51
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Ge X, Shen H, Su C, Zhang B, Zhang Q, Jiang H, Li W. The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch. Food Chem 2021; 349:129159. [PMID: 33545604 DOI: 10.1016/j.foodchem.2021.129159] [Citation(s) in RCA: 75] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 01/04/2021] [Accepted: 01/18/2021] [Indexed: 01/05/2023]
Abstract
The effect of dry heat (DH, 130 °C, 1, 3 and 9 h), cold plasma (CP, 40 V, 1, 5 and 10 min) and their combination (D-P) treatment on the structure, physicochemical and digestive properties of red adzuki bean starch were studied. The results showed that DH or CP had slight change in morphology while diffraction pattern of starch was remained. With the extension of treated time of DH and CP, the amylose content, crystallinity, molecular weight, short-range order, the long chain of amylopectin, enthalpy value, swelling power, digestibility were reduced, while gelatinization temperatures, the short chain of amylopectin and solubility were increased. The D-P had deeper modification than the single treatment. The combination of dry heat and cold plasma is a simple and green method to improve the starch structure and enhance starch properties and this modified starch could be implemented to tailor starch to the desired food applications.
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Affiliation(s)
- Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Chunyan Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Bo Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hao Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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52
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Chen P, Zhang Y, Qiao Q, Tao X, Liu P, Xie F. Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106134] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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53
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Ozogul F, Elabed N, Ceylan Z, Ocak E, Ozogul Y. Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 97:187-236. [PMID: 34311900 DOI: 10.1016/bs.afnr.2021.02.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/26/2023]
Abstract
Novel food preservation methods, along with preservatives have been employed to prevent food products from spoilage. There is an increasing demand to substitute synthetic preservatives with natural bioactive compounds since they are safe and environmentally friendly. Bioactive compounds with functional and therapeutic properties are found in foods and have also beneficial physiological and immunological health effects. However, there are some issues associated with bioactive compounds, such as low stability, solubility, and permeability. Encapsulation techniques, especially nano-encapsulation, are a promising technique to overcome these restrictions. A range of the plants' constituents can be converted into bio-nanomaterials. Major plant constituents are polysaccharides which have good biocompatibility properties and therapeutic activities, such as antioxidant, antiviral, anti-inflammatory, anti-allergic, and anti-tumor. Among plant and marine-based polysaccharides, cellulose, starch, alginates, chitosan, and carrageenans have been used as carrier materials to preserve core material. Moreover, many studies indicated that favorable sources such as plant and marine based polysaccharides are emerging. This chapter will cover plant and marine-based polysaccharides for nano-encapsulation and their application in the food industry.
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Affiliation(s)
- Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
| | - Nariman Elabed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Tunis, Tunisia
| | - Zafer Ceylan
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Van Yüzüncü Yıl University, Van, Turkey
| | - Elvan Ocak
- Faculty of Engineering, Department of Food Engineering, Yuzuncu Yil University, Van, Turkey
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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54
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Kumari S, Yadav BS, Yadav RB. Acid Hydrolysis‐Induced Nanoconversion of Sweet Potato (
Ipomoea Batatas
) Starch: Effect on Morphological, Rheological, and Thermal Properties. STARCH-STARKE 2020. [DOI: 10.1002/star.202000173] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Suman Kumari
- Department of Food Technology Maharshi Dayanand University Rohtak Haryana 124021 India
| | - Baljeet S. Yadav
- Department of Food Technology Maharshi Dayanand University Rohtak Haryana 124021 India
| | - Ritika B. Yadav
- Department of Food Technology Maharshi Dayanand University Rohtak Haryana 124021 India
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55
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Nain V, Kaur M, Sandhu KS, Thory R, Sinhmar A. Development, characterization, and biocompatibility of zinc oxide coupled starch nanocomposites from different botanical sources. Int J Biol Macromol 2020; 162:24-30. [DOI: 10.1016/j.ijbiomac.2020.06.125] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 05/13/2020] [Accepted: 06/12/2020] [Indexed: 12/31/2022]
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56
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Su C, Saleh AS, Zhang B, Zhao K, Ge X, Zhang Q, Li W. Changes in structural, physicochemical, and digestive properties of normal and waxy wheat starch during repeated and continuous annealing. Carbohydr Polym 2020; 247:116675. [DOI: 10.1016/j.carbpol.2020.116675] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Revised: 06/17/2020] [Accepted: 06/19/2020] [Indexed: 01/19/2023]
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57
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Preparation of debranched starch nanoparticles by ionic gelation for encapsulation of epigallocatechin gallate. Int J Biol Macromol 2020; 161:481-491. [DOI: 10.1016/j.ijbiomac.2020.06.070] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 05/18/2020] [Accepted: 06/08/2020] [Indexed: 11/22/2022]
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58
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Xiao H, Yang F, Lin Q, Zhang Q, Zhang L, Sun S, Han W, Liu GQ. Preparation and characterization of broken-rice starch nanoparticles with different sizes. Int J Biol Macromol 2020; 160:437-445. [DOI: 10.1016/j.ijbiomac.2020.05.182] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 05/12/2020] [Accepted: 05/22/2020] [Indexed: 10/24/2022]
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59
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Palanisamy CP, Cui B, Zhang H, Jayaraman S, Kodiveri Muthukaliannan G. A Comprehensive Review on Corn Starch-Based Nanomaterials: Properties, Simulations, and Applications. Polymers (Basel) 2020; 12:polym12092161. [PMID: 32971849 PMCID: PMC7570270 DOI: 10.3390/polym12092161] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 09/08/2020] [Accepted: 09/11/2020] [Indexed: 12/13/2022] Open
Abstract
Corn (Zea mays L.) is one of the major food crops, and it is considered to be a very distinctive plant, since it is able to produce a large amount of the natural polymer of starch through its capacity to utilize large amounts of sunlight. Corn starch is used in a wide range of products and applications. In recent years, the use of nanotechnology for applications in the food industry has become more apparent; it has been used for protecting against biological and chemical deterioration, increasing bioavailability, and enhancing physical properties, among other functions. However, the high cost of nanotechnology can make it difficult for its application on a commercial scale. As a biodegradable natural polymer, corn starch is a great alternative for the production of nanomaterials. Therefore, the search for alternative materials to be used in nanotechnology has been studied. This review has discussed in detail the properties, simulations, and wide range of applications of corn starch-based nanomaterials.
