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Yang B, Fang X, Chen L, Du M, Din ZU, Wang Y, Zhuang K, Shen Q, Ding W. Ozone modification of waxy rice starch nanocrystals: Effects on the multi-scale structural and surface properties. Int J Biol Macromol 2024; 278:134500. [PMID: 39128765 DOI: 10.1016/j.ijbiomac.2024.134500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2024] [Revised: 07/31/2024] [Accepted: 08/03/2024] [Indexed: 08/13/2024]
Abstract
The rich active hydroxyl groups on starch nanocrystals (SNC) surface limits its dispersion and stability in the aqueous phase. To address this issue, ozone modification for 0 (SNC), 0.5 (SNC-1), 1 (SNC-2), 1.5 (SNC-3), and 2 h (SNC-4) as compared to conventionally chemical methods was applied to functionally modify the SNC. The impact of ozone treatment on the structural and surface characteristics of waxy rice starch nanocrystals. The findings revealed that longer ozone treatment durations favored the formation of carbonyl groups in starch molecules. Initially, ozone oxidized the hydroxyl group of the macromolecule. Once the carbonyl groups formed, the cross-linking reaction occurred among starch nanocrystals through condensation reactions, leading to the increasing molecular orderliness. X-ray photoelectron spectroscopy, X-ray diffraction and Small-angle X-ray scattering analyses of SNC-2 supported this finding with a reduced O/C ratio, and implied that surface oxidation did not alter the crystal type but rather enhanced molecular hydration in an aqueous system, leading to increased interfacial thickness and fractal dimension. Additionally, ozone oxidation improved surface properties such as charge and hydrophobicity. Oxidized SNC also exhibited altered gelatinization properties due to surface degradation. This study offers a promising strategy for enhancing SNC surface properties, crucial for food science applications.
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Affiliation(s)
- Bingjin Yang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Xiao Fang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Lei Chen
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Food Green Processing Technology and Intelligent Equipment Hubei Engineering Research Center, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China.
| | - Meng Du
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Zia-Ud Din
- Department of Microbiology and Biotechnology, Atta ur Rahman School of Applied Biosciences (ASAB), National University of Sciences and Technology (NUST), H-12, Islamabad 44000, Pakistan
| | - Yuehui Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; Food Green Processing Technology and Intelligent Equipment Hubei Engineering Research Center, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China
| | - Kun Zhuang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Food Green Processing Technology and Intelligent Equipment Hubei Engineering Research Center, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China
| | - Qian Shen
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Food Green Processing Technology and Intelligent Equipment Hubei Engineering Research Center, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Food Green Processing Technology and Intelligent Equipment Hubei Engineering Research Center, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China.
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2
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Kaur P, Annapure US. Rheological and gelling properties of atmospheric pressure cold plasma treated finger millet (Eleusine coracana) starch. Food Res Int 2024; 187:114418. [PMID: 38763668 DOI: 10.1016/j.foodres.2024.114418] [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: 02/16/2024] [Revised: 04/21/2024] [Accepted: 04/22/2024] [Indexed: 05/21/2024]
Abstract
Interest in exploring alternative starch sources like finger millet is rising due to wide starch applications. However, native starch often lacks desired qualities, including rheological properties. Modification is thus necessary for specific end uses. Plasma treatment as a greener and sustainable method for starch modification was therefore, studied for its ability to impact rheological properties of finger millet starch (FMS). Considerable changes in the rheological properties on FMS was noted, a significant decrease and increase (p < 0.05) in the peak viscosity (from 3.35 to 0.553 Pa.s) and paste clarity respectively was observed, indicating occurrence of depolymerization. However, intermediate plasma-treated samples (200 V) observed a decrease in paste clarity attributed to aggregate formation and cross-linking. Cross-linking was also confirmed by findings of frequency sweep where a continuous decrease in G' values of plasma treated FMS gel was interrupted by sudden increase. Despite depolymerization causing alteration of rheological behaviour such as decrease in shear thinning properties, gel strength observed a contradictory increase. This was attributed to incorporation of functional group and absence of shear responsible for network formation giving higher gel strength to FMS gels. This is elaborated in detail in the study. The study thus concluded that cold plasma significantly impacted all the rheological properties of the FMS and hence can prove to be beneficial for modification of starch rheological parameters.
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Affiliation(s)
- Parinder Kaur
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai 400019, India
| | - Uday S Annapure
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai 400019, India; Institute of Chemical Technology, Marathwada Campus, Jalna, India.
