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Lin Y, Yao X, Zhang S, Zhang H, Jiang Z. Comprehensive investigation of pressure-induced gelatinization of starches using in situ and ex-situ technical analyses. Food Chem 2024; 440:138159. [PMID: 38103504 DOI: 10.1016/j.foodchem.2023.138159] [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: 01/11/2023] [Revised: 11/24/2023] [Accepted: 12/04/2023] [Indexed: 12/19/2023]
Abstract
The pressure-induce gelatinization of pea starch, potato starch and corn starch was investigated by a combination of in situ and ex-situ technical analyses. According to in-situ observation of gelatinization process and the analysis of granular morphology by scanning electronic microscopy (SEM), the pressure that caused potato starch gelatinization was the highest at 600 MPa. This was followed by pea starch, and the pressure that caused the gelatinization of corn starch was the lowest at 400 MPa. In situ Raman spectral analysis revealed the molecular mechanism of starch gelatinization. This indicated that high pressure treatment resulted in the modification of the structure of the double helical polymers and the degree of a double helix of the starch crystalline varied as well. This study dynamically monitors the starch gelatinization process, aiming to better understand the gelatinization mechanism and provide a theoretical basis for the application of pressure in the starch field.
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Affiliation(s)
- Yingfeng Lin
- College of Food Science, South China Agricultural University, Guangzhou 510640, China
| | - Xueshuang Yao
- College of Food Science, South China Agricultural University, Guangzhou 510640, China
| | - Sinan Zhang
- College of Food Science, South China Agricultural University, Guangzhou 510640, China
| | - Hengzhong Zhang
- HP Nano PC group, Center for High Pressure Science & Technology Advanced Research, Shanghai 200135, China
| | - Zhuo Jiang
- College of Food Science, South China Agricultural University, Guangzhou 510640, China.
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2
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Bai M, Liu K, Wang Y, Hou S, Li X, Luo J. Extraction process, physicochemical properties, and digestive performance of red yeast rice starch. Biotechnol Appl Biochem 2024; 71:372-386. [PMID: 38128959 DOI: 10.1002/bab.2546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Accepted: 12/01/2023] [Indexed: 12/23/2023]
Abstract
In the present study, taking red yeast rice (RYR) as the raw material, the optimum extraction process of RYR starch was investigated through a single-factor experiment and the Box-Behnken design: The liquid-to-solid ratio was 5 mL/g, the concentration of sodium hydroxide solution was 0.075 mol/L, and the extraction time was 3.1 h. Under these extraction conditions, the extraction rate of starch reached 90.077%. To explore the influence of solid-state fermentation on RYR starch, three different fermentation stages of RYR starch, raw rice starch, semi-gelatinized rice starch, and RYR starch were used as test materials to determine the changes in the physicochemical properties and glycemic index (GI) values of RYR starch during solid-state fermentation. The results showed that with the advancement of the RYR solid-state fermentation process, the starch particle size gradually increased, the light transmittance gradually decreased, and the solubility and swelling power significantly increased. In addition, the amylose content of starch gradually increased, whereas the amylopectin content gradually decreased; the content of fast digestible starch and slow digestible starch decreased, whereas the content of resistant starch increased. In parallel, during solid-state fermentation, the hydrolysis index significantly decreased, and the GI values also decreased. In summary, solid-state fermentation reduced the digestibility of RYR starch. These results provide a theoretical basis for the structural and physicochemical properties of RYR starch and lay a foundation for its subsequent application and expansion of RYR starch.
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Affiliation(s)
- Mengting Bai
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Kai Liu
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Yulin Wang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Shuguang Hou
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Xiaofang Li
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Jia Luo
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
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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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4
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Jia R, Cui C, Gao L, Qin Y, Ji N, Dai L, Wang Y, Xiong L, Shi R, Sun Q. A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality. Carbohydr Polym 2023; 321:121260. [PMID: 37739518 DOI: 10.1016/j.carbpol.2023.121260] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 09/24/2023]
Abstract
Swelling behavior involves the process of starch granules absorbing enough water to swell and increase the viscosity of starch suspension under hydrothermal conditions, making it one of the important aspects in starch research. The changes that starch granules undergo during the swelling process are important factors in predicting their functional properties in food processing. However, the factors that affect starch swelling and how swelling, in turn, affects the texture and digestion characteristics of starch-based foods have not been systematically summarized. Compared to its long chains, the short chains of amylose easily interact with amylopectin chains to inhibit starch swelling. Generally, reducing the swelling of starch could increase the strength of the gel while limiting the accessibility of digestive enzymes to starch chains, resulting in a reduction in starch digestibility. This article aims to conduct a comprehensive review of the mechanism of starch swelling, its influencing factors, and the relationship between swelling and the pasting, gelling, and digestion characteristics of starch. The role of starch swelling in the edible quality and nutritional characteristics of starch-based foods is also discussed, and future research directions for starch swelling are proposed.
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Affiliation(s)
- Ruoyu Jia
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Congli Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Lin Gao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Rui Shi
- College of Food Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu Province 210037, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China.
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5
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Wang N, Li C, Miao D, Hou H, Dai Y, Zhang Y, Wang B. The effect of non-thermal physical modification on the structure, properties and chemical activity of starch: A review. Int J Biol Macromol 2023; 251:126200. [PMID: 37567534 DOI: 10.1016/j.ijbiomac.2023.126200] [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: 05/17/2023] [Revised: 07/02/2023] [Accepted: 08/05/2023] [Indexed: 08/13/2023]
Abstract
Non-thermal physical treatments has obvious advantages in regulating the structure and properties of starch compared with chemical treatment. Hance, this article summarized and compared the effects of three kinds of non-thermal physical treatments including grinding and ball milling, high hydrostatic pressure and ultrasonic on the structure, properties and chemical activity of starches from different plants. The potential applications of non-thermal physical modified starch were introduced. And strategies to solve the problems in the current research were put forward. It is found that although starch has a dense structure, the starch granules could be deformed under three kinds of non-thermal physical treatments, which could damage the granule morphology, microstructure, and crystal structure of starch, reduce particle size, increase solubility and swelling power, and promote starch gelatinization. Three kinds of non-thermal physical treated starch could be used as flocculant thickener, starch based edible films and fat substitutes. Non-thermal physical treatments caused the structure of starch to undergo three stages, which were similar to mechanochemical effects. When starch was in the stress stage and the transition stage from aggregation to agglomeration, its active sites significantly increase and move inward, ultimately leading to a significant increase in the chemical activity of starch.
