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Feng P, Zhou X, Yu W. Study of starch molecular structure-property relations provides new insight into slowly digested rice development. Food Res Int 2024; 194:114887. [PMID: 39232521 DOI: 10.1016/j.foodres.2024.114887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 08/07/2024] [Accepted: 08/08/2024] [Indexed: 09/06/2024]
Abstract
White rice consumption has been regarded as a potential risk factor for non-communicable diseases including obesity and type 2 diabetes. Thus, increasing attention has been paid to develop slowly digested rices with acceptable palatability. As the most abundant component of rice kernels, the fine molecular structure of starch controls not only the texture & aroma, but also the digestion properties of cooked rice. A large number of studies have been conducted to see what molecular structural features control the digestibility and palatability of cooked rice, which further could be connected to starch biosynthesis to enable rices with targeted functionalities to be chosen in non-empirical ways. Nonetheless, little progress has been made because of improper experimental designs. For example, the effects of starch fine molecular structure on cooked rice digestibility and palatability has been rarely studied within one study, resulting to various digestion results. Even for the same sample, it is hard to obtain consistent conclusions and sometimes, the results/coclusions are even controversy. In this review paper, starch fine molecular structural effects on the texture, aroma and starch digestion properties of cooked white rice were summarized followed by a detailed discussion of the relations between the fine molecular structures of amylopectin and amylose to deduce a more general conclusion of starch molecular structure-cooked rice property relations. It is expected that this review paper could provide useful information in terms of how to develop slowly digested rices with acceptable palatability.
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Affiliation(s)
- Puxu Feng
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, China
| | - Xianglong Zhou
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, China
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, China.
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2
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Skrdla PJ, Coscia BJ, Gavartin J, Browning A, Shelley J, Sanders JM. Complexation Mechanisms of Aqueous Amylose: Molecular Dynamics Study Using 3-Pentadecylphenol. Mol Pharm 2024; 21:3540-3552. [PMID: 38900044 DOI: 10.1021/acs.molpharmaceut.4c00235] [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] [Indexed: 06/21/2024]
Abstract
Molecular dynamics (MD) simulations of linear amylose fragments containing 10 to 40 glucose units were used to study the complexation of the prototypical compound, 3-pentadecylphenol (PDP)─a natural product with surfactant-like properties─in aqueous solution. The amylose-PDP binding leverages mainly hydrophobic interactions together with excluded volume effects. It was found that while the most stable complexes contained PDP inside the helical structure of the amylose in the expected guest-host (inclusion) complexation manner, at higher temperatures, the commonly observed PDP-amylose complexes often involved more nonspecific interactions than inclusion complexation. In the case where a stoichiometric excess of PDP was added to the simulation box, self-aggregation of the small molecule precluded its ability to enter the internal helical part of the oligosaccharide, and as a result, inclusion complexation became ineffective. MD simulation trajectories were analyzed preliminarily using cluster analysis (CA), followed by more rigorous solvent accessible surface area (SASA) determination over the temperature range spanning from 277 to 433 K. It was found that using the SASA of PDP corrected for its intrinsic conformational changes, together with a generic hidden Markov model (HMM), an adequate quantification of the different types of PDP-amylose aggregates was obtained to allow further analysis. The enthalpy change associated with the guest-host binding equilibrium constant (Kgh) in aqueous solution was estimated to be -75 kJ/mol, which is about twice as high as one might expect based on experimentally measured values of similar complexes in the solid state where the (unsolvated) helical structure of amylose remains rigid. On the other hand, the nonspecific binding (Kns) enthalpy change associated with PDP-amylose interactions in the same solution environment was found to be about half of the inclusion complexation value.
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3
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Gao Q, Zheng J, Van der Meeren P, Zhang B, Fu X, Huang Q. Stabilization and release of thymol in pre-formed V-type starch: A comparative study with traditional method. Carbohydr Polym 2024; 328:121712. [PMID: 38220323 DOI: 10.1016/j.carbpol.2023.121712] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 11/29/2023] [Accepted: 12/17/2023] [Indexed: 01/16/2024]
Abstract
Recently, pre-formed V-type starch has become popular as a versatile carrier in encapsulation systems of containing starch-guest inclusion complexes (ICs). However, the differences in stabilizing and dissociating guests between ICs prepared by either the traditional method or the pre-formed "empty" helix method have not yet been elucidated. Here, starch-thymol ICs were prepared using the traditional high temperature-water method and the pre-formed method, covering different complexation temperatures and solvents, to compare the loading capacity, crystalline structure, thermal stability, and release properties. The highest content of thymol in ICs prepared by the pre-formed and the traditional method was 74.2 and 65.3 mg/g, respectively. Different from ICs prepared by the traditional method (V7-type crystal), ICs prepared by the pre-formed method mostly exhibited a V6a structure with larger crystallinities and a better short-range ordered structure. ICs prepared at 90 °C were type II complexes and efficiently protected thymol from rapid heat loss. A slow release was observed in both cases: about 45 % and 75 % of thymol were released from ICs prepared by the pre-formed and traditional methods, respectively, after two weeks of storage at 25 °C.
