1
|
Zuo Y, Zou F, Yang M, Xu G, Wu J, Wang L, Wang H. Effects of plasma-activated water combined with ultrasonic treatment of corn starch on structural, thermal, physicochemical, functional, and pasting properties. ULTRASONICS SONOCHEMISTRY 2024; 108:106963. [PMID: 38936293 DOI: 10.1016/j.ultsonch.2024.106963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 06/08/2024] [Accepted: 06/18/2024] [Indexed: 06/29/2024]
Abstract
In this study, corn starch was used as the raw material, and modified starch was prepared using a method combining plasma-activated water and ultrasound treatment (PUL). This method was compared with treatments using plasma-activated water (PAW) and ultrasound (UL) alone. The structure, thermal, physicochemical, pasting, and functional properties of the native and treated starches were evaluated. The results indicated that PAW and UL treatments did not alter the shape of the starch granules but caused some surface damage. The PUL treatment increased the starch gelatinization temperature and enthalpy (from 11.22 J/g to 13.13 J/g), as well as its relative crystallinity (increased by 0.51 %), gel hardness (increased by 16.19 %) compared to untreated starch, without inducing a crystalline transition. The PUL treatment resulted in a whitening of the samples. The dual treatment enhanced the thermal stability of the starch paste, which can be attributed to the synergistic effect between PAW and ultrasound (PAW can modify the starch structure at a molecular level, while ultrasound can further disrupt the granule weak crystalline structures, leading to improved thermal properties). Furthermore, FTIR results suggested significant changes in the functional groups related to the water-binding capacity of starch, and the order of the double-helical structure was disrupted. The findings of this study suggest that PUL treatment is a promising new green modification technique for improving the starch structure and enhancing starch properties. However, further research is needed to tailor the approach based on the specific properties of the raw material.
Collapse
Affiliation(s)
- Yongxuan Zuo
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Fanglei Zou
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Miao Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Guangfei Xu
- College of Engineering and Technology, Northeast Forestry University, Harbin 150040, China
| | - Junhua Wu
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Liangju Wang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Hongying Wang
- College of Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
2
|
Xu Z, Liu X, Zhang C, Ma M, Gebre BA, Mekonnen SA, Corke H, Sui Z. Mild alkali treatment alters structure and properties of maize starch: The potential role of alkali in starch chemical modification. Int J Biol Macromol 2024; 274:133238. [PMID: 38897493 DOI: 10.1016/j.ijbiomac.2024.133238] [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: 04/04/2024] [Revised: 06/14/2024] [Accepted: 06/16/2024] [Indexed: 06/21/2024]
Abstract
Normal and waxy maize starches were treated with mild alkali treatment (pH 8.5, 9.9, 11.3) in two temperature-time combinations (25 °C for 1 h and 50 °C for 18 h) to investigate the effect on starch structure and properties. Mild alkali treatment partly removed the starch granule-associated proteins and lipids of normal (from 0.31 % to 0.24 % and from 0.77 % to 0.55 %, respectively) and waxy maize starches (from 0.22 % to 0.18 % and from 0.24 % to 0.15 %, respectively). Gelatinization enthalpy of waxy maize starch increased with alkali treatment from 16.20 J·g-1 to 21.95 J·g-1, indicating that amylopectin (AP) rearrangement and AP-AP double helices formation might occur. But amylose could inhibit these effects by restricting mobility of amylopectin, and no such changes occurred for normal maize starch. Alkali treatment decreased gelatinization temperature and increased peak and final viscosity. Alkali treatment decreased trough viscosity and increased setback of normal maize starch. The hydrothermal treatment promoted the effect of alkali, attributed to the more rapid molecular motion at higher temperature. Normal and waxy starches showed different changes after alkali treatment, indicating that amylose played an important role in controlling the effect of alkali and hydrothermal treatment, primarily as an obstructer of amylopectin rearrangement in mild alkali treatment.
Collapse
Affiliation(s)
- Zekun Xu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Xiaoning Liu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Chuangchuang Zhang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Mengting Ma
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Bilatu Agza Gebre
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China; Department of Food Science & Nutrition, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia
| | - Solomon Abate Mekonnen
- Department of Food Science & Nutrition, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia
| | - Harold Corke
- Department of Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, 3200003, Israel.
| | - Zhongquan Sui
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
| |
Collapse
|
3
|
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.
Collapse
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.
| |
Collapse
|
4
|
Zhang S, Liu Y, Sun T, Liu H, Wang D. The Effects of Tremella fuciformis Polysaccharide on the Physicochemical, Multiscale Structure and Digestive Properties of Cyperus esculentus Starch. Foods 2024; 13:1425. [PMID: 38731796 PMCID: PMC11083195 DOI: 10.3390/foods13091425] [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: 03/12/2024] [Revised: 04/18/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024] Open
Abstract
In this study, we have investigated the effects of Tremella fuciformis polysaccharide (TP) on the pasting, rheological, structural and in vitro digestive properties of Cyperus esculentus starch (CS). The results showed that the addition of TP significantly changed the pasting characteristics of CS, increased the pasting temperature and pasting viscosity, inhibited pasting, reduced the exudation of straight-chain starch and was positively correlated with the amount of TP added. The addition of the appropriate amount of TP could increase its apparent viscosity and enhance its viscoelasticity. The composite system of CS/TP exhibited higher short-range ordered structure and solid dense structure, which protected the crystal structure of CS, but was related to the amount of TP added. In addition, the introduction of TP not only decreased the in vitro digestion rate of CS and increased the content of slow-digestible starch (SDS) and resistant starch (RS), but also reduced the degree of digestion. Correlation studies established that TP could improve the viscoelasticity, relative crystallinity and short-range order of the CS/TP composite gel, maintain the integrity of the starch granule and crystalline structure, reduce the degree of starch pasting and strengthen the gel network structure of CS, which could help to lower the digestibility of CS.
Collapse
Affiliation(s)
- Shanshan Zhang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Yingxu Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Tong Sun
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
- Key Laboratory of Technological Innovations for Grain Deep-Processing and High-Effeciency Utilization of By-Products of Jilin Province, Changchun 130118, China
| | - Hongcheng Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Dawei Wang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
| |
Collapse
|
5
|
Cheng Z, Zheng Q, Duan Y, Hu K, Cai M, Zhang H. Optimization of ultrasonic conditions for improving the characteristics of corn starch-glycyrrhiza polysaccharide composite to prepare enhanced quality lycopene inclusion complex. Int J Biol Macromol 2024; 267:131504. [PMID: 38604428 DOI: 10.1016/j.ijbiomac.2024.131504] [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: 01/28/2024] [Revised: 03/26/2024] [Accepted: 04/08/2024] [Indexed: 04/13/2024]
Abstract
In this study, based on response surface optimization of ultrasound pre-treatment conditions for encapsulating lycopene, the corn starch-glycyrrhiza polysaccharide composite (US-CS-GP) was used to prepare a novel lycopene inclusion complex (US-CS-GP-Lyc). Ultrasound treatment (575 W, 25 kHz) at 35 °C for 25 min significantly enhanced the rheological and starch properties of US-CS-GP, facilitating the preparation of US-CS-GP-Lyc with an encapsulation efficiency of 76.12 ± 1.76 %. In addition, the crystalline structure, thermal properties, and microstructure of the obtained lycopene inclusion complex were significantly improved and showed excellent antioxidant activity and storage stability. The US-CS-GP-Lyc exhibited a V-type crystal structure, enhanced lycopene loading capacity, and reduced crystalline regions due to increased amorphous regions, as well as superior thermal properties, including a lower maximum thermal decomposition rate and a higher maximum decomposition temperature. Furthermore, its smooth surface with dense pores provides enhanced space and protection for lycopene loading. Moreover, the US-CS-GP-Lyc displayed the highest DPPH scavenging rate (92.20 %) and enhanced stability under light and prolonged storage. These findings indicate that ultrasonic pretreatment can boost electrostatic forces and hydrogen bonding between corn starch and glycyrrhiza polysaccharide, enhance composite properties, and improve lycopene encapsulation, which may provide a scientific basis for the application of ultrasound technology in the refined processing of starch-polysaccharides composite products.
