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Zhang X, Huang Z, Liu W, Yang X, Yin L, Jia X. Ferulic acid-arabinoxylan conjugates: Synthesis, characterization and applications in antibacterial film formation. Food Chem 2024; 460:140544. [PMID: 39089023 DOI: 10.1016/j.foodchem.2024.140544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 07/08/2024] [Accepted: 07/18/2024] [Indexed: 08/03/2024]
Abstract
A novel antibacterial film based on arabinoxylan (AX) was prepared by introducing ferulic acid (FA) to AX through a laccase-catalyzed procedure. The ferulic acid-arabinoxylan conjugates (FA-AX conjugates) have been characterized. Results showed that FA was successfully grafted onto the AX chains by covalent linkages, likely through nucleophilic addition between O-Ph in the phenolic hydroxyl group of FA, or through Michael addition via O-quinone intermediates. FA-AX conjugates showed improved crystallinity, thermal stability, and rheological properties, as well as a distinct surface morphology, compared with those of native AX. Moreover, FA-AX conjugates exhibited enhanced antibacterial ability against Staphylococcus aureus, Escherichia coli, Shewanella sp., and Pseudomonas sp. Mechanistic studies revealed that the enhanced antibacterial ability was due to the penetration of bacterial membrane by the phenolic molecule and the steric effect of FA-AX conjugates. The study demonstrates that the laccase-induced grafting method was effective in producing FA-AX conjugates; we have demonstrated its antibacterial ability and great potential in prolonging the shelf life of fresh seafood products.
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Affiliation(s)
- Xinxue Zhang
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, China
| | - Zhijie Huang
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Wenying Liu
- Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, China
| | - Xudong Yang
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Lijun Yin
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xin Jia
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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2
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Annuur RM, Triana D, Ernawati T, Murai Y, Aswad M, Hashimoto M, Tachrim ZP. A Review of Cinnamic Acid's Skeleton Modification: Features for Antibacterial-Agent-Guided Derivatives. Molecules 2024; 29:3929. [PMID: 39203007 PMCID: PMC11357405 DOI: 10.3390/molecules29163929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2024] [Revised: 08/14/2024] [Accepted: 08/19/2024] [Indexed: 09/03/2024] Open
Abstract
Antimicrobial resistance has emerged as a significant danger to global health, and the need for more effective antimicrobial resistance (AMR) control has been highlighted. Cinnamic acid is abundant in plant products and is a potential starting material for further modification, focusing on the development of new antimicrobial compounds. In the following review, we describe the classification of critical antibacterial-guided reactions applied to the main skeleton structure of cinnamic acid derivatives over the last decade. Of all of the main parts of cinnamic acids, the phenyl ring and the carboxylic group significantly affect antibacterial activity. The results presented in the following review can provide valuable insights into considerable features in the organic modification of cinnamic acids related to antibacterial medication development and the food industry.
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Affiliation(s)
- Rose Malina Annuur
- Research Center for Pharmaceutical Ingredient and Traditional Medicine, National Research and Innovation Agency, Kawasan Sains Teknologi (KST) BJ Habibie, Serpong, South Tangerang 15314, Indonesia
| | - Desita Triana
- Division of Applied Bioscience, Graduate School of Agriculture, Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo 0608589, Japan
| | - Teni Ernawati
- Research Center for Pharmaceutical Ingredient and Traditional Medicine, National Research and Innovation Agency, Kawasan Sains Teknologi (KST) BJ Habibie, Serpong, South Tangerang 15314, Indonesia
| | - Yuta Murai
- Division of Applied Bioscience, Graduate School of Agriculture, Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo 0608589, Japan
| | - Muhammad Aswad
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Indonesia;
| | - Makoto Hashimoto
- Division of Applied Bioscience, Graduate School of Agriculture, Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo 0608589, Japan
| | - Zetryana Puteri Tachrim
- Research Center for Pharmaceutical Ingredient and Traditional Medicine, National Research and Innovation Agency, Kawasan Sains Teknologi (KST) BJ Habibie, Serpong, South Tangerang 15314, Indonesia
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3
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Wu H, Li W, Liang Z, Gan T, Hu H, Huang Z, Qin Y, Zhang Y. Mechanical activation-enhanced metal-organic coordination strategy to fabricate high-performance starch/polyvinyl alcohol films by extrusion blowing. Carbohydr Polym 2024; 333:121982. [PMID: 38494234 DOI: 10.1016/j.carbpol.2024.121982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 01/29/2024] [Accepted: 02/23/2024] [Indexed: 03/19/2024]
Abstract
The production of high-performance starch-based packaging films by extrusion blowing is challenging, ascribed to poor processability of the blend precursors. In this study, a new strategy of mechanical activation (MA)-enhanced metal-organic coordination was proposed to improve the processability of starch (St)/polyvinyl alcohol (PVA) blend precursor, with calcium acetate (CA) as a chelating agent and glycerol as a plasticizer. MA pretreatment activated the hydroxyl groups of starch and PVA for constructing strong metal-organic coordination between CA and St/PVA during reactive extrusion, which effectively enhanced the melt processing properties of the blend precursor, contributing to the fabrication of high-performance St/PVA films by the extrusion-blowing method. The as-prepared St/PVA films exhibited excellent mechanical properties (tensile strength of 34.5 MPa; elongation at break of 271.8 %), water vapor barrier performance (water vapor permeability of 0.704 × 10-12 g·cm-1·s-1·Pa-1), and oxygen barrier performance (oxygen transmission rate of 0.7 cm3/(m2·day·bar)), along with high transmittance and good uniformity. These outstanding characteristics and performances can be attributed to the improved interfacial interaction and compatibility between the two matrix phases. This study uncovers the mechanism of MA-enhanced metal-organic coordination for improving the properties of starch-based films, which provides a convenient and eco-friendly technology for the preparation of high-performance biodegradable films.
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Affiliation(s)
- Hongrui Wu
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Wanhe Li
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Zirong Liang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Tao Gan
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; Key Laboratory of New Low-carbon Green Chemical Technology, Education Department of Guangxi Zhuang Autonomous Region, Nanning 530004, China
| | - Huayu Hu
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; Key Laboratory of New Low-carbon Green Chemical Technology, Education Department of Guangxi Zhuang Autonomous Region, Nanning 530004, China
| | - Zuqiang Huang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; Key Laboratory of New Low-carbon Green Chemical Technology, Education Department of Guangxi Zhuang Autonomous Region, Nanning 530004, China.
| | - Yuben Qin
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Yanjuan Zhang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; Key Laboratory of New Low-carbon Green Chemical Technology, Education Department of Guangxi Zhuang Autonomous Region, Nanning 530004, China.
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4
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Gao M, Hu Z, Yang Y, Jin Z, Jiao A. Effect of different molecular weight β-glucan hydrated with highland barley protein on the quality and in vitro starch digestibility of whole wheat bread. Int J Biol Macromol 2024; 268:131681. [PMID: 38643913 DOI: 10.1016/j.ijbiomac.2024.131681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 03/05/2024] [Accepted: 04/16/2024] [Indexed: 04/23/2024]
Abstract
Whole wheat bread has high nutritional value, but it has inferior baking quality and high glycemic index, which needs to be improved by methods such as adding protein and β-glucan. This study investigated the effects of β-glucan and highland barley protein of different molecular weights (2 × 104, 1 × 105, and 3 × 105 Da) and different hydrate methods (pre-hydrate and not pre-hydrate) on the characteristics of whole wheat dough and bread. The mixing properties and rheological properties demonstrated that β-glucan pre-hydrated with highland barley protein were able to reduce the dough tan δ, reduce the dough viscoelasticity, while enhance the gluten network structure and dough deformation resistance. Compared to the control sample, the medium molecular weight pre-hydrate bread had a better specific volume of 3.21 mL/g, lower hardness of 527.28 g. In vitro starch digestion characteristics and ATR-FTIR showed that low and high molecular weight pre-hydrate increased the short-range ordered structure of starch and reduced the starch digestibility, while not pre-hydrated medium molecular weight hydrate had the lowest level of starch digestibility.
