1
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Wang CC, Yang BQ, Feng R, Tao H, Xu BC, Zhang B. Nanoparticles prepared with biotin-esterified debranched starch as an oral carrier to improve the stability and antioxidant activity of resveratrol. Int J Biol Macromol 2024; 278:134543. [PMID: 39111511 DOI: 10.1016/j.ijbiomac.2024.134543] [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: 03/21/2024] [Revised: 07/27/2024] [Accepted: 08/05/2024] [Indexed: 08/17/2024]
Abstract
In this study, biotin esterified debranched starch (Bio-DBS) nanoparticles with different molecular weights were prepared to improve the stability and antioxidant activity of resveratrol. The molecular weights of branched starch (DBS3, DBS9 and DBSp) determined by high-performance size-exclusion chromatography (HPSEC) were 3306, 3696, and 4688, respectively. Biotin was covalently coupled to DBS through the esterification reaction as a new material to prepare nanoparticles. The morphology, particle size, and loading capacity of Bio-DBS nanoparticles were all related to the molecular weights of DBS. The 1H NMR results indicated that there was a hydrogen bonding interaction between Bio-DBS and resveratrol, which contributed to the photochemical and antioxidant activity of resveratrol in the nanoparticles. The highest encapsulation efficiency (78.9 %) and loading capacity (15.78 %) of resveratrol were observed in Bio-DBS3 nanoparticles. Additionally, the cell viability was over 80 % when the concentration of Bio-DBS3 reached to 200 μg/mL. The Bio-DBS nanoparticles significantly improved the thermal stability, photostability, and antioxidant properties of resveratrol. Therefore, the Bio-DBS nanoparticles prepared in this study can be used as a promising carrier to improve the stability and antioxidant activity of resveratrol and may have potential applications in oral delivery.
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Affiliation(s)
- Chen-Chen Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Bao-Qiu Yang
- Xinjiang Production & Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South, College of Food Science and Engineering, Tarim University, Alar 843300, Xinjiang Province, PR China
| | - Ran Feng
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Han Tao
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
| | - Bao-Cai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
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2
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Ma J, Qi Y, Lei M, Xuan H, Li X, Lu W, Guo J, Chen H. Analysis and discrimination of adhesive species using ATR-FTIR combined with Raman, and HS-GC-IMS together with multivariate statistical analysis. J Chromatogr A 2024; 1736:465402. [PMID: 39357174 DOI: 10.1016/j.chroma.2024.465402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2024] [Revised: 09/24/2024] [Accepted: 09/25/2024] [Indexed: 10/04/2024]
Abstract
Identifying the species and origin of adhesives in criminal investigations aids in narrowing inquiry scope and supporting case detection. This study introduces two advanced combined analytical techniques for distinguishing adhesive species, including attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) combined with Raman spectroscopy, and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) together with multivariate statistical analysis. ATR-FTIR categorized seven adhesives into three groups based on the base materials, with further differentiation achieved via Raman spectra. Analysis of volatile components identified 79 volatile organic compounds (VOCs), with esters being the most concentrated. The fingerprint profile clearly illustrated the characteristic fingerprint sequence and unique marker compounds of each adhesive, effectively enabling their differentiation. Multivariate statistical analysis methods, including principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), heatmap, and hierarchical cluster analysis (HCA), were utilized to visually interpret the classification of adhesives. This integrated analytical approach provides a comprehensive analysis of adhesive compositions, facilitating the diversification and precision of adhesive species identification, and broadening the scope for detecting and analyzing trace evidence in forensic science.
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Affiliation(s)
- Junchao Ma
- Characteristic Laboratory of Forensic Science in Universities of Shandong Province, Shandong University of Political Science and Law, Jinan 250014, Shandong Province, China
| | - Yinghua Qi
- Characteristic Laboratory of Forensic Science in Universities of Shandong Province, Shandong University of Political Science and Law, Jinan 250014, Shandong Province, China.
| | - Mingyuan Lei
- Characteristic Laboratory of Forensic Science in Universities of Shandong Province, Shandong University of Political Science and Law, Jinan 250014, Shandong Province, China
| | - Haoran Xuan
- Shandong Electric Power Engineering Consulting Institute Corp., Ltd, China
| | - Xuebo Li
- Characteristic Laboratory of Forensic Science in Universities of Shandong Province, Shandong University of Political Science and Law, Jinan 250014, Shandong Province, China
| | - Wenhui Lu
- Characteristic Laboratory of Forensic Science in Universities of Shandong Province, Shandong University of Political Science and Law, Jinan 250014, Shandong Province, China
| | - Jinshuang Guo
- Characteristic Laboratory of Forensic Science in Universities of Shandong Province, Shandong University of Political Science and Law, Jinan 250014, Shandong Province, China
| | - Huan Chen
- College of Chemistry and Chemical Engineering, Huanggang Normal University, Huanggang 438000, China.
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3
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Nayana K, Sunitha AP. Amphi-Luminescent MoS 2 nanostructure for photocatalytic splitting of water and removal of Methylene Blue. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 314:124190. [PMID: 38554694 DOI: 10.1016/j.saa.2024.124190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 02/24/2024] [Accepted: 03/25/2024] [Indexed: 04/02/2024]
Abstract
Chemical dyes used in the textile industries are one of the major pollutants in water. Methylene blue (MB) is a commonly seen dye that creates hazardous health problems. In this article the photocatalytic degradation of MB by the nanocatalyst MoS2 (Nano-MoS2) and carbon dot (C Dots) incorporated MoS2 (Nano-CD-MoS2) is reported. The photocatalytic degradation of MB is analyzed based on the electron-hole recombination rate of the catalyst. Photoluminescence emission exhibited by the catalyst is used as a key indicator to probe the electron-hole recombination rate. Nano-MoS2 was synthesized hydrothermally at 180 0C for 8 h from ammonium tetra thiomolybdate (ATTM). C Dot was prepared following a green root from ash guard extract which later mixed with Nano-MoS2 and kept in an autoclave at a temperature 140 °C for 4 h to get Nano-CD-MoS2. The photoluminescence (PL) and photocatalytic behavior of Nano-MoS2 and Nano-CD-MoS2 and their application for water splitting and water purification are reported. The incorporation of graphene and artificial C Dot into MoS2 nanostructures are reported to increase the conductivity and active edge sites of MoS2 that enhances the photocatalytic action. Since green C Dots are eco-friendly and easily synthesizable than artificial C Dots, as a novel study, this article investigated the influence of green C Dots on the PL and photocatalytic performance of nanosized MoS2. Nano-MoS2 and Nano-CD-MoS2 exhibited both upconversion and downconversion PL; accordingly the nanostructures were termed as amphi-luminescent. The amphi-luminescence property widens the photon absorption range and hence enhances the catalytic degradation of dyes. Nano-MoS2 which exhibited lesser intensity of amphi-luminescence emission compared to Nano-CD-MoS2 showed better results in degradation of MB. C Dots may bind with the valence band electrons of MoS2, resulting in the reduction of dangling bonds. Dangling bonds can trap photo-induced excitons to hinder the rate of electron-hole recombination. So, fast electron-hole recombination occurs in Nano-CD-MoS2 than Nano-MoS2. Fast electron-hole recombination supports radiative electron-hole recombination while suppresses the non-radiative energy transfer of electrons and causes high PL intensity. However, according to the energy level diagram, Nano-MoS2 with minimal electron-hole recombination rate is more favorable for O2/O2-,.OH/ OH- and.OH/H2O reactions that facilitate MB degradation. Photocatalytic activity of catalysts were confirmed by measuring the photocurrent from a simple custom-made two-electrode water photolysis cell where the nanocatalysts were dispersed in electrolyte. Lead and steel rods were used as electrodes. Multimeter was used to measure current. Nano-MoS2 exhibited better performance with a maximum photocurrent of 141 µA. Influence of green C Dots in energy levels, PL and photocatalysis of MoS2 and mechanisms of PL and degradation of MB are thoroughly investigated in this article.
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Affiliation(s)
- K Nayana
- Department of Physics, Government Victoria College, Affiliated to University of Calicut, Palakkad, Kerala 678001, India; Department of Physics, N. S. S. College, Affiliated to University of Calicut, Ottapalam, Kerala 679103, India
| | - A P Sunitha
- Department of Physics, Government Victoria College, Affiliated to University of Calicut, Palakkad, Kerala 678001, India.
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4
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Chen L, Yang F, Jiang Q, Gao P, Xia W, Yu D. Effect of different starch on masking fishy odor compounds. Int J Biol Macromol 2024; 268:131911. [PMID: 38679263 DOI: 10.1016/j.ijbiomac.2024.131911] [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: 03/27/2024] [Revised: 04/16/2024] [Accepted: 04/25/2024] [Indexed: 05/01/2024]
Abstract
Starch is a common ingredient to improve gel property of freshwater fish surimi, but the function of natural starch to mask fishy odor compounds in surimi products has not been investigated systematacially. Therefore, this study aimed to determine which natural starch could effectively mask fishy odor compounds and clarify their interaction by GC-MS, FT-IR spectroscopy, raman spectroscopy, X-ray diffraction, scanning electron microscopy and 13C nuclear magnetic resonance. The results showed that when the concentration, crystal type, amylose content, and dispersion degree of starch was 1 %, type C, 48 % (w/v), and 200 mesh with 0.88 span, the starch had the strongest masking effect on typical fishy odor compounds, namely hexanal, 1-Octen-3-ol, (E,E)-2,4-Heptadienal and (E)-2-Octenal. It indicated that complexation and hydrogen bonding both occurred between the fishy odor compounds and starch.
