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Liang X, Chen L, McClements DJ, Zhao J, Zhou X, Qiu C, Long J, Ji H, Xu Z, Meng M, Gao L, Jin Z. Starch-guest complexes interactions: Molecular mechanisms, effects on starch and functionality. Crit Rev Food Sci Nutr 2024; 64:7550-7562. [PMID: 36908227 DOI: 10.1080/10408398.2023.2186126] [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] [Indexed: 03/14/2023]
Abstract
Starch is a natural, abundant, renewable and biodegradable plant-based polymer that exhibits a variety of functional properties, including the ability to thicken or gel solutions, form films and coatings, and act as encapsulation and delivery vehicles. In this review, we first describe the structure of starch molecules and discuss the mechanisms of their interactions with guest molecules. Then, the effects of starch-guest complexes on gelatinization, retrogradation, rheology and digestion of starch are discussed. Finally, the potential applications of starch-guest complexes in the food industry are highlighted. Starch-guest complexes are formed due to physical forces, especially hydrophobic interactions between non-polar guest molecules and the hydrophobic interiors of amylose helices, as well as hydrogen bonds between some guest molecules and starch. Gelatinization, retrogradation, rheology and digestion of starch-based materials are influenced by complex formation, which has important implications for the utilization of starch as a functional and nutritional ingredient in food products. Controlling these interactions can be used to create novel starch-based food materials with specific functions, such as texture modifiers, delivery systems, edible coatings and films, fat substitutes and blood glucose modulators.
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Affiliation(s)
- Xiuping Liang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
- Guangdong Licheng Detection Technology Co., Ltd, Zhongshan, China
| | | | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xing Zhou
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hangyan Ji
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co., Ltd, Zhongshan, China
| | - Licheng Gao
- Faculty of Bioscience Engineering, Ghent University, Belgium, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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2
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Cai S, Su Q, Zhou Q, Duan Q, Huang W, Huang W, Xie X, Chen P, Xie F. Purple rice starch in wheat: Effect on retrogradation dependent on addition amount. Int J Biol Macromol 2024; 268:131788. [PMID: 38657931 DOI: 10.1016/j.ijbiomac.2024.131788] [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: 11/22/2023] [Revised: 03/25/2024] [Accepted: 04/21/2024] [Indexed: 04/26/2024]
Abstract
While individual starch types may not possess the ideal gelatinization and retrogradation properties for specific applications, the amalgamation of multiple starch varieties might bestow desirable physicochemical properties upon resulting starch-based products. This study explored the impact of incorporating purple rice starch (PRS), as a novel starch variant (up to 15 % PRS), on the gelatinization and retrogradation (within 14 days) of regular wheat starch (WS). Rheological and texture assessments demonstrated that the introduction of PRS diminished the viscoelasticity and hardness of fresh WS paste. Additionally, in the case of retrograded WS pastes stored at 4 °C for 1-14 days, the incorporation of 10 % or 15 % PRS effectively retarded the reduction in transparency and significantly reduced hardness, retrogradation degree, the ratio of absorbance at 1047/1017 cm-1, and relative crystallinity. Notably, 10 % PRS results in a more pronounced effect. Conversely, 5 % PRS induced an opposing impact on retrograded WS post-storage. Moreover, scanning electron microscopy revealed that as the proportion of PRS increased, the microstructure of gelatinized WS-PRS closely resembled that of pure PRS. In conclusion, the diverse effects of varying PRS proportions on WS alter the texture and characteristics of starch-based foods, underscoring the potential of starch blending for improved applications.
