Sesbania Gum Research Articles

Synergistic Flame Retardancy of Phosphatized Sesbania Gum/Ammonium Polyphosphate on Polylactic Acid.

Phosphating sesbania gum (DESG) was obtained by modifying sesbania gum (SG) with 9,10-dihydro-9-oxa-10-phosphaphenanthrene-10-oxide (DOPO) and endic anhydride (EA). The structure of DESG was determined using Fourier transform infrared (FTIR) spectroscopy and nuclear magnetic resonance spectroscopy (1H-NMR). Flame-retardant polylactic acid (PLA) composites were prepared by melt-blending PLA with DESG, which acted as a carbon source, and ammonium polyphosphate (APP), which acted as an acid source and a gas source. The flame retardancy of the PLA composite was investigated using vertical combustion (UL-94), the limiting oxygen index (LOI) and the cone calorimeter (CONE) test. Thermal properties and morphology were characterized via thermogravimetric analysis (TGA) and field emission scanning electron microscopy (FESEM), respectively. Experimental results indicated that when the mass ratio of DESG/APP was equal to 12/8 the LOI value was 32.2%; a vertical burning test (UL-94) V-0 rating was achieved. Meanwhile, the sample showed a lowest total heat release (THR) value of 52.7 MJ/m2, which is a 32.5% reduction compared to that of neat PLA. Using FESEM, the uniform distribution of DESG and APP in the PLA matrix was observed. The synergistic effect of DESG and APP effectively enhanced the flame retardancy of PLA. Additionally, the synergistic mechanism of DESG and APP in PLA was proposed.

Natural sesbania gum as an efficient biopolymer binder for high-performance Si-based anodes in lithium-ion batteries

Polymer binder plays a significant part in boosting the electrochemical performance of Si-based anode for Li-ion batteries. In this study, the natural sesbania gum (SG) as an efficient biopolymer binder is firstly applied on the silicon nano-particles (SiNPs) anode and the commercial SiOx/C composite anode of Li-ion batteries. SG with branched structure and numerous polar groups exhibits high mechanical properties, remarkable interfacial adhesion and powerful cohesion. The Si @ SG electrode delivers a high initial Coulombic efficiency (ICE) of 90.92% and holds a superior reversible capacity of 2023 mAh g−1 at 1000 mA g−1 for 120 cycles. In addition, the Si electrode based on less SG and higher SiNPs loading (1.30 mg cm−2) can maintain a satisfactory reversible capacity of 1621.1 mAh g−1 under 1000 mA g−1 for 100 cycles. When expended to the commercial SiOx/C composite anode, SG matched with the solution-type LA136D binder (consisting of acrylic acid derivative multipolymer) presents excellent synergistic effect. All of the SiOx/C composite electrodes exhibit favorable cycling performance and high capacity retention over 92% at 1C rate after 100 cycles. This study demonstrates that SG provides a prospective avenue to pursue the enhanced cycling longevity of Si-based anodes for Li-ion batteries.

Octenyl succinate acidolysis carboxymethyl sesbania gum with high esterification degree: preparation, characterization and performance

Octenyl succinate acidolysis carboxymethyl sesbania gum with high esterification degree: preparation, characterization and performance

Improving the electrostatic precipitation removal efficiency on fine particles by adding wetting agent during the chemical agglomeration process

Fine particles emitted from coal-fired power plant is one of the main sources in China, causing serious harm to the atmospheric environment and human health. By promoting the fine particles to form larger aggregates, chemical agglomeration technology is more beneficial for fine particles to be captured by electrostatic precipitator (ESP). The experimental results showed that the concentration and particle size of fly ash particles were significantly enhanced after the addition of sesbania gum (SBG) and styrene-butadiene emulsion (SBE), and the total dust removal efficiency was up to 89.45% and 91.05%. Moreover, as the surfactant (T-100) was added, the removal efficiency could be further increased to 93.58% and 94.42%. Simultaneous, the contact angle of the complex solution formed by surfactant T-100 and 0.1% SBE, which reached the lowest value of 23.6°, showed better wetting performance. The SEM-EDS results suggested that the fine particles were formed new larger aggregate with a size larger than 10 μm. Simultaneous, the surface of fly ash particles was covered by an organic layer and further adhered to some submicron fine particles. The result has useful guidelines in future applications for optimizing operating parameters of chemical agglomeration in coal-fired power plants.