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Affiliation(s)
- Ning Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Chen Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Di Miao
- College of Life Science, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
| | - Yong Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Bin Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
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Zhao W, Liang W, Ospankulova G, Muratkhan M, Zhainagul Kh K, Li W. Electron beam irradiation modification of ultra-high pressure treated broad bean starch: Improvement of multi-scale structure and functional properties. Food Chem 2023; 427:136690. [PMID: 37364318 DOI: 10.1016/j.foodchem.2023.136690] [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: 01/20/2023] [Revised: 06/01/2023] [Accepted: 06/18/2023] [Indexed: 06/28/2023]
Abstract
To investigate the synergistic effect of electron beam irradiation (EBI) on the ultra-high pressure (UHP) modification of broad bean starch, various pressures (200, 400, 600 MPa) combined with different irradiation doses (3, 6, 12 kGy) were used to modify the structure-properties of broad bean starch in this study. The results showed that both UHP and EBI induced a reduction of amylopectin molecular weight (Mw) and depolymerization of long chains, caused the loss of short-range ordered structure and imperfection of crystal structure, and improved starch viscosity, solubility and enzyme sensitivity. Furthermore, the applied pressure causes changes in starch granule structure, upon which EBI promotes further degradation and depolymerization of starch by affecting the crystalline and amorphous regions. Hence, appropriate doses of EBI treatment can impart more desirable processing properties to UHP-modified starches, and EBI can be used as a promising way to promote starch modification further.
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Affiliation(s)
- Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Gulnazym Ospankulova
- College of Food Technology, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue 62, Astana 010000, Kazakhstan
| | - Marat Muratkhan
- College of Food Technology, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue 62, Astana 010000, Kazakhstan; College of Food Technology, Shakarim State University of Semey, Glinka 20A, Semey 071412, Kazakhstan
| | - Kakimova Zhainagul Kh
- College of Food Technology, Shakarim State University of Semey, Glinka 20A, Semey 071412, Kazakhstan
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
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7
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Jia R, Huang M, Zeng M, Liu S, Chen W, Guo Z. Structural Properties of Lotus Seed Starch Nanocrystals Prepared Using Ultrasonic-Assisted Acid Hydrolysis. Foods 2023; 12:foods12102050. [PMID: 37238868 DOI: 10.3390/foods12102050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/24/2023] [Accepted: 05/14/2023] [Indexed: 05/28/2023] Open
Abstract
This study provides a novel method of preparing lotus seed starch nanocrystals (LS-SNCs) using acid hydrolysis combined with ultrasonic-assisted acid hydrolysis (U-LS-SNCs) and evaluates the structural characteristics of starch nanocrystals using scanning electron microscopy; analysis of particle size, molecular weight, and X-ray diffraction patterns; and FT-IR spectroscopy. The results showed that the preparation time of U-LS-SNCs could be reduced to 2 days less than that for LS-SNCs. The smallest particle size and molecular weight were obtained after a 30 min treatment with 200 W of ultrasonic power and 5 days of acid hydrolysis. The particle size was 147 nm, the weight-average molecular weight was 3.42 × 104 Da, and the number-average molecular weight was 1.59 × 104 Da. When the applied ultrasonic power was 150 W for 30 min and acid hydrolysis was applied for 3 days, the highest relative crystallinity of the starch nanocrystals was 52.8%. The modified nanocrystals can be more widely used in various applications such as food-packaging materials, fillers, pharmaceuticals, etc.
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Affiliation(s)
- Ru Jia
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Minli Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Muhua Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Sidi Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wenjing Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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8
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Saini R, Kaur S, Aggarwal P, Dhiman A. The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties. Front Nutr 2023; 10:1178797. [PMID: 37215207 PMCID: PMC10196190 DOI: 10.3389/fnut.2023.1178797] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 04/20/2023] [Indexed: 05/24/2023] Open
Abstract
Introduction Colored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties. Method The current study aimed to explore the effects of different blanching methods (steam blanching, hot water blanching, and microwave-assisted blanching) on the phytochemical and structural aspects of PP-1901 and Lady Rosetta (LR) potato varieties. Changes in the antioxidant activity, color, total ascorbic acid, phenolic, and flavonoid content were based on the variations in parameters including temperature (blanching using hot water and steam) and capacity 100- 900 W (blanching using microwave). Results For both PP-1901 and LR varieties, all the blanching methods led to a significant reduction in residual peroxidase activity, as well as affecting their color. The preservation of bioactive substances exhibited a microwave steam>hot water blanching trend. Blanching significantly increased the antioxidant activity of all the samples. Additionally, Fourier-transform infrared spectroscopy revealed that phytocompounds were retained to their maximum in microwave-blanched samples, especially at 300 W. The type of blanching method significantly affected the thermal properties of potatoes by disrupting the ordered structure of the matrix. Discussion Microwaves at 300 W can be used as a novel and suitable alternative technique for blanching potatoes, which successfully retained the original quality of it in comparison to steam and hot water blanching.
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Affiliation(s)
- Rajni Saini
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Sukhpreet Kaur
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Poonam Aggarwal
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Atul Dhiman
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh, India
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9
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Xia J, Zhang Y, Huang K, Cao H, Sun Q, Wang M, Zhang S, Sun Z, Guan X. Different multi-scale structural features of oat resistant starch prepared by ultrasound combined enzymatic hydrolysis affect its digestive properties. ULTRASONICS SONOCHEMISTRY 2023; 96:106419. [PMID: 37156158 DOI: 10.1016/j.ultsonch.2023.106419] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 05/10/2023]
Abstract
In this research, oat resistant starch (ORS) was prepared by autoclaving-retrogradation cycle (ORS-A), enzymatic hydrolysis (ORS-B), and ultrasound combined enzymatic hydrolysis (ORS-C). Differences in their structural features, physicochemical properties and digestive properties were studied. Results of particle size distribution, XRD, DSC, FTIR, SEM and in vitro digestion showed that ORS-C was a B + C-crystal, and ORS-C had a larger particle size, the smallest span value, the highest relative crystallinity, the most ordered and stable double helix structure, the roughest surface shape and strongest digestion resistance compared to ORS-A and ORS-B. Correlation analysis revealed that the digestion resistance of ORS-C was strongly positively correlated with RS content, amylose content, relative crystallinity and absorption peak intensity ratio of 1047/1022 cm-1 (R1047/1022), and weakly positively correlated with average particle size. These results provided theoretical support for the application of ORS-C with strong digestion resistance prepared by ultrasound combined enzymatic hydrolysis in the low GI food application.
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Affiliation(s)
- Ji'an Xia
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Qiqi Sun
- Joint Center for Translational Medicine, Southern Medical University Affiliated Fengxian Hospital, Shanghai 201499, China
| | - Man Wang
- Joint Center for Translational Medicine, Southern Medical University Affiliated Fengxian Hospital, Shanghai 201499, China
| | - Suhua Zhang
- Suzhou Kowloon Hospital Shanghai Jiao Tong University School of Medicine, Suzhou, Jiangsu 215028, China
| | - Zhenliang Sun
- Joint Center for Translational Medicine, Southern Medical University Affiliated Fengxian Hospital, Shanghai 201499, China.
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China.
