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Hao Z, Li Z, Zhou Q, Ma Z, Lv J, Wang Y, Hu A, Cheng J, Yu Z, Xie Z, Du Y. Investigation of the effect of ultrasonication on starch-fatty acid complexes and the stabilization mechanism. Food Res Int 2024; 191:114711. [PMID: 39059957 DOI: 10.1016/j.foodres.2024.114711] [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: 04/06/2024] [Revised: 05/31/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
Abstract
The complexation of physically modified starch with fatty acids is favorable for the production of resistant starch. However, there is a lack of information on the effect of ultrasonication (UC) on the structure and properties of starch complexes and the molecular mechanism of the stabilization. Here, the multi-scale structure and in vitro digestive properties of starch-fatty acid complexes before and after UC were investigated, and the stabilization mechanisms of starch and fatty acids were explored. The results showed that the physicochemical properties and multi-scale structure of the starch-fatty acid complexes significantly changed with the type of fatty acids. The solubility and swelling power of the starch-fatty acid complexes were significantly decreased after UC (P < 0.05), which facilitated the binding of starch with fatty acids. The XRD results revealed that after the addition of fatty acids, the starch-fatty acid complexes showed typical V-shaped complexes. In addition, the starch-fatty acid complexes showed a significant increase in complexing index, improved short-range ordering and enhanced thermal stability. However, the differences in the structure and properties of the fatty acids themselves resulted in no significant improvement in the multi-scale structure of maize starch-palmitic acid by UC. In terms of digestibility, especially the complexes after UC were more compact in structure, which increased the difficulty of enzymatic digestion and thus slowed down the digestion process. DFT calculations and combined with FT-IR analysis showed that non-covalent interactions such as hydrogen bonding and hydrophobic interactions were the main driving force for the formation of the complexes, with binding energies (lauric acid, myristic acid and palmitic acid) of -30.50, -22.14 and -14.10 kcal/mol, respectively. Molecular dynamics simulations further confirmed the molecular mechanism of inclusion complex formation and stabilization. This study is important for the regulation of starchy foods by controlling processing conditions, and provides important information on the role of fatty acids in the regulation of starch complexes and the binding mechanism.
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Affiliation(s)
- Zongwei Hao
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei 230036, China
| | - Zhaofeng Li
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qianxin Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhenni Ma
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jiali Lv
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yanrui Wang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Ailong Hu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Juntao Cheng
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhenyu Yu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Zhongwen Xie
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Yiqun Du
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei 230036, China.
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Vela AJ, Villanueva M, Ronda F. Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains. Foods 2024; 13:2325. [PMID: 39123518 PMCID: PMC11311953 DOI: 10.3390/foods13152325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2024] [Revised: 07/12/2024] [Accepted: 07/18/2024] [Indexed: 08/12/2024] Open
Abstract
Ultrasonic (USC) treatments have been applied to starches, flours and grains to modify their physicochemical properties and improve their industrial applicability. The extent of the modification caused by USC treatment depends on the treatment conditions and the natural characteristics of the treated matter. Cavitation leads to structural damage and fragmentation and partial depolymerization of starch components. The amorphous regions are more susceptible to being disrupted by ultrasonication, while the crystalline regions require extended USC exposure to be affected. The increased surface area in USC-treated samples has a higher interaction with water, resulting in modification of the swelling power, solubility, apparent viscosity, pasting properties and gel rheological and textural properties. Starch digestibility has been reported to be modified by ultrasonication to different extents depending on the power applied. The most important treatment variables leading to more pronounced modifications in USC treatments are the botanical origin of the treated matter, USC power, time, concentration and temperature. The interaction between these factors also has a significant impact on the damage caused by the treatment. The molecular rearrangement and destruction of starch structures occur simultaneously during the USC treatment and the final properties of the modified matrix will depend on the array of treatment parameters. This review summarizes the known effects of ultrasonic treatments in modifying starches, flours and grains.
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Affiliation(s)
- Antonio J. Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (A.J.V.); (M.V.)
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (A.J.V.); (M.V.)
- Research Institute on Bioeconomy-BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (A.J.V.); (M.V.)
- Research Institute on Bioeconomy-BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
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Sharma S, Thakur K, Sharma R, Bobade H. Molecular morphology & interactions, functional properties, rheology and in vitro digestibility of ultrasonically modified pearl millet and sorghum starches. Int J Biol Macromol 2023; 253:127476. [PMID: 37863145 DOI: 10.1016/j.ijbiomac.2023.127476] [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: 05/24/2023] [Revised: 09/04/2023] [Accepted: 10/15/2023] [Indexed: 10/22/2023]
Abstract
The present research investigated to study the effect of ultrasound treatment on isolated pearl millet starch (PMS) and sorghum starch (SS). Ultrasonication was applied to PMS and SS for 10, 15, and 20 min. Ultrasonically modified pearl millet and sorghum starches evaluated for their techno-functionality, pasting profile, morphology, in vitro starch digestibility, XRD, and molecular interactions. Ultrasound treatment increased water and oil absorption capacity, swelling power, and solubility with treatment time. For ultrasonicated PMS and SS, a significant increase (p < 0.05) in paste clarity (PC) (70.05 % and 67.23 %), freeze-thawing stability (FTS), gel consistency (GC) (25.05 mm and 32.95 mm), and in vitro starch digestibility were observed (57.70 g/100 g and 50.29 g/100 g), whereas no significant changes were recorded for the color values after the ultrasound treatment. Variations in pasting property were also observed in ultrasonicated starches with treatment duration. SEM images confirmed ultrasonication mainly forms pores and indentations on starch granule surface. FTIR spectra and X-ray diffractogram for ultrasonicated starches revealed a slight decrease in the peak intensity and A-type X-ray pattern with lower relative crystallinity (RC) than the native starches. G' > G″ value, indicating the elastic behavior and lower tan δ value, depicting viscous behavior and high gel strength.
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Affiliation(s)
- Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Kavita Thakur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Rajan Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Hanuman Bobade
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
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Hima Nandini K, Sinu K, Pushpavanam S. Green Approach for the Simultaneous Synthesis and Separation of Gold Nanoparticles. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023. [PMID: 37399475 DOI: 10.1021/acs.langmuir.3c00206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/05/2023]
Abstract
Gold nanoparticles (AuNPs) have diagnostic and therapeutic applications as they are biocompatible and can be surface-functionalized. The use of organic solvents in the synthesis of AuNPs hampers their applications in the medicinal field. The large-scale production of nanoparticles requires their simultaneous synthesis and separation. Self-assembly of nanoparticles at the fluid-fluid interface facilitates their separation from the bulk and eliminates a downstream processing step. In this work, we exploit this in an aqueous two-phase system (ATPS) to synthesize and separate stable AuNPs. The ATPS was based on polyethylene glycol (PEG) and trisodium citrate dihydrate (citrate) as both these compounds can reduce Au ions. After the synthesis of nanoparticles, using one of the solutes, a complementary solution containing the other solute is added to form a two-phase system to facilitate self-assembly at the interface. The nanoparticles synthesized in different phases are characterized using UV-visible spectroscopy, scanning electron microscopy, and transmission electron microscopy. The AuNPs synthesized using the citrate solution are found to be unstable. Particles synthesized using the ATPS with PEG-600 are trapped at the interface while those using PEG-6000 remain in the bulk. Continuous synthesis and separation of nanoparticles in slug flow in a millichannel are demonstrated as a first step for large-scale controlled synthesis.