Collapse
Affiliation(s)
- Zirun Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Qiao Zheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Kai Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| |
Collapse
|
6
|
Zhang J, Li J, Fan L. Effect of starch granule size on the properties of dough and the oil absorption of fried potato crisps. Int J Biol Macromol 2024; 268:131844. [PMID: 38663708 DOI: 10.1016/j.ijbiomac.2024.131844] [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: 12/08/2023] [Revised: 04/02/2024] [Accepted: 04/23/2024] [Indexed: 05/04/2024]
Abstract
Starch is a key element in fried potato crisps, however, the effect of starch granule size on oil absorption of the product have yet to be fully investigated. The study explored the impact of starch granule size on both the dough characteristics and oil absorption in potato crisps. The dough composed of small-sized potato granules showed more compact and uniform network system. Additionally, X-ray Microscope analysis showed that potato crisps prepared with small-sized potato granules had limited matrix expansion and fewer pores, cracks, and voids. The small-sized potato and small-sized wheat starches granule addition crisps displayed a significantly greater average cell thickness (52.05 and 53.44 μm) than other samples, while exhibiting notably lower average porosity (61.37 % and 60.28 %) compared to other samples. Results revealed that potato crisps with medium and small potato granules had 12.91 % and 21.92 % lower oil content than those containing large potato starch. Potato crisps with B-type wheat starch showed 16.36 % less oil absorption than those with A-type wheat starch. Small-sized starches significantly influence the dough structure and contribute to the reduction of oil absorption in fried products. The generated insights may provide monitoring indexes for cultivating potato varieties with low oil absorption.
Collapse
Affiliation(s)
- Jin Zhang
- State Key Laboratory of Food Science & Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science & Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science & Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, 542899, China; Collaborat Innovat Ctr Food Safety & Qual Control, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
| |
Collapse
|
7
|
Li X, Wang H, Sun S, Ji X, Wang X, Wang Z, Shang J, Jiang Y, Gong X, Qi H. Optimization of the morphological, structural, and physicochemical properties of maize starch using straw returning and nitrogen fertilization in Northeast China. Int J Biol Macromol 2024; 265:130791. [PMID: 38479666 DOI: 10.1016/j.ijbiomac.2024.130791] [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: 01/23/2024] [Revised: 02/18/2024] [Accepted: 03/09/2024] [Indexed: 03/24/2024]
Abstract
The combination of straw returning and nitrogen (N) fertilization is a popular tillage mode and essential strategy for achieving stable yield and high quality. However, the optimal combination strategy and the influence of tillage mode on the morphological, crystalline, and molecular structures of maize starch remain unclear. We conducted a long-term field experiment over 7 years in Northeast China using two tillage modes, rotary tillage with straw returning (RTS) and plow tillage with straw returning (PTS), and four N application rates. The relative crystallinity, 1045/1022 cm-1 value, and B2 and B3 chains of maize starch were higher under RTS than under PTS, resulting in increased stability of starch and improvements in gelatinization enthalpy and temperature. The surface of the starch granules induced by N fertilizer was smoother than that under the N0 (0 kg N ha-1) treatment. The proportion of amylose content, solubility, swelling power, and light transmittance increased under N2 (262 kg N ha-1) treatment, along with improvement in starch pasting properties. These results suggest that RTS combined with N2 treatment can regulate the morphological, structural, and physicochemical characteristics of maize starch, providing an essential reference for improving the quality of maize starch from an agronomic point of view.
Collapse
Affiliation(s)
- Xiangyu Li
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Honglu Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas/College of Agronomy, Northwest A & F University, Yangling, Shaanxi 712100, PR China
| | - Sitong Sun
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Xinjie Ji
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Xuelian Wang
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Zhengyu Wang
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Jiaxin Shang
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Ying Jiang
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Xiangwei Gong
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China.
| | - Hua Qi
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China.
| |
Collapse
|
8
|
Hao Z, Hu A, Cheng J, Ma Z, Li Z, Lv J, Xu H, Ge H, Wang H, Yu Z, Xie Z, Du Y. Mechanism of interaction between L-theanine and maize starch in ultrasonic field based on DFT calculations: Rheological properties, multi-scale structure and in vitro digestibility. Int J Biol Macromol 2024; 261:129869. [PMID: 38302031 DOI: 10.1016/j.ijbiomac.2024.129869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/26/2024] [Accepted: 01/29/2024] [Indexed: 02/03/2024]
Abstract
The digestibility of starch-based foods is receiving increased attention. To date, the full understanding of how including L-theanine (THE) can modify the structural and digestive properties of starch has not been fully achieved. Here, we investigated the multi-scale structure and digestibility of maize starch (MS) regulated by THE in ultrasound field and the molecular interactions. Ultrasound disrupted the structure of starch granules and opened the molecular chains of starch, promoting increased THE binding and producing more low-order or disordered crystal structures. In this case, the aggregation of starch molecules, especially amylose, was reduced, leading to increased mobility of the systems. As a result, the apparent viscosity, G', and G" were significantly decreased, which retarded the starch regeneration. Density functional theory calculations indicated that there were mainly non-covalent interactions between THE and MS, such as hydrogen bonding and van der Waals forces. These interactions were the main factors contributing to the decrease in the short-range ordering, the helical structure, and the enthalpy change (ΔH) of MS. Interestingly, the rapidly digestible starch (RDS) content of THE modified MS (MS-THE-30) decreased by 17.89 %, while the resistant starch increased to 26.65 %. These results provide new strategies for the safe production of resistant starch.
Collapse
Affiliation(s)
- Zongwei Hao
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; Joint Research Center for Food Nutrition and Health of IHM, Hefei 230036, China
| | - Ailong Hu
- Joint Research Center for Food Nutrition and Health of IHM, Hefei 230036, China
| | - Juntao Cheng
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhenni Ma
- Joint Research Center for Food Nutrition and Health of IHM, Hefei 230036, China
| | - Zhaofeng Li
- Joint Research Center for Food Nutrition and Health of IHM, Hefei 230036, China
| | - Jiali Lv
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Huajian Xu
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Huifang Ge
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; Joint Research Center for Food Nutrition and Health of IHM, Hefei 230036, China
| | - Hongyan Wang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; Joint Research Center for Food Nutrition and Health of IHM, Hefei 230036, China
| | - Zhenyu Yu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Zhongwen Xie
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Yiqun Du
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; Joint Research Center for Food Nutrition and Health of IHM, Hefei 230036, China; Shenzhen Institute of Translational Medicine, Shenzhen Second People's Hospital, The First Affiliated Hospital of Shenzhen University, Health Science Center, Shenzhen University, Shenzhen 518035, China.
| |
Collapse
|
9
|
Li X, Wang S, Zhong J, Li T, Fan G, Zhou D, Wu C. Preparation and characterization of fine and stable short amylose nanocarriers for curcumin using a highly efficient and convenient method. Int J Biol Macromol 2024; 257:128738. [PMID: 38092108 DOI: 10.1016/j.ijbiomac.2023.128738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 12/05/2023] [Accepted: 12/09/2023] [Indexed: 12/17/2023]
Abstract
To prepare fine and stable nanocarriers for curcumin using a highly efficient and convenient method, nanoprecipitation combined with ultrasonication and a high-speed dispersion (US+HSS) method were used to prepare short amylose nanoparticles with pre-formed helical structures. Their morphology, structural characteristics, and embedding effects for curcumin were investigated. The results showed that the optimal ratio of ethanol to short amylose solution and ultrasonic time was 4:1 and 4 min, respectively. The nanoparticles showed a small size (82.43 nm), relatively high loading capacity (11.57 %), and a peak gelatinization temperature of 97.74 °C. Compared to the nanoprecipitation method, the short amylose nanoparticles prepared using the US+HSS method possessed a higher V-type crystalline structure ratio. In addition, the US+HSS method was easier to use to prepare nanoparticles with high stability against NaCl, and the stable nanoparticles showed the best in vitro sustained release effect for curcumin. The Peppas-Sahlin model was the optimal model that matched curcumin release from nanoparticles during digestion.
