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Guida C, Aguiar AC, Magalhães AER, Soares MG, Cunha RL. Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability. Food Res Int 2024; 192:114810. [PMID: 39147505 DOI: 10.1016/j.foodres.2024.114810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 06/22/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
Using green techniques to convert native starches into nanoparticles is an interesting approach to producing stabilizers for Pickering emulsions, aiming at highly stable emulsions in clean label products. Nanoprecipitation was used to prepare the Pickering starch nanoparticles, while ultrasound technique has been used to modulate the size of these nanoparticles at the same time as the emulsion was developed. Thus, the main objective of this study was to evaluate the stabilizing effect of cassava starch nanoparticles (SNP) produced by the nanoprecipitation technique combined with ultrasound treatment carried out in the presence of water and oil (more hydrophobic physicochemical environment), different from previous studies that carry out the mechanical treatment only in the presence of water. The results showed that the increased ultrasound energy input could reduce particle size (117.58 to 55.75 nm) and polydispersity (0.958 to 0.547) in aqueous dispersions. Subsequently, Pickering emulsions stabilized by SNPs showed that increasing emulsification (ultrasonication) time led to smaller droplet sizes and monomodal size distribution. Despite flocculation, long-term ultrasonication (6 and 9 min) caused little variation in the droplet size after 7 days of storage. The cavitation effects favored the interaction between oil droplets through weak attraction forces and particle sharing, favoring the Pickering stabilization against droplet coalescence. Our results show the potential to use only physical modifications to obtain nanoparticles that can produce coalescence-stable emulsions that are environmentally friendly.
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Affiliation(s)
- Carolina Guida
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil
| | - Ana Carolina Aguiar
- Department of Food Science and Technology, Luiz de Queiroz College of Agriculture, University of São Paulo, CEP: 13418-900, Piracicaba, SP, Brazil
| | - Ana Elisa Ramos Magalhães
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil
| | - Marcelo Gomes Soares
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil.
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2
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Vela AJ, Villanueva M, Ronda F. Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains. Foods 2024; 13:2325. [PMID: 39123518 PMCID: PMC11311953 DOI: 10.3390/foods13152325] [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: 06/24/2024] [Revised: 07/12/2024] [Accepted: 07/18/2024] [Indexed: 08/12/2024] Open
Abstract
Ultrasonic (USC) treatments have been applied to starches, flours and grains to modify their physicochemical properties and improve their industrial applicability. The extent of the modification caused by USC treatment depends on the treatment conditions and the natural characteristics of the treated matter. Cavitation leads to structural damage and fragmentation and partial depolymerization of starch components. The amorphous regions are more susceptible to being disrupted by ultrasonication, while the crystalline regions require extended USC exposure to be affected. The increased surface area in USC-treated samples has a higher interaction with water, resulting in modification of the swelling power, solubility, apparent viscosity, pasting properties and gel rheological and textural properties. Starch digestibility has been reported to be modified by ultrasonication to different extents depending on the power applied. The most important treatment variables leading to more pronounced modifications in USC treatments are the botanical origin of the treated matter, USC power, time, concentration and temperature. The interaction between these factors also has a significant impact on the damage caused by the treatment. The molecular rearrangement and destruction of starch structures occur simultaneously during the USC treatment and the final properties of the modified matrix will depend on the array of treatment parameters. This review summarizes the known effects of ultrasonic treatments in modifying starches, flours and grains.
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Affiliation(s)
- Antonio J. Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (A.J.V.); (M.V.)
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (A.J.V.); (M.V.)
- Research Institute on Bioeconomy-BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (A.J.V.); (M.V.)
- Research Institute on Bioeconomy-BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
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3
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Valenzuela Villela KS, Alvarado Araujo KV, Garcia Casillas PE, Chapa González C. Protective Encapsulation of a Bioactive Compound in Starch-Polyethylene Glycol-Modified Microparticles: Degradation Analysis with Enzymes. Polymers (Basel) 2024; 16:2075. [PMID: 39065392 PMCID: PMC11280849 DOI: 10.3390/polym16142075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2024] [Revised: 07/12/2024] [Accepted: 07/18/2024] [Indexed: 07/28/2024] Open
Abstract
Starch is a promising polymer for creating novel microparticulate systems with superior biocompatibility and controlled drug delivery capabilities. In this study, we synthesized polyethylene glycol (PEG)-modified starch microparticles and encapsulated folic acid using a solvent-mediated acid-base precipitation method with magnetic stirring, which is a simple and effective method. To evaluate particle degradation, we simulated physiological conditions by employing an enzymatic degradation approach. Our results with FTIR and SEM confirmed the successful synthesis of starch-PEG microparticles encapsulating folic acid. The average size of starch microparticles encapsulating folic acid was 4.97 μm and increased to 6.01 μm upon modification with PEG. The microparticles were first exposed to amylase at pH 6.7 and pepsin at pH 1.5 at different incubation times at physiological temperature with shaking. Post-degradation analysis revealed changes in particle size and morphology, indicating effective enzymatic degradation. FTIR spectroscopy was used to assess the chemical composition before and after degradation. The initial FTIR spectra displayed characteristic peaks of starch, PEG, and folic acid, which showed decreased intensities after enzymatic degradation, suggesting alterations in chemical composition. These findings demonstrate the ongoing development of starch-PEG microparticles for controlled drug delivery and other biomedical applications and provide the basis for further exploration of PEG-starch as a versatile biomaterial for encapsulating bioactive compounds.
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Affiliation(s)
- Karen Sofia Valenzuela Villela
- Grupo de Investigación Nanomedicina, Instituto de Ingeniería y Tecnología, Universidad Autónoma de Ciudad Juárez, Ciudad Juárez 32310, Mexico; (K.S.V.V.); (K.V.A.A.)
- Departamento de Física y Matemáticas, Instituto de Ingeniería y Tecnología, Universidad Autónoma de Ciudad Juárez, Ciudad Juárez 32310, Mexico
| | - Karen Valeria Alvarado Araujo
- Grupo de Investigación Nanomedicina, Instituto de Ingeniería y Tecnología, Universidad Autónoma de Ciudad Juárez, Ciudad Juárez 32310, Mexico; (K.S.V.V.); (K.V.A.A.)
| | | | - Christian Chapa González
- Grupo de Investigación Nanomedicina, Instituto de Ingeniería y Tecnología, Universidad Autónoma de Ciudad Juárez, Ciudad Juárez 32310, Mexico; (K.S.V.V.); (K.V.A.A.)
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4
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Zang Z, Gong X, Cao L, Ni H, Chang H. Resistant starch from yam: Preparation, nutrition, properties and applications in the food sector. Int J Biol Macromol 2024; 273:133087. [PMID: 38871109 DOI: 10.1016/j.ijbiomac.2024.133087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 06/06/2024] [Accepted: 06/09/2024] [Indexed: 06/15/2024]
Abstract
Yam is a significant staple food and starch source, particularly in tropical and subtropical regions, holding the fourth position among the world's top ten tuber crops. Yam tubers are rich in essential nutrients and a diverse range of beneficial plant compounds, which contribute to their multifaceted beneficial functions. Furthermore, the abundant starch and resistant starch (RS) content in yam can fulfil the market demand for RS. The inherent and modified properties of yam starch and RS make them versatile ingredients for a wide range of food products, with the potential to become one of the most cost-effective raw materials in the food industry. In recent years, research on yam RS has experienced progressive expansion. This article provides a comprehensive summary of the latest research findings on yam starch and its RS, elucidating the feasibility of commercial RS production and the technology's impact on the physical and chemical properties of starch. Yam has emerged as a promising reservoir of tuber starch for sustainable RS production, with thermal, chemical, enzymatic and combination treatments proving to be effective manufacturing procedures for RS. The adaptability of yam RS allows for a wide range of food applications.
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Affiliation(s)
- Ziyan Zang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Xiaoxiao Gong
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Linhai Cao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Hongxia Ni
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Hui Chang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
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5
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Sun C, Hu Y, Zhu Z, He Z, Mei L, Wang C, Xie Q, Chen X, Du X. Starch nanoparticles with predictable size prepared by alternate treatments of ball milling and ultrasonication. Int J Biol Macromol 2024; 272:132862. [PMID: 38838880 DOI: 10.1016/j.ijbiomac.2024.132862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 05/14/2024] [Accepted: 06/01/2024] [Indexed: 06/07/2024]
Abstract
In this study, starch nanoparticles (SNPs) were prepared by alternate treatments of liquid nitrogen ball milling and ultrasonication. The impact, shear and friction forces produced by ball milling, and acoustic cavitation and shear effects generated by ultrasonication disrupted starch granules to prepare SNPs. The SNPs possessed narrow particle size distribution (46.91-210.52 nm) and low polydispersity index (0.28-0.45). Additionally, the SNPs exhibited the irregular fragments with good uniformity. The relative crystallinity decreased from 34.91 % (waxy corn starch, WCS) to 0-25.91 % (SNPs), and the absorbance ratios of R1047/1022 decreased from 0.81 (WCS) to 0.60-0.76 (SNPs). The SNPs had lower thermal stability than that of WCS, characterized by a decrease in Td (temperature at maximum weight loss) from 309.39 °C (WCS) to 300.39-305.75 °C (SNPs). Furthermore, the SNPs exhibited excellent swelling power (3.48-28.02 %) and solubility (0.34-0.97 g/g). Notably, oil absorption capacity of the SNPs (9.77-15.67 g/g) was rather greater than that of WCS (1.33 g/g). Furthermore, the SNPs possessed the lower storage modulus (G'), loss modulus (G″) and viscosity than that of WCS. The SNPs with predictable size and high dispersion capability prepared in this study lay a foundation for expanding the application of SNPs.
