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Xia W, Lin Y, Wang F, Liu RH. Micronization induced gelatinization of tapioca starch and its effects on starch physicochemical and structural properties. J Food Sci 2024; 89:3687-3699. [PMID: 38767926 DOI: 10.1111/1750-3841.17124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 04/23/2024] [Accepted: 04/27/2024] [Indexed: 05/22/2024]
Abstract
The vibrating superfine mill (VSM) is a machine that belongs to the micronization technique. In this study, VSM was employed to produce micronized tapioca starch by varying micronization times (15, 30, 45, and 60 min). The structural and physicochemical properties of the micronized starch were then examined. Scanning electron microscopy studies revealed that micronized starch was partially gelatinized, and the granule size dramatically increased when micronization time increased. X-ray diffraction patterns showed that the relative crystallinity was decreased from 24.67% (native) to 4.13% after micronization treatment for 15 min and slightly decreased after that. The solubility of micronized starch significantly increased as the micronization time increased, which was associated with the destruction of the starch crystalline structure. Differential scanning calorimetry investigations confirmed that micronized starch was "partly gelatinized," and the degree of gelatinization increased to 81.27% when the micronization time was 60 min. The weight-average molar mass was reduced by 15.0% (15 min), 30.9% (30 min), 55.7% (45 min), and 70.5% (60 min), respectively, indicating that the molecular structure was seriously degraded. The results demonstrated that the physicochemical changes of micronized starch granules were related to the destruction of the starch structure. These observations would provide details on micronized starch and its potential applications. PRACTICAL APPLICATION: These observations would provide details on micronized starch and its potential applications. Moreover, we believe that when the structures of starches were known, it is probable that the effect of VSM on the structural and physicochemical properties change of other starches might be predicted by adjusting the processing time.
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Affiliation(s)
- Wen Xia
- College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Guangdong Ocean University, Zhanjiang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yanyun Lin
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Fei Wang
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Rui Hai Liu
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, New York, USA
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2
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Xiao W, He H, Dong Q, Huang Q, An F, Song H. Effects of high-speed shear and double-enzymatic hydrolysis on the structural and physicochemical properties of rice porous starch. Int J Biol Macromol 2023; 234:123692. [PMID: 36801279 DOI: 10.1016/j.ijbiomac.2023.123692] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 02/09/2023] [Accepted: 02/11/2023] [Indexed: 02/18/2023]
Abstract
This study aimed to investigate the physicochemical properties of the rice porous starch (HSS-ES) prepared by high-speed shear combined with double-enzymatic (α-amylase and glucoamylase) hydrolysis, and to reveal their mechanism. The analyses of 1H NMR and amylose content showed that high-speed shear changed the molecular structure of starch and increased the amylose content (up to 20.42 ± 0.04 %). FTIR, XRD and SAXS spectra indicated that high-speed shear did not change the starch crystal configuration but caused a decrease in short-range molecular order and relative crystallinity (24.42 ± 0.06 %), and a loose semi-crystalline lamellar, which were beneficial to the followed double-enzymatic hydrolysis. Therefore, the HSS-ES displayed a superior porous structure and larger specific surface area (2.962 ± 0.002 m2/g) compared with double-enzymatic hydrolyzed porous starch (ES), resulting in the increase of water and oil absorption from 130.79 ± 0.50 % and 109.63 ± 0.71 % to 154.79 ± 1.14 % and 138.40 ± 1.18 %, respectively. In vitro digestion analysis showed that the HSS-ES had good digestive resistance derived from the higher content of slowly digestible and resistant starch. The present study suggested that high-speed shear as an enzymatic hydrolysis pretreatment significantly enhanced the pore formation of rice starch.
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Affiliation(s)
- Wanying Xiao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China
| | - Hong He
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China
| | - Qingfei Dong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, PR China
| | - Qun Huang
- School of Public Health, Guizhou Medical University, Guiyang, Guizhou 550025, China
| | - Fengping An
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China.
| | - Hongbo Song
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China.
