1
|
Bisht A, Goh KKT, Sims IM, Edwards PJB, Matia-Merino L. Does harvesting age matter? Changes in structure and rheology of a shear-thickening polysaccharide from Cyathea medullaris as a function of age. Carbohydr Polym 2024; 329:121757. [PMID: 38286538 DOI: 10.1016/j.carbpol.2023.121757] [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: 10/15/2023] [Revised: 12/21/2023] [Accepted: 12/28/2023] [Indexed: 01/31/2024]
Abstract
A shear-thickening polysaccharide from the New Zealand Black tree fern (Cyathea medullaris, commonly known as mamaku) extracted from different age fronds (stage 1: young, stage 2: fully grown and stage 3: old) was characterised in terms of structure and rheological properties. Constituent sugar analysis and 1H and 13C NMR revealed a repeating backbone of -4)-β-D-GlcpA-(1 → 2)-α-D-Manp-(1→, for all mamaku polysaccharide (MP) samples from different age fronds without any alterations in molecular structure. However, the molecular weight (Mw) was reduced with increasing age, from ~4.1 × 106 to ~2.1 × 106 Da from stage 1 to stage 3, respectively. This decrease in Mw (and size) consequently reduced the shear viscosity (ηs-Stage 1 > ηs-Stage 2 > ηs-Stage 3). However, the extent of shear-thickening and uniaxial extensional viscosity of MP stage 2 was greater than MP stage 1, which was attributed to a greater intermolecular interaction occurring in the former. Shear-thickening behaviour was not observed in MP stage 3.
Collapse
Affiliation(s)
- Akshay Bisht
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.
| | - Kelvin K T Goh
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.
| | - Ian M Sims
- The Ferrier Research Institute, Victoria University of Wellington, New Zealand.
| | - Patrick J B Edwards
- School of Natural Sciences, Massey University, Palmerston North, New Zealand.
| | - Lara Matia-Merino
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.
| |
Collapse
|
2
|
T V, George A, Kesav S R, M S S, Kothakota A. Plant-based hydrocolloids for efficient clarification of cane juices: rheological analysis and solidification studies. Food Funct 2024; 15:1977-1993. [PMID: 38277180 DOI: 10.1039/d3fo05029g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2024]
Abstract
The present study is designed to study the efficiency of plant-based hydrocolloids for the efficient clarification of sugarcane juice and subsequent production of non-centrifugal sugars (NCSs). NCSs are generally produced with lime or other inorganic solids as a clarification agent, often leading to products with a bland taste and dark color. This work is a first of its kind, where plant-based hydrocolloids such as starch, xanthan gum, and guar gum are used for clarification studies. Clarification efficiency was evaluated in terms of separation efficiency, turbidity removal, sucrose content, color transmittance, and rheology studies. Preliminary studies revealed that starch showed a better separation efficiency of 78% compared to other hydrocolloids, and further rheology studies of starch-clarified juice showed a favourable shear-thickening (dilatant, n = 1.382) behaviour, whereas the other two hydrocolloids showed an unfavourable shear-thinning (pseudo plastic, n < 0.9) behaviour. Eventually, starch was found to be a better clarification agent and is proposed as an alternative to lime-based clarification. Solidification studies were performed with starch at various concentrations (0.02-0.04%), pH (6.8-7.2), and temperature (80 °C-100 °C), and it was found that NCSs produced via starch clarification showed superior properties compared with traditional lime-based clarification processes.
Collapse
Affiliation(s)
- Venkatesh T
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 001, India.
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, 695 019, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 002, India
| | - Alphonsa George
- Department of Food Science Technology, St George's College, Aruvithura, 686 112, India
| | - Rishi Kesav S
- Department of Chemical Engineering, National Institute of Technology, Tiruchirappalli, 620 015, India
| | - Sajeev M S
- Division of Crop Protection, ICAR-Central Tuber Crops Research Institute, Thiruvananthapuram, 695 017, India
| | - Anjineyulu Kothakota
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 001, India.
