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Koshenaj K, Ferrari G. A Comprehensive Review on Starch-Based Hydrogels: From Tradition to Innovation, Opportunities, and Drawbacks. Polymers (Basel) 2024; 16:1991. [PMID: 39065308 PMCID: PMC11281146 DOI: 10.3390/polym16141991] [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: 05/31/2024] [Revised: 07/02/2024] [Accepted: 07/09/2024] [Indexed: 07/28/2024] Open
Abstract
Natural hydrogels based on renewable and inexpensive sources, such as starch, represent an interesting group of biopolymeric materials with a growing range of applications in the biomedical, cosmeceutical, and food sectors. Starch-based hydrogels have traditionally been produced using different processes based on chemical or physical methods. However, the long processing times, high energy consumption, and safety issues related to the synthesis of these materials, mostly causing severe environmental damage, have been identified as the main limitations for their further exploitation. Therefore, the main scientific challenge for research groups is the development of reliable and sustainable processing methods to reduce the environmental footprint, as well as investigating new low-cost sources of starches and individuating appropriate formulations to produce stable hydrogel-based products. In the last decade, the possibility of physically modifying natural polysaccharides, such as starches, using green or sustainable processing methods has mostly been based on nonthermal technologies including high-pressure processing (HPP). It has been demonstrated that the latter exerts an important role in improving the physicochemical and techno-functional properties of starches. However, as for surveys in the literature, research activities have been devoted to understanding the effects of physical pre-treatments via high-pressure processing (HPP) on starch structural modifications, more so than elucidating its role and capacity for the rapid formation of stable and highly structured starch-based hydrogels with promising functionality and stability, utilizing more sustainable and eco-friendly processing conditions. Therefore, the present review addresses the recent advancements in knowledge on the production of sustainable starch-based hydrogels utilizing HPP as an innovative and clean-label preparation method. Additionally, this manuscript has the ambition to give an updated overview of starch-based hydrogels considering the different types of structures available, and the recent applications are proposed as well to critically analyze the main perspectives and technological challenges for the future exploitation of these novel structures.
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Affiliation(s)
- Katerina Koshenaj
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy;
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy;
- ProdAl Scarl, c/o University of Salerno, 84084 Fisciano, Italy
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2
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Deep D, Kumar Y, Bist Y, Saxena DC. Valorization of guinea grass seed (Megathyrsus maximus): Synthesis and utilization of cellulose microfiber to reinforce esterified and cross-linked guinea starch films. Int J Biol Macromol 2024; 263:130434. [PMID: 38417759 DOI: 10.1016/j.ijbiomac.2024.130434] [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: 08/14/2023] [Revised: 02/16/2024] [Accepted: 02/23/2024] [Indexed: 03/01/2024]
Abstract
The present study extracts starch from guinea grass seed and fiber from the starch extraction residue. The fibrous residue was chemically converted into cellulose microfiber (CMF) and used to reinforce the native, esterified and crosslinked guinea starch films. The films were developed with 5 % starch, 40 % glycerol and 0, 2.5, 5, and 10 % CMF based on the dry matter of starch. SEM images of all film samples showed good compatibility of CMF with starch molecules, and no fractures or pores were observed. Adding filler materials to modified starch films slightly increased the film thickness (0.24 to 0.30 mm) due to the high dimensions of CMF, which comprise a significant amount of the composite's volume. A synergetic effect of starch modification and CMF in films decreased the moisture content (21.98 to 9.21 %), water solubility (25.65 to 15.47 %), water vapor permeability (6.96×10-7 to 1.65×10-7g∙mm2∙day∙Pa), and elongation at the break (33.51 to 16.79 %) while increasing the tensile strength (1.84 to 3.85 MPa) and Young's modulus (5.49 to 22.93 MPa). The L* and a* values of the films decreased, and the b* and opacity values of the films increased with the addition of CMF. The XRD graph showed that all films have semicrystalline structures with peaks at 18°, 20°, and 22°, and the degree of crystallinity increases (32.3 to 55.1 %) with CMF. All film samples showed good thermal stability up to 315 °C. In conclusion, esterified starch-based films exhibited superior barrier properties and flexibility. On the contrary, cross-linked starch films demonstrated higher tensile strength and lower water solubility.
