia seed mucilage under confinement is studied using steady and oscillatory shear. The results reveal a confinement-induced enhancement in both storage (G′) and loss modulus (G′′) of the systems, with distinct scaling behaviors. Notably, chia seed mucilage exhibits a unique transition from frequency-dependent to frequency-independent behavior under high confinement. These findings suggest that the microstructural features of biopolymer hydrogels, including polysaccharide networks and cellulose nanofibril interactions, significantly influence their confinement response. The study also explores the ecological relevance of viscoelasticity and confinement in the rhizosphere, providing insights into its role in root penetration, water retention, and microbial interactions.

Finding Common Ground in Soft Matter and Food Science

2025-06-23

Arif Z. Nelson , Graeme Gillies | Royal Society of Chemistry eBooks

To bring together professionals in the food industry and soft-matter physicists, this chapter is intended to serve as an introduction to the fundamental concepts of soft materials physics in the … To bring together professionals in the food industry and soft-matter physicists, this chapter is intended to serve as an introduction to the fundamental concepts of soft materials physics in the context of food systems. Soft materials are characterised by their complex material properties, which arise from microstructural interactions and result in a wide variety of flow and deformation behaviours. By understanding how the microstructural elements of a food system dictate its material properties, we can gain the ability to predict and ultimately control macroscopic performance (e.g., texture and stability) during processing, storage, and consumption. In this chapter we present the key rheological behaviours observed in soft materials physics. Next, the microstructural elements and interactions that give rise to food behaviours are introduced. Finally, non-continuum phenomena are discussed in relation to microstructural properties. Examples of how soft materials physics can help understand and control the functionality and quality of food products, such as gels, emulsions, foams, and doughs, are presented throughout. This chapter forms a foundation for the rest of the collected work, which will explore the current state of knowledge and challenges of major food systems from a soft matter perspective.

Modelling Thermodynamics of Food Plasticizers

2025-06-23

R.G.M. van der Sman | Royal Society of Chemistry eBooks

In this chapter we introduce the thermodynamical modelling of plasticizers like sugars, which are commonly used in food materials. The thermodynamics of these plasticizers can largely be described by Flory–Huggins … In this chapter we introduce the thermodynamical modelling of plasticizers like sugars, which are commonly used in food materials. The thermodynamics of these plasticizers can largely be described by Flory–Huggins theory, including its extension to the glassy state. After a tutorial introduction of this theory, we describe the various phase transitions that apply to aqueous solutions containing such plasticizers. Complete phase diagrams can be constructed using this theory. We conclude with a discussion of how plasticizers modulate the phase transition of biopolymers like starch and proteins, and their importance in sugar replacement strategies. Using our theory we show that phase diagrams of biopolymer/water mixtures can be generalized to ternary mixtures including other food plasticizers – when accounting for the total volumetric density of hydrogen bonds.

From Fruit and Vegetable Juices to Purées: A Story of Soft and Deformable Particle Suspensions

2025-06-23

Cassandre Leverrier , Paulo A. Augusto , Paul Menut | Royal Society of Chemistry eBooks

Fruit and vegetable juices and purées are very common foods obtained by extracting the juice or by cooking and grinding the flesh of fruits or vegetables. This simple preparation allows … Fruit and vegetable juices and purées are very common foods obtained by extracting the juice or by cooking and grinding the flesh of fruits or vegetables. This simple preparation allows one to obtain suspensions of soft and deformable plant particles covering a very wide range of textures: from smooth to granular, from fluid to thick, and from low-viscosity Newtonian fluids to highly viscous shear-thinning fluids with a yield stress. In this chapter, preparation of juices and purées is described and the various parameters (namely fruit and vegetable types or processes applied) that affect their properties are discussed. Soft matter physics concepts are used to describe their behavior. Practical applications for formulators and industry are presented, and new techniques that might help to elucidate the behavior of these systems in the future are proposed.