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10
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Wang N, Dong Y, Dai Y, Zhang H, Hou H, Wang W, Ding X, Zhang H, Li C. Influences of high hydrostatic pressure on structures and properties of mung bean starch and quality of cationic starch. Food Res Int 2023; 165:112532. [PMID: 36869532 DOI: 10.1016/j.foodres.2023.112532] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 01/16/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023]
Abstract
It is difficult to improve the quality of chemical-modified starch by traditional technology. Hence, in this study, mung bean starch with poor chemical activity was used as raw material, the native starch was treated and the cationic starch was prepared under high hydrostatic pressure (HHP) at 500 MPa and 40 °C. By studying the changes in the structure and properties of native starch after HHP treatment, the influence mechanism of HHP on improving the quality of cationic starch was analyzed. Results showed high pressure could make water and etherifying agent enter the starch granules through pores, and HHP made the structure of starch undergone three stages similar to mechanochemical effect. After HHP treated for 5 and 20 min, the degree of substitution, reaction efficiency and other qualities of cationic starch increased remarkably. Hence, proper HHP treatment could help to improve the chemical activity of starch and quality of cationic starch.
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Affiliation(s)
- Ning Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Ying Dong
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
| | - Hong Zhang
- College of Life Science, Dezhou University, Dezhou, Shandong 253023, China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Hui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Cheng Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
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11
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Wang C, Tian X, Zhang X, Zhang Z, Zhang X, Zeng X. Physicochemical Characterizations, Digestibility, and Lipolysis Inhibitory Effects of Highland Barley Resistant Starches Prepared by Physical and Enzymatic Methods. Molecules 2023; 28:molecules28031065. [PMID: 36770733 PMCID: PMC9920265 DOI: 10.3390/molecules28031065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 01/16/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
This study aimed to investigate the differences in the physicochemical and structural characteristics, digestibility, and lipolysis inhibitory potential in vitro of highland barley resistant starches (HBRSs) prepared by autoclaving (HBSA), microwave-assisted autoclaving (HBSM), isoamylase (HBSI) and pullulanase (HBSP) debranching modifications. Results revealed that the resistant starch content of native starch was significantly elevated after modifications. HBSA and HBSM showed distinctly higher swelling power and water-binding capacities along with lower amylose amounts and solubilities than those of HBSI and HBSP (p < 0.05). Fourier transform infrared spectroscopy and X-ray diffraction exhibited that HBSP displayed the highest degree of the ordered crystalline region and crystallinity with a mixture of CB- and V-type polymorphs. Meanwhile, HBSA and HBSM were characterized by their high degree of the amorphous region with a mixture of B- and V-type polymorphs. Physical and enzymatic modifications resulted in different functionalities of HBRSs, among which HBSP showed the lowest digestibility and HBSM exhibited the highest inhibitory activity on lipolysis due to their structure and structure-based morphology and particle size. This study provided significant insights into the development of native starch from highland barley as an alternative functional food.
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Affiliation(s)
- Cong Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence: (C.W.); (X.Z.); Tel.: +86-25-8439-6791 (X.Z.)
| | - Xinyi Tian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiayin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Zhiming Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaoyu Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence: (C.W.); (X.Z.); Tel.: +86-25-8439-6791 (X.Z.)
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12
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Characterization of Arrowhead-Derived Type 3 Resistant Starch Prepared by Ultrasound-Assisted α-Amylase Degradation. J FOOD QUALITY 2023. [DOI: 10.1155/2023/2301485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
The effect of ultrasonic-assisted α-amylase hydrolysis on the structure and physicochemical properties of arrowhead-derived type 3 resistant starch (RS3) was studied. After ultrasound treatment, the yield of resistant starch reached 17.21%, significantly (
) increased by 65.64%. Compared with RS3 prepared by traditional enzymolysis (RS3-E), the crystal form and chemical bond of RS3 prepared by ultrasonic-assisted enzymolysis (RS3-UAE) did not change, but its gelatinization temperature, relative crystallinity, enthalpy, and 1047/1022 values were improved to varying degrees. RS3-UAE exhibited a higher solubility, transparency, water absorption capacity, and higher swelling power at 70°C. The analysis results of iodine absorption, differential scanning calorimetry, X-ray diffraction, Fourier transform-infrared spectroscopy, and scanning electron microscopy demonstrated that RS3-UAE exhibited a more regular shape, smoother surface, higher crystallinity, stable double helix structure, and more ordered and denser structure. Therefore, ultrasound-assisted enzymatic technology is an effective way to prepare RS3, and it can improve the functional and structural properties of the prepared RS3 to a certain extent.
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13
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Liu X, Ma Q, Cheng D, Zhang F, Li Y, Wang W, Wang J, Sun J. Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality. ULTRASONICS SONOCHEMISTRY 2023; 92:106248. [PMID: 36462468 PMCID: PMC9712672 DOI: 10.1016/j.ultsonch.2022.106248] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/14/2022] [Accepted: 11/27/2022] [Indexed: 06/17/2023]
Abstract
In this study, we aimed to establish an innovative and efficient preparation method of potato resistant starch (PRS). To achieve this, we prepared type 3 resistant starch (RS3) from native potato starch (PS) using an ultrasonic method combined with autoclave gelatinization and optimized by the response surface method to study the structure and properties of potato RS3 (PRS3) and its effect on the quality of steamed bread. Under optimal treatment conditions, the PRS3 content increased from 7.5% to 15.9%. Compared with PS, the B-type crystal structure of PRS3 was destroyed, and the content of hydroxyl groups was increased, but no new chemical groups were introduced. PRS3 had a rougher surface and a lower crystallinity, gelatinization temperature, viscosity, setback value, and breakdown value. The low content (5%) of PRS3 had a stable viscosity and was easily degraded by bacteria, which can improve the quality of steamed bread to a certain extent. When the PRS3 content was over 10%, it competed with the gluten protein to absorb water, which reduced the contents of β-turn and α-helix in the dough, increased the contents of β-fold, and weakened the structure of the gluten network. It also decreased the specific volume and elasticity of the steamed bread and increased the spreading rate, hardness, and chewiness. Steamed bread prepared with a flour mixture containing 5% PRS3 was similar to the presidential acceptance of control flour. In this study, a new sustainable and efficient PRS3 preparation method was established, which has certain guiding significance for the processing of Functional steamed bread with high-resistant starch.
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Affiliation(s)
- Xiangyun Liu
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China.
| | - Dewei Cheng
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Fan Zhang
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Yuwen Li
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China; Hebei Potato Processing Technology Innovation Center, Hebei 076576, China; Sino-US and Sino-Japan Joint Center of Food Science and Technology, Baoding, Hebei, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China.
