1
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Chen L, Li X, Li W, Hao X, Wu S, Zhang M, Zheng F, Zhang N. Structural, physicochemical, and digestive properties of enzymatic debranched rice starch modified by phenolic compounds with varying structures. Int J Biol Macromol 2024; 274:133262. [PMID: 38901511 DOI: 10.1016/j.ijbiomac.2024.133262] [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: 03/04/2024] [Revised: 05/11/2024] [Accepted: 06/17/2024] [Indexed: 06/22/2024]
Abstract
The physicochemical properties of starch and phenolic acid (PA) complexes largely depend on the effect of non-covalent interactions on the microstructure of starch. However, whether there are differences and commonalities in the interactions between various types of PAs and starch remains unclear. The physicochemical properties and digestive characteristics of the complexes were investigated by pre-gelatinization of 16 structurally different PAs and pullulanase-modified rice starches screened. FT-IR and XRD results revealed that PA complexed with debranched rice starch (DRS) through hydrogen bonding and hydrophobic interaction. Benzoic/phenylacetic acid with polyhydroxy groups could enter the helical cavities of the starch chains to promote the formation of V-shaped crystals, and cinnamic acid with p-hydroxyl structure acted between starch chains in a bridging manner, both of which increased the relative crystallinity of DRS, with DRS-ellagic acid increasing to 20.03 %. The digestion and hydrolysis results indicated that the acidification and methoxylation of PA synergistically decreased the enzyme activity leading to a decrease in the digestibility of the complexes, and the resistant starch content of the DRS-vanillic acid complexes increased from 28.27 % to 71.67 %. Therefore, the selection of structurally appropriate PAs can be used for the targeted preparation of starch-based foods and materials.
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Affiliation(s)
- Linlin Chen
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China.
| | - Xintong Li
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Wei Li
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Xi Hao
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Songyao Wu
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Ming Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Fengming Zheng
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China.
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2
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Liu Y, Wu R, Pan Q, Liang Z, Li J. Ultrasound and enzyme treatments on morphology, structures, and adsorption properties of cassava starch. Int J Biol Macromol 2024; 277:134336. [PMID: 39094887 DOI: 10.1016/j.ijbiomac.2024.134336] [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: 05/19/2024] [Revised: 07/18/2024] [Accepted: 07/29/2024] [Indexed: 08/04/2024]
Abstract
Porous starch materials are environmentally friendly and renewable and exhibit high adsorption performances. Ultrasound and compound enzyme (α-amylase and glucoamylase) treatments were applied to prepare modified cassava starch. The granules, crystal morphology, crystal structure, and molecular structure of starch were investigated. The hydrolysis degree, solubility, swelling, and adsorption properties of cassava starch were analyzed. After the cassava starch was modified by ultrasound and enzyme treatments, the granule size of the starch decreased, and the surfaces were eroded to form pits, grooves and cavity structure. The starch spherulites weakened or even disappeared. The functional groups of starch did not change significantly, but the degree of crystal order decreased. The double-helix structure was reduced, and the crystal structure was composed of A + V-type crystals, with a decrease in crystallinity. The gelatinization temperature and thermal degradation temperatures enhanced. The enzymatic hydrolysis degree and solubility of the modified cassava starch increased. The swelling degree decreased, and oil adsorption, water adsorption improved. MB adsorption behavior of modified cassava starch closely followed a pseudo-second-order kinetics model and the Langmuir isotherm equation. These findings could help to understand the relationship between the structure and properties of modified starch, and guide its application in the field of adsorption.
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Affiliation(s)
- Yuxin Liu
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, College of Chemistry and Materials, Nanning Normal University, Nanning 530001, People's Republic of China.
| | - Rulong Wu
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, College of Chemistry and Materials, Nanning Normal University, Nanning 530001, People's Republic of China
| | - Qinghua Pan
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, College of Chemistry and Materials, Nanning Normal University, Nanning 530001, People's Republic of China
| | - Zesheng Liang
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, College of Chemistry and Materials, Nanning Normal University, Nanning 530001, People's Republic of China
| | - Jingqiao Li
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, College of Chemistry and Materials, Nanning Normal University, Nanning 530001, People's Republic of China
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3
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Yang M, Cai X, Wang C, Li P, Chen S, Liu C, Wang Y, Qian K, Dong Q, Xue F, Chu C, Bai J, Liu Q, Ni X. Humidity-Responsive Amorphous Calcium-Magnesium Pyrophosphate/Cassava Starch Scaffold for Enhanced Neurovascular Bone Regeneration. ACS APPLIED MATERIALS & INTERFACES 2024; 16:35964-35984. [PMID: 38968558 DOI: 10.1021/acsami.4c03204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/07/2024]
Abstract
Developing a neurovascular bone repair scaffold with an appropriate mechanical strength remains a challenge. Calcium phosphate (CaP) is similar to human bone, but its scaffolds are inherently brittle and inactive, which require recombination with active ions and polymers for bioactivity and suitable strength. This work discussed the synthesis of amorphous magnesium-calcium pyrophosphate (AMCP) and the subsequent development of a humidity-responsive AMCP/cassava starch (CS) scaffold. The scaffold demonstrated enhanced mechanical properties by strengthening the intermolecular hydrogen bonds and ionic bonds between AMCP and CS during the gelatinization and freeze-thawing processes. The release of active ions was rapid initially and stabilized into a long-term stable release after 3 days, which is well-matched with new bone growth. The release of pyrophosphate ions endowed the scaffold with antibacterial properties. At the cellular level, the released active ions simultaneously promoted the proliferation and mineralization of osteoblasts, the proliferation and migration of endothelial cells, and the proliferation of Schwann cells. At the animal level, the scaffold was demonstrated to promote vascular growth and peripheral nerve regeneration in a rat skull defect experiment, ultimately resulting in the significant and rapid repair of bone defects. The construction of the AMCP/CS scaffold offers practical suggestions and references for neurovascular bone repair.
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Affiliation(s)
- Mengmeng Yang
- School of Materials Science and Engineering, Southeast University, Nanjing 211189, Jiangsu, China
- Jiangsu Key Laboratory for Advanced Metallic Materials, Nanjing 211189, Jiangsu, China
- Institute of Biomedical Devices (Suzhou), Southeast University, Suzhou 215163, China
| | - Xiang Cai
- School of Materials Science and Engineering, Southeast University, Nanjing 211189, Jiangsu, China
- Jiangsu Key Laboratory for Advanced Metallic Materials, Nanjing 211189, Jiangsu, China
| | - Cheng Wang
- School of Materials Science and Engineering, Southeast University, Nanjing 211189, Jiangsu, China
| | - Pengyin Li
- Center of Medical Physics, The Affiliated Changzhou No. 2 People's Hospital of Nanjing Medical University, Changzhou 213003, Jiangsu, China
| | - Shaoqing Chen
- Center of Medical Physics, The Affiliated Changzhou No. 2 People's Hospital of Nanjing Medical University, Changzhou 213003, Jiangsu, China
| | - Chun Liu
- Center of Medical Physics, The Affiliated Changzhou No. 2 People's Hospital of Nanjing Medical University, Changzhou 213003, Jiangsu, China
| | - Yao Wang
- Department of Emergency, The First Affiliated Hospital of Nanjing Medical University, Nanjing 210029, China
| | - Kun Qian
- School of Materials Science and Engineering, Southeast University, Nanjing 211189, Jiangsu, China
| | - Qiangsheng Dong
- School of Materials Science and Engineering, Nanjing Institute of Technology, Nanjing 211167, China
| | - Feng Xue
- School of Materials Science and Engineering, Southeast University, Nanjing 211189, Jiangsu, China
- Jiangsu Key Laboratory for Advanced Metallic Materials, Nanjing 211189, Jiangsu, China
- Institute of Biomedical Devices (Suzhou), Southeast University, Suzhou 215163, China
| | - Chenglin Chu
- School of Materials Science and Engineering, Southeast University, Nanjing 211189, Jiangsu, China
- Jiangsu Key Laboratory for Advanced Metallic Materials, Nanjing 211189, Jiangsu, China
| | - Jing Bai
- School of Materials Science and Engineering, Southeast University, Nanjing 211189, Jiangsu, China
- Jiangsu Key Laboratory for Advanced Metallic Materials, Nanjing 211189, Jiangsu, China
- Institute of Biomedical Devices (Suzhou), Southeast University, Suzhou 215163, China
- Jiangsu Key Laboratory for Light Metal Alloys, Nanjing 211212, China
| | - Qizhan Liu
- School of Materials Science and Engineering, Southeast University, Nanjing 211189, Jiangsu, China
- Center for Global Health, The Key Laboratory of Modern Toxicology, Ministry of Education, School of Public Health, Nanjing Medical University, Nanjing 211166, Jiangsu, China
| | - Xinye Ni
- Center of Medical Physics, The Affiliated Changzhou No. 2 People's Hospital of Nanjing Medical University, Changzhou 213003, Jiangsu, China
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Chen BR, Xiao Y, Ali M, Xu FY, Li J, Wang R, Zeng XA, Teng YX. Improving resistant starch content of cassava starch by pulsed electric field-assisted esterification. Int J Biol Macromol 2024; 276:133272. [PMID: 38906352 DOI: 10.1016/j.ijbiomac.2024.133272] [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: 03/04/2024] [Revised: 06/14/2024] [Accepted: 06/18/2024] [Indexed: 06/23/2024]
Abstract
This study aims to investigate the effect of pulsed electric field (PEF) assisted OSA esterification treatment on the multi-scale structure and digestive properties of cassava starch and structure-digestion relationships. The degree of substitution (DS) of starch dually modified at 1.5-4.5 kV/cm was 37.6-55.3 % higher than that of starch modified by the conventional method. Compared with native starch, the resistant starch (RS) content of esterified starch treated with 3 kV/cm significantly increased by 17.13 %, whereas that of starch produced by the conventional method increased by only 5.91 %. Furthermore, assisted esterification at low electric fields (1.5-3 kV/cm) promotes ester carbonyl grafting on the surface of starch granules, increases steric hindrance and promotes the rearrangement of the amorphous regions of starch, which increases the density of the double-helical structure. These structural changes slow down starch digestion and increase the RS content. Therefore, this study presents a potential method for increasing the RS content of starch products using PEF to achieve the desired digestibility.