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Affiliation(s)
- Chengyi Sun
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Yuqing Hu
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Zhijie Zhu
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Zhaoxian He
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Liping Mei
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Caihong Wang
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Qingling Xie
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Xu Chen
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China.
| | - Xianfeng Du
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China.
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6
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Bist Y, Sharanagat VS, Saxena DC. Synthesis, optimization, and characterization of precipitation derived starch nanoparticles from guinea seeds. Int J Biol Macromol 2024; 265:131010. [PMID: 38513900 DOI: 10.1016/j.ijbiomac.2024.131010] [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: 08/11/2023] [Revised: 02/26/2024] [Accepted: 03/18/2024] [Indexed: 03/23/2024]
Abstract
Guinea starch nanoparticles (GS-SNP) were developed using ultrasound and nanoprecipitation techniques. The physicochemical, thermal, structural, morphological, pasting, and rheological properties of GS-SNP were examined and compared with native starch. The particle size of GS-SNP was 391.50-206.00 nm, with a PDI of 0.35-0.23 and a zeta potential of -37.5 to -13 mV. The amylose content of GS-SNP increased with a decrease in relative crystallinity, and a VH-type crystalline structure was observed. The GS-SNP were in round shape with some self-aggregated granules. The water and oil absorption capacity, solubility, and gelatinization temperature of GS-SNP increased, but the swelling power was restricted. The viscosity of the GS-SNP dispersion remained almost constant throughout the heating but slightly increased after cooling. A higher degree of shear thinning was observed due to a fluid-like gel network and weak gel structure. The optimum conditions were: 50 % amplitude, 30 min time, and a starch to ethanol ratio (1:4) with 85 % maximum desirability. Overall, the findings suggest that GS-SNP have promising potential for application in a liquid system where viscosity of the system cannot be significantly influenced by temperature.
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Affiliation(s)
- Yograj Bist
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - D C Saxena
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India.
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7
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Yao S, Zhu Q, Xianyu Y, Liu D, Xu E. Polymorphic nanostarch-mediated assembly of bioactives. Carbohydr Polym 2024; 324:121474. [PMID: 37985040 DOI: 10.1016/j.carbpol.2023.121474] [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: 07/23/2023] [Revised: 09/08/2023] [Accepted: 10/08/2023] [Indexed: 11/22/2023]
Abstract
Starch as an edible, biosafe, and functional biopolymer, has been tailored at nanoscale to deliver bioactive guests. Nanostarches fabricated in various morphologies including nanosphere, nanorod, nanoworm, nanovesicle, nanopolyhedron, nanoflake, nanonetwork etc., enable them to assemble different kinds of bioactives due to structural particularity and green modification. Previous studies have reviewed nanostarch for its preparation and application in food, however, no such work has been done for the potential of delivery system via polymorphic nanostarches. In this review, we focus on the merits of nanostarch empowered by multi-morphology for delivery system, and also conclude the assembly strategies and corresponding properties of nanostarch-based carrier. Additionally, the advantages, limitations, and future perspectives of polymorphic nanostarch are summarized to better understand the micro/nanostarch architectures and their regulation for the compatibility of bioactive molecules. According to the morphology of carrier, nanostarch effectively captures bioactives on the surface and/or inside core to form tight complexes, which maintains their stability in the human microenvironment. It improves the bioavailability of bioactive guests by different assembly approaches of carrier/guest surface combination, guest@carrier embedment, and nanostarch-mediated encapsulation. Targeted release of delivery systems is stimulated by the microenvironment conditions based on the complex structure of nanostarch loaded with bioactives.
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Affiliation(s)
- Siyu Yao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qingqing Zhu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Yunlei Xianyu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China.
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8
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Lukova P, Katsarov P, Pilicheva B. Application of Starch, Cellulose, and Their Derivatives in the Development of Microparticle Drug-Delivery Systems. Polymers (Basel) 2023; 15:3615. [PMID: 37688241 PMCID: PMC10490215 DOI: 10.3390/polym15173615] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 08/21/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
Micro- and nanotechnologies have been intensively studied in recent years as novel platforms for targeting and controlling the delivery of various pharmaceutical substances. Microparticulate drug delivery systems for oral, parenteral, or topical administration are multiple unit formulations, considered as powerful therapeutic tools for the treatment of various diseases, providing sustained drug release, enhanced drug stability, and precise dosing and directing the active substance to specific sites in the organism. The properties of these pharmaceutical formulations are highly dependent on the characteristics of the polymers used as drug carriers for their preparation. Starch and cellulose are among the most preferred biomaterials for biomedical applications due to their biocompatibility, biodegradability, and lack of toxicity. These polysaccharides and their derivatives, like dextrins (maltodextrin, cyclodextrins), ethylcellulose, methylcellulose, hydroxypropyl methylcellulose, carboxy methylcellulose, etc., have been widely used in pharmaceutical technology as excipients for the preparation of solid, semi-solid, and liquid dosage forms. Due to their accessibility and relatively easy particle-forming properties, starch and cellulose are promising materials for designing drug-loaded microparticles for various therapeutic applications. This study aims to summarize some of the basic characteristics of starch and cellulose derivatives related to their potential utilization as microparticulate drug carriers in the pharmaceutical field.
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Affiliation(s)
- Paolina Lukova
- Department of Pharmacognosy and Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria;
| | - Plamen Katsarov
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria;
- Research Institute at Medical University of Plovdiv, 4002 Plovdiv, Bulgaria
| | - Bissera Pilicheva
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria;
- Research Institute at Medical University of Plovdiv, 4002 Plovdiv, Bulgaria
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9
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Yılmaz A, Tugrul N. Effect of ultrasound-microwave and microwave-ultrasound treatment on physicochemical properties of corn starch. ULTRASONICS SONOCHEMISTRY 2023; 98:106516. [PMID: 37423071 PMCID: PMC10422102 DOI: 10.1016/j.ultsonch.2023.106516] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 07/02/2023] [Accepted: 07/04/2023] [Indexed: 07/11/2023]
Abstract
Natural starch is an agricultural sourced biopolymer being low cost, biodegradable, high efficiently, renewable and easy available. Despite these advantages, phisochemical properties of native starch are limited for most industrial applications and must be modified. Ultrasound and microwave treatment have been widely applied separately for starch modification. Ultrasound treatment, with high efficiency and low cost, and microwave treatment, which produces homogeneous and high quality products, are short proceesing time technologies that can be used together to change the structure and properties of starches obtained from various plants. In this study the effects of ultrasound and microwave combined treatment on the physicochemical properties of natural corn starch were investigated. Corn starch was irritated using different combination of ultrasound-microwave and microwave-ultrasound treatment; using 90, 180, 360 and 600 W microwave power during 1, 2, 3 min, and using ultrasound at 35 °C constant temperature for 20, 30, 40 min. The structural changes of modified corn starches were determined by scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) analyses. Nowadays, many physical methods are used for starch modification, but limited studies were on ultrasound-microwave and microwave-ultrasound combined treatment method. As a result of this study, it was observed that ultrasound and microwave combination is an efficient, fast and environmentally friendly method for natural corn starch modification.
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Affiliation(s)
- Aslıhan Yılmaz
- Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Nurcan Tugrul
- Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey.
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10
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Muñoz-Gimena PF, Oliver-Cuenca V, Peponi L, López D. A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging. Polymers (Basel) 2023; 15:2972. [PMID: 37447617 DOI: 10.3390/polym15132972] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/30/2023] [Accepted: 07/04/2023] [Indexed: 07/15/2023] Open
Abstract
The research of starch as a matrix material for manufacturing biodegradable films has been gaining popularity in recent years, indicating its potential and possible limitations. To compete with conventional petroleum-based plastics, an enhancement of their low resistance to water and limited mechanical properties is essential. This review aims to discuss the various types of nanofillers and additives that have been used in plasticized starch films including nanoclays (montmorillonite, halloysite, kaolinite, etc.), poly-saccharide nanofillers (cellulose, starch, chitin, and chitosan nanomaterials), metal oxides (titanium dioxide, zinc oxide, zirconium oxide, etc.), and essential oils (carvacrol, eugenol, cinnamic acid). These reinforcements are frequently used to enhance several physical characteristics including mechanical properties, thermal stability, moisture resistance, oxygen barrier capabilities, and biodegradation rate, providing antimicrobial and antioxidant properties. This paper will provide an overview of the development of starch-based nanocomposite films and coatings applied in food packaging systems through the application of reinforcements and additives.
