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Song B, Zheng Q, Xing J, Miao Z, Zheng M, Zhao C, Wu Y, Xu X, Liu J. Understanding the multiscale structure and in vitro digestibility changes of corn starch-ferulic acid complexes induced by high hydrostatic pressure. Int J Biol Macromol 2024; 279:135215. [PMID: 39216577 DOI: 10.1016/j.ijbiomac.2024.135215] [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: 03/22/2024] [Revised: 08/28/2024] [Accepted: 08/28/2024] [Indexed: 09/04/2024]
Abstract
High hydrostatic pressure (HHP) was used to synthesize corn starch (CS) and ferulic acid (FA) complex (CS-FA). Its effects on the structure of the complex at multiple scales and its digestibility were examined. The results demonstrated that HHP significantly influenced the digestibility of the CS-FA complex, decreasing the content of rapidly digestible starch (RDS) while increasing slowly digestible starch (SDS) and resistant starch (RS). Notably, the combined SDS and RS content in the HHP-treated CS-FA complex with 2.0 % FA addition (38.13 %) was significantly higher (p < 0.05) than those in the CS-FA complex without HHP treatment (29.21 %) and pure CS (21.72 %). The results indicated that HHP treatment reduced the enthalpy change (ΔH), number of short-range order structures, and relative crystallinity (RC) while increasing the average particle size of these CS-FA complexes. This treatment also increased the proportion of amorphous starch regions and the degree of agglomeration between the starch and FA. HHP treatment-induced CS-FA complexes exhibited a denser fractal structure and higher short-range order, affecting the interaction sites between the starch and digestive enzymes. These findings suggest the potential application of HHP treatment and FA in modulating the postprandial glycemic response to starchy food.
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Affiliation(s)
- Bin Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Qihang Zheng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Jiayue Xing
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Zhengchi Miao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Mingzhu Zheng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Yuzhu Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Xiuying Xu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
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2
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Kong J, Song J, Wen H, Yu Q, Chen Y, Xie J. A comparative study on the gel and structural characteristics of starch from three rice varieties when combined with Mesona chinensis polysaccharides. Int J Biol Macromol 2024; 269:132114. [PMID: 38714279 DOI: 10.1016/j.ijbiomac.2024.132114] [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: 11/21/2023] [Revised: 04/18/2024] [Accepted: 05/04/2024] [Indexed: 05/09/2024]
Abstract
Mesona chinensis polysaccharide (MCP) has excellent gel-forming characteristic, previous studies showed that MCP could affect the gelling and structural properties of rice starch, but the effect of MCP on rice starch from different types is not clarified. In this study, the effects of MCP on the pasting, rheological, and structural characteristics of glutinous rice starch (GRS), japonica rice starch (JRS), and indica rice starch (IRS) were investigated. The results showed that GRS-MCP has the best viscosity, its peak and final viscosities are higher than JRS-MCP and IRS-MCP. The gel network structure was enhanced by MCP in the order of IRS > JRS > GRS, which was reflected by greater elasticity, higher gel strength and hardness, and less free water in JRS-MCP and IRS-MCP. MCP also enhanced the ordered structure and thermal stability of the three starch gels, which is conducive to their application in the market. These findings provide new theoretical insights to produce rice starch-based foods.
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Affiliation(s)
- Jia Kong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jiajun Song
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Huiliang Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Jiangxi 330200, China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Jiangxi 330200, China.
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3
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Wang Y, Ju J, Diao Y, Zhao F, Yang Q. The application of starch-based edible film in food preservation: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-34. [PMID: 38712440 DOI: 10.1080/10408398.2024.2349735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
Using renewable resources for food packaging not only helps reduce our dependence on fossil fuels but also minimizes the environmental impact associated with traditional plastics. Starch has been a hot topic in the field of current research because of its low cost, wide source and good film forming property. However, a comprehensive review in this field is still lacking. Starch-based films offer a promising alternative for sustainable packaging in the food industry. The present paper covers various aspects such as raw material sources, modification methods, and film formation mechanisms. Understanding the physicochemical properties and potential commercial applications is crucial for bridging the gap between research and practical implementation. Finally, the application of starch-based films in the food industry is discussed in detail. Different modifications of starch can improve the mechanical and barrier properties of the films. The addition of active substances to starch-based films can endow them with more functions. Therefore, these factors should be better investigated and optimized in future studies to improve the physicochemical properties and functionality of starch-based films. In summary, this review provides comprehensive information and the latest research progress of starch-based films in the food industry.