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Affiliation(s)
- Lihua Chen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fang Yang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Qixing Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Pei Gao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dongxing Yu
- SoHao Fd-Tech Co., QingDao, ShanDong 266700, China
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5
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Barandiaran A, Montanes N, Gomez-Caturla J, Balart R, Florez-Prieto MA, Ávila-Martin L, Perilla JE. "Development and characterization of edible films based on starch isolated from different Colombian potato varieties". Int J Biol Macromol 2024; 263:130165. [PMID: 38367784 DOI: 10.1016/j.ijbiomac.2024.130165] [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: 10/30/2023] [Revised: 02/08/2024] [Accepted: 02/11/2024] [Indexed: 02/19/2024]
Abstract
This work reports on the extraction and characterization of the behavior of starch from residues of several potato varieties (Criolla, Sabanera and Pastusa) of Colombian origin from the Andean region using different techniques and the evaluation of the effect of citric acid (CA) on the grain morphology. Additionally, films were produced with each one of the extracted starches and glycerol. Pastusa variety starch shows a higher granule size than the other varieties and Pastusa starch shows lower amylose content compared to Sabanera and Criolla. Criolla and Pastusa starches exhibit more thermal stability than Sabanera starch. Starch-glycerol films were also produced using the cast solving method. The films were mechanically analyzed by tensile test and the barrier properties were assessed by water vapor permeability (WVP). The tensile strength of the films varied in the 2.0-2.4 MPa range, while the elongation at break was comprised between 25 and 32 %. With regard to water vapor permeability, the obtained values fall within the 4-7 × 10-10 g m-1 s-1 Pa-1 range. It was observed that the thickness of the films and the protein content affected water vapor permeability, increasing this value at higher levels of thickness.
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Affiliation(s)
- A Barandiaran
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Alicante, Spain; Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, Av. Cra. 30 N°45-03 ED 453 Of. 320, Bogotá 111321, Colombia.
| | - N Montanes
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Alicante, Spain
| | - J Gomez-Caturla
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Alicante, Spain
| | - R Balart
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Alicante, Spain
| | - M A Florez-Prieto
- Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, Av. Cra. 30 N°45-03 ED 453 Of. 320, Bogotá 111321, Colombia
| | - L Ávila-Martin
- Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, Av. Cra. 30 N°45-03 ED 453 Of. 320, Bogotá 111321, Colombia
| | - Jairo E Perilla
- Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, Av. Cra. 30 N°45-03 ED 453 Of. 320, Bogotá 111321, Colombia
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6
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Ichinose J, Oba K, Arase Y, Kaneshiro J, Tate SI, Watanabe TM. Quantitative prediction of rice starch digestibility using Raman spectroscopy and multivariate calibration analysis. Food Chem 2024; 435:137505. [PMID: 37837895 DOI: 10.1016/j.foodchem.2023.137505] [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: 03/22/2023] [Revised: 09/13/2023] [Accepted: 09/14/2023] [Indexed: 10/16/2023]
Abstract
Digestibility is an important characteristic of rice starch. It is affected by the growing environment, such as temperature and soil, so that even in the same genetic cultivar the digestibility of each product will be different. Here, we predicted rice starch digestibility by Raman scattering spectroscopy. A partial least squares (PLS) regression analysis was performed between biochemically quantified digestibility index values and Raman scattering spectra of purified starch from rice samples of different cultivars and growing conditions. The prediction model obtained by analyzing the individual cultivars was able to predict digestibility with a high accuracy, with an R2 of 0.95 and RMSEP of 0.43, whereas a mixture of all cultivars resulted in more than two times worse accuracy. Our finding suggests that the molecular structures affecting digestibility fluctuate depending on the growing environment while maintaining a unique balance regulated by cultivar-specific starch synthesis mechanisms.
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Affiliation(s)
- Junya Ichinose
- Laboratory for Comprehensive Bioimaging, RIKEN Center for Biosystems Dynamics Research, Kobe, Japan.
| | - Kenji Oba
- Hiroshima Prefectural Technology Research Institute Agricultural Technology Research Center, Hiroshima, Japan
| | - Yuya Arase
- Hiroshima Prefectural Technology Research Institute Food Technology Research Center, Hiroshima, Japan
| | - Junichi Kaneshiro
- Laboratory for Comprehensive Bioimaging, RIKEN Center for Biosystems Dynamics Research, Kobe, Japan
| | - Shin-Ichi Tate
- Department of Mathematical and Life Sciences, Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan; Research Center for the Mathematics on Chromatin Live Dynamics (RcMcD), Hiroshima University, Higashi-Hiroshima, Japan; International Institute for Sustainability with Knotted Chiral Meta Matter (WPI-SKCM2), Hiroshima University, Higashi-Hiroshima, Japan
| | - Tomonobu M Watanabe
- Laboratory for Comprehensive Bioimaging, RIKEN Center for Biosystems Dynamics Research, Kobe, Japan; Department of Stem Cell Biology, Research Institute for Radiation Biology and Medicine, Hiroshima University, Hiroshima, Japan
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7
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Martinez-Garcia A, Fink L, Bayarjargal L, Winkler B, Juarez-Arellano EA, Navarro-Mtz AK. Structural analysis of potato starch transformation during high-energy ball-milling: Oxygen and humidity content effects. Int J Biol Macromol 2024; 260:129579. [PMID: 38266852 DOI: 10.1016/j.ijbiomac.2024.129579] [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: 06/26/2023] [Revised: 11/28/2023] [Accepted: 01/16/2024] [Indexed: 01/26/2024]
Abstract
High Energy Ball-Milling (HEBM) modifies starchs' granule morphology, physicochemical properties, and chemical structure. However, understanding how the HEBM changes the starch chemical structure is necessary to control these modifications. Therefore, this study aimed to investigate the changes in potato starch's long- and short-range molecular order during HEBM at different environmental conditions such as oxygen (Air) and humidity content. Due to the correlation between the starch modification and the energy supplied (Esupp) by the HEBM, Burgio's equation was used to calculate this energy. The starch transformation was followed by X-ray diffraction, Fourier Transform-Infrared Spectroscopy, and Raman spectroscopy. A Principal Component Analysis (PCA) was conducted to reduce the HEBM variables. PAC analysis demonstrated that the different oxygen-humidity conditions do not affect the HEBM of potato starch. Based on the starch chemical structure transformation correlated with Esupp during HEBM, four stages were observed: orientation, modification, mechanolysis, and over-destruction. It was identified for the first time that at low milling energy (<1.5 kJ/g, orientation stage), the glycosidic rings change their orientation, and starch-water interaction increases while the starch's organization reduces. Ergo, the potato starch could be more susceptible to chemical modifications during the first two stages.
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Affiliation(s)
- A Martinez-Garcia
- Centro de Investigaciones Científicas, Instituto de Química Aplicada, Universidad del Papaloapan, Circuito central 200, Col. Parque Industrial, C.P. 68301 Tuxtepec, Oax., Mexico
| | - L Fink
- Institut für Geowissenschaften, Goethe-Universität Frankfurt, Altenhöferallee 1, D-60438 Frankfurt a.M., Germany
| | - L Bayarjargal
- Institut für Geowissenschaften, Goethe-Universität Frankfurt, Altenhöferallee 1, D-60438 Frankfurt a.M., Germany
| | - B Winkler
- Institut für Geowissenschaften, Goethe-Universität Frankfurt, Altenhöferallee 1, D-60438 Frankfurt a.M., Germany
| | - E A Juarez-Arellano
- Centro de Investigaciones Científicas, Instituto de Química Aplicada, Universidad del Papaloapan, Circuito central 200, Col. Parque Industrial, C.P. 68301 Tuxtepec, Oax., Mexico
| | - A K Navarro-Mtz
- Centro de Investigaciones Científicas, Instituto de Biotecnología, Universidad del Papaloapan, Circuito central 200, Col. Parque Industrial, C.P. 68301 Tuxtepec, Oax., Mexico.
