Effect of retrogradation time on preparation and characterization of proso millet starch nanoparticles

Value addition of mango kernel for development and characterization of starch with starch nanoparticles for packaging applications

The present research was conducted to explore the potential of mango kernel starch from the Chaunsa variety to develop starch and starch nanoparticles (SNPs) based films. The investigation included starch isolation from mango kernel followed by the preparation of SNPs by acid hydrolysis and a thorough examination of various physicochemical properties for film formation. The properties of SNPs were found to be distinctly different from those of native starch. SNPs exhibited an aggregated form with an irregular surface, whereas native starch had an oval and elongated shape with a smooth surface. X-ray diffraction (XRD) analysis confirmed that the starch type in SNPs was of the A-type. Additionally, the pasting properties of SNPs were minimal due to the acid hydrolysis process. SNP-based composite film was developed with (5 %) SNP concentration added. This successful incorporation of SNPs enhanced biodegradability, with complete degradation occurring within three weeks. Moreover, the composite films displayed increased burst strength, measuring 1303.51 ± 73.7 g, and lower water vapor transmission rates (WVTR) at (7.40 ± 0.50) × 10-3 g per square meter per second and reduced water solubility at 35.32 ± 3.0 %. This development represents a significant advancement in the field of eco-friendly packaging materials.

Changes in the starch quality of adlay seed varieties (Coix lacryma-jobi L.) from different regions in China after high-temperature storage

The effects of high-temperature storage at 37 °C on the crystallinity, pasting, rheological, and thermal properties of adlay seed starches from three famous Chinese varieties were studied. The results showed that high-temperature storage altered the natural structure of adlay seed starch, resulting in increased peak viscosity for all starch pastes after one month of storage at 37 °C. Jinsha adlay seed starch (JSC), which had the highest amylose content (11.21 %), showed increased D50, relative crystallinity and OD values, demonstrating strong regrowth ability and hydrophobicity, with starch gels having greater hardness and gumminess after storage. In contrast, Pucheng adlay seed starch (PSC) and waxy Ninghua adlay seed starch (WSC), with similar amylose proportions, showed distinct starch gel properties. PSC (with an amylose content of 3.35 %) exhibited better starch gel properties, whereas WSC (amylose content of 5.74 %) demonstrated improved gumminess and chewiness after storage and exhibited stronger anti-starch regrowth capabilities. This study provides valuable insights into the selection of future starches based on their specific processing requirements.

Effect of dry heat and its combination with vacuum heat on physicochemical, rheological and release characteristics of Alocasia macrorrhizos retrograded starches

Retrograded starches have received increasing attention due to their potential excipient properties in pharmaceutical formulations. However, to evade its application-oriented challenges, modification of retrograded starch is required. The study emphasizes influence of dry heating and the dual heat treatment by dry heating amalgamation with the vacuum heat treatment on quality parameters of retrograded starch. The starch was isolated by using two different extraction media (0.05 % w/v NaOH and 0.03 % citric acid) from Alocasia macrorrhizos and then retrograded separately. Further, retrograded starches were first modified by dry heating and afterwards modified with combination of dry and vacuum heating. Modification decreased moisture, ash content and increased solubility. Modified Samples from NaOH media had higher water holding capacity and amylose content. X-ray diffraction revealed type A and B crystals with increasing crystallinity of retrograded heat-modified samples from NaOH media. Thermogravimetric analysis, differential scanning calorimetry confirmed thermal stability. Shear tests showed shear-thinning behavior whereas dominant storage modulus (G/) over loss modulus (G//), depicting gel-like behavior. Storage, loss, and complex viscosity initially increased, then decreased with temperature. In-vitro release reflects, modified retrograded starches offers versatile drug release profiles, from controlled to rapid. Tailoring starch properties enables precise drug delivery, enhancing pharmaceutical formulation flexibility and efficacy.