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Affiliation(s)
- Mengfei Gao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Zhongbo Hu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
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5
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Chen R, Ma Y, Chen Z, Wang Z, Chen J, Wang Y, Zhang S. Fabrication and characterization of dual-functional porous starch with both emulsification and antioxidant properties. Int J Biol Macromol 2024; 264:130570. [PMID: 38462096 DOI: 10.1016/j.ijbiomac.2024.130570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 02/26/2024] [Accepted: 02/29/2024] [Indexed: 03/12/2024]
Abstract
Starchy materials with good antioxidant, emulsification and adsorption properties have potential applications in industry. To improve these properties, a Dual-functional porous starch was prepared through one-pot synthesis. In this case, octenyl succinic anhydride (OSA) and syringic acid (SA) were selected to modify the porous starch (PS) by esterification, with subsequent signals recorded by 1H NMR at 1.2 ppm and FT-IR at 1743 cm-1, indicating the formation of Dual-functional porous starch grafted by OSA and SA. N2 adsorption analysis further proved that the porous structure (2.9 m2g-1) was still maintained after modification. This was followed by measurements of droplet size distribution (34.18 ± 3.80 μm), zeta potential (-39.62 ± 1.89 mV) and emulsion index (85.10 ± 1.76 %), all of which indicated good emulsifying capacity. Meanwhile, results of radical scavenging assay proved that the Dual-functional porous starch had considerable antioxidant properties due to the introduction of SA groups. Besides, the Dual-functional porous starch also showed good resistance to digestion. These findings not only provide a novel strategy for constructing multi-functionalized starchy materials, but also open up potential applications of starch in the food and pharmaceutical industries.
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Affiliation(s)
- Ruixi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
| | - Zidi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Zhipeng Wang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, Gansu, China
| | - Jinfeng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Yue Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Shenggui Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
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6
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Ma Y, Chen R, Chen Z, Wang Z, Chen J, Zhang S. Probing covalent and non-covalent interactions between vanillic acid and starch and their effects on digestibility by solid-state NMR. Int J Biol Macromol 2023; 251:126304. [PMID: 37573923 DOI: 10.1016/j.ijbiomac.2023.126304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 08/01/2023] [Accepted: 08/10/2023] [Indexed: 08/15/2023]
Abstract
Intermolecular interactions play a significant role on the physicochemical properties and digestibility of starchy foods. This study investigated the covalent and non-covalent interactions between vanillic acid (VA) and porous starch (PS) as well as their effects on digestibility using solid-state NMR. VA-PS conjugates and mixtures were synthesized and characterized using 1H NMR, FT-IR, SEM and XRD. 13C NMR peaks at 163 ppm and FT-IR signals at 1737 cm-1 indicated the formation of ester bond in VA-PS conjugates. While differences between covalent and non-covalent interactions were also probed by solid-state NMR. The specific binding sites between VA and PS were subsequently identified by 1H13C HETCOR spectra before assessing the impact of covalent and non-covalent interactions on digestibility through an in vitro digestion test. The results revealed 13C chemical shifts of about 2.0 ppm, indicating stronger intermolecular interactions, and reduced mobility of the VA-PS conjugate due to its covalent bonding. Overall, the results showed that the VA-PS conjugate, characterized by stronger covalent interactions, exhibited superior effects in inhibiting starch digestibility compared with non-covalent interactions.
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Affiliation(s)
- Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
| | - Ruixi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Zidi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Zhipeng Wang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, Gansu, China
| | - Jinfeng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Shenggui Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
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7
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Liu J, Gao T, Xin J, Xia C. Unveiling Optimal Synthesis and Structural Insights of Starch Ferulate via the Mechanoenzymatic Method. Foods 2023; 12:3715. [PMID: 37893608 PMCID: PMC10606065 DOI: 10.3390/foods12203715] [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: 09/01/2023] [Revised: 10/05/2023] [Accepted: 10/06/2023] [Indexed: 10/29/2023] Open
Abstract
In this study, starch ferulate was synthesized employing a mechanoenzymatic method, specifically based on the twin screw extrusion technique and lipase catalysis. The research then primarily centered on optimizing process parameters and conducting structural analysis. Optimal conditions were determined to be 8.2% ferulic acid addition, 66 °C extrusion temperature, and 3.2% lipase (N435) addition. The enzyme-catalyzed time was 30 s. The degree of substitution for starch ferulate was quantified at 0.005581 under these specific conditions. The presence of C=O bonds in the synthesized starch ferulate proved that the synthesis process was efficient. Additionally, the crystal structure underwent reconstruction. Observations through Scanning Electron Microscopy (SEM) and Confocal Laser Scanning Microscopy (CLSM) demonstrated that the mechanoenzymatic method led to an augmentation in the specific surface area of starch molecules, thereby facilitating the exposure of active sites. This breakthrough underscores the vast potential of mechanoenzymatic techniques to revolutionize the rapid and sustainable synthesis of starch ferulate, marking a pioneering stride in ester synthesis. The insights garnered from this study transcend theory, offering a visionary roadmap for the development and real-world deployment of advanced modified starch esters.
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Affiliation(s)
- Jingxue Liu
- Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin 150028, China
- College of Food Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China
| | - Tingting Gao
- Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin 150028, China
- College of Food Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China
| | - Jiaying Xin
- Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin 150028, China
- State Key Laboratory for Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Chungu Xia
- State Key Laboratory for Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
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Maibam BD, Nickhil C, Deka SC. Preparation, physicochemical characterization, and in vitro starch digestibility on complex of Euryale ferox kernel starch with ferulic acid and quercetin. Int J Biol Macromol 2023; 250:126178. [PMID: 37558035 DOI: 10.1016/j.ijbiomac.2023.126178] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 08/11/2023]
Abstract
The objective of the current research was to analyze the physicochemical, structural, and in vitro starch digestibility of Euryale ferox kernel starch (EFKS) in complexation with ferulic acid (FA) and quercetin (QR). XRD results have shown that FA and QR were attached to starch resulting crystalline complexes. SEM image showed a smooth, compact structure, indicating FA and QR assist in the reorganization of starch molecules. The 1H NMR spectra of starch-polyphenols complexes showed multiple additional peaks between 6.00 and 9.00 ppm due to the benzene ring and phenolic hydroxyl groups imparted from polyphenols. The shifting and emergence of the characteristic peak observed in the DSC thermogram confirmed that polyphenols were successfully attached to starch. Complexation alters colors, reduced swelling power, and increased the solubility of the complexes. Following the complexation of FA and QR, the content of resistant starch exhibited a significant rise, escalating from 7.69 % (control sample) to 49.39 % (10 % FA) and 54.68 % (10 % QR). This led to a notable reduction in the predicted glycemic index (pGI).The higher resistant starch in the complex is attributed due to the combined effects of the reordered structure of the complexes and the inhibitory activity of polyphenols against starch digestive enzymes. Therefore, EFKS-FA and EFKS-QR complex can be used as a functional ingredient for a low glycemic index food.
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Affiliation(s)
- Baby Devi Maibam
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam, P, in-784028, India
| | - C Nickhil
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam, P, in-784028, India.
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam, P, in-784028, India.
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Fernandes PAR, Coimbra MA. The antioxidant activity of polysaccharides: A structure-function relationship overview. Carbohydr Polym 2023; 314:120965. [PMID: 37173007 DOI: 10.1016/j.carbpol.2023.120965] [Citation(s) in RCA: 68] [Impact Index Per Article: 68.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 04/24/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023]
Abstract
Over the last years, polysaccharides have been linked to antioxidant effects using both in vitro chemical and biological models. The reported structures, claimed to act as antioxidants, comprise chitosan, pectic polysaccharides, glucans, mannoproteins, alginates, fucoidans, and many others of all type of biological sources. The structural features linked to the antioxidant action include the polysaccharide charge, molecular weight, and the occurrence of non-carbohydrate substituents. The establishment of structure/function relationships can be, however, biased by secondary phenomena that tailor polysaccharides behavior in antioxidant systems. In this sense, this review confronts some basic concepts of polysaccharides chemistry with the current claim of carbohydrates as antioxidants. It critically discusses how the fine structure and properties of polysaccharides can define polysaccharides as antioxidants. Polysaccharides antioxidant action is highly dependent on their solubility, sugar ring structure, molecular weight, occurrence of positive or negatively charged groups, protein moieties and covalently linked phenolic compounds. However, the occurrence of phenolic compounds and protein as contaminants leads to misleading results in methodologies often used for screening and characterization purposes, as well as in vivo models. Despite falling in the concept of antioxidants, the role of polysaccharides must be well defined according with the matrices where they are involved.
