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Salazar-Irrazabal MD, Ramirez-Tixe EE, Velasquez-Barreto FF, Bello-Pérez LA. Avocado seed starch: Effect of the variety on molecular, physicochemical, and digestibility characteristics. Int J Biol Macromol 2023; 247:125746. [PMID: 37437674 DOI: 10.1016/j.ijbiomac.2023.125746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2023] [Revised: 06/07/2023] [Accepted: 07/06/2023] [Indexed: 07/14/2023]
Abstract
Agro-industrial residues can increase environmental pollution owing to poor knowledge of the use of some components, such as dietary fiber, protein, starch, minerals, and bioactive compounds, which can be used in the food industry. This study compared the molecular, physicochemical, and digestibility characteristics of three avocado seed starches (Criolla, Fuerte, and Hass). Starch was extracted through successive washing and sedimentation. The morphology, size distribution, thermal properties, pasting properties, infrared spectra with Fourier transform, size distribution of amylopectin chains, and digestibility of the three avocado seed strains were analyzed. The starch grains were oval and spherical in shape. The average size of Criolla avocado starch (24.55 μm) was the largest, followed by Hass and Fuerte starches (21.37 μm). Higher gelatinization enthalpy (8.55 J/g), gelatinization temperature (75.28 °C), and pasting temperature (75.57 °C) were observed for Fuerte avocado starch, followed by Hass and Criolla starches. Hass avocado starch exhibited higher maximum (836.27 mPa.s), final (1407.37 mPa.s), setback (588.78 mPa.s), and breakdown (17.68 mPa.s) viscosities than Criolla and Fuerte avocado starches. In addition, the probed avocado starches exhibited high content of resistant starch (60.06-68.90%). Therefore, it was demonstrated that differences in the chemical composition and structure of avocado starch can affect the digestibility of native starch.
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Affiliation(s)
| | - Edson E Ramirez-Tixe
- Universidad Nacional Autónoma de Chota, Facultad de ciencias Agrarias, Colpa Huacarís, Chota, Cajamarca, Peru
| | - Frank F Velasquez-Barreto
- Universidad Nacional Autónoma de Chota, Facultad de ciencias Agrarias, Colpa Huacarís, Chota, Cajamarca, Peru.
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2
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Functional characterization of edible films based on reactive extrusion acetylated corn starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01797-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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3
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Siroha AK, Bangar SP, Sandhu KS, Lorenzo JM, Trif M. Octenyl Succinic Anhydride Modified Pearl Millet Starches: An Approach for Development of Films/Coatings. Polymers (Basel) 2022; 14:polym14122478. [PMID: 35746054 PMCID: PMC9227896 DOI: 10.3390/polym14122478] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 11/18/2022] Open
Abstract
Pearl millet starches were modified at pH 8.0 using 3.0% octenyl succinic anhydride (OSA), and their pasting, rheological properties, and in vitro digestibility were analyzed. The degree of substitution (D.C.) of OSA-modified starches varied from 0.010 to 0.025. The amylose content decreased after modification, while the reverse was observed for swelling power. After OSA modification, the pasting viscosities (peak, trough, setback (cP)) of the modified starches increased compared to their native counterparts. G′ (storage modulus) and G″ (loss modulus) decreased significantly (p < 0.05) compared to their native counterparts during heating. Yield stress (σo), consistency (K), and flow behavior index (n) varied from 9.8 to 87.2 Pa, 30.4 to 91.0 Pa.s., and 0.25 to 0.47, respectively. For starch pastes, steady shear properties showed n < 1, indicating shear-thinning and pseudoplastic behavior. The readily digestible starch (RDS) and slowly digestible starch (SDS) contents decreased, while the resistant starch (R.S.) content increased. After OSA treatment, the solubility power of the starches increased; this property of OSA starches speeds up the biodegradability process for the films, and it helps to maintain a healthy environment.
