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Zarski A, Kapusniak K, Ptak S, Rudlicka M, Coseri S, Kapusniak J. Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities. Polymers (Basel) 2024; 16:597. [PMID: 38475281 DOI: 10.3390/polym16050597] [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: 02/01/2024] [Revised: 02/16/2024] [Accepted: 02/17/2024] [Indexed: 03/14/2024] Open
Abstract
It has long been known that starch as a raw material is of strategic importance for meeting primarily the nutritional needs of people around the world. Year by year, the demand not only for traditional but also for functional food based on starch and its derivatives is growing. Problems with the availability of petrochemical raw materials, as well as environmental problems with the recycling of post-production waste, make non-food industries also increasingly interested in this biopolymer. Its supporters will point out countless advantages such as wide availability, renewability, and biodegradability. Opponents, in turn, will argue that they will not balance the problems with its processing and storage and poor functional properties. Hence, the race to find new methods to improve starch properties towards multifunctionality is still ongoing. For these reasons, in the presented review, referring to the structure and physicochemical properties of starch, attempts were made to highlight not only the current limitations in its processing but also new possibilities. Attention was paid to progress in the non-selective and selective functionalization of starch to obtain materials with the greatest application potential in the food (resistant starch, dextrins, and maltodextrins) and/or in the non-food industries (hydrophobic and oxidized starch).
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Affiliation(s)
- Arkadiusz Zarski
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Kamila Kapusniak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Sylwia Ptak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Magdalena Rudlicka
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Sergiu Coseri
- "Petru Poni" Institute of Macromolecular Chemistry, Romanian Academy, 41 A, Gr. Ghica Voda Alley, 700487 Iasi, Romania
| | - Janusz Kapusniak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
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Castro JM, Montalbán MG, Martínez-Pérez N, Domene-López D, Pérez JM, Arrabal-Campos FM, Fernández I, Martín-Gullón I, García-Quesada JC. Thermoplastic starch/polyvinyl alcohol blends modification by citric acid-glycerol polyesters. Int J Biol Macromol 2023:125478. [PMID: 37336376 DOI: 10.1016/j.ijbiomac.2023.125478] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 06/13/2023] [Accepted: 06/16/2023] [Indexed: 06/21/2023]
Abstract
Thermoplastic starch/polyvinyl alcohol (TPS/PVA) films have limitations for being used in long-term applications due to starch retrogradation. This leads to plasticizer migration, especially when low molecular weight plasticizers such as glycerol, are used. In this work, we employed mixtures of oligomers based on glycerol citrates with higher molecular weight than glycerol as plasticizers for potato-based TPS/PVA blends obtained by melt-mixing. This constitutes an alternative to reduce plasticizer migration while keeping high swelling degree, and to provide high mechanical performance. The novelty lies in the usage of these oligomers by melt-mixing technique, aspect not deeply explored previously and that represents the first step towards industrial scalability. Prior to the blending process, oligomers mixtures were prepared with different molar ratios of citric acid (0-40 mol%) and added them. This minimizes the undesirable hydrolysis effect of free carboxylic groups on starch chains. The results demonstrated that the migration of plasticizers in TPS/PVA blends decreased by up to 70 % when the citric acid content increased. This reduction was attributed to the higher molecular weight (the majority in the range 764-2060 Da) and the 3D structure of the oligomers compared to using raw glycerol. Furthermore, the films exhibited a 150 % increase in Young's modulus and tensile strength without a reduction in elongation at break, while maintaining a high gel content, due to a moderate crosslinking.
