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Shang W, Li X, Du J, Guo Y, Fu D, He Y, Pan F, Zhang W, Zhou Z. Study on multiscale structures and digestibility of cassava starch and medium-chain fatty acids complexes using molecular simulation techniques. Food Res Int 2024; 187:114373. [PMID: 38763649 DOI: 10.1016/j.foodres.2024.114373] [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: 01/04/2024] [Revised: 04/15/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
Effect of complexation of three medium-chain fatty acids (octanoic, decylic and lauric acid, OA, DA and LA, respectively) on structural characteristics, physicochemical properties and digestion behaviors of cassava starch (CS) was investigated. Current study indicated that LA was more easily to combine with CS (complex index 88.9%), followed by DA (80.9%), which was also consistent with their corresponding complexed lipids content. Following the investigation of morphology, short-range ordered structure, helical structure, crystalline/amorphous region and fractal dimension of the various complexes, all cassava starch-fatty acids complexes (CS-FAs) were characterized with a flaked morphology rather than a round morphology in native starch (control CS). X-ray diffraction demonstrated that all CS-FAs had a V-type crystalline structure, and nuclear magnetic resonance spectroscopy confirmed that the complexes made from different fatty acids displayed similar V6 or V7 type polymorphs. Interestingly, small-angle X-ray scattering analysis revealed that α value became greater following increased carbon chain length of fatty acids, indicating the formation of a more ordered fractal structure in the aggregates. Changes in rheological parameters G' and G'' indicated that starch complexed with fatty acids was more likely to form a gel network, but difference among three CS-FAs complexes was significant, which might be contributed to their corresponding hydrophobicity and hydrophilicity raised from individual fatty acids. Importantly, digestion indicated that CS-LA complexes had the lowest hydrolysis degree, followed by the greatest RS content, indicating the importance of chain length of fatty acids for manipulating the fine structure and functionality of the complexes.
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Affiliation(s)
- Wenting Shang
- School of Food Science and Engineering, Hainan University, Haikou, Hainan, 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou, Hainan, 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, Hainan, 570228, China
| | - Xin Li
- School of Food Science and Engineering, Hainan University, Haikou, Hainan, 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou, Hainan, 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, Hainan, 570228, China
| | - Jinyu Du
- School of Food Science and Engineering, Hainan University, Haikou, Hainan, 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou, Hainan, 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, Hainan, 570228, China
| | - Yuxin Guo
- School of Food Science and Engineering, Hainan University, Haikou, Hainan, 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou, Hainan, 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, Hainan, 570228, China
| | - Dekun Fu
- School of Food Science and Engineering, Hainan University, Haikou, Hainan, 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou, Hainan, 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, Hainan, 570228, China
| | - Yanfu He
- School of Food Science and Engineering, Hainan University, Haikou, Hainan, 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou, Hainan, 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, Hainan, 570228, China
| | - Fei Pan
- Chinese Academy of Agricultural Sciences, Haidian, Beijing, 100080, China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Haikou, Hainan, 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou, Hainan, 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, Hainan, 570228, China.
| | - Zhongkai Zhou
- College of Food Science, Shihezi University, Shihezi 832003, China.
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Zhu J, Han L, Wang M, Yang J, Fang Y, Zheng Q, Zhang X, Cao J, Hu B. Formation, influencing factors, and applications of internal channels in starch: A review. Food Chem X 2024; 21:101196. [PMID: 38370305 PMCID: PMC10869744 DOI: 10.1016/j.fochx.2024.101196] [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: 11/21/2023] [Revised: 01/28/2024] [Accepted: 02/03/2024] [Indexed: 02/20/2024] Open
Abstract
Starch, a natural polymer, has a complex internal structure. Some starches, such as corn and wheat starches, have well-developed surface pores and internal channels. These channel structures are considered crucial in connecting surface stomata and internal cavities and have adequate space for loading guest molecules. After processing or modification, the starch-containing channel structures can be used for food and drug encapsulation and delivery. This article reviews the formation and determination of starch internal channels, and the influence of different factors (such as starch species and processing conditions) on the channel structure. It also discusses relevant starch preparation methods (physical, chemical, enzymatic, and synergistic), and the encapsulation effect of starch containing internal channels on different substances. In addition, the role of internal channels in regulating the starch digestion rate and other aspects is also discussed here. This review highlights the significant multifunctional applications of starch with a channel structure.