Collapse
Affiliation(s)
- Xiaojing Li
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Sixiang Wang
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Jie Zhong
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Tingting Li
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Gongjian Fan
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Dandan Zhou
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Caie Wu
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
| |
Collapse
|
10
|
Ramos GVC, Rabelo MEA, de Pinho SC, Valencia GA, Sobral PJDA, Moraes ICF. Dual Modification of Cassava Starch Using Physical Treatments for Production of Pickering Stabilizers. Foods 2024; 13:327. [PMID: 38275694 PMCID: PMC10815648 DOI: 10.3390/foods13020327] [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: 12/18/2023] [Revised: 01/17/2024] [Accepted: 01/18/2024] [Indexed: 01/27/2024] Open
Abstract
Cassava starch nanoparticles (SNP) were produced using the nanoprecipitation method after modification of starch granules using ultrasound (US) or heat-moisture treatment (HMT). To produce SNP, cassava starches were gelatinized (95 °C/30 min) and precipitated after cooling, using absolute ethanol. SNPs were isolated using centrifugation and lyophilized. The nanoparticles produced from native starch and starches modified using US or HMT, named NSNP, USNP and HSNP, respectively, were characterized in terms of their main physical or functional properties. The SNP showed cluster plate formats, which were smooth for particles produced from native starch (NSNP) and rough for particles from starch modified with US (USNP) or HMT (HSNP), with smaller size ranges presented by HSNP (~63-674 nm) than by USNP (~123-1300 nm) or NSNP (~25-1450 nm). SNP had low surface charge values and a V-type crystalline structure. FTIR and thermal analyses confirmed the reduction of crystallinity. The SNP produced after physical pretreatments (US, HMT) showed an improvement in lipophilicity, with their oil absorption capacity in decreasing order being HSNP > USNP > NSNP, which was confirmed by the significant increase in contact angles from ~68.4° (NSNP) to ~76° (USNP; HSNP). A concentration of SNP higher than 4% may be required to produce stability with 20% oil content. The emulsions produced with HSNP showed stability during the storage (7 days at 20 °C), whereas the emulsions prepared with NSNP exhibited phase separation after preparation. The results suggested that dual physical modifications could be used for the production of starch nanoparticles as stabilizers for Pickering emulsions with stable characteristics.
Collapse
Affiliation(s)
- Giselle Vallim Correa Ramos
- Postgraduate Program in Materials Science and Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
- Department of Food Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil (S.C.d.P.); (P.J.d.A.S.)
| | - Marya Eduarda Azelico Rabelo
- Department of Food Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil (S.C.d.P.); (P.J.d.A.S.)
| | - Samantha Cristina de Pinho
- Department of Food Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil (S.C.d.P.); (P.J.d.A.S.)
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil;
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil (S.C.d.P.); (P.J.d.A.S.)
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, SP, Brazil
| | - Izabel Cristina Freitas Moraes
- Postgraduate Program in Materials Science and Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
- Department of Food Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil (S.C.d.P.); (P.J.d.A.S.)
| |
Collapse
|
11
|
Hasan GG, Laouini SE, Khelef A, Mohammed HA, Althamthami M, Meneceur S, Alharthi F, Alshareef SA, Menaa F. Efficient treatment of oily wastewater, antibacterial activity, and photodegradation of organic dyes using biosynthesized Ag@Fe 3O 4 nanocomposite. Bioprocess Biosyst Eng 2024; 47:75-90. [PMID: 38081951 DOI: 10.1007/s00449-023-02946-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Accepted: 11/09/2023] [Indexed: 01/10/2024]
Abstract
A significant waste (e.g., high oil content and pollutants such as heavy metals, dyes, and microbial contaminants) in water is generated during crude oil extraction and industrial processes, which poses environmental challenges. This study explores the potential of Ag@Fe3O4 nanocomposite (NC) biosynthesized using the aqueous leaf extract of Laurus nobilis for the treatment of oily wastewater. The NC was characterized using ultraviolet-visible (UV-Vis) spectrophotometry, Scanning Electron Microscopy (SEM), Fourier Transformed Infrared (FTIR) and X-Ray Diffraction (XRD) spectroscopies. The crystalline structure of the NC was determined to be face-centered cubic with an average size of 42 nm. Ag@Fe3O4 NC exhibited significant degradation (96.8%, 90.1%, and 93.8%) of Rose Bengal (RB), Methylene Blue (MB), and Toluidine Blue (TB), respectively, through a reduction reaction lasting 120 min at a dye concentration of 10 mg/L. The observed reaction kinetics followed a pseudo-first-order model, with rate constants (k-values) of 0.0284 min-1, 0.0189 min-1, and 0.0212 min-1 for RB, MB, and TB, respectively. The fast degradation rate can be attributed to the low band gap (1.9 eV) of Ag@Fe3O4 NC. The NC elicited an impressive effectiveness (99-100%, 98.0%, and 91.8% within 30 min) in removing, under sunlight irradiation, several heavy metals, total petroleum hydrocarbons (TPH), and total suspended solids (TSS) from the oily water samples. Furthermore, Ag@Fe3O4 NC displayed potent antibacterial properties and a good biocompatibility. These findings contribute to the development of efficient and cost-effective methods for wastewater treatment and environmental remediation.
Collapse
Affiliation(s)
- Gamil Gamal Hasan
- Department of Process Engineering, Faculty of Technology, El Oued University, 39000, El Oued, Algeria.
- Laboratory of Valorization and Technology of Sahara Resources (VTRS), El Oued University, 39000, El Oued, Algeria.
| | - Salah Eddine Laouini
- Department of Process Engineering, Faculty of Technology, El Oued University, 39000, El Oued, Algeria
- Laboratory of Biotechnology Biomaterials and Condensed Matter, Faculty of Technology, University of El Oued, 39000, El Oued, Algeria
| | - Abdelhamid Khelef
- Laboratory of Valorization and Technology of Sahara Resources (VTRS), El Oued University, 39000, El Oued, Algeria
| | - Hamdi Ali Mohammed
- Department of Process Engineering, Faculty of Technology, El Oued University, 39000, El Oued, Algeria
- Laboratory of Biotechnology Biomaterials and Condensed Matter, Faculty of Technology, University of El Oued, 39000, El Oued, Algeria
| | - Mohammed Althamthami
- Department of Process Engineering, College of Science and Technology, Biskra University, 07000, Biskra, Algeria
| | - Souhaila Meneceur
- Department of Process Engineering, Faculty of Technology, El Oued University, 39000, El Oued, Algeria
| | - Fahad Alharthi
- Department of Chemistry, College of Science, King Saud University, Riyadh, 11451, Kingdom of Saudi Arabia
| | - Sohad A Alshareef
- Department of Chemistry, University of Tabuk, 71491, Tabuk, Saudi Arabia
| | - Farid Menaa
- Department of Biomedical and Environmental Engineering (BEE), Fluorotronics, Inc. - California Innovations Corporation, San Diego, CA, 92037, USA.
| |
Collapse
|
12
|
Kumari B, Sit N. Comprehensive review on single and dual modification of starch: Methods, properties and applications. Int J Biol Macromol 2023; 253:126952. [PMID: 37722643 DOI: 10.1016/j.ijbiomac.2023.126952] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 08/11/2023] [Accepted: 09/12/2023] [Indexed: 09/20/2023]
Abstract
Starch is a natural, renewable, affordable, and easily available polymer used as gelling agents, thickeners, binders, and potential raw materials in various food products. Due to these techno-functional properties of starch, food and non-food industries are showing interest in developing starch-based food products such as films, hydrogels, starch nanoparticles, and many more. However, the application of native starch is limited due to its shortcomings. To overcome these problems, modification of starch is necessary. Various single and dual modification processes are used to improve techno-functional, morphological, and microstructural properties, film-forming capacity, and resistant starch. This review paper provides a comprehensive and critical understanding of physical, chemical, enzymatic, and dual modifications (combination of any two single modifications), the effects of parameters on modification, and their applications. The sequence of modification plays a key role in the dual modification process. All single modification methods modify the physicochemical properties, crystallinity, and emulsion properties, but some shortcomings such as lower thermal, acidic, and shear stability limit their application in industries. Dual modification has been introduced to overcome these limitations and maximize the effectiveness of single modification.
Collapse
Affiliation(s)
- Bharati Kumari
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India
| | - Nandan Sit
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India.
| |
Collapse
|
13
|
Wang N, Wu L, Yang J, You Y, Zhang F, Kan J, Zheng J. Lotus starch/bamboo shoot polysaccharide composite system treated via ultrasound: Pasting, gelling properties and multiscale structure. Food Res Int 2023; 174:113605. [PMID: 37986532 DOI: 10.1016/j.foodres.2023.113605] [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: 08/24/2023] [Revised: 10/13/2023] [Accepted: 10/16/2023] [Indexed: 11/22/2023]
Abstract
This study investigated the effects of ultrasound treatment on the physicochemical properties, digestion properties, and multiscale structure of a lotus root starch (LS) and bamboo shoot polysaccharide (BSP) composite system. It also preliminarily revealed the mechanism underlying the modification effect of ultrasound treatment. After 180-360 W ultrasound treatment, the viscosity, thixotropy, and gel viscoelasticity of the LS/BSP paste increased. However, treatment with the ultrasound power of 540 and 720 W decreased viscoelasticity. After 14 days of retrogradation, the hardness and cohesiveness of the LS/BSP gel increased under 180 and 360 W ultrasound treatment but decreased under 540 and 720 W ultrasound treatment. After 540 W ultrasound treatment, RDS content decreased by 17.2 % and resistant starch content increased by 32.5 %. After 180 min of in vitro digestion, the hydrolysis rate of LS/BSP decreased from 97.82 % to 93.13 % as the ultrasound power increased to 540 W. Ultrasound promoted the uniform dispersion of BSP in the starch paste and the movement, orientation, rearrangement, and aggregation of starch and BSP molecular chains. These effects further enhanced the interaction between BSP and starch, resulting in the formation of a dense paste structure with strong resistance to digestive enzymes. This work revealed the mechanism of the effects of ultrasound treatment on LS/BSP and found that 360-540 W ultrasound treatment could improve the physicochemical properties and digestion properties of LS/BSP.
