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Dhull SB, Chandak A, Chawla P, Goksen G, Rose PK, Rani J. Modifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: A review. Int J Biol Macromol 2023; 253:127543. [PMID: 37866555 DOI: 10.1016/j.ijbiomac.2023.127543] [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: 10/11/2023] [Accepted: 10/17/2023] [Indexed: 10/24/2023]
Abstract
Lotus (Nelumbo nucifera G.) rhizomes are an under-utilized and sustainable starch source that constitutes up to 20 % starch. The review mainly focused on the extraction methods of starch, the chemical composition of LRS, and techno-functional characteristics such as swelling power, solubility, in vitro digestibility, pasting property, and gelatinization is highlighted in LRS review. Lotus rhizome starch (LRS) is also used as a water retention agent, thickening, gelling, stabilizing, and filling in food and non-food applications. Native starch has limited functional characteristics in food applications so by modifying the starch, functional characteristics are enhanced. Single and dual treatment processes are available to enhance microstructural properties, resistant starch, techno-functional, morphological, and, film-forming properties. Compared with other starch sources, there is a lack of systematic information on the LRS. Many industries are interested in developing food products based on starch such as nanoparticles, hydrogels, edible films, and many others. Additionally, there are several recommendations to improve the applications in the food industry. Finally, we provide an outlook on the future possibility of LRS.
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Affiliation(s)
- Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial zone, Tarsus University, 33100 Mersin, Turkey
| | - Pawan Kumar Rose
- Department of Energy and Environmental Sciences, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
| | - Jyoti Rani
- Department of Botany, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
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2
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Sindhu R, Khatkar BS. Influence of oxidation, acetylation and hydrothermal treatment on structure and functionality of common buckwheat starch. Int J Biol Macromol 2023; 253:127211. [PMID: 37797848 DOI: 10.1016/j.ijbiomac.2023.127211] [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: 06/06/2023] [Revised: 08/14/2023] [Accepted: 10/01/2023] [Indexed: 10/07/2023]
Abstract
The set aim of present work was to investigate the effects of acetylation, oxidation and heat moisture treatment on physicochemical, pasting, gel texture, structural, thermal and morphological properties of common buckwheat starch. Swelling power and solubility of starches reduced after modification except acetylation. Color of buckwheat starch improved after oxidation and acetylation. Paste clarity increased while syneresis reduced following modification with the exception of oxidation. Pasting properties of buckwheat starch revealed increased peak viscosity and breakdown viscosity following modification treatments. Gel texture analysis depicted increased hardness and reduced springiness, chewiness and cohesiveness for modified starches of buckwheat. Diffractograms of starches showed variation in intensity of some bands. Heat moisture treatment increased agglomeration and oxidation caused slight depression on surface of some granules. Relative crystallinity reduced following oxidation and hydrothermal treatment of starch. The gelatinization temperatures were increased in hydrothermal treated starch samples while oxidation and acetylation reduced the gelatinization temperature. The findings of this work would favor the new applications of modified starch from common buckwheat.
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Affiliation(s)
- Ritu Sindhu
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India; Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar 125001, Haryana, India.
| | - B S Khatkar
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India
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3
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Kumari B, Sit N. Comprehensive review on single and dual modification of starch: Methods, properties and applications. Int J Biol Macromol 2023; 253:126952. [PMID: 37722643 DOI: 10.1016/j.ijbiomac.2023.126952] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 08/11/2023] [Accepted: 09/12/2023] [Indexed: 09/20/2023]
Abstract
Starch is a natural, renewable, affordable, and easily available polymer used as gelling agents, thickeners, binders, and potential raw materials in various food products. Due to these techno-functional properties of starch, food and non-food industries are showing interest in developing starch-based food products such as films, hydrogels, starch nanoparticles, and many more. However, the application of native starch is limited due to its shortcomings. To overcome these problems, modification of starch is necessary. Various single and dual modification processes are used to improve techno-functional, morphological, and microstructural properties, film-forming capacity, and resistant starch. This review paper provides a comprehensive and critical understanding of physical, chemical, enzymatic, and dual modifications (combination of any two single modifications), the effects of parameters on modification, and their applications. The sequence of modification plays a key role in the dual modification process. All single modification methods modify the physicochemical properties, crystallinity, and emulsion properties, but some shortcomings such as lower thermal, acidic, and shear stability limit their application in industries. Dual modification has been introduced to overcome these limitations and maximize the effectiveness of single modification.
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Affiliation(s)
- Bharati Kumari
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India
| | - Nandan Sit
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India.
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Salimi M, Channab BE, El Idrissi A, Zahouily M, Motamedi E. A comprehensive review on starch: Structure, modification, and applications in slow/controlled-release fertilizers in agriculture. Carbohydr Polym 2023; 322:121326. [PMID: 37839830 DOI: 10.1016/j.carbpol.2023.121326] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 08/20/2023] [Accepted: 08/21/2023] [Indexed: 10/17/2023]
Abstract
This comprehensive review thoroughly examines starch's structure, modifications, and applications in slow/controlled-release fertilizers (SRFs) for agricultural purposes. The review begins by exploring starch's unique structure and properties, providing insights into its molecular arrangement and physicochemical characteristics. Various methods of modifying starch, including physical, chemical, and enzymatic techniques, are discussed, highlighting their ability to impart desirable properties such as controlled release and improved stability. The review then focuses on the applications of starch in the development of SRFs. It emphasizes the role of starch-based hydrogels as effective nutrient carriers, enabling their sustained release to plants over extended periods. Additionally, incorporating starch-based hydrogel nano-composites are explored, highlighting their potential in optimizing nutrient release profiles and promoting plant growth. Furthermore, the review highlights the benefits of starch-based fertilizers in enhancing plant growth and crop yield while minimizing nutrient losses. It presents case studies and field trials demonstrating starch-based formulations' efficacy in promoting sustainable agricultural practices. Overall, this review consolidates current knowledge on starch, its modifications, and its applications in SRFs, providing valuable insights into the potential of starch-based formulations to improve nutrient management, boost crop productivity, and support sustainable agriculture.
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Affiliation(s)
- Mehri Salimi
- Soil Science Department, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Badr-Eddine Channab
- Laboratory of Materials, Catalysis & Natural Resources Valorization, URAC 24, Faculty of Science and Technology, Hassan II University, Casablanca, B.P. 146, Morocco
| | - Ayoub El Idrissi
- Laboratory of Materials, Catalysis & Natural Resources Valorization, URAC 24, Faculty of Science and Technology, Hassan II University, Casablanca, B.P. 146, Morocco
| | - Mohamed Zahouily
- Laboratory of Materials, Catalysis & Natural Resources Valorization, URAC 24, Faculty of Science and Technology, Hassan II University, Casablanca, B.P. 146, Morocco; Natural Resources Valorization Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat, Morocco; Mohammed VI Polytechnic University, Ben Guerir, Morocco
| | - Elaheh Motamedi
- Department of Nanotechnology, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran.