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Affiliation(s)
- Chella Perumal Palanisamy
- State Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Science, Jinan 250353, China; (C.P.P.); (H.Z.)
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Science, Jinan 250353, China; (C.P.P.); (H.Z.)
- Correspondence: ; Tel.: +86-186-60811718
| | - Hongxia Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Science, Jinan 250353, China; (C.P.P.); (H.Z.)
| | - Selvaraj Jayaraman
- Department of Biochemistry, Saveetha University, Chennai, Tamil Nadu 600077, India;
| | - Gothandam Kodiveri Muthukaliannan
- Department of Biotechnology, School of Bio Sciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu 632014, India;
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60
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Azfaralariff A, Fazial FF, Sontanosamy RS, Nazar MF, Lazim AM. Food-grade particle stabilized pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109974] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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61
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Sharma I, Sinhmar A, Thory R, Sandhu KS, Kaur M, Nain V, Pathera AK, Chavan P. Synthesis and characterization of nano starch-based composite films from kidney bean ( Phaseolus vulgaris). Journal of Food Science and Technology 2020; 58:2178-2185. [PMID: 33967315 DOI: 10.1007/s13197-020-04728-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/10/2020] [Accepted: 08/13/2020] [Indexed: 02/01/2023]
Abstract
This study was aimed to synthesize and evaluate the nano starch-based composite films by the addition of nano starch in film formulation at 0.5, 1, 2, 5 and 10% level of total starch. The acid hydrolysis technique was used to reduce the size of starch granules of kidney bean starch. The physicochemical properties of both native and nano starch were determined. Nano starch showed a higher value for swelling power, solubility, water and oil absorption capacity when compared with native starch. The particle size of kidney bean nano starch was 257.7 nm at 100% intensity. The size of starch granule affects various properties of films. The thickness, solubility and burst strength of the composite films were increased significantly (p ≤ 0.05) with an increase in the concentration of nano starch in film formulation. While the moisture content and water vapour transmission rate (WVTR) were decreased significantly (p ≤ 0.05) with an increase in the concentration of nano starch in film formulation. The results suggested that kidney bean starch could be used for the development of packaging films. The utilization of nano starch in film formulations had an additional advantage in improving the film properties.
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Affiliation(s)
- Ishita Sharma
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan, HP 173229 India
| | - Archana Sinhmar
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan, HP 173229 India
| | - Rahul Thory
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan, HP 173229 India
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, PB 151001 India
| | - Maninder Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, PB 143005 India
| | - Vikash Nain
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, HR India
| | - Ashok Kumar Pathera
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan, HP 173229 India
| | - Prafull Chavan
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan, HP 173229 India
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62
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Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil. Sci Rep 2020; 10:13622. [PMID: 32788603 PMCID: PMC7423944 DOI: 10.1038/s41598-020-70651-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Accepted: 07/24/2020] [Indexed: 11/27/2022] Open
Abstract
Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study. MBS, GG, and SSO were used as the main filmogenic biopolymer, thickener, and hydrophobicity-imparting substance, respectively. To investigate the effect of SSO content on the physicochemical, mechanical, and optical properties of the films, they were supplemented with various concentrations (0, 0.5, 1, and 2%, w/w) of SSO. Increasing SSO content tended to decrease tensile strength, elongation at break, crystallinity, water solubility, and the water vapor permeability; in contrast, it increased the oxygen transmission rate and water contact angle. Consequently, the incorporation of SSO into the matrix of MBS-based films decreased their mechanical strength but effectively enhanced their water-resistance properties. Therefore, the MBS-based film developed here can be properly used as an edible film in settings that require high water-resistance properties but do not call for robust mechanical strength.
