The ex-situ and in-situ ultrasonic assisted oxidation of corn starch: A comparative study

Integrative approach to modifying banana starch: The role of physical treatment and polyphenol enrichment on physicochemical and digestive characteristics

This study assessed the effects of three physical methods-dielectric barrier discharge (DBD) plasma, ultrasound, and heat-moisture treatment-coupled with resveratrol enrichment, on the physicochemical and digestive properties of banana starch. The findings indicated that each physical treatment enhanced the complex index between starch and resveratrol. Scanning electron microscopy and X-ray diffraction analyses revealed that the inherent A-type crystallinity of the starch remained unchanged after modifications. Heat-moisture treatment induced the most profound alterations in the long-range and short-range order. While DBD plasma and ultrasound did not affect the granular morphology, heat-moisture treatment caused the most significant disruption. Furthermore, DBD plasma and ultrasound treatments significantly enhanced the solubility, gelatinization temperature, and viscoelastic properties of banana starch, while having a negligible effect on its digestibility. After heat-moisture treatment, banana starch exhibited significantly higher gelatinization temperatures (To = 72.13 °C, Tp = 82.56 °C, Tc = 83.69 °C) and a digestion rate of 82.37 %, compared to those observed with DBD plasma and ultrasound treatments, despite reduced solubility and viscoelasticity. Additionally, all three treatments improved the oil absorption capacity of the starch. The integration of resveratrol not only consolidated starch structure but also augmented its thermal stability and resistant starch content. These findings provide empirical support for modifying banana starch and expanding its application in food industry.

Comparative study on structure and properties of oxidized starch under combined treatments of ultrasound and enzyme

The present study has developed a novel, eco-friendly method for the modification of potato starch by incorporating ultrasonic pretreatment, enzymatic hydrolysis, and oxidation with hydrogen peroxide. The technical parameters of the modification were optimized through response surface methodology to give optimum conditions. The results showed that the combination of ultrasound and enzyme disrupted the microstructure and crystalline structure of the starch granules, thus allowing for easier penetration of modifying agents and increasing the reactivity of the starch. Additionally, this starch exhibited higher thermal stability, with improved rheological properties compared to conventionally modified starch. This combined modification approach further reduced agglomeration of starch granules usually achieved by single-agent modification and increased the solubility of starch. Thus, this eco-friendly method is effective for the modification of potato starch.

Fabrication of close-contact S-scheme Cr2Bi3O11-Bi2O3/Fe3O4@porous carbon microspheres based on in-situ reaction: Enhanced photo-Fenton wastewater treatment

Low photo-induced carrier recombination rate, exceptional light absorption, and advantageous recycling performance are crucial attributes of semiconductor photocatalyst for wastewater purification. Herein, based on in-situ reaction, close-contact S-scheme bismuth chromate/bismuth oxide/ferroferric oxide@porous carbon microspheres (Cr2Bi3O11-Bi2O3/Fe3O4@PCs) (F-CBFP) was fabricated using alginates as precursor. Due to the abundance of functional groups on the porous carbon (PCs), Bi2O3 and Cr2Bi3O11 nanoparticles (NPs) are in situ deposited onto the highly conductive 3D magnetic porous Fe3O4@PCs microsphere surface, which not only form tight interfacial contacts and reduces interfacial potential barriers but also prevent agglomeration or shedding of the NPs during photocatalytic reactions. Moreover, density functional theory (DFT) calculations further confirm that the formation of a robust built-in electric field (BIEF) within F-CBFP prompts photo-induced electrons in the conduction band (CB) of Bi2O3 to combine with holes in the valence band (VB) of Cr2Bi3O11, effectively constructing a S-scheme heterojunction system. Also, Fe3O4 can act as a Fenton catalyst, activating the H2O2 generated by Cr2Bi3O11 under illumination. In wastewater treatment, the obtained F-CBFP shows remarkable photo-Fenton degradation (towards methyl orange (97.8 %, 60 min) and tetracycline hydrochloride (95.3 %, 100 min)) and disinfection performance (100 % E. coli inactivation), and exceptional cyclic stability.

Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex

The modification of starch digestibility can be achieved through the formation of complexes with polyphenols. We studied the combined impacts of ultrasound and high-pressure homogenization (UT-HPH) on the structure and in vitro digestibility of rice starch-chlorogenic acid complexes. The development of V-type complexes was supported by our findings, which also showed that synergistic UT-HPH therapy exhibited the highest absorbance value for the complexing index (0.882). Significant alterations in digestibility were also observed in the complexes, with the content of RDS decreasing from 49.27% to 27.06%, the content of slowly SDS increasing from 25.69% to 35.35%, and the percentage of RS increasing from 25.05% to 37.59%. Furthermore, a high positive correlation was found by applying the Pearson correlation coefficient in our research between RS, weight, PSD, and CI. This study presents a sustainable processing approach for utilizing chlorogenic acid in starch-rich food systems.

Ultrasound assisted techniques for starch modification to develop novel drug delivery systems: A comprehensive study

Starch derived from plants plays an essential role in pharmaceuticals due to its components Amylose and Amylopectin, which form essential granules for drug delivery. Its biocompatibility and cost-effectiveness make it indispensable in pharmaceutical formulations, facilitating controlled drug release and tablet breakdown. The effectiveness and safety of drug formulations are often hindered by challenges such as low solubility and stability. In order to overcome these obstacles, current research is focused on modifying the properties of starch. The goal is to improve its solubility, swelling, erosion, stability, and ability to release drugs. A promising solution that has emerged is ultrasound-based modification. This technique has shown great potential in transforming starch granules, leading to improved solubility, degradability, and control over drug release. Not only is this method efficient and quick, but it also has the added benefit of being eco-friendly. This discussion will explore the mechanisms behind the modification of starch based on ultrasound, delving into both the physical and chemical changes that occur in starch granules. The analysis explores the utilization of modified starch induced by ultrasound in the field of drug delivery, investigating its stability and compatibility with biological systems. By exploring the capabilities and difficulties associated with the use of ultrasound to change starch for the delivery of drugs, we highlighted its potential as a leading and effective methodology.

Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities

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).

Starches modification with rose polyphenols under multi-frequency power ultrasonic fields: Effect on physicochemical properties and digestion behavior

As the main source of energy for human beings, starch is widely present in people's daily diet. However, due to its high content of rapidly digestive starch, it can cause a rapid increase in blood glucose after consumption, which is harmful to the human body. In the current study, the complexes made from edible rose polyphenols (ERPs) and three starches (corn, potato and pea) with different typical crystalline were prepared separately by multi-frequency power ultrasound (MFPU). The MFPU includes single-frequency modes of 40, 60 kHz and dual-frequency of 40 and 60 kHz in sequential and simultaneous mode. The results of the amount of complexes showed that ultrasound could promote the formation of polyphenol-starch complexes for all the three starches and the amount of ERPs in complexes depended on the ultrasonic parameters including treatment power, time and frequency. Infrared spectroscopy and X-ray diffraction indicated that ERPs with or without ultrasound could interact with the three starches through non-covalent bonds to form non-V-type complexes. Scanning electron microscopy showed that the shape of starches changed obviously from round/oval to angular and the surface of the starches were no longer smooth and appeared obvious pits, indicating that the ultrasonic field destroyed the structure of starches. In addition, compared to the control group, the in vitro digestibility study with 40/60 kHz sonication revealed that ultrasonic treatment greatly improved the digestive properties of the polyphenol-starch complexes by significantly increasing the content of resistant starch (20.31%, 17.27% and 14.98%) in the three starches. Furthermore, the viscosity properties of the three starches were all decreased after ERPs addition and the effect was enhanced by ultrasound both for single- and dual-frequency. In conclusion, ultrasound can be used as an effective method for preparing ERPs-starch complexes to develop high value-added products and low glycemic index (GI) foods.