Acid Activated Bentonite-La Crosslinked Sesbania Gum Beads for Efficient Congo Red Adsorption

In this study, to recycle acid activated bentonite (AAB), novel hybrid beads were prepared from AAB and sesbania gum (SG), which might be an efficient adsorbent for removing an anionic dye Congo red (CR). To gain the greatest adsorption conditions of AAB-SG-La beads, experiments were carried out to evaluate the effects of initial pH value, AAB-SG-La beads dosage on CR removal. The optimal pH value of AAB-SG-La beads for CR elimination was in the range 4.0 ~ 8.0, which can broaden the applications of beads. In addition, the adsorption isotherm datas were consistent with the Langmuir adsorption model and adsorption kinetics conformed to the pseudo-second-order model. Furthermore, the adsorption capacity of CR was 588 mg/g, which revealed a superior adsorption capacity to other materials used as sorbents for CR. This work accredits that AAB-SG-La beads have the ability to remove anionic dye as an economical adsorbent.

Assessing the in vitro digestion of Sesbania gum, a galactomannan from S. cannabina, and subsequent impact on the fecal microbiota

• In vitro digestion and fermentation study of Sesbania gum (SG) was carried out. • SG safely reached large intestine and was quickly degraded by gut microbes. • SG promoted SCFAs production and enriched beneficial genera including Bacteroides. • The degradation of SG was due to the coordination of families including GH4 and 5. Despite the application as additives to control functional properties of food, little is known about the behavior of Sesbania gum (SG) from Sesbania cannabina seeds, in the gastrointestinal tract. SG is a kind of natural and water-soluble galactomannan consisting of a β-1,4-D-mannan backbone with single α-1,6-galactopyranosyl side branching units every 2.4 residues, mass of which is over 10 6 Da. Using in vitro human digestion models, we elucidated the molecular weight changes of SG during the digestion and fermentation and the interactions between SG and gut microbiota. The results showed that the molecular weight of SG was not obviously changed during the simulated saliva, gastric and small intestinal digestion, but was rapidly decomposed and consumed by gut microbiota. As revealed by RNA‐seq transcriptome analyses, the CAZyme genes encoded by gut bacteria were significantly up-regulated, especially the families GH5 and 4, which target β-mannopyranoside and α-galactopyranoside, respectively. SG degradation led in turn, to changes in the short-chain fatty acid production and microbiota composition as determined by HPLC and 16S-seq, respectively. Our work is helpful to understand some features of SG subjected to the potential digestion and fermentation, and the results suggest SG has potential to be developed as a functional food ingredient for gut health.

Selective flotation separation of fluorite from calcite by using sesbania gum as depressant

The effect of macromolecular depressant sesbania gum (SG) on the flotation separation of fluorite from calcite by using collector sodium oleate (NaOL) was studied. The flotation behavior of fluorite and calcite in the absence and presence of SG was studied through micro-flotation tests. The separation effect of SG on the two minerals was determined by artificial mixed mineral tests. Laboratory-scale flotation tests were used to verify the separation efficiency of SG in the flotation separation of the two minerals. The selective depressive mechanism of SG was revealed by Fourier transform infrared (FTIR) analysis, wettability analysis and X-ray photoelectron spectroscopy (XPS) analysis. Micro-flotation experiments indicated that SG could efficiently realise the flotation separation of fluorite from calcite. Laboratory-scale flotation tests showed that good beneficiation indices with CaF2 grade of 76.15% and CaF2 operating recovery of 96.23% of rough concentrates were obtained by adding 100 g/t SG at pH 9. Mechanism experiments revealed that the adsorption of SG on the surface of calcite was stronger than that of fluorite. SG was not only adsorbed on the surface of calcite through hydrogen bonds but also chemically adsorbed on calcium ion sites on the surface of calcite. As a result, the active sites on the surface of calcite were reduced, it was not conducive to the adsorption of NaOL and it depressed the flotation of calcite. However, SG only formed the hydrogen bond through its own hydroxyl group and the electronegative F− on the surface of fluorite to adsorb on the surface of fluorite. Therefore, the selective adsorption of SG on the surface of fluorite and calcite was the reason for its selective inhibition of the two minerals.

A novel glycoprotein emulsion using high-denatured peanut protein and sesbania gum via cold plasma for encapsulation of β-carotene

Due to the instability of β-carotene, a glycoprotein (H/S-P) emulsion was specially prepared using high-denatured peanut protein isolate (HPPI) and sesbania gum by cold plasma (CP). The H/S-P, with multiple hydrophobic and hydrophilic groups present on the surface of HPPI and sesbania gum, was used to stabilize the oil-water interface. Characterization of HPPI and H/S-P emulsion under different protein additions was analyzed. Compared to HPPI emulsion, H/S-P emulsion showed better stability including thermal and salt resistance, smaller particle size, more protein adsorption content, and tough network structure, which was attributed to double-layer structure formation on the oil-water interface. Finally, emulsion with 5% protein addition was selected for embedding β-carotene, with an encapsulation efficiency ≥97.0%. Compared with HPPI emulsion, H/S-P emulsion enhanced the sustained release effect and bioaccessibility for β-carotene in gastrointestinal digestion. The preparation of glycoprotein emulsion by CP had potential applications in the delivery system for fat-soluble nutrients.