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3
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Kaur P, Annapure US. Understanding the atmospheric cold plasma-induced modification of finger millet (Eleusine coracana) starch and its related mechanisms. Int J Biol Macromol 2024; 268:131615. [PMID: 38631580 DOI: 10.1016/j.ijbiomac.2024.131615] [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: 01/23/2024] [Revised: 04/10/2024] [Accepted: 04/13/2024] [Indexed: 04/19/2024]
Abstract
This research was conducted to evaluate the effects of cold plasma (CP) on finger millet starch (FMS). FMS was exposed to partially ionized gas at varying voltages (170, 200, and 230 Volt) for varied time (10, 20, and 30 mins). The impact of treatment was studied using physico-chemical, and functional properties, and the mechanisms of starch modification occurring were stated. A significant reduction in the degree of polymerization was noticed based on parameters like reducing sugar, amylose content, solubility, and molecular weight. However, in certain voltage and time combinations, crosslinking was also confirmed by analysis such as XRD, FTIR, DSC, etc. The properties of starch were altered such as remarkable increase in water solubility by 6.7 times for highest voltage and longest time (230 V/30 min) was registered. NMR data suggested valuable findings- oxidation of OH group at C6 position of starch led to formation of carbonyl group followed by carboxyl group. NMR also showed a decrease in OH protons confirming crosslinking and hence all these analyses helped to conclude findings about the quality changes using CP. It was observed that the highest voltage and considerably longer exposure time of 20 and 30 min induced significant changes in the FMS.
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Affiliation(s)
- Parinder Kaur
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai 400019, India
| | - Uday S Annapure
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai 400019, India; Institute of Chemical Technology, Marathwada Campus, Jalna, India.
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4
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Du M, Chen L, Din ZU, Zhan F, Chen X, Wang Y, Zhuang K, Wang G, Cai J, Ding W. Structure and surface properties of ozone-conjugated octenyl succinic anhydride modified waxy rice starch: Towards high-stable Pickering emulsion. Int J Biol Macromol 2023; 253:126895. [PMID: 37709233 DOI: 10.1016/j.ijbiomac.2023.126895] [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: 06/11/2023] [Revised: 07/28/2023] [Accepted: 09/11/2023] [Indexed: 09/16/2023]
Abstract
In the present work, a dual-modified waxy rice starch (OOWRS) fabricated with OSA and ozone was successfully used to stabilize the O/W Pickering emulsion. The molecular structure, surface properties, and underlying stabilizing mechanism were systematically investigated. The results showed that oxidation occurring on the surface of OSA-modified waxy rice starch (OSAWRS) resulted in the presence of indentations and cracks. The relative crystallinity of starch was generally decreased with increasing degree of oxidation. Due to the introduction of carbonyl and the variation in surface structure, the hydrophobicity and acidity of OSAWRS were significantly enhanced after the ozone treatment. Remarkably, OOWRS stabilized Pickering emulsion exhibited a feature of typical O/W emulsion, and the 0.5 h and 1 h OOWRS emulsion exhibited a more uniform droplet size as well as a higher surface potential. We also noted that a weak-gel network was formed within the OOWRS emulsion system as the hydrophilic starch chains played a bridging role. Two reasons for the improved stability of the emulsion were the special gel structure and the enhanced electrical repulsion among the droplets. This research provides that ozone-conjugated OSA modification is a promising strategy for improving the emulsion ability of starch-based Pickering emulsions.
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Affiliation(s)
- Meng Du
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Lei Chen
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
| | - Zia-Ud Din
- Department of Food Science and Nutrition, Women University Swabi, Khyber Pakhtunkhwa, Pakistan
| | - Fuchao Zhan
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, PR China
| | - Xi Chen
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Yuehui Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Kun Zhuang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Guozhen Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Jie Cai
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China.
