Gallic acid and heat moisture treatment improve pasting, rheological, and microstructure properties of Chinese yam starch-chitosan gels: A comparative study

Gallic Acid Based Polymers for Food Preservation: A Review

The extensive usage of nonbiodegradable plastic materials for food packaging is a major environmental concern. To address this, researchers focus on developing biocompatible and biodegradable food packaging from natural biopolymers, such as polysaccharides, proteins, and polyesters. These biopolymer-based packaging materials extend the shelf life of food due to their inherent antimicrobial and antioxidant properties. An important additive that enhances these beneficial effects is gallic acid (GA), a naturally occurring phenolic compound. GA exhibits potent antioxidant activity by scavenging free radicals and excellent antimicrobial activity against a wide range of bacteria by disrupting cell membranes. These gallic acid based active packaging solutions have demonstrated remarkable abilities to inhibit lipid oxidation, enzymatic browning, and microbial contamination and even retard the ripening processes in mushrooms, walnuts, strawberries, fresh-cut apples, bananas, fish, pork, and beef. This review focuses on the antioxidant, antibacterial, and food preservation capabilities of GA-incorporated biodegradable food packaging materials as an eco-friendly alternative to conventional plastic packaging.

Optimization of Extraction Conditions for Water-Soluble Polysaccharides from the Roots of Adenophora tetraphylla (Thunb.) Fisch. and Its Effects on Glucose Consumption on HepG2 Cells

The root of Adenophora tetraphylla (Thunb.) Fisch. is a common Chinese materia medica and the polysaccharides which have been isolated from the plant are important active components for medicinal purposes. The objective of the current study was to optimize the extraction parameters and evaluate the glucose consumption activity for Adenophorae root polysaccharides (ARPs). The optimization of ARP extraction was evaluated with preliminary experiments and using response surface methodology (RSM). The conditions investigated were 35-45 °C extraction temperature, 20-30 (v/w) water-to-solid ratio, and 3-5 h extraction time. The antidiabetic effects of ARPs for the glucose consumption activity were evaluated in HepG2 cells. The statistical analyses of the experiments indicated that temperature, water-to-solid ratio, and extraction time significantly affected ARP yield (p < 0.01). The correlation analysis revealed that the experimental data were well-aligned with a quadratic polynomial model, as evidenced by the mathematical regression model's fit. The optimal conditions for maximum ARP yield were 45 °C extraction temperature and 28.47:1 (mL/g) water-to-solid ratio with a 4.60 h extraction time. Extracts from these conditions showed significant activity of promoting cell proliferation from 11.26% (p < 0.001) to 32.47% (p < 0.001) at a dose of 50 μg/mL to 800 μg/mL and increasing glucose consumption to 75.86% (p < 0.001) at 250 μg/mL on HepG2 cells. This study provides a sustainable alternative for the industry since it allowed simplified handling and a specific quantity of ARPs. Furthermore, ARPs might directly stimulate the glucose consumption in the liver and showed no cytotoxicity; therefore, ARPs probably could be taken as a potential natural source of antidiabetic materials.

V-type granular starches prepared by maize starches with different amylose contents: An investigation in structure, physicochemical properties and digestibility

V-type granular starches (VGSs) were prepared via an ethanol-alkaline (EA) method using maize starch with different amylose contents, specifically, high amylose (HAM), normal maize starch (MS), and waxy maize starch (WS). The X-ray diffraction pattern of the native starch was completely transformed into a V-type pattern after the EA treatment, indicating a structural change in the starch granules. The VGSs prepared by HAM had highest relative crystallinity (31.8°), while the VGSs prepared by WS showed amorphous diffraction pattern. Excessive NaOH, however, would disrupt the formation of V-type structures and cause granular shape rupture. The quantity of double-helical structures, particularly those formed by amylopectin at the starch granules' periphery, significantly decreased. Conversely, single-helical structures formed by amylose increased. A notable rise in the relative crystallinity of V crystals. Four VGS samples, characterized by granular integrity, were chosen for the next investigation of physicochemical and digestive properties. VGS prepared from HAM exhibited higher granular integrity, lower cold-water swelling extent (59.0 and 161.0 cP), improved thermal stability (the value of breakdown as lower as 57.67 and 186.67 cP), and higher resistance to digestion (RS content was up to 10.38 % and 9.00 % higher than 5.86 % and 5.66 % of VGS prepared from WS and MS). The results confirmed that amylose content has a substantial impact on the microstructural and physicochemical properties of VGSs.

