Gelatinization and solubility of corn starch during heating in excess water: new insights

Effect of osmotic pressure and simultaneous heat-moisture phosphorylation treatments on the physicochemical properties of mung bean, water caltrop, and corn starches

This study aimed to investigate the physicochemical properties of modified starch prepared through the simultaneous heat-moisture and phosphorylation treatment (HMPT) and osmotic pressure treatment (OPT) for water caltrop starch (WCS), mung bean starch (MBS), and amylose-rich corn starch (CS) for different time periods. Furthermore, variations in starch content [amylose and resistant starch (RS)], swelling powder (SP), water solubility index (WSI), crystallinity, thermal properties, gelatinization enthalpy (ΔH), and glycemic index (GI) were examined. This study demonstrates that neither HMPT nor OPT resulted in a significant increase in the resistant starch (RS) content, whereas all samples succeeded in heat-treating at 105 °C for another 10 min exhibited a significant increase in RS content compared to their native counterparts. Moreover, the gelatinization temperatures of the three starches increased (To, Tp, and Tc), whereas their gelatinization enthalpy (ΔH) and pasting viscosity decreased. In particular, the GI of all three modified starches subjected to HMPT or OPT showed a decreasing trend with modification time, with OPT exhibiting the best effect. Therefore, appropriate modification through HMPT or OPT is a viable approach to develop MBS, WCS, and CS as processed foods with low GI requirements, which exceptionally may be suitable for canned foods, noodles, and bakery products.

Modified polysaccharides for food packaging applications: A review

Development of new food packaging materials is crucial to reduce the use of single-use plastics and to limit their destructive impact on the environment. Polysaccharides provide an alternative solution to this problem. This paper summarizes and discusses recent research results on the potential of modifying polysaccharides as materials for film and coating applications. Modifications of polysaccharides significantly affect their properties, as well as their application usability. Although modifications of biopolymers for packaging applications have been widely studied, polysaccharides have attracted little attention despite being a prospective, environmentally friendly, and economically viable packaging alternative. Therefore, this paper discusses approaches to the development of biodegradable, polysaccharide-based food packaging materials and focuses on modifications of four polysaccharides, such as starch, chitosan, sodium alginate and cellulose. In addition, these modifications are presented not only in terms of the selected polysaccharide, but also in terms of specific properties, i.e. hydrophilic, barrier and mechanical properties, of polysaccharides. Such a presentation of results makes it much easier to select the modification method to improve the unsatisfactory properties of the material. Moreover, very often it happens that the applied modification improves one and worsens another property, which is also presented in this review.

A comprehensive review on starch: Structure, modification, and applications in slow/controlled-release fertilizers in agriculture

This comprehensive review thoroughly examines starch's structure, modifications, and applications in slow/controlled-release fertilizers (SRFs) for agricultural purposes. The review begins by exploring starch's unique structure and properties, providing insights into its molecular arrangement and physicochemical characteristics. Various methods of modifying starch, including physical, chemical, and enzymatic techniques, are discussed, highlighting their ability to impart desirable properties such as controlled release and improved stability. The review then focuses on the applications of starch in the development of SRFs. It emphasizes the role of starch-based hydrogels as effective nutrient carriers, enabling their sustained release to plants over extended periods. Additionally, incorporating starch-based hydrogel nano-composites are explored, highlighting their potential in optimizing nutrient release profiles and promoting plant growth. Furthermore, the review highlights the benefits of starch-based fertilizers in enhancing plant growth and crop yield while minimizing nutrient losses. It presents case studies and field trials demonstrating starch-based formulations' efficacy in promoting sustainable agricultural practices. Overall, this review consolidates current knowledge on starch, its modifications, and its applications in SRFs, providing valuable insights into the potential of starch-based formulations to improve nutrient management, boost crop productivity, and support sustainable agriculture.

Chemical Characterization of the Precipitate Found in and Its Effect on Drug Release of the Scutellaria baicalensis-Coptis chinensis Extract

Precipitate generation is a challenging issue during the production of herbal decoction as it affects the stability and bioavailability of active compounds. Here we explored the composition of the natural precipitate formed from and its effect on drug release of Scutellaria baicalensis-Coptis chinensis paired extract (SCPE). Furthermore, the surface morphology of the SCPE precipitate was also investigated. Ultra-performance liquid chromatography-mass spectrometry (UPLC-MS) was used to chemical component analysis and field emission scanning electron microscope (FE-SEM) was performed to particle observation. Baicalin (BA), berberine (BBR) and starch-arginine-rich polymers were abundant in the SCPE precipitate. FE-SEM micrographs showed spheroidal shaped particles in the SCPE supernatant, while spherical and porous tissue-shaped particles in the SCPE precipitate. In vitro drug release of baicalin and berberine contained in the precipitate may increase as the polymer is removed. The presence of polymer-related interactions were confirmed by the greater increase in solubility of baicalin upon addition of arginine and polymer. This was also supported by the solubility decrease of the BA-BBR complex in polymer solution and the gelation of the BA-BBR complex in arginine solution. Our results provide a scientific basis for elucidating the pharmaceutical properties of the decoction of S. baicalensis-C. chinensis-based herbal medicine.

