1
|
Xie Y, Ding K, Xu S, Xu H, Ge S, Chang X, Li H, Wang Z, Luo Z, Shan Y, Ding S. Citrus oil gland and cuticular wax inspired multifunctional gelatin film of OSA-starch nanoparticles-based nanoemulsions for preserving perishable fruit. Carbohydr Polym 2024; 342:122352. [PMID: 39048217 DOI: 10.1016/j.carbpol.2024.122352] [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: 04/05/2024] [Revised: 05/27/2024] [Accepted: 05/29/2024] [Indexed: 07/27/2024]
Abstract
Inspired by the citrus oil gland and cuticular wax, a multifunctional material that stably and continuously released the carvacrol and provided physical defenses was developed to address issues of fresh-cut fruits to microbial infestation and moisture loss. The results confirmed that low molecular weight and loose structure of starch nanoparticles prepared by the ultrasound-assisted Fenton system were preferable for octenyl succinic anhydride modification compared to native starch, achieving a higher degree of substitution (increased by 18.59 %), utilizing in preparing nanoemulsions (NEs) for encapsulating carvacrol (at 5 % level: 81.58 %). Furthermore, the NEs-based gelatin (G) film improved with surface hydrophobic modification by myristic acid (MA) successfully replicated the citrus oil gland and cuticular wax, providing superior antioxidant (enhanced by 3-4 times) and antimicrobial properties (95.99 % and 84.97 % against Staphylococcus aureus and Escherichia coli respectively), as well as the exceptional UV shielding (nearly 0 transmittance in the UV region), mechanical (72 % increase in tensile strength), and hydrophobic (WCA 133.63°). Moreover, the 5%NE-G@MA film inhibited foodborne microbial growth (reduced by 50 %) and water loss (controlled below 15 %), extending the shelf life of fresh-cut navel orange and kiwi. Thus, the multifunctional film was a potential shield for preserving perishable fresh-cut products.
Collapse
Affiliation(s)
- Ying Xie
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Ke Ding
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Saiqing Xu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Haishan Xu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Shuai Ge
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Xia Chang
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Huan Li
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Zijun Wang
- DongTing Laboratory, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310000, China
| | - Yang Shan
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Shenghua Ding
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
| |
Collapse
|
2
|
Huang C, Jiang Y, Gong H, Zhou J, Qin L, Li Y. Spatially selective catalysis of OSA starch for preparation of Pickering emulsions with high emulsification properties. Food Chem 2024; 453:139571. [PMID: 38761741 DOI: 10.1016/j.foodchem.2024.139571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 04/28/2024] [Accepted: 05/03/2024] [Indexed: 05/20/2024]
Abstract
The traditional strategies of chemical catalysis and biocatalysis for producing octenyl succinic anhydride modified starch can only randomly graft hydrophobic groups on the surface of starch, resulting in unsatisfactory emulsification performance. In this work, a lipase-inorganic hybrid catalytic system with multi-scale flower like structure is designed and applied to spatially selective catalytic preparation of ocenyl succinic anhydride modified starch. With the appropriate floral morphology and petal density, lipases distributed in the "flower center" can selectively catalyze the grafting of hydrophobic groups in a spatial manner, the hydrophobic groups are concentrated on one side of starch particles. The obtaining OSA starch exhibits excellent emulsifying property, and the pickering emulsion has good protective effect on the embedded curcumin. This work provides a direction for the development of high-performance starch-based emulsifiers for the food and pharmaceutical industries, which is of great significance for improving the preparation and emulsification theory research of modified starch.
Collapse
Affiliation(s)
- Chen Huang
- State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China; Liaoning Province Key Laboratory of Pulp and Papermaking Engineering, Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China
| | - Yuewei Jiang
- State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China; Liaoning Province Key Laboratory of Pulp and Papermaking Engineering, Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China
| | - Hui Gong
- State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China; Liaoning Province Key Laboratory of Pulp and Papermaking Engineering, Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China
| | - Jinghui Zhou
- Liaoning Province Key Laboratory of Pulp and Papermaking Engineering, Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China
| | - Lei Qin
- State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China.
| | - Yao Li
- State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China; Liaoning Province Key Laboratory of Pulp and Papermaking Engineering, Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China.
| |
Collapse
|
3
|
Peng Z, Wu M, Liao Q, Zhu N, Li Y, Huang Y, Wu J. Hot-water soluble fraction of starch as particle-stabilizers of oil-in-water emulsions: Effect of dry heat modification. Carbohydr Polym 2024; 336:122130. [PMID: 38670760 DOI: 10.1016/j.carbpol.2024.122130] [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: 01/12/2024] [Revised: 04/02/2024] [Accepted: 04/03/2024] [Indexed: 04/28/2024]
Abstract
Dry heat treatment (DHT) ranging from 130 to 190 °C was employed to modify corn starch. The hot-water soluble fraction (HWS) of the DHT-modified starch was isolated, and its capacity and mechanism for stabilizing O/W emulsions were investigated. Corn starch underwent a significant structural transformation by DHT at 190 °C, characterized by a 7.3 % reduction in relative crystallinity, a tenfold decrease in weight-average molecular weight from 95.21 to 8.11 × 106 g/mol, and a degradation of over one-third of the extra-long chains of amylopectin (DP > 36) into short chains (DP 6-12). These structural modifications resulted in a substantial formation of soluble amylopectin, leading to a sharp increase in the HWS content of corn starch from 3.16 % to 85.06 %. This augmented HWS content surpassed the critical macromolecule concentration, prompting the formation of HWS nanoaggregates. These nanoaggregates, with an average particle size of 33 nm, functioned as particle stabilizers, ensuring the stability of the O/W emulsion through the Pickering mechanism. The O/W emulsion stabilized by HWS nanoaggregates exhibited noteworthy centrifugal and storage stability, with rheological properties remaining nearly unchanged over a storage period of 180 days. Given its straightforward preparation process, the HWS of DHT-modified starch could be a promising natural emulsifier.
Collapse
Affiliation(s)
- Zhenhuan Peng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Minghua Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Qichao Liao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Nanwei Zhu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yue Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Ying Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jianyong Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co, Ltd., Nanchang University, Nanchang 330200, China.
