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Sharma M, Bains A, Dhull SB, Chawla P, Goksen G, Ali N. Extraction, characterization, and utilization of mung bean starch as an edible coating material for papaya fruit shelf-life enhancement. Food Sci Nutr 2024; 12:5188-5200. [PMID: 39055197 PMCID: PMC11266876 DOI: 10.1002/fsn3.4166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 04/01/2024] [Accepted: 04/03/2024] [Indexed: 07/27/2024] Open
Abstract
This research was aimed to investigate the utilization of mung bean starch as an innovative edible coating material to enhance the shelf-life of cut papaya fruits. The study focused on the extraction process of mung bean starch and its subsequent characterization through various analyses. Particle size (142.3 ± 1.24 nm), zeta potential (-25.52 ± 1.02 mV), morphological images, Fourier transform infrared (FTIR) spectra, and thermal stability (68.36 ± 0.15°C) were assessed to determine the mung bean starch properties. The functional properties, such as bulk density (0.51 ± 0.004 g/cm3) and tapped density (0.62 ± 0.010 g/cm3), angle of repose (21.61°), swelling power (12.26 ± 0.25%), and minimum gelation concentration (4.01 ± 1.25%), were examined to detect its potential as a coating base material. Subsequently, the prepared mung bean starch coating solution (1%, 2%, 3%, 4%, and 5%) was applied to papaya fruits and the coated fruits' physicochemical characteristics evaluated during storage. These characteristics encompassed color, weight loss, pH shifts, total soluble solids, titratable acidity, vitamin C content, fruit firmness, microbial analysis, and sensory attributes. The results revealed that starch coating on papaya maintained its color, reduced weight loss, preserved vitamin C, and delayed firmness loss, enhancing shelf-life when compared to control sample. These findings demonstrated the effectiveness of mung bean starch coatings in preserving papaya fruits. The research made a significant contribution to the use of mung bean starch as a potential coating material for improving the shelf-life of papaya fruits. This finding has great promise for the field of food preservation and quality control.
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Affiliation(s)
- Madhu Sharma
- Department of Food Technology and NutritionLovely Professional UniversityPhagwaraPunjabIndia
| | - Aarti Bains
- Department of MicrobiologyLovely Professional UniversityPhagwaraPunjabIndia
| | - Sanju Bala Dhull
- Department of Food Science and TechnologyChaudhary Devi Lal UniversitySirsaHaryanaIndia
| | - Prince Chawla
- Department of Food Technology and NutritionLovely Professional UniversityPhagwaraPunjabIndia
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial ZoneTarsus UniversityMersinTurkey
| | - Nemat Ali
- Department of Pharmacology and Toxicology, College of PharmacyKing Saud UniversityRiyadhSaudi Arabia
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2
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Dos Santos Alves MJ, de Sousa MHO, de Moura NF, Cesca K, Verruck S, Monteiro AR, Valencia GA. Starch nanoparticles containing phenolic compounds from green propolis: Characterization and evaluation of antioxidant, antimicrobial and digestibility properties. Int J Biol Macromol 2024; 255:128079. [PMID: 37977471 DOI: 10.1016/j.ijbiomac.2023.128079] [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: 05/11/2023] [Revised: 10/30/2023] [Accepted: 11/12/2023] [Indexed: 11/19/2023]
Abstract
This study investigated the production of nanoparticles through nanoprecipitation using cassava and potato starches as carriers to stabilize phenolic compounds (PC) from green propolis extract (PE). Additionally, the antioxidant and antimicrobial activities of PC stabilized with starch nanoparticles (SNPs), as well as their release under gastrointestinal conditions were investigated. PE exhibited antioxidant and antibacterial properties, especially PE3 (PE produced using sonication by 20 min and stirring at 30 °C for 24 h) had the highest concentrations of p-coumaric acid, rutin, kaempferol and quercetin. SNPs displayed bimodal distribution with particle size lower than 340 nm. The stabilization of PC increased surface charge and hydrophobicity in SNPs. Moreover, SNPs containing PC from PE exhibited antibacterial activity against Listeria monocytogenes, at a concentration of 750 mg/mL. Low release of PC was observed from the nanoparticles when exposed under simulated gastrointestinal conditions. These nanomaterials could be used as natural ingredients with antioxidant and antimicrobial properties.
