Understanding the effect of freeze-drying on microstructures of starch hydrogels

Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review

Consumers rely on product labels to make healthy choices, especially with regard to the glycemic index (GI) and glycemic load (GL), which identify foods that stabilize blood sugar. Employing both thermal and nonthermal processing techniques can potentially reduce the GI, contributing to improved blood sugar regulation and overall metabolic health. This study concentrates on the most current advances in GI-reduction food processing technologies. Food structure combines fiber, healthy fats, and proteins to slow digestion, reducing GI. The influence of thermal approaches on the physical and chemical modification of starch led to decreased GI. The duration of heating and the availability of moisture also determine the degree of hydrolysis of starch and the glycemic effects on food. At a lower temperature, the parboiling revealed less gelatinization and increased moisture. The internal temperature of the product is raised during thermal and nonthermal treatment, speeds up retrogradation, and reduces the rate of starch breakdown.

Observation of Ultrahigh Photoconductivity in DNA-MoS2 Nano-Biocomposite

A nano-biocomposite film with ultrahigh photoconductivity remains elusive and critical for bio-optoelectronic applications. A uniform, well-connected, high-concentration nanomaterial network in the biological matrix remains challenging to achieve high photoconductivity. Wafer-scale continuous nano-biocomposite film without surface deformations and cracks plays another major obstacle. Here ultrahigh photoconductivity is observed in deoxyribonucleic acid-molybdenum disulfide (DNA-MoS2) nano-biocomposite film by incorporating a high-concentration, well-percolated, and uniform MoS2 network in the ss-DNA matrix. This is achieved by utilizing DNA-MoS2 hydrogel formation, which results in crack-free, wafer-scale DNA-MoS2 nano-biocomposite films. Ultra-high photocurrent (5.5 mA at 1 V) with a record-high on/off ratio (1.3 × 106) is observed, five orders of magnitude higher than conventional biomaterials (≈101) reported so far. The incorporation of the Wely semimetal (Bismuth) as an electrical contact exhibits ultrahigh photoresponsivity (2.6 × 105 A W-1). Such high photoconductivity in DNA-MoS2 nano-biocomposite could bridge the gap between biology, electronics, and optics for innovative biomedicine, bioengineering, and neuroscience applications.

Pb(II) Adsorption Properties of a Three-Dimensional Porous Bacterial Cellulose/Graphene Oxide Composite Hydrogel Subjected to Ultrasonic Treatment

A three-dimensional porous bacterial cellulose/graphene oxide (BC/GO) composite hydrogel (BC/GO) was synthesized with multi-layer graphene oxide (GO) as the modifier and bacterial cellulose as the skeleton via an ultrasonic shaking process to absorb lead ions effectively. The characteristics of BC/GO were investigated through TEM, SEM, FT-IR, NMR and Zeta potential experiments. Compared to bacterial cellulose, the ultrasonic method and the carboxyl groups stemming from GO helped to enhance the availability of O(3)H of BC, in addition to the looser three-dimensional structure and enriched oxygen-containing groups, leading to a significantly higher adsorption capacity for Pb(II). In this paper, the adsorption behavior of BC/GO is influenced by the GO concentration, adsorption time, and initial concentration. The highest adsorption capacity for Pb(II) on BC/GO found in this study was 224.5 mg/g. The findings implied that the pseudo-second-order model explained the BC/GO adsorption dynamics and that the data of its adsorption isotherm fit the Freundlich model. Because of the looser three-dimensional structure, the complexation of carboxyl groups, and the enhanced availability of O(3)H, bacterial cellulose exhibited a much better adsorption capacity.

New insights into how freeze-drying and cryo-milling affects the fine structure and digestibility of gelatinized starch

Freeze-drying (FD) and cryo-milling (CM) are common methods for preparing powder gelatinized starch samples. This study investigates the structural characterization of raw/gelatinized maize starches and digestibility after FD/CM processes to elucidate their effect on starch digestibility determination. Results showed that FD slightly increased digestibility, while higher initial glucose content in CM samples, especially for gelatinized samples. Only FD retained the granular morphology and relative crystallinity (RC), while gelatinized-FD decreased RC by 75%. CM decreased RC by 12%, while gelatinized-CM decreased it by 97%. Combined with short-range and chain structural results, FD tended to disrupt internal connected chains through volume stress, while CM cleaved glycosidic bonds in external chain. Stretched chains in gelatinized starch promoted the breakage of chains during shearing and their efficient binding with digestive enzymes. These findings would provide a basis for pre-treatment of powder samples and processes of starch- rich foods.

