Effect of monovalent cations on calcium-induced assemblies of kappa carrageenan

Evageliou, Vasiliki; Ryan, Patricia; Morris, Edwin R.

doi:10.1016/j.foodhyd.2018.03.018

Cited by 40 publications

(20 citation statements)

References 14 publications

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“…As shown in Figure 4 C, the particle size of PSP-SeNPs exhibited a slight increase in 10 and 50 mM NaCl with decreased ζ-potential, and steeply increased to 882 nm in a high concentration of NaCl at 100 mM. High ion strength could remarkably reduce the surface charge of nanoparticles due to the electrostatic interaction between positive charged Na + and negatively charged PSP-SeNPs, resulting in the decrease of the electrostatic repulsion among nanoparticles [ 35 ]. It was observed that PSP-SeNPs were stable at about 113 nm for at least 20 days of storage ( Figure 4 D).…”

Section: Resultsmentioning

confidence: 99%

Construction of Polygonatum sibiricum Polysaccharide Functionalized Selenium Nanoparticles for the Enhancement of Stability and Antioxidant Activity

2022

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Although selenium nanoparticles (SeNPs) have attracted great attention due to their potential antioxidant activity and low toxicity, the application of SeNPs is still restricted by their poor stability. A combination of polysaccharides and SeNPs is an effective strategy to overcome the limitations. In this study, Polygonatum sibiricum polysaccharide (PSP) was used as a stabilizer to fabricate SeNPs under a simple redox system. Dynamic light scattering, transmission electron microscopy, energy dispersive X-ray, ultraviolet-visible spectroscopy, Fourier transform infrared, and X-ray photoelectron spectrometer were applied to characterize the synthesized PSP-SeNPs. The stability and the antioxidant activity of PSP-SeNPs were also investigated. The results revealed that the zero-valent and well-dispersed spherical PSP-SeNPs with an average size of 105 nm and a negative ζ-potential of −34.9 mV were successfully synthesized using 0.1 mg/mL PSP as a stabilizer. The prepared PSP-SeNPs were stable for 30 days at 4 °C. The decoration of the nanoparticle surface with PSP significantly improved the free radical scavenging ability of SeNPs. Compared to the H2O2-induced oxidative stress model group, the viability of PC-12 cells pretreated with 20 μg/mL PSP-SeNPs increased from 56% to 98%. Moreover, PSP-SeNPs exhibited a higher protective effect on the H2O2-induced oxidative damage on PC-12 cells and lower cytotoxicity than sodium selenite and SeNPs. In summary, these results suggest the great potential of PSP-SeNPs as a novel antioxidant agent in the food or nutraceuticals area.

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Section: Resultsmentioning

confidence: 99%

Construction of Polygonatum sibiricum Polysaccharide Functionalized Selenium Nanoparticles for the Enhancement of Stability and Antioxidant Activity

2022

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“…With respect to ionotropic gelation, it was assumed that sodium ions might bind to dissociated carboxyl groups, reduce ionotropic gelation via calcium bridges and delay the gelation of the sodiumenriched sample as described by Evageliou et al (2019) for carrageenan or by Morris et al (1982) for pectin. In contrast, the results of the temperature sweep measurements showed that the GP of the LMP+Na was about 8.5 K and the CST of this sample was 6.1 K higher than the according structuring temperatures of the LMP (Table 2).…”

Section: Impact Of Sodium Ion Enrichment On Pectin Gelationmentioning

confidence: 99%

“…As a consequence, less calcium would be required for gel formation (Garnier et al, 1993;Axelos & Thibault, 1991). Sodium ions are also able to replace calcium ions and to alter the structure of pectin and k-carrageenan (Evageliou, Ryan, & Morris, 2019) gels. In addition, a presence of sodium ions may affect the elasticity and thermoreversibility of sugar-calcium gel prepared from amidated pectin (Marudova & Jilov, 2003).…”

Section: Introductionmentioning

confidence: 99%

Impact of sodium ions on material properties, gelation and storage stability of citrus pectin

et al. 2020

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Material properties, gelation and storage stability of demethoxylated pectin samples strongly varied in dependence on the applied modification method. It was assumed that the content of sodium ions and their resulting electrostatic interactions with free carboxyl groups were crucial for these differences. Sodium ions were widely removed by acidic modification but added during alkaline and enzymatic modification using NaOH in a pH-stat method. It was the aim of the present study to investigate the individual impact of sodium ions on pectin properties using samples with similar molecular parameters but different sodium ion content.Sodium enrichment of pectin increased the pectin particle surface and, as a consequence, the pectinwater-interactions. Differences in molecular structure and material properties were reflected in simultaneous thermal analysis; an exothermic starting peak in DSC vanished and pectin pyrolysis was accelerated after sodium ion enrichment. Gel formation was affected by sodium ions. It was delayed in a sugar-acid system by reducing the number of hydrogen bonds and accelerated in a sugar-calcium system by reducing electrostatic repulsion. Sodium ions increased the storage stability of pectin. They were bound to free carboxyl groups (-COONa) and restricted degradation reactions during storage which required these groups, in particular depolymerisation by decarboxylation.

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“…The enthalpies of the samples increased from 127.43 to 582.80 J g −1 as addition of k C ratios increased from 0% to 20% when FTC at 7 times. These results might due to the hydrogen bonds in AAJ/ k C, which given greater FT stability (Evageliou et al ., 2019).…”

Section: Resultsmentioning

confidence: 99%

Influence of kappa‐carrageenan on the gel properties of auricularia auricular‐judae during freeze–thaw cycles

Dong

Zhanwang

Niu

et al. 2020

Int J of Food Sci Tech

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Effect of monovalent cations on calcium-induced assemblies of kappa carrageenan

Cited by 40 publications

References 14 publications

Construction of Polygonatum sibiricum Polysaccharide Functionalized Selenium Nanoparticles for the Enhancement of Stability and Antioxidant Activity

Construction of Polygonatum sibiricum Polysaccharide Functionalized Selenium Nanoparticles for the Enhancement of Stability and Antioxidant Activity

Impact of sodium ions on material properties, gelation and storage stability of citrus pectin

Influence of kappa‐carrageenan on the gel properties of auricularia auricular‐judae during freeze–thaw cycles

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