1
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Tithy LH, Rahman A, Wong SY, Li X, Arafat MT. Chitosan/starch based unoxidized tannic acid modified microparticles for rapid hemostasis with broad spectrum antibacterial activity. Carbohydr Polym 2024; 336:122111. [PMID: 38670748 DOI: 10.1016/j.carbpol.2024.122111] [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] [Revised: 03/22/2024] [Accepted: 03/29/2024] [Indexed: 04/28/2024]
Abstract
The development of a rapid hemostat through a facile method with co-existing antibacterial activity and minimum erythrocyte lysis property stands as a major requirement in the field of hemostasis. Herein, a series of novel microparticle hemostats were synthesized using chitosan, different hydrothermally-treated starches, and cross-linked with tannic acid (TA) simultaneously in an unoxidized environment via ionotropic gelation method. Hemostats' comparative functional properties, such as adjustable antibacterial and erythrocyte compatibility upon various starch additions were evaluated. The in vivo hemostatic study revealed that the developed hemostats for mouse liver laceration and rat tail amputation had clotting times (13 s and 38 s, respectively) and blood loss (51 mg and 62 mg, respectively) similar to those of Celox™. The erythrocyte adhesion test suggested that erythrocyte distortion can be lowered by modifying the antibacterial hemostats with different starches. The broad-spectrum antibacterial efficacy of the hemostats remained intact against S. aureus (>90 %), E. coli (>80 %), and P. mirabilis bacteria upon starch modification. They also demonstrated high hemocompatibility (<3 % hemolysis ratio), moderate cell viability (>81 %), in vivo biodegradation, and angiogenesis indicating adequate biocompatibility and wound healing. The developed hemostats hold significant promise to be employed as rapid hemostatic agents for preventing major bleeding and bacterial infection in emergencies.
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Affiliation(s)
- Lamiya Hassan Tithy
- Department of Biomedical Engineering, Bangladesh University of Engineering and Technology (BUET), Dhaka 1205, Bangladesh
| | - Abdur Rahman
- Department of Biomedical Engineering, Bangladesh University of Engineering and Technology (BUET), Dhaka 1205, Bangladesh
| | - Siew Yee Wong
- Institute of sustainability for chemicals, Energy and Environment, A*STAR (Agency for Science, Technology and Research), Singapore 138634, Singapore
| | - Xu Li
- Institute of sustainability for chemicals, Energy and Environment, A*STAR (Agency for Science, Technology and Research), Singapore 138634, Singapore; Institute of Materials Research and Engineering (IMRE), A*STAR (Agency for Science, Technology and Research), Singapore 138634, Singapore
| | - M Tarik Arafat
- Department of Biomedical Engineering, Bangladesh University of Engineering and Technology (BUET), Dhaka 1205, Bangladesh.
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2
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Cruz-Amaya KS, Hernández-Martínez D, Del-Toro-Sánchez CL, Carvajal-Millan E, Martínez-Robinson K, DeAnda-Flores YB, Cornejo-Ramírez YI. Synthesis and Characterization of Triticale Starch-Based Hydrogel for pH Responsive Controlled Diffusion. ACS OMEGA 2024; 9:28564-28576. [PMID: 38973925 PMCID: PMC11223258 DOI: 10.1021/acsomega.4c02536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 06/03/2024] [Accepted: 06/06/2024] [Indexed: 07/09/2024]
Abstract
Considering the FAO perspectives for agriculture toward 2030, many natural sources will be no longer profitable for the synthesis of many biomaterials. Triticale (X Triticosecale Wittmack) is a cereal crop synthesized to withstand those marginal conditions; however, it is primarily used as fodder worldwide. We reported for the first time the synthesis of a natural anionic hydrogel with gastrointestinal pH stimulus-response as a new alternative of smart material, based on Eronga triticale starch as sustainable biomass, using citrate (pK a ∼3.1, 4.7, and 6.4) as cross-linking agent. The scanning electron microscopy and X-ray diffraction exhibited A and B-type starch granules, and semicrystallinity A-type. The presence of the anionic sensing group (COOH) was verified by infrared spectroscopy, the interactions by hydrogen bonds between starch and glycerol and esterification between starch and citric acid were identified by 1H NMR spectra, and through thermal analysis hydrogels exhibited four endothermic curves (179-319 °C, ∼0.711-39 kJ/mol E a). The results showed that the slight addition of glycerol increases the thermal stability, but a higher amount of glycerol decreases the intermolecular forces affecting the thermal stability contrary, the mechanical properties could be benefited. The rheological analyses showed viscoelastic tendency (G' > G″) with high stability (Tanδ < 1) in frequency, time, and strain sweeps. Gastrointestinal pH sensitivity (∼2-7.8) was verified (α ≤ 0.01) following Fick's diffusive parameters, which resulted in a tendency to gradually release BSA with increasing pH ∼3-7 by anomalous and case-II diffusion, showing greater release at pH ∼7.8/3.5 h (80-96%). We aim to expand the biomaterials area focusing on triticale starch due to its limited reported investigations, low-cost, green modification, and its rheological performance as plastic.
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Affiliation(s)
- Karen S. Cruz-Amaya
- Departamento
de Investigación y Posgrado en Alimentos, Universidad de Sonora, 83000 Hermosillo, Sonora, Mexico
| | - Diego Hernández-Martínez
- Departamento
de Investigación en Polímeros y Materiales, Universidad de Sonora, 83000 Hermosillo, Sonora, Mexico
| | - Carmen L. Del-Toro-Sánchez
- Departamento
de Investigación y Posgrado en Alimentos, Universidad de Sonora, 83000 Hermosillo, Sonora, Mexico
| | | | - Karla Martínez-Robinson
- Centro
de Investigación en Alimentación y Desarrollo (CIAD,
A.C.), 83304 Hermosillo, Sonora, Mexico
| | - Yubia B. DeAnda-Flores
- Centro
de Investigación en Alimentación y Desarrollo (CIAD,
A.C.), 83304 Hermosillo, Sonora, Mexico
| | - Yaeel I. Cornejo-Ramírez
- Departamento
de Investigación y Posgrado en Alimentos, Universidad de Sonora, 83000 Hermosillo, Sonora, Mexico
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3
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Zang Z, Gong X, Cao L, Ni H, Chang H. Resistant starch from yam: Preparation, nutrition, properties and applications in the food sector. Int J Biol Macromol 2024; 273:133087. [PMID: 38871109 DOI: 10.1016/j.ijbiomac.2024.133087] [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: 03/01/2024] [Revised: 06/06/2024] [Accepted: 06/09/2024] [Indexed: 06/15/2024]
Abstract
Yam is a significant staple food and starch source, particularly in tropical and subtropical regions, holding the fourth position among the world's top ten tuber crops. Yam tubers are rich in essential nutrients and a diverse range of beneficial plant compounds, which contribute to their multifaceted beneficial functions. Furthermore, the abundant starch and resistant starch (RS) content in yam can fulfil the market demand for RS. The inherent and modified properties of yam starch and RS make them versatile ingredients for a wide range of food products, with the potential to become one of the most cost-effective raw materials in the food industry. In recent years, research on yam RS has experienced progressive expansion. This article provides a comprehensive summary of the latest research findings on yam starch and its RS, elucidating the feasibility of commercial RS production and the technology's impact on the physical and chemical properties of starch. Yam has emerged as a promising reservoir of tuber starch for sustainable RS production, with thermal, chemical, enzymatic and combination treatments proving to be effective manufacturing procedures for RS. The adaptability of yam RS allows for a wide range of food applications.
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Affiliation(s)
- Ziyan Zang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Xiaoxiao Gong
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Linhai Cao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Hongxia Ni
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Hui Chang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
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4
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Xia R, Xu T, Ge F, Sun Y, Wang Z, Cheng W, Wu D, Xia X, Yang P, Tang X. New insights into how freeze-drying and cryo-milling affects the fine structure and digestibility of gelatinized starch. Food Chem 2024; 457:140061. [PMID: 38901334 DOI: 10.1016/j.foodchem.2024.140061] [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: 04/03/2024] [Revised: 06/08/2024] [Accepted: 06/09/2024] [Indexed: 06/22/2024]
Abstract
Freeze-drying (FD) and cryo-milling (CM) are common methods for preparing powder gelatinized starch samples. This study investigates the structural characterization of raw/gelatinized maize starches and digestibility after FD/CM processes to elucidate their effect on starch digestibility determination. Results showed that FD slightly increased digestibility, while higher initial glucose content in CM samples, especially for gelatinized samples. Only FD retained the granular morphology and relative crystallinity (RC), while gelatinized-FD decreased RC by 75%. CM decreased RC by 12%, while gelatinized-CM decreased it by 97%. Combined with short-range and chain structural results, FD tended to disrupt internal connected chains through volume stress, while CM cleaved glycosidic bonds in external chain. Stretched chains in gelatinized starch promoted the breakage of chains during shearing and their efficient binding with digestive enzymes. These findings would provide a basis for pre-treatment of powder samples and processes of starch- rich foods.