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Affiliation(s)
| | | | - Neusa Fernandes de Moura
- School of Food and Chemistry, Federal University of Rio Grande, Santo Antonio da Patrulha, RS, Brazil
| | - Karina Cesca
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Silvani Verruck
- Department of Food Science and Technology, Federal University of Santa Catarina, Rodovia Admar Gonzaga, 1346, Itacorubi, Florianópolis 88034-000, SC, Brazil
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
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3
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Hashemilar H, Jafarizadeh-Malmiri H, Ahmadi O, Jodeiri N. Enzymatically preparation of starch nanoparticles using freeze drying technique - Gelatinization, optimization and characterization. Int J Biol Macromol 2023; 237:124137. [PMID: 36965561 DOI: 10.1016/j.ijbiomac.2023.124137] [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: 03/17/2023] [Accepted: 03/19/2023] [Indexed: 03/27/2023]
Abstract
Starch nanoparticles (SNPs) in colloidal forms were prepared using enzymatically pretreatment and four different gelatinization methods based on autoclave, microwave, ultrasonication and normal heating with stirring. Furthermore, SNPs in powder form were prepared using freeze drying technique. Results indicated that the formed SNPs using starch solution (1 % W/V) and ultrasonication technique had lowest mean particle size (151 nm) and PDI (0.173), and highest zeta potential (-8.8 mV) values. Optimization procedure using response surface methodology, based on central composite design, indicated that using 1.5 mL of α-amylase and sonication time of 15 min, SNPs with lowest particle size (49.3 nm) and highest zeta potential (-10.8 mV) were produced. Using prepared colloidal solution under optimal conditions, SNPs powder were produced by freeze dryer, adjusted at pressure and temperature of 100 Pa and - 70 °C, for 24 h. Results indicated that formed SNPs powder with squared-shape, had particle size, zeta potential, specific surface area, decomposition temperature of 197 nm, -13.9 mV, 1.9 m2g-1 and 162 °C, respectively. While, for native starch these values were 5018 nm, -6.01 mV, 0.68 m2g-1 and 170.2 °C, respectively. Results revealed that emulsification ability of SNPs powder was three times higher than that of the native starch.
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Affiliation(s)
- Haniyeh Hashemilar
- Faculty of Chemical Engineering, Sahand University of Technology, East Azarbaijan, Tabriz, Iran
| | - Hoda Jafarizadeh-Malmiri
- Faculty of Chemical Engineering, Sahand University of Technology, East Azarbaijan, Tabriz, Iran.
| | - Omid Ahmadi
- Faculty of Chemical Engineering, Sahand University of Technology, East Azarbaijan, Tabriz, Iran
| | - Naimeh Jodeiri
- Faculty of Chemical Engineering, Sahand University of Technology, East Azarbaijan, Tabriz, Iran
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4
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Characterization and in vitro digestion of rice starch/konjac glucomannan complex prepared by screw extrusion and its impact on gut microbiota. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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5
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Yan S, Li Z, Wang B, Li T, Li Z, Zhang N, Cui B. Correlation analysis on physicochemical and structural properties of sorghum starch. Front Nutr 2023; 9:1101868. [PMID: 36712512 PMCID: PMC9873550 DOI: 10.3389/fnut.2022.1101868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Accepted: 12/12/2022] [Indexed: 01/11/2023] Open
Abstract
This manuscript analyzed physicochemical and structural properties of 30 different types of sorghum starches based on their apparent amylose content (AAC). Current results confirmed that sorghum starch exhibited irregular spherical or polygonal granule shape with 14.5 μm average particle size. The AAC of sorghum starch ranged from 7.42 to 36.44% corresponding to relative crystallinities of 20.5 to 32.4%. The properties of enthalpy of gelatinization (ΔH), peak viscosity (PV), relative crystallinity (RC), degree of double helix (DD), degree of order (DO), and swelling power (SP) were negatively correlated with AAC, while the cool paste viscosity (CPV) and setback (SB) were positively correlated with AAC. Correlations analyzed was conducted on various physicochemical parameters. Using principal component analysis (PCA) with 20 variables, the difference between 30 different types of sorghum starch was displayed. Results of current study can be used to guide the selection and breeding of sorghum varieties and its application in food and non-food industries.