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Affiliation(s)
- Junzhe Zhu
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Lingyu Han
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Meini Wang
- School of Life Science, College of Liberal Arts and Sciences, University of Westminster, United Kingdom
| | - Jixin Yang
- Faculty of Arts, Science and Technology, Wrexham Glyndwr University, Wrexham, United Kingdom
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Qiuyue Zheng
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Xiaobo Zhang
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Jijuan Cao
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Bing Hu
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
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Wang Y, McClements DJ, Peng X, Xu Z, Meng M, Ji H, Zhi C, Ye L, Zhao J, Jin Z, Chen L. Effects of crosslinking agents on properties of starch-based intelligent labels for food freshness detection. Int J Biol Macromol 2024; 261:129822. [PMID: 38307437 DOI: 10.1016/j.ijbiomac.2024.129822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 01/19/2024] [Accepted: 01/26/2024] [Indexed: 02/04/2024]
Abstract
The impact of citric acid, carboxymethyl cellulose, carboxymethyl starch, sodium trimetaphosphate, or soybean protein on the crosslinking of starch-based films was examined. These crosslinking starch films were then used to create pH-sensitive food labels using a casting method. Blueberry anthocyanins were incorporated into these smart labels as a pH-sensitive colorimetric sensor. The mechanical properties, moisture resistance, and pH responsiveness of these smart labels were then examined. Crosslinking improved the mechanical properties and pH sensitivity of the labels. These different crosslinking agents also affected the hydrophobicity of the labels to varying degrees. Soybean protein was the only additive that led to labels that could sustain their structural integrity after immersion in water for 12 h. Because it increased the hydrophobicity of the labels, which decreased their water vapor permeability, moisture content, swelling index, and water solubility by 47 %, 29 %, 52 % and 10 %, respectively. The potential of using these labels to monitor the freshness of chicken breast was then examined. Only the films containing soybean protein exhibited good pH sensitivity, high structural stability, and low pigment leakage. This combination of beneficial attributes suggests that the composite films containing starch and soybean protein may be most suitable for monitoring meat freshness.
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Affiliation(s)
- Yun Wang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Man Meng
- Licheng Detection & Certification Group Co., Ltd., Zhongshan 528400, China
| | - Hangyan Ji
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Chaohui Zhi
- Changzhou Longjun Skypurl Environmental Protection Industrial Development Co., Ltd., Changzhou 213100, China
| | - Lei Ye
- Changzhou Longjun Skypurl Environmental Protection Industrial Development Co., Ltd., Changzhou 213100, China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China.
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4
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Yao T, Xu Z, Ma M, Wen Y, Liu X, Sui Z. Impact of granule-associated lipid removal on the property changes of octenylsuccinylated small-granule starches. Carbohydr Polym 2024; 323:121448. [PMID: 37940310 DOI: 10.1016/j.carbpol.2023.121448] [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: 06/22/2023] [Revised: 09/07/2023] [Accepted: 09/28/2023] [Indexed: 11/10/2023]
Abstract
Starch granule associated lipids (GALs) are known to alter the properties and functions of small granule starches. To test the hypothesis that the removal GALs from small granule starches could increase the overall reactive surface and improve octenyl-succinylation (OSA) modification efficiency, four small granules starches from rice, oat, quinoa, amaranth and a waxy maize starch were subjected to defat, OSA esterification and combined defatted and OSA treatment. The combined treatment showed a significant improvement in the degree of substitution for all starches from both tritration and 1H NMR methodologies. Confocal microscopy revealed a more uniform distribution of OSA groups on the starch surface. After GALs removal, the bimodal granule size distribution was diminished but reappeared during OSA modification. Pasting viscosity increased for the OSA and GALs removed quinoa, waxy maize and amaranth starches, but it decreased on modified rice and oat starches. OSA treatment alone significantly altered the gelling and rheological properties towards a more soft and less stable starch structure. The combined treatment compensated these changes to some extent and filled the property gap between the native and OSA modified starches. This study demonstrated that removing GALs can achieve more profound OSA derivatization.
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Affiliation(s)
- Tianming Yao
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yadi Wen
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xiaoning Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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Toledo PTA, Anselmi C, Dal-Fabbro R, Mahmoud AH, Abel AK, Becker ML, Delbem ACB, Bottino MC. Calcium Trimetaphosphate-Loaded Electrospun Poly(Ester Urea) Nanofibers for Periodontal Tissue Engineering. J Funct Biomater 2023; 14:350. [PMID: 37504845 PMCID: PMC10381820 DOI: 10.3390/jfb14070350] [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: 05/24/2023] [Revised: 06/22/2023] [Accepted: 06/27/2023] [Indexed: 07/29/2023] Open
Abstract
The objective of this research was to create and appraise biodegradable polymer-based nanofibers containing distinct concentrations of calcium trimetaphosphate (Ca-TMP) for periodontal tissue engineering. Poly(ester urea) (PEU) (5% w/v) solutions containing Ca-TMP (15%, 30%, 45% w/w) were electrospun into fibrous scaffolds. The fibers were evaluated using SEM, EDS, TGA, FTIR, XRD, and mechanical tests. Degradation rate, swelling ratio, and calcium release were also evaluated. Cell/Ca-TMP and cell/scaffold interaction were assessed using stem cells from human exfoliated deciduous teeth (SHEDs) for cell viability, adhesion, and alkaline phosphatase (ALP) activity. Analysis of variance (ANOVA) and post-hoc tests were used (α = 0.05). The PEU and PEU/Ca-TMP-based membranes presented fiber diameters at 469 nm and 414-672 nm, respectively. Chemical characterization attested to the Ca-TMP incorporation into the fibers. Adding Ca-TMP led to higher degradation stability and lower dimensional variation than the pure PEU fibers; however, similar mechanical characteristics were observed. Minimal calcium was released after 21 days of incubation in a lipase-enriched solution. Ca-TMP extracts enhanced cell viability and ALP activity, although no differences were found between the scaffold groups. Overall, Ca-TMP was effectively incorporated into the PEU fibers without compromising the morphological properties but did not promote significant cell function.