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Affiliation(s)
- Ruhui Xia
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Tongtong Xu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Fei Ge
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yue Sun
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Weiwei Cheng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Di Wu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Xifeng Xia
- Center of Analytical Facilities of Nanjing University Science and Technology, Nanjing 210094, China
| | - Peiqiang Yang
- Suzhou Niumag Analytical Instrument Corporation, Suzhou 215151, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
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5
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Chiodetti M, Tuccio MG, Carini E. Effect of water content on gelatinization functionality of flour from sprouted sorghum. Curr Res Food Sci 2024; 8:100780. [PMID: 38957286 PMCID: PMC11217609 DOI: 10.1016/j.crfs.2024.100780] [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: 02/01/2024] [Revised: 05/28/2024] [Accepted: 06/04/2024] [Indexed: 07/04/2024] Open
Abstract
Sorghum starch granules are encapsulated in a rigid protein matrix that prevents the granules from fully swelling and gelatinizing. Sprouting and subsequent drying treatment can affect the gelatinization properties of sorghum starch. This study aimed to evaluate the gelatinization properties of flours from unsprouted (US) and sprouted (S50, S40) sorghum dried at 50 °C (6h) and 40 °C (12h), respectively. Swelling power (Sp), thermal properties (DSC) and 1H molecular mobility and dynamics were evaluated at different water contents (38-91%). Sp increased with increasing water content, with S40 showing the lowest values, probably due to prolonged amylase activity and thus starch breakdown. Sprouting increased gelatinization temperatures; however, these differences disappeared for high water contents (82 and 91%). From a molecular point of view, sprouted samples showed a decrease in protons associated to the rigid protein matrix and starch structures. 1H CPMG results showed the presence of 4 populations at 38% water content. The evolution of the more mobile population with increasing water content supported the assignment of more mobile water fraction to this population. Sprouting decreased the mobility of populations in unheated samples, suggesting an increase in molecular bonds between flour biopolymers and water. After heating, however, increased molecular mobility in S40 indicated the formation of a weaker network between starch, protein, and water at the molecular level. These results suggest that post-sprouting drying treatment influences sorghum gelatinization, with potential modulation by water content. This study contributes to understanding the application of sprouted sorghum in foods with different moisture content.
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Affiliation(s)
- Miriam Chiodetti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124, Parma (PR), Italy
| | - Maria Grazia Tuccio
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124, Parma (PR), Italy
| | - Eleonora Carini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124, Parma (PR), Italy
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6
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Xie C, Liu GH, Liang MH, Li SH, Kang ZL. Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter. Gels 2024; 10:347. [PMID: 38786264 PMCID: PMC11121265 DOI: 10.3390/gels10050347] [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: 04/25/2024] [Revised: 05/14/2024] [Accepted: 05/15/2024] [Indexed: 05/25/2024] Open
Abstract
Emulsified meat products contain high animal fat content, and excessive intake of animal fat is not good for health, so people are paying more and more attention to reduced-fat meat products. This study investigated the impact of varying proportions of pork back-fat and/or resistant starch on the proximate composition, water and fat retention, texture properties, color, and rheology characteristic of pork batter. The results found that replacing pork back-fat with resistant starch and ice water significantly decreased the total lipid and energy contents of cooked pork batter (p < 0.05) while improving emulsion stability, cooking yield, texture, and rheology properties. Additionally, when the pork back-fat replacement ratio was no more than 50%, there was a significant increase in emulsion stability, cooking yield, hardiness, springiness, cohesiveness, chewiness, and L* and G' values (p < 0.05). Furthermore, resistant starch and ice water enhanced myosin head and tail thermal stability and increased G' value at 80 °C. However, the initial relaxation times significantly decreased (p < 0.05) and the peak ratio of P21 significantly increased from 84.62% to 94.03%, suggesting reduced fluidity of water. In conclusion, it is feasible to use resistant starch and ice water as a substitute for pork back-fat in order to produce reduced-fat pork batter with favorable gel and rheology properties.
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Affiliation(s)
- Chun Xie
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China; (G.-H.L.); (M.-H.L.); (S.-H.L.)
| | - Guang-Hui Liu
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China; (G.-H.L.); (M.-H.L.); (S.-H.L.)
| | - Ming-Hui Liang
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China; (G.-H.L.); (M.-H.L.); (S.-H.L.)
| | - Si-Han Li
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China; (G.-H.L.); (M.-H.L.); (S.-H.L.)
| | - Zhuang-Li Kang
- Engineering Research Center for Huaiyang Cuisine of Jiangsu Province, College of Tourism and Culinary, Yangzhou University, Yangzhou 225127, China;
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7
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Xu M, Xu C, Kim SJ, Ji S, Ren Y, Chen Z, Li Y, Zhou B, Lu B. Investigating the evolution of the fine structure in cassava starch during growth and its correlation with gelatinization performance. Int J Biol Macromol 2024; 265:130422. [PMID: 38423429 DOI: 10.1016/j.ijbiomac.2024.130422] [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: 09/18/2023] [Revised: 02/07/2024] [Accepted: 02/22/2024] [Indexed: 03/02/2024]
Abstract
The evolution of the starch fine structure during growth and its impact on the gelatinization behavior of cassava starch (CS) was investigated by isolating starch from South China 6068 (SC6068) cassava harvested from the 4th to 9th growth period. During growth, the short-range ordered structure, crystallinity as well as particle size distribution of starch were increased. Meanwhile, the starch molecular size and amylopectin (AP) proportion increased, while the proportion of amylose (AM) exhibited a decreasing tendency. The chains of short-AM (X ~ 100-1000) were mainly significantly reduced, whereas the short and medium-AP chains (X ~ 6-24) had the most increment in AP. The solubility, thermal stability, shear resistance, and retrogradation resistance of starch were enhanced after gelatinized under the influence of the results mentioned above. This study presented a deeper insight into the variation of starch fine structure during growth and its influence on gelatinization behavior, which would provide a theoretical basis for starch industrial applications.
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Affiliation(s)
- Minghao Xu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Congyi Xu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Sol-Ju Kim
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Shengyang Ji
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Yicheng Ren
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Ziyue Chen
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Ye Li
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Bin Zhou
- Guilin Agricultural Science Research Centre, Guilin 541006, China.
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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8
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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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Yang Y, Wang Y, Zhang R, Jiao A, Jin Z. The impact of different soluble endogenous proteins and their combinations with β-glucan on the in vitro digestibility, microstructure, and physicochemical properties of highland barley starch. Int J Biol Macromol 2024; 260:129417. [PMID: 38224806 DOI: 10.1016/j.ijbiomac.2024.129417] [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: 08/27/2023] [Revised: 12/27/2023] [Accepted: 01/09/2024] [Indexed: 01/17/2024]
Abstract
The impacts of protein types and its interaction with β-glucan on the in vitro digestibility of highland barley starch were investigated through analyzing physicochemical and microstructural properties of highland barley flour (HBF) after sequentially removing water- (WP), salt- (SP), alcohol- (AP) and alkali-soluble (AlkP) proteins. Resistant starch (RS) increased significantly in HBF after removing WP and SP, and RS of HBF was lower than that of without β-glucan. After removing WP, SP and AP, swelling powers of HBF without β-glucan (9.33-9.77) were higher than those of HBF (12.09-15.95). Trends of peak viscosity and peak temperature (thermal degradation temperature) were similar as swelling power, and HBF without AP showed the highest peak temperature (310.33 °C). Removals of different proteins improved the crystalline structure and short-range order of starch. There was a blue shift in T2 values and an opposite change in free water proportion. The matrix on starch surface was mainly formed by AP and AlkP, which could be aggregated by β-glucan. But, the inhibitory effect of AP or AlkP was stronger than that of proteins combined with β-glucan. These results help in the development of starch-based foods with different digestive properties by combining different protein types with β-glucan.
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Affiliation(s)
- Yueyue Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yihui Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ruixin Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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10
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Li S, Zhang M, Ren X, Guan L, Mi Y, Ye G. Effects of oat β-glucan on the retrogradation behavior of rice starch and its potential mechanism. Int J Biol Macromol 2024; 260:129509. [PMID: 38242395 DOI: 10.1016/j.ijbiomac.2024.129509] [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: 10/07/2023] [Revised: 01/07/2024] [Accepted: 01/12/2024] [Indexed: 01/21/2024]
Abstract
In this study, to minimize the quality deterioration caused by the retrogradation of starch-based food, the effect and mechanism of oat β-glucan (OG) on the retrogradation of rice starch was investigated. OG effectively decreased storage modulus (G'), syneresis, and retrogradation enthalpy, indicating the inhibition of short-term and long-term retrogradation of rice starch. The competition for water molecules between the OG and rice starch resulted in partial swelling of the starch granules, consequently reducing particle size, lowering amylose leaching, and decreasing the proportion of short-amylose chains. The microstructure characterization showed that the OG-treated rice starch group (ST-OG) exhibited a smoother and denser surface. Particularly, no notable alterations were observed in the structure of the ST-OG sample during storage, owing to the improved water-holding capacity of starch gel and reduced proportion of free water caused by OG. Furthermore, the ordered structure results confirmed the occurrence of hydrogen bonding between OG and rice starch, which hindered the rearrangement of starch molecules. Therefore, OG is an effective natural additive for controlling the retrogradation of starch-based foods.
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Affiliation(s)
- Sixuan Li
- Beijing Technology and Business University, School of Food and Health, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; National Grain Industry Highland Barley Deep Processing Technology Innovation Center, Beijing 100048, China
| | - Min Zhang
- Beijing Technology and Business University, School of Food and Health, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; National Grain Industry Highland Barley Deep Processing Technology Innovation Center, Beijing 100048, China.
| | - Xin Ren
- Beijing Technology and Business University, School of Food and Health, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; National Grain Industry Highland Barley Deep Processing Technology Innovation Center, Beijing 100048, China
| | - Lina Guan
- Beijing Technology and Business University, School of Food and Health, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; National Grain Industry Highland Barley Deep Processing Technology Innovation Center, Beijing 100048, China
| | - Yongjie Mi
- Beijing Technology and Business University, School of Food and Health, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; National Grain Industry Highland Barley Deep Processing Technology Innovation Center, Beijing 100048, China
| | - Guodong Ye
- Beijing Technology and Business University, School of Food and Health, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; National Grain Industry Highland Barley Deep Processing Technology Innovation Center, Beijing 100048, China
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11
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Schutz GF, de Ávila Gonçalves S, Alves RMV, Vieira RP. A review of starch-based biocomposites reinforced with plant fibers. Int J Biol Macromol 2024; 261:129916. [PMID: 38311134 DOI: 10.1016/j.ijbiomac.2024.129916] [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: 11/06/2023] [Revised: 01/09/2024] [Accepted: 01/31/2024] [Indexed: 02/06/2024]
Abstract
Renewable and biodegradable resources have gained increasing attention as promising alternatives to synthetic plastics. Among the diverse raw materials employed in bioplastics production, starch emerges as an attractive, low-cost, and largely available source. However, the inherent properties of starch-based materials often limit their utility across various applications, necessitating strategic modifications to enhance their performance. A common approach to boost these materials involves incorporating natural fillers into biopolymer matrices. Incorporating natural fibers within starch matrices enables the development of biocomposites with improved properties while retaining their renewable and biodegradable characteristics. This review briefly addresses fundamental aspects of starch structure, obtention, and processing, as well as the main pre-treatments of natural fibers and processing methods currently applied to produce starch-based composites. It also highlights the most recent advances in this field, elucidates the effect of the incorporation of fibers on the biocomposite properties, and discusses the critical parameters affecting the synergic combination between starch and fibers.