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Affiliation(s)
- Shouxin Yan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Zhao Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bin Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Tingting Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Zhiyang Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Nan Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
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6
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Preparation, characterization and evaluation of capsaicin-loaded indica rice starch nanoparticles. Food Chem 2022; 386:132692. [PMID: 35334322 DOI: 10.1016/j.foodchem.2022.132692] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 02/17/2022] [Accepted: 03/11/2022] [Indexed: 11/23/2022]
Abstract
Capsaicin (CAP) is an alkaloid with multiple physiological effects, but its application is difficult. In this research, indica rice starch nanoparticles (IRSNPs) based nanocarrier was used to load CAP to obtain capsaicin-loaded indica rice starch nanoparticles (CAP-IRSNPs). The microstructure, characteristics and in vitro release behaviors of CAP-IRSNPs were analyzed. CAP-IRSNPs presented average particle sizes of 617.84 ± 6.38 nm, encapsulation efficiency of 70.05 ± 1.78% and loading capacity of 13.41 ± 0.18%. Fourier-transform infrared spectroscopy confirmed that CAP-IRSNPs might be formed by hydrogen-bonding action. Differential scanning calorimetry and X-ray diffraction showed that IRSNPs influenced the crystallization and melting temperatures of CAP. In in vitro release study, CAP-IRSNPs exhibited a sustained release. The CAP concentration, CAP diffusion from matrix and matrix erosion might be the potentially possible mechanisms for capsaicin release from CAP-IRSNPs. These new results concluded that IRSNPs may be a promising nanocarrier for CAP or other hydrophobic bioactive ingredients.
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7
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Zhu F, Sun H, Wang J, Zheng X, Wang T, Diao Y, Hu Z. Differential expression involved in starch synthesis pathway genes reveal various starch characteristics of seed and rhizome in lotus (
Nelumbo Nucifera
). J Food Sci 2022; 87:4250-4263. [DOI: 10.1111/1750-3841.16283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 07/05/2022] [Accepted: 07/19/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Fenglin Zhu
- Key Laboratory of Industrial Dust Prevention and Control & Occupational Health and Safety Ministry of Education Anhui University of Science and Technology Huainan China
- Hubei Lotus Engineering Center, College of Life Sciences Wuhan University Wuhan China
| | - Han Sun
- Hubei Lotus Engineering Center, College of Life Sciences Wuhan University Wuhan China
| | - Jia Wang
- Key Laboratory of Industrial Dust Prevention and Control & Occupational Health and Safety Ministry of Education Anhui University of Science and Technology Huainan China
- Hubei Lotus Engineering Center, College of Life Sciences Wuhan University Wuhan China
| | - Xingwen Zheng
- Hubei Lotus Engineering Center, College of Life Sciences Wuhan University Wuhan China
- Guangchang White Lotus Research Institute of Jiangxi Province Guangchang China
| | - Tao Wang
- Hubei Lotus Engineering Center, College of Life Sciences Wuhan University Wuhan China
| | - Ying Diao
- School of life science and technology Wuhan Polytechnic University Wuhan China
| | - Zhongli Hu
- Hubei Lotus Engineering Center, College of Life Sciences Wuhan University Wuhan China
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8
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Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus ( Nelumbo nucifera) Seed Flour. Foods 2022; 11:foods11162473. [PMID: 36010474 PMCID: PMC9407196 DOI: 10.3390/foods11162473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 08/03/2022] [Accepted: 08/12/2022] [Indexed: 11/18/2022] Open
Abstract
In this study, native lotus seed flour (N-LSF) was modified by different methods, namely, partial gelatinization (PG), heat−moisture treatment (HMT), or pullulanase treatment (EP). Their composition, functional properties, starch composition, and estimated glycemic index (eGI) were compared. PG contained similar protein, soluble dietary fiber, and insoluble dietary fiber contents to N-LSF, while those of HMT and EP differed from their native form. PG increased rapid digestible starch (RDS) but decreased resistant starch (RS); while HMT and EP increased amylose and RS contents to 34.57−39.23% and 86.99−92.52% total starch, respectively. Such differences led to the different pasting properties of the modified flours rather than PG, which was comparable to the native flour. HMT had limited pasting properties, while EP gave the highest viscosities upon pasting. The eGI of all samples could be classified as low (<50), except that of PG, which was in the medium range (60). It was plausible that lotus seed flour modified either with HMT or EP could be used as carbohydrate source for diabetes patients or health-conscious people.
