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Santos FND, Fonseca LM, Jansen-Alves C, Crizel RL, Pires JB, Kroning IS, de Souza JF, Fajardo AR, Lopes GV, Dias ARG, Zavareze EDR. Antimicrobial activity of geranium (Pelargonium graveolens) essential oil and its encapsulation in carioca bean starch ultrafine fibers by electrospinning. Int J Biol Macromol 2024; 265:130953. [PMID: 38499124 DOI: 10.1016/j.ijbiomac.2024.130953] [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: 01/20/2024] [Revised: 03/04/2024] [Accepted: 03/15/2024] [Indexed: 03/20/2024]
Abstract
Geranium (Pelargonium graveolens) is known for being an aromatic plant rich in bioactive compounds with antibacterial properties. In this study, geranium essential oil (GEO) was extracted and encapsulated in ultrafine bean starch fibers produced by electrospinning as an antibacterial agent. GEO revealed a composition rich in volatile compounds, including citronellol, cis-geraniol, β-linalool, citronellyl formate, and linalool formate. In its free form, GEO exhibited high antibacterial activity against pathogenic bacteria strains (L. monocytogenes, S. aureus, and E. coli). The bean starch fibers, produced with and without the addition of GEO, were uniform and continuous, with an average diameter ranging from 249 to 373 nm. Confocal analysis indicated a uniform distribution of GEO in the fibers, with a loading capacity of 54.0 %, 42.9 %, and 36.5 % for 20 %, 30 %, and 40 % GEO concentrations, respectively. Remarkably, fibers containing 40 % GEO showed a significant reduction in tested bacteria (L. monocytogenes, S. aureus, and E. coli), suggesting promising applications in preventing losses and extending the shelf life of food through active packaging.
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Affiliation(s)
- Felipe Nardo Dos Santos
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
| | - Laura Martins Fonseca
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Cristina Jansen-Alves
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Rosane Lopes Crizel
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Juliani Buchveitz Pires
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Isabela Schneid Kroning
- Microbiology Laboratory (LabMicro), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Jaqueline Ferreira de Souza
- Laboratory of Technology and Development of Composites and Polymeric Materials (LaCoPol), Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil
| | - André Ricardo Fajardo
- Laboratory of Technology and Development of Composites and Polymeric Materials (LaCoPol), Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil
| | - Graciela Völz Lopes
- Microbiology Laboratory (LabMicro), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Alvaro Renato Guerra Dias
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Elessandra da Rosa Zavareze
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
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Dhull SB, Chandak A, Chawla P, Goksen G, Rose PK, Rani J. Modifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: A review. Int J Biol Macromol 2023; 253:127543. [PMID: 37866555 DOI: 10.1016/j.ijbiomac.2023.127543] [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: 09/05/2023] [Revised: 10/11/2023] [Accepted: 10/17/2023] [Indexed: 10/24/2023]
Abstract
Lotus (Nelumbo nucifera G.) rhizomes are an under-utilized and sustainable starch source that constitutes up to 20 % starch. The review mainly focused on the extraction methods of starch, the chemical composition of LRS, and techno-functional characteristics such as swelling power, solubility, in vitro digestibility, pasting property, and gelatinization is highlighted in LRS review. Lotus rhizome starch (LRS) is also used as a water retention agent, thickening, gelling, stabilizing, and filling in food and non-food applications. Native starch has limited functional characteristics in food applications so by modifying the starch, functional characteristics are enhanced. Single and dual treatment processes are available to enhance microstructural properties, resistant starch, techno-functional, morphological, and, film-forming properties. Compared with other starch sources, there is a lack of systematic information on the LRS. Many industries are interested in developing food products based on starch such as nanoparticles, hydrogels, edible films, and many others. Additionally, there are several recommendations to improve the applications in the food industry. Finally, we provide an outlook on the future possibility of LRS.
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Affiliation(s)
- Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial zone, Tarsus University, 33100 Mersin, Turkey
| | - Pawan Kumar Rose
- Department of Energy and Environmental Sciences, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
| | - Jyoti Rani
- Department of Botany, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
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3
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Sindhu R, Khatkar BS. Influence of oxidation, acetylation and hydrothermal treatment on structure and functionality of common buckwheat starch. Int J Biol Macromol 2023; 253:127211. [PMID: 37797848 DOI: 10.1016/j.ijbiomac.2023.127211] [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: 06/06/2023] [Revised: 08/14/2023] [Accepted: 10/01/2023] [Indexed: 10/07/2023]
Abstract
The set aim of present work was to investigate the effects of acetylation, oxidation and heat moisture treatment on physicochemical, pasting, gel texture, structural, thermal and morphological properties of common buckwheat starch. Swelling power and solubility of starches reduced after modification except acetylation. Color of buckwheat starch improved after oxidation and acetylation. Paste clarity increased while syneresis reduced following modification with the exception of oxidation. Pasting properties of buckwheat starch revealed increased peak viscosity and breakdown viscosity following modification treatments. Gel texture analysis depicted increased hardness and reduced springiness, chewiness and cohesiveness for modified starches of buckwheat. Diffractograms of starches showed variation in intensity of some bands. Heat moisture treatment increased agglomeration and oxidation caused slight depression on surface of some granules. Relative crystallinity reduced following oxidation and hydrothermal treatment of starch. The gelatinization temperatures were increased in hydrothermal treated starch samples while oxidation and acetylation reduced the gelatinization temperature. The findings of this work would favor the new applications of modified starch from common buckwheat.
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Affiliation(s)
- Ritu Sindhu
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India; Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar 125001, Haryana, India.
| | - B S Khatkar
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India
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4
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Kumari B, Sit N. Comprehensive review on single and dual modification of starch: Methods, properties and applications. Int J Biol Macromol 2023; 253:126952. [PMID: 37722643 DOI: 10.1016/j.ijbiomac.2023.126952] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 08/11/2023] [Accepted: 09/12/2023] [Indexed: 09/20/2023]
Abstract
Starch is a natural, renewable, affordable, and easily available polymer used as gelling agents, thickeners, binders, and potential raw materials in various food products. Due to these techno-functional properties of starch, food and non-food industries are showing interest in developing starch-based food products such as films, hydrogels, starch nanoparticles, and many more. However, the application of native starch is limited due to its shortcomings. To overcome these problems, modification of starch is necessary. Various single and dual modification processes are used to improve techno-functional, morphological, and microstructural properties, film-forming capacity, and resistant starch. This review paper provides a comprehensive and critical understanding of physical, chemical, enzymatic, and dual modifications (combination of any two single modifications), the effects of parameters on modification, and their applications. The sequence of modification plays a key role in the dual modification process. All single modification methods modify the physicochemical properties, crystallinity, and emulsion properties, but some shortcomings such as lower thermal, acidic, and shear stability limit their application in industries. Dual modification has been introduced to overcome these limitations and maximize the effectiveness of single modification.
