1
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Zhang S, Guo C, Liu B. The Effect of Acid Hydrolysis on the Pickering Emulsifying Capacity of Tartary Buckwheat Flour. Foods 2024; 13:1543. [PMID: 38790843 PMCID: PMC11121274 DOI: 10.3390/foods13101543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 05/07/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
The effect of sulfuric acid hydrolysis on the Pickering emulsifying capacity of Tartary buckwheat flour (TBF) rich in starch was evaluated for the first time. The results indicate that the sulfuric acid concentration and hydrolysis time had a significant impact on the Pickering emulsifying capacity of acid-hydrolyzed Tartary buckwheat flour (HTBF). A low sulfuric acid concentration (1-2 mol/L) could reduce the particle size of HTBF, but it also decreased the Pickering emulsifying ability. At a sulfuric acid concentration of 3 mol/L, appropriate treatment time (2 and 3 days) led to particle aggregation but significantly improved wettability, thereby resulting in a rapid enhancement in emulsifying capacity. Under these conditions, the obtained HTBF (HTBF-D2-C3 and HTBF-D3-C3) could stabilize medium-chain triglyceride (MCT)-based Pickering high-internal-phase emulsions (HIPEs) with an oil-phase volume fraction of 80% at the addition amounts (c) of ≥1.0% and ≥1.5%, respectively. Its performance was significantly superior to that of TBF (c ≥ 2.0%). Furthermore, at the same addition amount, the droplet size of HIPEs constructed by HTBF-D3-C3 was smaller than that of HTBF-D2-C3, and its gel strength and microrheological performance were also superior to those of HTBF-D2-C3, which was attributed to the higher wettability of HTBF-D3-C3. The findings of this study can facilitate the in-depth application of Tartary buckwheat and provide references for the development of novel Pickering emulsifiers.
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Affiliation(s)
| | | | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (S.Z.); (C.G.)
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2
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Wang L, Li D, Ye L, Zhi C, Zhang T, Miao M. Characterizations and film-forming properties of different fractionated high-amylose maize starches subjected to hydroxypropylation. Food Chem 2024; 440:138177. [PMID: 38134833 DOI: 10.1016/j.foodchem.2023.138177] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 12/02/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023]
Abstract
Dual-modifications of jet milling and hydroxypropylation were used to improve the functional properties of maize starch (HM, containing 67 % amylose). The fractions obtained in three sizes (HM-S, HM-M, HM-L) were further treated with 10 % and 30 % propylene oxide (PO10 and PO30). The infrared peak of starch at 2794 cm-1 indicated the successful introduction of hydroxypropyl groups. The molar degree of substitution (MS) increased with the degree of jet milling. The MS of HM-L-PO10 is 0.4, that of HM-M-PO10 is 0.7, and that of HM-S-PO10 is 0.9. The crystallinity of dual-modified HM increased, but the crystal type remained unchanged, still being B-type. Dual-modification significantly improved the performance of starch, and the higher the degree of modification, the better the optimization effect. The lowest enthalpy changes of gelatinization (ΔH = 3.49 J/g), the best freeze-thaw stability, the highest elongation at break (110.42 %) and transmittance (81.22 %) were shown in HM-S-PO30. The present study confirms that HM-S-PO30 films have the best physicochemical and mechanical properties, which provide new insights into optimizing starch-based packaging materials.
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Affiliation(s)
- Liping Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Dexiang Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Lei Ye
- Jiangsu Longjun Environmental Protection Industrial Development Co., Ltd., Changzhou, Jiangsu 213000, China
| | - Chaohui Zhi
- Jiangsu Longjun Environmental Protection Industrial Development Co., Ltd., Changzhou, Jiangsu 213000, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Ming Miao
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
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3
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Du Z, Li X, Zhao X, Huang Q. Multi-scale structural disruption induced by radio frequency air cold plasma accelerates enzymatic hydrolysis/ hydroxypropylation of tapioca starch. Int J Biol Macromol 2024; 260:129572. [PMID: 38253141 DOI: 10.1016/j.ijbiomac.2024.129572] [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: 09/24/2023] [Revised: 12/27/2023] [Accepted: 01/16/2024] [Indexed: 01/24/2024]
Abstract
This study investigated the effects of radio frequency air cold plasma (RFACP) pretreatment on the multi-scale structures, physicochemical properties, enzymatic hydrolysis, and hydroxypropylation of tapioca starch. The results showed that cold plasma (CP) made starch granules rough on the surface and disrupted long- and short-range ordered structures, reducing relative crystallinity from 43.8 % to 37.4 % and R1047/1022 value from 0.992 to 0.934. Meanwhile, the starch molecules were depolymerized and oxidized by CP, reducing weight-average molecular weight from 9.64 × 107 to 2.17 × 107 g/mol, while increasing carbonyl and carboxyl groups by up to 118 % and 53 %. Additionally, CP-treated starches exhibited higher solubility and swelling power, along with lower gelatinization enthalpy. Short-time CP pretreatment (10 min) promoted the hydroxypropylation of starch and increased the molar substitution (0.081-0.112). Also, CP pretreatment accelerated enzymatic hydrolysis of starch, as indicated by the increase in hydrolysis rate (1.846 × 10-3-2.033 × 10-3 min-1) and degree of hydrolysis (51.45 % - 59.92 %). Overall, the multi-scale structural disruption induced by CP treatment facilitated the accessibility of enzymes/chemical reagents into starch granules and glucan chains. This study suggested that RFACP could be used for starch pretreatment to increase production efficiency in modified starch production, as well as in brewing and fermentation industries.
