Graphene oxide (GO) has good dispersibility and adsorption capacity for antibiotics adsorption, a complex process influenced by many factors. In this work, the adsorption mechanism of GO on tetracycline antibiotics at different pH was studied to address its attenuated effects on the microbial growth. The results showed that the adsorption process of GO on three antibiotics, namely, tetracycline (TC), oxytetracycline (OTC), and chlortetracycline (CTC), followed the pseudo-second-order kinetic model. The maximum adsorption capacities were observed at pH5 which were 133.0 mg/g for TC, 125.4 mg/g for OTC, and 167.0 mg/g for CTC. Furthermore, the reaction was uniform adsorption with a single layer on the surface of GO, and heating was conducive to the reaction. In the microbial growth experiment, the growth of E. coli and B. subtilis senses was optimal at pH5, which was consistent with the adsorption experiment. This study analyzed the effect of pH on the adsorption of antibiotics by GO and provided a theoretical basis for the further application of GO in various aquatic environments.

Milk proteins can be used as encapsulation walls to increase the bioavailability of active compounds because they can bind hydrophobic, hydrophilic, and charged compounds. The objective of this study was to investigate the effects of astaxanthin (ASTA) encapsulation and the functional properties of milk protein and ASTA nanocomposites by ultrasound-assisted pH-shifting treatment of different milk proteins, including milk protein concentrate (MPC), micellar casein (MCC), and whey protein isolate (WPI). The ultrasound-assisted pH shifting treatment of milk protein helped to improve the encapsulation rate of ASTA. Therein, MCC showed the great improvement on encapsulating ASTA after co-treatment with the raised encapsulated rate of 5.11%, followed by WPI and MPC. Furthermore, the nanocomposites of ASTA with milk protein exhibit improved bioavailability, antioxidant capacity, and storage stability. By comparison, MCC-encapsulated ASTA has the best storage stability, followed by MPC, and WPI-encapsulated ASTA has the least stability over a 28-d storage period. The results of intrinsic fluorescence and surface hydrophobicity showed that milk protein underwent fluorescence quenching after binding to ASTA, which was due to the hydrophobic sites of the protein being occupied by ASTA. In general, the nanocomposites of milk protein and ASTA fabricated by using ultrasound-assisted pH-shifting treatment have the potential to be better nano-delivery systems for ASTA in functional foods, especially MCC showed the excellent performance in encapsulation after treatment technique.

This study evaluated the impact of thermal, ultrasonication, and UV treatment on the structural and functional properties of whey proteins from donkey milk (DWP). Whey proteins exhibited notable stability in non-heat-treated environments, while their structural and functional characteristics were notably impacted by excessive heat treatment. The application of high-temperature long-time thermal treatment (HTLT) resulted in a decrease in fluorescence intensity, foaming and emulsification stability, and considerable damage to the active components of the proteins. Specifically, the preservation of lysozyme activity was only 23%, and lactoferrin and immunoglobulin G exhibited a significant loss of 70% and 77%, respectively. Non-thermal treatment methods showed superior efficacy in preserving the active components in whey proteins compared with heat treatment. Ultrasonic treatment has demonstrated a notable capability in diminishing protein particle size and turbidity, and UV treatment has been observed to have the ability to oxidize internal disulfide bonds within proteins, consequently augmenting the presence of free sulfhydryl groups, which were beneficial to foaming and emulsification stability. This study not only offers a scientific basis for the processing and application of DWP but also serves as a guide to produce dairy products, aiding in the development of dairy products tailored to specific health functions.