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Affiliation(s)
- Divya Deep
- Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, India
| | - Yogesh Kumar
- Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, India.
| | - Yograj Bist
- Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, India
| | - D C Saxena
- Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, India.
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3
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Ren H, Zhang T, Zhao W, He L, Li K, Li Q. "Structure-function" analysis using starches isolated from Lycoris chinensis bulbs of different developmental stages. Int J Biol Macromol 2024; 258:129035. [PMID: 38158068 DOI: 10.1016/j.ijbiomac.2023.129035] [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: 08/14/2023] [Revised: 11/14/2023] [Accepted: 12/22/2023] [Indexed: 01/03/2024]
Abstract
In this study, Lycoris chinensis bulbs of four developmental stages were compared for starch characteristics. Based on correlation analysis and hierarchical cluster analysis, the relationships among 36 traits were discussed. Compared to commonly consumed starches, L. chinensis starch had higher amylose content (33.4-43.2 %) and weight-average molar mass (36410-82,781 kDa), lower gelatinization temperature (61.8-68.1 °C), gel hardness (19.0-39.5 g) and viscosities. Among developmental stages, starches varied significantly in characteristics. As compared to juvenile stage (S1), mature bulbs (S4) had higher amylose content, lower gelatinization temperature, weight-average molar mass and degree of polymorphism. Correlation analysis revealed that the molecular weight-related traits had significantly positive correlations to gelatinization temperature (Tp, p < 0.05), positive but weak correlations to traits of particle size distribution, significantly negative correlations to AAC and many parameters of viscosity properties (p < 0.05). Based on the results of correlation analysis and hierarchical cluster analysis, the 36 traits of starch characteristics were proposed to be divided into three groups: particle size-related traits, molecular weight-related traits and AAC-related traits. The information presented in the current study are useful for future studies on starches of Lycoris and other bulb species, and instructive for future studies in investigating the "Structure-Function" relationship in starch.
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Affiliation(s)
- Huanhuan Ren
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Tongze Zhang
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China
| | - Wei Zhao
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Liangliang He
- Department of Grassland Science, College of Forestry and Landscape Architecture, South China Agricultural University, Guangzhou 510642, China
| | - Kehu Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China.
| | - Qingzhu Li
- Forestry and Pomology Research Institute, Protected Horticultural Research Institute, Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
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Kishore A, Patil RJ, Singh A, Pati K. Jicama (Pachyrhizus spp.) a nonconventional starch: A review on isolation, composition, structure, properties, modifications and its application. Int J Biol Macromol 2024; 258:129095. [PMID: 38158067 DOI: 10.1016/j.ijbiomac.2023.129095] [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: 08/06/2023] [Revised: 12/24/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
Starch attracts food industries due to their availability in nature, cheapness, biodegradability and possibilities of endless applications. The starch properties and their modification affect food quality. Compared to other cereals, tuber and root starches, more systematic information is needed on the jicama starches (JS). This review article summarizes the isolation, composition, morphology, rheological, thermal and digestibility properties of JS. The modifications and its current and potential applications are also discussed. The chemical composition and structure of JS are different from other starches, influencing its properties. JS has been modified by physical and chemical methods to improve the properties of starch. However, there are very few studies on the modification of JS as compared with other commercial starch although it has been used in food formulation as a stabilizer and to improve the texture of food products. It is also applied as an edible coating to preserve the quality of food products and use as a raw material for making edible and bioplastic packaging. However, large-scale utilization of JS is unexplored compared to commercial starches. Therefore, this review would provide useful information and suggestions for more research on Jicama starch and its industrial applications.
