Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures

State-of-the-art progress on locust bean gum polysaccharide for sustainable food packaging and drug delivery applications: A review with prospectives

Locust bean gum (LBG), a polysaccharide-based natural polymer, is being widely researched as an appropriate additive for various products, including food, gluten-free formulations, medicines, paper, textiles, oil well drilling, cosmetics, and medical uses. Drug delivery vehicles, packaging, batteries, and catalytic supports are all popular applications for biopolymer-based materials. This review discusses sustainable food packaging and drug delivery applications for LBG. Given the benefits of LBG polysaccharide as a source of dietary fiber, it is also being investigated as a potential treatment for many health disorders, including colorectal cancer, diabetes, and gastrointestinal difficulties. The flexibility of LBG polysaccharide allows it to form hydrogen bonds with water molecules, a crucial characteristic of biomaterials, and the film-forming properties of LBG are critical for food packaging applications. The extraction process of LBG plays an important role in properties such as viscosity and gel-forming properties. Moreover, there are multiple factors such as temperature, pressure, pH, etc. The LBG-based functional composite film is effective in improving the shelf life as well as monitoring the freshness of fruits, meat and other processed food. The LBG-based hydrogel is excellent carrier of drugs and can be used for slow and sustainable release of active components present in drugs. Thus, the primary goal of this review was to conduct a comprehensive evaluation of the literature with a focus on the composition, properties, processing, food packaging, and medicine delivery applications of LBG polysaccharides. Thus, we investigated the chemical composition, extraction, and characteristics of LBG polysaccharides that underlie their applications in the food packaging and medicine delivery fields.

Effect of pressure treatment duration on the rheological characteristics of dry-heated alocasia starch in the presence of monosaccharide and disaccharide

The current work investigated the impact of different pressure processing times (5, 10, and 15 min) at 120 psi on the rheological behavior of a mixture of dry-heated Alocasia macrorrizhos starch with monosaccharide and disaccharide. Shear-thinning behavior was exhibited by the samples in steady shear evaluation and the highest viscosity was observed in the 15 min pressure treated samples. In the initial phase of amplitude sweep measurement, samples exhibited strain dependency but later they remain unaffected with applied deformation. The greater value of Storage modulus (G') than loss modulus (G″) (G' > G″) indicating the weak gel-like behavior. Increasing in pressure treatment duration enhanced the value of G' and G″ with applied frequency and found maximum at 15 min. In temperature sweep measurement the G', G″ as well as complex viscosity curves increased initially and then decreased after achieving peak temperature. However, the rheological parameters of the samples treated under long pressure processing time were found to be improved during temperature sweep measurements. The resulting extremely viscous, pressure-treated dry-heated Alocasia macrorrizhos starch-saccharides combination has a variety of uses in different pharmaceuticals as well as in food industries.

Influence of disaccharide and monosaccharide on the rheological behavior of dry-heated alocasia starch under high pressure assisted treatment

High viscous products made with starch are of great scientific interest in the food, pharmaceutical, and cosmetic industries because they can be used to make creams and gels, as well as functional foods and nutritional products. But, obtaining a good quality highly viscous materials represent a technological challenge. In this present study, the effect of high-pressure treatment at 120 psi for different time interval on the mixture of dry-heated alocasia starch in presence of monosaccharide and disaccharide was studied. A flow measurement test on the samples revealed their shear-thinning behavior. With 15 min of high-pressure processing time, the dry-heated starch and saccharide mixtures displayed the highest viscosity. The dynamic viscoelasticity measurement showed that the storage and loss modulus was enhanced significantly after high-pressure treatment, and all pressure-treated samples showed a gel-like structure (G/>G//). In temperature sweep measurement, the rheological profile of storage modulus, loss modulus, and complex viscosity exhibited a two-stage pattern, i.e., first increased, then decreased, and their values were enhanced significantly after pressure treatment. The resultant highly viscous dry-heated starch and saccharide system have various functionalities in diverse food and pharmaceutical products.

Physicochemical, structural, and rheological characteristics of corn starch after thermal-ultrasound processing

Thermal-ultrasound treatment is a green technology that can significantly alter the structural and functional properties of starches. This research extend the effect of at different temperatures (25 °C, 45 °C, and 65 °C) and times (30 and 60 min) on the physicochemical, structural, and rheological properties of corn starch was studied. Amylose content, solubility, swelling power, and the least gelling content increased with increasing temperature and time. Starch treated at 45 °C for 30 min had the lowest syneresis among all treatments. Thermal-ultrasound treatment at 25 °C and 65 °C for 60 min caused increasing paste clarity. Microscopic observations demonstrated that the starch granules were agglomerated at 65 °C. Although the crystallinity of samples decreased from 35.42% to 8.94%, the storage modulus was more than the loss modulus during the frequency sweep test. Pasting properties showed that pasting temperatures shifted to higher values after treatment. Nonetheless, the maximum viscosity decreased, and the final viscosity of the treated samples demonstrated that short-term retrogradation could deteriorate. Results showed that thermal-ultrasound is a viable technique for starch modification compared to conventional thermal and ultrasound treatments.