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Affiliation(s)
- Bo-Ru Chen
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China
| | - Yun Xiao
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China
| | - Murtaza Ali
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China
| | - Fei-Yue Xu
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China
| | - Jian Li
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China
| | - Rui Wang
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China
| | - Xin-An Zeng
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
| | - Yong-Xin Teng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
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Noli C, Morelli G, della Valle MF, Schievano C. Effects of a Protocol Combining a Non-Irritating Shampoo and an Adelmidrol-Based Adsorbent Mousse on Seborrhoea and Other Signs and Symptoms Secondary to Canine Atopic Dermatitis: A Multicenter, Open-Label Uncontrolled Clinical Trial. Vet Sci 2024; 11:229. [PMID: 38921976 PMCID: PMC11209480 DOI: 10.3390/vetsci11060229] [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: 04/22/2024] [Revised: 05/13/2024] [Accepted: 05/16/2024] [Indexed: 06/27/2024] Open
Abstract
The present study aimed at evaluating the effect of a gentle shampoo and a mousse containing Adelmidrol, tapioca starch and a non-prescription antimicrobial complex on seborrhoea and other clinical signs secondary to canine atopic dermatitis (cAD). Forty-six dogs with cAD-associated seborrhoea and/or pruritus > 4 cm on the pruritus visual analogue scale (P-VAS) and/or bacterial/Malassezia overgrowth were enrolled. The mousse was applied twice daily, and dogs were evaluated at days (D)0, 7, 14 and optionally 28, by means of a skin seborrheic index (SSI), P-VAS, cAD lesion index (CADLI), and a semiquantitative cytological score. The mean SSI value improved during the first two weeks (4.1 ± 0.37 to 1.9 ± 0.30; p < 0.0001). The mean P-VAS score (cm) decreased from 6.6 ± 0.19 at D0 to 3.8 ± 0.31 at D14 (p < 0.0001). The mean CADLI score dropped from 13.7 ± 1.24 to 8.5 ± 1.14 at D14 (p < 0.001). The cytological score for bacteria and Malassezia decreased from 3.2 ± 0.10 and 3.2 ± 0.11, respectively, to 1.2 ± 0.19 and 1.2 ± 0.24 (p < 0.0001). All the investigated signs further improved at D28. Altogether, these observations suggest that the tested protocol might be useful in managing cAD-associated signs.
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Affiliation(s)
- Chiara Noli
- Servizi Dermatologici Veterinari, Strada Bedale della Ressia 2, 12016 Peveragno, Italy
| | - Giada Morelli
- CeDIS (Science Information and Documentation Center), Innovet Italia Srl, Via Leonardo Da Vinci 3, 35030 Saccolongo, Italy
| | - Maria Federica della Valle
- CeDIS (Science Information and Documentation Center), Innovet Italia Srl, Via Leonardo Da Vinci 3, 35030 Saccolongo, Italy
| | - Carlo Schievano
- Innovative Statistical Research Srl, Prato della Valle 24, 35123 Padova, Italy
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Wongphan P, Promhuad K, Srisa A, Laorenza Y, Oushapjalaunchai C, Harnkarnsujarit N. Unveiling the Future of Meat Packaging: Functional Biodegradable Packaging Preserving Meat Quality and Safety. Polymers (Basel) 2024; 16:1232. [PMID: 38732702 PMCID: PMC11085279 DOI: 10.3390/polym16091232] [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: 03/16/2024] [Revised: 04/03/2024] [Accepted: 04/11/2024] [Indexed: 05/13/2024] Open
Abstract
Meat quality and shelf life are important parameters affecting consumer perception and safety. Several factors contribute to the deterioration and spoilage of meat products, including microbial growth, chemical reactions in the food's constituents, protein denaturation, lipid oxidation, and discoloration. This study reviewed the development of functional packaging biomaterials that interact with food and the environment to improve food's sensory properties and consumer safety. Bioactive packaging incorporates additive compounds such as essential oils, natural extracts, and chemical substances to produce composite polymers and polymer blends. The findings showed that the incorporation of additive compounds enhanced the packaging's functionality and improved the compatibility of the polymer-polymer matrices and that between the polymers and active compounds. Food preservatives are alternative substances for food packaging that prevent food spoilage and preserve quality. The safety of food contact materials, especially the flavor/odor contamination from the packaging to the food and the mass transfer from the food to the packaging, was also assessed. Flavor is a key factor in consumer purchasing decisions and also determines the quality and safety of meat products. Novel functional packaging can be used to preserve the quality and safety of packaged meat products.
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Affiliation(s)
- Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Khwanchat Promhuad
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Atcharawan Srisa
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Yeyen Laorenza
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Chayut Oushapjalaunchai
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
- Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
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Ribeiro de Carvalho G, Kudaka AM, Fares Sampar J, Alvares LE, Delarmelina C, Duarte MCT, Lona LMF. Quaternization of cassava starch and determination of antimicrobial activity against bacteria and coronavirus. Carbohydr Res 2024; 538:109098. [PMID: 38527408 DOI: 10.1016/j.carres.2024.109098] [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: 11/07/2023] [Revised: 03/16/2024] [Accepted: 03/19/2024] [Indexed: 03/27/2024]
Abstract
This study describes the novel development of quaternized cassava starch (Q-CS) with antimicrobial and antiviral properties, particularly effective against the MHV-3 coronavirus. The preparation of Q-CS involved the reaction of cassava starch (CS) with glycidyltrimethylammonium chloride (GTMAC) in an alkaline solution. Q-CS physicochemical properties were determined by FTIR, NMR, elemental analysis, zeta potential, TGA, and moisture sorption. FTIR and NMR spectra confirmed the introduction of cationic groups in the CS structure. The elemental analysis revealed a degree of substitution (DS) of 0.552 of the cationic reagent on the hydroxyl groups of CS. Furthermore, Q-CS exhibited a positive zeta potential value (+28.6 ± 0.60 mV) attributed to the high positive charge density shown by the quaternary ammonium groups. Q-CS demonstrated lower thermal stability and higher moisture sorption compared to CS. The antimicrobial activity of Q-CS was confirmed against Escherichia coli (MIC = 0.156 mg mL-1) and Staphylococcus aureus (MIC = 0.312 mg mL-1), along with a remarkable ability to inactivate 99% of MHV-3 coronavirus after only 1 min of direct contact. Additionally, Q-CS showed high cell viability (close to 100%) and minimal cytotoxicity effects, guaranteeing its safe use. Therefore, these findings indicate the potential use of Q-CS as a raw material for antiseptic biomaterials.
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Affiliation(s)
- Guilherme Ribeiro de Carvalho
- Department of Bioprocesses and Materials Engineering, School of Chemical Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
| | - Amanda Miki Kudaka
- Department of Bioprocesses and Materials Engineering, School of Chemical Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Jórdan Fares Sampar
- Department of Biochemistry and Tissue Biology, Institute of Biology, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Lúcia Elvira Alvares
- Department of Biochemistry and Tissue Biology, Institute of Biology, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Camila Delarmelina
- Chemical, Biological and Agricultural Pluridisciplinary Research Center, University of Campinas (UNICAMP), Paulínia, SP, Brazil
| | - Marta Cristina Teixeira Duarte
- Chemical, Biological and Agricultural Pluridisciplinary Research Center, University of Campinas (UNICAMP), Paulínia, SP, Brazil
| | - Liliane Maria Ferrareso Lona
- Department of Bioprocesses and Materials Engineering, School of Chemical Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
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Du Z, Li X, Zhao X, Huang Q. Multi-scale structural disruption induced by radio frequency air cold plasma accelerates enzymatic hydrolysis/ hydroxypropylation of tapioca starch. Int J Biol Macromol 2024; 260:129572. [PMID: 38253141 DOI: 10.1016/j.ijbiomac.2024.129572] [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: 09/24/2023] [Revised: 12/27/2023] [Accepted: 01/16/2024] [Indexed: 01/24/2024]
Abstract
This study investigated the effects of radio frequency air cold plasma (RFACP) pretreatment on the multi-scale structures, physicochemical properties, enzymatic hydrolysis, and hydroxypropylation of tapioca starch. The results showed that cold plasma (CP) made starch granules rough on the surface and disrupted long- and short-range ordered structures, reducing relative crystallinity from 43.8 % to 37.4 % and R1047/1022 value from 0.992 to 0.934. Meanwhile, the starch molecules were depolymerized and oxidized by CP, reducing weight-average molecular weight from 9.64 × 107 to 2.17 × 107 g/mol, while increasing carbonyl and carboxyl groups by up to 118 % and 53 %. Additionally, CP-treated starches exhibited higher solubility and swelling power, along with lower gelatinization enthalpy. Short-time CP pretreatment (10 min) promoted the hydroxypropylation of starch and increased the molar substitution (0.081-0.112). Also, CP pretreatment accelerated enzymatic hydrolysis of starch, as indicated by the increase in hydrolysis rate (1.846 × 10-3-2.033 × 10-3 min-1) and degree of hydrolysis (51.45 % - 59.92 %). Overall, the multi-scale structural disruption induced by CP treatment facilitated the accessibility of enzymes/chemical reagents into starch granules and glucan chains. This study suggested that RFACP could be used for starch pretreatment to increase production efficiency in modified starch production, as well as in brewing and fermentation industries.
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Affiliation(s)
- Zhixiang Du
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xuxu Li
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaoyun Zhao
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qilin Huang
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China.
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9
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Diaz-Baca JA, Fatehi P. Production and characterization of starch-lignin based materials: A review. Biotechnol Adv 2024; 70:108281. [PMID: 37956796 DOI: 10.1016/j.biotechadv.2023.108281] [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: 03/21/2023] [Revised: 10/27/2023] [Accepted: 11/05/2023] [Indexed: 11/15/2023]
Abstract
In their pristine state, starch and lignin are abundant and inexpensive natural polymers frequently considered green alternatives to oil-based and synthetic polymers. Despite their availability and owing to their physicochemical properties; starch and lignin are not often utilized in their pristine forms for high-performance applications. Generally, chemical and physical modifications transform them into starch- and lignin-based materials with broadened properties and functionality. In the last decade, the combination of starch and lignin for producing reinforced materials has gained significant attention. The reinforcing of starch matrices with lignin has received primary focus because of the enhanced water sensitivity, UV protection, and mechanical and thermal resistance that lignin introduces to starch-based materials. This review paper aims to assess starch-lignin materials' production and characterization technologies, highlighting their physicochemical properties, outcomes, challenges, and opportunities. First, this paper describes the current status, sources, and chemical modifications of lignin and starch. Next, the discussion is oriented toward starch-lignin materials and their production approaches, such as blends, composites, plasticized/crosslinked films, and coupled polymers. Special attention is given to the characterization methods of starch-lignin materials, focusing on their advantages, disadvantages, and expected outcomes. Finally, the challenges, opportunities, and future perspectives in developing starch-lignin materials, such as adhesives, coatings, films, and controlled delivery systems, are discussed.