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Affiliation(s)
- Guilherme Frey Schutz
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia Química (FEQ), Campinas, São Paulo, Brazil.
| | - Sayeny de Ávila Gonçalves
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia Química (FEQ), Campinas, São Paulo, Brazil
| | - Rosa Maria Vercelino Alves
- Instituto de Tecnologia de Alimentos (ITAL), Centro de Tecnologia de Embalagem (CETEA), Campinas, São Paulo, Brazil
| | - Roniérik Pioli Vieira
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia Química (FEQ), Campinas, São Paulo, Brazil.
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12
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Adhikary ND, Bains A, Sridhar K, Kaushik R, Chawla P, Sharma M. Recent advances in plant-based polysaccharide ternary complexes for biodegradable packaging. Int J Biol Macromol 2023; 253:126725. [PMID: 37678691 DOI: 10.1016/j.ijbiomac.2023.126725] [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: 06/15/2023] [Revised: 08/31/2023] [Accepted: 09/03/2023] [Indexed: 09/09/2023]
Abstract
Polysaccharide-based packaging has been directed toward the development of technologies for the generation of packaging with biodegradable materials that can serve as substitutes for conventional packaging. Polysaccharides are reliable sources of edible packaging materials with excellent renewability, biodegradability, and bio-compatibility as well as antioxidant and antimicrobial activities. Apart from these properties, packaging film developed from a single polysaccharide has various disadvantages due to undesirable properties. Thus, to overcome these problems, researchers focused on ternary blend-based bio-packaging instead of the primary and binary complex to improve their characteristics and properties. The review emphasizes the extraction of polysaccharides and their combination with other polymers to provide desirable characteristics and physico-mechanical properties of the biodegradable film which will upgrade the green packaging technology in the future generation This review also explores the advancement of ternary blend-based biodegradable film and their application in foods with different requirements and the future aspects for developing advanced biodegradable film. Moreover, the review concludes that cellulose, modified starch, and another plant-based polysaccharide film mostly provides good gas barrier property and better tensile strength, which can be used as a safeguard of perishable and semi-perishable foods which brings them closer to replacing commercial synthetic packaging.
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Affiliation(s)
- Nibedita Das Adhikary
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
| | - Ravinder Kaushik
- School of Health Sciences, University of Petroleum and Energy Studies, Dehradun 248007, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India.
| | - Minaxi Sharma
- CARAH ASBL, Rue Paul Pastur, 11, Ath - 7800, Belgium.
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13
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Zhang S, Yue M, Yu X, Wang S, Zhang J, Wang C, Ma C. Interaction between potato starch and barley β-glucan and its influence on starch pasting and gelling properties. Int J Biol Macromol 2023; 253:126840. [PMID: 37696374 DOI: 10.1016/j.ijbiomac.2023.126840] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 08/28/2023] [Accepted: 09/08/2023] [Indexed: 09/13/2023]
Abstract
The interactions between potato starch (PtS) and barley β-glucan (BBG) were investigated by preparing PtS-BBG mixtures, and the pasting, rheological, gelling and structural properties were evaluated. Rapid viscosity analysis suggested that BBG reduced the peak and breakdown viscosity, while increasing the setback viscosity of PtS. PtS-12%BBG showed the lowest leached amylose content (12.02 ± 0.36 %). The particle size distribution pattern of PtS was not changed with the addition of BBG, and the median diameter of PtS-12%BBG (88.21 ± 0.41 μm) was smaller than that of PtS (108.10 ± 6.26 μm). Rheological results showed that PtS and PtS-BBG gels exhibited weak gel behaviors, and BBG could remarkably affect the elastic and viscous modulus of PtS gels. Textural analysis suggested that the strength and hardness of PtS gels were increased when few BBG (<6 %, w/w) was present in the system. BBG improved the freeze-thaw stability of PtS gels. Structural analysis indicated that hydrogen bonds were the main force in the PtS-BBG systems. These results indicated that BBG interacted with starch via hydrogen bonds, which delayed starch gelatinization and improved gelling properties of PtS gels. Overall, this study gained insights into starch-polysaccharide interactions and revealed the possible applications of BBG in food processing.
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Affiliation(s)
- Shanshan Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Minghui Yue
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiaowei Yu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Sihua Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Jing Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
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14
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Zhao K, Jia Z, Hou L, Xiao S, Yang H, Ding W, Wei Y, Wu Y, Wang X. Study on physicochemical properties and anti-aging mechanism of wheat starch by anionic polysaccharides. Int J Biol Macromol 2023; 253:127431. [PMID: 37838130 DOI: 10.1016/j.ijbiomac.2023.127431] [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: 06/30/2023] [Revised: 08/24/2023] [Accepted: 10/11/2023] [Indexed: 10/16/2023]
Abstract
The anti-aging effects of two anionic polysaccharides AG (sodium alginate)/SSPS (soluble soybean polysaccharide) and WS (wheat starch) were evaluated, and their different mechanisms were explored. The rheological properties, gelatinization properties and aging properties were characterized. The addition of AG and SSPS changed the gelatinization parameters of WS, decreased the peak viscosity, breakdown viscosity and setback viscosity, and enhanced the fluidity of the gel system. Additionally, the starch molecular orderliness experiment showed that the relative crystallinity of starch gels decreased with the increase in AG and SSPS concentrations, indicating that the rearrangement of amylopectin was disturbed, which inhibited the cross-linking of starch molecules. The water state analysis showed that the hydrophilicity of AG and SSPS and their interactions with starch molecules influenced the relaxation behavior of water protons in the gel system in a concentration-dependent manner. In conclusion, the addition of AG and SSPS could significantly inhibit the aging of WS gels, probably due to the competition effect of AG and SSPS on water and the interaction with starch molecules. The present study results would provide new theoretical insights into WS-based food research.
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Affiliation(s)
- Kaifeng Zhao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Ziyang Jia
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Lili Hou
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Shensheng Xiao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Heng Yang
- Angel Yeast Co., Ltd., 168 Chengdong Avenue, Yichang, Hubei, China
| | - Wenping Ding
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Yanmei Wei
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Yan Wu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
| | - Xuedong Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
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15
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Deng N, Li Z, Li H, Cai Y, Li C, Xiao Z, Zhang B, Liu M, Fang F, Wang J. Effects of maltodextrin and protein hydrolysate extracted from lotus seed peel powder on the fat substitution and lipid oxidation of lotus seed paste. Food Chem X 2023; 20:100967. [PMID: 38144735 PMCID: PMC10739846 DOI: 10.1016/j.fochx.2023.100967] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 10/22/2023] [Accepted: 10/25/2023] [Indexed: 12/26/2023] Open
Abstract
The fat substitution of maltodextrin from lotus seed peel powder (LSP-MD) and the lipid oxidation inhibitory effect of protein hydrolysate (LSP-PH) on lotus seed paste were investigated in this study. The LSP-MD with a dextrose equivalent value of 2.28 showed the smallest specific volume, strongest water-holding capacity and retrogradation. This LSP-MD effectively maintained the sensory quality, hardness and elasticity of low-fat lotus seed paste during storage at 25 °C. For protein hydrolysate, LSP-PH with a hydrolyzation degree of 13.45 % had the strongest DPPH· scavenging capacity and ferric reducing antioxidant power, which was further confirmed by FTIR spectra that enzymatic hydrolysis of LSP protein could facilitate the transformation of β-sheet into β-turn. Following 15 days of storage, supplementation with 0.5 % LSP-PH reduced the peroxide value and acid value of lotus seed paste, suggesting its excellent inhibitory effect on lipid peroxidation via interacting with hydrophobic polyunsaturated fatty acids.
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Affiliation(s)
- Na Deng
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science & Technology, Changsha 410114, China
| | - Zhao Li
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Hui Li
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science & Technology, Changsha 410114, China
| | - Yongjian Cai
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science & Technology, Changsha 410114, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resources, Hunan Academy of Forestry, Changsha 410018, China
| | - Zhihong Xiao
- State Key Laboratory of Utilization of Woody Oil Resources, Hunan Academy of Forestry, Changsha 410018, China
| | - Bo Zhang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science & Technology, Changsha 410114, China
| | - Miao Liu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science & Technology, Changsha 410114, China
| | - Fang Fang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science & Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang 410023, China
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16
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Salimi M, Channab BE, El Idrissi A, Zahouily M, Motamedi E. A comprehensive review on starch: Structure, modification, and applications in slow/controlled-release fertilizers in agriculture. Carbohydr Polym 2023; 322:121326. [PMID: 37839830 DOI: 10.1016/j.carbpol.2023.121326] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 08/20/2023] [Accepted: 08/21/2023] [Indexed: 10/17/2023]
Abstract
This comprehensive review thoroughly examines starch's structure, modifications, and applications in slow/controlled-release fertilizers (SRFs) for agricultural purposes. The review begins by exploring starch's unique structure and properties, providing insights into its molecular arrangement and physicochemical characteristics. Various methods of modifying starch, including physical, chemical, and enzymatic techniques, are discussed, highlighting their ability to impart desirable properties such as controlled release and improved stability. The review then focuses on the applications of starch in the development of SRFs. It emphasizes the role of starch-based hydrogels as effective nutrient carriers, enabling their sustained release to plants over extended periods. Additionally, incorporating starch-based hydrogel nano-composites are explored, highlighting their potential in optimizing nutrient release profiles and promoting plant growth. Furthermore, the review highlights the benefits of starch-based fertilizers in enhancing plant growth and crop yield while minimizing nutrient losses. It presents case studies and field trials demonstrating starch-based formulations' efficacy in promoting sustainable agricultural practices. Overall, this review consolidates current knowledge on starch, its modifications, and its applications in SRFs, providing valuable insights into the potential of starch-based formulations to improve nutrient management, boost crop productivity, and support sustainable agriculture.
