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Sahil, Madhumita M, Prabhakar PK. Effect of dynamic high-pressure treatments on the multi-level structure of starch macromolecule and their techno-functional properties: A review. Int J Biol Macromol 2024; 268:131830. [PMID: 38663698 DOI: 10.1016/j.ijbiomac.2024.131830] [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: 05/27/2023] [Revised: 04/02/2024] [Accepted: 04/22/2024] [Indexed: 05/05/2024]
Abstract
Over the past decades, dynamic high-pressure treatment (DHPT) executed by high-pressure homogenization (HPH) or microfluidization (DHPM) technology has received humongous research attention for starch macromolecule modification. However, the studies on starch multi-level structure alterations by DHPT have received inadequate attention. Furthermore, no review comprehensively covers all aspects of DHPT, explicitly addressing the combined effects of both technologies (HPH or DHPM) on starch's structural and functional characteristics. Hence, this review focused on recent advancements concerning the influences of DHPT on the starch multi-level structure and techno-functional properties. Intense mechanical actions induced by DHPT, such as high shear and impact forces, hydrodynamic cavitation, instantaneous pressure drops, and turbulence, altered the multi-level structure of starch for a short duration. The DHPT reduces the starch molecular weight and degree of branching, destroys short-range ordered and long-range crystalline structure, and degrades lamellar structure, resulting in partial gelatinization of starch granules. These structural changes influenced their techno-functional properties like swelling power and solubility, freeze-thaw stability, emulsifying properties, retrogradation rate, thermal properties, rheological and pasting, and digestibility. Processing conditions such as pressure level, the number of passes, inlet temperature, chamber geometry used, starch types, and their concentration may influence the above changes. Moreover, dynamic high-pressure treatment could form starch-fatty acids/polyphenol complexes. Finally, we discuss the food system applications of DHPT-treated starches and flours, and some limitations.
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Affiliation(s)
- Sahil
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, HR, India
| | - Mitali Madhumita
- Department of Food Technology, School of Health Sciences and Technology, University of Petroleum and Energy Studies, Bidholi, Dehradun, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, HR, India.
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2
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Sumardiono S, Jos B, Pudjihastuti I, Sari RJ, Kumala WDN, Cahyono H. Effect of chemical modification, drying method, and drying temperature on baking expansion and the physicochemical properties of cassava starch. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16111] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Siswo Sumardiono
- Department of Chemical Engineering, Faculty of Engineering Universitas Diponegoro Semarang Indonesia
| | - Bakti Jos
- Department of Chemical Engineering, Faculty of Engineering Universitas Diponegoro Semarang Indonesia
| | - Isti Pudjihastuti
- Department of Industrial Chemical Engineering, Vocational School Universitas Diponegoro Semarang Indonesia
| | - Ratna Juwita Sari
- Department of Chemical Engineering, Faculty of Engineering Universitas Diponegoro Semarang Indonesia
| | - Wiwik Dwi Novia Kumala
- Department of Chemical Engineering, Faculty of Engineering Universitas Diponegoro Semarang Indonesia
| | - Heri Cahyono
- Department of Chemical Engineering, Faculty of Engineering Universitas Diponegoro Semarang Indonesia
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3
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Comprehensive review on potential applications of microfluidization in food processing. Food Sci Biotechnol 2021; 31:17-36. [DOI: 10.1007/s10068-021-01010-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 10/30/2021] [Accepted: 11/04/2021] [Indexed: 01/28/2023] Open
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4
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Structure and physicochemical properties of starch affected by dynamic pressure treatments: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.036] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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5
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Lipatova IM, Yusova AA. Effect of mechanical activation on starch crosslinking with citric acid. Int J Biol Macromol 2021; 185:688-695. [PMID: 34174309 DOI: 10.1016/j.ijbiomac.2021.06.139] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 05/27/2021] [Accepted: 06/20/2021] [Indexed: 11/18/2022]
Abstract
The aim of this research was to investigate the influence of mechanical activation in a rotor-stator device on starch crosslinking with citric acid and the properties of the films obtained by the casting method. Two methods of preparation of the casting hydrogels were used: involving the introduction of chemical reagents before and after the mechanical activation. The films from the initial and mechanically activated hydrogels were characterized using optical and AFM microscopy, X-ray diffraction and FTIR-spectroscopy. The di-esterification degree, opacity, tensile properties and moisture resistance of the films were also studied. Mechanical activation of the starch hydrogels made it possible to make the films smoother and more transparent and to increase their tensile strength and moisture resistance. Pre-activation of the hydrogels without reagents showed better film performance than activation in the presence of citric acid.
