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Xu Y, Sun L, Zhuang Y, Gu Y, Zhang G, Fan X, Ding Y. Influence of gelatinized octenyl succinic anhydride-modified waxy adlay seed starch on the properties of astaxanthin-loaded emulsions: Emulsion properties, stability and in vitro digestion properties. Food Chem 2024; 457:140105. [PMID: 38905828 DOI: 10.1016/j.foodchem.2024.140105] [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: 02/23/2024] [Revised: 06/07/2024] [Accepted: 06/12/2024] [Indexed: 06/23/2024]
Abstract
Octenyl succinic anhydride (OSA)-modified starch is a commonly used food emulsifier and its emulsifying properties are positively correlated with the degree of substitution (DS). However, the maximum concentration of OSA in starch approved by the FDA and the China National Food Safety Standards is 3%. This study aims to enhance the emulsifying properties of OSA-modified waxy adlay seed starch by gelatinization under a limited DS and investigate its use in preparing delivery systems. The gelatinized OSA starch exhibited a more flexible macromolecular structure and better emulsifying activity (20.19 m2/g). The gelatinized OSA starch-stabilized astaxanthin-loaded emulsions showed high retention of astaxanthin (>50%) and long-term stability (56 days). In vitro digestion, the emulsion system showed a protective effect on astaxanthin, and the bioaccessibility of astaxanthin was increased to 16.32%. This study indicated that gelatinization could enhance the emulsifying properties of OSA starch, and this starch-stabilized emulsion was an effective system for astaxanthin.
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Affiliation(s)
- Yuan Xu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China.
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
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2
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Zarski A, Kapusniak K, Ptak S, Rudlicka M, Coseri S, Kapusniak J. Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities. Polymers (Basel) 2024; 16:597. [PMID: 38475281 DOI: 10.3390/polym16050597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 02/16/2024] [Accepted: 02/17/2024] [Indexed: 03/14/2024] Open
Abstract
It has long been known that starch as a raw material is of strategic importance for meeting primarily the nutritional needs of people around the world. Year by year, the demand not only for traditional but also for functional food based on starch and its derivatives is growing. Problems with the availability of petrochemical raw materials, as well as environmental problems with the recycling of post-production waste, make non-food industries also increasingly interested in this biopolymer. Its supporters will point out countless advantages such as wide availability, renewability, and biodegradability. Opponents, in turn, will argue that they will not balance the problems with its processing and storage and poor functional properties. Hence, the race to find new methods to improve starch properties towards multifunctionality is still ongoing. For these reasons, in the presented review, referring to the structure and physicochemical properties of starch, attempts were made to highlight not only the current limitations in its processing but also new possibilities. Attention was paid to progress in the non-selective and selective functionalization of starch to obtain materials with the greatest application potential in the food (resistant starch, dextrins, and maltodextrins) and/or in the non-food industries (hydrophobic and oxidized starch).
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Affiliation(s)
- Arkadiusz Zarski
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Kamila Kapusniak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Sylwia Ptak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Magdalena Rudlicka
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Sergiu Coseri
- "Petru Poni" Institute of Macromolecular Chemistry, Romanian Academy, 41 A, Gr. Ghica Voda Alley, 700487 Iasi, Romania
| | - Janusz Kapusniak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
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3
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Influence of degree of substitution of octenyl succinic anhydride starch on complexation with chitosan and complex-stabilized high internal phase Pickering emulsions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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4
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Xu T, Gu Z, Cheng L, Li C, Li Z, Hong Y. Stability, oxidizability, and topical delivery of resveratrol encapsulated in octenyl succinic anhydride starch/chitosan complex-stabilized high internal phase Pickering emulsions. Carbohydr Polym 2023; 305:120566. [PMID: 36737204 DOI: 10.1016/j.carbpol.2023.120566] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/18/2022] [Accepted: 01/04/2023] [Indexed: 01/09/2023]
Abstract
High internal phase Pickering emulsions (HIPPEs) stabilized with octenyl succinic anhydride starch/chitosan complexes were examined as a topical delivery vehicle for resveratrol. All resveratrol-loaded HIPPEs showed stable gel-like network structures, with the droplet size and microrheological properties largely dependent on the complex concentrations. HIPPEs exhibited strong stability when subjected to light, high temperature, UV radiation and freeze-thaw treatment, and resveratrol retention was greatly improved with the increasing addition of complexes and resveratrol. High amounts of resveratrol facilitated the antioxidant activity of HIPPEs, whereas sustained release of resveratrol was mainly related to the existence of complex interfacial layers. Moreover, HIPPEs overcome the stratum corneum barrier, with an approximately 3-5-fold increase in resveratrol deposition in deep skin compared to bulk oil. In conclusion, the emulsion composition (especially at the particle level) was vital for the effectiveness of HIPPEs as a carrier, which may provide new opportunities to design topical delivery systems.
