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Daza-Orsini SM, Medina-Jaramillo C, Caicedo-Chacon WD, Ayala-Valencia G, López-Córdoba A. Isolation of taro peel cellulose nanofibers and its application in improving functional properties of taro starch nanocomposites films. Int J Biol Macromol 2024; 273:132951. [PMID: 38848851 DOI: 10.1016/j.ijbiomac.2024.132951] [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: 02/27/2024] [Revised: 05/20/2024] [Accepted: 06/04/2024] [Indexed: 06/09/2024]
Abstract
The current work focuses on developing nanocomposite films using taro starch and cellulose nanofibers extracted from the root's peel. Films were prepared using mixtures of starch, cellulose nanofibers (0 %, 5 %, 10 %, and 15 % w/w), glycerol, and water. Results showed that the addition of cellulose nanofibers increased film thickness, opacity, UV-light barrier capacity, and water swelling percentage. All films showed a typical B-type X-ray diffraction pattern characteristic of semicrystalline materials. FTIR analysis confirmed chemical interactions between the starch chains and the nanofibers, which probably interact through hydrogen bonds. Nanocomposite films exhibited increased tensile strength and reduced strain at break compared to control materials. Films with cellulose nanofibers showed an increase in Young's modulus compared to control ones, with no differences observed between films with cellulose nanofibers at 10 % and 15 %. Furthermore, films with cellulose nanofibers at 5 % and 10 % exhibited lower water vapor permeability than control samples, while those with cellulose nanofibers at 15 % showed an increase in this parameter compared to other materials. These results suggest that incorporating taro cellulose nanofibers is a promising alternative for obtaining taro starch nanocomposites films with improved properties.
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Affiliation(s)
- Sandra Milena Daza-Orsini
- Grupo de Investigación en Bioeconomía y Sostenibilidad Agroalimentaria, Escuela de Administración de Empresas Agropecuarias, Facultad Seccional Duitama, Universidad Pedagógica y Tecnológica de Colombia, Carrera 18 con Calle 22, Duitama 150461, Colombia; Universidad de la Guajira, Kilómetro 5, Riohacha, La Guajira, Colombia
| | - Carolina Medina-Jaramillo
- Grupo de Investigación en Bioeconomía y Sostenibilidad Agroalimentaria, Escuela de Administración de Empresas Agropecuarias, Facultad Seccional Duitama, Universidad Pedagógica y Tecnológica de Colombia, Carrera 18 con Calle 22, Duitama 150461, Colombia
| | | | - Germán Ayala-Valencia
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Alex López-Córdoba
- Grupo de Investigación en Bioeconomía y Sostenibilidad Agroalimentaria, Escuela de Administración de Empresas Agropecuarias, Facultad Seccional Duitama, Universidad Pedagógica y Tecnológica de Colombia, Carrera 18 con Calle 22, Duitama 150461, Colombia.
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Ramos GVC, Rabelo MEA, de Pinho SC, Valencia GA, Sobral PJDA, Moraes ICF. Dual Modification of Cassava Starch Using Physical Treatments for Production of Pickering Stabilizers. Foods 2024; 13:327. [PMID: 38275694 PMCID: PMC10815648 DOI: 10.3390/foods13020327] [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: 12/18/2023] [Revised: 01/17/2024] [Accepted: 01/18/2024] [Indexed: 01/27/2024] Open
Abstract
Cassava starch nanoparticles (SNP) were produced using the nanoprecipitation method after modification of starch granules using ultrasound (US) or heat-moisture treatment (HMT). To produce SNP, cassava starches were gelatinized (95 °C/30 min) and precipitated after cooling, using absolute ethanol. SNPs were isolated using centrifugation and lyophilized. The nanoparticles produced from native starch and starches modified using US or HMT, named NSNP, USNP and HSNP, respectively, were characterized in terms of their main physical or functional properties. The SNP showed cluster plate formats, which were smooth for particles produced from native starch (NSNP) and rough for particles from starch modified with US (USNP) or HMT (HSNP), with smaller size ranges presented by HSNP (~63-674 nm) than by USNP (~123-1300 nm) or NSNP (~25-1450 nm). SNP had low surface charge values and a V-type crystalline structure. FTIR and thermal analyses confirmed the reduction of crystallinity. The SNP produced after physical pretreatments (US, HMT) showed an improvement in lipophilicity, with their oil absorption capacity in decreasing order being HSNP > USNP > NSNP, which was confirmed by the significant increase in contact angles from ~68.4° (NSNP) to ~76° (USNP; HSNP). A concentration of SNP higher than 4% may be required to produce stability with 20% oil content. The emulsions produced with HSNP showed stability during the storage (7 days at 20 °C), whereas the emulsions prepared with NSNP exhibited phase separation after preparation. The results suggested that dual physical modifications could be used for the production of starch nanoparticles as stabilizers for Pickering emulsions with stable characteristics.
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Affiliation(s)
- Giselle Vallim Correa Ramos
- Postgraduate Program in Materials Science and Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
- Department of Food Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil (S.C.d.P.); (P.J.d.A.S.)
| | - Marya Eduarda Azelico Rabelo
- Department of Food Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil (S.C.d.P.); (P.J.d.A.S.)
| | - Samantha Cristina de Pinho
- Department of Food Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil (S.C.d.P.); (P.J.d.A.S.)
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil;
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil (S.C.d.P.); (P.J.d.A.S.)