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9
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Dhull SB, Chandak A, Collins MN, Bangar SP, Chawla P, Singh A. Lotus Seed Starch: A Novel Functional Ingredient with Promising Properties and Applications in Food—A Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202200064] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Sanju Bala Dhull
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana 125055 India
| | - Ankita Chandak
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana 125055 India
| | - Maurice N. Collins
- Bernal Institute School of Engineering University of Limerick Limerick V94 T9PX Ireland
- Health Research Institute University of Limerick Limerick V94 T9PX Ireland
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University Clemson SC 29631 USA
| | - Prince Chawla
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab 144411 India
| | - Ajay Singh
- Department of Food Technology Mata Gujri College Fatehgarh Sahib Punjab 140406 India
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10
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Qian J, Yang H, Mo C, Chen Y, Zhao C. Preparation of porous starch from native starch by using fungal amylase and evaluation of its adsorption property on natural pharmacodynamic compounds. POLYM ADVAN TECHNOL 2022. [DOI: 10.1002/pat.5675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Junqing Qian
- College of Pharmaceutical Sciences Zhejiang University of Technology Hangzhou China
| | - Haiyan Yang
- College of Pharmaceutical Sciences Zhejiang University of Technology Hangzhou China
| | - Chenghong Mo
- College of Pharmaceutical Sciences Zhejiang University of Technology Hangzhou China
| | - Yan Chen
- College of Pharmaceutical Sciences Zhejiang University of Technology Hangzhou China
| | - Changyan Zhao
- College of Pharmaceutical Sciences Zhejiang University of Technology Hangzhou China
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11
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Preparation and characterization of quinoa starch nanoparticles as quercetin carriers. Food Chem 2022; 369:130895. [PMID: 34438343 DOI: 10.1016/j.foodchem.2021.130895] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 08/14/2021] [Accepted: 08/16/2021] [Indexed: 11/22/2022]
Abstract
Quinoa starch nanoparticles (QSNPs) prepared by nanoprecipitation method under the optimal condition was developed as a carrier for quercetin. The QSNPs prepared under the optimal condition (90 DMSO/H2O ratio, 10 ethanol/solvent ratio, and ultrasonic oscillation dispersion mode) had the smallest particle size and polymer dispersity index through full factorial design. Compared with maize starch nanoparticles (MSNPs), QSNPs exhibited a smaller particle size of 166.25 nm and a higher loading capacity of 26.62%. Starch nanoparticles (SNPs) interacted with quercetin through hydrogen bonding. V-type crystal structures of SNPs were disappeared and their crystallinity increased after loading with quercetin. QSNPs was more effective in protecting and prolonging quercetin bioactivity because of their small particle sizes and high loading capacities. This study will be useful for preparing starch-based carrier used to load sensitive bioactive compounds.
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12
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Punia Bangar S, Dunno K, Kumar M, Mostafa H, Maqsood S. A comprehensive review on lotus seeds (Nelumbo nucifera Gaertn.): Nutritional composition, health-related bioactive properties, and industrial applications. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.104937] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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13
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Liu Y, Qiu C, Li X, McClements DJ, Wang C, Zhang Z, Jiao A, Long J, Zhu K, Wang J, Jin Z. Application of starch-based nanoparticles and cyclodextrin for prebiotics delivery and controlled glucose release in the human gut: a review. Crit Rev Food Sci Nutr 2022; 63:6126-6137. [PMID: 35040740 DOI: 10.1080/10408398.2022.2028127] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Starches are a major constituent of staple foods and are the main source of energy in the human diet (55-70%). In the gastrointestinal tract, starches are hydrolyzed into glucose by α-amylase and α-glucosidase, which leads to a postprandial glucose elevation. High levels of blood glucose levels over sustained periods may promote type 2 diabetes mellitus (T2DM) and obesity. Increasing consumption of starchy foods with a lower glycemic index may therefore contribute to improved health. In this paper, the preparation and properties of several starch-based nanoparticles (SNPs) and cyclodextrins (CDs) derivatives are reviewed. In particular, we focus on the various mechanisms responsible for the ability of these edible nanomaterials to modulate glucose release and the gut microbiome in the gastrointestinal tract. The probiotic functions are achieved through encapsulation and protection of prebiotics or bioactive components in foods or the human gut. This review therefore provides valuable information that could be used to design functional foods for improving human health and wellbeing.