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Affiliation(s)
- Jonathan A Diaz-Baca
- Green Processes Research Centre and Chemical Engineering Department, Lakehead University, 955 Oliver Road, Thunder Bay, ON P7B5E1, Canada
| | - Pedram Fatehi
- Green Processes Research Centre and Chemical Engineering Department, Lakehead University, 955 Oliver Road, Thunder Bay, ON P7B5E1, Canada.
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10
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Mokhtari Z, Jafari SM, Ziaiifar AM, Cacciotti I. Extraction, purification and characterization of amylose from sago and corn: Morphological, structural and molecular comparison. Int J Biol Macromol 2024; 255:128237. [PMID: 37981288 DOI: 10.1016/j.ijbiomac.2023.128237] [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: 10/22/2023] [Accepted: 11/16/2023] [Indexed: 11/21/2023]
Abstract
In the present work, a comprehensive study was carried out to better understand the molecular characteristics of amylose extracted from sago starch, using butanol as the extraction solvent. The sago derived amylose was compared with amylose extracted from corn starch and both characterized through different techniques, i.e. size exclusion chromatography, X-ray diffraction (XRD), Fourier transform infrared spectroscopy, Raman spectroscopy, Scanning electron microscopy, Atomic force microscopy and Zeta potential measurements. The purity of the amylose extracted from sago and corn was 99.20 % and 93.46 %, respectively. From XRD results, it was revealed that sago amylose had more crystallinity with high thermal stability compared to corn amylose. Based on Raman spectra, single and double helices formed in both extracted amyloses, but due to their intrinsic differences, the intensities associated with these helices varied for sago and corn amylose. Purified amyloses were shown to have two different forms of spherulite morphology: torus and spherical shapes with varying degrees of roughness. Our findings demonstrated that sago starch is a novel and low-cost source for supplying amylose, a promising polymer for different applications.
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Affiliation(s)
- Zohreh Mokhtari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
| | - Aman Mohammad Ziaiifar
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ilaria Cacciotti
- Engineering Department, INSTM RU, University of Rome "Niccolò Cusano", Rome, Italy
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11
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Huang G, Wang F, Yang R, Wang ZC, Fang Z, Lin Y, Zhu Y, Bai L. Characterization of the physicochemical properties of Lipu Colocasia esculenta (L.) Schott starch: A potential new food ingredient. Int J Biol Macromol 2024; 254:127803. [PMID: 37913879 DOI: 10.1016/j.ijbiomac.2023.127803] [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: 08/16/2023] [Revised: 10/25/2023] [Accepted: 10/29/2023] [Indexed: 11/03/2023]
Abstract
The physicochemical properties of Lipu taro starch (LTS), cassava starch (CS) and wheat starch (WS) were analyzed. These starches exhibited a comparable starch content (86 %). However, LTS had a significantly lower amylose content (15.93 %) compared to CS (26.62 %) and WS (33.53 %). Moreover, LTS demonstrated an irregular polygonal cubic morphology with a smaller particle size of 2.55 μm while possessed an A-type crystal structure with high crystallinity at 25.07 %. In contrast, CS and WS had larger particle sizes of 13.33 μm and 16.68 μm, respectively, with lower crystallinities of 22.52 % and 20.33 %. Due to these physicochemical properties, LTS exhibited superior emulsification properties with a higher emulsifying activity index of 8.63 m2/g and an emulsion stability index of 69.18 min, whereas CS and WS had values of 2.35 m2/g and 25.15 min, and 0.37 m2/g and 11.48 min, respectively. LTS also demonstrated enhanced thermal stability, characterized by higher gelatinization temperature (indicated by To, Tp, Tc, and ΔT) and reduced paste viscosity (indicated by PV, TV, FV, SBV, and BDV) compared to CS. However, the mechanical strength of the gel made from LTS (indicated by hardness, adhesiveness, springiness, gumminess, and chewiness) was comparatively inferior to those from CS and WS.
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Affiliation(s)
- Guanru Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Fu Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Rui Yang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Zi-Chao Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| | - Zhongxiang Fang
- School of Agriculture, Food, and Ecosystem Science, The University of Melbourne, Parkville, Vic 3010, Australia
| | - Ying Lin
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| | - Yuwei Zhu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Lulu Bai
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
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12
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Liang W, Zheng J, Liu X, Zhao W, Lin Q, Khamiddolov T, Zeng J, Gao H, Li W. Insight into how E-beam pretreatment promotes sodium hypochlorite oxidation for structure-property improvement of cassava starch: A molecular-level modulation mechanism. Food Res Int 2023; 173:113246. [PMID: 37803559 DOI: 10.1016/j.foodres.2023.113246] [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: 03/21/2023] [Revised: 06/26/2023] [Accepted: 07/06/2023] [Indexed: 10/08/2023]
Abstract
To investigate the role of E-beam treatment on the structure-properties of oxidized starch, this study investigated the influence of E-beam (1, 3, 6 kGy) pretreatment combined with NaClO oxidation (1% and 3%) on the multi-scale structural, physicochemical, and digestive properties of cassava starch. Results showed that E-beam treatment did not affect the starch surface, but the oxidative modification increased granule surface roughness. Also, the synergistic modification preserved starch growth rings, FT-IR patterns and crystal types. Further investigations revealed that E-beam induced starch molecular degradation, leading to decreased molecular weight, depolymerization of long chains, and a loss of short-range order. Moreover, oxidation treatment exacerbated the disruption in starch molecular structure, as evidenced by crystallinity loss, viscosity, and enthalpy reduction. Notably, E-beam induces starch yellowing; however, oxidative modification increases starch whiteness. Additionally, the synergistic modification improved native starch's lower solubility and enhanced the resistant starch content. Results suggest that E-beam pretreatment can enhance oxidative modification by promoting the exposure of active sites of starch molecules without destroying starch structure and can be considered an advanced, green, and efficient pretreatment for modified starch in the future.
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Affiliation(s)
- Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jiayu Zheng
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xinyue Liu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Qian Lin
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Temirlan Khamiddolov
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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13
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Thipchai P, Punyodom W, Jantanasakulwong K, Thanakkasaranee S, Hinmo S, Pratinthong K, Kasi G, Rachtanapun P. Preparation and Characterization of Cellulose Nanocrystals from Bamboos and Their Application in Cassava Starch-Based Film. Polymers (Basel) 2023; 15:2622. [PMID: 37376268 DOI: 10.3390/polym15122622] [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: 03/30/2023] [Revised: 06/04/2023] [Accepted: 06/04/2023] [Indexed: 06/29/2023] Open
Abstract
Cellulose from different species of bamboo (Thyrsostachys siamesi Gamble, Dendrocalamus sericeus Munro (DSM), Bambusa logispatha, and Bambusa sp.) was converted to cellulose nanocrystals (CNCs) by a chemical-mechanical method. First, bamboo fibers were pre-treated (removal of lignin and hemicellulose) to obtain cellulose. Next, the cellulose was hydrolyzed with sulfuric acid using ultrasonication to obtain CNCs. The diameters of CNCs are in the range of 11-375 nm. The CNCs from DSM showed the highest yield and crystallinity, which was chosen in the film fabrication. The plasticized cassava starch-based films with various amounts (0-0.6 g) of CNCs (from DSM) were prepared and characterized. As the number of CNCs in cassava starch-based films increased, water solubility and the water vapor permeability of CNCs decreased. In addition, the atomic force microscope of the nanocomposite films showed that CNC particles were dispersed uniformly on the surface of cassava starch-based film at 0.2 and 0.4 g content. However, the number of CNCs at 0.6 g resulted in more CNC agglomeration in cassava starch-based films. The 0.4 g CNC in cassava starch-based film was found to have the highest tensile strength (4.2 MPa). Cassava starch-incorporated CNCs from bamboo film can be applied as a biodegradable packaging material.
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Affiliation(s)
- Parichat Thipchai
- Doctor of Philosophy Program in Nanoscience and Nanotechnology (International Program/Interdisciplinary), Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Winita Punyodom
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Center of Excellence in Materials Science and Technology, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Kittisak Jantanasakulwong
- Center of Excellence in Materials Science and Technology, Chiang Mai University, Chiang Mai 50200, Thailand
- Division of Packaging Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Sarinthip Thanakkasaranee
- Center of Excellence in Materials Science and Technology, Chiang Mai University, Chiang Mai 50200, Thailand
- Division of Packaging Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Sasina Hinmo
- Master of Science Program in Physical Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Kanticha Pratinthong
- Master of Science Program in Physical Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Gopinath Kasi
- Division of Packaging Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pornchai Rachtanapun
- Center of Excellence in Materials Science and Technology, Chiang Mai University, Chiang Mai 50200, Thailand
- Division of Packaging Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
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14
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Yao T, Sui Z, Janaswamy S. Complexing curcumin and resveratrol in the starch crystalline network alters in vitro starch digestion: Towards developing healthy food materials. Food Chem 2023; 425:136471. [PMID: 37269637 DOI: 10.1016/j.foodchem.2023.136471] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 05/15/2023] [Accepted: 05/25/2023] [Indexed: 06/05/2023]
Abstract
Starch is an abundant and common food ingredient capable of complexing with various bioactive compounds (BCs), including polyphenols. However, little information is available about using native starch network arrangement for the starch-BCs inclusion. Herein, two BCs, curcumin, and resveratrol, were undertaken to delineate the role of different starch crystalline types on their encapsulation efficiency. Four starches with different crystalline types, botanical sources, and amylose content were examined. The results suggest that B-type hexagonal packing is necessary to encapsulate curcumin and resveratrol successfully. The increase in XRD crystallinity while maintaining the FTIR band at 1048/1016 cm-1 suggests that BCs are likely entrapped inside the starch granule than attaching to the granule surface. A significant change in starch digestion is seen only for the B-starch complexes. Embedding BCs in the starch network and controlling starch digestion could be a cost-effective and valuable approach to designing and developing novel starch-based functional food ingredients.
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Affiliation(s)
- Tianming Yao
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Srinivas Janaswamy
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA.