Efficient iodine capture by a sesbania gum-based polymeric adsorbent for reutilization in bacterial decontamination

The past several decades have witnessed great achievements in the development of advanced materials for disposing of iodine that poses a risk to public health. However, little attention has been paid to the reutilization of the captured iodine. Herein, we report on the modification of sesbania gum (SG) with polyvinylpyrrolidone (PVP) via a radical polymerization strategy, and we investigate the modified SG (mSG) as an adsorbent for iodine capture, as well as the use of the captured iodine for antibacterial purposes. The PVP loading and hydrophilic−hydrophobic balance of mSG were controlled facilely by tuning the feed ratio of SG to N-vinyl-2-pyrrolidone. The as-obtained mSG served as an efficient adsorbent for iodine capture from solution, by undergoing a complexation reaction of pyrrolidone groups with I2 and polyiodide (i.e., I3–). More significantly, after a series of in vitro antibacterial tests against Escherichia coli (108 CFU∙mL−1) and column filtration assays, the as-captured iodine on mSG could be reutilized as an antibacterial agent to combat pathogens. We believe that this proposed strategy based on the synergism of iodine adsorption and reuse should have great potential for environmental remediation and public healthcare.

Efficient fabrication of high strength Li2TiO3 ceramic pebbles via improved rolling ball method assisted by sesbania gum binder

In this work, a method combining the spray-drying process and rolling ball method was first selected to mass fabricate Li2TiO3 tritium breeder ceramic pebbles. Herein, we overcome the issues namely complex production, high manufacturing cost, and lower mechanical strength in previous reports. The Li2TiO3 powder with high packing density after the spray drying process will self-agglomerate to form denser structured pebbles during the rolling ball process assisted by sesbania gum binder solution. The stability of slurry, different binder, binder concentrations, the formation mechanism, and the morphology of green pebbles were investigated by using viscometer, SEM. Moreover, the force on the Li2TiO3 green pebbles was also analyzed during the rolling ball process. After the debinding and densification process, the Li2TiO3 pebbles have a uniform diameter of 1.2 mm and good sphericity of 0.97. The Micro-CT instrument showed that the internal structure of the Li2TiO3 pebbles was dense. The experiment's confirmation shows that the Li2TiO3 ceramic pebbles sintered at 1000 °C have optimal mechanical properties such as a crushing load of 108 N and relative density of 92.4%TD, which is much larger than that of the pebbles obtained using traditional methods. This work not only overcomes the core-shell structure but also provides a new platform for better mechanical properties for studying the other materials systems in the future.

Enhanced hydration properties and antioxidant activity of peanut protein by covalently binding with sesbania gum via cold plasma treatment

A cold plasma (CP) assisted Maillard reaction (MR) is innovatively proposed to improve the hydration property and antioxidant activity of high-denatured peanut protein isolate (HPPI) which is limited in the food industry due to poor solubility. The physicochemical properties (hydration, rheological, thermal and antioxidant properties) and the structure of CP-induced glycosylation products were investigated. The results showed that the CP treatment facilitated the degree of grafting and browning. With CP treatment, the solubility (from 610.0 g/L to 1580.0 g/L), the bound water content and the hydrophilic -OH content increased. The HPPI exposed more active amino groups and interacted with sesbania gum molecules with covalent bonding. Those changes were conducive to the formation of the hydrophilic surface of glycosylation products and gel network structure. The antioxidant activity of glycosylation product was significantly increased. The CP-assisted MR may be an efficient and energy-saving approach to improve the functional properties of HPPI in the food industry.

Thiol functionalization of sesbania gum and its evaluation for mucoadhesive sustained drug delivery

Thiol functionalization of sesbania gum and its evaluation for mucoadhesive sustained drug delivery

Preparation and anti‐leakage properties of sesbania gum‐grafted copolymers

AbstractA sesbania gum‐g‐poly (acrylic acid‐co‐vinyl acetate) (SG‐g‐P (AA‐co‐VAc)) emulsion was prepared by free radical polymerization using environmental‐friendly sesbania gum (SG) as raw material and grafted with acrylic acid and vinyl acetate. It was applied to study the performance of preventing water leakage from the soil. The effects of acrylic acid/vinyl acetate (AA/VAc) monomer ratio, neutralization degree of AA, content of ammonium persulfate and polymerization temperature on the properties of emulsion were investigated. Characterization of the emulsion by FTIR, SEM, TGA, and particle size distribution showed that AA and VAc were successfully grafted onto SG. SG‐g‐P (AA‐co‐VAc) had good stability under the optimum synthesis condition. Compared to SG, the thermal stability of the product was improved. The consolidation layer was formed after the product was added to the soil, which might reduce the voids between soil particles and reduce the water penetration rate. This greatly expanded its application in the research of anti‐leakage performance.

Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage

The retrogradation of starch occurs in the process of freezing storage of par-baked baguette, resulting in easy staling and a decrease of consumer acceptance. The objective of this study was to assess whether the staling of par-baked baguette could be improved by the addition of Arabic gum (AG), Sodium alginate (SA), and Sesbania gum (SG). The physical, thermal dynamic, and microstructure properties of par-baked baguette during frozen storage were analyzed. The addition of hydrocolloid increased the moisture of the baguette and delayed the water migration, which was beneficial to improve the dough formation and gas capacity, hinder the growth of ice crystals, and reduce the hardness of the baguette. These properties were more pronounced with increasing freezing storage periods. These hydrocolloids could slow down the rate of recrystallization, which reduced the enthalpy change and crystallinity of par-baked baguette. It was also found that the hydrocolloids incorporated baguette was smooth in the crumb microstructure. In general, these results suggested that the incorporation of hydrocolloids improved the quality and anti-staling mechanism of the par-baked baguette during frozen storage which can be used as potential improvers to increase freezing stability in the formulation of the baguette.

Rheological, structural and physicochemical characteristics of heat-induced egg albumin/sesbania gum mixed gels

The effects of sesbania gum (SG) on the rheological and physicochemical properties of heat-induced egg albumin gels were investigated. The formation of the gels of egg albumin (4%, w/v)/SG (0, 0.1, 0.2 and 0.3%, w/v) mixtures were induced by heating. It was evident from the appearance of gels' microstructure that phase separation occurred in egg albumin/SG systems. Non-Newtonian pseudoplastic flow behavior was observed in all the gels and it was further evident that 0.1% of SG could significantly (p < 0.05) improve the apparent viscosity of the egg albumin gels. The rheological characteristics of the gels demonstrated a more stable and plastic character gel formed at 0.1% SG. The temperature stability test showed that the structures of egg albumin/SG gels maintain their stability when reheated. The hardness of the egg albumin gels was improved with the addition of 0.1% SG, and their water holding capacity (WHC) was also improved. For egg albumin gel with 0.1% SG, a three-dimensional stranded network was observed, indicating the formation of a more stable and tight gel. The FTIR results confirmed that egg albumin and SG are thermodynamically incompatible, which suggested that there is no covalent bonding between egg albumin and SG.

Cross-linking of partially hydrolyzed sesbania gum, property and characterization

Sesbania gum (SG) was subjected to chemical modification via the first acidolysis followed by cross-linking under maintaining the basic framework of SG particles so that its performances could be well tailored. The modification of SG was preferred for food processing and drug sustained-release agent uses. The experimental results indicated that the size distribution of SG particles was slightly narrowed by the acidolysis, while the size distribution was apparently broadened by cross-linking. More interestingly, the acidolysis evidently enhanced the intensity of hydrolysate at diffraction angle of 14.5°. The cross-linking was able to improve the freeze-thaw stability, acid and alkali resistance of SG, while the acidolysis only improved the acid resistance. As a traditional role, the cross-linking could lead to the reduction in the swelling capacity of SG. The acidolysis and cross-linking raised the thermal stability of SG. The flattened peak of hydroxyl groups confirmed that the cross-linking groups were successfully introduced into the molecular chains of SG according to FTIR. The addition of SG, PHSG, CLSG and CLPHSG as additives could effectively influence the pasting behavior of potato starch.