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Affiliation(s)
- Mehri Salimi
- Soil Science Department, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Badr-Eddine Channab
- Laboratory of Materials, Catalysis & Natural Resources Valorization, URAC 24, Faculty of Science and Technology, Hassan II University, Casablanca, B.P. 146, Morocco
| | - Ayoub El Idrissi
- Laboratory of Materials, Catalysis & Natural Resources Valorization, URAC 24, Faculty of Science and Technology, Hassan II University, Casablanca, B.P. 146, Morocco
| | - Mohamed Zahouily
- Laboratory of Materials, Catalysis & Natural Resources Valorization, URAC 24, Faculty of Science and Technology, Hassan II University, Casablanca, B.P. 146, Morocco; Natural Resources Valorization Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat, Morocco; Mohammed VI Polytechnic University, Ben Guerir, Morocco
| | - Elaheh Motamedi
- Department of Nanotechnology, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran.
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17
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Kim J, Chang YH, Lee Y. Effects of NaCl on the Physical Properties of Cornstarch-Methyl Cellulose Blend and on Its Gel Prepared with Rice Flour in a Model System. Foods 2023; 12:4390. [PMID: 38137196 PMCID: PMC10742538 DOI: 10.3390/foods12244390] [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: 11/24/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
This study investigated the impact of NaCl on the physical properties of cornstarch-methyl cellulose (CS-MC) mixtures and their gels prepared with rice flour in a model system. Opposite trends were observed, showing that NaCl led to decreased viscosity of the CS-MC mixtures (liquid-based), whereas a more stable and robust structure was observed for the rice-flour-added gels (solid-based) with the addition of NaCl. The interference of NaCl with the CS-MS blend's ability to form a stable gel network resulted in a thinner consistency, as the molecules of the CS-MS blend may not bind together as effectively. On the contrary, NaCl showed the potential to enhance the protein network within CS-MC gels prepared with rice flour, thereby contributing to an augmentation in the stability or firmness of the cooked gels. Careful utilization of NaCl to optimize the physical properties of the CS-MC blends, as well as the gels based on rice flour, should be performed.
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Affiliation(s)
- Juhee Kim
- Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea;
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Youngseung Lee
- Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea;
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18
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Pereira TC, Cruz AG, Guimarães JT, Cravotto G, Flores EMM. Ultrasonication for honey processing and preservation: A brief overview. Food Res Int 2023; 174:113579. [PMID: 37986447 DOI: 10.1016/j.foodres.2023.113579] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 10/05/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
Honey is a food product consumed all over the world. Besides its nutritional properties, honey presents antibacterial, antioxidant, and wound-healing properties. To ensure that the final product meets qualitative and microbiological standards, honey treatment is of great importance. Conventional honey treatment is based on the heating of honey samples for decrystallization and bacteria and yeast inactivation. However, conventional heating can cause negative effects on honey quality, such as the formation of toxic compounds, reduction of enzyme activity, and loss of antioxidant and antimicrobial properties. The application of ultrasonic waves has demonstrated interesting effects on honey processing. Ultrasound (US) treatment can lead to the fragmentation of glucose crystals in crystalized honey and has little effect on its properties. In addition to inactivating microorganisms, US-assisted honey processing also preserves phenolic compounds content and antimicrobial properties. However, there is still limited information about honey sonication. The aim of the present review is to comprehensively show the possibilities of US application in honey processing and its effects on honey properties.
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Affiliation(s)
- Thiago C Pereira
- Departament of Chemistry, Federal University of Santa Maria, Santa Maria, Brazil
| | - Adriano G Cruz
- Department of Food Technology, Federal University Fluminense, Niterói, Brazil
| | - Jonas T Guimarães
- Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Erico M M Flores
- Departament of Chemistry, Federal University of Santa Maria, Santa Maria, Brazil.
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19
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Du Y, Dai Z, Hong T, Bi Q, Fan H, Xu X, Xu D. Effect of sourdough on the quality of whole wheat fresh noodles fermented with exopolysaccharide lactic acid bacteria. Food Res Int 2023; 172:113108. [PMID: 37689876 DOI: 10.1016/j.foodres.2023.113108] [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: 11/03/2022] [Revised: 06/03/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
In this study, the impact of exopolysaccharides (EPS)-positive strain Weissella cibaria (W. cibaria) fermented sourdough on the quality of whole wheat fresh noodles (WWNs) and its improvement mechanisms were studied. The optimal fermentation conditions were found to be 30% sucrose content, fermented at 25 °C for 12 h, which yielded the highest EPS, 28.06 g/kg, in the W. cibaria fermented sourdough with sucrose (DW+). During storage, the sourdough reduced polyphenol oxidase activities and delayed the browning rate of noodles. The DW+ increased the hardness by 11.98% from 2184.99 to 2446.83 g, and the adhesiveness increased by 19.60%, i.e., from 72.01 to 86.13 g∙s of the noodles. The EPS mitigated acidification of sourdough, prevented the disaggregation of glutenin macropolymers (GMP), and increased sourdough elastic modulus. In addition, scanning electron microscope and confocal laser scanning microscopy of noodles containing EPS sourdough also demonstrated the uniform distribution of gluten proteins. The starch granules were also closely embedded in the gluten network. Thus, the present work indicated that the EPS produced sourdough delayed browning and improved the WWNs texture, indicating its potential to enhance the quality of whole grain noodles.
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Affiliation(s)
- Yake Du
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Zhen Dai
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Tingting Hong
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Qing Bi
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Haoran Fan
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, PR China.
| | - Xueming Xu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Dan Xu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
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20
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Yang G, Jeong S, Lee S. Tomographical, rheological, and structural effects of soy protein concentrate in a gluten-free extruded noodle system. J Texture Stud 2023; 54:745-754. [PMID: 37160268 DOI: 10.1111/jtxs.12766] [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: 12/13/2022] [Revised: 03/29/2023] [Accepted: 04/23/2023] [Indexed: 05/11/2023]
Abstract
Global interest in high-protein foods has been rapidly increasing and the gluten-free products are no exceptions. Gluten-free extruded noodles made from rice flour were thus fortified with soy protein concentrate (SPC) (0%, 15%, 30%, and 45% by weight), and the physicochemical properties of the noodles were characterized in terms of tomographical, rheological, and structural features. SPC-rice flour blends showed higher water absorption and swelling power at room temperature with increasing levels of SPC, which were reduced upon heating. The flour blends with high-levels of SPC also had lower pasting viscosities. Thermal analysis showed lower enthalpy values and higher temperatures derived from starch gelatinization. When the SPC-rice flour blends were applied to extruded gluten-free rice noodles, the noodles tomographically showed a dense and compact structure, that could be favorably correlated with their textural changes (increased hardness and reduced extensibility). FTIR analysis presented the structural changes of the noodles containing different levels of SPC by showing higher intensity of protein-related absorption peaks and lower starch peak intensity, which could be associated with the reduced cooking loss. Moreover, there existed two water components with different mobilities in the noodles whose spin-spin relaxation times had a tendency to increase with increasing SPC content. The results obtained from this study provided fundamental insights into the processing performance of protein-rich ingredients in gluten-free extruded noodles, probably promoting the development of a wider variety of protein-fortified gluten-free products.
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Affiliation(s)
- Geunhyuk Yang
- Department of Food Science and Biotechnology, Sejong University, Seoul, South Korea
| | - Sungmin Jeong
- Carbohydrate Bioproduct Research Center, Sejong University, Seoul, South Korea
| | - Suyong Lee
- Department of Food Science and Biotechnology, Sejong University, Seoul, South Korea
- Carbohydrate Bioproduct Research Center, Sejong University, Seoul, South Korea
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21
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Karoui IJ, Terras DS, Yeddes W, Hammami M, Abderrabba M. Formulation of pasta enriched with protein-rich lupine (Lupinus mutabilis Sweet) and wheat bran using mixture design approach. J Food Sci 2023; 88:4001-4014. [PMID: 37676084 DOI: 10.1111/1750-3841.16736] [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: 12/04/2022] [Revised: 07/01/2023] [Accepted: 07/27/2023] [Indexed: 09/08/2023]
Abstract
In recent years, as awareness of healthy diets has increased, consumers are becoming more aware of their food and are paying more attention to their diet. Nutritionists have recommended an increased consumption of dietary fiber in the daily diet to improve health. Within this context, this work aims to formulate "spaghetti" pasta enriched with lupin flour and wheat bran. For the formulation of the mixture of those flours, we used the NemrodW software to predict the optimal pasta formula. A physicochemical characterization, as well as the culinary quality of the pasta resulting from the different mixtures, was carried out to model each significant criterion and choose the optimal mixture that will be used in the pasta recipe. The evaluation of the physicochemical characteristics of the pasta showed that the addition of lupin flour and bran resulted in an improvement in the nutritional value of the enriched spaghetti. Following the results obtained, the software proposed an optimal mix and will be used for further study. This formula comprises 19.60% bran, 27.83% lupin flour, and 52.75% durum wheat semolina. The caloric value of the dough from the optimal mix was determined and compared to that of the standard dough. The results of our study indicated a significant improvement in the nutritional value of the enriched pasta compared to the standard pasta. The enriched pasta contained higher levels of protein, ash, lipids, polyphenols, and pigments and lower levels of sugars, which make it a more nutritious option for certain individuals, such as athletes or those following a protein or low-sugar diet. PRACTICAL APPLICATION: The proposed method of substituting wheat semolina with lupine flour and wheat bran in spaghetti formulation has demonstrated a potential for producing protein-rich and nutritionally enriched pasta. This approach can be useful for developing similar functional food products that cater to the dietary requirements of athletes or individuals following a protein or low-sugar diet.
