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Rostamabadi H, Yildirim-Yalcin M, Demirkesen I, Toker OS, Colussi R, do Nascimento LÁ, Şahin S, Falsafi SR. Improving physicochemical and nutritional attributes of rice starch through green modification techniques. Food Chem 2024; 458:140212. [PMID: 38943947 DOI: 10.1016/j.foodchem.2024.140212] [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: 01/18/2024] [Revised: 06/05/2024] [Accepted: 06/22/2024] [Indexed: 07/01/2024]
Abstract
Rice, has long been an inseparable part of the human diet all over the world. As one of the most rapidly growing crops, rice has played a key role in securing the food chain of low-income food-deficit countries. Starch is the main component in rice granules which other than its nutritional essence, plays a key role in defining the physicochemical attributes of rice-based products. However, rice starch suffers from weak techno-functional characteristics (e.g., retrogradability of pastes, opacity of gels, and low shear/temperature resistibility. Green modification techniques (i.e. Non-thermal methods, Novel thermal (e.g., microwave, and ohmic heating) and enzymatic approaches) were shown to be potent tools in modifying rice starch characteristics without the exertion of unfavorable chemical reagents. This study corroborated the potential of green techniques for rice starch modification and provided deep insight for their further application instead of unsafe chemical methods.
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Affiliation(s)
- Hadis Rostamabadi
- Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Meral Yildirim-Yalcin
- Istanbul Aydin University, Engineering Faculty, Food Engineering Department, 34295, Istanbul, Turkey
| | - Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
| | - Omer Said Toker
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210, Istanbul, Turkey
| | - Rosana Colussi
- Center for Pharmaceutical and Food Chemical Sciences, Federal University of Pelotas, Pelotas, University Campus, s/n, 96010-900, Pelotas, RS, Brazil
| | - Lucas Ávila do Nascimento
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, University Campus, s/n, 96010-900, Pelotas, RS, Brazil
| | - Selin Şahin
- Faculty of Engineering, Chemical Engineering Department, Division of Unit Operations and Thermodynamics, Istanbul University-Cerrahpaşa, Avcilar, 34320, Istanbul, Turkey
| | - Seid Reza Falsafi
- Food Science and Technology Division, Agricultural Engineering Research Department, Safiabad Agricultural and Natural Resources Research and Education Center, (AREEO), Dezful, Iran.
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2
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Oh H, Nam JH, Park BR, Kim KM, Kim HY, Cho YS. Physicochemical and rheological properties of ultrasonic-assisted pregelatinized rice flour. ULTRASONICS SONOCHEMISTRY 2024; 109:106977. [PMID: 39088989 PMCID: PMC11341936 DOI: 10.1016/j.ultsonch.2024.106977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 05/28/2024] [Accepted: 07/01/2024] [Indexed: 08/03/2024]
Abstract
This study evaluated the physical and rheological properties of whole rice flour treated for different sonication times (0-15 min). Ultrasonication reduces the particle size of rice flour and improves its solubility. Viscosity tests using RVA and steady shear showed a notable decrease in the viscosity of the rehydrated pregelatinized rice flour. Although no unusual patterns were observed in the XRD analysis, the FT-IR and microstructure morphology findings suggest that ultrasonication led to structural changes in the rice flour. Overall, the study indicates that ultrasonication is a practical and clean method for producing plant-based drinks from rice flour, which could expand its limited applications in the beverage industry.
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Affiliation(s)
- Hyeonbin Oh
- Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea
| | - Jung-Hyun Nam
- Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea
| | - Bo-Ram Park
- Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea
| | - Kyung Mi Kim
- Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea
| | - Ha Yun Kim
- Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea
| | - Yong Sik Cho
- Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea.
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3
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Guida C, Aguiar AC, Magalhães AER, Soares MG, Cunha RL. Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability. Food Res Int 2024; 192:114810. [PMID: 39147505 DOI: 10.1016/j.foodres.2024.114810] [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: 01/31/2024] [Revised: 06/22/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
Using green techniques to convert native starches into nanoparticles is an interesting approach to producing stabilizers for Pickering emulsions, aiming at highly stable emulsions in clean label products. Nanoprecipitation was used to prepare the Pickering starch nanoparticles, while ultrasound technique has been used to modulate the size of these nanoparticles at the same time as the emulsion was developed. Thus, the main objective of this study was to evaluate the stabilizing effect of cassava starch nanoparticles (SNP) produced by the nanoprecipitation technique combined with ultrasound treatment carried out in the presence of water and oil (more hydrophobic physicochemical environment), different from previous studies that carry out the mechanical treatment only in the presence of water. The results showed that the increased ultrasound energy input could reduce particle size (117.58 to 55.75 nm) and polydispersity (0.958 to 0.547) in aqueous dispersions. Subsequently, Pickering emulsions stabilized by SNPs showed that increasing emulsification (ultrasonication) time led to smaller droplet sizes and monomodal size distribution. Despite flocculation, long-term ultrasonication (6 and 9 min) caused little variation in the droplet size after 7 days of storage. The cavitation effects favored the interaction between oil droplets through weak attraction forces and particle sharing, favoring the Pickering stabilization against droplet coalescence. Our results show the potential to use only physical modifications to obtain nanoparticles that can produce coalescence-stable emulsions that are environmentally friendly.
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Affiliation(s)
- Carolina Guida
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil
| | - Ana Carolina Aguiar
- Department of Food Science and Technology, Luiz de Queiroz College of Agriculture, University of São Paulo, CEP: 13418-900, Piracicaba, SP, Brazil
| | - Ana Elisa Ramos Magalhães
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil
| | - Marcelo Gomes Soares
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil.
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Cunha JS, Pacheco FC, Martins CCN, Pacheco AFC, Tribst AAL, Leite Júnior BRDC. Use of ultrasound to improve the activity of cyclodextrin glycosyltransferase in the producing of β-cyclodextrins: Impact on enzyme activity, stability and insights into changes on enzyme macrostructure. Food Res Int 2024; 191:114662. [PMID: 39059935 DOI: 10.1016/j.foodres.2024.114662] [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: 01/26/2024] [Revised: 03/22/2024] [Accepted: 06/25/2024] [Indexed: 07/28/2024]
Abstract
This work explored the impact of ultrasound (US) on the activity, stability, and macrostructural conformation of cyclodextrin glycosyltransferase (CGTase) and how these changes could maximize the production of β-cyclodextrins (β-CDs). The results showed that ultrasonic pretreatment (20 kHz and 38 W/L) at pH 6.0 promoted increased enzymatic activity. Specifically, after sonication at 25 °C/30 min, there was a maximum activity increase of 93 % and 68 % when biocatalysis was carried out at 25 and 55 °C, respectively. For activity measured at 80 °C, maximum increase (31 %) was observed after sonication at 25 °C/60 min. Comparatively, US pretreatment at low pH (pH = 4.0) resulted in a lower activity increase (max. 28 %). These activation levels were maintained after 24 h of storage at 8 °C, suggesting that changes on CGTase after ultrasonic pretreatment were not transitory. These pretreatments altered the conformational structure of CGTase, revealed by an up to 11 % increase in intrinsic fluorescence intensity, and resulted in macrostructural modifications, such as a decrease in particle size and polydispersion index (up to 85 % and 45.8 %, respectively). Therefore, the sonication of CGTase under specific conditions of pH, time, and temperature (especially at pH 6.0/ 30 min/ 25 °C) promotes macrostructural changes in CGTase that induce enzyme activation and, consequently, higher production of β-CDs.
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Affiliation(s)
- Jeferson Silva Cunha
- Department of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, S/n, University Campus, 36570-900 Viçosa, MG, Brazil
| | - Flaviana Coelho Pacheco
- Department of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, S/n, University Campus, 36570-900 Viçosa, MG, Brazil
| | - Caio Cesar Nemer Martins
- Department of Forest Science, Federal University of Viçosa, Av. Peter Henry Rolfs, S/n, University Campus, 36570-900 Viçosa, MG, Brazil
| | - Ana Flávia Coelho Pacheco
- Cândido Tostes Dairy Institute, Agricultural Company of Minas Gerais (EPAMIG), 11 Lieutenant Luiz de Freitas, 116, 36045-560 Juiz de Fora, MG, Brazil
| | - Alline Artigiani Lima Tribst
- Núcleo de Estudos e Pesquisas em Alimentação (NEPA), Coordenadoria de Centros e Núcleos Interdisciplinares de Pesquisa (COCEN), Universidade Estadual de Campinas (UNICAMP), Albert Einstein, 291, 13083-852 Campinas, SP, Brazil
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Keeratiburana T, Siangwengwang N, Somphunga W, Fu T, Blennow A. Ultrasound-assisted annealing treatment to improve physicochemical and digestive properties of banana flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6640-6648. [PMID: 38523359 DOI: 10.1002/jsfa.13488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 03/19/2024] [Accepted: 03/25/2024] [Indexed: 03/26/2024]
Abstract
BACKGROUND Banana flour can provide a solution to people with gluten intolerance, as it is gluten-free. Native banana flour may have limited functionality in certain applications. In this study, banana flour was modified by ultrasonic (US) and annealing (ANN) treatments at four incubation time spans, namely 12, 24, 36 and 72 h, separately or combined sequentially (US-ANN) to enhance the physicochemical and digestive properties. RESULTS US led to exposed granular surfaces and damaged non-starch components. Both treatments, at extended incubation time, increased crystallinity, resulting in a narrower starch gelatinization temperature range. The swelling power was significantly lower for ANN and US-ANN compared to US alone, providing a delay of gelatinization temperature. However, none of the treatments affected the gelatinization enthalpy. Furthermore, US increased peak viscosity, breakdown, final viscosity and setback whereas the opposite results were obtained for ANN and US-ANN. Additionally, US prior to ANN significantly increased the resistant starch (RS) content for annealing times over 24 h, especially for the US-ANN treatment for 72 h, which provided the highest RS content (49.3%) compared to ANN treatment for 72 h (44.0%) and native flour (36.3%). CONCLUSIONS US prior to ANN treatment offers an alternative method to improve the functional and digestive properties of banana flour, extending the range of applications. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Thewika Keeratiburana
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Nattika Siangwengwang
- Department of Food Innovation and Processing, Faculty of Science, Buriram Rajabhat University, Buriram, Thailand
| | - Wipha Somphunga
- Department of Food Innovation and Processing, Faculty of Science, Buriram Rajabhat University, Buriram, Thailand
| | - Tian Fu
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, China
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
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Chandak A, Dhull SB, Chawla P, Goksen G, Rose PK, Al Obaid S, Ansari MJ. Lotus (Nelumbo nucifera G.) seed starch: Understanding the impact of physical modification sequence (ultrasonication and HMT) on properties and in vitro digestibility. Int J Biol Macromol 2024; 278:135032. [PMID: 39182880 DOI: 10.1016/j.ijbiomac.2024.135032] [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: 11/04/2023] [Revised: 08/22/2024] [Accepted: 08/22/2024] [Indexed: 08/27/2024]
Abstract
Native lotus (Nelumbo nucifera G.) seed starch (LSS) was single- and dual-modified by heat-moisture treatment (HMT), ultrasonication (US), HMT followed by the US (HMT-US), and the US followed by HMT (US-HMT). The modified lotus seed starch (LSS) was evaluated for its physicochemical, pasting, thermal, and rheological properties and in vitro digestibility. All treatments decreased the swelling power (10.52-14.0 g/g), solubility (12.20-15.95 %), and amylose content (23.71-25.67 %) except for ultrasonication (17.67 g/g, 17.90 %, 29.09 %, respectively) when compared with native LSS (15.05 g/g, 16.12 %, 27.12 %, respectively). According to the rheological study, G' (1665-4004 Pa) was greater than G″ (119-308 Pa) for all LSS gel samples demonstrating their elastic character. Moreover, gelatinization enthalpy (17.56-16.05 J/g) increased in all treatments compared to native LSS (15.38 J/g). Ultrasonication treatment improved the thermal stability of LSS. The digestibility results showed that dual modification using HMT and US significantly enhanced resistant starch (RS) and reduced slowly digestible starch (SDS) in LSS. Cracks were observed on the surface of the modified LSS granules. Peak viscosity decreased in all modified starches except for ultrasonication, suggesting their resistance to shear-thinning during cooking, making them ideal weaning food components. The results obtained after different modifications in this study could be a useful ready reference to select appropriate modification treatments to produce modified LSS with desired properties depending on their end-use.