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Affiliation(s)
- Qing Gao
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jiabao Zheng
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Paul Van der Meeren
- Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent 9000, Belgium
| | - Bin Zhang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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4
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Shi L, Li Z, Yang Z, Ren Z, Zhang Y, Weng W. Adsorption characteristics of V-type starch for off-odors of sea cucumber intestinal peptides in solid-phase environment. Food Chem 2024; 433:137171. [PMID: 37657162 DOI: 10.1016/j.foodchem.2023.137171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 07/29/2023] [Accepted: 08/14/2023] [Indexed: 09/03/2023]
Abstract
With the concern of the strong fishy odor of sea cucumber intestinal peptides, the deodorization potential of V-type starch with a flexible cavity was investigated. By gas chromatography-mass spectrometry and electronic nose, it was confirmed that V-type starch effectively deodorized key off-odor compounds (isobutyric acid, butanoic acid, 1-octen-3-ol, nonanal, and trimethylamine), and the optimum deodorization performance (adsorption ratio of 92.45%) was achieved after 8 h adsorption at the sea cucumber intestinal peptide to starch ratio of 1:15 (w/w). In the Fourier transform infrared spectrum of the V-type starch inclusion complexes, a new characteristic peak was observed at 1563 cm-1 when the sea cucumber intestinal peptide to starch ratio was 1:1 (w/w). The presence of this peak was attributed to the complexation between V-type starch and trimethylamine. For the first time, we demonstrated that the V-type starch could deodorize aquatic products, and this study contributes to the application of starch materials.
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Affiliation(s)
- Linfan Shi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Zhouru Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Zhaoqing Yang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yucang Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China.
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5
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Tabandeh S, Ateeq T, Leon L. Drug Encapsulation via Peptide-Based Polyelectrolyte Complexes. Chembiochem 2024; 25:e202300440. [PMID: 37875787 DOI: 10.1002/cbic.202300440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 10/11/2023] [Accepted: 10/24/2023] [Indexed: 10/26/2023]
Abstract
Peptide-based polyelectrolyte complexes are biocompatible materials that can encapsulate molecules with different polarities due to their ability to be precisely designed. Here we use UV-Vis spectroscopy, fluorescence microscopy, and infrared spectroscopy to investigate the encapsulation of model drugs, doxorubicin (DOX) and methylene blue (MB) using a series of rationally designed polypeptides. For both drugs, we find an overall higher encapsulation efficiency with sequences that have higher charge density, highlighting the importance of ionic interactions between the small molecules and the peptides. However, comparing molecules with the same charge density, illustrated that the most hydrophobic sequence pairs had the highest encapsulation of both DOX and MB molecules. The phase behavior and stability of DOX-containing complexes did not change compared to the complexes without drugs. However, MB encapsulation caused changes in the stabilities of the complexes. The sequence pair with the highest charge density and hydrophobicity had the most dramatic increase in stability, which coincided with a phase change from liquid to solid. This study illustrates how multiple types of molecular interactions are required for efficient encapsulation of poorly soluble drugs and provides insights into the molecular design of delivery carriers.
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Affiliation(s)
- Sara Tabandeh
- Department of Materials Science and Engineering, University of Central Florida, 12760 Pegasus Dr, Orlando, FL-32816, USA
| | - Tahoora Ateeq
- Department of Materials Science and Engineering, University of Central Florida, 12760 Pegasus Dr, Orlando, FL-32816, USA
| | - Lorraine Leon
- Department of Materials Science and Engineering, University of Central Florida, 12760 Pegasus Dr, Orlando, FL-32816, USA
- NanoScience Technology Center, University of Central Florida, 12424 Research Pkwy #400, Orlando, FL-32826, USA
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6
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Chen X, Zhang W, Quek SY, Zhao L. Flavor-food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design. Compr Rev Food Sci Food Saf 2023; 22:4004-4029. [PMID: 37350045 DOI: 10.1111/1541-4337.13195] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 05/02/2023] [Accepted: 05/27/2023] [Indexed: 06/24/2023]
Abstract
With consumers gaining prominent awareness of health and well-being, a diverse range of fortified or reformulated novel food is developed to achieve personalized or tailored nutrition using protein, carbohydrates, or fat as building blocks. Flavor property is a critical factor in the acceptability and marketability of fortified or reformulated food. Major food ingredients are able to interact with flavor compounds, leading to a significant change in flavor release from the food matrix and, ultimately, altering flavor perception. Although many efforts have been made to elucidate how food matrix components change flavor binding capacities, the influences on flavor perception and their implications for the innovation of fortified or reformulated novel food have not been systematically summarized up to now. Thus, this review provides detailed knowledge about the binding behaviors of flavors to major food ingredients, as well as their influences on flavor retention, release, and perception. Practical approaches for manipulating these interactions and the resulting flavor quality are also reviewed, from the scope of their intrinsic and extrinsic influencing factors with technologies available, which is helpful for future food innovation. Evaluation of food-ingredient interactions using real food matrices while considering multisensory flavor perception is also prospected, to well motivate food industries to investigate new strategies for tasteful and healthy food design in response to consumers' unwillingness to compromise on flavor for health.
