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Zhang Z, Song S, Ding Y, Yu J, Wu W, Li J, Wang X, Guo Y, Gong L. Ultrasonic enhanced liquid-liquid interfacial reaction for improving the synthesis of Iron-doped carbon dots (Fe-CDs) for achieving superior photocatalytic performance. J Colloid Interface Sci 2024; 669:816-824. [PMID: 38749220 DOI: 10.1016/j.jcis.2024.05.070] [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: 03/24/2024] [Revised: 04/30/2024] [Accepted: 05/09/2024] [Indexed: 05/27/2024]
Abstract
The precise and controllable preparation of carbon nanomaterials under mild conditions poses a great challenge, especially for metal-catalysed multiphase preparation. This work proposes an efficient method that utilizing high-density ultrasound to enhance the liquid-liquid interfacial reaction system. Iron-doped carbon dots (Fe-CDs) are successfully synthesized in such a normal temperature and atmospheric-pressure reaction condition. It is shown that transient cavitation provides a high-temperature and high-pressure microenvironment for the preparation of Fe-CDs. Moreover, the size of the reactant droplets is reduced from 200.0 ± 17.3 μm to 8.1 ± 2.9 μm owing to the acoustic flow and cavitation effects, which increases the specific surface area of the two reacting phases and improves the mass transfer coefficient by more than 252.0 %. As a result, the yield increases by more than an order of magnitude (from 0.7 ± 0.1 % to 11.9 ± 0.2 %) and the Fe doping rate reaches 20.9 %. The photocatalytic oxidation conversion of 1,4-Dihydropyridine (1,4-DHP) using the obtained Fe-CDs is as high as 98.2 %. This research gives a new approach for the efficient and safe production of Fe-CDs, which is promising for industrial applications.
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Affiliation(s)
- Zongbo Zhang
- College of Mechanical and Electrical Engineering, China University of Petroleum (East China), Qingdao 266580, PR China.
| | - Shiliang Song
- College of Mechanical and Electrical Engineering, China University of Petroleum (East China), Qingdao 266580, PR China
| | - Yan Ding
- College of Mechanical and Electrical Engineering, China University of Petroleum (East China), Qingdao 266580, PR China
| | - Jianhai Yu
- College of Mechanical and Electrical Engineering, China University of Petroleum (East China), Qingdao 266580, PR China
| | - Wenting Wu
- State Key Laboratory of Heavy Oil Processing, China University of Petroleum (East China), Qingdao 266580, PR China.
| | - Jin Li
- College of Mechanical and Electrical Engineering, China University of Petroleum (East China), Qingdao 266580, PR China
| | - Xin Wang
- College of Mechanical and Electrical Engineering, China University of Petroleum (East China), Qingdao 266580, PR China
| | - Yong Guo
- College of New Energy, China University of Petroleum (East China), Qingdao 266580, PR China
| | - Liang Gong
- College of New Energy, China University of Petroleum (East China), Qingdao 266580, PR China
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2
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Jeevarathinam G, Ramniwas S, Singh P, Rustagi S, Mohammed Basheeruddin Asdaq S, Pandiselvam R. Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review. Food Chem 2024; 445:138742. [PMID: 38364499 DOI: 10.1016/j.foodchem.2024.138742] [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: 11/21/2023] [Revised: 02/07/2024] [Accepted: 02/10/2024] [Indexed: 02/18/2024]
Abstract
Consumers rely on product labels to make healthy choices, especially with regard to the glycemic index (GI) and glycemic load (GL), which identify foods that stabilize blood sugar. Employing both thermal and nonthermal processing techniques can potentially reduce the GI, contributing to improved blood sugar regulation and overall metabolic health. This study concentrates on the most current advances in GI-reduction food processing technologies. Food structure combines fiber, healthy fats, and proteins to slow digestion, reducing GI. The influence of thermal approaches on the physical and chemical modification of starch led to decreased GI. The duration of heating and the availability of moisture also determine the degree of hydrolysis of starch and the glycemic effects on food. At a lower temperature, the parboiling revealed less gelatinization and increased moisture. The internal temperature of the product is raised during thermal and nonthermal treatment, speeds up retrogradation, and reduces the rate of starch breakdown.