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Affiliation(s)
- Shuqing Cai
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qiqi Su
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qian Zhou
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qingfei Duan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weijuan Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Wei Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Xiuping Xie
- Guangxi Rongshui Yuanbaoshan Miao Run Special Liquor Industry Co., Ltd, Liuzhou 545399, China
| | - Pei Chen
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, United Kingdom
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Liu J, Gao T, Xin J, Xia C. Unveiling Optimal Synthesis and Structural Insights of Starch Ferulate via the Mechanoenzymatic Method. Foods 2023; 12:3715. [PMID: 37893608 PMCID: PMC10606065 DOI: 10.3390/foods12203715] [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: 09/01/2023] [Revised: 10/05/2023] [Accepted: 10/06/2023] [Indexed: 10/29/2023] Open
Abstract
In this study, starch ferulate was synthesized employing a mechanoenzymatic method, specifically based on the twin screw extrusion technique and lipase catalysis. The research then primarily centered on optimizing process parameters and conducting structural analysis. Optimal conditions were determined to be 8.2% ferulic acid addition, 66 °C extrusion temperature, and 3.2% lipase (N435) addition. The enzyme-catalyzed time was 30 s. The degree of substitution for starch ferulate was quantified at 0.005581 under these specific conditions. The presence of C=O bonds in the synthesized starch ferulate proved that the synthesis process was efficient. Additionally, the crystal structure underwent reconstruction. Observations through Scanning Electron Microscopy (SEM) and Confocal Laser Scanning Microscopy (CLSM) demonstrated that the mechanoenzymatic method led to an augmentation in the specific surface area of starch molecules, thereby facilitating the exposure of active sites. This breakthrough underscores the vast potential of mechanoenzymatic techniques to revolutionize the rapid and sustainable synthesis of starch ferulate, marking a pioneering stride in ester synthesis. The insights garnered from this study transcend theory, offering a visionary roadmap for the development and real-world deployment of advanced modified starch esters.
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Affiliation(s)
- Jingxue Liu
- Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin 150028, China
- College of Food Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China
| | - Tingting Gao
- Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin 150028, China
- College of Food Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China
| | - Jiaying Xin
- Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin 150028, China
- State Key Laboratory for Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Chungu Xia
- State Key Laboratory for Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
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Chi C, Lian S, Zou Y, Chen B, He Y, Zheng M, Zhao Y, Wang H. Preparation, multi-scale structures, and functionalities of acetylated starch: An updated review. Int J Biol Macromol 2023; 249:126142. [PMID: 37544556 DOI: 10.1016/j.ijbiomac.2023.126142] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 06/30/2023] [Accepted: 08/03/2023] [Indexed: 08/08/2023]
Abstract
Acetylated starch has been widely used as food additives. However, there was limited information available regarding the impact of acetylation on starch structure and functionalities, as well as the advanced acetylation technologies. This review aimed to summarize current methods for starch acetylation and discuss the structure and functionalities of acetylated starch. Innovative techniques, such as milling, microwave, pulsed electric fields, ultrasonic, and extrusion, could be employed for environmental-friendly synthesis of acetylated starch. Acetylation led to the degradation of starch structures and weakening of the interactions between starch molecules, resulting in the disorganization of starch multi-scale ordered structure. The introduction of acetyl groups retarded the self-reassembly behavior of starch, leading to increased solubility, clarity, and softness of starch-based hydrogels. Moreover, the acetyl groups improved water/oil absorption capacity, emulsifiability, film-forming properties, and colonic fermentability of starch, while reduced the susceptibility of starch molecules to enzymes. Importantly, starch functionalities were largely influenced by the decoration of acetyl groups on starch molecules, while the impact of multi-scale ordered structures on starch physicochemical properties was relatively minor. These findings will aid in the design of structured acetylated starch with desirable functionalities.
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Affiliation(s)
- Chengdeng Chi
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China.