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Affiliation(s)
- Xiao Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Siew Young Quek
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
- Riddet Institute, Centre of Research Excellence in Food Research, Palmerston North, New Zealand
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
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7
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Guo X, Wang L, Zhu G, Xu Y, Meng T, Zhang W, Li G, Zhou G. Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review. Foods 2023; 12:2495. [PMID: 37444233 DOI: 10.3390/foods12132495] [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: 05/11/2023] [Revised: 06/19/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
With the continuous improvement of living standards, the preferences of consumers are shifting to rice varieties with high eating and cooking quality (ECQ). Milled rice is mainly composed of starch, protein, and oil, which constitute the physicochemical basis of rice taste quality. This review summarizes the relationship between rice ECQ and its intrinsic ingredients, and also briefly introduces the effects of nitrogen fertilizer management on rice ECQ. Rice varieties with higher AC usually have more long branches of amylopectin, which leach less when cooking, leading to higher hardness, lower stickinesss, and less panelist preference. High PC impedes starch pasting, and it may be hard for heat and moisture to enter the rice interior, ultimately resulting in worse rice eating quality. Rice with higher lipid content had a brighter luster and better eating quality, and starch lipids in rice have a greater impact on rice eating quality than non-starch lipids. The application of nitrogen fertilizer can enhance rice yield, but it also decreases the ECQ of rice. CRNF has been widely used in cereal crops such as maize, wheat, and rice as a novel, environmentally friendly, and effective fertilizer, and could increase rice quality to a certain extent compared with conventional urea. This review shows a benefit to finding more reasonable nitrogen fertilizer management that can be used to regulate the physical and chemical indicators of rice grains in production and to improve the taste quality of rice without affecting yield.
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Affiliation(s)
- Xiaoqian Guo
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
- China-Sudan Joint Laboratory of Crop Salinity and Drought Stress Physiology, The Ministry of Education of China, Yangzhou 225000, China
| | - Luqi Wang
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanglong Zhu
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
| | - Yunji Xu
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
| | - Tianyao Meng
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
| | - Weiyang Zhang
- Jiangsu Key Laboratory of Crop Cultivation and Physiology, Yangzhou University, Yangzhou 225000, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225000, China
| | - Guohui Li
- Jiangsu Key Laboratory of Crop Cultivation and Physiology, Yangzhou University, Yangzhou 225000, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225000, China
| | - Guisheng Zhou
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
- China-Sudan Joint Laboratory of Crop Salinity and Drought Stress Physiology, The Ministry of Education of China, Yangzhou 225000, China
- College for Overseas Education, Yangzhou University, Yangzhou 225000, China
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8
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Formation and release of cooked rice aroma. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Gao Q, Bie P, Tong X, Zhang B, Fu X, Huang Q. Complexation between High-Amylose Starch and Binary Aroma Compounds of Decanal and Thymol: Cooperativity or Competition? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11665-11675. [PMID: 34469152 DOI: 10.1021/acs.jafc.1c01585] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The use of combinations of aroma compounds is common in many food and cosmetic applications. To investigate the binding behavior between high-amylose maize starch and binary aroma combinations of decanal and thymol, starch-aroma inclusion complexes (ICs) were prepared by a one-step or two-step method with different concentrations and orders of addition. The thymol molecule induced the starch chain to form a larger helical cavity and was more likely to form hydrogen bonds with solvents. The encapsulation efficiency and loading efficiency of starch-thymol ICs were always higher than those of starch-decanal ICs, independent of the aroma concentration and addition order in binary aroma ICs. However, starch-decanal ICs prepared in the presence of thymol encapsulated more decanal than in the absence of thymol. The V6I-type crystals formed by starch-decanal ICs and the V6III-type crystals formed by starch-thymol ICs were both present in binary aroma ICs, resulting in a less-ordered structure and lower thermal transition temperatures. In summary, the complexation between binary aroma compounds and starch exhibited both cooperative and competitive binding behaviors. The synergistic effects between decanal and thymol provide guidance in enhancing the aroma encapsulation in starch carriers.