Comparison of Polygonatum sibiricum Polysaccharides from Different Extraction Methods

2025-06-23

Yan Chen , Hanchen Du , Wenjie Qu +7 more | Foods

Although our previous research has indicated that the ultrasound-assisted extraction–deep eutectic solvent method possessed the highest extraction yield for Polygonatum sibiricum Polysaccharide, it is uncertain whether the Polygonatum sibiricum Polysaccharide … Although our previous research has indicated that the ultrasound-assisted extraction–deep eutectic solvent method possessed the highest extraction yield for Polygonatum sibiricum Polysaccharide, it is uncertain whether the Polygonatum sibiricum Polysaccharide that was extracted by the ultrasound-assisted extraction–deep eutectic solvent method possesses the same performance as that extracted by other methods and whether separation and purification affect the performance of Polygonatum sibiricum Polysaccharide. This paper aimed to compare the differences in performance among the Polygonatum sibiricum Polysaccharides extracted using different methods, including the ultrasound-assisted extraction–deep eutectic solvent method, which was the first method used by our team to extract Polygonatum sibiricum Polysaccharide. This paper also aimed to compare the differences in Polygonatum sibiricum Polysaccharides before and after they were separated and purified. The extraction yield, structural composition, and antioxidant activity of Polygonatum sibiricum Polysaccharides were compared, respectively. The extraction yield (45.08%) obtained by the ultrasound-assisted extraction–deep eutectic solvent method was the highest (p < 0.05), the structural compositions of Polygonatum sibiricum Polysaccharides extracted using different methods were similar, and the separated and purified Polygonatum sibiricum Polysaccharide was a neutral polysaccharide. The 2,2–diphenyl–1–picrylhydrazyl and 2,20–azino–bis (3–ethylbenzothiazoline–6–sulfoniacid) levels in the Polygonatum sibiricum Polysaccharide extracted by the ultrasound-assisted extraction–deep eutectic solvent method were significantly higher than those obtained using other methods (p < 0.05), and the antioxidant activity of the Polygonatum sibiricum Polysaccharide extracted by this method was significantly higher after it was separated and purified (p < 0.05). This study not only proved that the ultrasound-assisted extraction–deep eutectic solvent method could increase the extraction yield and keep the structural composition and antioxidant activity of Polygonatum sibiricum Polysaccharide at the maximum levels but also confirmed that the extracted Polygonatum sibiricum Polysaccharide should not be further separated and purified, providing a potential technique to extract Polygonatum sibiricum Polysaccharide. This study will further promote the application of Polygonatum sibiricum Polysaccharides in the health product industry.

Comparative Evaluation of Xanthan Gum, Guar Gum, and Scleroglucan Solutions for Mobility Control: Rheological Behavior, In-Situ Viscosity, and Injectivity in Porous Media

2025-06-23

Jose Maria Herrera Saravia , Rosângela Barros Zanoni Lopes Moreno | Polymers

Water injection is the most widely used secondary recovery method, but its low viscosity limits sweep efficiency in heterogeneous carbonate reservoirs, especially when displacing heavy crude oils. Polymer flooding overcomes … Water injection is the most widely used secondary recovery method, but its low viscosity limits sweep efficiency in heterogeneous carbonate reservoirs, especially when displacing heavy crude oils. Polymer flooding overcomes this by increasing the viscosity of the injected fluid and improving the mobility ratio. In this work, we compare three biopolymers (i.e., Xanthan Gum, Scleroglucan, and Guar Gum) using a core flood test on Indiana Limestone with 16–19% porosity and 180–220 mD permeability at 60 °C and 30,905 mg/L of salinity. We injected solutions at 100–1500 ppm and 0.5–6 cm3/min to measure the Resistance Factor (RF), Residual Resistance Factor (RRF), in situ viscosity, and relative injectivity. All polymers behaved as pseudoplastic fluids with no shear thickening. The RF rose from ~1.1 in the dilute regime to 5–16 in the semi-dilute regime, and the RRF spanned 1.2–5.8, indicating moderate, reversible permeability impairment. In-site viscosity reached up to eight times that of brine, while relative injectivity remained 0.5. Xanthan Gum delivered the highest viscosity boost and strongest shear thinning, Scleroglucan offered a balance of stable viscosity and a moderate RF, and Guar Gum gave predictable but lower viscosity enhancement. These results establish practical guidelines for selecting polymer types, concentration, and flow rate in reservoir-condition polymer flood designs.