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Affiliation(s)
- Yihui Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Yuduan Diao
- Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Science
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
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4
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Tran HTT, Nisha SS, Radjef R, Nikzad M, Bjekovic R, Fox B. Recyclable and Biobased Vitrimers for Carbon Fibre-Reinforced Composites-A Review. Polymers (Basel) 2024; 16:1025. [PMID: 38674946 PMCID: PMC11054932 DOI: 10.3390/polym16081025] [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: 03/04/2024] [Revised: 03/26/2024] [Accepted: 03/27/2024] [Indexed: 04/28/2024] Open
Abstract
Economic and environmental concerns over the accumulation of end-of-life carbon fibre composite waste have led to increased attention to sustainable materials with low environmental impact. Over decades of research, vitrimers, a modern class of covalent adaptable networks, have bridged the gap between thermoplastics and thermosets. With the distinguishing feature of dynamic covalent bonds, vitrimers can be rearranged and reprocessed within their existing network structures in response to external stimuli such as heat or light. This poses a unique solution to repairing damaged composites, extending their service life, and reducing post-consumer waste. However, the synthesis of vitrimers often requires petrochemical consumption, which increases their carbon footprint. Using bio-based materials could be a promising solution to reduce the reliance on petrochemicals and their related pollution. This review compiles the contemporary requirements for bio-based vitrimers regarding their properties, scalability, and recycling features. This article also presents a comprehensive overview of the pathways to produce sustainable bio-based vitrimers and an overview of promising studies showing the potential uses of bio-derived vitrimers on carbon fibre composite productions.
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Affiliation(s)
- Hoang T. T. Tran
- Department of Mechanical Engineering and Product Design Engineering, Swinburne University of Technology, Melbourne, Victoria 3122, Australia; (S.S.N.); (R.R.); (M.N.)
| | - Shammi Sultana Nisha
- Department of Mechanical Engineering and Product Design Engineering, Swinburne University of Technology, Melbourne, Victoria 3122, Australia; (S.S.N.); (R.R.); (M.N.)
| | - Racim Radjef
- Department of Mechanical Engineering and Product Design Engineering, Swinburne University of Technology, Melbourne, Victoria 3122, Australia; (S.S.N.); (R.R.); (M.N.)
| | - Mostafa Nikzad
- Department of Mechanical Engineering and Product Design Engineering, Swinburne University of Technology, Melbourne, Victoria 3122, Australia; (S.S.N.); (R.R.); (M.N.)
| | - Robert Bjekovic
- Faculty of Mechanical Engineering, University of Applied Sciences Ravensburg-Weingarten, 88250 Weingarten, Germany;
| | - Bronwyn Fox
- Department of Mechanical Engineering and Product Design Engineering, Swinburne University of Technology, Melbourne, Victoria 3122, Australia; (S.S.N.); (R.R.); (M.N.)
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Liu Z, Chen L, Qu L, Zhang R, Qin Z, Zhang H, Wei J, Xu J, Hou Z. Cross-linked poly(ester urethane)/starch composite films with high starch content as sustainable food-packaging materials: Influence of cross-link density. Int J Biol Macromol 2024; 256:128441. [PMID: 38013081 DOI: 10.1016/j.ijbiomac.2023.128441] [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: 07/24/2023] [Revised: 11/17/2023] [Accepted: 11/24/2023] [Indexed: 11/29/2023]
Abstract
This study focused on the development of cross-linked poly(ester urethane)/starch (PEUST) composites containing 50 wt% starch content for food-packaging materials. The NCO-terminated poly(caprolactone-urethane) prepolymer (PCUP) was first synthesized through bulk condensation. Then, low-moisture starch (0.21 wt%) and PCUP-based PEUST films were fabricated through an intensive extrusion process, followed by thermo-compression molding. The chemical structure of PCUP and PEUST was confirmed using Fourier transform infrared spectroscopy. Moreover, a comprehensive evaluation was conducted to assess the influence of cross-link density on the physicochemical properties of the composite films. The results showed that an increase in the cross-link density within the composites improved component compatibility and tensile strength but reduced crystallinity, water sensitivity, hydrolytic degradability, and water vapor permeability (WVP) of the films. In addition, the cytotoxicity tests were conducted to evaluate the safety of the composite films, and the high cell viability demonstrated non-toxicity for food application. The PEUST-II films with moderate cross-link density exhibited a suitable degradation rate (27.7 % weight loss at degradation for 140 d), optimal tensile properties (tensile strength at break: 12.4 MPa; elongation at break: 352 %), and low WVP (68.4 g/(m2⋅24h) at 30 % relative humidity). These characteristics make them highly promising as fresh-keeping food packaging.
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Affiliation(s)
- Zhengqi Liu
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China
| | - Lengbing Chen
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China
| | - Lei Qu
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China
| | - Rongrong Zhang
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China
| | - Zihao Qin
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China
| | - Hao Zhang
- Shandong Tianming Pharmaceutical Co, Ltd., Jinan 250104, China
| | - Jinjian Wei
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China
| | - Jing Xu
- School of Chemistry and Chemical Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Zhaosheng Hou
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China.
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Zhao D, Li Z, Xia J, Kang Y, Sun P, Xiao Z, Niu Y. Research progress of starch as microencapsulated wall material. Carbohydr Polym 2023; 318:121118. [PMID: 37479436 DOI: 10.1016/j.carbpol.2023.121118] [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: 04/21/2023] [Revised: 06/08/2023] [Accepted: 06/09/2023] [Indexed: 07/23/2023]
Abstract
Starch is non-toxic, low cost, and possesses good biocompatibility and biodegradability. As a natural polymer material, starch is an ideal choice for microcapsule wall materials. Starch-based microcapsules have a wide range of applications and application prospects in fields such as food, pharmaceuticals, cosmetics, and others. This paper firstly reviews the commonly used wall materials and preparation methods of starch-based microcapsules. Then the effect of starch wall materials on microcapsule properties is introduced in detail. It is expected to provide researchers with design inspiration and ideas for the development of starch-based microcapsules. Next the applications of starch-based microcapsules in various fields are presented. Finally, the future trends of starch-based microcapsules are discussed. Molecular simulation, green chemistry, and solutions to the main problems faced by resistant starch microcapsules may be the future research trends of starch-based microcapsules.
