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Textbook Ebook Biopolymer Based Formulations Biomedical and Food Applications 1St Edition Kunal Pal Editor All Chapter PDF
Textbook Ebook Biopolymer Based Formulations Biomedical and Food Applications 1St Edition Kunal Pal Editor All Chapter PDF
Edited by
Kunal Pal
Indranil Banerjee
Preetam Sarkar
Doman Kim
Win-Ping Deng
Navneet Kumar Dubey
Kaustav Majumder
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xxi
xxii Contributors
Subhadeep Bose
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata,
West Bengal, India
Muhammed Yusuf Ça glar
Istanbul Sabahattin Zaim University, Faculty of Engineering and Natural Sciences, Department
_
of Food Engineering, Istanbul, Turkey
Mustafa Çavuş
Igdır University, Engineering Faculty, Department of Food Engineering, Igdır, Turkey
Jianshe Chen
School of Food Science, University of Idaho, Moscow, ID, United States
Harish Kumar Chopra
Department of Chemistry, Sant Longowal Institute of Engineering and Technology, Longowal,
Sangrur, Punjab, India
Donghwa Chung
Food Technology Major, Graduate School of International Agricultural Technology, Institute of
Green Bio Science and Technology, Seoul National University, Pyeongchang, Gangwon,
Republic of Korea
Geta David
Gh. Asachi Technical University of Iasi, Iasi, Romania
Raj Deb
Department of Biotechnology and Medical Engineering, National Institute of Technology,
Rourkela, Odisha, India
Mehmet Demirci
Istanbul Sabahattin Zaim University, Faculty of Engineering and Natural Sciences, Department
_
of Food Engineering, Istanbul, Turkey
Win-Ping Deng
School of Dentistry, College of Oral Medicine, Taipei Medical University, Taipei, Taiwan; Stem
Cell Research Center, College of Oral Medicine, Taipei Medical University, Taipei, Taiwan;
Graduate Institute of Basic Science, Fu Jen Catholic University, New Taipei City, Taiwan
Chanda Vilas Dhumal
Department of Food Process Engineering, NIT Rourkela, Rourkela, Odisha, India
Navneet Kumar Dubey
School of Dentistry, College of Oral Medicine, Taipei Medical University, Taipei, Taiwan; Stem
Cell Research Center, College of Oral Medicine, Taipei Medical University, Taipei, Taiwan
Rajni Dubey
Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
Sayantani Dutta
Computational Modeling and Nano Scale Processing Unit, Indian Institute of Food Processing
Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur,
India
Contributors xxiii
Rimpi Foujdar
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and
Technology, Longowal, Sangrur, Punjab, India
Advaita Ganguly
Comprehensive Tissue Centre, UAH Transplant Services, Alberta Health Services, Edmonton,
AB, Canada; Health Sciences Education and Research Commons, University of Alberta,
Edmonton, AB, Canada
Ann Mary George
Department of Biomedical Engineering, Manipal Institute of Technology, Manipal Academy of
Higher Education, Manipal, Karnataka, India
Mukesh Kumar Gupta
Department of Biotechnology and Medical Engineering, National Institute of Technology,
Rourkela, Odisha, India
Sadaf Hameed
Department of Biomedical Engineering, College of Engineering, Peking University, Beijing,
Haidian, China
Thi Thanh Hanh Nguyen
The Institute of Food Industrialization, Institutes of Green Bio Science & Technology, Seoul
National University, Pyeongchang-gun, Gangwon-do, Republic of Korea; Department of
International Agricultural Technology & Institute of Green BioScience and Technology, Seoul
National University, Pyeongchang, Gangwon-do, Republic of Korea
Md Saquib Hasnain
Department of Pharmacy, Shri Venkateshwara University, Amroha, Uttar Pradesh, India
Monjurul Hoque
Department of Food Process Engineering, NIT Rourkela, Rourkela, Odisha, India
Margaret O. Ilomuanya
Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy,
University of Lagos, Surulere, Lagos, Nigeria
John Jeslin
Department of Biotechnology, St. Joseph’s College of Engineering, Chennai, Tamil Nadu, India
Juhui Jin
Graduate School of International Agricultural Technology, Seoul National University,
Pyeongchang-gun, Gangwon-do, Republic of Korea
Padmaja Kar
Department of Chemistry, NIT Rourkela, Rourkela, Odisha, India
Hyo Jin Kim
Graduate School of International Agricultural Technology, Seoul National University,
