Recent preparation, modification and application progress of starch nanocrystals: A review

Structural characteristics and emulsifying properties of linear dextrin/eicosapentaenoic acid composites: Effect of the degree of polymerization

This work aimed at building functional emulsions based on the linear dextrins (LDs) emulsion system. The gradient polyethylene glycol (PEG) precipitaion method was used to fractionate LDs into fractions with different degrees of polymerization (DP). A package, and co-precipitation procedure of LDs, and eicosapentaenoic acid (EPA) was used to fabricate LDs-EPA composites. The gas chromatograph, Fourier transform infrared spectroscopy, X-ray diffraction and differential scanning calorimetry analyses affirmed the formation of the LDs-EPA composites. The sizes of these composites were 38.55 nm, 59.14 nm to 80.62 nm, respectively, and they had good amphiphilicity. Compared with LDs, these LDs-EPA composites stabilized Pickering emulsion had higher stability and antioxidant capacity. Their emulsifying ability was positively correlated with the DP values of LDs. Furthermore, the oxidation stability results showed that LDsF10-EPA emulsion had the lowest lipid hydroperoxide (LHs) content, malondioxide (MDA) content and hexal concentration, which were 138.75 mmol kg-1 oil, 15.50 mmol kg-1 oil and 3.83 μmol kg-1 oil, respectively. The study provided a new idea and application values for the application of LDs in emulsion.

Pickering emulsions stabilized by starch nanocrystals prepared from various crystalline starches by ultrasonic assisted acetic acid: Stability and delivery of curcumin

Ultrasonic assisted acetic acid hydrolysis was applied to prepare starch nanocrystals (SNCs) from native starches with different crystalline structures (A, B, and C types). The structure properties, morphology, Pickering emulsion stability and curcumin deliver capacity of both SNCs and native starches were investigated and compared. Compared with native starches, SNCs showed smaller size and higher crystallinity. The size of SNCs varied with different crystalline types, with C-type starch exhibiting the smallest SNCs (107.4 nm), followed by A-type (113.8 nm), and B-type displaying the largest particle size (149.0 nm). SNCs-Pickering emulsion showed enhanced stability with smaller emulsion droplets, higher static stability, and denser oil/water interface. SNCs-Pickering emulsions displayed higher curcumin loading efficiency (53.53 %-61.41 %) compared with native starch-Pickering emulsions (13.93 %-19.73 %). During in vitro digestion, SNCs-Pickering emulsions proved to be more proficient in protecting and prolonging the biological activity of curcumin due to their smaller size and better interfacial properties. These findings demonstrated the potential of SNCs for application in Pickering emulsion and delivery of bioactive components.

Recent advances in starch-based coatings for the postharvest preservation of fruits and vegetables

Efficient and low-cost postharvest preservation of fruits and vegetables has always been one of the urgent problems to be solved in the food field. Due to the wide sources, good environmental and human safety, and high biodegradability, starch-based coating preservation method has great application prospects in the postharvest preservation of fruits and vegetables. However, starch materials also have the disadvantages of poor mechanical properties and easy water absorption performance, which makes it difficult to fully meet the requirements in practical production. Therefore, starch is often used in combination with other components to form composite materials. This paper began with an introduction to the preservation principles of edible starch-based coatings, including inherent properties and extra functional properties. Besides, the preservation principles of edible coatings and the recent advances in the field of fruit and vegetable preservation were also comprehensively reviewed, focusing on the preparation and application of starch-based coatings. The information will contribute to the further development of starch-based coatings to improve the postharvest preservation effect of fruits and vegetables.