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Affiliation(s)
- K Hima Nandini
- Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, Tamil Nadu, India
| | - Kurian Sinu
- Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, Tamil Nadu, India
| | - S Pushpavanam
- Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, Tamil Nadu, India
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Kunyanee K, Phadtaisong K, Na Chiangmai J, Parittapongsachai N, Van Ngo T, Luangsakul N, Sungsinchai S. Improving the swelling capacity of granular cold-water rice starch by ultrasound-assisted alcoholic-alkaline treatment. ULTRASONICS SONOCHEMISTRY 2023; 98:106506. [PMID: 37418950 PMCID: PMC10359937 DOI: 10.1016/j.ultsonch.2023.106506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/15/2023] [Accepted: 06/24/2023] [Indexed: 07/09/2023]
Abstract
The aim of this study was to determine the ability to improve the capacity of cold swelling and cold-water solubility of rice starch by ultrasonic-assisted alcohol-alkaline and alcohol-alkaline methods. To achieve this, ultrasound powers (U) were varied (30%, 70%, 100%) under the granular cold-water swelling starch (GCWSS) preparation (GCWSS + 30 %U, GCWSS + 70 %U, and GCWSS + 100 %U). The effects of these methods on morphological, pasting properties, amylose content, ratio of 1047/1022 spectra by FTIR, turbidity, freeze-thaw stability, and gel texture were also studied and compared. The results showed that the surface of GCWSS granules presented a honeycomb especially GCWSS + U treatments exhibited more porous on the surface of starch granules. The cold swelling power and solubility of GCWSS + U samples were increased which confirmed by reducing ratio of ordered structure to amorphous structure of starch, and turbidity was also decreased. Moreover, pasting temperature, breakdown, final viscosity, and setback decreased while peak viscosity increased as measured using a Rapid Visco Analyzer. The freeze-thaw stability of GCWSS + U was more resistant to syneresis than GCWSS under repeated freeze-thaw cycles. The reduction of gel hardness and springiness was observed using Texture Analyzer. These changes were enhanced with increasing ultrasound powers. Thus, the results indicate that the different ultrasound-assisted alcohol-alkaline treatments for preparing GCWSS show an effective use in the preparation of GCWSS with improved cold-water swelling and reduced retrogradation of rice starch.
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Affiliation(s)
- Kannika Kunyanee
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Kanyarak Phadtaisong
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Jutarat Na Chiangmai
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Natch Parittapongsachai
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Tai Van Ngo
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Naphatrapi Luangsakul
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
| | - Sirada Sungsinchai
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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Li Z, Li T, Zhao M, Cui B, Hemar Y. Rheological and microstructural characterisation of lotus seed milks and their glucono-δ-lactone induced acid-set milk gels: 1. Effect of protein content. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
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Liu Y, Liu Y, Zhao W, Li M, Liu N, Bian K. Reduction of Aflatoxin B1 and Zearalenone Contents in Corn Using Power Ultrasound and Its Effects on Corn Quality. Toxins (Basel) 2022; 14:834. [PMID: 36548731 PMCID: PMC9787775 DOI: 10.3390/toxins14120834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 11/23/2022] [Accepted: 11/28/2022] [Indexed: 12/05/2022] Open
Abstract
The degradation of aflatoxin B1 (AFB1) and zearalenone (ZEA) is investigated using power ultrasound to identify suitable methods to reduce the mycotoxin content of corn. AFB1 and ZEA in corn are simultaneously degraded via power ultrasound; thus, this method has a significant effect on corn quality. The power intensity, solid-liquid ratio, and ultrasonic treatment modes significantly affect the degradation rates of AFB1 and ZEA. The dissolution of AFB1 and ZEA in water also facilitates their degradation. At the initial stage of ultrasonic treatment, power ultrasound promotes the dissolution of mycotoxins in water, whereupon they are partially oxidized by free radicals. With a treatment time of 10 min, the reduction rates decreased owing to the dissolution of combined-state mycotoxins. After ultrasonic treatment, the contents of the essential amino acids, the total number of amino acids, and the fatty acids in corn decreased; however, ΔH values decreased during starch gelatinization. In contrast, the amylose content and viscosity of corn significantly increased during gelatinization. Therefore, this method is potentially suitable for the reduction of AFB1 and ZEA contents in corn.
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Affiliation(s)
- Yuanfang Liu
- Department of Chemistry, Zhengzhou Normal University, No. 6, Yingcai Street, Huiji District, Zhengzhou 450044, China
| | - Yuanxiao Liu
- College of Grain and Oil Food, Henan University of Technology, No. 100, Lianhua Street, Gaoxin District, Zhengzhou 450001, China
| | - Wenbo Zhao
- Department of Chemistry, Zhengzhou Normal University, No. 6, Yingcai Street, Huiji District, Zhengzhou 450044, China
| | - Mengmeng Li
- College of Grain and Oil Food, Henan University of Technology, No. 100, Lianhua Street, Gaoxin District, Zhengzhou 450001, China
| | - Na Liu
- Department of Chemistry, Zhengzhou Normal University, No. 6, Yingcai Street, Huiji District, Zhengzhou 450044, China
| | - Ke Bian
- College of Grain and Oil Food, Henan University of Technology, No. 100, Lianhua Street, Gaoxin District, Zhengzhou 450001, China
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Di Marco AE, Ixtaina VY, Tomás MC. Effect of ligand concentration and ultrasonic treatment on inclusion complexes of high amylose corn starch with chia seed oil fatty acids. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Zhang X, Mi T, Gao W, Wu Z, Yuan C, Cui B, Dai Y, Liu P. Ultrasonication effects on physicochemical properties of starch-lipid complex. Food Chem 2022; 388:133054. [PMID: 35483292 DOI: 10.1016/j.foodchem.2022.133054] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 04/07/2022] [Accepted: 04/21/2022] [Indexed: 11/15/2022]
Abstract
The starch-lipid complex between the pea starch (PSt) and glycerol monolaurate (GM) was prepared using ultrasound with different amplitudes, durations and application sequences. Fourier-transform infrared and nuclear magnetic resonance spectra showed the formation of amylose-lipid complex between PSt and GM in the ultrasonic field. Stronger diffraction intensities were observed in samples treated by ultrasonication, whereas the thermogravimetric analysis indicated that the thermal stability of starch was improved by the formation of the V-type inclusion complexes. An ultrasound pre-treatment prior to the addition of a guest molecule (UC) was more favorable to induce the formation of an amylose-lipid complexes than ultrasound treatment after PSt was incorporated with GM (CU). The UC-treated samples showed stronger diffraction intensities, higher melting enthalpy values and enzyme-resistant than that of CU-treated PSt-GM complexes.
