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Roy D, Kumar KJ. Influence of disaccharide and monosaccharide on the rheological behavior of dry-heated alocasia starch under high pressure assisted treatment. Int J Biol Macromol 2023; 241:124663. [PMID: 37119887 DOI: 10.1016/j.ijbiomac.2023.124663] [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: 03/10/2023] [Revised: 04/20/2023] [Accepted: 04/24/2023] [Indexed: 05/01/2023]
Abstract
High viscous products made with starch are of great scientific interest in the food, pharmaceutical, and cosmetic industries because they can be used to make creams and gels, as well as functional foods and nutritional products. But, obtaining a good quality highly viscous materials represent a technological challenge. In this present study, the effect of high-pressure treatment at 120 psi for different time interval on the mixture of dry-heated alocasia starch in presence of monosaccharide and disaccharide was studied. A flow measurement test on the samples revealed their shear-thinning behavior. With 15 min of high-pressure processing time, the dry-heated starch and saccharide mixtures displayed the highest viscosity. The dynamic viscoelasticity measurement showed that the storage and loss modulus was enhanced significantly after high-pressure treatment, and all pressure-treated samples showed a gel-like structure (G/>G//). In temperature sweep measurement, the rheological profile of storage modulus, loss modulus, and complex viscosity exhibited a two-stage pattern, i.e., first increased, then decreased, and their values were enhanced significantly after pressure treatment. The resultant highly viscous dry-heated starch and saccharide system have various functionalities in diverse food and pharmaceutical products.
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Affiliation(s)
- Dipan Roy
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India
| | - K Jayaram Kumar
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India.
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2
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Yan S, Wu S, Zhang J, Zhang S, Huang Y, Zhu H, Li Y, Qi B. Controlled release of curcumin from gelatin hydrogels by the molecular-weight modulation of an oxidized dextran cross-linker. Food Chem 2023; 418:135966. [PMID: 36948025 DOI: 10.1016/j.foodchem.2023.135966] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 02/23/2023] [Accepted: 03/13/2023] [Indexed: 03/19/2023]
Abstract
Controlled drug delivery could minimize side effects while maintaining a high local dose. Herein, a hydrogel carrier was prepared by forming dynamic imine bonds between gelatin and oxidized dextran (ODex) of different molecular weights (Mw = 10, 70, and 150 kDa). The morphology, thermal stability, rheology, mechanical properties, and swelling properties of the hydrogels and the controlled release of curcumin were characterized. When dextran with a higher Mw was used, the ODex contained more aldehyde groups, which led to a higher degree of cross-linking, considerably shorter gel time, decreased hydrogel porosity, and well-controlled release of curcumin. In addition, the cross-linked hydrogels exhibited not only high thermal stability but also excellent mechanical properties. However, because the matrix was hydrophilic, the swelling properties of the hydrogels were not significantly affected by the Mw of ODex. These observations suggest an approach for designing nutrient delivery carriers with improved controlled release.
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Affiliation(s)
- Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Siyu Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jianxun Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Huaping Zhu
- China Rural Technology Development Center, Beijing 100045, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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3
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Rheology and texture analysis of gelatin/dialdehyde starch hydrogel carriers for curcumin controlled release. Carbohydr Polym 2022; 283:119154. [DOI: 10.1016/j.carbpol.2022.119154] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/14/2022] [Accepted: 01/16/2022] [Indexed: 12/28/2022]
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4
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Mahajan P, Bera MB, Panesar PS. Modification of Kutki millet (Panicum sumatrense) starch properties by the addition of amino acids for the preparation of hydrogels and its characterization. Int J Biol Macromol 2021; 191:9-18. [PMID: 34537297 DOI: 10.1016/j.ijbiomac.2021.09.072] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 08/10/2021] [Accepted: 09/12/2021] [Indexed: 12/22/2022]
Abstract
Starch is a biopolymer containing hydrophilic groups and is used in hydrogels preparation. Amino acids are multifunctional monomers of proteins that can be used as a cross linker to modify the starch by incorporating new functional groups into its chains. In this study, the Kutki millet starch was isolated and modified with lysine (positively charged), aspartic acid (negatively charged), and threonine (neutral) at varying pH levels. These modified starches were characterized for their various functional, structural, pasting, and textural properties. Hydrogels prepared from Lys9-KMS, Thr9-KMS, and AA11-KMS, possessing less adhesiveness, strong integrity, and hardness were then characterized for their XRD and morphological characterization. The principal component analysis (PCA) biplot showed that the samples modified at higher pH levels are positively correlated with the textural properties, swelling power and amylose content (I and IV quadrants), than those modified at lower pH. It may be inferred that starch modified with amino acid at higher pH have good textural properties than those at lower pH. Results of the overall investigation indicated that among these three amino acids, lysine could be a better cross linker for modification of Kutki millet starch and preparation of their gels for the delivery of nutraceuticals.
