Synthesis, characterization, and comparative analysis of amylose–guest complexes prepared by microwave irradiation

Effect of microwave alone and microwave-assisted modification on the physicochemical properties of starch and its application in food

Native starch has poor stability and usually requires modification to expand its industrial application range. Commonly used methods are physical, chemical, enzymatic and compound modification. Microwave radiation, as a kind of physical method, is promising due to its uniform energy radiation, greenness, safety, non-toxicity. It can meet the demand of consumers for safe food. Microwave-assisted modification with other methods can directly or indirectly affect the structure of starch granules to obtain modified starch with high degree of substitution and low viscosity, and the modification efficiency is greatly improved. This paper reviews the effect of microwave radiation on the physicochemical properties of starch, such as granule morphology, crystallization characteristics, and gelatinization characteristics, as well as the application of microwave radiation in starch modification and starch food processing. It provides theoretical references and suggestions for the research of microwave heating modified starch and the deep processing of starchy foods.

Structural and property changes of starch derivatives under microwave field: A review

Native starches are commonly modified for desired properties because of their limited applications. Among various modifications, microwave irradiation has been gaining strong interests and becoming a focal area to transform starch during the last few years. Such interests reside in microwave irradiation's high heating rates, lesser extent of loss in nutritional qualities, and so on when compared with other approaches. This review summaries the effects of microwave field on the structural (e.g. morphology characteristic, lamellae structure, crystallinity, and molecular structure) and physicochemical properties (e.g. pasting properties and gelatinization) of naturally existing starch derivatives. Different microwave-assisted chemical derivatizations can directly or indirectly affect starch structure from the macroscopic to the microscopic level, thereby resulting in various functionalities. Moreover, conventional starch modification processes can be optimized by applying microwave irradiation to obtain modified starch with high degree of substitution and low viscosity. The future research will help to better understand the structural changes of microwave-assisted starch chemical derivatization and thereby creating a wide range of functionalities.

Enhancement of Valsartan Oral Bioavailability by Preparing a Microwave-Irradiated Inclusion Complex with Sulfobutyl Ether β-Cyclodextrin Using a Central Composite Face Design for Optimising Process Parameters

The purpose of the study is to investigate the influence of sulfobutyl ether β-cyclodextrin (SBE₇-β-CD) on the bioavailability of valsartan. Phase solubility investigations showed an A_L type curve. The estimated apparent stability constant for valsartan SBE₇-β-CD is 427 ± 0.32 M^-1. Inclusion complexes of valsartan SBE₇-β-CD in equal molar ratio were prepared by microwave irradiation technique. The process parameters were optimised with a central composite face design. Response surface graphs and contour plots showed how process factors affected drug content. The inclusion complexes prepared by optimising process variables are characterised. The DSC and X-ray diffraction confirm the formation of inclusion complexes and the drug's transition from a crystalline to an amorphous state. FTIR suggests hydrogen bonding between valsartan and SBE₇-β-CD. SEM showed changes in drug morphology and shape. The dissolution rate of the prepared SBE₇-β-CD complex using microwave irradiation was 2.85 times that of pure valsartan. The inclusion complex was formulated into tablet dosage forms F₁ to F₄. Furthermore, oral bioavailability studies in rats with tablet formulation F₃ were carried out and compared to the marketed Diovan® tablet as a reference standard. The F₃ tablet formulation exhibited significantly higher values of AUC_0-∞ and C_max than the reference. Finally, the microwave-irradiated valsartan SBE₇-β-CD inclusion complex converted into tablet dosage form may be a promising approach to increasing valsartan oral bioavailability.

Comparative Evaluation of Hydrothermally Produced Rice Starch-Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication

A thorough investigation of the viability of rice starch conjugation with three different phenolic compounds-gallic acid, sinapic acid, and crude Mon-pu (Glochidion wallichianum Muell Arg) (MP) extract-was conducted using a variety of developed methods which modified the techno-functionality and digestibility of the end product. With and without the aid of ultrasonication (US), phenolic compounds were complexed with hydrothermally pre-gelatinized rice starch prepared using distilled water or plasma-activated water (PAW). The in vitro digestibility, structural features, rheological and thermal properties, and in vitro antioxidant activity of starch-phenolic complexes were evaluated. The US-assisted starch-MP complex in water had the highest complexing index (CI) value (77.11%) and resistant starch (RS) content (88.35%), resulting in a more compact and stable ordered structure. In all complexes, XRD revealed a new minor crystalline region of V-type, which was stabilized by hydrogen bonding as defined by FTIR and H¹-NMR. Polyphenols caused a looser gel structure of starch, as imaged by a scanning electron microscope (SEM). Starch-phenolic complexes outperformed other complexes in terms of in vitro antioxidant activity. Gallic acid addition to starch molecules boosted DPPH scavenging activity, notably when synthesized in PAW regardless of US assistance, although having lower CI and RS values than the MP complex. Therefore, this research lays the groundwork for the efficient production of functional food ingredients based on rice starch and polyphenols.