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Affiliation(s)
- Qing Gao
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Pingping Bie
- Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd., Foshan 528511, China
| | - Xing Tong
- Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd., Foshan 528511, China
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
- China-Singapore International Joint Research Institute, Guangzhou 511363, China
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
- China-Singapore International Joint Research Institute, Guangzhou 511363, China
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10
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Dong Z, Yang S, Dong X, Yang Y, Yan X, Su J, Tang C, Yao L, Kan Y. Characteristics, Protein Engineering, Heterologous Production, and Industrial Applications of Microbial Isoamylases. STARCH-STARKE 2021. [DOI: 10.1002/star.202100192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Zixing Dong
- Henan Provincial Engineering Laboratory of Insect Bio‐reactor College of Life Science and Agricultural Engineering Nanyang Normal University Nanyang 473061 China
| | - Shuangshuang Yang
- College of Physical Education Nanyang Normal University Nanyang 473061 China
| | - Xiaoxiao Dong
- Henan Provincial Engineering Laboratory of Insect Bio‐reactor College of Life Science and Agricultural Engineering Nanyang Normal University Nanyang 473061 China
| | - Yongna Yang
- Henan Provincial Engineering Laboratory of Insect Bio‐reactor College of Life Science and Agricultural Engineering Nanyang Normal University Nanyang 473061 China
| | - Xueting Yan
- Henan Provincial Engineering Laboratory of Insect Bio‐reactor College of Life Science and Agricultural Engineering Nanyang Normal University Nanyang 473061 China
| | - Jiejie Su
- Henan Provincial Engineering Laboratory of Insect Bio‐reactor College of Life Science and Agricultural Engineering Nanyang Normal University Nanyang 473061 China
| | - Cunduo Tang
- Henan Provincial Engineering Laboratory of Insect Bio‐reactor College of Life Science and Agricultural Engineering Nanyang Normal University Nanyang 473061 China
- China‐UK‐NYNU‐RRes Joint Laboratory of Insect Biology Henan Key Laboratory of Insect Biology in Funiu Mountain Nanyang Normal University Nanyang Henan 473061 China
| | - Lunguang Yao
- Henan Provincial Engineering Laboratory of Insect Bio‐reactor College of Life Science and Agricultural Engineering Nanyang Normal University Nanyang 473061 China
- Henan Key Laboratory of Ecological Security for Water Region of Mid‐line of South‐to‐North Nanyang Normal University Nanyang 473061 China
| | - Yunchao Kan
- Henan Provincial Engineering Laboratory of Insect Bio‐reactor College of Life Science and Agricultural Engineering Nanyang Normal University Nanyang 473061 China
- China‐UK‐NYNU‐RRes Joint Laboratory of Insect Biology Henan Key Laboratory of Insect Biology in Funiu Mountain Nanyang Normal University Nanyang Henan 473061 China
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11
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Preparation and characterization of native starch-ibuprofen molecular inclusion complexes. J Drug Deliv Sci Technol 2021. [DOI: 10.1016/j.jddst.2021.102509] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Ma R, Jin Z, Wang F, Tian Y. Contribution of starch to the flavor of rice-based instant foods. Crit Rev Food Sci Nutr 2021; 62:8577-8588. [PMID: 34047638 DOI: 10.1080/10408398.2021.1931021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Increased consumption of instant foods has led to research attention, especially rice-based instant foods. Starch, one of the most important components of rice, significantly affects food quality. However, the mechanisms by which starch contributes to rice-based instant foods flavor are poorly understood in many cases. The review aims to describe the common mechanisms by which starch contributes to food flavor, including participating in flavor formation, and affecting flavor release throughout starch multiscale structure: particle morphology, crystal structure, molecular structure. Five specific examples of rice-based instant foods were further analyzed to summarize the specific contribution of starch to flavor, including instant rice, fermented rice cake, rice noodles, fried rice, and rice dumplings. During foods processing, reducing sugars produced by heating or enzymatic hydrolysis of starch participate in Maillard reaction, caramelization and thermal degradation, which directly or indirectly affect the formation of flavor compounds. In addition, adsorption by granules, encapsulation by retrograded V-type crystal, and controlled release by starch gel all contribute to rice-based instant food flavor qualities. These mechanisms jointly contribute to flavor compounds formation and release. Proper theoretical application and improved processing methods are needed to promote the high-quality, mechanization, and automation of rice-based instant foods production.