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Liewchirakorn P, Ngamchuea K. Benign electrolytic modifications of starch: effects on functional groups and physical properties. RSC Adv 2023; 13:30040-30051. [PMID: 37842676 PMCID: PMC10570906 DOI: 10.1039/d3ra06382h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Accepted: 10/09/2023] [Indexed: 10/17/2023] Open
Abstract
Herein, a low-cost electrolytic technology for starch modification has been developed using abundant chloride salt as a redox mediator. The effects of electrolysis conditions on the in situ starch modification are investigated in detail, including chloride concentrations, applied voltages, and electrolysis durations. The modification mechanisms are determined by the type of chlorine species (Cl2, HClO, ClO-, and HCl) generated during the process. Following electrolysis, carbonyl and carboxyl groups ranging from 0.056 to 1.3 g/100 g of starch and 0.006 to 0.5 g/100 g of starch, respectively, were observed. Starch granule median size can be reduced from 15.3 μm to 13.5 μm. In addition to the pronounced changes in granule size, shape, and functional groups, electrolysis leads to increased moisture resistance, higher crystallinity, and substantial alterations in the pasting properties.
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Affiliation(s)
- Pitcha Liewchirakorn
- School of Chemistry, Institute of Science, Suranaree University of Technology 111 University Avenue, Suranaree, Muang Nakhon Ratchasima 30000 Thailand +66 (0) 44 224 637
- Institute of Research and Development, Suranaree University of Technology 111 University Avenue, Suranaree, Muang Nakhon Ratchasima 30000 Thailand
| | - Kamonwad Ngamchuea
- School of Chemistry, Institute of Science, Suranaree University of Technology 111 University Avenue, Suranaree, Muang Nakhon Ratchasima 30000 Thailand +66 (0) 44 224 637
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Compart J, Singh A, Fettke J, Apriyanto A. Customizing Starch Properties: A Review of Starch Modifications and Their Applications. Polymers (Basel) 2023; 15:3491. [PMID: 37631548 PMCID: PMC10459083 DOI: 10.3390/polym15163491] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 08/18/2023] [Accepted: 08/19/2023] [Indexed: 08/27/2023] Open
Abstract
Starch has been a convenient, economically important polymer with substantial applications in the food and processing industry. However, native starches present restricted applications, which hinder their industrial usage. Therefore, modification of starch is carried out to augment the positive characteristics and eliminate the limitations of the native starches. Modifications of starch can result in generating novel polymers with numerous functional and value-added properties that suit the needs of the industry. Here, we summarize the possible starch modifications in planta and outside the plant system (physical, chemical, and enzymatic) and their corresponding applications. In addition, this review will highlight the implications of each starch property adjustment.
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Affiliation(s)
| | | | - Joerg Fettke
- Biopolymer Analytics, Institute of Biochemistry and Biology, University of Potsdam, Karl-Liebknecht-Str. 24-25, Building 20, Golm, 14476 Potsdam, Germany; (J.C.); (A.S.); (A.A.)
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Li J, Du M, Din ZU, Xu P, Chen L, Chen X, Wang Y, Cao Y, Zhuang K, Cai J, Lyu Q, Chang X, Ding W. Multi-scale structure characterization of ozone oxidized waxy rice starch. Carbohydr Polym 2023; 307:120624. [PMID: 36781277 DOI: 10.1016/j.carbpol.2023.120624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/29/2023]
Abstract
The elucidation of multi-scale structural variation and oxidation reaction mechanism of ozone oxidized waxy rice starch molecules remains a big challenge, limiting its development of intensive processing. In the present work, the changes in the structure of waxy rice starch after ozone treatment were systematically researched by various characterization methods. The study has shown that with the increase in ozone oxidation time, the granules of oxidized starch were polygons with multiple face depressions. It was also observed that ozone first attacked the amorphous zone of the starch granules and then penetrated the crystalline zone. Combining 1D and 2D NMR (1H NMR, 13C NMR, HSQC and HMBC) and other methods, it was proved that ozone oxidation led to ring splitting between C2 and C3 of the glucose unit. The resulting hemiacetal groups showed different types of structures. Among them, the main structures were intramolecular acetals and intermolecular hemiacetals. This research offered theoretical guidance for the utilization of ozone oxidation technology for starch modification and the development of waxy rice new foods.
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Affiliation(s)
- Jing Li
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Meng Du
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Zia-Ud Din
- Department of Food Science and Nutrition, Women University Swabi, Khyber Pakhtunkhawa, Pakistan
| | - Ping Xu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Lei Chen
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
| | - Xi Chen
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Yuehui Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Yang Cao
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Kun Zhuang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Jie Cai
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Qingyun Lyu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Xianhui Chang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
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Cahyana Y, Verrell C, Kriswanda D, Aulia GA, Yusra NA, Marta H, Sukri N, Esirgapovich SJ, Abduvakhitovna SS. Properties Comparison of Oxidized and Heat Moisture Treated (HMT) Starch-Based Biodegradable Films. Polymers (Basel) 2023; 15:polym15092046. [PMID: 37177193 PMCID: PMC10180903 DOI: 10.3390/polym15092046] [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: 02/26/2023] [Revised: 04/16/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Starch-based biodegradable films have been studied for a long time. To improve starch properties and to increase film characteristics, starch is commonly modified. Amongst different types of starch modifications, oxidation and heat moisture treatment are interesting to explore. Unfortunately, review on these modifications for film application is rarely found, although these starch modifications provide interesting results regarding the starch and film properties. This paper aims to discuss the progress of research on oxidized and heat moisture-treated-starch for edible film application. In general, both HMT and oxidation modification on starch lead to an increase in film's tensile strength and Young's modulus, suggesting an improvement in film mechanical properties. The elongation, however, tends to decrease in oxidized starch-based film, hence more brittle film. Meanwhile, HMT tends to result in a more ductile film. The drawback of HMT film is its lower transparency, while the opposite is observed in oxidized films. The observation on WVP (water vapor permeability) of HMT starch-based film shows that the trend of WVP is not consistent. Similarly, an inconsistent trend of WVP is also found in oxidized starch films. This suggests that the WVP parameter is very sensitive to intrinsic and extrinsic factors. Starch source and its concentration in film, film thickness, RH (relative humidity) of film storage, oxidation method and its severity, plasticizer type and its concentration in film, and crystallinity value may partly play roles in determining film properties.
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Affiliation(s)
- Yana Cahyana
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Christoper Verrell
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Dodo Kriswanda
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Ghina Almira Aulia
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Namira Azkia Yusra
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Herlina Marta
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Nandi Sukri
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
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Karić N, Vukčević M, Maletić M, Dimitrijević S, Ristić M, Grujić AP, Trivunac K. Physico-chemical, structural, and adsorption properties of amino-modified starch derivatives for the removal of (in)organic pollutants from aqueous solutions. Int J Biol Macromol 2023; 241:124527. [PMID: 37086770 DOI: 10.1016/j.ijbiomac.2023.124527] [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: 11/28/2022] [Revised: 04/13/2023] [Accepted: 04/16/2023] [Indexed: 04/24/2023]
Abstract
In this study, an environmentally sustainable process of crystal violet, congo red, methylene blue, brilliant green, Pb2+, Cd2+, and Zn2+ ions adsorption from aqueous solutions onto amino-modified starch derivatives was investigated. The degree of substitution, elemental analysis, swelling capacity, solubility, and FTIR, XRD, and SEM techniques were used to characterize the adsorbents. The influence of pH, contact time, temperature, and initial concentration has been studied to optimize the adsorption conditions. The amino-modified starch was the most effective in removing crystal violet (CV) (65.31-80.46 %) and Pb2+ (67.44-80.33 %) within the optimal adsorption conditions (pH 5, 10 mg dm-3, 25 °C, 180 min). The adsorption of CV could be described by both Langmuir and Freundlich adsorption isotherms, while the adsorption of Pb2+ ions was better described by the Langmuir isotherm. The pseudo-second order model can be used to describe the adsorption kinetics of CV and Pb2+ on all tested samples. The thermodynamic study indicated that the adsorption of CV was exothermic, while the Pb2+ adsorption was endothermic. The simultaneous removal of CV and Pb2+ from the binary mixture has shown their competitive behavior. Thus, the amino-modified starch is a promising eco-friendly adsorbent for the removal of dyes and heavy metals from polluted water.
