1
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Zhao Y, Wang J, He R, Ren Y, Fu J, Zeng Y, Zhang K, Zhong G. Integrative experimental and computational analysis of the impact of KGM's polymerization degree on wheat starch's pasting and retrogradation characteristics. Carbohydr Polym 2024; 346:122570. [PMID: 39245477 DOI: 10.1016/j.carbpol.2024.122570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2024] [Revised: 07/28/2024] [Accepted: 07/31/2024] [Indexed: 09/10/2024]
Abstract
This study investigated the influence of Konjac Glucomannan (KGM) with varying degrees of polymerization (DKGMx) on the gelatinization and retrogradation characteristics of wheat starch, providing new insights into starch-polysaccharide interactions. This research uniquely focuses on the effects of DKGMx, utilizing multidisciplinary approaches including Rapid Visco Analysis (RVA), Differential Scanning Calorimetry (DSC), rheological testing, Low-Field Nuclear Magnetic Resonance (LF-NMR), and molecular simulations to assess the effects of DKGMx on gelatinization temperature, viscosity, structural changes post-retrogradation, and molecular interactions. Our findings revealed that higher degrees of polymerization (DP) of DKGMx significantly enhanced starch's pasting viscosity and stability, whereas lower DP reduced viscosity and interfered with retrogradation. High DP DKGMx promoted retrogradation by modifying moisture distribution. Molecular simulations revealed the interplay between low DP DKGMx and starch molecules. These interactions, characterized by increased hydrogen bonds and tighter binding to more starch chains, inhibited starch molecular rearrangement. Specifically, low DP DKGMx established a dense hydrogen bond network with starch, significantly restricting molecular mobility and rearrangement. This study provides new insights into the role of the DP of DKGMx in modulating wheat starch's properties, offering valuable implications for the functional improvement of starch-based foods and advancing starch science.
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Affiliation(s)
- Yi Zhao
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Juan Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Rui He
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuanyuan Ren
- College of Food Science, Southwest University, Chongqing 400715, China; Sichuan Province Institute of Food Fermentation Industries Co., Ltd., Chengdu 611130, China
| | - Jin Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yunjun Zeng
- Chongqing Grain and Oil Quality Supervision and Inspection Station, Chongqing 400026, China
| | - Kangyi Zhang
- Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
| | - Geng Zhong
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China.
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2
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Kirmic Cosgun SN, Ceylan Tuncaboylu D, Alemdar M. G-POSS connected double network starch gels for protein release. Int J Biol Macromol 2024; 257:128705. [PMID: 38081486 DOI: 10.1016/j.ijbiomac.2023.128705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2023] [Revised: 11/27/2023] [Accepted: 12/07/2023] [Indexed: 01/27/2024]
Abstract
Starch is one of the most frequently preferred natural polymers in hydrogel synthesis. Herein, we combined two strategies of associating brittle and ductile networks in a structure and incorporating inorganic particles into the polymeric gel to design mechanically enhanced nanocomposite double network (DN) starch gels. For the first time in the literature, nanocomposite starch gels (s-NC) were designed by cross-linking starch chains with 8-armed glycidyl-polyhedral oligomeric silsesquioxane (g-POSS) units. Fourier Transform Infrared Spectroscopy and Energy Dispersive X-Ray Spectroscopy analyses have proven that g-POSS is included in the gel structure and is homogeneously distributed throughout the network. More stable d-NC-DMA and d-NC-VP gels were obtained by incorporating N,N-dimethylacrylamide (DMA), or 1-vinyl-2-pyrrolidinone (VP) units, respectively, into g-POSS-linked starch gels, and the reaction kinetics were followed in situ. In SEM images, it was observed that d-NC-DMA had smaller pores and thicker pore walls compared to s-NC and d-NC-VP starch gels, and its mechanical strength was shown to be much superior by rheological tests, compression, and tensile analyses. In addition to increasing the mechanical strength of the gels, the potential of starch in protein release applications using amylase sensitivity has been demonstrated in vitro experiments using the model protein BSA.
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Affiliation(s)
- Seyma Nur Kirmic Cosgun
- Bezmialem Vakıf University Health Sciences Institute, Department of Biotechnology, 34093 Istanbul, Turkey; Bezmialem Vakif University, Faculty of Pharmacy, 34093 Istanbul, Turkey
| | - Deniz Ceylan Tuncaboylu
- Bezmialem Vakıf University Health Sciences Institute, Department of Biotechnology, 34093 Istanbul, Turkey; Bezmialem Vakif University, Faculty of Pharmacy, 34093 Istanbul, Turkey.