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Affiliation(s)
- Pedro A R Fernandes
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
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Ma Y, Chen Z, Chen R, Wang Z, Zhang S, Chen J. Probing molecular interactions of amylose-morin complex and their effect on antioxidant capacity by 2D solid-state NMR spectroscopy. Food Chem 2023; 415:135693. [PMID: 36857873 DOI: 10.1016/j.foodchem.2023.135693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 01/24/2023] [Accepted: 02/12/2023] [Indexed: 02/17/2023]
Abstract
Interaction of polyphenols and starch significantly governed the further applications on polyphenol-starchy foods. Elucidation of inter-molecular interaction is, however, a challenge because conventional characterizations could not detect the change of micro-environment caused by weak interactions. Herein, a facile strategy for molecular detection of amylose-polyphenol interactions was reported using two-dimensional solid-state NMR spectroscopy. Amylose-morin complex was prepared and characterized using 1H NMR, FT-IR, DSC, XRD and SEM. Significantly, variation of chemical shifts, splitted peaks and peak width, monitored by 13C CP/MAS and 1H NMR spectra, identified the strong inter-molecular interaction and binding sites. Furthermore, correlated signals from 1H-13C HETCOR confirmed the binding sites of interactions. These findings confirmed the interaction was inter-molecular hydrogen bonds, which generated between hydroxy-3,5,7 of morin and hydroxy groups of amylose. Besides, DPPH radical scavenging and reducing power assay indicated inter-molecular hydrogen bonds are not strong enough to interfere antioxidant capacity of morin.
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Affiliation(s)
- Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; Gansu Provincial Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou, 730070, China.
| | - Zidi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Ruixi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Zhipeng Wang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, Gansu, China
| | - Shenggui Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; Gansu Provincial Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou, 730070, China.
| | - Jinfeng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
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11
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Ma Y, Chen R, Chen Z, Zhang S. Insight into structure-activity relationships of hydroxycinnamic acids modified porous starch: The effect of phenolic hydroxy groups. Food Chem 2023; 426:136683. [PMID: 37356239 DOI: 10.1016/j.foodchem.2023.136683] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 06/12/2023] [Accepted: 06/18/2023] [Indexed: 06/27/2023]
Abstract
Antioxidant capacity of hydroxycinnamic acids-modified starch mainly depends on their chemical structure. Herein, cinnamic acid as well as meta-substituted and para-substituted cinnamic acid were selected for esterification with porous starch (labelled as CA@PS, m-CA@PS and p-CA@PS), with the successful formation of porous starch (labelled as PS) esters then confirmed by 1H NMR, 13C solid-state NMR and FT-IR spectroscopy. Three PS esters with almost same degrees of substitution (DS) were obtained, and antioxidant assays, including DPPH radical scavenging, reducing power and hydroxyl radical scavenging tests, were subsequently used to evaluate the antioxidant activity of the esterified PS. Overall, CA@PS showed weak antioxidant activity because of the absence of phenolic hydroxy, while p-CA@PS displayed better antioxidant capacity. Because its conjugated structure offered the stronger electron-donating effect, that could enhance antioxidant capacity. Therefore, antioxidant capacity depended significantly on overall chemical structure, including numbers and substitution positions of phenolic hydroxy groups.
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Affiliation(s)
- Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, China.
| | - Ruixi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Zidi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Shenggui Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, China.
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12
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Ma Y, Chen Z, Wang Z, Chen R, Zhang S. Molecular interactions between apigenin and starch with different amylose/amylopectin ratios revealed by X-ray diffraction, FT-IR and solid-state NMR. Carbohydr Polym 2023; 310:120737. [PMID: 36925233 DOI: 10.1016/j.carbpol.2023.120737] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 02/10/2023] [Accepted: 02/19/2023] [Indexed: 02/25/2023]
Abstract
Starch can readily form complexes with polyphenols. However, its two components, namely amylose and amylopectin, differ significantly in their ability to complex with phenolic compounds. Given that the mechanism of their interaction is still poorly studied, this work investigated intermolecular interactions between apigenin and starch with different amylose/amylopectin ratios using 1H NMR, FT-IR, XRD, DSC and solid-state NMR. Results showed that corn starch with high amylose/amylopectin ratios had a better complexing ability and higher complexing index with apigenin than amylopectin. Besides, solid-state NMR suggested that the molecular mechanism behind the strong intermolecular interactions between corn starch and apigenin involved hydrogen bonds. Furthermore, the detailed binding sites of hydrogen bonds, that linked by hydroxyl-starch and phenyl-apigenin were also confirmed by 1H13C heteronuclear correlation (HETCOR) spectra. This study revealed the molecular mechanism on amylose/amylopectin complexing with apigenin and provides a theoretical basis for further developing polyphenols in starchy food.
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Affiliation(s)
- Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
| | - Zidi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Zhipeng Wang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, Gansu, China
| | - Ruixi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Shenggui Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
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13
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Du Y, Chu J, Wang R, Zhang C, Zhang J, Zhi K. Efficient encapsulation of fat-soluble food-derived biofunctional substances (curcumin as an example) in dual-modified starch-based nanoparticles containing large conjugated systems. Int J Biol Macromol 2023; 242:125078. [PMID: 37230443 DOI: 10.1016/j.ijbiomac.2023.125078] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 05/11/2023] [Accepted: 05/22/2023] [Indexed: 05/27/2023]
Abstract
Acid-ethanol hydrolysis and subsequent cinnamic acid (CA) esterification were employed to prepare a series of dual-modified starches efficiently loaded with curcumin (Cur) utilizing large conjugation systems provided by CA. Structures of the dual-modified starches were confirmed by IR and NMR, and their physicochemical properties were characterized by SEM, XRD and TGA. The nanoparticles fabricated from the dual-modified starch have perfect spherical shape (250.7-448.5 nm, polydispersity index <0.3), excellent biosafety (no hematotoxicity, no cytotoxicity, no mutagenicity) and high loading of Cur (up to 26.7 % loading). By XPS analysis, this high loading is believed to be supported by the synergistic effect of hydrogen bonding (provided by hydroxyl groups) and π-π interactions (provided by large conjugation system). In addition, the encapsulation of dual-modified starch nanoparticles effectively enhanced the water solubility (18-fold) and physical stability (6-8-fold) of free Cur. In vitro gastrointestinal release showed that Cur-encapsulated dual-modified starch nanoparticles were released more preferably than free Cur and that the Korsmeyer-Peppas model was the most suitable release model. These studies suggest that dual-modified starches containing large conjugation systems would be a better alternative for encapsulating fat-soluble food-derived biofunctional substances in functional food and pharmaceutical applications.
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Affiliation(s)
- Yanjin Du
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jiaming Chu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ruixia Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chunling Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Ji Zhang
- College of Life Science, Northwest Normal University, Lanzhou, Gansu 730070, China; Institute of New Rural Development, Northwest Normal University, Lanzhou, Gansu 730070, China
| | - Kangkang Zhi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; College of Life Science, Northwest Normal University, Lanzhou, Gansu 730070, China; Institute of New Rural Development, Northwest Normal University, Lanzhou, Gansu 730070, China.