Development and Evaluation of Moisturizing Cream containing Salvia hispanica and Aloe vera and its Antioxidant Potential

2025-06-20

Rajendra Deore , Khemchand R. Surana , Sunil K. Mahajan +2 more | Ars Pharmaceutica (Internet)

Introduction: Bioactive chemicals in Salvia hispanica (Chia) seeds and Aloe vera hydrate, protect, and restore skin. The goal of this work will formulate and evaluate a multifunctional herbal cream with … Introduction: Bioactive chemicals in Salvia hispanica (Chia) seeds and Aloe vera hydrate, protect, and restore skin. The goal of this work will formulate and evaluate a multifunctional herbal cream with Salvia hispanica seed mucilage, Aloe vera gel, shea butter, and coconut oil to hydrate and restore skin. Methods: Salvia hispanica seed extract was obtained through mucilage extraction. Aloe vera gel was prepared and incorporated into the formulation along with shea butter and coconut oil. The final cream formulation was evaluated for physicochemical parameters such as pH (6), spreadability (7.5 g/sec), consistency, washability, and non-irritancy. The hydrogen peroxide scavenging assay for antioxidant activity performed. Results: The formulated cream demonstrated antioxidant activity revealed a significant hydrogen peroxide scavenging activity of 95.16 %, indicating high radical scavenging potential. The formulation exhibited desirable physicochemical characteristics. Conclusion: This study found that the cream is antioxidant activity with its natural composition and helpful plant-based components; it could be an effective and sustainable skincare solution.

Molecular perspectives on Acacia Gum as a functional polysaccharide for biomedical and industrial applications: A review

2025-06-20

Muhammad Usman Zahid , Nouman Rasheed Jatoi , Sumaiya Noor Gul +3 more | International Journal of Biological Macromolecules

CNC-stabilized Pickering emulsions of curcumin: Rheological properties, physical stability, and degradation behavior

2025-06-19

Hoda Fahim , Ali Motamedzadegan , Nader Ghaffari Khaligh +1 more | Journal of Molecular Liquids

Chemical, Nutritional, and Antihyperglycemic Studies on Sonora Gum

2025-06-18

Araceli Pérez‐Vásquez , Vanya Meneses-Pérez , Valeria Reyes‐Pérez +5 more | ACS Omega

Effect of Cassia Gum on the Gel Properties of Wheat Flour–Tapioca Starch-Based Batter and the Oil Absorption Capacity of Fried Small Yellow Croaker

2025-06-18

Guilian Ran , Qiang Zhang , Y.P. Liao +2 more | Gels

High oil content in breaded fried small yellow croaker (BFYC) was reduced using composite batter gels consisting of tapioca starch, wheat flour, and different concentrations of cassia gum (CG; 0%, … High oil content in breaded fried small yellow croaker (BFYC) was reduced using composite batter gels consisting of tapioca starch, wheat flour, and different concentrations of cassia gum (CG; 0%, 0.2%, 0.4%, 0.6%, 0.8%, 1%). The effects of CG on the oil absorption capacity of BFYC and potential mechanisms were investigated. Dynamic rheological analysis revealed that CG addition could enhance the viscoelasticity of the batter by increasing its storage modulus and loss modulus. Furthermore, FTIR and X-ray diffraction results demonstrated that CG interacts with starch through noncovalent interactions, increasing the relative crystallinity from 9.29% to 16.49%, which promoted the formation of a gel layer. This structural improvement effectively inhibited oil absorption. Differential scanning calorimetry analysis showed that within the 0-0.8% CG range, the batter's denaturation temperature increased from 78.23 °C to 82.08 °C with higher CG concentrations, indicating prolonged gelatinization and enhanced thermal stability that further reduced oil penetration. Low-field nuclear magnetic resonance analysis revealed that CG increased the proportion of tightly bound and weakly bound water in the batter, thereby improving water retention capacity and reducing moisture loss during frying. Microscopic structural observations and Sudan Red-staining tests confirmed that at 0.8% CG concentration, the crust exhibited the lowest porosity with approximately 40% reduction in surface fat content compared to the control group. In conclusion, CG addition significantly improves batter properties and reduces oil content in fried products, providing theoretical support for the development of low-fat fried foods.