Utilizing Synchrotron-Based X-ray Micro-Computed Tomography to Visualize the Microscopic Structure of Starch Hydrogels In Situ

This study aimed to visualize the microstructures of starch hydrogels using synchrotron-based X-ray micro-computed tomography (μCT). Waxy maize starch (WMS, 3.3% amylose, db), pea starch (PS, 40.3% amylose), and high-amylose maize starch (HMS, 63.6% amylose) were cooked at 95 and 140 °C to prepare starch hydrogels. WMS and HMS failed to form a gel after 95 °C cooking and storage, while PS developed a firm gel. At 140 °C cooking, HMS of a high amylose nature was fully gelatinized and generated a rigid gel with the highest strength. Both scanning electron microscopy (SEM) and μCT revealed the unique structural features of various starch hydrogels/pastes prepared at different temperatures, which were greatly affected by the degree of swelling and dispersity of the starches. As a nondestructive method, μCT showed certain advantages over SEM, including minimal shrinkage of the hydrogels, relatively simple sample preparation, and allowing for three-dimensional reconstruction of the hydrogel microstructure. This study indicated that synchrotron-based μCT could be a useful technique in visualizing biopolymer-based hydrogels.

Tunable durian seed gum-derived eutectogel as a novel coating material: Rheological, thermal, textural and barrier properties for enhanced food preservation

As a promising green and sustainable coating material, gum was extracted from durian seed to produce eutectogel, which the properties were tunable using natural deep eutectic solvent (NADES). Ten different eutectogels were successfully synthesized using durian seed gum (DSG) and xanthan gum (XG) gelators at different composition (5, 10, 15 %) to gel choline chloride-glucose (1:1), choline chloride-fructose (1:2) and betaine-glucose-water (1:1:1) NADESs. Results revealed that eutectogel was non-Newtonian and weak gel material with excellent thermostability up to 200 °C. When the gum content increased, the resulted eutectogel showed higher viscosity, yield stress, hardness, gumminess, adhesiveness, and weight holding capacity. In overall, choline chloride-fructose (1:2) NADES and 10 % of DSG formed an excellent eutectogel which remained stable and compatible upon 12 weeks of storage. It displayed superior viscoelastic, texture, gases and moisture barrier properties which were beneficial for food coating application. This eutectogel was able to extend the shelf life of fresh-cut apples during storage with lower weight loss and higher total phenolic content (TPC). The potential future of this well-characterized tunable DSG-derived eutectogel includes, but not limited to, food and pharmaceutical industries, smart sensing, flexible wearable electronics, water purification, supercapacitors and batteries.

Two-step modification of pullulanase and transglucosidase: A novel way to improve the gel strength and reduce the digestibility of rice starch

The multiscale structure, gel strength and digestibility of rice starch modified by the two-step modification of pullulanase (PUL) pretreatment and transglucosidase (TG) treatment for 6, 12, 18 and 24 h were investigated. The debranching hydrolysis of PUL produced some linear chains, which rearranged to form stable crystalline structures, reducing the digestible starch content, but weakening the gel strength. TG treatment connected some short chains to longer linear chains via α-1,6-glycosidic bonds, generating the structures of linear chain with fewer branches. The short branches promoted the interaction between starch molecules to form a more compact three-dimensional gel network structure, showing higher hardness and springiness. Moreover, these chains could form more stable crystals, reducing the digestible starch content, and the increase of branching degree inhibited digestive enzyme hydrolysis, reducing the digestion rate. The multiscale structure of starch tended to stabilize after TG treatment for 18 h, which could form a gel with stronger strength and lower digestibility than native starch gel. Therefore, the two-step modification of PUL and TG was an effective way to change the structure of rice starch to improve the gel strength and reduce the digestibility.