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14
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Li Y, Wang F, Xu J, Wang T, Zhan J, Ma R, Tian Y. Improvement in the optical properties of starch coatings via chemical-physical combination strategy for fruits preservation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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15
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Zhang W, Zhu H, Rong L, Chen Y, Yu Q, Shen M, Xie J. Purple red rice bran anthocyanins reduce the digestibility of rice starch by forming V-type inclusion complexes. Food Res Int 2023; 166:112578. [PMID: 36914341 DOI: 10.1016/j.foodres.2023.112578] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 12/15/2022] [Accepted: 02/03/2023] [Indexed: 02/17/2023]
Abstract
Purple red rice bran, a by-product of the rice polishing process, contained abundant anthocyanins. However, most of them were discarded resulting in a waste of resources. This study investigated the effects of purple red rice bran anthocyanin extracts (PRRBAE) on the physicochemical properties and digestive properties of rice starch and its mechanism of action. Infrared spectroscopy and X-ray diffraction indicated that PRRBAE could interact with rice starch through non-covalent bonds to form intrahelical V-type complexes. The DPPH and ABTS+ assays showed that PRRBAE could confer better antioxidant activity on rice starch. In addition, the PRRBAE could increase the resistant starch content and decrease the enzyme activities by changing the tertiary and secondary structure of starch-digesting enzymes. Further, molecular docking suggested that aromatic amino acids play a key role in the interaction of starch-digesting enzymes with PRRBAE. These findings will contribute to a better understanding of the mechanism of PRRBAE reducing starch digestibility, and to the development of high value-added products and low glycemic index (GI) foods.
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Affiliation(s)
- Weidong Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Haibin Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Liyuan Rong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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16
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Wang D, Fan H, Wang B, Liu L, Shi Y, Zhang N. Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice. J Food Sci 2023; 88:1623-1639. [PMID: 36880577 DOI: 10.1111/1750-3841.16524] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 01/19/2023] [Accepted: 02/20/2023] [Indexed: 03/08/2023]
Abstract
In this study, the effects of lactic acid bacteria (LAB) fermentation on the physicochemical and structural characteristics of mixed starches in blends of glutinous and japonica rice were investigated. Five starter cultures improved in varying degrees the hydration ability, transparency, and freeze-thaw stability of the mixed starches. Mixed starch I, prepared by fermentation of Lactobacillus acidophilus HSP001, exhibited optimal water-holding capacity, solubility, and swelling power. In comparison, mixed starches V and III involved fermentation of L. acidophilus HSP001 and Latilactobacillus sakei HSP002, using ratios of 2:1 and 1:1 to achieve higher transparency and freeze-thaw stability, respectively. The LAB-fermented, mixed starches exhibited excellent pasting properties due to their high peak viscosities and low setback values. Moreover, the viscoelasticity of mixed starches III-V, prepared by compound fermentation of L. acidophilus HSP001 and L. sakei HSP002 in ratios of 1:1, 1:2, and 2:1, respectively, proved superior to their single strain fermentation counterparts. Meanwhile, LAB fermentation resulted in reduced gelatinization enthalpy, relative crystallinity, and short-range ordered degree. Thus, the effects of five LAB starter cultures on mixed starches were inconsistent, but these results provide a theoretical basis for the application of mixed starches. PRACTICAL APPLICATION: Lactic acid bacteria was used to ferment blends of glutinous and japonica rice. Fermented mixed starch had better hydration, transparency, and freeze-thaw stability. Fermented mixed starch exhibited nice pasting properties and viscoelasticity. LAB fermentation corroded starch granules, leading to the decrease of ΔH. Relative crystallinity and short-range order of fermented mixed starch decreased.
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Affiliation(s)
- Dengyu Wang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Harbin University of Commerce, Harbin, China.,College of Food Engineering, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Hongchen Fan
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Harbin University of Commerce, Harbin, China.,College of Food Engineering, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Bing Wang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Harbin University of Commerce, Harbin, China.,College of Food Engineering, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Linlin Liu
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Harbin University of Commerce, Harbin, China.,College of Food Engineering, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Yanguo Shi
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Harbin University of Commerce, Harbin, China.,College of Food Engineering, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Na Zhang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Harbin University of Commerce, Harbin, China.,College of Food Engineering, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
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17
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Li D, Cao G, Yao X, Yang Y, Yang D, Liu N, Yuan Y, Nishinari K, Yang X. Tartary buckwheat-derived exosome-like nanovesicles against starch digestion and their interaction mechanism. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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18
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Fernandes A, Mateus N, de Freitas V. Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective. Foods 2023; 12:1052. [PMID: 36900569 PMCID: PMC10000549 DOI: 10.3390/foods12051052] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/16/2023] [Accepted: 02/23/2023] [Indexed: 03/06/2023] Open
Abstract
In the past few years, numerous studies have investigated the correlation between polyphenol intake and the prevention of several chronic diseases. Research regarding the global biological fate and bioactivity has been directed to extractable polyphenols that can be found in aqueous-organic extracts, obtained from plant-derived foods. Nevertheless, significant amounts of non-extractable polyphenols, closely associated with the plant cell wall matrix (namely with dietary fibers), are also delivered during digestion, although they are ignored in biological, nutritional, and epidemiological studies. These conjugates have gained the spotlight because they may exert their bioactivities for much longer than extractable polyphenols. Additionally, from a technological food perspective, polyphenols combined with dietary fibers have become increasingly interesting as they could be useful for the food industry to enhance technological functionalities. Non-extractable polyphenols include low molecular weight compounds such as phenolic acids and high molecular weight polymeric compounds such as proanthocyanidins and hydrolysable tannins. Studies concerning these conjugates are scarce, and usually refer to the compositional analysis of individual components rather than to the whole fraction. In this context, the knowledge and exploitation of non-extractable polyphenol-dietary fiber conjugates will be the focus of this review, aiming to access their potential nutritional and biological effect, together with their functional properties.
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Affiliation(s)
- Ana Fernandes
- Laboratório Associado para a Química Verde (LAQV-REQUIMTE), Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
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19
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Chen Z, Ma Y, Gou L, Zhang S, Wang Z. Construction of caffeic acid modified porous starch as the dual-functional microcapsule for encapsulation and antioxidant property. Int J Biol Macromol 2023; 228:358-365. [PMID: 36581026 DOI: 10.1016/j.ijbiomac.2022.12.189] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 11/13/2022] [Accepted: 12/17/2022] [Indexed: 12/27/2022]
Abstract
A dual-functional food-grade microcapsule, which was constructed by caffeic acid and porous starch was obtained. Caffeic acid modified porous starch (CA-PS) was accordingly synthesized successfully by esterification. Carbonyl signal observed by 13C solid state NMR (170 ppm) and FT-IR (1745 cm-1), indicating the formation of ester bond. BET of CA-PS was determined as 44.8 m2/g by N2 adsorption analysis. The results proved CA-PS has both excellent adsorption and antioxidant activity. Furthermore, it has been applied for encapsulation of linoleic acid (LA) to prevent its degradation effectively, because LA adsorbed in porous adsorbents without antioxidant activity may still suffer serious oxidation. Besides, 1H NMR Integral of LA did not show a significant decay. This observation demonstrated CA-PS indeed has the better performance on protection of LA than PS. We expect this work will boost research on designing and employing multi-functional starchy materials for further applications.
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Affiliation(s)
- Zidi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
| | - Lina Gou
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Shenggui Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
| | - Zhipeng Wang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, Gansu, China
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20
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Li YF, Tian ZX, Shi B, He YB, Long MX. Synthesis and structural characterization of β -cyclodextrin butenate. Des Monomers Polym 2023; 26:132-139. [PMID: 37125223 PMCID: PMC10142337 DOI: 10.1080/15685551.2023.2205741] [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] [Indexed: 05/02/2023] Open
Abstract
β-cyclodextrin butenate was synthesized by using N, N'-Carbonyldiimidazole (CDI) activating reagent and 4-Dimethylaminopyridine (DMAP) as catalyst. The best preparation condition of β-CD butenate was described as below: reaction temperature was 25°C, concentration of 2-butenoic acid was 450 mmol/L, concentration of DMAP was 12.5 mmol/L and reaction time was 20 minutes and at this condition the yield of β-CD butenate was 0.83 mmol/g. According to the results of FT-IR spectrum, NMR spectroscopy and HPLC-QTof-mass spectrum of β-CD butenate, there were four types β-CD butenate synthesized, which were β-CD-2-butenoic acid monoester, β-CD-2-butenoic acid diester, β-CD-2-butenoic acid triester and β-CD-2-butenoic acid tetraester, respectively.
