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Lv R, Chen Y, Zhou J, Jiang L, Xu E, Ling J, Tang J. Green fabrication of hierarchical pore starch with controllable pore size and shape based on different amylose-amylopectin ratios. Carbohydr Polym 2024; 346:122594. [PMID: 39245486 DOI: 10.1016/j.carbpol.2024.122594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2024] [Revised: 07/26/2024] [Accepted: 08/07/2024] [Indexed: 09/10/2024]
Abstract
Porous starch (PS) was widely prepared for its large effective surface area, pore volume, and superior hydrophilic property, but its application is limited by enzyme and chemical use. In this study, a novel method to prepare PS with controllable hierarchical pores through ultrasound-ethanol precipitation and different amylose-amylopectin ratios is proposed. As shown in porous morphology and parameters, there were macropores, mesopores and micropores in the formed PS. Moreover, we found that the content of amylose (AM) was negatively related with the total pore volume and pore diameter in PS. The different surface tensions created through ethanol evaporation and water migration during oven drying are the main mechanisms of forming pores with controllable sizes. Based on the molecular information and the long-/short-range orders reflected by crystalline pattern, lamellas, and single-/double-helices, we conclude that AM is easier to form V-type inclusion complexes with ethanol. More single helix of V-amylose was transformed from B-type polymorph after ethanol exchange, which had significantly broadened dLozentz in PS. The TG spectra proved that the novel PS has the stable thermodynamic property. Overall, the finding of an objective regular between AM and pore sizes of PS in this study may support the other work related to PS.
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Affiliation(s)
- Ruiling Lv
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, the State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yi Chen
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, the State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jianwei Zhou
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
| | - Ling Jiang
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, the State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, the State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Jiangang Ling
- Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315000, China
| | - Junyu Tang
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, the State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
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2
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Wang H, Yuan D, Meng Q, Zhang Y, Kou X, Ke Q. Pickering nanoemulsion loaded with eugenol contributed to the improvement of konjac glucomannan film performance. Int J Biol Macromol 2024; 267:131495. [PMID: 38614180 DOI: 10.1016/j.ijbiomac.2024.131495] [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: 11/02/2023] [Revised: 04/01/2024] [Accepted: 04/08/2024] [Indexed: 04/15/2024]
Abstract
Konjac glucomannan (KGM) is becoming a very potential food packaging material due to its good film-forming properties and stability. However, KGM film has several shortcomings such as low mechanical strength, strong water absorption, and poor self-antibacterial performance, which limits its application. Therefore, in order to enhance the mechanical and functional properties of KGM film, this study prepared Pickering nanoemulsion loaded with eugenol and added it to the KGM matrix to explore the improvement effect of Pickering nanoemulsion on KGM film properties. Compared to pure KGM film and eugenol directly added film, the mechanical strength of Pickering-KGM film was significantly improved due to the establishment of ample hydrogen bonding interactions between the β-cyclodextrin inclusion complex system and KGM. Pickering-KGM film had significant antioxidant capacity than pure KGM film and eugenol directly added KGM film (eugenol-KGM film) (~3.21 times better than KGM film, ~0.51 times better than eugenol-KGM film). In terms of antibacterial activity, Pickering-KGM film had good inhibitory effect on Escherichia coli, Staphylococcus aureus, and Candida albicans, and raspberry preservation experiment showed that the shelf life of the Pickering-KGM film could be extended to about 6 days. To sum up, this study developed a novel means to improve the film performance and provide a new insight for the development and application of food packaging film.
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Affiliation(s)
- Hui Wang
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai, China
| | - Dan Yuan
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai, China
| | - Qingran Meng
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai, China
| | - Yunchong Zhang
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai, China
| | - Xingran Kou
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai, China; Key Laboratory of Textile Science & Technology, Ministry of Education, College of Textiles, Donghua University, Shanghai, China.
| | - Qinfei Ke
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai, China; Key Laboratory of Textile Science & Technology, Ministry of Education, College of Textiles, Donghua University, Shanghai, China.
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3
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Zeng YF, Chen YY, Deng YY, Zheng C, Hong CZ, Li QM, Yang XF, Pan LH, Luo JP, Li XY, Zha XQ. Preparation and characterization of lotus root starch based bioactive edible film containing quercetin-encapsulated nanoparticle and its effect on grape preservation. Carbohydr Polym 2024; 323:121389. [PMID: 37940283 DOI: 10.1016/j.carbpol.2023.121389] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 09/04/2023] [Accepted: 09/11/2023] [Indexed: 11/10/2023]
Abstract
The present work aimed to develop a novel bioactive edible film prepared by adding quercetin-encapsulated carboxymethyl lotus root starch nanoparticles (QNPs),gellan gum and lotus root starch. The physicochemical characteristics, preservation effect and mechanism on grapes of the prepared film were investigated. SEM results showed that QNPs (5 %) were dispersed uniformly within lotus root starch matrix, indicating the formation of a stable composite nanoparticle film. In addition, the incorporation of QNPs (5 %) effectively improved the mechanical strength, thermal stability, barrier property and antioxidant activity of QNPs/starch film. Moreover, compared with the control, the QNPs/starch (5 %) film showed effective preservation effect on grapes during 21 days of storage at room temperature, based on the characterization by grape appearance, weight loss, firmness, and titratable acidity. Further studies found that QNPs/starch (5 %) film could exhibit enhanced antioxidant activity and potent anti-fungal ability against Botrytis cinerea, thus extending grape shelf life. In conclusion, the obtained QNPs/starch (5 %) film presented a promising application as an edible packing material for fruit preservation by antioxidant and preventing Botrytis cinerea contamination.
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Affiliation(s)
- Ya-Fan Zeng
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Ying-Ying Chen
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Yuan-Yuan Deng
- Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, People's Republic of China
| | - Chao Zheng
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Cheng-Zhi Hong
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Qiang-Ming Li
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Xue-Fei Yang
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Li-Hua Pan
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Jian-Ping Luo
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Xue-Ying Li
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China.
| | - Xue-Qiang Zha
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China.