Structural properties of the intra- and interhelical cavities of V6-type crystalline starches

V-type crystalline starch is known for its property to enhance aroma retention. Intra- and interhelical cavities are the first-order characteristics of V-type crystalline starch, which can affect its properties from microscopic level. This work aims to provide a detailed analysis of structural attributes of intra- and interhelical cavities and their influence on the properties of V-type crystalline starches. Helix deformation was caused due to the formation of interhelical cavities, which was reflected by the downfield shift of the signals for C1 and C4 as well as the appearance of an independent signal for C3 in 13C CP/MAS NMR spectra. Unit cell and lamellar structure formed by the aggregation of intrahelical cavities exhibited relatively low cell volume and high fractal dimension at crystal cell and lamellar levels. Toward a larger crystal, d-spacing increased with the formation of interhelical cavities, causing low-angle shifts of V-type crystalline starches in X-ray diffraction profiles. Intrahelical cavities enabled V6I-type crystalline starch to show high crystallinity per unit volume and a favorable short-range order, contributing greatly to the stable thermal properties. The flavor quality improvement in starch-based food is attributed to the structural characteristics of helical cavities and their relationship with the properties of V-type crystalline starches.

Evaluation of the Swelling Properties and Sorption Capacity of Maltodextrin-Based Cross-Linked Polymers

The development of polymers obtained from renewable sources such as polysaccharides has gained scientific and industrial attention. Cross-linked bio-derived cationic polymers were synthesized via a sustainable approach exploiting a commercial maltodextrin product, namely, Glucidex 2®, as the building block, while diglycidyl ethers and triglycidyl ethers were used as the cross-linking agents. The polymer products were characterized via FTIR-ATR, TGA, DSC, XRD, SEM, elemental analysis, and zeta-potential measurements, to investigate their composition, structure, and properties. Polydispersed amorphous granules displaying thermal stabilities higher than 250 °C, nitrogen contents ranging from 0.8 wt % and 1.1 wt %, and zeta potential values between 10 mV and 15 mV were observed. Subsequently, water absorption capacity measurements ranging from 800% to 1500%, cross-linking density determination, and rheological evaluations demonstrated the promising gel-forming properties of the studied systems. Finally, nitrate, sulfate, and phosphate removal tests were performed to assess the possibility of employing the studied polymer products as suitable sorbents for water remediation. The results obtained from the ion chromatography technique showed high sorption rates, with 80% of nitrates, over 90% of sulfates, and total phosphates removal.

Effects of polyol and surfactant plasticisers on lyophilised rice starch wafers for buccal drug delivery

Rice starch is a promising biopolymer for buccal formulations but typical oven drying may promote starch retrogradation that affects mechanical properties. Hence, lyophilisation was proposed here to improve starch product's stability. This study aims to investigate the effects of plasticisers (sorbitol and Tween® 80, T80) on the characteristics and drug release profiles of lyophilised rice starch wafers incorporated with propranolol hydrochloride. The wafers were prepared by lyophilising starch mixture (5%w/v) with plasticiser (0.2 and 0.3 g/g) and drug (10, 20, 30%w/w). Control wafers exhibited loose layers with rough wrinkled surface. Sorbitol resulted in a dense structure with higher puncture strength (PS) but lower water absorption capacity (WAC) while T80 loosened the flakes that reduced PS and increased WAC. Drug inclusion decreased PS and increased WAC of unplasticised wafers. T80-plasticised wafers with drug had a lower PS and higher WAC than sorbitol-plasticised wafers. Particularly, T80-plasticised wafers achieved outstandingly high PS and the lowest WAC at 30%w/w drug. Drug dissolution of wafers relied mainly on the drug crystallinity and WAC at 10 and 30%w/w drug. Plasticisers reduced and increased drug dissolution at 10 and 20%w/w drug, respectively. This study highlights the potential of lyophilisation in preparing rice starch wafers for buccal delivery.