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8
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Yan Y, Zhu X, Hao M, Ji X, Shi M, Niu B. Understanding the multi-scale structure, physicochemical and digestive properties of extruded yam starch with plasma-activated water. Int J Biol Macromol 2024; 254:128054. [PMID: 37956800 DOI: 10.1016/j.ijbiomac.2023.128054] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 11/08/2023] [Accepted: 11/10/2023] [Indexed: 11/15/2023]
Abstract
In this study, the synergistic effect of plasma-activated water (PAW) combined with twin-screw extrusion (TSE) on multi-scale structure, physicochemical and digestive properties of yam starch (YS) was studied. PAW-TSE resulted in higher amylose content in YS than TSE alone. Compared with single TSE, the relative crystallinity, short-range ordered degree, and gelatinization enthalpy of YS were increased by PAW-TSE according to the results of X-ray diffraction, Fourier transform infrared, Raman spectroscopy, and differential scanning calorimetry. Furthermore, rapid viscosity and dynamic rheological analysis showed that the peak and breakdown viscosity of PAW-TSE treated YS paste were considerably reduced, and the storage modulus and loss modulus were significantly increased, indicating that the gel strength and thermal stability were improved. In addition, the resistant starch (RS) content of YS treated by PAW-TSE increased from 6.04 % to 21.21 %. Notably, the effect of PAW-TSE on YS enhanced with the preparation time of PAW increased. Finally, correlation analysis indicated that the characteristic indexes of PAW had a significant impact on the long or short-range ordered structure, thermal properties, and in vitro digestibility of YS during extrusion. Therefore, PAW-TSE, as an emerging dual modification technology, will greatly expand the application of extrusion technology.
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Affiliation(s)
- Yizhe Yan
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, PR China.
| | - Xiaopei Zhu
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China
| | - Mengshuang Hao
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China
| | - Xiaolong Ji
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China
| | - Miaomiao Shi
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China
| | - Bin Niu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China.
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9
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Wang N, Dai J, Miao D, Li C, Yang X, Shu Q, Zhang Y, Dai Y, Hou H, Xu S. Influence of enzymatic modification on the basis of improved extrusion cooking technology (IECT) on the structure and properties of corn starch. Int J Biol Macromol 2023; 253:127274. [PMID: 37804624 DOI: 10.1016/j.ijbiomac.2023.127274] [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: 06/29/2023] [Revised: 09/29/2023] [Accepted: 10/04/2023] [Indexed: 10/09/2023]
Abstract
Enzymatic modification can directly affect the structure and properties of starch, but generally causes high energy consumption in drying process. Improved extrusion cooking technology (IECT) itself is a starch modification technology. In this work, a co-extrusion method of starch with 42 % moisture and enzyme was adopted to reveal the effects of different enzyme dosages on the structure and properties of corn starch. After enzyme treatment on the basis of IECT, starch granules were broken into fragments without the occurrence of clear Maltese cross. R1047/1022 and R995/1022 values, peak intensity of Raman spectra and gelatinization temperature decreased, and the full width at half maximum at 480 cm-1 of Raman spectra raised. Moreover, the bound water proportion decreased from 87.44 % to 85.84 % ∼ 78.67 %, and the maximum light transmittance and dextrose equivalent values increased to 34.13 % and 26.14, respectively. The solubility of starch granules was all above 60 %. Findings supported that the mechanochemical effect of IECT on starch was conducive to the enzymatic modification.
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Affiliation(s)
- Ning Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Jingqi Dai
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang, Shandong 277160, China
| | - Di Miao
- College of Life Science, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Chen Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Xiaoyan Yang
- Shandong Provincial Key Laboratory of Fat & Oil Deep-processing, Binzhou, Shandong 256500, China; Shandong Bohi Industry Co., Ltd., Binzhou, Shandong 256500, China
| | - Quanxian Shu
- Shandong Provincial Key Laboratory of Fat & Oil Deep-processing, Binzhou, Shandong 256500, China; Shandong Bohi Industry Co., Ltd., Binzhou, Shandong 256500, China
| | - Yong Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Shaobin Xu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
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10
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Li X, Zhang S, Li X, Lu L, Cui B, Yuan C, Guo L, Yu B, Chai Q. Starch/polyvinyl alcohol with ionic liquid/graphene oxide enabled highly tough, conductive and freezing-resistance hydrogels for multimodal wearable sensors. Carbohydr Polym 2023; 320:121262. [PMID: 37659784 DOI: 10.1016/j.carbpol.2023.121262] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 07/27/2023] [Accepted: 08/03/2023] [Indexed: 09/04/2023]
Abstract
With ever-growing demand for eco-friendly materials for wearable electronics, biopolymer-based hydrogels have drawn significant attention. As one of the most abundant and biodegradable biopolymers, starch-based hydrogels have a great potential for wearable electronics. However, mechanical fragility, low conductivity and subzero freeze restrict their applications. Here, a multifunctional hydrogel was facilely fabricated by integrating ionic liquid and graphene oxide into potato starch/polyvinyl alcohol skeleton via a green physical-crosslinking method. The abundant hydrogen-bond and electrostatic interactions endowed the hydrogel with excellent stretchability (657.5 %), strength (0.64 MPa), high conductivity (1.98 S·m-1) and good anti-freezing property (< -20 °C). Multiple characterizations and theoretical simulation (DFT) were combined to understand and confirm the interactions among different components. Taking advantage of these properties, multimodal wearable sensors were constructed for sensing tension (gauge factor: 6.04), compression (gauge factor: 3.27) and temperature (sensitivity: 0.71 %/°C), which are applied for monitoring human motion, daily-life pressure and body temperature. The sensor had a good anti-fatigue property with stable signals during 2000 cycles. Moreover, the sensor can effectively recognize handwriting and perform human-computer interaction. This work provides a promising route to develop sustainable and multifunctional biopolymer hydrogels for wearable sensors with versatile applications in human health, exercise monitors and soft robots.
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Affiliation(s)
- Xueting Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Shiqing Zhang
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, 32 Xi Qi Dao, Tianjin Airport Economic Area, Tianjin 300308, China
| | - Xiaonan Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Qingqing Chai
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
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11
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Šárka E, Sinica A, Smrčková P, Sluková M. Non-Traditional Starches, Their Properties, and Applications. Foods 2023; 12:3794. [PMID: 37893687 PMCID: PMC10606120 DOI: 10.3390/foods12203794] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/11/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches from accessible botanical sources and food wastes. When creating a new starch product, one should consider the different physicochemical changes that may occur. These changes include the course of gelatinization, the formation of starch-lipids and starch-protein complexes, and the origin of resistant starch (RS). This paper informs about the properties of individual starches, including their chemical structure, the size and crystallinity of starch granules, their thermal and pasting properties, their swelling power, and their digestibility; in particular, small starch granules showed unique properties. They can be utilized as fat substitutes in frozen desserts or mayonnaises, in custard due to their smooth texture, in non-food applications in biodegradable plastics, or as adsorbents. The low onset temperature of gelatinization (detected by DSC in acorn starch) is associated with the costs of the industrial processes in terms of energy and time. Starch plays a crucial role in the food industry as a thickening agent. Starches obtained from ulluco, winter squash, bean, pumpkin, quinoa, and sweet potato demonstrate a high peak viscosity (PV), while waxy rice and ginger starches have a low PV. The other analytical methods in the paper include laser diffraction, X-ray diffraction, FTIR, Raman, and NMR spectroscopies. Native, "clean-label" starches from new sources could replace chemically modified starches due to their properties being similar to common commercially modified ones. Human populations, especially in developed countries, suffer from obesity and civilization diseases, a reduction in which would be possible with the help of low-digestible starches. Starch with a high RS content was discovered in gelatinized lily (>50%) and unripe plantains (>25%), while cooked lily starch retained low levels of rapidly digestible starch (20%). Starch from gorgon nut processed at high temperatures has a high proportion of slowly digestible starch. Therefore, one can include these types of starches in a nutritious diet. Interesting industrial materials based on non-traditional starches include biodegradable composites, edible films, and nanomaterials.
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Affiliation(s)
- Evžen Šárka
- Department of Carbohydrates and Cereals, University of Chemistry and Technology, Prague, Technicka 5, 166 28 Prague, Czech Republic; (A.S.); (P.S.); (M.S.)
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12
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Luo XE, Wang RY, Wang JH, Li Y, Luo HN, Zeng XA, Woo MW, Han Z. Combining pulsed electric field and cross-linking to enhance the structural and physicochemical properties of corn porous starch. Food Chem 2023; 418:135971. [PMID: 36958183 DOI: 10.1016/j.foodchem.2023.135971] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/25/2023]
Abstract
In this study, corn porous starch (CPS) was firstly prepared using enzymatic hydrolysis, followed by pore formation enhancement using the treatment of a pulsed electric field (PEF). Subsequently, the PEF treated porous starch (CPS-PEF) was cross-linked with sodium trimetaphosphate (STMP) to investigate its structural and functional properties. The results showed PEF treatment increased the oil absorption of CPS by 26.92% and improved its specific surface area, total pore volume value, solubility and swelling power. After cross-linking of the CPS-PEF, C-O-P covalent bonds were formed between CPS-PEF molecules, resulting in a further increase in oil absorption and specific surface area properties. Moreover, the covalent bonds enhanced the intermolecular forces, resulting in increased thermal stability of the cross-linked porous starch (ScPS). The double modification resulted in significantly improved adsorption properties and better thermal stability of the ScPS, indicating that the double modification is an effective method for the preparation of porous starches.