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3
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Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing. Foods 2022; 11:foods11223714. [PMID: 36429307 PMCID: PMC9689122 DOI: 10.3390/foods11223714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 10/16/2022] [Accepted: 11/15/2022] [Indexed: 11/22/2022] Open
Abstract
The research aimed to investigate the effect of pulsed electric field (PEF) treatment on cassava flour at mild intensities (1, 2, and 4 kV/cm) combined with elevated levels of specific energy input (250−500 kJ/kg). Influences on starch digestibility, morphological characteristics, birefringence, short-range order and thermal properties were evaluated. Application of PEF at energy input no greater than 250 kJ/kg had negligible influence on the different starch digestion fractions of cassava flour but raised the rapidly digestible starch fraction at a combined electric field strength >1 kV/cm and energy input >350 kJ/kg. Morphological evaluation revealed that at this PEF combination, cassava starch’s external structure was consistently altered with swelling and disintegration, albeit some granules remained intact. Consequently, this led to disruption in the internal crystalline structure, supported by progressive loss of birefringence and significantly lower absorbance ratio at 1047/1022 cm−1. These physical and microstructural changes of the inherent starch promoted the shift in gelatinization temperatures to a higher temperature and reduced the gelatinization enthalpy. The study demonstrated that PEF can be utilized to change the starch fraction of cassava flour, which is driven by electric field strength and specific energy input, causing changes in the starch-related properties leading to increased digestibility.
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Akarsha B, Shetty K, Krishnakumar G. Isolation, partial characterization and in vitro digestion of starch from Ariopsis peltata and Lagenandra toxicaria tuber. Heliyon 2022; 8:e11089. [PMID: 36281421 PMCID: PMC9586894 DOI: 10.1016/j.heliyon.2022.e11089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 02/14/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022] Open
Abstract
The starch from two aroid tuber viz. Ariopsis peltata and Lagenandra toxicaria were isolated and evaluated for their morphological, physical and chemical properties. The tubers of these plants are used as food and medicine by the indigenous communities. The starch yield from A. peltata tuber was 25 ± 1.7% with an amylose content of 10 ± 0.9%, while the tuber of L. toxicaria contained 28 ± 6.5% starch with 15 ± 0.5% of apparent amylose in it. The starch isolated from both the tubers was highly pure (99%) starch exhibiting an A-type X-ray diffraction pattern. The starch granules of L. toxicaria were of various shapes and exhibited a smooth surface without any cleft or break. While the starch granules of A. peltata were spherical with smooth surface, as well as rough surface. The breaks and clefts were apparent on the rough-surfaced granules. The gelatinization temperature range for A. peltata and L. toxicaria starch is approximately 23 °C and 19 °C respectively. A. peltata starch showed higher thermal stability compared to L. toxicaria starch and either of the starch was rapidly digestible as evident from in vitro digestion study. The physicochemical properties of both the starches render them stable to withstand extreme processing. Besides they also mimic simple sugar in digestibility. So it can be utilized as a substitute for simple sugars in brewing and pharmaceutical industries.
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Wu Z, Qiao D, Zhao S, Lin Q, Zhang B, Xie F. Nonthermal physical modification of starch: An overview of recent research into structure and property alterations. Int J Biol Macromol 2022; 203:153-175. [PMID: 35092737 DOI: 10.1016/j.ijbiomac.2022.01.103] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 01/03/2022] [Accepted: 01/16/2022] [Indexed: 11/28/2022]
Abstract
To tailor the properties and enhance the applicability of starch, various ways of starch modification have been practiced. Among them, physical modification methods (micronization, nonthermal plasma, high-pressure, ultrasonication, pulsed electric field, and γ-irradiation) are highly potential for starch modification considering its safety, environmentally friendliness, and cost-effectiveness, without generating chemical wastes. Thus, this article provides an overview of the recent advances in nonthermal physical modification of starch and summarizes the resulting changes in the multi-level structures and physicochemical properties. While the effect of these techniques highly depends on starch type and treatment condition, they generally lead to the destruction of starch granules, the degradation of molecules, decreases in crystallinity, gelatinization temperatures, and viscosity, increases in solubility and swelling power, and an increase or decrease in digestibility, to different extents. The advantages and shortcomings of these techniques in starch processing are compared, and the knowledge gap in this area is commented on.
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Affiliation(s)
- Zhuoting Wu
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
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Lian F, Gong E, Liang H, Lin Y, Chen J, He Y, Hebelstrup KH, Xia W. Nano-encapsulation of polyphenols in starch nanoparticles: fabrication, characterization and evaluation. Food Funct 2022; 13:7762-7771. [DOI: 10.1039/d1fo04197e] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Nanoparticles are more promising than microcapsules as drug carriers because they can be absorbed directly by intestinal epithelial cells, significantly increasing the uptake and bioaccessibility of polyphenols.