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Affiliation(s)
- Tian Xu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314050, China.
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5
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Cai Z, Wei Y, Shi A, Zhong J, Rao P, Wang Q, Zhang H. Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives. Adv Colloid Interface Sci 2023; 313:102863. [PMID: 36868168 DOI: 10.1016/j.cis.2023.102863] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/16/2023] [Accepted: 02/18/2023] [Indexed: 03/02/2023]
Abstract
Emulsions are thermodynamically unstable systems that tend to separate into two immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the oil-water interface plays an important role in the emulsion stability. The interfacial layer properties of emulsion droplets have been considered the cutting-in points that influence emulsion stability, a traditional motif of physical chemistry and colloid chemistry of particular significance in relation to the food science and technology sector. Although many attempts have shown that high interfacial viscoelasticity may contribute to long-term emulsion stability, a universal relationship for all cases between the interfacial layer features at the microscopic scale and the bulk physical stability of the emulsion at the macroscopic scale remains to be established. Not only that, but integrating the cognition from different scales of emulsions and establishing a unified single model to fill the gap in awareness between scales also remain challenging. In this review, we present a comprehensive overview of recent progress in the general science of emulsion stability with a peculiar focus on interfacial layer characteristics in relation to the formation and stabilization of food emulsions, where the natural origin and edible safety of emulsifiers and stabilizers are highly requested. This review begins with a general overview of the construction and destruction of interfacial layers in emulsions to highlight the most important physicochemical characteristics of interfacial layers (formation kinetics, surface load, interactions among adsorbed emulsifiers, thickness and structure, and shear and dilatational rheology), and their roles in controlling emulsion stability. Subsequently, the structural effects of a series of typically dietary emulsifiers (small-molecule surfactants,proteins, polysaccharides, protein-polysaccharide complexes, and particles) on oil-water interfaces in food emulsions are emphasized. Finally, the main protocols developed for modifying the structural characteristics of adsorbed emulsifiers at multiple scales and improving the stability of emulsions are highlighted. Overall, this paper aims to comprehensively study the literature findings in the past decade and find out the commonality of multi-scale structures of emulsifiers, so as to deeply understand the common characteristics and emulsification stability behaviour of adsorption emulsifiers with different interfacial layer structures. It is difficult to say that there has been significant progress in the underlying principles and technologies in the general science of emulsion stability over the last decade or two. However, the correlation between interfacial layer properties and physical stability of food emulsions promotes revealing the role of interfacial rheological properties in emulsion stability, providing guidance on controlling the bulk properties by tuning the interfacial layer functionality.
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Affiliation(s)
- Zhixiang Cai
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yue Wei
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China
| | - Jian Zhong
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China.
| | - Hongbin Zhang
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China..