Structural characterization and alleviation on osteoporotic of polysaccharide purified from Psidium guajava L. leaves

2025-06-16

Meng Meng , Rui Zhang , Ning Fang +6 more | Journal of Agriculture and Food Research

Invertase pre-treatment of alkalised sucrose-rich carob pulp augments O-heterocyclic compound generation during roasting

2025-06-16

Manfred Choo-Yong Ku , Xiangning Liu , Shao‐Quan Liu | Food Chemistry

Effect of Sweet Potato Starch on Rheological Properties and Emulsion Stability of Salad Dressings

2025-06-16

Cynthia Torres-Álvarez , Karla G. García-Alanís , Carlos A. Amaya‐Guerra +4 more | Polysaccharides

Due to its gelling and thickening properties, sweet potato starch (Ipomoea batatas L.) could be a promising ingredient to improve characteristics such as the viscosity and consistency of foods like … Due to its gelling and thickening properties, sweet potato starch (Ipomoea batatas L.) could be a promising ingredient to improve characteristics such as the viscosity and consistency of foods like dressings. The objective of this study was to use sweet potato starch by adding it to salad dressing-type emulsion formulations. Sweet potato starch was characterized (microscopic appearance, granule size, and thermal properties). Four formulations (F1–F4) were developed incorporating different amounts of sweet potato starch (2 and 4%), and were characterized by particle size, emulsion stability, rheology, and sensory analysis. The starch granules were oval shaped, with a size range of 10–33 μm, and a temperature and enthalpy gelatinization (ΔH) of 69.08 °C and 10.72 J/g, respectively. The formulations were evaluated for 30 days, the particle size had a range of 2.18–13.88 μm, the emulsion stability was 98.89–100%, all formulations presented a creaming index at 0%, and the coalescence rate obtained values between −2.33 × 10−8 and 7 × 10−8Kc (s−1) showing a significant difference. The consistency coefficient (K) was obtained, 2.477–35.207 Pa·sn, and there was no significant difference between F1 and F2 with respect to a commercial dressing. In the sensory analysis, F2 presented greater acceptance. The values obtained suggest that sweet potato starch could be used in this type of food, showing similarities to the commercial brand.

Engineering Properties of Durian Seed Strach (Durio zibethinus Murr.) Resulted from Convection Oven Drying

2025-06-15

Dian Purbasari , Dini Suharyati Iskandar | Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)

Durian seed is part of the durian fruit that has many benefits but are often considered useless. Durian seeds have the potential to be developed for its use because it … Durian seed is part of the durian fruit that has many benefits but are often considered useless. Durian seeds have the potential to be developed for its use because it contains high starch. This study analyzes the physical characteristics of durian seed starch from convection oven drying. This study used a completely randomized design with two factorials: deposition time (24 and 48 h) and drying temperature (60, 70, and 80℃). Durian seed starch was processed by drying and crushing, then sieved with 100 mesh size. The data analysis used was a two-way ANOVA test followed by Duncan's. The results of ANOVA analysis of different drying temperatures affect the value of water content, yellowness (b), grain average (D), water absorption (DSA), and yield. At the same time, the length of deposition in the process of making starch affects the value of yield variables. The results of durian seed starch characterization resulted in the highest moisture content value of 6.26%; brightness value of 92.92; reddish value of 2.06; yellowish value of 2.24; water absorption value of 1.28 ml/g; and yield value of b16.03%. Keywords: Convection oven, Drying, Durian seed, Starch.

Formulation, Evaluation and Comparative Study of Polyherbal Shampoo with Marketed Synthetic Shampoo

2025-06-15

Arzoo Newar , Dhunusmita Barman , Padmanath Pegu +2 more | Journal of Drug Delivery and Therapeutics