The microstructure and thermal properties of pulsed electric field pretreated oxidized starch

The structure and thermal properties of pulsed electric field (PEF) assisted sodium hypochlorite oxidized starch were investigated. The carboxyl content of the oxidized starch was increased by 25 % when compared with the traditional oxidation method. Dents and cracks were evident on the surface of the PEF-pretreated starch. Compared with native starch, the peak gelatinization temperature (T_p) of PEF-assisted oxidized starch (POS) was reduced by 10.3 °C, while that of the oxidized starch without PEF treatment (NOS) was only reduced by 7.4 °C. In addition, PEF treatment further reduces the viscosity and improve the thermal stability of the starch slurry. Therefore, PEF treatment combined with hypochlorite oxidation is an effective method to prepare oxidized starch. PEF showed great potential in expanding starch modification, to promote a wider application of oxidized starch in the paper, the textile and the food industry.

Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments

Ultrasonic treatment combined with resveratrol modification was used to improve banana starch's solubility, thermal stability, and digestion resistance. The solubility and freeze-thaw stability of the modified starch complex significantly increased. The oil-absorption capacity increased by 20.52%, and the gelatinization temperatures increased from 64.10-73.92 °C to 70.77-75.83 °C. The storage modulus (G') and loss modulus (G″) increased after ultrasound and resveratrol treatment, and the proportion of viscosity was increased after composition with resveratrol. Additionally, the in vitro digestibility decreased from 44.12% to 40.25%. The modified complexes had release-control ability for resveratrol. X-ray diffraction (XRD) and Fourier transform infrared (FT-IR) spectroscopy demonstrated that complex structures became more compact and organized, whereas crystalline patterns were unchanged. Scanning electron microscopy (SEM) showed that the resveratrol modification caused physical change on the granular surface by creating pores and fissures. The findings can help develop antioxidant functional foods using banana starch.

Ultrasonic Film Rehydration Synthesis of Mixed Polylactide Micelles for Enzyme-Resistant Drug Delivery Nanovehicles

A facile technique for the preparation of mixed polylactide micelles from amorphous poly-D,L-lactide-block-polyethyleneglycol and crystalline amino-terminated poly-L-lactide is described. In comparison to the classical routine solvent substitution method, the ultrasonication assisted formation of polymer micelles allows shortening of the preparation time from several days to 15-20 min. The structure and morphology of mixed micelles were analyzed with the assistance of electron microscopy, dynamic and static light scattering and differential scanning calorimetery. The resulting polymer micelles have a hydrodynamic radius of about 150 nm and a narrow size distribution. The average molecular weight of micelles was found to be 2.1 × 107 and the aggregation number was calculated to be 6000. The obtained biocompatible particles were shown to possess low cytotoxicity, high colloid stability and high stability towards enzymatic hydrolysis. The possible application of mixed polylactide micelles as drug delivery vehicles was studied for the antitumor hydrophobic drug paclitaxel. The lethal concentration (LC50) of paclitaxel encapsulated in polylactide micelles was found to be 42 ± 4 µg/mL-a value equal to the LC50 of paclitaxel in the commercial drug Paclitaxel-Teva.

The temperature induced disruption process of amylopectin under ultrasonic treatments

In this study, amylopectin was ultrasonicated at different temperatures to explore its disruption process. Results showed a significant decrease in amylopectin M_w after ultrasonic treatments and a retarded effect was detected with the increase of temperatures. The amylopectin disruption process fitted to the second order kinetic model (1/M_wt - 1/M_w0 = kt) and its disruption rate coefficient decreased from 2.203 × 10^-8 to 0.986 × 10^-8 mol/g min as the temperatures increased from 20 to 80 °C. This was ascribed to the higher vapour pressure and the lower viscosity of the solution at higher temperatures. Ultrasound induced break points preferentially occurred to B3 chains of amylopectin at higher temperatures which contributed to an increase of A chains, which because that amylopectin would be more extended at higher temperatures. The activation energy of amylopectin disruption was negative (-11.6 KJ/mol), which indicated that its scission process by ultrasound was essentially a mechanical action.