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Affiliation(s)
- Bharati Kumari
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India
| | - Nandan Sit
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India.
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5
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Song J, Chen S, Zhang Q, Xi X, Lei H, Du G, Pizzi A. Preparation and characterization of the bonding performance of a starch-based water resistance adhesive by Schiff base reaction. Int J Biol Macromol 2023; 251:126254. [PMID: 37567545 DOI: 10.1016/j.ijbiomac.2023.126254] [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: 04/16/2023] [Revised: 07/29/2023] [Accepted: 08/08/2023] [Indexed: 08/13/2023]
Abstract
Starch is one of the important raw materials for the preparation of biomass adhesives for its good viscosity and low-cost properties. However, the drawbacks of poor water resistance and bonding performance seriously restrict its application in the wood industry. To resolve those problems, an environment-friendly renewable, and high water resistance starch-based adhesive (OSTH) was prepared with oxidized starch and hexanediamine by Schiff base reaction. In order to optimize the adhesive preparation process, the effect of different oxidation times and oxidant addition on the mechanical performance of plywood were investigated. In addition, the curing behavior characteristics, thermomechanical properties, and thermal stability of the OSTH adhesives were analyzed by differential scanning calorimetry (DSC), dynamic mechanical analysis (DMA), and thermogravimetric analysis (TG). Fourier-transform infrared (FTIR) spectrometry and Liquid Chromatography-Mass Spectrometry (LC-MS) were used to explain the reaction mechanisms involved. The results show this adhesive has an excellent bonding performance at the oxidation time of 12 h with 11 % (w/w, dry starch basis) NaIO4 as an oxidant. The dry shear strength, 24-hour cold water, and 3-hour hot water (63 °C) soaking shear strength of the plywood bonded with this resin were respectively 1.87 MPa, 0.96 MPa, and 0.91 MPa, which satisfied the standard requirement of GB/T 9846-2015 (≥0.7 MPa). Thus, this study provided a potential strategy to prepare starch-based wood adhesives with good bonding performance and water resistance.
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Affiliation(s)
- Jiaxuan Song
- College of Chemistry and Material Engineering, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China; Yunnan Key Laboratory of Wood Adhesives and Glue Products, College of Material Science and Engineering, Southwest Forestry University, 650224 Kunming, China
| | - Shi Chen
- Yunnan Key Laboratory of Wood Adhesives and Glue Products, College of Material Science and Engineering, Southwest Forestry University, 650224 Kunming, China; International Joint Research Center for Biomass Materials, Southwest Forestry University, 650224 Kunming, China
| | - Qianyu Zhang
- Yunnan Key Laboratory of Wood Adhesives and Glue Products, College of Material Science and Engineering, Southwest Forestry University, 650224 Kunming, China; International Joint Research Center for Biomass Materials, Southwest Forestry University, 650224 Kunming, China
| | - Xuedong Xi
- Yunnan Key Laboratory of Wood Adhesives and Glue Products, College of Material Science and Engineering, Southwest Forestry University, 650224 Kunming, China; International Joint Research Center for Biomass Materials, Southwest Forestry University, 650224 Kunming, China.
| | - Hong Lei
- College of Chemistry and Material Engineering, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.
| | - Guanben Du
- Yunnan Key Laboratory of Wood Adhesives and Glue Products, College of Material Science and Engineering, Southwest Forestry University, 650224 Kunming, China; International Joint Research Center for Biomass Materials, Southwest Forestry University, 650224 Kunming, China
| | - Antonio Pizzi
- LERMAB, University of Lorraine, 88051 Epinal, France
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Liang W, Zheng J, Liu X, Zhao W, Lin Q, Khamiddolov T, Zeng J, Gao H, Li W. Insight into how E-beam pretreatment promotes sodium hypochlorite oxidation for structure-property improvement of cassava starch: A molecular-level modulation mechanism. Food Res Int 2023; 173:113246. [PMID: 37803559 DOI: 10.1016/j.foodres.2023.113246] [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: 03/21/2023] [Revised: 06/26/2023] [Accepted: 07/06/2023] [Indexed: 10/08/2023]
Abstract
To investigate the role of E-beam treatment on the structure-properties of oxidized starch, this study investigated the influence of E-beam (1, 3, 6 kGy) pretreatment combined with NaClO oxidation (1% and 3%) on the multi-scale structural, physicochemical, and digestive properties of cassava starch. Results showed that E-beam treatment did not affect the starch surface, but the oxidative modification increased granule surface roughness. Also, the synergistic modification preserved starch growth rings, FT-IR patterns and crystal types. Further investigations revealed that E-beam induced starch molecular degradation, leading to decreased molecular weight, depolymerization of long chains, and a loss of short-range order. Moreover, oxidation treatment exacerbated the disruption in starch molecular structure, as evidenced by crystallinity loss, viscosity, and enthalpy reduction. Notably, E-beam induces starch yellowing; however, oxidative modification increases starch whiteness. Additionally, the synergistic modification improved native starch's lower solubility and enhanced the resistant starch content. Results suggest that E-beam pretreatment can enhance oxidative modification by promoting the exposure of active sites of starch molecules without destroying starch structure and can be considered an advanced, green, and efficient pretreatment for modified starch in the future.