Effect of soluble soybean polysaccharides on the short- and long-term retrogradation properties of instant rice

BACKGROUND

Rice starch retrogradation is prone to occur during instant rice storage, which contributes to reduced viscosity, poor sensory characteristics, and shortened shelf life. The purpose of this study was to explore the anti-retrogradation effect of soybean soluble polysaccharides (SSPS) on instant rice and the possible interaction between SSPS and high-moisture starch products.

RESULTS

We studied the effects of SSPS on the retrogradation of instant rice, using hardness as an index. The optimal amount of SSPS was 0.2%. Hardness, enthalpy, relative crystallinity, and full width at half maximum values were lower in the SSPS-treated group than in the control group (no SSPS) during storage. The weight loss rate of instant rice had the following trend: SSPS-treated group (0 day) < control group (0 day) < SSPS-treated group (28 days) < control group (28 days). The lower the weight loss rate, the lower was the material loss. Scanning electron microscopy results showed that the gaps between starch granules were less obvious in the control group than in the SSPS-treated group during storage. The SSPS-treated group presented a starch network with uniform chambers. SSPS might compete with starch molecules for water absorption, thereby improving water retention and limiting starch retrogradation.

CONCLUSION

The results showed that adding SSPS to instant rice could effectively inhibit starch retrogradation, because the interaction of SSPS and amylopectin side chains inhibited the crosslinking of starch molecules through hydrogen bonds, which hindered the formation of ordered structures. It was helpful to understand the anti-retrogradation mechanism of SSPS during the storage of instant rice, and provided the basis for the industrial production of high-water-content starch foods. © 2023 Society of Chemical Industry.

Digestion kinetics and molecular structural evolution during in vitro digestion of green banana (cv. Giant Cavendish) starch nanoparticles

Knowledge of digestion mechanism of starch nanoparticles are crucial for their utilization and potential applications. In this study, molecular structural evolution and digestion kinetics of starch nanoparticles from green banana (GBSNPs) during digestion (0-180 min) was investigated. Distinctive topographic changes of the GBSNPs during digestion with decreased particle size and increased surface roughness were detected. The GBSNPs showed markedly decreased average molecular weight and polydispersity in the initial digestion phase (0-20 min), and these two structural characteristics remained nearly unchanged thereafter. The GBSNPs exhibited a B-type polymorph throughout digestion, while their crystallinity decreased with increasing digestion duration. The infrared spectra revealed that the initial digestion phase led to the increased absorbance ratios 1047/1022 and 1047/1035 cm^-1, reflecting the markedly increased short-range molecular order that was substantiated by the blue-shifting of COH-bending band. Logarithm of slope analysis of digestogram revealed that the GBSNPs were digested by a two-phase process that reflected the surface barrier effect exerted by the increased short-range order. The short-range molecular order strengthening induced from the initial digestion phase was responsible for the increased enzymatic resistance. The results can help to elucidate the gastrointestinal fate of starch nanoparticles for their potential applications as health-promoting ingredients.

A Review on Isolation, Characterization, Modification, and Applications of Proso Millet Starch

Proso millet starch (PMS) as an unconventional and underutilized millet starch is becoming increasingly popular worldwide due to its health-promoting properties. This review summarizes research progress in the isolation, characterization, modification, and applications of PMS. PMS can be isolated from proso millet grains by acidic, alkaline, or enzymatic extraction. PMS exhibits typical A-type polymorphic diffraction patterns and shows polygonal and spherical granular structures with a granule size of 0.3-17 µm. PMS is modified by chemical, physical, and biological methods. The native and modified PMS are analyzed for swelling power, solubility, pasting properties, thermal properties, retrogradation, freeze-thaw stability, and in vitro digestibility. The improved physicochemical, structural, and functional properties and digestibility of modified PMS are discussed in terms of their suitability for specific applications. The potential applications of native and modified PMS in food and nonfood products are presented. Future prospects for research and commercial use of PMS in the food industry are also highlighted.