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Affiliation(s)
- Zhixiang Du
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xuxu Li
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaoyun Zhao
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qilin Huang
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China.
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4
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Liu X, Liang W, Zheng J, Zhao W, Shen H, Ge X, Zeng J, Gao H, Hu Y, Li W. The role and mechanism of electron beam irradiation in glutaric anhydride esterified proso millet starch: Multi-scale structure and physicochemical properties. Int J Biol Macromol 2023:125246. [PMID: 37301340 DOI: 10.1016/j.ijbiomac.2023.125246] [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: 04/17/2023] [Revised: 05/26/2023] [Accepted: 06/05/2023] [Indexed: 06/12/2023]
Abstract
To investigate the effect of electron beam irradiation (EBI) pretreatment on the multiscale structure and physicochemical properties of esterified starch, this study used EBI pretreatment to prepare glutaric anhydride (GA) esterified proso millet starch. GA starch did not show the corresponding distinct thermodynamics peaks. However, it had a high pasting viscosity and transparency (57.46-74.25 %). EBI pretreatment increased the degree of glutaric acid esterification (0.0284-0.0560) and changed its structure and physicochemical properties. EBI pretreatment disrupted its short-range ordering structure, reducing the crystallinity, molecular weight and pasting viscosity of glutaric acid esterified starch. Moreover, it produced more short chains and increased the transparency (84.28-93.11 %) of glutaric acid esterified starch. This study could offer a rationale for using EBI pretreatment technology to maximize the functional properties of GA modified starch and enlarge its implementation in modified starch.
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Affiliation(s)
- Xinyue Liu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jiayu Zheng
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China
| | - Yayun Hu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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5
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Ahmad A, Fazial FF, Khalil HPSA, Fazry S, Lazim A. Synthesis and characterization of sago starch nanocrystal laurate as a food grade particle emulsifier. Int J Biol Macromol 2023; 242:124816. [PMID: 37182623 DOI: 10.1016/j.ijbiomac.2023.124816] [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: 04/27/2023] [Accepted: 05/07/2023] [Indexed: 05/16/2023]
Abstract
Starch nanocrystals (SNCs) are tiny particles that possess unique qualities due to their small size, such as increased crystallinity, thin sheet structure, low permeability, and strong resistance to digestion. Although sago starch nanocrystals (SNCs) are naturally hydrophilic, their properties can be modified through chemical modifications to make them more versatile for various applications. In this study, the esterification process was used to modify SNCs using lauroyl chloride (LC) to enhance their surface properties. Three different ratios of LC to SNC were tested to determine the impact on the modified SNC (mSNC). The chemical changes in the mSNC were analyzed using FTIR and 1H NMR spectroscopy. ##The results showed that as the amount of LC increased, the degree of substitution (DS) also increased, which reduced the crystallinity of the mSNC and its thermal stability. However, the esterification process also improved the hydrophobicity of the SNC, making it more amphiphilic. The emulsification capabilities of the mSNC were investigated using a Pickering emulsion, and the results showed that the emulsion made from mSNC-1.0 had better stability than the one made from pristine SNC. This study highlights the potential of SNC as a particle emulsifier and demonstrates how esterification can improve its emulsification capabilities.
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Affiliation(s)
- Azfaralariff Ahmad
- Green Biopolymer, Coating and Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia; Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia.
| | - Farah Faiqah Fazial
- Faculty of Chemical Engineering Technology, Universiti Malaysia Perlis, Kampus UniCITI Alam, 02100 Padang Besar, Perlis, Malaysia
| | - H P S Abdul Khalil
- Green Biopolymer, Coating and Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia; Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
| | - Shazrul Fazry
- Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia
| | - Azwan Lazim
- Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia.