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 002, India
| |
Collapse
|
3
|
Pan X, Lin X, Zhang H, Liang L, Pang C, Gu K, Hu Y, Xi H. Rheological and radioactive decontamination properties of ethyl cellulose sols in green solvents at a temperature below 0 °C. RSC Adv 2024; 14:3659-3666. [PMID: 38268552 PMCID: PMC10805129 DOI: 10.1039/d3ra06641j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Accepted: 01/09/2024] [Indexed: 01/26/2024] Open
Abstract
Strippable film decontamination has been considered one of the best prospects for radioactive surface decontamination due to its high decontamination effect and less secondary pollution. However, research into strippable films has until now focused on radioactive decontamination at room temperature. Therefore, it is vital to seek a suitable degradable material for preparing strippable films in removing contaminants in an extremely cold region, as it will face the problem of the freezing of the detergent. Ethyl cellulose (EC) is a kind of degradable biopolymer which is easily dissolved in volatile green organic solvents to form a sol below 0 °C which is advantageous for forming a film. Therefore, it would be the best choice for preparing a strippable film detergent. In this study, EC sols were obtained by placing EC powder into the green solvents anhydrous ethanol and ethyl acetate. The steady and dynamic rheological behavior of EC sols was investigated with a rotary rheometer with the temperature ranging from -10 °C to 0 °C to disclose their spraying performance. Moreover, the radioactive decontamination effect of EC sols and the mechanism were also investigated. The results showed that the EC sols were pseudoplastic fluids which obeyed the Ostwald-de Waele power law below 0 °C. Furthermore, the viscosity of EC sols could be reduced by stirring, which is convenient for large-area spraying during decontamination below 0 °C. At -10 °C, the comprehensive decontamination rates of all plates were over 85%. Therefore, EC sols could be used as a basic material for strippable film decontamination below 0 °C.
Collapse
Affiliation(s)
- Xunhai Pan
- School of Materials and Chemistry, Southwest University of Science and Technology 621010 Mianyang Sichuan China
- School of Bioengineering, Sichuan University of Science and Engineering 644005 Yibin Sichuan China
| | - Xiaoyan Lin
- School of Materials and Chemistry, Southwest University of Science and Technology 621010 Mianyang Sichuan China
- Engineering Research Center of Biomass Materials, Ministry of Education, Southwest University of Science and Technology 621010 Mianyang Sichuan China
| | - Hao Zhang
- School of Materials and Chemistry, Southwest University of Science and Technology 621010 Mianyang Sichuan China
| | - Lili Liang
- School of Materials and Chemistry, Southwest University of Science and Technology 621010 Mianyang Sichuan China
| | - Chunxia Pang
- School of Materials and Chemistry, Southwest University of Science and Technology 621010 Mianyang Sichuan China
- School of Bioengineering, Sichuan University of Science and Engineering 644005 Yibin Sichuan China
| | - Kai Gu
- School of Materials and Chemistry, Southwest University of Science and Technology 621010 Mianyang Sichuan China
| | - Yang Hu
- School of Materials and Chemistry, Southwest University of Science and Technology 621010 Mianyang Sichuan China
| | - Hailing Xi
- State Key Laboratory of NBC Protection for Civilian 102205 Beijing China
| |
Collapse
|
4
|
Chatterjee S, Mahmood S, Hilles AR, Thomas S, Roy S, Provaznik V, Romero EL, Ghosal K. Cationic starch: A functionalized polysaccharide based polymer for advancement of drug delivery and health care system - A review. Int J Biol Macromol 2023; 248:125757. [PMID: 37429342 DOI: 10.1016/j.ijbiomac.2023.125757] [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: 03/29/2023] [Revised: 06/17/2023] [Accepted: 07/07/2023] [Indexed: 07/12/2023]
Abstract
Research and development in health care industry is in persistence progression. To make it more patient-friendly or to get maximum benefits from it, special attention to different advanced drug delivery system (ADDS) is employed that delivers the drug at the target site and will be able to sustain/control release of drugs. ADDS should be non-toxic, biodegradable, biocompatible along with desirable showing physicochemical and functional properties. These drug delivery systems can be totally based on polymers, either with natural or synthetic polymers. The molecular weight of polymer can be tuned and different groups of polymers can be modified or substituted with other functional groups. Degree of substitution is also tailored. Cationic starch in recent years is exploited in drug delivery, tissue engineering and biomedicine. Due to their abundant availability, low cost, easy chemical modification, low toxicity, biodegradability and biocompatibility, extensive research is now being carried out. Our present discussion will shed light on the usage of cationic starch in health care system.