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6
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Fabrication and characterization of octenyl succinate anhydride modified amylose with pH-responsive Pickering emulsion behavior. Int J Biol Macromol 2023; 230:123141. [PMID: 36639090 DOI: 10.1016/j.ijbiomac.2023.123141] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 12/11/2022] [Accepted: 01/01/2023] [Indexed: 01/12/2023]
Abstract
To make stable Pickering emulsion in stomach acid condition which are suitable for small intestine targeted delivery, the emulsifying ability and pH responsiveness mechanisms of octenyl succinate anhydride modified amylose (OSA-AM) with the formless state and nanoparticles (NP) form in the Pickering emulsion were compared. OSA-AMs and OSA-AM NPs were obtained by successively modification of OSA esterification reaction with amylose and nanoprecipitation process, respectively. OSA-AM NPs showed higher contact angle and lower interfacial tension than OSA-AMs, which suggested OSA-AM NPs have the stronger ability to form stable Pickering emulsion. In addition, to compare the stability of Pickering emulsion in different environment, the emulsion index (EI), photographs and microscopy images during storage time of 180 days in pH 2.0, pH 4.0 and pH 7.0 were monitored. Pickering emulsion formed by OSA-AM NPs exhibited stronger stability in acid environment (pH 2.0) than pH 4.0 and pH 7.0. However, Pickering emulsion stabilized by OSA-AMs presented the opposite pH-responsive behaviors with OSA-AM NPs. To further study the pH responsiveness mechanisms of Pickering emulsion, the morphology, contact angle, particle size and surface charge of OSA-AMs and OSA-AM NPs with pH changing were measured. These results suggested that the protonation/deprotonation process of carboxyl groups in difference pH condition revealed the pH-responsible behaviors of Pickering emulsion.
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7
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Xu T, Hong Y, Gu Z, Cheng L, Li C, Li Z. Adsorption and Assembly of Octenyl Succinic Anhydride Starch/Chitosan Electrostatic Complexes at Oil-Water Interface. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:3006-3017. [PMID: 36745541 DOI: 10.1021/acs.langmuir.2c02878] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Biopolymer electrostatic complexes are popular Pickering stabilizers whose structures greatly affect their interfacial properties. This study comprehensively demonstrated the interfacial adsorption and assembly of dissolved octenyl succinic anhydride (OSA) starch (OSA-D)/chitosan (CS) electrostatic complexes with different structures through complementary characterization methods. We found that compared with single-component systems, OSA-D/CS complexes exhibited significantly increased wetting stability and adsorption rate to the interface, which was reinforced by molecular dynamics simulations. Their soft structures and the entanglement of molecular chains led to the formation of thick and highly viscoelastic multilayer adsorbed films, which greatly resisted deformation against shearing forces. The adsorption and assembly of the complexes were strongly influenced by OSA-D/CS ratios and pH, which could be related to the different interfacial interaction strengths. Overall, the electrostatic complexation, structural characteristics, and interfacial properties of OSA-D/CS complexes were well related, thereby providing valuable information for the regulation of controlled interfaces and bulk system properties.
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Affiliation(s)
- Tian Xu
- School of Food Science and Technology, Jiangnan University, Wuxi214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi214122, China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi214122, China
- Jiaxing Institute of Future Food, Jiaxing314050, PR China
| | - Zhengbiao Gu
- School of Food Science and Technology, Jiangnan University, Wuxi214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi214122, China
| | - Li Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi214122, China
| | - Caiming Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi214122, China
| | - Zhaofeng Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi214122, China
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8
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Kierulf A, Enayati M, Yaghoobi M, Whaley J, Smoot J, Perez Herrera M, Abbaspourrad A. Starch Janus Particles: Bulk Synthesis, Self-Assembly, Rheology, and Potential Food Applications. ACS APPLIED MATERIALS & INTERFACES 2022; 14:57371-57386. [PMID: 36533671 DOI: 10.1021/acsami.2c17634] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Although incredible progress in the field of Janus particles over the last three decades has delivered many promising smart-material prototypes, from cancer-targeting drug delivery vehicles to self-motile nanobots, their real-world applications have been somewhat tempered by concerns over scalability and sustainability. In this study, we adapt a simple, scalable 3D mask method to synthesize Janus particles in bulk using starch as the base material: a natural biopolymer that is safe, biocompatible, biodegradable, cheap, widely available, and versatile. Using this method, starch granules are first embedded on a wax droplet such that half of the starch is covered; then, the uncovered half is treated with octenyl succinic anhydride, after which the wax coating is removed. Janus particles with 49% Janus balance can be produced in this way and were observed to self-assemble into wormlike strings in water due to their hydrophobic/hydrophilic nature. Our Janus starch granules outperform the non-Janus controls as thickening and gelling agents: they exhibit a fourfold increase in water-holding capacity, a 30% lower critical caking concentration, and a viscosity greater by orders of magnitude. They also form gels that are much firmer and more stable. Starch Janus particles with these functional properties can be used as novel, lower-calorie, highly efficient, plant-based super-thickeners in the food industry, potentially reducing starch use in food by 55%.