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
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5
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Dong Y, Dai Y, Xing F, Hou H, Wang W, Ding X, Zhang H, Li C. Exploring the influence mechanism of water grinding on the gel properties of corn starch based on changes in its structure and properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4858-4866. [PMID: 36918962 DOI: 10.1002/jsfa.12554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 02/07/2023] [Accepted: 03/14/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND At present, most studies have focused on the preparation of modified starches by dry grinding. As an excellent starch plasticizer, water might enhance the action of grinding on the structure of starch granules, and water grinding might improve the gel properties of starch. Therefore, this article explored the influence mechanism of water grinding on the gel properties of corn starch based on the changes in its structure and properties. RESULTS The results showed that water grinding could make water enter the starch granules and hydrate the starch molecules, and the starch gelatinized after water grinding for 20 min. Thus, water enhanced the action of grinding on the structure of the starch granules. Under the plasticization and grinding action of water grinding, the mechanochemical effect of the starch granules occurred. When the starch was in the aggregation stage (7.5-10 min), the crystallinity of the starch increased, and the starch molecules rearranged into a more stable structure, which increased apparent viscosity (η), elastic modulus (G') and viscous modulus (G″) of the starch gels. CONCLUSION Therefore, appropriate water grinding (10 min) contributed to increasing the viscoelasticity of starch gels. This study provided a theoretical foundation for research on improving the properties of starch by mechanical modification in future. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ying Dong
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
| | - Fu Xing
- Shandong Drug and Food Vocational College, Weihai, Shandong, 264210, People's Republic of China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
| | - Hui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
| | - Cheng Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
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Kaur P, Annapure US. Effects of pin-to-plate atmospheric cold plasma for modification of pearl millet (Pennisetum glaucum) starch. Food Res Int 2023; 169:112930. [PMID: 37254356 DOI: 10.1016/j.foodres.2023.112930] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 04/24/2023] [Accepted: 04/27/2023] [Indexed: 06/01/2023]
Abstract
The present study was done to analyze the effect of atmospheric pressure non-thermal pin-to-plate plasma at a range of different voltages (170, 200, and 230V) at different time intervals (10, 20, and 30 mins) on under-utilized pearl millet starch. The untreated and treated starches were analyzed for amylose content, pH, carbonyl, and carboxyl group, reducing sugar, turbidity, water, and oil binding property, pasting property, DSC, FTIR, XRD, and molecular weight. As cold plasma contains highly reactive species and free radicals, it is expected to cause noticeable modifications in the attributes of treated starch. There has been a significant reduction (p < 0.05) in turbidity value by 38.97% and pH value of starch from 6.49 to 4.05. Plasma-treated samples produced clearer pastes with higher stability over storage time. Cold plasma treatment also led to an increase in the ζ potential. However, there has been no significant change in the water activity and oil-binding capacity of the starch. Reducing sugar content, average molecular weight, degree of polymerization, pasting property, XRD, and FTIR data confirmed that cross-linking takes place in samples treated at lower voltages and lesser time followed by depolymerization occurring in harshly treated plasma samples. The study thus points out the possible use of cold plasma for starch modification to produce starches with altered properties.
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Affiliation(s)
- Parinder Kaur
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai 400019, India
| | - Uday S Annapure
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai 400019, India; Institute of Chemical Technology, Marathwada Campus, Jalna, India.
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7
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Li J, Du M, Din ZU, Xu P, Chen L, Chen X, Wang Y, Cao Y, Zhuang K, Cai J, Lyu Q, Chang X, Ding W. Multi-scale structure characterization of ozone oxidized waxy rice starch. Carbohydr Polym 2023; 307:120624. [PMID: 36781277 DOI: 10.1016/j.carbpol.2023.120624] [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: 11/13/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/29/2023]
Abstract
The elucidation of multi-scale structural variation and oxidation reaction mechanism of ozone oxidized waxy rice starch molecules remains a big challenge, limiting its development of intensive processing. In the present work, the changes in the structure of waxy rice starch after ozone treatment were systematically researched by various characterization methods. The study has shown that with the increase in ozone oxidation time, the granules of oxidized starch were polygons with multiple face depressions. It was also observed that ozone first attacked the amorphous zone of the starch granules and then penetrated the crystalline zone. Combining 1D and 2D NMR (1H NMR, 13C NMR, HSQC and HMBC) and other methods, it was proved that ozone oxidation led to ring splitting between C2 and C3 of the glucose unit. The resulting hemiacetal groups showed different types of structures. Among them, the main structures were intramolecular acetals and intermolecular hemiacetals. This research offered theoretical guidance for the utilization of ozone oxidation technology for starch modification and the development of waxy rice new foods.