Collapse
Affiliation(s)
- Nan Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liangru Wu
- Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China
| | - Jinlai Yang
- Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China
| | - Yuming You
- College of Landscape Architecture and Life Science, Chongqing University of Arts and Sciences, Chongqing 400715, China
| | - Fusheng Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chongqing 400715, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chongqing 400715, China.
| | - Jiong Zheng
- College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chongqing 400715, China.
| |
Collapse
|
14
|
Chen X, Hou Y, Wang Z, Liao A, Pan L, Zhang M, Xue Y, Wang J, Liu Y, Huang J. A Comparative Study of Resistant Dextrins and Resistant Maltodextrins from Different Tuber Crop Starches. Polymers (Basel) 2023; 15:4545. [PMID: 38231993 PMCID: PMC10708145 DOI: 10.3390/polym15234545] [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: 11/15/2023] [Revised: 11/23/2023] [Accepted: 11/23/2023] [Indexed: 01/19/2024] Open
Abstract
The anti-digestibility of resistant dextrin (RD) and resistant maltodextrin (RMD) is usually significantly affected by processing techniques, reaction conditions, and starch sources. The objective of this investigation is to elucidate the similarities and differences in the anti-digestive properties of RD and RMD prepared from three different tuber crop starches, namely, potato, cassava, and sweet potato, and to reveal the associated mechanisms. The results show that all RMDs have a microstructure characterized by irregular fragmentation and porous surfaces, no longer maintaining the original crystalline structure of starches. Conversely, RDs preserve the structural morphology of starches, featuring rough surfaces and similar crystalline structures. RDs exhibite hydrolysis rates of approximately 40%, whereas RMDs displaye rates lower than 8%. This disparity can be attributed to the reduction of α-1,4 and α-1,6 bonds and the development of a highly branched spatial structure in RMDs. The indigestible components of the three types of RDs range from 34% to 37%, whereas RMDs vary from 80% to 85%, with potato resistant maltodextrin displaying the highest content (84.96%, p < 0.05). In conclusion, there are significant differences in the processing performances between different tuber crop starches. For the preparation of RMDs, potato starch seems to be superior to sweet potato and cassava starches. These attributes lay the foundation for considering RDs and RMDs as suitable components for liquid beverages, solid dietary fiber supplements, and low glycemic index (low-GI) products.
Collapse
Affiliation(s)
- Xinyang Chen
- Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.C.); (Y.X.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Yinchen Hou
- School of Food and Bioengineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Zhen Wang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Aimei Liao
- Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.C.); (Y.X.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Long Pan
- Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.C.); (Y.X.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Mingyi Zhang
- Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.C.); (Y.X.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Yingchun Xue
- Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.C.); (Y.X.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Jingjing Wang
- Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.C.); (Y.X.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Yingying Liu
- Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.C.); (Y.X.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Jihong Huang
- Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function, School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.C.); (Y.X.)
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China
- Food Laboratory of Zhongyuan, Luohe 462300, China
- School of Food and Pharmacy, Xuchang University, Xuchang 461000, China
| |
Collapse
|
15
|
Liewchirakorn P, Ngamchuea K. Benign electrolytic modifications of starch: effects on functional groups and physical properties. RSC Adv 2023; 13:30040-30051. [PMID: 37842676 PMCID: PMC10570906 DOI: 10.1039/d3ra06382h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Accepted: 10/09/2023] [Indexed: 10/17/2023] Open
Abstract
Herein, a low-cost electrolytic technology for starch modification has been developed using abundant chloride salt as a redox mediator. The effects of electrolysis conditions on the in situ starch modification are investigated in detail, including chloride concentrations, applied voltages, and electrolysis durations. The modification mechanisms are determined by the type of chlorine species (Cl2, HClO, ClO-, and HCl) generated during the process. Following electrolysis, carbonyl and carboxyl groups ranging from 0.056 to 1.3 g/100 g of starch and 0.006 to 0.5 g/100 g of starch, respectively, were observed. Starch granule median size can be reduced from 15.3 μm to 13.5 μm. In addition to the pronounced changes in granule size, shape, and functional groups, electrolysis leads to increased moisture resistance, higher crystallinity, and substantial alterations in the pasting properties.
Collapse
Affiliation(s)
- Pitcha Liewchirakorn
- School of Chemistry, Institute of Science, Suranaree University of Technology 111 University Avenue, Suranaree, Muang Nakhon Ratchasima 30000 Thailand +66 (0) 44 224 637
- Institute of Research and Development, Suranaree University of Technology 111 University Avenue, Suranaree, Muang Nakhon Ratchasima 30000 Thailand
| | - Kamonwad Ngamchuea
- School of Chemistry, Institute of Science, Suranaree University of Technology 111 University Avenue, Suranaree, Muang Nakhon Ratchasima 30000 Thailand +66 (0) 44 224 637
| |
Collapse
|
16
|
Al-Jaber HA, Arsad A, Bandyopadhyay S, Jaafar MZ, Tahir M, Nuhma MJ, Abdulmunem AR, Abdulfatah MY, Alias H. Relation between Conventional and Starch-Assisted ASP Injection and Impact of Crystallinity on Flood Formation. Molecules 2023; 28:6685. [PMID: 37764461 PMCID: PMC10535427 DOI: 10.3390/molecules28186685] [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: 08/24/2023] [Revised: 09/12/2023] [Accepted: 09/15/2023] [Indexed: 09/29/2023] Open
Abstract
Alkaline-surfactant-polymer (ASP) flooding, a recognized method for oil recovery, encounters limited use due to its expense. In addition, ASP's best composition and injection sequence still remains uncertain today. This study explores conventional ASP flooding using PT SPR Langgak's special surfactants, simulating Langgak oilfield conditions in Sumatra, Indonesia. By comparing the outcomes of this flooding technique with that of starch-assisted ASP performed in another study, the benefits of adding starch nanoparticles to flooding are evident. Nano-starch ASP increased oil recovery by 18.37%, 10.76%, and 10.37% for the three configurations investigated in this study. Water flooding preceded ASP flooding, and flooding operations were carried out at 60 °C. This study employed sodium hydroxide (NaOH), sodium carbonate (Na2CO3), and specialized surfactants from PT SPR. The adopted polymer is solely hydrolyzed polyacrylamide (HPAM) at 2000 ppm. Starch nanoparticles underwent comprehensive characterization and focused more on charge stability. Purple yam nanoparticles (PYNPs) exhibited remarkable stability at -36.33 mV, unlike cassava starch nanoparticles (CSNPs') at -10.68 mV and HPAM's at -27.13 mV. Surface properties affect interactions with fluids and rocks. Crystallinity, a crucial characterization, was assessed using Origin software 2019b. CSNPs showed 24.15% crystallinity, surpassing PYNPs' 20.68%. Higher crystallinity benefits CSNPs' thermal stability. The amorphous behavior found in PYNPs makes them less suitable if applied in harsh reservoirs. This research correlated with prior findings, reinforcing starch nanoparticles' role in enhancing oil recovery. In summary, this study highlighted conventional ASP flooding using HPAM as the sole polymer and compared it with three formations that used two starch nanoparticles included with HPAM, assessing their impact on charge stability, crystallinity, and recovery rate to emphasize their importance in the oil recovery industry. Starch nanoparticles' benefits and limitations guided further investigation in this study.