In vitro digestion and structural properties of rice starch modified by high methoxyl pectin and dynamic high-pressure microfluidization

The rheological, structural properties and in vitro digestibility of starch with high methoxyl pectin (HMP) and further modified by dynamic high-pressure microfluidization (DHPM) were investigated. The viscosity and elasticity increased on addition of HMP and were more pronouncedly affected by 10% HMP. However, after DHPM treatment, the viscosity and elasticity decreased with increasing DHPM pressure. After 100 MPa DHPM treatment, the ordered and crystalline structures were further increased compared with starch-HMP mixtures. A compact and dense surface of starch paste was formed under 100 MPa DHPM and 10% HMP treatment, thus significantly slowing down the digestibility. In contrast, the crystalline and semicrystalline structure of starch were disrupted by intense shear force under 200 MPa DHPM. This study provides theoretical information regarding starch-HMP interaction and improves their functional and physicochemical properties through a promising strategy for better applications in food formulation.

Preparation and Characterization of Biodegradable Composited Films Based on Potato Starch/Glycerol/Gelatin

The use of plastics is resisted worldwide. Therefore, finding alternatives to plastic packaging products is an urgent issue. This work was dedicated to the preparation of biodegradable composited films with potato starch, glycerol, and gelatin. The formulation of the biodegradable film was first optimized via response surface methodology combined with the multi-index comprehensive evaluation method that considered physical properties (thickness, water solution (WS), tensile strength (TS) and elongation at break (E%)) and barrier property (light transmittance (T%)). Results indicated that the optimal conditions were 2.5% starch, 2.0% glycerol, and 1.5% gelatin (based on water). The optimized film presented excellent properties with TS of 4.47 MPa, E% of 109.91%, WS of 43.64%, and T% of 41.21% at 500 nm, and the comprehensive evaluation score of the composite film was 28.68. Moreover, a model verification experiment was further conducted, which proved that the predicted value highly matched experimental values, indicting the credibility and accuracy of the model. The resulting films were further characterized on the basis of rheological measurements, Fourier transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). The rheological measurements proved that the film-forming solution exhibited low shear viscosity and non-Newtonian fluid behavior. FTIR and SEM revealed excellent compatibility among starch, glycerol, and gelatin. Hence, the resulting optimized film may be expected to provide theoretical basis and technical support for the food packing industry.

Combination treatment of bamboo shoot dietary fiber and dynamic high-pressure microfluidization on rice starch: Influence on physicochemical, structural, and in vitro digestion properties

The physicochemical, structural properties and digestibility of rice starch treated by bamboo shoot dietary fiber (BSDF) combined with dynamic high-pressure microfluidization (DHPM) were investigated. Compared with starch modified by BSDF alone, the combination treatment decreased the pasting viscosity and viscoelasticity of starch. Furthermore, the pasting viscosity and viscoelasticity showed an increase from 50 to 100 MPa and then decreased after increasing the pressure to 150 and 200 MPa. The enthalpy of gelatinization and relative crystallinity of starch treated by BSDF and 100 MPa DHPM significantly increased by 17% and 63%, respectively. Scanning electron microscopy images demonstrated that flaky BSDF coated on starch granules to form a protective layer. As a result, the fractions of resistant starch increased and the starch hydrolysis extent and rate decreased under 100 MPa DHPM. This study highlights an innovative and promising strategy for improving the properties of starch and facilitating its utilization.

The preparation, formation, fermentability, and applications of resistant starch

Resistant starch (RS) cannot be digested in the small intestine but can be fermented by microflora in the colon. To meet the demand for RS, effective methods and advanced equipment for preparing RS have emerged, but further development is needed. RS contents are affected by different prepared methods, starch source and certain nutrients such as protein, phenols, and hydrocolloids interacted with RS. As a beneficial fermentation substrate, RS modifies and stabilizes the intestinal flora to balance the intestinal environment and improve intestinal tract health and function. RS is also a kind of ingredient with potential physiological function, even better than that dietary fiber, but also in terms of providing various health benefits. RS has good food-processing characteristics as well and can thus be widely used in the food industry.

Preparation of konjac glucomannan/casein blending gels optimized by response surface methodology and assessment of the effects of high-pressure processing on their gel properties and structure

BACKGROUND

In order to improve the compatibility of polysaccharide-protein mixtures and enhance their performance, a response surface methodology was used to optimize the preparation conditions of konjac glucomannan/casein blend gel. Moreover, the effects of high-pressure processing (HPP) on the gel properties and structure were also investigated.

RESULTS

The optimal preparation parameters were a temperature of 60 °C, a total concentration 40 g kg^-1 , and a dietary alkali concentration 5 g kg^-1 . Under these conditions, the experimental value of hardness was 38.7 g, which was close to the predicted value. HPP increased gel hardness by 161-223% and led to a more compact structure at 200-600 MPa/10 min, while a hardness increase of ∼120% and damaged structure were observed at 600 MPa/30 min. Fourier transform infrared spectroscopy showed that noncovalent interactions are likely the most important factor in the modification of gel hardness; indeed, hydrogen bonding interactions in the gels are enhanced when subjected to HPP, but are weakened at 600 MPa/30 min.

COUCLUSION

Protein-polysaccharide complexes with excellent properties could be obtained through this method, with broad application prospects in the food industry. © 2018 Society of Chemical Industry.