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Affiliation(s)
- Anand Kishore
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India.
| | - Rohan Jitendra Patil
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India
| | - Anupama Singh
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India.
| | - Kalidas Pati
- Regional Center, ICAR - Central Tuber Crops Research Institute, Bhubaneswar, Odisha, India
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Dos Santos JS, Biduski B, Colussi R, Pinto VZ, Dos Santos LR. Hydrogel properties of non-conventional starches from guabiju, pinhão, and uvaia seeds. Food Res Int 2023; 173:113243. [PMID: 37803556 DOI: 10.1016/j.foodres.2023.113243] [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: 01/31/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 10/08/2023]
Abstract
The physicochemical properties of starch vary depending on the botanical sources, thereby influencing the gelatinisation/retrogradation properties and subsequently affecting the hydrogels characteristics. This study aimed to assess the influence of botanical sources influence on starch and hydrogel properties using non-conventional starch derived from guabiju, pinhão, and uvaia seeds. Hydrogels were prepared by starch gelatinisation followed by 6 h ageing period at room temperature (20 ± 2 °C) and subjected to five freeze-thaw cycles. Pinhão starch exhibited a higher viscosity peak and breakdown, along with a lower final viscosity and setback, compared to guabiju and uvaia starches. The significantly different pasting properties influenced the porous microstructure, water absorption (p-value: 0.01), and resistance of the hydrogels (p-value: 0.01). The guabiju starch hydrogels showed a uniform pore structure without cavities, whereas pinhão and uvaia starch hydrogels exhibited agglomerated and spongy pore structures. Furthermore, the guabiju starch hydrogel demonstrated the lowest water absorption (4.56 g/g) and the highest compression resistance (1448.50 g) among all the studied starch hydrogels. In contrast, the pinhão starch hydrogel showed the highest water absorption (7.43 g/; p-value: 0.01) among all studied starch hydrogels. The hardness of uvaia starch hydrogel did not differ significantly from the guabiju and pinhão starch hydrogel. The different non-conventional starches reveal important variations in the hydrogels characteristics. This provides insights into how amylose and amylopectin interact and present alternatives for using these unique starch-based hydrogels in diverse applications.
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Affiliation(s)
- Jucilene Sena Dos Santos
- Graduate Program in Food Science and Technology, University of Passo Fundo, BR 285, 99052-900 Passo Fundo, RS, Brazil.
| | - Bárbara Biduski
- Graduate Program in Food Science and Technology, University of Passo Fundo, BR 285, 99052-900 Passo Fundo, RS, Brazil; Food Quality and Sensory Science Department, Teagasc Food Research Centre Ashtown, Dublin D15 KN3K, Ireland.
| | - Rosana Colussi
- Center for Chemical, Pharmaceutical and Food Sciences (CCQFA), Federal University of Pelotas, Pelotas, RS 96010-900, Brazil.
| | - Vania Zanella Pinto
- Graduate Program in Food Science and Technology, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, PR 85301-970B, Brazil.
| | - Luciana Ruschel Dos Santos
- Graduate Program in Food Science and Technology, University of Passo Fundo, BR 285, 99052-900 Passo Fundo, RS, Brazil; Graduate Program in Bioexperimentation, University of Passo Fundo, BR 285, 99052-900 Passo Fundo, RS, Brazil.