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Affiliation(s)
- G Jeevarathinam
- Department of Food Technology, Hindusthan College of Engineering and Technology, Coimbatore 641 032, Tamil Nadu, India
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Gharuan, Mohali, Punjab
| | - Punit Singh
- Institute of Engineering and Technology, Department of Mechanical Engineering, GLA University Mathura, Uttar Pradesh 281406, India
| | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | | | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod-671 124, Kerala, India.
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3
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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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Lin Z, Wang Y, Li L, Zheng B, Hu J, Zhang Y. Comparison of anti-allergic activities of different types of lotus seed resistant starch in OVA-induced mouse model. Int J Biol Macromol 2024; 270:132389. [PMID: 38754655 DOI: 10.1016/j.ijbiomac.2024.132389] [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: 12/11/2023] [Revised: 04/18/2024] [Accepted: 05/13/2024] [Indexed: 05/18/2024]
Abstract
Currently, evidence from observational studies suggests dietary fiber intake may be associated with decreased risk of food allergy. As a type of dietary fiber, resistant starch was also widely reported to possess anti-allergic properties. However, there is a relative paucity of studies assessing the influence of resistant starch types on their anti-allergic activity and its possible underlying mechanisms. In the current study, the anti-allergic effects of RS3-type (retrograded starch), RS4-type (chemically modified starch, cross-bonded), and RS5-type (starch-palmitic acid complex) of lotus seed resistant starch were evaluated in the OVA (100 mg/kg)-induced food allergic mice model. The results showed that oral administration of RS3 or RS4 lotus seed resistant starch (0.3 g/100 g b.w.) for 25 days significantly improved adverse symptoms of food allergy such as weight loss, increases in allergy symptom score and diarrhea rate; with significant reduction of serum specific antibody IgE, TNF-α, IL-4 levels and improved Th1/Th2 balance being observed. The mechanism may involve the regulation of lotus seed resistant starch on intestinal flora and the metabolites short-chain fatty acids and bile acids. Taken together, the findings may enhance understanding towards ameliorative effects of resistant starch on food allergy, and offer valuable insights for the exploration of novel anti-allergic bioactive compounds.
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Affiliation(s)
- Zhongjing Lin
- College of Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002, China
| | - Yanbo Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 102448, China
| | - Lanxin Li
- College of Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002, China
| | - Baodong Zheng
- College of Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002, China
| | - Jiamiao Hu
- College of Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; College of Life Sciences, University of Leicester, Leicester LE1 7RH, United Kingdom.
| | - Yi Zhang
- College of Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002, China.
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Ghoshal U, Paul R, Ali SI, Sarkar P, Sen K. Starch spectra of Ampelopteris prolifera (Retz.) Copel, a new addition to the existing lexicon and its comparison with a local potato cultivar (Solanum tuberosum L. cv. Kufri Jyoti). Int J Biol Macromol 2024; 266:131163. [PMID: 38547950 DOI: 10.1016/j.ijbiomac.2024.131163] [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: 02/15/2024] [Accepted: 03/25/2024] [Indexed: 04/15/2024]
Abstract
Novel kinds of starch spectra were generated from a lesser-known plant, making this investigation unique. The recent trend of starch characterization shows the establishment of novel bioresources from nonconventional unexplored databases. The present endeavor was made to obtain the starch fingerprint of Ampelopteris prolifera (rhizome) belonging to seedless vascular plants. For comparison, a commercial local cultivar of potato (Kufri Jyoti) was taken. The starch particle of A. prolifera shows much uniqueness depicting its novelty viz., crystallinity index of 60.04 %, powder diffractogram at (2θ scale)17.57° to 39.78°; this diffractogram pattern is reported from this study as newer one i.e. R type(whereas potato starch is CB type); characteristic peak at 2θ = 20.07° suggests starch-lipid complex formation and V type crystallinity (i.e. RS 5 type); FTIR spectra showing the presence of more short chain branching; high gelatinization temperature(84.62 ± 0.10), particle size and zeta value of A. prolifera is 4.00 ± 0.81 μm and - 18.91 ± 3.58 mV respectively. Bragg's peak from the single crystal X-ray diffraction has been generated for the first time of A. prolifera. Extraction of the starch particle was performed in chilled water. Therefore, the present study suggests wide-spectrum commercial utility and cost-effective production.