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63
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Lin X, Sun S, Wang B, Zheng B, Guo Z. Structural and physicochemical properties of lotus seed starch nanoparticles. Int J Biol Macromol 2020; 157:240-246. [DOI: 10.1016/j.ijbiomac.2020.04.155] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 04/16/2020] [Accepted: 04/19/2020] [Indexed: 10/24/2022]
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64
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Skendi A, Papageorgiou M, Ritzoulis C. Physicochemical properties and emulsification properties of maize starch modified by hydrochloric, phosphoric and tartaric acid. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14693] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Adriana Skendi
- Department of Food Science and Technology International Hellenic University POB 141GR‐57400Thessaloniki Greece
| | - Maria Papageorgiou
- Department of Food Science and Technology International Hellenic University POB 141GR‐57400Thessaloniki Greece
| | - Christos Ritzoulis
- Department of Food Science and Technology International Hellenic University POB 141GR‐57400Thessaloniki Greece
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65
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Wang K, Hong Y, Gu Z, Cheng L, Li Z, Li C. Stabilization of Pickering emulsions using starch nanocrystals treated with alkaline solution. Int J Biol Macromol 2020; 155:273-285. [DOI: 10.1016/j.ijbiomac.2020.03.219] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2020] [Revised: 03/19/2020] [Accepted: 03/25/2020] [Indexed: 11/17/2022]
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66
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Pickering Emulsions Produced with Starch Nanocrystals from Cassava (
Manihot esculenta
Crantz), Beans (
Phaseolus vulgaris
L.), and Corn (
Zea mays
L.). STARCH-STARKE 2020. [DOI: 10.1002/star.201900326] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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67
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Oh SM, Lee BH, Seo DH, Choi HW, Kim BY, Baik MY. Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans. Food Sci Biotechnol 2020; 29:585-598. [PMID: 32419957 PMCID: PMC7221041 DOI: 10.1007/s10068-020-00768-w] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 04/07/2020] [Accepted: 04/20/2020] [Indexed: 12/21/2022] Open
Abstract
Enzymatic hydrolysis and self-assembly are considered promising methods for preparation of starch nanoparticles (SNPs) because they are environmentally friendly, and time- and cost-effective. These methods are based on the self-assembly of short-chain glucans released from the α-1,6 bonds in amylopectin. Since their discovery, many studies have described the structural and physicochemical properties of self-assembled SNPs. Self-assembled SNPs can be prepared by two methods: using only the soluble portion containing the short-chain glucans, or using the whole hydrolyzate including both insoluble and soluble fractions. Although the structural and physical properties of self-assembled SNPs can be attributed to the composition of the hydrolyzates that participate in self-assembly, this aspect has not yet been discussed. This review focuses on SNPs self-assembled with only soluble short-chain glucans and addresses their characteristics, including formation mechanisms as well as structural and physicochemical properties, compared with SNPs prepared with total hydrolyzates.
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Affiliation(s)
- Seon-Min Oh
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam, Republic of Korea
| | - Dong-Ho Seo
- Department of Food Science and Technology, Jeonbuk National University, Jeonju, Republic of Korea
| | - Hyun-Wook Choi
- Department of Functional Food and Biotechnology, Jeonju University, Jeonju, Republic of Korea
| | - Byung-Yong Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
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68
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Gonzalez A, Wang Y. Enhancing the Formation of Porous Potato Starch by Combining α‐Amylase or Glucoamylase Digestion with Acid Hydrolysis. STARCH-STARKE 2020. [DOI: 10.1002/star.201900269] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ana Gonzalez
- Department of Food ScienceUniversity of Arkansas 2650 N. Young Avenue Fayetteville AR 72704 USA
| | - Ya‐Jane Wang
- Department of Food ScienceUniversity of Arkansas 2650 N. Young Avenue Fayetteville AR 72704 USA
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69
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Ali NA, Dash KK, Routray W. Physicochemical characterization of modified lotus seed starch obtained through acid and heat moisture treatment. Food Chem 2020; 319:126513. [PMID: 32151897 DOI: 10.1016/j.foodchem.2020.126513] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 02/26/2020] [Accepted: 02/26/2020] [Indexed: 11/30/2022]
Abstract
Native Lotus seed (NLS) starch was independently subjected to two different modifications such as heat-moisture treatment (HMT) and citric acid treatment (CAT). The effect of the treatment on physical, chemical, morphological, thermal, pasting and gelling properties of native and modified starches were evaluated during the study. The results showed that the enthalpies of the HMT and the CAT samples along with the onset, peak, and conclusion temperatures of gelatinization were increased. The FTIR analysis revealed that HMT and CAT increased the degree of order and the degree of the double helix of the NLS. The gel elasticity and the adhesiveness of the HMT and the CAT starches were also greater than the NLS starch samples. The developed modified starches could be used for enhancement of different functional properties for applying as gelling, thickening, stabilizing and filling agents for developing starch-based food formulations.