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Affiliation(s)
- Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jiayu Zheng
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xinyue Liu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Qian Lin
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Temirlan Khamiddolov
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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7
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Milkias M, Emire SA, Abebe W, Ronda F. Effect of Ecotype and Starch Isolation Methods on the Physicochemical, Functional, and Structural Properties of Ethiopian Potato ( Plectranthus edulis) Starch. Molecules 2023; 28:7260. [PMID: 37959680 PMCID: PMC10650833 DOI: 10.3390/molecules28217260] [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: 09/13/2023] [Revised: 10/06/2023] [Accepted: 10/20/2023] [Indexed: 11/15/2023] Open
Abstract
The Ethiopian potato (Plectranthus edulis) is an annual tuber crop indigenous to Ethiopia. The crop is underutilized and not much studied despite its high yield of starch, which has a good potential to contribute to the effort in meeting the quickly growing demand for starch. In this study, the effects of the ecotype and isolation methods on the physicochemical, functional, structural, and crystalline properties of starches were evaluated. Starches were isolated from two Ethiopian potato ecotypes (Loffo and Chanqua) using distilled water (DW), 0.01% sodium metabisulphite (SMS), and 1M sodium chloride (NaCl) in the isolation media. The results showed that the lowest starch yield was obtained from Chanqua using DW (97.4%), while the maximum was from Loffo using SMS (99.3%). The L* (lightness) and whiteness values of the starches obtained from Loffo were higher than those of Chanqua starches, with NaCl and SMS extractants yielding the highest values. The bulk density, water activity (aw), pH, proximate composition (moisture content, protein, ash, fat, crude fiber, and carbohydrate contents), and techno-functional properties were established. The majority of these parameters varied depending on both the isolation method and the ecotype. The crystallinity pattern of all starches showed B-type diffraction, with differences in diffraction peak intensities between all starches. FTIR tests showed structural changes as a function of the ecotype and isolation procedure used. The Loffo ecotype exhibited considerably better results, and the SMS isolation method was found to be the most effective way to acquire the highest starch quality in most of the characteristics evaluated.
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Affiliation(s)
- Misikir Milkias
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, King George VI Street, Addis Ababa P.O. Box 385, Ethiopia; (M.M.); (S.A.E.)
| | - Shimelis Admassu Emire
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, King George VI Street, Addis Ababa P.O. Box 385, Ethiopia; (M.M.); (S.A.E.)
| | - Workineh Abebe
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 47002 Valladolid, Spain
- Ethiopian Institute of Agricultural Research, Addis Ababa P.O. Box 2003, Ethiopia
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 47002 Valladolid, Spain
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8
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Šárka E, Sinica A, Smrčková P, Sluková M. Non-Traditional Starches, Their Properties, and Applications. Foods 2023; 12:3794. [PMID: 37893687 PMCID: PMC10606120 DOI: 10.3390/foods12203794] [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: 09/27/2023] [Revised: 10/11/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches from accessible botanical sources and food wastes. When creating a new starch product, one should consider the different physicochemical changes that may occur. These changes include the course of gelatinization, the formation of starch-lipids and starch-protein complexes, and the origin of resistant starch (RS). This paper informs about the properties of individual starches, including their chemical structure, the size and crystallinity of starch granules, their thermal and pasting properties, their swelling power, and their digestibility; in particular, small starch granules showed unique properties. They can be utilized as fat substitutes in frozen desserts or mayonnaises, in custard due to their smooth texture, in non-food applications in biodegradable plastics, or as adsorbents. The low onset temperature of gelatinization (detected by DSC in acorn starch) is associated with the costs of the industrial processes in terms of energy and time. Starch plays a crucial role in the food industry as a thickening agent. Starches obtained from ulluco, winter squash, bean, pumpkin, quinoa, and sweet potato demonstrate a high peak viscosity (PV), while waxy rice and ginger starches have a low PV. The other analytical methods in the paper include laser diffraction, X-ray diffraction, FTIR, Raman, and NMR spectroscopies. Native, "clean-label" starches from new sources could replace chemically modified starches due to their properties being similar to common commercially modified ones. Human populations, especially in developed countries, suffer from obesity and civilization diseases, a reduction in which would be possible with the help of low-digestible starches. Starch with a high RS content was discovered in gelatinized lily (>50%) and unripe plantains (>25%), while cooked lily starch retained low levels of rapidly digestible starch (20%). Starch from gorgon nut processed at high temperatures has a high proportion of slowly digestible starch. Therefore, one can include these types of starches in a nutritious diet. Interesting industrial materials based on non-traditional starches include biodegradable composites, edible films, and nanomaterials.
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Affiliation(s)
- Evžen Šárka
- Department of Carbohydrates and Cereals, University of Chemistry and Technology, Prague, Technicka 5, 166 28 Prague, Czech Republic; (A.S.); (P.S.); (M.S.)
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9
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Paramasivam SK, Subramaniyan P, Thayumanavan S, Shiva KN, Narayanan S, Raman P, Subbaraya U. Influence of chemical modifications on dynamic rheological behaviour, thermal techno-functionalities, morpho-structural characteristics and prebiotic activity of banana starches. Int J Biol Macromol 2023; 249:126125. [PMID: 37541477 DOI: 10.1016/j.ijbiomac.2023.126125] [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: 03/13/2023] [Revised: 07/10/2023] [Accepted: 08/01/2023] [Indexed: 08/06/2023]
Abstract
Banana starch is explored for its use in food and pharmaceutical applications. In this study, in order to improve the techno-functional properties of native banana starch (NS), different chemical modifications namely acid thinning (AT), oxidation (OX), sodium-trimetaphosphate method (STMP), cross linking phosphorylation (CLP), hydroxypropylation (HYP) were employed. Among the modified starches, amylose content was higher in CLP starch and the least was observed in AT. Resistant starch (RS) of HYP (65.38 %) and CLP starches (62.76 %) were significantly higher than other modified starches. Lesser amylose, higher water solubility and lower swelling of AT starch resulted in inferior paste clarity and inability to make a firm gel. Non-Newtonian behaviour of starch gels were observed from static viscosity observations. The dynamic rheological behaviour of the starch gels affirmed the higher gel strength of STMP (0.46) and CLP (0.56) starches. Imperfection and exo-corrosion in starch morphology was observed through SEM and influence of chemicals on the starch structure was elucidated through FTIR and XRD analyses. Except AT starch, modified starches with higher RS resulted in lowering glycemic index (57-69 %). STMP starches recorded highest prebiotic activity score of 0.88. Chemical modifications enable to enhance the functionalities of banana starch and offers potential industrial uses.