| |
Collapse
|
4
|
Mojo-Quisani A, Licona-Pacco K, Choque-Quispe D, Calla-Florez M, Ligarda-Samanez CA, Pumacahua-Ramos A, Huamaní-Meléndez VJ. Characterization of Nano- and Microstructures of Native Potato Starch as Affected by Physical, Chemical, and Biological Treatments. Foods 2024; 13:2001. [PMID: 38998507 PMCID: PMC11240970 DOI: 10.3390/foods13132001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 06/12/2024] [Accepted: 06/18/2024] [Indexed: 07/14/2024] Open
Abstract
Modifying starch allows for improvements in its properties to enable improved uses in food matrices, bioplastics, and encapsulating agents. In this research, four varieties of native potato starch were modified by acid treatment, enzymatic treatment, and ethanol precipitation, and their physicochemical, structural, thermal, and techno-functional characteristics were analyzed. According to FT-IR analysis, no influence of the modified starches on the chemical groups was observed, and by scanning electron microscopy (SEM), spherical and oval shapes were observed in the acid and enzymatic treatments, with particle sizes between 27 and 36 μm. In particular, the ethanolic precipitation treatment yielded a different morphology with a particle size between 10.9 and 476.3 nm, resulting in a significant decrease in gelatinization temperature (DSC) and more pronounced crystallites (XRD). On the other hand, the enzymatic treatment showed higher values for z-potential (ζ), and the acid treatment showed lower mass loss (TGA). Acid and ethanolic treatments affected the dough properties compared to native starches. The techno-functional properties showed a decrease in the water absorption index, an increase in the water solubility index, and varied swelling power behaviors. In conclusion, the modification of potato starches through acid, enzymatic, and ethanolic precipitation treatments alters their physicochemical properties, such as swelling capacity, viscosity, and thermal stability. This in turn affects their molecular structure, modifying morphology and the ability to form gels, which expands their applications in the food industry to improve textures, stabilize emulsions, and thicken products. Furthermore, these modifications also open new opportunities for the development of bioplastics by improving the biodegradability and mechanical properties of starch-based plastic materials.
Collapse
Affiliation(s)
- Antonieta Mojo-Quisani
- Agroindustrial Engineering, National University of San Antonio Abad del Cusco, Cusco 08000, Peru
| | - Katiuska Licona-Pacco
- Agroindustrial Engineering, National University of San Antonio Abad del Cusco, Cusco 08000, Peru
| | - David Choque-Quispe
- Agroindustrial Engineering, José María Arguedas National University, Andahuaylas 03701, Peru
| | - Miriam Calla-Florez
- Agroindustrial Engineering, National University of San Antonio Abad del Cusco, Cusco 08000, Peru
| | | | - Augusto Pumacahua-Ramos
- Department of Food Engineering, Universidad Nacional Intercultural de Quillabamba, Cusco 08741, Peru
| | - Víctor J Huamaní-Meléndez
- Department of Food Engineering and Technology, São Paulo State University (UNESP), Campus of São José do Rio Preto, São Paulo 15385-000, Brazil
| |
Collapse
|
5
|
Li J, Jiang Q, Xu H, Li M, Hussain MA, Jiang Z, Hou J. Exploring the role of γ-Oryzanol on stabilization mechanism of Pickering emulsion gels loaded by α-Lactalbumin or β-Lactoglobulin via multiscale approaches. Food Chem 2024; 457:140096. [PMID: 38905830 DOI: 10.1016/j.foodchem.2024.140096] [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: 01/13/2024] [Revised: 05/13/2024] [Accepted: 06/12/2024] [Indexed: 06/23/2024]
Abstract
The research explored the role of γ-oryzanol (γs) on stabilization behavior of Pickering emulsion gels (PEGs) loaded by α-lactalbumin (α-LA) or β-lactoglobulin (β-LG), being analyzed by experimental and computer methods (molecular dynamic simulation, MD). Primarily, the average particle size of β-LG-γS was expressed 100.07% decrease over that of α-LA-γS. In addition, γs decreased the dynamic interfacial tension of two proteins with the order of β-LG < α-LA. Meanwhile, quartz crystal microbalance with dissipation proved that β-LG-γS exhibited higher adsorption mass and denser rigid interface layer than α-LA-γS. Moreover, the hydrophobic group of γS had electrostatic repulsion with polar water molecules in the aqueous phase, which spread to the oil phase. β-LG-γS had lower RMSD/Rg value and narrower fluctuation compared with α-LA-γS. This work strength the exploration of interfacial stabilization mechanism of whey protein-based PEGs, which enriched its theoretical research for industrial-scale production as the replacement of trans fat and cholesterol.
Collapse
Affiliation(s)
- Jinzhe Li
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China; College of Food Science and Engineering, Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa of National Forestry and Grassland Administration, Guiyang University, Guiyang 550005, PR China; Heilongjiang Green Food Science Research Institute, Harbin 150028, PR China
| | - Qiuwan Jiang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Heyang Xu
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Meng Li
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Muhammad Altaf Hussain
- Faculty of veterinary and Animal science Lasbela university of Agriculture water and Marine sciences uthal, 90159, Balochistan, Pakistan
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.
| | - Juncai Hou
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China; College of Food Science and Engineering, Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa of National Forestry and Grassland Administration, Guiyang University, Guiyang 550005, PR China; Heilongjiang Green Food Science Research Institute, Harbin 150028, PR China.
| |
Collapse
|
6
|
Chen C, Huang Y, Zhu F. Molecular Basis of the Granular Characteristics of Small-Granule Starch: A Comparative Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12762-12774. [PMID: 38775801 DOI: 10.1021/acs.jafc.4c01561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2024]
Abstract
Small-granule starches (SGSs) have technological advantages over starches of conventional sizes for many applications. The study compared the granular characteristics of three SGSs (from amaranth, quinoa, and taro) with those of maize and potato starches and revealed their molecular basis. The results indicated that the supramolecular architecture of starch granules was not necessarily correlated with granule size. Acid hydrolysis of amaranth and quinoa starches was fast due to not only their small granule sizes but also the defects in the supramolecular structure, to which short external and internal chain lengths of amaranth and quinoa amylopectins contributed. By comparison, the granular architecture of taro starch granules was more stable partly due to the longer external chain length of taro amylopectin. Comparison of the molecular composition of branched subunits (released by using α-amylase of Bacillus amyloliquefaciens) in amylopectins and that in lintnerized starches suggested a significant heterogeneous degradation of amaranth and quinoa starches at supramolecular levels.
Collapse
Affiliation(s)
- Chuanjie Chen
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Yilan Huang
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| |
Collapse
|
7
|
Zhang S, Guo C, Liu B. The Effect of Acid Hydrolysis on the Pickering Emulsifying Capacity of Tartary Buckwheat Flour. Foods 2024; 13:1543. [PMID: 38790843 PMCID: PMC11121274 DOI: 10.3390/foods13101543] [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: 04/17/2024] [Revised: 05/07/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
The effect of sulfuric acid hydrolysis on the Pickering emulsifying capacity of Tartary buckwheat flour (TBF) rich in starch was evaluated for the first time. The results indicate that the sulfuric acid concentration and hydrolysis time had a significant impact on the Pickering emulsifying capacity of acid-hydrolyzed Tartary buckwheat flour (HTBF). A low sulfuric acid concentration (1-2 mol/L) could reduce the particle size of HTBF, but it also decreased the Pickering emulsifying ability. At a sulfuric acid concentration of 3 mol/L, appropriate treatment time (2 and 3 days) led to particle aggregation but significantly improved wettability, thereby resulting in a rapid enhancement in emulsifying capacity. Under these conditions, the obtained HTBF (HTBF-D2-C3 and HTBF-D3-C3) could stabilize medium-chain triglyceride (MCT)-based Pickering high-internal-phase emulsions (HIPEs) with an oil-phase volume fraction of 80% at the addition amounts (c) of ≥1.0% and ≥1.5%, respectively. Its performance was significantly superior to that of TBF (c ≥ 2.0%). Furthermore, at the same addition amount, the droplet size of HIPEs constructed by HTBF-D3-C3 was smaller than that of HTBF-D2-C3, and its gel strength and microrheological performance were also superior to those of HTBF-D2-C3, which was attributed to the higher wettability of HTBF-D3-C3. The findings of this study can facilitate the in-depth application of Tartary buckwheat and provide references for the development of novel Pickering emulsifiers.