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Affiliation(s)
| | - Víctor Oliver-Cuenca
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
| | - Laura Peponi
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
| | - Daniel López
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
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11
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Caicedo Chacon WD, Verruck S, Monteiro AR, Valencia GA. The mechanism, biopolymers and active compounds for the production of nanoparticles by anti-solvent precipitation: A review. Food Res Int 2023; 168:112728. [PMID: 37120194 DOI: 10.1016/j.foodres.2023.112728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 03/14/2023] [Accepted: 03/17/2023] [Indexed: 04/03/2023]
Abstract
The anti-solvent precipitation method has been investigated to produce biopolymeric nanoparticles in recent years. Biopolymeric nanoparticles have better water solubility and stability when compared with unmodified biopolymers. This review article focuses on the analysis of the state of the art available in the last ten years about the production mechanism and biopolymer type, as well as the used of these nanomaterials to encapsulate biological compounds, and the potential applications of biopolymeric nanoparticles in food sector. The revised literature revealed the importance to understand the anti-solvent precipitation mechanism since biopolymer and solvent types, as well as anti-solvent and surfactants used, can alter the biopolymeric nanoparticles properties. In general, these nanoparticles have been produced using polysaccharides and proteins as biopolymers, especially starch, chitosan and zein. Finally, it was identified that those biopolymers produced by anti-solvent precipitation were used to stabilize essential oils, plant extracts, pigments, and nutraceutical compounds, promoting their application in functional foods.
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12
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Marta H, Rizki DI, Mardawati E, Djali M, Mohammad M, Cahyana Y. Starch Nanoparticles: Preparation, Properties and Applications. Polymers (Basel) 2023; 15:polym15051167. [PMID: 36904409 PMCID: PMC10007494 DOI: 10.3390/polym15051167] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 02/11/2023] [Accepted: 02/24/2023] [Indexed: 03/02/2023] Open
Abstract
Starch as a natural polymer is abundant and widely used in various industries around the world. In general, the preparation methods for starch nanoparticles (SNPs) can be classified into 'top-down' and 'bottom-up' methods. SNPs can be produced in smaller sizes and used to improve the functional properties of starch. Thus, they are considered for the various opportunities to improve the quality of product development with starch. This literature study presents information and reviews regarding SNPs, their general preparation methods, characteristics of the resulting SNPs and their applications, especially in food systems, such as Pickering emulsion, bioplastic filler, antimicrobial agent, fat replacer and encapsulating agent. The aspects related to the properties of SNPs and information on the extent of their utilisation are reviewed in this study. The findings can be utilised and encouraged by other researchers to develop and expand the applications of SNPs.
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Affiliation(s)
- Herlina Marta
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
- Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia
- Correspondence:
| | - Dina Intan Rizki
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Efri Mardawati
- Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia
- Department of Agroindustrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Mohamad Djali
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Masita Mohammad
- Solar Energy Research Institute (SERI), Universitas Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Yana Cahyana
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
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13
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Comparison of properties and application of starch nanoparticles optimized prepared from different crystalline starches. Int J Biol Macromol 2023; 235:123735. [PMID: 36806775 DOI: 10.1016/j.ijbiomac.2023.123735] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/06/2023] [Accepted: 02/13/2023] [Indexed: 02/19/2023]
Abstract
Starch nanoparticles (SNPs) were produced by nanoprecipitation combined with ultrasonication with the use of different starches (corn, potato and sago starch) and used to stabilize Pickering emulsions. The orthogonal experiment was used to optimize preparation conditions of gelatinization pretreatment duration of 30 min, ultrasonic power of 600 W, and ultrasonic time of 40 min. Compared with native starch, the SNPs were spherical in shape and displayed a V-type crystalline structure with low relative crystallinity and higher degree of double-helix. Compared with native starch-Pickering emulsion, the SNP-Pickering emulsion had a smaller droplet size, more uniform distribution, clearer oil/water interface, and higher static stability of droplets. The sago SNP-Pickering emulsion had the great gelatinous structure and emulsion stability. In addition, the SNP-Pickering emulsion had the better loading efficiency and controlled release performance of curcumin. Meanwhile, the bioavailability of curcumin in sago SNP-Pickering emulsion was highest.
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Pereira JF, Oliveira ALM, Sartori D, Yamashita F, Mali S. Perspectives on the Use of Biopolymeric Matrices as Carriers for Plant-Growth Promoting Bacteria in Agricultural Systems. Microorganisms 2023; 11:microorganisms11020467. [PMID: 36838432 PMCID: PMC9963413 DOI: 10.3390/microorganisms11020467] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 02/07/2023] [Accepted: 02/09/2023] [Indexed: 02/17/2023] Open
Abstract
The subject of this review is to discuss some aspects related to the use of biopolymeric matrices as carriers for plant-growth promoting bacteria (PGPB) in agricultural systems as a possible technological solution for the establishment of agricultural production practices that result in fewer adverse impacts on the environment, reporting some promising and interesting results on the topic. Results from the encapsulation of different PGPB on alginate, starch, chitosan, and gelatin matrices are discussed, systematizing some advances made in this area of knowledge in recent years. Encapsulation of these bacteria has been shown to be an effective method for protecting them from unsuitable environments, and these new products that can act as biofertilizers and biopesticides play an important role in the establishment of a sustainable and modern agriculture. These new products are technological solutions for replacing deleterious chemical fertilizers and pesticides, maintaining soil fertility and stability, and improving crop productivity and food security. Finally, in the near future, scale-up studies will have to provide new information about the large-scale production of these materials as well as their application in the field under different biotic and abiotic stress conditions.
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Affiliation(s)
- Jéssica F. Pereira
- Department of Biochemistry and Biotechnology, State University of Londrina—UEL, Londrina 86057-970, PR, Brazil
| | - André Luiz M. Oliveira
- Department of Biochemistry and Biotechnology, State University of Londrina—UEL, Londrina 86057-970, PR, Brazil
| | - Daniele Sartori
- Department of Biochemistry and Biotechnology, State University of Londrina—UEL, Londrina 86057-970, PR, Brazil
| | - Fabio Yamashita
- Department of Food Science and Technology, State University of Londrina—UEL, Londrina 86057-970, PR, Brazil
| | - Suzana Mali
- Department of Biochemistry and Biotechnology, State University of Londrina—UEL, Londrina 86057-970, PR, Brazil
- Correspondence: ; Tel.: +55-43-3371-4270; Fax: +55-43-3371-5470
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15
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Rodrigues Sousa H, Sá Lima I, Matheus Lima Neris L, Santos Silva A, Maria Silva Santos Nascimento A, Pereira de Araújo F, Felippe Ratke R, Anteveli Osajima J, Loiola Edvan R, Kauany da Silva Azevedo C, Henrique Vilsinski B, Curti Muniz E, Silva-Filho EC. Innovative hydrogels made from babassu mesocarp for technological application in agriculture. J Mol Liq 2023. [DOI: 10.1016/j.molliq.2023.121463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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16
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Bajer D. Nano-starch for food applications obtained by hydrolysis and ultrasonication methods. Food Chem 2023; 402:134489. [DOI: 10.1016/j.foodchem.2022.134489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 09/20/2022] [Accepted: 09/29/2022] [Indexed: 03/06/2023]
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17
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Vela AJ, Villanueva M, Náthia-Neves G, Ronda F. Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours. Foods 2023; 12:foods12030484. [PMID: 36766012 PMCID: PMC9914575 DOI: 10.3390/foods12030484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 01/10/2023] [Accepted: 01/16/2023] [Indexed: 01/21/2023] Open
Abstract
The modification of flours by ultrasound (US) treatments requires excess water to suspend the sample to be treated, which must be removed after treatment to recover the ultrasonicated flour. The aim of this study was to determine the influence that the water removal method has on the final characteristics of US-treated gluten-free flours (rice, brown tef, corn and quinoa). US treatment parameters were constant, and two water removal methods were studied: freeze-drying and centrifugation + drying. The elimination of water by centrifugation resulted in the loss of solubilized compounds from the treated flours, which led to important differences between the final characteristics of US-treated flours. Ultrasonication resulted in the reduction of flours' particle size and modification of their color parameters. Techno-functional properties were modified by US treatment, where the water removal method was more influential in whole grain samples (brown tef and quinoa). Few differences were found in thermal properties among pairs of US-treated samples, indicative that the effect caused to starch was mainly attributed to ultrasonication conditions than to the drying method. The water removal method markedly influenced the pasting properties of US-treated flours, resulting in lower profiles when freeze-drying was applied and higher profiles when flours were retrieved by centrifugation. Gels made with tef, corn and quinoa presented reduced tan(δ)₁ values after sonication, while gels made with rice did not show any modification. The water removal method is a decisive step in US treatments, defining the final characteristics of the treated matter, and having a great influence in the modification attributed to ultrasonication.