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14
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Insights into high hydrostatic pressure pre-treatment generating a more efficient catalytic mode of maltogenic α-amylase: Effect of multi-level structure on retrogradation properties of maize starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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15
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Rostamabadi H, Can Karaca A, Nowacka M, Mulla MZ, Al-attar H, Rathnakumar K, Gultekin Subasi B, Sehrawat R, Kheto A, Falsafi SR. How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides? Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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16
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Sun Y, Yang Y, Zheng L, Zheng X, Xiao D, Wang S, Zhang Z, Ai B, Sheng Z. Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments. Foods 2022; 11:foods11223741. [PMID: 36429331 PMCID: PMC9689167 DOI: 10.3390/foods11223741] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/13/2022] [Accepted: 11/16/2022] [Indexed: 11/23/2022] Open
Abstract
Ultrasonic treatment combined with resveratrol modification was used to improve banana starch's solubility, thermal stability, and digestion resistance. The solubility and freeze-thaw stability of the modified starch complex significantly increased. The oil-absorption capacity increased by 20.52%, and the gelatinization temperatures increased from 64.10-73.92 °C to 70.77-75.83 °C. The storage modulus (G') and loss modulus (G″) increased after ultrasound and resveratrol treatment, and the proportion of viscosity was increased after composition with resveratrol. Additionally, the in vitro digestibility decreased from 44.12% to 40.25%. The modified complexes had release-control ability for resveratrol. X-ray diffraction (XRD) and Fourier transform infrared (FT-IR) spectroscopy demonstrated that complex structures became more compact and organized, whereas crystalline patterns were unchanged. Scanning electron microscopy (SEM) showed that the resveratrol modification caused physical change on the granular surface by creating pores and fissures. The findings can help develop antioxidant functional foods using banana starch.
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Affiliation(s)
- Ying Sun
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yang Yang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Lili Zheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Xiaoyan Zheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Dao Xiao
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Shenwan Wang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Zhengke Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Binling Ai
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Zhanwu Sheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
- Correspondence:
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17
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Zhou D, Yang G, Tian Y, Kang J, Wang S. Different effects of radio frequency and heat block treatments on multi-scale structure and pasting properties of maize, potato, and pea starches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Effect of thermal blanching on the inactivation kinetics of polyphenol oxidase and peroxidase in lily bulb, and the functional properties of its flours. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01658-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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Effects of Cross-Linking on Physicochemical and Film Properties of Lotus (Nelumbo nucifera G.) Seed Starch. Foods 2022; 11:foods11193069. [PMID: 36230145 PMCID: PMC9563257 DOI: 10.3390/foods11193069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 09/15/2022] [Accepted: 09/30/2022] [Indexed: 12/27/2022] Open
Abstract
Lotus seed starch was cross-linked using sodium trimetaphosphate (STMP) in varying amounts (1, 3, and 5%), and its rheological, pasting, thermal, and physicochemical properties were investigated. These cross-linked lotus seed starches (CL-LS-1, CL-LS-3, CL-LS-5) were also used to produce films (CL-LSFs), which were then examined for their mechanical characteristics, water vapor permeability, moisture content, opacity, thickness, and water solubility. After cross-linking, the solubility, amylose content, and swelling power of all the starch samples decreased. Cross-linking resulted in an increased pasting temperature, while peak viscosity (PV) decreased, with CL-LS-5 exhibiting the lowest peak viscosity (1640.22 MPa·s). In comparison to native starch, the thermal characteristics of CL-LS demonstrated greater gelatinization temperatures (To, Tp, Tc) and gelatinization enthalpy (ΔHgel). The gelatinization enthalpy of CL-LS varied between 152.70 and 214.16 J/g, while for native LS the value was 177.91 J/g. Lower moisture content, water solubility, and water vapor permeability were observed in the CL-LSFs. However, the cross-linking modification did not produce much effect on the film thickness. The highest tensile strength (12.52 MPa) and lowest elongation at break (26.11%) were found in CL-LSF-5. Thus, the starch films’ barrier and mechanical qualities were enhanced by cross-linking.
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20
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Deng C, Melnyk O, Marenkova T, Luo Y. Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/151566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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21
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Wang N, Shi N, Fei H, Liu Y, Zhang Y, Li Z, Ruan C, Zhang D. Physicochemical, structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction. ULTRASONICS SONOCHEMISTRY 2022; 89:106136. [PMID: 36055014 PMCID: PMC9445431 DOI: 10.1016/j.ultsonch.2022.106136] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 08/13/2022] [Accepted: 08/20/2022] [Indexed: 05/09/2023]
Abstract
As a new and clean extraction technology, ultrasonic extraction has been demonstrated with great potential in the preparation of modified starch. In order to increase its added value, it is necessary to modify pea starch to enlarge its application. In this study, the efficiency of combining ultrasonic with alkali in the extraction of pea starch was evaluated and compared to conventional alkali extraction. Ultrasonic-assisted alkali extraction conditions were optimized using single-factor experiments and response surface methodology. The results revealed that maximum yield of pea starch (54.43 %) was achieved using ultrasound-assisted alkali extraction under the following conditions: sodium hydroxide solution with a concentration of 0.33 %, solid/alkali solution ratio of 1:6 (w/v), ultrasonic power of 240 W, temperature of 42 °C, and extraction time of 22 min. The ultrasound-assisted alkali extraction yielded 13.72 % greater pea starch than conventional alkali extraction. On the other hand, morphological, structural, and physicochemical properties of the obtained starch isolates were evaluated. The ultrasound-assisted alkali extraction resulted in pea starch with greater amylose content, water-solubility, swelling power, and viscosity compared with conventional alkali extraction. Furthermore, ultrasonication influenced the morphological properties of pea starch granules, while the molecular structure and crystal type were not affected. Moreover, the ultrasonic-assisted extraction produced starch with a slightly greater resistant starch content. Therefore, ultrasonic-assisted extraction can be suggested as a potential method for extracting pea starch with improved functional properties.
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Affiliation(s)
- Ning Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China
| | - Ningning Shi
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China
| | - Hongli Fei
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China
| | - Yuan Liu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China
| | - Yaqi Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China
| | - Zhijiang Li
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China; Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319 China; National Coarse Cereals Engineering Research Center, Daqing 163319 China
| | - Changqing Ruan
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China; Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319 China; National Coarse Cereals Engineering Research Center, Daqing 163319 China.
| | - Dongjie Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China; Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319 China; National Coarse Cereals Engineering Research Center, Daqing 163319 China.
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22
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Zhang H, He F, Wang T, Chen G. Insights into the interaction of CaCl 2 and potato starch: Rheological, structural and gel properties. Int J Biol Macromol 2022; 220:934-941. [PMID: 36007697 DOI: 10.1016/j.ijbiomac.2022.08.135] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 07/26/2022] [Accepted: 08/20/2022] [Indexed: 11/05/2022]
Abstract
High viscosity of starch greatly limit its application in some specific foods, in this work, a novel low-viscosity potato starch (PS) was developed via crosslinking between PS (3 %, w/v) and Ca2+ to investigate the effect of CaCl2 concentration (0.1-5 % CaCl2, w/v) on the rheological behaviors, structural and gel properties of PS. The results showed that peak viscosity (PV), trough viscosity (TV), final viscosity (FV), and breakdown viscosity (BD) of pasting curves of CaCl2-treated PS were significantly reduced compared with the native PS. The CaCl2 treatment also decreased the firmness of the PS gel and increased its pasting temperature (PT) and gelatinization enthalpy (∆H). Moreover, The CaCl2 treatment also led to more organized crystallites in the PS granules as affected by the slight increase in the ratio of 1044/1015 cm-1 in the FT-IR analysis, reduced the homogeneity of ordered structures inside granules as indicated by the increase in conclusion temperature (Tc)-onset temperature (To) in DSC analysis, and decreased relatively crystallinity revealed by XRD analysis. The findings of this study indicated CaCl2-treated PS could serve as food ingredients with reduced paste viscosity and regulated paste stability under shear during heating.