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Affiliation(s)
- Di Zhao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China.
| | - Zhibin Li
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Jiayi Xia
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Yanxiang Kang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Pingli Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China; School of Agriculture and Biology, Shanghai Jiaotong University, No. 800 Dongchuan Road, Shanghai 200240, China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China.
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7
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Tessanan W, Phinyocheep P, Amornsakchai T. Development of Biodegradable Thermosetting Plastic Using Dialdehyde Pineapple Stem Starch. Polymers (Basel) 2023; 15:3832. [PMID: 37765686 PMCID: PMC10536683 DOI: 10.3390/polym15183832] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/07/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
Starch extracted from pineapple stem waste underwent an environmentally friendly modification process characterized by low-energy consumption. This process resulted in the creation of dialdehyde pineapple stem starch featuring varying aldehyde contents ranging from 10% to 90%. Leveraging these dialdehyde starches, thermosetting plastics were meticulously developed by incorporating glycerol as a plasticizer. Concurrently, unmodified pineapple stem starch was employed as a control to produce thermoplastic material under identical conditions. The objective of streamlining the processing steps was pursued by adopting a direct hot compression molding technique. This enabled the transformation of starch powders into plastic sheets without the need for water-based gelatinization. Consequently, the dialdehyde starch-based thermosetting plastics exhibited exceptional mechanical properties, boasting a modulus within the range of 1862 MPa to 2000 MPa and a strength of 15 MPa to 42 MPa. Notably, their stretchability remained relatively modest, spanning from 0.8% to 2.4%. Comparatively, these properties significantly outperformed the thermoplastic counterpart derived from unmodified starch. Tailoring the mechanical performance of the thermosetting plastics was achieved by manipulating the glycerol content, ranging from 30% to 50%. Phase morphologies of the thermoset starch unveiled a uniformly distributed microstructure without any observable starch particles. This stood in contrast to the heterogeneous structure exhibited by the thermoplastic derived from unmodified starch. X-ray diffraction patterns indicated the absence of a crystalline structure within the thermosets, likely attributed to the establishment of a crosslinked structure. The resultant network formation in the thermosets directly correlated with enhanced water resistance. Remarkably, the thermosetting starch originating from pineapple stem starch demonstrated continued biodegradability following a soil burial test, albeit at a notably slower rate when compared to its thermoplastic counterpart. These findings hold the potential to pave the way for the utilization of starch-based products, thereby replacing non-biodegradable petroleum-based materials and contributing to the creation of more enduring and sustainable commodities.
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Affiliation(s)
- Wasan Tessanan
- Department of Chemistry, Faculty of Science, Mahidol University, Rama VI Road, Payathai, Bangkok 10400, Thailand; (W.T.); (P.P.)
- Center of Sustainable Energy and Green Materials, Faculty of Science, Mahidol University, Phuttamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Pranee Phinyocheep
- Department of Chemistry, Faculty of Science, Mahidol University, Rama VI Road, Payathai, Bangkok 10400, Thailand; (W.T.); (P.P.)
| | - Taweechai Amornsakchai
- Department of Chemistry, Faculty of Science, Mahidol University, Rama VI Road, Payathai, Bangkok 10400, Thailand; (W.T.); (P.P.)
- Center of Sustainable Energy and Green Materials, Faculty of Science, Mahidol University, Phuttamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
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8
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Liu Z, Qin Z, Jia H, Xu J, Liu M, Hou Z. Dual-crosslinked starch−poly(ester urethane)−oligochitosan films with high starch content: Application as biodegradable food packaging. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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9
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Bumrungnok K, Threepopnatkul P, Amornsakchai T, Chia CH, Wongsagonsup R, Smith SM. Toward a Circular Bioeconomy: Exploring Pineapple Stem Starch Film as Protective Coating for Fruits and Vegetables. Polymers (Basel) 2023; 15:polym15112493. [PMID: 37299292 DOI: 10.3390/polym15112493] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/20/2023] [Accepted: 05/26/2023] [Indexed: 06/12/2023] Open
Abstract
In order to reduce our dependence on nonrenewable plastics and solve the problem of non-biodegradable plastic waste, there has been much attention paid to the development of biodegradable plastics from natural resources. Starch-based materials have been widely studied and developed for commercial production, primarily from corn and tapioca. However, the use of these starches could generate food security problems. Therefore, the use of alternative starch sources, such as agricultural waste, would be of great interest. In this work, we investigated the properties of films prepared from pineapple stem starch, which has a high amylose content. Pineapple stem starch (PSS) films and glycerol-plasticized PSS films were prepared and characterized using X-ray diffraction and water contact angle measurements. All films exhibited some degree of crystallinity, making them water-resistant. The effect of glycerol content on mechanical properties and gas (oxygen, carbon dioxide and water vapor) transmission rates was also studied. The tensile modulus and tensile strength of the films decreased with increasing glycerol content, while gas transmission rates increased. Preliminary studies showed that coatings made from PSS films could slow down the ripening process of bananas and extend their shelf life.