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Affiliation(s)
- Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana -125055, India
| | - Sanju Bala Dhull
- 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
| | - Sami Al Obaid
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
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Wang S, Wang X, Liu Y, Dong W, Fan H, Fan S, Ai Z, Yang Y, Suo B. Bactericidal effect of ultrasound on glutinous rice during soaking and its influence on physicochemical properties of starch and quality characteristics of sweet dumplings. ULTRASONICS SONOCHEMISTRY 2024; 110:107034. [PMID: 39173449 DOI: 10.1016/j.ultsonch.2024.107034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2024] [Revised: 08/11/2024] [Accepted: 08/15/2024] [Indexed: 08/24/2024]
Abstract
The soaking process of glutinous rice allows the growth and reproduction of microorganisms, which can easily cause food safety problems. In this work, the effects of different ultrasonic powers (150 W, 300 W, 450 W, and 600 W) on the bactericidal effect of glutinous rice, the physicochemical properties of starch and the quality characteristics of sweet dumplings were studied. Compared with soaking for 0 and 2 h, sonication of glutinous rice after soaking for 4 h was more effective at reducing the number of microorganisms in soaked glutinous rice, and the bactericidal effect increased with increasing ultrasound intensity. After 30 min, the total number of bacteria decreased by 2.04 log CFU/g. Moreover, ultrasonic treatment destroys the grain structure of glutinous rice starch, resulting in the formation of dents and cracks on the starch surface, increasing the amylose content, improving its expansion, reducing its short-range order and relative crystallinity, and altering its gelatinization characteristics. In addition, ultrasonic treatment increased the soup transparency of sweet dumplings from 51.8 % to 63.95 %, reducing their hardness, chewiness and adhesiveness. In summary, ultrasonic treatment can not only effectively kill microorganisms in soaked glutinous rice but also improve the quality of glutinous rice dumplings by changing the physicochemical properties of glutinous rice starch. The results of this study provide theoretical support for the application of ultrasonic technology in glutinous rice food production.
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Affiliation(s)
- Shuli Wang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Xiaojie Wang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Province Engineering Research Center of Quick-Frozen Flour-Rice and Prepared Food, Henan Agricultural University, Zhengzhou, China
| | - Yu Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Wenjing Dong
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Huiping Fan
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Province Engineering Research Center of Quick-Frozen Flour-Rice and Prepared Food, Henan Agricultural University, Zhengzhou, China
| | - Shijia Fan
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Zhilu Ai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Province Engineering Research Center of Quick-Frozen Flour-Rice and Prepared Food, Henan Agricultural University, Zhengzhou, China
| | - Yong Yang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Province Engineering Research Center of Quick-Frozen Flour-Rice and Prepared Food, Henan Agricultural University, Zhengzhou, China
| | - Biao Suo
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Province Engineering Research Center of Quick-Frozen Flour-Rice and Prepared Food, Henan Agricultural University, Zhengzhou, China.
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N P, S S, Singh BN, Mazumder N. Advancing sustainable bioplastics: chemical and physical modification of starch films for enhanced thermal and barrier properties. RSC Adv 2024; 14:23943-23951. [PMID: 39086524 PMCID: PMC11289594 DOI: 10.1039/d4ra04263h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2024] [Accepted: 07/13/2024] [Indexed: 08/02/2024] Open
Abstract
This study addresses the urgent need for sustainable alternatives to conventional plastics by focusing on modification of thermoplastic starch (TPS) derived from renewable biomass sources. Despite TPS's biodegradability and cost advantages, its limitations in mechanical strength and water resistance prompted the investigation of physical and chemical modifications. Ultrasonication, autoclaving, and cross-linking with substances like citric acid and STMP (sodium trimetaphosphate)/STPP (sodium tripolyphosphate) were employed, with citric acid crosslinking standing out for its significant enhancement of transparency, especially beneficial for packaging applications. Film thickness varied with modification methods, with ultrasonicated films exhibiting thinner structures. Differential scanning calorimetry revealed insights into molecular interactions, with citric acid crosslinked film showing a substantial increase in thermal stability of the polymer at 164 °C, while moisture content analysis showed the impact of ultrasonication on reducing water absorption and citric acid crosslinking enhancing dimensional stability. Water vapor transmission rate data highlighted the effectiveness of ultrasonication in creating films with reduced permeability, and citric acid cross-linked films demonstrated potential for tailored water vapor barrier properties. Static water contact angle results indicated the hydrophobicity of films, with citric acid crosslinked films showing significantly more hydrophobic surfaces. The study also delved into water solubility, emphasizing the influence of depolymerization in ultrasonicated films and strengthened starch networks in crosslinked films, affecting their biodegradability. In conclusion, this comprehensive exploration demonstrates the feasibility of producing robust starch films with improved physicochemical properties through physical and chemical modifications, offering potential solutions in the quest for environmentally friendly alternatives to traditional plastics.
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Affiliation(s)
- Pooja N
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education Manipal Karnataka 576104 India
| | - Shashank S
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education Manipal Karnataka 576104 India
| | - Bhisham Narayan Singh
- Department of Biotechnology, Manipal School of Life Sciences, Manipal Academy of Higher Education Manipal Karnataka 576104 India
| | - Nirmal Mazumder
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education Manipal Karnataka 576104 India
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Vela AJ, Villanueva M, Ronda F. Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains. Foods 2024; 13:2325. [PMID: 39123518 PMCID: PMC11311953 DOI: 10.3390/foods13152325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2024] [Revised: 07/12/2024] [Accepted: 07/18/2024] [Indexed: 08/12/2024] Open
Abstract
Ultrasonic (USC) treatments have been applied to starches, flours and grains to modify their physicochemical properties and improve their industrial applicability. The extent of the modification caused by USC treatment depends on the treatment conditions and the natural characteristics of the treated matter. Cavitation leads to structural damage and fragmentation and partial depolymerization of starch components. The amorphous regions are more susceptible to being disrupted by ultrasonication, while the crystalline regions require extended USC exposure to be affected. The increased surface area in USC-treated samples has a higher interaction with water, resulting in modification of the swelling power, solubility, apparent viscosity, pasting properties and gel rheological and textural properties. Starch digestibility has been reported to be modified by ultrasonication to different extents depending on the power applied. The most important treatment variables leading to more pronounced modifications in USC treatments are the botanical origin of the treated matter, USC power, time, concentration and temperature. The interaction between these factors also has a significant impact on the damage caused by the treatment. The molecular rearrangement and destruction of starch structures occur simultaneously during the USC treatment and the final properties of the modified matrix will depend on the array of treatment parameters. This review summarizes the known effects of ultrasonic treatments in modifying starches, flours and grains.
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Affiliation(s)
- Antonio J. Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (A.J.V.); (M.V.)
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (A.J.V.); (M.V.)
- Research Institute on Bioeconomy-BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (A.J.V.); (M.V.)
- Research Institute on Bioeconomy-BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
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10
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Xiong W, Kumar G, Zhang B, Dhital S. Sonication-mediated modulation of macronutrient structure and digestibility in chickpea. ULTRASONICS SONOCHEMISTRY 2024; 106:106904. [PMID: 38749102 PMCID: PMC11109878 DOI: 10.1016/j.ultsonch.2024.106904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 05/05/2024] [Accepted: 05/08/2024] [Indexed: 05/25/2024]
Abstract
Ultrasound processing is an emerging green technology that has the potential for wider application in the food processing industry. While the effects of ultrasonication on isolated macromolecules such as protein and starch have been reported, the effects of physical barriers on sonication on these macro-molecules, for example inside whole seed, tissue or cotyledon cells, have mostly been overlooked. Intact chickpea cells were subjected to sonication with different ultrasound processing times, and the effects of sonication on the starch and protein structure and digestibility were studied. The digestibility of these macronutrients significantly increased with the extension of processing time, which, however was not due to the molecular degradation of starch or protein but related to damage to cell wall macro-structure with increasing sonication time, leading to enhanced enzyme accessibility. Through this study, it is demonstrated that ultrasound processing has least effect on whole food structure, for example, whole seeds but can modulate the nutrient bioavailability without changing the properties of the macronutrients in seed fractions e.g. intact cells, offering new scientific knowledge on effect of ultrasound in whole foods at various length scales.
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Affiliation(s)
- Weiyan Xiong
- Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Gaurav Kumar
- Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Bin Zhang
- School of Food Science and Engineering, Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China
| | - Sushil Dhital
- Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia.