Shampoo is one of the most common form of taking care of hair for cleansing, remove dirt, grease and debris from the scalp. Polyherbal shampoos were prepared using extracts of … Shampoo is one of the most common form of taking care of hair for cleansing, remove dirt, grease and debris from the scalp. Polyherbal shampoos were prepared using extracts of Phyllanthus embilica L, Orange peel along with Lemon juice, Reetha powder in different concentrations. Visual assessment, pH, wetting time, detergency, foaming ability, viscosity, conditioning action were evaluated for formulated Polyherbal shampoo. The pH of shampoos produced with natural extracts is closer to the skin's pH of 5.0 to 6.0. The formulated shampoo has good rheological capabilities and is nearly identical to its marketed counterparts. The deeper areas of skin can be affected by synthetic surfactants like SLS, Span 20, and Tween 80, which can harm cell membranes. In our study powdered soapnut, sometimes called Reetha is used as natural detergent, the detergency percentage of F1 formulation was found to be 23.8%, which is satisfactory. Conditioning action of F1 and F2 formulation is found to be score 2.8 and 3, which is good while comparing with marketed shampoo. The manufactured shampoos were stable, unvarying, thicker and comparable as that of commercially marketed shampoos. The formulated polyherbal shampoos have consistent organoleptic properties, favourable pH, and good cleansing, detergency, conditioning, and foaming capabilities. Keywords: Polyherbal, shampoo, detergent, hair, cosmetic, amla

Exploring the Versatile Applications of Almond Gum Through Crosslinking Reactions: A Comprehensive Review

2025-06-15

Siddhesh Paresh Deshpande , Vedant Sunil Chopade , Santosh Rajendra Todkar +1 more | Journal of Drug Delivery and Therapeutics

Almond gum, a natural polysaccharide obtained from the exudate of Prunus dulcis, is drawing considerable interest due to its inherent biodegradability, biocompatibility, and multifunctional characteristics. As a plant-derived polymer, it … Almond gum, a natural polysaccharide obtained from the exudate of Prunus dulcis, is drawing considerable interest due to its inherent biodegradability, biocompatibility, and multifunctional characteristics. As a plant-derived polymer, it offers a sustainable and eco-friendly alternative to synthetic materials in a variety of applications. This review highlights the growing utility of almond gum, particularly focusing on its crosslinking behavior using different agents such as glutaraldehyde, carbodiimides, gelatin, sodium caseinate, polyacrylic acid, and periodate-oxidized sugars. These crosslinking agents significantly enhance the mechanical strength, thermal stability, and water resistance of almond gum-based materials, making them more durable and suitable for practical uses. Such chemically modified forms of almond gum are increasingly used in the pharmaceutical and biomedical sectors, as well as in food processing and environmental applications. Furthermore, the development of polyelectrolyte complexes involving almond gum has opened up promising avenues in advanced drug delivery systems, tissue engineering frameworks, and water purification technologies. These complexes improve the functional versatility of almond gum, allowing it to serve as a carrier, stabilizer, or scaffold in various formulations. Modern research supports the wide-ranging potential of almond gum across disciplines including medicine, agriculture, environmental management, and food science. Its natural origin, combined with its functional adaptability, positions it as a smart and sustainable choice. This review consolidates current advancements and industrial prospects, emphasizing almond gum’s role as a valuable, eco-conscious material for next-generation polymer applications. Keywords: Natural polysaccharide, Crosslinking agents, Drug delivery, Biocompatibility, Sustainable polymer, Environmental applications, Biomedical applications

Antibacterial and antioxidant activities of β-glucans derived from Aureobasidium pullulans

2025-06-14

Junhong Ao , Yuqing Liu , Yanyu Wei +4 more | Food Bioscience

Effect of adding Persian gum as co-surfactant for ultrasound emulsification of Artemisia annua essential oil

2025-06-14

Fatemeh Rezazadeh , Roya Moghimi | Journal of Drug Delivery Science and Technology

Liposomal Encapsulation of Carob (Ceratonia siliqua L.) Pulp Extract: Design, Characterization, and Controlled Release Assessment

2025-06-13

Aleksandra Jovanović , Dragana Dekanski , Milena Milošević +4 more | Pharmaceutics