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Affiliation(s)
- Anil Kumar Siroha
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India;
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
- Correspondence:
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda 151001, India;
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Monica Trif
- CENCIRA Agrofood Research and Innovation Centre, 400650 Cluj-Napoca, Romania;
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Li X, Wang Y, Mu S, Ji X, Zeng C, Yang D, Dai L, Duan C, Li D. Structure, retrogradation and digestibility of waxy corn starch modified by a GtfC enzyme from Geobacillus sp. 12AMOR1. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101527] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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5
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Relationships among molecular, physicochemical and digestibility characteristics of Andean tuber starches. Int J Biol Macromol 2021; 182:472-481. [PMID: 33848547 DOI: 10.1016/j.ijbiomac.2021.04.039] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 04/05/2021] [Accepted: 04/07/2021] [Indexed: 11/22/2022]
Abstract
This study aimed to determine and correlate the physicochemical, thermal, pasting, digestibility and molecular characteristics of native starches, such as mashua (Tropaeolum tuberosum R. and P.), oca (Oxalis tuberosa Mol.), and olluco (Ullucus tuberosus C.), which were extracted via successive washing and sedimentation. The morphology of native starches was determined by scanning electron microscopy, granule size distribution, thermal properties, pasting properties, X-ray diffraction (XRD), amylopectin chain-length distribution and amylose and amylopectin molecular weights. Mashua starch was smaller in size than oca and olluco starches. Moreover, the granules of mashua starch were round in shape, whereas those of oca and olluco starches were ellipsoidal in shape. The B XRD spectra showed similar profiles for the three Andean tuber starches. Mashua and olluco starches exhibited the lowest gelatinization temperatures and enthalpy values, and olluco amylopectin exhibited a longer chain length than mashua and oca starches. The resistant starch of gelatinized and ungelatinized samples exhibited a positive and strong correlation with the molecular properties of amylose and amylopectin, gelatinization enthalpy and molecular order.
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Mehboob S, Ali TM, Sheikh M, Hasnain A. Effects of cross linking and/or acetylation on sorghum starch and film characteristics. Int J Biol Macromol 2020; 155:786-794. [DOI: 10.1016/j.ijbiomac.2020.03.144] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 03/14/2020] [Accepted: 03/15/2020] [Indexed: 11/26/2022]
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Velásquez‐Barreto FF, Bello‐Pérez LA, Yee‐Madeira H, Alvarez‐Ramirez J, Velezmoro‐Sánchez CE. Effect of the OSA Esterification of
Oxalis tuberosa
Starch on the Physicochemical, Molecular, and Emulsification Properties. STARCH-STARKE 2020. [DOI: 10.1002/star.201900305] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Frank F. Velásquez‐Barreto
- Programa Doctoral en Ciencia de AlimentosFacultad de Industrias AlimentariasUniversidad Nacional Agraria La Molina Av. La Molina s/n, La Molina Lima 15024 Perú
- Escuela Profesional de Ingeniería AgroindustrialFacultad de Ciencias AgrariasUniversidad Nacional Autónoma de Chota Colpa Huacariz Chota Cajamarca 06120 Perú
| | | | - Hernani Yee‐Madeira
- Instituto Politécnico NacionalEscuela Superior de Físico MatemáticasLaboratorio Espectroscopia Mössbauer y Técnicas Complementarias CDMX, 07738 México
| | - Jose Alvarez‐Ramirez
- Departamento de Ingeniería de Procesos e HidráulicaUniversidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55–534, CDMX, 09340 México
| | - Carmen E. Velezmoro‐Sánchez
- Programa Doctoral en Ciencia de AlimentosFacultad de Industrias AlimentariasUniversidad Nacional Agraria La Molina Av. La Molina s/n, La Molina Lima 15024 Perú
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Basiak E, Geyer M, Debeaufort F, Lenart A, Linke M. Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis. Int J Mol Sci 2019; 20:E2220. [PMID: 31064114 PMCID: PMC6539741 DOI: 10.3390/ijms20092220] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 04/22/2019] [Accepted: 04/23/2019] [Indexed: 12/18/2022] Open
Abstract
In order to extend the shelf life of the fruit, improve appearance, and to keep all nutrition properties of the plum from diminishing, edible coatings comprised of wheat starch and wheat starch-whey protein isolate (in ratio 80/20) were created. Stand-alone films were produced to assess properties which helped to understand the phenomena occurring on the surface level of coated plums. The properties of coatings based on starch are similar to starch coatings containing oil because the natural epicuticular wax layer of plums merges with coating materials. Adding oil doubled the contact angle value and the dispersive component of the surface tension. The workings of adhesion and cohesion, spreading coefficient, water absorption, water content, and solubility in water of the films decreased. Similar processes were observed on the fruits' surface. In appearance, the coating process is similar to polishing the plum surface for removing crystalline wax. The color parameters of coated fruits did not significantly change. Newly formed bonds or interactions established between starch, whey proteins, water, glycerol, and oil are displayed by Fourier transform infrared (FTIR) analysis. This work revealed how the interactions between the epicuticular wax on the fruit's surface and the hydrocolloid-based coatings affect the efficiency of the coatings.