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Affiliation(s)
- I M Lipatova
- G.A. Krestov Institute of Solution Chemistry of the Russian Academy of Sciences, 1 Akademicheskaya St., Ivanovo 153045, Russia
| | - A A Yusova
- G.A. Krestov Institute of Solution Chemistry of the Russian Academy of Sciences, 1 Akademicheskaya St., Ivanovo 153045, Russia.
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6
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Effect of low pressures homogenization on the physico-chemical and functional properties of rice flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106373] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Li B, Zhang Y, Xu F, Khan MR, Zhang Y, Huang C, Zhu K, Tan L, Chu Z, Liu A. Supramolecular structure of Artocarpus heterophyllus Lam seed starch prepared by improved extrusion cooking technology and its relationship with in vitro digestibility. Food Chem 2020; 336:127716. [PMID: 32768910 DOI: 10.1016/j.foodchem.2020.127716] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 07/25/2020] [Accepted: 07/28/2020] [Indexed: 12/13/2022]
Abstract
Jackfruit seed starch (JFSS) was modified by an improved extrusion cooking technology (IECT), and the supramolecular structure, molecular weight, debranched chain length distributions, relative crystallinity (Rc), and amylose content, were studied. During IECT, the α-1.4-glycosidic bond in amylopectin was broken, which led to decreased radius of gyration (Rg), number-average molar mass (Mn), weight-average molar mass (Mw), long chains and Rc. The medium and short chains and PI (Mw/Mn) increased, while the amylose content hardly changed. The crystalline structure of JFSS was converted from A-type to V-type. Increasing the temperature and screw speed during the treatment significantly increased the medium and short chains and Rg, while it decreased the long chains, amylose, Mn, Mw, PI, and Rc. However, the opposite effect was observed when increasing the moisture content. The in vitro digestibility of JFSS was significantly improved after IECT, due to destruction of starch supramolecular structure according to principal component analysis.
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Affiliation(s)
- Bo Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China; Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Yutong Zhang
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Gangwon 25457, South Korea
| | - Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Muhammad Rafiullah Khan
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China.
| | - Chongxing Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China.
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Lehe Tan
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Zhong Chu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Aiqin Liu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
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8
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Guo X, Chen M, Li Y, Dai T, Shuai X, Chen J, Liu C. Modification of food macromolecules using dynamic high pressure microfluidization: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.004] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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10
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Burmistrov V, Lipatova I, Rodicheva J, Losev N, Trifonova I, Koifman O. Rheological, dynamic mechanical and transport properties of compatibilized starch/synthetic copolymer blends. Eur Polym J 2019. [DOI: 10.1016/j.eurpolymj.2019.08.036] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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11
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Zhang F, Zhang YY, Thakur K, Zhang JG, Wei ZJ. Structural and physicochemical characteristics of lycoris starch treated with different physical methods. Food Chem 2019; 275:8-14. [DOI: 10.1016/j.foodchem.2018.09.079] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 09/12/2018] [Accepted: 09/12/2018] [Indexed: 10/28/2022]
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12
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Mert ID. The applications of microfluidization in cereals and cereal-based products: An overview. Crit Rev Food Sci Nutr 2019; 60:1007-1024. [DOI: 10.1080/10408398.2018.1555134] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Ilkem Demirkesen Mert
- Ministry of Agriculture and Forestry, Food Enterprises and Codex Department, Ankara, Turkey
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13
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In vitro hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking technology. Int J Biol Macromol 2019; 121:1109-1117. [DOI: 10.1016/j.ijbiomac.2018.10.075] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 10/08/2018] [Accepted: 10/14/2018] [Indexed: 12/11/2022]
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14
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Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH). INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.06.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Wei B, Cai C, Xu B, Jin Z, Tian Y. Disruption and molecule degradation of waxy maize starch granules during high pressure homogenization process. Food Chem 2018; 240:165-173. [DOI: 10.1016/j.foodchem.2017.07.078] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2017] [Revised: 06/20/2017] [Accepted: 07/17/2017] [Indexed: 10/19/2022]