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Affiliation(s)
- Utsha Ghoshal
- Deapartment of Botany, University of Kalyani, Kalyani-741235, Nadia, West Bengal, India
| | - Raja Paul
- Deapartment of Botany, University of Kalyani, Kalyani-741235, Nadia, West Bengal, India
| | - Sk Imran Ali
- Department of Chemistry, University of Kalyani, Kalyani, Nadia, West Bengal, India
| | - Priyanka Sarkar
- Department of Chemistry, University of Kalyani, Kalyani, Nadia, West Bengal, India
| | - Kakali Sen
- Deapartment of Botany, University of Kalyani, Kalyani-741235, Nadia, West Bengal, India.
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Wang Z, Gao M, Kan J, Cheng Q, Chen X, Tang C, Chen D, Zong S, Jin C. Resistant Starch from Purple Sweet Potatoes Alleviates Dextran Sulfate Sodium-Induced Colitis through Modulating the Homeostasis of the Gut Microbiota. Foods 2024; 13:1028. [PMID: 38611336 PMCID: PMC11011479 DOI: 10.3390/foods13071028] [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: 02/26/2024] [Revised: 03/24/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
Ulcerative colitis (UC) is a complicated inflammatory disease with a continually growing incidence. In this study, resistant starch was obtained from purple sweet potato (PSPRS) by the enzymatic isolation method. Then, the structural properties of PSPRS and its protective function in dextran sulfate sodium (DSS)-induced colitis were investigated. The structural characterization results revealed that the crystallinity of PSPRS changed from CA-type to A-type, and the lamellar structure was totally destroyed during enzymatic hydrolysis. Compared to DSS-induced colitis mice, PSPRS administration significantly improved the pathological phenotype and colon inflammation in a dose-dependent manner. ELISA results indicated that DSS-induced colitis mice administered with PSPRS showed higher IL-10 and IgA levels but lower TNF-α, IL-1β, and IL-6 levels. Meanwhile, high doses (300 mg/kg) of PSPRS significantly increased the production of acetate, propionate, and butyrate. 16S rDNA high-throughput sequencing results showed that the ratio of Firmicutes to Bacteroidetes and the potential probiotic bacteria levels were notably increased in the PSPRS treatment group, such as Lactobacillus, Alloprevotella, Lachnospiraceae_NK4A136_group, and Bifidobacterium. Simultaneously, harmful bacteria like Bacteroides, Staphylococcus, and Akkermansia were significantly inhibited by the administration of a high dose of PSPRS (p < 0.05). Therefore, PSPRS has the potential to be a functional food for promoting intestinal health and alleviating UC.
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Affiliation(s)
| | | | - Juan Kan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.W.); (M.G.); (Q.C.); (X.C.); (C.T.); (D.C.); (S.Z.); (C.J.)
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7
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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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Dhull SB, Chandak A, Chawla P, Goksen G, Rose PK, Rani J. Modifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: A review. Int J Biol Macromol 2023; 253:127543. [PMID: 37866555 DOI: 10.1016/j.ijbiomac.2023.127543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/11/2023] [Accepted: 10/17/2023] [Indexed: 10/24/2023]
Abstract
Lotus (Nelumbo nucifera G.) rhizomes are an under-utilized and sustainable starch source that constitutes up to 20 % starch. The review mainly focused on the extraction methods of starch, the chemical composition of LRS, and techno-functional characteristics such as swelling power, solubility, in vitro digestibility, pasting property, and gelatinization is highlighted in LRS review. Lotus rhizome starch (LRS) is also used as a water retention agent, thickening, gelling, stabilizing, and filling in food and non-food applications. Native starch has limited functional characteristics in food applications so by modifying the starch, functional characteristics are enhanced. Single and dual treatment processes are available to enhance microstructural properties, resistant starch, techno-functional, morphological, and, film-forming properties. Compared with other starch sources, there is a lack of systematic information on the LRS. Many industries are interested in developing food products based on starch such as nanoparticles, hydrogels, edible films, and many others. Additionally, there are several recommendations to improve the applications in the food industry. Finally, we provide an outlook on the future possibility of LRS.