Collapse
Affiliation(s)
| | | | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (S.Z.); (C.G.)
| |
Collapse
|
8
|
Niu R, Xin Q, Xu E, Yao S, Chen M, Liu D. Nanostarch-Stimulated Cell Adhesion in 3D Bioprinted Hydrogel Scaffolds for Cell Cultured Meat. ACS APPLIED MATERIALS & INTERFACES 2024. [PMID: 38680043 DOI: 10.1021/acsami.4c03585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/01/2024]
Abstract
Three-dimensional (3D) bioprinting has great potential in the applications of tissue engineering, including cell culturing meat, because of its versatility and bioimitability. However, existing bio-inks used as edible scaffold materials lack high biocompatibility and mechanical strength to enable cell growth inside. Here, we added starch nanoparticles (SNPs) in a gelatin/sodium alginate (Gel/SA) hydrogel to enhance printing and supporting properties and created a microenvironment for adherent proliferation of piscine satellite cells (PSCs). We demonstrated the biocompatibility of SNPs for cells, with increasing 20.8% cell viability and 36.1% adhesion rate after 5 days of incubation. Transcriptomics analysis showed the mechanisms underlying the effects of SNPs on the adherent behavior of myoblasts. The 1% SNP group had a low gel point and viscosity for shaping with PSCs infusion and had a high cell number and myotube fusion index after cultivation. Furthermore, the formation of 3D muscle tissue with thicker myofibers was shown in the SNP-Gel/SA hydrogel by immunological staining.
Collapse
Affiliation(s)
- Ruihao Niu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qipu Xin
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Siyu Yao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Minxuan Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| |
Collapse
|
9
|
Ponnusamy A, Niluswan K, Prodpran T, Kim JT, Rhim JW, Benjakul S. Storage stability of Asian seabass oil-in-water Pickering emulsion packed in pouches made from electrospun and solvent casted bilayer films from poly lactic acid/chitosan-gelatin blend containing epigallocatechin gallate. Int J Biol Macromol 2024; 265:130760. [PMID: 38462097 DOI: 10.1016/j.ijbiomac.2024.130760] [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: 10/25/2023] [Revised: 02/21/2024] [Accepted: 03/07/2024] [Indexed: 03/12/2024]
Abstract
Bilayer pouches were fabricated with chitosan (CS)-fish gelatin (FG) mixture containing epigallocatechin gallate (EGCG) deposited over the poly lactic acid (PLA) film through solvent casting and electrospinning techniques. Pickering emulsions (PE) of Asian seabass depot fat oil stabilized by zein colloidal particles were packed in bilayer pouches and stored at 28 ± 2 °C. The PE packed in pouch containing EGCG had higher emulsion and oxidative stability after 30 days of storage as witnessed by the smaller droplet size and lower values of thiobarbituric acid reactive substances, peroxide, conjugated diene and volatile compounds in comparison with control (PE packed in monolayer PLA pouch) (P < 0.05). EGCG incorporated pouch retained more linoleic acid (C18:2 n-6) and linolenic acid (C18:3 n-9) in emulsion than PLA pouch. Therefore, pouch from bilayer PLA/CS-FG films comprising EGCG could serve as active packaging and extended the shelf life of Pickering emulsion.
Collapse
Affiliation(s)
- Arunachalasivamani Ponnusamy
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Krisana Niluswan
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Thummanoon Prodpran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; Center of Excellence in Bio-based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
| |
Collapse
|
10
|
Hao L, Li J, Mao J, Zhou Q, Deng Q, Chai Z, Zheng L, Shi J. The soybean lecithin-cyclodextrin-vitamin E complex nanoparticles stabilized Pickering emulsions for the delivery of β-carotene: Physicochemical properties and in vitro digestion. Int J Biol Macromol 2024; 265:130742. [PMID: 38492704 DOI: 10.1016/j.ijbiomac.2024.130742] [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: 01/02/2024] [Revised: 02/06/2024] [Accepted: 03/07/2024] [Indexed: 03/18/2024]
Abstract
In this work, soybean lecithin (LC) was used to modify β-cyclodextrin (β-CD) with hydrophobic fat chains to become amphiphilic (LC-CD), and vitamin E (VE) was encapsulated in former modified β-CD complexes (LC-CD-VE), the new Pickering emulsions stabilized by LC-CD-VE and LC-CD complexes for the delivery of β-carotene (BC) were created. The surface tension, contact angle, zeta potential, and particle size were used to assess the changes in complexes nanoparticles at various pH values. Furthermore, LC-CD-VE has more promise as Pickering emulsion stabilizer than LC-CD because of the smaller particle size (271.11 nm), proper contact angle (58.02°), and lower surface tension (42.49 mN/m). The interactions between β-cyclodextrin, soybean lecithin, and vitamin E were confirmed using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), nuclear magnetic resonance (NMR), and thermogravimetric analysis (TGA). The durability of Pickering emulsions was examined at various volume fractions of the oil phase and concentrations of nanoparticles. Compared to the emulsion stabilized by LC-CD, the one stabilized by LC-CD-VE showed superior storage stability. Moreover, for the delivery of BC, Pickering emulsions stabilized by LC-CD and LC-CD-VE can outperform bulk oil and Tween 80 stabilized emulsions in terms of UV light stability, storage stability, and bioaccessibility. This work could offer fresh perspectives on stabilizer alternatives for Pickering emulsion delivery systems.
Collapse
Affiliation(s)
- Lei Hao
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Junjiao Li
- Key Laboratory of Fermentation Engineering, Ministry of Education, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Jin Mao
- Key Laboratory of Biology and Genetic Improvement of Oil Crop, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Qi Zhou
- Key Laboratory of Biology and Genetic Improvement of Oil Crop, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Qianchun Deng
- Key Laboratory of Biology and Genetic Improvement of Oil Crop, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Zhaofei Chai
- State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, National Center for Magnetic Resonance in Wuhan, Wuhan Institute of Physics and Mathematics, Innovation Academy for Precision Measurement Science and Technology, Chinese Academy of Sciences, Wuhan, China
| | - Lei Zheng
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Jie Shi
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
| |
Collapse
|
11
|
Zuo R, Kong X, Wang Y, He Y, Deng S, Zhuang X, Qiu D. Isolation and characterization of natural nano starch from amaranth starch. Int J Biol Macromol 2024; 260:129525. [PMID: 38237832 DOI: 10.1016/j.ijbiomac.2024.129525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 12/27/2023] [Accepted: 01/13/2024] [Indexed: 01/21/2024]
Abstract
Nano starch exhibits many advantages for application in diverse fields. Amaranth starch consisted of starch particle aggregates, isolated amaranth starch, and few natural nano starch (NNS), while NNS (0.92 ± 0.12 μm) was successfully isolated for the first time. Compared with the isolated amaranth starch, NNS showed smaller particle size but larger molecular weight, suggesting that the molecules arranged densely. NNS had a weak A-type crystal structure because of its more content of short starch chains, but higher amylose content resulted in the increase of its gelatinization temperature. The special NNS, owning several different physicochemical properties from amaranth starch, can open new ways for the production and application of nano biomass materials.