| | - Mahinur Alemdar
- Bezmialem Vakıf University Health Sciences Institute, Department of Biotechnology, 34093 Istanbul, Turkey; Bezmialem Vakif University, Faculty of Pharmacy, 34093 Istanbul, Turkey
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3
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Li J, Liu M, Qin G, Wu X, Li M, Sun L, Dang W, Zhang S, Liang Y, Zheng X, Li L, Liu C. Classification, gelation mechanism and applications of polysaccharide-based hydrocolloids in pasta products: A review. Int J Biol Macromol 2023; 248:125956. [PMID: 37487993 DOI: 10.1016/j.ijbiomac.2023.125956] [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: 04/27/2023] [Revised: 06/27/2023] [Accepted: 07/15/2023] [Indexed: 07/26/2023]
Abstract
Polysaccharide-based hydrocolloids (PBHs) are a group of water-soluble polysaccharides with high molecular weight hydrophilic long-chain molecules, which are widely employed in food industry as thickeners, emulsifiers, gelling agents, and stabilizers. Pasta products are considered to be an important source of nutrition for humans, and PBHs show great potential in improving their quality and nutritional value. The hydration of PBHs to form viscous solutions or sols under specific processing conditions is a prerequisite for improving the stability of food systems. In this review, PBHs are classified in a novel way according to food processing conditions, and their gelation mechanisms are summarized. The application of PBHs in pasta products prepared under different processing methods (baking, steaming/cooking, frying, freezing) are reviewed, and the potential mechanism of PBHs in regulating pasta products quality is revealed from the interaction between PBHs and the main components of pasta products (protein, starch, and water). Finally, the safety of PBHs is critically explored, along with future perspectives. This review provides a scientific foundation for the development and specific application of PBHs in pasta products, and provides theoretical support for improving pasta product quality.
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Affiliation(s)
- Jie Li
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mei Liu
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Guolan Qin
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xinyue Wu
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Maozhi Li
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Le Sun
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Wenqian Dang
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Shenying Zhang
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueling Zheng
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Limin Li
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Chong Liu
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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4
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Gamonpilas C, Kongjaroen A, Methacanon P. The importance of shear and extensional rheology and tribology as the design tools for developing food thickeners for dysphagia management. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
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5
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Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107844] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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6
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Lin D, Ma Y, Qin W, Loy DA, Chen H, Zhang Q. The structure, properties and potential probiotic properties of starch-pectin blend: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107644] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Chen R, Williams PA, Shu J, Luo S, Chen J, Liu C. Pectin adsorption onto and penetration into starch granules and the effect on the gelatinization process and rheological properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107618] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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Montes L, Rosell CM, Moreira R. Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities. Front Nutr 2022; 9:866789. [PMID: 35392293 PMCID: PMC8981718 DOI: 10.3389/fnut.2022.866789] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Accepted: 02/22/2022] [Indexed: 11/20/2022] Open
Abstract
The objective of this study is to determine the effect of the addition of hydroxypropyl methylcellulose (HPMC) (from 0.5 to 2.0% w/w, starch basis) with three different viscosities (40–60, 80–120, and 2,600–5,600 mPa⋅s) to corn starch (30% w/w, total basis) gels. Average viscosimetric molecular weights (Mv) of tested HPMC were determined (from 27.2 × 103 to 82.7 × 103 g/mol). Water retention capacity of HPMC varied linearly with Mv. The formation and curation of gels were monitored by rheology employing consecutive steps such as heating ramp (25–90°C), time sweep (90°C), cooling ramp (90–25°C), time sweep (25°C), and frequency sweep. Additionally, creep-recovery tests were performed. HPMC above 1.5% w/w delayed the range of gelatinization temperature of starch up to 2°C. Viscoelasticity and stiffness of corn starch gels with HPMC depend on both the amount of polymer added and Mv of the HPMC. Finally, to achieve corn gels with mimetic viscoelastic properties to wheat gel (with constant total solids), HPMC with relatively low viscosity (low Mv) is necessary to be added at certain content.
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Affiliation(s)
- Leticia Montes
- Department of Chemical Engineering, Universidade de Santiago de Compostela, Santiago de Compostela, Spain
| | - Cristina M. Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain
| | - Ramón Moreira
- Department of Chemical Engineering, Universidade de Santiago de Compostela, Santiago de Compostela, Spain
- *Correspondence: Ramón Moreira,
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9
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Sun X, Pei F, Fang Y. The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough. Food Chem 2022; 370:130976. [PMID: 34788945 DOI: 10.1016/j.foodchem.2021.130976] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 08/17/2021] [Accepted: 08/27/2021] [Indexed: 11/30/2022]
Abstract
To use hydrocolloids for improving the breadmaking performance of whole wheat flour dough, relationships between hydrocolloid addition and dough thermomechanical, viscoelastic and microstructural properties were investigated. The responses of dough thermomechanical and viscoelastic properties to hydrocolloid addition depended on the hydrocolloid type. A power-law gel model fitted well to the linear and non-linear viscoelastic parameters, i.e., G'(ω), G''(ω) and J(t), of doughs. The model parameters gel strength (S) and exponent (n) were well indicative of hydrocolloid-induced changes in dough strength and relaxation behavior. The torque-scale mixolab parameters C2, C3 and C5, showed a good linear relationship with hydrocolloid addition. These parameters were also well correlated with S and n. Hydrocolloids played a crucial role in the modification for dough microstructure by forming a more continuous gluten network and better connection between starch granules and protein matrix.