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Affiliation(s)
- Yuwan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu, China
| | | | - Chenxi Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Zhiheng Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Kunfu Zhu
- Shandong Zhushi Pharmaceutical Group Co., LTD, Heze, China
| | - Jinpeng Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
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14
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Torres FG, De-la-Torre GE. Synthesis, characteristics, and applications of modified starch nanoparticles: A review. Int J Biol Macromol 2022; 194:289-305. [PMID: 34863968 DOI: 10.1016/j.ijbiomac.2021.11.187] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 11/03/2021] [Accepted: 11/27/2021] [Indexed: 12/11/2022]
Abstract
Nowadays, starch nanoparticles (SNPs) are drawing attention to the scientific community due to their versatility and wide range of applications. Although several works have extensively addressed the SNP production routes, not much is discussed about the SNPs modification techniques, as well as the use of modified SNPs in typical and unconventional applications. Here, we focused on the SNP modification strategies and characteristics and performance of the resulting products, as well as their practical applications, while pointing out the main limitations and recommendations. We aim to guide researchers by identifying the next steps in this emerging line of research. SNPs esterification and oxidation are preferred chemical modifications, which result in changes in the functional groups. Moreover, additional polymers are incorporated into the SNP surface through copolymer grafting. Physical modification of starch has demonstrated similar changes in the functional groups without the need for toxic chemicals. Modified SNPs rendered differentiated properties, such as size, shape, crystallinity, hydrophobicity, and Zeta-potential. For multiple applications, tailoring the aforementioned properties is key to the performance of nanoparticle-based systems. However, the number of studies focusing on emerging applications is fairly limited, while their applications as drug delivery systems lack in vivo studies. The main challenges and prospects were discussed.
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Affiliation(s)
- Fernando G Torres
- Department of Mechanical Engineering, Pontificia Universidad Católica del Perú, Av. Universitaria 1801, Lima 15088, Peru.
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15
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Li Y, Liang W, Huang W, Huang M, Feng J. Complexation between burdock holocellulose nanocrystals and corn starch: gelatinization properties, microstructure, and digestibility in vitro. Food Funct 2021; 13:548-560. [PMID: 34951438 DOI: 10.1039/d1fo03418a] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Holocellulose nanocrystals (hCNCs), with hydrodynamic diameters (DZ) ranging from about 600 to 200 nm, were prepared by treating burdock insoluble dietary fiber (IDF) with enzymes and ultrasonic power. It was revealed that hCNCs improved the viscosity of corn starch (CS) during pasting and inhibited its short-term retrogradation. Besides, the crystallinity, short-range order of the double helix, viscoelastic properties, and microstructure compactness of CS gels improved remarkably in the presence of burdock hCNCs. These effects were both size- and dose-dependent, which primarily originated from the hydrogen bonding between hCNCs and amylopectin or leached amylose. In this regard, the digestion of CS gels containing hCNCs was remarkably retarded because of the reduced accessibility of digestive enzymes to the glycosidic bonds. Therefore, burdock hCNCs, prepared from natural resources using green techniques, hold potential applications in functional foods of a low glycemic index.
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Affiliation(s)
- Ying Li
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
| | - Wei Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.,Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
| | - Wuyang Huang
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
| | - Meigui Huang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing forestry university, 159 Longpan Road, Nanjing 210037, China
| | - Jin Feng
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
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16
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Song T, Zhang W, Chen X, Zhang A, Guo S, Shen S, Li H, Dou H. Insights into the correlations between the size of starch at nano- to microscale and its functional properties based on asymmetrical flow field-flow fractionation. Int J Biol Macromol 2021; 193:500-509. [PMID: 34710476 DOI: 10.1016/j.ijbiomac.2021.10.090] [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: 04/07/2021] [Revised: 09/13/2021] [Accepted: 10/13/2021] [Indexed: 11/24/2022]
Abstract
In this study, the starches were isolated from three botanical sources (i.e., rice, sweet potato, and lotus seed). The size distributions of starch granules and molecules were determined by asymmetrical flow field-flow fractionation (AF4), and compared with those measured from optical microscopy (OM) and dynamic light scattering (DLS). Furthermore, the starches were characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry (DSC). AF4 coupled online with UV-visible, multiangle light scattering (MALS), and differential refractive index (dRI) detectors (AF4-UV-MALS-dRI) was employed for the investigation of the digestion and retrogradation properties of starches. Meanwhile, the relationships between the size of starch at nano- to microscale and its functional properties (i.e., digestibility, retrogradation, and thermal properties) were studied by Pearson correlation analysis. AF4-UV-MALS-dRI was proved to be a rapid and gentle method for the separation and size characterization of starches at both micro- and nano-molecule levels. Moreover, it was demonstrated that AF4-UV-MALS-dRI is a useful tool for the monitoring of the digestion and retrogradation properties of starches. The results suggested that the sizes of starch granules and molecules were to some extent correlated with their thermal properties and digestibility, but not with retrogradation property.