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15
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Yang X, Cai J, Xue J, Luo X, Zhu W, Xiao X, Xue M, An F, Li K, Chen S. Magnesium chelatase subunit D is not only required for chlorophyll biosynthesis and photosynthesis, but also affecting starch accumulation in Manihot esculenta Crantz. BMC PLANT BIOLOGY 2023; 23:258. [PMID: 37189053 DOI: 10.1186/s12870-023-04224-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Accepted: 04/12/2023] [Indexed: 05/17/2023]
Abstract
BACKGROUND Magnesium chelatase plays an important role in photosynthesis, but only a few subunits have been functionally characterized in cassava. RESULTS Herein, MeChlD was successfully cloned and characterized. MeChlD encodes a magnesium chelatase subunit D, which has ATPase and vWA conservative domains. MeChlD was highly expressed in the leaves. Subcellular localization suggested that MeChlD:GFP was a chloroplast-localized protein. Furthermore, the yeast two-hybrid system and BiFC analysis indicated that MeChlD interacts with MeChlM and MePrxQ, respectively. VIGS-induce silencing of MeChlD resulted in significantly decreased chlorophyll content and reduction the expression of photosynthesis-related nuclear genes. Furthermore, the storage root numbers, fresh weight and the total starch content in cassava storage roots of VIGS-MeChlD plants was significantly reduced. CONCLUSION Taken together, MeChlD located at the chloroplast is not only required for chlorophyll biosynthesis and photosynthesis, but also affecting the starch accumulation in cassava. This study expands our understanding of the biological functions of ChlD proteins.
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Affiliation(s)
- Xingai Yang
- Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Science, Haikou, 571101, China
| | - Jie Cai
- Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Science, Haikou, 571101, China
| | - Jingjing Xue
- Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Science, Haikou, 571101, China
| | - Xiuqin Luo
- Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Science, Haikou, 571101, China
| | - Wenli Zhu
- Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Science, Haikou, 571101, China
| | - Xinhui Xiao
- Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Science, Haikou, 571101, China
| | - Maofu Xue
- Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Science, Haikou, 571101, China
| | - Feifei An
- Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Science, Haikou, 571101, China.
| | - Kaimian Li
- Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Science, Haikou, 571101, China.
| | - Songbi Chen
- Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Science, Haikou, 571101, China.
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16
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Gagneten M, Cáceres SG, Rodríguez Osuna IA, Olaiz NM, Schebor C, Leiva GE. Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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17
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Gómez-López RA, Montilla-Buitrago CE, Villada-Castillo HS, Sáenz-Galindo A, Avalos-Belmontes F, Serna-Cock L. Co-Plasticization of Starch with Glycerol and Isosorbide: Effect on Retrogradation in Thermo-Plastic Cassava Starch Films. Polymers (Basel) 2023; 15:polym15092104. [PMID: 37177247 PMCID: PMC10181081 DOI: 10.3390/polym15092104] [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: 12/20/2022] [Revised: 02/24/2023] [Accepted: 02/26/2023] [Indexed: 05/15/2023] Open
Abstract
Thermoplastic starch (TPS) has emerged as an essential alternative to produce environmentally friendly packaging; however, retrogradation is a disadvantage that affects its shelf life. This study analyzed the co-plasticizing effect of isosorbide on the mechanical, thermal, physicochemical, and microstructural properties and the retrogradation of films obtained by blown film extrusion from thermoplasticized starch with mixtures of glycerol and isosorbide in different ratios (3:0, 2:1, 1:2, and 0:3, respectively). The results showed that the higher concentration of isosorbide significantly increased the tensile strength; however, it reduced the elongation. Retrogradation modeled using the Avrami equation showed that the presence of isosorbide reduced the retrogradation rate (k) and modified the recrystallization mechanism (n). The relative crystallinity in the plasticized TPS films was reduced to 89%, and the adsorption significantly decreased. Isosorbide was very important in reducing the retrogradation of TPS. The best performance was obtained with the 2:1 ratio of glycerol/isosorbide due to the synergistic effect between the plasticizers. The results would allow tuning the properties of TPS films by combining glycerol/isosorbide in different ratios, which enables the design of materials tailored to potential application requirements.
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Affiliation(s)
- Rudy A Gómez-López
- Grupo de Investigación Ciencia y Tecnología de Biomoléculas de Interés Agroindustrial, (CYTBIA), Departamento de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad del Cauca, Cauca 190017, Colombia
| | - Camilo E Montilla-Buitrago
- Grupo de Investigación Ciencia y Tecnología de Biomoléculas de Interés Agroindustrial, (CYTBIA), Departamento de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad del Cauca, Cauca 190017, Colombia
| | - Héctor S Villada-Castillo
- Grupo de Investigación Ciencia y Tecnología de Biomoléculas de Interés Agroindustrial, (CYTBIA), Departamento de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad del Cauca, Cauca 190017, Colombia
| | - Aidé Sáenz-Galindo
- Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza y José Cárdenas Valdés, Colonia República, Saltillo 25280, México
| | - Felipe Avalos-Belmontes
- Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza y José Cárdenas Valdés, Colonia República, Saltillo 25280, México
| | - Liliana Serna-Cock
- Facultad de Ingeniería y Administración, Universidad Nacional de Colombia Sede Palmira, Palmira 763533, Colombia
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18
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Cahyana Y, Verrell C, Kriswanda D, Aulia GA, Yusra NA, Marta H, Sukri N, Esirgapovich SJ, Abduvakhitovna SS. Properties Comparison of Oxidized and Heat Moisture Treated (HMT) Starch-Based Biodegradable Films. Polymers (Basel) 2023; 15:polym15092046. [PMID: 37177193 PMCID: PMC10180903 DOI: 10.3390/polym15092046] [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: 02/26/2023] [Revised: 04/16/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Starch-based biodegradable films have been studied for a long time. To improve starch properties and to increase film characteristics, starch is commonly modified. Amongst different types of starch modifications, oxidation and heat moisture treatment are interesting to explore. Unfortunately, review on these modifications for film application is rarely found, although these starch modifications provide interesting results regarding the starch and film properties. This paper aims to discuss the progress of research on oxidized and heat moisture-treated-starch for edible film application. In general, both HMT and oxidation modification on starch lead to an increase in film's tensile strength and Young's modulus, suggesting an improvement in film mechanical properties. The elongation, however, tends to decrease in oxidized starch-based film, hence more brittle film. Meanwhile, HMT tends to result in a more ductile film. The drawback of HMT film is its lower transparency, while the opposite is observed in oxidized films. The observation on WVP (water vapor permeability) of HMT starch-based film shows that the trend of WVP is not consistent. Similarly, an inconsistent trend of WVP is also found in oxidized starch films. This suggests that the WVP parameter is very sensitive to intrinsic and extrinsic factors. Starch source and its concentration in film, film thickness, RH (relative humidity) of film storage, oxidation method and its severity, plasticizer type and its concentration in film, and crystallinity value may partly play roles in determining film properties.
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Affiliation(s)
- Yana Cahyana
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Christoper Verrell
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Dodo Kriswanda
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Ghina Almira Aulia
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Namira Azkia Yusra
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Herlina Marta
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Nandi Sukri
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
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19
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Vasquez-Martínez N, Guillen D, Andrea Moreno-Mendieta S, Medina-Granados P, Guadalupe Casañas-Pimentel R, San Martín-Martínez E, Ángel Morales M, Sanchez S, Rodríguez-Sanoja R. In vivo tracing of immunostimulatory raw starch microparticles after mucosal administration. Eur J Pharm Biopharm 2023; 187:96-106. [PMID: 37094693 DOI: 10.1016/j.ejpb.2023.04.013] [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: 11/15/2022] [Revised: 03/08/2023] [Accepted: 04/18/2023] [Indexed: 04/26/2023]
Abstract
Raw starch microparticles (SMPs) proved efficient antigen carriers with adjuvant properties when administered via the mucosal route; however, the underlying mechanisms associated with this bioactivity are unknown. In the present study, we explored the mucoadhesion properties, fate, and toxicity of starch microparticles after mucosal administration. Nasally administered microparticles were mainly retained in nasal turbinates, reaching the nasal-associated lymphoid tissue; this step is facilitated by the ability of the microparticles to penetrate through the mucous epithelium. Likewise, we found intraduodenally administered SMPs on the small intestinal villi, follicle-associated epithelium, and Peyer's patches. Furthermore, under simulated gastric and intestinal pH conditions, we detected mucoadhesion between the SMPs and mucins, regardless of microparticle swelling. SMPs' mucoadhesion and translocation to mucosal immune responses induction sites explain the previously reported role of these microparticles as vaccine adjuvants and immunostimulants.
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Affiliation(s)
- Nathaly Vasquez-Martínez
- Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Circuito, Mario de La Cueva s/n, C.U, Coyoacán, 04510, Ciudad de México, México; Programa de Doctorado en Ciencia Bioquímicas, Universidad Nacional Autónoma de México. Circuito de Posgrado, C.U, Coyoacán, 04510, CDMX, México.
| | - Daniel Guillen
- Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Circuito, Mario de La Cueva s/n, C.U, Coyoacán, 04510, Ciudad de México, México.
| | - Silvia Andrea Moreno-Mendieta
- Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Circuito, Mario de La Cueva s/n, C.U, Coyoacán, 04510, Ciudad de México, México; Consejo Nacional de Ciencia y Tecnología (CONACyT).
| | - Pedro Medina-Granados
- Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Circuito, Mario de La Cueva s/n, C.U, Coyoacán, 04510, Ciudad de México, México.
| | - Rocío Guadalupe Casañas-Pimentel
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Calzada Legaria 694, Irrigación, Miguel Hidalgo, 11500, Ciudad de México, México.
| | - Eduardo San Martín-Martínez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Calzada Legaria 694, Irrigación, Miguel Hidalgo, 11500, Ciudad de México, México.
| | - Miguel Ángel Morales
- Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Circuito, Mario de La Cueva s/n, C.U, Coyoacán, 04510, Ciudad de México, México.
| | - Sergio Sanchez
- Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Circuito, Mario de La Cueva s/n, C.U, Coyoacán, 04510, Ciudad de México, México.
| | - Romina Rodríguez-Sanoja
- Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Circuito, Mario de La Cueva s/n, C.U, Coyoacán, 04510, Ciudad de México, México.