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Affiliation(s)
- Xiaolei Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Tongtong Mi
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; Faculty of Agricultural and Veterinary Sciences, Liaocheng Vocational and Technical College, Liaocheng, Shandong 252000, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Yangyong Dai
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China.
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
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Zheng Y, Fang H, Zhang H, Ye X, Tian J. Effect of ultrasonic pre‐treatments on the octenyl succinic anhydride substitution of potato starch and its physicochemical and emulsifying properties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yuxue Zheng
- Ningxia University Ningxia Key Laboratory for Food Microbial‐Applications Technology and Safety Control, Yinchuan, 750021 China
- National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri‐Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science Zhejiang University 310058 Hangzhou
| | - Haitian Fang
- Ningxia University Ningxia Key Laboratory for Food Microbial‐Applications Technology and Safety Control, Yinchuan, 750021 China
| | - Huiling Zhang
- Ningxia University Ningxia Key Laboratory for Food Microbial‐Applications Technology and Safety Control, Yinchuan, 750021 China
| | - Xingqian Ye
- National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri‐Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science Zhejiang University 310058 Hangzhou
| | - Jinhu Tian
- Ningxia University Ningxia Key Laboratory for Food Microbial‐Applications Technology and Safety Control, Yinchuan, 750021 China
- National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri‐Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science Zhejiang University 310058 Hangzhou
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Rezaei A, Rafieian F, Akbari-Alavijeh S, Kharazmi MS, Jafari SM. Release of bioactive compounds from delivery systems by stimuli-responsive approaches; triggering factors, mechanisms, and applications. Adv Colloid Interface Sci 2022; 307:102728. [PMID: 35843031 DOI: 10.1016/j.cis.2022.102728] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 07/01/2022] [Accepted: 07/01/2022] [Indexed: 11/01/2022]
Abstract
Recent advances in emerging nanocarriers and stimuli-responsive (SR) delivery systems have brought about a revolution in the food and pharmaceutical industries. SR carriers are able to release the encapsulated bioactive compounds (bioactives) upon an external trigger. The potential of releasing the loaded bioactives in site-specific is of great importance for the pharmaceutical industry and medicine that can deliver the cargo in an appropriate condition. For the food industry, release of encapsulated bioactives is considerably important in processing or storage of food products and can be used in their formulation or packaging. There are various stimuli to control the favorite release of bioactives. In this review, we will shed light on the effect of different stimuli such as temperature, humidity, pH, light, enzymatic hydrolysis, redox, and also multiple stimuli on the release of encapsulated cargo and their potential applications in the food and pharmaceutical industries. An overview of cargo release mechanisms is also discussed. Furthermore, various alternatives to manipulate the controlled release of bioactives from carriers and the perspective of more progress in these SR carriers are highlighted.
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Affiliation(s)
- Atefe Rezaei
- Food Security Research Center, Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, P.O. Box: 81746-73461, Isfahan, Iran.
| | - Fatemeh Rafieian
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Safoura Akbari-Alavijeh
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, P.O. Box 56199-11367, Ardabil, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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12
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Estivi L, Brandolini A, Condezo-Hoyos L, Hidalgo A. Impact of low-frequency ultrasound technology on physical, chemical and technological properties of cereals and pseudocereals. ULTRASONICS SONOCHEMISTRY 2022; 86:106044. [PMID: 35605345 PMCID: PMC9126843 DOI: 10.1016/j.ultsonch.2022.106044] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 04/26/2022] [Accepted: 05/15/2022] [Indexed: 05/24/2023]
Abstract
Cereals (CE) and pseudocereals (PSCE) play a pivotal role in nourishing the human population. Low-frequency ultrasound (LFUS) modifies the structure of CE and PSCE macromolecules such as starch and proteins, often improving their technological, functional and bioactive properties. Hence, it is employed for enhancing the traditional processes utilized for the preparation of CE- and PSCE-based foods as well as for the upcycling of their by-products. We report recent advances in LFUS treatments for hydration, germination, extraction of bioactive compounds from by-products, and fortification of CEs and PSCE, including kinetic modelling and underlying action mechanisms. Meta-analyses of LFUS influence on compounds extraction and starch gelatinization are also presented. LFUS enhances hydration rate and time lag phase of CE and PSCE, essential for germination, extraction, fermentation and cooking. The germination is improved by increasing hydration, releasing promoters and eliminating inhibitors. Furthermore, LFUS boosts the extraction of phenolic compounds, polysaccharides and other food components; modifies starch structure, affecting pasting properties; causes partial denaturation of proteins, improving their interfacial properties and their peptides availability. Overall, LFUS has an outstanding potential to improve transformation processes and functionalities of CE and PSCE.
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Affiliation(s)
- Lorenzo Estivi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, Milan 20133, Italy
| | - Andrea Brandolini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Unità di Ricerca per la Zootecnia e l'Acquacoltura (CREA-ZA), via Piacenza 29, Lodi 26900, Italy.
| | - Luis Condezo-Hoyos
- Innovative Technology, Food and Health Research Group, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Peru; Instituto de Investigación de Bioquímica y Biología Molecular, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Peru
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, Milan 20133, Italy
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Deng Y, Wang W, Zhao S, Yang X, Xu W, Guo M, Xu E, Ding T, Ye X, Liu D. Ultrasound-assisted extraction of lipids as food components: Mechanism, solvent, feedstock, quality evaluation and coupled technologies – A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.034] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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Vasco MF, Campañone LA, Gamboa‐Santos J. Formulation of edible films based on carboxymethylcellulose, cassava starch and alginate using high intensity ultrasound emulsification treatments. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16417] [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)
- Maria Florencia Vasco
- CIDCA (CONICET‐CCT y Universidad Nacional de La Plata), 47 y 116 La Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Argentina
| | - Laura Analía Campañone
- CIDCA (CONICET‐CCT y Universidad Nacional de La Plata), 47 y 116 La Plata Argentina
- Facultad de Ingeniería, Universidad Nacional de La Plata, 1 y 47 La Plata Argentina
| | - Juliana Gamboa‐Santos
- CIDCA (CONICET‐CCT y Universidad Nacional de La Plata), 47 y 116 La Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Argentina
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15
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Chan CH, Wu RG, Shao YY. The effects of ultrasonic treatment on physicochemical properties and in vitro digestibility of semigelatinized high amylose maize starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106831] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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16
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Khadhraoui B, Ummat V, Tiwari BK, Fabiano-Tixier AS, Chemat F. Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products. ULTRASONICS SONOCHEMISTRY 2021; 76:105625. [PMID: 34147916 PMCID: PMC8225985 DOI: 10.1016/j.ultsonch.2021.105625] [Citation(s) in RCA: 68] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 05/23/2021] [Accepted: 06/07/2021] [Indexed: 05/20/2023]
Abstract
Ultrasound has a significant effect on the rate of various processes in food, perfume, cosmetic, pharmaceutical, bio-fuel, materials, or fine chemical industries, despite some shortcomings. Combination with other conventional or innovative techniques can overcome these limitations, enhance energy, momentum and mass transfer, and has been successfully demonstrated in many recent studies. Various ultrasound combined hybrid and innovative techniques are systematically summarized in this review for the first time. Ultrasound can be combined with diverse conventional techniques including Soxhlet, Clevenger, enzyme, hydrotropes, ionic liquids, Deep Eutectic Solvents (DES) or Natural Deep Eutectic Solvents (NADES), to enhance mixing and micro-mixing, reduced thermal and concentration gradients, and selective extraction. Moreover, combinations of ultrasound with other innovative techniques such as microwave, extrusion, supercritical fluid, subcritical and pressure liquids, Instant controlled pressure drop (DIC), Pulsed Electric Field (PEF), Ultra-Violet (UV) or Infra-Red (IR) radiations, Counter-current chromatography (CCC), or centrifugal partition chromatographs (CPC) can enable reduced equipment size, faster response to process control, faster start-up, increased production, and elimination of process steps. The theories and applications of these ultrasound combined hybrid and innovative techniques as well as their advantages and limitations are compared, and further perspectives are proposed. This review provides new insights into advances in ultrasound combined techniques and their application at research, educational, and industrial level in modern food and plant-based chemistry.