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Affiliation(s)
| | | | | | | | - Sheeba Narayanan
- National Institute of Technology, Tiruchirappalli, Tamil Nadu 620015, India
| | - Pushpa Raman
- Tamil Nadu Rice Research Institute, Tamil Nadu Agricultural University, Aduthurai 612101, Tamil Nadu, India
| | - Uma Subbaraya
- ICAR-National Research Centre for Banana, Tiruchirappalli, Tamil Nadu 620102, India
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10
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He Y, Ye F, Tao J, Zhang Z, Zhao G. Ozone exposure tunes the physicochemical properties of sweet potato starch by modifying its molecular structure. Int J Biol Macromol 2023; 236:124002. [PMID: 36914058 DOI: 10.1016/j.ijbiomac.2023.124002] [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: 12/22/2022] [Revised: 02/27/2023] [Accepted: 03/06/2023] [Indexed: 03/13/2023]
Abstract
Ozonation is an efficient method for improving the technical performance of some starches, but the feasibility of its use for sweet potato starch remains unknown. The effects of aqueous ozonation on the multi-scale structure and physicochemical properties of sweet potato starch were explored. Structurally, ozonation did not generate significant alterations at the granular level (size, morphology, lamellar structure, and long-range and short-range ordered structures), but led to tremendous changes at the molecular level, including converting hydroxyl groups to carbonyl and carboxyl groups and depolymerizing starch molecules. These structural changes resulted in prominent alternations in the technological performance of sweet potato starch, such as increases in water solubility and paste clarity and decreases in water absorption capacity, paste viscosity, and paste viscoelasticity. For these traits, their amplitudes of variation elevated when the ozonation time was extended and peaked at the longest ozonation time (60 min). The greatest changes in paste setback (30 min), gel hardness (30 min), and the puffing capacity of the dried starch gel (45 min) were observed at moderate ozonation times. In summary, aqueous ozonation is a new method for fabricating sweet potato starch with improved functionality.
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Affiliation(s)
- Yonglin He
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Jianming Tao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zehua Zhang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Center for Sweet Potato, Chongqing 400715, People's Republic of China.
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11
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Li Y, Wang JH, Wang EC, Tang ZS, Han Y, Luo XE, Zeng XA, Woo MW, Han Z. The microstructure and thermal properties of pulsed electric field pretreated oxidized starch. Int J Biol Macromol 2023; 235:123721. [PMID: 36801303 DOI: 10.1016/j.ijbiomac.2023.123721] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 02/11/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023]
Abstract
The structure and thermal properties of pulsed electric field (PEF) assisted sodium hypochlorite oxidized starch were investigated. The carboxyl content of the oxidized starch was increased by 25 % when compared with the traditional oxidation method. Dents and cracks were evident on the surface of the PEF-pretreated starch. Compared with native starch, the peak gelatinization temperature (Tp) of PEF-assisted oxidized starch (POS) was reduced by 10.3 °C, while that of the oxidized starch without PEF treatment (NOS) was only reduced by 7.4 °C. In addition, PEF treatment further reduces the viscosity and improve the thermal stability of the starch slurry. Therefore, PEF treatment combined with hypochlorite oxidation is an effective method to prepare oxidized starch. PEF showed great potential in expanding starch modification, to promote a wider application of oxidized starch in the paper, the textile and the food industry.
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Affiliation(s)
- Ying Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Jin-Hua Wang
- Foshan Shunde Midea Washing Appliances MFG. Co., Ltd, Foshan 528300, China
| | - Er-Chun Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Zhong-Sheng Tang
- College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500,China
| | - Yu Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xiu-Er Luo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528000, China; Yangjiang Research Institute, South China University of Technology, Yangjiang 529500,China
| | - Meng-Wai Woo
- Department of Chemical and Materials Engineering, University of Auckland, Auckland 1010, New Zealand
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China.
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12
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Xiao Z, Xia J, Zhao Q, Niu Y, Zhao D. Maltodextrin as wall material for microcapsules: A review. Carbohydr Polym 2022; 298:120113. [DOI: 10.1016/j.carbpol.2022.120113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 08/22/2022] [Accepted: 09/11/2022] [Indexed: 11/02/2022]
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13
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Guleria P, Yadav BS. Effect of chemical treatments on the functional, morphological and rheological properties of starch isolated from pigeon pea ( Cajanus cajan). Curr Res Food Sci 2022; 5:1750-1759. [PMID: 36268135 PMCID: PMC9576809 DOI: 10.1016/j.crfs.2022.10.001] [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: 01/31/2022] [Revised: 09/27/2022] [Accepted: 10/02/2022] [Indexed: 11/11/2022] Open
Abstract
Different chemical treatments (cross-linking, oxidation, and hydroxypropylation) were used to modify pigeon pea starch, and its effect on physiochemical, pasting and rheological properties were studied. Cross-linking and oxidation decreased while hydroxypropylation increased the swelling power of pigeon pea starch. All starch samples showed a decrease in their paste clarities. FTIR spectra of all starch samples displayed characteristic absorption bands of starch at wave numbers 1076, 1148, 1376, and 1632 cm−1. A significant reduction occurred in peak, cold paste, hot paste, and setback viscosity after chemical modification. Rheological determinations showed that starch pastes had viscoelastic behaviour. G′ and G″ of all starch paste increased after chemical modification. Native and chemically treated starches revealed oval to elliptical-shaped granules and no change was observed after modification when examined in SEM. These results confirmed that the undesirable properties of native pigeon starch can be suitably altered via chemical treatments to make them suitable for several food applications. Chemical modifications significantly (p˂0.05) affect the amylose content, paste clarity, gel hardness, swelling power, and solubility. SEM analysis showed no significant changes after modifications. Pasting properties of starches were significantly reduced (p˂0.05) after the modification, whereas pasting time and peak time were increased. The cross-linked starch structure was more stable than the other modified starches.