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Affiliation(s)
- N Afzal Ali
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028, India
| | - Kshirod K Dash
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028, India; Department of Food Processing Technology, GKCIET, Malda, West Bengal 732141, India.
| | - Winny Routray
- Department of Biochemistry and Biotechnology, CSIR-Central Leather Research Institute, Adyar, Chennai 600020, Tamil Nadu, India
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70
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Sánchez de la Concha BB, Agama‐Acevedo E, Agurirre‐Cruz A, Bello‐Pérez LA, Alvarez‐Ramírez J. OSA Esterification of Amaranth and Maize Starch Nanocrystals and Their Use in “Pickering” Emulsions. STARCH-STARKE 2020. [DOI: 10.1002/star.201900271] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Brenda B. Sánchez de la Concha
- Instituto Politécnico NacionalCEPROBIKm. 6.5 Carr. Yautepec‐Jojutla Col. San IsidroCalle CEPROBI No. 8 Yautepec 62732 Morelos México
| | - Edith Agama‐Acevedo
- Instituto Politécnico NacionalCEPROBIKm. 6.5 Carr. Yautepec‐Jojutla Col. San IsidroCalle CEPROBI No. 8 Yautepec 62732 Morelos México
| | - Andres Agurirre‐Cruz
- Instituto de BiotecnologiaUniversidad del Papaloapan Tuxtepec 68301 Oaxaca Mexico
| | - Luis A. Bello‐Pérez
- Instituto Politécnico NacionalCEPROBIKm. 6.5 Carr. Yautepec‐Jojutla Col. San IsidroCalle CEPROBI No. 8 Yautepec 62732 Morelos México
| | - José Alvarez‐Ramírez
- Departamento de Ingeniería de Procesos e HidráulicaUniversidad Autónoma Metropolitana‐IztapalapaApartado Postal 55‐534 Ciudad de México 09340 México
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71
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Kumari S, Yadav BS, Yadav RB. Synthesis and modification approaches for starch nanoparticles for their emerging food industrial applications: A review. Food Res Int 2020; 128:108765. [DOI: 10.1016/j.foodres.2019.108765] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2019] [Revised: 10/02/2019] [Accepted: 10/19/2019] [Indexed: 02/07/2023]
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72
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Li H, Yan S, Mao H, Ji J, Xu M, Zhang S, Wang J, Liu Y, Sun B. Insights into maize starch degradation by sulfuric acid from molecular structure changes. Carbohydr Polym 2020; 229:115542. [DOI: 10.1016/j.carbpol.2019.115542] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 10/07/2019] [Accepted: 10/26/2019] [Indexed: 12/29/2022]
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73
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Development and characterization of nano starch-based composite films from mung bean (Vigna radiata). Int J Biol Macromol 2020; 144:242-251. [DOI: 10.1016/j.ijbiomac.2019.12.113] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 11/28/2019] [Accepted: 12/14/2019] [Indexed: 02/06/2023]
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74
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Velásquez-Castillo LE, Leite MA, Ditchfield C, Sobral PJDA, Moraes ICF. Quinoa starch nanocrystals production by acid hydrolysis: Kinetics and properties. Int J Biol Macromol 2020; 143:93-101. [DOI: 10.1016/j.ijbiomac.2019.12.011] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 11/27/2019] [Accepted: 12/02/2019] [Indexed: 12/13/2022]
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75
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Effects of partial debranching and storage temperature on recrystallization of waxy maize starch. Int J Biol Macromol 2019; 140:350-357. [DOI: 10.1016/j.ijbiomac.2019.08.128] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 08/12/2019] [Accepted: 08/14/2019] [Indexed: 11/19/2022]
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76
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Dularia C, Sinhmar A, Thory R, Pathera AK, Nain V. Development of starch nanoparticles based composite films from non-conventional source - Water chestnut (Trapa bispinosa). Int J Biol Macromol 2019; 136:1161-1168. [PMID: 31247231 DOI: 10.1016/j.ijbiomac.2019.06.169] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 06/17/2019] [Accepted: 06/24/2019] [Indexed: 01/03/2023]
Abstract
In the present study, starch was isolated from a non-conventional source (water chestnut) and various physicochemical properties were investigated. Nano starch was prepared by adopting the acid hydrolysis method having a yield of 27.5%. Particle size distribution of native and nano starch was 5559 nm and 396 nm. The unique feature of water chestnut starch was the shape of starch granule that looked oval, ellipsoidal, mixed with spherical granules without cracks and smooth surface. While the water chestnut nano starch appeared as an agglomerated form with irregular and rough surface. Water chestnut starch nanocomposites films with varying concentrations of starch nanoparticles (SNPs) were synthesized by a solution casting method. The thickness, moisture content, water vapour transmission rate, water solubility, burst strength of native starch and nano starch composite films were evaluated. The results showed that native starch film had thickness (0.041 ± 0.07 mm) moisture content (4.17 ± 0.32%), water vapour transmission rate (4.678 × 10-3 ± 0.42 g-2 s-1), water solubility (35.71 ± 0.17%) and burst strength (976.4 ± 12.47 g), respectively. The incorporation of SNPs results in an increase in thickness and burst strength while moisture content, water vapour transmission rate and solubility of films were decreased with the increase in the concentration of SNPs which is essential features of a good package.