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11
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Roohi R, Abedi E, Hashemi SMB, Akbari M. Effect of ultrasound geometry on the production efficiency of damaged starch: Determining rheology parameters, and non-isothermal reaction kinetics. ULTRASONICS SONOCHEMISTRY 2024; 106:106882. [PMID: 38669798 PMCID: PMC11061339 DOI: 10.1016/j.ultsonch.2024.106882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/15/2024] [Accepted: 04/19/2024] [Indexed: 04/28/2024]
Abstract
Present study investigates the effects of probe size geometry on thermodynamic kinetics, rheology, and microstructure of wheat and tapioca starch. Ultrasound treatment using different probe diameters (20 mm and 100 mm) significantly influenced the gelatinization process. Results showed reduced enthalpy (ΔH) and Gibbs energy (ΔG), indicating enhanced gelatinization efficiency. According to the results, using a 20 mm and 100 mm probe leads to a reduction of 52.7 % and 68.6 % in reaction enthalpy for wheat starch compared to native starch, respectively. Microstructure analysis revealed structural changes, with ultrasound treatment leading to granular fractures and a sheet-like structure with air bubbles. The rheological behavior of the starches is found to exhibit shear thinning behavior, with the Casson model providing the best fit for the experimental data. Moreover, rheology modeling using Herschel-Bulkley and power law models showed increased viscosity and shear stress in larger probes. Numerical simulation data demonstrated that probe size influenced ultrasonic pressure, sound pressure level, and thermal power dissipation density, affecting fluid motion and velocity field components. Moreover, the maximum dissipated power decreases from 8.43 to 0.655 mW/m3 with an increase in probe diameter from 20 to 100 mm. The average yield shear stress values are calculated as 3.36 and 3.14 for wheat and tapioca starches, respectively. The larger probe diameter leads to greater entropy increases, with tapioca starch showing a 4.72 % increase and wheat starch a 4.97 % increase, compared to 2.56 % and 3.11 %, respectively, with the smaller probe. Additionally, the Keller-Miksis model provided insights into bubble dynamics, revealing increased pressure and temperature with higher pressure amplitudes.
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Affiliation(s)
- Reza Roohi
- Department of Mechanical Engineering, Faculty of Engineering, Fasa University, Fasa, Iran
| | - Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran.
| | | | - Masoud Akbari
- Department of Mechanical Engineering, Faculty of Engineering, Fasa University, Fasa, Iran
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12
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Liao L, Shen Y, Xie C, Zhang Y, Yao C. Ultrasonication followed by aqueous two-phase system for extraction, on-site modification and isolation of microalgal starch with reduced digestibility. ULTRASONICS SONOCHEMISTRY 2024; 106:106891. [PMID: 38701549 PMCID: PMC11078702 DOI: 10.1016/j.ultsonch.2024.106891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2024] [Revised: 04/16/2024] [Accepted: 04/28/2024] [Indexed: 05/05/2024]
Abstract
Microalgae are new and sustainable sources of starch with higher productivity and flexible production modes than conventional terrestrial crops, but the downstream processes need further development. Here, ultrasonication (with power of 200 W or 300 W and duration of 10, 15, 20, or 25 min) was applied to simultaneously extract and modify starch from a marine microalga Tetraselmis subcordiformis for reducing the digestibility, and an aqueous two-phase system (ATPS) of ethanol/NaH2PO4 was then used to isolate the starches with varied properties. Increasing ultrasonic duration facilitated the partition of starch into the bottom pellet, while enhancing the ultrasonic power was conducive to the allocation in the interphase of the ATPS. The overall starch recovery yield reached 73 ∼ 87 % and showed no significant difference among the ultrasonic conditions tested. The sequential ultrasonication-ATPS process successfully enriched the starch with purities up to 65 % ∼ 88 %, which was among the top levels reported in microalgal starch isolated. Ultrasonication produced more amylose which was mainly fractionated into the interface of the ATPS. The digestibility of the starch was altered under different ultrasonic conditions and varied from different ATPS phases as well, with the one under the ultrasonic power of 200 W for 15 min at the bottom pellet having the highest resistant starch content (RS, 39.7 %). The structural and compositional analysis evidenced that the ultrasonication-ATPS process could exert impacts on the digestibility through altering the surface roughness and fissures of the starch granules, modulating the impurity compositions (protein and lipid) that could interact with starch, and modifying the long- and short-range ordered structures. The developed ultrasonication-ATPS process provided novel insights into the mechanism and strategy for efficient production of functional starch from microalgae with a potential in industrial application.
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Affiliation(s)
- Longren Liao
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China
| | - Yuhan Shen
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China
| | - Chenglin Xie
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China
| | - Yongkui Zhang
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China
| | - Changhong Yao
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China.
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13
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Abedi E, Altemimi AB, Roohi R, Hashemi SMB, Conte FL. Understanding starch gelatinization and rheology modeling of tapioca starch- NaCl/CaCl 2 blends: Thermodynamic properties and gelatinization reaction kinetics during pre- and post-ultrasonication. Int J Biol Macromol 2024; 272:132865. [PMID: 38844286 DOI: 10.1016/j.ijbiomac.2024.132865] [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: 03/27/2024] [Revised: 05/29/2024] [Accepted: 06/01/2024] [Indexed: 06/10/2024]
Abstract
The presence of salt can impact the fluid phase and gelatinization process of starch granules. The variation in viscosity and rheology models including the Herschel-Bulkley, the Casson model, and the power law, were determined by adding salts before and after starch ultrasonication. Non-isothermal kinetics can be utilized for the mathematical modeling of the gelatinization process and the evolution of the reaction. Unlike Na+ ions, Ca+2 ions notably elevate viscosity. The Casson model accurately predicts viscosity data. Results indicate that the addition of Na+ ions decreases yield stress by up to 60.4 %, while Ca+2 ions increase by up to 100.8 %. Adding Na+ ions decreases the required thermal energy by as much as 49.6 %, while the presence of Ca+2 ions can lead to a substantial increase of up to 337.1 % compared to control samples. The positive ∆G indicates a non-spontaneous gelatinization process. The addition of NaCl promotes a spontaneous reaction, while the addition of CaCl2 increases the Gibbs energy. The changes in entropy are minimal, implying minimal changes in starches' disorder structure.
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
| | - Ammar B Altemimi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq; College of Medicine, University of Warith Al-Anbiyaa, Karbala, Iraq
| | - Reza Roohi
- Department of Mechanical Engineering, Faculty of Engineering, Fasa University, Fasa, Iran.
| | | | - Francesca Laura Conte
- Department of Veterinary Sciences, University of Messina, Viale Giovanni Palatucci 13, 98168 Messina, Italy
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14
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Sun C, Hu Y, Zhu Z, He Z, Mei L, Wang C, Xie Q, Chen X, Du X. Starch nanoparticles with predictable size prepared by alternate treatments of ball milling and ultrasonication. Int J Biol Macromol 2024; 272:132862. [PMID: 38838880 DOI: 10.1016/j.ijbiomac.2024.132862] [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: 02/15/2024] [Revised: 05/14/2024] [Accepted: 06/01/2024] [Indexed: 06/07/2024]
Abstract
In this study, starch nanoparticles (SNPs) were prepared by alternate treatments of liquid nitrogen ball milling and ultrasonication. The impact, shear and friction forces produced by ball milling, and acoustic cavitation and shear effects generated by ultrasonication disrupted starch granules to prepare SNPs. The SNPs possessed narrow particle size distribution (46.91-210.52 nm) and low polydispersity index (0.28-0.45). Additionally, the SNPs exhibited the irregular fragments with good uniformity. The relative crystallinity decreased from 34.91 % (waxy corn starch, WCS) to 0-25.91 % (SNPs), and the absorbance ratios of R1047/1022 decreased from 0.81 (WCS) to 0.60-0.76 (SNPs). The SNPs had lower thermal stability than that of WCS, characterized by a decrease in Td (temperature at maximum weight loss) from 309.39 °C (WCS) to 300.39-305.75 °C (SNPs). Furthermore, the SNPs exhibited excellent swelling power (3.48-28.02 %) and solubility (0.34-0.97 g/g). Notably, oil absorption capacity of the SNPs (9.77-15.67 g/g) was rather greater than that of WCS (1.33 g/g). Furthermore, the SNPs possessed the lower storage modulus (G'), loss modulus (G″) and viscosity than that of WCS. The SNPs with predictable size and high dispersion capability prepared in this study lay a foundation for expanding the application of SNPs.
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Affiliation(s)
- Chengyi Sun
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Yuqing Hu
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Zhijie Zhu
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Zhaoxian He
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Liping Mei
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Caihong Wang
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Qingling Xie
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Xu Chen
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China.
| | - Xianfeng Du
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China.
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15
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Kavya M, Krishnan R, Suvachan A, Sathyan S, Tozuka Y, Kadota K, Nisha P. The art and science of porous starch: understanding the preparation method and structure-function relationship. Crit Rev Food Sci Nutr 2024:1-18. [PMID: 38768041 DOI: 10.1080/10408398.2024.2352548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/22/2024]
Abstract
Porous starch (PS), a modified form of starch with unique properties, is attracting substantial attention for its diverse advantages and applications. Its intricate porous structure, crystalline and amorphous characteristics, and hydrophilic-hydrophobic properties stem from pore formation via physical, chemical, enzymatic, and combined synergistic methods. Porous starch offers benefits like improved gelatinization temperature, water absorption, increased surface area, tunable crystallinity, and enhanced functional properties, making it appealing for diverse food industry applications. To optimize its properties, determining the parameters governing porous structure formation is crucial. Factors such as processing conditions, starch source, and modification methods substantially impact porosity and the overall characteristics of the material. Understanding and controlling these parameters allows customization for specific applications, from pharmaceutical drug delivery systems to enhancing texture and moisture retention in food products. To date, studies shedding light on how porosity formation can be fine-tuned for specific applications are fewer. This review critically assesses the existing reports on porous starch, focusing on how preparation methods affect porosity formation, thereby influencing the product's crystallinity/hydrophilic-hydrophobic nature and overall applicability.
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Affiliation(s)
- Mohan Kavya
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Reshma Krishnan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
| | - Abhijith Suvachan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
| | - Sannya Sathyan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Yuichi Tozuka
- Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
| | - Kazunori Kadota
- Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
| | - P Nisha
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
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16
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Yu S, He J, Zhang Z, Sun Z, Xie M, Xu Y, Bie X, Li Q, Zhang Y, Sevilla M, Titirici MM, Zhou H. Towards Negative Emissions: Hydrothermal Carbonization of Biomass for Sustainable Carbon Materials. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2024; 36:e2307412. [PMID: 38251820 DOI: 10.1002/adma.202307412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 01/02/2024] [Indexed: 01/23/2024]
Abstract
The contemporary production of carbon materials heavily relies on fossil fuels, contributing significantly to the greenhouse effect. Biomass is a carbon-neutral resource whose organic carbon is formed from atmospheric CO2. Employing biomass as a precursor for synthetic carbon materials can fix atmospheric CO2 into solid materials, achieving negative carbon emissions. Hydrothermal carbonization (HTC) presents an attractive method for converting biomass into carbon materials, by which biomass can be transformed into materials with favorable properties in a distinct hydrothermal environment, and these carbon materials have made extensive progress in many fields. However, the HTC of biomass is a complex and interdisciplinary problem, involving simultaneously the physical properties of the underlying biomass and sub/supercritical water, the chemical mechanisms of hydrothermal synthesis, diverse applications of resulting carbon materials, and the sustainability of the entire technological routes. This review starts with the analysis of biomass composition and distinctive characteristics of the hydrothermal environment. Then, the factors influencing the HTC of biomass, the reaction mechanism, and the properties of resulting carbon materials are discussed in depth, especially the different formation mechanisms of primary and secondary hydrochars. Furthermore, the application and sustainability of biomass-derived carbon materials are summarized, and some insights into future directions are provided.