Modelling dried noodle quality: Contribution of starch and protein physicochemical properties of 32 wheat cultivars

30 mainstream wheat breeds from China and 2 from Australian were evaluated to analyze the correlation between grain quality traits, protein/starch properties and the comprehensive quality of fine dried noodles (FDN), with a multiple regression analysis conducted to establish predictive equations. Results showed FDN quality was both determined by the protein content and quality, as well as the starch properties, especially pasting characteristics. The balance between gluten strength and starch swelling characteristics was a key point to produce high quality FDN. Zhoumai32 and APW were found to be excellent cultivars for FDN production. Gluten content and index, SDS sedimentation value, dough extensibility, setback and peak viscosity could be served as indicators for specializing FDN flour. The established predictive equations could well explain over 60% of the variation in noodle color, cooking time, hardness, chewiness, and extensibility. These results were hoped to be a fundamental step towards developing the related standards or regulations for specializing FDN flour and rapid noodle quality prediction.

Analysis of the action pattern of sequential α-amylases from B. stearothermophilus and B. amyloliquefaciens on highly concentrated soluble starch

Hydrolysis of highly concentrated soluble starch (60%, w/w) was performed using sequential α-amylases from Bacillus stearothermophilus (T, 0.2%, w/w) and Bacillus amyloliquefaciens (B, 0.1%, w/w) to identify their possible action patterns. We found that T reduced the average molecular weight (Mw) of soluble starch from 52,827 Da to 31,914 Da and significantly affected its branched chain length. Compared with soluble starch, the chains with DP 6-12 and DP ≥ 13 in the T samples were diminished by 46% and 96%, respectively. This resulted in an attenuation in the proportions of exterior and inner chains, as well as low iodine binding capacity of the hydrolysates. In contrast, a slower decrease in the average Mw of soluble starch occurred after TB incubation, and the level of DP 6-12 further lowered, causing a gradual decline in the iodine binding capacity of the hydrolysates. Gathered data revealed an unusual action pattern of sequential α-amylase treatment at high substrate concentrations. Bacillus stearothermophilus α-amylase exhibited more pronounced endo-hydrolysis of amylopectin, whereas the attack of Bacillus amyloliquefaciens α-amylase on the exterior chains was enhanced in amylopectin residues. These findings suggest that the synergy of various α-amylases is an effective strategy to promote the dextrinization of highly concentrated starch and finely modify the molecular structure of starch.

Designing a Specific Pretreatment on Corn Starch to Facilitate Enzymatic Rearrangement of Glycosidic Bonds for Efficiently Reducing Starch Digestibility

Bacterial 1,4-α-glucan branching enzymes (GBEs) provide a viable strategy for glycosidic bond rearrangement in starch and regulation of its digestion rate. However, the exponential increase in paste viscosity during starch gelatinization has a detrimental effect on the catalytic action of GBEs, thereby limiting productivity and product performance. Here, we designed an enzymatic treatment on corn starch granules by the GBE from Rhodothermus obamensis STB05 (Ro-GBE) prior to the glycosidic bond rearrangement of gelatinized starch catalyzed using the GBE from Geobacillus thermoglucosidans STB02 (Gt-GBE). Specifically, a moderate amount of Ro-GBE was required for the pretreatment stage. The dual GBE modification process enabled the treatment of more concentrated starch slurry (up to 20%, w/w) and effectively reduced starch digestibility. The resulting product contained a rapidly digestible starch fraction of 66.0%, which was 11.4% lower than that observed in the single Gt-GBE-modified product. The mechanistic investigation showed that the Ro-GBE treatment promoted swelling and gelatinization of starch granules, reduced starch paste viscosity, and increased the mobility of water molecules in the starch paste. It also created a preferable substrate for Gt-GBE. These changes improved the transglycosylation efficiency of Gt-GBE. These findings provide useful guidance for designing an efficient process to regulate starch digestibility.

Molecular interactions between apigenin and starch with different amylose/amylopectin ratios revealed by X-ray diffraction, FT-IR and solid-state NMR

Starch can readily form complexes with polyphenols. However, its two components, namely amylose and amylopectin, differ significantly in their ability to complex with phenolic compounds. Given that the mechanism of their interaction is still poorly studied, this work investigated intermolecular interactions between apigenin and starch with different amylose/amylopectin ratios using ¹H NMR, FT-IR, XRD, DSC and solid-state NMR. Results showed that corn starch with high amylose/amylopectin ratios had a better complexing ability and higher complexing index with apigenin than amylopectin. Besides, solid-state NMR suggested that the molecular mechanism behind the strong intermolecular interactions between corn starch and apigenin involved hydrogen bonds. Furthermore, the detailed binding sites of hydrogen bonds, that linked by hydroxyl-starch and phenyl-apigenin were also confirmed by ¹H¹³C heteronuclear correlation (HETCOR) spectra. This study revealed the molecular mechanism on amylose/amylopectin complexing with apigenin and provides a theoretical basis for further developing polyphenols in starchy food.