Enzymatically preparation of starch nanoparticles using freeze drying technique - Gelatinization, optimization and characterization

Starch nanoparticles (SNPs) in colloidal forms were prepared using enzymatically pretreatment and four different gelatinization methods based on autoclave, microwave, ultrasonication and normal heating with stirring. Furthermore, SNPs in powder form were prepared using freeze drying technique. Results indicated that the formed SNPs using starch solution (1 % W/V) and ultrasonication technique had lowest mean particle size (151 nm) and PDI (0.173), and highest zeta potential (-8.8 mV) values. Optimization procedure using response surface methodology, based on central composite design, indicated that using 1.5 mL of α-amylase and sonication time of 15 min, SNPs with lowest particle size (49.3 nm) and highest zeta potential (-10.8 mV) were produced. Using prepared colloidal solution under optimal conditions, SNPs powder were produced by freeze dryer, adjusted at pressure and temperature of 100 Pa and - 70 °C, for 24 h. Results indicated that formed SNPs powder with squared-shape, had particle size, zeta potential, specific surface area, decomposition temperature of 197 nm, -13.9 mV, 1.9 m²g^-1 and 162 °C, respectively. While, for native starch these values were 5018 nm, -6.01 mV, 0.68 m²g^-1 and 170.2 °C, respectively. Results revealed that emulsification ability of SNPs powder was three times higher than that of the native starch.

Starch Nanoparticles: Preparation, Properties and Applications

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.

Effect of autoclave-cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat

A starch-rich portion is produced as a by-product of black Tartary buckwheat processing. The effect of enzymatic combined with autoclaving-cooling cycles (one, two, or three times) on the physicochemical and structural properties of black Tartary buckwheat type 3 resistant starch (BRS) was evaluated. The autoclaving-cooling cycles enhanced solubility and reduced swelling, with the BRS content increasing from 14.12% to 25.18%. The high crystallinity of the BRS reflected a high molecular order. However, increasing the number of autoclaving-cooling cycles did not result in higher BRS content. The highest BRS yield in the autoclaved starch samples was 25.18% after double-autoclaving-cooling cycles. Furthermore, the autoclaving-cooling cycles altered the crystalline structure of black Tartary buckwheat, and the subsequent crystallinity changed from 36.33% to 42.05% to 38.27%. Fourier-transform infrared spectroscopy shows that the number of cycles results in more efficient double-helical packing within the crystalline lamella. Principal component analysis showed that the autoclaving-cooling cycle treatment leads to significant changes in the molecular structure of resistant starch (RS). These results indicated that autoclaving-cooling cycles might be a feasible way for producing RS from black Tartary buckwheat starch with better structural stability to expand their application range.

Preparation, characterization and evaluation of capsaicin-loaded indica rice starch nanoparticles

Capsaicin (CAP) is an alkaloid with multiple physiological effects, but its application is difficult. In this research, indica rice starch nanoparticles (IRSNPs) based nanocarrier was used to load CAP to obtain capsaicin-loaded indica rice starch nanoparticles (CAP-IRSNPs). The microstructure, characteristics and in vitro release behaviors of CAP-IRSNPs were analyzed. CAP-IRSNPs presented average particle sizes of 617.84 ± 6.38 nm, encapsulation efficiency of 70.05 ± 1.78% and loading capacity of 13.41 ± 0.18%. Fourier-transform infrared spectroscopy confirmed that CAP-IRSNPs might be formed by hydrogen-bonding action. Differential scanning calorimetry and X-ray diffraction showed that IRSNPs influenced the crystallization and melting temperatures of CAP. In in vitro release study, CAP-IRSNPs exhibited a sustained release. The CAP concentration, CAP diffusion from matrix and matrix erosion might be the potentially possible mechanisms for capsaicin release from CAP-IRSNPs. These new results concluded that IRSNPs may be a promising nanocarrier for CAP or other hydrophobic bioactive ingredients.

The Characterization and Functional Properties of Euglena gracilis Paramylon Treated with Different Methods

Euglena gracilis paramylon (EGP) is a polymeric polysaccharide composed of linear β-1,3 glucan. The water insolubility of EGP severely limits its application. This work aimed to improve the functional characteristics of EGP by hydrogen peroxide (H₂O₂) degradation and carboxymethylated modification. The results showed that the crystallinity of EGP degraded by H₂O₂ and carboxymethylated modification decreased by 14% and 46%, and the thermal degradation temperature was significantly descending in a crystallinity-dependent manner. In addition, the results showed that H₂O₂ degradation and carboxymethylation significantly improved the adsorption capacity of EGP for oil, dyes, and metal ions, and their water solubility increased by 9% and 85%. This result will provide a valuable theoretical basis for the development and utilization of EGP.

