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D'Aniello A, Koshenaj K, Ferrari G. A Preliminary Study on the Release of Bioactive Compounds from Rice Starch Hydrogels Produced by High-Pressure Processing (HPP). Gels 2023; 9:521. [PMID: 37504400 PMCID: PMC10379274 DOI: 10.3390/gels9070521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 06/20/2023] [Accepted: 06/24/2023] [Indexed: 07/29/2023] Open
Abstract
This work aimed to carry out a preliminary study on the release of bioactive compounds loaded into starch-based hydrogels produced by high-pressure processing (HPP). As a study case, the experiments were carried out on rice starch HPP hydrogels. Rice starch (20% w/w) and green tea extract (2% w/w), suspended in distilled water, were treated by HPP at processing conditions enabling starch gelatinisation, namely 600 MPa for 15 min at room temperature. Additional experiments were carried out on samples that were further loaded with glycerol (5% w/w). Gel formation was assessed by analysing the gelatinisation extent, structuring level, and swelling power of the samples. At the processing conditions utilised, stable hydrogels were obtained even in the presence of the extract and/or the glycerol in the starch suspension. As expected, the colour of the hydrogels formed was affected by the addition of green tea extract in the starch solution. HPP starch hydrogels were characterised by Fourier transform infrared spectroscopy (FT-IR) to determine the interactions between the different compounds utilised in the formulation. Moreover, the release kinetics of bioactive compounds from HPP rice starch hydrogels was evaluated using a vertical Franz diffusion cells system, simulating a transdermal pattern. The diffusion of bioactive compounds was measured spectrophotometrically and via HPLC analysis. A controlled release of bioactive compounds from the hydrogel structure was detected, suggesting that small molecules, such as polyphenols, positively interacted with the rice starch HPP hydrogel network that allowed a smooth and constant release of these bioactive compounds over time.
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Affiliation(s)
- Anna D'Aniello
- ProdAl Scarl, c/o University of Salerno, 84084 Fisciano, Italy
| | - Katerina Koshenaj
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy
| | - Giovanna Ferrari
- ProdAl Scarl, c/o University of Salerno, 84084 Fisciano, Italy
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy
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Wang T, Qin Y, Cui C, Ji N, Dai L, Wang Y, Xiong L, Shi R, Sun Q. The effects of pH and iron ions on the mechanical properties of pea starch hydrogels. Int J Biol Macromol 2023; 224:1228-1235. [PMID: 36306913 DOI: 10.1016/j.ijbiomac.2022.10.208] [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: 08/04/2022] [Revised: 10/20/2022] [Accepted: 10/22/2022] [Indexed: 11/05/2022]
Abstract
In this study, the network strength of starch hydrogels was improved by adjusting the pH value (3-11.5) and adding iron ions (Fe3+), and the mechanical properties and swelling properties of the hydrogels were improved. The complex modulus of the starch hydrogel with a pH value of 11.5 and containing Fe3+ was above 3400 Pa. SEM showed that the hydrogel structure became more compact with the increase of pH value. In addition, the hardness of the hydrogel increased from 50.29 g at pH 3.0 to 215.1 g at pH 11.5, while the addition of 0.5 mol/L Fe3+ at pH 11.5 promoted a further hardness increase to 301.8 g. Moreover, the swelling rate of the hydrogel decreased from 670.2 % at pH 7.0 to 464.4 % at pH 11.5, and the addition of 0.5 mol/L Fe3+ further decreased the swelling rate to 191.8 %. Overall, the results indicate that the mechanical properties of starch hydrogels can be improved by making simple adjustments to the pH and the iron ion concentrations.
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Affiliation(s)
- Tao Wang
- School of Chemical Engineering, Xuzhou College of Industrial Technology, Xuzhou 221140, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Congli Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Rui Shi
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
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MOHAMED AA, HUSSAIN S, ALAMRI MS, IBRAHEEM MA, QASEM AAA, YEHIA H. Camel milk-sweet potato starch gel: steady shear and dynamic rheological properties. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.20021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Xue S, Mei J, Liu Y, Ren M, Li M, Fu Z. In vitro digestibility and physicochemical properties of
Arenga pinnata
starch‐chitosan following heat‐moisture treatment. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15482] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shan Xue
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Jiang‐Yang Mei
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Yuan‐Sen Liu
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Min‐Hong Ren
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Meng‐Yun Li
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Zhen Fu
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
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Fabrication and characterization of starch beads formed by a dispersion-inverse gelation process for loading polyphenols with improved antioxidation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105565] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Zheng Y, Sun W, Yang W, Chen S, Liu D, Tian J, Ye X. The Influence of Xanthan Gum on Rheological Properties and In Vitro Digestibility of Kudzu (
Pueraria lobata
) Starch. STARCH-STARKE 2020. [DOI: 10.1002/star.201900139] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yuxue Zheng
- Zhejiang R&D Centre for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agri‐Food ProcessingDepartment of Food Science and NutritionZhejiang University Hangzhou 310058 China
| | - Weixuan Sun
- Zhejiang R&D Centre for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agri‐Food ProcessingDepartment of Food Science and NutritionZhejiang University Hangzhou 310058 China