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Šárka E, Sinica A, Smrčková P, Sluková M. Non-Traditional Starches, Their Properties, and Applications. Foods 2023; 12:3794. [PMID: 37893687 PMCID: PMC10606120 DOI: 10.3390/foods12203794] [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: 09/27/2023] [Revised: 10/11/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches from accessible botanical sources and food wastes. When creating a new starch product, one should consider the different physicochemical changes that may occur. These changes include the course of gelatinization, the formation of starch-lipids and starch-protein complexes, and the origin of resistant starch (RS). This paper informs about the properties of individual starches, including their chemical structure, the size and crystallinity of starch granules, their thermal and pasting properties, their swelling power, and their digestibility; in particular, small starch granules showed unique properties. They can be utilized as fat substitutes in frozen desserts or mayonnaises, in custard due to their smooth texture, in non-food applications in biodegradable plastics, or as adsorbents. The low onset temperature of gelatinization (detected by DSC in acorn starch) is associated with the costs of the industrial processes in terms of energy and time. Starch plays a crucial role in the food industry as a thickening agent. Starches obtained from ulluco, winter squash, bean, pumpkin, quinoa, and sweet potato demonstrate a high peak viscosity (PV), while waxy rice and ginger starches have a low PV. The other analytical methods in the paper include laser diffraction, X-ray diffraction, FTIR, Raman, and NMR spectroscopies. Native, "clean-label" starches from new sources could replace chemically modified starches due to their properties being similar to common commercially modified ones. Human populations, especially in developed countries, suffer from obesity and civilization diseases, a reduction in which would be possible with the help of low-digestible starches. Starch with a high RS content was discovered in gelatinized lily (>50%) and unripe plantains (>25%), while cooked lily starch retained low levels of rapidly digestible starch (20%). Starch from gorgon nut processed at high temperatures has a high proportion of slowly digestible starch. Therefore, one can include these types of starches in a nutritious diet. Interesting industrial materials based on non-traditional starches include biodegradable composites, edible films, and nanomaterials.
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Affiliation(s)
- Evžen Šárka
- Department of Carbohydrates and Cereals, University of Chemistry and Technology, Prague, Technicka 5, 166 28 Prague, Czech Republic; (A.S.); (P.S.); (M.S.)
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Kumar SR, Tangsrianugul N, Suphantharika M. A Review on Isolation, Characterization, Modification, and Applications of Proso Millet Starch. Foods 2023; 12:2413. [PMID: 37372623 DOI: 10.3390/foods12122413] [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: 05/24/2023] [Revised: 06/12/2023] [Accepted: 06/17/2023] [Indexed: 06/29/2023] Open
Abstract
Proso millet starch (PMS) as an unconventional and underutilized millet starch is becoming increasingly popular worldwide due to its health-promoting properties. This review summarizes research progress in the isolation, characterization, modification, and applications of PMS. PMS can be isolated from proso millet grains by acidic, alkaline, or enzymatic extraction. PMS exhibits typical A-type polymorphic diffraction patterns and shows polygonal and spherical granular structures with a granule size of 0.3-17 µm. PMS is modified by chemical, physical, and biological methods. The native and modified PMS are analyzed for swelling power, solubility, pasting properties, thermal properties, retrogradation, freeze-thaw stability, and in vitro digestibility. The improved physicochemical, structural, and functional properties and digestibility of modified PMS are discussed in terms of their suitability for specific applications. The potential applications of native and modified PMS in food and nonfood products are presented. Future prospects for research and commercial use of PMS in the food industry are also highlighted.
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Affiliation(s)
- Simmi Ranjan Kumar
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Nuttinee Tangsrianugul
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
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Chen C, Li G, Hemar Y, Corke H, Zhu F. Physicochemical properties and molecular structure of lotus seed starch. Carbohydr Polym 2023; 305:120515. [PMID: 36737183 DOI: 10.1016/j.carbpol.2022.120515] [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: 09/14/2022] [Revised: 12/06/2022] [Accepted: 12/27/2022] [Indexed: 12/31/2022]
Abstract
Current understanding of physicochemical properties of lotus seed starch (LS) is scarce partly due to its largely unknown molecular structure. This study compared the physicochemical and molecular characteristics of LSs of a wide collection to those of conventional starches (potato (PS) and maize starches (MS)). Variations were found in the chemical composition, physicochemical properties, and molecular structure of LSs. Amylose content and weight-based ratio of short to long chains of amylopectin (APS:APL) were principal factors affecting the physicochemical properties of LSs from different origins. Compared with PS and MS, LSs had higher gelatinization temperatures, lower amylose leaching, and faster retrogradation. These unique properties of LSs were related to their molecular structure and chemical composition. LSs had higher amylose contents than PS and MS as evaluated by various methods. A majority of amylose chains in LS were longer than those in MS but were shorter than those in PS. The APS:APL of LSs were higher than that of MS but lower than that of PS. The results provided a structural basis for understanding the properties of LS and suggested that this unconventional starch may be complementary to conventional starches for industrial applications.