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Affiliation(s)
- Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial zone, Tarsus University, 33100 Mersin, Turkey
| | - Pawan Kumar Rose
- Department of Energy and Environmental Sciences, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
| | - Jyoti Rani
- Department of Botany, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
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9
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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: 2] [Impact Index Per Article: 2.0] [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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10
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Production of nanoparticles from resistant starch via a simple three-step physical treatment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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11
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Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same. FERMENTATION 2023. [DOI: 10.3390/fermentation9020134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
Abstract
High-amylose starch has unique functional properties and nutritional values in food applications. This type of starch is generally resistant to enzymatic digestion in the gastrointestinal tract, and contains an increased fraction of resistant starch (RS), which is a type of dietary fiber. The digestion and fermentation of high-amylose starch in the gut are of current research interest, as the processes are related to its nutritional functionality. This review summarizes recent in vitro and in vivo studies on the digestion and fermentation of high-amylose starches from different botanical sources and those that have been obtained by modifications. The RS content and fermentation properties are compared among high-amylose starches. This review aims to provide a current understanding of the relationship between high-amylose starch structures and fermentation-related nutritional properties. The results of these studies suggest that both modifications and food processing of high-amylose starch result in distinct fermentation products and nutritional properties. The review provides insight into the potential future applications of diverse high-amylose starches as bioactive compounds to modulate colonic fermentation.
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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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13
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The relationship between starch structure and digestibility by time-course digestion of amylopectin-only and amylose-only barley starches. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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14
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Wood Hemicelluloses as Innovative Wall Materials for Spray-Dried Microencapsulation of Berry Juice: Part 1—Effect of Homogenization Techniques on their Feed Solution Properties. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02963-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
AbstractThe use of wood hemicelluloses, including galactoglucomannans (GGM) and glucuronoxylans (GX), in spray-dried microencapsulation of bioactive compounds has not been reported. Our study aims to investigate the benefits of spray-dried GGM and GX powders (sGGM and sGX) along with the effects of homogenization techniques (magnetic stirring, ultrasonication, and a combination of UltraTurrax homogenization and microfluidization) on the physicochemical properties of feed solutions (10–20%, w/w). Feed solutions of bilberry juice with sGGM, sGX, and mixtures of either sGGM or sGX with methylcellulose (MC) or carboxymethylcellulose (CMC) were examined to produce highly stable feed solutions for spray-dried microencapsulation. The effects of ultrasonication amplitudes (30–80%) on the viscosity and particle size distribution of sGGM feed solutions were more profound than observed in their sGX counterparts. Unlike sGX feed solutions, sGGM feed solutions homogenized by ultrasonication and microfluidization formed a gel-like structure. Microfluidization also caused a loss of total anthocyanin content (TAC) of the feed solutions. Magnetic stirring resulted in no gel formation and in the lowest viscosity of the feed solutions; hence, it is an effective method for preparing hemicellulose feed solutions. sGGM and sGX powders have high heat stability with melting temperatures of 170–180 °C. The sGGM + CMC combination was more stable over 1 week of storage than the sGGM and sGX feed solutions. Storing the feed solutions reduced TAC and increased sGGM viscosity. Our results indicated that GGM and GX have high potential for use as wall materials in the spray-dried microencapsulation of bioactive compounds.
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15
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Noor N, Jhan F, Gani A, Raina IA, Shah MA. Nutraceutical and toxicological evaluation of hydrogels architected using resistant starch nanoparticles and gum acacia for controlled release of kaempferol. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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16
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Kaur B, Venkatrao KB, Panesar PS, Chopra HK, Anal AK. Optimization of ultrasound-assisted enzymatic extraction of resistant starch from green banana peels and its structural characterization. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4663-4672. [PMID: 36276536 PMCID: PMC9579226 DOI: 10.1007/s13197-022-05546-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2022] [Accepted: 06/25/2022] [Indexed: 06/16/2023]
Abstract
The global consumption of a large quantity of banana generates a huge quantity of banana peels which creates the problem of its disposal and proper management. The utilization of banana peels for the extraction of resistant starch can be a valuable strategy of waste valorization with economic viability at the industrial level. Green techniques like ultrasound can be efficacious in terms of increasing the extraction efficiency and yield of resistant starch. In this study, ultrasound assisted enzymatic extraction of resistant starch was optimized using response surface methodology. The optimum yield (60.6%) of resistant starch was obtained at 35 °C temperature, 30:1 liquid to solid ratio after a treatment time of 9 min. The results showed that a combination of ultrasound treatment with enzymatic extraction of resistant starch can be an efficient approach for the valorization of banana peels. Resistant starch holds application as a valuable supplement in functional food development in the fields of dairy, bakery, beverages, etc.