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Affiliation(s)
- Xinyang Sun
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Fei Pei
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
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10
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Xiao W, Shen M, Ren Y, Wen H, Li J, Rong L, Liu W, Xie J. Controlling the pasting, rheological, gel, and structural properties of corn starch by incorporation of debranched waxy corn starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107136] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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11
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Tumpanuvatr T, Jittanit W. Quality improvement of refrigerated ready‐to‐eat cooked brown rice by adding gellan gum and trehalose with ohmic heating compared to conventional cooking method. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16443] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Titaporn Tumpanuvatr
- Center for Advanced Studies in Agriculture and Food KU Institute for Advanced Studies, Kasetsart University Bangkok Thailand
- Department of Food processing and Preservation Institute of Food Research and Product Development, Kasetsart University Bangkok Thailand
| | - Weerachet Jittanit
- Center for Advanced Studies in Agriculture and Food KU Institute for Advanced Studies, Kasetsart University Bangkok Thailand
- Department of Food Science and Technology Faculty of Agro‐Industry, Kasetsart University Bangkok Thailand
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12
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Culetu A, Duta DE, Papageorgiou M, Varzakas T. The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index. Foods 2021; 10:foods10123121. [PMID: 34945672 PMCID: PMC8701227 DOI: 10.3390/foods10123121] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 12/03/2021] [Accepted: 12/13/2021] [Indexed: 11/25/2022] Open
Abstract
Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.
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Affiliation(s)
- Alina Culetu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania; (A.C.); (D.E.D.)
| | - Denisa Eglantina Duta
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania; (A.C.); (D.E.D.)
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece
- Correspondence: ; Tel.: +30-2721045279
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13
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Gao J, Zhu L, Huang J, Li L, Yang Y, Xu Y, Wang Y, Wang L. Effect of dandelion root polysaccharide on the pasting, gelatinization, rheology, structural properties and in vitro digestibility of corn starch. Food Funct 2021; 12:7029-7039. [PMID: 34152329 DOI: 10.1039/d1fo00507c] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The influence of dandelion root polysaccharide (DRP) on the gelatinization properties and in vitro digestibility of corn starch was investigated. Pasting behaviors indicated that the addition of DRP led to an increase of the pasting temperature and a decrease of viscosity. Compared to native corn starch, the swelling power, solubility and content of amylose leaching were reduced as the DRP addition increased. Scanning electron microscopy (SEM) analysis showed that DRP was easily dispersed in the starchy matrix, and a more uniform structure was observed in corn starch/DRP pastes. Fourier transform infrared (FT-IR) and X-ray diffraction (XRD) analyses confirmed that the crystal shape of the corn starch gels was not changed and no new groups were produced with increasing DRP concentration. Moreover, DRP could improve the fluidity of the gelatinized corn starch and reduce its digestibility. These findings provided fundamental information about DRP's application in the whole processing of corn starch.
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Affiliation(s)
- Jingyu Gao
- College of Art and Science, Northeast Agricultural University, Harbin, 150030, China.
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14
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Nishinari K, Fang Y. Molar mass effect in food and health. Food Hydrocoll 2021; 112:106110. [PMID: 32895590 PMCID: PMC7467918 DOI: 10.1016/j.foodhyd.2020.106110] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 06/12/2020] [Accepted: 06/15/2020] [Indexed: 12/26/2022]
Abstract
It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.