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Affiliation(s)
- Palak Mahajan
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur 148106, Punjab, India
| | - Manab Bandhu Bera
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur 148106, Punjab, India.
| | - Parmjit Singh Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur 148106, Punjab, India
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Wong KT, Poh GYY, Goh KKT, Wee MSM, Jeyakumar Henry C. Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1885439] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Kai Ting Wong
- Singapore Institute of Technology – Massey University, School of Chemical Engineering & Food Technology, Singapore Institute of Technology, Singapore, Singapore
- School of Food & Advanced Technology, Massey University, Palmerston North, New Zealand
- Singapore Institute for Food & Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Glenna Yu Ya Poh
- Singapore Institute for Food & Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Kelvin Kim Tha Goh
- Singapore Institute of Technology – Massey University, School of Chemical Engineering & Food Technology, Singapore Institute of Technology, Singapore, Singapore
- School of Food & Advanced Technology, Massey University, Palmerston North, New Zealand
| | - May Sui Mei Wee
- Singapore Institute for Food & Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Christiani Jeyakumar Henry
- Singapore Institute for Food & Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
- Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
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6
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Microstructure, thermodynamics and rheological properties of different types of red adzuki bean starch. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2020. [DOI: 10.15586/qas.v12i2.720] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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7
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Effect of homogeneous acidic catalyst on mechanical strength of trishydrazone hydrogels: Characterization and optimization studies. ARAB J CHEM 2018. [DOI: 10.1016/j.arabjc.2016.01.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
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de Oliveira JM, Amaral SA, Burkert CAV. Rheological, textural and emulsifying properties of an exopolysaccharide produced by Mesorhizobium loti grown on a crude glycerol-based medium. Int J Biol Macromol 2018; 120:2180-2187. [PMID: 29964110 DOI: 10.1016/j.ijbiomac.2018.06.158] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 05/21/2018] [Accepted: 06/27/2018] [Indexed: 01/05/2023]
Abstract
In the present study, a new extracellular polysaccharide (EPS-M816) was obtained during the growth of Mesorhizobium loti Semia 816 on a crude glycerol-based medium. EPS-M816 precipitate mainly consisted of carbohydrates (82.54%) and proteins (11.31%), and the weight average molecular weight was estimated at 1.646 × 106 Da. The biopolymer was characterized by FT-IR and NMR spectroscopy, and was found to have typical functional groups of other rhizobial polysaccharides. Furthermore, the rheological and emulsifying properties were investigated. The EPS-M816 solution (1.0% w/v) showed typical pseudoplastic non-Newtonian fluid behavior, and the addition of sodium and potassium chloride (1 mol L-1) increased the apparent viscosity. Regarding its emulsification activity, EPS-M816 formed emulsions with different food-grade vegetable oils (soybean, rice, canola, sunflower and corn oils), showing emulsification index values over 65% in 24 h, indicative of strong emulsion-stabilizing capacity. The biopolymer was able to form gels with texture parameters similar to those reported for xanthan gum and low syneresis. Overall, these results suggest that EPS-M816 is a good candidate for application in the food, cosmetics and pharmaceutical industries as a thickening, gelling, stabilizing and emulsifying agent.
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Affiliation(s)
| | - Sabrina Adamoli Amaral
- School of Chemistry and Food, Federal University of Rio Grande, 96203-900 Rio Grande, Brazil
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A comparison of the effects of heat moisture treatment (HMT) on rheological properties and amylopectin structure in sago ( Metroxylon sago) and arenga ( Arenga pinnata) starches. Journal of Food Science and Technology 2017; 54:3404-3410. [PMID: 29051635 DOI: 10.1007/s13197-017-2787-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/02/2017] [Indexed: 10/18/2022]
Abstract
The objective of this study was to study and compare the impact of HMT on rheology and textural properties observed between sago and arenga starces, and then related to structural change of amylopectin. The HMT were conducted using the autoclaving method at 20% moisture content and heated to 120 C for 60 min for sago and 90 min for arenga starch as optimum condition. The HMT shifted gelatinization temperature higher and reduced the enthalpy of both starches. The HMT sago starch paste exhibited an exceptionally strong shear thinning behavior as shown by a rapid decrease of viscosity and an increase of shear rate. The HMT clearly made the texture of starch gels more fragile compared to their native form and reduced their breaking point to a lower strain. The HMT effect on the rheological properties and texture of the sago starch was greater than the changes observed with the arenga starch. Major changes in rheological properties after HMT was not followed by changes in amylopectin structure. The HMT process did not significantly affect the amylopectin chain-length distribution in Arenga starch. In the sago starch, HMT affect to long chain amylopectin with DP ≥ 37. The HMT effect on rheology and textural properties was higher in sago starch than arenga starch. This study demonstrated that long chain amylopectin with DP ≥ 37 plays an important role in contributing to the rheological change caused by the HMT.