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14
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Park J, Oh SK, Chung HJ, Shin DS, Choi I, Park HJ. Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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15
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Kumar Y, Singh S, Saxena DC. Controlling the properties of starch from rice brokens by crosslinking with citric acid and sodium trimetaphosphate. STARCH-STARKE 2022. [DOI: 10.1002/star.202200094] [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)
- Yogesh Kumar
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
| | - Sukhcharn Singh
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
| | - D C Saxena
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
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16
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Apriyanto A, Compart J, Fettke J. A review of starch, a unique biopolymer - Structure, metabolism and in planta modifications. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2022; 318:111223. [PMID: 35351303 DOI: 10.1016/j.plantsci.2022.111223] [Citation(s) in RCA: 43] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 02/02/2022] [Accepted: 02/16/2022] [Indexed: 06/14/2023]
Abstract
Starch is a complex carbohydrate polymer produced by plants and especially by crops in huge amounts. It consists of amylose and amylopectin, which have α-1,4- and α-1,6-linked glucose units. Despite this simple chemistry, the entire starch metabolism is complex, containing various (iso)enzymes/proteins. However, whose interplay is still not yet fully understood. Starch is essential for humans and animals as a source of nutrition and energy. Nowadays, starch is also commonly used in non-food industrial sectors for a variety of purposes. However, native starches do not always satisfy the needs of a wide range of (industrial) applications. This review summarizes the structural properties of starch, analytical methods for starch characterization, and in planta starch modifications.
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Affiliation(s)
- Ardha Apriyanto
- Biopolymer Analytics, Institute of Biochemistry and Biology, University of Potsdam, Karl-Liebknecht-Str. 24-25, Building 20, 14476 Potsdam-Golm, Germany
| | - Julia Compart
- Biopolymer Analytics, Institute of Biochemistry and Biology, University of Potsdam, Karl-Liebknecht-Str. 24-25, Building 20, 14476 Potsdam-Golm, Germany
| | - Joerg Fettke
- Biopolymer Analytics, Institute of Biochemistry and Biology, University of Potsdam, Karl-Liebknecht-Str. 24-25, Building 20, 14476 Potsdam-Golm, Germany.
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17
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Hu J, Li X, Cheng Z, Fan X, Ma Z, Hu X, Wu G, Xing Y. Modified Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch by gaseous ozone: Structural, physicochemical and in vitro digestible properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107365] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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18
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Devi MB, Deka SC. Physicochemical properties and structure of starches of foxnut (
Euryale ferox
Salisb.) from India and its application. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16262] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Maibam Baby Devi
- Department of Food Engineering and Technology Tezpur University Napaam India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology Tezpur University Napaam India
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19
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Chen YY, Liu K, Zha XQ, Li QM, Pan LH, Luo JP. Encapsulation of luteolin using oxidized lotus root starch nanoparticles prepared by anti-solvent precipitation. Carbohydr Polym 2021; 273:118552. [PMID: 34560964 DOI: 10.1016/j.carbpol.2021.118552] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Revised: 07/20/2021] [Accepted: 08/06/2021] [Indexed: 11/19/2022]
Abstract
In this study, luteolin-oxidized lotus root starch (OLRS) nanoparticles (NPs) were developed to improve the stability and antioxidant activity of luteolin. Results showed that a stable luteolin-OLRS NPs was formed using luteolin and OLRS (oxidation degree, 15%) in the weight ratio of 3:1, as well as anti-solvent and solvent in the volume ratio of 10:1. Under this condition, the particle size, polydispersity index and zeta-potential of luteolin-OLRS NPs was 305 nm, 0.173 and -20.8 mV, respectively. The analysis of transmission electron microscopy, X-ray diffractometer and Fourier transform infrared spectroscopy demonstrated that the luteolin was successfully encapsulated in OLRS NPs, giving an encapsulation efficiency of 87.2%. The release characteristic and antioxidant activity of encapsulated luteolin were further investigated. Results exhibited that the OLRS NPs enabled luteolin to be stable in simulated gastric fluid and sustained release in simulated intestinal fluid, leading to the enhancement of antioxidant activity of luteolin.
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Affiliation(s)
- Ying-Ying Chen
- Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Kang Liu
- Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Xue-Qiang Zha
- Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China.
| | - Qiang-Ming Li
- Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Li-Hua Pan
- Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Jian-Ping Luo
- Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China.
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20
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Yang G, Xia Y, Lin Z, Zhang K, Fatehi P, Chen J. Physicochemical impact of cellulose nanocrystal on oxidation of starch and starch based composite films. Int J Biol Macromol 2021; 184:42-49. [PMID: 34111483 DOI: 10.1016/j.ijbiomac.2021.06.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/30/2021] [Accepted: 06/01/2021] [Indexed: 11/28/2022]
Abstract
A cellulose nanocrystal based oxidation system is developed for oxidizing starch in the presence of NaClO, and provides an alternative and green method to improve the oxidizing degree of oxidized starch. The underlying mechanism for the oxidation was studied with confocal laser scanning microscopy. It was found that cellulose nanocrystal would penetrate into the starch microparticles and contribute to oxidation. The function of cellulose nanocrystal on the physicochemical properties of oxidized starch was investigated. With the incorporation of the oxidized starch into starch/polyvinyl alcohol/glyceryl composite films, the mechanical property and transparency of the films improved substantially. The highest oxidation level of starch was attained at 0.5 wt% cellulose nanocrystal dosage and the carboxylate content was 1.10%, the composite film showed the maximum transparency of 0.66 and highest contact angle of 102.0°. Meanwhile, the best film was obtained with oxidized starch containing 1.0 wt% cellulose nanocrystal. Compared to native starch and TEMPO-oxidated starch, the cellulose nanocrystal-based oxidized starch improved the hydrophobicity of film more substanially. In conclusion, cellulose nanocrystal acts as prooxidant and reforcing agent in this starch-based composite film, which makes them promising materials in the preparation of novel composite materials.