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4
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Lin Q, Qiu C, Li X, Sang S, McClements DJ, Chen L, Long J, Jiao A, Tian Y, Jin Z. The inhibitory mechanism of amylase inhibitors and research progress in nanoparticle-based inhibitors. Crit Rev Food Sci Nutr 2023; 63:12126-12135. [PMID: 35822304 DOI: 10.1080/10408398.2022.2098687] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Type 2 diabetes is caused by persistently high blood sugar levels, which leads to metabolic dysregulation and an increase in the risk of chronic diseases such as diabetes and obesity. High levels of rapidly digestible starches within foods may contribute to high blood sugar levels. Amylase inhibitors can reduce amylase activity, thereby inhibiting starch hydrolysis, and reducing blood sugar levels. Currently, amylase inhibitors are usually chemically synthesized substances, which can have undesirable side effects on the human body. The development of amylase inhibitors from food-grade ingredients that can be incorporated into the human diet is therefore of great interest. Several classes of phytochemicals, including polyphenols and flavonoids, have been shown to inhibit amylase, including certain types of food-grade nanoparticles. In this review, we summarize the main functions and characteristics of amylases within the human body, as well as their interactions with amylase inhibitors. A strong focus is given to the utilization of nanoparticles as amylase inhibitors. The information covered in this article may be useful for the design of functional foods that can better control blood glucose levels, which may help reduce the risk of diabetes and other diet-related diseases.
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Affiliation(s)
- Qianzhu Lin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Shangyuan Sang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | | | - Long Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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5
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Bangar SP, Whiteside WS, Kajla P, Tavassoli M. Value addition of rice straw cellulose fibers as a reinforcer in packaging applications. Int J Biol Macromol 2023:125320. [PMID: 37307977 DOI: 10.1016/j.ijbiomac.2023.125320] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 05/27/2023] [Accepted: 06/08/2023] [Indexed: 06/14/2023]
Abstract
The potential use of agro-waste in food packaging applications is receiving remarkable attention due to its sustainable approach and biodegradable properties. As typical lignocellulosic biomass, rice straw (RS) is widely produced but is usually abandoned and burned, causing tremendous environmental concerns. The exploration of using RS as the source of biodegradable packaging materials is promising for economically converting this agricultural waste into packaging material, thereby providing a considerable solution for RS disposal and an alternative solution to synthetic plastic waste. Polymers have been infused with nanoparticles, fibers, and whiskers, along with plasticizers and cross-linkers, and fillers like nanoparticles and fibers. They have also been blended with natural extracts, essential oils, and other synthetic and natural polymers to improve RS properties. There is still much research to be done before this biopolymer can be applied at an industrial level in food packaging. In this respect, RS can be valued for packaging to add value to these underutilized residues. This review article focuses on the extraction methods and functionality of cellulose fibers and their nanostructured forms from RS and their utilization in packaging applications.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson 29634, USA.
| | - William Scott Whiteside
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson 29634, USA
| | - Priyanka Kajla
- Guru Jambheshwar University of Science &Technology, Hisar, 125001, Haryana, India
| | - Milad Tavassoli
- Student's Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
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6
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Xie Q, Luo D, Mu K, Xue W. Preparation and characterization of carboxymethyl chitosan/nano-MgO/red cabbage anthocyanins multifunctional films via colloid formation and its application on shrimp preservation. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
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7
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Podgorbunskikh E, Kuskov T, Matveeva A, Ulihin A, Bychkov A, Lomovskiy I, Polienko Y. Disordering of Starch Films as a Factor Influencing the Release Rate of Biologically Active Substances. Polymers (Basel) 2023; 15:polym15102303. [PMID: 37242877 DOI: 10.3390/polym15102303] [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: 03/25/2023] [Revised: 05/04/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
The release of a spin probe (nitroxide radical) from polymer films was studied by electron paramagnetic resonance (EPR). The films were fabricated from starch having different crystal structures (A-, B-, and C-types) and disordering degrees. Film morphology (analysis of the scanning electron microscopy (SEM)) depended on the presence of dopant (nitroxide radical) to a larger extent rather than on crystal structure ordering or polymorphic modification. The presence of nitroxide radical led to additional crystal structure disordering and reduced the crystallinity index from the X-ray diffraction (XRD) data. Polymeric films made of amorphized starch powder were able to undergo recrystallization (crystal structure rearrangement), which manifested itself as an increase in crystallinity index and phase transition of the A- and C-type crystal structures to the B-type one. It was demonstrated that nitroxide radical does not form an individual phase during film preparation. According to the EPR data, local permittivity of starch-based films varied from 52.5 to 60.1 F/m, while bulk permittivity did not exceed 17 F/m, which demonstrates that local concentration of water is increased in the regions near the nitroxide radical. The mobility of the spin probe corresponds to small stochastic librations and is indicative of the strongly a mobilized state. The application of kinetic models made it possible to find out that substance release from biodegradable films consists of two stages: matrix swelling and spin probe diffusion through the matrix. Investigation of the release kinetics for nitroxide radical demonstrated that the course of this process depends on the type of crystal structure of native starch.
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Affiliation(s)
- Ekaterina Podgorbunskikh
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
| | - Timofei Kuskov
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
- Department of Natural Sciences, Novosibirsk State University, 2 Pirogova Str., 630090 Novosibirsk, Russia
| | - Anna Matveeva
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
| | - Artem Ulihin
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
| | - Aleksey Bychkov
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
- Department of Business, Novosibirsk State Technical University, 20 Prospekt K. Marksa, 630073 Novosibirsk, Russia
| | - Igor Lomovskiy
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
| | - Yuliya Polienko
- Laboratory of Nitrogen Compounds, N. N. Vorozhtsov Novosibirsk Institute of Organic Chemistry SB RAS, 9 Lavrentiev Ave., 630090 Novosibirsk, Russia
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Liu Q, Gao L, Qin Y, Ji N, Dai L, Xiong L, Sun Q. Incorporation of oxidized debranched starch/chitosan nanoparticles for enhanced hydrophobicity of corn starch films. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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9
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Morán D, Gutiérrez G, Mendoza R, Rayner M, Blanco-López C, Matos M. Synthesis of controlled-size starch nanoparticles and superparamagnetic starch nanocomposites by microemulsion method. Carbohydr Polym 2023; 299:120223. [PMID: 36876824 DOI: 10.1016/j.carbpol.2022.120223] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 09/23/2022] [Accepted: 10/11/2022] [Indexed: 11/09/2022]
Abstract
In this study, a synthesis process based on the microemulsion method (ME) was developed with the aim to produce controlled-size starch nanoparticles (SNPs). Several formulations were tested for the preparation of the W/O microemulsions varying the organic/aqueous phase ratios and co-stabilizers concentrations. SNPs were characterized in terms of size, morphology, monodispersity and crystallinity. Spherical shape particles with mean sizes 30-40 nm were prepared. The method was then used to simultaneously synthesize SNPs and iron oxide nanoparticles with superparamagnetic properties. Starch-based nanocomposites with superparamagnetic properties and controlled size were obtained. Therefore, the microemulsion method developed could be considered an innovative technology for the design and development of novel functional nanomaterials. The starch-based nanocomposites were evaluated in terms of morphology and magnetic properties, and they are being considered as promising sustainable nanomaterials for different biomedical applications.