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Affiliation(s)
- Tiange Song
- Key Laboratory of Analytical Science and Technology of Hebei Province, College of Chemistry and Environmental Science, Hebei University, Baoding 071002, China
| | - Wenhui Zhang
- Key Laboratory of Analytical Science and Technology of Hebei Province, College of Chemistry and Environmental Science, Hebei University, Baoding 071002, China
| | - Xue Chen
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, School of Basic Medical Sciences, Hebei University, Baoding 071000, China
| | - Aixia Zhang
- Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050035, China
| | - Suna Guo
- National & Local Joint Engineering Research Center of Metrology Instrument and System, College of Quality and Technical Supervision, Hebei University, Baoding 071000, China
| | - Shigang Shen
- Key Laboratory of Analytical Science and Technology of Hebei Province, College of Chemistry and Environmental Science, Hebei University, Baoding 071002, China
| | - Huili Li
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, School of Basic Medical Sciences, Hebei University, Baoding 071000, China
| | - Haiyang Dou
- Key Laboratory of Analytical Science and Technology of Hebei Province, College of Chemistry and Environmental Science, Hebei University, Baoding 071002, China; Affiliated Hospital of Hebei University, Baoding 071000, China; Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, School of Basic Medical Sciences, Hebei University, Baoding 071000, China.
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Jiang X, Wang J, Ou Y, Zheng B. Effect of chlorogenic acid on the structural properties and digestibility of lotus seed starch during microwave gelatinization. Int J Biol Macromol 2021; 191:474-482. [PMID: 34563574 DOI: 10.1016/j.ijbiomac.2021.09.102] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/13/2021] [Accepted: 09/15/2021] [Indexed: 10/20/2022]
Abstract
The structural evolution of lotus starch (LS)-chlorogenic acid (CA) complexes was investigated after microwave-heating treatment, to reveal the relationship between the interactions of lotus starch and chlorogenic acid molecules, and the digestive properties of the starch, after microwave gelatinization. During the early stage of microwave gelatinization (65, 70 °C), CA was mainly participating in the rearrangement of starch molecules in a weakly-bound form, and at that stage, the LS-CA complex acted as an inhibitor of digestion, under small intestine conditions, mainly through the release of CA, which inhibited amylase. However, during the late stage of microwave gelatinization (85 °C), many chlorogenic acid molecules entered the hydrophobic helical cavity of the starch, promoting formation of the V-type starch helical structure in the LS-CA complex, which made a major contribution to inhibiting digestion under oral digestion conditions.
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Affiliation(s)
- Xiangfu Jiang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jianyi Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yujia Ou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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18
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Sun C, Hu Y, Yu X, Zhu Z, Hao S, Du X. Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Native rice starches were treated with five periods of ultra-high pressure homogenization (UHPH) under each of 60, 80, 100, 120, 140 and 160 MPa, respectively. The morphological, structural and physicochemical properties of starches treated with UHPH were examined. The mean particle diameter of starch nanoparticles ranged between 154.20 and 260.40 nm. SEM revealed that the granular amorphous region of starch granules was damaged under pressures between 60 and 80 MPa, and the crystalline region was further destroyed under pressures as high as 100–160 MPa. DSC demonstrated that the gelatinization temperatures and enthalpies of nanoparticles reduced. The relative crystallinity reduced from 22.90 to 13.61% as the pressure increased. FTIR showed that the absorbance ratio at 1047/1022 cm−1 decreased, and increased at 1022/995 cm−1. RVA results indicated that the viscosity of starch samples increased between 60 and 120 MPa, and the reverse effect was observed under 140 and 160 MPa.