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Affiliation(s)
- Guihua Yang
- State Key Laboratory of Biobased Material and Green Papermaking/Key Lab of Pulp & Paper Science and Technology of Education Ministry of China, Qilu University of Technology (Shandong Academy of Sciences), Ji'nan, Shandong Province 250353, PR China
| | - Yuanyuan Xia
- State Key Laboratory of Biobased Material and Green Papermaking/Key Lab of Pulp & Paper Science and Technology of Education Ministry of China, Qilu University of Technology (Shandong Academy of Sciences), Ji'nan, Shandong Province 250353, PR China
| | - Zhaoyun Lin
- State Key Laboratory of Biobased Material and Green Papermaking/Key Lab of Pulp & Paper Science and Technology of Education Ministry of China, Qilu University of Technology (Shandong Academy of Sciences), Ji'nan, Shandong Province 250353, PR China.
| | - Kai Zhang
- State Key Laboratory of Biobased Material and Green Papermaking/Key Lab of Pulp & Paper Science and Technology of Education Ministry of China, Qilu University of Technology (Shandong Academy of Sciences), Ji'nan, Shandong Province 250353, PR China
| | - Pedram Fatehi
- State Key Laboratory of Biobased Material and Green Papermaking/Key Lab of Pulp & Paper Science and Technology of Education Ministry of China, Qilu University of Technology (Shandong Academy of Sciences), Ji'nan, Shandong Province 250353, PR China; Department of Chemical Engineering, Lakehead University, Thunder Bay P7B 5E1, ON, Canada
| | - Jiachuan Chen
- State Key Laboratory of Biobased Material and Green Papermaking/Key Lab of Pulp & Paper Science and Technology of Education Ministry of China, Qilu University of Technology (Shandong Academy of Sciences), Ji'nan, Shandong Province 250353, PR China.
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21
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OLIVEIRA DID, DEMOGALSKI L, DIAS AH, PEREIRA LAA, ALBERTI A, LOS PR, DEMIATE IM. Traditional sour cassava starch obtained with alterations in the solar drying stage. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.16120] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Air Oxidation of Corn Starch: Effect of Heating Temperature on Physicochemical Properties and In Vitro Digestibility. STARCH-STARKE 2021. [DOI: 10.1002/star.202000237] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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23
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Werlang S, Bonfante C, Oro T, Biduski B, Bertolin TE, Gutkoski LC. Native and annealed oat starches as a fat replacer in mayonnaise. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15211] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Stéfani Werlang
- Graduate Program in Food Science and Technology University of Passo Fundo Passo Fundo Brazil
- Food Engineering University of Passo Fundo Passo Fundo Brazil
| | | | - Tatiana Oro
- Graduate Program in Food Science and Technology University of Passo Fundo Passo Fundo Brazil
| | - Bárbara Biduski
- Graduate Program in Food Science and Technology University of Passo Fundo Passo Fundo Brazil
| | - Telma Elita Bertolin
- Graduate Program in Food Science and Technology University of Passo Fundo Passo Fundo Brazil
| | - Luiz Carlos Gutkoski
- Food and Nutrition Graduate Program (PPGAN) Federal University of the State of Rio de Janeiro (UNIRIO) Rio de Janeiro Brazil
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24
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do Evangelho JA, Biduski B, da Silva WMF, de Mello El Halal SL, Lenhani GC, Zanella Pinto V, Dias ARG, da Rosa Zavareze E. Carioca bean starch upon synergic modification: characteristics and films properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:253-261. [PMID: 33460192 DOI: 10.1002/jsfa.10637] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 06/17/2020] [Accepted: 07/07/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND The use of damaged beans for starch isolation comprises an end-use alternative for a product that is not accepted by the consumer. For that reason, isolation and modification of Carioca bean starch should be explored and evaluated as a suitable source for biodegradable material. The present study aimed to evaluate the synergism of physical and chemical modifications on Carioca bean starch with respect to improving the properties of biodegradable films. A heat-moisture treatment (HMT) followed by oxidation by sodium hypochlorite was performed and vice versa. RESULTS Synergism was noted in the starch properties compared to the single modification. When the oxidation was applied first, a higher amylose and carbonyl content was noted. HMT, isolated and as a second modification, caused a more pronounced effect on viscosity profile than the oxidized starch, with an increase in paste temperature and a decrease in viscosity, breakdown and final viscosity. CONCLUSION The results obtained in the present study reflect a decrease in water vapor permeability, although a higher tensile strength was noted when oxidation was applied, as a single and as a first modification. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jarine A do Evangelho
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, Brazil
| | - Barbara Biduski
- Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial, Universidade de Passo Fundo, Passo Fundo, Brazil
| | - Wyller M F da Silva
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, Brazil
| | | | - Gabriela C Lenhani
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul, Paraná, Brazil
| | - Vânia Zanella Pinto
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul, Paraná, Brazil
| | - Alvaro R G Dias
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, Brazil
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25
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Physicochemical, morpho-structural and rheological characterization of starches from three Phaseolus spp. landraces grown in Chiapas. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00739-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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26
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Physicochemical, morphological and thermal properties of oxidized starches from Lima bean (Phaseolus lunatus). SCIENTIFIC AFRICAN 2020. [DOI: 10.1016/j.sciaf.2020.e00432] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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27
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Kringel DH, El Halal SLM, Zavareze EDR, Dias ARG. Methods for the Extraction of Roots, Tubers, Pulses, Pseudocereals, and Other Unconventional Starches Sources: A Review. STARCH-STARKE 2020. [DOI: 10.1002/star.201900234] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas 96010–900 Brazil
| | | | | | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas 96010–900 Brazil
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28
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Oderinde AA, Ibikunle AA, Bakre LG, Babarinde NAA. Modification of African breadfruit (Treculia africana, Decne) kernel starch: Physicochemical, morphological, pasting, and thermal properties. Int J Biol Macromol 2020; 153:79-87. [DOI: 10.1016/j.ijbiomac.2020.02.293] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 02/24/2020] [Accepted: 02/25/2020] [Indexed: 01/31/2023]
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29
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Zhang C, An D, Xiao Q, Weng H, Zhang Y, Yang Q, Xiao A. Preparation, characterization, and modification mechanism of agar treated with hydrogen peroxide at different temperatures. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105527] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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30
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Handarini K, Hamdani JS, Cahyana Y, Setiasih IS. Functional, thermal, and molecular properties of ozonated starches. ACTA ACUST UNITED AC 2020. [DOI: 10.1088/1755-1315/443/1/012102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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31