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Affiliation(s)
- Brahmeet Kaur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
| | - Kamble B. Venkatrao
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
| | - Parmjit S. Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
| | - Harish K. Chopra
- Department of Chemistry, Sant Longowal Institute of Engineering and Technology, 148106 Longowal, Punjab India
| | - Anil K. Anal
- Department of Food, Agriculture, and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, Pathum Thani, 12120 Thailand
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17
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Vaitkeviciene R, Bendoraitiene J, Degutyte R, Svazas M, Zadeike D. Optimization of the Sustainable Production of Resistant Starch in Rice Bran and Evaluation of Its Physicochemical and Technological Properties. Polymers (Basel) 2022; 14:polym14173662. [PMID: 36080742 PMCID: PMC9460455 DOI: 10.3390/polym14173662] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 08/30/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, the optimization of ultrasound (US) (850 kHz, 120 W) processing parameters (temperature, time, and power) for the enhanced production of resistant starch (RS) in rice bran (RB) matrixes was performed. The effect of US cavitation at different temperatures on the morphology, physicochemical properties, and mechanical performance of RS was evaluated. Ultrasonication at 40−70 °C temperatures affected the chemical structure, reduced the crystallinity of RS from 23.85% to between 18.37 and 4.43%, and increased the mechanical and thermal stability of RS pastes, indicating a higher tendency to retrograde. US treatment significantly (p < 0.05) improved the oil (OAC) and water (WAC) absorption capacities, swelling power (SP), solubility (WS), and reduced the least-gelation concentration (LGC). The mathematical evaluation of the data indicated a significant effect (p < 0.05) of the US parameters on the production of RS. The largest increment of RS (13.46 g/100 g dw) was achieved with US cavitation at 1.8 W/cm2 power, 40.2 °C temperature, and 18 min of processing time. The developed method and technology bring low-temperature US processing of rice milling waste to create a new sustainable food system based on modified rice bran biopolymers.
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Affiliation(s)
- Ruta Vaitkeviciene
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
- Correspondence: (R.V.); (D.Z.)
| | - Joana Bendoraitiene
- Department of Polymer Chemistry and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
| | - Rimgaile Degutyte
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
| | - Mantas Svazas
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
| | - Daiva Zadeike
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
- Correspondence: (R.V.); (D.Z.)
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18
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Shah A, Ashraf Z, Gani A, Jhan F, Gani A, Sidiq M. Encapsulation of Catechin into β-Glucan Matrix Using Wet Milling and Ultrasonication as a Coupled Approach: Characterization and Bioactivity Retention. Foods 2022; 11:foods11101493. [PMID: 35627063 PMCID: PMC9141184 DOI: 10.3390/foods11101493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 05/07/2022] [Accepted: 05/07/2022] [Indexed: 11/26/2022] Open
Abstract
In this study, the nanoencapsulation of catechin into the β-glucan matrix from oats [O-Glu (C)] and barley [B-Glu (C)] was performed using the coupled approach of ultrasonication and wet milling. The nanoencapsulated catechin was characterised by particle size distribution, surface charge, SEM, and FTIR. The particle size was found to be 200 nm and 500 nm while zeta potential was found −27.13 and −24 mV for O-Glu (C) and B-Glu (C), respectively. The encapsulation efficiency of O-Glu (C) and B-Glu (C) was found to be 86.5% and 88.2%. FTIR and SEM revealed successful entrapment of catechin in β-glucan. The encapsulated capsules showed sustainable release during simulated gastrointestinal conditions. Moreover, both O-Glu (C) and B-Glu (C) showed that biological activity such as lipase inhibition activity and antioxidant assay were retained after in vitro digestion. It was concluded that O-Glu (C) and B-Glu (C) can be used as functional ingredients effectively in food as well as in the pharmaceutical field.