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16
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Chen T, Zhang M, Bhandari B, Yang Z. Micronization and nanosizing of particles for an enhanced quality of food: A review. Crit Rev Food Sci Nutr 2017; 58:993-1001. [DOI: 10.1080/10408398.2016.1236238] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Tong Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangnan University(Yangzhou) Food Biotechnology Institute, Yangzhou, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Zaixing Yang
- Xuzhou Branch, Haitong Food Group Company, Peixian, Jiangsu, China
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17
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Wei B, Cai C, Jin Z, Tian Y. High-pressure homogenization induced degradation of amylopectin in a gelatinized state. STARCH-STARKE 2016. [DOI: 10.1002/star.201500250] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Benxi Wei
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Canxin Cai
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Zhengyu Jin
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Yaoqi Tian
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
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18
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Structural characteristics and physicochemical properties of lotus seed resistant starch prepared by different methods. Food Chem 2015; 186:213-22. [DOI: 10.1016/j.foodchem.2015.03.143] [Citation(s) in RCA: 91] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2014] [Revised: 03/23/2015] [Accepted: 03/25/2015] [Indexed: 11/22/2022]
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19
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Raigond P, Ezekiel R, Raigond B. Resistant starch in food: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1968-78. [PMID: 25331334 DOI: 10.1002/jsfa.6966] [Citation(s) in RCA: 279] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2014] [Revised: 10/16/2014] [Accepted: 10/16/2014] [Indexed: 05/18/2023]
Abstract
The nutritional property of starch is related to its rate and extent of digestion and absorption in the small intestine. For nutritional purposes, starch is classified as rapidly available, slowly available and resistant starch (RS). The exact underlying mechanism of relative resistance of starch granules is complicated because those factors are often interconnected. The content of RS in food is highly influenced by food preparation manner and processing techniques. Physical or chemical treatments also alter the level of RS in a food. Commercial preparations of RS are now available and can be added to foods as an ingredient for lowering the calorific value and improving textural and organoleptic characteristics along with increasing the amount of dietary fiber. RS has assumed great importance owing to its unique functional properties and health benefits. The beneficial effects of RS include glycemic control and control of fasting plasma triglyceride and cholesterol levels and absorption of minerals. This review attempts to analyze the information published, especially in the recent past, on classification, structure, properties, applications and health benefits of RS.
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Affiliation(s)
- Pinky Raigond
- Division of Crop Physiology, Biochemistry and Postharvest Technology, Central Potato Research Institute, Shimla, India
| | - Rajarathnam Ezekiel
- Division of Crop Physiology, Biochemistry and Postharvest Technology, Central Potato Research Institute, Shimla, India
| | - Baswaraj Raigond
- Division of Crop Physiology, Biochemistry and Postharvest Technology, Central Potato Research Institute, Shimla, India
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Buddrick O, Jones OA, Hughes JG, Kong I, Small DM. The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads. Food Chem 2015; 180:181-185. [DOI: 10.1016/j.foodchem.2015.02.044] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2014] [Revised: 02/08/2015] [Accepted: 02/10/2015] [Indexed: 01/04/2023]
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21
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Fu Z, Luo SJ, BeMiller JN, Liu W, Liu CM. Influence of high-speed jet on solubility, rheological properties, morphology and crystalline structure of rice starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201400256] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Zhen Fu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P. R. China
| | - Shun-Jing Luo
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P. R. China
| | - James N. BeMiller
- Department of Food Science, Whistler Center for Carbohydrate Research; Purdue University, West Lafayette; IN USA
| | - Wei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P. R. China
| | - Cheng-Mei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P. R. China
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22
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Chung C, Smith G, Degner B, McClements DJ. Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects. Crit Rev Food Sci Nutr 2015; 56:650-85. [DOI: 10.1080/10408398.2013.792236] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Cheryl Chung