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Affiliation(s)
- Jing Li
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Meng Du
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Zia-Ud Din
- Department of Food Science and Nutrition, Women University Swabi, Khyber Pakhtunkhawa, Pakistan
| | - Ping Xu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Lei Chen
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
| | - Xi Chen
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Yuehui Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Yang Cao
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Kun Zhuang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Jie Cai
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Qingyun Lyu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Xianhui Chang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
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8
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He Y, Ye F, Tao J, Zhang Z, Zhao G. Ozone exposure tunes the physicochemical properties of sweet potato starch by modifying its molecular structure. Int J Biol Macromol 2023; 236:124002. [PMID: 36914058 DOI: 10.1016/j.ijbiomac.2023.124002] [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: 12/22/2022] [Revised: 02/27/2023] [Accepted: 03/06/2023] [Indexed: 03/13/2023]
Abstract
Ozonation is an efficient method for improving the technical performance of some starches, but the feasibility of its use for sweet potato starch remains unknown. The effects of aqueous ozonation on the multi-scale structure and physicochemical properties of sweet potato starch were explored. Structurally, ozonation did not generate significant alterations at the granular level (size, morphology, lamellar structure, and long-range and short-range ordered structures), but led to tremendous changes at the molecular level, including converting hydroxyl groups to carbonyl and carboxyl groups and depolymerizing starch molecules. These structural changes resulted in prominent alternations in the technological performance of sweet potato starch, such as increases in water solubility and paste clarity and decreases in water absorption capacity, paste viscosity, and paste viscoelasticity. For these traits, their amplitudes of variation elevated when the ozonation time was extended and peaked at the longest ozonation time (60 min). The greatest changes in paste setback (30 min), gel hardness (30 min), and the puffing capacity of the dried starch gel (45 min) were observed at moderate ozonation times. In summary, aqueous ozonation is a new method for fabricating sweet potato starch with improved functionality.
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Affiliation(s)
- Yonglin He
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Jianming Tao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zehua Zhang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Center for Sweet Potato, Chongqing 400715, People's Republic of China.
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Labelle MA, Ispas-Szabo P, Tajer S, Xiao Y, Barbeau B, Mateescu MA. Anionic and Ampholytic High-Amylose Starch Derivatives as Excipients for Pharmaceutical and Biopharmaceutical Applications: Structure-Properties Correlations. Pharmaceutics 2023; 15:pharmaceutics15030834. [PMID: 36986695 PMCID: PMC10054713 DOI: 10.3390/pharmaceutics15030834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 02/25/2023] [Accepted: 03/01/2023] [Indexed: 03/08/2023] Open
Abstract
Many chemical modifications of starch are realized in organic (mostly methanol) phase, allowing high degrees of substitution (DS). Some of these materials are used as disintegrants. To expand the usage of starch derivative biopolymers as drug delivery system, various starch derivatives obtained in aqueous phase were evaluated with the aim to identify materials and procedures which would generate multifunctional excipients providing gastro-protection for controlled drug delivery. Chemical, structural and thermal characteristics of anionic and ampholytic High Amylose Starch (HAS) derivatives under powder (P), tablet (T) and film (F) forms were evaluated by X-ray Diffraction (XRD), Fourier Transformed Infrared (FTIR) and thermogravimetric analysis (TGA) methods and correlated with the behavior of tablets and films in simulated gastric and intestinal media. At low DS, the HAS carboxymethylation (CMHAS) in aqueous phase, generated tablets and films that were insoluble at ambient conditions. The CMHAS filmogenic solutions, with a lower viscosity, were easier to cast and gave smooth films without the use of plasticizer. Correlations were found between structural parameters and the properties of starch excipients. Compared to other starch modification procedures, the aqueous modification of HAS generated tunable multifunctional excipients that may be recommended for tablets and functional coatings for colon-targeted formulations.
