Determination of subfreezing temperature and gel retrogradation characteristics of potato starch gel

Phase transition and gel properties of chemically modified cassava starch in choline acetate and water mixtures

This work studied the phase transition and gel properties of cassava starch in aqueous choline acetate ([Ch][OAc]) solution at different [Ch][OAc]:water weight ratios. The paste viscosity and gel strength followed a similar pattern to the starch phase transition temperature, increasing at a 2:3 [Ch][OAc]:water ratio and then decreasing at 3:2 and 4:1 ratios. However, the mobility of free water in the starch gel decreased as the [Ch][OAc]:water ratio increased. At the same [Ch][OAc]:water ratios, acetylated cassava starch (ACS) underwent phase transition more easily than native cassava starch (NCS), leading to greater granule destruction. Nevertheless, ACS gels displayed more viscous-dominated rheological behavior, lower paste viscosity, viscoelasticity, and weaker water-holding capacity (WHC) than NCS gels. In contrast, cross-linked cassava starch (CCS) gels had higher paste viscosity, gel viscoelasticity, and WHC. However, at a 4:1 [Ch][OAc]:water ratio, the viscoelasticity of CCS gel was lower than NCS gel, and the differences in WHC were minimal, likely due to the incomplete phase transition of especially CCS under this condition. Our findings show that starch chemical modification significantly affects phase transition behavior and gel properties in [Ch][OAc]:water mixtures, with outcomes influenced by the viscosity of the aqueous [Ch][OAc] solution and the interaction between [Ch][OAc] and water.

Modulation of chondroprotective hyaluronic acid and poloxamer gel with Ketoprofen loaded transethosomes: Quality by design-based optimization, characterization, and preclinical investigations in osteoarthritis

Osteoarthritis (OA) is a chronic joint disease that results in biomechanical and morphological changes that contribute to cartilage degradation. Ketoprofen (KP), used in the treatment of OA, is a selective inhibitor of cyclooxygenase-2 (COX-2). Topical administration of KP bypasses gastric irritation as well as first-pass metabolism and increases localized delivery. The research intricates fabrication and optimization of KP-loaded transethosomes (KP-TEs) via Taguchi orthogonal array design and Central composite design (CCD). The optimized KP-TEs depicted an average vesicle size of 110.0 ± 1.70 nm, poly dispersibility index (PDI) of 0.103 ± 0.01, zeta potential -6.08 ± 0.27 mV, and conductivity of 0.049 ± 0.0001 mS/cm. The optimized KP-TEs were loaded in composite hyaluronic acid (HA) and poloxamer 407 (Px407) for an improvement of osteotrophic and chondroprotective transethosomal gel. The drug content of KP-TEs-HA/Px407 gel was found to be 90.08 ± 1.25 %. Preclinical research has been carried out by using the monosodium iodoacetate to develop model for osteoarthritis in male wistar rats. The X-ray imaging of KP-TEs-HA/Px407 gel treated group showed intact meniscus, healthy articular joint, and normal synovial lining same as the healthy control group. The IL - 1β IL-6, IL-22, TNF-α, and IL-10, levels, X-ray imaging, and studies on histopathology demonstrated the effectiveness of transethosomal gel in reducing pain and inflammation.

Structural and rheological characterization of starch-based eutecto-oleogel

The study aimed to develop a novel eutecto-oleogel and its characterizations. Using starch, beeswax, oil, and natural deep eutectic solvents (NADES), an oleogel with low hardness and high liquid fat was developed. The addition of starch and NADES in oleogels caused the formation of new intra or intermolecular hydrogen bonding and improved the oil binding capacity, thermal behavior, and texture of the oleogels. The oleogel with 1 % starch formed a strong gel with the most favorable functional, textural, flow properties and a high fanning factor. Complementary tests of the oleogel exhibited shear thinning and frequency-independent behavior, with zero residual effect. Non-isothermal crystallization and melting analysis of the oleogels showed noticeable differences among the various oleogels. These results contribute to a better understanding of oleo gelation in rice bran oil-based oleogels with NADES, and beeswax for formulating food, pharmaceutical, and personal care products with desired physical properties.