Interaction of starch and non-starch polysaccharides in raw potato flour and their effects on thickening stability

The present study sought to explore the potential of raw potato flour prepared from two common potato varieties (Atlantic and Favorita) as a thickener and the underlying mechanisms of its thickening stability based on the chemical component content, chemical group, starch, pectin, cell wall integrity, and the cell wall strength of raw potato flour. The raw potato flour prepared from Favorita potato (FRPF) showed great potential as a thickener with a valley viscosity/peak viscosity of 97.24 %. Additionally, the viscosity of FRPF after heat treatment, acid treatment and shear treatment was maintained at 70.73 %, 65.99 % and 78.89 % of the original viscosity, respectively, which is better than that of ARPF (44.98 %, 47.03 % and 61.57 %, respectively). The results also revealed that high pectin content, cell wall integrity and strength contributed significantly to the thickening stability of potato meal, which was achieved by limiting the swelling and disintegration of starch. Finally, the correctness of the principle was verified using the raw potato flour prepared from four types of potatoes (Heijingang, Innovator, Qingshu No. 9, and Guinongshu No. 1). Overall, the development of thickener from raw potato flour has broadened the variety of clean label additives in the food industry.

Structural, physicochemical and digestive properties of rice starch modified by preheating and pullulanase treatments

The structural, physicochemical and digestive properties of rice starch modified by the combination of different temperature (60, 70, 80, 90 and 100 °C) preheating and pullulanase (PUL60, PUL70, PUL80, PUL90 and PUL100) treatments were investigated. The PUL60 treatment mainly modified the surface layer of starch granules, which increased the amylose content and damaged some ordered structures, resulting in slight decreases of gel strength and estimated glycemic index (eGI). With the increase of preheating temperature, PUL could act on more enzymatic sites to release a large amount of linear chains, reduce the ordered degree, and transform the A-type crystalline structure into B-type. The low molecule interaction strength between linear chains weakened the gel network structure, and some stable crystal structures formed by longer chains resisted the enzyme digestion. The gel strength and eGI value of PUL70 starch decreased significantly, and the properties of PUL80-100 starches tended to be stable, showing a further significant decrease of gel strength and a slight reduction of eGI value. Therefore, the preheating treatments at 60, 70 and 80 °C were suitable for the PUL modification of rice starch to obtain strong, medium and weak gel strength respectively, and the digestibility decreased with increasing preheating temperature.

Functionalized agarose hydrogel with in situ Ag nanoparticles as highly recyclable heterogeneous catalyst for aromatic organic pollutants

In the present research work, a highly recyclable catalyst of Ag-based agarose (HRC-Ag/Agar) hydrogel was successfully fabricated through a simple and efficient in situ reduction method without the aid of additional surface active agent. The interaction between the rich hydroxyl functional (-OH) groups in agarose and Ag can effectively control the growth and dispersion of Ag nanoparticles (NPs) in the HRC-Ag/Agar hydrogel and keep Ag NPs free from chemical contamination, which also guarantees the reusability of HRC-Ag/Agar hydrogel as catalysts. HRC-Ag/Agar hydrogel without freeze drying and calcination was investigated for their potential applications as highly active/recyclable catalysts in reducing aromatic organic pollutants (p-nitrophenol (4-NP), methylene blue (MB) and rhodamine B (RhB)) by KBH₄. The optimal HRC-Ag/Agar-1.9 hydrogel can complete the catalytic reduction of 4-NP within 11 min. Moreover, HRC-Ag/Agar-1.9 hydrogel achieves the high conversion rate (> 99%) through ten catalytic runs. Similarly, HRC-Ag/Agar-1.9 hydrogel was able to achieve a reduction efficiency of RhB at 98% within 17 min and that of MB at 95% within 40 min. The advantages of simple synthetic procedure, no secondary pollution, strong stability and easily separated make the HRC-Ag/Agar hydrogel have great potential prospect for environmental applications.

Effect of heat-moisture treatment (HMT) on thermal stability of starch gel and the surface adhesiveness of vermicelli

The molecular structure has an important influence on the surface adhesion of starch gel. In the present study, the surface adhesiveness of vermicelli after cooking was reduced by heat-moisture treatment (HMT), and the mechanism underlying the increased thermal stability was explored by measuring the changes in short-range order, crystallinity, the thickness of the crystalline layer, and the length of the double helix in the dry starch gel. The surface adhesiveness decreased by 72.12 % when the moisture content was 26 %. HMT increased the crystallinity, and the thickness of the crystalline layer of the starch gel increased from 14.61 nm to 14.83-17.30 nm at 20-26 % moisture content. The molecular rearrangement and destruction of unstable short double helixes increased the proportion of long double helixes, resulting in an increased crystallinity and layer thickness.