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Affiliation(s)
- B Khadhraoui
- Avignon University, INRAE, UMR408, GREEN Extraction Team, 84000 Avignon, France
| | - V Ummat
- Teagasc Food Research Centre, Dublin D15 KN3K, Ireland
| | - B K Tiwari
- Teagasc Food Research Centre, Dublin D15 KN3K, Ireland.
| | - A S Fabiano-Tixier
- Avignon University, INRAE, UMR408, GREEN Extraction Team, 84000 Avignon, France
| | - F Chemat
- Avignon University, INRAE, UMR408, GREEN Extraction Team, 84000 Avignon, France.
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17
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Carvalho APMG, Barros DR, da Silva LS, Sanches EA, Pinto CDC, de Souza SM, Clerici MTPS, Rodrigues S, Fernandes FAN, Campelo PH. Dielectric barrier atmospheric cold plasma applied to the modification of Ariá (Goeppertia allouia) starch: Effect of plasma generation voltage. Int J Biol Macromol 2021; 182:1618-1627. [PMID: 34052266 DOI: 10.1016/j.ijbiomac.2021.05.165] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/23/2021] [Accepted: 05/24/2021] [Indexed: 11/30/2022]
Abstract
The goal of this paper was to evaluate the influence of a range of plasma generation voltages on the physicochemical, structural, and technological properties of Aria (Goeppertia allouia) starch. Untreated (0 kV) and high voltages of cold plasma generation (7, 10, 14, and 20 kV) treated samples were evaluated according to their amylose content, pH, groups carbonyl/carboxyl, molecular size distribution, structure and technological properties (empirical viscosity, hydration properties, thermal analysis and gel strength). The applied voltage of 14 kV resulted in the greatest depolymerization of the starch chains, while 20 kV allowed the formation of oxidized complexes, promoting crosslinking of the starches chain. The cold plasma technique did not affect the levels of resistant starches, but increased the starch digestibility. The increased carbonyl and carboxyl groups also influenced the paste viscosity, improved hydration properties. This study suggests that the cold plasma technique can be useful in the controlled modification of starches, producing starches with different technological properties.
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Affiliation(s)
- Ana Paula Miléo Guerra Carvalho
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Universidade Federal do Amazonas, Manaus, Amazonas 69077-000, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Domingos Rodrigues Barros
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Universidade Federal do Amazonas, Manaus, Amazonas 69077-000, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Laiane Souza da Silva
- Laboratory of Nanostructured Polymers (NANOPOL; @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL; @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Camila da Costa Pinto
- Graduation Program in Material Science & Engineering (PPGCEM), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Sérgio Michielon de Souza
- Graduation Program in Material Science & Engineering (PPGCEM), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil; Department of Physics, Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | | | - Sueli Rodrigues
- Universidade Federal do Ceará, Departamento de Engenharia de Alimentos, Campus do Pici Bloco 858, 60440-900 Fortaleza, Ceará, Brazil
| | - Fabiano André Narciso Fernandes
- Universidade Federal do Ceará, Departamento de Engenharia Química, Campus do Pici Bloco 709, 60440-900 Fortaleza, Ceará, Brazil
| | - Pedro Henrique Campelo
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Universidade Federal do Amazonas, Manaus, Amazonas 69077-000, Brazil; Faculty of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil.
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18
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Wang L, Li X, Yu S, Liu S, Lang S. Understanding the changes in particle size, structure, and functional properties of waxy maize starch after jet‐milling treatments. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13670] [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)
- Lidong Wang
- College of Food Science, Heilongjiang Bayi Agricultural University Daqing China
- Daqing Center of Inspection and Testing for Agricultural Products and Processed Products Ministry of Agriculture and Rural Affairs Daqing China
- Department of National Coarse Cereals Engineering Research Center Heilongjiang Bayi Agricultural University Daqing China
| | - Xiaoqiang Li
- College of Food Science, Heilongjiang Bayi Agricultural University Daqing China
| | - Shibo Yu
- College of Food Science, Heilongjiang Bayi Agricultural University Daqing China
| | - Shilin Liu
- College of Food Science, Heilongjiang Bayi Agricultural University Daqing China
| | - Shuangjing Lang
- College of Food Science, Heilongjiang Bayi Agricultural University Daqing China
- The Key Laboratory of Cereal By‐products Comprehensive Utilization of Heilongjiang Regular Higher Education Institutions Daqing China
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19
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Yadav S, Mishra S, Pradhan RC. Ultrasound-assisted hydration of finger millet (Eleusine Coracana) and its effects on starch isolates and antinutrients. ULTRASONICS SONOCHEMISTRY 2021; 73:105542. [PMID: 33819868 PMCID: PMC8050032 DOI: 10.1016/j.ultsonch.2021.105542] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 05/15/2023]
Abstract
Finger millet (Eleusine Coracana) is rich in nutrients and minerals. The iron and calcium contents are comparatively higher than other cereal crops. Finger millet also has some antinutrients such as tannins and phytates, that needs to be removed for maximum health benefits. Traditionally, these antinutrients are removed by the hydration process. The conventional hydration process is time cumbersome and often results in poor quality grains. Ultrasonication during hydration of finger millet could reduce the processing time and antinutrient content in finger millet. The ultrasound amplitude, treatment time, and grain to water ratio during hydration were optimized. An ultrasound amplitude of 66%, treatment time of 26 min, and a grain to water ratio of 1:3 resulted in best desirability parameters with a reduction in phytate and tannin contents of the finger millet by 66.98 and 62.83%, respectively. Ultrasonication during hydration increased the water binding capacity and solubility of the finger millet starch. XRD study of the starch isolates confirmed the increased crystallinity of the particles. FESEM of the starch isolates also confirmed that ultrasound-assisted hydration of finger millet resulted in the desired size reduction and homogeneous distribution of starch particles. The optimized ultrasound-assisted hydration could be adopted and scaled up for bulk processing of finger millets.