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Affiliation(s)
- Xiu-Er Luo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | | | - Jin-Hua Wang
- Foshan Shunde Midea Washing Appliances MFG. CO., LTD, Foshan 528300, China
| | - Ying Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Huai-Nan Luo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; School of Food Science and Engineering, Foshan University, Foshan 528000, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Meng-Wai Woo
- Department of Chemical and Materials Engineering, University of Auckland, Auckland 1010, New Zealand
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.
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13
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Zhiguang C, Qi Y, ZhaoGuo T, Rui Z, Junrong H, Huayin P, Haixia Z. The effect rules of MgCl 2 and NaCl on the properties of potato starch: The inflection point phenomenon. Int J Biol Macromol 2023; 235:123871. [PMID: 36870628 DOI: 10.1016/j.ijbiomac.2023.123871] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 02/11/2023] [Accepted: 02/25/2023] [Indexed: 03/06/2023]
Abstract
The effects of MgCl2 and NaCl concentrations on potato starch were analysed. With an increase in MgCl2 and NaCl concentrations from 0 to 4 mol/L, the gelatinisation properties, crystalline properties, and sedimentation rate of potato starch all showed a trend of rising first and then falling (or falling first and then rising). The inflection points of the effect trends were observed at 0.5 mol/L. This inflection point phenomenon was further analysed. At higher salt concentrations, starch granules were found to absorb external ions. These ions enhance the hydration of starch molecules and promote starch gelatinisation. When NaCl and MgCl2 concentrations were increased from 0 to 4 mol/L, the starch hydration strength increased 52.09 and 65.41 times, respectively. At lower salt concentrations, the ions that naturally exist in starch granules seep out of the granules. The exudation of these ions may cause a certain degree of damage to the native structure of starch granules.
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Affiliation(s)
- Chen Zhiguang
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China
| | - Yang Qi
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi Province 710021, China
| | - Tong ZhaoGuo
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China
| | - Zhou Rui
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China
| | - Huang Junrong
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi Province 710021, China
| | - Pu Huayin
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi Province 710021, China
| | - Zhong Haixia
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China.
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14
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Wang N, Dong Y, Dai Y, Zhang H, Hou H, Wang W, Ding X, Zhang H, Li C. Influences of high hydrostatic pressure on structures and properties of mung bean starch and quality of cationic starch. Food Res Int 2023; 165:112532. [PMID: 36869532 DOI: 10.1016/j.foodres.2023.112532] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 01/16/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023]
Abstract
It is difficult to improve the quality of chemical-modified starch by traditional technology. Hence, in this study, mung bean starch with poor chemical activity was used as raw material, the native starch was treated and the cationic starch was prepared under high hydrostatic pressure (HHP) at 500 MPa and 40 °C. By studying the changes in the structure and properties of native starch after HHP treatment, the influence mechanism of HHP on improving the quality of cationic starch was analyzed. Results showed high pressure could make water and etherifying agent enter the starch granules through pores, and HHP made the structure of starch undergone three stages similar to mechanochemical effect. After HHP treated for 5 and 20 min, the degree of substitution, reaction efficiency and other qualities of cationic starch increased remarkably. Hence, proper HHP treatment could help to improve the chemical activity of starch and quality of cationic starch.
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Affiliation(s)
- Ning Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Ying Dong
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
| | - Hong Zhang
- College of Life Science, Dezhou University, Dezhou, Shandong 253023, China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Hui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Cheng Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
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15
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Marta H, Rizki DI, Mardawati E, Djali M, Mohammad M, Cahyana Y. Starch Nanoparticles: Preparation, Properties and Applications. Polymers (Basel) 2023; 15:polym15051167. [PMID: 36904409 PMCID: PMC10007494 DOI: 10.3390/polym15051167] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 02/11/2023] [Accepted: 02/24/2023] [Indexed: 03/02/2023] Open
Abstract
Starch as a natural polymer is abundant and widely used in various industries around the world. In general, the preparation methods for starch nanoparticles (SNPs) can be classified into 'top-down' and 'bottom-up' methods. SNPs can be produced in smaller sizes and used to improve the functional properties of starch. Thus, they are considered for the various opportunities to improve the quality of product development with starch. This literature study presents information and reviews regarding SNPs, their general preparation methods, characteristics of the resulting SNPs and their applications, especially in food systems, such as Pickering emulsion, bioplastic filler, antimicrobial agent, fat replacer and encapsulating agent. The aspects related to the properties of SNPs and information on the extent of their utilisation are reviewed in this study. The findings can be utilised and encouraged by other researchers to develop and expand the applications of SNPs.
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Affiliation(s)
- Herlina Marta
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
- Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia
- Correspondence:
| | - Dina Intan Rizki
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Efri Mardawati
- Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia
- Department of Agroindustrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Mohamad Djali
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Masita Mohammad
- Solar Energy Research Institute (SERI), Universitas Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Yana Cahyana
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
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16
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Label-free live microalgal starch screening via Raman flow cytometry. ALGAL RES 2023. [DOI: 10.1016/j.algal.2023.102993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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17
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Wang Q, Luan Y, Tang Z, Li Z, Gu C, Liu R, Ge Q, Yu H, Wu M. Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types. Food Res Int 2023; 164:112443. [PMID: 36738008 DOI: 10.1016/j.foodres.2022.112443] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 12/28/2022] [Accepted: 12/29/2022] [Indexed: 01/04/2023]
Abstract
Starch-stabilized Pickering emulsions were employed as a novel particulate filler in myofibrillar protein (MP)-based gels for improving the gelling characteristics. The role of emulsions prepared by native starches (NS) with distinctive crystalline types (i.e., A-type waxy corn starch, B-type potato starch, and C-type pea starch) and their OSA-modified counterparts (A-OS, B-OS, C-OS) in the gelling performance was evaluated and compared with MP-stabilized-emulsion. Compared with MP-emulsion, starch-emulsion caused substantial increases in the gelling properties, notably for OSA-starch emulsions. Herein, A-OS exhibited up to 1.26-, 5.3-, and 2.9-fold increments in storage modulus, gel strength, and water holding capacity relative to pure MP gel, respectively, higher than B-OS and C-OS. Moreover, light microscopy evinced a more compact gel network filled with smaller and uniform oil droplets when A-OS emulsions were incorporated into the gels. The addition of OSA-starch emulsions, especially A-OS emulsion, facilitated the protein conformational conversion from α-helix to β-sheet and caused a marked reduction of free sulfhydryls in the gels; yet, the chemical forces that stabilized the gels altered, where remarkable reinforcements in hydrogen bond and hydrophobic interaction were detected, in support of the construction of splendid MP gels. Hence, OSA-starch emulsions show promise as functional components in meat products.
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Affiliation(s)
- Qingling Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Yi Luan
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Ziwei Tang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Zhikun Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Chen Gu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Qingfeng Ge
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Hai Yu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
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18
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Kolya H, Kang CW. Synthesis of starch-based smart hydrogel derived from rice-cooked wastewater for agricultural use. Int J Biol Macromol 2023; 226:1477-1489. [PMID: 36442572 DOI: 10.1016/j.ijbiomac.2022.11.260] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 11/10/2022] [Accepted: 11/24/2022] [Indexed: 11/27/2022]
Abstract
The synthesis of biodegradable hydrogel based on naturally available macromolecules is an important area of research. We synthesized new hydrogel using rice-cooked wastewater (starch), acrylamide, and 2-acrylamido-2-methylpropansulfonic acid in an aqueous medium. The synthesis approach is facile, low-cost, eco-friendly, and novel. The synthesized materials were characterized by scanning electron microscope, X-ray diffraction, Fourier-transform infrared spectroscopy, X-ray photoelectron spectroscopy, Raman spectroscopy, and Thermogravimetric analysis. The hydrogel exhibited maximum tap water absorbency (158.3 g/g) at pH 7, saline water absorbency (50 g/g), urea solution absorbency (141.2 g/g) at 24 h, and excellent water retention capability (47 wt% at 70 °C, 12 h, and 89 wt% at 30 °C, 24 h). Chili plants, mung beans, and pea seeds germinated and grew well in the hydrogel and hydrogel-mixed soil, respectively. The biodegradability study shows 34.6 % at 120 days in soil and 6.5 % at 30 days in the open air. These findings could entice agricultural development in dry soil.
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Affiliation(s)
- Haradhan Kolya
- Department of Housing Environmental Design, Jeonbuk National University, Jeonju, Jeonbuk 54896, Republic of Korea; Research Institute of Human Ecology, College of Human Ecology, Jeonbuk National University, Jeonju, Jeonbuk 54896, Republic of Korea.
| | - Chun-Won Kang
- Department of Housing Environmental Design, Jeonbuk National University, Jeonju, Jeonbuk 54896, Republic of Korea; Research Institute of Human Ecology, College of Human Ecology, Jeonbuk National University, Jeonju, Jeonbuk 54896, Republic of Korea.