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Affiliation(s)
- Krongkarn Bumrungnok
- Center of Sustainable Energy and Green Materials, Faculty of Science, Mahidol University, Phuttamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
- Department of Materials Science and Engineering, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Poonsub Threepopnatkul
- Department of Materials Science and Engineering, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Taweechai Amornsakchai
- Center of Sustainable Energy and Green Materials, Faculty of Science, Mahidol University, Phuttamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Chin Hua Chia
- Department of Applied Physics, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Rungtiwa Wongsagonsup
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Siwaporn Meejoo Smith
- Center of Sustainable Energy and Green Materials, Faculty of Science, Mahidol University, Phuttamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
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Tiozon RJN, Fettke J, Sreenivasulu N, Fernie AR. More than the main structural genes: Regulation of resistant starch formation in rice endosperm and its potential application. JOURNAL OF PLANT PHYSIOLOGY 2023; 285:153980. [PMID: 37086697 DOI: 10.1016/j.jplph.2023.153980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 03/07/2023] [Accepted: 04/03/2023] [Indexed: 05/03/2023]
Abstract
In the past decade, research on resistant starch has evoked interest due to the prevention and inhibition of chronic human diseases, such as diabetes, cancer, and obesity. Increasing the amylose content (AC) and resistant starch (RS) has been pivotal in improving the nutritional benefit of rice. However, the exact mechanism of RS formation is complex due to interconnected genetic factors regulating amylose-amylopectin variation. In this review, we discussed the regulatory factors influencing the RS formation centered on the transcription, post-transcriptional, and post-translational processes. Furthermore, we described the developments in RS and AC levels in rice compared with other high RS cereals. Briefly, we enumerated potential applications of high RS mutants in health, medical, and other industries. We contest that the information captured herein can be deployed for marker-assisted breeding and precision breeding techniques through genome editing to improve rice varieties with enhanced RS content.
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Affiliation(s)
- Rhowell Jr N Tiozon
- Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños, 4030, Philippines; Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476, Potsdam-Golm, Germany
| | - Joerg Fettke
- Biopolymer Analytics, Institute of Biochemistry and Biology, University of Potsdam, Potsdam-Golm, Germany
| | - Nese Sreenivasulu
- Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños, 4030, Philippines
| | - Alisdair R Fernie
- Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476, Potsdam-Golm, Germany.
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11
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Vilas Boas EVDB, do Lago RC, Oliveira ALMD. Rice thermoplastic starch nanocomposite films reinforced with nanocellulose. PHYSICAL SCIENCES REVIEWS 2023. [DOI: 10.1515/psr-2022-0022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
Abstract
Rice starch is a raw material with proven potential in obtaining biodegradable polymers. Plasticization improves the flexibility characteristics of starch-based films, although they still tend to have low tensile strength and high hydrophilicity. The addition of nanocellulosic materials is an alternative to improve these characteristics. In this chapter, the effects of adding different sources and concentrations of nanocellulose (NC) on the properties of thermoplastic rice starch films (TRSF) are addressed. One can highlight as main effects the increase of tensile strength and transparency of the films, the reduction of water vapor permeability and water solubility. The type of NC used, the way it is obtained, as well as its interaction with starch molecules are factors that influence the effects. Further studies involving the interaction of TRSF and NC should be conducted in order to overcome the lack of information.
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Affiliation(s)
| | - Rafael Carvalho do Lago
- Food Science Department , Federal University of Lavras , 37200-900 , Lavras , Minas Gerais , Brazil
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12
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Homthawornchoo W, Hakimi NFSM, Romruen O, Rawdkuen S. Dragon Fruit Peel Extract Enriched-Biocomposite Wrapping Film: Characterization and Application on Coconut Milk Candy. Polymers (Basel) 2023; 15:polym15020404. [PMID: 36679292 PMCID: PMC9863164 DOI: 10.3390/polym15020404] [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: 12/08/2022] [Revised: 01/04/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023] Open
Abstract
Bio-based film is an eco-friendly alternative to petroleum-based packaging film. The effects of biocomposite wrapping film enhanced with dragon fruit peel extract (0, 2% w/v, respectively) and currently used commercial packaging film (polypropylene; PP) on coconut milk caramels during storage (30 °C, 75% RH, nine days) were studied. Both 0% and 2% DPE-enriched biocomposite films were thicker and had higher water vapor permeability and solubility than the PP film but poorer mechanical characteristics. In addition, the 2% film possessed antioxidants and antioxidant ability. A FESEM micrograph revealed the rough surface and porous path of the biocomposite films. Over the storage time, the moisture content, water activity, and springiness of the coconut milk caramel candy wrapped in the PP and all DPE-enriched biocomposite films were not significantly altered. However, the lipid oxidation as the thiobarbituric acid reactive substance (TBARS) and hardness of all coconut caramels were significantly (p < 0.05) increased during storage. Furthermore, the hardness of coconut candy covered in the control (0% DPE) biocomposite film was more pronounced on day nine of storage. However, the changes in quality characteristics of the coconut candy wrapped in each film type need to be better established. The investigating factors influencing the quality deterioration of coconut milk candy should be further identified to mitigate their effects and extend the shelf-life of the coconut candy.
