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Yang Y, Fu J, Duan Q, Xie H, Dong X, Yu L. Strategies and Methodologies for Improving Toughness of Starch Films. Foods 2024; 13:4036. [PMID: 39766978 PMCID: PMC11728288 DOI: 10.3390/foods13244036] [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: 11/12/2024] [Revised: 12/05/2024] [Accepted: 12/05/2024] [Indexed: 01/15/2025] Open
Abstract
Starch films have attracted increasing attention due to their biodegradability, edibility, and potential use as animal feed from post-products. Applications of starch-based films include food packaging, coating, and medicine capsules. However, a major drawback of starch-based films is their brittleness, particularly under dry conditions, caused by starch retrogradation and the instability of plasticizers. To address this challenge, various strategies and methodologies have been developed, including plasticization, chemical modification, and physical reinforcement. This review covers fundamental aspects, such as the microstructures, phase transitions, and compatibility of starch, as well as application-oriented techniques, including processing methods, plasticizer selection, and chemical modifications. Plasticizers play a crucial role in developing starch-based materials, as they mitigate brittleness and improve processability. Given the abundance of hydroxyl groups in starch, the plasticizers used must also contain hydroxyl or polar groups for compatibility. Chemical modification, such as esterification and etherification, effectively prevents starch recrystallization. Reinforcements, particularly with nanocellulose, significantly improved the mechanical properties of starch film. Drawing upon both the literature and our expertise, this review not only summarizes the advancements in this field but also identifies the limitations of current technologies and outlines promising research directions for future development.
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Affiliation(s)
- Yiwen Yang
- Institute of Chemistry, Henan Academy of Sciences, Zhengzhou 450002, China; (Y.Y.); (J.F.); (H.X.); (X.D.)
| | - Jun Fu
- Institute of Chemistry, Henan Academy of Sciences, Zhengzhou 450002, China; (Y.Y.); (J.F.); (H.X.); (X.D.)
- School of Material Science and Engineering, Zhengzhou University, Zhengzhou 450001, China
| | - Qingfei Duan
- Institute of Chemistry, Henan Academy of Sciences, Zhengzhou 450002, China; (Y.Y.); (J.F.); (H.X.); (X.D.)
| | - Huifang Xie
- Institute of Chemistry, Henan Academy of Sciences, Zhengzhou 450002, China; (Y.Y.); (J.F.); (H.X.); (X.D.)
| | - Xinyi Dong
- Institute of Chemistry, Henan Academy of Sciences, Zhengzhou 450002, China; (Y.Y.); (J.F.); (H.X.); (X.D.)
| | - Long Yu
- Institute of Chemistry, Henan Academy of Sciences, Zhengzhou 450002, China; (Y.Y.); (J.F.); (H.X.); (X.D.)
- School of Material Science and Engineering, Zhengzhou University, Zhengzhou 450001, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
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Socha R, Such A, Wisła-Świder A, Juszczak L, Nowak E, Bulski K, Frączek K, Doskocil I, Lampova B, Koronowicz A. Edible Alginate-Lecithin Films Enriched with Different Coffee Bean Extracts: Formulation, Non-Cytotoxic, Anti-Inflammatory and Antimicrobial Properties. Int J Mol Sci 2024; 25:12093. [PMID: 39596163 PMCID: PMC11594067 DOI: 10.3390/ijms252212093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2024] [Revised: 11/08/2024] [Accepted: 11/08/2024] [Indexed: 11/28/2024] Open
Abstract
The aim of this study was to analyze the functional properties of newly obtained films based on sodium alginate and lecithin with the addition of antioxidant-rich coffee extracts and to verify their potential as safe edible food packaging materials. In our study, we developed alginate-lecithin films enriched with green or roasted coffee bean extracts. The roasting process of coffee beans had a significant impact on the total phenolic content (TPC) in the studied extracts. The highest value of TPC (2697.2 mg GAE/dm3), as well as antioxidant activity (AA) (17.6 mM T/dm3), was observed for the extract of light-roasted coffee beans. Films with the addition of medium-roasted coffee extracts and baseline films had the highest tensile strength (21.21 ± 0.73 N). The addition of coffee extract improved the barrier properties of the films against UV light with a decrease in the transmittance values (200-400 nm), regardless of the type of extract added. Studies on Caco-2, HepG2 and BJ cells showed that digestated films were non-cytotoxic materials (100-0.1 μg/cm3) and had no negative effect on cell viability; an increase was noted for all cell lines, the highest after 48 h in a dose of 1 μg/cm3 for a film with medium-roasted coffee (194.43 ± 38.30) for Caco-2. The tested films at 20% digestate concentrations demonstrated the ability to reduce nitric oxide (NO) production in the RAW264.7 cell line by 25 to 60% compared to the control. Each of the tested films with coffee extracts had growth inhibitory properties towards selected species of bacteria.