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Affiliation(s)
- Shijie Yu
- Key Laboratory for Thermal Science and Power Engineering of Ministry of Education, Beijing Key Laboratory of CO2 Utilization and Reduction Technology, Department of Energy and Power Engineering, Tsinghua University, Beijing, 100084, P.R. China
| | - Jiangkai He
- Key Laboratory for Thermal Science and Power Engineering of Ministry of Education, Beijing Key Laboratory of CO2 Utilization and Reduction Technology, Department of Energy and Power Engineering, Tsinghua University, Beijing, 100084, P.R. China
| | - Zhien Zhang
- William G. Lowrie Department of Chemical and Biomolecular Engineering, The Ohio State University, Columbus, OH, 43210, USA
| | - Zhuohua Sun
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing, 100083, P.R. China
| | - Mengyin Xie
- Key Laboratory for Thermal Science and Power Engineering of Ministry of Education, Beijing Key Laboratory of CO2 Utilization and Reduction Technology, Department of Energy and Power Engineering, Tsinghua University, Beijing, 100084, P.R. China
| | - Yongqing Xu
- Key Laboratory for Thermal Science and Power Engineering of Ministry of Education, Beijing Key Laboratory of CO2 Utilization and Reduction Technology, Department of Energy and Power Engineering, Tsinghua University, Beijing, 100084, P.R. China
| | - Xuan Bie
- Key Laboratory for Thermal Science and Power Engineering of Ministry of Education, Beijing Key Laboratory of CO2 Utilization and Reduction Technology, Department of Energy and Power Engineering, Tsinghua University, Beijing, 100084, P.R. China
| | - Qinghai Li
- Key Laboratory for Thermal Science and Power Engineering of Ministry of Education, Beijing Key Laboratory of CO2 Utilization and Reduction Technology, Department of Energy and Power Engineering, Tsinghua University, Beijing, 100084, P.R. China
| | - Yanguo Zhang
- Key Laboratory for Thermal Science and Power Engineering of Ministry of Education, Beijing Key Laboratory of CO2 Utilization and Reduction Technology, Department of Energy and Power Engineering, Tsinghua University, Beijing, 100084, P.R. China
| | - Marta Sevilla
- Instituto de Ciencia y Tecnología del Carbono (INCAR), CSIC, Francisco Pintado Fe 26, Oviedo, 33011, Spain
| | | | - Hui Zhou
- Key Laboratory for Thermal Science and Power Engineering of Ministry of Education, Beijing Key Laboratory of CO2 Utilization and Reduction Technology, Department of Energy and Power Engineering, Tsinghua University, Beijing, 100084, P.R. China
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17
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Liang Y, Zheng L, Yang Y, Zheng X, Xiao D, Ai B, Sheng Z. Dielectric barrier discharge cold plasma modifies the multiscale structure and functional properties of banana starch. Int J Biol Macromol 2024; 264:130462. [PMID: 38423435 DOI: 10.1016/j.ijbiomac.2024.130462] [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: 11/09/2023] [Revised: 02/13/2024] [Accepted: 02/24/2024] [Indexed: 03/02/2024]
Abstract
Banana starch has attracted significant attention due to its abundant content of resistant starch. This study aims to compare the multiscale structure and functional properties of banana starch obtained from five cultivated varieties and investigate the impact of dielectric barrier discharge cold plasma (DBD) treatment on these starch characteristics. All five types of natural banana starch exhibited an elliptical and irregular shape, conforming to the CB crystal structure, with a bimodal distribution of branch chain lengths. The resistant starch content ranged from 88.9 % to 94.1 %. Variations in the amylose content, amylopectin branch chain length distribution, and structural characteristics resulted in differences in properties such as gelatinization behavior and sensitivity to DBD treatment. The DBD treatment inflicted surface damage on starch granules, reduced the amylose content, shortened the amylopectin branch chain length, and changed the relative crystallinity to varying degrees. The DBD treatment significantly increased starch solubility and light transmittance. Simultaneously, it resulted in a noteworthy decrease in peak viscosity and gelatinization enthalpy of starch paste. The in vitro digestibility test showed that 76.2 %-86.5 % of resistant starch was retained after DBD treatment. The DBD treatment renders banana starch with reduced viscosity, increased paste transparency, enhanced solubility, and broadens its potential application.
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Affiliation(s)
- Yonglun Liang
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China; Agricultural Product Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
| | - Lili Zheng
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China; Haikou Key Laboratory of Banana Biology, Haikou, Hainan 571101, China
| | - Yang Yang
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China; Haikou Key Laboratory of Banana Biology, Haikou, Hainan 571101, China
| | - Xiaoyan Zheng
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China; Haikou Key Laboratory of Banana Biology, Haikou, Hainan 571101, China
| | - Dao Xiao
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China; Haikou Key Laboratory of Banana Biology, Haikou, Hainan 571101, China
| | - Binling Ai
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China; Haikou Key Laboratory of Banana Biology, Haikou, Hainan 571101, China.
| | - Zhanwu Sheng
- Agricultural Product Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
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18
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Wang Y, Han S, Hao Z, Gu Z, Li C, Wu Z, Zhao Z, Xiao Y, Liu Y, Liu K, Zheng M, Du Y, Zhou Y, Yu Z. Preparation of the black rice starch-gallic acid complexes by ultrasound treatment: Physicochemical properties, multiscale structure, and in vitro digestibility. Int J Biol Macromol 2024; 263:130331. [PMID: 38403209 DOI: 10.1016/j.ijbiomac.2024.130331] [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: 10/27/2023] [Revised: 01/31/2024] [Accepted: 02/19/2024] [Indexed: 02/27/2024]
Abstract
This study aimed to investigate the multiscale structure, physicochemical properties, and in vitro digestibility of black rice starch (BRS) and gallic acid (GA) complexes prepared using varying ultrasound powers. The findings revealed that ultrasonic treatment disrupted BRS granules while enhancing the composite degree with GA. The starch granules enlarged and aggregated into complexes with uneven surfaces. Moreover, the crystallinity of the BRS-GA complexes increased to 22.73 % and formed V6-I-type complexes through non-covalent bonds. The increased short-range ordering of the complexes and nuclear magnetic resonance hydrogen (1H NMR) further indicated that the BRS and GA molecules interacted mainly through non-covalent bonds such as hydrogen bonds. Additionally, ultrasound reduced the viscoelasticity of the complexes while minimizing the mass loss of the complexes at the same temperature. In vitro digestion results demonstrated an increase in resistant starch content up to 37.60 % for the BRS-GA complexes. Therefore, ultrasound contributes to the formation of V-typed complexes of BRS and GA, which proves the feasibility of using ultrasound alone for the preparation of starch and polyphenol complexes while providing a basis for the multiscale structure and digestibility of polyphenol and starch complexes.
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Affiliation(s)
- Yu Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Shengjun Han
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zongwei Hao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zongyan Gu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chao Li
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zongjun Wu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhongyun Zhao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yaqing Xiao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yingnan Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Kang Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yiqun Du
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Yibin Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Zhenyu Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China.
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19
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Su Q, Cai S, Duan Q, Huang W, Huang Y, Chen P, Xie F. Combined effect of heat moisture and ultrasound treatment on the physicochemical, thermal and structural properties of new variety of purple rice starch. Int J Biol Macromol 2024; 261:129748. [PMID: 38281537 DOI: 10.1016/j.ijbiomac.2024.129748] [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: 10/29/2023] [Revised: 01/21/2024] [Accepted: 01/23/2024] [Indexed: 01/30/2024]
Abstract
The advantages of physically modifying starch are evident: minimal environmental impact, no by-products, and straightforward control. The impact of dual modification on starch properties is contingent upon modification conditions and starch type. Herein, we subjected purple rice starch (PRS) to heat-moisture treatment (HMT, 110 °C, 4 h) with varying moisture content, ultrasound treatment (UT, 50 Hz, 30 min) with different ultrasonic power, and a combination of HMT and UT. Our findings reveal that UT following HMT dispersed starch granules initially aggregated by HMT and resulted in a rougher granule surface. Rheological analysis showcased a synergistic effect of HMT and UT, enhancing the fluidity of PRS and reinforcing its resistance to deformation in paste form. The absorbance ratio R1047/1015 indicates that increased moisture content during HMT and high ultrasound power for UT reduced the short-range order degree (1.69). However, the combined HMT-UT exhibited an increased R1047/1015 (1.38-1.64) compared to HMT alone (1.29-1.45), likely due to short-chain rearrangement. Notably, the A-type structure of PRS remained unaltered, but overall crystallinity significantly decreased (23.01 %-28.56 %), consistent with DSC results. In summary, physical modifications exerted significant effects on PRS, shedding light on the mechanisms governing the transformation of structural properties during HMT-UT.
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Affiliation(s)
- Qiqi Su
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Shuqing Cai
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qingfei Duan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Wei Huang
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Yingwei Huang
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Pei Chen
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom; Department of Chemical Engineering, University of Bath, Bath, BA2 7AY, United Kingdom
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Zarski A, Kapusniak K, Ptak S, Rudlicka M, Coseri S, Kapusniak J. Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities. Polymers (Basel) 2024; 16:597. [PMID: 38475281 DOI: 10.3390/polym16050597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 02/16/2024] [Accepted: 02/17/2024] [Indexed: 03/14/2024] Open
Abstract
It has long been known that starch as a raw material is of strategic importance for meeting primarily the nutritional needs of people around the world. Year by year, the demand not only for traditional but also for functional food based on starch and its derivatives is growing. Problems with the availability of petrochemical raw materials, as well as environmental problems with the recycling of post-production waste, make non-food industries also increasingly interested in this biopolymer. Its supporters will point out countless advantages such as wide availability, renewability, and biodegradability. Opponents, in turn, will argue that they will not balance the problems with its processing and storage and poor functional properties. Hence, the race to find new methods to improve starch properties towards multifunctionality is still ongoing. For these reasons, in the presented review, referring to the structure and physicochemical properties of starch, attempts were made to highlight not only the current limitations in its processing but also new possibilities. Attention was paid to progress in the non-selective and selective functionalization of starch to obtain materials with the greatest application potential in the food (resistant starch, dextrins, and maltodextrins) and/or in the non-food industries (hydrophobic and oxidized starch).