Effect of extrusion on the formation, structure and properties of yam starch-gallic acid complexes

This paper investigated the effects of twin-screw extrusion treatment on the formation, structure and properties of yam starch-gallic acid complexes. Yam starch and gallic acid were extruded. The microstructure, gelatinization characteristics, and rheological properties of the samples were determined. The microstructure of extruded yam starch-gallic acid complexes presented a rough granular morphology, low swelling, and high solubility. The X-ray diffraction analysis showed that the extruded yam starch-gallic acid complexes exhibited A + V-type crystalline structure. Fourier transform infrared spectroscopy results showed that the extrusion treatment could destroy the internal orderly structure of yam starch, and the addition of gallic acid could further reduce its molecular orderliness. Differential scanning calorimetry analysis showed a decrease in the enthalpy of gelatinization of the sample. Dynamic rheological analysis showed that the storage modulus and loss modulus of the extruded yam starch-gallic acid complexes were significantly reduced, exhibiting a weak gel system. The results of viscosity showed that extrusion synergistic gallic acid reduced the peak viscosity and setback value of starch. In addition, extrusion treatment had an inhibitory effect on the digestibility of yam starch, and enhanced the interaction of gallic acid with yam starch or hydrolytic enzymes. Therefore, extrusion synergistic gallic acid has improved the structure and properties of yam starch-related products, which can provide new directions and new ideas for the development of yam starch.

Structure, properties, and resistant starch content of modified rice flour prepared using dual hydrothermal treatment

In this study, modified rice flour with high resistant starch (RS) content was prepared by dual hydrothermal treatment, which combined the heat-moisture treatment with the pressure-heat treatment method. The effects of dual hydrothermal treatment on the structure and properties of modified rice flour and their relationship with RS content were further discussed. The results showed that the RS content of modified rice flour was higher than that of rice flour (RF), and dual hydrothermal treatment was more effective than single hydrothermal treatment. Adhesion and aggregation occurred between the particles of modified rice flour. Both crystallinity and short-range ordering were increased in modified rice flour compared to RF. Moreover, the modified rice flour of dual hydrothermal treatment had higher crystallinity and a more ordered short-range structure of starch, which improved RS content to a certain extent. Compared to single hydrothermal treatment, the modified rice flour of dual hydrothermal treatment had a lower viscoelasticity and a better thermal stability. Both RF and modified rice flour gels were composed mainly of free water, with minimal amounts of bound and immobile water. The study may provide a reference for the production and application of modified rice flour.

A Study on the Structural and Digestive Properties of Rice Starch-Hydrocolloid Complexes Treated with Heat-Moisture Treatment

Rice starch-hydrophilic colloid complexes (SHCs) were prepared by incorporating xanthan gum and locust bean gum into natural rice starch. Subsequently, they underwent hygrothermal treatment (H-SHC) to investigate their structural and digestive properties with varying colloid types and added amounts of H-SHC. The results demonstrated that heat-moisture treatment (HMT) led to an increase in resistant starch (RS) content in rice starch. This effect was more pronounced after the addition of hydrophilic colloid, causing RS content to surge from 8.42 ± 0.39% to 38.36 ± 3.69%. Notably, the addition of locust bean gum had a more significant impact on enhancing RS content, and the RS content increased with the addition of hydrophilic colloids. Enzyme digestion curves indicated that H-SHC displayed a lower equilibrium concentration (C∞), hydrolysis index (HI), and gluconeogenesis index (eGI). Simultaneously, HMT reduced the solubility and swelling power of starch. However, the addition of hydrophilic colloid led to an increase in the solubility and swelling power of the samples. Scanning electron microscopy revealed that hydrophilic colloid encapsulated the starch granules, affording them protection. X-ray diffraction (XRD) showed that HMT resulted in the decreased crystallinity of the starch granules, a trend mitigated by the addition of hydrophilic colloid. Infrared (IR) results demonstrated no formation of new covalent bonds but indicated increased short-range ordering in H-SHC. Rapid viscosity analysis and differential scanning calorimetry indicated that HMT substantially decreased peak viscosity and starch breakdown, while it significantly delayed the onset, peak, and conclusion temperatures. This effect was further amplified by the addition of colloids. Rheological results indicated that H-SHC displayed lower values for G', G″, and static rheological parameters compared to natural starch. In summary, this study offers valuable insights into the development of healthy, low-GI functional foods.

Characterization of gallic acid-Chinese yam starch biodegradable film incorporated with chitosan for potential use in pork preservation

The widely use of petroleum-based plastics causes serious environmental pollution and oil resource shortage. In this work, biodegradable films were prepared based on gallic acid (GA)-induced Chinese yam starch (YS) and chitosan (CS). The fresh-keeping effect of biodegradable films on the pork meat preservation were investigated. The prepared GA/YS/CS biodegradable films exhibited thinner thickness and better light transmittance, because CS effectively decreased the viscosity of film-forming solution and weaken its internal link structure. The SEM results and mechanical results revealed that the YS, GA, and CS had a good compatibility, GA modification and adding CS markedly improved the tensile strength of YS-based film, because the interaction between CS and starch molecular was facilitate owing to the NH₃⁺ of CS tended to form hydrogen bonds with the hydroxyl group of starch. Sensory analysis results suggested that GA/YS/CS films can effectively improve the quality of pork during storage compared to the package of polyethylene film. In summary, the prepared GA/YS/CS film in this work had practical application potential in pork preservation due to its excellent mechanical, antibacterial, oxidation resistance properties, and the development and application of biodegradable starch film can greatly reduce the increasingly serious environmental pollution pressure.