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6
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Pulsed light, Pulsed Electric Field and Cold plasma modification of Starches: Technological Advancements & Effects on Functional Properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01487-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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7
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Ghalambor P, Asadi G, Mohammadi Nafchi A, Seyedin Ardebili SM. Investigation of dual modification on physicochemical, morphological, thermal, pasting, and retrogradation characteristics of sago starch. Food Sci Nutr 2022; 10:2285-2299. [PMID: 35844929 PMCID: PMC9281924 DOI: 10.1002/fsn3.2837] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 02/28/2022] [Accepted: 03/07/2022] [Indexed: 11/07/2022] Open
Abstract
The aim of this study was to evaluate the characteristics of dually modified sago starch by acid hydrolysis (AH)-hydroxypropylation (HP). For this purpose, sago starch was modified with the combination by AH (5-20 h hydrolysis times) followed by HP (5%-25% ratio of propylene oxide) processes. The results showed that the dual modification of the sago starch structure didn't have a significant effect on the size of starch granules, and the granule size was in the range of 0.005-0.151 µm; however, the pasting properties and the glass transition temperature decreased significantly (p < .05). Increasing the level of propylene oxide from 5% to 25% caused a significant increase in the substitution degree (DS) and swelling ability of starches and reduced the syneresis, while with increasing acid hydrolysis time from 5 h to 20 h, starch swelling decreased and syneresis increased (p < .05). AH process at high hydrolysis times (20 h) increased the gelatinization temperatures and decreased retrogradation temperatures. Increasing the level of propylene oxide in both single and dual modification reduced the temperatures and enthalpy of gelatinization and retrogradation of sago starch. In summary, dually modified sago starch has a great potential to use in specific food products such as frozen dough or frozen bakery products.
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Affiliation(s)
- Pantea Ghalambor
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Gholamhassan Asadi
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and Technology, Damghan BranchIslamic Azad UniversityDamghanIran
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
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8
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Cabrera Canales ZE, Velazquez G, Gómez Aldapa CA, Fonseca Florido HA, Hernández Hernández E, González Morones P, Méndez Montealvo MG, Rodríguez Marín ML. Preparation and Characterization of Thermoplastics Achira (
Canna indica
L.) Starch by Three Succination Methods. STARCH-STARKE 2022. [DOI: 10.1002/star.202100040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Zaira Esmeralda Cabrera Canales
- CICATA unidad Querétaro Instituto Politécnico Nacional Cerro Blanco 141, Colinas del Cimatario. Santiago de Querétaro, QRO 76090 México
| | - Gonzalo Velazquez
- CICATA unidad Querétaro Instituto Politécnico Nacional Cerro Blanco 141, Colinas del Cimatario. Santiago de Querétaro, QRO 76090 México
| | - Carlos Alberto Gómez Aldapa
- Área Académica de Química Instituto de Ciencias Básicas e Ingeniería Universidad Autónoma del Estado de Hidalgo Ciudad del Conocimiento, Carretera Pachuca – Tulancingo km 4.5, Mineral de la Reforma, Hgo, C.P. 42184 México
| | - Heidi Andrea Fonseca Florido
- Cátedras‐CONACYT
- Centro de Investigación en Química Aplicada Blvd. Enrique Reyna No. 140, San José de los Cerritos, Saltillo, Coah, C.P. 25294 México
| | - Ernesto Hernández Hernández
- Centro de Investigación en Química Aplicada Blvd. Enrique Reyna No. 140, San José de los Cerritos, Saltillo, Coah, C.P. 25294 México
| | - Pablo González Morones
- Centro de Investigación en Química Aplicada Blvd. Enrique Reyna No. 140, San José de los Cerritos, Saltillo, Coah, C.P. 25294 México
| | - Ma. Guadalupe Méndez Montealvo
- CICATA unidad Querétaro Instituto Politécnico Nacional Cerro Blanco 141, Colinas del Cimatario. Santiago de Querétaro, QRO 76090 México
| | - María Luisa Rodríguez Marín
- Área Académica de Química Instituto de Ciencias Básicas e Ingeniería Universidad Autónoma del Estado de Hidalgo Ciudad del Conocimiento, Carretera Pachuca – Tulancingo km 4.5, Mineral de la Reforma, Hgo, C.P. 42184 México
- Cátedras‐CONACYT
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9
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Zaman SA, Kamilah H, Seruji AZRA, Pa’ee KF, Sarbini SR. Physicochemical properties and the functional food potential of resistant sago (Metroxylon sagu) starch type IV produced by phosphorylation/acetylation treatment. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01263-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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10
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Song F, Zhang B, Ge X, Jiang Y. Preparation of self-reinforced starch films for use as hard capsule material. Int J Biol Macromol 2021; 189:715-721. [PMID: 34464639 DOI: 10.1016/j.ijbiomac.2021.08.181] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 01/16/2023]
Abstract
A strategy for preparation of self-reinforced starch films for use as hard capsule material is introduced. In this study, the hydroxypropylated-crosslinked potato starch (HCPS) was prepared and used to reinforce the hydroxypropylated-hydrolyzed potato starch (HHPS) films. The paste properties of starch samples and the morphology of starch films were investigated by a rapid visco analyzer (RVA) and scanning electron microscope (SEM), respectively. It was found that the matrix/particle interface was greatly improved after the hydroxypropylation of crosslinked starch. The strain and toughness of the starch composite films were increased by about 30% and 50% after addition of 10 wt% HCPS particles, respectively. In addition, the self-reinforced starch film also had good oxygen barrier property, with its oxygen permeating coefficient (OPC) at 5.09 × 10-12 cm3·cm/cm2·s·cmHg (50% RH). The fragmentation rate of starch capsules has also decreased, indicating it is an alternative material for the preparation of hard capsules.
