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Chen J, Zhao X, Li S, Chen Z. Ordered structural changes of retrograded instant rice noodles during the long-term storage. Food Res Int 2024; 175:113727. [PMID: 38129042 DOI: 10.1016/j.foodres.2023.113727] [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: 09/06/2023] [Revised: 11/09/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Temperature-induced textural, cooking properties and structural variations of retrograded instant rice noodles (IRN) during the long-term storage were systematically investigated. IRN samples stored at 4 °C exhibited a relative high cooking loss (2.45 %), and their hardness values gradually increased with prolonged storage. Moreover, the higher storage temperature (35 °C) accelerated the deterioration of IRN texture. Fresh IRN displayed a typical B-type XRD pattern with 9.65 % relative crystallinity (RC). During the initial 2 weeks of storage, the formation of a long-range ordered structure led to an increase in RC, which was closely related to the duration and temperature of storage (ranging from 4 °C to 25 °C to 35 °C). Over the 12-week storage period, there was likely a disorganization of the supra-molecular structure, as evidenced by the considerably decreased RC and reduced water mobility. Furthermore, Pearson's correlation analysis highlighted that the tight integration between starch molecules and water molecules endowed IRN samples with enhanced smoothness and tenderness in flavor profiles. Hence, the study is expected to provide a comprehensive understanding of the mechanisms underlying molecular order changes in retrograded starch gel products during the long-term storage.
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Affiliation(s)
- Jin Chen
- College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiaoli Zhao
- School of Mechanical Engineering, Nanjing University of Science and Technology, Nanjing 210094, PR China
| | - Shiqi Li
- College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Zhigang Chen
- College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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Caicedo Chacon WD, Verruck S, Monteiro AR, Valencia GA. The mechanism, biopolymers and active compounds for the production of nanoparticles by anti-solvent precipitation: A review. Food Res Int 2023; 168:112728. [PMID: 37120194 DOI: 10.1016/j.foodres.2023.112728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 03/14/2023] [Accepted: 03/17/2023] [Indexed: 04/03/2023]
Abstract
The anti-solvent precipitation method has been investigated to produce biopolymeric nanoparticles in recent years. Biopolymeric nanoparticles have better water solubility and stability when compared with unmodified biopolymers. This review article focuses on the analysis of the state of the art available in the last ten years about the production mechanism and biopolymer type, as well as the used of these nanomaterials to encapsulate biological compounds, and the potential applications of biopolymeric nanoparticles in food sector. The revised literature revealed the importance to understand the anti-solvent precipitation mechanism since biopolymer and solvent types, as well as anti-solvent and surfactants used, can alter the biopolymeric nanoparticles properties. In general, these nanoparticles have been produced using polysaccharides and proteins as biopolymers, especially starch, chitosan and zein. Finally, it was identified that those biopolymers produced by anti-solvent precipitation were used to stabilize essential oils, plant extracts, pigments, and nutraceutical compounds, promoting their application in functional foods.
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Wang J, Yu YD, Zhang ZG, Wu WC, Sun PL, Cai M, Yang K. Formation of sweet potato starch nanoparticles by ultrasonic—assisted nanoprecipitation: Effect of cold plasma treatment. Front Bioeng Biotechnol 2022; 10:986033. [PMID: 36185450 PMCID: PMC9523013 DOI: 10.3389/fbioe.2022.986033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Accepted: 08/01/2022] [Indexed: 11/23/2022] Open
Abstract
Starch nanoparticles (SNPs) were produced from sweet potato starches by ultrasonic treatment combined with rapid nanoprecipitation. The starch concentration, ultrasonic time, and the ratio of starch solution to ethanol were optimized through dynamic light scattering (DLS) technique to obtain SNPs with a Z-average size of 64.51 ± 0.15 nm, poly dispersity index (PDI) of 0.23 ± 0.01. However, after freeze drying, the SNPs showed varying degrees of aggregation depending on the particle size of SNPs before freeze-drying. The smaller the particle size, the more serious the aggregation. Therefore, we tried to treat SNPs with dielectric barrier discharge cold plasma before freeze drying. Properties including morphological features, crystalline structure and apparent viscosity of various starches were measured by field emission scanning electron microscopy (FE-SEM), X-ray diffraction (XRD), and rheometer, respectively. The results showed that, after cold plasma (CP) treatment, the aggregation of SNPs during freeze drying was significantly inhibited. Compared to the native sweet potato starch, SNPs showed a higher relative crystallinity and a lower apparent viscosity. After CP treatment, the relative crystallinity of CP SNPs was further higher, and the apparent viscosity was lower. This work provides new ideas for the preparation of SNPs and could promote the development of sweet potato SNPs in the field of active ingredient delivery.
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Affiliation(s)
- Jian Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Yu-Die Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Zhi-Guo Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Wei-Cheng Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Pei-Long Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Ming Cai
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
- *Correspondence: Ming Cai, ; Kai Yang,
| | - Kai Yang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
- *Correspondence: Ming Cai, ; Kai Yang,
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