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Affiliation(s)
- Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, PR China
- Department of Food and Nutrition, Graduate School of Human Life Science, Osaka City University, Osaka, 558-6565, Japan
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, PR China
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15
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Nanta P, Skolpap W, Kasemwong K. Influence of hydrocolloids on the rheological and textural attributes of a gluten‐free meat analog based on soy protein isolate. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15244] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Phawinee Nanta
- NANOTEC Research Unit National Nanotechnology CenterNational Science and Technology Development Agency Klong Luang Pathumthani Thailand
| | - Wanwisa Skolpap
- Department of Chemical Engineering School of Engineering Thammasat University Klong Luang Pathumthani Thailand
- Center of Clinical Engineering School of Engineering Thammasat University Klong Luang Pathumthani Thailand
| | - Kittiwut Kasemwong
- NANOTEC Research Unit National Nanotechnology CenterNational Science and Technology Development Agency Klong Luang Pathumthani Thailand
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16
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Loser Ú, Iturriaga L, Ribotta PD, Barrera GN. Combined systems of starch and Gleditsia triacanthos galactomannans: Thermal and gelling properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106378] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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18
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Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106261] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Sivakamasundari SK, Priyanga S, Moses JA, Anandharamakrishnan C. Impact of processing techniques on the glycemic index of rice. Crit Rev Food Sci Nutr 2021; 62:3323-3344. [PMID: 33499662 DOI: 10.1080/10408398.2020.1865259] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Rice is an important starchy staple food and generally, rice varieties are known to have a higher glycemic index (GI). Over the years, the significance of GI on human health is being better understood and is known to be associated with several lifestyle disorders. Apart from the intrinsic characteristics of rice, different food processing techniques are known to have implications on the GI of rice. This work details the effect of domestic and industrial-level processing techniques on the GI of rice by providing an understanding of the resulting physicochemical changes. An attempt has been made to relate the process-dependent digestion behavior, which in turn reflects on the GI. The role of food constituents is elaborated and the various in vitro and in vivo approaches that have been used to determine the GI of foods are summarized. Considering the broader perspective, the effect of cooking methods and additives is explained. Given the significance of the cereal grain, this work concludes with the challenges and key thrust areas for future research.
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Affiliation(s)
- S K Sivakamasundari
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing, Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
| | - S Priyanga
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing, Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
| | - J A Moses
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing, Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
| | - C Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing, Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
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20
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Cengiz E, Dogan M. Effect of corn starch–hydrocolloid interactions on the rheological properties of coating batters. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15250] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Mahmut Dogan
- Department of Food Engineering Erciyes University Kayseri Turkey
- TAGEM Food Analysis Center Co., Erciyes University Technopark Area Kayser Turkey
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21
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Affiliation(s)
- Mahinur Alemdar
- Department of Biotechnology Bezmialem Vakıf University Health Sciences Institute Istanbul 34093 Turkey
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22
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Jiang H, Zhang M, Sun Y, Bhandari B, Wang X. Improving thawed quality of hot‐pot vegetable balls by a freeze–thaw stability control by adding hydrocolloids. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13518] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Hongyao Jiang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi Jiangsu China
| | - Yanan Sun
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- Yangzhou Yechun Food Production and Distribution Co. Yangzhou Jiangsu China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences University of Queensland Brisbane Queensland Australia
| | - Xi Wang
- Haitong Food Group Company Cixi Zhejiang China
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Pectin and its acid hydrolysate for the modification of hydration, pasting, thermal and rheological properties of barley starch. Int J Biol Macromol 2020; 152:969-980. [DOI: 10.1016/j.ijbiomac.2019.10.183] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 10/05/2019] [Accepted: 10/22/2019] [Indexed: 01/27/2023]
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24
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Evaluation of a new method to determine the water addition level in gluten-free bread systems. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102971] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Nuvoli L, Conte P, Garroni S, Farina V, Piga A, Fadda C. Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch-Rice Flour System. Foods 2020; 9:E517. [PMID: 32325986 PMCID: PMC7230955 DOI: 10.3390/foods9040517] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 04/06/2020] [Accepted: 04/16/2020] [Indexed: 11/30/2022] Open
Abstract
The effects of ball milling treatment on both the structure and properties of guar gum (GG), tara gum (TG), and methylcellulose (MC) were analyzed prior to assessing their potential interactions with starch components when they are used alone or in blends in a corn starch-rice flour system. X-ray diffraction profiles showed that the ball milling caused a reduction in the crystallin domain and, in turn, a diminished viscosity of the GG aqueous solutions. Despite an increase in its viscosity properties, effects on TG were minimal, while the milled MC exhibited reduced crystallinity, but similar viscosity. When both milled and un-milled hydrocolloids were individually added to the starch-flour system, the pasting properties of the resulting mixtures seemed to be affected by the type of hydrocolloid added rather than the structural changes induced by the treatment. All hydrocolloids increased the peak viscosity of the binary blends (especially pure GG), but only milled and un-milled MC showed values of setback and final viscosity similar to those of the individual starch. Ball milling seemed to be more effective when two combined hydrocolloids (milled GG and MC) were simultaneously used. No significant differences were observed in the viscoelastic properties of the blends, except for un-milled GG/starch, milled TG/starch, and milled MC/milled TG/starch gels.