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Affiliation(s)
- Marc-André Labelle
- Department of Chemistry, Research Chair on Enteric Dysfunctions ‘Allerdys’, CERMO-FC Center, Université du Québec à Montréal, C.P. 8888, Succursale Centre-Ville, Montréal, QC 3PC 3P8, Canada
| | - Pompilia Ispas-Szabo
- Department of Chemistry, Research Chair on Enteric Dysfunctions ‘Allerdys’, CERMO-FC Center, Université du Québec à Montréal, C.P. 8888, Succursale Centre-Ville, Montréal, QC 3PC 3P8, Canada
- Correspondence: ; Tel.: +1-(514)-987-3000 (ext. 0318)
| | - Salma Tajer
- Department of Chemistry, Research Chair on Enteric Dysfunctions ‘Allerdys’, CERMO-FC Center, Université du Québec à Montréal, C.P. 8888, Succursale Centre-Ville, Montréal, QC 3PC 3P8, Canada
| | - Yong Xiao
- Department of Biological Sciences & CERMO-FC Center, Université du Québec à Montréal, C.P. 8888, Succursale Centre-Ville, Montréal, QC H3C 3P8, Canada
| | - Benoît Barbeau
- Department of Biological Sciences & CERMO-FC Center, Université du Québec à Montréal, C.P. 8888, Succursale Centre-Ville, Montréal, QC H3C 3P8, Canada
| | - Mircea Alexandru Mateescu
- Department of Chemistry, Research Chair on Enteric Dysfunctions ‘Allerdys’, CERMO-FC Center, Université du Québec à Montréal, C.P. 8888, Succursale Centre-Ville, Montréal, QC 3PC 3P8, Canada
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10
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An Efficient Processing Strategy to Improve the Flavor Profile of Egg Yolk: Ozone-Mediated Oxidation. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010124. [PMID: 36615317 PMCID: PMC9822375 DOI: 10.3390/molecules28010124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/26/2022] [Accepted: 12/01/2022] [Indexed: 12/28/2022]
Abstract
This study investigated the effect of ozone treatment on egg yolk volatiles and fatty acids. The composition and content of volatile substances and the fatty acid content of the egg yolk were changed significantly after ozonation. With proper ozone treatment (30 min), the aldehyde content in the egg yolk increased from 78.08% to 94.63%, and the relative content of dibutyl amine decreased from 1.50% to 0.00%. There were no significant differences among the types of fatty acids in the egg yolks after being treated with ozone, but there were differences in their relative contents. The results of SDS-PAGE showed no significant difference in yolk protein composition and contents among the groups. SEM results showed that moderate ozone treatment (20 min and 30 min) led to a regular and dense network structure of egg yolk. These results provided a theoretical basis for expanding the application of ozone technology in the egg yolk processing industry.
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11
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Use of ozonation, a green oxidation method, in the modification of corn starch-gum arabic suspensions: thermal, rheological, functional and antioxidant properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01705-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Nickhil C, Mohapatra D, Kar A, Giri SK, Verma US, Muchahary S. Gaseous ozone treatment of chickpea grains: Effect on functional groups, thermal behavior, pasting properties, morphological features, and phytochemicals. J Food Sci 2022; 87:5191-5207. [DOI: 10.1111/1750-3841.16359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 09/15/2022] [Accepted: 09/27/2022] [Indexed: 11/05/2022]
Affiliation(s)
- Chowdaiah Nickhil
- ICAR‐Central Institute of Agricultural Engineering Nabibagh Bhopal India
- Department of Food Engineering and Technology Tezpur University, Tezpur Assam India
| | | | - Abhijit Kar
- Division of Food Science and Post‐Harvest Technology Indian Agricultural Research Institute Pusa Campus New Delhi India
| | - Saroj Kumar Giri
- ICAR‐Central Institute of Agricultural Engineering Nabibagh Bhopal India
| | - Uttam Singh Verma
- Division of Food Science and Post‐Harvest Technology Indian Agricultural Research Institute Pusa Campus New Delhi India
| | - Sangita Muchahary
- Department of Food Engineering and Technology Tezpur University, Tezpur Assam India
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13
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Anjali KU, Reshma C, Sruthi NU, Pandiselvam R, Kothakota A, Kumar M, Siliveru K, Marszałek K, Mousavi Khaneghah A. Influence of ozone treatment on functional and rheological characteristics of food products: an updated review. Crit Rev Food Sci Nutr 2022; 64:3687-3701. [PMID: 36268992 DOI: 10.1080/10408398.2022.2134292] [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] [Indexed: 11/03/2022]
Abstract
In this milieu, ozone technology has emerged as an avant-garde non-thermal mode of disinfection with potential applications in the food industry. This eco-friendly technology has a comprehendible adeptness in replacing alternative chemical sanitizers and is recognized as a generally safe disinfectant for fruits and vegetables. Several researchers have been focusing on the biochemical impacts of ozone on different quantitative and qualitative aspects of fruits and vegetables. A collection of those works is presented in this review highlighting the effect of ozone on the functional, antioxidant, and rheological properties of food. This can be a benevolent tool for discovering the processing states of ozone applications and ensuing influence on safety and quality attributes of previously studied foods and opening further research areas. It extends shelf life and never leaves any harmful residues on the product since it decomposes to form oxygen. It was seen that the impact on a specific property of food was dependent on the ozone concentration and treatment time, and the adverse effects of ozone exposure can be alleviated once the processing conditions are optimized. The present review can be used as a baseline for designing different food processing operations involving ozone.