Collapse
Affiliation(s)
- Hasanain A. Al-Jaber
- UTM-MPRC Institute for Oil and Gas, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, Skudai 81310, Johor, Malaysia
- Department of Chemical Industries Technologies, Southern Technical University, Zubair, Basrah 61006, Iraq
| | - Agus Arsad
- UTM-MPRC Institute for Oil and Gas, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, Skudai 81310, Johor, Malaysia
| | - Sulalit Bandyopadhyay
- Department of Chemical Engineering, Norwegian University of Science and Technology, Høgskoleringen 1, 7491 Trondheim, Norway
| | - Mohd Zaidi Jaafar
- Department of Chemical Engineering, School of Chemical and Energy Engineering, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
| | - Muhammad Tahir
- Chemical and Petroleum Engineering Department, United Arab Emirates University (UAEU), Al Ain P.O. Box 15551, United Arab Emirates
| | - Mustafa Jawad Nuhma
- Chemical Engineering Department, College of Engineering, University of Al-Qadisiyah, Al-Diwaniyah P.O. Box 88, Iraq
| | | | | | - Hajar Alias
- Department of Chemical Engineering, School of Chemical and Energy Engineering, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
| |
Collapse
|
17
|
Yılmaz A, Tugrul N. Effect of ultrasound-microwave and microwave-ultrasound treatment on physicochemical properties of corn starch. ULTRASONICS SONOCHEMISTRY 2023; 98:106516. [PMID: 37423071 PMCID: PMC10422102 DOI: 10.1016/j.ultsonch.2023.106516] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 07/02/2023] [Accepted: 07/04/2023] [Indexed: 07/11/2023]
Abstract
Natural starch is an agricultural sourced biopolymer being low cost, biodegradable, high efficiently, renewable and easy available. Despite these advantages, phisochemical properties of native starch are limited for most industrial applications and must be modified. Ultrasound and microwave treatment have been widely applied separately for starch modification. Ultrasound treatment, with high efficiency and low cost, and microwave treatment, which produces homogeneous and high quality products, are short proceesing time technologies that can be used together to change the structure and properties of starches obtained from various plants. In this study the effects of ultrasound and microwave combined treatment on the physicochemical properties of natural corn starch were investigated. Corn starch was irritated using different combination of ultrasound-microwave and microwave-ultrasound treatment; using 90, 180, 360 and 600 W microwave power during 1, 2, 3 min, and using ultrasound at 35 °C constant temperature for 20, 30, 40 min. The structural changes of modified corn starches were determined by scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) analyses. Nowadays, many physical methods are used for starch modification, but limited studies were on ultrasound-microwave and microwave-ultrasound combined treatment method. As a result of this study, it was observed that ultrasound and microwave combination is an efficient, fast and environmentally friendly method for natural corn starch modification.
Collapse
Affiliation(s)
- Aslıhan Yılmaz
- Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Nurcan Tugrul
- Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey.
| |
Collapse
|
18
|
Li G, Ge X, Guo C, Liu B. Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Pea Starch. Foods 2023; 12:2620. [PMID: 37444355 DOI: 10.3390/foods12132620] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 07/15/2023] Open
Abstract
The effects of ultrasonic treatment on the structure and physicochemical properties of pea starch were investigated in this study. The results showed that ultrasonic treatment increased the hydrolysis rate and particle size of pea starch. In the process of treatment, there were some depressions and pores on the surface of pea starch granules. Although the crystallization type of starch was retained, its crystallinity decreased. The pasting temperature of pea starch remained stable after ultrasonic treatment, but its peak viscosity, trough viscosity, cold viscosity, breakdown viscosity and setback viscosity all declined significantly. The transparency of starch paste decreased, but proper ultrasonic treatment could improve the strength of starch gel. The obtained results can provide a reference for the physical modification of pea starch.
Collapse
Affiliation(s)
- Gang Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Xiaohong Ge
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Changsheng Guo
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| |
Collapse
|
19
|
He R, Li S, Zhao G, Zhai L, Qin P, Yang L. Starch Modification with Molecular Transformation, Physicochemical Characteristics, and Industrial Usability: A State-of-the-Art Review. Polymers (Basel) 2023; 15:2935. [PMID: 37447580 DOI: 10.3390/polym15132935] [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: 05/10/2023] [Revised: 06/23/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
Starch is a readily available and abundant source of biological raw materials and is widely used in the food, medical, and textile industries. However, native starch with insufficient functionality limits its utilization in the above applications; therefore, it is modified through various physical, chemical, enzymatic, genetic and multiple modifications. This review summarized the relationship between structural changes and functional properties of starch subjected to different modified methods, including hydrothermal treatment, microwave, pre-gelatinization, ball milling, ultrasonication, radiation, high hydrostatic pressure, supercritical CO2, oxidation, etherification, esterification, acid hydrolysis, enzymatic modification, genetic modification, and their combined modifications. A better understanding of these features has the potential to lead to starch-based products with targeted structures and optimized properties for specific applications.
Collapse
Affiliation(s)
- Ruidi He
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, 48 Wenhui East Road, Yangzhou 225009, China
| | - Gongqi Zhao
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Ligong Zhai
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Peng Qin
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Liping Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| |
Collapse
|
20
|
Jorge FF, Edith CC, Eduardo RS, Jairo SM, Héctor CV. Hydrothermal processes and simultaneous enzymatic hydrolysis in the production of modified cassava starches with porous-surfaces. Heliyon 2023; 9:e17742. [PMID: 37539223 PMCID: PMC10395141 DOI: 10.1016/j.heliyon.2023.e17742] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 06/24/2023] [Accepted: 06/27/2023] [Indexed: 08/05/2023] Open
Abstract
The amylolytic action of α-amylase and amyloglucosidase has been directly implemented in native cassava starches for the formation of cassava microporous granules with unsatisfactory results, however, its incidence in hydrothermally treated granules has never been evaluated. The effect of hydrothermal processes and simultaneous enzymatic hydrolysis on the physicochemical, morphological and structural properties of native cassava starch was evaluated. Native cassava starch presented a rigid, smooth surface, and was exempt from porosities, whereas hydrothermal processes altered the semicrystalline order and increasing the size and number of pores and increasing the size (4.11 ± 0.09 nm) and volume of pores (0.82 ± 0.00 cm3/g × 10-3). The hydrothermal action followed by enzymatic processes with α-amylase and amyloglucosidase, augmented the processes of internal degradation (endo-erosion) and pore widening (exo-erosion), improving the hydrophilic properties compared to the hydrothermal treatment. Likewise, the hydrothermally process followed by enzymatic hydrolysis for 24 h (HPS + EMS-24) increased the degradation of the amorphous lamellae, consistent with a significant decrease in amylose content. This same dual treatment increased the pore size at 17.68 ± 0.13 nm relative to the native counterpart; therefore, they are considered an effective method in the development of modified cassava starches with porous surfaces.
Collapse
|
21
|
Han L, Huang J, Yu Y, Thakur K, Wei Z, Xiao L, Yang X. The alterations in granule, shell, blocklets, and molecular structure of pea starch induced by ultrasound. Int J Biol Macromol 2023; 240:124319. [PMID: 37019203 DOI: 10.1016/j.ijbiomac.2023.124319] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 03/08/2023] [Accepted: 03/30/2023] [Indexed: 04/05/2023]
Abstract
Understanding the alterations to starch multi-scale structure induced by ultrasound treatment can help in determining the effective application of ultrasound in functional-starch preparation. This study aimed to comprehensively characterize and understand the morphological, shell, lamellae, and molecular structures of pea starch granules treated by ultrasound under different temperatures. Scanning electron microscopy and X-ray diffraction analyses showed that UT (ultrasound treatment) did not change C-type of crystalline, but caused a pitted surface and endowed a looser structure and higher enzyme susceptibility as the temperature increased above 35 °C for pea starch granules. Fourier transform infrared spectroscopy and small-angle X-ray scattering analyses revealed that UT reduced the short-range ordering and increased the thickness of semi-crystalline and amorphous lamellae by inducing starch chain depolymerization, which was manifested by molecule weight and chain length distribution analysis. The sample ultrasound-treated at 45 °C had the higher proportion of B2 chains compared with the other ultrasound-treated samples because the higher ultrasonic temperature altered the disruption sites of starch chains.
Collapse
Affiliation(s)
- Lihong Han
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, People's Republic of China.
| | - Jipeng Huang
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, People's Republic of China.
| | - Yingtao Yu
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, People's Republic of China.
