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Khan NM, Uddin M, Falade EO, Khan FA, Wang J, Shafique M, Alnemari RM, Abduljabbar MH, Ahmad S. Green Synthesis of Low-Glycemic Amylose-Lipid Nanocomposites by High-Speed Homogenization and Formulation into Hydrogel. Molecules 2023; 28:7154. [PMID: 37894632 PMCID: PMC10608987 DOI: 10.3390/molecules28207154] [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: 09/18/2023] [Revised: 10/17/2023] [Accepted: 10/17/2023] [Indexed: 10/29/2023] Open
Abstract
In this research, we focused on the production of amylose-lipid nanocomposite material (ALN) through a green synthesis technique utilizing high-speed homogenization. Our aim was to investigate this novel material's distinctive physicochemical features and its potential applications as a low-glycemic gelling and functional food ingredient. The study begins with the formulation of the amylose-lipid nanomaterial from starch and fatty acid complexes, including stearic, palmitic, and lauric acids. Structural analysis reveals the presence of ester carbonyl functionalities, solid matrix structures, partial crystallinities, and remarkable thermal stability within the ALN. Notably, the ALN exhibits a significantly low glycemic index (GI, 40%) and elevated resistance starch (RS) values. The research extends to the formulation of ALN into nanocomposite hydrogels, enabling the evaluation of its anthocyanin absorption capacity. This analysis provides valuable insights into the rheological properties and viscoelastic behavior of the resulting hydrogels. Furthermore, the study investigates anthocyanin encapsulation and retention by ALN-based hydrogels, with a particular focus on the influence of pH and physical cross-link networks on the uptake capacity presenting stearic-acid (SA) hydrogel with the best absorption capacity. In conclusion, the green-synthesized (ALN) shows remarkable functional and structural properties. The produced ALN-based hydrogels are promising materials for a variety of applications, such as medicine administration, food packaging, and other industrial purposes.
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Affiliation(s)
- Nasir Mehmood Khan
- Department of Agriculture, Shaheed Benazir Bhutto University, Sheringal, Upper Dir 18000, Khyber Pakhtunkhwa, Pakistan
| | - Misbah Uddin
- Department of Chemistry, Shaheed Benazir Bhutto University, Sheringal, Upper Dir 18000, Khyber Pakhtunkhwa, Pakistan
| | - Ebenezer Ola Falade
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Beijing 100193, China
| | - Farman Ali Khan
- Department of Chemistry, Shaheed Benazir Bhutto University, Sheringal, Upper Dir 18000, Khyber Pakhtunkhwa, Pakistan
| | - Jian Wang
- Department of Chinese Materia Medica, Chongqing College of Traditional Chinese Medicine, Chongqing 402760, China
- College of Traditional Chinese Medicine, Chongqing Medical University, Chongqing 400016, China
| | - Muhammad Shafique
- Department of Pharmaceutical Sciences, College of Pharmacy, Shaqra University, Shaqra 15571, Saudi Arabia
| | - Reem M Alnemari
- Department of Pharmaceutics and Pharmaceutical Technology, College of Pharmacy, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Maram H Abduljabbar
- Department of Pharmacology and Toxicology, College of Pharmacy, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Shujaat Ahmad
- Department of Pharmacy, Shaheed Benazir Bhutto University, Sheringal, Upper Dir 18000, Khyber Pakhtunkhwa, Pakistan
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Sybis M, Konował E. Influence of Modified Starch Admixtures on Selected Physicochemical Properties of Cement Composites. MATERIALS (BASEL, SWITZERLAND) 2022; 15:7604. [PMID: 36363196 PMCID: PMC9655078 DOI: 10.3390/ma15217604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 10/19/2022] [Accepted: 10/25/2022] [Indexed: 06/16/2023]
Abstract
The conducted research aimed to evaluate the influence of admixtures of various modified starches on the rheological properties of cement composites and their influence on the compressive strength of hardened cement mortars. The study involved 17 different modified starch admixtures. Using a rheometer, the values of viscosity and tangential stresses were determined depending on the shear rate, and were subsequently used to determine the yield point and plastic viscosity of cement slurries. The next parameters tested were the flow of fresh cement slurry and the compressive strength of hardened cement composite. The highest fluidisation was recorded for retentate LU-1420-0.5%Ac-R, an increase of 82%. The conducted tests led to the conclusion that admixing cement composites with modified starches changes the rheological parameters and the compressive strength of cement composites. The highest strength gains occurred for the admixtures of retentate LU-1412-R (increase of 25%). Declines in compressive strength were noticed in the retentate LU-1422-R (decrease by 13%) and the retentate OSA-2.5%-R (decrease of 17%). The admixture of starch hydrolysate significantly decreases the yield point of slurries, which in turn may contribute to the fluidisation of concrete mixes and the reduction of mixing water. The lowest values were obtained for retentates LU-1420-0.5%Ac-R (decrease of 94%), and LU-1412-R (decrease of 93%). It was found that the consistency and compressive strength of cement mortars are affected by both the type of modification and the length of the chemical chain of starch.
