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Saravanan V, Davoodbasha M, Rajesh A, Nooruddin T, Lee SY, Kim JW. Extraction and characterization of Chitosan from Shell of Borassus flabellifer and their antibacterial and antioxidant applications. Int J Biol Macromol 2023; 253:126592. [PMID: 37659486 DOI: 10.1016/j.ijbiomac.2023.126592] [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: 05/12/2023] [Revised: 08/26/2023] [Accepted: 08/27/2023] [Indexed: 09/04/2023]
Abstract
Chitosan is a bio-polymer made up of repeating units of N-acetyl glucosamine and glucosamine joined together by (1-4)-glycosidic linkages. Various bioresources have been used to develop bioactive materials that have a wide range of applications in different fields, including industry and medicine. Borassus flabellifer is a well-known source of chitin in the sub-Indian continent and is used in digestion, pharmaceuticals, and other applications. Chitin can be extracted from B. flabellifer fruit shells through demineralization and deproteinization and then converted into chitosan through deacetylation. This study aimed to investigate the biological activity of chitosan extracted from B. flabellifer fruit shells and to analyze its molecular structure using FT-IR analysis. Results showed the presence of NH, OH, and CO stretching, indicating the presence of various functional groups in chitosan. Scanning electron microscopic study revealed the topography of the chitosan. Well-diffusion and MIC tests showed that chitosan exhibited activity against E. coli and S. aureus. The chitosan extract also exhibited potential antioxidant polymer by scavenging free radicals.
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Affiliation(s)
- Vishwapriya Saravanan
- School of Life Sciences, B.S. Abdur Rahman Crescent Institute of Science and Technology, Chennai 600048, India
| | - MubarakAli Davoodbasha
- School of Life Sciences, B.S. Abdur Rahman Crescent Institute of Science and Technology, Chennai 600048, India; Centre for Surface Technology and Applications, Korea Aerospace University, Goyang 10540, Republic of Korea; Research Centre for Bio Material and Process Development, Incheon National University, Incheon 22012, Republic of Korea.
| | - Arjun Rajesh
- School of Life Sciences, B.S. Abdur Rahman Crescent Institute of Science and Technology, Chennai 600048, India; Department of Biotechnology, Northeastern University, Boston, MA 02115, USA
| | - Thajuddin Nooruddin
- School of Life Sciences, B.S. Abdur Rahman Crescent Institute of Science and Technology, Chennai 600048, India
| | - Sang-Yul Lee
- Centre for Surface Technology and Applications, Korea Aerospace University, Goyang 10540, Republic of Korea
| | - Jung-Wan Kim
- Centre for Surface Technology and Applications, Korea Aerospace University, Goyang 10540, Republic of Korea; Research Centre for Bio Material and Process Development, Incheon National University, Incheon 22012, Republic of Korea; Division of Bioengineering, Incheon National University, Incheon 22012, Republic of Korea.
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Chen L, Yang R, Fan X, He G, Zhao Z, Wang F, Liu Y, Wang M, Han M, Ullah N, Feng X. Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin. Foods 2023; 12:foods12091790. [PMID: 37174328 PMCID: PMC10178102 DOI: 10.3390/foods12091790] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/12/2023] [Accepted: 04/19/2023] [Indexed: 05/15/2023] Open
Abstract
This work investigated the improvement of amylopectin addition on the quality of myofibrillar proteins (MP) gel damaged by high doses of epigallocatechin-3-gallate (EGCG, 80 μM/g protein). The results found that the addition of amylopectin partially alleviated the unfolding of MP induced by oxidation and EGCG, and enhanced the structural stability of MP. Amylopectin blocked the loss of the free amine group and thiol group, and increased the solubility of MP from 7.0% to 9.5%. The carbonyl analysis demonstrated that amylopectin addition did not weaken the antioxidative capacity of EGCG. It was worth noting that amylopectin significantly improved the gel properties of MP treated with a high dose of EGCG. The cooking loss was reduced from 51.2% to 35.5%, and the gel strength was reduced from 0.41 N to 0.29 N after adding high concentrations of amylopectin (A:E(8:1)). This was due to that amylopectin filled the network of MP gel after absorbing water and changed into a swelling state, and partially reduced interactions between EGCG and oxidized MP. This study indicated that amylopectin could be used to increase the polyphenol loads to provide a more lasting antioxidant effect for meat products and improve the deterioration of gel quality caused by oxidation and high doses of EGCG.