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Affiliation(s)
- Fuchen Song
- School of Chemistry and Chemical Engineering, Qingdao University, Qingdao 266071, China
| | - Botao Zhang
- School of Chemistry and Chemical Engineering, Qingdao University, Qingdao 266071, China
| | - Xuesong Ge
- Qingdao Industrial Energy Storage Research Institute, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China; Center of Materials Science and Optoelectronics Engineering, University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Yijun Jiang
- School of Chemistry and Chemical Engineering, Qingdao University, Qingdao 266071, China.
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11
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Javadian N, Mohammadi Nafchi A, Bolandi M. The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch. Food Sci Nutr 2021; 9:5467-5476. [PMID: 34646517 PMCID: PMC8498069 DOI: 10.1002/fsn3.2506] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 07/23/2021] [Accepted: 07/25/2021] [Indexed: 11/12/2022] Open
Abstract
The aim of this study was to investigate the effects of dual modification on the functional, microstructural, and thermal properties of tapioca starch. Tapioca starch was first hydrolyzed by 0.14 M HCl for 0, 6, 12, 18, and 24 hr and then hydroxypropylated by adding 0%, 10%, 20%, and 30% (v/w) propylene oxide. The degree of hydroxypropylation, solubility, water absorption, rheological, thermal, and microstructure characterization of dually modified tapioca starch was determined. Hydroxypropylation did not cause any considerable changes in the starch granular size and shape of tapioca starch. Acid hydrolysis disrupts the starch granules, and the starches with smaller sizes were produced. The degree of molar substitution (DS) of dual modified starches ranged from 0.118 to 0.270. The dual modified starches significantly had higher solubility than native starch (p < .05). Hydrolysis of starches with acid decreases swelling power while hydroxypropylation increases the swelling power. The results also showed lower gelatinization (To, Tp, Tc, and ΔH) and pasting parameters (the peak and final viscosity, peak time, and pasting temperature) for the dual modified starches than other treatments. In summary, this study showed that dually modified tapioca starch has potential application in dip molding and coating.
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Affiliation(s)
- Neda Javadian
- Department of Food Science and TechnologyIslamic Azad UniversityDamghanIran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and TechnologyIslamic Azad UniversityDamghanIran
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Marzieh Bolandi
- Department of Food Science and TechnologyIslamic Azad UniversityDamghanIran
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12
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Starch chemical modifications applied to drug delivery systems: From fundamentals to FDA-approved raw materials. Int J Biol Macromol 2021; 184:218-234. [PMID: 34144062 DOI: 10.1016/j.ijbiomac.2021.06.077] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 06/08/2021] [Accepted: 06/10/2021] [Indexed: 12/27/2022]
Abstract
Starch derivatives are versatile compounds that are widely used in the pharmaceutical industry. This article reviews the advances in the research on hydrophilic and hydrophobic starch derivatives used to develop drug delivery systems over the last ten years, specifically microparticles, nanoparticles, nanocrystals, hydrogels, and scaffolds using these materials. The fundamentals of drug delivery systems, regulatory aspects, and chemical modifications are also discussed, along with the synthesis of starch derivatives via oxidation, etherification, acid hydrolysis, esterification, and cross-linking. The chemical modification of starch as a means to overcome the challenges in obtaining solid dosage forms is also reviewed. In particular, dialdehyde starches are potential derivatives for direct drug attachment; carboxymethyl starches are used for drug encapsulation and release, giving rise to pH-sensitive devices through electrostatic interactions; and starch nanocrystals have high potential as hydrogel fillers to improve mechanical properties and control drug release through hydrophilic interactions. Starch esterification with alginate and acidic drugs could be very useful for site-specific, controlled release. Starch cross-linking with other biopolymers such as xanthan gum is promising for obtaining novel polyelectrolyte hydrogels with improved functional properties. Surface modification of starch nanoparticles by cross-linking and esterification reactions is a potential approach to obtain novel, smart solid dosages.