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Affiliation(s)
- Rongrong Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Fan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
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13
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Characterization and Antibacterial Activity of Encapsulated Rosemary Essential Oil within Amylose Nanostructures as a Natural Antimicrobial in Food Applications. STARCH-STARKE 2021. [DOI: 10.1002/star.202100021] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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14
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Physicochemical properties of heat-moisture treated, stearic acid complexed starch: The effect of complexation time and temperature. Int J Biol Macromol 2021; 175:98-107. [PMID: 33508365 DOI: 10.1016/j.ijbiomac.2021.01.124] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 01/18/2021] [Accepted: 01/18/2021] [Indexed: 12/20/2022]
Abstract
Starch modification has been extensively studied to alter its physicochemical properties based on human needs. Lowering the digestion rate of starch is one of the interests in food science research, since when it is nutritionally improved, it can reduce the risk of human chronic diseases. In this study, heat-moisture treatment (HMT) followed by inclusion complexation with stearic acid at various temperatures and times was applied to improve the functional properties of starch. Thermal analysis suggested the formation of type I and type II complexes after complexation at 90 °C, indicated by a endothermal peak at 107 and 122 °C, respectively, while native starch after complexation only resulted in type I complexes. The formation of crystalline complexes was also confirmed by XRD showing peaks at 2θ = 13.1° and 20.1°. Furthermore, the modified starch displayed a higher pasting temperature, considerably less swelling and significantly lower viscosity behavior. This implied that the starch granules were thermally and mechanically more stable. The granular appearance of the modified starch was confirmed with light microscopy that presented more intact granules and less ruptured granules, even after heating to 90 °C. This study offers a way to upgrade the nutritional properties of starch.
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15
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Kang X, Liu P, Gao W, Wu Z, Yu B, Wang R, Cui B, Qiu L, Sun C. Preparation of starch-lipid complex by ultrasonication and its film forming capacity. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105340] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Liu P, Kang X, Cui B, Gao W, Wu Z, Yu B. Effects of amylose content and enzymatic debranching on the properties of maize starch-glycerol monolaurate complexes. Carbohydr Polym 2019; 222:115000. [DOI: 10.1016/j.carbpol.2019.115000] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2019] [Accepted: 06/14/2019] [Indexed: 02/04/2023]
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17
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Interactions between rice amylose and aroma compounds and their effect on rice fragrance release. Food Chem 2019; 289:603-608. [DOI: 10.1016/j.foodchem.2019.03.102] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 03/15/2019] [Accepted: 03/19/2019] [Indexed: 11/22/2022]
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18
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Rostamabadi H, Falsafi SR, Jafari SM. Starch-based nanocarriers as cutting-edge natural cargos for nutraceutical delivery. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.004] [Citation(s) in RCA: 100] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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19
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Reddy CK, Lee DJ, Lim ST, Park EY. Enzymatic debranching of starches from different botanical sources for complex formation with stearic acid. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.059] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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20
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Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.003] [Citation(s) in RCA: 260] [Impact Index Per Article: 52.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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Effects of different treatment methods on properties of potato starch-lauric acid complex and potato starch-based films. Int J Biol Macromol 2019; 124:34-40. [DOI: 10.1016/j.ijbiomac.2018.11.207] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 11/05/2018] [Accepted: 11/21/2018] [Indexed: 11/24/2022]
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22
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Ju J, Xie Y, Guo Y, Cheng Y, Qian H, Yao W. Application of starch microcapsules containing essential oil in food preservation. Crit Rev Food Sci Nutr 2018; 60:2825-2836. [DOI: 10.1080/10408398.2018.1503590] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Jian Ju
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
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23
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Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9540-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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24
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Reddy CK, Choi SM, Lee DJ, Lim ST. Complex formation between starch and stearic acid: Effect of enzymatic debranching for starch. Food Chem 2018; 244:136-142. [DOI: 10.1016/j.foodchem.2017.10.040] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 09/10/2017] [Accepted: 10/09/2017] [Indexed: 11/26/2022]
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25
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Physicochemical characteristics of complexes between amylose and garlic bioactive components generated by milling activating method. Food Res Int 2018; 105:499-506. [DOI: 10.1016/j.foodres.2017.11.068] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2017] [Revised: 11/23/2017] [Accepted: 11/25/2017] [Indexed: 11/20/2022]
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26
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Pérez-Monterroza EJ, Chaux-Gutiérrez AM, Nicoletti VR. Encapsulation of avocado oil in amylose solution from cassava starch. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13594] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ezequiel José Pérez-Monterroza
- Department of Food Engineering and Technology; São Paulo State University (UNESP), Institute of Biosciences Humanities and Exact Sciences (IBILCE), Campus São José do Rio Preto, Rua Cristovão Colombo 2265; 15054-000 São José do Rio Preto SP Brazil
| | - Ana María Chaux-Gutiérrez
- Department of Food Engineering and Technology; São Paulo State University (UNESP), Institute of Biosciences Humanities and Exact Sciences (IBILCE), Campus São José do Rio Preto, Rua Cristovão Colombo 2265; 15054-000 São José do Rio Preto SP Brazil