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Affiliation(s)
- Luca Nuvoli
- Department of Chemistry and Pharmacy, University of Sassari and INSTM, Via Vienna 2, 07100 Sassari, Italy; (L.N.); (S.G.); (V.F.)
| | - Paola Conte
- Department of Agriculture, University of Sassari, Viale Italia 39/A, 07100 Sassari, Italy; (A.P.); (C.F.)
| | - Sebastiano Garroni
- Department of Chemistry and Pharmacy, University of Sassari and INSTM, Via Vienna 2, 07100 Sassari, Italy; (L.N.); (S.G.); (V.F.)
| | - Valeria Farina
- Department of Chemistry and Pharmacy, University of Sassari and INSTM, Via Vienna 2, 07100 Sassari, Italy; (L.N.); (S.G.); (V.F.)
| | - Antonio Piga
- Department of Agriculture, University of Sassari, Viale Italia 39/A, 07100 Sassari, Italy; (A.P.); (C.F.)
| | - Costantino Fadda
- Department of Agriculture, University of Sassari, Viale Italia 39/A, 07100 Sassari, Italy; (A.P.); (C.F.)
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Wee MSM, Henry CJ. Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia. Compr Rev Food Sci Food Saf 2020; 19:670-702. [PMID: 33325165 DOI: 10.1111/1541-4337.12525] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 11/01/2019] [Accepted: 11/23/2019] [Indexed: 12/13/2022]
Abstract
Type 2 diabetes is increasingly prevalent in Asia, which can be attributed to a carbohydrate-rich diet, consisting of foods in the form of grains, for example, rice, or a food product made from flours or isolated starch, for example, noodles. Carbohydrates become a health issue when they are digested and absorbed rapidly (high glycemic index), and more so when they are consumed in large quantities (high glycemic load). The principal strategies of glycemic control should thus aim to reduce the amount of carbohydrate available for digestion, reduce the rate of digestion of the food, reduce the rate of glucose absorption, and increase the rate of glucose removal from blood. From a food perspective, the composition and structure of the food can be modified to reduce the amount of carbohydrates or alter starch digestibility and glucose absorption rates via using different food ingredients and processing methods. From a human perspective, eating behavior and food choices surrounding a meal can also affect glycemic response. This review therefore identifies actionable strategies and opportunities across foods and meals that can be considered by food manufacturers or consumers. They are (a) using alternative ingredients, (b) adding functional ingredients, and (c) changing processing methods and parameters for foods, and optimizing (a) eating behavior, (b) preloading or co-ingestion of other macronutrients, and (c) meal sequence and history. The effectiveness of a strategy would depend on consumer acceptance, compatibility of the strategy with an existing food product, and whether it is economically or technologically feasible. A combination of two or more strategies is recommended for greater effectiveness and flexibility.
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Affiliation(s)
- May S M Wee
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore.,Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore
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27
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Qiu S, Punzalan ME, Abbaspourrad A, Padilla-Zakour OI. High water content, maltose and sodium dodecyl sulfate were effective in preventing the long-term retrogradation of glutinous rice grains - A comparative study. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105247] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Zolelmein A, Movahhed S, Azizi MH, Ahmadi Chenarbon H. Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starch. J Texture Stud 2019; 51:453-463. [PMID: 31736074 DOI: 10.1111/jtxs.12497] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 09/26/2019] [Accepted: 11/01/2019] [Indexed: 11/30/2022]
Abstract
Thermal, pasting, and rheological properties of starch-based systems are the key characteristics for its processing. This study aimed to investigate the main and interactive effects of sucrose and xanthan on the thermal, pasting, and rheological behavior of corn starch. A central composite design (CCD) was used to evaluate the effect of simultaneous addition of sucrose and xanthan on some processing properties of starch-based systems. The results showed that besides the xanthan and sucrose effects (p < .001), the interactions played a significant role in all considered properties of corn starch except the flow behavior index (p < .05). Adding xanthan and sucrose increased the transition temperatures and the enthalpy change (ΔH) of the starch gelatinization, while they increased all pasting properties except setback viscosity. Statistical analysis results revealed the synergistic effects due to adding xanthan and sucrose on the thermal and pasting properties of starch. These were ascribed to the first- and second-order interaction effects (p < .05). Regression models proposed for prediction of all considered properties of the starch-based mixtures in the range of selected factors (R2 > 0.88). The Fourier-transform infrared (FTIR) spectra revealed an increase in hydrogen bonding by increasing xanthan and sucrose. Since the formation of hydrogen bonds between mixture components could be affected the considered properties of the starch pastes. PRACTICAL APPLICATIONS: Starch-based foods are the most frequently consumed kind of foods in the developing countries, which provide a great deal of energy, and nutrients in a healthy diet. Therefore, the production of these kinds of food products is of great importance. The gelatinization, pasting, and rheological properties of starch-based foods are imperative aspects in its processing. These properties show differences according to the presence of other ingredients such as hydrocolloids and sweeteners. Since the addition of xanthan as hydrocolloid and sugar as a common sweetener in starch-based foods, affect optimal processing condition. Knowing the effects of the hydrocolloid and sweetener addition on thermal, pasting, and rheological properties of starch systems, help to improve the process and finding optimal process conditions for the production of sauces, baby foods, bread, confectionery, etc.