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13
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Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch. Foods 2021; 10:foods10061309. [PMID: 34200263 PMCID: PMC8228979 DOI: 10.3390/foods10061309] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 06/02/2021] [Accepted: 06/04/2021] [Indexed: 02/01/2023] Open
Abstract
The disadvantageous properties of sago starch has limited its application in food and industrial processes. The properties of sago starch can be improved by changing its physicochemical and rheological characteristics. This study examined the influence of reaction time, acidity, and starch concentration on the oxidation of sago starch with ozone, a strong oxidant. Swelling, solubility, carbonyl, carboxyl, granule morphology, thermal profile, and functional groups are comprehensively observed parameters. With starch concentrations of 10–30% (v/w) and more prolonged oxidation, sago starch was most soluble at pH 10. The swelling power decreased with a longer reaction time, reaching the lowest pH 10. In contrast, the carbonyl and carboxyl content exhibited the same pattern as solubility. A more alkaline environment tended to create modified starch with more favorable properties. Over time, oxidation shows more significant characteristics, indicating a superb product of this reaction. At the starch concentration of 20%, modified sago starch with the most favorable properties was created. When compared to modified starch, native starch is generally shaped in a more oval and irregular manner. Additionally, native starch and modified starch had similar spectral patterns and identical X-ray diffraction patterns. Meanwhile, oxidized starch had different gelatinization and retrogradation temperatures to those of the native starch.
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14
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Singh H, Sodhi NS, Dhillon B, Chang YH, Lin JH. Physicochemical and structural characteristics of sorghum starch as affected by acid‐ethanol hydrolysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00792-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Azfaralariff A, Farahfaiqah F, Joe LS, Fazry S, Mohamed M, Nazar MF, Lazim AM. Sago starch nanocrystal-stabilized Pickering emulsions: Stability and rheological behavior. Int J Biol Macromol 2021; 182:197-206. [PMID: 33774073 DOI: 10.1016/j.ijbiomac.2021.03.132] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 03/21/2021] [Accepted: 03/23/2021] [Indexed: 12/16/2022]
Abstract
This study presents the isolation of SNC from sago starch and its performance as proficient particle emulsifier. It highlights the impact of SNC on the stability and rheological properties of oil-in-water (o/w) emulsions. The percentage yield of the SNC obtained was equivalent to 25 ± 0.1% (w/w) with particle diameters ranging from 25 to 100 nm. A series of Pickering emulsion at different ratios of oil (5%-35% v/v) and SNC (1%-4% w/v) was prepared for further investigations. The mean droplet diameter of emulsions obtained was ranged from 19.12 to 35.96 μm, confirming the effects of both SNC and oil content on the droplet's diameter distribution. Formulations with 4.0 wt% of SNC exhibited the maximum stability against coalescence. Results obtained have justified that the SNC can be used as an alternative solid emulsifier in producing stable emulsion with desired properties for various applications.
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Affiliation(s)
- Ahmad Azfaralariff
- Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia
| | - Fazial Farahfaiqah
- Faculty of Chemical Engineering, Universiti Malaysia Perlis, Kampus UniCITI Alam, 02100 Padang Besar, Perlis, Malaysia
| | - Lim Seng Joe
- Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia
| | - Shazrul Fazry
- Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia
| | - Mazlan Mohamed
- Faculty of Bioenginering and Technology, Universiti Malaysia Kelantan, 17600 Jeli, Kelantan, Malaysia
| | - Muhammad Faizan Nazar
- Department of Chemistry, University of Education Lahore, Multan Campus, 60700, Pakistan
| | - Azwan Mat Lazim
- Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia.
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16
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Cabrera-Canales ZE, Velazquez G, Rodríguez-Marín ML, Méndez-Montealvo G, Hernández-Ávila J, Morales-Sánchez E, Gómez-Aldapa CA. Dual modification of achira ( Canna indica L) starch and the effect on its physicochemical properties for possible food applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:952-961. [PMID: 33678878 PMCID: PMC7884568 DOI: 10.1007/s13197-020-04609-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2020] [Accepted: 06/26/2020] [Indexed: 11/28/2022]
Abstract
The aim of this study was to evaluate the effect of acid hydrolysis and succination upon single and a combination of both of them as a dual modification on the morphological, structural, thermal, and pasting profile of the achira starch in order to expand its potential food applications. The surface of achira starch granules was eroded with acid hydrolysis, while the succination resulted in the formation of pores or cavities, having a slight impact on the crystallinity and the gelatinization enthalpy. Succinated starch presented the lowest transition temperatures (To = 60.29 °C, Tp = 65.03 °C and Te = 69.86 °C) compared to other starches in this study. The succination increased the final viscosity (3808 cp) when compared with the native starch (3114 cp), while acid hydrolysis resulted in a decreased value (735 cp). These are desirable properties for its possible use as an additive in bakery industry processes.