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20
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Marchini M, Paciulli M, Broccardo L, Tuccio MG, Scazzina F, Cirlini M, Carini E. Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops. Foods 2023; 12:foods12081638. [PMID: 37107432 PMCID: PMC10138180 DOI: 10.3390/foods12081638] [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: 03/08/2023] [Revised: 04/06/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
This study aimed to develop high-quality flatbreads for low-income countries by using composite flours from climate-resilient crops, i.e., sprouted sorghum, tapioca, and cowpea, as partial alternatives to imported wheat. Through the experimental design, several flatbread prototypes were developed that maximized the content of sprouted sorghum and cowpea flours and minimized the content of wholewheat flour. Three of them were chosen based on the best textural, nutritional (highest intake of energy, proteins, and micronutrients-iron, zinc and vitamin A), and economic (cheapest in Sierra Leone, Tanzania, Burundi, and Togo) features. The physicochemical properties, in vitro starch digestibility, total phenolic content, antioxidant capacity, and sensory acceptability were also measured for the samples. The experimental flatbreads showed lower rapidly digestible starch and higher resistant starch contents than the control (100% wholewheat based), and were also richer in phenolic content and higher in antioxidant activity. Moreover, one of the prototypes was perceived to be as acceptable as the control for texture and flavour properties. The ranking test, performed after explaining the nature of the samples, revealed that the flatbread meeting the nutritional criteria was the preferred one. Overall, the use of composite flour from climate-resilient crops was proven to be an efficient strategy to obtain high-quality flatbread.
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Affiliation(s)
- Mia Marchini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
| | - Maria Paciulli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
| | - Lorenza Broccardo
- S-IN Soluzioni Informatiche, Limited Liability Company (Co., Ltd.), v. G. Ferrari 14, 36100 Vicenza, Italy
| | - Maria Grazia Tuccio
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
| | - Francesca Scazzina
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
- CUCI-University Center for the International Cooperation, University of Parma, Piazzale S. Francesco n, 3, 43121 Parma, Italy
| | - Martina Cirlini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
| | - Eleonora Carini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
- CUCI-University Center for the International Cooperation, University of Parma, Piazzale S. Francesco n, 3, 43121 Parma, Italy
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Cai J, Xue J, Zhu W, Luo X, Lu X, Xue M, Wei Z, Cai Y, Ou W, Li K, An F, Chen S. Integrated Metabolomic and Transcriptomic Analyses Reveals Sugar Transport and Starch Accumulation in Two Specific Germplasms of Manihot esculenta Crantz. Int J Mol Sci 2023; 24:ijms24087236. [PMID: 37108399 PMCID: PMC10138763 DOI: 10.3390/ijms24087236] [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: 03/08/2023] [Revised: 04/01/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
As a starchy and edible tropical plant, cassava (Manihot esculenta Crantz) has been widely used as an industrial raw material and a dietary source. However, the metabolomic and genetic differences in specific germplasms of cassava storage root were unclear. In this study, two specific germplasms, M. esculenta Crantz cv. sugar cassava GPMS0991L and M. esculenta Crantz cv. pink cassava BRA117315, were used as research materials. Results showed that sugar cassava GPMS0991L was rich in glucose and fructose, whereas pink cassava BRA117315 was rich in starch and sucrose. Metabolomic and transcriptomic analysis indicated that sucrose and starch metabolism had significantly changing metabolites enrichment and the highest degree of differential expression genes, respectively. Sugar transport in storage roots may contribute to the activities of sugar, which will eventually be exported to transporters (SWEETs), such as (MeSWEET1a, MeSWEET2b, MeSWEET4, MeSWEET5, MeSWEET10b, and MeSWEET17c), which transport hexose to plant cells. The expression level of genes involved in starch biosynthesis and metabolism were altered, which may result in starch accumulation. These results provide a theoretical basis for sugar transport and starch accumulation and may be useful in improving the quality of tuberous crops and increasing yield.
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Affiliation(s)
- Jie Cai
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Haikou 571101, China
| | - Jingjing Xue
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Haikou 571101, China
| | - Wenli Zhu
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Haikou 571101, China
| | - Xiuqin Luo
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Haikou 571101, China
| | - Xiaohua Lu
- School of Life Science, Hainan University, Haikou 570228, China
| | - Maofu Xue
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Haikou 571101, China
| | - Zhuowen Wei
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Haikou 571101, China
| | - Yuqi Cai
- School of Life Science, Hainan University, Haikou 570228, China
| | - Wenjun Ou
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Haikou 571101, China
| | - Kaimian Li
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Haikou 571101, China
| | - Feifei An
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Haikou 571101, China
| | - Songbi Chen
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Haikou 571101, China
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22
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Cui J, Niu X, Zhang D, Ma J, Zhu X, Zheng X, Lin Z, Fu M. The novel chitosan-amphoteric starch dual flocculants for enhanced removal of Microcystis aeruginosa and algal organic matter. Carbohydr Polym 2023; 304:120474. [PMID: 36641191 DOI: 10.1016/j.carbpol.2022.120474] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 11/29/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022]
Abstract
A novel flocculation strategy for simultaneously removing Microcystis aeruginosa and algal organic matter (AOM) was proposed using chitosan-amphoteric starch (C-A) dual flocculants in an efficient, cost-effective and ecologically friendly way, providing new insights for harmful algal blooms (HABs) control. A dual-functional starch-based flocculant, amphoteric starch (AS) with high anion degree of substitution (DSA) and cation degree of substitution (DSC), was prepared using a cationic moiety of 3-chloro-2-hydroxypropyltrimethylammonium chloride (CTA) coupled with an anion moiety of chloroacetic acid onto the backbone of starch simultaneously. In combination of the results of FTIR, XPS, 1H NMR, 13C NMR, GPC, EA, TGA and SEM, it was evidenced that the successfully synthesized AS with excellent structural characteristics contributed to the enhanced flocculation of M. aeruginosa. Furthermore, the novel C-A dual flocculants could achieve not only the removal of >99.3 % of M. aeruginosa, but also the efficacious flocculation of algal organic matter (AOM) at optimal concentration of (0.8:24) mg/L, within a wide pH range of 3-11. The analysis of zeta potential and cellular morphology revealed that the dual effects of both enhanced charge neutralization and notable netting-bridging played a vital role in efficient M. aeruginosa removal.
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Affiliation(s)
- Jingshu Cui
- School of Environment and Energy, South China University of Technology, Guangzhou, 510006, PR China
| | - Xiaojun Niu
- School of Environment and Energy, South China University of Technology, Guangzhou, 510006, PR China; Guangdong Provincial Key Laboratory of Petrochemical Pollution Processes and Control, College of Environmental Science and Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, PR China; Guangdong Provincial Key Laboratory of Atmospheric Environment and Pollution Control, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, PR China; The Key Lab of Pollution Control and Ecosystem Restoration in Industry Clusters, Ministry of Education, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, PR China.
| | - Dongqing Zhang
- Guangdong Provincial Key Laboratory of Petrochemical Pollution Processes and Control, College of Environmental Science and Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, PR China.
| | - Jinling Ma
- School of Environment and Energy, South China University of Technology, Guangzhou, 510006, PR China
| | - Xifen Zhu
- Guangdong Provincial Key Laboratory of Petrochemical Pollution Processes and Control, College of Environmental Science and Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, PR China
| | - Xiaoxian Zheng
- School of Environment and Energy, South China University of Technology, Guangzhou, 510006, PR China
| | - Zhang Lin
- School of Environment and Energy, South China University of Technology, Guangzhou, 510006, PR China
| | - Mingli Fu
- School of Environment and Energy, South China University of Technology, Guangzhou, 510006, PR China
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23
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Wang Q, Zhang H, Xu Y, Bao S, Liu C, Yang S. The molecular structure effects of starches and starch phosphates in the reverse flotation of quartz from hematite. Carbohydr Polym 2023; 303:120484. [PMID: 36657853 DOI: 10.1016/j.carbpol.2022.120484] [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: 10/10/2022] [Revised: 12/04/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022]
Abstract
Native starches and their phosphates with various molecular structures was introduced as the depressant to realize the flotation of quartz from hematite in this study. The present starch phosphates (WSP, NSP, GSP) were modified by the reaction between phosphate and three different corn starches (WS, NS, G50). The synthesis and characterization of starch phosphates found that starch with high amylopectin content was easily modified into starch phosphates. Microflotation tests showed that starch phosphates exhibited stronger depressing abilities of hematite flotation than native starches. Zeta potential measurement showed that both starches and starch phosphates could positively shift the zeta potential of hematite, while starch phosphates had more effects than starches. XPS and MDS indicated that the chemisorption occurred between Fe of hematite surface and CO groups of starch-based depressants. In addition, starch phosphates could adsorb onto the hematite surface through PO groups. MDS also presented that the adsorption strength of starch phosphate was mainly determined by the type and number of generating chelating rings, and the molecular structure of starch significantly affected the formation of chelate rings. The proposed adsorption model insights will significantly promote the development of starch-based depressants for iron ore flotation and other mineral processing applications.
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Affiliation(s)
- Qianqian Wang
- School of Resources and Environmental Engineering, Wuhan University of Technology, Wuhan 430070, China
| | - Haofeng Zhang
- School of Resources and Environmental Engineering, Wuhan University of Technology, Wuhan 430070, China
| | - Yanling Xu
- School of Resources and Environmental Engineering, Wuhan University of Technology, Wuhan 430070, China
| | - Shenxu Bao
- School of Resources and Environmental Engineering, Wuhan University of Technology, Wuhan 430070, China
| | - Cheng Liu
- School of Resources and Environmental Engineering, Wuhan University of Technology, Wuhan 430070, China
| | - Siyuan Yang
- School of Resources and Environmental Engineering, Wuhan University of Technology, Wuhan 430070, China; State Key Laboratory of Mineral Processing, BGRIMM Technology Group, Beijing 102600, China.
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24
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Tulu ED, Duraisamy R, Kebede BH, Tura AM. Anchote ( Coccinia abyssinica) starch extraction, characterization and bioethanol generation from its pulp/waste. Heliyon 2023; 9:e14320. [PMID: 36950630 PMCID: PMC10025028 DOI: 10.1016/j.heliyon.2023.e14320] [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: 07/12/2022] [Revised: 02/23/2023] [Accepted: 02/28/2023] [Indexed: 03/08/2023] Open
Abstract
A polysaccharide molecule called starch exists in nature and is cheap, renewable, biodegradable, and readily accessible. The main objective of this project is to extract and characterize anchote (Coccinia abyssinica) starch, as well as to generate bio-ethanol from its pulp/waste. The anchote sample used in this investigation came from Ethiopia's western Oromia region. Anchote (Coccinia abyssinica) starch was extracted, and the pulp from the tuber was peeled and the supernatant isolated for bio-ethanol production. The extracted starch from anchote and bio-ethanol from pulps were characterized by physicochemical, functional properties and FT-IR analysis. The result of physicochemical and functional properties of anchote starch was found to be pH (4.44), WHC (112%), Solubility (5.03%), swelling power (5.781%), Gelatinization temperature (53.33 °C), WAC (2 g/g), bulk density (0.605 g/cm3) and OAC (3 g/g). According to this FTIR research, anchote starch has a chemical structure that is similar to corn, cassava, and potato starch. As the results showing a promising alcoholic content (25% v/v) and the existence of bioethanol being validated by a combustion test, the pulps/wastes recovered from anchote are also good sources of bioethanol. Finally, the FTIR spectroscopic analysis revealed that ethyl alcohol was produced from anchote pulps/waste after acid hydrolysis, fermentation, and distillation.