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Affiliation(s)
- Nataša Karić
- Innovation Center of Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia.
| | - Marija Vukčević
- University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Marina Maletić
- Innovation Center of Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia
| | | | - Mirjana Ristić
- University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Aleksandra Perić Grujić
- University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Katarina Trivunac
- University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia
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He Y, Ye F, Tao J, Zhang Z, Zhao G. Ozone exposure tunes the physicochemical properties of sweet potato starch by modifying its molecular structure. Int J Biol Macromol 2023; 236:124002. [PMID: 36914058 DOI: 10.1016/j.ijbiomac.2023.124002] [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: 12/22/2022] [Revised: 02/27/2023] [Accepted: 03/06/2023] [Indexed: 03/13/2023]
Abstract
Ozonation is an efficient method for improving the technical performance of some starches, but the feasibility of its use for sweet potato starch remains unknown. The effects of aqueous ozonation on the multi-scale structure and physicochemical properties of sweet potato starch were explored. Structurally, ozonation did not generate significant alterations at the granular level (size, morphology, lamellar structure, and long-range and short-range ordered structures), but led to tremendous changes at the molecular level, including converting hydroxyl groups to carbonyl and carboxyl groups and depolymerizing starch molecules. These structural changes resulted in prominent alternations in the technological performance of sweet potato starch, such as increases in water solubility and paste clarity and decreases in water absorption capacity, paste viscosity, and paste viscoelasticity. For these traits, their amplitudes of variation elevated when the ozonation time was extended and peaked at the longest ozonation time (60 min). The greatest changes in paste setback (30 min), gel hardness (30 min), and the puffing capacity of the dried starch gel (45 min) were observed at moderate ozonation times. In summary, aqueous ozonation is a new method for fabricating sweet potato starch with improved functionality.
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Affiliation(s)
- Yonglin He
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Jianming Tao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zehua Zhang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Center for Sweet Potato, Chongqing 400715, People's Republic of China.
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Li Y, Wang JH, Wang EC, Tang ZS, Han Y, Luo XE, Zeng XA, Woo MW, Han Z. The microstructure and thermal properties of pulsed electric field pretreated oxidized starch. Int J Biol Macromol 2023; 235:123721. [PMID: 36801303 DOI: 10.1016/j.ijbiomac.2023.123721] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 02/11/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023]
Abstract
The structure and thermal properties of pulsed electric field (PEF) assisted sodium hypochlorite oxidized starch were investigated. The carboxyl content of the oxidized starch was increased by 25 % when compared with the traditional oxidation method. Dents and cracks were evident on the surface of the PEF-pretreated starch. Compared with native starch, the peak gelatinization temperature (Tp) of PEF-assisted oxidized starch (POS) was reduced by 10.3 °C, while that of the oxidized starch without PEF treatment (NOS) was only reduced by 7.4 °C. In addition, PEF treatment further reduces the viscosity and improve the thermal stability of the starch slurry. Therefore, PEF treatment combined with hypochlorite oxidation is an effective method to prepare oxidized starch. PEF showed great potential in expanding starch modification, to promote a wider application of oxidized starch in the paper, the textile and the food industry.
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Affiliation(s)
- Ying Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Jin-Hua Wang
- Foshan Shunde Midea Washing Appliances MFG. Co., Ltd, Foshan 528300, China
| | - Er-Chun Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Zhong-Sheng Tang
- College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500,China
| | - Yu Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xiu-Er Luo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528000, China; Yangjiang Research Institute, South China University of Technology, Yangjiang 529500,China
| | - Meng-Wai Woo
- Department of Chemical and Materials Engineering, University of Auckland, Auckland 1010, New Zealand
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China.
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Masood S, Gulnar L, Chandio AD, Arshad H, Rehman W, Atique A. Preparation and optical characterization of poly (vinyl alcohol) and starch (native and modified) blend films. JOURNAL OF POLYMER RESEARCH 2022. [DOI: 10.1007/s10965-022-03332-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Guleria P, Yadav BS. Effect of chemical treatments on the functional, morphological and rheological properties of starch isolated from pigeon pea ( Cajanus cajan). Curr Res Food Sci 2022; 5:1750-1759. [PMID: 36268135 PMCID: PMC9576809 DOI: 10.1016/j.crfs.2022.10.001] [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: 01/31/2022] [Revised: 09/27/2022] [Accepted: 10/02/2022] [Indexed: 11/11/2022] Open
Abstract
Different chemical treatments (cross-linking, oxidation, and hydroxypropylation) were used to modify pigeon pea starch, and its effect on physiochemical, pasting and rheological properties were studied. Cross-linking and oxidation decreased while hydroxypropylation increased the swelling power of pigeon pea starch. All starch samples showed a decrease in their paste clarities. FTIR spectra of all starch samples displayed characteristic absorption bands of starch at wave numbers 1076, 1148, 1376, and 1632 cm−1. A significant reduction occurred in peak, cold paste, hot paste, and setback viscosity after chemical modification. Rheological determinations showed that starch pastes had viscoelastic behaviour. G′ and G″ of all starch paste increased after chemical modification. Native and chemically treated starches revealed oval to elliptical-shaped granules and no change was observed after modification when examined in SEM. These results confirmed that the undesirable properties of native pigeon starch can be suitably altered via chemical treatments to make them suitable for several food applications. Chemical modifications significantly (p˂0.05) affect the amylose content, paste clarity, gel hardness, swelling power, and solubility. SEM analysis showed no significant changes after modifications. Pasting properties of starches were significantly reduced (p˂0.05) after the modification, whereas pasting time and peak time were increased. The cross-linked starch structure was more stable than the other modified starches.
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Freeze Moisture Treatment and Ozonation of Adlay Starch (Coix lacryma-jobi): Effect on Functional, Pasting, and Physicochemical Properties. Polymers (Basel) 2022; 14:polym14183854. [PMID: 36146001 PMCID: PMC9504366 DOI: 10.3390/polym14183854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/09/2022] [Accepted: 09/13/2022] [Indexed: 11/17/2022] Open
Abstract
Adlay starch has great potential as a cereal starch, but it has several weaknesses, namely a low swelling volume, low solubility, and low stability. The purpose of this study was to improve the characteristics of adlay starch, such as porosity, functional properties, and pasting properties, through starch modification using freeze moisture treatment (FMT) and ozonation. This study consisted of several treatments, namely FMT, ozonation, and a combination of FMT + ozonation. The results show that the FMT and ozonation generally increased water absorption capacity, swelling volume, solubility, and number of pores of the starch granule. The pasting properties showed an increase in the viscosity of the hot paste and caused a decrease in the gelatinization temperature, breakdown, and setback viscosity. FMT 70% + ozonation produced modified adlay starch with a porous granular surface, swelling volume value of 21.10 mL/g, water absorption capacity of 1.54 g/g, a solubility of 9.20%, and an increase in the amorphous structure but did not cause the emergence of new functional groups. The combination of FMT + ozonation was effective in improving the functional, pasting, and physicochemical properties of adlay starch.