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Affiliation(s)
- Shweta Yadav
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
| | - Sabyasachi Mishra
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India.
| | - Rama Chandra Pradhan
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
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20
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Okonkwo VC, Kwofie EM, Mba OI, Ngadi MO. Impact of thermo-sonication on quality indices of starch-based sauces. ULTRASONICS SONOCHEMISTRY 2021; 73:105473. [PMID: 33609994 PMCID: PMC7903464 DOI: 10.1016/j.ultsonch.2021.105473] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/24/2020] [Accepted: 01/16/2021] [Indexed: 05/25/2023]
Abstract
In this study, ultrasonication, a physical, relatively cheap, and environmentally benign technology, was investigated to characterize its effect on functional properties of rice starch and rice starch-based sauces. Temperature-assisted ultrasound treatment improved the granular swelling power, fat and water absorption capacities, and thermal properties of rice starch, signifying its suitability in the formulation of starch-based sauces. Rheological characterization of the formulated sauces revealed a shear-thinning flow behavior, well described by the Ostwald de Waele model, while viscoelastic properties showed the existence of a weak gel. Results indicated that ultrasonication significantly enhanced the pseudoplastic behavior of starch-based sauces. Additionally, textural analysis showed that textural attributes (stickiness, stringiness, and work of adhesion) were also improved with ultrasonication. Moreover, enhanced freeze/thaw stability was also achieved with ultrasound-treated starch-based sauces. Overall, the results from this study show that ultrasound-treated starches can be used in the formulation of sauces and potentially other food products, which meets the requirements for clean label and minimally processed foods.
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Affiliation(s)
- Valentine C Okonkwo
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada
| | - Ebenezer M Kwofie
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada
| | - Ogan I Mba
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada
| | - Michael O Ngadi
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada.
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21
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Effect of amylose/amylopectin content and succinylation on properties of corn starch nanoparticles as encapsulants of anthocyanins. Carbohydr Polym 2020; 250:116972. [DOI: 10.1016/j.carbpol.2020.116972] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 07/26/2020] [Accepted: 08/16/2020] [Indexed: 01/13/2023]
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22
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Martinez-Solano KC, Garcia-Carrera NA, Tejada-Ortigoza V, García-Cayuela T, Garcia-Amezquita LE. Ultrasound Application for the Extraction and Modification of Fiber-Rich By-Products. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09269-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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23
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Ulasevich SA, Gusinskaia TA, Semina AD, Gerasimov AA, Kovtunov EA, Iakovchenko NV, Orlova OY, Skorb EV. Ultrasound-assisted fabrication of gluten-free dough for automatic producing dumplings. ULTRASONICS SONOCHEMISTRY 2020; 68:105198. [PMID: 32593966 DOI: 10.1016/j.ultsonch.2020.105198] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Accepted: 05/28/2020] [Indexed: 06/11/2023]
Abstract
Nowadays celiac disease is becoming more common. It is the autonomic genetic disease that is accompanied by damage to the intestines due to a reaction to eating some proteins. People who are suffering from celiac disease cannot eat food containing gluten, including dough made from gluten-containing seeds. But the gluten-free dough has commonly bad rheological properties and cannot be used for automatic molding the dumplings. In this article, we propose the ultrasonic-assisted technology to fabricate the gluten-free dough with improved rheological properties acceptable for automatic molding of the dumplings. Application of ultrasonic treatment at a frequency of 35 kHz during the dough preparation leads to the homogenization of the dough structure and changing the rheological properties of the dough. The ultrasound induces mechanical, physical and chemical/biochemical changes of the dough components through cavitation. The sonication causes a doubled dough volume increase followed by an additional mass yield of the dumplings equal 2-10% per kilogram of dough. Besides extra beneficial economic effect, our technology provides an additional sterilization effect of the fabricated dough.
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Affiliation(s)
| | | | - Alina D Semina
- ITMO University, St. Petersburg, Lomonosova St. 9, 192007, Russia
| | | | | | | | - Olga Yu Orlova
- ITMO University, St. Petersburg, Lomonosova St. 9, 192007, Russia
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24
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Wang X, Majzoobi M, Farahnaky A. Ultrasound-assisted modification of functional properties and biological activity of biopolymers: A review. ULTRASONICS SONOCHEMISTRY 2020; 65:105057. [PMID: 32172150 DOI: 10.1016/j.ultsonch.2020.105057] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 02/15/2020] [Accepted: 03/06/2020] [Indexed: 05/10/2023]
Abstract
In this review, the recent applications of power ultrasound technology in improving the functional properties and biological activities of biopolymers are reviewed. The basic principles of ultrasonic technology are briefly introduced, and its main effects on gelling, structural, textural, emulsifying, rheological properties, solubility, thermal stability, foaming ability and foaming stability and biological activity are illustrated with examples reviewing the latest published research papers. Many positive effects of ultrasound treatment on these functional properties of biopolymers have been confirmed. However, the effectiveness of power ultrasound in improving biopolymers properties depends on a variety of factors, including frequency, intensity, duration, system temperature, and intrinsic properties of biopolymers such as macromolecular structure. In order to obtain the desired outcomes, it is best to apply optimized ultrasound processing parameters and use the best conditions in terms of frequency, amplitude, temperature, time, pH, concentration and ionic strength related to the inherent characteristics of each biopolymer. This will help employ the full potential of ultrasound technology for generating innovative biopolymers functionalities for various applications such as food, pharmaceuticals, and other industries.
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Affiliation(s)
- Xiaomei Wang
- Faculty of Science, Xi'an Aeronautical University, Xi'an, China
| | - Mahsa Majzoobi
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora West Campus, Melbourne, Victoria 3083, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora West Campus, Melbourne, Victoria 3083, Australia.
