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Gautam G, Talukdar D, Mahanta CL. Sonochemical effect on the degree of substitution of octenyl-succinic anhydride into waxy rice starch nanoparticles and study of gastro-intestinal hydrolysis using INFOGEST in vitro digestion method. Food Res Int 2023; 165:112348. [PMID: 36869444 DOI: 10.1016/j.foodres.2022.112348] [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: 05/27/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 01/07/2023]
Abstract
Octenyl succinylation of starch nanoparticles has been proven to be effective in a variety of food industry applications such as fat replacement, thickening agents, emulsion formation, and delivery of bioactive compounds. In this study, waxy rice starch was debranched with pullulanase to obtain short glucans, which were then modified with octenyl succinic anhydride (OSA) to obtain amphiphilic short glucans (ASG) using high (400 W) and low (200 W) ultrasonic power intensity at 30 and 60 cycles. Developed ASG were characterized by nanoparticle size (ca. < 50 nm), surface hydrophobicity and gastro-intestinal stability. Ultrasonic intervention progressively increased the degree of substitution (DS) of OSA into hydrolysed starch. A significant molecular exchange between starch and OSA was confirmed with shoulder peak at 1.07 ppm by 1H NMR, and 1560 and 1727 cm-1 peaks in FTIR spectral image, and broad band at 1260 cm-1 by Raman spectroscopy. The XRD analysis confirmed the change in crystalline structure, and the emergence of new peaks at 2θ angles of around 5.81° which represent the development of B-type structure following pullulanasehydrolysis, and minor peaks at 13.92° and 19.83°, which imply the production of Vh type structures in ASG. Gastro-intestinal hydrolysis of starch after modification was analyzed in a sequential digestion process using INFOGEST method. The gastro-kinetic studies unveiled the reduction in the digestibility constant in the oral-gastric phase, with significantly enhanced value of kinetic constants in the intestinal phase, proving a sustained gastro-intestinal stability. The OSA-modified starches with greater DS havemore rigid and compact surface structure, which provides superior protection against biochemical conditions in the stomach fluid.
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Affiliation(s)
- Gitanjali Gautam
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, 784028, India
| | - Dhrubajyoti Talukdar
- Department of Chemical Sciences, School of Sciences, Tezpur University, 784028, India
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, 784028, India.
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2
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Kou T, Faisal M, Song J, Blennow A. Stabilization of emulsions by high-amylose-based 3D nanosystem. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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3
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Comparison of the Conventional and Mechanochemical Syntheses of Cyclodextrin Derivatives. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020467. [PMID: 36677527 PMCID: PMC9861519 DOI: 10.3390/molecules28020467] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/19/2022] [Accepted: 12/27/2022] [Indexed: 01/05/2023]
Abstract
Many scientists are working hard to find green alternatives to classical synthetic methods. Today, state-of-the-art ultrasonic and grinding techniques already drive the production of organic compounds on an industrial scale. The physicochemical and chemical behavior of cyclodextrins often differs from the typical properties of classic organic compounds and carbohydrates. The usually poor solubility and complexing properties of cyclodextrins can require special techniques. By eliminating or reducing the amount of solvent needed, green alternatives can reform classical synthetic methods, making them attractive for environmentally friendly production and the circular economy. The lack of energy-intensive synthetic and purification steps could transform currently inefficient processes into feasible methods. Mechanochemical reaction mechanisms are generally different from normal solution-chemistry mechanisms. The absence of a solvent and the presence of very high local temperatures for microseconds facilitate the synthesis of cyclodextrin derivatives that are impossible or difficult to produce under classical solution-chemistry conditions. Although mechanochemistry does not provide a general solution to all problems, several good examples show that this new technology can open up efficient synthetic pathways.