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Adewale P, Yancheshmeh MS, Lam E. Starch modification for non-food, industrial applications: Market intelligence and critical review. Carbohydr Polym 2022; 291:119590. [DOI: 10.1016/j.carbpol.2022.119590] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 04/20/2022] [Accepted: 05/05/2022] [Indexed: 12/15/2022]
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16
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Nakkala K, Godiyal S, Ettaboina SK, Laddha K. Chemical modifications of turmeric starch by Oxidation, Phosphorylation, and Succinylation. STARCH-STARKE 2022. [DOI: 10.1002/star.202200053] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Komalatha Nakkala
- Medicinal and Natural Products Research Laboratory Institute of Chemical Technology Matunga, Mumbai Mumbai 400019 India
| | - Shilpa Godiyal
- Medicinal and Natural Products Research Laboratory Institute of Chemical Technology Matunga, Mumbai Mumbai 400019 India
| | | | - K.S Laddha
- Medicinal and Natural Products Research Laboratory Institute of Chemical Technology Matunga, Mumbai Mumbai 400019 India
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Brito SDC, Malafatti JOD, Arab FE, Bresolin JD, Paris EC, de Souza CWO, Ferreira MD. One-pot synthesis of CuO, ZnO, and Ag nanoparticles: structural, morphological, and bactericidal evaluation. INORG NANO-MET CHEM 2022. [DOI: 10.1080/24701556.2022.2078358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Sabrina da Costa Brito
- Department of Food and Nutrition, São Paulo State University “Julio de Mesquita Filho”, Araraquara, Brazil
- Embrapa Instrumentação, São Carlos, Brazil
| | | | - Fernanda Elisa Arab
- Embrapa Instrumentação, São Carlos, Brazil
- Department of Biotecnology, PPGBiotec Federal University of São Carlos, São Carlos, Brazil
| | | | | | - Clovis Wesley Oliveira de Souza
- Department of Biotecnology, PPGBiotec Federal University of São Carlos, São Carlos, Brazil
- Department of Morphology and Pathology, Federal University of São Carlos, São Carlos, Brazil
| | - Marcos David Ferreira
- Embrapa Instrumentação, São Carlos, Brazil
- Department of Biotecnology, PPGBiotec Federal University of São Carlos, São Carlos, Brazil
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Anubha M, Saranya R, Chandrasatheesh C, Jayapriya J. Effect of neem gum on water sorption, biodegradability and mechanical properties of thermoplastic corn starch-based packaging films. Chem Ind 2022. [DOI: 10.1080/00194506.2022.2065368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- M. Anubha
- Department of Biotechnology, Vel Tech High Tech Dr Rangarajan Dr Sakunthala Engineering College, Avadi, Chennai, India
| | - R. Saranya
- Department of Applied Science and Technology, AC Tech, Anna University, Chennai, India
| | - C. Chandrasatheesh
- Department of Applied Science and Technology, AC Tech, Anna University, Chennai, India
| | - J. Jayapriya
- Department of Applied Science and Technology, AC Tech, Anna University, Chennai, India
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Hu J, Li X, Cheng Z, Fan X, Ma Z, Hu X, Wu G, Xing Y. Modified Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch by gaseous ozone: Structural, physicochemical and in vitro digestible properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107365] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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20
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Effect of dual-modified cassava starches on intelligent packaging films containing red cabbage extracts. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107225] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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21
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Rahaman A, Kumari A, Zeng XA, Adil Farooq M, Siddique R, Khalifa I, Siddeeg A, Ali M, Faisal Manzoor M. Ultrasound based modification and structural-functional analysis of corn and cassava starch. ULTRASONICS SONOCHEMISTRY 2021; 80:105795. [PMID: 34689066 PMCID: PMC8551214 DOI: 10.1016/j.ultsonch.2021.105795] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 10/02/2021] [Accepted: 10/13/2021] [Indexed: 05/06/2023]
Abstract
In this study, the starch molecules were modified with ultrasonication at two different time intervals by using starch molecules from corn and cassava. This research aimed to examine the effect of the high power ultrasound of 40 kHz voltage and frequency with short time duration on structural and physical properties of corn and cassava starch. Morphology of ultrasonically treated starch granules was observed by scanning electron microscopy (SEM), FTIR, differential scanning calorimetry (DSC), and X-ray diffraction (XRD) and compared with untreated samples. After the ultrasound treatment groove and notch appeared on the surface of the starch granules. The results showed that gelatinization temperature did not change with ultrasound treatments, but enthalpy value decreased from 13.15 ± 0.25 J/g to 11.5 ± 0.29 J/g and 12.65 ± 0.32 J/g to 10.32 ± 0.26 J/g for sonicated corn and cassava starches, respectively. The XRD results revealed a slight decreased in the crystallinity degree (CD) of sonicated corn (25.3,25.1) and cassava starch (21.0,21.4) as compared to native corn (25.6%) and cassava starch (22.2%). This study suggests that non-thermal processing techniques have the potential to modify the starch from different sources and their applications due to starch's versatility, low cost, and comfort of use after processing with altered physicochemical properties.
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Affiliation(s)
- Abdul Rahaman
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; College of Food Science and Engineering, Foshan University, Foshan, China; Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China
| | - Ankita Kumari
- School of Medicine, South China University and Technology, Guangzhou, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; College of Food Science and Engineering, Foshan University, Foshan, China; Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China.
| | - Muhammad Adil Farooq
- Department of Food Science and Technology, Faculty of Engineering and Technology, Khawaja Fareed University Engineering and Information Technology, Rahimyar, Pakistan
| | - Rabia Siddique
- Department of Chemistry, Government College University, Faisalabad, Pakistan
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, 13736, Moshtohor, Benha University, Egypt
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University Gezira, Wad Medani, Sudan
| | - Maratab Ali
- School of Food and Agricultural Sciences, University of Management & Technology, Lahore 54700, Pakistan
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China.
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22
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Sharma A, Bhushette PR, Annapure US. Physicochemical and rheological properties of Acacia Catechu exudate gum. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100127] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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24
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Amaraweera SM, Gunathilake C, Gunawardene OHP, Fernando NML, Wanninayaka DB, Dassanayake RS, Rajapaksha SM, Manamperi A, Fernando CAN, Kulatunga AK, Manipura A. Development of Starch-Based Materials Using Current Modification Techniques and Their Applications: A Review. Molecules 2021; 26:6880. [PMID: 34833972 PMCID: PMC8625705 DOI: 10.3390/molecules26226880] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 08/29/2021] [Accepted: 08/31/2021] [Indexed: 11/16/2022] Open
Abstract
Starch is one of the most common biodegradable polymers found in nature, and it is widely utilized in the food and beverage, bioplastic industry, paper industry, textile, and biofuel industries. Starch has received significant attention due to its environmental benignity, easy fabrication, relative abundance, non-toxicity, and biodegradability. However, native starch cannot be directly used due to its poor thermo-mechanical properties and higher water absorptivity. Therefore, native starch needs to be modified before its use. Major starch modification techniques include genetic, enzymatic, physical, and chemical. Among those, chemical modification techniques are widely employed in industries. This review presents comprehensive coverage of chemical starch modification techniques and genetic, enzymatic, and physical methods developed over the past few years. In addition, the current applications of chemically modified starch in the fields of packaging, adhesives, pharmaceuticals, agriculture, superabsorbent and wastewater treatment have also been discussed.