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19
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Wang H, Zhang J, Han L, Cao J, Yang J, Zhang Y, Hu B. Calcium ion regulation of sodium alginate in pure buckwheat noodles shown by in vitro simulated digestion. Front Nutr 2023; 9:1105878. [PMID: 36712509 PMCID: PMC9877419 DOI: 10.3389/fnut.2022.1105878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Accepted: 12/29/2022] [Indexed: 01/13/2023] Open
Abstract
The effects of calcium sodium alginate on quality and starch digestion of pure buckwheat noodles were investigated. The incorporation of calcium ions into noodles containing sodium alginate was found to reduce water absorption by the noodles during cooking, together with an increase of the turbidity. Calcium addition improved the noodle texture, as shown by the measurement of hardness, elasticity, adhesion, and chewability. In vitro simulations of digestion showed that calcium ion cross-linking with sodium alginate reduced glucose formation by approximately 23.3 mg/g. X-ray diffraction and Fourier transform infrared spectroscopy showed alterations in the crystal zone of the noodles induced by an alginate gel network, although no new chemical substances were generated. Noodles prepared by this exogenous method may be useful as functional foods for patients with diabetes.
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Affiliation(s)
- Hongyan Wang
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Ministry of Education, Dalian Minzu University, Dalian, China
| | - Jiukai Zhang
- Chinese Academy of Inspection and Quarantine, Beijing, China
| | - Lingyu Han
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Ministry of Education, Dalian Minzu University, Dalian, China
| | - Jijuan Cao
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Ministry of Education, Dalian Minzu University, Dalian, China,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China,Jijuan Cao,
| | - Jixin Yang
- Faculty of Arts, Science, and Technology, Wrexham Glyndwr University, Wrexham, United Kingdom
| | - Ying Zhang
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Ministry of Education, Dalian Minzu University, Dalian, China
| | - Bing Hu
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Ministry of Education, Dalian Minzu University, Dalian, China,*Correspondence: Bing Hu,
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20
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Cao H, Qiao P, Zhong Q, Qi R, Dang Y, Wang L, Xu Z, Zhang W. In Situ Reconstruction NiO Octahedral Active Sites for Promoting Electrocatalytic Oxygen Evolution of Nickel Phosphate. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2023; 19:e2204864. [PMID: 36394082 DOI: 10.1002/smll.202204864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 10/30/2022] [Indexed: 06/16/2023]
Abstract
Electrochemical activation strategy is very effective to improve the intrinsic catalytic activity of metal phosphate toward the sluggish oxygen evolution reaction (OER) for water electrolysis. However, it is still challenging to operando trace the activated reconstruction and corresponding electrocatalytic dynamic mechanisms. Herein, a constant voltage activation strategy is adopted to in situ activate Ni2 P4 O12 , in which the break of NiONi bond and dissolution of PO4 3- groups could optimize the lattice oxygen, thus reconstructing an irreversible amorphous Ni(OH)2 layer with a thickness of 1.5-3.5 nm on the surface of Ni2 P4 O12 . The heterostructure electrocatalyst can afford an excellent OER activity in alkaline media with an overpotential of 216.5 mV at 27.0 mA cm-2 . Operando X-ray absorption fine structure spectroscopy analysis and density functional theory simulations indicate that the heterostructure follows a nonconcerted proton-electron transfer mechanism for OER. This activation strategy demonstrates universality and can be used to the surface reconstruction of other metal phosphates.
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Affiliation(s)
- Hongshuai Cao
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, 200241, China
| | - Panzhe Qiao
- Shanghai Synchrotron Radiation Facility, Zhangjiang Lab, Shanghai Advanced Research Institute, Chinese Academy of Sciences, Shanghai, 201204, China
| | - Qilan Zhong
- Key Laboratory of Polar Materials and Devices, Ministry of Education, Department of Electronic Science, School of Physics and Electronic Science, East China Normal University, Shanghai, 200241, P. R. China
| | - Ruijuan Qi
- Key Laboratory of Polar Materials and Devices, Ministry of Education, Department of Electronic Science, School of Physics and Electronic Science, East China Normal University, Shanghai, 200241, P. R. China
| | - Yijing Dang
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, 200241, China
| | - Lei Wang
- Key Laboratory of Functional Inorganic Material Chemistry, Ministry of Education of the People's Republic of China, Heilongjiang University, Harbin, 150080, China
| | - Zhiai Xu
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, 200241, China
| | - Wen Zhang
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, 200241, China
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21
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Does Nitrogen Fertilization Affect the Secondary Structures of Gliadin Proteins in Hypoallergenic Wheat? MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27175684. [PMID: 36080452 PMCID: PMC9457604 DOI: 10.3390/molecules27175684] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/30/2022] [Accepted: 08/31/2022] [Indexed: 11/17/2022]
Abstract
One of the macronutrients indispensable for plant growth and development is nitrogen (N). It is responsible for starch and storage protein (gliadins and glutenins) biosynthesis and, in consequence, influences kernels’ quality and yields. However, applying N-fertilizers increases gluten content in wheat, and it may intensify the risk of developing allergy symptoms in gluten-sensitive individuals. The purpose of our research was to analyse whether and how the elimination of N-fertilizers during the cultivation of wasko.gl− wheat (modified genotype lacking ω-gliadins) changes the secondary structures of gliadin proteins. To this aim, using the FT-Raman technique, we examined flour and gliadin protein extracts obtained from kernels of two winter wheat lines: wasko.gl+ (with a full set of gliadin proteins) and wasko.gl− (without ω-gliadin fraction) cultivated on two different N-fertilization levels—0 and 120 kg N·ha−1. On the basis of the obtained results, we proved that nitrogen fertilization does not have a major impact on the stability of the secondary structures of gliadin proteins for wasko.gl− wheat line with reduced allergenic properties. Furthermore, the results presented herein suggest the possibility of increasing the stability of glutenin structures as a result of the N-fertilization of wasko.gl− wheat line, which gives hope for its use in the production of wheat articles devoted to people suffering from diseases related to gluten sensitivity.
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Ma R, Zhan J, Lu H, Chang R, Tian Y. Interactions between recrystallized rice starch and flavor molecules. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Li B, Zhu L, Wang Y, Zhang Y, Huang C, Zhao Y, Xu F, Zhu K, Wu G. Multi-scale supramolecular structure of Pouteria campechiana (Kunth) Baehni seed and pulp starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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24
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Zhou L, He X, Ji N, Dai L, Li Y, Yang J, Xiong L, Sun Q. Preparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatment. ULTRASONICS SONOCHEMISTRY 2021; 80:105836. [PMID: 34798523 PMCID: PMC8605087 DOI: 10.1016/j.ultsonch.2021.105836] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 11/02/2021] [Accepted: 11/15/2021] [Indexed: 05/09/2023]
Abstract
The objective of this work was to develop a simple and efficient method to prepare waxy maize starch nanoparticles (SNPs) by hydrochloric acid (HCl) vapor hydrolysis combined with ultrasonication treatment. The size, morphology, thermal property, and crystal structure of the SNPs were systematically studied. HCl treatment introduces a smaller particle diameter of starch particles from 13.73 ± 0.93 μm to 1.52 ± 0.01-8.32 ± 0.63 μm. Further ultrasonication treatment formed SNPs that displayed desirable uniformity and near-perfect spherical and ellipsoidal shapes with a diameter of 150.65 ± 1.91-292.85 ± 0.07 nm. The highest yield of SNPs was 80.5%. Compared with the native starch, the gelatinization enthalpy changes of SNPs significantly decreased from 14.65 ± 1.58 J/g to 7.40 ± 1.27 J/g. Interestingly, the SNPs showed a wider melting temperature range of 22.77 ± 2.35 °C than native starch (10.94 ± 0.87 °C). The relative crystallinity of SNPs decreased to 29.65%, while long-time ultrasonication resulted in amorphization. HCl vapor hydrolysis combined with ultrasonication treatment can be an affordable and accessible method for the efficient large-scale production of SNPs. The SNPs developed by this method will have potential applications in the food, materials, and medicine industries.
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Affiliation(s)
- Liyang Zhou
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Xiaoyang He
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China; College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Western Australia, Australia
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Yang Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Jie Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China; College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Western Australia, Australia.
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Surface-charged starch nanocrystals from glutinous rice: Preparation, crystalline properties and cytotoxicity. Int J Biol Macromol 2021; 192:557-563. [PMID: 34653438 DOI: 10.1016/j.ijbiomac.2021.10.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 09/29/2021] [Accepted: 10/03/2021] [Indexed: 11/22/2022]
Abstract
The high-amylopectin glutinous rice is used in this study for the preparation of starch nanocrystals (SNCs) with the acid hydrolysis and enzymatic treatment. The fabricated SNC is carried out the surface modifications by phosphorylation and cationization to produce the nanocrystals with the charged surface. Four kinds of SNCs are obtained with the different surface charges involving the varied negative charges, positive charge and no charge. The chemical structures, morphologies and crystalline properties of four SNCs were investigated, together with the effect of surface charges to their cytotoxicity for two cell lines RAW267.4 and CAL27 by the cell proliferation and cell migration assay. The sulfuric acid-hydrolyzed SNC and phosphorylated SNC have more ordered regions and therefore display the higher crystallinities than the enzymatic treated SNC. Four obtained SNCs all exhibited weak cytotoxicity, indicating their good biocompatibility in the potential biomedical application.