Pyeongchang, Gwangwon-do, Republic of Korea; Institutes of Green Bio Science and
Technology, Seoul National University, Pyeongchang, Gwangwon-do, Republic of Korea
xxiv Contributors
Doman Kim
Department of International Agricultural Technology & Institutes of Green BioScience and
Technology, Seoul National University, Pyeongchang, Gangwon-do, Republic of Korea; The
Institute of Food Industrialization, Institutes of Green Bio Science & Technology, Seoul National
University, Pyeongchang-gun, Gangwon-do, Republic of Korea; Graduate School of
International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-
do, Republic of Korea
Sanjeev Kumar
Department of Biotechnology, Dr. Y.S. Parmar University of Horticulture and Forestry, Solan,
Himachal Pradesh, India
Chi-Ching Lee
Istanbul Sabahattin Zaim University, Faculty of Engineering and Natural Sciences, Department
_
of Food Engineering, Istanbul, Turkey
Timothy Lee Turner
Department of Microbiology-Immunology, Feinberg School of Medicine, Northwestern
University, Chicago, IL, United States
L. Mahalakshmi
Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing
Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur,
Tamil Nadu, India
Tanushree Maity
Defence Research and Development Organization, DRDO Bhawan, Rajaji Marg, New Delhi,
India
Samrendra Maji
SRM Research Institute, SRM Institute of Science and Technology, Kanchipuram, Tamil Nadu,
India
Kaustav Majumder
Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE,
United States
M. Maria Leena
Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing
Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur,
Tamil Nadu, India
Nupur Mohapatra
Department of Food Process Engineering, NIT Rourkela, Rourkela, Odisha, India
Jeyan A. Moses
Computational Modeling and Nano Scale Processing Unit, Indian Institute of Food Processing
Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur,
India
Contributors xxv
Soma Mukherjee
Department of Veterinary Medicine School, Mississippi State University, Mississippi State, MS,
United States
Amit Kumar Nayak
Department of Pharmaceutics, Seemanta Institute of Pharmaceutical Sciences, Mayurbhanj,
Odisha, India
Suraj Kumar Nayak
Department of Biotechnology and Medical Engineering, National Institute of Technology,
Rourkela, Odisha, India
Bhagyashree Padhan
Department of Biotechnology and Medical Engineering, National Institute of Technology,
Rourkela, Odisha, India
Dilipkumar Pal
Department of Pharmaceutical Sciences, Guru Ghasidas Vishwavidyalaya, Koni, Bilaspur,
Chhattisgarh, India
Kunal Pal
Department of Biotechnology and Medical Engineering, National Institute of Technology,
Rourkela, Odisha, India
Ashok R. Patel
Guangdong Technion Israel Institute of Technology, Shantou, China
Rehan Ali Pradhan
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB,
Canada
Sushant Prajapati
Department of Biotechnology and Medical Engineering, National Institute of Technology,
Rourkela, Odisha, India
Dilshad Qureshi
Department of Biotechnology and Medical Engineering, National Institute of Technology,
Rourkela, Odisha, India
K.J. Rao
Department of Biotechnology, Veltech University, Chennai, Tamil Nadu, India
Sirsendu S. Ray
Department of Biotechnology and Medical Engineering, National Institute of Technology,
Rourkela, Odisha, India
Sai Preetham Reddy Peddireddy
Department of Biomedical Engineering, Manipal Institute of Technology, Manipal Academy of
Higher Education, Manipal, Karnataka, India
xxvi Contributors
Akira Tabuchi
DSP Gokyo Food & Chemical Co., Ltd., Osaka, Japan
Goutam Thakur
Department of Biomedical Engineering, Manipal Institute of Technology, Manipal Academy of
Higher Education, Manipal, Karnataka, India
Aman Ullah
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB,
Canada
Rituja Upadhyay
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China;
School of Food Science, University of Idaho, Moscow, ID, United States
Madan L. Verma
Centre for Chemistry and Biotechnology, Deakin University, Geelong, VIC, Australia
Lei Wang
Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE,
United States
Varsha Wankhade
Department of Zoology, Savitribai Phule Pune University, Pune, Maharashtra, India
Hiroyuki Yamada
DSP Gokyo Food & Chemical Co., Ltd., Osaka, Japan