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Affiliation(s)
- K U Anjali
- Department of Food Science and Technology, Pondicherry University, Puducherry, India
| | - C Reshma
- National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - N U Sruthi
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - R Pandiselvam
- Physiology, Biochemistry, and Post-harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, Maharashtra, India
| | - Kaliramesh Siliveru
- Department of Grain Science & Industry, Kansas State University, Manhattan, Kansas, USA
| | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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14
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Chandak A, Dhull SB, Chawla P, Fogarasi M, Fogarasi S. Effect of Single and Dual Modifications on Properties of Lotus Rhizome Starch Modified by Microwave and γ-Irradiation: A Comparative Study. Foods 2022; 11:foods11192969. [PMID: 36230043 PMCID: PMC9562692 DOI: 10.3390/foods11192969] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/12/2022] [Accepted: 09/19/2022] [Indexed: 01/16/2023] Open
Abstract
A comparative study between two novel starch modification technologies, i.e., microwave (MI) and γ-irradiation (IR), is of important significance for their applications. The objective of this work is to compare the changes in lotus rhizome starch (LRS) subjected to single modifications by MI (thermal treatment) and IR (non-thermal treatment), and dual modification by changing the treatment sequence, i.e., microwave followed by irradiation (MI-IR) and irradiation followed by microwave (IR-MI). The amylose content of native and modified LRS varied from 14.68 to 18.94%, the highest and lowest values found for native and MI-LRS, respectively. IR-treated LRS showed the lowest swelling power (4.13 g/g) but highest solubility (86.9%) among native and modified LRS. An increase in light transmittance value suggested a lower retrogradation rate for dual-modified starches, making them more suitable for food application at refrigeration and frozen temperatures. Dual-modified LRS showed the development of fissures and dents on the surface of granules as well as the reduction in peak intensities of OH and CH2 groups in FTIR spectra. Combined modifications (MI and IR) reduced values of pasting parameters and gelatinization properties compared to native and microwaved LRS and showed improved stability to shear thinning during cooking and thermal processing. The sequence of modification also affected the rheological properties; the G′ and G″ of MI-IR LRS were lower (357.41 Pa and 50.16 Pa, respectively) than the IR-MI sample (511.96 Pa and 70.09 Pa, respectively), giving it a soft gel texture. Nevertheless, dual modification of LRS by combining MI and IR made more significant changes in starch characteristics than single modifications.
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Affiliation(s)
- Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
- Correspondence: (S.B.D.); (M.F.)
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of ClujNapoca, CaleaMănăstur 3–5, 400372 Cluj-Napoca, Romania
- Correspondence: (S.B.D.); (M.F.)
| | - Szabolcs Fogarasi
- Department of Chemical Engineering, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
- Interdisciplinary Research Institute on Bio-Nano-Sciences, Babeş-Bolyai University, 42 Treboniu LaurianStreet, 400271 Cluj-Napoca, Romania
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15
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Bhatt P, Kumar V, Goel R, Sharma SK, Kaushik S, Sharma S, Shrivastava A, Tesema M. Structural Modifications and Strategies for Native Starch for Applications in Advanced Drug Delivery. BIOMED RESEARCH INTERNATIONAL 2022; 2022:2188940. [PMID: 35993055 PMCID: PMC9385375 DOI: 10.1155/2022/2188940] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 07/12/2022] [Accepted: 07/22/2022] [Indexed: 11/18/2022]
Abstract
Pharmaceutical excipients are compounds or substances other than API which are added to a dosage form, these excipients basically act as carriers, binders, bulk forming agents, colorants, and flavouring agents, and few excipients are even used to enhance the activity of active pharmaceutical ingredient (API) and various more properties. However, despite of these properties, there are problems with the synthetic excipients such as the possibility of causing toxicity, inflammation, autoimmune responses, lack of intrinsic bioactivity and biocompatibility, expensive procedures for synthesis, and water solubility. However, starch as an excipient can overcome all these problems in one go. It is inexpensive, there is no toxicity or immune response, and it is biocompatible in nature. It is very less used as an excipient because of its high digestibility and swelling index, high glycemic index, paste clarity, film-forming property, crystalline properties, etc. All these properties of starch can be altered by a few modification processes such as physical modification, genetic modification, and chemical modification, which can be used to reduce its digestibility and glycemic index of starch, improve its film-forming properties, and increase its paste clarity. Changes in some of the molecular bonds which improve its properties such as binding, crystalline structure, and retrogradation make starch perfect to be used as a pharmaceutical excipient. This research work provides the structural modifications of native starch which can be applicable in advanced drug delivery. The major contributions of the paper are advances in the modification of native starch molecules such as physically, chemically, enzymatically, and genetically traditional crop modification to yield a novel molecule with significant potential for use in the pharmaceutical industry for targeted drug delivery systems.