Characterization and Antibacterial Activities of Carboxymethylated Paramylon from Euglena gracilis

Paramylon from Euglena gracilis (EGP) is a polymeric polysaccharide composed of linear β-1,3 glucan. EGP has been proved to have antibacterial activity, but its effect is weak due to its water insolubility and high crystallinity. In order to change this deficiency, this experiment carried out carboxymethylated modification of EGP. Three carboxymethylated derivatives, C-EGP1, C-EGP2, and C-EGP3, with a degree of substitution (DS) of 0.14, 0.55, and 0.78, respectively, were synthesized by varying reaction conditions, such as the mass of chloroacetic acid and temperature. Fourier transform infrared spectroscopy (FTIR), gel permeation chromatography (GPC), and nuclear magnetic resonance (NMR) analysis confirmed the success of the carboxymethylated modification. The Congo red (CR) experiment, scanning electron microscopy (SEM), X-ray diffraction (XRD), and thermogravimetry (TG) were used to study the conformation, surface morphology, crystalline nature, and thermostability of the carboxymethylated EGP. The results showed that carboxymethylation did not change the triple helix structure of the EGP, but that the fundamental particles’ surface morphology was destroyed, and the crystallization area and thermal stability decreased obviously. In addition, the water solubility test and antibacterial experiment showed that the water solubility and antibacterial activity of the EGP after carboxymethylation were obviously improved, and that the water solubility of C-EGP1, C-EGP2, and C-EGP3 increased by 53.31%, 75.52%, and 80.96% respectively. The antibacterial test indicated that C-EGP3 had the best effect on Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), with minimum inhibitory concentration (MIC) values of 12.50 mg/mL and 6.25 mg/mL. The diameters of the inhibition zone of C-EGP3 on E. coli and S. aureus were 11.24 ± 0.15 mm and 12.05 ± 0.09 mm, and the antibacterial rate increased by 41.33% and 43.67%.

Corn starch modification during endogenous malt amylases: The impact of synergistic hydrolysis time of α-amylase and β-amylase and limit dextrinase

To expand the utility of barley malts and decrease the cost of enzyme-modified starch production, the structural and physicochemical characteristics of corn starch modified with fresh barley malts at different hydrolysis time were investigated. The results indicated that compared to native starch, A chain (DP 6-12) of the enzyme-treated starches increased at hydrolysis time (≤12 h), but it decreased at hydrolysis time (>12 h). Inversely, B chains (DP > 13) decreased at hydrolysis time (≤12 h) and they generally increased at hydrolysis time (>12 h). The relative crystallinity decreased from 25.63% to 21.38% and 1047 cm^-1/1022 cm^-1 reduced from 1.042 to 0.942 after endogenous malt amylases at hydrolysis time from 0 to 72 h, and the thermal degradation temperatures decreased from 323.19 to 295.94 °C, whereas the gelatinization temperatures slightly increased. The gel strength decreased at hydrolysis time less than 12 h, but it increased at hydrolysis time more than 12 h. The outcomings would provide a theoretical and applicative basis about how endogenous malt amylases with lower price modify starches to obtain desirable starch derivatives and industrial production.