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Affiliation(s)
- Yong-Fu Li
- Integrated Rural Development Center, Guizhou Academy of Agricultural Science, Guiyang, Guizhou, China
- CONTACT Yong-Fu Li Integrated Rural Development Center, Guizhou Academy of Agricultural Science, Guiyang, Guizhou, China
| | - Zhu-Xi Tian
- Integrated Rural Development Center, Guizhou Academy of Agricultural Science, Guiyang, Guizhou, China
| | - Bin Shi
- Integrated Rural Development Center, Guizhou Academy of Agricultural Science, Guiyang, Guizhou, China
| | - Yang-Bo He
- Integrated Rural Development Center, Guizhou Academy of Agricultural Science, Guiyang, Guizhou, China
| | - Ming-Xiu Long
- Integrated Rural Development Center, Guizhou Academy of Agricultural Science, Guiyang, Guizhou, China
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21
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Wang R, Qin X, Du Y, Shan Z, Shi C, Huang K, Wang J, Zhi K. Dual-modified starch nanoparticles containing aromatic systems with highly efficient encapsulation of curcumin and their antibacterial applications. Food Res Int 2022; 162:111926. [DOI: 10.1016/j.foodres.2022.111926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 08/28/2022] [Accepted: 09/07/2022] [Indexed: 11/17/2022]
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22
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Yuan Y, Tan W, Lin C, Zhang J, Li Q, Guo Z. Development of antioxidant chitosan-based films incorporated with chitooligosaccharide-caffeic acid conjugates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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23
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Ma S, Zhu Q, Yao S, Niu R, Liu Y, Qin Y, Zheng Y, Tian J, Li D, Wang W, Liu D, Xu E. Efficient Retention and Complexation of Exogenous Ferulic Acid in Starch: Could Controllable Bioextrusion Be the Answer? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14919-14930. [PMID: 36395416 DOI: 10.1021/acs.jafc.2c04261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
The starch-phenolics complexes are widely fabricated as functional foods but with low phenolics retention limited by traditional liquid reaction and washing systems. In this study, ferulic acid (FA, 5%) was exogenously used in the crystalline form, and it reacted with starch in a high-solid extrusion environment, which was simultaneously controlled by thermostable α-amylase (0-252 U/g). Moderate enzymolysis (21 or 63 U/g) decreased the degree of the starch double helix and significantly increased the FA retention rate (>80%) with good melting and distribution. Although there were no significantly strong chemical bonds (with only 0.17-2.39% FA bound to starch hydrolysate), the noncovalent interactions, mainly hydrogen bonds, van der Waals forces, and electrostatic interactions, were determined by 1H NMR and molecular dynamics simulation analyses. The phased release of total FA (>50% in the stomach and ∼100% in the intestines) from bioextrudate under in vitro digestion conditions was promoted, which gives a perspective for handing large loads of FA and other phenolics based on starch carrier.
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Affiliation(s)
- Shuohan Ma
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
| | - Qingqing Zhu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
| | - Siyu Yao
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
| | - Ruihao Niu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
| | - Yu Liu
- College of Life Sciences, Zhejiang University, Hangzhou310058, China
| | - Yu Qin
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
| | - Yuxue Zheng
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo315100, China
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo315100, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo315100, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo315100, China
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24
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Yong H, Hu H, Wang Z, Yun D, Kan J, Liu J. Structure, stability and antioxidant activity of dialdehyde starch grafted with epicatechin, epicatechin gallate, epigallocatechin and epigallocatechin gallate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6373-6386. [PMID: 35535559 DOI: 10.1002/jsfa.12003] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 04/16/2022] [Accepted: 05/10/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Catechins, a member of the flavonoids, exist widely in teas, and have health benefits. However, catechins have poor stability, which greatly limits their application. In order to improve the stability of catechins, different catechins including (-)-epicatechin (EC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin (EGC) and (-)-epigallocatechin gallate (EGCG) were conjugated onto dialdehyde starch by acid-mediated coupling method. The structure, stability and antioxidant activity of dialdehyde starch-catechin conjugates were determined. RESULTS Thin-layer chromatography and ultraviolet-visible spectroscopy, fluorescence, nuclear magnetic resonance and infrared spectra revealed that catechins were successfully conjugated onto dialdehyde starch, coupling between 6-H/8-H of catechins' A ring and dialdehyde starch's aldehyde groups. The conjugates presented an amorphous structure and sheet-like and/or blocky morphologies. As compared to dialdehyde starch, the conjugates showed enhanced thermal stability. Furthermore, the stability of catechins in pH 7.4 phosphate-buffered saline was improved after conjugating onto dialdehyde starch. The conjugates exhibited significantly higher antioxidant activities than dialdehyde starch, decreasing in the following order: dialdehyde starch-ECG, dialdehyde starch-EGCG, dialdehyde starch-EC, dialdehyde starch-EGC and dialdehyde starch. CONCLUSION Dialdehyde starch-catechin conjugates have great potential as stable antioxidant agents. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Huimin Yong
- College of Food Science and Engineering, Yangzhou University, Yangzhou, PR China
| | - Huixia Hu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, PR China
| | - Zhihao Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, PR China
| | - Dawei Yun
- College of Food Science and Engineering, Yangzhou University, Yangzhou, PR China
| | - Juan Kan
- College of Food Science and Engineering, Yangzhou University, Yangzhou, PR China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, PR China
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25
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Grafted ferulic acid dose-dependently enhanced the apparent viscosity and antioxidant activities of arabinoxylan. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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26
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Modulating the digestibility of cassava starch by esterification with phenolic acids. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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27
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Li YC, Luo Y, Meng FB, Li J, Chen WJ, Liu DY, Zou LH, Zhou L. Preparation and characterization of feruloylated oat β-glucan with antioxidant activity and colon-targeted delivery. Carbohydr Polym 2022; 279:119002. [PMID: 34980350 DOI: 10.1016/j.carbpol.2021.119002] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 12/05/2021] [Accepted: 12/07/2021] [Indexed: 01/04/2023]
Abstract
Ferulic acid (FA) is an effective chemopreventive and therapeutic agent for colorectal cancer. However, FA cannot stably reach the colon through human digestive system, and it can be grafted into oligosaccharides to improve its digestion stability. Therefore, in this study, different degrees of substitution of feruloylated oat β-glucan (FA-OβG) were prepared by grafting FA onto water soluble oat β-glucan. FA grafting changed the crystallinity and surface morphology of OβG, and the thermal stability of the FA-OβG improved. As the DS increased, the antioxidant activity of FA-OβG increased, and FA-OβG III with DS of 0.184 showed the same antioxidant activities compared to the equal amount of free FA. The FA-OβG showed higher stability under gastrointestinal and colonic conditions than free FA. Furthermore, the FA-OβG conjugates exhibited good in vitro anticancer activity against human colorectal cancer cells, while FA-OβG III showed better anticancer activity than an equal amount of free FA.