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25
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Kunyanee K, Luangsakul N. The effects of ultrasound - assisted recrystallization followed by chilling to produce the lower glycemic index of rice with different amylose content. Food Chem 2020; 323:126843. [PMID: 32334317 DOI: 10.1016/j.foodchem.2020.126843] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 04/07/2020] [Accepted: 04/16/2020] [Indexed: 12/26/2022]
Abstract
White rice is a major source of carbohydrates, but its high glycemic index makes it unsuitable for diabetics. The objective of this study was to lower the expected glycemic index (eGI) of two white rice cultivars, 'KDML105' (low amylose content) and 'CN1' (high amylose content), using ultrasound, chilling treatments, or the combination of both. Ultrasound was applied by ultrasonic bath with varied amplitude and duration; chilling was performed at 4 °C for 24 h. Fourier transform infrared spectroscopy, X-ray diffraction, and gelatinization assays revealed that ultrasound treatment induced changes in grain crystallinity These changes affected the eGI, increasing it for 'KDML105', and lowering it for 'CN1'. The combination of ultrasound and chilling contributed to rearrangement of starch molecules, causing a decrease in the eGI of both cultivars. Therefore, the combination of ultrasound and chilling treatment strongly promoted lowering the eGI of both rice cultivars.
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Affiliation(s)
- Kannika Kunyanee
- Faculty of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Naphatrapi Luangsakul
- Faculty of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
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26
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Ulbrich M, Bai Y, Flöter E. The supporting effect of ultrasound on the acid hydrolysis of granular potato starch. Carbohydr Polym 2020; 230:115633. [DOI: 10.1016/j.carbpol.2019.115633] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 11/15/2019] [Accepted: 11/16/2019] [Indexed: 10/25/2022]
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27
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Hafizulhaq F, Abral H, Kasim A, Arief S. Enhancing Functional Properties of Low Amylose Bengkoang (<i>Pachyrhizus erosus</i>) Starch Film by Ultrasonication. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Fadli Hafizulhaq
- Laboratory of Biocomposites, Department of Mechanical Engineering, Andalas University
| | - Hairul Abral
- Laboratory of Biocomposites, Department of Mechanical Engineering, Andalas University
| | - Anwar Kasim
- Departement of Agricultural Technology, Andalas University
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28
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Fu X, Belwal T, Cravotto G, Luo Z. Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components. ULTRASONICS SONOCHEMISTRY 2020; 60:104726. [PMID: 31541966 DOI: 10.1016/j.ultsonch.2019.104726] [Citation(s) in RCA: 129] [Impact Index Per Article: 32.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 08/03/2019] [Accepted: 08/04/2019] [Indexed: 05/18/2023]
Abstract
Ultrasound is an advanced non-thermal food-processing technology that has received increasing amounts of interest as an alternative to, or an adjuvant method for, conventional processing techniques. This review explores the sono-physical and sono-chemical effects of ultrasound on food processing as it reviews two typical food-processing applications that are predominantly driven by sono-physical effects, namely ultrasound-assisted extraction (UAE) and ultrasound-assisted freezing (UAF), and the components modifications to food matrices that can be triggered by sono-chemical effects. Efficiency enhancements and quality improvements in products (and extracts) using ultrasound are discussed in terms of mechanism and principles for a range of food-matrix categories, while efforts to improve existing ultrasound-assist patterns was also seen. Furthermore, the progress of experimental ultrasonic equipments for UAE and UAF as food-processing technologies, the core of the development in food-processing techniques is considered. Moreover, sono-chemical reactions that are usually overlooked, such as degradation, oxidation and other particular chemical modifications that occur in common food components under specific conditions, and the influence on bioactivity, which was also affected by food processing to varying degrees, are also summarised. Further trends as well as some challenges for, and limitations of, ultrasound technology for food processing, with UAE and UAF used as examples herein, are also taken into consideration and possible future recommendations were made.
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Affiliation(s)
- Xizhe Fu
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China
| | - Tarun Belwal
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, via P. Giuria 9, 10125 Turin, Italy; Sechenov First Moscow State Medical University, 8 Trubetskaya ul, Moscow, Russia.
| | - Zisheng Luo
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China.
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29
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Nie H, Li C, Liu PH, Lei CY, Li JB. Retrogradation, gel texture properties, intrinsic viscosity and degradation mechanism of potato starch paste under ultrasonic irradiation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2017.08.035] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Preparation and Characterization of Succinylated Nanoparticles from High-Amylose Starch via the Extrusion Process Followed by Ultrasonic Energy. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02328-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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31
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Hu A, Li Y, Zheng J. Dual-frequency ultrasonic effect on the structure and properties of starch with different size. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.040] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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32
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33
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Zhu F, Li H. Modification of quinoa flour functionality using ultrasound. ULTRASONICS SONOCHEMISTRY 2019; 52:305-310. [PMID: 30559081 DOI: 10.1016/j.ultsonch.2018.11.027] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Revised: 11/21/2018] [Accepted: 11/30/2018] [Indexed: 05/08/2023]
Abstract
Ultrasound has potential to modify physicochemical properties of food systems. Quinoa (Chenopodium quinoa) has become more popular due to the attractive nutritional quality. Whole grain quinoa flour was treated by ultrasound (20 kHz, 250 W) to different time length (up to 19 h). The treatment for more than 5 h significantly increased the water solubility and in vitro starch digestibility of quinoa flour, while decreasing the gelatinization temperatures and enthalpy change, viscosity during pasting event, gelling capacity, in vitro antioxidant activity, and total phenolic content. These changes were seen to depend mostly on treatment time, and indicated degradation and modifications of the chemical components (starch in particular) of quinoa flour. This study suggests the potential of ultrasound as a non-thermal processing tool to modify grain flour functionality.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Hang Li
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
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34
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Raoufi N, Kadkhodaee R, Fang Y, Phillips GO. Ultrasonic degradation of Persian gum and gum tragacanth: Effect on chain conformation and molecular properties. ULTRASONICS SONOCHEMISTRY 2019; 52:311-317. [PMID: 30563796 DOI: 10.1016/j.ultsonch.2018.12.002] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2018] [Revised: 12/01/2018] [Accepted: 12/02/2018] [Indexed: 06/09/2023]
Abstract
The present study introduces the ultrasonic modification of two Iranian native gum exudates, Persian gum (PG) and gum tragacanth (GT) for the first time. They were sonicated at a constant frequency of 20 kHz and temperature of 60 °C for various times (0, 2, 5, 10, 20, 30 and 40 min) and the changes in their molecular properties were investigated using oven drying, gel permeation chromatography-multiangle laser-light scattering (GPC-MALLS), rheometery and FTIR analysis. Results indicated that the soluble dry mass of both hydrocolloids was extensively enhanced (from less than 10% at time zero to more than 90% at the end of treatment time) by sonication. Moreover, the molecular weight and viscosity of gums dispersions were decreased with the increase of the treatment time. Fracture in polysaccharide chains was confirmed by analysis of the molecular weight parameters. Calculation of chain breaks and polydispersity index (PDI) revealed that scissions occurred at the backbone as well as the side branches. PG, owing to its higher molecular weight, displayed more extensive and faster degradation than GT. However, the chain rupture of GT was twice more than that of PG at the end of sonication time. The specific volume for gyration (SVg) and molecular density (ρ) showed that intact PG contains compactly packed molecules with greater number of cross-linked bonds compared to GT. Furthermore, the conformational changes into semi-flexible chains and worm-like coils were determined for both gums after 40 min sonication. Variation of the molecular density along with the results of FTIR analysis demonstrated that ultrasonication broke C-O-C bonds in both PG and GT leading to more flexible chains.