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Affiliation(s)
- Diana Morán
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain; Instituto Universitario de Biotecnología de Asturias, University of Oviedo, 33006 Oviedo, Spain
| | - Gemma Gutiérrez
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain; Instituto Universitario de Biotecnología de Asturias, University of Oviedo, 33006 Oviedo, Spain
| | - Rafael Mendoza
- Department of Physical and Analytical Chemistry, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain
| | - Marilyn Rayner
- Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden
| | - Carmen Blanco-López
- Instituto Universitario de Biotecnología de Asturias, University of Oviedo, 33006 Oviedo, Spain; Department of Physical and Analytical Chemistry, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain
| | - María Matos
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain; Instituto Universitario de Biotecnología de Asturias, University of Oviedo, 33006 Oviedo, Spain.
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10
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Pan W, Liang Q, Gao Q. Preparation of hydroxypropyl starch/polyvinyl alcohol composite nanofibers films and improvement of hydrophobic properties. Int J Biol Macromol 2022; 223:1297-1307. [PMID: 36395934 DOI: 10.1016/j.ijbiomac.2022.11.114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 10/19/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022]
Abstract
Starch-derived edible films have great potential as biodegradable food packaging and biomedical materials, in this study, we adopted a green method to prepare starch-based composite electrospun nanofibers films. The hydroxypropyl starches (HPS) were prepared to improve native starch solubility and properties, and a series of blend solutions were prepared with different HPS/polyvinyl alcohol (PVA) weight ratios. The comparison of the properties of HPS/PVA (HPA) nanofibers with different amylose contents were evaluated, and the fibers fabricated from hydroxypropyl high amylose starch (HP-HAS) had more continuous and homogeneous morphologies compared to the other starch fibers, it was also found that the addition of HP-HAS in the film has better mechanical properties than pure PVA film. Thus, to improve the hydrophobicity of the film, the HP-HAS/PVA (HPA(H)) nanofiber was selected for the hydrophobic study by the citric acid (CA) treatment. The hydrophobic surface was formed on the HPA(H) film by CA self-assembled coating with a water contact angle changed from 30.95° up to 100.74°. This study successfully prepared the modified starch/PVA composite nanofibers and established a simple method of self-assembled hydrophobic modification to improve water stability. Therefore, this green strategy is an alternative candidate in further study for food packaging and relative areas.
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Affiliation(s)
- Wenli Pan
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Qian Liang
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Qunyu Gao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
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11
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Sharma RK, Dey G, Banerjee P, Maity JP, Lu CM, Siddique JA, Wang SC, Chatterjee N, Das K, Chen CY. New aspects of lipopeptide-incorporated nanoparticle synthesis and recent advancements in biomedical and environmental sciences: a review. J Mater Chem B 2022; 11:10-32. [PMID: 36484467 DOI: 10.1039/d2tb01564a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The toxicity of metal nanoparticles has introduced promising research in the current scenario since an enormous number of people have been potentially facing this problem in the world. The extensive attention on green nanoparticle synthesis has been focussed on as a vital step in bio-nanotechnology to improve biocompatibility, biodegradability, eco-friendliness, and huge potential utilization in various environmental and clinical assessments. Inherent influence on the study of green nanoparticles plays a key role to synthesize the controlled and surface-influenced molecule by altering the physical, chemical, and biological assets with the provision of various precursors, templating/co-templating agents, and supporting solvents. However, in this article, the dominant characteristics of several kinds of lipopeptide biosurfactants are discussed to execute a critical study of factors affecting synthesis procedure and applications. The recent approaches of metal, metal oxide, and composite nanomaterial synthesis have been deliberated as well as the elucidation of the reaction mechanism. Furthermore, this approach shows remarkable boosts in the production of nanoparticles with the very less employed harsh and hazardous processes as compared to chemical or physical method-based nanoparticle synthesis. This study also shows that the advances in strain selection for green nanoparticle production could be a worthwhile and strong economical approach in futuristic medical science research.
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Affiliation(s)
- Raju Kumar Sharma
- Department of Chemistry and Biochemistry, National Chung Cheng University, 168 University Road, Min-Hsiung, Chiayi County 62102, Taiwan.,Department of Earth and Environmental Sciences, National Chung Cheng University, 168 University Road, Min-Hsiung, Chiayi County 62102, Taiwan.
| | - Gobinda Dey
- Department of Earth and Environmental Sciences, National Chung Cheng University, 168 University Road, Min-Hsiung, Chiayi County 62102, Taiwan. .,Department of Biomedical Sciences, Graduate Institute of Molecular Biology, National Chung Cheng University, 168 University Road, Min-Hsiung, Chiayi County 62102, Taiwan
| | - Pritam Banerjee
- Department of Earth and Environmental Sciences, National Chung Cheng University, 168 University Road, Min-Hsiung, Chiayi County 62102, Taiwan. .,Department of Biomedical Sciences, Graduate Institute of Molecular Biology, National Chung Cheng University, 168 University Road, Min-Hsiung, Chiayi County 62102, Taiwan
| | - Jyoti Prakash Maity
- Department of Earth and Environmental Sciences, National Chung Cheng University, 168 University Road, Min-Hsiung, Chiayi County 62102, Taiwan. .,Department of Chemistry, School of Applied Sciences, KIIT Deemed to be University, Bhubaneswar, Odisha 751024, India
| | - Chung-Ming Lu
- Department of Earth and Environmental Sciences, National Chung Cheng University, 168 University Road, Min-Hsiung, Chiayi County 62102, Taiwan. .,Department of Chemical Engineering, National Chung Cheng University, 168 University Road, Min-Hsiung, Chiayi County 62102, Taiwan
| | | | - Shau-Chun Wang
- Department of Chemistry and Biochemistry, National Chung Cheng University, 168 University Road, Min-Hsiung, Chiayi County 62102, Taiwan
| | - Nalonda Chatterjee
- Department of Earth and Environmental Sciences, National Chung Cheng University, 168 University Road, Min-Hsiung, Chiayi County 62102, Taiwan.
| | - Koyeli Das
- Department of Earth and Environmental Sciences, National Chung Cheng University, 168 University Road, Min-Hsiung, Chiayi County 62102, Taiwan. .,Department of Biomedical Sciences, Graduate Institute of Molecular Biology, National Chung Cheng University, 168 University Road, Min-Hsiung, Chiayi County 62102, Taiwan
| | - Chien-Yen Chen
- Department of Earth and Environmental Sciences, National Chung Cheng University, 168 University Road, Min-Hsiung, Chiayi County 62102, Taiwan.