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Affiliation(s)
- Wantida Homthawornchoo
- Innovative Food Packaging and Biomaterials Unit, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Correspondence: (W.H.); (S.R.); Tel.: +66-5391-6751 (W.H.); +66-5391-6739 (S.R.)
| | - Nur Fairuza Syahira Mohamad Hakimi
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Food Sciences and Technology Program, School of Applied Science, Universiti Teknologi MARA, Shah Alam 45100, Malaysia
| | - Orapan Romruen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Saroat Rawdkuen
- Innovative Food Packaging and Biomaterials Unit, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Correspondence: (W.H.); (S.R.); Tel.: +66-5391-6751 (W.H.); +66-5391-6739 (S.R.)
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Aldana Porras AE, Montoya Yepes DF, Murillo Arango W, Méndez Arteaga JJ, Jiménez Rodríguez ÁA. Physicochemical, functional, and digestibility properties of rice starches esterified with gulupa seed oil ( Passiflora edulis Sims. f. edulis). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2148167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Affiliation(s)
| | | | - Walter Murillo Arango
- GIPRONUT, Chemistry Department, Basic Sciences School, Universidad Del Tolima, Ibagué-Tolima, Colombia
| | - John Jairo Méndez Arteaga
- GIPRONUT, Chemistry Department, Basic Sciences School, Universidad Del Tolima, Ibagué-Tolima, Colombia
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14
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Li Y, Li J, Lu Y, Shi W, Tian H. Starch @ PDMS @ PU sponge for organic solvent separation. POLYMER 2022. [DOI: 10.1016/j.polymer.2022.125505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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15
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Tian S, Xue X, Wang X, Chen Z. Preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics. Front Nutr 2022; 9:982370. [PMID: 36046140 PMCID: PMC9421261 DOI: 10.3389/fnut.2022.982370] [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: 06/30/2022] [Accepted: 07/29/2022] [Indexed: 11/22/2022] Open
Abstract
Most of the functional substances in food are absorbed in the small intestine, but before entering the small intestine, the strong acid and enzymes in the stomach limit the amount that can reach the small intestine. Therefore, in this paper, to develop a delivery system for functional food ingredients, maintain the biological activity of the ingredients, and deliver them to the target digestive organs, preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics were reviewed. Embedding unstable food active ingredients in starch-based nano-microcapsules can give the core material excellent stability and certain functional effects. Starch-based wall materials refer to a type of natural polymer material that uses starch or its derivatives to coat fat-soluble components with its hydrophobic cavities. The preparation methods of starch-based wall materials mainly include spray drying, extrusion, freeze drying, ultra-high pressure, coagulation, fluidized bed coating, molecular inclusion, chemical, and enzymic methods. The controlled release of functional food can be achieved by preparing starch-based nano-microcapsules to encapsulate the active agents. It has been reported that that compared with traditional embedding agents such as gelatin, acacia gum, and xanthan gum, starch-based functional food nano-microcapsule delivery system had many good properties, including improving antioxidant capacity, bioavailability, probiotics, and concealing bad flavors. From this review, we can learn which method should be chosen to prepare starch-based functional food nano-microcapsule delivery system and understand the mechanism of controlled release.
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Affiliation(s)
- Shuangqi Tian
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xing'ao Xue
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xinwei Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Zhicheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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16
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Green Tea Extract Enrichment: Mechanical and Physicochemical Properties Improvement of Rice Starch-Pectin Composite Film. Polymers (Basel) 2022; 14:polym14132696. [PMID: 35808739 PMCID: PMC9268978 DOI: 10.3390/polym14132696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/21/2022] [Accepted: 06/29/2022] [Indexed: 12/12/2022] Open
Abstract
The effects of green tea extract (GTE) at varying concentrations (0.000, 0.125, 0.250, 0.500, and 1.000%, w/v) on the properties of rice-starch-pectin (RS-P) blend films were investigated. The results showed that GTE addition enhanced (p < 0.05) the antioxidation properties (i.e., total phenolic content, DPPH radical scavenging activity, and ferric reducing antioxidant power) and thickness of the RS-P composite film. The darker appearance of the RS-T-GTE blend films was obtained in correspondence to the lower L* values. However, the a* and b* values were higher toward red and yellow as GTE increased. Though GTE did not significantly alter the film solubility, the moisture content and the water vapor permeability (WVP) of the resulting films were reduced. In addition, the GTE enrichment diminished the light transmission in the UV-Visible region (200−800 nm) and the transparency of the developed films. The inclusion of GTE also significantly (p < 0.05) lowered the tensile strength (TS) and elongation at break (EAB) of the developed film. The FT-IR spectra revealed the interactions between RS-P films and GTE with no changes in functional groups. The antimicrobial activity against Staphylococcus aureus (TISTR 764) was observed in the RS-P biocomposite film with 1% (w/v) GTE. These results suggested that the RS-P-GTE composite film has considerable potential for application as active food packaging.