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Affiliation(s)
- Iness Jabri Karoui
- Laboratory of Materials Molecules and Applications, Preparatory Institute for Scientific and Technical Studies, Carthage University, La Marsa, Tunis, Tunisia
| | - Dorra Sfayhi Terras
- Field Crops Laboratory (LR16INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana, Tunisia
| | - Walid Yeddes
- Laboratory of Medicinal and Aromatic Plants Biotechnology Center of Borj-Cedria BP 901, Hammam-Lif, Tunisia
| | - Majdi Hammami
- Laboratory of Medicinal and Aromatic Plants Biotechnology Center of Borj-Cedria BP 901, Hammam-Lif, Tunisia
| | - Manef Abderrabba
- Laboratory of Materials Molecules and Applications, Preparatory Institute for Scientific and Technical Studies, Carthage University, La Marsa, Tunis, Tunisia
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Wang J, Zhang S, Wang N, Fan H, Wang H, Liu T. Tremella Polysaccharide Has Potential to Retard Wheat Starch Gel System Retrogradation and Mechanism Research. Foods 2023; 12:3115. [PMID: 37628114 PMCID: PMC10453834 DOI: 10.3390/foods12163115] [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: 07/04/2023] [Revised: 08/07/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023] Open
Abstract
This study investigated the effects of adding different concentrations of TP (tremella polysaccharide) on the water distribution, rheological, thermal, microstructure, and retrogradation properties of WS (wheat starch) gels. The results showed that the starch aging increased during storage, and the addition of TP reduced the rate of change of the elastic modulus of the starch gel and delayed the short-term aging of WS. In the same storage period, the hardness value of the gel decreased and the texture became softer with the increase in the mass fraction of TP. TP increased the T0 (starting temperature) of the system and decreased the enthalpy of retrogradation (ΔHr). No new groups were formed after the retrogradation of the compound system, the hydrogen bonding force increased with the increase in polysaccharide, and the relative crystallinity and the degree of ordering of the system decreased. The addition of TP increased the content of bound water and immobile water, decreased the content of free water, and increased the gel water-holding capacity, indicating that it could effectively inhibit the long-term retrogradation of WS. The findings provide new theoretical insights for the production of starch-based foods.
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Affiliation(s)
- Jiaxun Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Shanshan Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Nan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Hongxiu Fan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Hanmiao Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Tingting Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
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23
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Wu C, Dhital S, Mo Y, Fu X, Huang Q, Zhang B. Salt adopted in soaking solution controls the yield and starch digestion kinetics of intact pulse cotyledon cells. Carbohydr Polym 2023; 314:120949. [PMID: 37173051 DOI: 10.1016/j.carbpol.2023.120949] [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: 02/06/2023] [Revised: 03/27/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023]
Abstract
Intact cellular powders have gained attention as a functional ingredient due to their lower glycemic response and potential benefits in colon. The isolation of intact cells in the laboratory and pilot plant settings is mainly achieved through thermal treatment with or without the use of limited salts. However, the effects of salt type and concentration on cell porosity, and their impact on the enzymic hydrolysis of encapsulated macro-nutrients such as starch, have been overlooked. In this study, different salt-soaking solutions were used to isolate intact cotyledon cells from white kidney beans. The use of Na2CO3 and Na3PO4 soaking treatments, with high pH (11.5-12.7) and high amount of Na ion (0.1, 0.5 M), greatly improved the yield of cellular powder (49.6-55.5 %), due to the solubilization of pectin through β-elimination and ion exchange. Intact cell walls serve as a physical barrier, significantly reducing the susceptibility of cell to amylolysis when compared to white kidney bean flour and starch counterparts. However, the solubilization of pectin may facilitate enzyme access into the cells by enlarging cell wall permeability. These findings provide new insights into the processing optimization to improve the yield and nutritional value of intact pulse cotyledon cells as a functional food ingredient.
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Affiliation(s)
- Chumin Wu
- South China University of Technology, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Sushil Dhital
- Monash University, Department of Chemical and Biological Engineering, Clayton Campus, VIC 3800, Australia
| | - Yongyi Mo
- South China University of Technology, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Xiong Fu
- South China University of Technology, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, Guangzhou 510640, China
| | - Qiang Huang
- South China University of Technology, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, Guangzhou 510640, China
| | - Bin Zhang
- South China University of Technology, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, Guangzhou 510640, China.
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24
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Guo X, Wang L, Zhu G, Xu Y, Meng T, Zhang W, Li G, Zhou G. Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review. Foods 2023; 12:2495. [PMID: 37444233 DOI: 10.3390/foods12132495] [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: 05/11/2023] [Revised: 06/19/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
With the continuous improvement of living standards, the preferences of consumers are shifting to rice varieties with high eating and cooking quality (ECQ). Milled rice is mainly composed of starch, protein, and oil, which constitute the physicochemical basis of rice taste quality. This review summarizes the relationship between rice ECQ and its intrinsic ingredients, and also briefly introduces the effects of nitrogen fertilizer management on rice ECQ. Rice varieties with higher AC usually have more long branches of amylopectin, which leach less when cooking, leading to higher hardness, lower stickinesss, and less panelist preference. High PC impedes starch pasting, and it may be hard for heat and moisture to enter the rice interior, ultimately resulting in worse rice eating quality. Rice with higher lipid content had a brighter luster and better eating quality, and starch lipids in rice have a greater impact on rice eating quality than non-starch lipids. The application of nitrogen fertilizer can enhance rice yield, but it also decreases the ECQ of rice. CRNF has been widely used in cereal crops such as maize, wheat, and rice as a novel, environmentally friendly, and effective fertilizer, and could increase rice quality to a certain extent compared with conventional urea. This review shows a benefit to finding more reasonable nitrogen fertilizer management that can be used to regulate the physical and chemical indicators of rice grains in production and to improve the taste quality of rice without affecting yield.
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Affiliation(s)
- Xiaoqian Guo
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
- China-Sudan Joint Laboratory of Crop Salinity and Drought Stress Physiology, The Ministry of Education of China, Yangzhou 225000, China
| | - Luqi Wang
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanglong Zhu
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
| | - Yunji Xu
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
| | - Tianyao Meng
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
| | - Weiyang Zhang
- Jiangsu Key Laboratory of Crop Cultivation and Physiology, Yangzhou University, Yangzhou 225000, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225000, China
| | - Guohui Li
- Jiangsu Key Laboratory of Crop Cultivation and Physiology, Yangzhou University, Yangzhou 225000, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225000, China
| | - Guisheng Zhou
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
- China-Sudan Joint Laboratory of Crop Salinity and Drought Stress Physiology, The Ministry of Education of China, Yangzhou 225000, China
- College for Overseas Education, Yangzhou University, Yangzhou 225000, China
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25
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Li E, Lv J, Huo D, Jia B, Li C. Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts. Carbohydr Polym 2023; 308:120648. [PMID: 36813340 DOI: 10.1016/j.carbpol.2023.120648] [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: 12/19/2022] [Revised: 01/28/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023]
Abstract
Although starch gelatinization and retrogradation properties of wheat flour have been studied with respect to their relations to starch structures, it remains less understood how starch structure and salt (a common food additive) together determine these properties. Gelatinization and retrogradation properties of seven wheat flours with distinct starch structures were thus investigated after adding different salts. NaCl most efficiently increased starch gelatinization temperatures, while KCl showed highest efficiency in retarding the retrogradation degree. Both gelatinization and retrogradation parameters were significantly affected by amylose structural parameters and types of salts. E.g., wheat flours with longer amylose long chains had more heterogeneous amylopectin double helices during gelatinization, while this relationship disappeared after adding NaCl. More amylose short chains increased the heterogeneity of retrograded short-range starch double helices, while the relationship was opposite after adding NaCl. These results help a better understanding of the complex relationship between starch structure and physicochemical property.
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Affiliation(s)
- Enpeng Li
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Jiaqi Lv
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Dongao Huo
- College of Biological Sciences and Technology, Taiyuan Normal University, Taiyuan 030619, China
| | - Bin Jia
- Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Cheng Li
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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26
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Tao X, Su Q, Wu H, Zhan L, Huang W, Zheng J, Zhong Q, Chen P. Structure and physicochemical properties of a new variety of purple rice ( Oryza sativa L. indica) starch. Food Sci Biotechnol 2023; 32:793-802. [PMID: 37041806 PMCID: PMC10082871 DOI: 10.1007/s10068-022-01205-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 10/21/2022] [Accepted: 11/08/2022] [Indexed: 11/24/2022] Open
Abstract
The investigation of the structure and physicochemical properties of starch extracted from a new variety of purple rice was the aim of this study. Starch extracted from a new variety of purple rice named Tianzi No. 1 (PRS) is different in structure and physicochemical properties compared with waxy rice starch (WRS), japonica rice starch (JRS), and indica rice starch (IRS). PRS granules were diversified in shape, and the birefringence of starch particles were clearly observed. Fourier-transform infrared (FT-IR) spectroscopy exhibited the degree of double helix and low short-range order structure of PRS differed from IRS, JRS and WRS. X-ray diffraction analysis shows that PRS presented a typical A-type XRD pattern and possessed lower crystallinity. Based on rheological experiment results, PRS had the highest apparent viscosity, storage modulus (G') and loss modulus (G″). According to textural experiments, PRS gels had higher textural paraments before and after retrogradation. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01205-w.