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Affiliation(s)
- Ewelina Basiak
- Department of Horticultural Engineering, Leibniz-Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany.
- UMR PAM 102.02 Food and Wine Physical Chemistry Lab, Univ. Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000 Dijon, France.
- Department of BioEngineering, IUT Dijon-Auxerre, University of Burgundy, BP17867, 21078 Dijon Cedex, France.
| | - Martin Geyer
- Department of Horticultural Engineering, Leibniz-Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany.
| | - Frédéric Debeaufort
- UMR PAM 102.02 Food and Wine Physical Chemistry Lab, Univ. Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000 Dijon, France.
- Department of BioEngineering, IUT Dijon-Auxerre, University of Burgundy, BP17867, 21078 Dijon Cedex, France.
| | - Andrzej Lenart
- Department of Food Eng. and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-786 Warsaw, Poland.
| | - Manfred Linke
- Department of Horticultural Engineering, Leibniz-Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany.
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González-Soto RA, Núñez-Santiago MC, Bello-Pérez LA. Preparation and partial characterization of films made with dual-modified (acetylation and crosslinking) potato starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3134-3141. [PMID: 30536769 DOI: 10.1002/jsfa.9528] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Revised: 04/12/2018] [Accepted: 12/05/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Starch is an alternative material for the production of biodegradable plastics; however, native starches have drawbacks due to their hydrophilic nature. Chemical modifications such as acetylation and crosslinking are used to broaden the potential end-uses of starch. Dual modification of starches increases their functionality compared to that of starches with similar single modifications. In this study, a dual-modified potato starch (acetylated and crosslinked) was used to produce films by casting. RESULTS Changes in the arrangement of the amylopectin double helices of dual-modified starch were evident from X-ray diffraction patterns, pasting profiles and thermal properties. The degree of substitution for acetyl groups was low (0.058 ± 0.006) because crosslinking dominated acetylation. Modified starch film had higher elongation percentage (82.81%) than its native counterpart (57.4%), but lower tensile strength (3.51 MPa for native and 2.17 MPa for dual-modified) and lower crystallinity in fresh and stored films. The sorption isotherms indicated that the dual modification decreased the number of reactive sites for binding water, resulting in a reduction in the monolayer value and a decrease in the solubility and water vapor permeability. CONCLUSIONS Dual modification of starch may be a feasible option for improving the properties of biodegradable starch films. © 2018 Society of Chemical Industry.
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Wang Y, Ye F, Liu J, Zhou Y, Lei L, Zhao G. Rheological nature and dropping performance of sweet potato starch dough as influenced by the binder pastes. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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11
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Velásquez-Barreto FF, Bello-Pérez LA, Yee-Madeira H, Velezmoro Sánchez CE. Esterification and Characterization of Starch From Andean Tubers. STARCH-STARKE 2018. [DOI: 10.1002/star.201800101] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Frank F. Velásquez-Barreto
- Programa Doctoral en Ciencia de Alimentos, Facultad de Industrias Alimentarias; Universidad Nacional Agraria La Molina; La Molina, Lima Perú
| | | | - Hermani Yee-Madeira
- Instituto Politécnico Nacional, Escuela Superior de Físico Matemáticas, Laboratorio Espectroscopia Mössbauer y Técnicas Complementarias; Departamento de Física; Ciudad de México México
| | - Carmen E. Velezmoro Sánchez
- Programa Doctoral en Ciencia de Alimentos, Facultad de Industrias Alimentarias; Universidad Nacional Agraria La Molina; La Molina, Lima Perú
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12
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Bacteriophage cocktail for biocontrol of Escherichia coli O157:H7: Stability and potential allergenicity study. PLoS One 2018; 13:e0195023. [PMID: 29763937 PMCID: PMC5953568 DOI: 10.1371/journal.pone.0195023] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2017] [Accepted: 03/15/2018] [Indexed: 12/18/2022] Open
Abstract
Escherichia coli O157:H7 has become a global public health and a food safety problem. Despite the implementation of control strategies that guarantee the safety in various products, outbreaks persist and new alternatives are necessary to reduce this pathogen along the food chain. Recently, our group isolated and characterised lytic bacteriophages against E. coli O157:H7 with potential to be used as biocontrol agents in food. To this end, phages need certain requirements to allow their manufacture and application. The aim of this study was to determine the physical stability and allergenic potential of free and microencapsulated (ME) bacteriophage cocktails against E. coli O157:H7. In vitro and in vivo studies were performed to determine phage survival under different pH, gastrointestinal conditions, temperature and UV light intensities. Results showed that the stability of ME phages was significantly (P<0.05) higher than free phages after ultraviolet irradiation, pH conditions between 3 to 7, and exposure to temperatures between at -80°C and 70°C. Both formulations were highly sensitive to very low pH in simulated gastric fluid, but stable in bile salts. In vivo studies in mice confirmed these phages passed through the gastrointestinal tract and were excreted in faeces. In silico, full-length alignment analysis showed that all phage proteins were negative for allergenic potential, but different predicting criteria classified seven phage proteins with a very low probability to be an allergen. In conclusion, these data demonstrated that microencapsulation provided a greater stability to phage formulation under stress conditions and assure a more suitable commercial formulation for the biological control of E. coli O157:H7.