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Affiliation(s)
- Arkadiusz Zarski
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Kamila Kapusniak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Sylwia Ptak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Magdalena Rudlicka
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Sergiu Coseri
- "Petru Poni" Institute of Macromolecular Chemistry, Romanian Academy, 41 A, Gr. Ghica Voda Alley, 700487 Iasi, Romania
| | - Janusz Kapusniak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
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Yao S, Zhu Q, Xianyu Y, Liu D, Xu E. Polymorphic nanostarch-mediated assembly of bioactives. Carbohydr Polym 2024; 324:121474. [PMID: 37985040 DOI: 10.1016/j.carbpol.2023.121474] [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: 07/23/2023] [Revised: 09/08/2023] [Accepted: 10/08/2023] [Indexed: 11/22/2023]
Abstract
Starch as an edible, biosafe, and functional biopolymer, has been tailored at nanoscale to deliver bioactive guests. Nanostarches fabricated in various morphologies including nanosphere, nanorod, nanoworm, nanovesicle, nanopolyhedron, nanoflake, nanonetwork etc., enable them to assemble different kinds of bioactives due to structural particularity and green modification. Previous studies have reviewed nanostarch for its preparation and application in food, however, no such work has been done for the potential of delivery system via polymorphic nanostarches. In this review, we focus on the merits of nanostarch empowered by multi-morphology for delivery system, and also conclude the assembly strategies and corresponding properties of nanostarch-based carrier. Additionally, the advantages, limitations, and future perspectives of polymorphic nanostarch are summarized to better understand the micro/nanostarch architectures and their regulation for the compatibility of bioactive molecules. According to the morphology of carrier, nanostarch effectively captures bioactives on the surface and/or inside core to form tight complexes, which maintains their stability in the human microenvironment. It improves the bioavailability of bioactive guests by different assembly approaches of carrier/guest surface combination, guest@carrier embedment, and nanostarch-mediated encapsulation. Targeted release of delivery systems is stimulated by the microenvironment conditions based on the complex structure of nanostarch loaded with bioactives.
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Affiliation(s)
- Siyu Yao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qingqing Zhu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Yunlei Xianyu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China.
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22
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Abedi E, Roohi R, Hashemi SMB, Kaveh S. Investigation of ultrasound-assisted starch acetylation by single- and dual- frequency ultrasound based on rheology modelling, non-isothermal reaction kinetics, and flow/acoustic simulation. ULTRASONICS SONOCHEMISTRY 2024; 102:106737. [PMID: 38145613 PMCID: PMC10788491 DOI: 10.1016/j.ultsonch.2023.106737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 12/10/2023] [Accepted: 12/17/2023] [Indexed: 12/27/2023]
Abstract
To achieve wheat starch acetylation (AC) with a high degree of substitution (DS), the acetylation process was carried out using various ultrasonication frequencies, including 25 kHz, 40 kHz, and 25 + 40 kHz. In the second step, wheat starch's ultrasound-assisted acetylation (UAA) is simulated using various approaches including the rheology models, non-isothermal reaction kinetics, and flow/acoustic modelling. The computational fluid dynamics (CFD) simulation solves the non-linear acoustic governing equation to determine the flow field and the amount of delivered ultrasound energy. The acetylated starch increased peak and final viscosity, with the highest values observed for the 25 + 40 kHz frequency than other single frequencies (25 kHz and 40 kHz). The viscosity of the starch is specified based on the experimental data using Herschel-Bulkley, power law, and Casson rheology models. According to differential scanning calorimetry (DSC) analysis, the gelatinization parameters and enthalpy of gelatinization (ΔHgel), were found to be lower in acetylated starches at the frequency of 25 + 40 kHz compared to those at frequencies of 25 kHz and 40 kHz, as well as native starches (NS). Moreover, the gelatinization process is examined by implementing the non-isothermal reaction kinetics to obtain the activation energy and reaction order. Based on the results obtained, implementing sonication at 25 kHz reduces the activation energy by 70.3 % compared to native starch. However, the same parameter is obtained to be 69.9 % and 67.1 % for the application of 40 and 25 + 40 kHz transducers, respectively. Additionally, during the sonication treatment, the yield shear stress increases between 24.1 and 31.8 %, based on the applied frequency. Morphology analysis determined by scanning electron microscopy (SEM) revealed that the surfaces and small granules underwent more damage in acetylated starches at frequencies of 25 kHz and 40 kHz. However, in acetylated starches at 25 + 40 kHz, the larger granules were more affected than the smaller ones.
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
| | - Reza Roohi
- Department of Mechanical Engineering, Faculty of Engineering, Fasa University, Fasa, Iran.
| | | | - Shima Kaveh
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
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23
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Thirunavookarasu N, Kumar S, Shetty P, Shanmugam A, Rawson A. Impact of ultrasound treatment on the structural modifications and functionality of carbohydrates - A review. Carbohydr Res 2024; 535:109017. [PMID: 38163393 DOI: 10.1016/j.carres.2023.109017] [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: 10/13/2023] [Revised: 12/18/2023] [Accepted: 12/18/2023] [Indexed: 01/03/2024]
Abstract
Carbohydrates are crucial in food as essential biomolecules, serving as natural components, ingredients, or additives. Carbohydrates have numerous applications in the food industry as stabilizers, thickeners, sweeteners, and humectants. The properties and functionality of the carbohydrates undergo alterations when exposed to various thermal or non-thermal treatments. Ultrasonication is a non-thermal method that modifies the structural arrangement of carbohydrate molecules. These structural changes lead to enhanced gelling and viscous nature of the carbohydrates, thus enhancing their scope of application. Ultrasound may improve carbohydrate functionality in an environmentally sustainable way, leaving no chemical residues. The high-energy ultrasound treatments significantly reduce the molecular size of complex carbohydrates. Sonication parameters like treatment intensity, duration of treatment, and energy applied significantly affect the molecular size, depolymerization, viscosity, structural modifications, and functionality of carbohydrate biomolecules. This review provides a comprehensive analysis of ultrasound-assisted modifications in carbohydrates and the changes in functional properties induced by sonication.
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Affiliation(s)
- Nirmal Thirunavookarasu
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India
| | - Sumit Kumar
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India
| | - Prakyath Shetty
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India
| | - Akalya Shanmugam
- Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Food Processing Business Incubation Centre, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India.
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24
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Liang Q, Zhou C, Rehman A, Qayum A, Liu Y, Ren X. Improvement of physicochemical properties, microstructure and stability of lotus root starch/xanthan gum stabilized emulsion by multi-frequency power ultrasound. ULTRASONICS SONOCHEMISTRY 2023; 101:106687. [PMID: 37976566 PMCID: PMC10692874 DOI: 10.1016/j.ultsonch.2023.106687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 11/01/2023] [Accepted: 11/05/2023] [Indexed: 11/19/2023]
Abstract
Multi-frequency power ultrasound was applied as an environmentally friendly technique to control the nanoparticles (LS/XG-NPs) embedded with lotus root starch/xanthan gum, with the aim of enhancing the stability of Pickering emulsions. The present investigation was centered on evaluating the impact of ultrasound technology on various aspects of the emulsions, encompassing their mean particle size, particle size distribution, zeta potential, microstructure, rheological characteristics, and environmental stability. The findings of this study indicate that ultrasonic treatment enhanced the adsorption of LS/XG-NP onto oil droplets surface, resulting in a reduction in their size. Additionally, ultrasonic treatment decreased the viscosity and Brownian motion rate of the emulsion stabilized by LS/XG-NP, leading to increased fluidity. Furthermore, the emulsion's thermal stability and resistance to environmental oxidation were significantly enhanced through ultrasonic treatment. The Pickering emulsions that were prepared using ultrasound demonstrated excellent resistance to acid, alkali (pH 2-8) and salt ions (50-300 mM NaCl) for a period of 30 days during storage. It was worth anticipating that ultrasound-assisted LS/XG-NPs could efficiently retard the volatilization of fishy odor components within fish oil. Taken together, the present research has evinced the efficacy of ultrasound in enhancing the stability of Pickering emulsions coated with LS/XG-NPs. These findings offer significant novel insights into the advancement of ultrasound-assisted Pickering emulsions that are stabilized with starch-based or biopolymeric materials.
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Affiliation(s)
- Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China
| | - Chengwei Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Abdur Rehman
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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25
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Wei Y, Li G, Zhu F. Impact of long-term ultrasound treatment on structural and physicochemical properties of starches differing in granule size. Carbohydr Polym 2023; 320:121195. [PMID: 37659789 DOI: 10.1016/j.carbpol.2023.121195] [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: 03/29/2023] [Revised: 06/25/2023] [Accepted: 07/10/2023] [Indexed: 09/04/2023]
Abstract
Granule size is a critical parameter affecting starch processing properties. Ultrasound treatments of up to 22 h were applied on two starches differing in granule size (quinoa starch and maize starch). The two starches showed significantly different trends in both structural and physicochemical aspects affected by the ultrasound treatments. For the small granule starch (volume-weighted mean particle size of 1.79 μm), short-term ultrasonication caused an increase of swelling power. As the treatment time increased, the physicochemical properties were influenced by the degradation of amylopectin external chains. The X-ray diffraction results showed a decrease of relative crystallinity and changes of peak areas with long-term treatment. On the other hand, a balance between amylose leaching and surface damages was seen for the large granule starch (volume-weighted mean particle size of 18.3 μm). The effect of ultrasound modification on starches with different molecular and granular structures was discussed. A possible mechanism of the ultrasound effect was proposed.
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Affiliation(s)
- Yiyun Wei
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Guantian Li
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China.
