Effect of oxidized dextran on the stability of gallic acid-modified chitosan–sodium caseinate nanoparticles

2021 ◽  
Author(s):  
Dongyan Shen ◽  
Qiaobin Hu ◽  
Jing Sun ◽  
Xinyi Pang ◽  
Xiangfei Li ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Sodium Caseinate ◽  
Oxidized Dextran ◽  
Modified Chitosan ◽  
The Stability

scholarly journals Antioxidant Network Based on Sulfonated Polyhydroxyalkanoate and Tannic Acid Derivative

2021 ◽  
Vol 8 (1) ◽  
pp. 9
Author(s):  
Laura Brelle ◽  
Estelle Renard ◽  
Valerie Langlois
Keyword(s):  
Gallic Acid ◽  
Tannic Acid ◽  
Water Soluble ◽  
Gel Formation ◽  
Ene Reaction ◽  
Inorganic Cations ◽  
Medium Chain Length ◽  
Physically Crosslinked ◽  
The Stability ◽  
Derivatives Of

A novel generation of gels based on medium chain length poly(3-hydroxyalkanoate)s, mcl-PHAs, were developed by using ionic interactions. First, water soluble mcl-PHAs containing sulfonate groups were obtained by thiol-ene reaction in the presence of sodium-3-mercapto-1-ethanesulfonate. Anionic PHAs were physically crosslinked by divalent inorganic cations Ca2+, Ba2+, Mg2+ or by ammonium derivatives of gallic acid GA-N(CH3)3+ or tannic acid TA-N(CH3)3+. The ammonium derivatives were designed through the chemical modification of gallic acid GA or tannic acid TA with glycidyl trimethyl ammonium chloride (GTMA). The results clearly demonstrated that the formation of the networks depends on the nature of the cations. A low viscoelastic network having an elastic around 40 Pa is formed in the presence of Ca2+. Although the gel formation is not possible in the presence of GA-N(CH3)3+, the mechanical properties increased in the presence of TA-N(CH3)3+ with an elastic modulus G’ around 4200 Pa. The PHOSO3−/TA-N(CH3)3+ gels having antioxidant activity, due to the presence of tannic acid, remained stable for at least 5 months. Thus, the stability of these novel networks based on PHA encourage their use in the development of active biomaterials.

scholarly journals Rust Conversion Performance of Phosphoric Acid-Gallic Acid in Vinyl Chloride Acrylic Emulsion

Coatings ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 152
Author(s):  
Xin Wang ◽  
Qingjun Zhu ◽  
Xiangju Liu ◽  
Baorong Hou
Keyword(s):  
Phosphoric Acid ◽  
Gallic Acid ◽  
Vinyl Chloride ◽  
Salt Spray ◽  
Corrosion Current ◽  
Oxidation Reactions ◽  
Acrylic Emulsion ◽  
Conversion Performance ◽  
The Stability ◽  
Iron Complexation

This work studied the application of phosphoric acid-gallic acid in vinyl chloride acrylic emulsion and its rust conversion performance. The increase of phosphoric acid affected the stability of the system, leading to the rapid precipitation of flocculent precipitation. Rust conversion coating (RCC) showed the best synergistic conversion effect when gallic acid (GA) was 0.2 wt.% and phosphoric acid (PA) was 2 wt.%. XRD and FTIR analysis show that the components of adherent rust (AR) are α-FeOOH, γ-FeOOH and Fe3O4. The conversion products are ferric phosphate (FP) and ferric gallate (FG). The RCC can effectively treat the rusted steel (RS) produced by simulated marine atmospheric corrosion. The corrosion current density was reduced by three orders of magnitude, the adhesion reached 2.75 MPa, and the salt spray corrosion resistance was 20 days. The results of Raman, XPS, SEM and EDS show that the ionic dissolution of iron, complexation and further oxidation reactions occur at the interface between the adherent rust and the RCC. After rust conversion treatment, unreacted rust (UR) affects the further improvement of adhesion strength and anti-corrosion performance.

scholarly journals Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk

2018 ◽  
Vol 42 (11) ◽  
pp. e13773 ◽  
Author(s):  
Zalizawati Abdullah ◽  
Farah Saleena Taip ◽  
Siti Mazlina Mustapa Kamal ◽  
Ribhan Zafira Abdul Rahman
Keyword(s):  
Sodium Caseinate ◽  
Physical Characteristics ◽  
Coconut Milk ◽  
The Stability

Injectable hydrogel composed of hydrophobically modified chitosan/oxidized-dextran for wound healing

2019 ◽  
Vol 104 ◽  
pp. 109930 ◽  
Author(s):  
Xinchen Du ◽  
Yujie Liu ◽  
Xin Wang ◽  
Hongyu Yan ◽  
Lina Wang ◽  
...  
Keyword(s):  
Wound Healing ◽  
Injectable Hydrogel ◽  
Oxidized Dextran ◽  
Modified Chitosan ◽  
Hydrophobically Modified

scholarly journals Effect of Selected Stabilizers and Processing Aids on the Stability of a Double Emulsion Encapsulating Bitter Gourd Extract