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Affiliation(s)
- Hongcai Zhang
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA; School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of Agriculture, Shanghai Ocean University, No 999 Huchenghuan Road, Lingang New District, Shanghai 201306, China
| | - Fuli He
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA
| | - Tao Wang
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA
| | - Guibing Chen
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA.
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23
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Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus ( Nelumbo nucifera) Seed Flour. Foods 2022; 11:foods11162473. [PMID: 36010474 PMCID: PMC9407196 DOI: 10.3390/foods11162473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 08/03/2022] [Accepted: 08/12/2022] [Indexed: 11/18/2022] Open
Abstract
In this study, native lotus seed flour (N-LSF) was modified by different methods, namely, partial gelatinization (PG), heat−moisture treatment (HMT), or pullulanase treatment (EP). Their composition, functional properties, starch composition, and estimated glycemic index (eGI) were compared. PG contained similar protein, soluble dietary fiber, and insoluble dietary fiber contents to N-LSF, while those of HMT and EP differed from their native form. PG increased rapid digestible starch (RDS) but decreased resistant starch (RS); while HMT and EP increased amylose and RS contents to 34.57−39.23% and 86.99−92.52% total starch, respectively. Such differences led to the different pasting properties of the modified flours rather than PG, which was comparable to the native flour. HMT had limited pasting properties, while EP gave the highest viscosities upon pasting. The eGI of all samples could be classified as low (<50), except that of PG, which was in the medium range (60). It was plausible that lotus seed flour modified either with HMT or EP could be used as carbohydrate source for diabetes patients or health-conscious people.
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24
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Four stages of multi-scale structural changes in rice starch during the entire high hydrostatic pressure treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Zhang X, Baek NW, Lou J, Xu J, Yuan J, Fan X. Effects of exogenous proteins on enzyme desizing of starch and its mechanism. Int J Biol Macromol 2022; 218:375-383. [PMID: 35902008 DOI: 10.1016/j.ijbiomac.2022.07.164] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 07/19/2022] [Accepted: 07/20/2022] [Indexed: 11/19/2022]
Abstract
Added protein to starch has abundantly applied to size the yarns. However, scarce information is available about the impact of proteins on the enzyme desizing of starch. Thus, the objective of this study was to explore the effect of corn gluten, soybean protein and bone glue on enzyme desizing and reveal the interference mechanism. The desizing efficiency of starch was detected after added proteins. The contact angle, swelling ability, protein content and structure of starch adhesion on desized yarn were measured to analyze the effect of protein on desizing. In addition, the binding forces between protein and starch were detected, and the inhibition mechanism was analyzed. Experimental results showed that desizing efficiencies of starch were decreased after adding the protein. Corn gluten had the strongest influence in hindering desizing due to the weakest promotion in the swelling of film and the stronger binding force between protein and starch, mainly through hydrophobic interaction and hydrogen bond. Improving the swelling ability of film and inhibiting the binding between starch and protein may be feasible ways to reduce the inhibition of protein on desizing.
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Affiliation(s)
- Xun Zhang
- Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Na-Won Baek
- Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jiangfei Lou
- Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jin Xu
- Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jiugang Yuan
- Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xuerong Fan
- Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China.
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26
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Structural, physicochemical properties, and digestibility of lotus seed starch-conjugated linoleic acid complexes. Int J Biol Macromol 2022; 214:601-609. [PMID: 35760162 DOI: 10.1016/j.ijbiomac.2022.06.143] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 06/08/2022] [Accepted: 06/17/2022] [Indexed: 11/20/2022]
Abstract
This paper describes a new method combining octenyl succinic anhydride (OSA) esterification and high hydrostatic pressure for starch modification, which interacts with conjugated linoleic acid (CLA) to form an octenyl succinic anhydride-lotus seed starch-conjugated linoleic acid (OSA-LS-CLA) complex. This method proves the formation of complex observed by fourier transform infrared spectroscopy and complex index. The stable structure of the complex was derived from increasing molecular weight by introducing macromolecular conjugated linoleic acid and the higher crystallinity than original starch observed by X-ray diffraction. The formation method and changes of complex were observed by scanning electron microscopy and confocal laser scanning microscope. The solubility and swelling power of the complex increases as the temperature increased, significantly at 75 °C. The formation of the OSA-LS-CLA complex significantly reduced the digestion rate of LS, which was 26 % lower than that of LS. These results indicate that the OSA-LS-CLA under high hydrostatic pressure can form a complex with stable structure, which makes up for the deficiency of raw starch to a certain extent. And the formation of this structure can improve the thermal stability of the complex and has strong digestion resistance, which provides a potential direction for further research in reducing starch digestibility.
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27
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Dhull SB, Chandak A, Collins MN, Bangar SP, Chawla P, Singh A. Lotus Seed Starch: A Novel Functional Ingredient with Promising Properties and Applications in Food—A Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202200064] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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
| | - Maurice N. Collins
- Bernal Institute School of Engineering University of Limerick Limerick V94 T9PX Ireland
- Health Research Institute University of Limerick Limerick V94 T9PX Ireland
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University Clemson SC 29631 USA
| | - Prince Chawla
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab 144411 India
| | - Ajay Singh
- Department of Food Technology Mata Gujri College Fatehgarh Sahib Punjab 140406 India
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28
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Zhang K, Zhang Z, Zhao M, Milosavljević V, Cullen P, Scally L, Sun DW, Tiwari BK. Low-pressure plasma modification of the rheological properties of tapioca starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107380] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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29
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Tian X, Wang Z, Wang X, Ma S, Sun B, Wang F. Mechanochemical effects on the structural properties of wheat starch during vibration ball milling of wheat endosperm. Int J Biol Macromol 2022; 206:306-312. [PMID: 35240210 DOI: 10.1016/j.ijbiomac.2022.02.160] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 02/24/2022] [Accepted: 02/25/2022] [Indexed: 11/16/2022]
Abstract
Pure wheat endosperm was fully ground in a vibratory ball mill and structural changes in wheat starch were measured to assess the effect of mechanochemical action during the grinding process. Vibratory ball milling changed the endosperm granule size to ~30 μm (D50). There was a significant increase in damaged starch content, and this was positively correlated with the grinding time. The relative crystallinity of starch decreased by 5% after milling 105 min, and the short-range order decreased. The damaged structure of amylopectin starch decreased with milling time, as detected macroscopically by the peak viscosity and final viscosity of milling samples. Overall, the in vitro digestion results showed that mechanical modification caused irregular defects inside wheat starch crystals, increased the sensitivity of wheat starch to enzymes, enhanced the hydrolysis rate three-fold, and increased the maximum starch hydrolysis by 50%. Mechanochemistry effects was used to analyze the quality changes in wheat milling.