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Kou T, Song J, Liu M, Fang G. Effect of Amylose and Crystallinity Pattern on the Gelatinization Behavior of Cross-Linked Starches. Polymers (Basel) 2022; 14:polym14142870. [PMID: 35890646 PMCID: PMC9318176 DOI: 10.3390/polym14142870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/06/2022] [Accepted: 07/07/2022] [Indexed: 02/04/2023] Open
Abstract
Starches from normal maize (NM), normal potato (NP), waxy maize (WM), and waxy potato (WP) were cross-linked with seven different concentrations (0.01, 0.05, 0.1, 0.5, 1, 5, 10%) of sodium trimetaphosphate and sodium tripolyphosphate. The use of low-amylose WM and WP as well as A-crystalline maize and B-crystalline potato starches can determine the influence of the amylose content and crystallinity pattern on the cross-linking of starches. The results showed that the viscosity of the cross-linked starch (CLs) first increased and then deceased, and finally no viscosity was detected; WM showed no viscosity at 5% and NP at 1%. In addition, the viscosity of NM first increased and then became undetectable at 0.5%. Strikingly, the WP developed viscosity even at a 10% reagent level (RL), and it developed the highest viscosity of all samples at 1%. The starch-iodine method was a facile and high-performance method for the characterization of the cross-linking degree (CL%), having been applied to normal starches, because the increase in the CL% resulted in a decrease of iodine-complexed amylose and blue intensity. In this study, the starch-iodine method was extended to waxy starches, which stained brown with iodine, and the brown intensity decreased with the increase of the CL%. Moreover, the CL% and RL showed a linear-log relationship.
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Affiliation(s)
- Tingting Kou
- College of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou 521041, China; (T.K.); (M.L.)
- Center for Biomedical Optics and Photonics (CBOP) & College of Physics and Optoelectronic Engineering, Key Laboratory of Optoelectronic Devices and Systems, Shenzhen University, Shenzhen 518060, China;
| | - Jun Song
- Center for Biomedical Optics and Photonics (CBOP) & College of Physics and Optoelectronic Engineering, Key Laboratory of Optoelectronic Devices and Systems, Shenzhen University, Shenzhen 518060, China;
| | - Mouquan Liu
- College of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou 521041, China; (T.K.); (M.L.)
| | - Guihong Fang
- Department of Nutrition and Food Hygiene, Hainan Medical University, Haikou 571199, China
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Correspondence:
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Zhang Z, Qiu C, Li X, McClements DJ, Jiao A, Wang J, Jin Z. Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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6
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García‐Gurrola A, Escobar‐Puentes AA, Rincón S, Martínez‐Bustos F, Zepeda A. Succinylated Starch Nanocapsules Loaded with the Polyphenolic Extract from Arugula (Eruca sativa) Leaves: Colloidal, Chemical, and Structural Properties. STARCH-STARKE 2021. [DOI: 10.1002/star.202100059] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Adriana García‐Gurrola
- Facultad de Medicina y Psicología Universidad 14418 Parque Industrial Internacional Tijuana Universidad Autónoma de Baja California Tijuana B.C. 22390 México
| | - Alberto A. Escobar‐Puentes
- Instituto de Ciencias Biomédicas Universidad Autónoma de Ciudad Juárez Anillo Envolvente del Pronaf y Estocolmo s/n, CP 32310, Cd Juárez Chihuahua México
| | - Susana Rincón
- Departamento de Posgrado Tecnológico Nacional de México/I.T. Mérida Av. Tecnológico Km. 4.5 S/N, Mérida Yucatán 97118 México
| | - Fernando Martínez‐Bustos
- Departamento de Nanomateriales Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional Unidad Querétaro Libramiento Norponiente No. 2000, Fracc. Real de Juriquilla, 76230 Querétaro México
| | - Alejandro Zepeda
- Facultad de Ingeniería Química Universidad Autónoma de Yucatán Campus de Ciencias Exactas e Ingenierías, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Chuburna de Hidalgo Inn, Mérida Yucatán 97203 México
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7
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Design and manufacturing of monodisperse and malleable phytantriol-based cubosomes for drug delivery applications. J Drug Deliv Sci Technol 2021. [DOI: 10.1016/j.jddst.2020.102149] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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8
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Amador-Rodríguez KY, Silos-Espino H, Perales-Segovia C, Flores-Benitez S, Valera-Montero LL, Martínez-Bustos F. High-energy alkaline milling as a potential physical and chemical cornstarch ecofriendly treatment to produce nixtamalized flours. Int J Biol Macromol 2020; 164:3429-3437. [PMID: 32827614 DOI: 10.1016/j.ijbiomac.2020.08.132] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 08/13/2020] [Accepted: 08/16/2020] [Indexed: 11/30/2022]
Abstract
In this study, hard corn grains were nixtamalized (alkali-heat treatment) by a high-energy ball mill to investigate the effects on its physicochemical, textural, and microstructural properties. Ball milling modifies the structure and properties of cornstarch. The gelatinization peak of starch was evidenced and thermal and pasting properties were significantly affected. With regard to rheological properties, the viscosity peak increased from 2454 cP in traditional nixtamalized flour to 4294 cP in high-energy milling treatments with 1.4% of Ca(OH)2 and 20% moisture content, C1.4, while enthalpy ranged from 3.5 to 0.34 J/g, respectively. High-energy milling influenced the Fourier-Transform InfraRed Spectroscopic (FT-IR) patterns. All of the samples of the corn-grain starches presented the typical A-type X-ray diffraction pattern. The crystallinity of starch from CG showed a lower intensity in peaks 2θ ~ 15 and 23° compared with starch from WG and YG. The textural properties of the masas were influenced, adhesiveness was reduced, but cohesiveness was increased by the addition of Ca(OH)2. In the structural characterization by E-SEM, the control presented a greater amount of agglomerated starch granules, followed by the high-energy milling treatments. The results suggest that high-energy alkaline milling could be a potential physical and chemical method to modify corn-starch properties and obtain nixtamalized products.