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17
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Homthawornchoo W, Kaewprachu P, Pinijsuwan S, Romruen O, Rawdkuen S. Enhancing the UV-Light Barrier, Thermal Stability, Tensile Strength, and Antimicrobial Properties of Rice Starch-Gelatin Composite Films through the Incorporation of Zinc Oxide Nanoparticles. Polymers (Basel) 2022; 14:polym14122505. [PMID: 35746081 PMCID: PMC9229570 DOI: 10.3390/polym14122505] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 06/13/2022] [Accepted: 06/17/2022] [Indexed: 02/06/2023] Open
Abstract
The effects of zinc oxide nanoparticles (ZnONPs) on the properties of rice starch−gelatin (RS−G) films were investigated. ZnONPs were synthesized by a green method utilizing Asiatic pennywort (Centella asiatica L.) extract. The ZnONPs were rod-shaped, with sizes ranging from 100−300 nm. An increase in the concentration of ZnONPs significantly (p < 0.05) increased the thickness (0.050−0.070 mm), tensile strength (3.49−4.63 MPa), water vapor permeability (5.52−7.45 × 10−11 g m/m2 s Pa), and thermal stability of the RS−G−ZnONPs nanocomposite films. On the other hand, elongation at break (92.20−37.68%) and film solubility (67.84−30.36%) were significantly lower (p < 0.05) than that of the control RS−G film (0% ZnONPs). Moreover, the addition of ZnONPs strongly affected the film appearance, color, transmission, and transparency. The ZnONPs had a profound effect on the UV-light barrier improvement of the RS−G film. The crystalline structure of the ZnONPs was observed in the fabricated nanocomposite films using X-ray diffraction analysis. Furthermore, the RS−G−ZnONPs nanocomposite films exhibited strong antimicrobial activity against all tested bacterial strains (Staphylococcus aureus TISTR 746, Bacillus cereus TISTR 687, Escherichia coli TISTR 527, Salmonella Typhimurium TISTR 1470) and antifungal activity toward Aspergillus niger. According to these findings, RS−G−ZnONPs nanocomposite film possesses a potential application as an active packaging: antimicrobial or UV protective.
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Affiliation(s)
- Wantida Homthawornchoo
- Innovative Food Packaging and Biomaterials Unit, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand;
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand;
- Correspondence: (W.H.); (S.R.); Tel.: +66-53916739 (W.H. & S.R.); Fax: +66-53916737 (W.H. & S.R.)
| | - Pimonpan Kaewprachu
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand;
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Suttiporn Pinijsuwan
- Innovative Food Packaging and Biomaterials Unit, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand;
| | - Orapan Romruen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand;
| | - Saroat Rawdkuen
- Innovative Food Packaging and Biomaterials Unit, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand;
- Correspondence: (W.H.); (S.R.); Tel.: +66-53916739 (W.H. & S.R.); Fax: +66-53916737 (W.H. & S.R.)
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18
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Preparation and characterization of crosslinked starch films pretreated with sodium hydroxide/amide/water solvent system. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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19
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Díaz-Cruz CA, Caicedo C, Jiménez-Regalado EJ, Díaz de León R, López-González R, Aguirre-Loredo RY. Evaluation of the Antimicrobial, Thermal, Mechanical, and Barrier Properties of Corn Starch-Chitosan Biodegradable Films Reinforced with Cellulose Nanocrystals. Polymers (Basel) 2022; 14:polym14112166. [PMID: 35683839 PMCID: PMC9183151 DOI: 10.3390/polym14112166] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 05/16/2022] [Accepted: 05/18/2022] [Indexed: 01/21/2023] Open
Abstract
Packaging materials play an essential role in the preservation and marketing of food and other products. To improve their conservation capacity, antimicrobial agents that inhibit bacterial growth are used. Biopolymers such as starch and chitosan are a sustainable alternative for the generation of films for packaging that can also serve as a support for preservatives and antimicrobial agents. These substances can replace packaging of synthetic origin and maintain good functional properties to ensure the quality of food products. Films based on a mixture of corn starch and chitosan were developed by the casting method and the effect of incorporating cellulose nanocrystals (CNC) at different concentrations (0 to 10% w/w) was studied. The effect of the incorporation of CNC on the rheological, mechanical, thermal and barrier properties, as well as the antimicrobial activity of nanocomposite films, was evaluated. A significant modification of the functional and antimicrobial properties of the starch–chitosan films was observed with an increase in the concentration of nanomaterials. The films with CNC in a range of 0.5 to 5% presented the best performance. In line with the physicochemical characteristics which are desired in antimicrobial materials, this study can serve as a guide for the development this type of packaging for food use.