Collapse
Affiliation(s)
- Shreya Chatterjee
- Department of Pharmaceutical Technology, Jadavpur University, Kolkata 700032, India
| | - Syed Mahmood
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Universiti Malaya, 50603 Kuala Lumpur, Malaysia
| | - Ayah Rebhi Hilles
- INHART, International Islamic University Malaysia, Jalan Gombak, 53100, Selangor, Malaysia
| | - Sabu Thomas
- IIUCNN, Mahatma Gandhi University, Kottayam, Kerala, India
| | - Sudeep Roy
- Department of Biomedical Engineering, Faculty of Electrical Engineering and Communication, Brno University of Technology Technická 12, 61200 Brno, Czech Republic
| | - Valentine Provaznik
- Department of Biomedical Engineering, Faculty of Electrical Engineering and Communication, Brno University of Technology Technická 12, 61200 Brno, Czech Republic
| | - Eder Lilia Romero
- Department of Science and Technology, Nanomedicines Research and Development Center, Quilmes National University, Buenos Aires, Argentina
| | - Kajal Ghosal
- Department of Pharmaceutical Technology, Jadavpur University, Kolkata 700032, India.
| |
Collapse
|
5
|
Min Y, Woo MW, Dai R, Yang NQ, Dang X, Liu W, Chen H. The role of urea on the dissolution of starch in NaOH-urea aqueous solutions. SOFT MATTER 2023; 19:3496-3509. [PMID: 37140096 DOI: 10.1039/d2sm01659a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Potato starch can be dissolved in NaOH-urea aqueous solutions to form a stable and homogeneous mixture to initiate further modification. The mechanism for the formation of such a solution was investigated by examining the interactions between urea and starch, using rheological tests, 13C NMR, FTIR, and a novel Kamlet-Taft solvation parameter analysis. It was found that the optimized dissolution condition was in aqueous 10% w/w NaOH-14% w/w urea, under which 97.4% light transmission was achieved. This was due to dispersive forces between urea and starch without the presence of strong hydrogen bond based interactions. DSC results further showed that the subtle dissolving facilitation of urea might be attributed to the heat released during urea hydrate formation. Compared with conventional hydrothermal gelatinized starch, the starch-NaOH-urea aqueous dispersion exhibited better stability. This highlighted the role of urea in forming a 'bridge' to combine starch with water molecules. This reduces the tendency for starch aggregation via its hydrophobic components. Intrinsic viscosity and GPC analysis indicated that the degradation of starch molecules was significantly reduced. This work provides new insights into the role of urea in starch-NaOH-urea aqueous dispersion. This type of starch solvent formulation will have significant potential for further preparation of starch-based materials for various applications.