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Affiliation(s)
- Yun-Cheng Li
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, China
| | - Yan Luo
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; Sichuan Research Institute, Shanghai Jiao Tong University, Chengdu 610106, China
| | - Fan-Bing Meng
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Jian Li
- School of Preclinical Medicine, Chengdu University, Chengdu 610106, China
| | - Wei-Jun Chen
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Da-Yu Liu
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Long-Hua Zou
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Li Zhou
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
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Ma Y, Wang Z, Wang Y, Zhang S. Molecular insight into the interactions between starch and cuminaldehyde using relaxation and 2D solid-state NMR spectroscopy. Carbohydr Polym 2022; 278:118932. [PMID: 34973750 DOI: 10.1016/j.carbpol.2021.118932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 11/07/2021] [Accepted: 11/21/2021] [Indexed: 11/19/2022]
Abstract
The interaction between cuminaldehyde and starch mainly governed the effect of further handling on food applications of cuminaldehyde. However, little information is available about the interactions of these components. We utilized relaxation and heteronuclear correlation (HETCOR) solid-state NMR spectroscopy to investigate the interaction between cuminaldehyde and porous starch at molecular level. We found that the interactions occurred mainly through hydrogen bonds. Cuminaldehyde molecules were restricted by starch, which resulted in the limitation of their movements and the longer 1H T1 relaxation time. Furthermore, the well resolved correlated peaks in 2D 1H-13C HETCOR spectrum confirmed the formation of hydrogen bonds. The oxygen atoms at hydroxyl-2,3 of starch were the binding sites, which combined with hydrogens of cuminaldehyde. This present work not only afford a new approach to obtain a molecular understanding of interactions, but also expanded the application of solid-state NMR to investigation of the interaction on functional components.
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Affiliation(s)
- Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; Gansu Provincial Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, China.
| | - Zhipeng Wang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, Gansu, China
| | - Yuxia Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Shenggui Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; Gansu Provincial Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, China
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29
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Zhang S, Li H, Li M, Chen G, Ma Y, Wang Y, Chen J. Construction of ferulic acid modified porous starch esters for improving the antioxidant capacity. RSC Adv 2022; 12:4253-4262. [PMID: 35425409 PMCID: PMC8981049 DOI: 10.1039/d1ra08172a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Accepted: 01/24/2022] [Indexed: 11/30/2022] Open
Abstract
For exploration of a type of synthetic antioxidant dietary fiber (ADF), porous starch (PS), modified by esterification with ferulic acid (FA) moieties, was synthesized successfully, with different degree of substitution (DS). The ester linkage of FA modified PS was confirmed by 13C solid-state NMR and FT-IR. XRD analysis showed that starch ferulates had a different crystal structure from the V-type pattern of native starch, suggesting that the starch gelled during the esterification reaction, then re-crystallized into a different structure. Morphological studies revealed that FA modified PS esters had a different morphology of irregular beehive-like and dense fibrous-like structures compared with that of native starch. In vitro antioxidant assays showed that starch ferulates had excellent antioxidant capacity. In particular, FA modified PS esters had a much higher antioxidant capacity than free FA in the β-carotene-linoleic acid assay. This study has advanced the technology of using porous starches for modifying the biological activity of an antioxidant polyphenol. We expect this work would inspire further studies on the interactions of phenolics with other food ingredients in the food industry.
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Affiliation(s)
- Shenggui Zhang
- College of Food Science and Engineering, Gansu Agricultural University Lanzhou 730070 China
- Gansu Provincial Key Laboratory of Arid Land Crop Science Lanzhou 730070 China
| | - Haiyan Li
- College of Food Science and Engineering, Gansu Agricultural University Lanzhou 730070 China
| | - Min Li
- College of Science, Gansu Agricultural University Lanzhou 730070 China
| | - Guopeng Chen
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Lanzhou University Lanzhou 730000 Gansu China
| | - Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University Lanzhou 730070 China
- Gansu Provincial Key Laboratory of Arid Land Crop Science Lanzhou 730070 China
| | - Yue Wang
- College of Food Science and Engineering, Gansu Agricultural University Lanzhou 730070 China
| | - Jinfeng Chen
- College of Food Science and Engineering, Gansu Agricultural University Lanzhou 730070 China
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30
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Guo Q, Xiao X, Lu L, Ai L, Xu M, Liu Y, Goff HD. Polyphenol-Polysaccharide Complex: Preparation, Characterization and Potential Utilization in Food and Health. Annu Rev Food Sci Technol 2022; 13:59-87. [PMID: 35041793 DOI: 10.1146/annurev-food-052720-010354] [Citation(s) in RCA: 37] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Polysaccharides and polyphenols coexist in many plant-based food products. Polyphenol-polysaccharide interactions may affect the physicochemical, functional, and physiological properties, such as digestibility, bioavailability, and stability, of plant-based foods. In this review, the interactions (physically or covalently linked) between the selected polysaccharides and polyphenols are summarized. The preparation and structural characterization of the polyphenol-polysaccharide conjugates, their structural-interaction relationships, and the effects of the interactions on functional and physiological properties of the polyphenol and polysaccharide molecules are reviewed. Moreover, potential applications of polyphenol-polysaccharide conjugates are discussed. This review aids in a comprehensive understanding of the synthetic strategy, beneficial bioactivity, and potential application of polyphenol-polysaccharide complexes. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
| | - Xingyue Xiao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
| | - Laifeng Lu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China;
| | - Meigui Xu
- College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Yan Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
| | - H Douglas Goff
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
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31
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Shi L, Zhou J, Guo J, Gladden I, Kong L. Starch inclusion complex for the encapsulation and controlled release of bioactive guest compounds. Carbohydr Polym 2021; 274:118596. [PMID: 34702447 DOI: 10.1016/j.carbpol.2021.118596] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/06/2021] [Accepted: 08/18/2021] [Indexed: 01/17/2023]
Abstract
The linear component of starch, especially amylose, is capable of forming inclusion complex (IC) with various small molecules. It could significantly modify the structure and properties of starch, and it could bring beneficial effects when bioactive compounds can be encapsulated. This review discusses the formation and characterization of the starch-guest IC and focuses on the recent developments in the use of starch ICs for the encapsulation and controlled release of bioactive guest compounds. A great number of guest compounds, such as lipids, aroma compounds, pharmaceuticals, and phytochemicals, were studied for their ability to be complexed with starch and/or amylose and some of the formed ICs were evaluated for the chemical stability improvement and the guest release regulation. Starch-guest ICs has a great potential to be a delivery system, as most existing studies demonstrated the enhancement on guest retention and the possibility of controlled release.
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Affiliation(s)
- Linfan Shi
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Jingyi Zhou
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Jiayue Guo
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Isabella Gladden
- Department of Mechanical Engineering, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Lingyan Kong
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA.
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33
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Facile fabrication of thermoplastic starch/poly (lactic acid) multilayer films with superior gas and moisture barrier properties. POLYMER 2021. [DOI: 10.1016/j.polymer.2021.123679] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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34
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Xu T, Li X, Ji S, Zhong Y, Simal-Gandara J, Capanoglu E, Xiao J, Lu B. Starch modification with phenolics: methods, physicochemical property alteration, and mechanisms of glycaemic control. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.023] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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35
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Probing the structure-antioxidant activity relationships of four cinnamic acids porous starch esters. Carbohydr Polym 2021; 256:117428. [PMID: 33483017 DOI: 10.1016/j.carbpol.2020.117428] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 11/12/2020] [Accepted: 11/17/2020] [Indexed: 11/20/2022]
Abstract
For investigation of antioxidant capacity relationship, four cinnamic acids (CNAs), including cinnamic (CA), ferulic (FA), p-coumaric (p-CA) and sinapic (SA) acids, were selected to modify porous starch (PS) with different degrees of substitution by esterification, respectively. The ester linkage of CNAs modified PS was confirmed by 1H NMR, 13C solid-state NMR and FT-IR. The porous structure was maintained after esterification. Three in vitro antioxidant assays were applied to measure antioxidant capacities. The order of antioxidant capacity was SA@PS > FA@PS > p-CA@PS > CA@PS, due to the presence of phenolic hydroxyl groups with hydrogen donating abilities. Besides electron-donating group on ortho or para positions the benzene ring further enhances the hydrogen donating ability and the stability of hydroxyl radical. This study not only investigated the antioxidant mechanism of CNA modified starch derivatives but probed the way for synthesis of biodegradable antioxidant materials for the food industries.