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Affiliation(s)
- Lin Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
| | - Rong Yang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
| | - Xiaojing Fan
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
| | - Gongchen He
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
| | - Zhengshan Zhao
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
| | - Fangqu Wang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
| | - Yaping Liu
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
| | - Mengyuan Wang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
| | - Minyi Han
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China
| | - Niamat Ullah
- Department of Human Nutrition, The University of Agriculture Peshawar, Peshawar 25000, Pakistan
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
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Rearranged supramolecular structure of resistant starch with polymorphic microcrystals prepared in high-solid enzymatic system. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107215] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Oliveira AR, Chaves Ribeiro AE, Gondim ÍC, Alves dos Santos E, Resende de Oliveira É, Mendes Coutinho GS, Soares Júnior MS, Caliari M. Isolation and characterization of yam (Dioscorea alata L.) starch from Brazil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111843] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Effect of yam ( Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt. Heliyon 2021; 7:e05987. [PMID: 33537474 PMCID: PMC7841326 DOI: 10.1016/j.heliyon.2021.e05987] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/18/2020] [Accepted: 01/11/2021] [Indexed: 11/24/2022] Open
Abstract
This study investigated the effect of the addition of starch from “hawthorn” yam (Dioscorea rotundata) and “creole” yam (Dioscorea alata) at different concentrations (0.1%, 0.3%, and 0.5% w/w) on the physicochemical and sensory properties of stirred-type yogurt. Pectin (0.3% w/w) was used as a reference stabilizer. Yogurt with yam starch presented 13.38% less syneresis than yogurts with pectin. At the sensory level, the most accepted treatment was yogurt with “creole” yam starch at 0.1% w/w. During 21 days of storage, yogurt with yam starch (“creole” and “hawthorn”) at 0.1% w/w showed a decrease in syneresis between 7% and 8%, while in those with pectin, syneresis remained practically constant in this period. Yogurt with yam starch was characterized as a pseudoplastic fluid, with a lactic acid bacterial count according to NTC 805. Yam starch can be used as stabilizer because it improves the physicochemical, sensory, and rheological characteristics of stirred-type yogurt. Especially the “creole” yam starch (0.1% w/w), which presents the best preference by consumers.
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Ma M, Liu Y, Chen X, Brennan C, Xu X, Sui Z, Corke H. Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content. Int J Biol Macromol 2020; 165:321-332. [PMID: 32980408 DOI: 10.1016/j.ijbiomac.2020.09.189] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 09/19/2020] [Accepted: 09/21/2020] [Indexed: 11/17/2022]
Abstract
In this study, waxy or normal potato starches (WPS or NPS) were blended with waxy, low-amylose or high-amylose rice starch (WRS, LARS or HARS) in different ratios (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100). Pasting profiles of blends were additively between those of the component starches separately except for some mixtures of WRS and potato starches. Twin or even three gelatinization peaks were observed for potato-WRS or potato-HARS blend, while only one peak was observed in potato-LARS blend. Addition of WRS enhanced the nutritional profile of blends containing WPS by decreasing the rapidly digestible starch level. Microscopy revealed that addition of WRS was beneficial for the development of dense and compact structure of gels of blends compared with their counterparts, which may be because few amylose chains leached to inhibit the interaction between swollen potato and rice starch granules. Besides, peak, trough, breakdown and final viscosity as well as gelatinization enthalpy showed significantly negative correlations with amylose leaching. Non-additive behaviours were observed for properties, but more independent behaviour was observed between potato starch and LARS or HARS. Results suggested that properties of blends of potato and rice starches differing in amylose content varied through different extents of amylose leaching.
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Affiliation(s)
- Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yi Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xiaojing Chen
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Charles Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
| | - Xianming Xu
- Department of Obstetrics and Gynecology, Shanghai General Hospital, Shanghai Jiao Tong University School of Medicine, No. 100, Haining Road, Shanghai 200080, China.