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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26
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Wang N, Li C, Miao D, Hou H, Dai Y, Zhang Y, Wang B. The effect of non-thermal physical modification on the structure, properties and chemical activity of starch: A review. Int J Biol Macromol 2023; 251:126200. [PMID: 37567534 DOI: 10.1016/j.ijbiomac.2023.126200] [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: 05/17/2023] [Revised: 07/02/2023] [Accepted: 08/05/2023] [Indexed: 08/13/2023]
Abstract
Non-thermal physical treatments has obvious advantages in regulating the structure and properties of starch compared with chemical treatment. Hance, this article summarized and compared the effects of three kinds of non-thermal physical treatments including grinding and ball milling, high hydrostatic pressure and ultrasonic on the structure, properties and chemical activity of starches from different plants. The potential applications of non-thermal physical modified starch were introduced. And strategies to solve the problems in the current research were put forward. It is found that although starch has a dense structure, the starch granules could be deformed under three kinds of non-thermal physical treatments, which could damage the granule morphology, microstructure, and crystal structure of starch, reduce particle size, increase solubility and swelling power, and promote starch gelatinization. Three kinds of non-thermal physical treated starch could be used as flocculant thickener, starch based edible films and fat substitutes. Non-thermal physical treatments caused the structure of starch to undergo three stages, which were similar to mechanochemical effects. When starch was in the stress stage and the transition stage from aggregation to agglomeration, its active sites significantly increase and move inward, ultimately leading to a significant increase in the chemical activity of starch.
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Affiliation(s)
- Ning Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Chen Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Di Miao
- College of Life Science, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
| | - Yong Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Bin Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
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27
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Hou X, Li X, Li J, Cong J, Jiang L, Shen G, Chen A, Zhang Z. Changes in the structural and physicochemical characteristics of sonicated potato flour. ULTRASONICS SONOCHEMISTRY 2023; 99:106573. [PMID: 37666069 PMCID: PMC10482878 DOI: 10.1016/j.ultsonch.2023.106573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 08/18/2023] [Accepted: 08/28/2023] [Indexed: 09/06/2023]
Abstract
Ultrasound has been widely used for physical modifications of starch because of its effectiveness and environment friendliness; however, only a few reports have focused on the effect of varying ultrasonic treatments on the physicochemical properties of potato flour. In the present study, ultrasound at varying power levels (200, 300, 400, 500, and 600 W) and time intervals (20, 40, 60, 80, and 100 min) were used to obtain sonicated flour. Sonicated potato flour exhibited a significant (P < 0.05) decrease in blue value and oil holding capacity but an increase in swelling power, water solubility, syneresis rate, and transparency. Moreover, ultrasound decreased the RDS content while increasing RS and SDS contents. Thermal properties demonstrated significant (P < 0.05) increases in T0 (64.39℃-83.52℃) and TC (144.29℃-146.87℃) but a decrease in ΔH of the sonicated flour. SEM revealed wrinkles, less debris, and larger particle size at the surface of the sonicated flour. FTIR profiles of all samples exhibited similar characteristics peaks, but the sonicated flour had a higher R1047/1022 value. Additionally, ultrasound did not affect crystalline patterns, but it increased the crystallinity of the sonicated flour. Our study contributes to the understanding of physicochemical property changes of sonicated potato flour, which could have industrial applications.
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Affiliation(s)
- Xiaoyan Hou
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Xiaowan Li
- School of Light Industry and Materials, Chengdu Textile College, Chengdu, Sichuan, China
| | - Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Jun Cong
- Chongqing Academy of Animal Science, China
| | - Lingyan Jiang
- Pingwu Food and Drug Inspection and Testing Center, Sichuan, China
| | - Guanghui Shen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Anjun Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China.
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28
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Zhang M, Chen X, Zhang Y, Zhang R, Liu J, Fan B, Wang F, Li L. Application progress of ultrasonication in flour product processing: A review. ULTRASONICS SONOCHEMISTRY 2023; 99:106538. [PMID: 37541126 PMCID: PMC10407950 DOI: 10.1016/j.ultsonch.2023.106538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/21/2023] [Accepted: 07/27/2023] [Indexed: 08/06/2023]
Abstract
Flour products played a vital role in the global diet structure. With the increasing demand for dietary health and food standardization, the staple food of flour products made from coarse grains due to its unique flavor and rich nutrition has become a trend and is favored by consumers. However, the lack of gluten protein in the raw materials prevented the formation of a stable gluten network structure, leading to the deterioration of the quality of flour products. Ultrasonic treatment, as an innovative food processing technology, generated energy during the action of ultrasonic waves that had a positive impact on the texture, organizational structure, or flavor characteristics of food. That was of great significance for improving food production efficiency, improving food processing quality, and extending food shelf life. This article applied ultrasonic technology to the processing of flour products from the perspective of promoting fermentation and improving production efficiency of flour products. The cavitation effect of ultrasound promoted the formation of gluten network structure, improved the rheology properties of dough and the quality of flour products by promoting protein cross-linking, improving the foaming and emulsifying stability of gluten protein, and promoting the growth and reproduction of yeast. All reviewed studies indicate that ultrasound would be a promising technology for producing high-quality surface products under appropriate conditions.
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Affiliation(s)
- Min Zhang
- Institute of Food Science and Technology CAAS, Beijing 100000, China; Weifang Institute of Food Science and Processing Technology, Weifang 261000, Shandong, China
| | - Xuanhong Chen
- Institute of Food Science and Technology CAAS, Beijing 100000, China; Weifang Institute of Food Science and Processing Technology, Weifang 261000, Shandong, China
| | - Yan Zhang
- Shandong Agricultural Technology Promotion Center, Jinan 250014, Shandong, China
| | - Ruoyu Zhang
- Zibo Institute for Food and Drug Control, Zibo 255000, Shandong, China
| | - Jun Liu
- Shandong Yuwang Biotechnology Co., Ltd, Dezhou 25300, Shandong, China
| | - Bei Fan
- Institute of Food Science and Technology CAAS, Beijing 100000, China
| | - Fengzhong Wang
- Institute of Food Science and Technology CAAS, Beijing 100000, China.
| | - Long Li
- Institute of Food Science and Technology CAAS, Beijing 100000, China; Weifang Institute of Food Science and Processing Technology, Weifang 261000, Shandong, China.
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29
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Chi C, Lian S, Zou Y, Chen B, He Y, Zheng M, Zhao Y, Wang H. Preparation, multi-scale structures, and functionalities of acetylated starch: An updated review. Int J Biol Macromol 2023; 249:126142. [PMID: 37544556 DOI: 10.1016/j.ijbiomac.2023.126142] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 06/30/2023] [Accepted: 08/03/2023] [Indexed: 08/08/2023]
Abstract
Acetylated starch has been widely used as food additives. However, there was limited information available regarding the impact of acetylation on starch structure and functionalities, as well as the advanced acetylation technologies. This review aimed to summarize current methods for starch acetylation and discuss the structure and functionalities of acetylated starch. Innovative techniques, such as milling, microwave, pulsed electric fields, ultrasonic, and extrusion, could be employed for environmental-friendly synthesis of acetylated starch. Acetylation led to the degradation of starch structures and weakening of the interactions between starch molecules, resulting in the disorganization of starch multi-scale ordered structure. The introduction of acetyl groups retarded the self-reassembly behavior of starch, leading to increased solubility, clarity, and softness of starch-based hydrogels. Moreover, the acetyl groups improved water/oil absorption capacity, emulsifiability, film-forming properties, and colonic fermentability of starch, while reduced the susceptibility of starch molecules to enzymes. Importantly, starch functionalities were largely influenced by the decoration of acetyl groups on starch molecules, while the impact of multi-scale ordered structures on starch physicochemical properties was relatively minor. These findings will aid in the design of structured acetylated starch with desirable functionalities.
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Affiliation(s)
- Chengdeng Chi
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China.
| | - Suyang Lian
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yiqing Zou
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Bilian Chen
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yongjin He
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Mingmin Zheng
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yingting Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Hongwei Wang
- College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China
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30
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Li G, Ge X, Guo C, Liu B. Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Pea Starch. Foods 2023; 12:2620. [PMID: 37444355 DOI: 10.3390/foods12132620] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 07/15/2023] Open
Abstract
The effects of ultrasonic treatment on the structure and physicochemical properties of pea starch were investigated in this study. The results showed that ultrasonic treatment increased the hydrolysis rate and particle size of pea starch. In the process of treatment, there were some depressions and pores on the surface of pea starch granules. Although the crystallization type of starch was retained, its crystallinity decreased. The pasting temperature of pea starch remained stable after ultrasonic treatment, but its peak viscosity, trough viscosity, cold viscosity, breakdown viscosity and setback viscosity all declined significantly. The transparency of starch paste decreased, but proper ultrasonic treatment could improve the strength of starch gel. The obtained results can provide a reference for the physical modification of pea starch.
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Affiliation(s)
- Gang Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Xiaohong Ge
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Changsheng Guo
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
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31
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Kunyanee K, Phadtaisong K, Na Chiangmai J, Parittapongsachai N, Van Ngo T, Luangsakul N, Sungsinchai S. Improving the swelling capacity of granular cold-water rice starch by ultrasound-assisted alcoholic-alkaline treatment. ULTRASONICS SONOCHEMISTRY 2023; 98:106506. [PMID: 37418950 PMCID: PMC10359937 DOI: 10.1016/j.ultsonch.2023.106506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/15/2023] [Accepted: 06/24/2023] [Indexed: 07/09/2023]
Abstract
The aim of this study was to determine the ability to improve the capacity of cold swelling and cold-water solubility of rice starch by ultrasonic-assisted alcohol-alkaline and alcohol-alkaline methods. To achieve this, ultrasound powers (U) were varied (30%, 70%, 100%) under the granular cold-water swelling starch (GCWSS) preparation (GCWSS + 30 %U, GCWSS + 70 %U, and GCWSS + 100 %U). The effects of these methods on morphological, pasting properties, amylose content, ratio of 1047/1022 spectra by FTIR, turbidity, freeze-thaw stability, and gel texture were also studied and compared. The results showed that the surface of GCWSS granules presented a honeycomb especially GCWSS + U treatments exhibited more porous on the surface of starch granules. The cold swelling power and solubility of GCWSS + U samples were increased which confirmed by reducing ratio of ordered structure to amorphous structure of starch, and turbidity was also decreased. Moreover, pasting temperature, breakdown, final viscosity, and setback decreased while peak viscosity increased as measured using a Rapid Visco Analyzer. The freeze-thaw stability of GCWSS + U was more resistant to syneresis than GCWSS under repeated freeze-thaw cycles. The reduction of gel hardness and springiness was observed using Texture Analyzer. These changes were enhanced with increasing ultrasound powers. Thus, the results indicate that the different ultrasound-assisted alcohol-alkaline treatments for preparing GCWSS show an effective use in the preparation of GCWSS with improved cold-water swelling and reduced retrogradation of rice starch.