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Affiliation(s)
- Sumedha M. Amaraweera
- Department of Manufacturing and Industrial Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (S.M.A.); (N.M.L.F.); (A.K.K.)
| | - Chamila Gunathilake
- Department of Chemical and Process Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (O.H.P.G.); (D.B.W.); (A.M.)
- Department of Material & Nanoscience Technology, Faculty of Technology, Wayamba University of Sri Lanka, Kuliyapitiya 60200, Sri Lanka;
| | - Oneesha H. P. Gunawardene
- Department of Chemical and Process Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (O.H.P.G.); (D.B.W.); (A.M.)
| | - Nimasha M. L. Fernando
- Department of Manufacturing and Industrial Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (S.M.A.); (N.M.L.F.); (A.K.K.)
| | - Drashana B. Wanninayaka
- Department of Chemical and Process Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (O.H.P.G.); (D.B.W.); (A.M.)
| | - Rohan S. Dassanayake
- Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama 10200, Sri Lanka
| | - Suranga M. Rajapaksha
- Department of Materials and Mechanical Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama 10200, Sri Lanka;
| | - Asanga Manamperi
- Materials Engineering Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA;
| | - Chakrawarthige A. N. Fernando
- Department of Material & Nanoscience Technology, Faculty of Technology, Wayamba University of Sri Lanka, Kuliyapitiya 60200, Sri Lanka;
| | - Asela K. Kulatunga
- Department of Manufacturing and Industrial Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (S.M.A.); (N.M.L.F.); (A.K.K.)
| | - Aruna Manipura
- Department of Chemical and Process Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (O.H.P.G.); (D.B.W.); (A.M.)
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Soni R, Hsu YI, Asoh TA, Uyama H. Synergistic effect of hemiacetal crosslinking and crystallinity on wet strength of cellulose nanofiber-reinforced starch films. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106956] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Effect of Cross-Linking Modification on Structural and Film-Forming Characteristics of Pearl Millet (Pennisetum glaucum L.) Starch. COATINGS 2021. [DOI: 10.3390/coatings11101163] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Pearl millet starch was modified using epichlorohydrin (EPI) at different concentrations (0.1%; 0.3%; 0.5%; and 0.8%) and evaluated for physicochemical, rheological, in vitro digestibility, and film-forming characteristics. The degree of cross-linking was observed at higher levels (0.5% and 0.8%) of EPI. Upon cross-linking, breakdown and setback viscosity reduced whereas pasting temperature was increased. Storage modulus (G′) and loss modulus (G″) value of cross-linked (CL) starches ranged between 2877 to 5744 Pa and 168 to 237 Pa, respectively, during the frequency sweep test. A drastic decrease was observed for steady shear (yield stress and consistency index) characteristics of CL starches. Resistant starch (RS) content was increased after starch modification, which imparts its nutritional values and starch modified at 0.8% had the highest RS content. Modifications of starch at different levels had significant effects on the moisture, opacity, solubility and mechanical properties of films. Outcomes of this study will be helpful to understand the properties of native and CL starches for their potential applications in preparation of edible films.
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Morphology, structure and functionality of acetylated, oxidized and heat moisture treated amaranth starches. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106800] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Starch chemical modifications applied to drug delivery systems: From fundamentals to FDA-approved raw materials. Int J Biol Macromol 2021; 184:218-234. [PMID: 34144062 DOI: 10.1016/j.ijbiomac.2021.06.077] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 06/08/2021] [Accepted: 06/10/2021] [Indexed: 12/27/2022]
Abstract
Starch derivatives are versatile compounds that are widely used in the pharmaceutical industry. This article reviews the advances in the research on hydrophilic and hydrophobic starch derivatives used to develop drug delivery systems over the last ten years, specifically microparticles, nanoparticles, nanocrystals, hydrogels, and scaffolds using these materials. The fundamentals of drug delivery systems, regulatory aspects, and chemical modifications are also discussed, along with the synthesis of starch derivatives via oxidation, etherification, acid hydrolysis, esterification, and cross-linking. The chemical modification of starch as a means to overcome the challenges in obtaining solid dosage forms is also reviewed. In particular, dialdehyde starches are potential derivatives for direct drug attachment; carboxymethyl starches are used for drug encapsulation and release, giving rise to pH-sensitive devices through electrostatic interactions; and starch nanocrystals have high potential as hydrogel fillers to improve mechanical properties and control drug release through hydrophilic interactions. Starch esterification with alginate and acidic drugs could be very useful for site-specific, controlled release. Starch cross-linking with other biopolymers such as xanthan gum is promising for obtaining novel polyelectrolyte hydrogels with improved functional properties. Surface modification of starch nanoparticles by cross-linking and esterification reactions is a potential approach to obtain novel, smart solid dosages.
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Guan H, Diao X, Han J, Kong B, Liu D. Influence of Soy Protein Isolate Hydrolysates Obtained under High Hydrostatic Pressure on Pasting and Short-Term Retrogradation Behavior of Maize Starch. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09676-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch. Foods 2021; 10:foods10061309. [PMID: 34200263 PMCID: PMC8228979 DOI: 10.3390/foods10061309] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 06/02/2021] [Accepted: 06/04/2021] [Indexed: 02/01/2023] Open
Abstract
The disadvantageous properties of sago starch has limited its application in food and industrial processes. The properties of sago starch can be improved by changing its physicochemical and rheological characteristics. This study examined the influence of reaction time, acidity, and starch concentration on the oxidation of sago starch with ozone, a strong oxidant. Swelling, solubility, carbonyl, carboxyl, granule morphology, thermal profile, and functional groups are comprehensively observed parameters. With starch concentrations of 10–30% (v/w) and more prolonged oxidation, sago starch was most soluble at pH 10. The swelling power decreased with a longer reaction time, reaching the lowest pH 10. In contrast, the carbonyl and carboxyl content exhibited the same pattern as solubility. A more alkaline environment tended to create modified starch with more favorable properties. Over time, oxidation shows more significant characteristics, indicating a superb product of this reaction. At the starch concentration of 20%, modified sago starch with the most favorable properties was created. When compared to modified starch, native starch is generally shaped in a more oval and irregular manner. Additionally, native starch and modified starch had similar spectral patterns and identical X-ray diffraction patterns. Meanwhile, oxidized starch had different gelatinization and retrogradation temperatures to those of the native starch.