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19
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Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles. Foods 2022; 11:foods11060814. [PMID: 35327238 PMCID: PMC8953351 DOI: 10.3390/foods11060814] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/08/2022] [Accepted: 03/10/2022] [Indexed: 12/10/2022] Open
Abstract
The aim of this study was to evaluate the characteristics and eating quality of salted noodles that are incorporated with different formulations of flour. Up to 20% of wheat flour was substituted by composite flours of highly resistant starches, including heat moisture treatment corn starch (HMT-CS), high-amylose corn starch (Hylon VII), and green banana flour (GBF). The physical properties of dough, in conjunction with the eating quality and estimated glycemic index (EGI) of cooked salted noodles, were investigated in this study. The results concluded that the incorporation of GBF, HMT, and Hylon VII not only affected the water absorption and mixing tolerance of the dough, but also the maximum resistance to extension and extensibility in terms of the extensographic properties. Meanwhile, GBF, HMT, and Hylon VII incorporation significantly increased the resistant starch content and decreased the fat content of the noodle samples. The textural profile analyses of cooked salted noodles indicated that hardness, gumminess, chewiness, and shearing force increased; nevertheless, springiness declined with the increase in the proportion of flours from 10 to 20%. The sensory evaluation detected that wheat flour composited with 10% GBF and HMT flours could produce acceptable quality noodles as compared with normal typical control noodles. In the meantime, salted noodles incorporated with GBF, HMT-CS, and Hylon VII flour decreased the estimated glycemic index (EGI) dramatically. The result of this study concluded that incorporation of various sources of resistant starch flour could develop a low-GI noodle with good acceptability that may contribute to gastrointestinal health.
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20
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Noor N, Gani A, Jhan F, Ashraf Shah M, Ul Ashraf Z. Ferulic acid loaded pickering emulsions stabilized by resistant starch nanoparticles using ultrasonication: Characterization, in vitro release and nutraceutical potential. ULTRASONICS SONOCHEMISTRY 2022; 84:105967. [PMID: 35279632 PMCID: PMC8915016 DOI: 10.1016/j.ultsonch.2022.105967] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 02/23/2022] [Accepted: 03/01/2022] [Indexed: 05/17/2023]
Abstract
The use of starch based nanoparticles have gained momentum in stabilizing pickering emulsions for it's numerous advantages. In present study resistant starch (RS) was isolated from lotus stem using enzymatic digestion and subjected to nanoprecipitation and ultrasonication to yield resistant starch nanoparticles (RSN). RSN of varying concentrations (2%, 10% and 20%) were used to stabilize the flax seed-oil water mixture to form pickering emulsions. The emulsions were used to nanoencapsulate ferulic acid (FA) - a well known bioactive via ultrasonication. The emulsions were lyophilized to form FA loaded lyophilized pickering emulsion (FA-LPE). The FA-LPE (2%, 10 % and 20%) were characterized using dynamic light scattering (DLS), light microscopy, scanning electron microscopy (SEM), transmission electron microscopy (TEM), atomic force microscopy (AFM) and attenuated total reflectance fourier transform infra-spectroscopy (ATR-FTIR). AFM showed FA-LPE as spherical droplets embedded in the matrix with maximum peak height of 8.47 nm and maximum pit height of 1.69 nm. SEM presented FA-LPE as an irregular and continuous surface having multiple folds and holes. The ATR-FTIR spectra of all the samples displayed peaks of C = C aromatic rings of FA at 1600 cm-1 and 1439 cm-1, signifying successful encapsulation. In vitro release assay displayed more controlled release of FA from FA-LPE (20%). Bioactivity of FA-LPE was evaluated in terms of anti-cancer, anti-diabetic, angiotensin converting enzyme (ACE) inhibition and prevention against oxidative damage under simulated gastro-intestinal conditions (SGID). The bioactivity of FA-LPE (20%) was significantly higher than FA-LPE (2%) and FA-LPE (10%). Key findings reveal that pickering emulsions can prevent FA under harsh SGID conditions and provide an approach to facilitate the design of pickering emulsions with high stability for nutraceutical delivery in food and supplement products.