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Sarnavi HJ, Precoppe M, García‐Triñanes P, Chapuis A, Tran T, Bradley MSA, Müller J. Determining the heat of desorption for cassava products based on data measured by an automated gravimetric moisture sorption system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:389-399. [PMID: 35897139 PMCID: PMC9826175 DOI: 10.1002/jsfa.12153] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 06/27/2022] [Accepted: 07/27/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The isosteric heat of desorption is vital in evaluating the energy performance of food dryers. The isosteric heat of desorption was investigated for different cassava (Manihot esculenta Crantz) products prepared as flour or starch, with and without fermentation. An automated moisture sorption gravimetric analyser was used to measure the desorption isotherms over 10-90% relative humidity of the drying air at temperatures ranging from 25 to 65 °C. RESULTS Analysis of variance showed an imperceptible contribution of the preparation method in the measured desorption data. This finding also agreed with microscopical images, which revealed the lack of compelling structural differences among different products. A set of empirical sorption equations suggested by the ASAE standard was examined over the measured desorption isotherms. The standard error of estimation was found to be in the acceptable range of 2.36-3.71%. Furthermore, the fulfilment of the enthalpy-entropy compensation theory was considered as an additional criterion in the thermodynamic results of different sorption equations, besides their fitting adequacy. The modified Chung-Pfost equation has proved to be the most suitable equation for cassava products, as it is capable of reflecting the temperature dependency of the isosteric heat of desorption. The net isosteric heat of desorption obtained was in the range of 540-1110 kJ kg-1 for 0.10 kg kg-1 dry-basis moisture content and 52-108 kJ kg-1 for 0.25 kg kg-1 dry-basis moisture content. CONCLUSION These findings are technologically relevant for optimising common drying technologies such as flash and flatbed dryers. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Hamed J Sarnavi
- Natural Resources Institute, Faculty of Engineering and ScienceUniversity of GreenwichChathamUK
| | - Marcelo Precoppe
- Natural Resources Institute, Faculty of Engineering and ScienceUniversity of GreenwichChathamUK
| | - Pablo García‐Triñanes
- Materials and Chemical Engineering Group, School of EngineeringUniversity of GreenwichChathamUK
| | - Arnaud Chapuis
- CIRAD, UMR QualisudSaint‐LouisSénégal
- Qualisud, Université de Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La RéunionMontpellierFrance
| | - Thierry Tran
- Qualisud, Université de Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La RéunionMontpellierFrance
- CGIAR Research Program on Roots Tubers and Bananas (RTB)The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT)CaliColombia
| | - Michael SA Bradley
- Wolfson Centre for Bulk Solids Handling Technology, Faculty of Engineering & ScienceUniversity of GreenwichChathamUK
| | - Joachim Müller
- Tropics and Subtropics Group, Institute of Agricultural EngineeringUniversity of HohenheimStuttgartGermany
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19
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Lu H, He X, Qin Y, Ji N, Dai L, Xiong L, Shi R, Wang T, Sun Q. Preparation and characterization of V-type starch nanoparticles by an oil-water interface method. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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20
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Reactive Extrusion-Assisted Process to Obtain Starch Hydrogels through Reaction with Organic Acids. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3040046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
A totally green process based on reactive extrusion was used for the production of cassava starch hydrogels through reaction with two organic crosslinking agents, citric (CA) and tartaric (TA) acids. CA and TA were used at different concentrations (0, 2.5, 5.0, 10.0, 15.0, and 20.0%). Degree of substitution (DS) of hydrogels ranged from 0.023 to 0.365. Fourier transform infrared spectroscopy results showed a new band appearing at 1730 cm−1 associated with ester carbonyl groups. X-ray diffraction indicated that reactive extrusion resulted in the disappearance of diffraction peaks of native starch and samples with lower crystallinity indices ranging from 37% (native starch) to 8–11% in starch hydrogels. Morphology analysis showed that the original granular structure of starch was lost and replaced by a rougher and irregular structure. Water holding capacity values of starch hydrogels obtained by reactive extrusion were superior to those of native starch and the control sample (extruded without the crosslinking agents). Hydrogels obtained with the highest CA or TA concentration (20.0%) resulted in the higher DS and swelling capacities, resulting in samples with 870 and 810% of water retention, respectively. Reactive extrusion was effective in obtaining starch hydrogels by reaction with organic acids.
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21
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Biswas S, Rashid TU. Effect of ultrasound on the physical properties and processing of major biopolymers-a review. SOFT MATTER 2022; 18:8367-8383. [PMID: 36321472 DOI: 10.1039/d2sm01339h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Designing and developing modern techniques to facilitate the extraction and modification of functional properties of biopolymers are key motivations among researchers. As a low-cost, sustainable, non-toxic, and fast process, ultrasound has been considered a method to improve the processing of carbohydrate and protein-based biopolymers such as cellulose, chitin, starch, alginate, carrageenan, gelatine, and guar gum. A better understanding of the complex physicochemical behavior of biopolymers under ultrasonication may fortify the eminence of this technology in advanced-level applications. This review summarizes the recent advances in biopolymer processing and the effect of ultrasound on the physical properties of the selected biopolymers. A major focus will be given to the mechanisms of action and their impact on the properties and extraction. At the end, some possible suggestions are highlighted which need future investigation for amending the physical properties of biopolymers using ultrasonication.
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Affiliation(s)
- Shanta Biswas
- Department of Chemistry, Louisiana State University, Baton Rouge, LA-70803, USA.
| | - Taslim Ur Rashid
- Fiber and Polymer Science, Department of Textile Engineering, Chemistry and Science, Wilson College of Textiles, North Carolina State University, 1020 Main Campus Drive, Raleigh, NC, 27695, USA
- Applied Chemistry and Chemical Engineering, Faculty of Engineering and Technology, University of Dhaka, Dhaka-1000, Bangladesh.
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22
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Marta H, Wijaya C, Sukri N, Cahyana Y, Mohammad M. A Comprehensive Study on Starch Nanoparticle Potential as a Reinforcing Material in Bioplastic. Polymers (Basel) 2022; 14:polym14224875. [PMID: 36433002 PMCID: PMC9693780 DOI: 10.3390/polym14224875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/06/2022] [Accepted: 11/08/2022] [Indexed: 11/15/2022] Open
Abstract
Starch can be found in the stems, roots, fruits, and seeds of plants such as sweet potato, cassava, corn, potato, and many more. In addition to its original form, starch can be modified by reducing its size. Starch nanoparticles have a small size and large active surface area, making them suitable for use as fillers or as a reinforcing material in bioplastics. The aim of reinforcing material is to improve the characteristics of bioplastics. This literature study aims to provide in-depth information on the potential use of starch nanoparticles as a reinforcing material in bioplastic packaging. This study also reviews starch size reduction methods including acid hydrolysis, nanoprecipitation, milling, and others; characteristics of the nano-starch particle; and methods to produce bioplastic and its characteristics. The use of starch nanoparticles as a reinforcing material can increase tensile strength, reduce water vapor and oxygen permeability, and increase the biodegradability of bioplastics. However, the use of starch nanoparticles as a reinforcing material for bioplastic packaging still encounters obstacles in its commercialization efforts, due to high production costs and ineffectiveness.
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Affiliation(s)
- Herlina Marta
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
- Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia
- Correspondence:
| | - Claudia Wijaya
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Nandi Sukri
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Yana Cahyana
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Masita Mohammad
- Solar Energy Research Institute, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
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23
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Muhammad Z, Ramzan R, Zhang R, Zhao D, Khalid N, Deng M, Dong L, Aziz M, Batool R, Zhang M. Enhanced Bioaccessibility of Microencapsulated Puerarin Delivered by Pickering Emulsions Stabilized with OSA-Modified Hydrolyzed Pueraria montana Starch: In Vitro Release, Storage Stability, and Physicochemical Properties. Foods 2022; 11:foods11223591. [PMID: 36429183 PMCID: PMC9689181 DOI: 10.3390/foods11223591] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022] Open
Abstract
Puerarin is a bioactive flavonoid isolated from Kudzu roots that possesses numerous health benefits. However, its poor bioavailability and existing complex delivery systems with safety issues are challenging tasks for its incorporation into functional foods. Preparing modified-starch-stabilized Pickering emulsions containing microencapsulated puerarin with improved bioaccessibility was the key objective of the present research work. Acid-hydrolyzed high-amylose Pueraria montana starch (PMS) was modified with octenyl succinic anhydride (OSA) and evaluated as an emulsifier to prepare emulsions. The FTIR, SEM, and XRD results showed that PMS was successfully modified. Furthermore, the emulsification index (EI), mean droplet size, and ζ-potential values showed that modified starch with a higher degree of substitution (DS) enhanced the storage stability of emulsions. Similarly, the retention degree and encapsulation efficiency results of puerarin proved the assumption after storage of 16 d. The Pickering emulsions also helped in the controlled release of microencapsulated puerarin in vitro. The study outcomes proved that Pickering emulsions stabilized with OSA-modified PMS have promising applicability in functional foods as efficient food-grade delivery systems, enhancing oral supplementation and accessibility of puerarin.
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Affiliation(s)
- Zafarullah Muhammad
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Rabia Ramzan
- Department of Food Science and Technology, Government College Women University, Faisalabad 38000, Pakistan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ruifen Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Dong Zhao
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Nazia Khalid
- Department of Food Science and Technology, Government College Women University, Faisalabad 38000, Pakistan
| | - Mei Deng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lihong Dong
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Mahwash Aziz
- Department of Food Science and Technology, Government College Women University, Faisalabad 38000, Pakistan
| | - Rizwana Batool
- Department of Food Science and Technology, Government College Women University, Faisalabad 38000, Pakistan
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
- Correspondence:
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24
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Du B, Jeepipalli SPK, Xu B. Critical review on alterations in physiochemical properties and molecular structure of natural polysaccharides upon ultrasonication. ULTRASONICS SONOCHEMISTRY 2022; 90:106170. [PMID: 36183549 PMCID: PMC9526224 DOI: 10.1016/j.ultsonch.2022.106170] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 09/06/2022] [Accepted: 09/16/2022] [Indexed: 06/16/2023]
Abstract
Natural polymers, such as polysaccharides, cellulose, and starch, have been widely used in the chemical engineering, medicine, food, and cosmetics industries, which had a great many of biological activities. Natural polysaccharides origin from algae, fungi and plants were components of human diet since antique times. Ultrasonication achieved the breakage the polysaccharides reticulum in an ordered fashion. The factors of temperature, ratio of water/material, sonication frequency, time of exposure, pH of the sonication medium influenced the polysaccharide digestion. Sonication improved the enzyme catalysis over its substrate molecule. Positive health promoting slow digestive starch and resistant starch can be prepared quite easily by the sonication process. The aim of this review is to present the current status and scope of natural polymers as well as some emerging polymers with special characteristic. The physiochemical properties and molecular structure of natural carbohydrates under ultrasonic irradiation were also discussed. Moreover, Polysaccharide based films had industrial applications is formed by ultrasonication. Polysaccharide nanoparticles obtained by sonication had efficient water holding capacity. Sonication is an advanced method to improve the food quality. Hence, this review describes the effects of ultrasonication on physical, chemical, and molecular structure of natural polysaccharides.