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Affiliation(s)
- Robert Socha
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland; (R.S.); (L.J.)
| | - Aleksandra Such
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Anna Wisła-Świder
- Department of Chemistry, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland; (A.W.-Ś.); (E.N.)
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland; (R.S.); (L.J.)
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Długosz University in Częstochowa, Al. Armii Krajowej 13/15, 42-200 Częstochowa, Poland
| | - Ewelina Nowak
- Department of Chemistry, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland; (A.W.-Ś.); (E.N.)
| | - Karol Bulski
- Department of Microbiology and Biomonitoring, Faculty of Agriculture and Economics, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland; (K.B.); (K.F.)
| | - Krzysztof Frączek
- Department of Microbiology and Biomonitoring, Faculty of Agriculture and Economics, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland; (K.B.); (K.F.)
| | - Ivo Doskocil
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 21 Praha, Czech Republic; (I.D.); (B.L.)
| | - Barbora Lampova
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 21 Praha, Czech Republic; (I.D.); (B.L.)
| | - Aneta Koronowicz
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
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3
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Shen W, Yang J, Wang Z, Liu B. Structural characterization and physicochemical properties of grain amaranth starch. Food Chem X 2024; 23:101723. [PMID: 39239531 PMCID: PMC11375243 DOI: 10.1016/j.fochx.2024.101723] [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: 07/05/2024] [Revised: 08/08/2024] [Accepted: 08/09/2024] [Indexed: 09/07/2024] Open
Abstract
With potato starch (PS) and corn starch (CS) as the controls, the structure and physicochemical properties of grain amaranth starch (GAS) and its binding with dihydromyricetin were investigated in this study. The results indicated that GAS granules were small in size (3.21 ± 0.13 μm) and had a low amylose content (11.57 ± 0.91%). GAS exhibited low paste clarity, solubility, and swelling power, but demonstrated good freeze-thaw stability and resistance to retrogradation. Although the pasting temperature of GAS was high (75.88 ± 0.03 °C), its peak viscosity, breakdown viscosity, and setback viscosity were significantly lower than those of PS and CS. GAS was classified as A-type starch, with a high molecular weight and broad distribution (Mw, 3.96 × 107 g/mol; PDI, 2.67). For its chain length distribution, chain B1 had the highest proportion (50.09%), while chain B3 had the lowest proportion (13.50%). The complexation of GAS with dihydromyricetin effectively enhanced its ABTS and DPPH free radical scavenging capacities.
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Affiliation(s)
- Wangyang Shen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jiye Yang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Zhan Wang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
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Khachatryan G, Khachatryan K, Szczepankowska J, Krzan M, Krystyjan M. Design of Carbon Nanocomposites Based on Sodium Alginate/Chitosan Reinforced with Graphene Oxide and Carbon Nanotubes. Polymers (Basel) 2023; 15:polym15040925. [PMID: 36850209 PMCID: PMC9959509 DOI: 10.3390/polym15040925] [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: 01/06/2023] [Revised: 02/05/2023] [Accepted: 02/08/2023] [Indexed: 02/15/2023] Open
Abstract
The aim of this study was to use a simple, low-cost and environmentally friendly synthesis method to design nanocomposites. For this purpose, carbon nanostructures were used to reinforce the chitosan/alginate bond in order to improve the mechanical, solubility, water absorption and barrier (protection against UV radiation) properties of the chitosan/alginate structure. Scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), ultraviolet and visible light absorption spectroscopy (UV-VIS) and color analysis were utilized, and the thickness and mechanical properties of the obtained films were determined. The tests that were carried out showed an equal distribution of nanostructures in the composite material and the absence of chemical interactions between nanoparticles and polymers. It was also proven that the enrichment of the polysaccharide composite with graphene oxide and carbon nanotubes positively affected its absorption, mechanical capabilities and color.