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13
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Modified Starch-Chitosan Edible Films: Physicochemical and Mechanical Characterization. COATINGS 2017. [DOI: 10.3390/coatings7120224] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Starch and chitosan are widely used for preparation of edible films that are of great interest in food preservation. This work was aimed to analyze the relationship between structural and physical properties of edible films based on a mixture of chitosan and modified starches. In addition, films were tested for antimicrobial activity against Listeria innocua. Films were prepared by the casting method using chitosan (CT), waxy (WS), oxidized (OS) and acetylated (AS) corn starches and their mixtures. The CT-starches films showed improved barrier and mechanical properties as compared with those made from individual components, CT-OS film presented the lowest thickness (74 ± 7 µm), water content (11.53% ± 0.85%, w/w), solubility (26.77% ± 1.40%, w/v) and water vapor permeability ((1.18 ± 0.48) × 10−9 g·s−1·m−1·Pa−1). This film showed low hardness (2.30 ± 0.19 MPa), low surface roughness (Rq = 3.20 ± 0.41 nm) and was the most elastic (Young’s modulus = 0.11 ± 0.06 GPa). In addition, films made from CT-starches mixtures reduced CT antimicrobial activity against L. innocua, depending on the type of modified starch. This was attributed to interactions between acetyl groups of AS with the carbonyl and amino groups of CT, leaving CT with less positive charge. Interaction of the pyranose ring of OS with CT led to increased OH groups that upon interaction with amino groups, decreased the positive charge of CT, and this effect is responsible for the reduced antimicrobial activity. It was found that the type of starch modification influenced interactions with chitosan, leading to different films properties.
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14
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Królikowska K, Fortuna T, Pietrzyk S, Khachatryan K, Pająk P. Effect of metal ions on physicochemical and rheological properties of octenyl succinate starches. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.039] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Królikowska K, Fortuna T, Pietrzyk S, Gryszkin A. Effect of modification of octenyl succinate starch with mineral elements on the stability and rheological properties of oil-in-water emulsions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ochoa TA, Almendárez BEG, Reyes AA, Pastrana DMR, López GFG, Belloso OM, González CR. Design and Characterization of Corn Starch Edible Films Including Beeswax and Natural Antimicrobials. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1800-4] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Sánchez-Ortega I, García-Almendárez BE, Santos-López EM, Reyes-González LR, Regalado C. Characterization and antimicrobial effect of starch-based edible coating suspensions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Pérez-Gallardo A, García-Almendárez B, Barbosa-Cánovas G, Pimentel-González D, Reyes-González LR, Regalado C. Effect of starch-beeswax coatings on quality parameters of blackberries (Rubus spp.). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5601-10. [PMID: 26344973 PMCID: PMC4554630 DOI: 10.1007/s13197-014-1665-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/19/2014] [Accepted: 11/26/2014] [Indexed: 10/24/2022]
Abstract
There is increased interest in berry fruits due to health benefits, and maintenance of fruit quality for longer periods of time has been a priority. We previously found that starch based coatings applied on raspberries was associated to volatile compounds production due to anoxic conditions. The objective of this work was to design more hydrophobic coatings with reduced thickness. A starch-beeswax dispersion containing 2 % (w/v) modified tapioca starch added with either 0.5 or 1.0 % (w/v) beeswax microparticles was produced, and used for spray coating freshly harvested blackberries (Rubus spp.). Coatings were air dried, packed in plastic trays and stored up to 16 days at 4 °C and 88 % relative humidity. Storage quality parameters such as hardness, respiration rate, anthocyanins content, total phenols, color changes and weight loss were evaluated. We did not find Interactions among coating ingredients, and incorporation of beeswax reduced moisture transfer rate. Coatings did not occlude the stomata and apparently did not over-hydrate the cuticle. This characteristic allowed appropriate gas exchange (O2 and CO2), and reduced accumulation of volatile compounds associated to fermentative metabolism. Respiration rates were 4.207 ± 0.157, 4.557 ± 0.220 and 4.780 ± 0.050 mmol CO2 kg(-1) h(-1) for control, 0.5 and 1 % of wax content in coatings, respectively. However, ethylene production increased throughout storage time along with beeswax concentration, indicating stressful conditions for the fruit. This trend appears to be related with changes in total phenols and anthocyanins during storage. Edible coatings based on starch and hydrophobic particles should be reformulated to maintain quality of stored berry fruits.