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Affiliation(s)
- Pankaj Bhatt
- KIET Group of Institutions (KIET School of Pharmacy), Delhi NCR, Muradnagar, Ghaziabad, India
- Department of Pharmaceutical Science, Gurukul Kangri (Deemed to Be University), Haridwar, Uttarakhand, India
| | - Vipin Kumar
- Department of Pharmaceutical Science, Gurukul Kangri (Deemed to Be University), Haridwar, Uttarakhand, India
| | - Richa Goel
- KIET Group of Institutions (KIET School of Pharmacy), Delhi NCR, Muradnagar, Ghaziabad, India
| | - Somesh Kumar Sharma
- Department of Pharmaceutics, KIET Group of Institutions (KIET School of Pharmacy), Delhi NCR, Muradnagar, Ghaziabad, India
| | - Shikha Kaushik
- KIET Group of Institutions (KIET School of Pharmacy), Delhi NCR, Muradnagar, Ghaziabad, India
| | - Shivani Sharma
- School of Pharmacy and Research, Dev Bhoomi Uttarakhand University, Dehradun, Uttarakhand, India
| | - Alankar Shrivastava
- KIET Group of Institutions (KIET School of Pharmacy), Delhi NCR, Muradnagar, Ghaziabad, India
| | - Mulugeta Tesema
- Department of Chemistry (Analytical), College of Natural and Computational Sciences, Dambi Dollo University, Dambi Dollo, Oromia Region, Ethiopia
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16
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Yuan M, Wang Y, Bai Y, Svensson B. Distinct effects of different α-amylases on cross-linked tapioca starch and gel-improving mechanism. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107580] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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17
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Hu J, Li X, Cheng Z, Fan X, Ma Z, Hu X, Wu G, Xing Y. Modified Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch by gaseous ozone: Structural, physicochemical and in vitro digestible properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107365] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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18
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Özaslan ZT, İbanoğlu Ş. Ozonation of corn starch in the presence of guar gum: Rheological, thermal and antioxidant properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107299] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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19
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Effect of atmospheric pressure non-thermal pin to plate plasma on the functional, rheological, thermal, and morphological properties of mango seed kernel starch. Int J Biol Macromol 2022; 196:63-71. [PMID: 34896473 DOI: 10.1016/j.ijbiomac.2021.12.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 11/23/2021] [Accepted: 12/02/2021] [Indexed: 11/23/2022]
Abstract
This study aimed to investigate the effect of atmospheric pressure non-thermal pin-to-plate plasma on the functional, rheological, thermal, and morphological properties of mango seed kernel starch. As cold plasma contains highly reactive species and free radicals, it is expected to cause noticeable modifications in the attributes of starch treated. The isolated mango seed kernel starch was subjected to the plasma treatment of input voltages 170 and 230 V for 15 and 30 min of exposure. Water adsorption, swelling, and solubility at lower temperatures. There has been a significant reduction (p < 0.05) in pH values of starch from 7.09 to 6.16 and also the desirable reduction in turbidity values by 42.60%. However, there has been no significant change in the oil and water binding behavior of the starch. The FTIR spectra of MSKS demonstrate the formation of amines which contributes to the better hydrophilic nature of the starch. The structural modification has been adequately confirmed by SEM images. The maximum voltage and time combination, lead to depolymerization of starch which is supported by NMR spectra thus affecting thermal and rheological properties. The application of cold plasma-modified MSKS in food would facilitate stable and smooth textural development.