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12
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Wang R, Qin X, Du Y, Shan Z, Shi C, Huang K, Wang J, Zhi K. Dual-modified starch nanoparticles containing aromatic systems with highly efficient encapsulation of curcumin and their antibacterial applications. Food Res Int 2022; 162:111926. [DOI: 10.1016/j.foodres.2022.111926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 08/28/2022] [Accepted: 09/07/2022] [Indexed: 11/17/2022]
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13
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Kumari S, Yadav BS, Yadav R. Morphological and thermo-mechanical characterization of sweet potato starch based nanocomposites reinforced with barley starch nanoparticles. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4924-4934. [PMID: 36276545 PMCID: PMC9579233 DOI: 10.1007/s13197-022-05581-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/26/2022] [Accepted: 08/24/2022] [Indexed: 06/16/2023]
Abstract
The aim of present study was to develop and characterize the biodegradable sweet potato starch-based nanocomposite films reinforced with barley starch nanoparticles (SNP). Sweet potato starch-based films with varying concentrations of barley SNP (5-25% w/w) were manufactured by adopting solution casting method using glycerol as a plasticizer. The morphology, thickness, transparency, water solubility, water vapor transmission rate (WVTR), tensile strength, elongation at break and thermal stability properties of nanocomposite films were evaluated. The results showed that the incorporation of barley SNP led to a significant increase in tensile strength from 2.63 (control film) to 8.98 MPa (nanocomposite with 15% (w/w) SNP). Compared with the native starch film, the surface of the nanocomposite films became more rough and uneven with the increasing concentration of nanofillers. High concentration of SNP (upto 25%, w/w) significantly decreased the transparency and WVTR, and water solubility (upto 20%, w/w) of nanocomposite films. The WVTR decreased from 3294.53 to 349.06 g/m2/24 h. In addition, the thermal stability of nanocomposites got improved after incorporation of SNP into starch-film matrix.
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Affiliation(s)
- Suman Kumari
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana India
| | - Baljeet S. Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana India
| | - Ritika Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana India
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14
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Podgorbunskikh E, Sapozhnikov A, Kuskov T, Gurova D, Kopylova A, Bychkov A, Lomovsky O. Comprehensive Enzymatic Conversion of Starch for the Food Industry. Polymers (Basel) 2022; 14:4575. [PMID: 36365568 PMCID: PMC9656788 DOI: 10.3390/polym14214575] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/22/2022] [Accepted: 10/24/2022] [Indexed: 10/29/2023] Open
Abstract
This study demonstrated the feasibility of comprehensive enzymatic conversion of starch for non-waste applications in food industry. Enzymatic conversion of starch gives rise to nano-sized particles that can be used for manufacturing biodegradable and edible packaging materials and glucose syrup for replacing sugar in confectionery formulations. The 96 h enzymatic hydrolysis yielded starch nanoparticles smaller than 100 nm. Films based on nano-sized starch particles have promising physicochemical properties for manufacturing biodegradable and edible packaging materials. Such properties as reduced moisture content, increased homogeneity, crystallinity, and high initial thermal stability improve the mechanical and performance characteristics of the final food packaging materials. During film formation from starch subjected to preliminary mechanical amorphization, the polymer chain is recrystallized. The C-type crystal structure of starch is converted to the B-type structure. The supernatant obtained by starch hydrolysis can be used for producing glucose syrup. The resulting glucose syrup can be used as a sugar substitute in production of confectionery products. No objective technological differences in properties of glucose syrup obtained by comprehensive conversion of starch and the commercially available glucose syrup derived from sucrose were revealed.
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Affiliation(s)
- Ekaterina Podgorbunskikh
- Laboratory of Mechanochemistry, Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
| | - Aleksandr Sapozhnikov
- Faculty of Business, Novosibirsk State Technical University, 20 Prospekt K. Marksa, 630073 Novosibirsk, Russia
| | - Timofei Kuskov
- Laboratory of Mechanochemistry, Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
- Department of Natural Sciences, Novosibirsk State University, 2 Pirogova Str., 630090 Novosibirsk, Russia
| | - Daria Gurova
- Faculty of Business, Novosibirsk State Technical University, 20 Prospekt K. Marksa, 630073 Novosibirsk, Russia
| | - Anastasiia Kopylova
- Faculty of Business, Novosibirsk State Technical University, 20 Prospekt K. Marksa, 630073 Novosibirsk, Russia
| | - Aleksey Bychkov
- Laboratory of Mechanochemistry, Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
- Faculty of Business, Novosibirsk State Technical University, 20 Prospekt K. Marksa, 630073 Novosibirsk, Russia
| | - Oleg Lomovsky
- Laboratory of Mechanochemistry, Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
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15
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Gamage A, Thiviya P, Mani S, Ponnusamy PG, Manamperi A, Evon P, Merah O, Madhujith T. Environmental Properties and Applications of Biodegradable Starch-Based Nanocomposites. Polymers (Basel) 2022; 14:polym14214578. [PMID: 36365571 PMCID: PMC9656360 DOI: 10.3390/polym14214578] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 10/21/2022] [Accepted: 10/25/2022] [Indexed: 12/01/2022] Open
Abstract
In recent years, the demand for environmental sustainability has caused a great interest in finding novel polymer materials from natural resources that are both biodegradable and eco-friendly. Natural biodegradable polymers can displace the usage of petroleum-based synthetic polymers due to their renewability, low toxicity, low costs, biocompatibility, and biodegradability. The development of novel starch-based bionanocomposites with improved properties has drawn specific attention recently in many applications, including food, agriculture, packaging, environmental remediation, textile, cosmetic, pharmaceutical, and biomedical fields. This paper discusses starch-based nanocomposites, mainly with nanocellulose, chitin nanoparticles, nanoclay, and carbon-based materials, and their applications in the agriculture, packaging, biomedical, and environment fields. This paper also focused on the lifecycle analysis and degradation of various starch-based nanocomposites.