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Affiliation(s)
- Marta Sybis
- Department of Construction and Geoengineering, Poznan University of Life Sciences, Piatkowska 94 E, 60-649 Poznan, Poland
| | - Emilia Konował
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Berdychowo 4, 60-965 Poznan, Poland
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Low-Field NMR Analyses of Gels and Starch-Stabilized Emulsions with Modified Potato Starches. Processes (Basel) 2022. [DOI: 10.3390/pr10102109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Many different biopolymers are used to stabilize emulsions, of which starch is of particular concern. To improve the characteristics and technical utility of native starch, various types of changes can be made. This article is a report describing the molecular dynamics of water by the low-field nuclear magnetic resonance (LF NMR) of chemically (E 1412 and E 1420) and physically modified starch (LU 1432) gels and the effect of their use on the stability of oil/water emulsions obtained using bovine and porcine fats. The analysis of changes in spin–spin and spin–lattice relaxation times over time showed that the presence of the type of starch modification significantly affects the values of T1 and T2 relaxation times, as well as the correlation times. Research on time-related changes in water binding in oil-in-water emulsions showed that potato starch modified by chemical methods can be used as an emulsifier. Compared to physically modified starch, chemically modified starches have a much better water-binding capacity.
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Dextrins as Green and Biodegradable Modifiers of Physicochemical Properties of Cement Composites. ENERGIES 2022. [DOI: 10.3390/en15114115] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
Growing interest in the use of natural organic compounds in the production of green concrete with the use of plasticizers has been particularly noticeable in the literature of recent decades. Starch is an attractive material due to its abundance, the low cost of sourcing it, and its biodegradability, biocompatibility, and susceptibility to modification. The objective of the study was to evaluate the effect of starch hydrolysate additives on the physicochemical properties of cement composites and concrete. Compressive strength tests and cement slurry rheology measurements were carried out for water–cement ratios from 0.40 to 0.50 and for amounts of added dextrin from 0.0 to 0.7% in relation to the cement weight. The dextrins used were characterized in terms of their viscosity, polymerisation degree, and surface activity in air/water systems. Conducted research indicates that even the minimum content of dextrin increases the fluidization of cement mixes (the flow diameter increased by 67.5% compared with the mixture without the admixture), enables the reduction of mixing water, and contributes to the compressive strength of cement mortars. A further decrease in the w/c ratio to the value of 0.40 resulted in an increase in the strength value of up to 67.9 MPa, which provided a 40% increase in strength. The degree of the polymerisation of added dextrin is seen as having an effect on the physical parameters of the cement mortar; the shorter the polymer chain of the studied dextrin, the more packed the adsorbent layer, and the greater the flow diameter of the cement mortar.