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Affiliation(s)
- Fengli Lian
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Ersheng Gong
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, Jiangxi 341000, China
| | - Hanni Liang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Yanyun Lin
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, Guangdong, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Yunxia He
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, Guangdong, China
| | - Kim Henrik Hebelstrup
- Department of Agroecology, Aarhus University, Flakkebjerg, Forsøgsvej 1, Slagelse, 4200, Denmark
| | - Wen Xia
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Department of Agroecology, Aarhus University, Flakkebjerg, Forsøgsvej 1, Slagelse, 4200, Denmark
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7
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Structural and functional properties of chestnut starch based on high-pressure homogenization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112647] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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8
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Structure and physicochemical properties of starch affected by dynamic pressure treatments: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.036] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Lian F, Huang X, Lin Y, Xia W, Fu T, Wang F, He D, Zhou W, Li J. A highly efficient nanoscale tapioca starch prepared by high-speed jet for Cu 2+ removal in simulated industrial effluent. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4298-4307. [PMID: 33417261 DOI: 10.1002/jsfa.11069] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Revised: 12/30/2020] [Accepted: 01/08/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Nanoscale tapioca starch (NTS) was successfully developed by high-speed jet in our previous study. In this study, the adsorption capacity of Cu2+ onto NTS was further discussed. The optimal adsorption conditions (pH, contact time, contact temperature, initial Cu2+ concentration, and adsorbent concentration), adsorption kinetics, isotherms, and thermodynamic were also evaluated. RESULTS The results showed that NTS exhibited excellent performance in adsorption of Cu2+ , with adsorption capacities of 122.31 mg g-1 for Cu2+ (pH 7, 0.04 g L-1 , 0.2 g L-1 , 313.15 K and 10 min). The pseudo-second-order and Langmuir isotherms models could be used to explain the adsorption kinetics and adsorption equilibrium, respectively. The thermodynamic results showed that the adsorption process was spontaneous and endothermic with an increase in entropy. Cu2+ was adsorbed onto NTS, which was confirmed by energy dispersive spectrometry analysis. CONCLUSION These findings indicated that NTS might be an effective, environment-friendly and renewable bio-resource adsorbent for removing heavy metals in industrial effluent. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Fengli Lian
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Xiaobing Huang
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Yanyun Lin
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Wen Xia
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Tiaokun Fu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Fei Wang
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Dongning He
- School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang, China
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, China
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
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10
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Synthesis of Starch Nanoparticles and Their Applications for Bioactive Compound Encapsulation. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11104547] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
In recent years, starch nanoparticles (SNPs) have attracted growing attention due to their unique properties as a sustainable alternative to common nanomaterials since they are natural, renewable and biodegradable. SNPs can be obtained by the breakdown of starch granules through different techniques which include both physical and chemical methods. The final properties of the SNPs are strongly influenced by the synthesis method used as well as the operational conditions, where a controlled and monodispersed size is crucial for certain bioapplications. SNPs are considered to be a good vehicle to improve the controlled release of many bioactive compounds in different research fields due to their high biocompatibility, potential functionalization, and high surface/volume ratio. Their applications are frequently found in medicine, cosmetics, biotechnology, or the food industry, among others. Both the encapsulation properties as well as the releasing processes of the bioactive compounds are highly influenced by the size of the SNPs. In this review, a general description of the different types of SNPs (whole and hollow) synthesis methods is provided as well as on different techniques for encapsulating bioactive compounds, including direct and indirect methods, with application in several fields. Starches from different botanical sources and different bioactive compounds are compared with respect to the efficacy in vitro and in vivo. Applications and future research trends on SNPs synthesis have been included and discussed.