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Affiliation(s)
- Priscila T. A. Toledo
- Department of Cariology, Restorative Sciences, and Endodontics, School of Dentistry, University of Michigan, Ann Arbor, MI 48109, USA; (P.T.A.T.); (C.A.); (R.D.-F.); (A.H.M.)
- Department of Preventive and Restorative Dentistry, School of Dentistry, São Paulo State University (UNESP), Araçatuba 16015-050, SP, Brazil;
| | - Caroline Anselmi
- Department of Cariology, Restorative Sciences, and Endodontics, School of Dentistry, University of Michigan, Ann Arbor, MI 48109, USA; (P.T.A.T.); (C.A.); (R.D.-F.); (A.H.M.)
- Department of Morphology and Pediatric Dentistry, School of Dentistry, São Paulo State University (UNESP), Araraquara 14801-385, SP, Brazil
| | - Renan Dal-Fabbro
- Department of Cariology, Restorative Sciences, and Endodontics, School of Dentistry, University of Michigan, Ann Arbor, MI 48109, USA; (P.T.A.T.); (C.A.); (R.D.-F.); (A.H.M.)
| | - Abdel H. Mahmoud
- Department of Cariology, Restorative Sciences, and Endodontics, School of Dentistry, University of Michigan, Ann Arbor, MI 48109, USA; (P.T.A.T.); (C.A.); (R.D.-F.); (A.H.M.)
| | - Alexandra K. Abel
- Departments of Chemistry, Mechanical Engineering and Material Science, Orthopaedic Surgery, Duke University, Durham, NC 27708, USA; (A.K.A.); (M.L.B.)
| | - Matthew L. Becker
- Departments of Chemistry, Mechanical Engineering and Material Science, Orthopaedic Surgery, Duke University, Durham, NC 27708, USA; (A.K.A.); (M.L.B.)
| | - Alberto C. B. Delbem
- Department of Preventive and Restorative Dentistry, School of Dentistry, São Paulo State University (UNESP), Araçatuba 16015-050, SP, Brazil;
| | - Marco C. Bottino
- Department of Cariology, Restorative Sciences, and Endodontics, School of Dentistry, University of Michigan, Ann Arbor, MI 48109, USA; (P.T.A.T.); (C.A.); (R.D.-F.); (A.H.M.)
- Department of Biomedical Engineering, College of Engineering, University of Michigan, Ann Arbor, MI 48109, USA
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6
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Zhao X, Li X, Guo R, Wang X, Zeng L, Wen X, Huang Q. Different oil-modified cross-linked starches: In vitro digestibility and its relationship with their structural and rheological characteristics. Food Chem 2023; 418:135991. [PMID: 37023669 DOI: 10.1016/j.foodchem.2023.135991] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/23/2023] [Accepted: 03/17/2023] [Indexed: 04/08/2023]
Abstract
This study investigated the structure, rheological behaviors and in vitro digestibility of oil-modified cross-linked starches (Oil-CTS). Gelatinized Oil-CTS were hard to be digested due to its intact granule shapes and the presence of surface-oil, which acted as physical barriers that inhibited the diffusion and penetration of enzymes to starch. Besides, the less amylose content in Oil-CTS (23.19-26.96%) than other starches (26.84-29.20%) contributed to its low digestibility because amylose with less α-1,6 linkages was more easily attacked by amyloglucosidase than amylopectin. Moreover, heat treatment during oil could shorten the amylopectin chain length and destroy the ordered structures, thus increasing enzymatic hydrolysis on starch. Pearson correlation analysis indicated rheological parameters were not significantly correlated with digestion parameters (p > 0.05). Overall, despite the damage caused by heat to molecular structures, physical barrier effect caused by surface-oil layers and integrity of swollen granules was the most critical contributor to the low digestibility of Oil-CTS.
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Affiliation(s)
- Xiaoyun Zhao
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China
| | - Xuxu Li
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China
| | - Ruotong Guo
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China
| | - Xiaofen Wang
- Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China
| | - Lingjun Zeng
- Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China
| | - Xing Wen
- Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China
| | - Qilin Huang
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China.
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