A novel very small granular starch from Chlorella sp. MBFJNU-17

Novel resources of very small granular starch are of great interests to food scientists. We previously found Chlorella sp. MBFJNU-17 contained small granular starch but whether the MBFJNU-17 was a novel resource of very small granular starch remained unresolved. This study isolated and characterized the starch from MBFJNU-17 in comparison with quinoa starch (a typical very small granular starch), and discussed whether the MBFJNU-17 could be a resource of very small granular starch. Results showed that chlorella starch displayed a smaller size (1024 nm) than quinoa starch did (1107 nm), suggesting MBFJNU-17 was a good resource of very small granular starch. Additionally, chlorella starch had less amylose, higher proportion of long amylopectin branches, more ordered structures, thinner amorphous lamellae, better paste thermostability, and slower enzymatic digestion than quinoa starch did. These findings indicated that Chlorella sp. MBFJNU-17 was a novel resource of very small granular starch with desirable thermostability and nutritional attributes.

Controlling the Interaction between Starchy Polyelectrolyte Layers for Adjusting Protein Release from Nanocapsules in a Simulated Gastrointestinal Tract

Orally delivered bioactive proteins face great challenges in the harsh environment of the upper gastrointestinal tract (GIT) in the field of functional foods based on bioactive proteins. Therefore, it is necessary to design carriers and delivery systems that have the potential to overcome the problem of lower bioaccessibility for protein cargoes. In this work, we present a starchy oral colon-targeting delivery system, capable of improving the release profile of the protein cargoes. The starchy oral colon-targeting delivery system was fabricated using layer-by-layer assembly of starchy polyelectrolytes (carboxymethyl anionic starch and spermine cationic starch) onto the surface of protein nanoparticles via electrostatic interaction. The dynamic change in the interaction between the starchy polyelectrolytes affected the shell aggregation structure and determined the release kinetics of nanocapsules in the GIT. Specifically, the stronger interactions between the starchy layers and the thicker and more compact shell layer kept the nanocapsule intact in the simulated gastric and intestinal fluids, better-protecting the protein from degradation by digestive fluids, thus avoiding the burst release effect in the SGF and SIF. However, the nanocapsule could quickly swell with the decreasing molecular interactions between starchy polyelectrolytes, increasing protein release (63.61%) in the simulated colonic fluid. Therefore, release behaviors of protein cargoes could be appropriately controlled by adjusting the number of deposited layers of pH-sensitive starchy polyelectrolytes on the nanocapsule. This could improve the bioaccessibility of oral targeted delivery of bioactive proteins to the colon.

Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure

To improve the gel properties of duck egg white gel and increase the industrial value of duck egg white, the mechanisms of ultrasound and synergetic phosphorylation/ultrasound treatments were examined in this study. It was found that as the ultrasound power increased, the surface hydrophobicity, hardness, and cohesiveness of the gel system increased, and the ζ-potential and water mobility decreased. Of the two treatments, phosphorylation/ultrasound had the strongest impact on the conformation and crystallinity of the gel system and promoted the formation of high molecular polymers. Both gel systems displayed enhanced compactness, stability, and gel strength because of the enhanced protein-protein interactions via hydrogen bonds and protein aggregation, and increased the content of intramolecular β-sheets following ultrasound treatment, and synergetic phosphorylation/ultrasound further improved the stability, water binding and gel properties. This experiment showed that ultrasound and, particularly, phosphorylation/ultrasound are effective methods to improve the gel properties of duck egg white. This study enhanced our understanding of the interactions of sodium pyrophosphate and egg white under ultrasound treatment, and promote the potential application of sodium pyrophosphate and ultrasound treatment of novel food products.