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Affiliation(s)
- Zaira E. Cabrera-Canales
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico
| | - María L. Rodríguez-Marín
- Área Académica de Química, ICBI, Cd. del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca - Tulancingo km 4.5, 42184 Mineral de la Reforma, Hgo Mexico
| | - Guadalupe Méndez-Montealvo
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico
| | - Juan Hernández-Ávila
- Área Académica de Química, ICBI, Cd. del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca - Tulancingo km 4.5, 42184 Mineral de la Reforma, Hgo Mexico
| | - Eduardo Morales-Sánchez
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico
| | - Carlos A. Gómez-Aldapa
- Área Académica de Química, ICBI, Cd. del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca - Tulancingo km 4.5, 42184 Mineral de la Reforma, Hgo Mexico
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17
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Chen P, Zhang Y, Qiao Q, Tao X, Liu P, Xie F. Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106134] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Azfaralariff A, Fazial FF, Sontanosamy RS, Nazar MF, Lazim AM. Food-grade particle stabilized pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109974] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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19
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Arezoo E, Mohammadreza E, Maryam M, Abdorreza MN. The synergistic effects of cinnamon essential oil and nano TiO2 on antimicrobial and functional properties of sago starch films. Int J Biol Macromol 2020; 157:743-751. [DOI: 10.1016/j.ijbiomac.2019.11.244] [Citation(s) in RCA: 96] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 11/28/2019] [Accepted: 11/30/2019] [Indexed: 12/19/2022]
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20
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Hartiningsih S, Pranoto Y, Supriyanto. Structural and rheological properties of modified sago starch (Metroxylon sagu) using treatment of steam explosion followed by acid-hydrolyzed as an alternative to produce maltodextrin. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1792923] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Subekti Hartiningsih
- Department of Food and Agricultural Products Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Yudi Pranoto
- Department of Food and Agricultural Products Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Supriyanto
- Department of Food and Agricultural Products Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
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21
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Bunyasetthakun T, Huang Q, Sureepisan K, Suphantharika M, Tangsrianugul N, Wongsagonsup R. Effects of Dual Pullulanase‐Debranching and Temperature‐Cycling Treatments on Physicochemical Properties and In Vitro Digestibility of Sago Starch and Its Application in Chinese Steamed Buns. STARCH-STARKE 2020. [DOI: 10.1002/star.202000034] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
| | - Qiang Huang
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 P. R. China
| | - Kanchana Sureepisan
- Unit of Scientific Laboratory for Education, Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand
| | - Manop Suphantharika
- Faculty of Science Department of Biotechnology Mahidol University Rama 6 Road Bangkok 10400 Thailand
| | - Nuttinee Tangsrianugul
- Faculty of Science Department of Biotechnology Mahidol University Rama 6 Road Bangkok 10400 Thailand
| | - Rungtiwa Wongsagonsup
- Division of Food Technology, Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand
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22
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Cabrera Canales ZE, Rodríguez Marín ML, Gómez Aldapa CA, Méndez Montealvo G, Chávez Gutiérrez M, Velazquez G. Effect of dual chemical modification on the properties of biodegradable films from achira starch. J Appl Polym Sci 2020. [DOI: 10.1002/app.49411] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
| | - María Luisa Rodríguez Marín
- Área Académica de Química, Instituto de Ciencias Básicas e IngenieríaUniversidad Autónoma del Estado de Hidalgo Pachuca Hidalgo Mexico
- CátedrasCONACyT Ciudad de México Mexico
| | - Carlos Alberto Gómez Aldapa
- Área Académica de Química, Instituto de Ciencias Básicas e IngenieríaUniversidad Autónoma del Estado de Hidalgo Pachuca Hidalgo Mexico
| | | | - Miguel Chávez Gutiérrez
- CONACyT ‐ Instituto Politécnico NacionalCIIDIR Unidad Oaxaca Santa Cruz Xoxocotlán Oaxaca Mexico
| | - Gonzalo Velazquez
- Instituto Politécnico NacionalCICATA unidad Querétaro Santiago de Querétaro Mexico
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23
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24
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Riyajan SA. Novel polymer from a cassava starch/carboxylated styrene-butadiene blend containing potassium persulfate: design and properties. Polym Bull (Berl) 2018. [DOI: 10.1007/s00289-018-2273-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Fu Z, Zhang L, Ren MH, BeMiller JN. Developments in Hydroxypropylation of Starch: A Review. STARCH-STARKE 2018. [DOI: 10.1002/star.201800167] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Zhen Fu
- Institute of Light Industry and Food Engineering; Guangxi University; Nanning Guangxi 530004 P. R. China
| | - Lu Zhang
- Institute of Light Industry and Food Engineering; Guangxi University; Nanning Guangxi 530004 P. R. China
| | - Min-Hong Ren