| | - Vânia Regina Nicoletti
- Department of Food Engineering and Technology; São Paulo State University (UNESP), Institute of Biosciences Humanities and Exact Sciences (IBILCE), Campus São José do Rio Preto, Rua Cristovão Colombo 2265; 15054-000 São José do Rio Preto SP Brazil
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27
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Lafarge C, Cayot N. Potential Use of Mixed Gels from Konjac Glucomannan and Native Starch for Encapsulation and Delivery of Aroma Compounds: A Review. STARCH-STARKE 2017. [DOI: 10.1002/star.201700159] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Céline Lafarge
- Univ. Bourgogne Franche‐Comté, AgroSup DijonPAM UMR A 02.102F‐21000 DijonFrance
| | - Nathalie Cayot
- Univ. Bourgogne Franche‐Comté, AgroSup DijonPAM UMR A 02.102F‐21000 DijonFrance
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28
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Feng T, Wang H, Wang K, Liu Y, Rong Z, Ye R, Zhuang H, Xu Z, Sun M. Preparation and structural characterization of different amylose-flavor molecular inclusion complexes. STARCH-STARKE 2017. [DOI: 10.1002/star.201700101] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Tao Feng
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P. R. China
| | - Hui Wang
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P. R. China
| | - Ke Wang
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P. R. China
| | - Yi Liu
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P. R. China
| | - Zhiwei Rong
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P. R. China
| | - Ran Ye
- Roha USA; St. Louis MO USA
| | - Haining Zhuang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences; National Engineering Research Center of Edible Fungi; Shanghai P. R. China
| | - Zhimin Xu
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA USA
| | - Min Sun
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P. R. China
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29
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Effects of chemical and enzymatic modifications on starch-linoleic acid complex formation. Food Chem 2017; 217:9-17. [DOI: 10.1016/j.foodchem.2016.08.072] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2016] [Revised: 08/11/2016] [Accepted: 08/22/2016] [Indexed: 11/22/2022]
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30
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Can conversion mixture substitute beta-cyclodextrin in encapsulation of essential oils and their components? J INCL PHENOM MACRO 2016. [DOI: 10.1007/s10847-016-0641-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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31
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Keatkrai J, Lumdubwong N, Chaiseri S, Jirapakkul W. Characteristics of menthone encapsulated complex by mungbean, tapioca, and rice starches. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1183129] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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32
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Yeo L, Thompson DB, Peterson DG. Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system. Food Chem 2016; 199:393-400. [DOI: 10.1016/j.foodchem.2015.12.054] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Revised: 11/29/2015] [Accepted: 12/10/2015] [Indexed: 11/25/2022]
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33
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The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods. Food Chem 2016; 196:848-52. [DOI: 10.1016/j.foodchem.2015.09.099] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Revised: 09/19/2015] [Accepted: 09/28/2015] [Indexed: 11/18/2022]
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34
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Zhou Y, Li X, Lv Y, Shi Y, Zeng Y, Li D, Mu C. Effect of oxidation level on the inclusion capacity and solution stability of oxidized amylose in aqueous solution. Carbohydr Polym 2016; 138:41-8. [DOI: 10.1016/j.carbpol.2015.11.040] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2015] [Revised: 11/02/2015] [Accepted: 11/16/2015] [Indexed: 01/31/2023]
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35
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Arijaje EO, Wang YJ. Effects of enzymatic modifications and botanical source on starch-stearic acid complex formation. STARCH-STARKE 2016. [DOI: 10.1002/star.201500249] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Ya-Jane Wang
- Department of Food Science; University of Arkansas; Fayetteville AR USA
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36
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Seo TR, Kim JY, Lim ST. Preparation and characterization of crystalline complexes between amylose and C18 fatty acids. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.021] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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37
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González-Amaro RM, Figueroa-Cárdenas JDD, Perales H, Santiago-Ramos D. Maize races on functional and nutritional quality of tejate: A maize-cacao beverage. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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38
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Doblado-Maldonado AF, Gomand SV, Goderis B, Delcour JA. Methodologies for producing amylose: A review. Crit Rev Food Sci Nutr 2015; 57:407-417. [DOI: 10.1080/10408398.2014.954030] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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39
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Bhopatkar D, Feng T, Chen F, Zhang G, Carignano M, Park SH, Zhuang H, Campanella OH, Hamaker BR. Self-assembled nanoparticle of common food constituents that carries a sparingly soluble small molecule. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4312-4319. [PMID: 25880884 DOI: 10.1021/acs.jafc.5b00037] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A previously reported nanoparticle formed through the self-assembly of common food constituents (amylose, protein, and fatty acids) was shown to have the capacity to carry a sparingly soluble small molecule (1-naphthol) in a dispersed system. Potentiometric titration showed that 1-naphthol locates in the lumen of the amylose helix of the nanoparticle. This finding was further supported by calorimetric measurements, showing higher enthalpies of dissociation and reassociation in the presence of 1-naphthol. Visually, the 1-naphthol-loaded nanoparticle appeared to be well-dispersed in aqueous solution. Molecular dynamics simulation showed that the self-assembly was favorable, and at 500 ns, the 1-naphthol molecule resided in the helix of the amylose lumen in proximity to the hydrophobic tail of the fatty acid. Thus, sparingly soluble small molecules, such as some nutraceuticals or drugs, could be incorporated and delivered by this soft nanoparticle carrier.