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Affiliation(s)
- Xiaoqi Tao
- College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong China
| | - Qiqi Su
- College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong China
| | - Hai Wu
- College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong China
| | - Lei Zhan
- College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong China
| | - Wei Huang
- College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong China
| | - Jingshao Zheng
- Xinxing County Weifeng Agricultural Science and Technology Co. Ltd, Yunfu, 527300 China
| | - Qingling Zhong
- College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong China
| | - Pei Chen
- College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong China
- Guangdong Laboratory of Lingnan Modern Agriculture, Guangzhou, 510642 China
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27
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Giuffrè AM, Caracciolo M, Zappia C, Capocasale M, Poiana M. Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life. Foods 2023; 12:foods12091798. [PMID: 37174336 PMCID: PMC10178481 DOI: 10.3390/foods12091798] [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: 03/09/2023] [Revised: 04/23/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
In this work, we compared breadsticks (known as Treccine) flavoured with onions and olives and prepared with olive pomace oil (OPO) or with extra virgin olive oil (EVOO). The effect on one-year shelf life was also studied. The following physical, chemical and sensory analyses were conducted on the breadsticks: water activity, moisture content, colour, texture and sensory analysis (appearance, colour, flavour, taste, texture and overall acceptability). For the oil extracted from the Treccine, we determined acidity, peroxide value, spectrophotometric parameters, ABTS and DPPH assay on the hydrolitic fraction, DPPH on the lipid fraction, and fatty acids. We detected a progressive deterioration in the quality of breadsticks with a decrease in shelf life after 4-6 months in relation to each studied parameter. In the analysed breadsticks, water activity was 0.342 (OPO recipe) and 0.387 (EVOO recipe) after one-year storage; in the same storage period, the moisture content was 6.34 times (OPO) and 5.32 times (EVOO) greater. Appearance and colour were the only two sensory parameters which, after 12 months, remained above or equal to five stated as the minimum quality value. In the extracted oil, Free acidity increased from 0.35 to 0.56% (OPO) and from 0.71 to 0.98% (EVOO); Peroxide value ranged between 6.10 and 102.89 meq/kg oil (OPO) and between 4.41 and 20.91 meq/kg oil (EVOO). K232 was highest in OPO (2.43-3.70) and lowest in EVOO (1.76-2.92), K268 was 1.32-1.580 (OPO recipe) and 0.570-0.640 (EVOO recipe). Treccine prepared with extra virgin olive oil showed better biological properties and longer shelf life.
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Affiliation(s)
- Angelo Maria Giuffrè
- Dipartimento di Agraria, Università degli Studi Mediterranea di Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Manuela Caracciolo
- Dipartimento di Agraria, Università degli Studi Mediterranea di Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Clotilde Zappia
- Dipartimento di Agraria, Università degli Studi Mediterranea di Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Marco Capocasale
- Dipartimento di Agraria, Università degli Studi Mediterranea di Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Marco Poiana
- Dipartimento di Agraria, Università degli Studi Mediterranea di Reggio Calabria, 89124 Reggio Calabria, Italy
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28
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Yaputri BP, Bu F, Ismail BP. Salt Solubilization Coupled with Membrane Filtration-Impact on the Structure/Function of Chickpea Compared to Pea Protein. Foods 2023; 12:foods12081694. [PMID: 37107489 PMCID: PMC10137475 DOI: 10.3390/foods12081694] [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: 03/06/2023] [Revised: 04/06/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
The demand for pulse proteins as alternatives to soy protein has been steeply increasing over the past decade. However, the relatively inferior functionality compared to soy protein is hindering the expanded use of pulse proteins, namely pea and chickpea protein, in various applications. Harsh extraction and processing conditions adversely impact the functional performance of pea and chickpea protein. Therefore, a mild protein extraction method involving salt extraction coupled with ultrafiltration (SE-UF) was evaluated for the production of chickpea protein isolate (ChPI). The produced ChPI was compared to pea protein isolate (PPI) produced following the same extraction method in terms of functionality and feasibility of scaling. Scaled-up (SU) ChPI and PPI were produced under industrially relevant settings and evaluated in comparison to commercial pea, soy, and chickpea protein ingredients. Controlled scaled-up production of the isolates resulted in mild changes in protein structural characteristics and comparable or improved functional properties. Partial denaturation, modest polymerization, and increased surface hydrophobicity were observed in SU ChPI and PPI compared to the benchtop counterparts. The unique structural characteristics of SU ChPI, including its ratio of surface hydrophobicity and charge, contributed to superior solubility at both a neutral and acidic pH compared to both commercial soy protein and pea protein isolates (cSPI and cPPI) and significantly outperformed cPPI in terms of gel strength. These findings demonstrated both the promising scalability of SE-UF and the potential of ChPI as a functional plant protein ingredient.
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Affiliation(s)
- Brigitta P Yaputri
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108, USA
| | - Fan Bu
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108, USA
| | - Baraem P Ismail
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108, USA
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29
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Guo C, Han F, Geng S, Shi Y, Ma H, Liu B. The physicochemical properties and Pickering emulsifying capacity of acorn starch. Int J Biol Macromol 2023; 239:124289. [PMID: 37011752 DOI: 10.1016/j.ijbiomac.2023.124289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 03/20/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023]
Abstract
In this work, the granule characteristics, functional properties, in-vitro digestibility, antioxidant capacity, and phenolic composition of acorn starch were investigated and compared to those of potato starch and corn starch, and its Pickering emulsifying ability was also evaluated. The results showed that the acorn starch granules were spherical and oval in shape, with a smaller particle size, and the amylose content and crystallinity degree were similar to those of corn starch. However, the acorn starch was difficult to swell, with poor aqueous solubility, though it had a strong gel strength and setback viscosity. Because acorn starch contained more free and bound polyphenols, its resistant starch content after cooking and ABTS and DPPH radical scavenging activities were significantly higher than those of potato starch and corn starch. Acorn starch also exhibited outstanding particle wettability and could stabilize Pickering emulsions. The assessed emulsion showed an outstanding effect for protecting β-carotene against ultraviolet irradiation and was positively correlated with the acorn starch addition amount. The obtained results may serve as a reference for the further development of acorn starch.
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30
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Zhang HY, Sun HN, Ma MM, Mu TH. Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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31
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Channab BE, El Idrissi A, Zahouily M, Essamlali Y, White JC. Starch-based controlled release fertilizers: A review. Int J Biol Macromol 2023; 238:124075. [PMID: 36940767 DOI: 10.1016/j.ijbiomac.2023.124075] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 03/09/2023] [Accepted: 03/14/2023] [Indexed: 03/22/2023]
Abstract
Starch, as a widely available renewable resource, has the potential to be used in the production of controlled-release fertilizers (CRFs) that support sustainable agriculture. These CRFs can be formed by incorporating nutrients through coating or absorption, or by chemically modifying the starch to enhance its ability to carry and interact with nutrients. This review examines the various methods of creating starch-based CRFs, including coating, chemical modification, and grafting with other polymers. In addition, the mechanisms of controlled release in starch-based CRFs are discussed. Overall, the potential benefits of using starch-based CRFs in terms of resource efficiency and environmental protection are highlighted.
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Affiliation(s)
- Badr-Eddine Channab
- Laboratoire de Matériaux, Catalyse & Valorisation des Ressources Naturelles, URAC 24, Faculté des Sciences et Techniques, Université Hassan II, Casablanca B.P. 146, Morocco.
| | - Ayoub El Idrissi
- Laboratoire de Matériaux, Catalyse & Valorisation des Ressources Naturelles, URAC 24, Faculté des Sciences et Techniques, Université Hassan II, Casablanca B.P. 146, Morocco
| | - Mohamed Zahouily
- Laboratoire de Matériaux, Catalyse & Valorisation des Ressources Naturelles, URAC 24, Faculté des Sciences et Techniques, Université Hassan II, Casablanca B.P. 146, Morocco; Natural Resources Valorization Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat, Morocco; Mohammed VI Polytechnic University, Ben Guerir, Morocco
| | - Younes Essamlali
- Natural Resources Valorization Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat, Morocco; Mohammed VI Polytechnic University, Ben Guerir, Morocco
| | - Jason C White
- The Connecticut Agricultural Experiment Station, New Haven, CT 06504, United States.
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32
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Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023] Open
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33
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Saberi Riseh R, Hassanisaadi M, Vatankhah M, Kennedy JF. Encapsulating biocontrol bacteria with starch as a safe and edible biopolymer to alleviate plant diseases: A review. Carbohydr Polym 2023; 302:120384. [PMID: 36604062 DOI: 10.1016/j.carbpol.2022.120384] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 11/17/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022]
Abstract
Healthy foods with few artificial additives are in high demand among consumers. Preserving conventional pesticides, frequently used as chemicals to control phytopathogens, is challenging. Therefore, we proposed an innovative approach to protect agricultural products in this review. Biocontrol bacteria are safe alternatives with low stability and low efficiency in the free-form formulation. The encapsulation technique for covering active compounds (e.g., antimicrobials) represents a more efficient protection technology because encapsulation causes the controlled release of bioactive materials and reduces the application doses. Of the biopolymers able to form a capsule, starch exhibits several advantages, such as its ready availability, cost-effectively, edible, colorless, and tasteless. Nevertheless, the poor mechanical properties of starch can be improved with other edible biopolymers. In addition, applying formulations incorporated with more than one antimicrobial material offers synergistic effects. This review presented the starch-based capsules used to enclose antimicrobial agents as effective tools against phytopathogens.
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Affiliation(s)
- Roohallah Saberi Riseh
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Imam Khomeini Square, Rafsanjan 7718897111, Iran.
| | - Mohadeseh Hassanisaadi
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Imam Khomeini Square, Rafsanjan 7718897111, Iran; Department of Plant Protection, Faculty of Agriculture, Shahid Bahonar University of Kerman, 7618411764 Kerman, Iran
| | - Masoumeh Vatankhah
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Imam Khomeini Square, Rafsanjan 7718897111, Iran
| | - John F Kennedy
- Chembiotech Laboratories Ltd, WR15 8FF Tenbury Wells, United Kingdom.