| | - Suyang Lian
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yiqing Zou
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Bilian Chen
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yongjin He
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Mingmin Zheng
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yingting Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Hongwei Wang
- College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China
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Boetje L, Lan X, van Dijken J, Woortman AJJ, Popken T, Polhuis M, Loos K. Starch ester film properties: The role of the casting temperature and starch its molecular weight and amylose content. Carbohydr Polym 2023; 316:121043. [PMID: 37321736 DOI: 10.1016/j.carbpol.2023.121043] [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: 12/20/2022] [Revised: 05/16/2023] [Accepted: 05/19/2023] [Indexed: 06/17/2023]
Abstract
Oleic acid and 10-undecenoic acid were used to esterify corn, tapioca, potato and a waxy potato starch, with a maximum degree of substitution of 2.4 and 1.9 respectively. The thermal and mechanical properties were investigated as a function of the amylopectin content and Mw of starch, and by the fatty acid type. All starch esters had an improved degradation temperature regardless of their botanical origin. While the Tg did increase with increasing amylopectin content and Mw, it decreased with increasing fatty acid chain length. Moreover, films with different optical appearances were obtained by varying the casting temperature. SEM and polarized light microscopy showed that films cast at 20 °C had porous open structures with internal stress, which was absent when cast at higher temperatures. Tensile test measurements revealed that films had a higher Young's modulus when containing starch with a higher Mw and amylopectin content. Besides that, starch oleate films were more ductile than starch 10-undecenoate films. In addition, all films were resistant to water at least up to one month, while some light-induced crosslinking took place. Finally, starch oleate films showed antibacterial properties against Escherichia coli, whereas native starch and starch 10-undecenoate did not.
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Affiliation(s)
- Laura Boetje
- Macromolecular Chemistry & New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenbogh 4, 9747AG Groningen, the Netherlands.
| | - Xiaohong Lan
- Macromolecular Chemistry & New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenbogh 4, 9747AG Groningen, the Netherlands.
| | - Jur van Dijken
- Macromolecular Chemistry & New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenbogh 4, 9747AG Groningen, the Netherlands.
| | - Albert J J Woortman
- Macromolecular Chemistry & New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenbogh 4, 9747AG Groningen, the Netherlands.
| | - Thijs Popken
- Macromolecular Chemistry & New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenbogh 4, 9747AG Groningen, the Netherlands.
| | - Michael Polhuis
- Royal Avebe U.A., Zernikelaan 8, 9747AA Groningen, the Netherlands.
| | - Katja Loos
- Macromolecular Chemistry & New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenbogh 4, 9747AG Groningen, the Netherlands.
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Tao J, Wan C, Leng J, Dai S, Wu Y, Lei X, Wang J, Yang Q, Wang P, Gao J. Effects of biochar coupled with chemical and organic fertilizer application on physicochemical properties and in vitro digestibility of common buckwheat (Fagopyrum esculentum Moench) starch. Int J Biol Macromol 2023; 246:125591. [PMID: 37385316 DOI: 10.1016/j.ijbiomac.2023.125591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 06/18/2023] [Accepted: 06/25/2023] [Indexed: 07/01/2023]
Abstract
Common buckwheat starch, a functional ingredient, has wide food and non-food applications. Excessive chemical fertilizer application during grain cultivation decreases quality. This study examined the effects of different combinations of chemical fertilizer, organic fertilizer, and biochar treatment on the physicochemical properties and in vitro digestibility of starch. The amendment of both organic fertilizer and biochar was observed to have a greater impact on the physicochemical properties and in vitro digestibility of common buckwheat starch in comparison to organic fertilizer amendment solely. The combined application of biochar, chemical, and organic nitrogen in an 80:10:10 ratio significantly increased the amylose content, light transmittance, solubility, resistant starch content, and swelling power of the starch. Simultaneously, the application reduced the proportion of amylopectin short chains. Additionally, this combination decreased the size of starch granules, weight-average molecular weight, polydispersity index, relative crystallinity, pasting temperature, and gelatinization enthalpy of the starch compared to the utilization of chemical fertilizer alone. The correlation between physicochemical properties and in vitro digestibility was analyzed. Four principal components were obtained, which accounted for 81.18 % of the total variance. These findings indicated that the combined application of chemical fertilizer, organic fertilizer, and biochar would improve common buckwheat grain quality.
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Affiliation(s)
- Jincai Tao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Chenxi Wan
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Jiajun Leng
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Shuangrong Dai
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Yixin Wu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Xinhui Lei
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Jiale Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Qinghua Yang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Pengke Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Jinfeng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China.