Collapse
Affiliation(s)
- Yan Min
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, 610065, China
| | - Meng Wai Woo
- Department of Chemical & Materials Engineering, Faculty of Engineering, University of Auckland, New Zealand
| | - Rui Dai
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, 610065, China
| | - Nima Qu Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, 610065, China
| | - Xugang Dang
- College of Bioresources Chemistry and Materials Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Wentao Liu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, 610065, China
| | - Hui Chen
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, 610065, China
| |
Collapse
|
6
|
Zhang C, Wang M, Tan Z, Ma M, Sui Z, Corke H. Differential distribution of surface proteins/lipids between wheat A- and B-starch granule contributes to their difference in pasting and rheological properties. Int J Biol Macromol 2023; 240:124430. [PMID: 37062381 DOI: 10.1016/j.ijbiomac.2023.124430] [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: 02/01/2023] [Revised: 03/14/2023] [Accepted: 04/09/2023] [Indexed: 04/18/2023]
Abstract
The distribution of surface proteins/lipids and their effect on physicochemical properties of wheat A- and B-starch were investigated. Small B-starch with higher surface protein (~1.8 %) and lipid (~0.4 %) contents did not differ significantly from specific surface area of large A-starch (~0.2 % protein and ~ 0.1 % lipid), indicating surface lipids/proteins for starch are characteristic of their biological origin, not directly related to granule size. The surface of A-starch granule was an integrated membrane structure (lipids covered by proteins). B-starch showed a greater decrease in peak and trough viscosity (130 and 82 cP) than A-starch (99 and 52 cP) after removing surface proteins, perhaps because the presence of residual surface lipid as a membrane protected the rigidity of A-starch granule. B-starch showed a greater increase in consistency coefficient (K) (47.01 Pa·sn) than A-starch (20.33 Pa·sn) after removing surface lipids, possibly due to the greater loss of surface lipid as complex with amylose in B-starch which retard retrogradation and reduce K. These results show that different distributions and contents of surface proteins/lipids between wheat A- and B-starch granule contribute to the pasting and rheological properties.
Collapse
Affiliation(s)
- Chuangchuang Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mingming Wang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhifeng Tan
- Food Inspection & Testing Technology, School of Health and Social Care, Shanghai Urban Construction Vocational College, Shanghai 201415, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| |
Collapse
|
7
|
Liu Q, Liu W, Bi C, Hu X, Zhang T, Zhang L, Hu H. Clarifying the effect of rheological parameters of starch fluid on tensile properties of final extrudate in twin‐screw extrusion by numerical simulation. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Affiliation(s)
- Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Chao Bi
- College of Mechanical and Electrical Engineering Beijing University of Chemical Technology Beijing China
| | - Xiaojia Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Tingting Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| |
Collapse
|
8
|
Ang CL, Matia-Merino L, Sims IM, Sargison L, Edwards PJ, Lim K, Goh KKT. Characterisation of de-structured starch and its shear-thickening mechanism. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
9
|
Removal of starch granule associated proteins affects annealing of normal and waxy maize starches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
10
|
Pan X, Lin X, Xu X, Li J, Xi H. The synthesis, characterization and decontamination of surface radioactive contamination of ethyl cellulose/polyacrylate strippable detergent at low temperature. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
11
|
Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application. Foods 2021; 10:foods10112622. [PMID: 34828904 PMCID: PMC8620198 DOI: 10.3390/foods10112622] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 10/25/2021] [Accepted: 10/27/2021] [Indexed: 11/25/2022] Open
Abstract
Chickpea flours are an interesting multifunctional ingredient for different food products. This study investigated the potential of differently processed chickpea flours as alternative thickening agents in an instant soup recipe, replacing potato starch. Dry instant soup powders were compared on bulk density and powder flowability, whereas prepared liquid instant soups were studied in terms of rheological behaviour (as influenced by microstructure) and volatile composition. The chickpea-flour-containing soup powders possessed similar powder flowability to a reference powder but were easier to mix and will potentially result in reduced blockages during filling. For prepared liquid instant soups, similar viscosities were reached compared to the potato starch reference soup. Nevertheless, the chickpea-flour-containing soups showed higher shear thinning behaviour due to the presence of larger particles and the shear induced breakdown of particle clusters. Flavour compounds from the soup mix interacted with chickpea flour constituents, changing their headspace concentrations. Additionally, chickpea flours introduced new volatile compounds to the soups, such as ketones, aldehydes, alcohols, and sulphur compounds, which can possibly alter the aroma and flavour. It was concluded that chickpea flours showed excellent potential as alternative thickening ingredient in instant soups, improving the protein, mineral and vitamin content, and the powder flowability of the soups, although the flavour of the soups might be affected by the changes in volatile profiles between the soups.
Collapse
|