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Affiliation(s)
- Claudio Alonso Díaz-Cruz
- Departamento de Ingeniería Química, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. Venustiano Carranza SN, Saltillo 25280, Coahuila, Mexico;
| | - Carolina Caicedo
- Grupo de Investigación en Química y Biotecnología (QUIBIO), Facultad de Ciencias Básicas, Universidad Santiago de Cali, Pampalinda, Santiago de Cali 760035, Colombia;
| | - Enrique Javier Jiménez-Regalado
- Departamento de Procesos de Polimerización, Centro de Investigación en Química Aplicada (CIQA), Blvd. Enrique Reyna Hermosillo 140, Saltillo 25294, Coahuila, Mexico; (E.J.J.-R.); (R.D.d.L.); (R.L.-G.)
| | - Ramón Díaz de León
- Departamento de Procesos de Polimerización, Centro de Investigación en Química Aplicada (CIQA), Blvd. Enrique Reyna Hermosillo 140, Saltillo 25294, Coahuila, Mexico; (E.J.J.-R.); (R.D.d.L.); (R.L.-G.)
| | - Ricardo López-González
- Departamento de Procesos de Polimerización, Centro de Investigación en Química Aplicada (CIQA), Blvd. Enrique Reyna Hermosillo 140, Saltillo 25294, Coahuila, Mexico; (E.J.J.-R.); (R.D.d.L.); (R.L.-G.)
| | - Rocio Yaneli Aguirre-Loredo
- Departamento de Procesos de Polimerización, Centro de Investigación en Química Aplicada (CIQA), Blvd. Enrique Reyna Hermosillo 140, Saltillo 25294, Coahuila, Mexico; (E.J.J.-R.); (R.D.d.L.); (R.L.-G.)
- Investigadora por México CONACYT-Centro de Investigación en Química Aplicada Blvd. Enrique Reyna Hermosillo 140, Saltillo 25294, Coahuila, Mexico
- Correspondence:
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20
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Sreenivasulu N, Zhang C, Tiozon RN, Liu Q. Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century. PLANT COMMUNICATIONS 2022; 3:100271. [PMID: 35576153 PMCID: PMC9251384 DOI: 10.1016/j.xplc.2021.100271] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/23/2021] [Accepted: 12/24/2021] [Indexed: 05/14/2023]
Abstract
The eating and cooking quality (ECQ) of rice is critical for determining its economic value in the marketplace and promoting consumer acceptance. It has therefore been of paramount importance in rice breeding programs. Here, we highlight advances in genetic studies of ECQ and discuss prospects for further enhancement of ECQ in rice. Innovations in gene- and genome-editing techniques have enabled improvements in rice ECQ. Significant genes and quantitative trait loci (QTLs) have been shown to regulate starch composition, thereby affecting amylose content and thermal and pasting properties. A limited number of genes/QTLs have been identified for other ECQ properties such as protein content and aroma. Marker-assisted breeding has identified rare alleles in diverse genetic resources that are associated with superior ECQ properties. The post-genomics-driven information summarized in this review is relevant for augmenting current breeding strategies to meet consumer preferences and growing population demands.
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Affiliation(s)
- Nese Sreenivasulu
- Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños 4030, Philippines.
| | - Changquan Zhang
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
| | - Rhowell N Tiozon
- Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños 4030, Philippines; Max Planck Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476 Potsdam-Golm, Germany
| | - Qiaoquan Liu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China.
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21
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Wang J, Lv X, Lan T, Lei Y, Suo J, Zhao Q, Lei J, Sun X, Ma T. Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2022; 86:106004. [PMID: 35429900 PMCID: PMC9035435 DOI: 10.1016/j.ultsonch.2022.106004] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/28/2022] [Accepted: 04/09/2022] [Indexed: 05/24/2023]
Abstract
Kiwi starch (KS) is a fruit-derived starch; in order to improve its processing performance and increase its added value, it is necessary to modify KS to enhance the positive attributes and to enlarge its application. In this study, KS was modified by high-power ultrasound treatment (HUT) to reveal the relationship between the structure and function of KS with different treatment powers (0, 200, 400, and 600 W) and different treatment times (0, 10, 20, and 30 min). The results showed that HUT destroyed the granular morphology of KS, formed holes and cracks on the surface, and reduced the particle size and the short-range molecular order of KS. After different HUTs, the apparent amylose content (AAC), swelling power (SP), water solubility index (WSI), viscosity and setback value (SB) of KS were significantly increased, while the gelatinization temperature was significantly decreased. In addition, HUT significantly reduced the content of rapidly digestible starch (RDS) and slowly digestible starch (SDS), while it significantly enhanced the content of resistant starch (RS) (64.08-72.73%). In a word, HUT as a novel physical modification method for KS, enlarged its application, and fulfilled different demands of a starch-based product, which introduces another possibility for kiwi fruit further processing.
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Affiliation(s)
- Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Xinran Lv
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Yushan Lei
- Shaanxi Rural Science and Technology Development Center, Xi'an 710054, China; Shaanxi Bairui Kiwifruit Research Co, Ltd., Xi'an 710054, China
| | - Jiangtao Suo
- Shaanxi Bairui Kiwifruit Research Co, Ltd., Xi'an 710054, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Jing Lei
- Shaanxi Bairui Kiwifruit Research Co, Ltd., Xi'an 710054, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Tingting Ma
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China.