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Affiliation(s)
- Ashoka Gamage
- Chemical and Process Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka
- Correspondence: (A.G.); (O.M.); Tel.: +94-714430714 (A.G.); +33-5-3432-3523 (O.M.)
| | - Punniamoorthy Thiviya
- Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - Sudhagar Mani
- School of Chemical, Materials and Biomedical Engineering, University of Georgia, Athens, GA 30602, USA
| | | | - Asanga Manamperi
- Department of Chemical Engineering, College of Engineering, Kettering University, Flint, MI 48504-6214, USA
| | - Philippe Evon
- Laboratoire de Chimie Agro-Industrielle (LCA), Institut National de la Recherche Agronomique, Université de Toulouse, CEDEX 4, 31030 Toulouse, France
| | - Othmane Merah
- Laboratoire de Chimie Agro-Industrielle (LCA), Institut National de la Recherche Agronomique, Université de Toulouse, CEDEX 4, 31030 Toulouse, France
- Département Génie Biologique, IUT A, Université Paul Sabatier, 32000 Auch, France
- Correspondence: (A.G.); (O.M.); Tel.: +94-714430714 (A.G.); +33-5-3432-3523 (O.M.)
| | - Terrence Madhujith
- Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka
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16
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Wang D, Zhao M, Wang Y, Mu H, Sun C, Chen H, Sun Q. Research Progress on Debranched Starch: Preparation, Characterization, and Application. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2126854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Deda Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Mei Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Cong Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Haihua Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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17
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Lin Q, Liu Y, Zhou L, Ji N, Xiong L, Sun Q. Green preparation of debranched starch nanoparticles with different crystalline structures by electrostatic spraying. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107513] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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de Freitas ADSM, da Silva APB, Montagna LS, Nogueira IA, Carvalho NK, de Faria VS, Dos Santos NB, Lemes AP. Thermoplastic starch nanocomposites: sources, production and applications - a review. JOURNAL OF BIOMATERIALS SCIENCE. POLYMER EDITION 2022; 33:900-945. [PMID: 34962857 DOI: 10.1080/09205063.2021.2021351] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The development of materials based on thermoplastic starch (TPS) is an excellent alternative to replace or reduce the use of petroleum-derived polymers. The abundance, renewable origin, biodegradability, biocompatibility, and low cost of starch are among the advantages related to the application of TPS compared to other thermoplastic biopolymers. However, through the literature review, it was possible to observe the need to improve some properties, to allow TPS to replace commonly used polyolefins. The studies reviewed achieved these modifications were achieved by using plasticizers, adjusting processing conditions, and incorporating fillers. In this sense, the addition of nanofillers proved to be the main modification strategy due to the large number of available nanofillers and the low charge concentration required for such improvement. The improvement can be seen in thermal, mechanical, electrical, optical, magnetic, antimicrobial, barrier, biocompatibility, cytotoxicity, solubility, and swelling properties. These modification strategies, the reviewed studies described the development of a wide range of materials. These are products with great potential for targeting different applications. Thus, this review addresses a wide range of essential aspects in developing of this type of nanocomposite. Covering from starch sources, processing routes, characterization methods, the properties of the obtained nanocomposites, to the various applications. Therefore, this review will provide an overview for everyone interested in working with TPS nanocomposites. Through a comprehensive review of the subject, which in most studies is done in a way directed to a specific area of study.
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Affiliation(s)
| | - Ana Paula Bernardo da Silva
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
| | - Larissa Stieven Montagna
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
| | - Iury Araújo Nogueira
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
| | - Nathan Kevin Carvalho
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
| | - Vitor Siqueira de Faria
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
| | - Natali Bomfim Dos Santos
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
| | - Ana Paula Lemes
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
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19
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de Oliveira LM, Matos RS, Ţălu Ş, Rocha ALF, de Aguiar Nunes RZ, Bezerra JDA, Campelo Felix PH, Inada NM, Sanches EA, da Fonseca Filho HD. Three-Dimensional Nanoscale Morphological Surface Analysis of Polymeric Particles Containing Allium sativum Essential Oil. MATERIALS 2022; 15:ma15072635. [PMID: 35407970 PMCID: PMC9000302 DOI: 10.3390/ma15072635] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/22/2022] [Accepted: 03/31/2022] [Indexed: 02/07/2023]
Abstract
Biodegradable particles were developed using poly-ε-caprolactone and gelatin carriers containing different concentrations of Allium sativum essential oil (EO) (360 µg/mL, 420 µg/mL, and 460 µg/mL). Atomic force microscopy was useful to evaluate the particles' surface based on morphological parameters. The particles' size varied from 150 nm to 300 nm. The diameter was related to the increase of the particles' height as a function of the EO concentration, influencing the roughness of the surface core values (from 20 to 30 nm) and surface irregularity. The spatial parameters Str (texture aspect ratio) and Std (texture direction) revealed low spatial frequency components. The hybrid parameters Sdq (root mean square gradient) and Sdr (interfacial area ratio) also increased as a function of the EO concentration, revealing fewer flat particles. On the other hand, the functional parameters (inverse areal material ratio and peak extreme height) suggested differences in surface irregularities. Higher concentrations of EO resulted in greater microtexture asperity on the particles' surface, as well as sharper peaks. The nanoscale morphological surface analysis allowed the determination of the most appropriate concentration of encapsulated EO, influencing statistical surface parameters.
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Affiliation(s)
- Larissa Medeiros de Oliveira
- Laboratory of Nanostructured Polymers (NANOPOL—@nanopol_ufam), Department of Physics, Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil; (L.M.d.O.); (A.L.F.R.); (R.Z.d.A.N.); (E.A.S.)
| | - Robert Saraiva Matos
- Amazonian Materials Group, Department of Physics, Federal University of Amapá (UNIFAP), Macapá 68903-419, AP, Brazil;
- Graduate Program in Materials Science and Engineering, Department of Materials Science and Engineering, Federal University of Sergipe (UFS), São Cristóvão 49100-000, SE, Brazil
| | - Ştefan Ţălu
- The Directorate of Research, Development and Innovation Management (DMCDI), Technical University of Cluj-Napoca, 15 Constantin Daicoviciu St., 400020 Cluj-Napoca, Romania
- Correspondence: or (Ş.Ţ.); (H.D.d.F.F.)
| | - Ana Luisa Farias Rocha
- Laboratory of Nanostructured Polymers (NANOPOL—@nanopol_ufam), Department of Physics, Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil; (L.M.d.O.); (A.L.F.R.); (R.Z.d.A.N.); (E.A.S.)
| | - Ronald Zico de Aguiar Nunes
- Laboratory of Nanostructured Polymers (NANOPOL—@nanopol_ufam), Department of Physics, Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil; (L.M.d.O.); (A.L.F.R.); (R.Z.d.A.N.); (E.A.S.)
| | - Jaqueline de Araújo Bezerra
- Federal Institute of Education, Science and Technology of Amazonas (IFAM), IFAM Analytical Center, Manaus Centro Campus, Manaus 69067-005, AM, Brazil;
| | | | - Natália Mayumi Inada
- São Carlos Institute of Physics (IFSC), University of São Paulo (USP), São Carlos 13566-590, SP, Brazil;
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL—@nanopol_ufam), Department of Physics, Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil; (L.M.d.O.); (A.L.F.R.); (R.Z.d.A.N.); (E.A.S.)
| | - Henrique Duarte da Fonseca Filho
- Laboratory of Synthesis of Nanomaterials and Nanoscopy (LSNN), Department of Physics, Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Correspondence: or (Ş.Ţ.); (H.D.d.F.F.)