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Goiana ML, de Brito ES, Alves Filho EG, Miguel EDC, Fernandes FAN, Azeredo HMCD, Rosa MDF. Corn starch based films treated by dielectric barrier discharge plasma. Int J Biol Macromol 2021; 183:2009-2016. [PMID: 34102234 DOI: 10.1016/j.ijbiomac.2021.05.210] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/19/2021] [Accepted: 05/31/2021] [Indexed: 11/28/2022]
Abstract
Cold plasma is an innovative strategy to strengthen the polysaccharide-based films characteristics. This study evaluated the effects of dielectric barrier discharge (DBD) plasma on the hydrophilic character, water vapor permeability (WVP), and tensile properties of corn starch-based films. Starch films were exposed to plasma processing operating at an excitation frequency of 200 Hz for 10, 15, and 20 min. DBD plasma resulted in further enhanced tensile strength and stiffness, and lower hydrophilicity and water solubility; however, it did not present significant effects on the WVP of the resulting films within the ranges studied. Higher hydrophobicity, strength, and stiffness were verified after 20 min. The results presented in this work suggest that the DBD plasma has the potential to make starch-based films a more suitable packaging material.
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Affiliation(s)
- Mayara Lima Goiana
- Universidade Federal do Ceará, Departamento de Engenharia Química, 60440-900 Fortaleza, CE, Brazil
| | - Edy Sousa de Brito
- Embrapa Agroindustria Tropical, R. Dra. Sara Mesquita, 2270, 60511-110 Fortaleza, CE, Brazil
| | | | - Emílio de Castro Miguel
- Universidade Federal do Ceará, Departamento de Engenharia Metalúrgica e de Materiais, 60440-900 Fortaleza, CE, Brazil
| | | | - Henriette Monteiro Cordeiro de Azeredo
- Embrapa Agroindustria Tropical, R. Dra. Sara Mesquita, 2270, 60511-110 Fortaleza, CE, Brazil; Embrapa Instrumentação, R. 15 de Novembro, 1452, Caixa Postal 741, 13560-970 São Carlos, SP, Brazil
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Cruz EPD, Fonseca LM, Radünz M, Silva FTD, Gandra EA, Zavareze EDR, Borges CD. Pinhão coat extract encapsulated in starch ultrafine fibers: Thermal, antioxidant, and antimicrobial properties and in vitro biological digestion. J Food Sci 2021; 86:2886-2897. [PMID: 34057206 DOI: 10.1111/1750-3841.15779] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 03/09/2021] [Accepted: 04/23/2021] [Indexed: 11/26/2022]
Abstract
This study aimed to produce soluble potato starch ultrafine fibers for the encapsulation of pinhão coat extract (PCE), evaluating their relative crystallinity (RC), thermal stability, antioxidant activity, antimicrobial activity against Escherichia coli and Staphylococcus aureus, as well as in vitro biological digestion. In the simulation of in vitro biological digestion, the phenolic compounds release profile was also evaluated. The ultrafine fibers were produced by electrospinning, based on a polymeric solution composed of soluble potato starch (50% w/v) and formic acid. Then, PCE was incorporated at various concentrations (0.5%, 1.0%, and 1.5%, w/w, dry basis). The endothermic event of free PCE was not observed in the ultrafine fibers, which suggests its encapsulation. The RC decreased according to the increase in PCE concentration in the ultrafine fibers. The PCE resisted thermal treatments when encapsulated into the ultrafine fibers (100 and 180°C), and the ultrafine fibers with 1% PCE presented the highest amount of preserved phenolic compounds. Regarding antioxidant activity, the free PCE presented 85% of DPPH inhibition and the ultrafine fibers had 18% inhibition, not differing among the PCE concentrations (p < 0.05). The free PCE and the ultrafine fibers with 0.5% PCE showed inhibitory effect against S. aureus and the ones with 1.5% PCE showed controlled release of phenolic compounds during the simulation of in vitro digestion. Starch ultrafine fibers showed potential to be applied in food industries due to their capacity of protecting phenolic compounds when submitted to high temperatures or gastrointestinal conditions. Nevertheless, their application depends on the end use of the product. PRACTICAL APPLICATION: The encapsulation of pinhão coat extract (PCE) in ultrafine starch fibers promotes greater preservation of phenolic compounds. Thus, it can be incorporated into different foods that are produced using the ultra-high temperature (UHT) process-at 135-145°C for 5 to 10 s, or some other equivalent time/temperature combination. Another possibility is the incorporation of ultrafine fibers in active packaging: compounds can migrate to food, improving sensory characteristics, increasing shelf life, preventing chemical and microbiological deterioration, and ensuring food safety.
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Affiliation(s)
- Elder Pacheco da Cruz
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.,Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil
| | - Laura Martins Fonseca
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Marjana Radünz
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | | | - Eliezer Avila Gandra
- Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil
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Development and characterization of dual-modified yam ( Dioscorea rotundata) starch-based films. Heliyon 2021; 7:e06644. [PMID: 33889774 PMCID: PMC8050360 DOI: 10.1016/j.heliyon.2021.e06644] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 11/27/2020] [Accepted: 03/26/2021] [Indexed: 12/28/2022] Open
Abstract
The current consumer demand for fresh food and the interest in caring for the environment have driven the development of biodegradable film packaging to replace synthetic films to preserve the integrity of food. The objective of this work was to evaluate the effects of starch modifications (oxidized, cross-linked, and dual: oxidized/cross-linked), starch concentration (1 and 2%), and glycerol concentration (5 and 15%) on water vapor permeability (WVP), mechanical properties (tensile strength and elongation), optical, and structural properties of films based on “hawthorn” yam starch. The WVP of the films was 4.4 × 10−10 to 1.5 × 10−9 g/m∗s∗Pa, where the films with oxidized yam starch showed a 58.04% reduction concerning the native starch. The tensile strength of oxidized yam starch films showed a decrease of 17.51% with an increase in glycerol concentration. For the 1% starch concentration, elongation increased by 17.03% when the glycerol concentration was increased from 5 to 15%. Modification of starch, starch concentration, and glycerol have a significant effect on the barrier, mechanical, physical, and structural properties of films made with yam starch, where films made with oxidized yam starches at a concentration of 1% starch and 5% glycerol showed the best responses of the properties evaluated.