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Affiliation(s)
- Bin Du
- Hebei Key Laboratoryy of Natural Products Activity Components and Function, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066004, PR China
| | - Syam P K Jeepipalli
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai 519087, PR China
| | - Baojun Xu
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai 519087, PR China.
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25
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Rostamabadi H, Rohit T, Karaca AC, Nowacka M, Colussi R, Feksa Frasson S, Aaliya B, Valiyapeediyekkal Sunooj K, Falsafi SR. How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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26
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Encapsulation of indole-3-carbinol in Pickering emulsions stabilized by OSA-modified high amylose corn starch: Preparation, characterization and storage stability properties. Food Chem 2022; 386:132846. [PMID: 35381538 DOI: 10.1016/j.foodchem.2022.132846] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 10/27/2021] [Accepted: 03/27/2022] [Indexed: 11/24/2022]
Abstract
The stability of hydrophobic bioactive compound indole-3-carbinol (I3C) is a challenge for application. In this work, Pickering emulsions were prepared to encapsulate I3C. As the emulsifier, high amylose corn starch was pretreated by acid hydrolysis, afterwards modified by different concentrations of octenyl succinic anhydride (OSA), and their emulsions were evaluated. The XRD, SEM and FTIR results indicated the successful modification. ζ-potential, mean droplet size and emulsification index (EI) of the emulsions confirmed that modified starch with a higher degree of substitution (DS) was more effective for enhancing the storage stability. The results of encapsulation efficiency (EE) and retention degree of I3C after 14 d also proved the assumption. Moreover, the Pickering emulsions protected I3C against ultraviolet light and achieved controlled release in vitro. The food-grade Pickering emulsion loading I3C is promising to be used as a nutrient or dietary supplement for food applications.
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27
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Cai B, Mazahreh J, Ma Q, Wang F, Hu X. Ultrasound-assisted fabrication of biopolymer materials: A review. Int J Biol Macromol 2022; 209:1613-1628. [PMID: 35452704 DOI: 10.1016/j.ijbiomac.2022.04.055] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 03/15/2022] [Accepted: 04/06/2022] [Indexed: 12/19/2022]
Abstract
There is an urgent need to develop technologies that can physically manipulate the structure of biocompatible and green polymer materials in order to tune their performance in an efficient, repeatable, easy-to-operate, chemical-free, non-contact, and highly controllable manner. Ultrasound technology produces a cavitation effect that promotes the generation of free radicals, the fracture of chemical chain segments and a rapid change of morphology. The cavitation effects are accompanied by thermal, chemical, and biological effects that interact with the material being studied. With its high efficiency, cleanliness, and reusability applications, ultrasound has a vast range of opportunity within the field of natural polymer-based materials. This work expounds the basic principle of ultrasonic cavitation and analyzes the influence that ultrasonic strength, temperature, frequency and induced liquid surface tension on the physical and chemical properties of biopolymer materials. The mechanism and the influence that ultrasonic modification has on materials is discussed, with highlighted details on the agglomeration, degradation, morphology, structure, and the mechanical properties of these novel materials from naturally derived polymers.
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Affiliation(s)
- Bowen Cai
- Center of Analysis and Testing, Nanjing Normal University, Nanjing 210023, China; School of Chemistry and Materials Science, Nanjing Normal University, Nanjing 210023, China
| | - Janine Mazahreh
- Department of Physics and Astronomy, Rowan University, Glassboro, NJ 08028, USA; Department of Chemistry and Biochemistry, Rowan University, Glassboro, NJ 08028, USA
| | - Qingyu Ma
- School of Computer and Electrical Information/School of Artificial Intelligence, Nanjing Normal University, Nanjing 210023, China
| | - Fang Wang
- Center of Analysis and Testing, Nanjing Normal University, Nanjing 210023, China; School of Chemistry and Materials Science, Nanjing Normal University, Nanjing 210023, China.
| | - Xiao Hu
- Department of Physics and Astronomy, Rowan University, Glassboro, NJ 08028, USA; Department of Biomedical Engineering, Rowan University, Glassboro, NJ 08028, USA; Department of Molecular and Cellular Biosciences, Rowan University, Glassboro, NJ 08028, USA.
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28
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Harun Z, Arsad A, Pang AL, Zaini MAA, Abdurrahman M, Awang N, Junin R, Mohsin R. Acid Hydrolysis and Optimization Techniques for Nanoparticles Preparation: Current Review. Appl Biochem Biotechnol 2022; 194:3779-3801. [PMID: 35488954 DOI: 10.1007/s12010-022-03932-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
Nanostarch is unique in that it is highly soluble, thermally stable, non-toxic and inexpensive. Hence, it is utilized in numerous well-established applications, including drug delivery, cosmetics, textiles, foods, and enhanced oil recovery (EOR). These applications take advantage of the special functions that can be achieved through modifications to the structure and properties of native starch. The most common method for the preparation of nanostarch with a relatively higher crystallinity and stability is acid hydrolysis. Technically, the properties of nanostarch are highly dependent on several factors during the hydrolysis process, such as the acid, concentration of acid, reaction time, reaction temperature, and source of starch. The production of nanostarch with desired properties requires a detailed understanding on each of the factors as they are inevitably affected the physical and chemical properties of nanostarch. Hence, it is vital to incorporate optimization technique into the production process to achieve the full potential of nanostarch. Therefore, the current review comprehensively elaborates on the factors that affect acid hydrolysis as well as the optimization techniques used in the preparation of nanostarch.
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Affiliation(s)
- Zakiah Harun
- UTM-MPRC Institute for Oil and Gas, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, 81310, Johor Bahru, Malaysia
| | - Agus Arsad
- UTM-MPRC Institute for Oil and Gas, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, 81310, Johor Bahru, Malaysia.
| | - Ai Ling Pang
- UTM-MPRC Institute for Oil and Gas, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, 81310, Johor Bahru, Malaysia
| | - Mohd Abbas Ahmad Zaini
- Centre of Lipids Engineering and Applied Research (CLEAR), Universiti Teknologi Malaysia, Skudai, 81310, Johor Bahru, Malaysia
| | - Muslim Abdurrahman
- Fakultas Teknik - Universitas Islam Riau, Jalan Kaharuddin Nasution, Workshop Gedung B, Lantai 2, Pekan Baru, 28284, Indonesia
| | - Nuha Awang
- Plant Engineering Technology (PETech), Universiti Kuala Lumpur - Malaysian Institute of Industrial Technology (UniKL MITEC), Jalan Persiaran Sinaran Ilmu, Bandar Seri Alam, 81750, Masai, Johor, Malaysia
| | - Radzuan Junin
- Department of Petroleum Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia (UTM), 81310, Johor Bahru, Malaysia
| | - Rahmat Mohsin
- UTM-MPRC Institute for Oil and Gas, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, 81310, Johor Bahru, Malaysia
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Formation and structure evolution of starch nanoplatelets by deep eutectic solvent of choline chloride/oxalic acid dihydrate treatment. Carbohydr Polym 2022; 282:119105. [DOI: 10.1016/j.carbpol.2022.119105] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Revised: 01/01/2022] [Accepted: 01/04/2022] [Indexed: 11/22/2022]
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30
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Ulyarti U, Lisani L, Surhaini S, Lumbanraja P, Satrio B, Supriyadi S, Nazarudin N. The application of gelatinisation techniques in modification of cassava and yam starches using precipitation method. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1230-1238. [PMID: 35185218 PMCID: PMC8814225 DOI: 10.1007/s13197-021-05134-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/16/2021] [Accepted: 05/05/2021] [Indexed: 10/21/2022]
Abstract
Starches modified using the precipitation method which are added to edible film formulation were shown to lower water vapor transmission rates and increase the mechanical strength of the film. The effect may not only be due to the changes in starch morphology, but other aspects of the starch granules, such as their size and chemical properties in particular, are also suggested as reasons for improvements to the quality of edible film by modified starches. The aim of this research was to determine physicochemical changes in modified cassava and yam starches using several gelatinisation techniques in the precipitation method. The gelatinisation techniques used in this study were two methods of heating (using a hotplate and autoclave reactor + oven heating) and two types of starch solvent (distilled water and a mixture of distilled water and ethanol 1:1, v/v). The results showed that both cassava and yam starch granules modified using a hotplate at a heating temperature of 100 °C for 30 min were more badly damaged and smaller than those modified using autoclave reactor + oven heating at 140 °C for 1 h. However, the latter suffered more damage and were smaller in size when the heating time was increased to 3-5 h. All techniques applied in the modification increased the intensities of stretching vibration of O-H and C-H, and bound water bending vibration. The use of ethanol in the starch solvent enabled the starches to retain the shape and size of the granules despite the rearrangement of intra and intermolecular bonding as confirmed by FTIR spectra.