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20
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Premjit Y, Sruthi NU, Pandiselvam R, Kothakota A. Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food. Compr Rev Food Sci Food Saf 2022; 21:1054-1085. [DOI: 10.1111/1541-4337.12886] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 11/04/2021] [Accepted: 11/25/2021] [Indexed: 12/29/2022]
Affiliation(s)
- Yashaswini Premjit
- Agricultural & Food Engineering Department Indian Institute of Technology Kharagpur West Bengal India
| | - N. U. Sruthi
- Agricultural & Food Engineering Department Indian Institute of Technology Kharagpur West Bengal India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post Harvest Technology Division ICAR‐Central Plantation Crops Research Institute (CPCRI) Kasaragod Kerala India
| | - Anjineyulu Kothakota
- Agro‐Processing & Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Trivandrum Kerala India
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21
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Zailani MA, Kamilah H, Husaini A, Awang Seruji AZR, Sarbini SR. Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107042] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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22
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Xu H, Fu X, Ding Z, Kong H, Ding S. Effect of ozone and high‐pressure homogenization on the physicochemical, functional, and in vitro digestibility properties of lily starch. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Haishan Xu
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Xincheng Fu
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Zemin Ding
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Hui Kong
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Shenghua Ding
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
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23
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Guedes JS, Lima DC, Castanha N, Matta Junior MD, Augusto PED. Physicochemical and functional properties of a novel starch from uvaia (
Eugenia pyriformis
) seed, a native fruit from Brazil. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15845] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jaqueline Souza Guedes
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | - Dâmaris Carvalho Lima
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | - Nanci Castanha
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | - Manoel Divino Matta Junior
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | - Pedro Esteves Duarte Augusto
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
- Food and Nutrition Research Center (NAPAN) University of São Paulo (USP) São Paulo Brazil
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24
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Zailani MA, Kamilah H, Husaini A, Sarbini SR. Physicochemical properties of microwave heated sago (Metroxylon sagu) starch. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1934550] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Mohd Alhafiizh Zailani
- Department of Crop Science, Faculty of Agricultural Science and Forestry, Universiti Putra Malaysia, Bintulu Sarawak Campus, Bintulu, Malaysia
- Centre for Pre-University Studies, Universiti Malaysia Sarawak, Kota Samarahan, Malaysia
| | - Hanisah Kamilah
- Department of Crop Science, Faculty of Agricultural Science and Forestry, Universiti Putra Malaysia, Bintulu Sarawak Campus, Bintulu, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Ahmad Husaini
- Department of Molecular Biology, Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, Kota Samarahan, Malaysia
| | - Shahrul Razid Sarbini
- Department of Crop Science, Faculty of Agricultural Science and Forestry, Universiti Putra Malaysia, Bintulu Sarawak Campus, Bintulu, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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25
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Sun Y, Wang Q, Jin H, Li Z, Sheng L. Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels. Food Chem 2021; 361:130075. [PMID: 34077880 DOI: 10.1016/j.foodchem.2021.130075] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2020] [Revised: 04/29/2021] [Accepted: 05/08/2021] [Indexed: 12/31/2022]
Abstract
The impact of ozone-induced oxidation on the gel properties of egg yolk was investigated for the first time in this research. The textural properties, water-holding capacity, cooking loss rate and color of the chicken egg yolk gel (CEYG) were significantly improved after ozonation. The maximum hardness value (976.04 g) was reached at 20 min of ozonation and it was 134.92 g higher than that of the natural group. Additionally, the ozone-treated yolk showed an increase of 58.47% in carbonyl content and a decrease of 44.33% in free sulfhydryl groups. The results of low-field nuclear magnetic resonance indicated that ozone promoted the conversion of free water to non-flowing water in the CEYG. Scanning electron microscopy represented that the moderate ozone treatment resulted in a more regular, continuous and smooth network structure of the CEYG. These results provided a theoretical basis for the application of ozone to improve the performance of heat-induced CEYG.
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Affiliation(s)
- Yi Sun
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Qi Wang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Haobo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Zhe Li
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
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26
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27
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Air Oxidation of Corn Starch: Effect of Heating Temperature on Physicochemical Properties and In Vitro Digestibility. STARCH-STARKE 2021. [DOI: 10.1002/star.202000237] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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28
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Dual-process of starch modification: Combining ozone and dry heating treatments to modify cassava starch structure and functionality. Int J Biol Macromol 2020; 167:894-905. [PMID: 33181221 DOI: 10.1016/j.ijbiomac.2020.11.046] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 11/05/2020] [Accepted: 11/07/2020] [Indexed: 11/20/2022]
Abstract
This work evaluated for the first time the effect of dual modification of cassava starch by using ozone (O3) and dry heating treatment (DHT). The dual modification was capable to promote fissures on the surface of the starch granule (DHT + O3), affected the starch amorphous domains, presented greater degree of starch oxidation (DHT + O3) and different profiles of starch molecular size distribution. These modifications resulted in starches with different properties. Moreover, the sequence of treatments was decisive for the hydrogel properties: while DHT + O3 resulted in formation of stronger gels, O3 + DHT resulted in weaker gels. In conclusion, this proposed dual modification was capable to produce specific modified starch when compared with the isolated treatments, also expanding the potential of cassava starch applications.
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