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Durmus Y, Anil M, Simsek S. Effects of hazelnut skin, cross‐linked starch, and oxidized starch on wheat flour and dough quality. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14919] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yusuf Durmus
- Department of Food Engineering Ordu University Ordu Turkey
- Department of Food Engineering Ondokuzmayis University Atakum, Samsun Turkey
- Department of Plant Sciences North Dakota State University Fargo ND USA
| | - Munir Anil
- Department of Food Engineering Ondokuzmayis University Atakum, Samsun Turkey
| | - Senay Simsek
- Department of Plant Sciences North Dakota State University Fargo ND USA
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Dariva RC, Bucior D, Colet R, Fernandes IA, Hassemer GS, Miotto SPS, Cansian RL, Zeni J, Backes GT, Valduga E. Techno‐Functional Properties of Cheese Breads with Native and Modified Cassava Starch Produced in an Industrial System. STARCH-STARKE 2021. [DOI: 10.1002/star.202000116] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Ronei C. Dariva
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
| | - Daniele Bucior
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
| | - Rosicler Colet
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
| | - Ilizandra A. Fernandes
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
| | - Guilherme S. Hassemer
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
| | - Shana P. S. Miotto
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
| | - Rogério L. Cansian
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
| | - Jamile Zeni
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
| | - Geciane T. Backes
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
| | - Eunice Valduga
- Department of Food Engineering URI Erechim Av. Sete de Setembro 1621 Erechim RS 99709‐910 Brazil
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Ashogbon AO. The Recent Development in the Syntheses, Properties, and Applications of Triple Modification of Various Starches. STARCH-STARKE 2021. [DOI: 10.1002/star.202000125] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Adeleke Omodunbi Ashogbon
- Department of Chemical Sciences Adekunle Ajasin University P.M.B 001 Akungba‐Akoko Ondo State 342111 Nigeria
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Omodunbi Ashogbon A. Limited Quadruple Modification of Various Starches in the Literature: Why? STARCH-STARKE 2021. [DOI: 10.1002/star.202000126] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Ashogbon AO. Dual modification of various starches: Synthesis, properties and applications. Food Chem 2020; 342:128325. [PMID: 33153808 DOI: 10.1016/j.foodchem.2020.128325] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 09/26/2020] [Accepted: 10/05/2020] [Indexed: 01/07/2023]
Abstract
The problems associated with native starches (NSs) and single modified starches were stated in order to justify dual modification of various starches. Broadly, there are two types of dual modification, i.e., homogeneous dual modification and heterogeneous dual modification. The combination of two physical modifications, e.g., (extrusion/annealing); two chemical modifications, e.g., (succinylation/cross-linking) and two enzymes modification (α-amylase/pullulanase) falls under the former classification and the latter classification is the combination of two of each of the differently stated modifications, e.g., acetylation/annealing, extrusion/succinylation, and microwave-assisted phosphorylation, etc. The classification, synthesis, properties and applications of dually modified starches were discussed. There is an attempt to elucidate the problems of each of the single modification in order to justify dual modifications. In dual modifications, the order of reactions, the reaction conditions, the medium of reaction, and the botanical sources of the various starches are very important parameters.
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Effect of cross-linking on physico-chemical, thermal, pasting, in vitro digestibility and film forming properties of Faba bean (Vicia faba L.) starch. Int J Biol Macromol 2020; 159:243-249. [DOI: 10.1016/j.ijbiomac.2020.05.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 05/02/2020] [Accepted: 05/03/2020] [Indexed: 01/24/2023]
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41
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Awolu OO, Odoro JW, Adeloye JB, Lawal OM. Physicochemical evaluation and Fourier transform infrared spectroscopy characterization of quality protein maize starch subjected to different modifications. J Food Sci 2020; 85:3052-3060. [PMID: 32856308 PMCID: PMC7589324 DOI: 10.1111/1750-3841.15391] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 06/20/2020] [Accepted: 07/06/2020] [Indexed: 11/30/2022]
Abstract
Abstract Quality protein maize (QPM) is a biofortified maize rich in lysine and tryptophan, essential amino acids required in human nutrition. This research therefore characterizes native and modified starches from QPM by evaluating the physicochemical properties, Fourier transform infrared spectra (FTIR), and pasting properties. The native QPM starch was modified by oxidation, acetylation, pregelatinization, and acid thinning techniques. The starch yield of native QPM was 43.80%, while that of modified starches were from 88.22 to 98.34%. The moisture content of the native and modified starches was from 4.56 to 9.20 g/100g. Modifications significantly (P ≤ 0.05) reduced the lipid, protein, and amylose contents of the QPM. While the native starch had 0.72 g/cm3 bulk density, modified starches were between 0.59 and 0.88 g/cm3; chemical modification reduced the bulk density and physical modification increased it. In addition, all the modifications except oxidation significantly (P ≤ 0.05) increased water absorption capacity. The oil absorption of the starch samples was increased by modification techniques used with the exception of physical modification. Chemical modification reduced the viscosity of QPM starch while physical modification increased it. The reducing sugar content of the starch was reduced by both the physical and chemical starch modification techniques. Acetylated sample exhibited the highest swelling power while acid‐thinned sample had the least. The major functional groups identified via FTIR were OH, C‐H, C=H, and C≡H. Modifications did not affect the functional groups as all the native and modified starches (except oxidized sample) all have similar spectrum and bands stretch. Practical Application The study contributes to existing knowledge on valorization of modified starch from quality protein maize. Profiling the chemical attributes of modified starches is especially valuable in novel food processing techniques.
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Affiliation(s)
| | - Joshua Wisdom Odoro
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Jumoke Bukola Adeloye
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Oluranti Mopelola Lawal
- Food Quality and Design Group, Wageningen University and Research, Gelderland, The Netherlands
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Soni R, Asoh TA, Uyama H. Cellulose nanofiber reinforced starch membrane with high mechanical strength and durability in water. Carbohydr Polym 2020; 238:116203. [DOI: 10.1016/j.carbpol.2020.116203] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 03/19/2020] [Accepted: 03/20/2020] [Indexed: 01/06/2023]
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43
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Films made from plasma-modified corn starch: Chemical, mechanical and barrier properties. Carbohydr Polym 2020; 237:116103. [DOI: 10.1016/j.carbpol.2020.116103] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 02/28/2020] [Accepted: 02/29/2020] [Indexed: 11/20/2022]
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Hao J, Wu F, Tang R, Sun Y, Liu D, Zhang Z. Preparation of 1,4-linked α-D-glucuronans from starch with 4-acetamide-TEMPO/NaClO 2/NaClO system. Int J Biol Macromol 2020; 151:740-746. [PMID: 32088227 DOI: 10.1016/j.ijbiomac.2020.02.211] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2020] [Revised: 02/17/2020] [Accepted: 02/19/2020] [Indexed: 12/27/2022]
Abstract
Oxidized starch (oxStarch) is a major derivative of starch. In present study, 4-acetamide-TEMPO system was firstly applied to prepare specifically oxidized starch, homogeneous 1,4-linked α-D-glucuronan. The impact of oxidant amount, 4-acetamide-TEMPO amount and reaction temperature on the properties of products were investigated. The product structures were characterized with 1H NMR for degree of oxidation (DO), SEC-MALS for MW, MS for analysis of oxidized oligosaccharides, and in-source fragmented MS for analysis of oxidized polysaccharides. The results showed that the DO of oxStarches increased, but their MWs decreased with the raise of oxidant amount; higher 4-acetamide-TEMPO amount provided higher efficiency of specific oxidation of starch, in which the product has higher DO and MW; no significant difference have been observed between the oxStarches oxidized at 4 and 25 °C, but significant degradation was observed at 50 °C. In each product, having a MW distribution, the portion with smaller size has higher DO. While some unspecific oxidation was still observed observed on the second hydroxyl groups of sugar ring in the following order of priority, position 3 > 2 > 1 > 0.
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Affiliation(s)
- Jie Hao
- Jiangsu Key Laboratory of Neuropsychiatric Diseases and College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu 215123, China
| | - Fangxia Wu
- Jiangsu Key Laboratory of Neuropsychiatric Diseases and College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu 215123, China
| | - Rong Tang
- Jiangsu Key Laboratory of Neuropsychiatric Diseases and College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu 215123, China
| | - Yuanyuan Sun
- The Fourth People's Hospital of Jinan City, Shandong Province 250031, China
| | - Dehua Liu
- The Fourth People's Hospital of Jinan City, Shandong Province 250031, China.
| | - Zhenqing Zhang
- Jiangsu Key Laboratory of Neuropsychiatric Diseases and College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu 215123, China.