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Affiliation(s)
- Chengyi Sun
- Anhui Engineering Laboratory for Agro-Products Processing , Anhui Agricultural University , No. 130 Western Changjiang Road , Hefei , 230036 , China
| | - Yuqing Hu
- Anhui Engineering Laboratory for Agro-Products Processing , Anhui Agricultural University , No. 130 Western Changjiang Road , Hefei , 230036 , China
| | - Xietian Yu
- Anhui Engineering Laboratory for Agro-Products Processing , Anhui Agricultural University , No. 130 Western Changjiang Road , Hefei , 230036 , China
| | - Zhijie Zhu
- Anhui Engineering Laboratory for Agro-Products Processing , Anhui Agricultural University , No. 130 Western Changjiang Road , Hefei , 230036 , China
| | - Shuai Hao
- Anhui Engineering Laboratory for Agro-Products Processing , Anhui Agricultural University , No. 130 Western Changjiang Road , Hefei , 230036 , China
| | - Xianfeng Du
- Anhui Engineering Laboratory for Agro-Products Processing , Anhui Agricultural University , No. 130 Western Changjiang Road , Hefei , 230036 , China
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19
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Chen C, Li G, Zhu F. A novel starch from lotus (Nelumbo nucifera) seeds: Composition, structure, properties and modifications. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106899] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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20
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Maniglia BC, La Fuente CIA, Siqueira LDV, Tadini CC. Carbohydrate Nanomaterials Addition to Starch‐Based Packaging: A Review about Fundamentals and Application. STARCH-STARKE 2021. [DOI: 10.1002/star.202100057] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Bianca Chieregato Maniglia
- Department of Chemistry, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto (FFCLRP) ‐ Universidade de São Paulo Ribeirão Preto SP 14040–900 Brazil
| | - Carla Ivonne Arias La Fuente
- Department of Agri‐food Industry Food and Nutrition (LAN), School of Agriculture Luiz de Queiroz (ESALQ) Universidade de São Paulo Piracicaba SP 13418–900 Brazil
| | - Larissa do Val Siqueira
- Department of Chemical Engineering, Escola Politécnica Universidade de São Paulo Main Campus São Paulo SP 05508‐010 Brazil
- Food Research Center (FoRC/NAPAN) Universidade de São Paulo SP Brazil
| | - Carmen Cecilia Tadini
- Department of Chemical Engineering, Escola Politécnica Universidade de São Paulo Main Campus São Paulo SP 05508‐010 Brazil
- Food Research Center (FoRC/NAPAN) Universidade de São Paulo SP Brazil
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21
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Zheng M, Ye A, Zheng B, Zhang Y. Impacts of Whey Protein on Digestion of Lotus Seed Starch Subjected to a Dynamic In Vitro Gastric Digestion. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09682-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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22
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Tagliapietra BL, de Melo BG, Sanches EA, Plata‐Oviedo M, Campelo PH, Clerici MTPS. From Micro to Nanoscale: A Critical Review on the Concept, Production, Characterization, and Application of Starch Nanostructure. STARCH-STARKE 2021. [DOI: 10.1002/star.202100079] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Bruna Lago Tagliapietra
- Department of Food Science and Nutrition, School of Food Engineering University of Campinas Monteiro Lobato Street 80th, 13083–862 Campinas Brazil
| | - Bruna Guedes de Melo
- Department of Food Science and Nutrition, School of Food Engineering University of Campinas Monteiro Lobato Street 80th, 13083–862 Campinas Brazil
| | - Edgar A. Sanches
- Laboratory of Nanostructured Polymers (NANOPOL) Federal University of Amazonas 69080–900 Manaus Amazonas Brazil
| | - Manuel Plata‐Oviedo
- Graduate Program of Food Technology Federal University of Technology – Paraná (UTFPR) 1233, 87301–899 Campo Mourão Paraná Brazil
| | - Pedro H. Campelo
- School of Agrarian Science Federal University of Amazonas 69080–900 Manaus Amazonas Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition, School of Food Engineering University of Campinas Monteiro Lobato Street 80th, 13083–862 Campinas Brazil
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23
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Zheng J, Huang S, Zhao R, Wang N, Kan J, Zhang F. Effect of four viscous soluble dietary fibers on the physicochemical, structural properties, and in vitro digestibility of rice starch: A comparison study. Food Chem 2021; 362:130181. [PMID: 34082291 DOI: 10.1016/j.foodchem.2021.130181] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 05/17/2021] [Accepted: 05/21/2021] [Indexed: 11/15/2022]
Abstract
The effect of carboxymethyl cellulose (CMC), high-methoxyl pectin (HMP), konjac glucomannan (KGM), and xanthan gum (XG) on the physicochemical, structural properties, and digestibility of rice starch were investigated and compared. The four viscous soluble dietary fibers (VSDFs) increased the viscosity, storage modulus and loss modulus while decreased the pasting temperature and gelatinization enthalpy. Moreover, XG produced the lowest peak viscosity and dynamic modulus compared with the other VSDFs. Furthermore, the degree of short-range ordered structure of starch with KGM increased from 0.8448 to 0.8716; and the relative crystallinity of starch with XG increased by 12%. An ordered and reunited network structure was observed in SEM. In addition, VSDF inhibited the digestibility of rice starch and significantly increased the resistant starch content. This study compared the effect of four VSDFs on the physicochemical, structural and digestion properties of rice starch to fully understand and develop their application to starchy foods.