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Matheus JRV, Dalsasso RR, Rebelatto EA, Andrade KS, Andrade LMD, Andrade CJD, Monteiro AR, Fai AEC. Biopolymers as green-based food packaging materials: A focus on modified and unmodified starch-based films. Compr Rev Food Sci Food Saf 2023; 22:1148-1183. [PMID: 36710406 DOI: 10.1111/1541-4337.13107] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 12/08/2022] [Accepted: 12/22/2022] [Indexed: 01/31/2023]
Abstract
The ideal food packaging materials are recyclable, biodegradable, and compostable. Starch from plant sources, such as tubers, legumes, cereals, and agro-industrial plant residues, is considered one of the most suitable biopolymers for producing biodegradable films due to its natural abundance and low cost. The chemical modification of starch makes it possible to produce films with better technological properties by changing the functional groups into starch. Using biopolymers extracted from agro-industrial waste can add value to a raw material that would otherwise be discarded. The recent COVID-19 pandemic has driven a rise in demand for single-use plastics, intensifying pressure on this already out-of-control issue. This review provides an overview of biopolymers, with a particular focus on starch, to develop sustainable materials for food packaging. This study summarizes the methods and provides a potential approach to starch modification for improving the mechanical and barrier properties of starch-based films. This review also updates some trends pointed out by the food packaging sector in the last years, considering the impacts of the COVID-19 pandemic. Perspectives to achieve more sustainable food packaging toward a more circular economy are drawn.
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Affiliation(s)
- Julia Rabelo Vaz Matheus
- Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil
| | - Raul Remor Dalsasso
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Evertan Antonio Rebelatto
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Kátia Suzana Andrade
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Lidiane Maria de Andrade
- Department of Chemical Engineering, Polytechnic School, University of São Paulo (USP), São Paulo, Brazil
| | - Cristiano José de Andrade
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Alcilene Rodrigues Monteiro
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Ana Elizabeth Cavalcante Fai
- Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil
- Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil
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26
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Shi D, Li W, Han Y. Fluorite flotation separation from bastnaesite via an eco-friendly polymer as a depressant and insight into its mechanism of adsorption. J Mol Liq 2023. [DOI: 10.1016/j.molliq.2023.121368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties. Foods 2023; 12:foods12030576. [PMID: 36766104 PMCID: PMC9914035 DOI: 10.3390/foods12030576] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/24/2023] [Accepted: 01/24/2023] [Indexed: 01/31/2023] Open
Abstract
Quinoa starch nanocrystals (QSNCs), obtained by acid hydrolysis, were used as a reinforcing filler in cassava starch films. The influence of QSNC concentrations (0, 2.5, 5.0, 7.5 and 10%, w/w) on the film's physical and surface properties was investigated. QSNCs exhibited conical and parallelepiped shapes. An increase of the QSNC concentration, from 0 to 5%, improved the film's tensile strength from 6.5 to 16.5 MPa, but at 7.5%, it decreased to 11.85 MPa. Adequate exfoliation of QSNCs in the starch matrix also decreased the water vapor permeability (~17%) up to a 5% concentration. At 5.0% and 7.5% concentrations, the films increased in roughness, water contact angle, and opacity, whereas the brightness decreased. Furthermore, at these concentrations, the film's hydrophilic nature changed (water contact angle values of >65°). The SNC addition increased the film opacity without causing major changes in color. Other film properties, such as thickness, moisture content and solubility, were not affected by the QSNC concentration. The DSC (differential scanning calorimetry) results indicated that greater QSNC concentrations increased the second glass transition temperature (related to the biopolymer-rich phase) and the melting enthalpy. However, the film's thermal stability was not altered by the QSNC addition. These findings contribute to overcoming the starch-based films' limitations through the development of nanocomposite materials for future food packaging applications.
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REYES-LÓPEZ Z, BETANCUR-ANCONA D, BLE-CASTILLO JL, JUÁREZ-ROJOP IE, ÁVILA-FERNÁNDEZ A, HERNÁNDEZ-HERNÁNDEZ M, GARCÍA-VAZQUEZ C, SANDOVAL-PERAZA VM, QUINTANA-OWEN P, OLVERA-HERNÁNDEZ V. Morphological and physicochemical changes in the cassava (Manihot esculenta) and sweet potato (Ipomoea batata) starch modified by pyrodextrinization. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.40922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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29
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Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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30
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Lima RP, de Sousa ASB, Abeli P, Beaudry RM, Silva SDM. Setting a safe target internal atmosphere for starch-based coated fruits and vegetables. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109270] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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31
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Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing. Foods 2022; 11:foods11223714. [PMID: 36429307 PMCID: PMC9689122 DOI: 10.3390/foods11223714] [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: 09/09/2022] [Revised: 10/16/2022] [Accepted: 11/15/2022] [Indexed: 11/22/2022] Open
Abstract
The research aimed to investigate the effect of pulsed electric field (PEF) treatment on cassava flour at mild intensities (1, 2, and 4 kV/cm) combined with elevated levels of specific energy input (250−500 kJ/kg). Influences on starch digestibility, morphological characteristics, birefringence, short-range order and thermal properties were evaluated. Application of PEF at energy input no greater than 250 kJ/kg had negligible influence on the different starch digestion fractions of cassava flour but raised the rapidly digestible starch fraction at a combined electric field strength >1 kV/cm and energy input >350 kJ/kg. Morphological evaluation revealed that at this PEF combination, cassava starch’s external structure was consistently altered with swelling and disintegration, albeit some granules remained intact. Consequently, this led to disruption in the internal crystalline structure, supported by progressive loss of birefringence and significantly lower absorbance ratio at 1047/1022 cm−1. These physical and microstructural changes of the inherent starch promoted the shift in gelatinization temperatures to a higher temperature and reduced the gelatinization enthalpy. The study demonstrated that PEF can be utilized to change the starch fraction of cassava flour, which is driven by electric field strength and specific energy input, causing changes in the starch-related properties leading to increased digestibility.
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Frenett ML, Weis K, Cole MJ, Vargas JCC, Ramsay A, Huang J, Gentry MS, Vander Kooi CW, Raththagala M. Differential activity of glucan phosphatase starch EXcess4 orthologs from agronomic crops. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Vicentini FC, Silva LRG, Stefano JS, Lima ARF, Prakash J, Bonacin JA, Janegitz BC. Starch-Based Electrochemical Sensors and Biosensors: A Review. BIOMEDICAL MATERIALS & DEVICES 2022. [PMCID: PMC9510496 DOI: 10.1007/s44174-022-00012-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Natural green compounds for sensor modification (binders) are challenging in electrochemistry. Starch is a carbohydrate biopolymer that has been used extensively in the development of biomaterials for the food industry due to its ability to impart textural characteristics and provide gelling or film formation. In particular, the excellent film-forming characteristics have been used for the development of new surface modifying architectures for electrodes. Here, we highlight a very comprehensive overview of the properties of interest of various types of starch in conjunction with (bio)materials in the chemical modification of sensors and biosensors. Throughout the review, we first give an introduction to the extraction, applications, and properties of starches followed by an overview of the prospects and their possible applications in electrochemical sensors and biosensors. In this context, we discuss some important characteristics of starches and different strategies of their film formation with an emphasis on their role in the development of electrochemical sensors and biosensors highlighting their main contributions to enhancing the performance of these devices and their applications in environmental and clinical samples.
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Affiliation(s)
- Fernando C. Vicentini
- Center of Nature Sciences, Federal University of São Carlos, Rod. Lauri Simões de Barros km 12, Buri, SP 18290-000 Brazil
| | - Luiz R. G. Silva
- Laboratory of Sensors, Nanomedicine, and Nanostructured Materials (LSNano), Federal University of São Carlos, Araras, São Paulo 13600-970 Brazil
| | - Jéssica S. Stefano
- Laboratory of Sensors, Nanomedicine, and Nanostructured Materials (LSNano), Federal University of São Carlos, Araras, São Paulo 13600-970 Brazil
| | - Alan R. F. Lima
- Center of Nature Sciences, Federal University of São Carlos, Rod. Lauri Simões de Barros km 12, Buri, SP 18290-000 Brazil
| | - Jai Prakash
- Department of Chemistry, National Institute of Technology Hamirpur, Hamirpur, Himachal Pradesh 177005 India
| | - Juliano A. Bonacin
- Institute of Chemistry, University of Campinas (UNICAMP), Campinas, São Paulo 13083-859 Brazil
| | - Bruno C. Janegitz
- Laboratory of Sensors, Nanomedicine, and Nanostructured Materials (LSNano), Federal University of São Carlos, Araras, São Paulo 13600-970 Brazil
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Physicochemical, Morphological, Thermal, and Rheological Properties of Native Starches Isolated from Four Cultivars of Anchote ( Coccinia abyssinica ( Lam.) Cogn.) Tuber. Gels 2022; 8:gels8090591. [PMID: 36135303 PMCID: PMC9498814 DOI: 10.3390/gels8090591] [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: 08/20/2022] [Revised: 09/08/2022] [Accepted: 09/14/2022] [Indexed: 11/21/2022] Open
Abstract
Anchote (Coccinia abyssinica (Lam.) Cogn) is a potentially important source of starch and an underutilized root and tuber crop indigenous to Ethiopia. In this study, the physicochemical, morphological, thermal, and rheological properties of native starches isolated from four cultivars of anchote tubers were studied and compared to potato and cassava starches, which were considered as references. The amylose content of anchote starches varied from 15.8–22.3%. The anchote cultivars showed different granule sizes, but all revealed a B-type crystalline structure, identical to potato starch. The phosphorus content of anchote starches ranged from 82–93 mg/100 g and was much higher than that of potato and cassava (60.3 and 5.8 mg/100 g, respectively). This characteristic could govern several functional properties of anchote starches, making them suitable for applications in different types of noodles, glucose syrups, and viscous products. The gelatinization temperature and enthalpy of anchote starches, which ranged from 60.97 °C to 69.33 °C and 16.87 to 18.38 J/g, respectively, were considerably different compared to potato and cassava starches. Significant variations were also observed among the pasting properties of starches from anchote cultivars. They showed a higher stability to heating and shearing, having higher TV (2046 to 2280 mPa·s) and lower BV (248 to 487 mPa·s) values, and a higher final viscosity (3409 to 3686 mPa·s) than potato and cassava, which are important characteristics in food processing and when high gel viscosity is required after cooling. Anchote starch gels exhibited rheological characteristics of true gels, showing much lower (tan δ)1 values and significantly higher viscoelastic moduli than those found in cassava and potato gels. The present study revealed significant differences among the physicochemical properties of anchote starches, depending on the cultivar, and demonstrated their promising potential in food product development and other industrial applications.