Collapse
Affiliation(s)
- Raozhen Zuo
- School of Materials and Chemical Engineering, Ningbo University of Technology, Zhejiang, Ningbo 315211, China; College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316000, China
| | - Xiangli Kong
- College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, 310058, China
| | - Yajuan Wang
- School of Materials and Chemical Engineering, Ningbo University of Technology, Zhejiang, Ningbo 315211, China; Zhejiang Institute of Tianjin University, Zhejiang, Ningbo 315201, China
| | - Yan He
- School of Materials and Chemical Engineering, Ningbo University of Technology, Zhejiang, Ningbo 315211, China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316000, China
| | - Xuechen Zhuang
- School of Materials and Chemical Engineering, Ningbo University of Technology, Zhejiang, Ningbo 315211, China.
| | - Dan Qiu
- School of Materials and Chemical Engineering, Ningbo University of Technology, Zhejiang, Ningbo 315211, China; Zhejiang Institute of Tianjin University, Zhejiang, Ningbo 315201, China.
| |
Collapse
|
12
|
Ji C, Wei J, Wang Y. Cinnamaldehyde-enriched Pickering emulsions stabilized by modified cellulose I and II nanocrystals recycled from maple leaves for shrimp preservation. Carbohydr Polym 2024; 326:121590. [PMID: 38142089 DOI: 10.1016/j.carbpol.2023.121590] [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: 10/10/2023] [Revised: 11/10/2023] [Accepted: 11/11/2023] [Indexed: 12/25/2023]
Abstract
The utilization of biomass waste has attracted much interest, but such attention hasn't been paid to the abundant fallen maple leaves in Canada. Herein, we aim to obtain cellulose nanocrystals (CNCs) from maple leaves and explore their potential applications as sustainable stabilizers of Pickering emulsions for the preservation of food products with complicated structures. The results reveal that two types of CNCs were extracted from maple leaves at different alkaline conditions. Octenyl succinic anhydride was selected to modify rod-like CNCs, and the CNC-stabilized oil-in-water Pickering emulsions showed excellent stability. Cinnamaldehyde, a model antibacterial compound, was incorporated in the Pickering emulsions, which exhibited the improved storage stability and sustained antibacterial capacity towards both Gram-positive and Gram-negative bacteria. Shrimp was chosen as an example that has complicated surface structure and is hard to disinfect, and the CNC-stabilized Pickering emulsions could be easily sprayed on the surface of shrimp to inhibit the proliferation of bacteria and inactivate the psychrophilic bacteria responsible for shrimp spoilage at refrigerated condition, so as to preserve the quality of shrimp. Therefore, the current work suggests the possibility to utilize fallen maple leaves as a promising source of CNCs and the applications of CNC-stabilized Pickering emulsions in seafood preservation.
Collapse
Affiliation(s)
- Chuye Ji
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Jiachen Wei
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Yixiang Wang
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada.
| |
Collapse
|
13
|
Liang Q, Zhou C, Rehman A, Qayum A, Liu Y, Ren X. Improvement of physicochemical properties, microstructure and stability of lotus root starch/xanthan gum stabilized emulsion by multi-frequency power ultrasound. ULTRASONICS SONOCHEMISTRY 2023; 101:106687. [PMID: 37976566 PMCID: PMC10692874 DOI: 10.1016/j.ultsonch.2023.106687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 11/01/2023] [Accepted: 11/05/2023] [Indexed: 11/19/2023]
Abstract
Multi-frequency power ultrasound was applied as an environmentally friendly technique to control the nanoparticles (LS/XG-NPs) embedded with lotus root starch/xanthan gum, with the aim of enhancing the stability of Pickering emulsions. The present investigation was centered on evaluating the impact of ultrasound technology on various aspects of the emulsions, encompassing their mean particle size, particle size distribution, zeta potential, microstructure, rheological characteristics, and environmental stability. The findings of this study indicate that ultrasonic treatment enhanced the adsorption of LS/XG-NP onto oil droplets surface, resulting in a reduction in their size. Additionally, ultrasonic treatment decreased the viscosity and Brownian motion rate of the emulsion stabilized by LS/XG-NP, leading to increased fluidity. Furthermore, the emulsion's thermal stability and resistance to environmental oxidation were significantly enhanced through ultrasonic treatment. The Pickering emulsions that were prepared using ultrasound demonstrated excellent resistance to acid, alkali (pH 2-8) and salt ions (50-300 mM NaCl) for a period of 30 days during storage. It was worth anticipating that ultrasound-assisted LS/XG-NPs could efficiently retard the volatilization of fishy odor components within fish oil. Taken together, the present research has evinced the efficacy of ultrasound in enhancing the stability of Pickering emulsions coated with LS/XG-NPs. These findings offer significant novel insights into the advancement of ultrasound-assisted Pickering emulsions that are stabilized with starch-based or biopolymeric materials.
Collapse
Affiliation(s)
- Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China
| | - Chengwei Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Abdur Rehman
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| |
Collapse
|
14
|
Zihan S, Lu L, Tao W, Bolin Z, Hongfei Z. Starch nanoparticles as a new ice crystal nucleator in Lactobacillus bulgaricus CICC 6097 cryoprotection. Int J Biol Macromol 2023; 251:126395. [PMID: 37595719 DOI: 10.1016/j.ijbiomac.2023.126395] [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: 04/17/2023] [Revised: 05/22/2023] [Accepted: 08/15/2023] [Indexed: 08/20/2023]
Abstract
This work aimed at studying the cryoprotective effect of starch nanoparticles (SNPs) as ice nucleators on Lactobacillus bulgaricus CICC 6097 and exploring the protective mechanism. SNPs with a diameter of 363 nm were obtained, which possessed special properties to enhance ice nucleation and blunt ice crystals edges, and can be wrapped around the surface of bacteria form a protective barrier, thus maintaining the integrity of cell membranes and improving the survivability of L. bulgaricus CICC 6097 from 36.09% to 75.56%. However, SNCs solution formed ice crystals with obvious spikes during freezing, which was harmful to bacteria survival. Therefore, SNPs addition is a possible strategy for increasing viable cell counts during freezing. To the best of our knowledge, this report is the first to demonstrate the cryoprotective effect of ice nucleator on lactic acid bacteria.