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Affiliation(s)
- Jennifer M Castro
- Chemical Engineering Department, University of Alicante, Apartado 99, 03080 Alicante, Spain; Institute of Chemical Process Engineering, University of Alicante, Apartado 99, 03080 Alicante, Spain
| | - Mercedes G Montalbán
- Chemical Engineering Department, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30071 Murcia, Spain
| | - Noelia Martínez-Pérez
- Chemical Engineering Department, University of Alicante, Apartado 99, 03080 Alicante, Spain; Institute of Chemical Process Engineering, University of Alicante, Apartado 99, 03080 Alicante, Spain
| | - Daniel Domene-López
- Chemical Engineering Department, University of Alicante, Apartado 99, 03080 Alicante, Spain; Institute of Chemical Process Engineering, University of Alicante, Apartado 99, 03080 Alicante, Spain
| | - Juana M Pérez
- Department of Chemistry and Physics, CIAIMBITAL Center, University of Almeria, 04120 Almeria, Spain
| | | | - Ignacio Fernández
- Department of Chemistry and Physics, CIAIMBITAL Center, University of Almeria, 04120 Almeria, Spain
| | - Ignacio Martín-Gullón
- Chemical Engineering Department, University of Alicante, Apartado 99, 03080 Alicante, Spain; Institute of Chemical Process Engineering, University of Alicante, Apartado 99, 03080 Alicante, Spain.
| | - Juan C García-Quesada
- Chemical Engineering Department, University of Alicante, Apartado 99, 03080 Alicante, Spain; Institute of Chemical Process Engineering, University of Alicante, Apartado 99, 03080 Alicante, Spain
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Zhang L, Zhang M, Ju R, Mujumdar AS, Deng D. Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes. Crit Rev Food Sci Nutr 2022; 64:3384-3406. [PMID: 36226715 DOI: 10.1080/10408398.2022.2132207] [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] [Indexed: 11/03/2022]
Abstract
Although complex coacervation could improve the water solubility, thermal stability, bioavailability, antioxidant activity and antibacterial activity of essential oils (EOs). However, some wall materials (such as proteins and polysaccharides) with water solubility and hydrophobic nature limited their application in complex coacervation. In order to improve the properties of EO complex coacervates, some efficient physical field technology was proposed. This paper summarizes the application and functional properties of EOs in complex coacervates, formation and controlled-release mechanism, as well as functions of EO complex coacervates. In particular, efficient physical field technology as innovative technology, such as high pressure, ultrasound, cold plasma, pulsed electric fields, electrohydrodynamic atomization and microwave technology improved efficient and quality attributes of EO complex coacervates are reviewed. The physical fields could modify the gelling, structural, textural, emulsifying, rheological properties, solubility of wall material (proteins and polysaccharides), which improve the properties of EO complex coacervates. Overall, EOs complex coacervates possess great potential to be used in the food industry, including high bioavailability, excellent antioxidant capacity and gut microbiota in vivo, masking the sensation of off-taste or flavor, favorable antimicrobial capacity.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Dewei Deng
- Zhengzhou Xuemailong Food Flavor Co, Zhengzhou, Henan, China
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Mekala S, Silva EK, Saldaña MD. Ultrasound-assisted production of emulsion-filled pectin hydrogels to encapsulate vitamin complex: Impact of the addition of xylooligosaccharides, ascorbic acid and supercritical CO2 drying. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Rutin-Functionalized Multi-Walled Carbon Nanotubes: Molecular Docking, Physicochemistry and Cytotoxicity in Fibroblasts. TOXICS 2021; 9:toxics9080173. [PMID: 34437491 PMCID: PMC8402452 DOI: 10.3390/toxics9080173] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 07/19/2021] [Accepted: 07/20/2021] [Indexed: 12/31/2022]
Abstract
Multi-Walled Carbon Nanotubes (MWCNT) have been functionalized with rutin through three steps (i. reaction step; ii. purification step; iii. drying step) and their physicochemical properties investigated with respect to morphological structure, thermal analysis, Fourier Transform Infrared Spectroscopy (FTIR), and cytotoxicity. The molecular docking suggested the rutin-functionalized MWCNT occurred by hydrogen bonds, which was confirmed by FTIR assays, corroborating the results obtained by thermal analyses. A tubular shape, arranged in a three-dimensional structure, could be observed. Mild cytotoxicity observed in 3T3 fibroblasts suggested a dose–effect relationship after exposure. These findings suggest the formation of aggregates of filamentous structures on the cells favoring the cell penetration.
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