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11
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Mhaske P, Wang Z, Farahnaky A, Kasapis S, Majzoobi M. Green and clean modification of cassava starch - effects on composition, structure, properties and digestibility. Crit Rev Food Sci Nutr 2021; 62:7801-7826. [PMID: 33966555 DOI: 10.1080/10408398.2021.1919050] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
There is a growing need for clean and green labeling of food products among consumers globally. Therefore, development of green modified starches, to boost functionality, palatability and health benefits while reducing the negative processing impacts on the environment and reinforcing consumer safety is in high demand. Starch modification started in mid-1500s due to the inherent limitations of native starch restricting its commercial applications, with chemical modification being most common. However, with the recent push for "chemical-free" labeling, methods of physical and enzymatic modification have gained immense popularity. These methods have been successfully used in numerous studies to alter the composition, structure, functionality and digestibility of starch and in this review, studies reported on green modification of cassava starch, one of the most common utilized starches, within the last ten years have been critically reviewed. Recent research has introduced starch as an abundant, natural substrate for producing resistant starches through biophysical technologies that act as dietary fiber in the human body. It is evident that different techniques and processing parameters result in varying degrees of modification impacting the techno-functionality and digestibility of the resultant starch. This can be exploited by researchers and industrialists in order to customize starch functionality in accordance with application.
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Affiliation(s)
- Pranita Mhaske
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Ziyu Wang
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Stefan Kasapis
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Mahsa Majzoobi
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
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12
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Fabrication, characterization and evaluation of myricetin adsorption onto starch nanoparticles. Carbohydr Polym 2020; 250:116848. [DOI: 10.1016/j.carbpol.2020.116848] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2020] [Revised: 07/28/2020] [Accepted: 07/28/2020] [Indexed: 11/20/2022]
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13
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Xiao Y, Liu S, Shen M, Jiang L, Ren Y, Luo Y, Xie J. Effect of different Mesona chinensis polysaccharides on pasting, gelation, structural properties and in vitro digestibility of tapioca starch-Mesona chinensis polysaccharides gels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105327] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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14
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Xia W, Chen J, He D, Wang Y, Wang F, Zhang Q, Liu Y, Cao Y, Fu Y, Li J. Changes in physicochemical and structural properties of tapioca starch after high speed jet degradation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.025] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Shi M, Zhang M, Yang L, Li D, Yan Y, Huang X, Liu Y. Effect of Sodium Chloride on the Structure and Properties of Fried Starch. STARCH-STARKE 2019. [DOI: 10.1002/star.201900014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Miaomiao Shi
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
- Collaborative Innovation Center of Food Production and SafetyHenan ProvinceP. R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety ControlZhengzhou450002P. R. China
| | - Mingyue Zhang
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
| | - Liuzhi Yang
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
| | - Dan Li
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
| | - Yizhe Yan
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
- Collaborative Innovation Center of Food Production and SafetyHenan ProvinceP. R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety ControlZhengzhou450002P. R. China
| | - Xianqing Huang
- College of Food Science and TechnologyHenan Agricultural UniversityZhengzhou450002P. R. China
| | - Yanqi Liu
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
- Collaborative Innovation Center of Food Production and SafetyHenan ProvinceP. R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety ControlZhengzhou450002P. R. China
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16
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Fernandes JBM, Celestino MT, Tavares MIB, Freitas ZMF, Santos EPD, Ricci Júnior E, Monteiro MSSB. The development and characterization of Propranolol Tablets using Tapioca starch as excipient. AN ACAD BRAS CIENC 2019; 91:e20180094. [PMID: 30994758 DOI: 10.1590/0001-3765201920180094] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Accepted: 05/11/2018] [Indexed: 11/22/2022] Open
Abstract
Tapioca starch (TS) is produced from Cassaca roots and it is differentiated from other starches because it contains about 17-20% amylase and low amount of residual substances. Propranolol (POP) is a non-selective beta-adrenergic blocking agent and it is in the World Health Organization's List of Essential Medicines. The aim of this work was to investigate the potential of TS in the development of POP tablets by means of direct compression. Its evaluation was performed by X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), Nuclear Magnetic Resonance (NMR) relaxometry, scanning electron microscopy (SEM), uniformity of weight, drug content, disintegration, friability, hardness, dissolution test and drug release kinetics. The TS granules were spherical with mean diameter of 10.09 ± 1.85 µm. The XRD, FTIR and NMR suggested physical interaction between TS and POP. The tablets presented average diameter of 1.1 ± 0.0 cm, 0.24 ± 0.02 cm thickness and average weight of 0.544 ± 0.003 g. The hardness of tablets was 10.98 ± 0.31 N and the percentage of friability was 25.74 ± 0.08%. POP was released after 45 min and the release kinetics properly fitted the Hixson-Crowell equation.