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Influence of acetylation on physicochemical and morphological characteristics of pigeon pea starch. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105424] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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32
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Ziegler V, Timm NDS, Ferreira CD, Goebel JT, Pohndorf RS, Oliveira MD. Effects of drying temperature of red popcorn grains on the morphology, technological, and digestibility properties of starch. Int J Biol Macromol 2020; 145:568-574. [DOI: 10.1016/j.ijbiomac.2019.12.198] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 12/03/2019] [Accepted: 12/22/2019] [Indexed: 12/29/2022]
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33
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Barley starch modifications: Physical, chemical and enzymatic - A review. Int J Biol Macromol 2020; 144:578-585. [DOI: 10.1016/j.ijbiomac.2019.12.088] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 12/07/2019] [Accepted: 12/11/2019] [Indexed: 12/14/2022]
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34
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Khan Z, Al-Thabaiti SA. Biogenic silver nanoparticles: Green synthesis, encapsulation, thermal stability and antimicrobial activities. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2019.111102] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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35
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José Granella S, Raquel Bechlin T, Christ D, Machado Coelho SR. Kinetic and physicochemical properties of drying‐ozonation process on wheat grain. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14057] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Suian José Granella
- Department of Agricultural Engineering Western Paraná State University Cascavel Brazil
| | - Taise Raquel Bechlin
- Department of Agricultural Engineering Western Paraná State University Cascavel Brazil
| | - Divair Christ
- Department of Agricultural Engineering Western Paraná State University Cascavel Brazil
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36
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Hydrogels based on oxidized starches from different botanical sources for release of fertilizers. Int J Biol Macromol 2019; 136:813-822. [DOI: 10.1016/j.ijbiomac.2019.06.131] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 06/17/2019] [Accepted: 06/17/2019] [Indexed: 11/20/2022]
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37
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Khan Z. Encapsulation of silver nanoparticles into the helix of water soluble starch and their sensing properties. Int J Biol Macromol 2019; 136:165-176. [DOI: 10.1016/j.ijbiomac.2019.05.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 04/17/2019] [Accepted: 05/03/2019] [Indexed: 11/16/2022]
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38
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Fat‐Replacer Properties of Oxidized Cassava Starch Using Hydrogen Peroxide/Sodium Bicarbonate Redox System in Mayonnaise Formulation and Its Stability. STARCH-STARKE 2019. [DOI: 10.1002/star.201900112] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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39
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Giraldo-Gómez GI, Rodríguez-Barona S, Sanabria-González NR. Preparation of instant green banana flour powders by an extrusion process. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.05.050] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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40
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Leal IL, Silva Rosa YC, Silva Penha J, Cruz Correia PR, Silva Melo P, Guimarães DH, Barbosa JDV, Druzian JI, Machado BAS. Development and application starch films: PBAT with additives for evaluating the shelf life of Tommy Atkins mango in the fresh‐cut state. J Appl Polym Sci 2019. [DOI: 10.1002/app.48150] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Ingrid Lessa Leal
- Department of Food and BiotechnologyUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
- Food Science Program, Pharmacy FacultyFederal University of Bahia, Ademar de Barros Avenue, Ondina 40170‐115 Salvador Bahia Brazil
| | - Yasmin Carolino Silva Rosa
- Department of Food and BiotechnologyUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
| | - Josenai Silva Penha
- Department of Food and BiotechnologyUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
| | - Paulo Romano Cruz Correia
- Food Science Program, Pharmacy FacultyFederal University of Bahia, Ademar de Barros Avenue, Ondina 40170‐115 Salvador Bahia Brazil
| | - Pollyana Silva Melo
- Department of Materials EngineeringUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
| | - Danilo Hansen Guimarães
- Department of Materials EngineeringUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
| | - Josiane Dantas Viana Barbosa
- Health Institute of TechnologyUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
| | - Janice Izabel Druzian
- Food Science Program, Pharmacy FacultyFederal University of Bahia, Ademar de Barros Avenue, Ondina 40170‐115 Salvador Bahia Brazil
| | - Bruna Aparecida Souza Machado
- Department of Food and BiotechnologyUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
- Health Institute of TechnologyUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
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Effect of single and dual steps annealing in combination with hydroxypropylation on physicochemical, functional and rheological properties of barley starch. Int J Biol Macromol 2019; 129:1006-1014. [DOI: 10.1016/j.ijbiomac.2019.02.104] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 01/30/2019] [Accepted: 02/16/2019] [Indexed: 02/02/2023]
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Sukhija S, Singh S, Riar CS. Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual-modified lotus rhizome starch composite. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3398-3409. [PMID: 30609039 DOI: 10.1002/jsfa.9557] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2018] [Revised: 12/30/2018] [Accepted: 12/30/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND The combined effect of variously chemically modified lotus rhizome starch, whey protein concentrate, psyllium husk and glycerol was evaluated on developed biodegradable films. RESULTS Dual-modified lotus rhizome starch composite films presented minimum solubility and water vapor permeability and maximum tensile strength among native and modified starch composite films. Elongation at break of dual-modified starch composite films (FLCOS1 , FLCOS2 ) was found to be a maximum, whereas a decrease was observed for FLCOS3 . Oxidized lotus rhizome starch composite films were the most transparent among native and modified starch composite films, whereas crosslinked lotus rhizome starch composite films were the least transparent. Scanning electron microscopy indicated a homogeneous compact surface of oxidized starch composite films, whereas troughs were observed in crosslinked and dual-modified starch composite films. Using whey protein concentrate, psyllium husk and glycerol without any phase separation, smoother films and with compact microstructures were produced. Fourier transform infrared analysis revealed additional peaks for modified starch films, confirming greater interaction among starch and film-forming components, whereas amorphous structure was indicated from X-ray diffraction results of modified starch composite films. CONCLUSIONS Owing to various properties of modified starches, these films find application in edible contact packages and can better be used for products where higher structural integrity and lower water vapor transmission are needed. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Sakshi Sukhija
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed University), Longowal, Punjab, India
| | - Sukhcharn Singh
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed University), Longowal, Punjab, India
| | - Charanjit S Riar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed University), Longowal, Punjab, India