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Partheniadis I, Kopanelou D, Gamlen M, Nikolakakis I. Monitoring the weight and dimensional expansion of pyridostigmine bromide tablets under dynamic vapor sorption and impact of deliquescence on tablet strength and drug release. Int J Pharm 2021; 609:121150. [PMID: 34600060 DOI: 10.1016/j.ijpharm.2021.121150] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 09/24/2021] [Accepted: 09/27/2021] [Indexed: 11/30/2022]
Abstract
Changes of weight and axial expansion of tablets of the deliquescent drug pyridostigmine bromide with Kollidon SR were followed with relative humidity (RH) using dynamic vapor sorption and displacement transducer. The effects of RH on placebo and drug containing (API) tablets prepared at low and high compression were related to tablet strength and molecular changes. Tablet weight and expansion increased with RH, especially above RH 40%. Tablet rigidity and strength decreased linearly with moisture for placebo tablets whereas for API tablets there was decrease up to 50% followed by large drop at 60%. Raman spectra of tablets did not show chemical interactions due to moisture, but decreased intensity of drug peak at 2370 cm-1 indicating solid state changes. Decrease of polymer peak intensities at 805 and 1740 cm-1 occurred only in API tablets implicating drug deliquescence in polymer moisture sorption. X-ray diffraction and thermal analysis of tablets indicated complete drug liquefaction after exposure at 60% RH, which impacted great loss of strength but did not affect the sustained release profile. In conclusion, monitoring of the physical properties of tablets during production of deliquescent drugs is necessary to avoid pitfalls during downstream processes such as coating, packaging and storage.
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Affiliation(s)
- Ioannis Partheniadis
- Department of Pharmaceutical Technology, School of Pharmacy, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece
| | - Despoina Kopanelou
- Department of Pharmaceutical Technology, School of Pharmacy, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece
| | - Michael Gamlen
- Pharmaceutical Development Services Ltd, BioCity Nottingham, Nottingham NG1 1GF, UK
| | - Ioannis Nikolakakis
- Department of Pharmaceutical Technology, School of Pharmacy, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
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Apostolidis E, Kioupis D, Kakali G, Stoforos NG, Mandala I. Effect of starch concentration and resistant starch filler addition on the physical properties of starch hydrogels. J Food Sci 2021; 86:5340-5352. [PMID: 34755908 DOI: 10.1111/1750-3841.15954] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 09/17/2021] [Accepted: 10/01/2021] [Indexed: 12/28/2022]
Abstract
Corn starch-based hydrogels are safe and biodegradable polymers with a wide array of applications in food science. The aim of this study was to investigate the effects of starch and natural filler resistant starch type 2 (RS2) particles concentration on the textural properties of corn starch hydrogels. Native starch (NS) hydrogels of 8%, 10%, 12%, and 15% w/v were prepared; in each of these dispersions, part of the NS was substituted with RS2 to a concentration of 2% or 10%. NS hydrogels with the highest concentrations had the maximum hardness, cohesiveness, and gumminess values, whereas the addition of RS2 particles did not affect gel textural properties. Native and substituted RS2 hydrogels showed close similarities in their rheological and textural characteristics. Water-holding capacity greatly decreased with increasing starch concentration, suggesting that the hydrogels with the highest NS concentration had the densest network as depicted by SEM micrographs. Subsequently, hardness, gumminess, and consistency coefficient were linearly correlated to starch concentration and storage time. Fluid release was exponentially dependent on starch concentration. The degree of crystallinity by X-ray diffraction (XRD) indicated that by increasing starch concentration and substitution level, crystallinity increased. Consequently, NS concentration determined the textural properties of corn starch hydrogels. On the other hand, RS2 substitutions did not affect any of these parameters, indicating their potential role as inactive fillers with a beneficial effect on the maintenance of normal blood glucose levels. Therefore, the consistency of a food gel can be optimized by changing the ratio of inactive filler to starch gel matrix.
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Affiliation(s)
- Eftychios Apostolidis
- Department of Food Science & Human Nutrition, Laboratory of Food Process Engineering, Agricultural University of Athens, Athens, Greece
| | - Dimitris Kioupis
- School of Chemical Engineering, Laboratory of Inorganic and Analytical Chemistry, National Technical University of Athens, Athens, Greece
| | - Glikeria Kakali
- School of Chemical Engineering, Laboratory of Inorganic and Analytical Chemistry, National Technical University of Athens, Athens, Greece
| | - Nikolaos G Stoforos
- Department of Food Science & Human Nutrition, Laboratory of Food Process Engineering, Agricultural University of Athens, Athens, Greece
| | - Ioanna Mandala
- Department of Food Science & Human Nutrition, Laboratory of Food Process Engineering, Agricultural University of Athens, Athens, Greece
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FT-Raman Spectroscopy as a Tool to Study the Secondary Structures of Wheat Gliadin Proteins. Molecules 2021; 26:molecules26175388. [PMID: 34500820 PMCID: PMC8434250 DOI: 10.3390/molecules26175388] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/31/2021] [Accepted: 09/02/2021] [Indexed: 11/29/2022] Open
Abstract
Raman spectroscopy is a useful method in biological, biomedical, food, and agricultural studies, allowing the simultaneous examination of various chemical compounds and evaluation of molecular changes occurring in tested objects. The purpose of our research was to explain how the elimination of ω-fractions from the wheat gliadin complex influences the secondary structures of the remaining αβγ-gliadins. To this aim, we analyzed the endosperm of wheat kernels as well as gliadin proteins extracted from two winter wheat genotypes: wasko.gl+ (control genotype containing the full set of gliadins) and wasko.gl− (modified genotype lacking all ω-gliadins). Based on the decomposition of the amide I band, we observed a moderate increase in β-forms (sheets and turns) at the expense of α-helical and random coil structures for gliadins isolated from the flour of the wasko.gl− line. Since ω-gliadins contain no cysteine residues, they do not participate in the formation of the disulfide bridges that stabilize the protein structure. However, they can interact with other proteins via weak, low-energetic hydrogen bonds. We conclude that the elimination of ω-fractions from the gliadin complex causes minor modifications in secondary structures of the remaining gliadin proteins. In our opinion, these small, structural changes of proteins may lead to alterations in gliadin allergenicity.
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Effects of Spray-Drying Inlet Temperature on the Production of High-Quality Native Rice Starch. Processes (Basel) 2021. [DOI: 10.3390/pr9091557] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Rice starch is a common functional ingredient used in various food applications. The drying regime to obtain dry starch powder is an important processing step, which affects the functional properties of the starch. The application of extreme thermal treatment during the conventional drying process tends to elicit irreversible changes to the rice starch, resulting in the loss of desired functionalities. In a previous study, we reported the development of a novel low temperature spray-drying based process which efficiently dries waxy rice starch, while preserving its physicochemical properties and functionalities. This study, a follow-up to the previous report, evaluated the effect of different spray-drying inlet temperatures on the production yield, physicochemical properties, and functionalities of waxy rice starch. Increasing the inlet temperature from 40 °C to 100 °C resulted in an increase in the process yield from 74.83% to 88.66%, respectively. All spray dried waxy rice starches possessed a low moisture content of less than 15%, and a consistent particle size (median ~6.00 μm). Regardless of the inlet temperatures, the physicochemical functionalities, including the pasting characteristics and flowability, were similar to that of the native waxy rice starch. The molecular and A-type crystalline structure of the waxy rice starches were also conserved. An inlet temperature of 60 °C represented the optimum temperature for the spray-drying process, with a good yield (84.55 ± 1.77%) and a low moisture content (10.74 ± 1.08%), while retaining its native physicochemical functionalities and maximizing energy efficacy.
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How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours? Foods 2021; 10:foods10081749. [PMID: 34441527 PMCID: PMC8393996 DOI: 10.3390/foods10081749] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 07/24/2021] [Accepted: 07/26/2021] [Indexed: 11/17/2022] Open
Abstract
The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in chemical composition and physical properties influenced by the interaction of cultivars, ripening stages, and pre-treatment methods. The highest levels of amylose, water-holding capacity (WHC), and oil-holding capacity (OHC) were observed in unripe flours and acid-treated flour recorded the highest content of resistant starch (RS). Flour after pre-blanching contained the highest level of total phenolic (TP), carotenoid contents, and browning index (BI) value. In contrast, acid-treated flours had the lowest BI value. As ripening progressed, peak viscosity and breakdown values increased but final viscosity, setback, and pasting temperature values were reduced. Untreated flour samples showed the highest peak viscosity. Higher breakdown values were found in acid-treated samples and higher setback values in pre-blanched samples.