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20
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Chavan P, Sinhmar A, Sharma S, Dufresne A, Thory R, Kaur M, Sandhu KS, Nehra M, Nain V. Nanocomposite Starch Films: A New Approach for Biodegradable Packaging Materials. STARCH-STARKE 2022. [DOI: 10.1002/star.202100302] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Prafull Chavan
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and, Management Sciences Solan India
| | - Archana Sinhmar
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and, Management Sciences Solan India
| | - Somesh Sharma
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and, Management Sciences Solan India
| | - Alain Dufresne
- Univ. Grenoble Alpes, CNRS, Grenoble INP, LGP2 Grenoble F‐38000 France
| | - Rahul Thory
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Maninder Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology Maharaja Ranjit Singh Punjab Technical University Bathinda India
| | - Manju Nehra
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa India
| | - Vikash Nain
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa India
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21
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Dielectric barrier discharge plasma: A green method to change structure of potato starch and improve physicochemical properties of potato starch films. Food Chem 2022; 370:130992. [PMID: 34509946 DOI: 10.1016/j.foodchem.2021.130992] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 08/15/2021] [Accepted: 08/29/2021] [Indexed: 11/24/2022]
Abstract
The effects of dielectric barrier discharge (DBD) plasma treatment on the physicochemical properties of potato starch and its films were studied. The results showed that the plasma species caused etching lead to small cracks and pores in potato starch particles and that oxidation, de-polymerization, and crosslinking were the main mechanisms underlying the effects of DBD plasma treatment. As the treatment time extended, starch hydrolysis, turbidity, syneresis, and gelatinization temperatures increased first and then decreased, whereas the solubility, swelling power, and water absorption significantly increased (P < 0.05). There was a decrease in the retrogradation tendency of the starch gels. The surfaces of the DBD plasma-modified potato starch-based films were relatively flat. After a 9-min treatment, the films exhibited the lowest water vapor permeability and highest tensile strength. In conclusion, the use of DBD plasma is a simple and green method to enhance the properties of potato starch and its film.
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22
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Cheng Y, Gao S, Wang W, Hou H, Lim LT. Low temperature extrusion blown ε-polylysine hydrochloride-loaded starch/gelatin edible antimicrobial films. Carbohydr Polym 2022; 278:118990. [PMID: 34973793 DOI: 10.1016/j.carbpol.2021.118990] [Citation(s) in RCA: 37] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 11/15/2021] [Accepted: 12/03/2021] [Indexed: 11/27/2022]
Abstract
Edible antimicrobial films made from starch/gelatin (S/G) incorporated with different ε-polylysine hydrochloride (ε-PL) contents were developed by low-temperature extrusion blowing process. ε-PL addition reduced the complex viscosity and storage modulus of blends, while promoted the formation of hydrogen bonding among film components. The control film had an A-type crystalline structure, while increasing the ε-PL content promoted its transformation to B-shaped structure. Without ε-PL and under the processing temperature used, the starch granules were not sufficiently gelatinized. However, ε-PL addition significantly enhanced the gelatinization degree. Increasing ε-PL content in S/G films increased film flexibility, water contact angle value, swelling degree, antimicrobial effect, and storage period of fresh bread, but decreased water vapor permeability and tensile strength. S/G film with 4 wt% ε-PL had the highest water contact angle (94°) and elongation at break (149%). This research demonstrates the plasticizing effects of ε-PL and potential of S/G films containing ε-PL for food preservation/packaging.
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Affiliation(s)
- Yue Cheng
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, Shandong Province 271018, China
| | - Shan Gao
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, Shandong Province 271018, China
| | - Wentao Wang
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, Shandong Province 271018, China.
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
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23
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Cao Y, Bian X, Luo S, Liu C, Hu X. Synthesis and characterization of the starch‐ZnO hybrid nanoparticles: Effect of the Amylose Content. STARCH-STARKE 2022. [DOI: 10.1002/star.202100256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yu Cao
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Xiaofang Bian
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
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24
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Insights into the Relations between Particle Size and Physicochemical Properties of Starch Nanoparticles Prepared by Combining High‐Speed Shearing with Precipitation. STARCH-STARKE 2022. [DOI: 10.1002/star.202100122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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25
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26
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Zhou L, He X, Ji N, Dai L, Li Y, Yang J, Xiong L, Sun Q. Preparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatment. ULTRASONICS SONOCHEMISTRY 2021; 80:105836. [PMID: 34798523 PMCID: PMC8605087 DOI: 10.1016/j.ultsonch.2021.105836] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 11/02/2021] [Accepted: 11/15/2021] [Indexed: 05/09/2023]
Abstract
The objective of this work was to develop a simple and efficient method to prepare waxy maize starch nanoparticles (SNPs) by hydrochloric acid (HCl) vapor hydrolysis combined with ultrasonication treatment. The size, morphology, thermal property, and crystal structure of the SNPs were systematically studied. HCl treatment introduces a smaller particle diameter of starch particles from 13.73 ± 0.93 μm to 1.52 ± 0.01-8.32 ± 0.63 μm. Further ultrasonication treatment formed SNPs that displayed desirable uniformity and near-perfect spherical and ellipsoidal shapes with a diameter of 150.65 ± 1.91-292.85 ± 0.07 nm. The highest yield of SNPs was 80.5%. Compared with the native starch, the gelatinization enthalpy changes of SNPs significantly decreased from 14.65 ± 1.58 J/g to 7.40 ± 1.27 J/g. Interestingly, the SNPs showed a wider melting temperature range of 22.77 ± 2.35 °C than native starch (10.94 ± 0.87 °C). The relative crystallinity of SNPs decreased to 29.65%, while long-time ultrasonication resulted in amorphization. HCl vapor hydrolysis combined with ultrasonication treatment can be an affordable and accessible method for the efficient large-scale production of SNPs. The SNPs developed by this method will have potential applications in the food, materials, and medicine industries.