Anionic exopolysaccharide from Cryptococcus laurentii 70766 as an alternative for alginate for biomedical hydrogels

Alginates are widely used polysaccharides for biomaterials engineering, which functional properties depend on guluronic and mannuronic acid as the building blocks. In this study, enzymatically crosslinked hydrogels based on sodium alginate (Na-Alg) and the exopolysaccharide (EPS) derived from Cryptococcus laurentii 70766 with glucuronic acid residues were synthesized and characterized as a new potential source of polysaccharide for biomaterials engineering. The EPS was extracted (1.05 ± 0.57 g/L) through ethanol precipitation. Then the EPS and Na-Alg were functionalized with tyramine hydrochloride to produce enzymatically crosslinked hydrogels in the presence of horseradish peroxidase (HRP) and H₂O₂. Major characteristics of the hydrogels such as gelling time, swelling ratio, rheology, cell viability, and biodegradability were studied. The swelling ratio and degradation profile of both hydrogels showed negative values, indicating an increased crosslinking degree and a lower water uptake percentage. The EPS hydrogel showed similar gelation kinetics compared to the Alg hydrogel. The EPS and its hydrogel were found cytocompatible. The results indicate the potential of EPS from C. laurentii 70766 for biomedical engineering due to its biocompatibility and degradability. Further studies are needed to confirm this EPS as an alternative for Alg in tissue engineering applications, particularly in the development of wound dressing products.

Proof of Concept of Biopolymer Based Hydrogels as Biomimetic Oviposition Substrate to Develop Tiger Mosquitoes (Aedes albopictus) Cost-Effective Lure and Kill Ovitraps

Pest management is looking for green and cost-effective innovative solutions to control tiger mosquitoes and other pests. By using biomimetic principles and biocompatible/biodegradable biopolymers, it could be possible to develop a new approach based on substrates that selectively attract insects by reproducing specific natural environmental conditions and then kill them by hosting and delivering a natural biopesticide or through mechanical action (biomimetic lure and kill approach, BL&K). Such an approach can be theoretically specialized against tiger mosquitoes (BL&K-TM) by designing hydrogels to imitate the natural oviposition site’s conditions to employ them inside a lure and kill ovitraps as a biomimetic oviposition substrate. In this work, the hydrogels have been prepared to prove the concept. The study compares lab/on-field oviposition between standard substrates (absorbing paper/masonite) and a physical and chemically crosslinked hydrogel composition panel. Then the best performing is characterized to evaluate a correlation between the hydrogel’s properties and oviposition. Tests identify a 2-Hydroxyethylcellulose (HEC)-based physical hydrogel preparation as five times more attractive than the control in a lab oviposition assay. When employed on the field in a low-cost cardboard trap, the same substrate is seven times more capturing than a standard masonite ovitrap, with a duration four times longer.

Preparation and Characterization of Dual-Modified Cassava Starch-Based Biodegradable Foams for Sustainable Packaging Applications

Starch and its derivatives have recently emerged as a sustainable and renewable alternative for petroleum-based expanded polystyrene (EPS) and expanded polypropylene (EPP) foam materials. In this study, biodegradable foam materials were prepared from cassava starch using a novel dual modification technique, combining microwave treatment and freeze-drying. The foam materials were prepared from starch solutions microwaved over different intervals. The starch-based foam materials were characterized using Fourier transform infrared (FTIR) spectroscopy, thermogravimetric analysis (TGA), X-ray diffraction (XRD), scanning electron microscopy (SEM), ¹³C nuclear magnetic resonance (¹³C-NMR) spectroscopy, and compression set test. Moreover, the water absorption capacities and density values of the foam materials were measured according to ASTM standards. The biodegradability test was carried out according to the aerobic compost environment test. The lowest water absorption capacities of 65.56% and 70.83% were exhibited for the cassava starch foam sample (MWB) prepared at a 20 s microwave treatment time and immersed in distilled water for 2 and 24 h, respectively. Furthermore, the lightweight cassava starch-based foam materials displayed density ranging from 124 to 245 kg/m³. The biodegradation test exhibited significant biodegradation of over 50% after 15 days for all the foam materials prepared. These results suggest that the dual-modified cassava starch-based biodegradable foams show potential in sustainable packaging applications by replacing petroleum-based materials.