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Lara N, Vizuete K, Debut A, Chango I, Campaña O, Villacrés E, Bonilla P, Ruales J. Underutilized maize kernels (Zea mays L. var. amylacea and var. saccharata) subjected to pan and microwave toasting: A comparative structure study in the whole kernel. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103249] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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32
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Nkhata SG, Liceaga AM, Rocheford T, Hamaker BR, Ferruzzi MG. Storage of biofortified maize in Purdue Improved Crop Storage (PICS) bags reduces disulfide linkage-driven decrease in porridge viscosity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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33
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Lin X, Sun S, Wang B, Zheng B, Guo Z. Structural and physicochemical properties of lotus seed starch nanoparticles prepared using ultrasonic-assisted enzymatic hydrolysis. ULTRASONICS SONOCHEMISTRY 2020; 68:105199. [PMID: 32512432 DOI: 10.1016/j.ultsonch.2020.105199] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 05/02/2020] [Accepted: 05/28/2020] [Indexed: 05/24/2023]
Abstract
Lotus seed starch nanoparticles were prepared by ultrasonic (ultrasonic power: 200 W, 600 W, 1000 W; time: 5 min, 15 min, 25 min; liquid ratio (starch: buffer solution): 1%, 3%, 5%) assisted enzymatic hydrolysis (LS-SNPs represent lotus seed starch nanoparticles prepared by enzymatic hydrolysis and U-LS-SNPs represent lotus seed starch nanoparticles prepared by high pressure homogenization-assisted enzymatic hydrolysis). The structure and physicochemical properties of U-LS-SNPs were studied by laser particle size analysis, scanning electron microscope, X-ray diffraction, Raman spectroscopy, nuclear magnetic resonance and gel permeation chromatography system. The results of scanning electron microscopy showed that the surface of U-LS-SNPs was cracked and uneven after ultrasonic-assisted enzymolysis, and there was no significant difference from LS-SNPs. The results of particle size analysis and gel permeation chromatography showed that the particle size of U-LS-SNPs (except 5% treatment group) was smaller than that of LS-SNPs. With the increase of ultrasonic power and time, the weight average molecular gradually decreased. The results of X-ray diffraction and Raman spectroscopy showed that ultrasonic waves first acted on the amorphous region of starch granules. With the increase of ultrasonic power and time, the relative crystallinity of U-LS-SNPs increased first and then decreased. The group (600 W, 15 min, 3%) had the highest relative crystallinity. The results of nuclear magnetic resonance studies showed that the hydrogen bond and double helix structure of starch were destroyed by ultrasound, and the double helix structure strength of U-LS-SNPs was weakened compared with LS-SNPs. In summary, U-LS-SNPs with the small-sized and the highest crystallinity can be prepared under the conditions of ultrasonic power of 600 W, time of 15 min and material-liquid ratio of 3%.
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Affiliation(s)
- Xiong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Siwei Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Bailong Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China.
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Yan Y, Feng L, Shi M, Cui C, Liu Y. Effect of plasma-activated water on the structure and in vitro digestibility of waxy and normal maize starches during heat-moisture treatment. Food Chem 2020; 306:125589. [DOI: 10.1016/j.foodchem.2019.125589] [Citation(s) in RCA: 87] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 09/18/2019] [Accepted: 09/23/2019] [Indexed: 11/26/2022]
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35
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Advanced microscopy techniques for revealing molecular structure of starch granules. Biophys Rev 2020; 12:105-122. [PMID: 31950343 DOI: 10.1007/s12551-020-00614-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Accepted: 01/07/2020] [Indexed: 01/04/2023] Open
Abstract
Starch is a major source of our daily diet and it is important to understand the molecular structure that plays a significant role in its wide number of applications. In this review article, microscopic structures of starch granules from potato, corn, rice canna, tania, wheat, sweet potato, and cassava are revealed using advanced microscopic techniques. Optical microscopy depicts the size and shape, polarization microscopy shows the anisotropy properties of starch granules, scanning electron microscopy (SEM) displays surface topography, and confocal microscopy is used to observe the three-dimensional internal structure of starch granules. The crystallinity of starch granules is revealed by second harmonic generation (SHG) microscopy and atomic force microscopy (AFM) provides mechanical properties including strength, texture, and elasticity. These properties play an important role in understanding the stability of starch granules under various processing conditions like heating, enzyme degradation, and hydration and determining its applications in various industries such as food packaging and textile industries.
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Govindaraju I, Pallen S, Umashankar S, Mal SS, Kaniyala Melanthota S, Mahato DR, Zhuo GY, Mahato KK, Mazumder N. Microscopic and spectroscopic characterization of rice and corn starch. Microsc Res Tech 2020; 83:490-498. [PMID: 32319189 DOI: 10.1002/jemt.23437] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 12/22/2019] [Accepted: 12/27/2019] [Indexed: 11/09/2022]
Abstract
Starch granules from rice and corn were isolated, and their molecular mechanism on interaction with α-amylase was characterized through biochemical test, microscopic imaging, and spectroscopic measurements. The micro-scale structure of starch granules were observed under an optical microscope and their average size was in the range 1-100 μm. The surface topological structures of starch with micro-holes due to the effect of α- amylase were also visualized under scanning electron microscope. The crystallinity was confirmed by X-ray diffraction patterns as well as second-harmonic generation microscopy. The change in chemical bonds before and after hydrolysis of the starch granules by α- amylase was determined by Fourier transform infrared spectroscopy. Combination of microscopy and spectroscopy techniques relates structural and chemical features that explain starch enzymatic hydrolysis which will provide a valid basis for future studies in food science and insights into the energy transformation dynamics.
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Affiliation(s)
- Indira Govindaraju
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India
| | - Sparsha Pallen
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India
| | - Suchitta Umashankar
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India
| | - Sib Sankar Mal
- Materials and Catalytic Laboratory, Department of Chemistry, NITK, Mangalore, India
| | - Sindhoora Kaniyala Melanthota
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India
| | | | - Guan-Yu Zhuo
- Institute of New Drug Development, China Medical University, Taichung, Taiwan.,Integrative Stem Cell Center, China Medical University Hospital, Taichung, Taiwan
| | - Krishna Kishore Mahato
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India
| | - Nirmal Mazumder
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India
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37
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Peidayesh H, Ahmadi Z, Khonakdar HA, Abdouss M, Chodák I. Fabrication and properties of thermoplastic starch/montmorillonite composite using dialdehyde starch as a crosslinker. POLYM INT 2020. [DOI: 10.1002/pi.5955] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Hamed Peidayesh
- Mahshahr CampusAmirkabir University of Technology PO Box 63517-13178, Mahshahr Iran
| | - Zahed Ahmadi
- Chemistry DepartmentAmirkabir University of Technology Tehran Iran
| | - Hossein Ali Khonakdar
- Department of ProcessingIran Polymer and Petrochemical Institute Tehran Iran
- Leibniz Institute of Polymer Research Dresden Dresden Germany
| | - Majid Abdouss
- Chemistry DepartmentAmirkabir University of Technology Tehran Iran
| | - Ivan Chodák
- Polymer Institute of the Slovak Academy of Sciences 845 41 Bratislava Slovakia
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38
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Domene-López D, Delgado-Marín JJ, García-Quesada JC, Martín-Gullón I, Montalbán MG. Electroconductive starch/multi-walled carbon nanotube films plasticized by 1-ethyl-3-methylimidazolium acetate. Carbohydr Polym 2019; 229:115545. [PMID: 31826418 DOI: 10.1016/j.carbpol.2019.115545] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 10/25/2019] [Accepted: 10/26/2019] [Indexed: 01/12/2023]
Abstract
Starch/multi-walled carbon nanotube (MWCNT) films were prepared by casting using an ionic liquid (1-ethyl-3-methylimidazolium acetate, [emim+][Ac-]) as plasticizer for the first time. The effect of the MWCNT content (0.25-5 wt.%, with respect to the sum of starch and plasticizer mass) on thermal, mechanical and electroconductive behavior of the films was studied. Films containing 0.5 wt.% MWCNT showed increases of 327 % in maximum tensile strength, 2484 % in Young's modulus and 82 % in elongation at break. The significant improvements are explained by the good MWCNT dispersion in the matrix and by the effect of [emim+][Ac-] as an efficient plasticizer, which leads to higher extensibility. The MWCNT/[emim+][Ac-] combination have a synergistic effect on film electrical conductivity, increasing a 130% (3 wt.% MWCNT). These films, easily prepared by a "green" process, have potential applications in the packaging industry but also in the field of lithium batteries, fuel cells and dye-sensitized solar cells.
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Affiliation(s)
- D Domene-López
- Chemical Engineering Department, University of Alicante, Apartado 99, 03080, Alicante, Spain
| | - J J Delgado-Marín
- Chemical Engineering Department, University of Alicante, Apartado 99, 03080, Alicante, Spain
| | - J C García-Quesada
- Chemical Engineering Department, University of Alicante, Apartado 99, 03080, Alicante, Spain
| | - I Martín-Gullón
- Chemical Engineering Department, University of Alicante, Apartado 99, 03080, Alicante, Spain
| | - M G Montalbán
- Chemical Engineering Department, University of Alicante, Apartado 99, 03080, Alicante, Spain.