Environmental Impact Evaluation for Heterogeneously Catalysed Starch Oxidation

Oxidised starch is currently produced from native starch using sodium hypochlorite as an oxidising agent. The use of hypochlorite has undesired side reactions and produces stoichiometric amounts of waste (salt), thus alternative oxidation methods are desired. In this study, the potential of two catalysed starch oxidation methods to reduce the environmental impact (EI) of oxidised starch production are assessed. We compared the EI of oxidation with molecular oxygen (heterogeneously catalysed) and hydrogen peroxide (homogeneously catalysed) to hypochlorite oxidation through life cycle assessment (LCA). The results confirm that hypochlorite oxidation is the main environmental hotspot in the current process of oxidised starch production, and that both hydroperoxide oxidation and molecular oxygen oxidation can significantly lower the EI of the process. The impact reduction is most significant in the categories of freshwater eutrophication (∼67 %), ozone depletion (∼66 %), climate change (35-60 %) and resource use (40 %-78 %) for peroxide and molecular oxygen oxidation, respectively.

Ultrasonic treatment improves the performance of starch as depressant for hematite flotation

In this study, ultrasonic treatment was introduced to enhance the depressive performance of starch in the reverse flotation separation of fine hematite from quartz. It was found that after ultrasonic treatment, starch was not only able to impart a higher surface wettability of hematite, but also better reduced the degree of entrainment of fine hematite, both of which alleviated the loss of hematite to the froth. Flocculation tests together with starch property characterization were conducted to understand the underpinning mechanism. It is interesting that ultrasonic treatment of starch led to stronger and more selective flocculation of hematite, which accounted for the reduced entrainment loss of fine hematite and benefited the concentrate Fe grade. It was also found that ultrasonic treatment enhanced the dissolution and acidity of starch with a simultaneous increase in the content of amylose, which in turn could contribute to the improved depression and selective flocculation of hematite.

Covalent Functionalization of Graphene Oxide with Fructose, Starch, and Micro-Cellulose by Sonochemistry

In this work, we report the synthesis of graphene oxide (GO) nanohybrids with starch, fructose, and micro-cellulose molecules by sonication in an aqueous medium at 90 °C and a short reaction time (30 min). The final product was washed with solvents to extract the nanohybrids and separate them from the organic molecules not grafted onto the GO surface. Nanohybrids were chemically characterized by Fourier-transform infrared spectroscopy (FTIR), X-ray photoelectron spectroscopy (XPS), and Raman spectroscopy and analyzed by thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and X-ray diffraction (XRD). These results indicate that the ultrasound energy promoted a chemical reaction between GO and the organic molecules in a short time (30 min). The chemical characterization of these nanohybrids confirms their covalent bond, obtaining a grafting percentage above 40% the weight in these nanohybrids. This hybridization creates nanometric and millimetric nanohybrid particles. In addition, the grafted organic molecules can be crystallized on GO films. Interference in the ultrasound waves of starch hybrids is due to the increase in viscosity, leading to a partial hybridization of GO with starch.

Modulating the in vitro digestibility of chemically modified starch ingredient by a non-thermal processing technology of ultrasonic treatment

Chemically modified starch (RS4) was commercially available as a food ingredient, however, there was a lack of knowledge on how ultrasonic treatment (non-thermal technology) modulated the enzymatic resistance of RS4. In this study, structural change of RS4 during ultrasonic treatment and its resulting digestibility was investigated. Results from scanning electron microscopy, particle size analysis, chemical composition analysis, X-ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopy showed that ultrasonic treatment remained the granule morphology, increased the apparent amylose content, reduced the particle size, destroyed the crystalline structure, decreased the helical orders, but enhanced the short-range molecular orders of ultrasonic-processed RS4. In vitro digestibility analysis showed that the total content of rapidly digestible starch and slowly digestible starch was increased, whereas the content of resistant starch was decreased. Overall, ultrasonic treatment substantially reduced the enzymatic resistance of RS4, indicating that RS4 was not stability against the non-thermal processing technology of ultrasonic treatment.