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Affiliation(s)
- Arkaye Kierulf
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, 243 Stocking Hall, Ithaca, New York14853, United States
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois60192, United States
| | - Mojtaba Enayati
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, 243 Stocking Hall, Ithaca, New York14853, United States
| | - Mohammad Yaghoobi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, 243 Stocking Hall, Ithaca, New York14853, United States
| | - Judith Whaley
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois60192, United States
| | - James Smoot
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois60192, United States
| | - Mariana Perez Herrera
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois60192, United States
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, 243 Stocking Hall, Ithaca, New York14853, United States
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9
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Abstract
The food packaging sector generates large volumes of plastic waste due to the high demand for packaged products with a short shelf-life. Biopolymers such as starch-based materials are a promising alternative to non-renewable resins, offering a sustainable and environmentally friendly food packaging alternative for single-use products. This article provides a chronology of the development of starch-based materials for food packaging. Particular emphasis is placed on the challenges faced in processing these materials using conventional processing techniques for thermoplastics and other emerging techniques such as electrospinning and 3D printing. The improvement of the performance of starch-based materials by blending with other biopolymers, use of micro- and nano-sized reinforcements, and chemical modification of starch is discussed. Finally, an overview of recent developments of these materials in smart food packaging is given.
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10
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Ghavidel N, Fatehi P. Recent Developments in the Formulation and Use of Polymers and Particles of Plant-based Origin for Emulsion Stabilizations. CHEMSUSCHEM 2021; 14:4850-4877. [PMID: 34424605 DOI: 10.1002/cssc.202101359] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/20/2021] [Indexed: 06/13/2023]
Abstract
The main scope of this Review was the recent progress in the use of plant-based polymers and particles for the stabilization of Pickering and non-Pickering emulsion systems. Due to their availability and promising performance, it was discussed how the source, modification, and formulation of cellulose, starch, protein, and lignin-based polymers and particles would impact their emulsion stabilization. Special attention was given toward the material synthesis in two forms of polymeric surfactants and particles and the corresponding formulated emulsions. Also, the effects of particle size, degree of aggregation, wettability, degree of substitution, and electrical charge in stabilizing oil/water systems and micro- and macro-structures of oil droplets were discussed. The wide range of applications using such plant-based stabilizers in different technologies as well as their challenge and future perspectives were described.
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Affiliation(s)
- Nasim Ghavidel
- Chemical Engineering Department, Green Processes Research Centre, Lakehead University, 955 Oliver Road, Thunder Bay, P7B5E1 ON, Canada
| | - Pedram Fatehi
- Chemical Engineering Department, Green Processes Research Centre, Lakehead University, 955 Oliver Road, Thunder Bay, P7B5E1 ON, Canada
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11
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Chen L, Li J, Din Z, Hu C, Xiong H. Sustainable Bio‐Based Wood Adhesive Incorporated Different Functionalized Nanoparticles: A Performance Comparison Study. STARCH-STARKE 2021. [DOI: 10.1002/star.202100042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Lei Chen
- School of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Jing Li
- School of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
| | - Zia‐ud Din
- Department of Agriculture University of Swabi Anbar‐23561 Khyber Pakhtunkhwa Pakistan
| | - Chun Hu
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Hanguo Xiong
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
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12
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Yu M, Ji N, Wang Y, Dai L, Xiong L, Sun Q. Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components. Compr Rev Food Sci Food Saf 2020; 20:1075-1100. [DOI: 10.1111/1541-4337.12677] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 11/02/2020] [Accepted: 11/03/2020] [Indexed: 12/15/2022]
Affiliation(s)
- Mengting Yu
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Na Ji
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Yanfei Wang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Lei Dai
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Liu Xiong