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Affiliation(s)
- Gohar Khachatryan
- Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland
- Correspondence: (G.K.); (M.K.)
| | - Karen Khachatryan
- Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland
| | - Joanna Szczepankowska
- Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland
| | - Marcel Krzan
- Jerzy Haber Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, 31-120 Krakow, Poland
| | - Magdalena Krystyjan
- Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland
- Correspondence: (G.K.); (M.K.)
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Degradation of water-soluble polysaccharides in pulp of litchi during storage. Food Chem 2023; 402:134289. [DOI: 10.1016/j.foodchem.2022.134289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 08/14/2022] [Accepted: 09/13/2022] [Indexed: 11/23/2022]
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Krystyjan M, Gumul D, Areczuk A, Khachatryan G. Comparison of physico-chemical parameters and rheological properties of starch isolated from coloured potatoes (Solanum tuberosum L.) and yellow potatoes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Dufour D, Rolland-Sabaté A, Mina Cordoba HA, Luna Melendez JL, Moreno Alzate JL, Pizzaro M, Guilois Dubois S, Sánchez T, Eiver Belalcazar J, Morante N, Tran T, Moreno-Santander M, Vélez-Hernández G, Ceballos H. Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development. Food Funct 2022; 13:9254-9267. [PMID: 35980275 DOI: 10.1039/d2fo00048b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Amylose-free and wild-type cassava starches were fermented for up to 30 days and oven- or sun-dried. The specific volume (ν) after baking was measured in native and fermented starches. The average ν (across treatments) for waxy starch was 3.5 times higher than that in wild-type starches (17.6 vs. 4.8 cm3 g-1). The best wild-type starch (obtained after fermentation and sun-drying) had considerably poorer breadmaking potential than native waxy cassava (8.4 vs. 16.4 cm3 g-1, respectively). The best results were generally obtained through the synergistic combination of fermentation (for about 10-14 days) and sun-drying. Fermentation reduced viscosities and the weight average molar mass led to denser macromolecules and increased branching degree, which are linked to a high loaf volume. The absence of amylose, however, was shown to be a main determinant as well. Native waxy starch (neutral in taste, gluten-free, and considerably less expensive than the current alternatives to cassava) could become a new ingredient for the formulation of clean label-baked or fried expanded products.
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Affiliation(s)
- Dominique Dufour
- French Agricultural Research Centre for International Development, CIRAD, UMR Qualisud, Montpellier, France. .,French Agricultural Research Centre for International Development, CIRAD, UMR Qualisud, Cali, Colombia.,Qualisud, Univ. Montpellier, CIRAD, Montpellier SupAgro, Univ. d'Avignon, Univ. de La Réunion, Montpellier, France.,CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | | | - Hansel A Mina Cordoba
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Jorge Luis Luna Melendez
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Jhon Larry Moreno Alzate
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Mónica Pizzaro
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | | | - Teresa Sánchez
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - John Eiver Belalcazar
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Nelson Morante
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Thierry Tran
- French Agricultural Research Centre for International Development, CIRAD, UMR Qualisud, Montpellier, France. .,French Agricultural Research Centre for International Development, CIRAD, UMR Qualisud, Cali, Colombia.,Qualisud, Univ. Montpellier, CIRAD, Montpellier SupAgro, Univ. d'Avignon, Univ. de La Réunion, Montpellier, France.,CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | | | | | - Hernán Ceballos
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
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Gumul D, Areczuk A, Berski W, Juszczak L, Khachatryan G. Selected Physicochemical Properties of Starch Isolated from Colored Potatoes (
Solanum tuberosum
L.) as Compared to Starch from Yellow Flesh Potatoes. STARCH-STARKE 2021. [DOI: 10.1002/star.202100158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Dorota Gumul
- Department of Carbohydrates Technology and Cereals Processing Faculty of Food Technology University of Agriculture in Krakow Balicka 122, 30–149 Kraków Poland
| | - Anna Areczuk
- Department of Carbohydrates Technology and Cereals Processing Faculty of Food Technology University of Agriculture in Krakow Balicka 122, 30–149 Kraków Poland
| | - Wiktor Berski
- Department of Carbohydrates Technology and Cereals Processing Faculty of Food Technology University of Agriculture in Krakow Balicka 122, 30–149 Kraków Poland
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality Faculty of Food Technology University of Agriculture in Krakow Balicka 122, 30–149 Kraków Poland
| | - Gohar Khachatryan
- Department of Food Analysis and Evaluation of Food Quality Faculty of Food Technology University of Agriculture in Krakow Balicka 122, 30–149 Kraków Poland
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