Background: Carob (Ceratonia siliqua L.) pulp flour is primarily used in the food industry. As a rich source of bioactive compounds, particularly polyphenols, it holds promise for pharmaceutical formulation research … Background: Carob (Ceratonia siliqua L.) pulp flour is primarily used in the food industry. As a rich source of bioactive compounds, particularly polyphenols, it holds promise for pharmaceutical formulation research and development. Objectives: This study focused on developing liposomal particles loaded with carob pulp extract using the proliposome method, followed by modifications through UV irradiation and sonication. Methods: The resulting liposomes were analyzed for encapsulation efficiency, vesicle size, polydispersity index (PDI), mobility, zeta potential, viscosity, surface tension, density, antioxidant activity, FT-IR spectra, and release kinetics under simulated gastrointestinal conditions. In addition, nanoparticle tracking analysis and transmission electron microscopy (TEM) were used for liposomal characterization. Results: The findings revealed a high encapsulation efficiency across all samples (>70%). The particle size and PDI measurements confirmed the presence of a multilamellar and uniform liposomal system before post-processing modifications. The medium value of zeta potential suggested a moderately electrostatically stabilized liposomal suspension. The sonicated liposomes demonstrated a higher concentration of vesicles in comparison to non-treated and UV-irradiated samples. TEM analysis revealed purified liposomal vesicles with preserved structural integrity. Encapsulation, as well as UV irradiation and sonication of liposomes, did not diminish the extract's anti-DPPH activity. However, the ABTS radical scavenging potential of the pure extract was significantly lower compared to its encapsulated counterparts. UV irradiation and sonication notably reduced the anti-ABTS capacity of the extract-liposome system. Monitoring the release of bioactive compounds demonstrated controlled delivery from liposomal particles under simulated gastrointestinal conditions. Conclusions: Overall, liposomal formulations of carob pulp extract exhibit significant potential for further development as a functional food ingredient or for use in the prevention and treatment of various diseases.

Characterization of o/w emulsions stabilized using modified alginate: effect of emulsion condition

2025-06-12

Dyah Hesti Wardhani , Siswo Sumardiono , Aprilina Purbasari +3 more | Acta Scientiarum Polonorum Technologia Alimentaria

Response to the letter to “New developments and concepts in the diagnosis and management of diabetes insipidus (AVP‐deficiency and resistance)” of Meric Coskun

2025-06-12

Anna Angelousi | Journal of Neuroendocrinology

The effects of polysaccharides from

2025-06-11

Natyamee Thipthong , Wanida Chuaikhongthong , Uraporn Thipthong +3 more | PubMed

The hippocampal region is an essential area for memory. Alzheimer's disease (AD) continues to impact this brain region. It is caused by the accumulation of amyloid-β (Aβ) along with neurofibrillary … The hippocampal region is an essential area for memory. Alzheimer's disease (AD) continues to impact this brain region. It is caused by the accumulation of amyloid-β (Aβ) along with neurofibrillary tangles, together with glial fibrillary acidic protein (GFAP) expression, which causes loss of synapses, resulting in memory problems. Consuming a high-fat diet (HFD) causes the abnormal production of certain neurotransmitters through the gut-brain axis system, resulting in hippocampal neuron damage. Therefore, this study examined the effects of polysaccharides from Schizophyllum commune (Fr.) or split-gill mushroom (SG) in rats induced with an HFD. The Y-maze test assessed spontaneous alternation percentages and short-term memory in all rat groups, while H&E and Cresyl violet staining revealed alterations in the characteristics of neurons across treatment groups. Immunofluorescence was employed to identify the expressions of neurodegenerative and inflammatory proteins. The short-term memory was evaluated using the Y-maze test, which found that the spontaneous alternation percentage was lower in the HFD group and higher in the HFD+SG group compared with the control group. Alterations in neuron characteristics were revealed by Cresyl violet and H&E staining. The HFD group was found to have necrotic neurons; however, the HFD+SG group had less damage than the HFD group. Immunofluorescence observations indicated the expression of Aβ and GFAP proteins; the HFD group showed an increase in Aβ and GFAP accumulation, whereas in the HFD+SG group, these were significantly reduced. The study demonstrated improvements in hippocampal neurons, suggesting that polysaccharides from SG may be able to lessen the harm caused to the brain by consuming an HFD.

Bioinspired Xanthan gum Hydrogel patch embedded with Green synthesized CuO nanoparticles: A novel approach for Antimicrobial, Anticancer and In-vivo wound healing studies

2025-06-09

D. Aashiba , A. Jepa Malar | Journal of the Indian Chemical Society

Gap widths in the fractional parts of roots

2025-06-06

Simon Čopar , Christian Weiß | International Journal of Number Theory

The thirst-quenching capacity of carbonated thickened drinks

2025-06-01

Picó-Munyoz Ruth , Tárrega Amparo , Laura Laguna | Food Hydrocolloids for Health