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Affiliation(s)
- Xiaoling Tian
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Zhen Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaoxi Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Binghua Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Fengcheng Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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30
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Di Marco AE, Ixtaina VY, Tomás MC. Analytical and technological aspects of amylose inclusion complexes for potential applications in functional foods. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101625] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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31
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Punia Bangar S, Dunno K, Kumar M, Mostafa H, Maqsood S. A comprehensive review on lotus seeds (Nelumbo nucifera Gaertn.): Nutritional composition, health-related bioactive properties, and industrial applications. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.104937] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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32
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Wu Z, Qiao D, Zhao S, Lin Q, Zhang B, Xie F. Nonthermal physical modification of starch: An overview of recent research into structure and property alterations. Int J Biol Macromol 2022; 203:153-175. [PMID: 35092737 DOI: 10.1016/j.ijbiomac.2022.01.103] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 01/03/2022] [Accepted: 01/16/2022] [Indexed: 11/28/2022]
Abstract
To tailor the properties and enhance the applicability of starch, various ways of starch modification have been practiced. Among them, physical modification methods (micronization, nonthermal plasma, high-pressure, ultrasonication, pulsed electric field, and γ-irradiation) are highly potential for starch modification considering its safety, environmentally friendliness, and cost-effectiveness, without generating chemical wastes. Thus, this article provides an overview of the recent advances in nonthermal physical modification of starch and summarizes the resulting changes in the multi-level structures and physicochemical properties. While the effect of these techniques highly depends on starch type and treatment condition, they generally lead to the destruction of starch granules, the degradation of molecules, decreases in crystallinity, gelatinization temperatures, and viscosity, increases in solubility and swelling power, and an increase or decrease in digestibility, to different extents. The advantages and shortcomings of these techniques in starch processing are compared, and the knowledge gap in this area is commented on.
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Affiliation(s)
- Zhuoting Wu
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
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33
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Pressure moisture treatment and hydro-thermal treatment of starch. Food Sci Biotechnol 2021; 31:261-274. [DOI: 10.1007/s10068-021-01016-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/17/2021] [Accepted: 11/23/2021] [Indexed: 10/19/2022] Open
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34
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Pu H, Liu G, Huang M, Zhang C, Niu W, Chen X, Huang J. Effects of Annealing on ultra-high pressure induced gelatinization of corn starch. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102849] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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35
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Jiang X, Wang J, Ou Y, Zheng B. Effect of chlorogenic acid on the structural properties and digestibility of lotus seed starch during microwave gelatinization. Int J Biol Macromol 2021; 191:474-482. [PMID: 34563574 DOI: 10.1016/j.ijbiomac.2021.09.102] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/13/2021] [Accepted: 09/15/2021] [Indexed: 10/20/2022]
Abstract
The structural evolution of lotus starch (LS)-chlorogenic acid (CA) complexes was investigated after microwave-heating treatment, to reveal the relationship between the interactions of lotus starch and chlorogenic acid molecules, and the digestive properties of the starch, after microwave gelatinization. During the early stage of microwave gelatinization (65, 70 °C), CA was mainly participating in the rearrangement of starch molecules in a weakly-bound form, and at that stage, the LS-CA complex acted as an inhibitor of digestion, under small intestine conditions, mainly through the release of CA, which inhibited amylase. However, during the late stage of microwave gelatinization (85 °C), many chlorogenic acid molecules entered the hydrophobic helical cavity of the starch, promoting formation of the V-type starch helical structure in the LS-CA complex, which made a major contribution to inhibiting digestion under oral digestion conditions.
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Affiliation(s)
- Xiangfu Jiang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jianyi Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yujia Ou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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36
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Chen C, Li G, Zhu F. A novel starch from lotus (Nelumbo nucifera) seeds: Composition, structure, properties and modifications. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106899] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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37
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Wu Z, He Y, Yan W, Zhang W, Liu X, Hui A, Wang H, Li H. Effect of high-pressure pre-soaking on texture and retrogradation properties of parboiled rice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4201-4206. [PMID: 33420739 DOI: 10.1002/jsfa.11058] [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: 08/05/2020] [Revised: 11/25/2020] [Accepted: 01/08/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The poor palatability, low digestibility, and unpleasant color of parboiled rice (PR) have severely hampered its acceptance by consumers. It is hence necessary and urgent to develop a new method for producing high-quality PR. In the current study, the effect of high hydrostatic pressure (HHP) pre-soaking on the color, textural properties, and the degree of retrogradation of PR was investigated. RESULTS With HHP from 100 to 500 MPa, the water adsorption rate increased and cooking time decreased. Parboiled rice samples presented higher lightness scores (L) and had lower color intensity (B). Compared with a control group, PR samples treated with high-pressure pre-soaking showed a reduction of hardness values from 0.69% to 32.99%, and gumminess values also decreased from 8.58% to 33.62%. The differential scanning calorimetry (DSC) results indicated that the enthalpy values of PR samples decreased after high pressure pre-soaking. The molecular structure of PR characterized by Fourier transform infrared spectrometry confirmed that HHP pre-soaking could decrease the retrogradation level. CONCLUSION The findings outlined above suggest that the texture and retrogradation properties of PR were improved after high-pressure pre-soaking. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Zeyu Wu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Yiwen He
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Weilong Yan
- Huiguan Agricultural Technology Co., Ltd, Hefei, P. R. China
| | - Wencheng Zhang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Xuewu Liu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Ailing Hui
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Haiyan Wang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Honghong Li
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
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38
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Oliveira LC, Macnaughtan B, Gouseti O, Villas‐Boas F, Clerici MTPS, Bakalis S, Muttakin S, Cristianini M. Extending the functionality of arrowroot starch by thermally assisted high hydrostatic pressure. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15756] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ludmilla C. Oliveira
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
| | - Bill Macnaughtan
- Division of Food, Nutrition and Dietetics, School of Biosciences University of Nottingham, Sutton Bonington Campus Loughborough UK
| | - Ourania Gouseti
- Department of Chemical and Environmental Engineering University of Nottingham Nottingham UK
- Department of Food Science (FOOD) University of Copenhagen Frederiksberg Denmark
| | - Flávia Villas‐Boas
- Institute of Biosciences, Arts and Exact Sciences (IBILCE), Department of Food Engineering and Technology São Paulo State University “Júlio de Mesquita” São José do Rio Preto Brazil
| | - Maria T. P. S. Clerici
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
| | - Serafim Bakalis
- Department of Chemical and Environmental Engineering University of Nottingham Nottingham UK
- Department of Food Science (FOOD) University of Copenhagen Frederiksberg Denmark
| | - Syahrizal Muttakin
- School of Chemical Engineering University of Birmingham Birmingham UK
- Indonesian Agency for Agricultural Research and Development Jakarta Selatan Indonesia
| | - Marcelo Cristianini
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
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39
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Zhang H, He F, Wang T, Chen G. Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111467] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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40
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Liang Q, Chen X, Ren X, Yang X, Raza H, Ma H. Effects of ultrasound-assisted enzymolysis on the physicochemical properties and structure of arrowhead-derived resistant starch. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111616] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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41
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Xing B, Teng C, Sun M, Zhang Q, Zhou B, Cui H, Ren G, Yang X, Qin P. Effect of germination treatment on the structural and physicochemical properties of quinoa starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106604] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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42
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Park S, Kim YR. Clean label starch: production, physicochemical characteristics, and industrial applications. Food Sci Biotechnol 2021; 30:1-17. [PMID: 33552613 PMCID: PMC7847421 DOI: 10.1007/s10068-020-00834-3] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 09/23/2020] [Accepted: 09/25/2020] [Indexed: 11/30/2022] Open
Abstract
Recently, health-conscious consumers have a tendency to avoid the use of modified starch in their food products because of reluctance regarding food additives or chemical processes. The present paper considers the characteristics and manufacturing methods of clean label starch, which is free from chemical modification. Clean label starch manufacturing is mainly dependent on starch blending, physical and enzymatic modification methods. Physical modifications include ultrasound, hydrothermal (e.g., heat-moisture treatment and annealing), pre-gelatinization (e.g., drum drying, roll drying, spray cooking, and extrusion cooking), high-pressure (high hydrostatic pressure), and pulsed electric field treatments. These physical processes allow variation of starch properties, such as morphological, thermal, rheological, and pasting properties. Enzyme treatment can change the properties of starch more dramatically. Actual use of clean label starch with such altered properties has occurred in industry and is described here. This review may provide useful information on the current status and future direction of clean label starch in the field of food science.