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Affiliation(s)
- Nassim Raoufi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Rassoul Kadkhodaee
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
| | - Yapeng Fang
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China
| | - Glyn O Phillips
- Phillips Hydrocolloid Research Ltd, 2 Plymouth Drive, CF15 8BL Radyr, Cardiff, UK
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Lu ZH, Belanger N, Donner E, Liu Q. Debranching of pea starch using pullulanase and ultrasonication synergistically to enhance slowly digestible and resistant starch. Food Chem 2018; 268:533-541. [PMID: 30064794 DOI: 10.1016/j.foodchem.2018.06.115] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Revised: 06/22/2018] [Accepted: 06/22/2018] [Indexed: 01/25/2023]
Abstract
Pullulanase (P) and ultrasonication (U) were simultaneously applied to debranch pea starch to enhance slowly digestible starch (SDS) and resistant starch (RS) fractions in the debranched pea starch (DPS). A synergistic debranching effect was found under conditions of pullulanase (40 npun/g) and ultrasonication (100% amplitude in pulse mode, 1 min on followed by 9 min off), which produced 73.5% linear glucans, 18% SDS and 26% RS in the resulting DPS-PU after 6 h of debranching. Even when autoclaving the DPS-PU at 118 °C for 30 min, following cooldown, 11% SDS and 25% RS were retained in the DPS-PU, compared with 0% SDS and 12% RS in autoclaved native pea starch. The SDS fraction in autoclaved DPS-PU further increased to 16% while the RS content remained constant during 14 days of cold storage. In summary, DPS-PU is high in linear glucans, low in starch digestibility and has a thermally stable RS fraction.
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Affiliation(s)
- Zhan-Hui Lu
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada.
| | - Nicholas Belanger
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada; School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada.
| | - Elizabeth Donner
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada.
| | - Qiang Liu
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada.
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Hou F, Fan L, Ma X, Wang D, Wang W, Ding T, Ye X, Liu D. Degradation of carboxymethylcellulose using ultrasound and β-glucanase: Pathways, kinetics and hydrolysates' properties. Carbohydr Polym 2018; 201:514-521. [PMID: 30241848 DOI: 10.1016/j.carbpol.2018.07.092] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Revised: 07/29/2018] [Accepted: 07/30/2018] [Indexed: 12/18/2022]
Abstract
In order to provide an efficient way to degrade carboxymethylcellulose (CMC), three pathways were investigated: enzymolysis, combination of ultrasound pretreatment and enzymolysis, and sonoenzymolysis. Effects of these treatments on enzymatic kinetics, degradation kinetics and properties of degraded CMC were investigated. The degradation degree of CMC was increased by 18.90% and 35.73% with ultrasound pretreatment (at an intensity of 24 W/mL for 30 min) and sonoenzymolysis (at an intensity of 9 W/mL for 50 min), compared with that obtained under the traditional enzymolysis. Analysis of kinetics demonstrated that ultrasound, both pretreatment and combined with β-glucanase, could accelerate CMC degradation. Measurements of rheological properties, molecular weight and structures of CMC hydrolysates revealed that ultrasound broke the glycosidic bond of CMC chains without changing its primary structure. The sonoenzymolysis process was the most efficient method to degrade CMC, with potential to provide a way to obtain CMC with lowest molecular weight or viscosity.
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Affiliation(s)
- Furong Hou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Lihua Fan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Xiaobin Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Danli Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China.
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China.
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China.
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Graf BL, Zhang L, Corradini MG, Kuhn P, Newman SS, Salbaum JM, Raskin I. Physicochemical differences between malanga ( Xanthosoma sagittifolium) and potato ( Solanum tuberosum) tubers are associated with differential effects on the gut microbiome. J Funct Foods 2018; 45:268-276. [PMID: 30416540 PMCID: PMC6221202 DOI: 10.1016/j.jff.2018.04.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Malanga (Xanthosoma sagittifolium) is used as a medicinal food for infant development and gastritis. We compared the physicochemical properties and gut microbial effects of malanga versus potato (Solanum tuberosum) using nutritional analysis, rheometry, in vitro TNO Intestinal Model, and C57Bl/6J mouse models. Malanga was characterized by higher starch (70.7% v. 66.3%), lower amylose:amylopectin (0.33 v. 0.59), higher free sugar (5.44% v. 3.23%), lower viscosity (271.0 v. 863.0 mPa.s), and higher bioaccessible and bioavailable sugar (0.89 v. 0.11 g bioaccessible sucrose per 20 g load in vitro; blood glucose levels of 129.1 v. 95.2 and 133.8 v. 104.3 mg/dL after 20 and 60 min in vivo). Gut microbiota of mice fed a high fat diet containing 20% malanga for 14 d exhibited significantly higher α diversity than those fed 20% potato, indicating that minor physicochemical differences between similar tuber crops are associated with significantly different effects on the gut microbiome.
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Affiliation(s)
- Brittany L. Graf
- Department of Plant Biology, Rutgers University, New Brunswick, NJ 08901, USA
| | - Li Zhang
- Department of Plant Biology, Rutgers University, New Brunswick, NJ 08901, USA
| | - Maria G. Corradini
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - Peter Kuhn
- Department of Plant Biology, Rutgers University, New Brunswick, NJ 08901, USA
| | - Susan S. Newman
- Pennington Biomedical Research Center, 6400 Perkins Rd, Baton Rouge, LA 70808, USA
| | - J. Michael Salbaum
- Pennington Biomedical Research Center, 6400 Perkins Rd, Baton Rouge, LA 70808, USA
| | - Ilya Raskin
- Department of Plant Biology, Rutgers University, New Brunswick, NJ 08901, USA
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Effect of ultrasound pretreatment on enzymolysis and physicochemical properties of corn starch. Int J Biol Macromol 2018; 111:848-856. [DOI: 10.1016/j.ijbiomac.2017.12.156] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Revised: 12/08/2017] [Accepted: 12/28/2017] [Indexed: 12/11/2022]
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Chang Y, Yan X, Wang Q, Ren L, Tong J, Zhou J. High efficiency and low cost preparation of size controlled starch nanoparticles through ultrasonic treatment and precipitation. Food Chem 2017; 227:369-375. [DOI: 10.1016/j.foodchem.2017.01.111] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 01/03/2017] [Accepted: 01/23/2017] [Indexed: 02/01/2023]
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40
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Wang D, Ma X, Yan L, Chantapakul T, Wang W, Ding T, Ye X, Liu D. Ultrasound assisted enzymatic hydrolysis of starch catalyzed by glucoamylase: Investigation on starch properties and degradation kinetics. Carbohydr Polym 2017; 175:47-54. [PMID: 28917890 DOI: 10.1016/j.carbpol.2017.06.093] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 06/21/2017] [Accepted: 06/22/2017] [Indexed: 01/13/2023]
Abstract
The present work investigates the synergistic impact of glucoamylase and ultrasound on starch hydrolysis. The extent of starch hydrolysis at different reaction parameters (ultrasonic intensity, temperature, reaction time) was analyzed. The hydrolysis extent increased with the reaction time and reached a maximum value under ultrasonic intensity of 7.20W/mL at 10min. Ultrasound did not alter the optimum enzymatic temperature but speeded up the thermal inactivation of glucoamylase. The evaluation of enzymatic kinetics and starch degradation kinetics indicated a promotion of the reaction rate and enzyme-substrate affinity. According to the thermodynamic results, sonoenzymolysis reactions require less energy than enzymolysis reactions. The measurement of molecular weight, solubility, thermal properties, and structures of the substrates revealed that sonoenzymolysis reaction generated greater impacts on starch properties. The molecular weight and radii of gyration decreased by 80.19% and 90.05% respectively while the starch solubility improved by 136.50%.