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Affiliation(s)
- Deepak Bhopatkar
- †Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907-2009, United States
| | - Tao Feng
- †Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907-2009, United States
- ‡School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, People's Republic of China
| | - Feng Chen
- §Rosen Center for Advanced Computing, Information Technology at Purdue (ITaP), Purdue University, 155 South Grant Street, West Lafayette, Indiana 47907-2108, United States
| | - Genyi Zhang
- ∥School of Food Science and Technology, Jiangnan University, Wuxi, Jiansu 21422, People's Republic of China
| | - Marcelo Carignano
- #Qatar Environment and Energy Research Institute, P.O. Box 5825, Doha, Qatar
| | - Sung Hyun Park
- ⊥Biomedical Engineering Department and Chemistry of Life Processes Institute, Northwestern University, 2170 Campus Drive, Evanston, Illinois 60208, United States
| | - Haining Zhuang
- †Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907-2009, United States
| | - Osvaldo H Campanella
- †Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907-2009, United States
| | - Bruce R Hamaker
- †Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907-2009, United States
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40
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Preparation and characterization of aqueous dispersions of dextrin and policosanol composites. Carbohydr Polym 2015; 121:140-6. [DOI: 10.1016/j.carbpol.2014.12.050] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2014] [Revised: 11/11/2014] [Accepted: 12/17/2014] [Indexed: 11/22/2022]
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41
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Arijaje EO, Wang YJ. Effects of chemical and enzymatic modifications on starch-oleic acid complex formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4202-4210. [PMID: 25877005 DOI: 10.1021/acs.jafc.5b00125] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The solubility of starch-inclusion complexes affects the digestibility and bioavailability of the included molecules. Acetylation with two degrees of substitution, 0.041 (low) and 0.091 (high), combined without or with a β-amylase treatment was employed to improve the yield and solubility of the inclusion complex between debranched potato starch and oleic acid. Both soluble and insoluble complexes were recovered and analyzed for their degree of acetylation, complexation yields, molecular size distributions, X-ray diffraction patterns, and thermal properties. Acetylation significantly increased the amount of recovered soluble complexes as well as the complexed oleic acid in both soluble and insoluble complexes. High-acetylated debranched-only starch complexed the highest amount of oleic acid (38.0 mg/g) in the soluble complexes; low-acetylated starch with or without the β-amylase treatment resulted in the highest complexed oleic acid in the insoluble complexes (37.6-42.9 mg/g). All acetylated starches displayed the V-type X-ray pattern, and the melting temperature generally decreased with acetylation. The results indicate that starch acetylation with or without the β-amylase treatment can improve the formation and solubility of the starch-oleic acid complex.
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Affiliation(s)
- Emily Oluwaseun Arijaje
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, Arkansas 72704, United States
| | - Ya-Jane Wang
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, Arkansas 72704, United States
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42
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Böttcher S, Steinhäuser U, Drusch S. Off-flavour masking of secondary lipid oxidation products by pea dextrin. Food Chem 2015; 169:492-8. [PMID: 25236256 DOI: 10.1016/j.foodchem.2014.05.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2014] [Revised: 04/07/2014] [Accepted: 05/03/2014] [Indexed: 11/18/2022]
Abstract
The aim of the present study was to evaluate the off-flavour masking potential of pea dextrin (PD) in emulsions rich in ω-3 and ω-6-fatty acids in comparison with maltodextrin (MD) and 2-hydroxypropyl-β-cyclodextrin (HPBCD). After optimisation of the homogenisation procedure, stable emulsions were prepared and stored for up to eight weeks. The development of six secondary lipid oxidation products: propanal, 1-penten-3-one, 1-penten-3-ol, hexanal, (E,E)-2,4-heptadienal and (E,Z)-2,6-nonadienal, was monitored via headspace gas chromatography after solid-phase microextraction. Sensory evaluation of the emulsions was performed by a trained panel. PD already showed masking properties for propanal, 1-penten-3-one, hexanal and (E,E)-2,4-heptadienal during validation of the gas chromatographic analysis, but not for 1-penten-3-ol or (E,Z)-2,6-nonadienal. During storage, the course of lipid oxidation was similar in all emulsions as concluded from the hydroperoxide value. Results from the sensory evaluation confirmed a masking of rancid off-flavour. In conclusion, pea dextrin is suitable for masking off-flavour resulting from early stages of lipid oxidation.