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Affiliation(s)
- Karla Yuritzi Amador-Rodríguez
- Laboratorio de Biotecnología de Alimentos, TecNM-Instituto Tecnológico El Llano Aguascalientes, Km 18 carr. Ags.-S.L.P., El Llano, Ags. C.P. 20330, Mexico
| | - Héctor Silos-Espino
- Laboratorio de Biotecnología de Alimentos, TecNM-Instituto Tecnológico El Llano Aguascalientes, Km 18 carr. Ags.-S.L.P., El Llano, Ags. C.P. 20330, Mexico
| | - Catarino Perales-Segovia
- Laboratorio de Biotecnología de Alimentos, TecNM-Instituto Tecnológico El Llano Aguascalientes, Km 18 carr. Ags.-S.L.P., El Llano, Ags. C.P. 20330, Mexico
| | - Silvia Flores-Benitez
- Laboratorio de Biotecnología de Alimentos, TecNM-Instituto Tecnológico El Llano Aguascalientes, Km 18 carr. Ags.-S.L.P., El Llano, Ags. C.P. 20330, Mexico
| | - Luis L Valera-Montero
- Laboratorio de Biotecnología de Alimentos, TecNM-Instituto Tecnológico El Llano Aguascalientes, Km 18 carr. Ags.-S.L.P., El Llano, Ags. C.P. 20330, Mexico
| | - Fernando Martínez-Bustos
- Centro de Investigación y de Estudios Avanzados (CINVESTAV-IPN-Querétaro), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, Qro. C.P. 76230, Mexico.
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Effect of amylose/amylopectin content and succinylation on properties of corn starch nanoparticles as encapsulants of anthocyanins. Carbohydr Polym 2020; 250:116972. [DOI: 10.1016/j.carbpol.2020.116972] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 07/26/2020] [Accepted: 08/16/2020] [Indexed: 01/13/2023]
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Orthogonal Optimization and Physicochemical Characterization of Water-Soluble Gelatin-Chitosan Nanoparticles with Encapsulated Alcohol-Soluble Eugenol. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02448-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Qiu C, Wang C, Gong C, McClements DJ, Jin Z, Wang J. Advances in research on preparation, characterization, interaction with proteins, digestion and delivery systems of starch-based nanoparticles. Int J Biol Macromol 2020; 152:117-125. [PMID: 32068064 DOI: 10.1016/j.ijbiomac.2020.02.156] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2020] [Revised: 02/12/2020] [Accepted: 02/14/2020] [Indexed: 12/13/2022]
Abstract
Starch-based nanoparticles (SNPs) have attracted great interest for their ability to encapsulate, protect, and orally deliver bioactive components because of their diverse functionality, high biocompatibility, and environmental friendliness. SNPs can be synthesized with a broad range of particle sizes, ranging from a few nanometers to a few hundred nanometers (approximately 8-448 nm), which is comparable to the dimensions of proteins (1-10 nm), nucleic acids (2 nm wide, 5-100 nm long), viruses (10-500 nm), and cell organelles (5-100 mm). The ability to tune the dimensions and properties of SNPs allows them to be used to construct complexes with various biological entities, thereby altering their functional performance. SNPs can also be used to enhance the solubility of hydrophobic substances and to improve the nutritional attributes of bioactives. For instance, SNPs can be designed to increase the bioavailability of bioactives or to target their delivery to specific regions of the gastrointestinal tract. In this review, we provide an overview of the methods available for preparing SNPs, the application of SNPs for encapsulating and delivering bioactives, and the potential gastrointestinal fate of SNPs.
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Affiliation(s)
- Chao Qiu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Chenxi Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Chen Gong
- Chongqing Key Laboratory of Nano/Micro Composite Materials and Devices, Chongqing University of Science and Technology, Chongqing 401331, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jinpeng Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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