From tissue engineering to mosquitoes: biopolymers as tools for developing a novel biomimetic approach to pest management/vector control

Background

Pest management has been facing the spread of invasive species, insecticide resistance phenomena, and concern for the impact of chemical pesticides on human health and the environment. It has tried to deal with them by developing technically efficient and economically sustainable solutions to complement/replace/improve traditional control methods. The renewal has been mainly directed towards less toxic pesticides or enhancing the precision of their delivery to reduce the volume employed and side effects through lure-and-kill approaches based on semiochemicals attractants. However, one of the main pest management problems is that efficacy depends on the effectiveness of the attractant system, limiting its successful employment to semiochemical stimuli-responsive insects. Biomaterial-based and bioinspired/biomimetic solutions that already guide other disciplines (e.g., medical sciences) in developing precision approaches could be a helpful tool to create attractive new strategies to liberate precision pest management from the need for semiochemical stimuli, simplify their integration with bioinsecticides, and foster the use of still underemployed solutions.

Approach proposed

We propose an innovative approach, called “biomimetic lure-and-kill”. It exploits biomimetic principles and biocompatible/biodegradable biopolymers (e.g., natural hydrogels) to develop new substrates that selectively attract insects by reproducing specific natural environmental conditions (biomimetic lure) and kill them by hosting and delivering a natural biopesticide or through mechanical action. Biomimetic lure-and-kill-designed substrates point to provide a new attractive system to develop/improve and make more cost-competitive new and conventional devices (e.g. traps). A first example application is proposed using the tiger mosquito Aedes albopictus as a model.

Conclusions

Biomaterials, particularly in the hydrogel form, can be a useful tool for developing the biomimetic lure-and-kill approach because they can satisfy multiple needs simultaneously (e.g., biomimetic lure, mechanical lethality, biocompatibility, and bioinsecticide growth). Such an approach might be cost-competitive, and with the potential for applicability to several pest species. Moreover, it is already technically feasible, since all the technologies necessary to design and configure materials with specific characteristics are already available on the market.

Graphical Abstract

Emerging drying techniques for food safety and quality: A review

The new trends in drying technology seek a promising alternative to synthetic preservatives to improve the shelf-life and storage stability of food products. On the other hand, the drying process can result in deformation and degradation of phytoconstituents due to their thermal sensitivity. The main purpose of this review is to give a general overview of common drying techniques with special attention to food industrial applications, focusing on recent advances to maintain the features of the active phytoconstituents and nutrients, and improve their release and storage stability. Furthermore, a drying technique that extends the shelf-life of food products by reducing trapped water, will negatively affect the spoilage of microorganisms and enzymes that are responsible for undesired chemical composition changes, but can protect beneficial microorganisms like probiotics. This paper also explores recent efficient improvements in drying technologies that produce high-quality and low-cost final products compared to conventional methods. However, despite the recent advances in drying technologies, hybrid drying (a combination of different drying techniques) and spray drying (drying with the help of encapsulation methods) are still promising techniques in food industries. In conclusion, spray drying encapsulation can improve the morphology and texture of dry materials, preserve natural components for a long time, and increase storage times (shelf-life). Optimizing a drying technique and using a suitable drying agent should also be a promising solution to preserve probiotic bacteria and antimicrobial compounds.

Thermal, pasting and structural studies of oat starch-caseinate interactions

The effects of different concentrations of calcium caseinate (CaCn) on pasting, thermal and structural properties of oat starch were investigated. The effect of CaCn on oat starch was highly dependent on the concentration of CaCn in the mixtures. Characterizations of pasting properties revealed that breakdown, final and setback viscosities increased at high relative contents of CaCn (>50%, w/w), while setback and stability ratio were decreased. Thermal analysis showed an increase in gelatinization temperature and a decrease in enthalpy change. The X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR) suggested significant effects of CaCn on oat starch gelatinization. Based on XRD results, a decreasing trend was observed on the relative crystallinity of the starch-protein mixtures containing high levels of CaCn (e.g. 50% and 75% relative CaCn contents). Increases in FT-IR bands at 1024 cm^-1 and 1152 cm^-1 suggested an increase in amorphous structuration of the mentioned starch-protein mixtures.