Impact of butyric acid modification on the structural and functional properties of rice starch

Rice is a food with a high starch content, comprising over 75% of its composition. However, prolonged and excessive consumption of this cereal may lead to elevated blood glucose levels, which can increase the risk of obesity, type 2 diabetes, and cardiovascular disease. Butyric acid (BA), the primary energy source for colonic epithelial cells, exhibits the highest utilization rate among short-chain fatty acids, underscoring its importance for human health. In this study, rice starch butyrate (RSB) samples were synthesized using the aqueous phase process, with broken rice starch (RS) and butyric anhydride serving as the substrate. RSB samples with different degrees of substitution (DS) were produced by modulating the addition amount of butyric anhydride. The crystal structures, morphology of starch granules, pasting properties, thermal stability, and in vitro digestibilities of the RSB were investigated and compared with those of native rice starch. Fourier transform infrared (FTIR) spectroscopy confirmed the successful incorporation of butyryl into the starch molecules. With the increase in DS, the roughness of the RSB material's surface gradually increased, leading to the deterioration of the smooth structure on certain surfaces, which resulted in the appearance of cracks and collapses. Additionally, the crystallinity diminished from 24.77% to 7.41% with increasing DS. Concurrently, in vitro digestive characterisation revealed that the percentage of resistant starch increased from 24.33% to 47.72%. Thus, this study can provide a theoretical basis for the development of novel products of amyl butyrate.

Effect of plasma-activated water on the quality of wheat starch gel-forming 3D printed samples

In this study, a new method for preparing gels suitable for 3D printing of food structures using wheat starch and plasma activated water (PAW) is presented. The investigation focused on the effect of PAW on starch pasting and the final 3D printed product. It was found that the use of PAW for 15 min in the preparation of wheat starch gels optimized carrier stability and improved height retention in the printed constructs, showing significant shape retention even after prolonged storage. This durability can be attributed to the hindrance of polymerization between starch molecules and the promotion of intermolecular starch polymerization when reactive groups and ions are integrated into the starch structure. The incorporation of PAW with soluble reactive groups, ions and acidity not only accelerates the breakdown of the starch molecules but also facilitates additional hydrogen bonding within the double helix, which strengthens the structure of the gel. This interaction accelerates the retrogradation of the starch, thereby enhancing its overall stability. This study provides a new green approach to modify the 3D printing properties of starch gels.

Effect of dielectric barrier discharge (DBD) plasma treatment on physicochemical and 3D printing properties of wheat starch

In recent years, the focus has shifted towards carbohydrate-based hydrogels and their eco-friendly preparation methods. This study involved an investigation into the treatment of wheat starch using dielectric barrier discharge (DBD) plasma technology over varying time gradients (0, 2, 5, 10, 15, and 20 min). The objective was to systematically examine the impact of different treatment durations on the physicochemical properties of wheat starch and the suitability of its gels for 3D printing. Morphology of wheat starch remained intact after DBD treatment. However, it led to a reduction in the amylose content, molecular weight, and crystallinity. This subsequently resulted in a decrease in the pasting temperature and viscosity. Moreover, the gels of the DBD-treated starch exhibited superior 3D printing performance. After a 2-min DBD treatment, the 3D printed samples of the wheat starch gel showed no significant improvements, as broken bars were evident on the surface of the 3D printed graphic, whereas DBD-20 showed better printing accuracy and surface structure, compared to the original starch without slumping. These results suggested that DBD technology holds potential for developing new starch-based gels with impressive 3D printing properties.

Starch spectra of Ampelopteris prolifera (Retz.) Copel, a new addition to the existing lexicon and its comparison with a local potato cultivar (Solanum tuberosum L. cv. Kufri Jyoti)

Novel kinds of starch spectra were generated from a lesser-known plant, making this investigation unique. The recent trend of starch characterization shows the establishment of novel bioresources from nonconventional unexplored databases. The present endeavor was made to obtain the starch fingerprint of Ampelopteris prolifera (rhizome) belonging to seedless vascular plants. For comparison, a commercial local cultivar of potato (Kufri Jyoti) was taken. The starch particle of A. prolifera shows much uniqueness depicting its novelty viz., crystallinity index of 60.04 %, powder diffractogram at (2θ scale)17.57° to 39.78°; this diffractogram pattern is reported from this study as newer one i.e. R type(whereas potato starch is CB type); characteristic peak at 2θ = 20.07° suggests starch-lipid complex formation and V type crystallinity (i.e. RS 5 type); FTIR spectra showing the presence of more short chain branching; high gelatinization temperature(84.62 ± 0.10), particle size and zeta value of A. prolifera is 4.00 ± 0.81 μm and - 18.91 ± 3.58 mV respectively. Bragg's peak from the single crystal X-ray diffraction has been generated for the first time of A. prolifera. Extraction of the starch particle was performed in chilled water. Therefore, the present study suggests wide-spectrum commercial utility and cost-effective production.