Collapse
Affiliation(s)
- Sun Zihan
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Liu Lu
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Wang Tao
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Zhang Bolin
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Zhao Hongfei
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| |
Collapse
|
15
|
Xie Y, Xu H, Xu S, Ge S, Chang X, Xu Y, Luo Z, Shan Y, Ding S. How to effectively and greenly prepare multi-scale structural starch nanoparticles for strengthening gelatin film (ultrasound-Fenton system). Int J Biol Macromol 2023; 247:125848. [PMID: 37455003 DOI: 10.1016/j.ijbiomac.2023.125848] [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: 05/06/2023] [Revised: 07/01/2023] [Accepted: 07/13/2023] [Indexed: 07/18/2023]
Abstract
Ultrasound (US) assisted with Fenton (US-Fenton) reaction was developed to efficiently and greenly prepare starch nanoparticles (SNPs) that were employed as nanofillers to enhance gelatin (G) film properties. Compared to Fenton reaction alone, US-Fenton reaction significantly improved preparation efficiency and dispersion of SNPs (p < 0.05). An optimal US-Fenton reaction parameter (300 mM H2O2, ascorbic acid 55 mM, US 45 min) was found to prepare SNPs with uniform sizes (50-90 nm) and low molecular weight (Mn 7.91 × 105 Da). The XRD, FT-IR, and SAXS analysis revealed that the US-Fenton reaction degraded the amorphous and crystalline zones of starch from top to down, leading to the collapse of the original layered structure starch and the progressive formation of SNPs. The different sizes of SNPs were selected to prepare the composite films. The G-SNP3 film (with 50-90 nm SNPs) showed the most outstanding UV blocking, tensile, and barrier properties. Especially, the tensile strength of G-5%SNP3 film (containing 5 % SNPs) increased by 156 % and 6 % over that of G film and G-5%SNP2 film (containing 5%SNPs with 100-180 nm), respectively. Therefore, the nanomaterial was promisingly prepared by the US-Fenton system and provided a strategy for designing and producing nanocomposite films.
Collapse
Affiliation(s)
- Ying Xie
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, DongTing Laboratory, Changsha 410125, China
| | - Haishan Xu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, DongTing Laboratory, Changsha 410125, China
| | - Saiqing Xu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, DongTing Laboratory, Changsha 410125, China
| | - Shuai Ge
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, DongTing Laboratory, Changsha 410125, China
| | - Xia Chang
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, DongTing Laboratory, Changsha 410125, China
| | - Yanqun Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310000, China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310000, China
| | - Yang Shan
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, DongTing Laboratory, Changsha 410125, China.
| | - Shenghua Ding
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, DongTing Laboratory, Changsha 410125, China.
| |
Collapse
|
16
|
de Oliveira Barros M, Mattos ALA, de Almeida JS, de Freitas Rosa M, de Brito ES. Effect of Ball-Milling on Starch Crystalline Structure, Gelatinization Temperature, and Rheological Properties: Towards Enhanced Utilization in Thermosensitive Systems. Foods 2023; 12:2924. [PMID: 37569193 PMCID: PMC10417754 DOI: 10.3390/foods12152924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 07/10/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
Starch's crystalline structure and gelatinization temperature might facilitate or hinder its use. Ball milling has frequently been mentioned in the literature as a method for reducing starch size and as a more environmentally friendly way to change starch, such as by increasing surface area and reactivity, which has an impact on other starch properties. In this study, starch samples were milled for varying durations (1, 5, 10, 20, and 30 h) and at different starch-to-ball mass ratios (1:6 and 1:20). Microscopy and XRD revealed that prolonged milling resulted in effective fragmentation and a decrease in crystallinity of the starch granules. Increasing milling times resulted in an increase in amylose content. Rheology and thermal studies revealed that gelatinization temperatures dropped with milling duration and that viscosity and thixotropy were directly influenced. The samples milled for 10, 20, and 30 h at a ratio of 1:20 were the most fragmented and upon drying formed a transparent film at ambient temperature, because of the lower gelatinization temperature. Starch ball milling could lead to the use of this material in thermosensitive systems.
Collapse
Affiliation(s)
- Matheus de Oliveira Barros
- Department of Chemical Engineering, Federal University of Ceará (UFC), Fortaleza 60455-760, Brazil; (M.d.O.B.); (J.S.d.A.)
| | | | - Jessica Silva de Almeida
- Department of Chemical Engineering, Federal University of Ceará (UFC), Fortaleza 60455-760, Brazil; (M.d.O.B.); (J.S.d.A.)
| | - Morsyleide de Freitas Rosa
- Embrapa Tropical Agroindustry, Rua Dra Sara Mesquita 2270, Fortaleza 60511-110, Brazil; (A.L.A.M.); (M.d.F.R.)
| | - Edy Sousa de Brito
- Embrapa Tropical Agroindustry, Rua Dra Sara Mesquita 2270, Fortaleza 60511-110, Brazil; (A.L.A.M.); (M.d.F.R.)
- Embrapa Food and Territories, Rua Cincinato Pinto 348, Maceió 57020-050, Brazil
| |
Collapse
|
17
|
Zhou J, Guo M, Qin Y, Wang W, Lv R, Xu E, Ding T, Liu D, Wu Z. Advances in Starch Nanoparticle for Emulsion Stabilization. Foods 2023; 12:2425. [PMID: 37372636 DOI: 10.3390/foods12122425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 06/09/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
Starch nanoparticles (SNPs) are generally defined as starch grains smaller than 600-1000 nm produced from a series of physical, chemical, or biologically modified starches. Many studies have reported the preparation and modification of SNPs, which are mostly based on the traditional "top-down" strategy. The preparation process generally has problems with process complexity, long reaction periods, low yield, high energy consumption, poor repeatability, etc. A "bottom-up" strategy, such as an anti-solvent method, is proven to be suitable for the preparation of SNPs, and they are synthesized with small particle size, good repeatability, a low requirement on equipment, simple operation, and great development potential. The surface of raw starch contains a large amount of hydroxyl and has a high degree of hydrophilicity, while SNP is a potential emulsifier for food and non-food applications.
Collapse
Affiliation(s)
- Jianwei Zhou
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Meimei Guo
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yu Qin
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Wenjun Wang
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Ruiling Lv
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
| | - Enbo Xu
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tian Ding
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Food Laboratory of Zhongyuan, Luohe 462044, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| |
Collapse
|
18
|
Zheng C, Huang Y, Liang X, Shen B, Zhang G, Fei P. Novel Pickering emulsion gels stabilized solely by phenylalanine amidated pectin: Characterization, stability and curcumin bioaccessibility. Int J Biol Macromol 2023; 244:125483. [PMID: 37343609 DOI: 10.1016/j.ijbiomac.2023.125483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 05/25/2023] [Accepted: 06/17/2023] [Indexed: 06/23/2023]
Abstract
Pickering emulsion gels represent a novel class of non-toxic and biocompatible emulsions, offering extensive applications in the pharmaceutical and food additive sectors. This study delineates the synthesis of Pickering emulsion gels utilizing native and amidated pectin samples. Phenylalanine amidated pectin (AP) was procured via an ultra-low temperature enzyme method, while the control group (LP) adhered to an identical procedure without papain catalysis. Experimental outcomes revealed that the AP Pickering emulsion gel manifested superior stability compared to pectin emulsion samples (PE and LP). The Pickering emulsion gel from 5 % amidated pectin (5AP) retained stability throughout a 14-day emulsion stability assessment. Furthermore, all emulsion samples were evaluated for their capacity to deliver and sustain curcumin within an in vitro digestion simulation. Rheological properties and oil droplet size results indicated that the 5AP Pickering emulsion gel exhibited optimal cream index and emulsion stability, effectively inhibiting premature water-oil stratification within the emulsion and augmenting curcumin bioaccessibility. Within the in vitro digestion simulation, the 5AP Pickering emulsion gel demonstrated the highest curcumin bioaccessibility, measured at 17.96 %.