| | - Wenhan Yang
- Zhejiang R&D Centre for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agri‐Food ProcessingDepartment of Food Science and NutritionZhejiang University Hangzhou 310058 China
| | - Shiguo Chen
- Zhejiang R&D Centre for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agri‐Food ProcessingDepartment of Food Science and NutritionZhejiang University Hangzhou 310058 China
| | - Donghong Liu
- Zhejiang R&D Centre for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agri‐Food ProcessingDepartment of Food Science and NutritionZhejiang University Hangzhou 310058 China
| | - Jinhu Tian
- Zhejiang R&D Centre for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agri‐Food ProcessingDepartment of Food Science and NutritionZhejiang University Hangzhou 310058 China
| | - Xingqian Ye
- Zhejiang R&D Centre for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agri‐Food ProcessingDepartment of Food Science and NutritionZhejiang University Hangzhou 310058 China
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MOHAMED AA, ALAMRI MS, HUSSAIN S, IBRAHEEM MA, QASEM AA. Rheological properties of sweet potato starch-date syrup gel. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.16618] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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A new pre-gelatinized starch preparing by gelatinization and spray drying of rice starch with hydrocolloids. Carbohydr Polym 2019; 229:115485. [PMID: 31826445 DOI: 10.1016/j.carbpol.2019.115485] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 10/14/2019] [Accepted: 10/15/2019] [Indexed: 11/21/2022]
Abstract
Rice starch with hydrocolloids (pectin, xanthan gum, sodium alginate or ι-carrageenan) was gelatinized and subsequently spray dried to prepare pre-gelatinized rice starch (PRS) with hydrocolloids (PRS-H). The PRS-H displayed concave granular shape with amorphous structure, indicating rice starch in PRS-H was completely gelatinized. Cold paste viscosity of PRS-H was enhanced in comparison with that of PRS. Especially, xanthan and ι-carrageenan increased cold paste viscosity of PRS-H more than pectin and alginate did. Cold paste viscosity of physically mixed PRS and hydrocolloids (PRS+H), and flow behavior of hydrocolloids themselves as well as gelatinized starch-hydrocolloids without spray drying (GRS-H) indicated interactions existed between starch and hydrocolloids during the preparation. Swelling power, water solubility index, and dynamic viscoelastic properties of PRS-H were also adjusted by different hydrocolloids. These results showed that premixing hydrocolloids with starch before gelatinization in method of spray drying would be a suitable methodology for manufacture PRS with altered properties.
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Abstract
The unique composition of camel milk limited its use for fermented products preparation. In this research, camel milk (CAM) or cow milk (COM) was blended with sweet potato starch (SPS). Blends were precooked and the rheological properties of the gel were determined. Since the elastic modulus (G′) was much greater than the viscous modulus (G″), milk + SPS gels are considered viscoelastic. The tan δ of all blends was <1.0, signifying solid-like behavior; however, variations between CAM gels or COM were identified. Unlike COM, CAM was more frequency-dependent at low frequencies (0.1 to 1.0 rad/sec). Gels exhibited shear thinning according to the nonlinear rheological tests. Camel milk exhibited gel hardness much higher than cow milk. Because of the domination of G′ and the low power law exponent, camel milk is expected to present processing complications such as in extrusion cooking.
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Ji N, Qin Y, Li M, Xiong L, Qiu L, Bian X, Sun Q. Fabrication and Characterization of Starch Nanohydrogels via Reverse Emulsification and Internal Gelation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9326-9334. [PMID: 30111089 DOI: 10.1021/acs.jafc.8b02601] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Biopolymer-based nanohydrogels have great potential for various applications, including in food, nutraceutical, and pharmaceutical industries. Herein, starch nanohydrogels were prepared for the first time via reverse emulsification coupled with internal gelation. The effects of starch type (normal corn, potato, and pea starches), amylose content, and gelation time on the structural, morphological, and physicochemical properties of starch nanohydrogels were investigated. The diameter of starch nanohydrogel particles was around 100 nm after 12 h of retrogradation time. The relative crystallinity and thermal properties of starch nanohydrogels increased gradually with an increasing amylose content and gelation time. The swelling behavior of starch nanohydrogels was dependent upon the amylose content, and the swelling ratios were between 2.0 and 14.0, with the pea starch nanogels exhibiting the lowest values and the potato starch nanogels exhibiting the highest values.
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Affiliation(s)
- Na Ji
- College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang, Qingdao , Shandong 266109 , People's Republic of China
| | - Yang Qin
- College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang, Qingdao , Shandong 266109 , People's Republic of China
| | - Man Li
- College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang, Qingdao , Shandong 266109 , People's Republic of China
| | - Liu Xiong
- College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang, Qingdao , Shandong 266109 , People's Republic of China
| | - Lizhong Qiu
- Zhucheng Xingmao Corn Developing Company, Limited , Weifang , Shandong 262200 , People's Republic of China
| | - Xiliang Bian
- Zhucheng Xingmao Corn Developing Company, Limited , Weifang , Shandong 262200 , People's Republic of China
| | - Qingjie Sun
- College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang, Qingdao , Shandong 266109 , People's Republic of China
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