Rheological behaviors, structural properties and freeze-thaw stability of normal and waxy genotypes of barley starch: a comparative study with mung bean, potato, and corn starches

The rheological behaviors, structural properties and freeze-thaw stability of starch isolated from Tetonia barley (Normal genotype, Reg. No. CV-334, PI 646199) and Transit barley (Waxy genotype, Reg. No. CV-348, PI 660128) were investigated, along with other common starch sources for comparison. Transit barley starch showed the highest loss tangents (tan δ) during a frequency sweep test, which suggested a predominance of elastic properties over viscous properties. However, the tan δ of Tetonia barley starch was similar to that of potato starch, which indicated more solidity in comparison to Transit barley starch. Transit barley starch had the highest gelatinization temperature and the lowest gelatinization enthalpy (P < 0.05). Moreover, Tetonia and Transit barley starches displayed weak diffraction peak intensities by X-ray diffraction analysis. Additionally, Transit barley starch showed the lowest % syneresis even when freeze-thawed up to five cycles (P < 0.05). However, Tetonia barley starch had the worst freeze-thaw stability (P < 0.05), which was verified via scanning electron microscopy analysis of freeze-thawed starch gels. The results of present study indicate that barley starch can be practically applied as a functional ingredient in some specialty starchy foods.

Engineering Properties of Sweet Potato Starch for Industrial Applications by Biotechnological Techniques including Genome Editing

Sweet potato (Ipomoea batatas) is one of the largest food crops in the world. Due to its abundance of starch, sweet potato is a valuable ingredient in food derivatives, dietary supplements, and industrial raw materials. In addition, due to its ability to adapt to a wide range of harsh climate and soil conditions, sweet potato is a crop that copes well with the environmental stresses caused by climate change. However, due to the complexity of the sweet potato genome and the long breeding cycle, our ability to modify sweet potato starch is limited. In this review, we cover the recent development in sweet potato breeding, understanding of starch properties, and the progress in sweet potato genomics. We describe the applicational values of sweet potato starch in food, industrial products, and biofuel, in addition to the effects of starch properties in different industrial applications. We also explore the possibility of manipulating starch properties through biotechnological means, such as the CRISPR/Cas-based genome editing. The ability to target the genome with precision provides new opportunities for reducing breeding time, increasing yield, and optimizing the starch properties of sweet potatoes.

Preparation, structural characteristics and physiological property of resistant starch

Starch is of the most important carbohydrates in human diets for maintaining normal body's energy metabolisms. However, due to the increased number of chronic diseases worldwide, the further study of the starch property in the dietary formula becomes essential for revealing its association with preventing or intervening the occurrence of such diseases as diabetes, obesity, intestinal diseases and even cardiovascular diseases. Considering that different starches demonstrate different digestion property based on their individual structural characteristics, in particular, the existence of resistant starch (RS) attracts much more interests recently because of its being a major producer of short-chain fatty acids followed by gut microbial fermentation. Furthermore, the understanding of the interaction between RS and microbiota in the gut and its substantial influence on the regulation of diabetes, kidney, disease hypertension and others is still being under investigated. Therefore, this chapter summarized the fine structure of starch, resistant starch structural characteristics, formation and preparation of resistant starches and their corresponding physiological property.

The preparation of modified nano-starch and its application in food industry

Starch, which is a carbohydrate polymer with a semicrystalline granular structure, has been the subject of academic research for decades due to its renewable and biodegradable property as well as various applications in food, pharmaceutical and other industries. Nano-starch (NS) is a novel type of starch material with unique physiochemical properties due to its small size. However, the nano-size nature of NS determines its tendency to agglomeration as a natural process to approach a thermodynamically steady state, and the single hydroxyl functional group is also not favorable to its applications in hydrophobic environments. Thus, modified-NS with improved dispersion property, hydrophobicity, and stability is emerging as a new research direction. However, information about modified-NS is sporadic in literature, and a systematic review from its preparation, application, the problem and challenge as well as related health concerns is carried out to further the understanding of modified-NS. It is expected that the theoretical basis and new insight into the development of modified-NS will be improved.

Structural and physicochemical properties of lotus seed starch nanoparticles prepared using ultrasonic-assisted enzymatic hydrolysis

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%.