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Affiliation(s)
- Alfonso Pérez-Gallardo
- />DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n, Col. Las Campanas, Querétaro, 76010 Qro. México
| | - Blanca García-Almendárez
- />DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n, Col. Las Campanas, Querétaro, 76010 Qro. México
| | - Gustavo Barbosa-Cánovas
- />Department of Biological Systems Engineering, Washington State University, Pullman, WA USA
| | - Diana Pimentel-González
- />Instituto de Ciencias Agropecuarias, Tulancingo, Hidalgo, Universidad Autónoma del Estado de Hidalgo, Pachuca, Mexico
| | - L. R. Reyes-González
- />DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n, Col. Las Campanas, Querétaro, 76010 Qro. México
| | - Carlos Regalado
- />DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n, Col. Las Campanas, Querétaro, 76010 Qro. México
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Prakobna K, Galland S, Berglund LA. High-Performance and Moisture-Stable Cellulose–Starch Nanocomposites Based on Bioinspired Core–Shell Nanofibers. Biomacromolecules 2015; 16:904-12. [DOI: 10.1021/bm5018194] [Citation(s) in RCA: 65] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kasinee Prakobna
- Department of Fibre and Polymer Technology and ‡Wallenberg Wood
Science Centre, KTH Royal Institute of Technology, SE-10044 Stockholm, Sweden
| | - Sylvain Galland
- Department of Fibre and Polymer Technology and ‡Wallenberg Wood
Science Centre, KTH Royal Institute of Technology, SE-10044 Stockholm, Sweden
| | - Lars A. Berglund
- Department of Fibre and Polymer Technology and ‡Wallenberg Wood
Science Centre, KTH Royal Institute of Technology, SE-10044 Stockholm, Sweden
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Zamudio-Flores P, Ochoa-Reyes E, Ornelas-Paz JDJ, Aparicio-Saguilán A, Vargas-Torres A, Bello-Pérez L, Rubio-Ríos A, Cárdenas-Félix R. Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2014.998713] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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Adebowale A, Olatunde O, Adegunwa M, Asiru W, Sanni L. Mechanical and Sensorial Characteristics of Cassava and Yam Composite Starch Films. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12175] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- A.A. Adebowale
- Department of Food Science and Technology; Federal University of Agriculture; PMB 2240 Abeokuta 110001 Nigeria
| | - O.O. Olatunde
- Department of Food Science and Technology; Federal University of Agriculture; PMB 2240 Abeokuta 110001 Nigeria
| | - M.O. Adegunwa
- Department of Foodservice and Tourism; Federal University of Agriculture; Abeokuta Nigeria
| | - W.B. Asiru
- Federal Institute of Industrial Research, Oshodi; Lagos Nigeria
| | - L.O. Sanni
- Department of Food Science and Technology; Federal University of Agriculture; PMB 2240 Abeokuta 110001 Nigeria
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Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review. Carbohydr Polym 2013; 92:905-20. [DOI: 10.1016/j.carbpol.2012.09.040] [Citation(s) in RCA: 400] [Impact Index Per Article: 36.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2012] [Revised: 09/04/2012] [Accepted: 09/21/2012] [Indexed: 12/11/2022]
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Pérez-Gallardo A, Mattinson SD, Lazcano-Peralta A, Fellman JK, Barbosa-Cánovas G, García-Almendárez B, Regalado C. Effect of native and acetylated-crosslinked waxy corn starch-beeswax coatings on quality attributes of raspberries during storage. STARCH-STARKE 2012. [DOI: 10.1002/star.201200005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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