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Affiliation(s)
- Chandni Dularia
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan-173229 (HP), India
| | - Archana Sinhmar
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan-173229 (HP), India
| | - Rahul Thory
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan-173229 (HP), India.
| | - Ashok Kumar Pathera
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan-173229 (HP), India
| | - Vikash Nain
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana, India
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77
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Sonthanasamy RSA, Sulaiman NMN, Tan LL, Lazim AM. Comprehensive spectroscopic studies of synergism between Gadong starch based carbon dots and bovine serum albumin. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 218:85-96. [PMID: 30954801 DOI: 10.1016/j.saa.2019.03.108] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 03/28/2019] [Accepted: 03/28/2019] [Indexed: 06/09/2023]
Abstract
Carbon dots (C-dots) were used to study the binding mechanisms with serum protein, bovine serum albumin (BSA) by using two notable binding systems known as non-covalent and covalent interaction. Interaction between C-dots and BSA were estimated by Stern-Volmer equation and Double Log Regression Model (DLRM). According to the fluorescent intensity, quenching of model carrier protein by C-dots was due to dynamic quenching for non-covalent and static quenching for covalent binding. The binding site constant, KA and number of binding site, for covalent interaction is 1754.7L/mol and n≈1 (0.6922) were determined by DLRM on fluorescence quenching results. The blue shift of the fluorescence spectrum, from 450nm to 421nm (non-covalent) and 430nm (covalent) and suggested that both the microenvironment of C-dots and protein changed in relation to the protein concentration. The fluorescence intensity results show that protein structure has a significant role in Protein-C-dots interactions and type of binding influence physicochemical properties of C-dots differently. Understanding to this bio interface is important to utilize both quantum dots and biomolecules for biomedical field. It can be a useful guideline to design further applications in biomedical and bioimaging.
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Affiliation(s)
- Regina Sisika A Sonthanasamy
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
| | - Nik Muslihuddin Nik Sulaiman
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
| | - Ling Ling Tan
- Southest Asia Disaster Preventation Research Initiative (SEADPRI-UKM), Institute for Environment and Development (LESTARI), Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
| | - Azwan Mat Lazim
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia.
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78
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Wu J, Huang Y, Yao R, Deng S, Li F, Bian X. Preparation and Characterization of Starch Nanoparticles from Potato Starch by Combined Solid‐State Acid‐Catalyzed Hydrolysis and Nanoprecipitation. STARCH-STARKE 2019. [DOI: 10.1002/star.201900095] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Juan Wu
- School of Food and Biological Engineering, Hefei University of TechnologyHefei 230000China
| | - Yadi Huang
- School of Food and Biological Engineering, Hefei University of TechnologyHefei 230000China
| | - Risheng Yao
- School of Food and Biological Engineering, Hefei University of TechnologyHefei 230000China
| | - Shengsong Deng
- School of Food and Biological Engineering, Hefei University of TechnologyHefei 230000China
| | - Fenghe Li
- School of Food and Biological Engineering, Hefei University of TechnologyHefei 230000China
| | - Xialing Bian
- School of Food and Biological Engineering, Hefei University of TechnologyHefei 230000China
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79
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Rostamabadi H, Falsafi SR, Jafari SM. Starch-based nanocarriers as cutting-edge natural cargos for nutraceutical delivery. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.004] [Citation(s) in RCA: 100] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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80
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Minakawa AF, Faria-Tischer PC, Mali S. Simple ultrasound method to obtain starch micro- and nanoparticles from cassava, corn and yam starches. Food Chem 2019; 283:11-18. [DOI: 10.1016/j.foodchem.2019.01.015] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 10/23/2018] [Accepted: 01/03/2019] [Indexed: 10/27/2022]
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81
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Javidi F, Razavi SM, Mohammad Amini A. Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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82
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Succeeded starch nanocrystals preparation combining heat-moisture treatment with acid hydrolysis. Food Chem 2019; 278:350-356. [DOI: 10.1016/j.foodchem.2018.11.018] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Revised: 09/29/2018] [Accepted: 11/02/2018] [Indexed: 01/29/2023]
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83
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Lu H, Ji N, Li M, Wang Y, Xiong L, Zhou L, Qiu L, Bian X, Sun C, Sun Q. Preparation of Borax Cross-Linked Starch Nanoparticles for Improvement of Mechanical Properties of Maize Starch Films. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2916-2925. [PMID: 30789721 DOI: 10.1021/acs.jafc.8b06479] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Recently, starch nanoparticles have attracted widespread attention from various fields. In this study, a new strategy for preparing covalent-cross-linked starch nanoparticles was developed using boron ester bonds formed between debranched starch (DBS) and borax. The nanoparticles were characterized by Fourier transform infrared spectroscopy (FTIR), transmission electron microscopy (TEM), X-ray diffraction (XRD), dynamic light scattering (DLS), differential scanning calorimeter (DSC), and thermogravimetric analysis (TGA). The obtained nanoparticles were spherical with a size of 100-200 nm. The formation of boron ester bonds was confirmed by FTIR. The as-prepared starch nanoparticle exhibited a low relative crystallinity of 13.6%-23.5%. Compared with pure starch film, the tensile strength of starch film with 10% starch nanoparticles increased about 45%, and the elongation at break percentage of starch film with 5% starch nanoparticles increased about 20%. The new strategy of forming starch nanoparticles by using boron ester bonds will advance the research of carbohydrate nanoparticles.