Kazuhiko Yamatoya
DSP Gokyo Food & Chemical Co., Ltd., Osaka, Japan
Yue Zhang
College of Food & Biology Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang,
China; Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln,
NE, United States
Muhammad Zubair
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB,
Canada
CHAPTER
1. Introduction
Polymers are macromolecules which usually have monomeric units (same or different) that combine in
different ways (Mills and White, 2012). The polymers may be either of synthetic or natural origin (Deb
et al., 2019). Nowadays, humankind has become more dependent on the use of synthetic polymers
(Buggy, 2016). Unfortunately, the use of these synthetic polymers is associated with a large number of
environmental and health issues (Kaushik et al., 2016). This can explain the search of natural polymers
by the researchers, which can efficiently be used to replace the synthetic polymers for different ap-
plications. The natural origin polymers are also regarded as “biopolymers” (Numata and Kaplan,
2011). Hence, biopolymers can be described as naturally occurring macromolecules which are usually
produced by living systems including plants, animals, and microorganisms (Yadav et al., 2015). In
recent years, there is a growing tendency to use more of natural polymers for developing various food
and biomedical products (Babu et al., 2013; Davidenko et al., 2014; Verbeek, 2012). It is noteworthy to
mention over here that the mankind has been using biopolymers not only for food and biomedical
applications, where it has found numerous applications, but also in textile, cosmetics, pharmaceuticals,
and paper industries (Anwunobi and Emeje, 2011).
As previously mentioned biopolymers contain repeating units of monomers and are usually derived
from plants, animals, and microorganisms. In general, the repeating units of a biopolymer may either
be sugars, amino acids, or fermentative products like aliphatic polyesters (Prameela et al., 2018).
These biopolymers may have different functional groups like hydroxyl, amino, amide, carboxyl,
phosphate, phenolic, etc. (Li et al., 2012), which impart to their different biological activities (Kim,
2016). The biopolymers are usually broadly classified into three groups, namely, polysaccharides,
proteins, and polynucleotides (Mohan et al., 2016). Polysaccharides are generally made up of sugar
moieties which are covalently bonded with each other via glycosidic linkages (Garcı́a, 2018). Removal
of one water molecule occurs with the formation of each glycosidic bond. On the basis of charge,
polysaccharides can be neutral (dextran, pullulan), polycationic (chitosan), and polyanionic (alginate)
(Harding et al., 2015). Polysaccharides are homogenous (containing one type of monomers such as
glycogen) or heterogeneous (containing different sugar units, e.g., xanthan gum, gellan gum)
(Johnson-Green, 2002). On the other hand, proteins may be defined as the polymers that consist of
amino acid moieties as the monomeric unit. These amino acids are joined together by amide linkages
resulting in the formation of three-dimensional (3D) structure (Wool and Sun, 2011). This polyamide
chain is the basic level in the hierarchy of the protein structure. Various molecular interactions such as
hydrogen bonding, salt and disulfide bridges, and hydrophobic and hydrophilic interactions are
responsible for the folding of the chain into secondary structures (e.g., a-helix, b-pleated sheets). The
structure is further packed closely through the aforementioned interactions into tertiary structures.
Interactions among different protein subunits result in the formation of a quaternary structure (Pollock,
2007). Interestingly, the other class of biopolymers, i.e., polynucleotides (such as DNA, RNA),
comprise of as many as 13 or more nucleotide monomers (Davidenko et al., 2014). These two het-
eropolymeric molecules exhibit significance in the living nature. They have a distinct biological
function regarding the storage, replication, and discerning of the genetic information. The backbone
framework of the two nucleic acids comprises of a phosphate group, sugar moiety, and four nitrog-
enous bases with few differences (Frank-Kamenetskii, 2005).