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Affiliation(s)
- S Böttcher
- Beuth University of Applied Sciences Berlin, Department of Life Sciences and Technology, Luxemburger Straße 10, 13353 Berlin, Germany.
| | - U Steinhäuser
- Beuth University of Applied Sciences Berlin, Department of Life Sciences and Technology, Luxemburger Straße 10, 13353 Berlin, Germany
| | - S Drusch
- Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Technische Universität Berlin, Königin-Luise-Str. 22, 14195 Berlin, Germany
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43
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Evaluation of Different Analysis Methods for the Encapsulation Efficiency of Amylose Inclusion Compound. INT J POLYM SCI 2015. [DOI: 10.1155/2015/645916] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Recently amylose has drawn much attention as a potential vehicle for the nanoencapsulation of different flavor molecules, and the encapsulation efficiency of the complex is an important index for the evaluation of its embedding effect. In this study, three different methods for assessing encapsulation efficiency of amylose-flavor complexes were compared. We chose heptanol and menthone as the flavor molecules, as both of them exhibit a typical odor. The complexes were prepared by the melting method, and their structures were characterized by XRD. In addition, the encapsulation efficiency was determined by thermal gravimetric analysis (TGA), potentiometric titration (PT), and headspace solid phase microextraction gas chromatography (HS-SPME-GC), respectively. The results showed that PT results were within the reported literature range while HS-SPME-GC seemed to overestimate the results and TGA results were the lowest. What is more, the operations of TGA and PT were relatively simple and the results were reproducible, while the HS-SPME-GC method displayed excellent high sensitivity. Therefore, PT method is the best method for assessing encapsulation efficiency of amylose-flavor complexes.
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45
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Meng S, Ma Y, Cui J, Sun DW. Preparation of corn starch–fatty acid complexes by high-pressure homogenization. STARCH-STARKE 2014. [DOI: 10.1002/star.201400022] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Shuang Meng
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin P. R. China
- Light Industry School; Harbin Commerce of University; Harbin P. R. China
| | - Ying Ma
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin P. R. China
| | - Jie Cui
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin P. R. China
| | - Da-Wen Sun
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin P. R. China
- Food Refrigeration and Computerized Food Technology; School of Biosystems Engineering; University College Dublin; National University of Ireland; Agriculture & Food Science Centre; Belfield Dublin Ireland
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46
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Singh M, Byars JA, Kenar JA. Amylose-Potassium Oleate Inclusion Complex in Plain Set-Style Yogurt. J Food Sci 2014; 79:E822-7. [DOI: 10.1111/1750-3841.12378] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2013] [Accepted: 12/30/2013] [Indexed: 11/26/2022]
Affiliation(s)
- Mukti Singh
- USDA; Agricultural Research Services; Natl. Center for Agricultural Utilization Research; 1815 N. Univ. St. Peoria IL 61604 USA
| | - Jeffrey A. Byars
- USDA; Agricultural Research Services; Natl. Center for Agricultural Utilization Research; 1815 N. Univ. St. Peoria IL 61604 USA
| | - James A. Kenar
- USDA; Agricultural Research Services; Natl. Center for Agricultural Utilization Research; 1815 N. Univ. St. Peoria IL 61604 USA
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47
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Arijaje EO, Wang YJ, Shinn S, Shah U, Proctor A. Effects of chemical and enzymatic modifications on starch-stearic acid complex formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2963-2972. [PMID: 24641427 DOI: 10.1021/jf5004682] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Debranched unacetylated and acetylated potato starches with two degrees of substitution, 0.041 (low) and 0.078 (high), combined with or without β-amylase hydrolysis were prepared to form soluble and insoluble complexes with stearic acid. The effects of modifications on the complexation, thermal properties, and X-ray patterns of soluble and insoluble complexes were investigated. Acetylation decreased the recovery of insoluble complexes but increased that of soluble complexes. Low acetylated, β-amylase-treated starch had a significantly increased amount of complexed stearic acid (123.1 mg/g) for insoluble complexes; high acetylated, β-amylase-treated starch had the highest complexed stearic acid (61.2 mg/g) for the soluble complexes. The melting temperature of the complexes decreased with acetylation. All β-amylase-treated acetylated complexes displayed the V-type diffraction pattern with peaks at 2θ = 7.4°, 12.9°, and 20°. These results suggest that starch can be modified by acetylation, debranching, and/or β-amylase to produce significant quantities of soluble starch-stearic acid complexes.
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Affiliation(s)
- Emily Oluwaseun Arijaje
- Department of Food Science, University of Arkansas , 2650 North Young Avenue, Fayetteville, Arkansas 72704, United States
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48
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49
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Janaswamy S. Encapsulation altered starch digestion: Toward developing starch-based delivery systems. Carbohydr Polym 2014; 101:600-5. [DOI: 10.1016/j.carbpol.2013.09.094] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2013] [Accepted: 09/26/2013] [Indexed: 10/26/2022]
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50
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Preparation of aqueous dispersion of β-carotene nano-composites through complex formation with starch dextrin. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.04.001] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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