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Boetje L, Lan X, van Dijken J, Polhuis M, Loos K. Synthesis and Properties of Fully Biobased Crosslinked Starch Oleate Films. Polymers (Basel) 2023; 15:2467. [PMID: 37299266 PMCID: PMC10255509 DOI: 10.3390/polym15112467] [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: 05/01/2023] [Revised: 05/24/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
Starch oleate (degree of substitution = 2.2) films were cast and crosslinked in the presence of air using UV curing (UVC) or heat curing (HC). A commercial photoinitiator (CPI, Irgacure 184) and a natural photoinitiator (NPI, a mixture of biobased 3-hydroxyflavone and n-phenylglycine) were used for UVC. No initiator was used during HC. Isothermal gravimetric analyses, Fourier Transform Infrared (FTIR) measurements, and gel content measurements revealed that all three methods were effective in crosslinking, with HC being the most efficient. All methods increased the maximum strengths of film, with HC causing the largest increase (from 4.14 to 7.37 MPa). This is consistent with a higher degree of crosslinking occurring with HC. DSC analyses showed that the Tg signal flattened as film crosslink densities increased, even disappearing in the case of HC and UVC with CPI. Thermal gravimetric analyses (TGA) indicated that films cured with NPI were least affected by degradation during curing. These results suggest that cured starch oleate films could be suitable for replacing the fossil-fuel-derived plastics currently used in mulch films or packaging applications.
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Affiliation(s)
- Laura Boetje
- Zernike Institute of Advanced Materials, University of Groningen, Nijenbogh 4, 9747AG Groningen, The Netherlands; (L.B.); (X.L.); (J.v.D.)
| | - Xiaohong Lan
- Zernike Institute of Advanced Materials, University of Groningen, Nijenbogh 4, 9747AG Groningen, The Netherlands; (L.B.); (X.L.); (J.v.D.)
| | - Jur van Dijken
- Zernike Institute of Advanced Materials, University of Groningen, Nijenbogh 4, 9747AG Groningen, The Netherlands; (L.B.); (X.L.); (J.v.D.)
| | - Michael Polhuis
- Royal Avebe U.A., Zernikelaan 8, 9747AA Groningen, The Netherlands;
| | - Katja Loos
- Zernike Institute of Advanced Materials, University of Groningen, Nijenbogh 4, 9747AG Groningen, The Netherlands; (L.B.); (X.L.); (J.v.D.)
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Towards the Hydrophobization of Thermoplastic Starch Using Fatty Acid Starch Ester as Additive. Molecules 2022; 27:molecules27196739. [PMID: 36235274 PMCID: PMC9573333 DOI: 10.3390/molecules27196739] [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: 09/22/2022] [Revised: 10/06/2022] [Accepted: 10/08/2022] [Indexed: 12/03/2022] Open
Abstract
To bring surface hydrophobicity to thermoplastic starch (TPS) materials for food packaging, fatty acid starch esters (FASE), specifically starch tri-laurate, were incorporated into TPS formulations. A total of three different ratios of FASE (2%, 5% and 10%) were added to the TPS formulation to evaluate the influence of FASE onto physico-chemical properties of TPS/FASE blends, i.e., surface hydrophobicity, dynamic vapor sorption (DVS), and tensile behaviors. Blending TPS with FASE leads to more hydrophobic materials, whatever the FASE ratio, with initially measured contact angles ranging from 90° for the 2%-FASE blend to 99° for the 10%-blend. FT-IR study of the material surface and inner core shows that FASE is mainly located at the material surface, justifying the increase of material surface hydrophobicity. Despite this surface hydrophobicity, blending TPS with FASE seems not to affect blend vapor sorption behavior. From a mechanical behavior perspective, the variability of tensile properties of starch-based materials with humidity rate is slightly reduced with increasing FASE ratio (a decrease of maximal stress of 10–30% was observed for FASE ratio 2% and 10%), leading to more ductile materials.