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34
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Interactions between leached amylose and protein affect the stickiness of cooked white rice. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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35
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Zhang Y, Yang T, Chen C, Wang J, Qiang S, Zhou J, Li S, Chen Y. Effects of high temperature, high humidity, and cold storage on structure and qualities of whole oat flour noodles during processing. J Food Sci 2023; 88:83-93. [PMID: 36510381 DOI: 10.1111/1750-3841.16405] [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: 05/02/2022] [Revised: 10/25/2022] [Accepted: 11/11/2022] [Indexed: 12/15/2022]
Abstract
Gelation and structure of oat starch significantly affect qualities of whole oat flour noodles. During extrusion, the structure of noodles is loose, resulting in high cooking loss and poor texture. Therefore, oat noodles were treated with high temperature, high humidity (HTH), and cold storage (CS), and their structure and qualities were analyzed. The results showed that compared with CS, HTH could reduce the cooking loss of noodles from 10.12% to 6.13%, increase the hardness (65.59 g) and chewiness (20.67) of noodles, and effectively improve the sensory quality of noodles. The change in texture and sensory of noodles was due to HTH by accelerating the retrogradation of starch in noodles, promoting the cross-linking of starch molecules to form an ordered structure, causing an increase in the ordered degree and crystallinity of starch and making the structure of noodles denser. It made the mobility of water in the noodles decrease, and more tightly bound water was transformed into weakly bound water and free water. HTH can be applied to industrial production of whole oat flour noodles. This study could effectively guide the production of high-quality whole oat flour noodles without any food additives.
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Affiliation(s)
- Yifu Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Tongliang Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Cheng Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Jiake Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Siqi Qiang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Junjun Zhou
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Shuhong Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Ye Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
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36
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Garske RP, Mercali GD, Thys RCS, Cladera-Olivera F. Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:53-63. [PMID: 36618054 PMCID: PMC9813335 DOI: 10.1007/s13197-022-05586-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/21/2022] [Accepted: 09/02/2022] [Indexed: 02/06/2023]
Abstract
There is an increasing demand for gluten-free products, which are regularly made by a combination of ingredients and additives. Microwave pre-treatment of gluten-free ingredients is an alternative to food additives because it may induce changes in protein and starch functional properties. In this context, this study aimed to apply microwave treatment in cassava starch and chickpea flour, analyzing their functional and thermal properties and their ability to substitute additives in gluten-free breads, comparing them to an additive-containing bread. All formulations were analyzed regarding their physical characteristics and quality parameters. The microwave-treated ingredients showed color, thermal properties and morphology changes. The bread made with chickpea flour treated with initial moisture of 40% showed the best quality parameters when compared to the control bread. The ingredients pre-treated with microwave have shown efficiency on gluten-free bakery additives substitution, allowing the use of a clean label terminology.
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Affiliation(s)
- Raquel Pischke Garske
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (ICTA-UFRGS), Av. Bento Goncalves, 9500, Porto Alegre, RS 91501-970 Brazil
| | - Giovana Domeneghini Mercali
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (ICTA-UFRGS), Av. Bento Goncalves, 9500, Porto Alegre, RS 91501-970 Brazil
| | - Roberta Cruz Silveira Thys
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (ICTA-UFRGS), Av. Bento Goncalves, 9500, Porto Alegre, RS 91501-970 Brazil
| | - Florencia Cladera-Olivera
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (ICTA-UFRGS), Av. Bento Goncalves, 9500, Porto Alegre, RS 91501-970 Brazil
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37
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Zhou J, Jia Z, Wang M, Wang Q, Barba FJ, Wan L, Wang X, Fu Y. Effects of Laminaria japonica polysaccharides on gelatinization properties and long-term retrogradation of wheat starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107908] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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38
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Riley IM, Nivelle MA, Ooms N, Delcour JA. The use of time domain 1 H NMR to study proton dynamics in starch-rich foods: A review. Compr Rev Food Sci Food Saf 2022; 21:4738-4775. [PMID: 36124883 DOI: 10.1111/1541-4337.13029] [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: 02/14/2022] [Revised: 06/30/2022] [Accepted: 07/31/2022] [Indexed: 01/28/2023]
Abstract
Starch is a major contributor to the carbohydrate portion of our diet. When it is present with water, it undergoes several transformations during heating and/or cooling making it an essential structure-forming component in starch-rich food systems (e.g., bread and cake). Time domain proton nuclear magnetic resonance (TD 1 H NMR) is a useful technique to study starch-water interactions by evaluation of molecular mobility and water distribution. The data obtained correspond to changes in starch structure and the state of water during or resulting from processing. When this technique was first applied to starch(-rich) foods, significant challenges were encountered during data interpretation of complex food systems (e.g., cake or biscuit) due to the presence of multiple constituents (proteins, carbohydrates, lipids, etc.). This article discusses the principles of TD 1 H NMR and the tools applied that improved characterization and interpretation of TD NMR data. More in particular, the major differences in proton distribution of various dough and cooked/baked food systems are examined. The application of variable-temperature TD 1 H NMR is also discussed as it demonstrates exceptional ability to elucidate the molecular dynamics of starch transitions (e.g., gelatinization, gelation) in dough/batter systems during heating/cooling. In conclusion, TD NMR is considered a valuable tool to understand the behavior of starch and water that relate to the characteristics and/or quality of starchy food products. Such insights are crucial for food product optimization and development in response to the needs of the food industry.
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Affiliation(s)
- Isabella M Riley
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Mieke A Nivelle
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Nand Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
- Biscuiterie Thijs, Herentals, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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39
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Cheeyattil S, Rajan A, Stephen J, Radhakrishnan M. Study on the optimization of barley flour xerogel and its programed oleomorphic
3D
shape‐shifting. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Subith Cheeyattil
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM‐T) Thanjavur India
| | - Anbarasan Rajan
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM‐T) Thanjavur India
| | - Jaspin Stephen
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM‐T) Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal Processing National Institute of Food Technology Entrepreneurship and Management (NIFTEM‐T) Thanjavur India
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40
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Cäcilie Möller A, Lie-Piang A, Bian T, van der Padt A, Jan van der Goot A. Structure analysis of multi-component pastes – The effect of water distribution on the rheological properties. Food Res Int 2022; 162:112069. [DOI: 10.1016/j.foodres.2022.112069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 10/12/2022] [Accepted: 10/16/2022] [Indexed: 11/04/2022]
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41
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Recent progress in understanding starch gelatinization - An important property determining food quality. Carbohydr Polym 2022; 293:119735. [DOI: 10.1016/j.carbpol.2022.119735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 06/04/2022] [Accepted: 06/11/2022] [Indexed: 11/17/2022]
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42
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Yan W, Zhang M, Zhang M, Yadav MP, Jia X, Yin L. Effect of wheat bran arabinoxylan on the gelatinization and long-term retrogradation behavior of wheat starch. Carbohydr Polym 2022; 291:119581. [DOI: 10.1016/j.carbpol.2022.119581] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 05/02/2022] [Accepted: 05/04/2022] [Indexed: 11/29/2022]
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43
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Physical and 3D Printing Properties of Arrowroot Starch Gels. Foods 2022; 11:foods11142140. [PMID: 35885383 PMCID: PMC9317205 DOI: 10.3390/foods11142140] [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: 04/23/2022] [Revised: 07/11/2022] [Accepted: 07/15/2022] [Indexed: 12/02/2022] Open
Abstract
This paper aims to investigate the physical and 3D printing properties of arrowroot starch (AS), a natural biopolymer with many potential health benefits. Scanning electron microscopy images showed that AS granules had mixed spherical and elongated geometries, with average sizes of 10.5 ± 2.5 μm. The molecular weight of AS measured by gel permeation chromatography (GPC) was 3.24 × 107 g/mol, and the amylose/amylopectin ratio of AS was approximately 4:11. AS has an A-type crystal structure, with a gelatinization temperature of 71.8 ± 0.2 °C. The overlap concentration (C*) of AS in aqueous solutions was 0.42% (w/v). Temperature-dependent dynamic rheological analyses of 10% to 30% (w/v) AS fluids showed that the storage modulus (G’) reached the maximum values around the gelatinization temperatures, while the yield stress (τy) and flow stress (τf) values all increased with the increase in AS concentration. The printing accuracy of AS gels was found to be associated with the interplay between the G’ values and the restorability after extrusion, determined by the three-interval thixotropy tests (3ITT). The optimum 3D printing condition occurred at 20% (w/v) AS, the nozzle diameter of 0.60 mm, the printing speed of 100 mm/s and the extrusion speed of 100 mm/s. Our research provides a promising biopolymer to be used in the design of novel personalized functional foods.
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44
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Qin C, Li J, Wang W, Li W. Improving Mechanical Strength and Water Barrier Properties of Pulp Molded Product by Wet-End Added Polyamide Epichlorohydrin/Cationic Starch. ACS OMEGA 2022; 7:22173-22180. [PMID: 35811868 PMCID: PMC9260889 DOI: 10.1021/acsomega.1c07369] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Accepted: 06/13/2022] [Indexed: 06/12/2023]
Abstract
As desirable food packaging materials, pulp molded products have attracted great attention from both academia and industry. To endow the products with high mechanical strength and water barrier properties by low-cost wet-end additives to broaden their application fields, polyamide epichlorohydrin (PAE) or/and cationic starch (CS) were added to the pulp slurry after the addition of oil- and water-proof agents. Results showed that the optimal pulp molded product was obtained at a PAE and CS content of 1.0 and 0.6%, respectively. The resulting product had a dry strength of 24.4 kN/m, a wet strength of 4.22 kN/m, and a water absorption of 51.5%. The addition of CS was beneficial to the properties of the PAE wet-end added product due to the formation of hydrogen bonding with cellulose fibers and PAE, which also led to a decreased PAE dosage for health concern as food packaging materials. Finally, the PAE/CS wet-end added pulp molded product was applied for orange fresh-keeping in the fridge. The product displayed much more shape stability and lower weight increase in comparison with that of the product without the addition of PAE and CS. This indicated the great application prospects of our designed pulp molded product as a fruit freprospectssh-keeping packaging material.