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Affiliation(s)
- U. Ulyarti
- Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Jambi, Jl Tribrata Km 11, Muaro Jambi, Jambi, Indonesia
- Pusat Unggulan Ipteks Bio-Geo Material dan Energi, Universitas Jambi, Jl Raya Jambi Muaro Bulian, Jambi, 36361 Indonesia
| | - L. Lisani
- Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Jambi, Jl Tribrata Km 11, Muaro Jambi, Jambi, Indonesia
| | - S. Surhaini
- Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Jambi, Jl Tribrata Km 11, Muaro Jambi, Jambi, Indonesia
| | - P. Lumbanraja
- Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Jambi, Jl Tribrata Km 11, Muaro Jambi, Jambi, Indonesia
| | - B. Satrio
- Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Jambi, Jl Tribrata Km 11, Muaro Jambi, Jambi, Indonesia
| | - S. Supriyadi
- Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta, 55281 Indonesia
| | - N. Nazarudin
- Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Jambi, Jl Tribrata Km 11, Muaro Jambi, Jambi, Indonesia
- Program Studi Teknik Kimia, Fakultas Sains dan Teknologi, Universitas Jambi, Jl Tribrata Km 11, Muaro Jambi, Jambi, Indonesia
- Program Studi Pendidikan Kimia, FKIP, Universitas Jambi, Jl Raya Jambi Muaro Bulian, Jambi, 36361 Indonesia
- Pusat Unggulan Ipteks Bio-Geo Material dan Energi, Universitas Jambi, Jl Raya Jambi Muaro Bulian, Jambi, 36361 Indonesia
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31
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Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042202] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.
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32
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The combined effect of thermal-acid hydrolysis, periodate oxidation, and iodine species removal on the properties of native tapioca (Manihot esculenta Crantz) starch. Int J Biol Macromol 2022; 196:107-119. [PMID: 34910925 DOI: 10.1016/j.ijbiomac.2021.11.211] [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: 08/02/2021] [Revised: 11/08/2021] [Accepted: 11/30/2021] [Indexed: 11/21/2022]
Abstract
Through a four-step top-down approach, native tapioca starch (NTS) was thermally acid-hydrolyzed, periodate-oxidized with subsequent removal of iodine species (i.e., IO4(-), IO3(-), I(-), and I2), and dialdehyde tapioca starch (DTS) alcohol-precipitation. The percent yield was ∼91%. Analyses confirmed the presence of aldehydic functionalities (∼71%), effectual iodine species removal (∼98%), and enhanced water-solubility (∼96.57%). Besides, the combined treatment significantly reduced the Mw (∼57.81 kDa) and ameliorated homogeneity as well as thermal stability (Tmax ∼ 667.15 °C). Structural-spectral characterization also confirmed the presence of aldehydic functionality, polymorphic transition (C- to A-type), and a higher degree of crystallinity (∼91.77%), the latter further corroborated by thermal analysis. The morphological study revealed that the combined treatment reduced size (∼393.55-nm-diameter and ∼5.22-μm-length) and changed shape into rod-like crystals. DTS showed considerably and significantly low cytotoxicity to HaCaT cells in vitro at the concentrations assayed over the test period (24 h). DTS's conformation was most stable at -289 kcal/mol and -151.7 au heat formation and minimum potential energies, respectively. Overall, these results demonstrated that the combined treatment had no deleterious effects on NTS's properties, thus yielded DTS with ideal properties for multifarious uses.
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33
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Wu Z, Qiao D, Zhao S, Lin Q, Zhang B, Xie F. Nonthermal physical modification of starch: An overview of recent research into structure and property alterations. Int J Biol Macromol 2022; 203:153-175. [PMID: 35092737 DOI: 10.1016/j.ijbiomac.2022.01.103] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 01/03/2022] [Accepted: 01/16/2022] [Indexed: 11/28/2022]
Abstract
To tailor the properties and enhance the applicability of starch, various ways of starch modification have been practiced. Among them, physical modification methods (micronization, nonthermal plasma, high-pressure, ultrasonication, pulsed electric field, and γ-irradiation) are highly potential for starch modification considering its safety, environmentally friendliness, and cost-effectiveness, without generating chemical wastes. Thus, this article provides an overview of the recent advances in nonthermal physical modification of starch and summarizes the resulting changes in the multi-level structures and physicochemical properties. While the effect of these techniques highly depends on starch type and treatment condition, they generally lead to the destruction of starch granules, the degradation of molecules, decreases in crystallinity, gelatinization temperatures, and viscosity, increases in solubility and swelling power, and an increase or decrease in digestibility, to different extents. The advantages and shortcomings of these techniques in starch processing are compared, and the knowledge gap in this area is commented on.
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Affiliation(s)
- Zhuoting Wu
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
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Tan SX, Ong HC, Andriyana A, Lim S, Pang YL, Kusumo F, Ngoh GC. Characterization and Parametric Study on Mechanical Properties Enhancement in Biodegradable Chitosan-Reinforced Starch-Based Bioplastic Film. Polymers (Basel) 2022; 14:polym14020278. [PMID: 35054685 PMCID: PMC8778006 DOI: 10.3390/polym14020278] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/23/2021] [Accepted: 12/24/2021] [Indexed: 02/01/2023] Open
Abstract
Bioplastic has been perceived as a promising candidate to replace petroleum-based plastics due to its environment-friendly and biodegradable characteristics. This study presents the chitosan reinforced starch-based bioplastic film prepared by the solution casting and evaporation method. The effects of processing parameters, i.e., starch concentration, glycerol loading, process temperature and chitosan loading on mechanical properties were examined. Optimum tensile strength of 5.19 MPa and elongation at break of 44.6% were obtained under the combined reaction conditions of 5 wt.% starch concentration, 40 wt.% glycerol loading, 20 wt.% chitosan loading and at a process temperature of 70 °C. From the artificial neural network (ANN) modeling, the coefficient of determination (R2) for tensile strength and elongation at break were found to be 0.9955 and 0.9859, respectively, which proved the model had good fit with the experimental data. Interaction and miscibility between starch and chitosan were proven through the peaks shifting to a lower wavenumber in FTIR and a reduction of crystallinity in XRD. TGA results suggested the chitosan-reinforced starch-based bioplastic possessed reasonable thermal stability under 290 °C. Enhancement in water resistance of chitosan-incorporated starch-based bioplastic film was evidenced with a water uptake of 251% as compared to a 302% registered by the pure starch-based bioplastic film. In addition, the fact that the chitosan-reinforced starch-based bioplastic film degraded to 52.1% of its initial weight after 28 days suggests it is a more sustainable alternative than the petroleum-based plastics.
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Affiliation(s)
- Shiou Xuan Tan
- Department of Mechanical Engineering, Faculty of Engineering, Universiti Malaya, Kuala Lumpur 50603, Malaysia; (S.X.T.); (A.A.)
| | - Hwai Chyuan Ong
- Future Technology Research Center, National Yunlin University of Science and Technology, Douliou 64002, Taiwan
- Correspondence: (H.C.O.); (S.L.); (G.C.N.)
| | - Andri Andriyana
- Department of Mechanical Engineering, Faculty of Engineering, Universiti Malaya, Kuala Lumpur 50603, Malaysia; (S.X.T.); (A.A.)
| | - Steven Lim
- Department of Chemical Engineering, Lee Kong Chian Faculty of Engineering and Science, Universiti Tunku Abdul Rahman, Kajang 43000, Malaysia;
- Centre of Photonics and Advanced Materials Research, Universiti Tunku Abdul Rahman, Kajang 43000, Malaysia
- Correspondence: (H.C.O.); (S.L.); (G.C.N.)
| | - Yean Ling Pang
- Department of Chemical Engineering, Lee Kong Chian Faculty of Engineering and Science, Universiti Tunku Abdul Rahman, Kajang 43000, Malaysia;
- Centre of Photonics and Advanced Materials Research, Universiti Tunku Abdul Rahman, Kajang 43000, Malaysia
| | - Fitranto Kusumo
- Centre for Green Technology, School of Civil and Environmental Engineering, University of Technology, Sydney, NSW 2007, Australia;
| | - Gek Cheng Ngoh
- Department of Chemical Engineering, Faculty of Engineering, Universiti Malaya, Kuala Lumpur 50603, Malaysia
- Correspondence: (H.C.O.); (S.L.); (G.C.N.)
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Ruan S, Tang J, Qin Y, Wang J, Yan T, Zhou J, Gao D, Xu E, Liu D. Mechanical force-induced dispersion of starch nanoparticles and nanoemulsion: Size control, dispersion behaviour, and emulsified stability. Carbohydr Polym 2022; 275:118711. [PMID: 34742436 DOI: 10.1016/j.carbpol.2021.118711] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 09/24/2021] [Accepted: 09/24/2021] [Indexed: 12/14/2022]
Abstract
High amylose starch nanoparticles (HS-SNPs) were rapidly synthesised by high-speed circumferential force of homogenisation (3000 and 15,000 rpm) during nanoprecipitation. Morphology and dynamic light scattering analyses showed that HS-SNPs fabricated by stronger circumferential shearing were excellent stabilisers in smaller sizes (20-50 nm). Their aggregates were liable to separate in the aqueous phase with the nano effect under either homogenisation over 6 min or ultrasonication in 2 min. SNP-based nanoemulsion (<200 nm) of high-water fraction was achieved, though the high hydrophilicity of the SNPs were identified by the contact angle. For homogenisation (with 100-2000 nm emulsion size), only time prolongation led to a better dispersion of SNP aggregates. Ultrasonication with periodic cavitation could disintegrate SNP aggregates into micro-aggregates for a stable emulsion system in a short period. In contrast, long-term ultrasound caused simultaneous re-agglomeration and solubilisation of the SNPs, leading to weakened interface barriers and decreased storage stability.