Green fabrication and characterization of debranched starch nanoparticles via ultrasonication combined with recrystallization

With recent advances in nanotechnology, debranched starch nanoparticle (DBS-NP) materials have attracted considerable interest from the fields of functional food, biomedicine, and material science, thanks to their small size, biodegradability, biocompatibility, sustainability, and non-hazardous effects on health and the environment. In this study, DBS-NP was fabricated using an eco-friendly method involving ultrasonication combined with recrystallization. The effects of ultrasonication and recrystallization times on the morphology, particle size, and crystal structure of the DBS-NPs were systematically investigated. Compared with the DBS-NPs prepared using ultrasonication treatment only, the DBS-NPs formed using ultrasonication combined with recrystallization were uniform in size and well distributed in aqueous solution. Moreover, the maximum encapsulation efficiency and loading capacity of the epigallocatechin gallate (EGCG) in the DBS-NPs with ultrasonication treatment reached 88.35% and 22.75%, respectively. The particle sizes of the EGCG@DBS-NP were more stable at a neutral pH (7.4) than at an acidic pH (2.1). The EGCG in the EGCG@DBS-NP displayed excellent radical scavenging activity and antibacterial effects, and cell assays demonstrated that the EGCG@DBS-NP was non-toxic and highly biocompatible.

Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans

Enzymatic hydrolysis and self-assembly are considered promising methods for preparation of starch nanoparticles (SNPs) because they are environmentally friendly, and time- and cost-effective. These methods are based on the self-assembly of short-chain glucans released from the α-1,6 bonds in amylopectin. Since their discovery, many studies have described the structural and physicochemical properties of self-assembled SNPs. Self-assembled SNPs can be prepared by two methods: using only the soluble portion containing the short-chain glucans, or using the whole hydrolyzate including both insoluble and soluble fractions. Although the structural and physical properties of self-assembled SNPs can be attributed to the composition of the hydrolyzates that participate in self-assembly, this aspect has not yet been discussed. This review focuses on SNPs self-assembled with only soluble short-chain glucans and addresses their characteristics, including formation mechanisms as well as structural and physicochemical properties, compared with SNPs prepared with total hydrolyzates.

Diversity analysis of starch physicochemical properties in 95 proso millet (Panicum miliaceum L.) accessions

In this study, 95 accessions of proso millet (Panicum miliaceum L.) were characterized for starch physicochemical properties, including apparent amylose content (AAC), gel textural properties, Rapid Visco Analyzer (RVA) pasting viscosity properties, thermal and retrogradation properties. Based on genotypic data, the genetic diversity and inter-relationship of these starch traits were analyzed. Diverse starch quality was found, for example, AAC ranged from 0 to 32.3%, gelatinization temperature (GT) varied from 71.5 to 79.0 ℃, and RVA profile showed distinct patterns among proso millet of different AAC types. Interestingly, high AAC proso millet usually had GT lower than that of low AAC proso millet, which is different from the findings in rice starch. Many starch traits were significantly correlated and most of the 18 tested traits could be classified as either AAC-related traits or GT-related traits. In summary, the information presented here will be useful for further development of proso millet products.

Fabrication and characterization of hollow starch nanoparticles by heterogeneous crystallization of debranched starch in a nanoemulsion system

The development of hollow nanoparticles has attracted widespread interest due to their potential commercial applications. This work aimed to prepare a novel hollow starch nanoparticles (HSNPs) from debranched waxy corn starch (DBS) via an oil-in-water (O/W) emulsion templating method. The effects of different concentrations of DBS on the formation of HSNPs at 4 °C and 25 °C were investigated. The monodispersed HSNPs obtained with 0.5% concentrations of DBS at 25 °C had spherical shapes, ranging between 200 and 800 nm. HSNPs with relative crystallinities of 16.9%-29.7% exhibited V-type or B + V-type structures, which indicated that DBS at low concentrations (0.5%-2.0%) could recrystallize and concomitantly form starch-lipid complexes around emulsion droplets. This novel approach of preparing HSNPs is viable and simple. The developed HSNPs could have great potential for delivering drugs or active ingredients.