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Kumar A, Kumari P, Gupta K, Singh M, Tomer V. Recent Advances in Extraction, Techno-functional Properties, Food and Therapeutic Applications as Well as Safety Aspects of Natural and Modified Stabilizers. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1950174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ashwani Kumar
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Pooja Kumari
- Department of Pharmaceutical Chemistry, School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, India
| | - Kritika Gupta
- Department of Nutrition and Hospitality Management, University of Mississippi, Oxford, USA
| | - Manjot Singh
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Vidisha Tomer
- VIT School of Agricultural Innovations and Advanced Learning, Vellore Institute of Technology, Vellore, India
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Water Behavior of Emulsions Stabilized by Modified Potato Starch. Polymers (Basel) 2021; 13:polym13132200. [PMID: 34279344 PMCID: PMC8272210 DOI: 10.3390/polym13132200] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/29/2021] [Accepted: 06/30/2021] [Indexed: 12/28/2022] Open
Abstract
Starch is a widely known and used emulsion stabilizer. In order to improve its properties, various types of modifications are made that change its ability to emulsify and stabilize. This paper describes the analysis of the molecular dynamics of water using low-field nuclear magnetic resonance (LF NMR) in oil-in-water emulsions obtained with the use of physically or chemically modified potato starch. The analysis of changes in spin-spin and spin-lattice relaxation times depending on the temperature allowed the activation energy value of water molecules in the analyzed emulsions to be determined. It has been shown that the presence of starch influences the values of spin-lattice T1 and spin-spin T2 relaxation times, both in the water and the oil phase, and the observed changes largely depended on the type of starch modification. Both types of analyzed starches also differently influenced the energy of activation of rotational movements of water molecules. On the basis of the analyses carried out with the use of LF NMR, it can be concluded that physically modified starch acts not only as a stabilizer, but also as an emulsifier, while acetylated starch does not exhibit good emulsifying properties.
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Li L, Liu Z, Zhang W, Xue B, Luo Z. Production and Applications of Amylose‐Lipid Complexes as Resistant Starch: Recent Approaches. STARCH-STARKE 2021. [DOI: 10.1002/star.202000249] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Liang Li
- Food Science College Collaborative Innovation Center for R&D of Tibetan Agricultural and Pastoral Resources Tibet Agriculture & Animal Husbandry University Nyingchi Tibet 860000 China
| | - Zhendong Liu
- Food Science College Collaborative Innovation Center for R&D of Tibetan Agricultural and Pastoral Resources Tibet Agriculture & Animal Husbandry University Nyingchi Tibet 860000 China
| | - Wenhui Zhang
- Institute of Agriculture Products Development and Food Science Research Tibet Academy of Agriculture and Animal Science Lhasa 850032 China
| | - Bei Xue
- Food Science College Collaborative Innovation Center for R&D of Tibetan Agricultural and Pastoral Resources Tibet Agriculture & Animal Husbandry University Nyingchi Tibet 860000 China
| | - Zhang Luo
- Food Science College Collaborative Innovation Center for R&D of Tibetan Agricultural and Pastoral Resources Tibet Agriculture & Animal Husbandry University Nyingchi Tibet 860000 China
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Jain SK, Dutta A, Kumar J, Shakil NA. Preparation and characterization of dicarboxylic acid modified starch-clay composites as carriers for pesticide delivery. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.09.028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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Abstract
High pressure homogenization (HPH) is an emerging technology with several possible applications in the food sector, such as nanoemulsion preparation, microbial and enzymatic inactivation, cell disruption for the extraction of intracellular components, as well as modification of food biopolymer structures to steer their functionalities. All these effects are attributable to the intense mechanical stresses, such as cavitation and shear forces, suffered by the product during the passage through the homogenization valve. The exploitation of the disruptive forces delivered during HPH was also recently proposed for winemaking applications. In this review, after a general description of HPH and its main applications in food processing, the survey is extended to the use of this technology for the production of wine and fermented beverages, particularly focusing on the effects of HPH on the inactivation of wine microorganisms and the induction of yeast autolysis. Further enological applications of HPH technology, such as its use for the production of inactive dry yeast preparations, are also discussed.