Due to the availability of the biopolymers with different chemistries, it is possible to formulate
various food and biomedical products that have varied structural and physicochemical properties. This
is possible because of the presence of different functional groups on the polymeric chains of the
biopolymer (SenGupta, 2007). These functional groups help the biopolymers to interact with
the different components which are present in the products (Maleki, 2008; Shishir et al., 2018). Despite
the aforementioned advantages, the biopolymeric materials have been reported to have inadequate
mechanical properties, which make them unsuitable for use in designing specific products (Vieira
et al., 2011). To circumvent this problem, many authors have proposed the use of cross-linkers, which
are multifunctional chemical agents, and have the ability to form covalent bonds with the polymer
chains (Reddy et al., 2015). Further, the employed cross-linking technique may also result in the
formation of products with varied properties as the chemical reaction may take place in different ways
when environmental conditions of the cross-linking reaction are changed (Akakuru and Isiuku, 2017;
Thakur et al., 2017).
Considering the above discussion in mind, in this chapter, we will be discussing about the various
cross-linking strategies for the biopolymers, the properties of some of the commonly used poly-
saccharide and protein-based biopolymers, and finally their food and biomedical applications.
architectures are harmless to the human body (Ulery et al., 2011). Such a requirement is necessary for
ensuring good biocompatibility of the polymeric architectures. In this section, we will discuss about
the different physical and chemical cross-linking strategies that are used for designing polymeric
architectures for different applications. It is important to note that the chemical cross-linking strategies
help in designing polymeric architectures with very good mechanical stability (Ozbolat, 2016). Un-
fortunately, the cross-linking agents (the chemical compounds used for cross-linking) have mostly
been reported to be toxic (Ozbolat, 2016) and can also react with the bioactive agents which are loaded
in the polymeric architectures, thereby rendering them inactive. Such disadvantage can be easily
avoided if the physical cross-linking strategies are applied (Puoci, 2014). The common cross-linking
strategies employed have been discussed in this section.
FIGURE 1.1
Structural framework of the alginate backbone.
Alginate has been recognized as an important ingredient in food industries as a thickening agent,
gelling agent, film forming, stabilizing, and emulsifying agent (Qin et al., 2018). Along with this,
alginate has wide applications in pharmaceutics for controlled drug delivery, and in biomedical sci-
ences in cell culture, tissue regeneration, and wound healing (Lee and Mooney, 2012).
2. Cross-linking methods employed to design biopolymer-based polymeric 5
architectures
FIGURE 1.2
Schematic diagram of the external gelation of the alginate solution using calcium chloride salt solution.
In a similar manner, polycationic polymers like chitosan can be ionically cross-linked using pol-
yanions (Wu et al., 2014). One such example is chitosan. It consists of b-(1 / 4)-linked glucosamine
units. The solutions of hydrated glycerol phosphate disodium salt and sodium triphosphate are two of
the commonly used physical cross-linkers of the chitosan (Patil, 2008; Saharan and Pal, 2016). Further,
it is important to note that when the solution of polymeric anions (e.g., alginate) and polymeric cations
(e.g., chitosan) are mixed together, the oppositely charged ionic groups present in the polymers
FIGURE 1.3
Structural diagram of the internal gelation of the alginate solution using calcium carbonate and glucono-d-
lactone.
6 Chapter 1 Introduction of biopolymers
ionically interact with each other to form a gelled network (Kulig et al., 2016). Unfortunately, these
gels usually form structurally inhomogeneous matrices (Kuo and Ma, 2008). Due to this reason,
matrices formed as per this methodology is not commonly used. Preparation of matrices using this
methodology is carried out very carefully. This polymer-polymer complexation process has mainly
been restricted to the coating of one of the polymer with the other. As for example, Gandomi et al.