- Institute of Light Industry and Food Engineering; Guangxi University; Nanning Guangxi 530004 P. R. China
| | - James N. BeMiller
- Whistler Center for Carbohydrate Research; Department of Food Science; Purdue University; West Lafayette IN 47907-2009 USA
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26
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García-Tejeda Y, Leal-Castañeda E, Espinosa-Solis V, Barrera-Figueroa V. Synthesis and characterization of rice starch laurate as food-grade emulsifier for canola oil-in-water emulsions. Carbohydr Polym 2018; 194:177-183. [DOI: 10.1016/j.carbpol.2018.04.029] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2017] [Revised: 03/24/2018] [Accepted: 04/06/2018] [Indexed: 11/26/2022]
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27
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Li L, Hong Y, Gu Z, Cheng L, Li Z, Li C. Synergistic effect of sodium dodecyl sulfate and salts on the gelation properties of acid-hydrolyzed-hydroxypropylated potato starch. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.072] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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28
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Li L, Hong Y, Gu Z, Cheng L, Li Z, Li C. Effect of a dual modification by hydroxypropylation and acid hydrolysis on the structure and rheological properties of potato starch. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.026] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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29
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Raei M, Shahidi F, Farhoodi M, Jafari SM, Rafe A. Application of whey protein-pectin nano-complex carriers for loading of lactoferrin. Int J Biol Macromol 2017; 105:281-291. [DOI: 10.1016/j.ijbiomac.2017.07.037] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 07/05/2017] [Accepted: 07/06/2017] [Indexed: 11/17/2022]
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30
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Królikowska K, Fortuna T, Pietrzyk S, Khachatryan K, Pająk P. Effect of metal ions on physicochemical and rheological properties of octenyl succinate starches. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.039] [Citation(s) in RCA: 11] [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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31
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El Halal SLM, Bruni GP, do Evangelho JA, Biduski B, Silva FT, Dias ARG, da Rosa Zavareze E, de Mello Luvielmo M. The properties of potato and cassava starch films combined with cellulose fibers and/or nanoclay. STARCH-STARKE 2017. [DOI: 10.1002/star.201700115] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Shanise L. M. El Halal
- Curso de Pós-Graduação Lato Sensu Especialização em Ciência dos Alimentos; Centro de Ciências Químicas; Farmacêuticas e de Alimentos; Universidade Federal de Pelotas; Pelotas RS Brazil
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas RS Brazil
| | - Graziella P. Bruni
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas RS Brazil
| | - Jarine A. do Evangelho
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas RS Brazil
| | - Bárbara Biduski
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas RS Brazil
| | - Francine T. Silva
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas RS Brazil
| | - Alvaro R. G. Dias
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas RS Brazil
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32
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Oladzadabbasabadi N, Ebadi S, Mohammadi Nafchi A, Karim A, Kiahosseini SR. Functional properties of dually modified sago starch/κ-carrageenan films: An alternative to gelatin in pharmaceutical capsules. Carbohydr Polym 2017; 160:43-51. [DOI: 10.1016/j.carbpol.2016.12.042] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Revised: 12/10/2016] [Accepted: 12/18/2016] [Indexed: 11/30/2022]
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33
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Preparation and properties of propylene oxide and octenylsuccinic anhydride modified potato starches. Journal of Food Science and Technology 2016; 53:4187-4196. [PMID: 28115759 DOI: 10.1007/s13197-016-2403-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/22/2016] [Accepted: 11/04/2016] [Indexed: 10/20/2022]
Abstract
Starch was dually chemically modified for developing food-grade ingredients of lower digestibility and their properties were compared to those of single modified and native starches. Hydroxypropylation with propylene oxide (HP) followed by esterification with octenylsuccinic anhydride (OSA) of potato starch (P-native) produced derivatives with lower digestibility than esterification solely with OSA. The dextrose equivalent, maltose and glucose contents, which were used as the main indicators for in vitro digestion, were lower for modified starches. P-HP0.2-OSA0.0200 derivative was the least digestible; the glucose and maltose contents were lowered by 28.3 and 42.1% compared to P-native. The aggregation behavior of enzymatically hydrolyzed starch derivatives was studied in aqueous solution by employing the fluorescence probe and dynamic light scattering techniques. The critical aggregation concentration for OSA modified and dually modified starches varied from 1.2 to 3 g/L and from 0.125 to 0.48 g/L, respectively, depending on the degree of OSA substitution. The study showed that above a critical concentration the hydrolyzates of modified starches tend to form the aggregates with different properties depending both on the degree of OSA substitution and chemical structure.