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Bakouri H, Guemra K. Etherification and cross-linking effect on physicochemical properties of Zea mays starch executed at different sequences in 1-butyl-3-methylimidazolium chloride [BMIM]Cl ionic liquid media. Int J Biol Macromol 2019; 125:1118-1127. [DOI: 10.1016/j.ijbiomac.2018.12.140] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Revised: 12/08/2018] [Accepted: 12/16/2018] [Indexed: 11/28/2022]
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Vanier NL, de Oliveira JP, Bruni GP, El Halal SLM, Villanova FA, Zavareze EDR, Dias ARG, Bassinello PZ. Characteristics of starch from different bean genotypes and its effect on biodegradable films. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1207-1214. [PMID: 30058215 DOI: 10.1002/jsfa.9292] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2018] [Revised: 07/25/2018] [Accepted: 07/25/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Starches from four common bean genotypes were characterized and used in the production of biodegradable films. Starches were characterized by their swelling power, solubility, amylose content, granule morphology, relative crystallinity, thermal and pasting properties, and susceptibility to α-amylase hydrolysis. Films were characterized according to their morphology, mechanical and water vapor barrier properties, whiteness and opacity. RESULT Depending on the common bean genotype, a great variation on starch properties was found, which, in turn, clearly impacted on the characteristics of the starch-based films. Starches from BRS Pitanga and BRS Pérola genotypes exhibited the highest amylose content and the lowest swelling capabilities. Bean starch from the IPR Uirapuru genotype presented granules with an irregular surface and shape. Starches from IPR Uirapuru and BRS Estilo genotypes provided well-structured biodegradable films, without the occurrence of fissures or cracks. Moreover, starch films containing starch from BRS Estilo genotype exhibited the highest flexibility, permeability and solubility. CONCLUSION The morphological, mechanical and water vapor barrier properties of films elaborated with common bean starch vary greatly as a function of the bean genotype used for starch production. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Nathan Levien Vanier
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Capão do Leão, RS, Brazil
| | - Jean Paulo de Oliveira
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Capão do Leão, RS, Brazil
| | - Graziella Pinheiro Bruni
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Capão do Leão, RS, Brazil
| | | | - Franciene Almeida Villanova
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Capão do Leão, RS, Brazil
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Capão do Leão, RS, Brazil
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Capão do Leão, RS, Brazil
| | - Priscila Zaczuk Bassinello
- Grains and By-Products Laboratory, Embrapa - National Rice and Bean Research Center, Santo Antônio de Goiás, GO, Brazil
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Physico-chemical, morphological, pasting and thermal properties of stem flour and starch isolated from kithul palm (Caryota urens) grown in valley of Western Ghats of India. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-0016-x] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Sudheesh C, Sunooj KV, George J. Kithul palm (Caryota urens) as a new source of starch: Effect of single, dual chemical modifications and annealing on the physicochemical properties and in vitro digestibility. Int J Biol Macromol 2018; 125:1084-1092. [PMID: 30579896 DOI: 10.1016/j.ijbiomac.2018.12.179] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 12/03/2018] [Accepted: 12/19/2018] [Indexed: 11/29/2022]
Abstract
The objective of this study was to determine the effect of physical and chemical modifications on the physicochemical and in vitro digestibility of kithul starch. Starch isolated from kithul flour (Caryota urens) was subjected to physical and chemical modifications. The starch modification was verified by the presence of functional groups using Fourier transform Infrared spectral analysis (FT-IR). X-ray Diffraction (XRD) pattern revealed that the kithul starch is A- type and the modifications did not change the crystalline pattern. However, the relative crystallinity showed significant changes. Chemical modifications increased the swelling and solubility. Pasting and thermal parameters of all modified starches showed significant changes as compared to native starch (NS). Acetylated oxidised starch (AOS) showed highest paste viscosities. Higher enthalpy of gelatinization (∆Hgel) and paste viscosity attributed to perfection and ordering of amorphous regions in annealed starch (ANS). All modifications significantly increased the resistant starch (RS) content than native starch (NS), which indicates its lower digestibility. The current study showed the single, dual chemical modifications and annealing, effectively modified the physicochemical and in vitro digestibility of kithul starch.
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Affiliation(s)
- Cherakkathodi Sudheesh
- Department of food science and technology, Pondicherry university, Puducherry 605014, India
| | | | - Johnsy George
- Food Engineering and Packaging division, Defence food research laboratory, Mysore 570011, India
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Martins PC, Gutkoski LC, Martins VG. Impact of acid hydrolysis and esterification process in rice and potato starch properties. Int J Biol Macromol 2018; 120:959-965. [PMID: 30171961 DOI: 10.1016/j.ijbiomac.2018.08.170] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 07/14/2018] [Accepted: 08/26/2018] [Indexed: 01/17/2023]
Abstract
The modification of the starches aims to change the properties of these polymers making them more suitable for specific applications. Therefore, the objective of this study was to modify potato and rice starch using the hydrolysis process with hydrochloric acid (HCl) and the esterification process with citric acid (CA), both acids at different concentrations and reaction time. To verify if the modifications were effective, the physicochemical changes (solubility, swelling power, gel strength and amylose content), thermal, morphological and pasting properties were evaluated. The applied modifications reduced the swelling power, solubility and amylose content of starches. The strength of the gel was reduced with the modifications for the rice starch and increased for the potato starch. Regarding the pasting properties, modified starch RS1 (modified rice starch using 0.1 M HCl) and PS3 (modified potato starch using 2% CA) showed a tendency to reduce retrogradation. Structurally, X-ray evaluation indicated reduced crystallinity. Thermal analyses showed that gelatinization temperatures were increased for all treatments, while gelatinization enthalpies were reduced indicating greater thermal stability of the modified starches. Therefore, modified starches have distinct characteristics that can be used for specific processes that requiring starches with different properties from the conventional ones.
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Affiliation(s)
- Paola Chaves Martins
- Federal University of Rio Grande (FURG), School of Chemistry and Food, Laboratory of Food Technology, Brazil
| | - Luiz Carlos Gutkoski
- University of Passo Fundo (UPF), Faculty of Agronomy and Veterinary Medicine, Brazil
| | - Vilásia Guimarães Martins
- Federal University of Rio Grande (FURG), School of Chemistry and Food, Laboratory of Food Technology, Brazil.
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Niu H, Han Q, Cao C, Liu Q, Kong B. Short-term retrogradation behaviour of corn starch is inhibited by the addition of porcine plasma protein hydrolysates. Int J Biol Macromol 2018; 115:393-400. [DOI: 10.1016/j.ijbiomac.2018.04.047] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 03/26/2018] [Accepted: 04/09/2018] [Indexed: 12/20/2022]
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Lyu F, Gao F, Zhou X, Zhang J, Ding Y. Using acid and alkaline electrolyzed water to reduce deoxynivalenol and mycological contaminations in wheat grains. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.036] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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