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Affiliation(s)
- Shaolong Ruan
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Junyu Tang
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Yu Qin
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Jingyi Wang
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Tianyi Yan
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Jianwei Zhou
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - De Gao
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
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Tan SX, Andriyana A, Lim S, Ong HC, Pang YL, Ngoh GC. Rapid Ultrasound-Assisted Starch Extraction from Sago Pith Waste (SPW) for the Fabrication of Sustainable Bioplastic Film. Polymers (Basel) 2021; 13:polym13244398. [PMID: 34960953 PMCID: PMC8705327 DOI: 10.3390/polym13244398] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 12/03/2021] [Accepted: 12/07/2021] [Indexed: 11/16/2022] Open
Abstract
The present study was conducted to optimize the extraction yield of starch from sago (Metroxylon sagu) pith waste (SPW) with the assistance of ultrasound ensued by the transformation of extracted starch into a higher value-added bioplastic film. Sago starch with extraction yield of 71.4% was successfully obtained using the ultrasound-assisted extraction, with the following conditions: particle size <250 µm, solid loading of 10 wt.%, ultrasonic amplitude of 70% and duty cycle of 83% in 5 min. The rapid ultrasound approach was proven to be more effective than the conventional extraction with 60.9% extraction yield in 30 min. Ultrasound-extracted starch was found to exhibit higher starch purity than the control starch as indicated by the presence of lower protein and ash contents. The starch granules were found to have irregular and disrupted surfaces after ultrasonication. The disrupted starch granules reduced the particle size and increased the swelling power of starch which was beneficial in producing a film-forming solution. The ultrasound-extracted sago starch was subsequently used to prepare a bioplastic film via solution casting method. A brownish bioplastic film with tensile strength of 0.9 ± 0.1 MPa, Young’s modulus of 22 ± 0.8 MPa, elongation at break of 13.6 ± 2.0% and water vapour permeability (WVP) of 1.11 ± 0.1 × 10−8 g m−1 s−1 Pa−1 was obtained, suggesting its feasibility as bioplastic material. These findings provide a means of utilization for SPW which is in line with the contemporary trend towards greener and sustainable products and processes.
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Affiliation(s)
- Shiou Xuan Tan
- Department of Mechanical Engineering, Faculty of Engineering, Universiti Malaya, Kuala Lumpur 50603, Malaysia; (S.X.T.); (A.A.)
| | - Andri Andriyana
- Department of Mechanical Engineering, Faculty of Engineering, Universiti Malaya, Kuala Lumpur 50603, Malaysia; (S.X.T.); (A.A.)
| | - Steven Lim
- Department of Chemical Engineering, Lee Kong Chian Faculty of Engineering and Science, Universiti Tunku Abdul Rahman, Kajang 43000, Malaysia;
- Centre of Photonics and Advanced Materials Research, Universiti Tunku Abdul Rahman, Kajang 43000, Malaysia
- Correspondence: (S.L.); (G.C.N.)
| | - Hwai Chyuan Ong
- Future Technology Research Center, National Yunlin University of Science and Technology, Douliou 64002, Taiwan;
| | - Yean Ling Pang
- Department of Chemical Engineering, Lee Kong Chian Faculty of Engineering and Science, Universiti Tunku Abdul Rahman, Kajang 43000, Malaysia;
- Centre of Photonics and Advanced Materials Research, Universiti Tunku Abdul Rahman, Kajang 43000, Malaysia
| | - Gek Cheng Ngoh
- Centre of Separation Science and Technology, Department of Chemical Engineering, Faculty of Engineering, Universiti Malaya, Kuala Lumpur 50603, Malaysia
- Correspondence: (S.L.); (G.C.N.)
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37
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Zhou L, He X, Ji N, Dai L, Li Y, Yang J, Xiong L, Sun Q. Preparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatment. ULTRASONICS SONOCHEMISTRY 2021; 80:105836. [PMID: 34798523 PMCID: PMC8605087 DOI: 10.1016/j.ultsonch.2021.105836] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 11/02/2021] [Accepted: 11/15/2021] [Indexed: 05/09/2023]
Abstract
The objective of this work was to develop a simple and efficient method to prepare waxy maize starch nanoparticles (SNPs) by hydrochloric acid (HCl) vapor hydrolysis combined with ultrasonication treatment. The size, morphology, thermal property, and crystal structure of the SNPs were systematically studied. HCl treatment introduces a smaller particle diameter of starch particles from 13.73 ± 0.93 μm to 1.52 ± 0.01-8.32 ± 0.63 μm. Further ultrasonication treatment formed SNPs that displayed desirable uniformity and near-perfect spherical and ellipsoidal shapes with a diameter of 150.65 ± 1.91-292.85 ± 0.07 nm. The highest yield of SNPs was 80.5%. Compared with the native starch, the gelatinization enthalpy changes of SNPs significantly decreased from 14.65 ± 1.58 J/g to 7.40 ± 1.27 J/g. Interestingly, the SNPs showed a wider melting temperature range of 22.77 ± 2.35 °C than native starch (10.94 ± 0.87 °C). The relative crystallinity of SNPs decreased to 29.65%, while long-time ultrasonication resulted in amorphization. HCl vapor hydrolysis combined with ultrasonication treatment can be an affordable and accessible method for the efficient large-scale production of SNPs. The SNPs developed by this method will have potential applications in the food, materials, and medicine industries.
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Affiliation(s)
- Liyang Zhou
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Xiaoyang He
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China; College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Western Australia, Australia
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Yang Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Jie Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China; College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Western Australia, Australia.
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38
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Maniglia BC, La Fuente CIA, Siqueira LDV, Tadini CC. Carbohydrate Nanomaterials Addition to Starch‐Based Packaging: A Review about Fundamentals and Application. STARCH-STARKE 2021. [DOI: 10.1002/star.202100057] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Bianca Chieregato Maniglia
- Department of Chemistry, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto (FFCLRP) ‐ Universidade de São Paulo Ribeirão Preto SP 14040–900 Brazil
| | - Carla Ivonne Arias La Fuente
- Department of Agri‐food Industry Food and Nutrition (LAN), School of Agriculture Luiz de Queiroz (ESALQ) Universidade de São Paulo Piracicaba SP 13418–900 Brazil
| | - Larissa do Val Siqueira
- Department of Chemical Engineering, Escola Politécnica Universidade de São Paulo Main Campus São Paulo SP 05508‐010 Brazil
- Food Research Center (FoRC/NAPAN) Universidade de São Paulo SP Brazil
| | - Carmen Cecilia Tadini
- Department of Chemical Engineering, Escola Politécnica Universidade de São Paulo Main Campus São Paulo SP 05508‐010 Brazil
- Food Research Center (FoRC/NAPAN) Universidade de São Paulo SP Brazil
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Chen Y, Wu H, Zhou H, Miao Z, Hong F, Zhao Q, Tao Z, Ma Y, Zhao W, Zha Z. PEGylated Indium Nanoparticles: A Metallic Contrast Agent for Multiwavelength Photoacoustic Imaging and Second Near-Infrared Photothermal Therapy. ACS APPLIED MATERIALS & INTERFACES 2021; 13:46343-46352. [PMID: 34558285 DOI: 10.1021/acsami.1c13578] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Indium, a low melting point metal, is well-known for constructing eutectic gallium-indium liquid metal. However, unlike liquid metal nanoparticles, the biomedical applications of metallic indium nanoparticles (In NPs) remain in their infancy. Herein, an ultrasound-assisted liquid-reduction synthesis strategy was developed to prepare PEGylated In NPs, which were then used as a high-performance contrast agent for enhancing multiwavelength photoacoustic imaging and second near-infrared (NIR-II) photothermal therapy of the 4T1 breast tumor. The obtained In NPs depicted remarkable optical absorption from the first near-infrared (NIR-I) to NIR-II region and a high photothermal conversion efficiency of 41.3% at 1064 nm, higher than the majority of conventional NIR-II photothermal agents. Upon injection into the tumor, the photoacoustic intensities of the tumor section post-injection were obviously increased by 2.59-, 2.62-, and 4.27-fold of those of pre-injection by using excitation wavelengths of 750, 808, and 970 nm, respectively, depicting an excellent multiwavelength contrast capability of photoacoustic imaging. In addition, efficient ablation of the 4T1 tumor was achieved through the photothermal performance of PEGylated In NPs under NIR-II laser irradiation. Importantly, as the widely used element in the clinic, In NPs were highly biocompatible in vitro and in vivo. Therefore, this work pioneered the biomedical applications of PEGylated In NPs for cancer diagnosis and treatment.