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Qingjie Sun
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
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13
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Characteristics of starch-based Pickering emulsions from the interface perspective. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.026] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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14
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Wei Y, Xie Y, Cai Z, Guo Y, Wu M, Wang P, Li R, Zhang H. Interfacial and emulsion characterisation of chemically modified polysaccharides through a multiscale approach. J Colloid Interface Sci 2020; 580:480-492. [DOI: 10.1016/j.jcis.2020.07.048] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 07/08/2020] [Accepted: 07/10/2020] [Indexed: 01/17/2023]
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15
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Wei Y, Xie Y, Cai Z, Guo Y, Zhang H. Interfacial rheology, emulsifying property and emulsion stability of glyceryl monooleate-modified corn fiber gum. Food Chem 2020; 343:128416. [PMID: 33127225 DOI: 10.1016/j.foodchem.2020.128416] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 10/04/2020] [Accepted: 10/14/2020] [Indexed: 10/23/2022]
Abstract
The present work aims to develop novel glyceryl monooleate (GMO)-modified corn fiber gum (CFG) emulsifiers (GMO-CFG) and investigate the role of the interfacial properties on emulsion stability. GMO-CFG with different degrees of substitution (DS) were prepared, and their interfacial rheology and emulsification were appraised for potential applications in stabilizing oil/water emulsions. Various oil/water interfacial properties (i.e., adsorption kinetics, viscoelasticity, and adsorbed amount) were determined as a function of DS by using interfacial shear rheology and quartz crystal microbalance with dissipation monitoring techniques. Hydrophobically modified CFG provides an increased capacity to produce fine droplets and stable emulsions. Esterification and its degree exert non-negligible effects on the critical micelle concentration, interfacial tension, interfacial adsorbed amount, and viscoelasticity of the interfacial layer. The rheological properties of the interfacial layers play an important role in macroscopic emulsion stability.
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Affiliation(s)
- Yue Wei
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yanping Xie
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhixiang Cai
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yalong Guo
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Hongbin Zhang
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China.
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Ghasemlou M, Daver F, Ivanova EP, Brkljaca R, Adhikari B. Assessment of interfacial interactions between starch and non-isocyanate polyurethanes in their hybrids. Carbohydr Polym 2020; 246:116656. [PMID: 32747288 DOI: 10.1016/j.carbpol.2020.116656] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 06/10/2020] [Accepted: 06/15/2020] [Indexed: 12/16/2022]
Abstract
Manufacturing of multifunctional materials through blending is a promising route for improving performance of biopolymers including starch. Non-isocyanate polyurethanes (NIPUs) are an emerging group of green materials. Understanding the mechanism of interaction between starch and NIPU not only highlights underlying chemistry but also offers an opportunity to tailor the properties and functions of starch-NIPU hybrids. We investigated the interfacial interactions between starch and NIPU to pave the way towards development of high-performance green materials. Multiple analyses revealed that NIPU interacted effectively with starch chains via intermolecular hydrogen bonds. We showed that NIPU domains can efficiently interact with the small portion of starch skeleton at interfacial region and they are only moderately miscible. Incorporation of either component above certain ratio resulted in a phase separation. This work contributes towards understanding of interfacial chemistry between starch and NIPUs and enables tailoring the interface for facile engineering of starch-NIPU hybrids.
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Affiliation(s)
- Mehran Ghasemlou
- School of Science, College of Science, Engineering & Health, RMIT University, Melbourne, VIC, 3000, Australia.
| | - Fugen Daver
- School of Engineering, College of Science, Engineering & Health, RMIT University, Melbourne, VIC, 3000, Australia
| | - Elena P Ivanova
- School of Science, College of Science, Engineering & Health, RMIT University, Melbourne, VIC, 3000, Australia
| | - Robert Brkljaca
- Monash Biomedical Imaging, Monash University, Clayton, VIC, 3168, Australia
| | - Benu Adhikari
- School of Science, College of Science, Engineering & Health, RMIT University, Melbourne, VIC, 3000, Australia.
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Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105728] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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