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Affiliation(s)
- Kannika Kunyanee
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Kanyarak Phadtaisong
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Jutarat Na Chiangmai
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Natch Parittapongsachai
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Tai Van Ngo
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Naphatrapi Luangsakul
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
| | - Sirada Sungsinchai
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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32
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Reyes-Villagrana RA, Madrigal-Melchor J, Chávez-Martínez A, Juárez-Moya J, Rentería-Monterrubio AL. Effects of Shear Stress Waves on Meat Tenderness: Ultrasonoporation. Foods 2023; 12:2390. [PMID: 37372601 DOI: 10.3390/foods12122390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/09/2023] [Accepted: 06/14/2023] [Indexed: 06/29/2023] Open
Abstract
Meat is an important part of the food pyramid in Mexico, to such an extent that it is included in the basic food basket. In recent years, there has been great interest in the application of so-called emerging technologies, such as high-intensity ultrasound (HIU), to modify the characteristics of meat and meat products. The advantages of the HIU in meat such as pH, increased water-holding capacity, and antimicrobial activity are well documented and conclusive. However, in terms of meat tenderization, the results are confusing and contradictory, mainly when they focus on three HIU parameters: acoustic intensity, frequency, and application time. This study explores via a texturometer the effect of HIU-generated acoustic cavitation and ultrasonoporation in beef (m. Longissimus dorsi). Loin-steak was ultrasonicated with the following parameters: time tHIU = 30 min/each side; frequency fHIU = 37 kHz; acoustic intensity IHIU = ~6, 7, 16, 28, and 90 W/cm2. The results showed that acoustic cavitation has a chaotic effect on the loin-steak surface and thickness of the rib-eye due to Bjerknes force, generating shear stress waves, and acoustic radiation transmittance via the internal structure of the meat and the modification of the myofibrils, in addition to the collateral effect in which the collagen and pH generated ultrasonoporation. This means that HIU can be beneficial for the tenderization of meat.
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Affiliation(s)
| | - Jesús Madrigal-Melchor
- Unidad Académica de Ciencia y Tecnología de la Luz y la Materia, Universidad Autónoma de Zacatecas, Zacatecas 98000, Mexico
| | - América Chávez-Martínez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico
| | - Juliana Juárez-Moya
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico
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33
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Xiao Y, Wang S, Ali A, Shan N, Luo S, Sun J, Zhang H, Xie G, Shen S, Huang Y, Zhou Q. Cultivation pattern affects starch structure and physicochemical properties of yam (Dioscorea persimilis). Int J Biol Macromol 2023; 242:125004. [PMID: 37217061 DOI: 10.1016/j.ijbiomac.2023.125004] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 04/21/2023] [Accepted: 05/19/2023] [Indexed: 05/24/2023]
Abstract
Yam (Dioscorea spp.) is a major food source in many countries due to its tuber rich in starch (60 %-89 % of the dry weight) and various important micronutrients. Orientation Supergene Cultivation (OSC) pattern is a simple and efficient cultivation mode developed in China in recent years. However, little is known about its effect on yam tuber starch. In this study, the starchy tuber yield, starch structure and physicochemical properties were compared and analyzed in detail between OSC and Traditional Vertical Cultivation (TVC) with Dioscorea persimilis "zhugaoshu", a widely cultivated variety. The results proved that OSC significantly increased tuber yield (23.76 %-31.86 %) and commodity quality (more smooth skin) compared with TVC in three consecutive years of field experiments. Moreover, OSC increased amylopectin content, resistant starch content, granule average diameter and average degree of crystallinity by 2.7 %, 5.8 %, 14.7 % and 9.5 %, respectively, while OSC decreased starch molecular weight (Mw). These traits resulted in starch with lower thermal properties (To, Tp, Tc, ΔHgel), but higher pasting properties (PV, TV). Our results indicated that cultivation pattern affected the yam production and starch physicochemical properties. It would not only provide a practical basis for OSC promotion, but also provide valuable information on how to guide the yam starch end use in food and non-food industries.
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Affiliation(s)
- Yao Xiao
- Jiangxi Province Key Laboratory of Root and Tuber Crops Biology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shenglin Wang
- Jiangxi Province Key Laboratory of Root and Tuber Crops Biology, Jiangxi Agricultural University, Nanchang 330045, China; Queensland Department of Agriculture and Fisheries, PO Box 1054, Mareeba, QLD 4880, Australia
| | - Asjad Ali
- Queensland Department of Agriculture and Fisheries, PO Box 1054, Mareeba, QLD 4880, Australia
| | - Nan Shan
- Jiangxi Province Key Laboratory of Root and Tuber Crops Biology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Sha Luo
- Jiangxi Province Key Laboratory of Root and Tuber Crops Biology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jingyu Sun
- Jiangxi Province Key Laboratory of Root and Tuber Crops Biology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Hongyu Zhang
- Jiangxi Province Key Laboratory of Root and Tuber Crops Biology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Guoqiang Xie
- Jiujiang Academy of Agricultural Sciences, Jiujiang 332000, China
| | - Shaohua Shen
- Jiujiang Academy of Agricultural Sciences, Jiujiang 332000, China
| | - Yingjin Huang
- Jiangxi Province Key Laboratory of Root and Tuber Crops Biology, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Qinghong Zhou
- Jiangxi Province Key Laboratory of Root and Tuber Crops Biology, Jiangxi Agricultural University, Nanchang 330045, China.
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34
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Gagneten M, Cáceres SG, Rodríguez Osuna IA, Olaiz NM, Schebor C, Leiva GE. Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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35
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Ultrasound-assisted activation amylase in the presence of calcium ion and effect on liquefaction process of dual frequency ultrasonicated potato starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01875-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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36
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Marta H, Rizki DI, Mardawati E, Djali M, Mohammad M, Cahyana Y. Starch Nanoparticles: Preparation, Properties and Applications. Polymers (Basel) 2023; 15:polym15051167. [PMID: 36904409 PMCID: PMC10007494 DOI: 10.3390/polym15051167] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 02/11/2023] [Accepted: 02/24/2023] [Indexed: 03/02/2023] Open
Abstract
Starch as a natural polymer is abundant and widely used in various industries around the world. In general, the preparation methods for starch nanoparticles (SNPs) can be classified into 'top-down' and 'bottom-up' methods. SNPs can be produced in smaller sizes and used to improve the functional properties of starch. Thus, they are considered for the various opportunities to improve the quality of product development with starch. This literature study presents information and reviews regarding SNPs, their general preparation methods, characteristics of the resulting SNPs and their applications, especially in food systems, such as Pickering emulsion, bioplastic filler, antimicrobial agent, fat replacer and encapsulating agent. The aspects related to the properties of SNPs and information on the extent of their utilisation are reviewed in this study. The findings can be utilised and encouraged by other researchers to develop and expand the applications of SNPs.
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Affiliation(s)
- Herlina Marta
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
- Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia
- Correspondence:
| | - Dina Intan Rizki
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Efri Mardawati
- Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia
- Department of Agroindustrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Mohamad Djali
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Masita Mohammad
- Solar Energy Research Institute (SERI), Universitas Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Yana Cahyana
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
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37
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Li Z, Kong H, Li Z, Gu Z, Ban X, Hong Y, Cheng L, Li C. Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances. Compr Rev Food Sci Food Saf 2023; 22:1597-1612. [PMID: 36789798 DOI: 10.1111/1541-4337.13122] [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: 09/18/2022] [Revised: 01/15/2023] [Accepted: 01/25/2023] [Indexed: 02/16/2023]
Abstract
Starch-based sugars are an important group of starch derivatives used in food, medicine, chemistry, and other fields. The production of starch sugars involves starch liquefaction and saccharification processes. The production cost of starch sugars can be reduced by increasing the initial concentration of starch slurry. However, the usage of the highly concentrated starch slurry is characterized by challenges such as low reaction efficiency and poor product performance during the liquefaction and saccharification processes. In this study, we endeavored to provide a reference guide for improving high-concentration starch sugar production. Thus, we reviewed the effects of substrate concentration on the starch sugar production process and summarized several potential strategies. These regulation strategies, such as physical field pretreatment, complex enzyme-assisted, and temperature control, can significantly increase the starch concentration and mitigate the challenges of using highly concentrated starch slurry. We believe that highly concentrated starch sugar production will achieve a qualitative leap in the future. This review provides theoretical guidance and highlights the importance of high concentration in starch-based sugar production. Further studies are needed to explore the fine structure and enzyme attack mode during the liquefaction and saccharification processes to regulate the production of more targeted products.
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Affiliation(s)
- Zexi Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Haocun Kong
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhaofeng Li
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Zhengbiao Gu
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Xiaofeng Ban
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Yan Hong
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Li Cheng
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Caiming Li
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
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38
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Yang Z, Xie C, Bao Y, Liu F, Wang H, Wang Y. Oat: Current state and challenges in plant-based food applications. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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39
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Taha A, Mehany T, Pandiselvam R, Anusha Siddiqui S, Mir NA, Malik MA, Sujayasree OJ, Alamuru KC, Khanashyam AC, Casanova F, Xu X, Pan S, Hu H. Sonoprocessing: mechanisms and recent applications of power ultrasound in food. Crit Rev Food Sci Nutr 2023; 64:6016-6054. [PMID: 36591874 DOI: 10.1080/10408398.2022.2161464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices.
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Affiliation(s)
- Ahmed Taha
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
- Department of Functional Materials and Electronics, State Research Institute Center for Physical Sciences and Technology (FTMC), State Research Institute, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
- Department of Chemistry, University of La Rioja, Logroño, Spain
| | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- DIL e.V.-German Institute of Food Technologies, Quakenbrück, Germany
| | - Nisar A Mir
- Department of Biotechnology Engineering and Food Technology, University Institute of Engineering (UIE), Chandigarh University, Mohali, India
| | - Mudasir Ahmad Malik
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, India
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | | | - Federico Casanova
- Food Production Engineering, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
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40
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Liu X, Ma Q, Cheng D, Zhang F, Li Y, Wang W, Wang J, Sun J. Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality. ULTRASONICS SONOCHEMISTRY 2023; 92:106248. [PMID: 36462468 PMCID: PMC9712672 DOI: 10.1016/j.ultsonch.2022.106248] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/14/2022] [Accepted: 11/27/2022] [Indexed: 06/17/2023]
Abstract
In this study, we aimed to establish an innovative and efficient preparation method of potato resistant starch (PRS). To achieve this, we prepared type 3 resistant starch (RS3) from native potato starch (PS) using an ultrasonic method combined with autoclave gelatinization and optimized by the response surface method to study the structure and properties of potato RS3 (PRS3) and its effect on the quality of steamed bread. Under optimal treatment conditions, the PRS3 content increased from 7.5% to 15.9%. Compared with PS, the B-type crystal structure of PRS3 was destroyed, and the content of hydroxyl groups was increased, but no new chemical groups were introduced. PRS3 had a rougher surface and a lower crystallinity, gelatinization temperature, viscosity, setback value, and breakdown value. The low content (5%) of PRS3 had a stable viscosity and was easily degraded by bacteria, which can improve the quality of steamed bread to a certain extent. When the PRS3 content was over 10%, it competed with the gluten protein to absorb water, which reduced the contents of β-turn and α-helix in the dough, increased the contents of β-fold, and weakened the structure of the gluten network. It also decreased the specific volume and elasticity of the steamed bread and increased the spreading rate, hardness, and chewiness. Steamed bread prepared with a flour mixture containing 5% PRS3 was similar to the presidential acceptance of control flour. In this study, a new sustainable and efficient PRS3 preparation method was established, which has certain guiding significance for the processing of Functional steamed bread with high-resistant starch.