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Affiliation(s)
- Jiong Zheng
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China.
| | - Shan Huang
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China
| | - Ruyue Zhao
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China
| | - Nan Wang
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China
| | - Fusheng Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China
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24
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Synthesis of Starch Nanoparticles and Their Applications for Bioactive Compound Encapsulation. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11104547] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
In recent years, starch nanoparticles (SNPs) have attracted growing attention due to their unique properties as a sustainable alternative to common nanomaterials since they are natural, renewable and biodegradable. SNPs can be obtained by the breakdown of starch granules through different techniques which include both physical and chemical methods. The final properties of the SNPs are strongly influenced by the synthesis method used as well as the operational conditions, where a controlled and monodispersed size is crucial for certain bioapplications. SNPs are considered to be a good vehicle to improve the controlled release of many bioactive compounds in different research fields due to their high biocompatibility, potential functionalization, and high surface/volume ratio. Their applications are frequently found in medicine, cosmetics, biotechnology, or the food industry, among others. Both the encapsulation properties as well as the releasing processes of the bioactive compounds are highly influenced by the size of the SNPs. In this review, a general description of the different types of SNPs (whole and hollow) synthesis methods is provided as well as on different techniques for encapsulating bioactive compounds, including direct and indirect methods, with application in several fields. Starches from different botanical sources and different bioactive compounds are compared with respect to the efficacy in vitro and in vivo. Applications and future research trends on SNPs synthesis have been included and discussed.
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25
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Guida C, Aguiar AC, Cunha RL. Green techniques for starch modification to stabilize Pickering emulsions: a current review and future perspectives. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.017] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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26
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Combination treatment of bamboo shoot dietary fiber and dynamic high-pressure microfluidization on rice starch: Influence on physicochemical, structural, and in vitro digestion properties. Food Chem 2020; 350:128724. [PMID: 33293145 DOI: 10.1016/j.foodchem.2020.128724] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 11/18/2020] [Accepted: 11/21/2020] [Indexed: 12/15/2022]
Abstract
The physicochemical, structural properties and digestibility of rice starch treated by bamboo shoot dietary fiber (BSDF) combined with dynamic high-pressure microfluidization (DHPM) were investigated. Compared with starch modified by BSDF alone, the combination treatment decreased the pasting viscosity and viscoelasticity of starch. Furthermore, the pasting viscosity and viscoelasticity showed an increase from 50 to 100 MPa and then decreased after increasing the pressure to 150 and 200 MPa. The enthalpy of gelatinization and relative crystallinity of starch treated by BSDF and 100 MPa DHPM significantly increased by 17% and 63%, respectively. Scanning electron microscopy images demonstrated that flaky BSDF coated on starch granules to form a protective layer. As a result, the fractions of resistant starch increased and the starch hydrolysis extent and rate decreased under 100 MPa DHPM. This study highlights an innovative and promising strategy for improving the properties of starch and facilitating its utilization.
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Wang B, Lin X, Zheng Y, Zeng M, Huang M, Guo Z. Effect of homogenization-pressure-assisted enzymatic hydrolysis on the structural and physicochemical properties of lotus-seed starch nanoparticles. Int J Biol Macromol 2020; 167:1579-1586. [PMID: 33220375 DOI: 10.1016/j.ijbiomac.2020.11.113] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 11/09/2020] [Accepted: 11/16/2020] [Indexed: 10/23/2022]
Abstract
In previous studies, we successfully prepared lotus-seed starch nanoparticles (LS-SNPs) using enzymatic methods. To further improve their performance, we studied the structural, physical and chemical properties of LS-SNPs prepared by high-pressure homogenization (HPH)-assisted enzymatic hydrolysis (EH). HPH treatments at different pressures and frequencies have a significant effect on the particle size and molecular weight of LS-SNPs. Structural analyses showed that LS-SNP and H-LS-SNP both comprised B-type starch crystals. As the homogenization pressure and frequency were increased, the relative crystallinity of H-LS-SNP first increased and then decreased, indicating that HPH treatment affected the double-helix structure of LS-SNPs. The results also show that moderate HPH treatment was beneficial for enzymatic hydrolysis, but when the HPH treatment was further increased, it destroyed the ordered structure of LS-SNPs. Our research showed that H-LS-SNPs with the smallest particle size and the highest crystallinity were obtained under pressure of 150 MPa, a homogenization frequency of five times the original, and a material-to-liquid ratio of 3%. The results indicate that HHP-assisted EH is a suitable method for preparing SNPs. These findings provide new ideas for the preparation of SNPS to meet the needs of food industry.
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Affiliation(s)
- Bailong Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Xiong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Yixin Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Muhua Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Minli Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China.
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