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36
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Robust multiphase and multilayer starch/polymer (TPS/PBAT) film with simultaneous oxygen/moisture barrier properties. J Colloid Interface Sci 2021; 593:290-303. [PMID: 33744538 DOI: 10.1016/j.jcis.2021.03.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 03/01/2021] [Accepted: 03/02/2021] [Indexed: 11/21/2022]
Abstract
The demands for bioplastics that provide good barrier properties against moisture and oxygen while simultaneously displaying good physical properties without compromising their biodegradability is ever-increasing. In this work, a multiphase and multilayer film assembly composed of thermoplastic starch (TPS) and its maleated counterpart (MTPS) with poly(butylene adipate-co-terephthalate) (PBAT) was constructed as a suitable barrier film with excellent mechanical properties. The bioplastic film assemblies were fabricated through reactive extrusion, compression molding, and dip-coating process. The incorporation of PBAT co-blend with TPS in the core layer enhanced the multilayer film's interfacial bond. The MTPS/PBAT film assembly provided 86.8% and 74.3% improvement in moisture barrier and oxygen barrier as compared to the baseline TPS and PBAT films, respectively. Overall, the multiphase and multilayer film assembly displayed good mechanical properties in conjuncture with excellent barrier properties indicating their potential as a biodegradable and cost effective alternative to conventional plastics used in the packaging industry.
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37
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Miao L, Xu Y, Jia C, Zhang B, Niu M, Zhao S. Structural changes of rice starch and activity inhibition of starch digestive enzymes by anthocyanins retarded starch digestibility. Carbohydr Polym 2021; 261:117841. [PMID: 33766339 DOI: 10.1016/j.carbpol.2021.117841] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 02/15/2021] [Accepted: 02/16/2021] [Indexed: 01/21/2023]
Abstract
The effects of anthocyanins on in vitro and in vivo digestibility of rice starch were evaluated in this study. Then, the effects of anthocyanins on physicochemical properties of rice starch and on starch digestive enzymes (α-amylase and α-glucosidase) were investigated to understand the mechanism of the effects of anthocyanins on starch digestibility. Characterization of physicochemical properties of rice starch indicates a structural change due to the presence of anthocyanins, hindering its access to starch digestive enzymes. Besides, anthocyanins inhibited the activities of starch digestive enzymes by binding to their active sites, competing with the substrates and changing the secondary structure of the enzymes. The above stated changes of rice starch and starch digestive enzymes due to the presence of anthocyanins both contributed to retarding the digestibility of rice starch. This study could offer some theoretical guidance to the development of new type rice-based food with low glycemic index.
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Affiliation(s)
- Lange Miao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province, 430070, PR China.
| | - Yan Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province, 430070, PR China.
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province, 430070, PR China.
| | - Binjia Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province, 430070, PR China.
| | - Meng Niu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province, 430070, PR China.
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province, 430070, PR China.
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38
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Ren N, Ma Z, Li X, Hu X. Preparation of rutin-loaded microparticles by debranched lentil starch-based wall materials: Structure, morphology and in vitro release behavior. Int J Biol Macromol 2021; 173:293-306. [PMID: 33484801 DOI: 10.1016/j.ijbiomac.2021.01.122] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 01/15/2021] [Accepted: 01/18/2021] [Indexed: 11/17/2022]
Abstract
Different treatments of autoclaving, pullulanase debranching and/or ultrasound were applied to prepare debranched lentil starch (DBLS). Their fine structures can affect the retrogradation patterns of DBLSs, which consequently could affect their potential use as delivery carrier of sensitive bioactive compounds. An attempt was made to use these DBLSs as wall materials to encapsulate rutin, aiming to improve the bioaccessibility, meanwhile to enhance the aqueous solubility and stability of rutin molecules. Their encapsulation efficiency, structural characteristics, thermal stability, morphological features, antioxidant activity and in vitro release behavior under simulated upper gastrointestinal tract environment were evaluated. The results suggested that rutin was dispersed in the DBLS polymer matrix, showing the amorphous nature that further authenticates the encapsulation and entrapment of rutin. The structural analyses of microparticles revealed that rutin could interacted with DBLS biopolymer chains by hydrogen bonds, making the starch molecular chains less susceptible to interact with themselves for reordering. The encapsulation efficiency was found to be in an opposite trend with those values obtained for relative crystallinity, melting enthalpy, degree of order/double helices of DBLS wall materials before encapsulation. The release rate results indicated that DBLS carrier with lower Mw, DPn and higher molecular order was beneficial for the slower release of rutin encapsulated in the microparticles.
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Affiliation(s)
- Namei Ren
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China.
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
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39
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Hu H, Yong H, Yao X, Yun D, Huang J, Liu J. Highly efficient synthesis and characterization of starch aldehyde-catechin conjugate with potent antioxidant activity. Int J Biol Macromol 2021; 173:13-25. [PMID: 33482201 DOI: 10.1016/j.ijbiomac.2021.01.119] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 01/14/2021] [Accepted: 01/17/2021] [Indexed: 11/25/2022]
Abstract
In this study, cassava starch aldehyde was functionalized with catechin through acid catalyzed condensation reaction. The structural characterization, stability and antioxidant activity of starch aldehyde-catechin conjugates were investigated. Thin layer chromatography revealed the conjugates did not contain free catechin. UV-vis spectra of the conjugates exhibited an absorption band at 280 nm, attributing to the B-ring of catechin moiety. Fourier-transform infrared and proton nuclear magnetic resonance spectroscopy demonstrated the conjugation occurred between the H-6/H-8 of catechin A-ring and the aldehyde groups of starch aldehyde. X-ray diffraction pattern indicated that the conjugates had an amorphous structure. Scanning electron microscopy showed the conjugates were fragmentary slices with rough surfaces. Notably, the conjugates were more stable than catechin in phosphate buffered saline (pH 7.4). In addition, the conjugates could not be digested in simulated saliva, gastric and small intestinal juices. The reducing power and free radical scavenging activity of starch aldehyde were remarkably elevated by conjugating with catechin. Meanwhile, the conjugates were non-cytotoxic to RAW264.7 mouse macrophage cells and possessed higher resistant starch contents than starch. Our results suggest starch aldehyde-catechin conjugates can be used as antioxidants in food industry.
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Affiliation(s)
- Huixia Hu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Huimin Yong
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Xiyu Yao
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Dawei Yun
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Jinbao Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, PR China.
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China.
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40
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Biomimetic hydrogel by enzymatic crosslinking of pullulan grafted with ferulic acid. Carbohydr Polym 2020; 250:116967. [DOI: 10.1016/j.carbpol.2020.116967] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 08/15/2020] [Accepted: 08/15/2020] [Indexed: 12/18/2022]
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41
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Ma Y, Zhao Y, Xie J, Sameen DE, Ahmed S, Dai J, Qin W, Li S, Liu Y. Optimization, characterization and evaluation of papaya polysaccharide-corn starch film for fresh cut apples. Int J Biol Macromol 2020; 166:1057-1071. [PMID: 33157135 DOI: 10.1016/j.ijbiomac.2020.10.261] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 10/15/2020] [Accepted: 10/31/2020] [Indexed: 01/20/2023]
Abstract
In this study, we prepared corn starch (CS) and papaya polysaccharide (PPs) films using the solution casting technique. A Box-Behnken experimental design was used to determine the effect of ethanol concentration, extraction duration, and material concentration during PPs extraction. The resulting films were characterized in terms of structural changes, physical, optical, mechanical, Fourier-transform infrared (FTIR) spectroscopy, and thermal properties. The results show that PPs-CS composite films have good antioxidant and moisturizing properties and general antibacterial performance. These results revealed that after adding PPs, the films exhibited a significant increase in swelling and tensile strength, while depicted a reduction in thickness, transparency, and solubility. SEM images revealed that PPs and CS are highly compatible; moreover, FTIR spectroscopy showed that intermolecular hydrogen bonding existed between CS and PPs, forming a compact film structure. Finally, the incorporation of PPs and CS influenced the shelf-life of fresh cut apples, with the edible film incorporated with PPs positively improving sensory acceptance of combined materials.
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Affiliation(s)
- Yanlan Ma
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yuqing Zhao
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Junlan Xie
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Saeed Ahmed
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China; California Nano Systems Institute, University of California, Los Angeles, CA 90095, USA.