Causal factors concerning the texture of French fries manufactured at industrial scale

In this paper, we review the physical/chemical phenomena, contributing to the final texture of French fries, as occurs in the whole industrial production chain of frozen par-fried fries. Our discussion is organized following a multiscale hierarchy of these causal factors, where we distinguish the molecular, cellular, microstructural, and product levels. Using the same multiscale framework, we also discuss currently available theoretical knowledge, and experimental methods probing the relevant physical/chemical phenomena. We have identified knowledge gaps, and experimental methods are evaluated in terms of the effort and value of their results. With our overviews, we hope to give promising research directions such to arrive at a multiscale model, encompassing all causal factors relevant to the final texture. This multiscale model is the ultimate tool to evaluate process innovations for effects on final textural quality, which can be balanced against the impacts on sustainability and economics.

Effect of physical treatments on the functional and structural features of soluble dietary fiber from soybean dregs

BACKGROUND

In this research, the effects caused by ultrafine grinding (U), high-temperature cooking (HTC), microwave (M) and combined treatment (U-HTC, U-M) were evaluated on the functional properties and structural characteristics of soluble dietary fiber (SDF) obtained from soybean dregs.

RESULTS

Physical treatments could increase the extraction yield of SDF and improve the functional properties of SDF. The highest extraction yield (277.15 ± 5.87 g kg-1 based on the weight of soybean dregs) and purity (863.37 ± 5.15 g kg-1 based on the extract weight) of SDF was found in the sample by U-M treatment. U-HTC and U-M combined treatments significantly improved the water solubility and oil holding capacity of SDF. U-M treatment significantly increased the ability of SDF to adsorb cholesterol and perform cationic exchange; compared to the control, these abilities were increased by 138.46% and 10.38%, respectively. At pH 2.0, the nitrite ion adsorption capacity (NIAC) of SDF obtained by U-M combined treatment was 184.55 μg g-1 , which was significantly higher by 32.10% compared with that of the control. The results obtained by X-ray diffraction and scanning electron microscopy showed that the structure of SDF generated from soybean dregs became coarser and more porous, and the crystallinity decreased after physical treatments.

CONCLUSION

Combined physical treatment is an effective way to improve the extracted yield and functional properties of SDF from soybean dregs. © 2023 Society of Chemical Industry.

Development and characterization of an active starch-based film as a chlorogenic acid delivery system

Given its health benefits for the human body, chlorogenic acid (CA) offers promising applications in the food industry. However, the instability and low bioavailability of CA remain to be solved. In this paper, a starch-based film prepared by the homogenization and solution-casting method was used as an effective carrier to alleviate these problems. Homogenization (10-50 MPa) reduced the starch paste viscosity and its particle sizes from 21.64 to 7.68 μm, which promoted the starch recrystallization and induced chemical cross-links between starch-CA, as confirmed by the FTIR result with an appearance of a new CO peak at about 1716 cm-1. Accordingly, the rapidly digestible starch content of the film was reduced to 27.83 % and the CA encapsulation efficiency was increased to 99.08 % (from 65.88 %). As a result, the film system extended CA's release time beyond 4 h and significantly increased the heat-treated CA's antioxidant activity. Besides, the tensile strength and elastic modulus of the film were also improved to 6.29 MPa (from 1.63 MPa) and 160.98 MPa (from 12.02 MPa), respectively, by homogenization. In conclusion, the developed active starch-based film could be used as an edible film for the production of functional food or active food packaging.

Combined effect of heating temperature and content of pectin on the textural properties, rheology, and 3D printability of potato starch gel

Three-dimensional (3D) printing is one of the emerging techniques which fabricates customized foods with desired sensory characteristics. Rheological properties of 3D printing materials are vitally important in printability which govern the flowability and structural stability. Due to its unique gel-forming characteristics, potato starch has been extensively used in myriad food applications, such as 3D printing. However, little attention has been paid to the combined effect of heating temperature and pectin addition on the properties of potato starch gels. Thus, this study investigated the impact of different pectin contents (1, 1.5, and 2 %) on printability and the rheological and textural properties of potato starch gels heated at different temperatures (70, 80, and 90 °C). The gel heating temperature governs pectin-driven modifications in potato starch gels. Pectin addition increased the 3D printability, viscosity, storage modulus, hardness, gumminess, and springiness of starch gel at higher temperatures (80 °C and 90 °C). In contrast, at lower temperatures (70 °C), pectin addition decreased printability, viscosity, storage modulus, hardness, gumminess, and springiness. Therefore, the gel heating temperature influences the impact of pectin on printability, rheology, and textural properties. Accordingly, the combined effects of pectin and heating temperature should be considered in pectin-based 3D food-printing ink formulations.