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Understanding the digestibility of rice starch-gallic acid complexes formed by high pressure homogenization. Int J Biol Macromol 2019; 134:856-863. [DOI: 10.1016/j.ijbiomac.2019.05.083] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2019] [Revised: 04/25/2019] [Accepted: 05/13/2019] [Indexed: 11/19/2022]
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Wang X, Zhu X, Zhang N, Tu Z, Wang H, Liu G, Ye Y. Morphological and structural characteristics of rice amylose by dynamic high‐pressure microfluidization modification. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13764] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Xu‐Mei Wang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Xiu‐Mei Zhu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Nan‐Hai Zhang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Zong‐Cai Tu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education Jiangxi Normal University Nanchang China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Guang‐Xian Liu
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education Jiangxi Normal University Nanchang China
| | - Yun‐Hua Ye
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education Jiangxi Normal University Nanchang China
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Belmiro RH, Tribst AAL, Cristianini M. Application of high-pressure homogenization on gums. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2060-2069. [PMID: 28944960 DOI: 10.1002/jsfa.8695] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2017] [Revised: 08/21/2017] [Accepted: 09/13/2017] [Indexed: 06/07/2023]
Abstract
High-pressure homogenization (HPH) is an emerging process during which a fluid product is pumped by pressure intensifiers, forcing it to flow through a narrow gap, usually measured in the order of micrometers. Gums are polysaccharides from vegetal, animal or microbial origin and are widely employed in food and chemical industries as thickeners, stabilizers, gelling agents and emulsifiers. The choice of a specific gum depends on its application and purpose because each form of gum has particular values with respect to viscosity, intrinsic viscosity, stability, and emulsifying and gelling properties, with these parameters being determined by its structure. HPH is able to alter those properties positively by inducing changes in the original polymer, allowing for new applications and improvements with respect to the technical properties of gums. This review highlights the most important advances when this process is applied to change polysaccharides from distinct sources and molecular structures, as well as the future challenges that remain. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Ricardo Henrique Belmiro
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | | | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
- Center of Studies and Researches in Food (NEPA), University of Campinas (UNICAMP), Campinas, Brazil
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Wei B, Cai C, Xu B, Jin Z, Tian Y. Disruption and molecule degradation of waxy maize starch granules during high pressure homogenization process. Food Chem 2018; 240:165-173. [DOI: 10.1016/j.foodchem.2017.07.078] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2017] [Revised: 06/20/2017] [Accepted: 07/17/2017] [Indexed: 10/19/2022]
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14
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Panyoo AE, Emmambux MN. Amylose-lipid complex production and potential health benefits: A mini-review. STARCH-STARKE 2017. [DOI: 10.1002/star.201600203] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- A. Emmanuel Panyoo
- Department of Food Science; University of Pretoria; Pretoria South Africa
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Zhu X, Cheng Y, Chen P, Peng P, Liu S, Li D, Ruan R. Effect of alkaline and high-pressure homogenization on the extraction of phenolic acids from potato peels. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.08.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Le Thanh-Blicharz J, Sip A, Malcher A, Prochaska K, Lewandowicz G. The effect of surface activity of pyrodextrins on their assimilability by selected strains of bacteria from genusLactobacillus. STARCH-STARKE 2014. [DOI: 10.1002/star.201400155] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Joanna Le Thanh-Blicharz
- Department of Food Concentrates and Starch Products; Prof Wacław Dąbrowski Institute of Agricultural and Food Biotechnology; 40 Starołęcka Street Poznań Poland
| | - Anna Sip
- Department of Biotechnology and Food Microbiology; Poznan University of Life Science; 48 Wojska Polskiego Street Poznań Poland
| | - Agnieszka Malcher
- Department of Reproductive Biology and Stem Cells, Institute of Human Genetics; Polish Academy of Sciences; 32 Strzeszynska Street Poznan Poland
| | - Krystyna Prochaska
- Institute of Chemical Technology and Engineering; Poznań University of Technology; 4 Berdychowo Street Poznań Poland
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology; Poznan University of Life Science; 48 Wojska Polskiego Street Poznań Poland
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Meng S, Ma Y, Cui J, Sun DW. Preparation of corn starch–fatty acid complexes by high-pressure homogenization. STARCH-STARKE 2014. [DOI: 10.1002/star.201400022] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Shuang Meng
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin P. R. China
- Light Industry School; Harbin Commerce of University; Harbin P. R. China
| | - Ying Ma
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin P. R. China
| | - Jie Cui
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin P. R. China
| | - Da-Wen Sun
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin P. R. China
- Food Refrigeration and Computerized Food Technology; School of Biosystems Engineering; University College Dublin; National University of Ireland; Agriculture & Food Science Centre; Belfield Dublin Ireland
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