(2016) coated porous alginate matrices with a chitosan layer, which resulted in the formation of a
semipermeable membrane across the alginate matrix (Gandomi et al., 2016). It is surprising to note
that many neutral biopolymers (which do not have any ionic groups) can also result in the formation of
gelled structures in the presence of ions. One such example is dextran biopolymer. This polymer can
form gelled structure through crystallization by forming hydrogen bonds or in the presence of po-
tassium (Kþ) ions. Although being neutral, the glucose residues in the polymer chains of the dextran
molecules form a cage-like structure. The Kþ ions are suitably placed within the cage. This phe-
nomenon results in the formation of a complex cross-linked structure (Mishra, 2017).
Though ionic cross-linking allows us to avoid the use of generally toxic chemical cross-linkers
(Grumezescu, 2018b), these structures are usually unstable in nature in aqueous/physiological envi-
ronment (Kuo and Ma, 2008). They get destabilized and undergo structural breakdown when placed in
the aforesaid conditions (Grumezescu, 2018a). This phenomenon appears to be useful in some food
applications but in many biomedical applications such phenomenon is undesirable. Hence, for
biomedical applications usually a second-stage cross-linking is carried out after the initial ionic cross-
linking process (Peppas, 2010; Thakur and Thakur, 2015).
FIGURE 1.4
Schematic diagram of the cross-linking of hydrophobized polysaccharides through self-assembly.
2. Cross-linking methods employed to design biopolymer-based polymeric 7
architectures
hydrophobic modification renders the polysaccharide as amphiphiles. In other words, the biopolymers
become polymer amphiphiles (Alhaique et al., 2015). The self-assembly or the aggregation of these
polymer amphiphiles to form gelled structures has been greatly explored for pharmaceutical and
biotechnological applications (Hassani et al., 2012; Thomas et al., 2018). Some of the common
polysaccharides which have been successfully modified for designing hydrogels include carboxy-
methylcellulose (CMC), hyaluronic acid, guar gum, chitosan (Camponeschi et al., 2015), starch,
alginate, agarose (Ahmed, 2015), dextran, pullulan, and carboxymethyl curdlan (Maitra and Shukla,
2014). The hydrophobization of the polysaccharides are usually achieved by preparing palmitoyl,
cholesterol, and polyester side-chain-substituted derivatives of the previously mentioned poly-
saccharides (Liu et al., 2016). Modification of the chitosan using polyacrylic acid and poly-N-
isopropylacrylamide polymers has also been proposed for designing pH- and temperature-sensitive
hydrogels, respectively (Kim et al., 2000; Yazdani-Pedram et al., 2000). Further, the modification
of carboxymethyl dextran with poly-N-isopropylacrylamide to design thermosensitive hydrogels has
also been proposed (Huh et al., 2000).
FIGURE 1.5
Schematic diagram of the cross-linking of polysaccharides using freeze-thaw method.
8 Chapter 1 Introduction of biopolymers
FIGURE 1.6
Schematic diagram of hydrogen bondingeinduced cross-linking of polysaccharide chains.
2. Cross-linking methods employed to design biopolymer-based polymeric 9
architectures
FIGURE 1.7
Schematic diagram of the cross-linking of polymers using proteins as cross-linking agents.
10 Chapter 1 Introduction of biopolymers
after carrying out the physical cross-linking, the polymeric architectures are further being chemically
cross-linked so as to consolidate the structural properties of the physically cross-linked polymeric
architectures (Parhi, 2017). Also, many biopolymers/biopolymer mixtures cannot be physically cross-
linked. In such cases, chemical cross-linking remains the only available strategy for improving the
structural properties of the biopolymeric architectures. The chemical cross-linkers are basically
multifunctional chemically reactive molecules which can form covalent bonds with the functional
groups present in the biopolymers (Shen et al., 2016). In this way, chemical cross-linkers form
interconnecting bridges among the biopolymeric molecules. During the process of chemical cross-
linking, there is an increase in the molecular weight with the corresponding increase in the me-
chanical and the structural ability of the polymeric architectures (Maitra and Shukla, 2014).