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Zhaojun Wei
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Liuyang Xiao
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, People's Republic of China.
| | - Xiaofan Yang
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, People's Republic of China.
| |
Collapse
|
22
|
Bai J, Huang J, Feng J, Jiang P, Zhu R, Dong L, Liu Z, Li L, Luo Z. Combined ultrasound and germination treatment on the fine structure of highland barley starch. ULTRASONICS SONOCHEMISTRY 2023; 95:106394. [PMID: 37018984 PMCID: PMC10122010 DOI: 10.1016/j.ultsonch.2023.106394] [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: 02/13/2023] [Revised: 03/22/2023] [Accepted: 03/29/2023] [Indexed: 06/19/2023]
Abstract
Highland barley is a grain crop grown in Tibet, China. This study investigated the structure of highland barley starch using ultrasound (40 kHz, 40 min, 165.5 W) and germination treatments (30℃ with 80% relative humidity). The macroscopic morphology and the barley's fine and molecular structure were evaluated. After sequential ultrasound pretreatment and germination, a significant difference in moisture content and surface roughness was noted between highland barley and the other groups. All test groups showed an increased particle size distribution range with increasing germination time. FTIR results also indicated that after sequential ultrasound pretreatment and germination, the absorption intensity of the intramolecular hydroxyl (-OH) group of starch increased, and hydrogen bonding was stronger compared to the untreated germinated sample. In addition, XRD analysis revealed that starch crystallinity increased following sequential ultrasound treatment and germination, but a-type of crystallinity remained after sonication. Further, the Mw of sequential ultrasound pretreatment and germination at any time is higher than that of sequential germination and ultrasound. As a result of sequential ultrasound pretreatment and germination, changes in the content of chain length of barley starch were consistent with germination alone. At the same time, the average degree of polymerisation (DP) fluctuated slightly. Lastly, the starch was modified during the sonication process, either prior to or following sonication. Pretreatment with ultrasound illustrated a more profound effect on barley starch than sequential germination and ultrasound treatment. In conclusion, these results indicate that sequential ultrasound pretreatment and germination improve the fine structure of highland barley starch.
Collapse
Affiliation(s)
- Jiayi Bai
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Jiayi Huang
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Jinxin Feng
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Pengli Jiang
- Tibet Autonomous Region Grain Administration Grain and Oil Center Laboratory, Lhasa 850000, Tibet, China
| | - Rui Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Liwen Dong
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Zhendong Liu
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Liang Li
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China.
| | - Zhang Luo
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| |
Collapse
|
23
|
Pokharel A, Jaidka RK, Sruthi NU, Bhattarai RR. Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles. Foods 2023; 12:foods12081662. [PMID: 37107457 PMCID: PMC10137948 DOI: 10.3390/foods12081662] [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: 03/14/2023] [Revised: 04/09/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market. Noodle manufacturers often add tapioca starch to compensate for the flour scarcity; however, the noodle-eating quality and texture are significantly reduced. This study, therefore, investigated the effect of the addition of porous tapioca starch on the cooking quality and texture of udon noodles. For this, tapioca starch was initially subjected to enzyme treatment, ultrasonication, and a combination of both to produce a porous starch where a combined enzyme (0.4% alpha amylase)-ultrasound treatment (20 kHz) yielded a porous starch with increased specific surface area and better absorbent properties which are ideal for udon noodle manufacturing, Later, udon noodles were prepared using three varieties of ANW, a hard Mace variety, and commercial wheat flour by incorporating the prepared porous tapioca starch at a concentration of 5% and 10% of dry ingredients. Adding this porous starch resulted in a lower cooking time with higher water absorption and desirable lower cooking loss compared to the control sample with 5% of the porous starch chosen as the optimum formulation. Increasing the level of the porous starch reduced the hardness of the noodles whilst maintaining the desired instrumental texture. Additionally, a multivariate analysis indicated a good correlation between responses' optimum cooking time and water absorption capacity as well as turbidity and cooking loss, and a cluster analysis grouped noodle samples prepared from different varieties into the same clusters based on the porous starch added, indicating the possibility of different market strategies to improve the quality of the udon noodles produced from different wheat varieties.
Collapse
Affiliation(s)
- Anju Pokharel
- School of Molecular Life Science, Faculty of Science and Engineering, Curtin University, Bentley, Perth, WA 6102, Australia
| | - Randhir Kumar Jaidka
- School of Molecular Life Science, Faculty of Science and Engineering, Curtin University, Bentley, Perth, WA 6102, Australia
| | - N U Sruthi
- School of Molecular Life Science, Faculty of Science and Engineering, Curtin University, Bentley, Perth, WA 6102, Australia
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Rewati Raman Bhattarai
- School of Molecular Life Science, Faculty of Science and Engineering, Curtin University, Bentley, Perth, WA 6102, Australia
| |
Collapse
|
24
|
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]
|
25
|
Pei R, Lu H, Wang F, Ma R, Tian Y. The Fluorescence Response of Four Crystalline Starches According to Ultrasound-Assisted Starch-Salicylic Acid Inclusions. Foods 2023; 12:foods12071431. [PMID: 37048252 PMCID: PMC10093816 DOI: 10.3390/foods12071431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 03/03/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
Fluorescence has shown its superior performance in the fields of starch physicochemical properties, starch–based materials, and the interactions of starch with small molecules. However, it has not been well explored in the fluorescence characteristics of starch. Herein, the fluorescence properties of four crystalline starches (A–type tapioca starch, B–type potato starch, C–type pea starch, and V–type starch, prepared with corn starch and stearic acid) were investigated using salicylic acid (SA) as an indicator. The results of inverted fluorescence microscopy, Fourier transform infrared spectroscopy, and thermogravimetric analysis indicated that SA could be included by starch. X–ray diffraction analysis further demonstrated that the inclusion of SA did not change the crystalline of the four crystal types of starches, which could provide a prerequisite for comparing the different fluorescence properties of the four crystal types of starches. Fluorescence enhancements of the four inclusions were 264.5 (B–type), 206 (C–type), 51.2 (V–type), and 28 (A–type). These results provide new insights for analyzing the fluorescence response of starch.
Collapse
Affiliation(s)
- Rui Pei
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Hao Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Fan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Rongrong Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Correspondence:
| |
Collapse
|
26
|
The Impact of High-Intensity Ultrasound-Assisted Extraction on the Structural and Functional Properties of Hempseed Protein Isolate (HPI). Foods 2023; 12:foods12020348. [PMID: 36673438 PMCID: PMC9858475 DOI: 10.3390/foods12020348] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/05/2023] [Accepted: 01/09/2023] [Indexed: 01/15/2023] Open
Abstract
Hempseed protein has become a promising candidate as a future alternative protein source due to its high nutritional value. In the current study, hempseed protein isolate (HPI) was obtained using ultrasonic-assisted extraction with the aim to improve the functionality of HPI via protein structure modification. The solubility of HPI could be improved twofold under 20 kHz ultrasound processing compared to conventional alkaline extraction-isoelectric point precipitation. The protein solubility was gradually enhanced as the ultrasonic power improved, whereas excessive ultrasound intensity would cause a decline in protein solubility. Ultrasonic processing was found to have beneficial effects on the other functionalities of the extracted HPI, such as emulsifying and foaming properties. This improvement can be ascribed to the physical effects of acoustic cavitation that changed the secondary and tertiary structures of the protein to enhance surface hydrophobicity and decrease the particle size of the extracted protein aggregates. In addition, more available thiols were observed in US-treated samples, which could be another reason for improved functionality. However, the results of this study also revealed that prolonged high-power ultrasound exposure may eventually have a detrimental impact on HPI functional properties due to protein aggregation. Overall, this study suggests that high intensity ultrasound can enhance the functionality of HPI, which may ultimately improve its value in HPI-based food products.