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Affiliation(s)
- Shinjae Park
- Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, 08826 Republic of Korea
| | - Yong-Ro Kim
- Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, 08826 Republic of Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
- Center for Food and Bioconvergence, Seoul National University, Seoul, 08826 Republic of Korea
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43
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Sandhu KS, Kaur M, Punia S, Ahmed J. Rheological, thermal, and structural properties of high-pressure treated Litchi (Litchi chinensis) kernel starch. Int J Biol Macromol 2021; 175:229-234. [PMID: 33571583 DOI: 10.1016/j.ijbiomac.2021.02.030] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 01/14/2021] [Accepted: 02/04/2021] [Indexed: 11/29/2022]
Abstract
Starch isolated from litchi kernel was subjected to high-pressure (HP) treatment at selected pressures (300, 450 and 600 MPa) for 10 min, and evaluated for its rheological, morphological, thermal and structural properties. The amylose content of native litchi kernel starch (LKS) was 17.4%, which increased significantly upon pressurization. The temperature sweep test of the untreated starch sample resulted in the peak G' and G″ values of 3417 and 283 Pa, respectively, and those values decreased after pressurization. Oscillatory rheological measurements showed the frequency dependency of tested starch pastes. Furthermore, the mechanical rigidity of the starch pastes improved with pressure treatment. Morphological studies revealed that starch granule structure remained intact after pressurization; however, pressure >450 MPa resulted in surface roughness and small cavities. HP treatment significantly influenced thermal properties of LKS, in particular at 450 and 600 MPa, where a significant drop in the transition temperatures and enthalpy values were recorded. The HP-treated starch samples exhibited distinct X-ray diffraction pattern of native LKS i.e. the blend of A- and B-type allomorphs with a predominating A-type crystalline structure. Upon pressure treatment, the disappearance of 2θ peak at 5.6° and significant changes in peak intensities confirmed the structural change in the starch matrix.
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Affiliation(s)
- Kawaljit Singh Sandhu
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Maninder Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India.
| | - Sneh Punia
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India
| | - Jasim Ahmed
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
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44
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Zhang D, Xu H, Jiang B, Wang X, Yang L, Shan Y, Ding S. Effects of ultra-high pressure on the morphological and physicochemical properties of lily starch. Food Sci Nutr 2021; 9:952-962. [PMID: 33598178 PMCID: PMC7866584 DOI: 10.1002/fsn3.2060] [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: 08/24/2020] [Revised: 11/04/2020] [Accepted: 11/30/2020] [Indexed: 11/14/2022] Open
Abstract
In this study, starch extracted from lily bulbs were modified using an ultra-high pressure (UHP) treatment at six different pressure levels (100, 200, 300, 400, 500, and 600 MPa). The effects of UHP treatment on the physicochemical and morphological properties of lily starch were investigated. The morphological observation revealed that UHP treatment led to particle expansion and aggregation. Compared with the native and lily starch treated at 100-500 MPa, the lily starch treated at 600 MPa exhibited almost completely disrupted morphology and a larger particle size, indicating nearly complete gelatinization of the starch. The relative crystallinity of the UHP-treated starch remarkably reduced. Gelatinization temperatures via differential scanning calorimetry decreased with increasing pressure. The rapid viscoanalyzer results revealed that the lily starch treated with UHP at 600 MPa showed low values of peak viscosity, trough viscosity, breakdown, final viscosity, and setback. These results indicated that UHP was an effective physical modification method for lily starch, UHP treatment (600 MPa, 30 min) caused nearly complete gelatinization of lily starch, and lily starch modified using UHP might expand the application of lily in the food field.