Though the chemical cross-linkers can provide the aforesaid advantages, they are not devoid of the
disadvantages. The primary concern with the use of cross-linkers is the toxicity due to the presence of
unreactive monomers within the polymeric architectures (Patel and Mequanint, 2011). Hence, proper
care should be taken to eliminate the unreactive monomers after the cross-linking process is over.
Further, the sites for the degradation of the polymeric structures can be significantly altered due to the
chemical reaction occurring during the cross-linking process. This may significantly reduce the
biodegradability of the biopolymeric architectures (Azeredo and Waldron, 2016). Also, there is a
decrease in the number of functional groups within the biopolymeric architectures. This may alter the
environment-sensitive properties of some of the biopolymers, which, in turn, will compromise the
environment-sensitive properties of the final product (He et al., 2012).
The researchers have explored various chemical cross-linkers and cross-linking strategies. Some of
the common cross-linkers used for the cross-linking of biopolymers include glutaraldehyde, poly-
carboxylic acids like citric acid and maleic acid, EDC/NHS (1-ethyl-3-(3-dimethylaminopropyl)-
carbodiimide/N-hydroxysuccinimide), epichlorohydrin, STMP (trisodium metaphosphite),
polysaccharide dialdehydes like dextran dialdehyde and alginate dialdehyde, genipin, proanthocya-
nidin (PA), and glyoxal. In this section, we will be discussing in brief the cross-linking mechanism of
the aforesaid cross-linking agents.
2.2.1 Glutaraldehyde
Glutaraldehyde is a dialdehyde and is very commonly used for its ability to react with both protein and
polysaccharides. It can stabilize protein and polysaccharide-based biopolymeric architectures with a
very high efficiency. This cross-linking agent is a nonspecific cross-linker and the cross-linking can
happen both between inter- and intramolecular functional groups. The aldehydic group present in the
glutaraldehyde molecules has the capability to react with the free amino groups present in the poly-
peptide chain (Fan et al., 2018). Further, glutaraldehyde can also react with the hydroxyl groups which
are present in both proteins and polysaccharide molecules (W. Wang et al., 2016). The mechanism of
the chemical reaction has been provided in Fig. 1.8. It is noteworthy to mention that all the
glutaraldehyde-based cross-linking occurs at low pH. Hence, the addition of acids in the reaction
mixture is an essential step in glutaraldehyde-based cross-linking.
Apart from mixing the glutaraldehyde reagent in the solution form to the polymeric solutions to
induce cross-linking, many authors have reported vapor-phase cross-linking using glutaraldehyde
(Destaye et al., 2013; Lu et al., 2015). In this process, glutaraldehyde solutions are made in different
concentrations. The gels/matrices that need to be cross-linked are placed at the top of the container,
which contains glutaraldehyde solutions of definite concentration using suitable attachments.
2. Cross-linking methods employed to design biopolymer-based polymeric 11
architectures
FIGURE 1.8
Schematic representation for the cross-linking of the polymer using glutaraldehyde.
Thereafter, the container is completely sealed. This arrangement is incubated at a particular temper-
ature for a definite time period. During the incubation process, the glutaraldehyde vapors are released
from the solution, which then interacts with the samples to be cross-linked. It has been found that an
alteration in the concentration of the glutaraldehyde solutions results in the differential cross-linking
density (Lu et al., 2015).
George Wythe,
Richard Henry Lee,
Thomas Jefferson,
Virginia. Benjamin Harrison,
Thomas Nelson, jr.,
Francis Lightfoot Lee,
Carter Braxton.
William Hooper,
North Carolina. Joseph Hewes,
John Penn.
Edward Rutledge,
Thomas Heyward, jr.,
South Carolina.
Thomas Lynch, jr.,
Arthur Middleton.
Button Gwinnett,
Georgia. Lyman Hall,
George Walton.
Resolved, That copies of the Declaration be sent to the several
assemblies, conventions, and committees or councils of safety, and to
the several commanding officers of the Continental Troops: That it
be PROCLAIMED in each of the United States, and at the Head of the
Army.—[Jour. Cong., vol. 1, p. 396.]
Articles of Confederation.
ARTICLES OF CONFEDERATION.