Ovarian Cell Encapsulation in an Enzymatically Crosslinked Silk-Based Hydrogel with Tunable Mechanical Properties

An artificial ovary is a promising approach for preserving fertility in prepubertal girls and women who cannot undergo current cryopreservation strategies. However, this approach is in its infancy, due to the possible challenges of creating a suitable 3D matrix for encapsulating ovarian follicles and stromal cells. To maintain the ovarian stromal cell viability and proliferation, as a first step towards developing an artificial ovary, in this study, a double network hydrogel with a high water swelling capacity (swelling index 15–19) was developed, based on phenol conjugated chitosan (Cs-Ph) and silk fibroin (SF) through an enzymatic crosslinking method using horseradish peroxidase. The addition of SF (1%) to Cs (1%) decreased the storage modulus (G’) from 3500 Pa (Cs1) to 1600 Pa (Cs-SF1), and the hydrogels with a rapid gelation kinetic produced a spatially homogeneous distribution of ovarian cells that demonstrated 167% proliferation after 7 days. This new Cs-SF hydrogel benefits from the toughness and flexibility of SF, and phenolic chemistry could provide the potential microstructure for encapsulating human ovarian stromal cells.

New insights into how starch structure synergistically affects the starch digestibility, texture, and flavor quality of rice noodles

The functionalities of gluten-free rice noodles are significantly affected by starch hierarchical structures. Identifying the structures that synergistically determine noodle integrated functionalities is vital to designing health-promoting starchy foods with desirable consumer sensory and nutritional qualities. This study reports on the changes in starch structures and functionalities (starch digestibility, texture, and flavor) of rice noodles during household cooking processes (steaming, boiling, and stir-frying), and describes an underlying structure-functionality relationship. Results show that all the cooking processes examined increased starch reassembled ordered structures, especially short-range ordered structures, helical and crystalline structures, and ordered aggregate structures. Steaming and boiling led to a decrease in rapidly digestible starch (RDS) and an increase in slowly digestible starch, while stir-frying yielded a reduction in RDS content and an increase in resistant starch in rice noodles. Steaming and boiling decreased while stir-frying increased the flavor variety of noodles. All cooking processes examined altered noodle textures, with a significant increase in hardness, gumminess, and chewiness. Structure-functionality relationships suggested short-range ordered structures, crystalline structures, and the ordered molecular and aggregate structures of noodles synergistically determined starch digestion, texture, and flavor. By structuring such key structures, the digestion, texture, and flavor of rice noodles can thus be reasonably controlled.

Digestibility and structure changes of rice starch following co-fermentation of yeast and Lactobacillus strains

Rice is sometimes fermented with microorganisms to develop health-promoting foods, but the contribution of a short-term fermentation (a necessary step for fermented rice cake-preparation) to properties of rice starch is not resolved yet. The effects of microorganism fermentation with different amount of starter cultures on multi-scale structures and digestibility of rice starch were investigated. The amount of starter cultures significantly affected structures and digestibility of fermented starch. The fermentation with a lower amount of starter cultures induced starch degradation (corrosion of starch granules, reduction of lamellar orders and compactness, decrease in crystallinity, double helix, short ranger-ordered structures, and molar mass) and a slightly reassembly, which increased the content of slowly digestible starch (SDS). While, the fermentation produced more starch fractions with Mw between 0.60 × 10⁷ g/mol and 1.50 × 10⁷ g/mol as the amount of starter cultures increased, and these starch molecules tended to reassemble and form more ordered multi-scale structures including double helical and short range-ordered structures, starch lamellar orders and compactness, which elevated SDS content. The SDS content of fermented starchy foods could be improved via controlling starch reassembly and multi-scale ordered structures through modulating the amount of starter cultures during fermentation.

Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review

Freeze-drying is an important processing unit operation in food powder production. It offers dehydrated products with extended shelf life and high quality. Unfortunately, food quality attributes and grinding characteristics are affected significantly during the drying process due to the glass transition temperature (during drying operation) and stress generated (during grinding operation) in the food structure. However, it has been successfully applied to several biological materials ranging from animal products to plants products owning to its specific advantages. Recently, the market demands for freeze-dried and ground food products such as spices, vegetables, and fruits are on the increase. In this study, the effect of the freeze-drying process on quality attributes, such as structural changes, the influence of glass transition during grinding, together with the effect on grinding efficiency in terms of energy requirement, grinding yield, and morphological changes in the powder as a result of temperature, drying time were discussed. An overview of models for drying kinetics for freeze-dried food sample, and grinding characteristics developed to optimize the drying processes, and a prediction of the grinding characteristics are also provided. Some limitations of the drying process during grinding are also discussed together with innovative methods to improve the drying and grinding processes.