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Affiliation(s)
- Aida Zolelmein
- Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Sara Movahhed
- Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Mohammad Hossein Azizi
- Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Hossein Ahmadi Chenarbon
- Department of Agronomy, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran
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Ma S, Zhu P, Wang M, Wang F, Wang N. Effect of konjac glucomannan with different molecular weights on physicochemical properties of corn starch. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.06.014] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Zhuang H, Feng T, BeMiller JN. Effects of hydrocolloids on normal maize starch and its distarch phosphates. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.035] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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31
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Dangi N, Yadav BS, Yadav RB. Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate. Int J Biol Macromol 2019; 139:387-396. [DOI: 10.1016/j.ijbiomac.2019.08.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Revised: 07/31/2019] [Accepted: 08/01/2019] [Indexed: 10/26/2022]
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32
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Rondeau-Mouro C, Godfrin C, Cambert M, Rouillac J, Diascorn Y, Lucas T, Grenier D. Characterization of gluten-free bread crumb baked at atmospheric and reduced pressures using TD-NMR. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2019; 57:649-660. [PMID: 30623478 DOI: 10.1002/mrc.4829] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 12/20/2018] [Accepted: 12/30/2018] [Indexed: 06/09/2023]
Abstract
This research aimed to study the effects of using a partial vacuum for bread baking on macromolecules and water distribution in gluten-free bread. Bread baking under partial vacuum results in greater oven rise and a larger gas fraction in the crumb. Because water's boiling point decreases under reduced pressure, it was expected that its distribution within the dough and its interactions with the others dough's constituents (mainly starch) would differ from those in bread baked under atmospheric pressure. Time-domain nuclear magnetic resonance was used, as it has the rare capacity to quantify both gelatinization and retrogradation of starch. Complementary rheological measurements made it possible to show that crumb Young's modulus was mostly influenced by the gas fraction whereas there was little change in starch gelatinization and retrogradation when dough was baked under partial vacuum. When insufficiently hydrated (48%), the volume of breads was practically the same whatever the baking process. Meanwhile, the nuclear magnetic resonance results suggested that amylose short-term crystallization (on cooling) is dependent on water content. In addition, crumb Young's modulus during storage at room temperature correlated with an increase in free induction decay signal intensity.
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Abstract
Microparticles, microspheres, and microcapsules are widely used constituents of multiparticulate drug delivery systems, offering both therapeutic and technological advantages. Microparticles are generally in the 1–1000 µm size range, serve as multiunit drug delivery systems with well-defined physiological and pharmacokinetic benefits in order to improve the effectiveness, tolerability, and patient compliance. This paper reviews their evolution, significance, and formulation factors (excipients and procedures), as well as their most important practical applications (inhaled insulin, liposomal preparations). The article presents the most important structures of microparticles (microspheres, microcapsules, coated pellets, etc.), interpreted with microscopic images too. The most significant production processes (spray drying, extrusion, coacervation, freeze-drying, microfluidics), the drug release mechanisms, and the commonly used excipients, the characterization, and the novel drug delivery systems (microbubbles, microsponges), as well as the preparations used in therapy are discussed in detail.
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34
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Ceylan Tuncaboylu D, Abdurrahmanoglu S, Gazioglu I. Rheological characterization of starch gels: A biomass based sorbent for removal of polycyclic aromatic hydrocarbons (PAHs). JOURNAL OF HAZARDOUS MATERIALS 2019; 371:406-414. [PMID: 30870645 DOI: 10.1016/j.jhazmat.2019.03.037] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 02/01/2019] [Accepted: 03/07/2019] [Indexed: 06/09/2023]
Abstract
Environmental awareness increased the demand for the biomass based materials with superior properties instead of petroleum products. This study aims to prepare starch networks as sorbents for the removal of polycyclic aromatic hydrocarbons (PAHs). Two types of crosslinker, epichlorohydrine (ECH) and glutaraldehyde (GA), were choosed for the preparation of Gel-E and Gel-G networks, respectively. Rheological, swelling and morphological properties of the resulted materials were investigated as a function of various reaction parameters as starch, crosslinker and base concentration and also reaction temperature. The rheological measurements showed that while network formation of Gel-E hydrogels was strongly affected by the NaOH and starch concentration, the strength of the Gel-G hydrogels mainly depends on the crosslinker amount. Starch networks showed high PAH sorption capacities up to 1.42 g per gram sorbent with three model PAH molecules. Although PAH sorption capacities of the Gel-E networks are higher than those of Gel-G gels due to the pore sizes differences of the gel samples, both of them are promising materials as biosorbent for the PAH sorption applications due to the relatively high sorption capacities, low cost and simple preparation methods.