Collapse
Affiliation(s)
- Chenmin Zheng
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Yufan Huang
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Xiaojing Liang
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Bihua Shen
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Guoguang Zhang
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China.
| | - Peng Fei
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China.
| |
Collapse
|
19
|
Caicedo Chacon WD, Verruck S, Monteiro AR, Valencia GA. The mechanism, biopolymers and active compounds for the production of nanoparticles by anti-solvent precipitation: A review. Food Res Int 2023; 168:112728. [PMID: 37120194 DOI: 10.1016/j.foodres.2023.112728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 03/14/2023] [Accepted: 03/17/2023] [Indexed: 04/03/2023]
Abstract
The anti-solvent precipitation method has been investigated to produce biopolymeric nanoparticles in recent years. Biopolymeric nanoparticles have better water solubility and stability when compared with unmodified biopolymers. This review article focuses on the analysis of the state of the art available in the last ten years about the production mechanism and biopolymer type, as well as the used of these nanomaterials to encapsulate biological compounds, and the potential applications of biopolymeric nanoparticles in food sector. The revised literature revealed the importance to understand the anti-solvent precipitation mechanism since biopolymer and solvent types, as well as anti-solvent and surfactants used, can alter the biopolymeric nanoparticles properties. In general, these nanoparticles have been produced using polysaccharides and proteins as biopolymers, especially starch, chitosan and zein. Finally, it was identified that those biopolymers produced by anti-solvent precipitation were used to stabilize essential oils, plant extracts, pigments, and nutraceutical compounds, promoting their application in functional foods.
Collapse
|
20
|
Smart antimicrobial Pickering emulsion stabilized by pH-responsive cellulose-based nanoparticles. Int J Biol Macromol 2023; 233:123516. [PMID: 36754260 DOI: 10.1016/j.ijbiomac.2023.123516] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 01/25/2023] [Accepted: 01/29/2023] [Indexed: 02/10/2023]
Abstract
Responsive antimicrobial materials can control and slow the release of antimicrobial agents smartly by responding to the stimulation of environmental conditions. In this study, we designed the pH-responsive cellulose-based nanoparticles (TOCNC-g-PEI) with amino and carboxyl groups by grafting polyethyleneimine (PEI) to carboxylated cellulose nanocrystals. Finally, the Pickering emulsion was endowed with smart antimicrobial properties by emulsifying the oregano essential oil (OEO) with nanoparticles. The TOCNC-g-PEI25000 had uniform size, greater dispersion, and excellent antimicrobial properties. The contact angles of nanoparticles were 78.70 ± 1.13°, 55.80 ± 1.58° and 55.35 ± 1.56° at neutral conditions, pH 4.0 and 8.0, respectively. The nanoparticles were responding to pH stimulation. The developed emulsion (4:6, 1.30 wt%) had exceptionally stabilized and encapsulated 98.56 ± 1.22 % of the oil phase. The OEO released rapidly within 0-12 h and slowly at 12-36 h. The cumulative release rates quickly reached 93.60 ± 3.73 % (pH 4.0) and 83.25 ± 0.36 % (pH 8.0) and stabilized gradually. The antimicrobial rates of emulsion stimulated for 4 h reached 100 % at pH 4.0, and both of them exceeded 96.10 ± 2.49 % at pH 8.0. The response of Pickering emulsion to pH stimulating controlled release antimicrobial agents and achieved smart antimicrobial.
Collapse
|
21
|
Ren X, Zhou C, Qayum A, Tang J, Liang Q. Pickering emulsion: A multi-scale stabilization mechanism based on modified lotus root starch/xanthan gum nanoparticles. Int J Biol Macromol 2023; 233:123459. [PMID: 36739046 DOI: 10.1016/j.ijbiomac.2023.123459] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 01/20/2023] [Accepted: 01/25/2023] [Indexed: 02/05/2023]
Abstract
New Pickering emulsion stabilizer LS/XG-NPs (Lotus root starch/xanthan gum nanoparticles) was prepared via autoclaving-cooling method followed by combination with XG. The LS/XG-NPs showed uniform and stable particles with particle size <500 nm, PDI <30, and zeta potential 30-40. The autoclaving-cooling treatment completely changed the crystalline form (from A-type to B-type) and structure of starch; hydrogen bonding and electrostatic interactions were proved to be existed between starch and XG in LS/XG-NPs. The addition of XG increased the contact angle of LS/XG-NPs from 58.79° to 85.42°. In the prepared Pickering emulsion, the LS/XG-NPs adsorbed well on the oil droplets surface, forming a three-dimensional gel network with evenly distributed oil droplets. The Pickering emulsion prepared with LS/XG-NPs showed excellent storage stability and auto-oxidation resistance; the EPA + DHA content in the emulsion remained at 92.46 % after 5 d of storage. The results of this study suggest that LS/XG-NPs have the potential to be food-grade Pickering emulsifiers that not only stabilize emulsions but also prevent emulsion oils from oxidizing.
Collapse
Affiliation(s)
- Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Chengwei Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Jialing Tang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China.
| |
Collapse
|
22
|
Marta H, Rizki DI, Mardawati E, Djali M, Mohammad M, Cahyana Y. Starch Nanoparticles: Preparation, Properties and Applications. Polymers (Basel) 2023; 15:polym15051167. [PMID: 36904409 PMCID: PMC10007494 DOI: 10.3390/polym15051167] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 02/11/2023] [Accepted: 02/24/2023] [Indexed: 03/02/2023] Open
Abstract
Starch as a natural polymer is abundant and widely used in various industries around the world. In general, the preparation methods for starch nanoparticles (SNPs) can be classified into 'top-down' and 'bottom-up' methods. SNPs can be produced in smaller sizes and used to improve the functional properties of starch. Thus, they are considered for the various opportunities to improve the quality of product development with starch. This literature study presents information and reviews regarding SNPs, their general preparation methods, characteristics of the resulting SNPs and their applications, especially in food systems, such as Pickering emulsion, bioplastic filler, antimicrobial agent, fat replacer and encapsulating agent. The aspects related to the properties of SNPs and information on the extent of their utilisation are reviewed in this study. The findings can be utilised and encouraged by other researchers to develop and expand the applications of SNPs.