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Affiliation(s)
- Danli Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Xiaobin Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Lufeng Yan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Thunthacha Chantapakul
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China.
| | - Xingqan Ye
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China.
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China.
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41
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Wang G, Feng C. Electrochemical Polymerization of Hydroquinone on Graphite Felt as a Pseudocapacitive Material for Application in a Microbial Fuel Cell. Polymers (Basel) 2017; 9:polym9060220. [PMID: 30970904 PMCID: PMC6432062 DOI: 10.3390/polym9060220] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2017] [Revised: 05/23/2017] [Accepted: 06/08/2017] [Indexed: 01/21/2023] Open
Abstract
Here we reported the use of electropolymerization to achieve the transformation of aqueous hydroquinone to solid-phase polyhydroquinone (PHQ) with pseudocapacitive characteristics, and the application of this redox-active product to shuttle electron transfer in the anode system of a microbial fuel cell (MFC). The microscopic and spectroscopic results showed that the treatment of the graphite felt (GF) substrate with acids was effective in improving the amounts of surface-bound oxygen-containing groups, enabling better adhesion of PHQ onto the GF surfaces. The electrochemical measurements indicated that the resulting PHQ–AGF (acid treated GF) possessed high pseudocapacitance due to the fast and reversible redox cycling between hydroquinone and benzoquinone. The MFC equipped with the PHQ–AGF anode achieved a maximum power density of 633.6 mW m−2, which was much higher than 368.2, 228.8, and 119.7 mW m−2 corresponding to the MFC with the reference PHQ–GF, AGF, and GF anodes, respectively. The increase in the power performance was attributed to the incorporation of the redox-active PHQ abundant in C–OH and C=O groups that were beneficial to the increased extracellular electron transfer and enhanced bacterial adhesion on the anode.
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Affiliation(s)
- Guanwen Wang
- The Key Lab of Pollution Control and Ecosystem Restoration in Industry Clusters, Ministry of Education, School of Environment and Energy, South China University of Technology, Guangzhou 510006, China.
| | - Chunhua Feng
- The Key Lab of Pollution Control and Ecosystem Restoration in Industry Clusters, Ministry of Education, School of Environment and Energy, South China University of Technology, Guangzhou 510006, China.
- Guangdong Provincial Engineering and Technology Research Center for Environmental Risk Prevention and Emergency Disposal, South China University of Technology, Guangzhou 510006, China.
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42
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Bai W, Hébraud P, Ashokkumar M, Hemar Y. Investigation on the pitting of potato starch granules during high frequency ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2017; 35:547-555. [PMID: 27264042 DOI: 10.1016/j.ultsonch.2016.05.022] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2015] [Revised: 05/12/2016] [Accepted: 05/12/2016] [Indexed: 06/05/2023]
Abstract
In this paper, the pitting of potato starch granules in aqueous suspensions (1%) by high-frequency high-power ultrasound (850kHz at a power of 0.2W, 2W or 3.7W; and also 500kHz and 1MHz at a power of 2W) is reported. The number of pits per starch granules was found to be independent of the amylose content of starches, and the surface properties of starch granules as modified through SDS and ethanol washing. At 850kHz, the maximum number of pits per starch granule, for both normal and waxy starches, did not exceed 11. However, a close inspection of fractionated starch granules based on their sizes showed that there is an optimum granule size for which a maximum pit number is obtained. For example, starch granules with diameter size range of ∼15 to ∼30μm had a maximum pit number (between 10 and 20 pits per granule) when sonicated (2W, 850kHz and 30min); while sonication of small (<10μm) and very large (>45μm) granules resulted in a smaller number of pits per granule (∼5). Further, the maximum number of pits per granules is also found to be proportional to the ultrasound frequency, with values of approximately 7, 10 and 11 at 0.50, 0.85, and 1MHz, respectively. FTIR measurements did not show any breakup of starch molecules.
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Affiliation(s)
- Wenzhe Bai
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
| | - Pascal Hébraud
- IPCMS, UMR 7504, 23 rue du Loess, 67034 Strasbourg Cedex 02, France
| | | | - Yacine Hemar
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand; The Riddet Institute, Palmerston North, New Zealand.
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43
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Wang W, Liu Y, Liu A, Zhao Y, Chen X. Effect ofin situapatite on performance of collagen fiber film for food packaging applications. J Appl Polym Sci 2016. [DOI: 10.1002/app.44154] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Wenhang Wang
- Key Laboratory of Food Nutrition and Safety; Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology; Tianjin 300457 China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center; 300457 Tianjin China
| | - Yaowei Liu
- Key Laboratory of Food Nutrition and Safety; Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology; Tianjin 300457 China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center; 300457 Tianjin China
| | - Anjun Liu
- Key Laboratory of Food Nutrition and Safety; Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology; Tianjin 300457 China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center; 300457 Tianjin China
| | - Yana Zhao
- Key Laboratory of Food Nutrition and Safety; Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology; Tianjin 300457 China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center; 300457 Tianjin China
| | - Xin Chen
- Key Laboratory of Food Nutrition and Safety; Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology; Tianjin 300457 China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center; 300457 Tianjin China
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44
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Processing surface sizing starch using oxidation, enzymatic hydrolysis and ultrasonic treatment methods—Preparation and application. Carbohydr Polym 2016; 138:273-9. [DOI: 10.1016/j.carbpol.2015.10.086] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2015] [Revised: 10/09/2015] [Accepted: 10/27/2015] [Indexed: 11/21/2022]
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45
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Radosta S, Kiessler B, Vorwerg W, Brenner T. Molecular composition of surface sizing starch prepared using oxidation, enzymatic hydrolysis and ultrasonic treatment methods. STARCH-STARKE 2016. [DOI: 10.1002/star.201500314] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Sylvia Radosta
- Fraunhofer Institute for Applied Polymer Research; Potsdam Germany
| | | | - Waltraud Vorwerg
- Fraunhofer Institute for Applied Polymer Research; Potsdam Germany
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