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Affiliation(s)
- Xiangyun Liu
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China.
| | - Dewei Cheng
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Fan Zhang
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Yuwen Li
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China; Hebei Potato Processing Technology Innovation Center, Hebei 076576, China; Sino-US and Sino-Japan Joint Center of Food Science and Technology, Baoding, Hebei, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China.
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41
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Vela AJ, Villanueva M, Li C, Hamaker B, Ronda F. Ultrasound treatments of tef [Eragrostis tef (Zucc.) Trotter] flour rupture starch α-(1,4) bonds and fragment amylose with modification of gelatinization properties. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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42
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WANG B, ZHONG Z, WANG Y, YUAN S, JIANG Y, LI Z, LI Y, YAN Z, MENG L, QIU L. Recent progress of starch modification assisted by ultrasonic wave. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.107522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Baoshi WANG
- Henan Institute of Science and Technology, China; Henan Institute of Science and Technology, China; Henan Agricultural University, China
| | - Zhiyi ZHONG
- Henan Institute of Science and Technology, China
| | | | - Shufen YUAN
- Henan Institute of Science and Technology, China
| | - Yibo JIANG
- Henan Institute of Science and Technology, China
| | - Ziming LI
- Henan Institute of Science and Technology, China
| | - Yating LI
- Henan Institute of Science and Technology, China
| | - Zhenbo YAN
- Henan Institute of Science and Technology, China
| | - Li MENG
- Henan Institute of Science and Technology, China; Henan Institute of Science and Technology, China
| | - Liyou QIU
- Henan Agricultural University, China
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The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium. Foods 2022; 11:foods11243949. [PMID: 36553692 PMCID: PMC9778070 DOI: 10.3390/foods11243949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/18/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
Highland barley was fermented with Cordyceps militaris, Stropharia rugoso-annulata, Morchella esculenta, Schizophyllum commune and Tremella sanguinea. The flavor profiles were investigated by electronic nose (E-nose), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation by train panel. Fermentation with mushroom mycelium was able to change the aroma profile of highland barley. The original strong grassy taste was reduced due to a decrease in hexanal, decanal and 2-pentylfuran, and new aromatic flavors (floral, sweet and mushroom fragrance) were acquired after fermentation. The overall flavor of the fermented highland barley varied with mushroom strains. Schizophyllum commune gave a heavier sour taste to the fermented highland barley. However, fermentation with T. sanguinea increased the content of methyl 4-methoxybenzoate making the sample difficult to accepted. Fermentation with C. militaris, M. esculenta, and S. rugoso-annulata increased the volatile contents. The high levels of 1-octen-3-ol and esters gave a strong mushroom, oily and fruity flavor. Morchella esculenta showed the best performance and the highest acceptance in the fermented highland barley. Our results suggest that fermentation with mushroom mycelium can improve the flavor of highland barley, which provides an innovative utilization of highland barley.
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Effects of morphology and rheology of starch nanoparticles prepared from various coarse cereals on emulsifying ability. Carbohydr Polym 2022; 298:120137. [DOI: 10.1016/j.carbpol.2022.120137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 09/03/2022] [Accepted: 09/18/2022] [Indexed: 11/23/2022]
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Insights on Some Polysaccharide Gel Type Materials and Their Structural Peculiarities. Gels 2022; 8:gels8120771. [PMID: 36547295 PMCID: PMC9778405 DOI: 10.3390/gels8120771] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/18/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022] Open
Abstract
Global resources have to be used in responsible ways to ensure the world's future need for advanced materials. Ecologically friendly functional materials based on biopolymers can be successfully obtained from renewable resources, and the most prominent example is cellulose, the well-known most abundant polysaccharide which is usually isolated from highly available biomass (wood and wooden waste, annual plants, cotton, etc.). Many other polysaccharides originating from various natural resources (plants, insects, algae, bacteria) proved to be valuable and versatile starting biopolymers for a wide array of materials with tunable properties, able to respond to different societal demands. Polysaccharides properties vary depending on various factors (origin, harvesting, storage and transportation, strategy of further modification), but they can be processed into materials with high added value, as in the case of gels. Modern approaches have been employed to prepare (e.g., the use of ionic liquids as "green solvents") and characterize (NMR and FTIR spectroscopy, X ray diffraction spectrometry, DSC, electronic and atomic force microscopy, optical rotation, circular dichroism, rheological investigations, computer modelling and optimization) polysaccharide gels. In the present paper, some of the most widely used polysaccharide gels will be briefly reviewed with emphasis on their structural peculiarities under various conditions.
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Golkar A, Milani JM, Motamedzadegan A, Kenari RE. Modification of corn starch by thermal-ultrasound treatment in presence of Arabic gum. Sci Rep 2022; 12:19340. [PMID: 36369257 PMCID: PMC9652351 DOI: 10.1038/s41598-022-23836-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Accepted: 11/07/2022] [Indexed: 11/13/2022] Open
Abstract
This research extends the effects of a thermal-ultrasound treatment (at 25, 45, and 65 °C for 30 and 60 min) on the physicochemical, structural, and pasting properties of corn starch in presence of Arabic gum. Treated samples had lower leached amylose compared with corn starch, but it was non-significant (p < 0.05). In comparison to alone corn starch and a combination of Arabic gum, thermal-ultrasound treatment increased the swelling power and solubility of samples. Treatment significantly (p < 0.05) decreased the syneresis of treated starch gels, especially at a temperature of < 45 °C, but paste clarity was increased at the higher temperature (65 °C). The enthalpy of treated samples was in the range 15.20-16.37 J/g. Sonication at 65 °C for 60 min had the most destructive effect on corn starch granules, but at 30 min granules were swollen only. FT-IR spectra of samples confirmed the physical modification of thermal-ultrasound treatment. The relative crystallinity index of samples changed in the range 21.88-35.42-% and decreased with rising time and temperature. Sonication at 45 °C for 30 and 60 min produced starch-gum mixtures with different pasting properties. Thermal-ultrasound treatment in presence of gum can be a viable technique to modify starches with different functionality.
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Affiliation(s)
- Abdolkhalegh Golkar
- grid.462824.e0000 0004 1762 6368Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Jafar Mohammadzadeh Milani
- grid.462824.e0000 0004 1762 6368Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Ali Motamedzadegan
- grid.462824.e0000 0004 1762 6368Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Reza Esmaeilzadeh Kenari
- grid.462824.e0000 0004 1762 6368Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
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Zheng Y, Zhang H, Wei X, Fang H, Tian J. Application of Curcumin Emulsion Carrier from Ultrasonic-Assisted Prepared Octenyl Succinic Anhydride Rice Starch. Molecules 2022; 27:6955. [PMID: 36296554 PMCID: PMC9612171 DOI: 10.3390/molecules27206955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/25/2022] [Accepted: 10/06/2022] [Indexed: 11/25/2022] Open
Abstract
The emulsification of ultrasonic-assisted prepared octenyl succinic anhydride (OSA) rice starch on curcumin was investigated in the present study. The results indicated that the encapsulation efficiency of curcumin in emulsions stabilized by OSA-ultrasonic treatment rice starch was improved, from 81.65 ± 0.14% to 89.03 ± 0.09%. During the in vitro oral digestion, the particle size and Zeta potential of the curcumin emulsion did not change significantly (p > 0.05). During the in vitro digestive stage of the stomach and small intestine, the particle size of the curcumin emulsion continued to increase, and the absolute potential continued to decrease. Our work showed that OSA-pre-treatment ultrasonic rice starch could improve curcumin bioavailability by increasing the encapsulation efficiency with stronger stability to avoid the attack of enzymes and high intensity ion, providing a way to develop new emulsion-based delivery systems for bioactive lipophilic compounds using OSA starch.
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Affiliation(s)
- Yuxue Zheng
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Huiling Zhang
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
| | - Xiaobo Wei
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
| | - Haitian Fang
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
- Food and Healthy Researcher Center, Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
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Rostamabadi H, Rohit T, Karaca AC, Nowacka M, Colussi R, Feksa Frasson S, Aaliya B, Valiyapeediyekkal Sunooj K, Falsafi SR. How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Radi M, Abedi E, Najafi A, Amiri S. The effect of freezing-assisted cross-linking on structural and rheological properties of potato starch. Int J Biol Macromol 2022; 222:2775-2784. [DOI: 10.1016/j.ijbiomac.2022.10.057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 10/04/2022] [Accepted: 10/07/2022] [Indexed: 11/05/2022]
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Kheto A, Das R, Deb S, Bist Y, Kumar Y, Tarafdar A, Saxena DC. Advances in isolation, characterization, modification, and application of Chenopodium starch: A comprehensive review. Int J Biol Macromol 2022; 222:636-651. [PMID: 36174856 DOI: 10.1016/j.ijbiomac.2022.09.191] [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: 03/24/2022] [Revised: 09/03/2022] [Accepted: 09/21/2022] [Indexed: 11/05/2022]
Abstract
The Chenopodium genus includes >250 species, among which only quinoa, pigweed, djulis, and kaniwa have been explored for starches. Chenopodium is a non-conventional and rich source of starch, which has been found effective in producing different classes of food. Chenopodium starches are characterized by their smaller granule size (0.4-3.5 μm), higher swelling index, shorter/lower gelatinization regions/temperature, good emulsifying properties, and high digestibility, making them suitable for food applications. However, most of the investigations into Chenopodium starches are in the primary stages (isolation, modification, and characterization), except for quinoa. This review comprehensively explores the major developments in Chenopodium starch research, emphasizing isolation, structural composition, functionality, hydrolysis, modification, and application. A critical analysis of the trends, limitations, and scope of these starches for novel food applications has also been provided to promote further scientific advancement in the field.
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Affiliation(s)
- Ankan Kheto
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India; Department of Food Technology, Vignan Foundation for Science Technology and Research, AP, India
| | - Rahul Das
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Saptashish Deb
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Yograj Bist
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Yogesh Kumar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India.
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122, India.
| | - D C Saxena
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India.
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