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Affiliation(s)
- Nairah Noor
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Faiza Jhan
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Mohammad Ashraf Shah
- Special Centre for Nano-sciences, National Institute of Technology, Srinagar 190006, India
| | - Zanoor Ul Ashraf
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
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21
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Raza H, Liang Q, Ameer K, Ma H, Ren X. Dual-frequency power ultrasound effects on the complexing index, physicochemical properties, and digestion mechanism of arrowhead starch-lipid complexes. ULTRASONICS SONOCHEMISTRY 2022; 84:105978. [PMID: 35278848 PMCID: PMC8917315 DOI: 10.1016/j.ultsonch.2022.105978] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 02/25/2022] [Accepted: 03/05/2022] [Indexed: 05/14/2023]
Abstract
Multi-scale structural interactions of the arrowhead starch-linoleic/stearic acid complexes under different durations (20, 40 & 60 min) of dual-frequency power ultrasound (DFPU, 20/40 kHz) and their underlying mechanisms were discussed. Differential scanning calorimetry and X-ray diffraction (XRD) revealed V6 type (V6-I, II) crystalline structure for ultrasonically-treated arrowhead starch-linoleic acid (UTAS-LA) complexes. An increased degree of short-range molecular order as IR ratios of 1045/1022 cm-1 was evident from the FTIR results. The complexing index (CI) values of the complexes were greater than 65%, and the highest CI values of 83.04% and 81.26% were found in the case of UTAS-LA40 and UTAS-LA60, respectively. SEM results showed that LA-complexes had a sponge-like structure with smooth surfaces, while the SA-complexes exhibited flaky structures with irregular shapes and rough surfaces. The V-type complexes exhibited a higher digestion resistance than native AS and un-sonicated AS-LA/SA complexes due to partial RDS convention to RS.
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Affiliation(s)
- Husnain Raza
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute for Advanced Study (IAS), Shenzhen University, No. 3688, Nanhai Avenue, Nanshan District, Shenzhen, Guangdong 518060, China
| | - Qiufang Liang
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China
| | - Kashif Ameer
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Haile Ma
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiaofeng Ren
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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22
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Gani A, Noor N, Gani A, J.L.H J, Shah A, Ashraf ZU. Extraction of protein from churpi of yak milk origin: Size reduction, nutraceutical potential and as a wall material for resveratrol. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101612] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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23
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Joseph-Leenose-Helen J, Noor N, Mushtaq M, Gani A. Ultrasonics as a tool for development of pine-needle extract loaded bee wax edible packaging for value addition of Himalayan cheese. ULTRASONICS SONOCHEMISTRY 2022; 82:105914. [PMID: 35063728 PMCID: PMC8784324 DOI: 10.1016/j.ultsonch.2022.105914] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2021] [Revised: 01/07/2022] [Accepted: 01/10/2022] [Indexed: 05/28/2023]
Abstract
In the present study, Himalayan cheese, kradi was coated with beeswax loaded with pine needle extract (PNE) to increase its shelf life and nutraceutical potential. PNE was extracted via ultrasonication and incorporated into beeswax at concentrations, 2:1, 1:1, and 2:3 (grams of beeswax to mL of PNE). The dispersion of PNE in the coatings was carried out using an ultrasonic probe at a frequency of 20 kHz for 15 min and at power rating of 500 W. The coatings were characterised using scanning electron microscopy, light microscopy, dynamic light scattering (DLS), fourier transmission infrared spectroscopy. DLS revealed a hydrodynamic diameter and zeta potential of 12.11 ± 0.41 µm and -19.32 ± 0.61 mV for coating loaded with highest concentration of PNE. The bioactivities of the coating including antioxidant, antidiabetic and antibacterial assays revealed significantly higher values with the increase in PNE concentration. Shelf life and sensory evaluation study including microbiological and sensory analysis revealed inhibition of mould growth and good score of texture and appearance with the increase in concentration of PNE. The study provides a future perspective for application of beeswax loaded PNE coatings in cheese industry.
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Affiliation(s)
| | - Nairah Noor
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Mehvesh Mushtaq
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
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24
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Shah A, Ul Ashraf Z, Gani A, Masoodi FA, Gani A. β-Glucan from mushrooms and dates as a wall material for targeted delivery of model bioactive compound: Nutraceutical profiling and bioavailability. ULTRASONICS SONOCHEMISTRY 2022; 82:105884. [PMID: 34952343 PMCID: PMC8799592 DOI: 10.1016/j.ultsonch.2021.105884] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/07/2021] [Accepted: 12/19/2021] [Indexed: 05/13/2023]
Abstract
Rutin was nano-encapsulated in date [En-Ru(D)] and mushroom [En-Ru(M)] β-glucan matrix to protect it from the harsh gastrointestinal environment and to enhance its bioavailability and biological activity upon digestion. The encapsulation was carried using green technology i.e., ultra-sonication. The En-Ru(D) and En-Ru (M) showed the hydrodynamic diameter of 314.04 and 482.21 nm with polydispersity index of 0.21 and 0.33. The in vitro release behaviour followed the Higuchi model. The antimicrobial activity of En-Ru(D) and En-Ru(M) were evaluated against gram negative E. coli (ATCC 25922) and gram positive (Staphylococcus aureus) bacteria. Furthermore, En-Ru(D) and En-Ru(M) exhibited increased bioavailability of rutin in intestinal fluid with retention of anti-obesity and antioxidant activities after digestion (p < 0.05). Therefore, β-glucan matrix can efficiently encapsulate flavonoids and regulate the release of functional bioactive ingredients in the simulated human digestive conditions.