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Affiliation(s)
- Chuanjie Chen
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Guantian Li
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Yacine Hemar
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, Guangdong, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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Karmakar B, Saha SP, Chakraborty R, Roy S. Optimization of starch extraction from Amorphophallus paeoniifolius corms using response surface methodology (RSM) and artificial neural network (ANN) for improving yield with tenable chemical attributes. Int J Biol Macromol 2023; 237:124183. [PMID: 36972818 DOI: 10.1016/j.ijbiomac.2023.124183] [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: 11/14/2022] [Revised: 02/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023]
Abstract
The development of the extraction process for improving the starch yield from unconventional plants is emerging as a topic of interest. In this respect, the present work aimed to optimize the starch extraction from the corms of elephant foot yam (Amorphophallus paeoniifolius) with the help of response surface methodology (RSM) and artificial neural network (ANN). The RSM model performed better than the ANN in predicting the starch yield with higher precision. In this connection, this study for the first time reports the significant improvement of starch yield from A. paeoniifolius (51.76 g/100 g of the corm dry weight). The extracted starch samples based on yield - high (APHS), medium (APMS), and low (APLS) exhibited a variable granule size (7.17-14.14 μm) along with low ash content, moisture content, protein, and free amino acid indicating purity and desirability. The FTIR analysis also confirmed the chemical composition and purity of the starch samples. Moreover, the XRD analysis showed the prevalence of C-type starch (2θ = 14.303°). Based on other physicochemical, biochemical, functional, and pasting properties, the three starch samples showed more or less similar characteristics thereby indicating the sustentation of beneficial attributes of starch molecules irrespective of the variation in extraction parameters.
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Affiliation(s)
- Biswanath Karmakar
- Plant Biochemistry Laboratory, Department of Botany, University of North Bengal, Raja Rammohunpur, Dist. Darjeeling, West Bengal, India
| | - Shyama Prasad Saha
- Department of Microbiology, University of North Bengal, Raja Rammohunpur, Dist. Darjeeling, West Bengal, India
| | - Rakhi Chakraborty
- Department of Botany, Acharya Prafulla Chandra Roy Govt. College, Himachal Vihar, Matigara, Dist. Darjeeling, West Bengal, India.
| | - Swarnendu Roy
- Plant Biochemistry Laboratory, Department of Botany, University of North Bengal, Raja Rammohunpur, Dist. Darjeeling, West Bengal, India.
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Influence of drying method on the functional and microstructural properties of starch from Oxalis tuberosa. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01465-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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11
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Impact of microwave irradiation on chemically modified talipot starches: A characterization study on heterogeneous dual modifications. Int J Biol Macromol 2022; 209:1943-1955. [PMID: 35500776 DOI: 10.1016/j.ijbiomac.2022.04.172] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 04/20/2022] [Accepted: 04/23/2022] [Indexed: 12/15/2022]
Abstract
In this study, the effect of chemical modifications such as oxidation, esterification and crosslinking was investigated alone and in combination with microwave irradiation on a non-conventional starch with 76% starch yield acquired from the trunk of matured talipot palm. The single- and dual-modifications imparted significant changes in the morphological, crystalline, pasting and rheological properties and digestibility of talipot starch. Characteristic peaks were observed in single- and dual-oxidized, esterified and crosslinked starches indicating their respective functional groups. All modifications significantly decreased (p ≤ 0.05) the relative crystallinity (RC) of talipot starches except for crosslinking, and the least RC (11.33%) was observed in microwave irradiated esterified starch. Microwave irradiation prior to chemical modifications showed a significant impact in the swelling and solubility of talipot starches. The decreased setback viscosity and increased light transmittance in single- and dual-microwave irradiated talipot starches showed their lowered retrogradation tendency, suitable for frozen foods. The resistant starch (RS) content was majorly improved in all heterogeneously dual modified talipot starches by incorporating more functional groups owed to structural and crystalline destruction in starch granules upon microwave irradiation. The highest RS content (45.02%) was observed in microwave irradiated esterified uncooked talipot starch.