Synergistic effects of acetylated distarch adipate and sesbania gum on gelatinization and retrogradation of wheat starch

The synergistic effects of the combination of acetylated distarch adipate and sesbania gum (C-ADA-SG) with the ratio of 5:0, 4:1, 2.5:2.5, 1:4, 0:5, accounting for 5% (w/w) of the starch on gelatinization and retrogradation properties of wheat starch (WS) were studied. Scanning Electron Microscopy (SEM) showed that the microstructure of gelatinized WASs (WS added with C-ADA-SG) tended to be smoother. Based on the results of Rapid Visco-Analyzer (RVA) and Differential Scanning Calorimetry (DSC), the pasting characteristics of WS were affected and the gelatinization process was retarded by C-ADA-SG. After seven-day storage at 4 °C, compared to WS, the gel firmness, syneresis, retrogradation enthalpy, and the relative crystallinity of WASs clearly decreased by 17.47–44.36 g, 11.16–17.93%, 0.22–0.80 J·g−1, and 4.06–8.61%, respectively. However, the band ratio 1639:1157 cm−1 by FTIR and loss tangent (tan δ) value were increased with C-ADA-SG addition. Meanwhile, X-Ray Diffraction (XRD) reflected that native WS showed A-type crystal structure, which transferred to B + V type after retrogradation. Furthermore, Low-Field Nuclear Magnetic Resonance (LF-NMR) declared that C-ADA-SG increased the water mobility and limited the diffusion and seepage of water during storage. Generally, ADA and SG produced a synergistic effect on retarding the gelatinization and retrogradation of WS.

Hydroxypropylation of cross-linked sesbania gum, characterization and properties

Sesbania gum (SG) was successfully modified by combining cross-linking with hydroxypropylation in solvent of ethanol. The hydroxypropylation technology parameters were optimized by the orthogonal test. The results indicated that both cross-linking and hydroxypropylation could improve the freeze-thaw stability, acid and alkali resistance of SG. After the cross-linking and hydroxypropylation of SG, the retrogradation was evidently strengthened. The surfaces of SG derivatives such as cross-linked sesbania gum (CLSG) and hydroxypropyl cross-linked sesbania gum (HCLSG) particles also became very rough, compared with SG. The sequence combination of first cross-linking and then hydroxypropylation was helpful to the follow-up hydroxypropylation of SG. The cross-linking and hydroxypropylation resulted in an obvious reduction in the melting enthalpy of SG, which belonged to a semicrystalline polymer. The cross-linking and hydroxypropylation influenced the thermal properties, and destroyed the crystalline regions of SG. According to SEM, the hydroxypropylation has greater contribution to the destruction than cross-linking. Both cross-linking and hydroxypropylation gave rise to the expansion of SG grains, but the swelling manner was different each other.

Morphology-controllable self-assembly of strontium carbonate (SrCO3) crystals under the action of different regulators

Strontium carbonate crystals with different morphologies can be synthesized by using strontium chloride hexahydrate and ammonium bicarbonate working as reactants under the conditions of starch, sesbania gum, glycine, and gelatin as regulators, respectively. According to the characterization results analysis of X-ray diffraction (XRD), energy dispersive X-ray spectrometry (EDS), and fourier transform infrared spectroscopy (FT-IR), suggests that strontium carbonate crystals grow more intact and do not carry impurities. What’s more, X-ray photoelectron spectroscopy (XPS) was used to confirm the successful synthesis of strontium carbonate. It was observed by scanning electron microscopy that (SEM) the strontium carbonate crystal synthesized with hydroxyl group as regulator was composed of needle-shaped with a length to aspect ratio of about 10–15, while the strontium carbonate crystal synthesized with carboxyl group as regulator was composed of short bars with a length to aspect ratio of about 2–5. It evinces that different functional groups have different regulation effects on crystal growth by the analysis of classical nucleation theory. Under the action of hydroxyl group regulators, the longitudinal growth of crystal is easier, while under the action of carboxyl group regulators, the longitudinal growth of crystal is more difficult. Moreover, the method is simple, easy to implement, and can bring value to practical commercial applications.

Electrospun Sesbania Gum-Based Polymeric N-Halamines for Antibacterial Applications.

Microorganism pollution induced by pathogens has become a serious concern in recent years. In response, research on antibacterial N-halamines has made impressive progress in developing ways to combat this pollution. While synthetic polymer-based N-halamines have been widely developed and in some cases even commercialized, N-halamines based on naturally occurring polymers remain underexplored. In this contribution, we report for the first time on a strategy for developing sesbania gum (SG)-based polymeric N-halamines by a four-step approach Using SG as the initial polymer, we obtained SG-based polymeric N-halamines (abbreviated as cSG-PAN nanofibers) via a step-by-step controllable synthesis process. With the assistance of advanced techniques, the as-synthesized cSG-PAN nanofibers were systematically characterized in terms of their chemical composition and morphology. In a series of antibacterial and cytotoxicity evaluations, the as-obtained cSG-PAN nanofibers displayed good antibacterial activity against Escherichia coli and Staphylococcus aureus, as well as low cytotoxicity towards A549 cells. We believe this study offers a guide for developing naturally occurring polymer-based antibacterial N-halamines that have great potential for antibacterial applications.