2021 ◽  
Author(s):  
Urmila Choudhary ◽  
Latha Sabikhi
Keyword(s):  
Double Emulsion ◽  
Gum Arabic ◽  
Sodium Caseinate ◽  
Bitter Gourd ◽  
Whey Protein Concentrate ◽  
Physical Parameters ◽  
Sedimentation Stability ◽  
Double Emulsions ◽  
The Stability ◽  
Emulsion Matrix

Effect of three variables in differing concentrations [NaCl (3-5%), polyglycerol polyricinoleate (PGPR) (2-4%) and dairy protein-polysaccharide complexes (Whey protein concentrate(WPC-80)-gum Arabic(GA) and sodium caseinate(SC)-gum Arabic in 1:2 ratio)] on the stability of W1/O/W2 emulsion matrix that was used to encapsulate bitter gourd extract was evaluated. The double emulsion matrix was characterized by apparent viscosity, zeta potential, turbidity and sedimentation stability by visual appearance. The physical parameters of the double emulsion matrix were very highly significantly (p < 0.001) affected by all variables such as the concentration of salt, PGPR and complex (WPC-GA and SC-P) as well as their interactions. The double emulsions prepared with WPC-GA became unstable immediately after preparation or after one day of preparation. SC-GA stabilized double emulsions were found more stable than WPC-GA stabilized emulsions. A double emulsion containing 5% NaCl, 2% PGPR and 16.5% SC-GA were found most stable (10 days at 37°C) in comparison to other combinations used.

scholarly journals Enriching Tiger Nut Milk with Sodium Caseinate and Xanthan Gum Improves the Physical Stability and Consumer Acceptability

2021 ◽  
Vol 8 (2) ◽  
pp. 40-49
Author(s):  
Nazir Kizzie-Hayford ◽  
Jerry Ampofo-Asiama ◽  
Susann Zahn ◽  
Doris Jaros ◽  
Harald Rohm
Keyword(s):  
Xanthan Gum ◽  
Colloidal Stability ◽  
Storage Temperature ◽  
Physical Stability ◽  
Sodium Caseinate ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Consumer Ratings ◽  
The Stability ◽  
The Impact

Tiger nut milk (TNM) shows limited colloidal stability, which affects consumer acceptability in many parts of the world where tiger nut is cultivated. In this study, addition of proteins and hydrocolloids was used for improving the stability, and the impact on physical properties and consumer acceptance is reported. Enriching TNM by 3 g/100 g sodium caseinate and 0.1 g/100 g xanthan gum successfully impeded creaming and serum formation and resulted in a decrease of the instability index from 0.408 ± 0.023 to 0.015 ± 0.00 after applying forced sedimentation at 3000 x g for 2 h. After TNM enrichment, the viscosity of TNM increased from 3.0 ± 0.10 mPa.s to 285 ± 18 mPa.s which remained stable at elevated storage temperature. Flash profiling of TNM resulted in emerging descriptors namely sweet, sediment, watery, raw. Hedonic assessment by 82 consumers showed that plain TNM had the lowest rating concerning particular sensory attributes and acceptance. Enrichment resulted in more viscous, sweet and thick TNM products, leading to higher consumer ratings of attributes and acceptability. Thus, enriching TNM by sodium caseinates and xanthan gum is promising for improving the dispersion stability and consumer acceptance.

Preparation of Acylated Blueberry Anthocyanins through Enzymatic Method in Aqueous/Organic Phase: Effects on its Colour Stability and pH-Response Characteristics

2021 ◽  
Author(s):  
Fansen Zeng ◽  
HaiSheng Zeng ◽  
Yanqi Ye ◽  
Shiyu Zheng ◽  
Jingna Liu ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Organic Phase ◽  
Colour Stability ◽  
Enzymatic Method ◽  
Intelligent Packaging ◽  
Response Characteristics ◽  
Ph Response ◽  
The Stability

To explore the potential of anthocyanins in pH-colour responsive intelligent packaging and improve the stability of the pigments, 3,4,5-trimethoxybenzoic acid and gallic acid were grafted onto blueberry anthocyanins via enzyme-catalysed...

scholarly journals Stability of Phenolic Compounds in Grape Stem Extracts

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 720
Author(s):  
Irene Esparza ◽  
María José Cimminelli ◽  
Jose Antonio Moler ◽  
Nerea Jiménez-Moreno ◽  
Carmen Ancín-Azpilicueta
Keyword(s):  
Phenolic Compounds ◽  
Gallic Acid ◽  
Storage Period ◽  
Light Conditions ◽  
The Stability

Grape stem is rich in phenolic compounds, especially stilbenes. These antioxidants can be degraded during the storage of grape stem extracts for long periods of time. The aim of this work was to analyze the stability of Mazuelo stem extracts during storage at 25 and 40 °C, in two different light conditions (amber and transparent vials). The stability of the antioxidants was studied after 2, 4 and 6 months of conservation. Gallic acid and the quercetin derivative concentration were stable throughout the storage period. In contrast, catechin disappeared from all the extracts in just two months of storage. Anthocyanins were significantly affected by temperature, and light enhanced their degradation when the extracts were kept at 40 °C. Resveratrol and viniferin showed a similar behavior. Their concentration decreased from the beginning of storage, and in both cases, they were significantly affected by both temperature and light.

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