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Miller K, Reichert CL, Schmid M, Loeffler M. Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review. Foods 2022; 11:foods11182927. [PMID: 36141054 PMCID: PMC9498702 DOI: 10.3390/foods11182927] [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: 05/30/2022] [Revised: 09/05/2022] [Accepted: 09/05/2022] [Indexed: 11/30/2022] Open
Abstract
Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel side stream and other potato residues is also becoming increasingly important from a sustainability point of view. Individual constituents of potato peel or complete potato tubers can for instance be used for application in other products such as bio-based food packaging. Prior using constituents for specific applications, their properties and characteristics need to be known and understood. This article extensively reviews the scientific literature about physical, chemical, and biochemical modification of potato constituents. Besides short explanations about the modification techniques, extensive summaries of the results from scientific articles are outlined focusing on the main constituents of potatoes, namely potato starch and potato protein. The effects of the different modification techniques are qualitatively interpreted in tables to obtain a condensed overview about the influence of different modification techniques on the potato constituents. Overall, this article provides an up-to-date and comprehensive overview of the possibilities and implications of modifying potato components for potential further valorization in, e.g., bio-based food packaging.
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Affiliation(s)
- Katharina Miller
- Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium or
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Corina L. Reichert
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Markus Schmid
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Myriam Loeffler
- Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium or
- Correspondence: ; Tel.: +32-9-3102553
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The esterified lentinan bilayer nanofibrous membrane for promoting wound healing. Carbohydr Polym 2022; 292:119698. [PMID: 35725184 DOI: 10.1016/j.carbpol.2022.119698] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 05/23/2022] [Accepted: 06/02/2022] [Indexed: 11/23/2022]
Abstract
Host reactions following implantation of biomaterials, especially the macrophages' responses could significantly affect the wound healing process. Therefore, it is meaningful to develop immunostimulatory active wound dressing to accelerate wound healing. In this study, lentinan (LNT) was esterified with different carboxylic acids, and the bilayer nanofibrous membrane (BilayerM) based on the esterified LNT was designed. BilayerM exhibited good water absorption, red blood cells (RBC), platelets, and fibronectin adhesion abilities. The ELISA results indicated that BilayerM stimulated macrophages to secrete pro-inflammatory and pro-regenerative cytokines. Moreover, cell migration results showed that BilayerM promoted the migration and proliferation of NIH3T3 and HUVECs. The wound healing efficacy studies demonstrated that BilayerM significantly accelerated the wound healing rate in a full-thickness skin defect model. Therefore, these results indicate that this bioactive dressing is a hopeful candidate for clinical treatment of cutaneous wounds.
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Boetje L, Lan X, Silvianti F, van Dijken J, Polhuis M, Loos K. A more efficient synthesis and properties of saturated and unsaturated starch esters. Carbohydr Polym 2022; 292:119649. [PMID: 35725159 DOI: 10.1016/j.carbpol.2022.119649] [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: 12/22/2021] [Revised: 04/16/2022] [Accepted: 05/20/2022] [Indexed: 11/19/2022]
Abstract
This work presents a series of starch esters synthesized via 1,5,7-triazabicyclo[4.4.0]-dec-5-ene (TBD) catalyzed transesterifications in dimethyl sulfoxide (DMSO). The reaction was performed with saturated and unsaturated fatty acids (8, 11, and 18 carbon atoms). The degree of substitution (DS) was raised by purging the reaction flask with nitrogen instead of simply performing the reaction under a nitrogen atmosphere. The increase of DS was most obvious for long-chain fatty acids, as an almost complete DS was observed for starch stearate (2.8) and starch oleate (2.7). The products were characterized by differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and X-ray diffraction. Starch esters from unsaturated fatty acids have a lower Tg than their saturated analogues. Moreover, contact angle and moisture uptake measurements showed increased hydrophobicity for all starch esters in comparison to pristine starch. Our results show a more efficient method for synthesizing a biobased material that steers into the direction of a material that could replace conventional plastics.
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Affiliation(s)
- Laura Boetje
- Macromolecular Chemistry & New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenbogh 4, 9747AG Groningen, the Netherlands.
| | - Xiaohong Lan
- Macromolecular Chemistry & New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenbogh 4, 9747AG Groningen, the Netherlands.
| | - Fitrilia Silvianti
- Macromolecular Chemistry & New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenbogh 4, 9747AG Groningen, the Netherlands.
| | - Jur van Dijken
- Macromolecular Chemistry & New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenbogh 4, 9747AG Groningen, the Netherlands.
| | - Michael Polhuis
- Avebe U.A., Zernikelaan 8, 9747AA Groningen, the Netherlands.
| | - Katja Loos
- Macromolecular Chemistry & New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenbogh 4, 9747AG Groningen, the Netherlands.