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion - Israel Institute of Technology, Shantou, Guangdong 515063, China; Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel
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Liu XX, Liu HM, Fan LY, Qin GY, Wang XD. Effect of various drying pretreatments on the structural and functional properties of starch isolated from Chinese yam (Dioscorea opposita Thumb.). Int J Biol Macromol 2020; 153:1299-1309. [DOI: 10.1016/j.ijbiomac.2019.10.265] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 09/22/2019] [Accepted: 10/28/2019] [Indexed: 10/25/2022]
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Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes. J FOOD QUALITY 2019. [DOI: 10.1155/2019/1238562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The oca (Oxalis tuberosa) is a tuber with high starch content and excellent antioxidant properties, which can be used in the production of extruded products; however, starch-rich products can be improved nutritionally through the incorporation of fibers that can result in extrudates with beneficial health properties. The aim of this work was to develop a mixture of oca (Oxalis tuberosa) and oat extrudate flours and evaluate the antioxidant and physicochemical attributes. The results showed that a higher moisture content increased the hardness, water absorption index, and density of the extrudates; however, the solubility and expansion indexes showed an inverse pattern. The addition of oat fiber had the opposite effect from moisture content on the physicochemical properties mentioned above. The cellular antioxidant activity (CAA) of the extrudates decreased when the oat fiber increased. An inverse pattern was observed when the moisture concentration was increased. The starch hydrolysis percentage and glycemic index decreased significantly when the fiber content increased. Oat fiber contributed 67.29% and 65.04% to these parameters, respectively. Oat fiber exerted a greater effect than moisture on the collets extruded in this study according to factor contributions.
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Villanueva M, Pérez-Quirce S, Collar C, Ronda F. Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.069] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Physicochemical properties of maca starch. Food Chem 2017; 218:56-63. [DOI: 10.1016/j.foodchem.2016.08.123] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2016] [Revised: 08/26/2016] [Accepted: 08/30/2016] [Indexed: 01/02/2023]
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Biological activities of leaves of ethnomedicinal plant, Borassus flabellifer Linn. (Palmyra palm): An antibacterial, antifungal and antioxidant evaluation. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.bfopcu.2016.01.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Physicochemical and release characteristics of acetylated Indian palmyrah retrograded shoot starch. Int J Biol Macromol 2014; 69:108-13. [DOI: 10.1016/j.ijbiomac.2014.05.023] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2014] [Revised: 04/21/2014] [Accepted: 05/07/2014] [Indexed: 11/18/2022]
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Kumar Varma CA, Panpalia S, Kumar KJ. Physicochemical and release kinetics of natural and retrograded starch of Indian palmyrah shoots. Int J Biol Macromol 2014; 66:33-9. [DOI: 10.1016/j.ijbiomac.2014.02.018] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2013] [Revised: 02/01/2014] [Accepted: 02/09/2014] [Indexed: 11/28/2022]
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In vitro anthelmintic efficacy of Borassus flabellifer Linn. (Palmae) against Pheretima posthuma. ASIAN PACIFIC JOURNAL OF TROPICAL DISEASE 2014. [DOI: 10.1016/s2222-1808(14)60439-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Lin JH, Kao WT, Tsai YC, Chang YH. Effect of granular characteristics on pasting properties of starch blends. Carbohydr Polym 2013; 98:1553-60. [DOI: 10.1016/j.carbpol.2013.07.039] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2013] [Revised: 07/15/2013] [Accepted: 07/17/2013] [Indexed: 11/15/2022]
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Jiang Q, Gao W, Shi Y, Li X, Wang H, Huang L, Xiao P. Physicochemical properties and in vitro digestion of starches from different Dioscorea plants. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.02.001] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Correia PR, Nunes MC, Beirão-da-Costa ML. The effect of starch isolation method on physical and functional properties of Portuguese nut starches. II. Q. rotundifolia Lam. and Q. suber Lam. acorns starches. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.06.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. I. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.05.010] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Nwokocha LM, Nwokocha KE, Williams PA. Physicochemical properties of starch isolated fromAntiaris africanaseeds in comparison with maize starch. STARCH-STARKE 2011. [DOI: 10.1002/star.201100078] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Abstract
Starch from hardleaf oatchestnut was isolated, and its chemical composition and physicochemical properties were determined and compared with those of corn or potato starch. The yield and purity of the starch were 386.5 g kg-1 and 912.6g kg-1, respectively, and the starch granules were in spherical and irregular shape ranging from 8μm to 18μm in diameter. It contained 275.4 g kg-1 amylose and had relatively low gelatinization temperature with 60.38°C, and moderate solubility as well as swelling power. The starch gel showed weak freeze-thaw stability with high syneresis of 20.5%, and high viscosity (667BU), hardness (75.06g) and gumminess (30.68g), therefore, making it potentially useful as thickening agent in sweets processing, baking industry and seasoning, but was not appropriate in frozen foods.
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Naguleswaran S, Vasanthan T. Lactic acid assisted wet fractionation of field pea (Pisum sativum L.) flour. STARCH-STARKE 2010. [DOI: 10.1002/star.200900251] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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