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Gordon Smith
- ConAgra Foods, Six ConAgra Drive, Omaha, Nebraska, USA
| | - Brian Degner
- ConAgra Foods, Six ConAgra Drive, Omaha, Nebraska, USA
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23
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Alvarez-Sabatel S, Marañón IMD, Arboleya JC. Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.033] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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24
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Kittipongpatana OS, Kittipongpatana N. Resistant starch contents of native and heat-moisture treated jackfruit seed starch. ScientificWorldJournal 2015; 2015:519854. [PMID: 25642454 PMCID: PMC4302379 DOI: 10.1155/2015/519854] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2014] [Revised: 12/01/2014] [Accepted: 12/13/2014] [Indexed: 11/30/2022] Open
Abstract
Native jackfruit seed starch (JFS) contains 30% w/w type II resistant starch (RS2) and can potentially be developed as a new commercial source of RS for food and pharmaceutical application. Heat-moisture treatment (HMT) was explored as a mean to increase RS content of native JFS. The effect of the conditions was tested at varied moisture contents (MC), temperatures, and times. Moisture levels of 20-25%, together with temperatures 80-110°C, generally resulted in increases of RS amount. The highest amount of RS (52.2%) was achieved under treatment conditions of 25% MC and 80°C, for 16 h (JF-25-80-16). FT-IR peak ratio at 1047/1022 cm(-1) suggested increases in ordered structure in several HMT-JFS samples with increased RS. SEM showed no significant change in the granule appearance, except at high moisture/temperature treatment. XRD revealed no significant change in peaks intensities, suggesting the crystallinity within the granule was mostly retained. DSC showed increases in T g and, in most cases, ΔT, as the MC was increased in the samples. Slight but significant decreases in ΔH were observed in samples with low RS, indicating that a combination of high moisture and temperature might cause partial gelatinization. HMT-JFS with higher RS exhibited less swelling, while the solubility remained mostly unchanged.
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Affiliation(s)
- Ornanong S. Kittipongpatana
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Suthep Road, Mueang Chiang Mai District, Chiang Mai 50200, Thailand
| | - Nisit Kittipongpatana
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Suthep Road, Mueang Chiang Mai District, Chiang Mai 50200, Thailand
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25
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Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: Probiotic survival in fruit juice. J Funct Foods 2013. [DOI: 10.1016/j.jff.2012.08.009] [Citation(s) in RCA: 95] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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26
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Sanguansri L, Day L, Shen Z, Fagan P, Weerakkody R, Cheng LJ, Rusli J, Augustin MA. Encapsulation of mixtures of tuna oil, tributyrin and resveratrol in a spray dried powder formulation. Food Funct 2013; 4:1794-802. [DOI: 10.1039/c3fo60197h] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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27
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Effect of dynamic high-pressure microfluidization on the morphology characteristics and physicochemical properties of maize amylose. STARCH-STARKE 2012. [DOI: 10.1002/star.201200120] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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28
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Jiménez A, Fabra MJ, Talens P, Chiralt A. Influence of hydroxypropylmethylcellulose addition and homogenization conditions on properties and ageing of corn starch based films. Carbohydr Polym 2012; 89:676-86. [DOI: 10.1016/j.carbpol.2012.03.075] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2011] [Revised: 03/20/2012] [Accepted: 03/25/2012] [Indexed: 10/28/2022]
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29
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Ciron CIE, Gee VL, Kelly AL, Auty MA. Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.02.012] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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31
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Kasemwong K, Ruktanonchai UR, Srinuanchai W, Itthisoponkul T, Sriroth K. Effect of high-pressure microfluidization on the structure of cassava starch granule. STARCH-STARKE 2011. [DOI: 10.1002/star.201000123] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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32
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Augustin M, Abeywardena M, Patten G, Head R, Lockett T, De Luca A, Sanguansri L. Effects of microencapsulation on the gastrointestinal transit and tissue distribution of a bioactive mixture of fish oil, tributyrin and resveratrol. J Funct Foods 2011. [DOI: 10.1016/j.jff.2011.01.003] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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33