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Gas barrier effect of 3-phenylpropionyl group on cellulose ester membranes. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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13
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Starch Formates: Synthesis and Modification. Molecules 2021; 26:molecules26164882. [PMID: 34443470 PMCID: PMC8401097 DOI: 10.3390/molecules26164882] [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: 07/21/2021] [Revised: 08/10/2021] [Accepted: 08/11/2021] [Indexed: 11/17/2022] Open
Abstract
Starch can be efficiently converted into the corresponding formates homogeneously using N-formyl imidazole obtained by the reaction of 1,1′-carbonyldiimidazole and formic acid in dimethyl sulfoxide as a solvent. Starch formates are soluble in polar aprotic solvents, not susceptible against hydrolysis, and not meltable. Thermoplastics could be generated by conversion of starch formates with long-chain fatty acids exemplified by the conversion with lauroyl chloride in N,N-dimethylacetamide, leading to mixed starch laurate formates. The mixed esters show melting temperatures mainly dependent on the amount of laurate ester moieties.
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14
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Agarose Stearate-Carbomer 940 as Stabilizer and Rheology Modifier for Surfactant-Free Cosmetic Formulations. Mar Drugs 2021; 19:md19060344. [PMID: 34208474 PMCID: PMC8235605 DOI: 10.3390/md19060344] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 06/09/2021] [Accepted: 06/12/2021] [Indexed: 11/17/2022] Open
Abstract
Some commonly used surfactants in cosmetic products raise concerns due to their skin-irritating effects and environmental contamination. Multifunctional, high-performance polymers are good alternatives to overcome these problems. In this study, agarose stearate (AS) with emulsifying, thickening, and gel properties was synthesized. Surfactant-free cosmetic formulations were successfully prepared from AS and carbomer940 (CBM940) mixed systems. The correlation of rheological parameter with skin feeling was determined to study the usability of the mixed systems in cosmetics. Based on rheological analysis, the surfactant-free cosmetic cream (SFC) stabilized by AS-carbomer940 showed shear-thinning behavior and strongly synergistic action. The SFC exhibited a gel-like behavior and had rheological properties similar to commercial cosmetic creams. Scanning electron microscope images proved that the AS-CBM940 network played an important role in SFC’s stability. Oil content could reinforce the elastic characteristics of the AS-CBM940 matrix. The SFCs showed a good appearance and sensation during and after rubbing into skin. The knowledge gained from this study may be useful for designing surfactant-free cosmetic cream with rheological properties that can be tailored for particular commercial cosmetic applications. They may also be useful for producing medicine products with highly viscous or gel-like textures, such as some ointments and wound dressings.
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15
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Characterization and stability of short-chain fatty acids modified starch Pickering emulsions. Carbohydr Polym 2020; 240:116264. [DOI: 10.1016/j.carbpol.2020.116264] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 03/31/2020] [Accepted: 04/05/2020] [Indexed: 11/21/2022]
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16
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Improved compatibilization and shape memory properties of poly(3-hydroxybutyrate-co-3-hydroxyvalerate)/poly(ethylene-co-vinyl acetate) blends by incorporation of modified reduced graphene oxide. POLYMER 2020. [DOI: 10.1016/j.polymer.2020.122625] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Influencing factor of resistant starch formation and application in cereal products: A review. Int J Biol Macromol 2020; 149:424-431. [DOI: 10.1016/j.ijbiomac.2020.01.264] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 01/03/2020] [Accepted: 01/27/2020] [Indexed: 02/07/2023]
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18
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Xu J, Andrews TD, Shi Y. Recent Advances in the Preparation and Characterization of Intermediately to Highly Esterified and Etherified Starches: A Review. STARCH-STARKE 2020. [DOI: 10.1002/star.201900238] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Jianteng Xu
- Department of Grain Science and IndustryKansas State University Manhattan KS 66506 USA
- Grain Processing Corporation Muscatine IA 52761 USA
| | | | - Yong‐Cheng Shi
- Department of Grain Science and IndustryKansas State University Manhattan KS 66506 USA
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19
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Liu X, Jain T, Liu Q, Joy A. Structural insight into the viscoelastic behaviour of elastomeric polyesters: effect of the nature of fatty acid side chains and the degree of unsaturation. Polym Chem 2020. [DOI: 10.1039/d0py00457j] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Increase in unsaturation of fatty acid side chains results in decrease of zero-shear viscosity, degree of entanglement and resilience of polyesters. Cis double bonds act as kinks that prevent molecular packing of polymer chains.