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Bruni GP, Oliveira JP, Fonseca LM, Silva FT, Dias ARG, da Rosa Zavareze E. Biocomposite Films Based on Phosphorylated Wheat Starch and Cellulose Nanocrystals from Rice, Oat, and Eucalyptus Husks. STARCH-STARKE 2020. [DOI: 10.1002/star.201900051] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Graziella Pinheiro Bruni
- Laboratory of Post‐HarvestQuality and Industrialization of GrainsDepartment of Food Science and TechnologyFaculty of Agronomy “Eliseu Maciel”Federal University of Pelotas Eliseu Maciel Ave. Capão do Leão 96050‐500 Brazil
| | - Jean Paulo Oliveira
- Laboratory of Post‐HarvestQuality and Industrialization of GrainsDepartment of Food Science and TechnologyFaculty of Agronomy “Eliseu Maciel”Federal University of Pelotas Eliseu Maciel Ave. Capão do Leão 96050‐500 Brazil
| | - Laura Martins Fonseca
- Laboratory of Post‐HarvestQuality and Industrialization of GrainsDepartment of Food Science and TechnologyFaculty of Agronomy “Eliseu Maciel”Federal University of Pelotas Eliseu Maciel Ave. Capão do Leão 96050‐500 Brazil
| | - Francine Tavares Silva
- Laboratory of Post‐HarvestQuality and Industrialization of GrainsDepartment of Food Science and TechnologyFaculty of Agronomy “Eliseu Maciel”Federal University of Pelotas Eliseu Maciel Ave. Capão do Leão 96050‐500 Brazil
| | - Alvaro Renato Guerra Dias
- Laboratory of Post‐HarvestQuality and Industrialization of GrainsDepartment of Food Science and TechnologyFaculty of Agronomy “Eliseu Maciel”Federal University of Pelotas Eliseu Maciel Ave. Capão do Leão 96050‐500 Brazil
| | - Elessandra da Rosa Zavareze
- Laboratory of Post‐HarvestQuality and Industrialization of GrainsDepartment of Food Science and TechnologyFaculty of Agronomy “Eliseu Maciel”Federal University of Pelotas Eliseu Maciel Ave. Capão do Leão 96050‐500 Brazil
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Khan Z, Al-Thabaiti SA. Biogenic silver nanoparticles: Green synthesis, encapsulation, thermal stability and antimicrobial activities. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2019.111102] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Structural, Physicochemical, and Functional Properties of Electrolyzed Cassava Starch. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:9290627. [PMID: 31192252 PMCID: PMC6525864 DOI: 10.1155/2019/9290627] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 03/15/2019] [Accepted: 04/03/2019] [Indexed: 11/18/2022]
Abstract
Cassava starch was oxidized using the electrolysis system. Sodium chloride was added to this system at various concentrations from 0.5 to 5.0 % (w/v). The whiteness of modified starches proportionally increased based on the NaCl concentration and human eyes could recognize the difference of color. Under treatment, dents occurred on the surface of starch granule. Concentration of carbonyl and carboxyl groups was increased compared to native starch. Based on X-ray diffraction pattern, oxidized starch kept its A-type. Besides, the ratios of alpha-helix/amorphous regions remained indicating oxidation reaction mainly subjected on amorphous region. Intrinsic viscosity was used to indirectly calculate the average molecular weight of sample. Furthermore, results showed that average molecular weight was significantly reduced (from 2.09-fold to 13.22-fold) based on the reacting NaCl concentration. The increase of NaCl content related to the increase of retrogradation of treated starches. At various temperatures (30-95°C), swelling factor and clarity reflected negative and positive correlations to NaCl concentration.
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Sukhija S, Singh S, Riar CS. Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual-modified lotus rhizome starch composite. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3398-3409. [PMID: 30609039 DOI: 10.1002/jsfa.9557] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2018] [Revised: 12/30/2018] [Accepted: 12/30/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND The combined effect of variously chemically modified lotus rhizome starch, whey protein concentrate, psyllium husk and glycerol was evaluated on developed biodegradable films. RESULTS Dual-modified lotus rhizome starch composite films presented minimum solubility and water vapor permeability and maximum tensile strength among native and modified starch composite films. Elongation at break of dual-modified starch composite films (FLCOS1 , FLCOS2 ) was found to be a maximum, whereas a decrease was observed for FLCOS3 . Oxidized lotus rhizome starch composite films were the most transparent among native and modified starch composite films, whereas crosslinked lotus rhizome starch composite films were the least transparent. Scanning electron microscopy indicated a homogeneous compact surface of oxidized starch composite films, whereas troughs were observed in crosslinked and dual-modified starch composite films. Using whey protein concentrate, psyllium husk and glycerol without any phase separation, smoother films and with compact microstructures were produced. Fourier transform infrared analysis revealed additional peaks for modified starch films, confirming greater interaction among starch and film-forming components, whereas amorphous structure was indicated from X-ray diffraction results of modified starch composite films. CONCLUSIONS Owing to various properties of modified starches, these films find application in edible contact packages and can better be used for products where higher structural integrity and lower water vapor transmission are needed. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Sakshi Sukhija
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed University), Longowal, Punjab, India
| | - Sukhcharn Singh
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed University), Longowal, Punjab, India
| | - Charanjit S Riar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed University), Longowal, Punjab, India
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Vanier NL, de Oliveira JP, Bruni GP, El Halal SLM, Villanova FA, Zavareze EDR, Dias ARG, Bassinello PZ. Characteristics of starch from different bean genotypes and its effect on biodegradable films. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1207-1214. [PMID: 30058215 DOI: 10.1002/jsfa.9292] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2018] [Revised: 07/25/2018] [Accepted: 07/25/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Starches from four common bean genotypes were characterized and used in the production of biodegradable films. Starches were characterized by their swelling power, solubility, amylose content, granule morphology, relative crystallinity, thermal and pasting properties, and susceptibility to α-amylase hydrolysis. Films were characterized according to their morphology, mechanical and water vapor barrier properties, whiteness and opacity. RESULT Depending on the common bean genotype, a great variation on starch properties was found, which, in turn, clearly impacted on the characteristics of the starch-based films. Starches from BRS Pitanga and BRS Pérola genotypes exhibited the highest amylose content and the lowest swelling capabilities. Bean starch from the IPR Uirapuru genotype presented granules with an irregular surface and shape. Starches from IPR Uirapuru and BRS Estilo genotypes provided well-structured biodegradable films, without the occurrence of fissures or cracks. Moreover, starch films containing starch from BRS Estilo genotype exhibited the highest flexibility, permeability and solubility. CONCLUSION The morphological, mechanical and water vapor barrier properties of films elaborated with common bean starch vary greatly as a function of the bean genotype used for starch production. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Nathan Levien Vanier
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Capão do Leão, RS, Brazil
| | - Jean Paulo de Oliveira
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Capão do Leão, RS, Brazil
| | - Graziella Pinheiro Bruni
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Capão do Leão, RS, Brazil
| | | | - Franciene Almeida Villanova
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Capão do Leão, RS, Brazil
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Capão do Leão, RS, Brazil
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Capão do Leão, RS, Brazil
| | - Priscila Zaczuk Bassinello
- Grains and By-Products Laboratory, Embrapa - National Rice and Bean Research Center, Santo Antônio de Goiás, GO, Brazil
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50
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Zhang H, Hou H, Liu P, Wang W, Dong H. Effects of acid hydrolysis on the physicochemical properties of pea starch and its film forming capacity. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.009] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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