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Affiliation(s)
- Dali Zhang
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Haishan Xu
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Bing Jiang
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Xinyu Wang
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Lvzhu Yang
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Yang Shan
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Shenghua Ding
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
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45
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Chou S, Li B, Tan H, Cui H, Zhang S, Wang H, Meng X. Effect of ultrahigh pressure on structural and physicochemical properties of rice and corn starch in complexes with apple polyphenols. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5395-5402. [PMID: 32535914 DOI: 10.1002/jsfa.10589] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 06/05/2020] [Accepted: 06/14/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Ultrahigh-pressure (UHP) treatment, a non-thermal processing technology, exerts a bactericidal effect and affects food texture. How UHP treatments influence starch-polyphenol complexes has not yet been reported. Here, we studied the effects of UHP treatment on the structure of common rice starch (CRS)-apple polyphenol (AP) and common corn starch (CCS)-AP mixtures. RESULTS Overall, UHP treatment decreased the particle size of the CRS-AP and CCS-AP composites. Furthermore, the ΔH values of the CRS-AP and CCS-AP mixtures decreased, and the heating stability was improved after UHP treatment. X-ray diffraction indicated that the relative crystallinity of the mixtures was unaffected by UHP treatment. Fourier-transform infrared spectroscopy proved that no new absorption peaks were observed in the infrared spectra, and the order of starch-AP was decreased after UHP treatment. These results indicated that UHP treatment inhibited the retrogradation of the starch-AP mixture. Our analyses of the microstructures of CRS-AP and CCS-AP mixtures showed increased folding and more pronounced network structures under high-pressure. CONCLUSIONS These results provide a theoretical basis for further exploring the properties of starch-AP mixtures following UHP treatment and provide insights regarding the use of UHP treatments for food production. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Shurui Chou
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Hui Tan
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Shuyi Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Hanchen Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Xianjun Meng
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
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46
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Wang B, Lin X, Zheng Y, Zeng M, Huang M, Guo Z. Effect of homogenization-pressure-assisted enzymatic hydrolysis on the structural and physicochemical properties of lotus-seed starch nanoparticles. Int J Biol Macromol 2020; 167:1579-1586. [PMID: 33220375 DOI: 10.1016/j.ijbiomac.2020.11.113] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 11/09/2020] [Accepted: 11/16/2020] [Indexed: 10/23/2022]
Abstract
In previous studies, we successfully prepared lotus-seed starch nanoparticles (LS-SNPs) using enzymatic methods. To further improve their performance, we studied the structural, physical and chemical properties of LS-SNPs prepared by high-pressure homogenization (HPH)-assisted enzymatic hydrolysis (EH). HPH treatments at different pressures and frequencies have a significant effect on the particle size and molecular weight of LS-SNPs. Structural analyses showed that LS-SNP and H-LS-SNP both comprised B-type starch crystals. As the homogenization pressure and frequency were increased, the relative crystallinity of H-LS-SNP first increased and then decreased, indicating that HPH treatment affected the double-helix structure of LS-SNPs. The results also show that moderate HPH treatment was beneficial for enzymatic hydrolysis, but when the HPH treatment was further increased, it destroyed the ordered structure of LS-SNPs. Our research showed that H-LS-SNPs with the smallest particle size and the highest crystallinity were obtained under pressure of 150 MPa, a homogenization frequency of five times the original, and a material-to-liquid ratio of 3%. The results indicate that HHP-assisted EH is a suitable method for preparing SNPs. These findings provide new ideas for the preparation of SNPS to meet the needs of food industry.
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Affiliation(s)
- Bailong Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Xiong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Yixin Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Muhua Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Minli Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China.
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Lin X, Sun S, Wang B, Zheng B, Guo Z. Structural and physicochemical properties of lotus seed starch nanoparticles prepared using ultrasonic-assisted enzymatic hydrolysis. ULTRASONICS SONOCHEMISTRY 2020; 68:105199. [PMID: 32512432 DOI: 10.1016/j.ultsonch.2020.105199] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 05/02/2020] [Accepted: 05/28/2020] [Indexed: 05/24/2023]
Abstract
Lotus seed starch nanoparticles were prepared by ultrasonic (ultrasonic power: 200 W, 600 W, 1000 W; time: 5 min, 15 min, 25 min; liquid ratio (starch: buffer solution): 1%, 3%, 5%) assisted enzymatic hydrolysis (LS-SNPs represent lotus seed starch nanoparticles prepared by enzymatic hydrolysis and U-LS-SNPs represent lotus seed starch nanoparticles prepared by high pressure homogenization-assisted enzymatic hydrolysis). The structure and physicochemical properties of U-LS-SNPs were studied by laser particle size analysis, scanning electron microscope, X-ray diffraction, Raman spectroscopy, nuclear magnetic resonance and gel permeation chromatography system. The results of scanning electron microscopy showed that the surface of U-LS-SNPs was cracked and uneven after ultrasonic-assisted enzymolysis, and there was no significant difference from LS-SNPs. The results of particle size analysis and gel permeation chromatography showed that the particle size of U-LS-SNPs (except 5% treatment group) was smaller than that of LS-SNPs. With the increase of ultrasonic power and time, the weight average molecular gradually decreased. The results of X-ray diffraction and Raman spectroscopy showed that ultrasonic waves first acted on the amorphous region of starch granules. With the increase of ultrasonic power and time, the relative crystallinity of U-LS-SNPs increased first and then decreased. The group (600 W, 15 min, 3%) had the highest relative crystallinity. The results of nuclear magnetic resonance studies showed that the hydrogen bond and double helix structure of starch were destroyed by ultrasound, and the double helix structure strength of U-LS-SNPs was weakened compared with LS-SNPs. In summary, U-LS-SNPs with the small-sized and the highest crystallinity can be prepared under the conditions of ultrasonic power of 600 W, time of 15 min and material-liquid ratio of 3%.
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Affiliation(s)
- Xiong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Siwei Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Bailong Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China.
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Li J, Tian L, Fang Y, Chen W, Hunag G. Ultrasonic‐Assisted Preparation of Maize Starch–Caffeic Acid Complex: Physicochemical and Digestion Properties. STARCH-STARKE 2020. [DOI: 10.1002/star.202000084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Junhui Li
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Lei Tian
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Yizhou Fang
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Wenwei Chen
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Guangrong Hunag
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
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Nabi B, Rehman S, Aggarwal S, Baboota S, Ali J. Quality by Design Adapted Chemically Engineered Lipid Architectonics for HIV Therapeutics and Intervention: Contriving of Formulation, Appraising the In vitro Parameters and In vivo Solubilization Potential. AAPS PharmSciTech 2020; 21:261. [PMID: 32974738 DOI: 10.1208/s12249-020-01795-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Accepted: 08/18/2020] [Indexed: 02/06/2023] Open
Abstract
The present research encompasses a quality by design approach for fabricating lipid architectonics (LA) of an antiretroviral drug (Elvitegravir: EVR) to overcome inherent challenges of EVR to curtail its bioavailability issues. Comparative development strategy employing Box-Behnken design was undertaken between high-pressure homogenization technique and melt emulsification followed by probe sonication method, wherein the later was selected for engineering the EVR-LA. Particle size, entrapment efficiency and drug loading for EVR-LA were 84.6 ± 2.3 nm, 90.7 ± 1.8% and 8.9 ± 0.7% respectively. In vitro release studies established the supremacy of EVR-LA when compared with drug suspension (EVR-DS) by having a cumulative drug release of 96.89 ± 2.5% in pH 1.2, 89.84 ± 2.4% in pH 6.8 and 86.64 ± 2.5% in pH 7.4. Gut permeation studies revealed 19-fold increment in permeation by EVR-LA attributable to intrinsic permeation enhancing and efflux protein inhibitory activity of the lipids and surfactants incorporated. The result was validated by confocal study which exhibited enhanced permeation by EVR-LA. Dissolution study, conducted in fasted state simulated intestinal fluid (FaSSIF) and fed state simulated intestinal fluid (FeSSIF) media to ascertain the effect of food, demonstrated boosted absorption from FeSSIF media. Stability study was conducted in SGF pH 1.2, FaSSIF and FeSSIF media. The lipolysis study, conducted to determine in vivo fate of EVR, revealed 27-fold increment in solubilization potential from EVR-LA (72.43 ± 2.6%). Thus, EVR-LA exhibited remarkable in vitro results by improving gut permeation and solubilization fate along with enhanced lymphatic uptake, thereby leading to prospective in vivo fate.
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50
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Castro LM, Alexandre EM, Saraiva JA, Pintado M. Impact of high pressure on starch properties: A review. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105877] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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