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22
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Caicedo C, Díaz-Cruz CA, Jiménez-Regalado EJ, Aguirre-Loredo RY. Effect of Plasticizer Content on Mechanical and Water Vapor Permeability of Maize Starch/PVOH/Chitosan Composite Films. MATERIALS 2022; 15:ma15041274. [PMID: 35207816 PMCID: PMC8878178 DOI: 10.3390/ma15041274] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 02/01/2022] [Accepted: 02/02/2022] [Indexed: 12/19/2022]
Abstract
Packaging materials based on biodegradable polymers are a viable alternative to replace conventional plastic packaging from fossil origin. The type of plasticizer used in these materials affects their functionality and performance. The effect of different plasticizers such as glycerol (GLY), sorbitol (SOR), and poly(ethylene glycol) (PEG) in concentrations of 5%, 10%, and 15% (w/w) on the structural features and functional properties of starch/PVOH/chitosan films was evaluated. The incorporation of a plasticizer increased the thickness of the biodegradable composite films. Furthermore, the material plasticized with 30% (w/w) sorbitol had the highest elongation at break, lowest water vapor permeability, and better thermal resistance. The results obtained in this study suggest that maize starch/PVOH/chitosan biodegradable composite films are a promising packaging material, and that sorbitol is the most suitable plasticizer for this formulation.
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Affiliation(s)
- Carolina Caicedo
- Grupo de Investigación en Química y Biotecnología (QUIBIO), Facultad de Ciencias Básicas, Universidad Santiago de Cali, Pampalinda, Santiago de Cali 760035, Colombia;
| | - Claudio Alonso Díaz-Cruz
- Departamento de Ingeniería Química, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. Venustiano Carranza SN, Saltillo 25280, Coahuila, Mexico;
| | - Enrique Javier Jiménez-Regalado
- Departamento de Procesos de Polimerización, Centro de Investigación en Química Aplicada (CIQA), Blvd. Enrique Reyna Hermosillo 140, Saltillo 25294, Coahuila, Mexico;
| | - Rocio Yaneli Aguirre-Loredo
- Departamento de Procesos de Polimerización, Centro de Investigación en Química Aplicada (CIQA), Blvd. Enrique Reyna Hermosillo 140, Saltillo 25294, Coahuila, Mexico;
- Investigadora por México CONACyT-CIQA, Blvd. Enrique Reyna Hermosillo 140, Saltillo 25294, Coahuila, Mexico
- Correspondence:
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23
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Kasote D, Tiozon RN, Sartagoda KJD, Itagi H, Roy P, Kohli A, Regina A, Sreenivasulu N. Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals. FRONTIERS IN PLANT SCIENCE 2021; 12:771276. [PMID: 34917106 PMCID: PMC8670417 DOI: 10.3389/fpls.2021.771276] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 10/27/2021] [Indexed: 05/13/2023]
Abstract
Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.
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Affiliation(s)
- Deepak Kasote
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Rhowell N. Tiozon
- International Rice Research Institute, Los Baños, Philippines
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | | | - Hameeda Itagi
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Priyabrata Roy
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Ajay Kohli
- International Rice Research Institute, Los Baños, Philippines
| | - Ahmed Regina
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Nese Sreenivasulu
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
- International Rice Research Institute, Los Baños, Philippines
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Tiozon RJN, Sartagoda KJD, Fernie AR, Sreenivasulu N. The nutritional profile and human health benefit of pigmented rice and the impact of post-harvest processes and product development on the nutritional components: A review. Crit Rev Food Sci Nutr 2021:1-28. [PMID: 34709089 DOI: 10.1080/10408398.2021.1995697] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Pigmented rice has attracted considerable attention due to its nutritional value, which is in large conferred by its abundant content of phenolic compounds, considerable micronutrient concentrations, as well as its higher resistant starch and thereby slower digestibility properties. A wide range of phenolic compounds identified in pigmented rice exhibit biological activities such as antioxidant activity, anti-inflammatory, anticancer, and antidiabetic properties. Post-harvest processes significantly reduce the levels of these phytochemicals, but recent developments in processing methods have allowed greater retention of their contents. Pigmented rice has also been converted to different products for food preservation and to derive functional foods. Profiling a large set of pigmented rice cultivars will thus not only provide new insights into the phytochemical diversity of rice and the genes underlying the vast array of secondary metabolites present in this species but also provide information concerning their nutritional benefits, which will be instrumental in breeding healthier rice. The present review mainly focuses on the nutritional composition of pigmented rice and how it can impact human health alongside the effects of post-harvest processes and product development methods to retain the ambient level of phytochemicals in the final processed form in which it is consumed.
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Affiliation(s)
- Rhowell Jr N Tiozon
- Consumer-driven Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Philippines.,Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | - Kristel June D Sartagoda
- Consumer-driven Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Philippines
| | - Alisdair R Fernie
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | - Nese Sreenivasulu
- Consumer-driven Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Philippines
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