Collapse
Affiliation(s)
- Herlina Marta
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
- Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia
- Correspondence:
| | - Dina Intan Rizki
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Efri Mardawati
- Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia
- Department of Agroindustrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Mohamad Djali
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Masita Mohammad
- Solar Energy Research Institute (SERI), Universitas Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Yana Cahyana
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| |
Collapse
|
23
|
Chen T, Peng Y, Qiu M, Yi C, Xu Z. Recent advances in mixing-induced nanoprecipitation: from creating complex nanostructures to emerging applications beyond biomedicine. NANOSCALE 2023; 15:3594-3609. [PMID: 36727557 DOI: 10.1039/d3nr00280b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Mixing-induced nanoprecipitation (MINP) is an efficient, controllable, scalable, versatile, and cost-effective technique for the preparation of nanoparticles. In addition to the formulation of drugs, MINP has attracted tremendous interest in other fields. In this review, we highlight recent advances in the preparation of nanoparticles with complex nanostructures via MINP and their emerging applications beyond biomedicine. First, the mechanisms of nanoprecipitation and four mixing approaches for MINP are briefly discussed. Next, three strategies for the preparation of nanoparticles with complex nanostructures including sequential nanoprecipitation, controlling phase separation, and incorporating inorganic nanoparticles, are summarized. Then, emerging applications including the engineering of catalytic nanomaterials, environmentally friendly photovoltaic inks, colloidal surfactants for the preparation of Pickering emulsions, and green templates for the synthesis of nanomaterials, are reviewed. Furthermore, we discuss the structure-function relationships to gain more insight into design principles for the development of functional nanoparticles via MINP. Finally, the remaining issues and future applications are discussed. This review will stimulate the development of nanoparticles with complex nanostructures and their broader applications beyond biomedicine.
Collapse
Affiliation(s)
- Tianyou Chen
- Ministry of Education Key Laboratory for the Green Preparation and Application of Functional Materials, Hubei Key Laboratory of Polymer Materials, School of Materials Science and Engineering, Hubei University, Wuhan 430062, China.
| | - Yan Peng
- Ministry of Education Key Laboratory for the Green Preparation and Application of Functional Materials, Hubei Key Laboratory of Polymer Materials, School of Materials Science and Engineering, Hubei University, Wuhan 430062, China.
| | - Meishuang Qiu
- Ministry of Education Key Laboratory for the Green Preparation and Application of Functional Materials, Hubei Key Laboratory of Polymer Materials, School of Materials Science and Engineering, Hubei University, Wuhan 430062, China.
| | - Changfeng Yi
- Ministry of Education Key Laboratory for the Green Preparation and Application of Functional Materials, Hubei Key Laboratory of Polymer Materials, School of Materials Science and Engineering, Hubei University, Wuhan 430062, China.
| | - Zushun Xu
- Ministry of Education Key Laboratory for the Green Preparation and Application of Functional Materials, Hubei Key Laboratory of Polymer Materials, School of Materials Science and Engineering, Hubei University, Wuhan 430062, China.
| |
Collapse
|
24
|
Effects of morphology and rheology of starch nanoparticles prepared from various coarse cereals on emulsifying ability. Carbohydr Polym 2022; 298:120137. [DOI: 10.1016/j.carbpol.2022.120137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 09/03/2022] [Accepted: 09/18/2022] [Indexed: 11/23/2022]
|
25
|
Fabrication and characterization of Pickering emulsion gels stabilized by gliadin/starch complex for the delivery of astaxanthin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
|
26
|
Kuzhithariel Remanan M, Zhu F. Encapsulation of rutin in Pickering emulsions stabilized using octenyl succinic anhydride (OSA) modified quinoa, maize, and potato starch nanoparticles. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134790] [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]
|
27
|
Waxy maize starch nanoparticles incorporated tea polyphenols to stabilize Pickering emulsion and inhibit oil oxidation. Carbohydr Polym 2022; 296:119991. [DOI: 10.1016/j.carbpol.2022.119991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 08/03/2022] [Accepted: 08/11/2022] [Indexed: 11/23/2022]
|
28
|
Switha D, Khaleel Basha S, Sugantha Kumari V. A novel, biocompatible nanostarch incorporated Polyaniline-Polyvinyl alcohol-Nanostarch hybrid scaffold for tissue engineering applications. Eur Polym J 2022. [DOI: 10.1016/j.eurpolymj.2022.111448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
29
|
Kamwilaisak K, Rittiwut K, Jutakridsada P, Iamamorphanth W, Pimsawat N, Knijnenburg JTN, Theerakulpisut S. Rheology, stability, antioxidant properties, and curcumin release of oil-in-water Pickering emulsions stabilized by rice starch nanoparticles. Int J Biol Macromol 2022; 214:370-380. [PMID: 35691427 DOI: 10.1016/j.ijbiomac.2022.06.032] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 06/05/2022] [Accepted: 06/07/2022] [Indexed: 01/25/2023]
Abstract
Modification of rice starch nanoparticles (SNP) as an emulsifier in Pickering emulsions is reported in this work. The SNP was prepared by HCl hydrolysis with different resident times and subsequently modified via crosslinking by citric acid using various crosslinking times to improve the hydrophobicity of SNP. The modified SNP was used to prepare sunflower oil-in-water Pickering emulsions loaded with curcumin. The optimal hydrolysis conditions (2.2 M HCl, 6 days) produced SNP with a 21.87 ± 0.69 % yield and 45.56 ± 0.00 % crystallinity. The citric acid-modified SNP with a 6-h crosslinking period (SNP-M-6 h) had a water contact angle of 87.2°. The suitable Pickering emulsion containing 30 wt% curcumin-loaded sunflower oil was stabilized by 3.0 wt% SNP-M-6 h. This Pickering emulsion had shear thinning properties with a pseudoplastic fluid behavior and was characterized by a droplet size of 47.16 ± 4.22 μm with a high degree of stability over five weeks of storage. Furthermore, the curcumin release from the emulsion depended on the pH, and curcumin could maintain its free radical scavenging quality. A very beneficial property of the Pickering emulsion is that it can slowly release curcumin at low pH, but more rapid release at higher pH, making it a potentially excellent candidate for drug delivery through oral intake.