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Gonçalves CM, de Souza CHB, Suguimoto HH, Ishii PL, dos Santos LF. Addition of Whey Protein in Bread-Making: Textural Parameters and Antioxidant Potential of Leavened and Unleavened Bread. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0218] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Abstract
The purpose of the study was to determine (1) whether baking process (a unit operation) – applied to produce leavened (LFB) and unleavened bread (UFB) – modifies the bioactivity of whey protein (WP) added in these portions and (2) how whey protein can change the textural parameters of these formulations. Reducing power activity (antioxidant potential) in food matrix was evaluated using phosphomolybdenum method. Textural parameters – hardness, cohesiveness, springiness, resilience, chewiness and gumminess – were carried out on a texture analyzer. In addition, this study demonstrated that the biofunctionality of whey protein was maintained in UFB 10 % WP. Nonetheless, this same formulation showed high values of textural parameters (hardness, chewiness and gumminess). Regarding the LFB formulations, the antioxidant potential was restricted after baking process in LFB 10 % WP. In conclusion, addition of bioactive additive in food matrix may not be sufficient to turn it into a functional food considering the effect of unit operations on bioactivity of some potential additives.
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Yang H, Khan MA, Han M, Yu X, Bai X, Xu X, Zhou G. Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.10.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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Aziz HA, Sobri NIM. Extraction and application of starch-based coagulants from sago trunk for semi-aerobic landfill leachate treatment. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2015; 22:16943-16950. [PMID: 26109223 DOI: 10.1007/s11356-015-4895-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2015] [Accepted: 06/15/2015] [Indexed: 06/04/2023]
Abstract
Malaysia is one of the highest starch producers. In this study, sago starch was utilized as a natural coagulant aid to reduce the dosage of aluminum-based coagulant in leachate treatment. The potential of native sago trunk starch (NSTS) and commercial sago starch (CSS) was evaluated as sole coagulant and coagulant aid in the presence of polyaluminum chloride (PACl) in the removal of color, suspended solids (SS), NH3-N, turbidity, chemical oxygen demand, organic UV254, Cd, and Ni. Leachate was sampled from Pulau Burung Landfill Site, one of the semi-aerobic landfills in Malaysia. The optimum dosage for PACl in the presence of NSTS or CSS as coagulant aid was reduced from 3100 to 2000 mg/L. In the presence of 2000 mg/L PACl with 6000 mg/L NSTS and 2000 mg/L PACl with 5000 mg/L CSS, the removal performance for color, SS, and turbidity are 94.7, 99.2, and 98.9%, respectively. Similar results were obtained with the use of 3100 mg/L PACl alone. Therefore, CSS and NSTS can be used as coagulant aid.
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Affiliation(s)
- Hamidi Abdul Aziz
- School of Civil Engineering, Engineering Campus, University Sains Malaysia, 14300, Nibong Tebal, Penang, Malaysia.
- Solid Waste Management Cluster, Engineering Campus, University Sains Malaysia, Gelugor, Malaysia.
| | - Nur Izzati Mohamad Sobri
- School of Civil Engineering, Engineering Campus, University Sains Malaysia, 14300, Nibong Tebal, Penang, Malaysia
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14
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Films from resistant starch-pectin dispersions intended for colonic drug delivery. Carbohydr Polym 2014; 99:140-9. [DOI: 10.1016/j.carbpol.2013.07.077] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2013] [Revised: 07/23/2013] [Accepted: 07/27/2013] [Indexed: 11/30/2022]
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15
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Teng L, Chin N, Yusof Y. Rheological and textural studies of fresh and freeze-thawed native sago starch–sugar gels. II. Comparisons with other starch sources and reheating effects. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.11.002] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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16
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Characterization of arenga starch in comparison with sago starch. Carbohydr Polym 2013; 92:2306-13. [DOI: 10.1016/j.carbpol.2012.12.014] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2012] [Revised: 12/04/2012] [Accepted: 12/07/2012] [Indexed: 11/21/2022]
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Javanmard M, Chin N, Yusof Y, Endan J. Application of sago starch as a gelling agent in jam. CYTA - JOURNAL OF FOOD 2012. [DOI: 10.1080/19476337.2011.653693] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Javanmard M, Chin NL, Mirhosseini SH, Endan J. Characteristics of gelling agent substituted fruit jam: studies on the textural, optical, physicochemical and sensory properties. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03036.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Goksel M, Dogan M, Toker OS, Ozgen S, Sarioglu K, Oral RA. The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0705-5] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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