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Affiliation(s)
| | | | - Isil Gazioglu
- Bezmialem Vakif University, Faculty of Pharmacy, 34093 Istanbul, Turkey
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35
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von Borries-Medrano E, Jaime-Fonseca MR, Aguilar-Méndez MA. Tapioca starch-galactomannan systems: Comparative studies of rheological and textural properties. Int J Biol Macromol 2019; 122:1173-1183. [DOI: 10.1016/j.ijbiomac.2018.09.067] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 08/28/2018] [Accepted: 09/11/2018] [Indexed: 10/28/2022]
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36
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Parameswaran-Thankam A, Al-Anbaky Q, Al-Karakooly Z, RanguMagar AB, Chhetri BP, Ali N, Ghosh A. Fabrication and characterization of hydroxypropyl guar-poly (vinyl alcohol)-nano hydroxyapatite composite hydrogels for bone tissue engineering. JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION 2018; 29:2083-2105. [PMID: 29962278 DOI: 10.1080/09205063.2018.1494437] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Biocompatible bone implants composed of natural materials are highly desirable in orthopedic reconstruction procedures. In this study, novel and ecofriendly bionanocomposite hydrogels were synthesized using a blend of hydroxypropyl guar (HPG), poly vinyl alcohol (PVA), and nano-hydroxyapatite (n-HA) under freeze-thaw and mild reaction conditions. The hydrogel materials were characterized using various techniques. TGA studies indicate that both composites, HPG/PVA and HPG/PVA/n-HA, have higher thermal stability compared to HPG alone whereas HPG/PVA/n-HA shows higher stability compared to PVA alone. The HPG/PVA hydrogel shows porous morphology as revealed by the SEM, which is suitable for bone tissue regeneration. Additionally, the hydrogels were found to be transparent and flexible in nature. In vitro biomineralization study performed in simulated body fluid shows HPG/PVA/n-HA has an apatite like structure. The hydrogel materials were employed as extracellular matrices for biocompatibility studies. In vitro cell viability studies using mouse osteoblast MC3T3 cells were performed by MTT, Trypan blue exclusion, and ethidium bromide/acridine orange staining methods. The cell viability studies reveal that composite materials support cell growth and do not show any signs of cytotoxicity compared to pristine PVA. Osteoblastic activity was confirmed by an increased alkaline phosphatase enzyme activity in MC3T3 bone cells grown on composite hydrogel matrices.
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Affiliation(s)
- Anil Parameswaran-Thankam
- a Department of Chemistry , University of Arkansas at Little Rock , 2801 South University Avenue , Little Rock , AR , USA
| | - Qudes Al-Anbaky
- b Department of Biology , University of Arkansas at Little Rock , 2801 South University Avenue , Little Rock , AR , USA
| | - Zeiyad Al-Karakooly
- b Department of Biology , University of Arkansas at Little Rock , 2801 South University Avenue , Little Rock , AR , USA
| | - Ambar B RanguMagar
- a Department of Chemistry , University of Arkansas at Little Rock , 2801 South University Avenue , Little Rock , AR , USA
| | - Bijay P Chhetri
- a Department of Chemistry , University of Arkansas at Little Rock , 2801 South University Avenue , Little Rock , AR , USA
| | - Nawab Ali
- b Department of Biology , University of Arkansas at Little Rock , 2801 South University Avenue , Little Rock , AR , USA
| | - Anindya Ghosh
- a Department of Chemistry , University of Arkansas at Little Rock , 2801 South University Avenue , Little Rock , AR , USA
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Encina-Zelada CR, Cadavez V, Monteiro F, Teixeira JA, Gonzales-Barron U. Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3176-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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38
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von Borries-Medrano E, Jaime-Fonseca MR, Aguilar-Méndez MA, García-Cruz HI. Addition of galactomannans and citric acid in corn starch processed by extrusion: Retrogradation and resistant starch studies. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.009] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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39
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Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch. Food Chem 2018; 264:58-63. [DOI: 10.1016/j.foodchem.2018.05.011] [Citation(s) in RCA: 124] [Impact Index Per Article: 20.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2017] [Revised: 03/26/2018] [Accepted: 05/02/2018] [Indexed: 11/19/2022]
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40
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Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.045] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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41
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Yadav K, Yadav BS, Yadav RB, Dangi N. Physicochemical, pasting and rheological properties of colocasia starch as influenced by the addition of guar gum and xanthan gum. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9884-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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42
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Encina-Zelada CR, Cadavez V, Monteiro F, Teixeira JA, Gonzales-Barron U. Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread. Food Res Int 2018; 111:544-555. [PMID: 30007717 DOI: 10.1016/j.foodres.2018.05.070] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Revised: 05/23/2018] [Accepted: 05/30/2018] [Indexed: 02/07/2023]
Abstract
The objective of this study was to evaluate the combined effect of xanthan gum (XG) on physicochemical, rheological and textural properties of gluten-free batter and bread. To prepare gluten-free batter, different levels of XG (1.5, 2.5 and 3.5%) and water (90, 100 and 110%) were added to a base formula of rice (50%), maize (30%) and quinoa flours (20%); and the batters were evaluated in a factorial design. Several properties on both batter (stickiness and back extrusion) and its corresponding bread (loaf specific volume, baking loss, water activity and pH, texture profile, mean cell area, mean cell density, cell size uniformity, void fraction, mean cell compactness and mean cell aspect ratio) were then evaluated. Higher XG doses (p < .001) tended to produce batters of lower stickiness, adhesion and cohesive-strength, yet, of higher firmness, consistency, cohesiveness and viscosity index. After baking, these loaves presented lower specific volume; lower crumb aw, pH, hardness, springiness, mean cell area and void fraction; and higher (p < .001) chewiness, resilience, mean cell density, cell size uniformity and mean cell compactness. The sticker and less consistent batters produced with higher WC rendered larger bread loaves of softer and more springy/resilient crumbs with greater mean cell size and void fraction. Gluten-free loaves of good appearance in terms of higher specific volume, lower crumb hardness, higher crumb springiness, and open grain visual texture were obtained in formulations with 110% WC and XG doses between 1.5 and 2.5%.