Collapse
Affiliation(s)
- Khanita Kamwilaisak
- Department of Chemical Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen 40002, Thailand; Sustainable infrastructure Research and Development Center, Khon Kaen University, Khon Kaen 40002, Thailand..
| | - Kanokwan Rittiwut
- Department of Chemical Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Pasakorn Jutakridsada
- Department of Chemical Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Wimonporn Iamamorphanth
- Department of Chemical Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Nutsupa Pimsawat
- Department of Chemical Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Jesper T N Knijnenburg
- Biodiversity and Environmental Management Division, International College, Khon Kaen University. Khon Kaen 40002, Thailand
| | - Somnuk Theerakulpisut
- EMCO (Energy management and conservation office), Faculty of Engineering, Khon Kaen University, Khon Kaen 40002, Thailand
| |
Collapse
|
30
|
Chen Y, Liu Y, Liu H, Gao Y. Stabilizing emulsions using high-amylose maize starch treated by solvothermal process. Carbohydr Polym 2022; 284:119190. [DOI: 10.1016/j.carbpol.2022.119190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 01/07/2022] [Accepted: 01/25/2022] [Indexed: 11/02/2022]
|
31
|
Harun Z, Arsad A, Pang AL, Zaini MAA, Abdurrahman M, Awang N, Junin R, Mohsin R. Acid Hydrolysis and Optimization Techniques for Nanoparticles Preparation: Current Review. Appl Biochem Biotechnol 2022; 194:3779-3801. [PMID: 35488954 DOI: 10.1007/s12010-022-03932-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
Nanostarch is unique in that it is highly soluble, thermally stable, non-toxic and inexpensive. Hence, it is utilized in numerous well-established applications, including drug delivery, cosmetics, textiles, foods, and enhanced oil recovery (EOR). These applications take advantage of the special functions that can be achieved through modifications to the structure and properties of native starch. The most common method for the preparation of nanostarch with a relatively higher crystallinity and stability is acid hydrolysis. Technically, the properties of nanostarch are highly dependent on several factors during the hydrolysis process, such as the acid, concentration of acid, reaction time, reaction temperature, and source of starch. The production of nanostarch with desired properties requires a detailed understanding on each of the factors as they are inevitably affected the physical and chemical properties of nanostarch. Hence, it is vital to incorporate optimization technique into the production process to achieve the full potential of nanostarch. Therefore, the current review comprehensively elaborates on the factors that affect acid hydrolysis as well as the optimization techniques used in the preparation of nanostarch.
Collapse
Affiliation(s)
- Zakiah Harun
- UTM-MPRC Institute for Oil and Gas, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, 81310, Johor Bahru, Malaysia
| | - Agus Arsad
- UTM-MPRC Institute for Oil and Gas, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, 81310, Johor Bahru, Malaysia.
| | - Ai Ling Pang
- UTM-MPRC Institute for Oil and Gas, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, 81310, Johor Bahru, Malaysia
| | - Mohd Abbas Ahmad Zaini
- Centre of Lipids Engineering and Applied Research (CLEAR), Universiti Teknologi Malaysia, Skudai, 81310, Johor Bahru, Malaysia
| | - Muslim Abdurrahman
- Fakultas Teknik - Universitas Islam Riau, Jalan Kaharuddin Nasution, Workshop Gedung B, Lantai 2, Pekan Baru, 28284, Indonesia
| | - Nuha Awang
- Plant Engineering Technology (PETech), Universiti Kuala Lumpur - Malaysian Institute of Industrial Technology (UniKL MITEC), Jalan Persiaran Sinaran Ilmu, Bandar Seri Alam, 81750, Masai, Johor, Malaysia
| | - Radzuan Junin
- Department of Petroleum Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia (UTM), 81310, Johor Bahru, Malaysia
| | - Rahmat Mohsin
- UTM-MPRC Institute for Oil and Gas, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, 81310, Johor Bahru, Malaysia
| |
Collapse
|
32
|
Shang M, Liu W, Chen L, Chen M, Zhong F. Revealing substitution priority and pattern of octenylsuccinic groups along the starch chain under a continuous mode. Food Chem 2022; 388:132909. [PMID: 35447580 DOI: 10.1016/j.foodchem.2022.132909] [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: 12/08/2021] [Revised: 03/22/2022] [Accepted: 04/04/2022] [Indexed: 11/18/2022]
Abstract
Octenylsuccinic (OS) groups distribution was considered random under traditional batch mode (BM) process due to excessive available octenyl succinic anhydride (OSA) at early stage, making the functionality optimization of OSA starch under restricted substitution degree (DS) difficult. To reveal the priority rule of substituent position at starch molecular level, a continuous mode (CM, dropwise OSA addition) was applied for OSA starch preparation. Initial OSA substitution was predominately at the branching points of amylopectin backbone, then successive at the branching points of shorter and longer chains with increasing DS. As DS increased over 1.49%, substitution started occurring along the chains and moved towards the non-reducing ends until DS reached 6.65%. At similar DS, more branching point substitutions occurred at CM starch, showing superior emulsifying property over BM starch. OSA substitution priority rule does exist under controlled OSA supply, which would facilitate OSA starch design with specific substitution pattern and favored functionality.
Collapse
Affiliation(s)
- Mengshan Shang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Wei Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Key Lab of Space Nutrition and Food Engineering, China Astronaut Research and Training Center, Beijing 100094, China
| | - Ling Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Maoshen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
| |
Collapse
|
33
|
Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber. Foods 2021; 10:foods10122982. [PMID: 34945533 PMCID: PMC8700857 DOI: 10.3390/foods10122982] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/11/2021] [Accepted: 11/29/2021] [Indexed: 01/10/2023] Open
Abstract
Modified okara insoluble dietary fiber (OIDF) has attracted great interest as a promising Pickering emulsifier. At present, the modification methods are mainly physicochemical methods, and the research on microbial modified OIDF as stabilizer is not clear. In this work, modified OIDF was prepared by yeast Kluyveromyces marxianus fermentation. The potential of modified OIDF as a Pickering emulsifier and the formation and stability of OIDF-Pickering emulsions stabilized by modified OIDF were characterized, respectively. The results showed that the specific surface area, hydrophilicity, and electronegativity of the modified OIDF were all enhanced compared with the unmodified OIDF. The existence of the network structure between droplets is the key to maintain the stability of the emulsions, as indicated by Croy-Scanning Electron Microscope (Croy-SEM) and rheological properties measurements. The stability of OIDF-Pickering emulsions was evaluated in terms of storage time, centrifugal force, pH value, and ionic strength (NaCl). Moreover, the OIDF-Pickering emulsions stabilized by modified OIDF showed better stability. These results will contribute to the development of efficient OIDF-based emulsifiers, expand the application of emulsions in more fields, and will greatly improve the high-value utilization of okara by-products.
Collapse
|
34
|
Surface-charged starch nanocrystals from glutinous rice: Preparation, crystalline properties and cytotoxicity. Int J Biol Macromol 2021; 192:557-563. [PMID: 34653438 DOI: 10.1016/j.ijbiomac.2021.10.024] [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: 08/02/2021] [Revised: 09/29/2021] [Accepted: 10/03/2021] [Indexed: 11/22/2022]
Abstract
The high-amylopectin glutinous rice is used in this study for the preparation of starch nanocrystals (SNCs) with the acid hydrolysis and enzymatic treatment. The fabricated SNC is carried out the surface modifications by phosphorylation and cationization to produce the nanocrystals with the charged surface. Four kinds of SNCs are obtained with the different surface charges involving the varied negative charges, positive charge and no charge. The chemical structures, morphologies and crystalline properties of four SNCs were investigated, together with the effect of surface charges to their cytotoxicity for two cell lines RAW267.4 and CAL27 by the cell proliferation and cell migration assay. The sulfuric acid-hydrolyzed SNC and phosphorylated SNC have more ordered regions and therefore display the higher crystallinities than the enzymatic treated SNC. Four obtained SNCs all exhibited weak cytotoxicity, indicating their good biocompatibility in the potential biomedical application.
Collapse
|