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Affiliation(s)
- Asima Shah
- Department of Food Science and Technology, University of Kashmir. Srinagar 190006, India.
| | - Zanoor Ul Ashraf
- Department of Food Science and Technology, University of Kashmir. Srinagar 190006, India
| | - Asir Gani
- Department of Food Science and Technology, University of Kashmir. Srinagar 190006, India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir. Srinagar 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir. Srinagar 190006, India
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25
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Zhang Z, Xu C, Liu W, Wang K, Rao Y, Jiang C, Li D, Zhang Y, Jiang X, Chen X, Xu C. Ultrasonic assisted rapid preparation of superhydrophobic stainless steel surface and its application in oil/water separation. ULTRASONICS SONOCHEMISTRY 2021; 81:105848. [PMID: 34847449 PMCID: PMC8637139 DOI: 10.1016/j.ultsonch.2021.105848] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 11/17/2021] [Accepted: 11/24/2021] [Indexed: 06/13/2023]
Abstract
The preparation of superhydrophobic (SH) surface on stainless steel by chemical etching method is challenging due to the good corrosion resistance of the material. In this work, SH surface with water contact angle (WCA) as high as 163.21° was accomplished on 304 stainless steel surface by a rapid ultrasonic-assisted chemical etching method within 7 min and a low-cost fluorine-free modification treatment. The mechanism of ultrasonic field on the etching process was explored by detecting the cavitation and oscillation energy in the reactor. It is the first time to found that the ultrasonic cavitation effect enhanced the etching process by both chemical and physical facilitation resulting in hierarchical lamellar micro-structures, "mountain-like" micro-structure clusters and "coral-reef-like" nano-scale structures on the surface. With the ultrasonic power increasing, the ultrasonic cavitation effect not only enhanced the superhydrophobicity of sample surface, but also improved the uniformity of surface wettability. The samples also showed excellent performance of oil/water separation for various organics (all separation efficiencies up to 96%) and remarkable mechanical stability.
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Affiliation(s)
- Zongbo Zhang
- College of Mechanical and Electrical Engineering, China University of Petroleum (East China), Qingdao 266580, PR China.
| | - Chunling Xu
- College of Mechanical and Electrical Engineering, China University of Petroleum (East China), Qingdao 266580, PR China
| | - Wengang Liu
- College of Mechanical and Electrical Engineering, China University of Petroleum (East China), Qingdao 266580, PR China
| | - Kai Wang
- College of Mechanical and Electrical Engineering, China University of Petroleum (East China), Qingdao 266580, PR China
| | - Yunlong Rao
- College of Mechanical and Electrical Engineering, China University of Petroleum (East China), Qingdao 266580, PR China
| | - Chen Jiang
- College of Mechanical and Electrical Engineering, China University of Petroleum (East China), Qingdao 266580, PR China
| | - Dawei Li
- State Key Laboratory of Heavy Oil Processing, China University of Petroleum (East China), Qingdao 266580, PR China
| | - Yu Zhang
- College of Mechanical and Electrical Engineering, China University of Petroleum (East China), Qingdao 266580, PR China
| | - Xin Jiang
- College of Mechanical and Electrical Engineering, China University of Petroleum (East China), Qingdao 266580, PR China
| | - Xintong Chen
- College of Mechanical and Electrical Engineering, China University of Petroleum (East China), Qingdao 266580, PR China
| | - Changbin Xu
- College of Mechanical and Electrical Engineering, China University of Petroleum (East China), Qingdao 266580, PR China
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