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Affiliation(s)
- Liyang Zhou
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Xiaoyang He
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China; College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Western Australia, Australia
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Yang Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Jie Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China; College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Western Australia, Australia.
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27
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Preparation of konjac glucomannan based films reinforced with nanoparticles and its effect on cherry tomatoes preservation. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100701] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Zhi K, Wang R, Wei J, Shan Z, Shi C, Xia X. Self-assembled micelles of dual-modified starch via hydroxypropylation and subsequent debranching with improved solubility and stability of curcumin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106809] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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29
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Gardouh AR, Srag El-Din ASG, Salem MSH, Moustafa Y, Gad S. Starch Nanoparticles for Enhancement of Oral Bioavailability of a Newly Synthesized Thienopyrimidine Derivative with Anti-Proliferative Activity Against Pancreatic Cancer. DRUG DESIGN DEVELOPMENT AND THERAPY 2021; 15:3071-3093. [PMID: 34305395 PMCID: PMC8292977 DOI: 10.2147/dddt.s321962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Accepted: 07/08/2021] [Indexed: 01/02/2023]
Abstract
Purpose This research aimed to improve water solubility and oral bioavailability of a newly synthesized thienopyrimidine derivative (TPD) with anti-pancreatic cancer activity by loading on starch nanoparticles (SNPs). Methods TPD was synthesized, purified and its ADME behavior was predicted using Swiss ADME software. A UV spectroscopy method was developed and validated to measure TPD concentration at various dosage forms. SNPs loaded with TPD (SNPs-TPD) were prepared, characterized for particle size, polydispersity index, zeta potential, transmission electron microscopy, Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), entrapment efficiency, in-vitro release, and in-vivo animal study. Results The Swiss ADME results showed that TPD can be administered orally; however, it has low oral bioavailability (0.55) and poor water solubility. The significant regression coefficient of the calibration curve (r2 = 0.9995), the precision (%RSD < 0.5%) and the accuracy (99.46−101.72%) confirmed the efficacy of the developed UV method. SNPs-TPD had a spherical monodispersed (PDI= 0.12) shape, nanoparticle size (22.98 ± 4.23) and good stability (−21 ± 4.72 mV). Moreover, FT-IR and DSC revealed changes in the physicochemical structure of starch resulting in SNPs formation. The entrapment efficiency was 97% ± 0.45%, and the in-vitro release showed that the SNPs enhanced the solubility of the TPD. The in-vivo animal study and histopathology showed that SNPs enhanced the oral bioavailability of TPD against solid Ehrlich carcinoma. Conclusion SNPs-TPD were superior in drug solubility and oral bioavailability than those obtained from TPD suspension.
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Affiliation(s)
- Ahmed R Gardouh
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Suez Canal University, Ismailia, Egypt.,Department of Pharmaceutical Sciences, Faculty of Pharmacy, Jadara University, Irbid, 21110, Jordan
| | - Ahmed S G Srag El-Din
- Department of Pharmaceutics, Faculty of Pharmacy, Delta University for Science & Technology, Gamasa City, Egypt
| | - Mohamed S H Salem
- Pharmaceutical Organic Chemistry Department, Faculty of Pharmacy, Suez Canal University, Ismailia, 41522, Egypt.,The Institute of Scientific and Industrial Research (ISIR), Osaka University, Ibaraki-shi, Osaka, 567-0047, Japan
| | - Yasser Moustafa
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Suez Canal University, Ismailia, Egypt.,Department of Pharmacology and Toxicology, Faculty of Pharmacy, Badr University in Cairo, Badr City, Cairo, Egypt
| | - Shadeed Gad
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Suez Canal University, Ismailia, Egypt
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30
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Ocak B. Development of novel collagen hydrolysate bio-nanocomposite films extracted from hide trimming wastes reinforced with chitosan nanoparticles. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:35145-35156. [PMID: 33666851 DOI: 10.1007/s11356-021-13306-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Accepted: 03/01/2021] [Indexed: 06/12/2023]
Abstract
The wide availability of pollutant by-products from the leather industries has been a key factor in driving the research into converting these low-cost by-products into high value-added collagen-based products. In this study, collagen hydrolysate (CH) was extracted from hide trimming waste from the tanneries and used to prepare biodegradable films with chitosan nanoparticles (CNPs) with different concentrations to develop an alternative product to non-biodegradable plastics. The effects of CNPs concentration on the thickness, mechanical, water barrier, thermal, light transmittance, color properties, and opacity of CH-based films were investigated. The results clearly show that the tensile strength and elastic modulus values of CH/CNPs films increase significantly as the concentration of CNPs increases, while the elongation at break, water solubility, and water vapor permeability values decrease. In addition, scanning electron microscopy (SEM) showed uniform distributions of CNPs in the CH-based films. Based on the results obtained, the extraction of CH from hide trimming wastes and reuse in the production of biodegradable films will both prevent these valuable wastes from being dispose into the landfills and will be an alternative to fossil-derived plastics in the future.
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Affiliation(s)
- Bugra Ocak
- Faculty of Engineering, Department of Leather Engineering, Ege University, 35100, Bornova, Izmir, Turkey.
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31
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Stability and bioaccessibility improvement of capsorubin using bovine serum albumin-dextran-gallic acid and sodium alginate. Int J Biol Macromol 2021; 182:1362-1370. [PMID: 33965493 DOI: 10.1016/j.ijbiomac.2021.05.033] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 05/01/2021] [Accepted: 05/04/2021] [Indexed: 01/26/2023]
Abstract
This study attempted to prepare ternary conjugate emulsion from bovine serum albumin (BSA), dextran (DEX) and gallic acid (GA) to improve the stability of conjugate emulsion and the bioaccessibility of capsorubin. The release of capsorubin was further delayed by sodium alginate capsules in the intestinal phase. First, protein formed new functional groups and covalent bonds was analyzed by Fourier transform infrared (FTIR) and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Next, the stability of the ternary conjugate showed distinct pH correlation and the higher stability near the isoelectric point. Finally, the bioaccessibility of capsorubin embedded in sodium alginate emulsion was higher than that of ternary conjugate emulsion (65% and 34%).