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Augustin MA, Patten G, De Luca A, Abeywardena M, Lockett T, Head R, Sanguansri L. Intestinal passage of microencapsulated fish oil in rats following oral administration. Food Funct 2011; 2:684-96. [DOI: 10.1039/c1fo10149h] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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34
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Chung C, Sanguansri L, Augustin M. Resistant Starch Modification: Effects on Starch Properties and Functionality as Co-Encapsulant in Sodium Caseinate-Based Fish Oil Microcapsules. J Food Sci 2010; 75:E636-42. [DOI: 10.1111/j.1750-3841.2010.01857.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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35
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Fuentes-Zaragoza E, Riquelme-Navarrete M, Sánchez-Zapata E, Pérez-Álvarez J. Resistant starch as functional ingredient: A review. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.02.004] [Citation(s) in RCA: 341] [Impact Index Per Article: 24.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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36
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Patten GS, Augustin MA, Sanguansri L, Head RJ, Abeywardena MY. Site specific delivery of microencapsulated fish oil to the gastrointestinal tract of the rat. Dig Dis Sci 2009; 54:511-21. [PMID: 18618251 DOI: 10.1007/s10620-008-0379-7] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/10/2008] [Accepted: 06/03/2008] [Indexed: 12/09/2022]
Abstract
The aim of this study was to design food grade matrices to deliver microencapsulated fish oil to the large bowel of the rat where the potential exists to retard inflammation and cancer development. Digestion in simulated gastric fluid and intestinal fluid demonstrated that only 4-6% of oil was released from the following dried emulsion formulations: 50% fish oil encapsulated in heated casein-glucose-dried glucose syrup (1:1:1) (Cas-Glu-DGS-50); 25% fish oil in casein-modified resistant starch (Hylon VII) (1:1) (Cas-Hylon-25); or 25% fish oil in Cas-Glu-Hylon (1:1:1) (Cas-Glu-Hylon-25). A short-term gavage study (0-12 h) with fish oil and Cas-Glu-DGS-50 demonstrated the appearance of fish oil long chain (LC) n-3 polyunsaturated fatty acids (PUFA) into the plasma indicating specific small intestinal absorption with little LC n-3 PUFA reaching the large bowel. In a 2-week-long term, daily gavage study, the bioavailability of fish oil and fish oil in Cas-Glu-DGS-50 or Cas-Hylon-25 demonstrated that fish oil and Cas-Glu-DGS-50 LC n-3 PUFA were incorporated into the tissue of the small intestine and colon, whereas Cas-Hylon-25 was resistant to degradation in the small intestine. The use of modified Hylon VII for targeted colonic delivery was confirmed in the final short-term gavage study (0-14 h) using Cas-Glu-Hylon-25 with [(14)C]-trilinolenin as a marker incorporated into the microcapsules, where up to 60% of the labeled oil reached the large bowel. Depending on the microencapsulating matrix employed, fish oil can be delivered selectively to the small intestine or to a high degree to the large bowel.
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Affiliation(s)
- Glen S Patten
- CSIRO Human Nutrition, P.O. Box 10041, Adelaide BC, SA, 5000, Australia.
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Augustin MA, Sanguansri P. Nanostructured materials in the food industry. ADVANCES IN FOOD AND NUTRITION RESEARCH 2009; 58:183-213. [PMID: 19878860 DOI: 10.1016/s1043-4526(09)58005-9] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Nanotechnology involves the application, production, and processing of materials at the nanometer scale. Biological- and physical-inspired approaches, using both conventional and innovative food processing technologies to manipulate matter at this scale, provide the food industry with materials with new functionalities. Understanding the assembly behavior of native and modified food components is essential in developing nanostructured materials. Functionalized nanostructured materials are finding applications in many sectors of the food industry, including novel nanosensors, new packaging materials with improved mechanical and barrier properties, and efficient and targeted nutrient delivery systems. An improved understanding of the benefits and the risks of the technology based on sound scientific data will help gain the acceptance of nanotechnology by the food industry. New horizons for nanotechnology in food science may be achieved by further research on nanoscale structures and methods to control interactions between single molecules.
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Affiliation(s)
- Mary Ann Augustin
- CSIRO Preventative Health National Flagship, Adelaide, South Australia 5000, Australia
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Burgar MI, Hoobin P, Weerakkody R, Sanguansri L, Augustin MA. NMR of Microencapsulated Fish Oil Samples During In Vitro Digestion. FOOD BIOPHYS 2008. [DOI: 10.1007/s11483-008-9095-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Chung C, Sanguansri L, Augustin MA. Effects of Modification of Encapsulant Materials on the Susceptibility of Fish Oil Microcapsules to Lipolysis. FOOD BIOPHYS 2008. [DOI: 10.1007/s11483-008-9069-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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