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, SP, Brazil
| | - Izabel Cristina Freitas Moraes
- Postgraduate Program in Materials Science and Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
- Department of Food Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil (S.C.d.P.); (P.J.d.A.S.)
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Isfran D, Chacon WDC, Alves MJDS, Monteiro AR, Ayala Valencia G. Active Films and Coatings Based on Propolis Extract and Chitosan: Physicochemical Characterization and Potential Application in Refrigerated Shrimps (
Litopenaeus vannamei
). STARCH-STARKE 2023. [DOI: 10.1002/star.202200263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
Affiliation(s)
- Douglas Isfran
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Wilson Daniel Caicedo Chacon
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | | | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
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Tong Y, Li L, Meng X. Anthocyanins from Aronia melanocarpa Bound to Amylopectin Nanoparticles: Tissue Distribution and In Vivo Oxidative Damage Protection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:430-442. [PMID: 36562990 DOI: 10.1021/acs.jafc.2c06115] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The in vivo applications of anthocyanins are limited by their instability. Nano-encapsulation using amylopectin nanoparticles (APNPs) stabilizes anthocyanins to deliver them to tissues to ameliorate their physiological functions. Herein, rats are fed four Aronia melanocarpa anthocyanins encapsulated with APNPs, and their subsequent distributions and bioactivity in nine tissues are revealed using UHPLC-MS. Among digestive tissues, the concentration of the APNP-protected cyanidin 3-O-arabinoside in the stomach is 134.54% of that of the free anthocyanin, while among non-digestive tissues, the APNP-protected cyanidin 3-O-glucoside concentration in the lungs improved by 125.49%. Concentration maxima "double peaks" in the liver and kidney arise from different modes of transport. Sustained release of anthocyanins from anthocyanin-APNPs and stable concentration curves suggest controlled delivery, with most APNPs consumed in the digestive system. APNPs did not affect the overall anthocyanin absorption time or tissues. The superoxide dismutase and malondialdehyde concentrations indicate that APNPs enhance the oxidative damage protection in vivo.
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Affiliation(s)
- Yuqi Tong
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning110866, China
| | - Li Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning110866, China
| | - Xianjun Meng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning110866, China
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César LT, Soares LS, Farias MDP, Teixeira Sá DMA, Ayala Valencia G, Monteiro AR. Chitosan and acerola (
Malpighia emarginata
) fruit based active coating can control the melanosis of refrigerated shrimps (
Litopenaeus vannamei
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Leiliane Teles César
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
- Federal Institute of Education Science and Technology of Ceará, IFCE Campus Sobral Ceará Brazil
| | - Lenilton Santos Soares
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
| | | | | | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
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Jaízia dos Santos Alves M, Rodrigues Monteiro A, Ayala Valencia G. Antioxidant nanoparticles based on starch and the phenolic compounds from propolis extract: Production and physicochemical properties. STARCH-STARKE 2022. [DOI: 10.1002/star.202100289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
| | | | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
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dos Santos Alves MJ, Calvo Torres de Freitas PM, Monteiro AR, Ayala Valencia G. Impact of the Acidified Hydroethanolic Solution on the Physicochemical Properties of Starch Nanoparticles Produced by Anti‐Solvent Precipitation. STARCH-STARKE 2021. [DOI: 10.1002/star.202100034] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | | | | | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
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Oancea S. A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat. Antioxidants (Basel) 2021; 10:1337. [PMID: 34572968 PMCID: PMC8468304 DOI: 10.3390/antiox10091337] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/19/2021] [Accepted: 08/20/2021] [Indexed: 01/10/2023] Open
Abstract
Anthocyanins are colored valuable biocompounds, of which extraction increases globally, although functional applications are restrained by their limited environmental stability. Temperature is a critical parameter of food industrial processing that impacts on the food matrix, particularly affecting heat-sensitive compounds such as anthocyanins. Due to the notable scientific progress in the field of thermal stability of anthocyanins, an analytical and synthetic integration of published data is required. This review focuses on the molecular mechanisms and the kinetic parameters of anthocyanin degradation during heating, both in extracts and real food matrices. Several kinetic models (Arrhenius, Eyring, Ball) of anthocyanin degradation were studied. Crude extracts deliver more thermally stable anthocyanins than purified ones. A different anthocyanin behavior pattern within real food products subjected to thermal processing has been observed due to interactions with some nutrients (proteins, polysaccharides). The most recent studies on the stabilization of anthocyanins by linkages to other molecules using classical and innovative methods are summarized. Ensuring appropriate thermal conditions for processing anthocyanin-rich food will allow a rational design for the future development of stable functional products, which retain these bioactive molecules and their functionalities to a great extent.
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Affiliation(s)
- Simona Oancea
- Department of Agricultural Sciences and Food Engineering, "Lucian Blaga" University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550024 Sibiu, Romania
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Alves MJDS, Chacon WDC, Gagliardi TR, Agudelo Henao AC, Monteiro AR, Ayala Valencia G. Food Applications of Starch Nanomaterials: A Review. STARCH-STARKE 2021. [DOI: 10.1002/star.202100046] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Maria Jaízia dos Santos Alves
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Wilson Daniel Caicedo Chacon
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Talita Ribeiro Gagliardi
- Department of Cell Biology, Embryology and Genetics Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Ana C. Agudelo Henao
- Facultad de Ingeniería y Administración Universidad Nacional de Colombia sede Palmira Palmira AA 237 Colombia
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
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