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12
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Antimicrobial food packaging integrating polysaccharide-based substrates with green antimicrobial agents: A sustainable path. Food Res Int 2022; 155:111096. [DOI: 10.1016/j.foodres.2022.111096] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/28/2022] [Accepted: 03/02/2022] [Indexed: 02/08/2023]
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Medina-López SV, Zuluaga-Domínguez CM, Fernández-Trujillo JP, Hernández-Gómez MS. Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications. Foods 2022; 11:foods11030401. [PMID: 35159551 PMCID: PMC8834643 DOI: 10.3390/foods11030401] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/19/2022] [Accepted: 01/28/2022] [Indexed: 02/05/2023] Open
Abstract
This review aims to study the alternatives to conventional industrial starches, describing uncommon sources along with their technological characteristics, processing, and performance on food products. Minor components remaining after extraction play an important role in starch performance despite their low percentage, as happens with tuber starches, where minerals may affect gelatinization. This feature can be leveraged in favor of the different needs of the food industry, with diversified applications in the market being considered in the manufacture of both plant and animal-based products with different sensory attributes. Hydrocolloids, different from starch, may also modify the technological outcome of the amylaceous fraction; therefore, combinations should be considered, as advantages and disadvantages linked to biological origin, consumer perception, or technological performance may arise. Among water-based system modifiers, starches and nonstarch hydrocolloids are particularly interesting, as their use reaches millions of sales in a multiplicity of specialties, including nonfood businesses, and could promote a diversified scheme that may address current monocrop production drawbacks for the future sustainability of the food system.
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Affiliation(s)
- Sandra Viviana Medina-López
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogota 111321, Colombia; (S.V.M.-L.); (M.S.H.-G.)
- Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogota 111321, Colombia;
| | | | | | - María Soledad Hernández-Gómez
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogota 111321, Colombia; (S.V.M.-L.); (M.S.H.-G.)
- Instituto Amazónico de Investigaciones Científicas (SINCHI), Bogota 110311, Colombia
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Mendez-Montealvo G, Velazquez G, Fonseca-Florido HA, Morales-Sanchez E, Soler A. Insights on the acid hydrolysis of achira (Canna edulis) starch: Crystalline and double-helical structure changes impacting functionality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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15
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Chen C, Li G, Zhu F. A novel starch from lotus (Nelumbo nucifera) seeds: Composition, structure, properties and modifications. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106899] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Zhao Y, Li B, Li C, Xu Y, Luo Y, Liang D, Huang C. Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach. Foods 2021; 10:1845. [PMID: 34441621 PMCID: PMC8392450 DOI: 10.3390/foods10081845] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 08/04/2021] [Accepted: 08/08/2021] [Indexed: 12/13/2022] Open
Abstract
Edible packaging is a sustainable product and technology that uses one kind of "food" (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the "product-packaging" system, and provides a "zero-emission" scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.