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35
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Wang Z, Mhaske P, Farahnaky A, Kasapis S, Majzoobi M. Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107542] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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36
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Akinde HA, Sanni LO, Shittu TA, Adegunwa MO, Abass A, Awoyale W. Characterization of Starches from Some Selected White and Yellow Cassava Roots for Dry Starch Noodle Production. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2091072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | - Lateef O. Sanni
- Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
- Cassava Value Chain Unit, International Institute of Tropical Agriculture (IITA), Dar es Salaam, Tanzania, Ibadan, Nigeria
| | - Taofik Akinyemi Shittu
- Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
| | - Mojisola O. Adegunwa
- Hospitality and Tourism Department, Federal University of Agriculture, Ogun, Nigeria
| | - Adebayo Abass
- Cassava Value Chain Unit, International Institute of Tropical Agriculture (IITA), Dar es Salaam, Tanzania, Ibadan, Nigeria
| | - Wasiu Awoyale
- Department of Food Science & Technology, Kwara State University Malete, Kwara, Nigeria
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Cassava Starch as an Effective Texture Corrector of Fat-Free Dairy Products Based on Symbiotic Starter Culture. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:1087043. [PMID: 35720434 PMCID: PMC9203222 DOI: 10.1155/2022/1087043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 05/13/2022] [Accepted: 05/18/2022] [Indexed: 11/21/2022]
Abstract
Cassava starch can be an effective texture corrector for dairy products; however, the presence of a starchy taste in such products is undesirable. A possible solution to this problem can be the use of partially hydrolyzed cassava starch; complex microbial amylase preparations, for instance, Amylosubtilin® or Bacillus licheniformis amylases, can be used as an enzyme. The use of these enzyme preparations in low concentration allows it to obtain cassava starches with increased solubility, which can be easily used in the technology of dairy products. Starch is partially hydrolyzed by amylase preparations and does not significantly affect the chemical composition of the protein part of the Symbilact dairy product. Positive dynamics of the rheological and antioxidant properties of the low-fat dairy product “Symbilact” from the enzyme-modified cassava starch during storage were revealed in the researches. AT starches are more able to correct the structure, especially AT-0.5 and AT-1, but to a less extent increase antioxidant properties. As matter of a fact, BT starches exhibit higher antioxidant potential, but less structure correction.
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Fasheun DO, de Oliveira RA, Bon EP, Silva ASD, Teixeira RSS, Ferreira-Leitão VS. Dry extrusion pretreatment of cassava starch aided by sugarcane bagasse for improved starch saccharification. Carbohydr Polym 2022; 285:119256. [DOI: 10.1016/j.carbpol.2022.119256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 02/09/2022] [Accepted: 02/11/2022] [Indexed: 01/14/2023]
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Liu J, Fang J, Xie E, Gan W. Relevance between Cassava Starch Liquefied by Phenol and Modification of Phenol-Formaldehyde Resin Wood Adhesive. Polymers (Basel) 2022; 14:polym14091914. [PMID: 35567082 PMCID: PMC9105529 DOI: 10.3390/polym14091914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 05/04/2022] [Accepted: 05/06/2022] [Indexed: 11/16/2022] Open
Abstract
A novel type of phenol-formaldehyde (PF) resin was prepared by utilizing the liquefaction products liquefied by phenol under acidic conditions and then reacted with formaldehyde under alkaline conditions. The relationship between the liquefaction behavior of cassava starch and the properties of modified PF resin wood adhesive was studied. The effects of the liquid–solid ratio of phenol to cassava starch, sulfuric acid usage, and liquefaction time on the liquefaction residue rate and relative crystallinity of cassava starch were determined. The results showed that the bonding strength of modified PF resin decreased gradually with the decrease of the liquid–solid ratio. It was a great surprise that bonding strength still met the requirement of the national standard of 0.7 MPa when the liquid–solid ratio was 1.0. The detailed contents were analyzed through FT-IR, SEM, and XRD. In terms of the utilization of bio-materials for liquefaction to synthesize wood adhesive, cassava starch may be superior to the others.
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Affiliation(s)
- Jinming Liu
- College of Environment and Resources, Guangxi Normal University, Guilin 541000, China; (J.L.); (E.X.)
| | - Jianlin Fang
- School of Resources, Environment and Materials, Guangxi University, Nanning 530004, China;
| | - Enjun Xie
- College of Environment and Resources, Guangxi Normal University, Guilin 541000, China; (J.L.); (E.X.)
| | - Weixing Gan
- College of Environment and Resources, Guangxi Normal University, Guilin 541000, China; (J.L.); (E.X.)
- School of Resources, Environment and Materials, Guangxi University, Nanning 530004, China;
- Correspondence:
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Harun Z, Arsad A, Pang AL, Zaini MAA, Abdurrahman M, Awang N, Junin R, Mohsin R. Acid Hydrolysis and Optimization Techniques for Nanoparticles Preparation: Current Review. Appl Biochem Biotechnol 2022; 194:3779-3801. [PMID: 35488954 DOI: 10.1007/s12010-022-03932-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
Nanostarch is unique in that it is highly soluble, thermally stable, non-toxic and inexpensive. Hence, it is utilized in numerous well-established applications, including drug delivery, cosmetics, textiles, foods, and enhanced oil recovery (EOR). These applications take advantage of the special functions that can be achieved through modifications to the structure and properties of native starch. The most common method for the preparation of nanostarch with a relatively higher crystallinity and stability is acid hydrolysis. Technically, the properties of nanostarch are highly dependent on several factors during the hydrolysis process, such as the acid, concentration of acid, reaction time, reaction temperature, and source of starch. The production of nanostarch with desired properties requires a detailed understanding on each of the factors as they are inevitably affected the physical and chemical properties of nanostarch. Hence, it is vital to incorporate optimization technique into the production process to achieve the full potential of nanostarch. Therefore, the current review comprehensively elaborates on the factors that affect acid hydrolysis as well as the optimization techniques used in the preparation of nanostarch.
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Affiliation(s)
- Zakiah Harun
- UTM-MPRC Institute for Oil and Gas, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, 81310, Johor Bahru, Malaysia
| | - Agus Arsad
- UTM-MPRC Institute for Oil and Gas, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, 81310, Johor Bahru, Malaysia.
| | - Ai Ling Pang
- UTM-MPRC Institute for Oil and Gas, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, 81310, Johor Bahru, Malaysia
| | - Mohd Abbas Ahmad Zaini
- Centre of Lipids Engineering and Applied Research (CLEAR), Universiti Teknologi Malaysia, Skudai, 81310, Johor Bahru, Malaysia
| | - Muslim Abdurrahman
- Fakultas Teknik - Universitas Islam Riau, Jalan Kaharuddin Nasution, Workshop Gedung B, Lantai 2, Pekan Baru, 28284, Indonesia
| | - Nuha Awang
- Plant Engineering Technology (PETech), Universiti Kuala Lumpur - Malaysian Institute of Industrial Technology (UniKL MITEC), Jalan Persiaran Sinaran Ilmu, Bandar Seri Alam, 81750, Masai, Johor, Malaysia
| | - Radzuan Junin
- Department of Petroleum Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia (UTM), 81310, Johor Bahru, Malaysia
| | - Rahmat Mohsin
- UTM-MPRC Institute for Oil and Gas, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, 81310, Johor Bahru, Malaysia
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He S, Hao X, Wang S, Zhou W, Ma Q, Lu X, Chen L, Zhang P. Starch synthase II plays a crucial role in starch biosynthesis and the formation of multienzyme complexes in cassava storage roots. JOURNAL OF EXPERIMENTAL BOTANY 2022; 73:2540-2557. [PMID: 35134892 DOI: 10.1093/jxb/erac022] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Accepted: 02/02/2022] [Indexed: 06/14/2023]
Abstract
Starch is a glucose polymer synthesized by green plants for energy storage and is crucial for plant growth and reproduction. The biosynthesis of starch polysaccharides is mediated by members of the large starch synthase (SS) protein superfamily. Here, we showed that in cassava storage roots, soluble starch synthase II (MeSSII) plays an important role in starch biosynthesis and the formation of protein complexes with other starch biosynthetic enzymes by directly interacting with MeSSI, MeSBEII, and MeISAII. MeSSII-RNAi cassava lines showed increased amylose content and reduced biosynthesis of the intermediate chain of amylopectin (B1 type) in their storage roots, leading to altered starch physicochemical properties. Furthermore, gel permeation chromatography analysis of starch biosynthetic enzymes between wild type and MeSSII-RNAi lines confirmed the key role of MeSSII in the organization of heteromeric starch synthetic protein complexes. The lack of MeSSII in cassava also reduced the capacity of MeSSI, MeSBEII, MeISAI, and MeISAII to bind to starch granules. These findings shed light on the key components of the starch biosynthesis machinery in root crops.