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Affiliation(s)
- Hao Lu
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Na Ji
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Man Li
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Yanfei Wang
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Liu Xiong
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Liyang Zhou
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Lizhong Qiu
- Zhucheng Xingmao Corn Developing Co., Ltd , Weifang , Shandong Province 262200 , China
| | - Xiliang Bian
- Zhucheng Xingmao Corn Developing Co., Ltd , Weifang , Shandong Province 262200 , China
| | - Chunrui Sun
- Zhucheng Xingmao Corn Developing Co., Ltd , Weifang , Shandong Province 262200 , China
| | - Qingjie Sun
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
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84
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Evaluation and quality assessment of defatted microalgae meal of Chlorella as an alternative food ingredient in cookies. ACTA ACUST UNITED AC 2019. [DOI: 10.1108/nfs-06-2018-0171] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
PurposeMeal left after extraction of microalgae functional compounds is not finding its application in food. Hence, present study was aimed for the development of the cookies supplemented with meal of microalgaeChlorella sp. (Abca-17) obtained after solvent extraction of chlorophyll.Design/methodology/approachCookies were prepared by substituting refined wheat flour (RWF) with microalgae meal (MM) at incorporation levels of 3, 6, 9 and 12 per cent. The effect of replacement of RWF with MM was analyzed on the pasting properties of the flour blends and physical, chemical, sensory and textural characteristics of the cookies.FindingsMM exhibited high water and oil absorption capacity of 0.8 g/g and 1.2 g/g, respectively. Weight and thickness of the cookies increased, whereas the diameter, spread ratio and spread factor decreased with the increased proportion of meal in flour blends. The moisture and ash content (0.8-2.0 per cent) of the cookies increased, whereas fat content showed no pronounced variation. Sensory evaluation of cookies revealed no significant difference at 6 per cent level of incorporation and further supplementation resulted in dark colour and increased hardness. Texture profile analysis of cookies also revealed that the peak positive force for breaking the cookies increased (3115.6-7372.1 N) with increase in the level of incorporation of meal.Practical implicationsMM can be used in the development of the cookies at level of incorporation of 6 per cent and presents novice approach for utilization of bioprocessing waste.Originality/valueThe present study is a pioneer effort in demonstration of utilization of MM as alternate food ingredient. MM ofChlorella sp. (Abca-17) was characterized as food ingredient using physicochemical analysis and model food system using cookies.
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85
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Abstract
The substitution of petroleum-based synthetic polymers in latex formulations with sustainable and/or bio-based sources has increasingly been a focus of both academic and industrial research. Emulsion polymerization already provides a more sustainable way to produce polymers for coatings and adhesives, because it is a water-based process. It can be made even more attractive as a green alternative with the addition of starch, a renewable material that has proven to be extremely useful as a filler, stabilizer, property modifier and macromer. This work provides a critical review of attempts to modify and incorporate various types of starch in emulsion polymerizations. This review focusses on the method of initiation, grafting mechanisms, starch feeding strategies and the characterization methods. It provides a needed guide for those looking to modify starch in an emulsion polymerization to achieve a target grafting performance or to incorporate starch in latex formulations for the replacement of synthetic polymers.