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Affiliation(s)
- Christian R Encina-Zelada
- CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Portugal; Centre of Biological Engineering, School of Engineering, University of Minho, Portugal; Department of Food Technology, Faculty of Food Industries, National Agricultural University La Molina, Lima, Peru
| | - Vasco Cadavez
- CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Portugal
| | - Fernando Monteiro
- Department of Electrical Engineering, School of Technology and Management, Polytechnic Institute of Bragança, Portugal; Portugal INESC-TEC - Institute for Systems and Computer Engineering, Technology and Science, Porto, Portugal
| | - José A Teixeira
- Centre of Biological Engineering, School of Engineering, University of Minho, Portugal
| | - Ursula Gonzales-Barron
- CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Portugal.
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43
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Saricaoglu FT, Turhan S. Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2017-0059] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn the present study, the functional properties of mechanically deboned chicken meat proteins (MDCM-Ps) were determined at different pH (2, 4, 6, 8 and 12), and film-forming properties were evaluated depending on MDCM-P (2, 3 and 4 %) and glycerol (30, 40 and 50 %) concentrations. The highest solubility, emulsifying and foaming properties were determined at pH 12. MDCM-P solutions showed non-polyelectrolyte behavior and gelation onset temperature was determined at 36 °C. Film-forming properties of MDCM-P showed that the tensile strength decreased, and elongation at break increased as glycerol concentration increased. Films became more transparent with increasing glycerol and decreasing protein concentration, while water vapor permeability increased with increasing glycerol and protein concentration. Water sorption data of films were fitted to the Guggenheim, Anderson, and De Boer model. In general, equilibrium moisture content of films increased as glycerol level increased. Overall, the results showed that MDCM-P could be useful as a new protein source for both food and packaging industries.
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44
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Dogan M, Aslan D, Gurmeric V. The rheological behaviors and morphological characteristics of different food hydrocolloids ground to sub-micro particles: in terms of temperature and particle size. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9691-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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45
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Tekin Pulatsü E, Sahin S, Sumnu G. Characterization of different double-emulsion formulations based on food-grade emulsifiers and stabilizers. J DISPER SCI TECHNOL 2017. [DOI: 10.1080/01932691.2017.1379021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ezgi Tekin Pulatsü
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Serpil Sahin
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Gulum Sumnu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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46
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Yang X, Feng MQ, Sun J, Xu XL, Zhou GH. The influence of flaxseed gum on the retrogradation of maize starch. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13554] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xue Yang
- National Center of Meat Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Mei-qin Feng
- College of Animal Science and Technology; Jinling Institute of Technology; Nanjing 210095 China
| | - Jian Sun
- National Center of Meat Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xing-lian Xu
- National Center of Meat Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Guang-hong Zhou
- National Center of Meat Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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47
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Yousefi AR, Zahedi Y, Razavi SMA, Ghasemian N. Influence of sage seed gum on some physicochemical and rheological properties of wheat starch. STARCH-STARKE 2017. [DOI: 10.1002/star.201600356] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Ali Reza Yousefi
- Faculty of Engineering, Department of Chemical Engineering; University of Bonab; Bonab Iran
| | - Younes Zahedi
- Faculty of Agriculture and Natural Resources, Department of Food Science and Technology; University of Mohaghegh Ardabili; Ardabil Iran
| | - Seyed M. A. Razavi
- Department of Food Science and Technology, Food Hydrocolloids Research Center; Ferdowsi University of Mashhad (FUM); Mashhad Iran
| | - Naser Ghasemian
- Faculty of Engineering, Department of Polymer Science and Engineering; University of Bonab; Bonab Iran
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