Effects of heat-moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Proso millet starch was modified by heat-moisture treatment (HMT), autoclaving treatment (AT), and microwave treatment (MT). The effects of these treatments on the starch physicochemical, structural, and molecular properties were investigated. The amylose and resistant starch contents were increased by AT and MT, but only slightly by HMT. HMT and AT significantly increased the water-holding capacity, to 172.66% and 191.63%, respectively. X-ray diffractometry showed that the relative crystallinity of the HMT sample decreased by 20.88%, and the crystalline peaks disappeared from the AT and MT sample patterns. The thermal treatments decreased the proso millet starch molecular weight to 1.769 × 106, 7.886 × 105, and 3.411 × 104 g/mol, respectively. The thermal enthalpy decreased significantly in HMT. Modification significantly changed the pasting profiles of the native proso millet starch, and the peak viscosity, setback, and breakdown values decreased. These results clarify the mechanism of starch changes caused by thermal treatment.

Fabrication and Characterization of Starch Nanohydrogels via Reverse Emulsification and Internal Gelation

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.

Binary and Tertiary Complex Based on Short-Chain Glucan and Proanthocyanidins for Oral Insulin Delivery

The present study was performed to investigate binary and tertiary nanocomposites between short-chain glucan (SCG) and proanthocyanidins (PAC) for the oral delivery of insulin. There was a large decrease in fluorescence intensity of insulin in the presence of SCG or the combination of SCG with PAC. Fourier transform infrared spectroscopy revealed that the binary and tertiary nanocomposites were synthesized due to the hydrogen bonding and hydrophobic interactions. The insulin entrapped in the nanocomposites was in an amorphous state confirmed by X-ray diffraction. The cell culture demonstrated that both the nanocomposites showed no detectable cytotoxicity with relative cell viability all above 85%. The pharmacological bioavailability after oral administration of insulin-SCG-PAC at a dose of 100 IU/kg was found to be 6.98 ± 1.20% in diabetic rats without any sharp fluctuations in 8 h.

Morphology and Characteristics of Starch Nanoparticles Self-Assembled via a Rapid Ultrasonication Method for Peppermint Oil Encapsulation

Starch nanoparticles (SNPs) and peppermint oil (PO)-loaded SNPs were fabricated via an ultrasonic bottom-up approach using short linear glucan debranched from waxy maize starch. The effects of the glucan concentration, ultrasonic irradiation time, and chain length on the SNPs' characteristics were investigated. Under the optimal conditions, i.e., short linear glucan concentration of 5% and ultrasonication time of 8-10 min, SNPs were successfully prepared. The as-prepared SNPs showed good uniformity and an almost perfect spherical shape, with diameters of 150-200 nm. The PO-loaded SNPs also exhibited regular shapes, with sizes of approximately 200 nm. The loading capacity, encapsulation efficiency, and yield of PO-loaded SNPs were ∼25.5%, ∼87.7%, and ∼93.2%, respectively. After encapsulation, PO possessed enhanced stability against thermal treatment (80 °C). The pseudo-first-order kinetics model accurately described the slow-release properties of PO from SNPs. This new approach of fabricating SNPs is rapid, high yield, and nontoxic, showing great potential in the encapsulation and sustained release of labile essential oils or other lipids.

Ginkgo biloba extracts-loaded starch nano-spheres: Preparation, characterization, and in vitro release kinetics

Ginkgo as a promising edible material and herbal medicine has received much attention due to its abundant starch contents and functional ingredient ginkgo biloba extracts (GBEs). Many foreign scholars suggest that GBEs can effectively ameliorate the symptoms of mild memory impairment and Alzheimer's dementia. However, an insurmountable problem with application of the GBEs is its low bioavailability, which restricts its application in vivo. Considering the biocompatibility between GBEs and starch, we have prepared ginkgo and corn starch-based nano-carriers, and thereby loaded GBEs onto starch nano-spheres (SNPs) by nanoprecipitation. Compared with unloaded SNPs (201-250nm), the mean sizes of the monodispersed and spherical GBEs-loaded SNPs were 255-396nm. Moreover, the loading amounts of GBEs onto ginkgo, and corn SNPs were 0.661-1.045, and 0.560mg/mg, respectively. In addition, in artificial gastric and intestinal juices, the GBEs-loaded SNPs exhibited a better sustained release than free GBEs.