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86
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Fu ZQ, Sun Y, Huang ZG, Wu M, Zhou YG. Effect of Acid-Alcohol Treatment on Physicochemical Properties of Ball-Milled Potato Starches. STARCH-STARKE 2019. [DOI: 10.1002/star.201800347] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Zong-qiang Fu
- School of Materials Science and Mechanical Engineering, Beijing Technology and Business University; Beijing 100048 China
| | - Yao Sun
- School of Materials Science and Mechanical Engineering, Beijing Technology and Business University; Beijing 100048 China
| | - Zhi-gang Huang
- School of Materials Science and Mechanical Engineering, Beijing Technology and Business University; Beijing 100048 China
| | - Min Wu
- College of Engineering, China Agricultural University; Beijing 100083 China
| | - Yu-guang Zhou
- College of Engineering, China Agricultural University; Beijing 100083 China
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87
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Miskeen S, Park EY, Kim JY. Controlled fragmentation of starch into nanoparticles using a dry heating treatment under mildly acidic conditions. Int J Biol Macromol 2019; 123:810-816. [DOI: 10.1016/j.ijbiomac.2018.11.072] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 09/13/2018] [Accepted: 11/12/2018] [Indexed: 11/16/2022]
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88
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Characterization of non-solvent precipitated starch using asymmetrical flow field-flow fractionation coupled with multiple detectors. Carbohydr Polym 2019; 206:21-28. [DOI: 10.1016/j.carbpol.2018.10.100] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2018] [Revised: 10/11/2018] [Accepted: 10/28/2018] [Indexed: 01/06/2023]
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89
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Torres FG, Arroyo J, Tineo C, Troncoso O. Tailoring the Properties of Native Andean Potato Starch Nanoparticles Using Acid and Alkaline Treatments. STARCH-STARKE 2018. [DOI: 10.1002/star.201800234] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Fernando G. Torres
- Department of Mechanical Engineering; Pontificia Universidad Católica del Perú (Lima 32 Perú); Av. Universitaria 1801 Lima 32 Lima Perú
| | - Junior Arroyo
- Department of Mechanical Engineering; Pontificia Universidad Católica del Perú (Lima 32 Perú); Av. Universitaria 1801 Lima 32 Lima Perú
| | - Carlos Tineo
- Department of Mechanical Engineering; Pontificia Universidad Católica del Perú (Lima 32 Perú); Av. Universitaria 1801 Lima 32 Lima Perú
| | - Omar Troncoso
- Department of Mechanical Engineering; Pontificia Universidad Católica del Perú (Lima 32 Perú); Av. Universitaria 1801 Lima 32 Lima Perú
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90
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91
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Caicedo Chacon WD, Ayala Valencia G, Aparicio Rojas GM, Agudelo Henao AC. Mathematical Models for Prediction of Water Evaporation and Thermal Degradation Kinetics of Potato Starch Nanoparticles Obtained by Nanoprecipitation. STARCH-STARKE 2018. [DOI: 10.1002/star.201800081] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Wilson Daniel Caicedo Chacon
- Facultad de Ingeniería y Administración; Universidad Nacional de Colombia sede Palmira; Colombia AA 237 Palmira Colombia
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering; Federal University of Santa Catarina; Florianópolis SC 88040-900 Brazil
| | | | - Ana Cecilia Agudelo Henao
- Facultad de Ingeniería y Administración; Universidad Nacional de Colombia sede Palmira; Colombia AA 237 Palmira Colombia
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92
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Costa MS, Volanti DP, Grossmann MVE, Franco CML. Structural, thermal, and morphological characteristics of cassava amylodextrins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2751-2760. [PMID: 29105780 DOI: 10.1002/jsfa.8771] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 10/29/2017] [Accepted: 10/30/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Amylodextrins from cassava starch were obtained by acid hydrolysis, and their structural, thermal and morphological characteristics were evaluated and compared to those from potato and corn amylodextrins. RESULTS Cassava starch was the most susceptible to hydrolysis due to imperfections in its crystalline structure. The crystalline patterns of amylodextrins remained unchanged, and crystallinity and peak temperature increased with hydrolysis time, whereas thermal degradation temperature decreased, independent of treatment time and starch source. Cassava amylodextrins had similar structural and morphological characteristics to those from corn amylodextrins due to their A-type crystalline arrangements. A-amylodextrins were structurally and thermally more stable than potato amylodextrins (B-type). Starch nanocrystals (SNC) were observed by transmission electron microscopy from the third day of hydrolysis in cassava amylodextrins, whereas potato and corn amylodextrins displayed SNC only on the fifth day. A-SNC displayed platelet shapes, whereas B-SNC were rounded. The SNC shape was related to the packing form and geometry of unit cells of allomorphs A and B. CONCLUSION Microstructures (agglomerated crystalline particles) and nanostructures (double helix organization) were observed for amylodextrins. Cassava starch was shown to be a promising material for SNC production, since it requires less hydrolysis time to obtaining more stable crystals. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Mariana Souza Costa
- Department of Food Engineering and Technology, UNESP - São Paulo State University, São José do Rio Preto, SP, Brazil
| | - Diogo Paschoalini Volanti
- Department of Chemistry and Environmental Sciences, UNESP - São Paulo State University, São José do Rio Preto, SP, Brazil
| | | | - Célia Maria Landi Franco
- Department of Food Engineering and Technology, UNESP - São Paulo State University, São José do Rio Preto, SP, Brazil
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93
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Cummings S, Cunningham M, Dubé MA. The use of amylose-rich starch nanoparticles in emulsion polymerization. J Appl Polym Sci 2018. [DOI: 10.1002/app.46485] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Shidan Cummings
- Department of Chemical and Biological Engineering; Centre for Catalysis Research and Innovation, University of Ottawa; Ottawa Ontario Canada
| | - Michael Cunningham
- Department of Chemical Engineering; Queen's University; Kingston Ontario Canada
| | - Marc A. Dubé
- Department of Chemical and Biological Engineering; Centre for Catalysis Research and Innovation, University of Ottawa; Ottawa Ontario Canada
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94
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Hasanvand E, Fathi M, Bassiri A. Production and characterization of vitamin D 3 loaded starch nanoparticles: effect of amylose to amylopectin ratio and sonication parameters. Journal of Food Science and Technology 2018; 55:1314-1324. [PMID: 29606745 DOI: 10.1007/s13197-018-3042-0] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/03/2018] [Accepted: 01/15/2018] [Indexed: 10/18/2022]
Abstract
Two types of starches with different amylose to amylopectin ratios were used for the production of vitamin D3 loaded nanoparticles and effects of starch type, sonication time and temperature on physicochemical properties of nanocarriers were investigated. Both high amylose corn and potato starches nanocarriers had granular structure with particle size ranging from 32.04 to 99.2 nm and the encapsulation efficiency ranging from 22.34 to 94.8%. The results showed that potato starch nanoparticles had larger size, higher zeta potential, encapsulation efficiency and encapsulation load and lower polydispersity index values in comparison to high amylose corn starch nanoparticle. Increase in sonication time reduced the size of nanoparticles in both starch types and decreasing temperature led to reduction of particle size and increase of zeta potential. Physicochemical features of nanocarriers were analyzed by Fourier transform-infrared spectroscopy, X-ray diffraction and differential scanning calorimetry. The results indicated that vitamin D3 is well incorporated in carriers and ultrasonic treatment led to increase of hydrocarbon chain that resulted in van der Waals and hydrogen bonds of vitamin D3 with the potato starch and greater thermal stability.