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Affiliation(s)
- Chengrong Qin
- College
of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
- Guangxi
Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning 530004, China
| | - Jing Li
- College
of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
- Guangxi
Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning 530004, China
| | - Wei Wang
- College
of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
- Guangxi
Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning 530004, China
| | - Wei Li
- College
of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
- Guangxi
Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning 530004, China
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45
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Deng X, Zhang M, Liu K, Pu M, Han X. Processing of Starch in Deep Eutectic Solvent. STARCH-STARKE 2022. [DOI: 10.1002/star.202100278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xiaonan Deng
- College of Chemistry and Chemical Engineering Hefei University of Technology 193 Tunxi Road Hefei Anhui 230009 China
- Cotton Research Institute of Anhui Academy of Agricultural Sciences 40 Nongke Road Hefei Anhui 230001 China
| | - Mengnan Zhang
- College of Chemistry and Chemical Engineering Hefei University of Technology 193 Tunxi Road Hefei Anhui 230009 China
| | - Kun Liu
- College of Chemistry and Chemical Engineering Hefei University of Technology 193 Tunxi Road Hefei Anhui 230009 China
| | - Mingdong Pu
- College of Chemistry and Chemical Engineering Hefei University of Technology 193 Tunxi Road Hefei Anhui 230009 China
| | - Xiaozhao Han
- College of Chemistry and Chemical Engineering Hefei University of Technology 193 Tunxi Road Hefei Anhui 230009 China
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46
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Esfahani G, Häusler O, Mäder K. Controlled release starch-lipid implant for the therapy of severe malaria. Int J Pharm 2022; 622:121879. [PMID: 35649475 DOI: 10.1016/j.ijpharm.2022.121879] [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: 02/16/2022] [Revised: 05/09/2022] [Accepted: 05/26/2022] [Indexed: 11/25/2022]
Abstract
Parenteral depot systems can provide a constant release of drugs over a few days to months. Poly-(lactic acid) (PLA) and Poly-(lactide-co-glycolide) (PLGA) are the most commonly used polymers in the production of these systems. Finding alternatives to these polymers is of great importance to avoid certain drawbacks of these polymers (e.g. microacidity) and to increase the selection possibilities. In this study, different types of starch in combination with glycerol monostearate (GMS) were developed and investigated for their physicochemical properties and release characteristics. The noninvasive method of electron paramagnetic resonance (EPR) was used to study the release kinetics and mechanisms of nitroxide model drugs. The studies demonstrated the general suitability of the system composed of high amylose starch and GMS to form a controlled release system. For further characterization of the prepared system, formulations with different proportions of starch and GMS, loaded with the antimalarial agents artesunate or artemether were prepared. The implants were characterized with X-ray powder diffraction (XRPD) and texture analysis. The in vitro release studies demonstrated the sustained release of artemether over 6 days from a starch-based implant which matches desired kinetic for the treatment of severe malaria. In summary, a starch-based implant with appropriate mechanical properties was produced that can be a potential candidate for the treatment of severe malaria.
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Affiliation(s)
- Golbarg Esfahani
- Institute of Pharmacy, Martin Luther University Halle-Wittenberg, Kurt-Mothes-Straße 3, 06120 Halle (Saale), Germany
| | - Olaf Häusler
- Roquette Freres, route haute loge, 62080 Lestrem, France
| | - Karsten Mäder
- Institute of Pharmacy, Martin Luther University Halle-Wittenberg, Kurt-Mothes-Straße 3, 06120 Halle (Saale), Germany.
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47
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Dobson S, Laredo T, Marangoni AG. Particle filled protein-starch composites as the basis for plant-based meat analogues. Curr Res Food Sci 2022; 5:892-903. [PMID: 36686367 PMCID: PMC9846454 DOI: 10.1016/j.crfs.2022.05.006] [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: 12/29/2021] [Revised: 05/03/2022] [Accepted: 05/18/2022] [Indexed: 01/25/2023] Open
Abstract
Rapid swelling, high amylopectin starches including Thermally Inhibited (TI), Chemically Modified (CM), and Granular Cold- Swelling (GCS) were assessed for their supporting matrix forming potential and properties. Starches displayed identical calorimetric profiles with no endothermic events, and completely amorphous structure as judged by powder X-ray diffraction. However, they each provided different textural attributes. The starches were combined with pea protein isolate at a total concentration of 47%w/w (d.b.) to create a proteinacious supporting matrix. The starch protein matrix was then tested in a non-cold-set dough state as well as in a cold-set state after storage for 24h at 5oC. In the non-cold-set state, hardness increased with the addition of protein. CM was the softest dough and was difficult to work with, while TI and GCS were harder, with TI having the greatest resilience. Once cold-set, the textural properties changed, and GCS was not able to form a solid structure, instead remaining a viscoelastic dough. The hardness and storage modulus (G') of TI and CM displayed a negative correlation with the addition of protein due to matrix disruption. However, the combination of TI starch and pea protein at a ratio of 70% starch and 30% protein in the dry fraction displayed a synergistic effect, with increased resilience, chewiness, and ductility. FTIR of TI starch and protein at the same 70:30 ratio provided further evidence for the existence of an interaction between pea protein and TI starch. The results support the use of TI rapid swelling starch and pea protein isolate as a supporting matrix for application in meat analogue systems.
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Affiliation(s)
- Stacie Dobson
- Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada
| | - Thamara Laredo
- Department of Chemistry, Lakehead University, 500 University Ave., Orillia, Ontario, L3V 0B9, Canada
| | - Alejandro G. Marangoni
- Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada,Corresponding author.
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48
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Effect on the Properties of Edible Starch-Based Films by the Incorporation of Additives: A Review. Polymers (Basel) 2022; 14:polym14101987. [PMID: 35631869 PMCID: PMC9147565 DOI: 10.3390/polym14101987] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 05/07/2022] [Accepted: 05/09/2022] [Indexed: 12/11/2022] Open
Abstract
At present, people more actively pursuing biodegradable-based food packaging to lower the environmental problems of plastic-based packaging. Starch could become a promising alternative to plastic because of its properties (easily available, nontoxic, tasteless, biodegradable, ecofriendly, and edible). This review article is focused mainly on the impact of the properties of starch-based biodegradable films, such as their thickness, morphology, and optical, water-barrier, mechanical, oxygen-barrier, antioxidant, and antimicrobial properties, after the incorporation of additives, and how such films fulfill the demands of the manufacturing of biodegradable and edible food-based film with preferable performance. The incorporation of additives in starch-based films is largely explained by its functioning as a filler, as shown via a reduction in water and oxygen permeability, increased thickness, and better mechanical properties. Additives also showed antimicrobial and antioxidant properties in the films/coatings, which would positively impact the shelf life of coated or wrapped food material.
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49
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Wang C, Qin K, Sun Q, Qiao X. Preparation of Natural Food-Grade Core-Shell Starch/Zein Microparticles by Antisolvent Exchange and Transglutaminase Crosslinking for Reduced Digestion of Starch. Front Nutr 2022; 9:879757. [PMID: 35495914 PMCID: PMC9053832 DOI: 10.3389/fnut.2022.879757] [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: 02/20/2022] [Accepted: 03/23/2022] [Indexed: 12/01/2022] Open
Abstract
The purpose of this study was to slow down the digestibility of starch granules by encapsulating it in zein shells. Drop of the preformed swollen corn starch (CS) granule suspension into thermal-treated zein ethanolic solution enables antisolvent precipitation of thermal-treated zein on the surface of the preformed swollen CS granules, leading to the formation of core-shell starch/zein microparticles. Confocal laser scanning microscopy images showed that the preformed swollen CS granules were coated by thermal-treated zein shells with a thickness of 0.48–0.95 μm. The volume average particle diameter of core-shell starch/zein microparticles was 14.70 μm and reached 18.59–30.98 μm after crosslinking by transglutaminase. The results of X-ray diffraction and Fourier transform infrared spectroscopy demonstrated that an interaction occurred between the preformed swollen CS granules and the thermal-treated zein. The results for thermodynamic characteristics, pasting properties, and swelling power indicated that the compact network structure of core-shell starch/zein microparticles crosslinked by transglutaminase could improve starch granule thermal stability and resistance to shearing forces. Compared to native CS, the peak gelatinization temperatures of core-shell starch/zein microparticles increased significantly (p < 0.05), with a maximum value of 76.64°C. The breakdown values and the swelling power at 95°C of core-shell starch/zein microparticles significantly (p < 0.05) decreased by 52.83–85.66% and 0.11–0.28%, respectively. The in vitro digestibility test showed that the contents of slowly digestible starch and resistant starch in the core-shell starch/zein microparticles increased to ∼42.66 and ∼34.75%, respectively, compared to those of native CS (9.56 and 2.48%, respectively). Our research supports the application of food-grade core-shell starch/zein microparticles to formulate low-digestibility food products.
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Affiliation(s)
- Chaofan Wang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Kaili Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Institute of Nutrition and Health, School of Public Health, Qingdao University, Qingdao, China
| | - Qingjie Sun
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Institute of Nutrition and Health, School of Public Health, Qingdao University, Qingdao, China
| | - Xuguang Qiao
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
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50
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Zhu Y, Mei L, Yin L, Lin L, Du X, Guo L. Complex plasticizer of PEG/water on the gelatinization of corn starch. STARCH-STARKE 2022. [DOI: 10.1002/star.202100258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yu Zhu
- Anhui Engineering Laboratory of Agro‐products Processing Anhui Agricultural University Hefei 230036 China
| | - Liping Mei
- Anhui Engineering Laboratory of Agro‐products Processing Anhui Agricultural University Hefei 230036 China
| | - Liwei Yin
- The Province Key Laboratory of the Biodiversity Study and Ecology Conservation in Southwest College of Life Science Anqing Normal University Anqing Anhui 246133 China
| | - Li Lin
- Anhui Engineering Laboratory of Agro‐products Processing Anhui Agricultural University Hefei 230036 China
| | - Xianfeng Du
- Anhui Engineering Laboratory of Agro‐products Processing Anhui Agricultural University Hefei 230036 China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking School of Food Sciences and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
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