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Affiliation(s)
- Shutao He
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Chinese Academy of Sciences, Shanghai, China
- Key Laboratory of Systems Biology, CAS Center for Excellence in Molecular Cell Science, Chinese Academy of Sciences, Shanghai, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Xiaomeng Hao
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Chinese Academy of Sciences, Shanghai, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Shanshan Wang
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Chinese Academy of Sciences, Shanghai, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Wenzhi Zhou
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Chinese Academy of Sciences, Shanghai, China
| | - Qiuxiang Ma
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Chinese Academy of Sciences, Shanghai, China
| | - Xinlu Lu
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Chinese Academy of Sciences, Shanghai, China
| | - Luonan Chen
- Key Laboratory of Systems Biology, CAS Center for Excellence in Molecular Cell Science, Chinese Academy of Sciences, Shanghai, China
- School of Life Science and Technology, ShanghaiTech University, Shanghai, China
- Key Laboratory of Systems Health Science of Zhejiang Province, Hangzhou Institute for Advanced Study, University of Chinese Academy of Sciences, Hangzhou, China
- Guangdong Institute of Intelligence Science and Technology, Hengqin, Zhuhai, Guangdong, China
| | - Peng Zhang
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Chinese Academy of Sciences, Shanghai, China
- University of Chinese Academy of Sciences, Beijing, China
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Królikowska K, Pietrzyk S, Pustkowiak H, Wolak K. The effect of cassava and wheat starches complexation with selected fatty acids on their functional properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1440-1449. [PMID: 35241859 PMCID: PMC8882517 DOI: 10.1007/s13197-021-05153-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 10/29/2020] [Accepted: 05/26/2021] [Indexed: 11/24/2022]
Abstract
The aim of the study was to evaluate the impact of selected fatty acids: palmitic, stearic or oleic on functional properties of cassava and wheat starches. Effectiveness of complexation procedure was evaluated by determination of complexing index, lipids content and fatty acid composition. Native starches and their complexes with fatty acids were analyzed for water binding capacity and solubility in water, in vitro digestibility, pasting characteristic and rheological properties. On the basis of the obtained results it was found that values of complexing index values for both starches complexed with oleic acid were remarkably higher than those determined in palmitic or stearic counterparts. Starches complexation with fatty acids resulted in a significant increase in the percentage share of used fatty acid in total fatty acid composition. Presence of oleic acid in cassava starch significantly limited its water binding capacity and solubility in water. Complexation with all fatty acids used in the study resulted in an increase in final viscosity and rheological stability of cassava starch pastes. Wheat starch complexes with fatty acids were characterised by higher pasting temperatures as compared to non-complexed counterpart, with the greatest effect observed for starch–oleic acid complex. In most cases complexation of starches with fatty acids contribute to an increase in contents of resistant starch fraction. Analysis of rheological model parameters revealed that procedure of oleic acid complexation increased by twice the values of consistency coefficient, and significantly decreased flow index of both wheat and cassava starches.
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Affiliation(s)
- Karolina Królikowska
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture, Balicka 122 Str, 30-149 Krakow, Poland
| | - Sławomir Pietrzyk
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture, Balicka 122 Str, 30-149 Krakow, Poland
| | - Henryk Pustkowiak
- Department of Cattle Breeding, Faculty of Animal Science, University of Agriculture, 29 Listopada 46 Str, 31-425 Krakow, Poland
| | - Kinga Wolak
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture, Balicka 122 Str, 30-149 Krakow, Poland
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Fronza P, Costa ALR, Franca AS, de Oliveira LS. Extraction and Characterization of Starch from Cassava Peels. STARCH-STARKE 2022. [DOI: 10.1002/star.202100245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Pãmella Fronza
- Department of Food Faculty of Pharmacy/UFMG Avenue Presidente Antônio Carlos 6627 – Campus Pampulha – CEP 31270–901 Belo Horizonte MG Brazil
| | - Ana Letícia Rodrigues Costa
- Department of Materials and Bioprocess Engineering School of Chemical Engineering University of Campinas Av. Albert Einstein, 500, CEP Campinas SP 13083‐ 852 Brazil
| | - Adriana Silva Franca
- Department of Food Faculty of Pharmacy/UFMG Avenue Presidente Antônio Carlos 6627 – Campus Pampulha – CEP 31270–901 Belo Horizonte MG Brazil
- Department of Mechanical Engineering/UFMG Avenue Presidente Antônio Carlos 6627 – Campus Pampulha – CEP 31270–901 Belo Horizonte MG Brazil
| | - Leandro Soares de Oliveira
- Department of Food Faculty of Pharmacy/UFMG Avenue Presidente Antônio Carlos 6627 – Campus Pampulha – CEP 31270–901 Belo Horizonte MG Brazil
- Department of Mechanical Engineering/UFMG Avenue Presidente Antônio Carlos 6627 – Campus Pampulha – CEP 31270–901 Belo Horizonte MG Brazil
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Storage Stability of Chilled and Frozen Starch Gels as Affected by Blended Starch Formulation, Sucrose Syrup, and Coconut Milk. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:9454229. [PMID: 35282308 PMCID: PMC8904907 DOI: 10.1155/2022/9454229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Accepted: 02/21/2022] [Indexed: 11/18/2022]
Abstract
Effects of starch formulation, highly concentrated sucrose solution, and coconut milk on the stability of starch gels kept under chilled and frozen conditions were determined. Gels containing rice starch (RS), tapioca starch (TS) (RS:TS of 1 : 0.85), and hydroxypropyl distarch phosphate (HDP, 0-50% of total starch) were prepared from 15% starch suspension using water, 45°Brix sucrose syrup or coconut milk as liquid media. After aging at 4°C for 21 days, starch gels had higher hardness and chewiness, with lower cohesiveness and springiness (p ≤ 0.05). Water-based gels containing HDP had less extent of texture hardening, lower degree of crystallinity, and more homogeneous microstructure during 4°C aging. However, for the starch gels in sucrose syrup or coconut milk, HDP induced greater gel hardening, higher degree of crystallinity, and denser gel microstructure during chilled storage. This could be due to the crystallization of sucrose or lipid/amylose-lipid complexes. Nevertheless, HDP enhanced freeze-thaw stability of the gels, regardless of the liquid media used (p ≤ 0.05). According to the consumer test of the model desserts subjected to a single freeze-thaw cycle, the sample containing 50% HDP gel in sucrose syrup or 25% HDP gel in coconut milk gained the highest hedonic score of texture and overall acceptance (p ≤ 0.05).
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Zhang NN, Yang S, Kuang YY, Shan CS, Lu QQ, Chen ZG. Effects of different modified starches and gums on the physicochemical, functional, and microstructural properties of tapioca pearls. Int J Biol Macromol 2022; 206:222-231. [PMID: 35231533 DOI: 10.1016/j.ijbiomac.2022.02.143] [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: 08/05/2021] [Revised: 01/29/2022] [Accepted: 02/24/2022] [Indexed: 11/05/2022]
Abstract
The effects of different modified starch and gums on the physicochemical, functional, and microstructural properties of tapioca pearls were investigated. The addition of starch acetate (SA) and carboxymethylcellulose (CMC) improved the springiness, hardness, cooking properties, and overall acceptability of pearls. Samples added with CMC presented higher peak viscosities, breakdown viscosities, onset gelatinization temperature, and lower enthalpy of gelatinization values compared to control pearls. Furthermore, Rheology and LF-NMR results indicated that all five kinds of modifiers promoted the formation of tighter network structures in products. SEM showed that the addition of SA and hydroxypropyl distarch phosphate (HDP) could fill the voids in the internal gel network of the pearls, thus promoting the formation of a continuous phase network. This study proved SA, HDP, and CMC as modifiers could have tremendous potential to improve the quality of pearls before and after cooking.
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Affiliation(s)
- Nian-Nian Zhang
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Sha Yang
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yu-Yu Kuang
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chang-Song Shan
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Qin-Qin Lu
- Jiangsu Marine Fisheries Res Inst, Nantong 226007, Jiangsu, PR China
| | - Zhi-Gang Chen
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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The combined effect of thermal-acid hydrolysis, periodate oxidation, and iodine species removal on the properties of native tapioca (Manihot esculenta Crantz) starch. Int J Biol Macromol 2022; 196:107-119. [PMID: 34910925 DOI: 10.1016/j.ijbiomac.2021.11.211] [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: 11/08/2021] [Accepted: 11/30/2021] [Indexed: 11/21/2022]
Abstract
Through a four-step top-down approach, native tapioca starch (NTS) was thermally acid-hydrolyzed, periodate-oxidized with subsequent removal of iodine species (i.e., IO4(-), IO3(-), I(-), and I2), and dialdehyde tapioca starch (DTS) alcohol-precipitation. The percent yield was ∼91%. Analyses confirmed the presence of aldehydic functionalities (∼71%), effectual iodine species removal (∼98%), and enhanced water-solubility (∼96.57%). Besides, the combined treatment significantly reduced the Mw (∼57.81 kDa) and ameliorated homogeneity as well as thermal stability (Tmax ∼ 667.15 °C). Structural-spectral characterization also confirmed the presence of aldehydic functionality, polymorphic transition (C- to A-type), and a higher degree of crystallinity (∼91.77%), the latter further corroborated by thermal analysis. The morphological study revealed that the combined treatment reduced size (∼393.55-nm-diameter and ∼5.22-μm-length) and changed shape into rod-like crystals. DTS showed considerably and significantly low cytotoxicity to HaCaT cells in vitro at the concentrations assayed over the test period (24 h). DTS's conformation was most stable at -289 kcal/mol and -151.7 au heat formation and minimum potential energies, respectively. Overall, these results demonstrated that the combined treatment had no deleterious effects on NTS's properties, thus yielded DTS with ideal properties for multifarious uses.
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A selective flotation of fluorite from dolomite using caustic cassava starch and its adsorption mechanism: An experimental and DFT Study. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.127876] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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49
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Sumardiono S, Jos B, Pudjihastuti I, Sari RJ, Kumala WDN, Cahyono H. Effect of chemical modification, drying method, and drying temperature on baking expansion and the physicochemical properties of cassava starch. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16111] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Siswo Sumardiono
- Department of Chemical Engineering, Faculty of Engineering Universitas Diponegoro Semarang Indonesia
| | - Bakti Jos
- Department of Chemical Engineering, Faculty of Engineering Universitas Diponegoro Semarang Indonesia
| | - Isti Pudjihastuti
- Department of Industrial Chemical Engineering, Vocational School Universitas Diponegoro Semarang Indonesia
| | - Ratna Juwita Sari
- Department of Chemical Engineering, Faculty of Engineering Universitas Diponegoro Semarang Indonesia
| | - Wiwik Dwi Novia Kumala
- Department of Chemical Engineering, Faculty of Engineering Universitas Diponegoro Semarang Indonesia
| | - Heri Cahyono
- Department of Chemical Engineering, Faculty of Engineering Universitas Diponegoro Semarang Indonesia
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Marchini M, Marti A, Tuccio MG, Bocchi E, Carini E. Technological functionality of composite flours from sorghum, tapioca and cowpea. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15471] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mia Marchini
- Department of Food and Drug University of Parma Parco Area delle Scienze, 47/A Parma (PR) 43124 Italy
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS) University of Milan Via Mangiagalli 25 Milan (MI) 20133 Italy
| | - Maria Grazia Tuccio
- Department of Food and Drug University of Parma Parco Area delle Scienze, 47/A Parma (PR) 43124 Italy
| | - Elena Bocchi
- Department of Food and Drug University of Parma Parco Area delle Scienze, 47/A Parma (PR) 43124 Italy
| | - Eleonora Carini
- Department of Food and Drug University of Parma Parco Area delle Scienze, 47/A Parma (PR) 43124 Italy
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