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Affiliation(s)
- Yuan Zhao
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Bo Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
| | - Cuicui Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Yangfan Xu
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Yi Luo
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Dongwu Liang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Chongxing Huang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
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Guedes JS, Lima DC, Castanha N, Matta Junior MD, Augusto PED. Physicochemical and functional properties of a novel starch from uvaia (
Eugenia pyriformis
) seed, a native fruit from Brazil. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15845] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jaqueline Souza Guedes
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | - Dâmaris Carvalho Lima
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | - Nanci Castanha
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | - Manoel Divino Matta Junior
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | - Pedro Esteves Duarte Augusto
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
- Food and Nutrition Research Center (NAPAN) University of São Paulo (USP) São Paulo Brazil
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Sandoval JLS, Fonseca PER, Arévalo AOH, Sira EEP, Ricci J, Dufour D. Development and Characterization of Edible Films from Chachafruto (
Erythrina edulis
Triana) Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202000269] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Jorge Leonardo Sandoval Sandoval
- Instituto de Ciencia y Tecnología de Alimentos Facultad de Ciencias Agrarias Universidad Nacional de Colombia Sede Bogotá 111321 Colombia
| | - Pablo Emilio Rodríguez Fonseca
- Corporación Colombiana de Investigaciones Agropecuarias Agrosavia Centro de Investigación La Selva Rionegro Antioquia 054040 Colombia
| | | | - Elevina Eduviges Pérez Sira
- Instituto de Ciencia y Tecnología de Alimentos Facultad de Ciencias Universidad Central de Venezuela Caracas 7097 Venezuela
| | - Julien Ricci
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD) UMR QUALISUD Montpellier 34398 France
| | - Dominique Dufour
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD) UMR QUALISUD Montpellier 34398 France
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Tagliapietra BL, Felisberto MHF, Sanches EA, Campelo PH, Clerici MTPS. Non-conventional starch sources. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.11.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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20
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Zhu F. Fonio grains: Physicochemical properties, nutritional potential, and food applications. Compr Rev Food Sci Food Saf 2020; 19:3365-3389. [PMID: 33337050 DOI: 10.1111/1541-4337.12608] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 06/20/2020] [Accepted: 07/07/2020] [Indexed: 01/06/2023]
Abstract
Fonio grains are a type of small-seeded cereals native to Western Africa and are important cereal crops for food security. The two species are white fonio (Digitaria exilis) (commonly called acha) and black fonio (Digitaria iburua) (commonly called iburu). As a novel food, fonio has attracted attention from other parts of the world due to their attractive nutritional properties (e.g., in whole grain form and being gluten free) and potential food applications. The information regarding the functional properties and applications of fonio is rather scattered. This review summarizes the chemical composition, physicochemical and nutritional properties, and diverse food applications of fonio. The nutritional composition and processing properties of fonio are similar to other cereals. Fonio has potential to be complementary to major cereals for diverse food uses. There are research opportunities to better explore fonio grains for value-added applications.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
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Chen Q, Zong Z, Gao X, Zhao Y, Wang J. Preparation and characterization of nanostarch-based green hard capsules reinforced by cellulose nanocrystals. Int J Biol Macromol 2020; 167:1241-1247. [PMID: 33189752 DOI: 10.1016/j.ijbiomac.2020.11.078] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 11/02/2020] [Accepted: 11/11/2020] [Indexed: 01/16/2023]
Abstract
The green hard capsules were prepared with corn nano-starch (CNS) and cellulose nanocrystal (CNC) in this study, the glycerol and carrageenan were used as plasticizer and gelling agent in the CNS/CNC gel solution, respectively. The capsule-films with different CNC content were prepared by casting method, and the dipping method was used in preparation of the corresponding capsules. The compatibility of CNS/CNC capsules was analyzed by Fourier Transform Infrared spectroscopy (FTIR) and X-Ray Diffraction (XRD), and the morphology of the capsules was analyzed by Scanning Electron Microscopy (SEM). The results showed that the tensile strength of the CNS based capsule-film was significantly improved with the addition of CNC. When the content of CNC was 6.0%, the tensile strength increased by 238.10%. The transparency of the capsule with different CNC contents was slightly reduced, but was greater than 87.0%. The loss on drying of CNS/CNC capsule was between 12.87% and 15.03%, and it could be completely dissolved in the artificial gastric juice within 6.0 min, which was in accordance with the provisions of Chinese Pharmacopoeia (2015).
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Affiliation(s)
- QiJie Chen
- Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China.
| | - ZhangYang Zong
- Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
| | - Xin Gao
- Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
| | - YaLan Zhao
- Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
| | - JianHui Wang
- Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
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