Effects of chia seed gum on the physicochemical properties of frozen dough and the quality of dumplings

This study was designed to investigate the properties of chia seed gum (CSG) and its use in frozen dough. The CSG prepared by vacuum freeze-drying had the lowest water separation (4.22 ± 0.11 %) after three freeze-thaw cycles and the best color among the samples. The addition of 0.4 % to 1.0 % CSG significantly increased the peak, trough and final viscosity and decreased the breakdown and setback of the flour. The water absorption and cooking stability of the dough increased with increasing CSG content. The addition of 0.8 %-1.0 % CSG significantly increased the content of strongly bound water in dough during frozen storage. The CSG improved the texture of dough, and there were no significant differences in hardness, springiness, cohesiveness or chewiness of dough with 0.8 %-1.0 % CSG during frozen storage for 30 days. The cooking loss rate and the cracking rate of the dumpling wrappers with 0.8 % CSG were reduced by 2.31 % and 21.34 %, respectively. In conclusion, CSG can be used to improve the quality of wheat dough and its products and has promising applications in flour products.

Characterizing digestibility of potato starch with cations by SEM, X-ray, LF-NMR, FTIR

Cations can combine with starch and alter its physicochemical characteristics. The addition of cations may influence the in vitro digestion of potato starch. Scanning electron microscopy, X-ray diffraction, low-field nuclear magnetic resonance, and Fourier transform infrared spectroscopy were used to measure the microstructure, relative crystallinity, water distribution, and interaction of potato starch with cations and characterize its digestibility. The results showed that all cations decreased rapidly digestible starch (RDS) at a low concentration but increased the RDS with the addition of cations, especially trivalent cations. However, the resistant starch (RS) had the opposite trend. All cations increased the relative crystallinity of potato starch, except Ca²⁺. Fe³⁺, and Al³⁺ markedly decreased the mobility and hydrogen bonds in potato starch. In general, the addition of cations influenced the retrogradation of potato starch, resulting in a change in its digestibility.

Effect of subfreezing storage on the qualities of dough and bread containing pea protein

BACKGROUND

In this paper, -6, -9 and -12 °C were selected as subfreezing temperatures of dough containing pea protein based on the results of low-field nuclear magnetic relaxation time. The effect of storage at subfreezing temperatures on dough properties was then investigated and compared with sample storage at -18 °C.

RESULTS

The pH value, springiness, resilience, cohesiveness of dough and sensory score of bread gradually decreased and the hardness and water loss rate of dough gradually increased with the extension of storage time. However, dough hardness, viscoelasticity and fermentation volume were maintained more effectively in subfreezing storage than in -18 °C storage. The subfreezing temperature could alleviate the damage of gluten network structure in frozen dough by ice crystals and was beneficial in maintaining the elasticity of gluten proteins. The network system of pea protein, gluten protein and starch granules in dough storage at -9 and -12 °C was more tightly connected and the microstructure was similar to that at -18 °C. There was no significant difference between the quality of bread made from the dough stored at subfreezing temperature and that stored at -18 °C for 1-6 weeks, and the preservation effect at -12 °C was closer to that at -18 °C.

CONCLUSION

Subfreezing storage can keep the stability of dough containing pea protein close to traditional frozen storage (-18 °C), which provides a new method for storage and transportation of frozen dough. © 2022 Society of Chemical Industry.

The Process of Pasting and Gelling Modified Potato Starch with LF-NMR

Currently, society expects convenience food, which is healthy, safe, and easy to prepare and eat in all conditions. On account of the increasing popularity of modified potato starch in food industry and its increasing scope of use, this study focused on improving the physical modification of native starch with temperature changes. As a result, it was found that the suggested method of starch modification with the use of microwave power of 150 W/h had an impact on the change in starch granules. The LF-NMR method determined the whole range of temperatures in which the creation of a starch polymer network occurs. Therefore, the applied LF-NMR technique is a highly promising, noninvasive physical method, which allows obtaining a better-quality structure of potato starch gels.