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Affiliation(s)
- Julyane B M Fernandes
- Departamento de Fármacos e Medicamentos, Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Bloco L, Avenida Carlos Chagas Filho, 373, Cidade Universitária, Ilha do Fundão, 21945-970 Rio de Janeiro, RJ, Brazil
| | - Maísa T Celestino
- Departamento de Fármacos e Medicamentos, Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Bloco L, Avenida Carlos Chagas Filho, 373, Cidade Universitária, Ilha do Fundão, 21945-970 Rio de Janeiro, RJ, Brazil
| | - Maria I B Tavares
- Instituto de Macromoléculas, Centro de Tecnologia, Universidade Federal do Rio de Janeiro, Avenida Horácio Macedo, 2030, Prédio J, Ilha do Fundão, 21941-598 Rio de Janeiro, RJ, Brazil
| | - Zaida M F Freitas
- Departamento de Fármacos e Medicamentos, Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Bloco L, Avenida Carlos Chagas Filho, 373, Cidade Universitária, Ilha do Fundão, 21945-970 Rio de Janeiro, RJ, Brazil
| | - Elisabete P Dos Santos
- Departamento de Fármacos e Medicamentos, Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Bloco L, Avenida Carlos Chagas Filho, 373, Cidade Universitária, Ilha do Fundão, 21945-970 Rio de Janeiro, RJ, Brazil
| | - Eduardo Ricci Júnior
- Departamento de Fármacos e Medicamentos, Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Bloco L, Avenida Carlos Chagas Filho, 373, Cidade Universitária, Ilha do Fundão, 21945-970 Rio de Janeiro, RJ, Brazil
| | - Mariana S S B Monteiro
- Departamento de Fármacos e Medicamentos, Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Bloco L, Avenida Carlos Chagas Filho, 373, Cidade Universitária, Ilha do Fundão, 21945-970 Rio de Janeiro, RJ, Brazil
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17
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Zhang L, Ren MH, Lin Y, Fu Z. Physicochemical properties of Arenga pinnata (Wurmb.) Merr starch: effect of high-speed jet treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1590397] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Lu Zhang
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Min-Hong Ren
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ying Lin
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Zhen Fu
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
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18
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Preparation and characterization of lotus seed starch-fatty acid complexes formed by microfluidization. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.020] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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19
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20
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Dai H, Wang J, Wang L. Preparation and properties of PVA films using hydroxyalkylformamides as the plasticizers. POLYM ENG SCI 2017. [DOI: 10.1002/pen.24761] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Hongguang Dai
- College of Science; Inner Mongolia Agricultural University; Hohhot 010018 People's Republic of China
| | - Juan Wang
- College of Science; Inner Mongolia Agricultural University; Hohhot 010018 People's Republic of China
| | - Lirong Wang
- College of Science; Inner Mongolia Agricultural University; Hohhot 010018 People's Republic of China
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21
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Xia W, He DN, Fu YF, Wei XY, Liu HC, Ye JP, Liu YF, Li JH. Advanced technology for nanostarches preparation by high speed jet and its mechanism analysis. Carbohydr Polym 2017; 176:127-134. [PMID: 28927590 DOI: 10.1016/j.carbpol.2017.08.072] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2017] [Revised: 08/14/2017] [Accepted: 08/16/2017] [Indexed: 11/18/2022]
Abstract
Nanostarches were successfully prepared by high speed jet (HSJ) after pretreatment of micronization. The nanostarches were obtained at the conditions of micronization treatment for 60min, and then one cycle at 240MPa of HSJ (188.1nm). Moreover, after HSJ treated for three cycles, the particle size could reach the level of nanometer materials (66.94nm). The physicochemical properties of nanostarches had been characterized. Rapid Visco-Analysis (RVA) showed that the viscosity of nanostarches significantly decreased compared with native tapioca starch and slightly decreased with increasing processing cycles of HSJ. Steady shear analysis indicated that all samples displayed pseudoplastic, shear-thinning behavior, while the flow curves of nanostarches were little impact by the processing cycles of HSJ. X-ray diffraction analysis showed that the complete destruction of tapioca starch crystalline structure was obtained after HSJ treatment. Molecular characteristics determination suggested that the degradation of amylopectin chains occurred after the treatment of micronization and HSJ, which was proved by the decrease of weight-average molar mass. The results demonstrated that nanostarches were obtained due to the breakdown of starch molecules. This study will provide useful information of the nanostarches for its potential industrial application.