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34
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Akbariazam M, Ahmadi M, Javadian N, Mohammadi Nafchi A. Fabrication and characterization of soluble soybean polysaccharide and nanorod-rich ZnO bionanocomposite. Int J Biol Macromol 2016; 89:369-75. [PMID: 27151666 DOI: 10.1016/j.ijbiomac.2016.04.088] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 04/29/2016] [Accepted: 04/30/2016] [Indexed: 11/22/2022]
Abstract
In this study, a novel bionanocomposite film was prepared by the casting method. Different concentrations [i.e., 0%, 1%, 2%, and 4% (w/w)] of nanorod-rich ZnO (ZnO-nr) were incorporated into soluble soybean polysaccharide (SSPS). The mechanical, thermophysical, antimicrobial, and barrier properties of the resultant bionanocomposite films were evaluated. Incorporation of 4% ZnO-nr into the SSPS matrix reduced water vapor permeability from 8.19×10(-11) to 5.25×10(-11) (gm(-1)s(-1)Pa(-1)) and oxygen permeability from 223 to 127(cm(3)μmm(-2)day(-1)atm(-1)). The elongation at break and heat seal strength of the films increased by over 20%. The moisture content, glass transition temperature, and tensile strength of the SSPS films significantly decreased by ZnO-nr incorporation. SSPS/ZnO-nr (4%) films showed 0% UV transmittance and were able to absorb over 70% of the near-infrared spectrum. The SSPS/ZnO-nr films exhibited excellent antimicrobial activity against Escherichia coli and Staphylococcus aureus. In summary, ZnO-nr is an excellent potential filler for SSPS-based films used as packaging materials.
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Affiliation(s)
- Maryam Akbariazam
- Food Science and Technology Department, Savadkooh Branch, Islamic Azad University, Savadkooh, Mazandaran, Iran
| | - Mohammad Ahmadi
- Food Science and Technology Department, Savadkooh Branch, Islamic Azad University, Savadkooh, Mazandaran, Iran
| | - Neda Javadian
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Semnan, Iran
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35
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Baranauskienė R, Rutkaitė R, Pečiulytė L, Kazernavičiūtė R, Venskutonis PR. Preparation and characterization of single and dual propylene oxide and octenyl succinic anhydride modified starch carriers for the microencapsulation of essential oils. Food Funct 2016; 7:3555-65. [DOI: 10.1039/c6fo00775a] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Modification with propylene oxide and octenyl succinic anhydride was used to produce modified potato starch derivatives suitable for the encapsulation of essential oils.
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Affiliation(s)
- Renata Baranauskienė
- Department of Food Science and Technology
- Kaunas University of Technology
- LT-50254 Kaunas
- Lithuania
| | - Ramunė Rutkaitė
- Department of Polymer Chemistry and Technology
- Kaunas University of Technology
- LT-50254 Kaunas
- Lithuania
| | - Laura Pečiulytė
- Department of Polymer Chemistry and Technology
- Kaunas University of Technology
- LT-50254 Kaunas
- Lithuania
| | - Rita Kazernavičiūtė
- Department of Food Science and Technology
- Kaunas University of Technology
- LT-50254 Kaunas
- Lithuania
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36
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Fakharian MH, Tamimi N, Abbaspour H, Mohammadi Nafchi A, Karim A. Effects of κ-carrageenan on rheological properties of dually modified sago starch: Towards finding gelatin alternative for hard capsules. Carbohydr Polym 2015; 132:156-63. [DOI: 10.1016/j.carbpol.2015.06.033] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2015] [Revised: 05/29/2015] [Accepted: 06/10/2015] [Indexed: 10/23/2022]
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37
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Hongbo T, Haibo L, Yanping L, Siqing D. Hydroxypropylated microcrystalline pea starch: optimisation, functional characterisation. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12724] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Tang Hongbo
- Science School; Shenyang University of Technology; Shenyang 110870 China
| | - Lin Haibo
- Science School; Shenyang University of Technology; Shenyang 110870 China
| | - Li Yanping
- Science School; Shenyang University of Technology; Shenyang 110870 China
| | - Dong Siqing
- Science School; Shenyang University of Technology; Shenyang 110870 China
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38
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Chen Q, Yu H, Wang L, ul Abdin Z, Chen Y, Wang J, Zhou W, Yang X, Khan RU, Zhang H, Chen X. Recent progress in chemical modification of starch and its applications. RSC Adv 2015. [DOI: 10.1039/c5ra10849g] [Citation(s) in RCA: 145] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Starch has received much attention as a promising natural material both in biomedical fields and waste water treatment due to its unique biological and adsorptive properties.
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