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Affiliation(s)
- Elham Hasanvand
- 1Department of Food Science and Technology, Institute of Agricultural Engineering, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran
| | - Milad Fathi
- 2Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran
| | - Alireza Bassiri
- 3Department of Food Science and Technology, Institute of Chemical Engineering, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran
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95
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Dai L, Li C, Zhang J, Cheng F. Preparation and characterization of starch nanocrystals combining ball milling with acid hydrolysis. Carbohydr Polym 2018; 180:122-127. [DOI: 10.1016/j.carbpol.2017.10.015] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 09/30/2017] [Accepted: 10/03/2017] [Indexed: 11/30/2022]
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96
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97
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Saeng-on J, Aht-Ong D. Production of Starch Nanocrystals from Agricultural Materials Using Mild Acid Hydrolysis Method: Optimization and Characterization. ACTA ACUST UNITED AC 2017. [DOI: 10.1177/204124791700800302] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Due to an insufficiency of fossil fuels and environmental pollution, sustainable and efficient material utilization has become the greatest importance. This work aimed to produce nanosized filler for biobased materials from renewable resource by an efficient production. Banana and tapioca starch nanocrystals (SNCs) were prepared from mild acid hydrolysis method. The effects of acid type, acid concentration, reaction time, and temperature on percent yield and degree of crystallinity were investigated in order to find the suitable condition for SNCs preparation. The chemical structure, degree of crystallinity, and morphology of the obtained SNCs were examined by Fourier transform infrared spectroscopy (FT-IR), X-ray powder diffraction (XRD), and transmission electron microscopy (TEM), respectively. Thermal properties were characterized by thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). The results revealed that the suitable conditions for preparing SNCs were by using 3.5 M H2SO4 at 40°C for 7 hrs or 10 hrs depending on starch type, which leading to high degree of crystallinity as 47.13% and 60.06% for banana and tapioca SNCs, respectively. The particle size of both SNCs was less than 200 nm, approximately 30–70 nm. The banana SNC displayed parallelepiped nanoplatelets with C-type crystallinity, while the tapioca SNC showed spherical nanoplatelets with A-type crystallinity. The degradation temperature of banana and tapioca SNCs occurred in ranging between 280 and 310°C, which was lower than their native starches due to the disintegration of the SNC molecular chain during acid hydrolysis reaction. Nevertheless, melting enthalpy (ΔH) of SNC fillers enhanced after hydrolysis indicating that there was an increment of degree of crystallinity owing to the chain rearrangement of starch molecules.
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Affiliation(s)
- J. Saeng-on
- Department of Materials Science, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
- Center of Excellence on Petrochemical and Materials Technology, Bangkok, 10330, Thailand
| | - D. Aht-Ong
- Department of Materials Science, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
- Center of Excellence on Petrochemical and Materials Technology, Bangkok, 10330, Thailand
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98
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Ye F, Miao M, Jiang B, Campanella OH, Jin Z, Zhang T. Elucidation of stabilizing oil-in-water Pickering emulsion with different modified maize starch-based nanoparticles. Food Chem 2017; 229:152-158. [DOI: 10.1016/j.foodchem.2017.02.062] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Revised: 01/21/2017] [Accepted: 02/13/2017] [Indexed: 11/15/2022]
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99
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Chen P, Xie F, Zhao L, Qiao Q, Liu X. Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.03.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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100
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Kim JH, Kim J, Park EY, Kim JY. Starch nanoparticles resulting from combination of dry heating under mildly acidic conditions and homogenization. Carbohydr Polym 2017; 168:70-78. [DOI: 10.1016/j.carbpol.2017.03.061] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 03/16/2017] [Accepted: 03/18/2017] [Indexed: 11/25/2022]
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