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Affiliation(s)
- Xinhao Liu
- Department of Polymer Science
- The University of Akron
- Akron
- USA
| | - Tanmay Jain
- Department of Polymer Science
- The University of Akron
- Akron
- USA
| | - Qianhui Liu
- Department of Polymer Science
- The University of Akron
- Akron
- USA
| | - Abraham Joy
- Department of Polymer Science
- The University of Akron
- Akron
- USA
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20
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Preparation, characterization, and emulsification properties of agarose fatty acid derivatives with different hydrophobic chains. Int J Biol Macromol 2019; 141:906-918. [DOI: 10.1016/j.ijbiomac.2019.09.056] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/24/2019] [Accepted: 09/07/2019] [Indexed: 12/31/2022]
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21
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Lauric acid-grafted barley (Hordeum vulagare L.) husk for application in biocomposite films: optimization method in synthesis and characterization. IRANIAN POLYMER JOURNAL 2019. [DOI: 10.1007/s13726-019-00707-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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22
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Fonseca LM, de Oliveira JP, de Oliveira PD, da Rosa Zavareze E, Dias ARG, Lim LT. Electrospinning of native and anionic corn starch fibers with different amylose contents. Food Res Int 2019; 116:1318-1326. [DOI: 10.1016/j.foodres.2018.10.021] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Revised: 10/04/2018] [Accepted: 10/07/2018] [Indexed: 10/28/2022]
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23
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Ciardullo K, Donner E, Thompson MR, Liu Q. Influence of Extrusion Mixing on Preparing Lipid Complexed Pea Starch for Functional Foods. STARCH-STARKE 2018. [DOI: 10.1002/star.201800196] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Kristi Ciardullo
- MMRI/CAPPA‐DDepartment of Chemical EngineeringMcMaster UniversityHamiltonOntarioCanada
- Guelph Research and Development CentreAgriculture & Agri‐Food CanadaGuelphOntarioCanada
| | - Elizabeth Donner
- Guelph Research and Development CentreAgriculture & Agri‐Food CanadaGuelphOntarioCanada
| | - Michael R. Thompson
- MMRI/CAPPA‐DDepartment of Chemical EngineeringMcMaster UniversityHamiltonOntarioCanada
| | - Qiang Liu
- Guelph Research and Development CentreAgriculture & Agri‐Food CanadaGuelphOntarioCanada
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24
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Ojogbo E, Blanchard R, Mekonnen T. Hydrophobic and Melt Processable Starch-Laurate Esters: Synthesis, Structure-Property Correlations. ACTA ACUST UNITED AC 2018. [DOI: 10.1002/pola.29237] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Ewomazino Ojogbo
- Department of Chemical Engineering; University of Waterloo; Waterloo Ontario N2L 3G1 Canada
| | - Rachel Blanchard
- Department of Chemical Engineering; University of Waterloo; Waterloo Ontario N2L 3G1 Canada
| | - Tizazu Mekonnen
- Department of Chemical Engineering; University of Waterloo; Waterloo Ontario N2L 3G1 Canada
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25
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Wang Y, Hu Q, Li T, Ma P, Zhang S, Du M, Chen M, Zhang H, Dong W. Core–Shell Starch Nanoparticles and Their Toughening of Polylactide. Ind Eng Chem Res 2018. [DOI: 10.1021/acs.iecr.8b02695] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yang Wang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Qiongen Hu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Ting Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Piming Ma
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Shengwen Zhang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Mingliang Du
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Mingqing Chen
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Hongji Zhang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Weifu Dong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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26
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Wang L, Wang W, Wang Y, Xiong G, Mei X, Wu W, Ding A, Li X, Qiao Y, Liao L. Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1489842] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Lan Wang
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Wei Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yiwen Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Guangquan Xiong
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Xin Mei
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Wenjing Wu
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Anzi Ding