Collapse
|
27
|
WANG B, ZHONG Z, WANG Y, YUAN S, JIANG Y, LI Z, LI Y, YAN Z, MENG L, QIU L. Recent progress of starch modification assisted by ultrasonic wave. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.107522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Baoshi WANG
- Henan Institute of Science and Technology, China; Henan Institute of Science and Technology, China; Henan Agricultural University, China
| | - Zhiyi ZHONG
- Henan Institute of Science and Technology, China
| | | | - Shufen YUAN
- Henan Institute of Science and Technology, China
| | - Yibo JIANG
- Henan Institute of Science and Technology, China
| | - Ziming LI
- Henan Institute of Science and Technology, China
| | - Yating LI
- Henan Institute of Science and Technology, China
| | - Zhenbo YAN
- Henan Institute of Science and Technology, China
| | - Li MENG
- Henan Institute of Science and Technology, China; Henan Institute of Science and Technology, China
| | - Liyou QIU
- Henan Agricultural University, China
| |
Collapse
|
28
|
Srivastava S, Pandey VK, Singh P, Bhagya Raj GVS, Dash KK, Singh R. Effects of microwave, ultrasound, and various treatments on the reduction of antinutritional factors in elephant foot yam: A review. EFOOD 2022. [DOI: 10.1002/efd2.40] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Affiliation(s)
- Shivangi Srivastava
- Department of Bioengineering Integral University Lucknow Uttar Pradesh India
| | - Vinay K. Pandey
- Department of Bioengineering Integral University Lucknow Uttar Pradesh India
- Department of Biotechnology Axis Institute of Higher Education Kanpur Uttar Pradesh India
| | - Poornima Singh
- Department of Bioengineering Integral University Lucknow Uttar Pradesh India
| | | | - Kshirod K. Dash
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology Malda West Bengal India
| | - Rahul Singh
- Department of Bioengineering Integral University Lucknow Uttar Pradesh India
| |
Collapse
|
29
|
Rostamabadi H, Rohit T, Karaca AC, Nowacka M, Colussi R, Feksa Frasson S, Aaliya B, Valiyapeediyekkal Sunooj K, Falsafi SR. How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
30
|
Zhang X, Mi T, Gao W, Wu Z, Yuan C, Cui B, Dai Y, Liu P. Ultrasonication effects on physicochemical properties of starch-lipid complex. Food Chem 2022; 388:133054. [PMID: 35483292 DOI: 10.1016/j.foodchem.2022.133054] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 04/07/2022] [Accepted: 04/21/2022] [Indexed: 11/15/2022]
Abstract
The starch-lipid complex between the pea starch (PSt) and glycerol monolaurate (GM) was prepared using ultrasound with different amplitudes, durations and application sequences. Fourier-transform infrared and nuclear magnetic resonance spectra showed the formation of amylose-lipid complex between PSt and GM in the ultrasonic field. Stronger diffraction intensities were observed in samples treated by ultrasonication, whereas the thermogravimetric analysis indicated that the thermal stability of starch was improved by the formation of the V-type inclusion complexes. An ultrasound pre-treatment prior to the addition of a guest molecule (UC) was more favorable to induce the formation of an amylose-lipid complexes than ultrasound treatment after PSt was incorporated with GM (CU). The UC-treated samples showed stronger diffraction intensities, higher melting enthalpy values and enzyme-resistant than that of CU-treated PSt-GM complexes.
Collapse
Affiliation(s)
- Xiaolei Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Tongtong Mi
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; Faculty of Agricultural and Veterinary Sciences, Liaocheng Vocational and Technical College, Liaocheng, Shandong 252000, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Yangyong Dai
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China.
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| |
Collapse
|
31
|
Tian S, Xue X, Wang X, Chen Z. Preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics. Front Nutr 2022; 9:982370. [PMID: 36046140 PMCID: PMC9421261 DOI: 10.3389/fnut.2022.982370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Accepted: 07/29/2022] [Indexed: 11/22/2022] Open
Abstract
Most of the functional substances in food are absorbed in the small intestine, but before entering the small intestine, the strong acid and enzymes in the stomach limit the amount that can reach the small intestine. Therefore, in this paper, to develop a delivery system for functional food ingredients, maintain the biological activity of the ingredients, and deliver them to the target digestive organs, preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics were reviewed. Embedding unstable food active ingredients in starch-based nano-microcapsules can give the core material excellent stability and certain functional effects. Starch-based wall materials refer to a type of natural polymer material that uses starch or its derivatives to coat fat-soluble components with its hydrophobic cavities. The preparation methods of starch-based wall materials mainly include spray drying, extrusion, freeze drying, ultra-high pressure, coagulation, fluidized bed coating, molecular inclusion, chemical, and enzymic methods. The controlled release of functional food can be achieved by preparing starch-based nano-microcapsules to encapsulate the active agents. It has been reported that that compared with traditional embedding agents such as gelatin, acacia gum, and xanthan gum, starch-based functional food nano-microcapsule delivery system had many good properties, including improving antioxidant capacity, bioavailability, probiotics, and concealing bad flavors. From this review, we can learn which method should be chosen to prepare starch-based functional food nano-microcapsule delivery system and understand the mechanism of controlled release.
Collapse
Affiliation(s)
- Shuangqi Tian
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xing'ao Xue
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xinwei Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Zhicheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| |
Collapse
|
32
|
Zhou Y, Wang M, Li W, Liu G, Wang W, Zhi W, Wang M, Wang R, Hu A, Zheng J. Effects of dual modification of lysine and microwave on corn starch: In vitro digestibility and physicochemical properties. Int J Biol Macromol 2022; 220:426-434. [PMID: 35981682 DOI: 10.1016/j.ijbiomac.2022.08.075] [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: 05/06/2022] [Revised: 07/30/2022] [Accepted: 08/11/2022] [Indexed: 11/20/2022]
Abstract
The effects of lysine addition and microwave treatment (MC) on the digestibility, physicochemical properties and structure of corn starch were investigated. Among all uncooked samples, unmodified corn starch (CS), microwave modified corn starch (MC-CS) and corn starch mixed with lysine (CS-Lys) contained 15.09 %, 14.82 % and 18.86 % slowly digestible starch (SDS), while up to 30.28 % in microwave-lysine modified corn starch (MC-Lys). In contrast to CS, the peak viscosity, breakdown viscosity, setback viscosity and gel enthalpy of MC-Lys were decreased, while the relative crystallinity was increased. Scanning electron microscopy observation showed that corn starch aggregated with each other and was coated by lysine after MC, the particle size distribution range became wider, and the specific surface area decreased. The results showed that the interaction of starch with lysine in the microwave field increased the ordered and aggregated structure of corn starch, resulting in a significant change in the physicochemical properties and digestibility of corn starch. MC-Lys can be added to foods as a nutritional fortification to meet the needs of specific populations for lysine and low carbohydrate.
Collapse
Affiliation(s)
- Yu Zhou
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Mengting Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Weiqi Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Guangxin Liu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Wei Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Wenli Zhi
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Meng Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Ruobing Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Aijun Hu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
| | - Jie Zheng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
| |
Collapse
|
33
|
Hakke VS, Landge VK, Sonawane SH, Uday Bhaskar Babu G, Ashokkumar M, M M Flores E. The physical, mechanical, thermal and barrier properties of starch nanoparticle (SNP)/polyurethane (PU) nanocomposite films synthesised by an ultrasound-assisted process. ULTRASONICS SONOCHEMISTRY 2022; 88:106069. [PMID: 35751937 PMCID: PMC9240861 DOI: 10.1016/j.ultsonch.2022.106069] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 06/05/2022] [Accepted: 06/13/2022] [Indexed: 06/15/2023]
Abstract
This article reports on the ultrasound-assisted acid hydrolysis for the synthesis and evaluation of starch nanoparticles (SNP) as nanofillers to improve the physical, mechanical, thermal, and barrier properties of polyurethane (PU) films. During the ultrasonic irradiation, dropwise addition of 0.25 mol L-1 H2SO4 was carried out to the starch dispersion for the preparation of SNPs. The synthesized SNPs were blended uniformly within the PU matrix using ultrasonic irradiation (20 kHz, 220 W pulse mode). The temperature was kept constant during the synthesis (4 °C). The nanocomposite coating films were made with a regulated thickness using the casting method. The effect of SNP content (wt%) in nanocomposite coating films on various properties such as morphology, water vapour permeability (WVP), glass transition temperature (Tg), microbial barrier, and mechanical properties was studied. The addition of SNP to the PU matrix increased the roughness of the surface, and Tg by 7 °C, lowering WVP by 60% compared to the PU film without the addition of SNP. As the SNP concentration was increased, the opacity of the film increased. The reinforcement of the SNP in the PU matrix enhanced the microbial barrier of the film by 99.9%, with the optimal content of SNP being 5%. Improvement in the toughness and barrier properties was observed with an increase in the SNP content of the film.