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42
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Chen L, Xiong Z, Xiong H, Din ZU. Investigating the structure and self-assembly behavior of starch-g-VAc in starch-based adhesive by combining NMR analysis and multi-scale simulation. Carbohydr Polym 2020; 246:116655. [PMID: 32747287 DOI: 10.1016/j.carbpol.2020.116655] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 06/03/2020] [Accepted: 06/15/2020] [Indexed: 10/24/2022]
Abstract
This work investigated the structure and self-assembly behavior of grafted starch (GS) prepared by grafting vinyl acetate (VAc) on the starch molecule. Our preliminary structure characterization, NMR, and quantum mechanical simulation demonstrated the C2 of the glucose unit as the main grafting site. The grafting frequency and chain length (starch, VAc) were calculated based on the result of gel permeation chromatography. Molecular dynamics simulation showed that, when compared with native starch, GS had less hydrogen bonding interaction, lower orderness, and higher extensibility, which were supported by the experimental results. In dissipative particle dynamics simulation, GS was shown to self-assemble into a core-shell structure (latex) and form a bridge structure with cross-linking interaction. The overall results indicate that chain entanglement and hydrogen bonding interaction of starch play a significant role in adhesive curing. This research provides a novel insight into the grafting and molecular interaction mechanism in the GS adhesive system.
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Affiliation(s)
- Lei Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Zhouyi Xiong
- Fisheries research institute, Wuhan academy of agricultural sciences, Wuhan, 430207, China.
| | - Hanguo Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Zia-Ud Din
- Department of Agriculture, University of Swabi, Anbar, 23561 Khyber Pakhtunkhwa, Pakistan
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43
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Fang K, He W, Jiang Y, Li K, Li J. Preparation, characterization and physicochemical properties of cassava starch-ferulic acid complexes by mechanical activation. Int J Biol Macromol 2020; 160:482-488. [DOI: 10.1016/j.ijbiomac.2020.05.213] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 05/19/2020] [Accepted: 05/25/2020] [Indexed: 12/11/2022]
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44
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Bhatia M, Rohilla S. Formulation and optimization of quinoa starch nanoparticles: Quality by design approach for solubility enhancement of piroxicam. Saudi Pharm J 2020; 28:927-935. [PMID: 32792837 PMCID: PMC7414099 DOI: 10.1016/j.jsps.2020.06.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Accepted: 06/20/2020] [Indexed: 01/18/2023] Open
Abstract
In the present study piroxicam loaded starch nanoparticles were prepared to enhance the solubility of piroxicam by nanoprecipitation technique. The preparation of nanoparticles was carried out as per central composite experimental design protocol, having concentration of starch and drug as independent variables and particle size and polydispersity index (PdI) as dependent variables. The particle size and PdI of piroxicam loaded starch nanoparticles was found to be between 282–870 nm and 0.339–0.772, respectively. After the characterization by FT-IR, TGA, XRD and SEM studies, the optimized batch was evaluated for in-vitro release study, anti-inflammatory activity and anti-oxidant activity. The in-vitro anti-inflammatory activity of piroxicam loaded starch nanoparticles was found to be more than the pure drug piroxicam whereas the anti-oxidant activity of starch is found greater than starch nanoparticles. In-vitro release study showed 98.8% release in 2 h dissolution study following supercase II transport mechanism of drug release.
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Affiliation(s)
- Meenakshi Bhatia
- Guru Jambheshwar University of Science and Technology, Hisar 125 001, India
| | - Sulekha Rohilla
- Guru Jambheshwar University of Science and Technology, Hisar 125 001, India
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Yong H, Bai R, Bi F, Liu J, Qin Y, Liu J. Synthesis, characterization, antioxidant and antimicrobial activities of starch aldehyde-quercetin conjugate. Int J Biol Macromol 2020; 156:462-470. [DOI: 10.1016/j.ijbiomac.2020.04.035] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 03/24/2020] [Accepted: 04/03/2020] [Indexed: 12/13/2022]
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46
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Johnson EM, Lee H, Jayabalan R, Suh JW. Ferulic acid grafted self-assembled fructo-oligosaccharide micro particle for targeted delivery to colon. Carbohydr Polym 2020; 247:116550. [PMID: 32829783 DOI: 10.1016/j.carbpol.2020.116550] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 05/19/2020] [Accepted: 05/30/2020] [Indexed: 12/15/2022]
Abstract
Colorectal cancer is the third most commonly occurring malignancy and is ranked second among the leading cause of cancer death globally. The colorectal cancer is attributed to the life style and poor dietary habits. Ferulic acid is known to have anti-cancer activity, anti-oxidant activity and also known to be less toxic to normal cells under high doses. The purpose of this research is to develop an oral dietary intervention by grafting ferulic acid to fructo oligosaccharide and there by self-assembling them in to microparticles for targeted delivery to colon. The microparticle is characterized by using Solid state NMR and FTIR. Their morphological features were studied using SEM, XRD and particle size analyzer. The stability of the microparticle under simulated gastric and intestinal digestion were investigated. The physico-chemical characteristics of the microparticle was investigated by thermogravimetric analysis and by differential scanning calorimetry. Finally the antioxidant activity and anti-cancer activity of the microparticles were investigated in-vitro.
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Affiliation(s)
- Eldin M Johnson
- Department of Life Science, Food Microbiology and Bioprocess Laboratory, National Institute of Technology, Rourkela, India; Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Yongin, South Korea.
| | - Hanki Lee
- Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Yongin, South Korea
| | - Rasu Jayabalan
- Department of Life Science, Food Microbiology and Bioprocess Laboratory, National Institute of Technology, Rourkela, India
| | - Joo-Won Suh
- Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Yongin, South Korea; Department of Biomodulation, Graduate School, Myongji University, Yongin, South Korea.
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47
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Han X, Zhang M, Zhang R, Huang L, Jia X, Huang F, Liu L. Physicochemical interactions between rice starch and different polyphenols and structural characterization of their complexes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109227] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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48
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Ojogbo E, Ward V, Mekonnen TH. Functionalized starch microparticles for contact-active antimicrobial polymer surfaces. Carbohydr Polym 2020; 229:115422. [DOI: 10.1016/j.carbpol.2019.115422] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 09/28/2019] [Accepted: 10/01/2019] [Indexed: 01/22/2023]
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49
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Tupa MV, Arroyo S, Herrera ML, Foresti ML. Production of Esterified Starches with Increased Resistant Starch Content by an α-Hydroxy Acid-Catalyzed Route. STARCH-STARKE 2018. [DOI: 10.1002/star.201700155] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Maribel V. Tupa
- Grupo de Biotecnología y Biosíntesis. Instituto de Tecnología en Polímeros y Nanotecnología (ITPN-UBA-CONICET), Facultad de Ingeniería, Universidad de Buenos Aires; Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
| | - Silvana Arroyo
- Laboratorio de Sólidos Amorfos, Instituto de Tecnologías y Ciencias de la Ingeniería “Hilario Fernández Long” (INTECIN), Facultad de Ingeniería, Universidad de Buenos Aires; Paseo Colón 850, C1063ACV Buenos Aires Argentina
| | - María L. Herrera
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
- Grupo de Biomateriales para estructurar alimentos. Instituto de Tecnología en Polímeros y Nanotecnología (ITPN-UBA-CONICET), Facultad de Ingeniería, Universidad de Buenos Aires; Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
| | - María L. Foresti
- Grupo de Biotecnología y Biosíntesis. Instituto de Tecnología en Polímeros y Nanotecnología (ITPN-UBA-CONICET), Facultad de Ingeniería, Universidad de Buenos Aires; Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
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Liu J, Wang X, Bai R, Zhang N, Kan J, Jin C. Synthesis, characterization, and antioxidant activity of caffeic-acid-grafted corn starch. STARCH-STARKE 2017. [DOI: 10.1002/star.201700141] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Jun Liu
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu P. R. China
| | - Xingchi Wang
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu P. R. China
| | - Ruyu Bai
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu P. R. China
| | - Nianfeng Zhang
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu P. R. China
| | - Juan Kan
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu P. R. China
| | - Changhai Jin
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu P. R. China
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