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32
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Bilal M, Gul I, Basharat A, Qamar SA. Polysaccharides-based bio-nanostructures and their potential food applications. Int J Biol Macromol 2021; 176:540-557. [PMID: 33607134 DOI: 10.1016/j.ijbiomac.2021.02.107] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 02/13/2021] [Accepted: 02/14/2021] [Indexed: 12/11/2022]
Abstract
Polysaccharides are omnipresent biomolecules that hold great potential as promising biomaterials for a myriad of applications in various biotechnological and industrial sectors. The presence of diverse functional groups renders them tailorable functionalities for preparing a multitude of novel bio-nanostructures. Further, they are biocompatible and biodegradable, hence, considered as environmentally friendly biopolymers. Application of nanotechnology in food science has shown many advantages in improving food quality and enhancing its shelf life. Recently, considerable efforts have been made to develop polysaccharide-based nanostructures for possible food applications. Therefore, it is of immense importance to explore literature on polysaccharide-based nanostructures delineating their food application potentialities. Herein, we reviewed the developments in polysaccharide-based bio-nanostructures and highlighted their potential applications in food preservation and bioactive "smart" food packaging. We categorized these bio-nanostructures into polysaccharide-based nanoparticles, nanocapsules, nanocomposites, dendrimeric nanostructures, and metallo-polysaccharide hybrids. This review demonstrates that the polysaccharides are emerging biopolymers, gaining much attention as robust biomaterials with excellent tuneable properties.
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Affiliation(s)
- Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China.
| | - Ijaz Gul
- School of Life Science and Technology, University of Electronic Science and Technology of China, Chengdu 610054, China
| | - Aneela Basharat
- Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
| | - Sarmad Ahmad Qamar
- Institute of Organic and Polymeric Materials, National Taipei University of Technology, Taipei 10608, Taiwan.
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33
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Liu Q, Li F, Ji N, Dai L, Xiong L, Sun Q. Acetylated debranched starch micelles as a promising nanocarrier for curcumin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106253] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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34
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Reactive extrusion-processed native and phosphated starch-based food packaging films governed by the hierarchical structure. Int J Biol Macromol 2021; 172:439-451. [PMID: 33453260 DOI: 10.1016/j.ijbiomac.2021.01.048] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/03/2021] [Accepted: 01/08/2021] [Indexed: 12/19/2022]
Abstract
The aim of this research work was to investigate novel tools given by nanotechnology and green chemistry for improving the disadvantages typically associated to the starch-based films: water susceptibility and brittle mechanical behavior. With this in mind, four food packaging film systems were developed from corn starch or corn starch nanocrystals (SNCs), and modified by phosphating under reactive extrusion (REx) conditions using sodium tripolyphosphate (Na5P3O10 - TPP) as a crosslinker. The structural, physicochemical, thermal, rheological and mechanical properties, as well as studies associated with the management of carbohydrate polymer-based plastic wastes (biodegradability and compostability) were carried out in this study. The hierarchical structure and the modification of the starch were dependent on the amylose content and degree of substitution (DS), which in turn depended on the hydrogen (H)-bonding interactions. In both cases, a higher molecular ordering of the starch chains in parallel was decisive to obtain the self-assembled thermoplastic starches. Beyond the valuable results obtained and scientifically analyzed, unfortunately none of the manufactured materials achieved to improve their performance compared to the control film (thermoplastic starch - TPS). It was even thought that the phosphated starch-based films could fertilize lettuce (Lactuca sativa) seedlings during their biodegradation, and this was not achieved either. This possibly due to the low content of phosphorus or its poor bioavailability.
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35
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Wang Y, Zhang G. The preparation of modified nano-starch and its application in food industry. Food Res Int 2020; 140:110009. [PMID: 33648241 DOI: 10.1016/j.foodres.2020.110009] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 11/23/2020] [Accepted: 12/09/2020] [Indexed: 10/22/2022]
Abstract
Starch, which is a carbohydrate polymer with a semicrystalline granular structure, has been the subject of academic research for decades due to its renewable and biodegradable property as well as various applications in food, pharmaceutical and other industries. Nano-starch (NS) is a novel type of starch material with unique physiochemical properties due to its small size. However, the nano-size nature of NS determines its tendency to agglomeration as a natural process to approach a thermodynamically steady state, and the single hydroxyl functional group is also not favorable to its applications in hydrophobic environments. Thus, modified-NS with improved dispersion property, hydrophobicity, and stability is emerging as a new research direction. However, information about modified-NS is sporadic in literature, and a systematic review from its preparation, application, the problem and challenge as well as related health concerns is carried out to further the understanding of modified-NS. It is expected that the theoretical basis and new insight into the development of modified-NS will be improved.
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Affiliation(s)
- Yun Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Genyi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
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36
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Preparation of debranched starch nanoparticles by ionic gelation for encapsulation of epigallocatechin gallate. Int J Biol Macromol 2020; 161:481-491. [DOI: 10.1016/j.ijbiomac.2020.06.070] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 05/18/2020] [Accepted: 06/08/2020] [Indexed: 11/22/2022]
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37
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Gutiérrez G, Morán D, Marefati A, Purhagen J, Rayner M, Matos M. Synthesis of controlled size starch nanoparticles (SNPs). Carbohydr Polym 2020; 250:116938. [PMID: 33049850 DOI: 10.1016/j.carbpol.2020.116938] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 07/24/2020] [Accepted: 08/11/2020] [Indexed: 01/27/2023]
Abstract
Starch nanoparticles (SNPs) are a promising choice for the strategic development of new renewable and biodegradable nanomaterials for novel biomedical and pharmaceutical applications when loaded with antibiotics or with anticancer agents as target drug delivery systems. The final properties of the SNPs are strongly influenced by the synthesis method and conditions being a controlled and monodispersed size crucial for these applications. The aim of this work was to synthesize controlled size SNPs through nanoprecipitation and microemulsion methods by modifying main operating parameters regarding the effect of amylose and amylopectin ratio in maize starches. SNPs were characterized by size and shape. SNPs from 59 to 118 nm were obtained by the nanoprecipitation method, registering the higer values when surfactant was added to the aqueous phase. Microemulsion method led to 35-147 nm sizes observing a higher particle formation capacity. The composition of the maize used influenced the final particle size and shape.
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Affiliation(s)
- G Gutiérrez
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006, Oviedo, Spain
| | - D Morán
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006, Oviedo, Spain
| | - A Marefati
- Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 22100, Lund, Sweden
| | - J Purhagen
- Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 22100, Lund, Sweden
| | - M Rayner
- Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 22100, Lund, Sweden
| | - M Matos
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006, Oviedo, Spain; Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 22100, Lund, Sweden.
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