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Xin Li
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Yu Qiao
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Li Liao
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
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27
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Fonseca LM, da Silva FT, Antunes MD, Mello El Halal SL, Lim LT, Dias ARG. Aging Time of Soluble Potato Starch Solutions for Ultrafine Fibers Formation by Electrospinning. STARCH-STARKE 2018. [DOI: 10.1002/star.201800089] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Laura Martins Fonseca
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; 96010-900 Pelotas RS Brazil
- Department of Food Science; University of Guelph; Guelph Ontario N1G 2W1 Canada
| | - Francine Tavares da Silva
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; 96010-900 Pelotas RS Brazil
| | - Mariana Dias Antunes
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; 96010-900 Pelotas RS Brazil
| | | | - Loong-Tak Lim
- Department of Food Science; University of Guelph; Guelph Ontario N1G 2W1 Canada
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; 96010-900 Pelotas RS Brazil
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28
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Leal-Castañeda EJ, García-Tejeda Y, Hernández-Sánchez H, Alamilla-Beltrán L, Téllez-Medina DI, Calderón-Domínguez G, García HS, Gutiérrez-López GF. Pickering emulsions stabilized with native and lauroylated amaranth starch. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.043] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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29
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Fonseca LM, Henkes AK, Bruni GP, Viana LAN, de Moura CM, Flores WH, Galio AF. Fabrication and Characterization of Native and Oxidized Potato Starch Biodegradable Films. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9522-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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30
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Thitisomboon W, Opaprakasit P, Jaikaew N, Boonyarattanakalin S. Characterizations of modified cassava starch with long chain fatty acid chlorides obtained from esterification under low reaction temperature and its PLA blending. JOURNAL OF MACROMOLECULAR SCIENCE PART A-PURE AND APPLIED CHEMISTRY 2018. [DOI: 10.1080/10601325.2018.1424551] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Wadeelada Thitisomboon
- School of Bio-Chemical Engineering and Technology, Sirindhorn International Institute of Technology, Thammasat University, Pathum Thani, Thailand
| | - Pakorn Opaprakasit
- School of Bio-Chemical Engineering and Technology, Sirindhorn International Institute of Technology, Thammasat University, Pathum Thani, Thailand
| | - Narisara Jaikaew
- School of Bio-Chemical Engineering and Technology, Sirindhorn International Institute of Technology, Thammasat University, Pathum Thani, Thailand
| | - Siwarutt Boonyarattanakalin
- School of Bio-Chemical Engineering and Technology, Sirindhorn International Institute of Technology, Thammasat University, Pathum Thani, Thailand
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31
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Zambelli RA, Galvão AMMT, de Mendonça LG, Leão MVDS, Carneiro SV, Lima ACS, Melo CAL. Effect of Different Levels of Acetic, Citric and Lactic Acid in the Cassava Starch Modification on Physical, Rheological, Thermal and Microstructural Properties. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.747] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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32
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Synthesis and characterization of dextrin derivatives by heterogeneous esterification. JOURNAL OF POLYMER RESEARCH 2017. [DOI: 10.1007/s10965-017-1333-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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33
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Zhai W, Danjo T, Iwata T. Synthesis and physical properties of Curdlan branched Ester derivatives. JOURNAL OF POLYMER RESEARCH 2017. [DOI: 10.1007/s10965-017-1348-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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34
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Tarabukin D, Torlopov M, Shchemelinina T, Anchugova E, Shergina N, Istomina E, Belyy V. Biosorbents based on esterified starch carrying immobilized oil-degrading microorganisms. J Biotechnol 2017; 260:31-37. [DOI: 10.1016/j.jbiotec.2017.08.024] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 08/16/2017] [Accepted: 08/29/2017] [Indexed: 10/19/2022]
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