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Affiliation(s)
- Yu Chen
- Department of Obstetrics and Gynecology, The First Affiliated Hospital of USTC, Division of Life Sciences and Medicine, University of Science and Technology of China, Hefei 230001, China
| | - Haitao Wu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Hu Zhou
- Department of Obstetrics and Gynecology, The First Affiliated Hospital of USTC, Division of Life Sciences and Medicine, University of Science and Technology of China, Hefei 230001, China
| | - Zhaohua Miao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Fengqiu Hong
- State Key Laboratory of Molecular Vaccinology and Molecular Diagnostics & Center for Molecular Imaging and Translational Medicine, School of Public Health, Xiamen University, Xiamen 361102, China
| | - Qingliang Zhao
- State Key Laboratory of Molecular Vaccinology and Molecular Diagnostics & Center for Molecular Imaging and Translational Medicine, School of Public Health, Xiamen University, Xiamen 361102, China
| | - Zhenchao Tao
- Department of Obstetrics and Gynecology, The First Affiliated Hospital of USTC, Division of Life Sciences and Medicine, University of Science and Technology of China, Hefei 230001, China
| | - Yan Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Weidong Zhao
- Department of Obstetrics and Gynecology, The First Affiliated Hospital of USTC, Division of Life Sciences and Medicine, University of Science and Technology of China, Hefei 230001, China
| | - Zhengbao Zha
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
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Zhang Z, Qiu C, Li X, McClements DJ, Jiao A, Wang J, Jin Z. Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Han KT, Kim HR, Moon TW, Choi SJ. Isothermal and temperature-cycling retrogradation of high-amylose corn starch: Impact of sonication on its structural and retrogradation properties. ULTRASONICS SONOCHEMISTRY 2021; 76:105650. [PMID: 34182316 PMCID: PMC8237586 DOI: 10.1016/j.ultsonch.2021.105650] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 06/03/2021] [Accepted: 06/18/2021] [Indexed: 05/25/2023]
Abstract
In this study, the effects of sonication and temperature-cycled storage on the structural properties and resistant starch content of high-amylose corn starch were investigated. Sonication induced a partial depolymerization of the molecular structures of amylopectin and amylose. Sonication treatment induced the appropriate structural changes for retrogradation. Although the relative crystallinity of sonicated starch was lower than that of non-sonicated starch, sonicated starch after retrogradation showed much higher relative crystallinity than non-sonicated starch. Regardless of sonication treatment, temperature-cycled storage resulted in a higher degree of retrogradation than isothermal storage, but the rate of retrogradation was greater in sonicated starch than in non-sonicated starch, as supported by retrogradation enthalpy, the Avrami constant, and relative crystallinity. The highly developed crystalline structure in sonicated starches due to retrogradation was reflected by the large amount of resistant starch.
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Affiliation(s)
- Kyu Tae Han
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Ha Ram Kim
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; Research Group of Food Processing, Research Division of Strategic Food Technology, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Tae Wha Moon
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea.
| | - Seung Jun Choi
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea.
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Tagliapietra BL, de Melo BG, Sanches EA, Plata‐Oviedo M, Campelo PH, Clerici MTPS. From Micro to Nanoscale: A Critical Review on the Concept, Production, Characterization, and Application of Starch Nanostructure. STARCH-STARKE 2021. [DOI: 10.1002/star.202100079] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Bruna Lago Tagliapietra
- Department of Food Science and Nutrition, School of Food Engineering University of Campinas Monteiro Lobato Street 80th, 13083–862 Campinas Brazil
| | - Bruna Guedes de Melo
- Department of Food Science and Nutrition, School of Food Engineering University of Campinas Monteiro Lobato Street 80th, 13083–862 Campinas Brazil
| | - Edgar A. Sanches
- Laboratory of Nanostructured Polymers (NANOPOL) Federal University of Amazonas 69080–900 Manaus Amazonas Brazil
| | - Manuel Plata‐Oviedo
- Graduate Program of Food Technology Federal University of Technology – Paraná (UTFPR) 1233, 87301–899 Campo Mourão Paraná Brazil
| | - Pedro H. Campelo
- School of Agrarian Science Federal University of Amazonas 69080–900 Manaus Amazonas Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition, School of Food Engineering University of Campinas Monteiro Lobato Street 80th, 13083–862 Campinas Brazil
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Lara N, Vizuete K, Debut A, Chango I, Campaña O, Villacrés E, Bonilla P, Ruales J. Underutilized maize kernels (Zea mays L. var. amylacea and var. saccharata) subjected to pan and microwave toasting: A comparative structure study in the whole kernel. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103249] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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44
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Formulation of bionanomaterials: A review of particle design towards oil recovery applications. J IND ENG CHEM 2021. [DOI: 10.1016/j.jiec.2021.03.032] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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45
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Synthesis of Starch Nanoparticles and Their Applications for Bioactive Compound Encapsulation. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11104547] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
In recent years, starch nanoparticles (SNPs) have attracted growing attention due to their unique properties as a sustainable alternative to common nanomaterials since they are natural, renewable and biodegradable. SNPs can be obtained by the breakdown of starch granules through different techniques which include both physical and chemical methods. The final properties of the SNPs are strongly influenced by the synthesis method used as well as the operational conditions, where a controlled and monodispersed size is crucial for certain bioapplications. SNPs are considered to be a good vehicle to improve the controlled release of many bioactive compounds in different research fields due to their high biocompatibility, potential functionalization, and high surface/volume ratio. Their applications are frequently found in medicine, cosmetics, biotechnology, or the food industry, among others. Both the encapsulation properties as well as the releasing processes of the bioactive compounds are highly influenced by the size of the SNPs. In this review, a general description of the different types of SNPs (whole and hollow) synthesis methods is provided as well as on different techniques for encapsulating bioactive compounds, including direct and indirect methods, with application in several fields. Starches from different botanical sources and different bioactive compounds are compared with respect to the efficacy in vitro and in vivo. Applications and future research trends on SNPs synthesis have been included and discussed.
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46
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Guida C, Aguiar AC, Cunha RL. Green techniques for starch modification to stabilize Pickering emulsions: a current review and future perspectives. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.017] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Wu B, Xie C, Zhang Q, Wang B, Liu W. Characteristics of starch from rice seeds modified by T-DNA insertion of ascorbate peroxidase 2. Int J Biol Macromol 2021; 180:533-538. [PMID: 33753194 DOI: 10.1016/j.ijbiomac.2021.03.099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Accepted: 03/17/2021] [Indexed: 10/21/2022]
Abstract
Starch is the main storage carbohydrate in rice seed. The amylose and amylopectin content differ among varieties. A transgenic rice line was obtained by T-DNA insertion of ascorbate peroxidase 2 (apx2), resulting in decrease of thousand kernel weight. In this study, starches were isolated from apx2 and wild type seeds. Morphology, physical and chemical properties of starch granules were analyzed. The seed micro-surface in apx2 showed distinct textures, compared with that of wild type. The morphology of starch granules in apx2 exhibited irregular shapes, while the wild type starch granules presented regular polyhedral shapes. Additionally, the length and width of starch granules in apx2 were significantly decreased, compared with that of wild type. Further analysis found that apx2 starch showed low crystallinity and high amylose with the methods of X-ray diffraction pattern, iodine binding and blue value analysis, fourier transform infrared (FT-IR) spectrum and thermogravimetric investigation. This study broadened our knowledge of relationship between antioxidant enzyme and rice seed starch formation.
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Affiliation(s)
- Baomei Wu
- School of life science, Shanxi Normal University, Linfen 41000, China
| | - Chenchen Xie
- School of life science, Shanxi Normal University, Linfen 41000, China
| | - Qiang Zhang
- School of life science, Shanxi Normal University, Linfen 41000, China
| | - Binbin Wang
- School of life science, Shanxi Normal University, Linfen 41000, China.
| | - Weizhong Liu
- School of life science, Shanxi Normal University, Linfen 41000, China.
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Raghunathan R, Pandiselvam R, Kothakota A, Mousavi Khaneghah A. The application of emerging non-thermal technologies for the modification of cereal starches. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110795] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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49
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Almeida FC, Souza CO, Philadelpho BO, Lemos PV, Cardoso LG, Santana JS, Silva JB, Correia PR, Camilloto GP, Ferreira E, Druzian JI. Combined effect of cassava starch nanoparticles and protein isolate in properties of starch‐based nanocomposite films. J Appl Polym Sci 2021. [DOI: 10.1002/app.50008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | - Carolina Oliveira Souza
- Postgraduate Program in Food Science Federal University of Bahia Salvador Brazil
- Faculty of Pharmacy Federal University of Bahia Salvador Brazil
| | | | - Paulo Vitor Lemos
- Postgraduate Program in Biotechnology ‐ Northeast Biotechnology Network (RENORBIO) Federal University of Bahia Salvador Brazil
| | | | | | - Jania Betania Silva
- Center for Exact and Technological Sciences Federal University of Recôncavo da Bahia Cruz das Almas Brazil
| | - Paulo Romano Correia
- Postgraduate Program in Biotechnology ‐ Northeast Biotechnology Network (RENORBIO) Federal University of Bahia Salvador Brazil
| | | | - Ederlan Ferreira
- Postgraduate Program in Food Science Federal University of Bahia Salvador Brazil
- Faculty of Pharmacy Federal University of Bahia Salvador Brazil
| | - Janice Izabel Druzian
- Postgraduate Program in Food Science Federal University of Bahia Salvador Brazil
- Faculty of Pharmacy Federal University of Bahia Salvador Brazil
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50
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Cui R, Zhu F. Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.018] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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