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Affiliation(s)
- Wen Xia
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, 524001, China
| | - Dong-Ning He
- Centre for Future Materials, University of Southern Queensland, Toowoomba, 4350, Australia
| | - Yun-Fei Fu
- Deakin University, School of Engineering, Warn Ponds, Pigdons Road, Geelong, Vic, 3216, Australia
| | - Xiao-Yi Wei
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, 524001, China
| | - Hong-Chao Liu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, 524001, China
| | - Jiang-Ping Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Yun-Fei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Ji-Hua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, 524001, China.
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22
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Chuang L, Panyoyai N, Shanks RA, Kasapis S. Effect of salt on the glass transition of condensed tapioca starch systems. Food Chem 2017; 229:120-126. [DOI: 10.1016/j.foodchem.2017.02.063] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Revised: 02/05/2017] [Accepted: 02/13/2017] [Indexed: 11/29/2022]
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23
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Klanwan Y, Kunanopparat T, Menut P, Siriwattanayotin S. Valorization of industrial by-products through bioplastic production: defatted rice bran and kraft lignin utilization. JOURNAL OF POLYMER ENGINEERING 2016. [DOI: 10.1515/polyeng-2015-0301] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The objective of this study was to develop a bioplastic from industrial by-products. Commercial defatted rice bran (DRB) was extruded with 0–30% kraft lignin (KL) as a filler and 30% glycerol as a plasticizer. Firstly, the effect of extrusion temperature on the plasticized DRB’s processability was determined. Increasing the die extrusion temperature from 100°C to 150°C improved the extrudability by decreasing the die pressure and motor current. Subsequently, the effect of KL on plasticized DRB was studied. The addition of 10–30% KL improved DRB processability. The addition of 30% KL markedly lowered the die pressure in comparison to using a 150°C extrusion temperature. Moreover, KL addition decreased DRB viscosity determined by a capillary rheometer. These results were coherent with a decreased storage modulus in a rubber state and an increased tan δ height determined by a dynamic mechanical thermal analyzer (DMA). However, n values of DRB with 10–30% KL could not be explained by a simple mixing rule. This may be attributed to the interaction between DRB and KL, as shown by Fourier transform infrared (FTIR) spectra. KL addition increased Young’s modulus and the glass transition temperature (Tg) of plasticized DRB. Therefore, blending DRB with KL is an effective way to improve polymer flowability at the processing temperature and mechanical properties at ambient temperature.
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Liu Y, Mo X, Pang J, Yang F. Effects of silica on the morphology, structure, and properties of thermoplastic cassava starch/poly(vinyl alcohol) blends. J Appl Polym Sci 2016. [DOI: 10.1002/app.44020] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Yuxin Liu
- College of Chemistry and Materials Science; Guangxi Teachers Education University; Nanning 530001 People's Republic of China
| | - Xianzhong Mo
- College of Chemistry and Materials Science; Guangxi Teachers Education University; Nanning 530001 People's Republic of China
| | - Jinying Pang
- College of Chemistry and Materials Science; Guangxi Teachers Education University; Nanning 530001 People's Republic of China
| | - Fang Yang
- College of Chemistry and Materials Science; Guangxi Teachers Education University; Nanning 530001 People's Republic of China
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25
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Fu Z, Luo SJ, Liu W, Liu CM, Zhan LJ. Structural changes induced by high speed jet onin vitrodigestibility and hydroxypropylation of rice starch. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13046] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhen Fu
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang 330047 China
| | - Shun-Jing Luo
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang 330047 China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang 330047 China
| | - Cheng-Mei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang 330047 China
| | - Liu-jing Zhan
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang 330047 China
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26
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Fu Z, Luo SJ, BeMiller JN, Liu W, Liu CM. Effect of high-speed jet on flow behavior, retrogradation, and molecular weight of rice starch. Carbohydr Polym 2015; 133:61-6. [DOI: 10.1016/j.carbpol.2015.07.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2015] [Revised: 06/23/2015] [Accepted: 07/07/2015] [Indexed: 11/27/2022]
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