Collapse
Affiliation(s)
- Vikas S Hakke
- Department of Chemical Engineering, National Institute of Technology Warangal, Warangal 506004, Telangana State, India
| | - Vividha K Landge
- Department of Chemical Engineering, National Institute of Technology Warangal, Warangal 506004, Telangana State, India
| | - Shirish H Sonawane
- Department of Chemical Engineering, National Institute of Technology Warangal, Warangal 506004, Telangana State, India.
| | - G Uday Bhaskar Babu
- Department of Chemical Engineering, National Institute of Technology Warangal, Warangal 506004, Telangana State, India
| | | | - Erico M M Flores
- Department of Chemistry, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| |
Collapse
|
34
|
Rahmasari Y, Yemiş GP. Characterization of ginger starch-based edible films incorporated with coconut shell liquid smoke by ultrasound treatment and application for ground beef. Meat Sci 2022; 188:108799. [PMID: 35303656 DOI: 10.1016/j.meatsci.2022.108799] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 02/27/2022] [Accepted: 03/07/2022] [Indexed: 10/18/2022]
Abstract
The aim of the present study was to investigate the structural and physicochemical properties of ultrasound-treated ginger starch-based edible films incorporated with coconut shell liquid smoke (CSLS), and determine the inhibitory effect of the films against Escherichia coli O157:H7 in ground beef during the storage at 4 °C. Ultrasound-treated CSLS-ginger starch films presented a better mechanical, barrier, thermal, and antibacterial properties. The antibacterial effect of CSLS against E. coli, S. aureus, E. coli O157:H7, Listeria monocytogenes, Salmonella Enteritidis, and B. cereus increased significantly with ultrasound treatment. The CSLS-films showed antibacterial activity against E. coli O157:H7 without negatively affecting the sensory attributes of ground beef. The films containing 15% CSLS reduced E. coli O157:H7 populations by 1.33 log cfu/g in ground beef during the 12-day-storage. The CSLS-starch films effectively inhibited lipid oxidation in the ground beef samples during the refrigerated storage. These results indicated that ultrasound-treated CSLS-ginger starch film has the application potential as a novel antimicrobial active packaging for proteinous foods.
Collapse
Affiliation(s)
- Yovita Rahmasari
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Esentepe Campus, Serdivan 54187, Sakarya, Turkey
| | - Gökçe Polat Yemiş
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Esentepe Campus, Serdivan 54187, Sakarya, Turkey.
| |
Collapse
|
35
|
Fasheun DO, de Oliveira RA, Bon EP, Silva ASD, Teixeira RSS, Ferreira-Leitão VS. Dry extrusion pretreatment of cassava starch aided by sugarcane bagasse for improved starch saccharification. Carbohydr Polym 2022; 285:119256. [DOI: 10.1016/j.carbpol.2022.119256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 02/09/2022] [Accepted: 02/11/2022] [Indexed: 01/14/2023]
|
36
|
Kaur P, Kaur K, Basha SJ, Kennedy JF. Current trends in the preparation, characterization and applications of oat starch - A review. Int J Biol Macromol 2022; 212:172-181. [PMID: 35598726 DOI: 10.1016/j.ijbiomac.2022.05.117] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 05/11/2022] [Accepted: 05/16/2022] [Indexed: 11/05/2022]
Abstract
Worldwide consumption of oats is gaining popularity due to its composition and multifunctional benefits of individual components. Oat starch being the major component accounts up to 60% of the dry weight of kernel, possess small granule size and high lipid content. Properties of starch substantially affect the quality of the product. Modification and characterization of starch is important for their specific applications that increase the utilization of oat starch. Different modification techniques greatly affect the functional, pasting, gelatinisation, textural, rheological, retrogradation properties and enzymatic digestibility of oat starches in comparison to native starch. Modified oat starch competes against other abundant and inexpensive cereal starches (rice and corn) that are available in modified forms in the market. This review summarises the current knowledge of physicochemical, morphological, pasting, functional, rheological and gelatinization properties, developments in the extraction and modification (physical, chemical and enzymatic) and applications of oat starch. Thus, this review will upgrade the scientific basis on oat starch being a unique source of starch for variety of applications.
Collapse
Affiliation(s)
- Prabhjot Kaur
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India
| | - Kamaljit Kaur
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India.
| | - Shaik Jakeer Basha
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India
| | - John F Kennedy
- Chembiotech Ltd, Kyrewood House, Tenbury Wells WR15 8FF, UK
| |
Collapse
|
37
|
Chorfa N, Nlandu H, Belkacemi K, Hamoudi S. Physical and Enzymatic Hydrolysis Modifications of Potato Starch Granules. Polymers (Basel) 2022; 14:polym14102027. [PMID: 35631908 PMCID: PMC9143340 DOI: 10.3390/polym14102027] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/10/2022] [Accepted: 05/14/2022] [Indexed: 12/14/2022] Open
Abstract
In this work, a valorization of the starch stemming from downgraded potatoes was approached through the preparation of starch nanoparticles using different physical methods, namely liquid and supercritical carbon dioxide, high energy ball milling (HEBM), and ultrasonication on the one hand and enzymatic hydrolysis on the other hand. Starch nanoparticles are beneficial as a reinforcement in food packaging technology as they enhance the mechanical and water vapor resistance of polymers. Also, starch nanoparticles are appropriate for medical applications as carriers for the delivery of bioactive or therapeutic agents. The obtained materials were characterized using X-ray diffraction as well as scanning and transmission electron microscopies (SEM and TEM), whereas the hydrolysates were analyzed using size exclusion chromatography coupled with pulsed amperometric detection (SEC-PAD). The acquired results revealed that the physical modification methods led to moderate alterations of the potato starch granules’ size and crystallinity. However, enzymatic hydrolysis conducted using Pullulanase enzyme followed by nanoprecipitation of the hydrolysates allowed us to obtain very tiny starch nanoparticles sized between 20 and 50 nm, much smaller than the native starch granules, which have an average size of 10 μm. The effects of enzyme concentration, temperature, and reaction medium pH on the extent of hydrolysis in terms of the polymer carbohydrates’ fractions were investigated. The most promising results were obtained with a Pullulanase enzyme concentration of 160 npun/g of starch, at a temperature of 60 °C in a pH 4 phosphate buffer solution resulting in the production of hydrolysates containing starch polymers with low molecular weights corresponding mainly to P-10, P-5, and fractions with molecular weights lower than P-5 Pullulan standards.
Collapse
Affiliation(s)
| | | | | | - Safia Hamoudi
- Correspondence: ; Tel.: +1-418-656-2131 (ext. 408460)
| |
Collapse
|
38
|
Wang C, Qin K, Sun Q, Qiao X. Preparation of Natural Food-Grade Core-Shell Starch/Zein Microparticles by Antisolvent Exchange and Transglutaminase Crosslinking for Reduced Digestion of Starch. Front Nutr 2022; 9:879757. [PMID: 35495914 PMCID: PMC9053832 DOI: 10.3389/fnut.2022.879757] [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: 02/20/2022] [Accepted: 03/23/2022] [Indexed: 12/01/2022] Open
Abstract
The purpose of this study was to slow down the digestibility of starch granules by encapsulating it in zein shells. Drop of the preformed swollen corn starch (CS) granule suspension into thermal-treated zein ethanolic solution enables antisolvent precipitation of thermal-treated zein on the surface of the preformed swollen CS granules, leading to the formation of core-shell starch/zein microparticles. Confocal laser scanning microscopy images showed that the preformed swollen CS granules were coated by thermal-treated zein shells with a thickness of 0.48–0.95 μm. The volume average particle diameter of core-shell starch/zein microparticles was 14.70 μm and reached 18.59–30.98 μm after crosslinking by transglutaminase. The results of X-ray diffraction and Fourier transform infrared spectroscopy demonstrated that an interaction occurred between the preformed swollen CS granules and the thermal-treated zein. The results for thermodynamic characteristics, pasting properties, and swelling power indicated that the compact network structure of core-shell starch/zein microparticles crosslinked by transglutaminase could improve starch granule thermal stability and resistance to shearing forces. Compared to native CS, the peak gelatinization temperatures of core-shell starch/zein microparticles increased significantly (p < 0.05), with a maximum value of 76.64°C. The breakdown values and the swelling power at 95°C of core-shell starch/zein microparticles significantly (p < 0.05) decreased by 52.83–85.66% and 0.11–0.28%, respectively. The in vitro digestibility test showed that the contents of slowly digestible starch and resistant starch in the core-shell starch/zein microparticles increased to ∼42.66 and ∼34.75%, respectively, compared to those of native CS (9.56 and 2.48%, respectively). Our research supports the application of food-grade core-shell starch/zein microparticles to formulate low-digestibility food products.
Collapse
Affiliation(s)
- Chaofan Wang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Kaili Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Institute of Nutrition and Health, School of Public Health, Qingdao University, Qingdao, China
| | - Qingjie Sun
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Institute of Nutrition and Health, School of Public Health, Qingdao University, Qingdao, China
| | - Xuguang Qiao
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| |
Collapse
|