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Tang M, Wang L, Cheng X, Wu Y, Ouyang J. Non-starch constituents influence the in vitro digestibility of naked oat (Avena nuda L.) starch. Food Chem 2019; 297:124953. [DOI: 10.1016/j.foodchem.2019.124953] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2019] [Revised: 06/04/2019] [Accepted: 06/05/2019] [Indexed: 01/19/2023]
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40
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Zhou Y, Yan Y, Shi M, Liu Y. Effect of an Atmospheric Pressure Plasma Jet on the Structure and Physicochemical Properties of Waxy and Normal Maize Starch. Polymers (Basel) 2018; 11:E8. [PMID: 30959992 PMCID: PMC6402232 DOI: 10.3390/polym11010008] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 12/18/2018] [Accepted: 12/19/2018] [Indexed: 02/01/2023] Open
Abstract
In present study, a novel physical modification of waxy maize starch (WMS) and normal maize starch (NMS) was investigated by using an atmospheric pressure plasma jet (APPJ) treatment. The effect on the structure and physicochemical properties of both starches was demonstrated by treatment with a 5% starch suspension (w/w) with APPJ for short periods of time (1, 3, 5, or 7 min). The pH of WMS and NMS was decreased after APPJ treatment from 5.42 to 4.94, and 5.09 to 4.75, respectively. The water-binding capacity (WBC) (WMS: 105.19%⁻131.27%, NMS: 83.56%⁻95.61%) and swelling volume (SV) (WMS: 2.96 g/mL⁻3.33 g/mL, NMS: 2.75 g/mL⁻3.05 g/mL) of the starches were obviously increased by APPJ treatment. The surfaces of starch granules were wrecked, due to plasma etching. No changes in the crystalline types of both starches were observed. However, the relative crystallinities (RCs) of WMS and NMS were reduced from 46.7% to 42.0%, and 40.1% to 35.7%, respectively. Moreover, the short-range molecular orders of both starches were slightly reduced. In addition, APPJ treatment resulted in lower gelatinization temperature and enthalpies. Therefore, APPJ provides a mild and green approach to starch modification, showing great potential for applications in the food and non-food industry.
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Affiliation(s)
- Yaping Zhou
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
| | - Yizhe Yan
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450002, China.
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450002, China.
| | - Miaomiao Shi
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
| | - Yanqi Liu
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
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Yan Y, Zhou Y, Shi M, Liu H, Liu Y. Influence of atmospheric pressure plasma jet on the structure of microcrystalline starch with different relative crystallinity. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13973] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yizhe Yan
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
- Collaborative Innovation Center of Food Production and Safety; Zhengzhou 450002 Henan Province China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control; Zhengzhou 450002 China
| | - Yaping Zhou
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Miaomiao Shi
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Hualing Liu
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Yanqi Liu
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
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42
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Physicochemical and nutritional characteristics of banana flour during ripening. Food Chem 2018; 256:11-17. [DOI: 10.1016/j.foodchem.2018.02.113] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 02/15/2018] [Accepted: 02/20/2018] [Indexed: 01/25/2023]
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43
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Shi M, Liang X, Yan Y, Pan H, Liu Y. Influence of ethanol-water solvent and ultra-high pressure on the stability of amylose-n-octanol complex. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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44
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Kuprian E, Munkler C, Resnyak A, Zimmermann S, Tuong TD, Gierlinger N, Müller T, Livingston DP, Neuner G. Complex bud architecture and cell-specific chemical patterns enable supercooling of Picea abies bud primordia. PLANT, CELL & ENVIRONMENT 2017; 40:3101-3112. [PMID: 28960368 PMCID: PMC5725666 DOI: 10.1111/pce.13078] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 09/08/2017] [Accepted: 09/20/2017] [Indexed: 05/07/2023]
Abstract
Bud primordia of Picea abies, despite a frozen shoot, stay ice free down to -50 °C by a mechanism termed supercooling whose biophysical and biochemical requirements are poorly understood. Bud architecture was assessed by 3D-reconstruction, supercooling and freezing patterns by infrared video thermography, freeze dehydration and extraorgan freezing by water potential measurements, and cell-specific chemical patterns by Raman microscopy and mass spectrometry imaging. A bowl-like ice barrier tissue insulates primordia from entrance by intrinsic ice. Water repellent and densely packed bud scales prevent extrinsic ice penetration. At -18 °C, break-down of supercooling was triggered by intrinsic ice nucleators whereas the ice barrier remained active. Temperature-dependent freeze dehydration (-0.1 MPa K-1 ) caused accumulation of extraorgan ice masses that by rupture of the shoot, pith tissue are accommodated in large voids. The barrier tissue has exceptionally pectin-rich cell walls and intercellular spaces, and the cell lumina were lined or filled with proteins, especially near the primordium. Primordial cells close to the barrier accumulate di, tri and tetrasaccharides. Bud architecture efficiently prevents ice penetration, but ice nucleators become active inside the primordium below a temperature threshold. Biochemical patterns indicate a complex cellular interplay enabling supercooling and the necessity for cell-specific biochemical analysis.
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Affiliation(s)
- Edith Kuprian
- Institute of Botany, Unit Functional Plant BiologyUniversity of InnsbruckSternwartestr. 156020InnsbruckAustria
| | - Caspar Munkler
- Institute of Botany, Unit Functional Plant BiologyUniversity of InnsbruckSternwartestr. 156020InnsbruckAustria
| | - Anna Resnyak
- Institute of Botany, Unit Functional Plant BiologyUniversity of InnsbruckSternwartestr. 156020InnsbruckAustria
| | - Sonja Zimmermann
- Institute of Botany, Unit Functional Plant BiologyUniversity of InnsbruckSternwartestr. 156020InnsbruckAustria
| | - Tan D. Tuong
- North Carolina State University and USDA‐ARS840 Method Road, Unit 3RaleighNCUSA
| | - Notburga Gierlinger
- Department of Material Sciences and Process Engineering, Institute of Wood Science and TechnologyUniversity of Natural Resources and Life Sciences (BOKU)ViennaAustria
- Department of Nanobiotechnology, Institute for BiophysicsUniversity of Natural Resources and Life Sciences (BOKU)ViennaAustria
| | - Thomas Müller
- Institute of Organic ChemistryUniversity of InnsbruckInnrain 80/826020InnsbruckAustria
| | - David P. Livingston
- North Carolina State University and USDA‐ARS840 Method Road, Unit 3RaleighNCUSA
| | - Gilbert Neuner
- Institute of Botany, Unit Functional Plant BiologyUniversity of InnsbruckSternwartestr. 156020InnsbruckAustria
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Suriya M, Rethina C, Bashir M, Koteswara Reddy C, Harsha N, Haripriya S. Impact of γ-irradiation on physicochemical properties of freeze dried Amorphophallus paeoniifolius flour. Food Chem 2017; 234:276-284. [DOI: 10.1016/j.foodchem.2017.05.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2016] [Revised: 04/28/2017] [Accepted: 05/01/2017] [Indexed: 10/19/2022]
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46
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Chiu LD, Ho SH, Shimada R, Ren NQ, Ozawa T. Rapid in vivo lipid/carbohydrate quantification of single microalgal cell by Raman spectral imaging to reveal salinity-induced starch-to-lipid shift. BIOTECHNOLOGY FOR BIOFUELS 2017; 10:9. [PMID: 28066510 PMCID: PMC5210293 DOI: 10.1186/s13068-016-0691-y] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2016] [Accepted: 12/16/2016] [Indexed: 05/02/2023]
Abstract
BACKGROUND Lipid/carbohydrate content and ratio are extremely important when engineering algal cells for liquid biofuel production. However, conventional methods for such determination and quantification are not only destructive and tedious, but also energy consuming and environment unfriendly. In this study, we first demonstrate that Raman spectroscopy is a clean, fast, and accurate method to simultaneously quantify the lipid/carbohydrate content and ratio in living microalgal cells. RESULTS The quantification results of both lipids and carbohydrates obtained by Raman spectroscopy showed a linear correspondence with that obtained by conventional methods, indicating Raman can provide a similar accuracy to conventional methods, with a significantly shorter detection time. Furthermore, the subcellular resolution of Raman spectroscopy enabled not only the concentration mapping of lipid/carbohydrate content in single living cells, but also the evaluation of standard deviation between the biomass accumulation levels of individual algal cells. CONCLUSIONS In this study, we first demonstrate that Raman spectroscopy can be used for starch quantification in addition to lipid quantification in algal cells. Due to the easiness and non-destructive nature of Raman spectroscopy, it makes a perfect tool for the further study of starch-lipid shift mechanism.
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Affiliation(s)
- Liang-da Chiu
- Department of Chemistry, the University of Tokyo, Tokyo, 113-0033 Japan
| | - Shih-Hsin Ho
- State Key Laboratory of Urban Water Resource and Environment, School of Municipal and Environmental Engineering, Harbin Institute of Technology, Harbin, 150090 People’s Republic of China
| | - Rintaro Shimada
- Department of Chemistry, the University of Tokyo, Tokyo, 113-0033 Japan
| | - Nan-Qi Ren
- State Key Laboratory of Urban Water Resource and Environment, School of Municipal and Environmental Engineering, Harbin Institute of Technology, Harbin, 150090 People’s Republic of China
| | - Takeaki Ozawa
- Department of Chemistry, the University of Tokyo, Tokyo, 113-0033 Japan
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