Optimization of Delivery and Bioavailability of Encapsulated Caffeic Acid

Caffeic acid is a widely distributed phenolic acid. It is described in the scientific literature that caffeic acid has poor solubility. The aim of this study was to improve the solubility of caffeic acid for better dissolution kinetics when administered orally. During the study, oral capsules of different compositions were modeled. The results of the disintegration test revealed that the excipients affected the disintegration time of the capsules. The excipient hypromellose prolonged the disintegration time and dissolution time of caffeic acid. The dissolution kinetics of caffeic acid from capsules depend on the chosen excipients. P407 was more effective compared to other excipients and positively affected the dissolution kinetics of caffeic acid compared to other excipients. When the capsule contained 25 mg of β-cyclodextrin, 85% of the caffeic acid was released after 60 min. When the capsule contained 25-50 mg poloxamer 407, more than 85.0% of the caffeic acid was released from capsules after 30 min. The research results showed that in order to improve the dissolution kinetics of caffeic acid, one of the important steps is to improve its solubility.

Applications and Advances of Multicellular Tumor Spheroids: Challenges in Their Development and Analysis

Biomedical research requires both in vitro and in vivo studies in order to explore disease processes or drug interactions. Foundational investigations have been performed at the cellular level using two-dimensional cultures as the gold-standard method since the early 20th century. However, three-dimensional (3D) cultures have emerged as a new tool for tissue modeling over the last few years, bridging the gap between in vitro and animal model studies. Cancer has been a worldwide challenge for the biomedical community due to its high morbidity and mortality rates. Various methods have been developed to produce multicellular tumor spheroids (MCTSs), including scaffold-free and scaffold-based structures, which usually depend on the demands of the cells used and the related biological question. MCTSs are increasingly utilized in studies involving cancer cell metabolism and cell cycle defects. These studies produce massive amounts of data, which demand elaborate and complex tools for thorough analysis. In this review, we discuss the advantages and disadvantages of several up-to-date methods used to construct MCTSs. In addition, we also present advanced methods for analyzing MCTS features. As MCTSs more closely mimic the in vivo tumor environment, compared to 2D monolayers, they can evolve to be an appealing model for in vitro tumor biology studies.

Green synthesis of oxidized starch with a novel catalyst based on Fe3O4 nanoparticles and H2O2 reagent to form thermoplastic as a stable gel coating on the cardiovascular stents

Oxidation of starch is one of the most commonly used approaches to improve its properties in the thermoplastic (TP) reactions. Iron oxide nanoparticle (IONP) (8.2 ± 1.5 nm) was used as a novel catalyst for this reaction. The functional groups of the carbonyl (COH) and the carboxyl (COOH) were obtained about of 7-12.2 % and 0.03-0.3 %. TP reaction and then electrospray technique of oxidized starch were used for the thin-film coating. The swelling ratio of the gelled thermoplastic structure with IONP (198 ± 9 % at 180 min) was lower than the sample without NP (193 ± 8 % at 90 min). The results from fourier transform infrared spectroscopy (FTIR), hydrogen nuclear magnetic resonance (HNMR), X-ray diffraction (XRD), and transmission electron microscopy (TEM) reveal desirable chemical and crystalline changes. Scanning electron microscopy (SEM) analysis was used to determine the thickness of the thin film (1.4 ± 0.2 μm) and the size of the electrosprayed droplets (172 ± 45 nm). Cytotoxicity studies of HUVEC and L929 cell lines against the extracts have shown appropriate biocompatibility. The blood compatibility analysis demonstrated proper results for (nanocomposite) NC. The results show that NC coated on metal surfaces can be used in medical approaches with drug delivery capability.

Physicochemical properties of novel artificial rice produced from sago, arrowroot, and mung bean flour using hot extrusion technology

Due to high rice consumption, food insecurity can negatively impact health; hence, food diversification is considered an appropriate solution for achieving national food security. Artificial rice production using local natural resources will support food sustainability in Indonesia. Sago, arrowroot tuber, and mung bean flours were the main ingredients for producing artificial rice using the hot extrusion method. The effects of composite flour composition and extrusion temperatures on the nutritional value (carbohydrate, protein, fat, and fiber), morphological structure (scanning electron microscopy analysis), thermal stability (differential scanning calorimetry analysis), and acceptability of artificial rice were investigated in this study. The results showed that the best composition was obtained when using a combination of 50% (w/w) sago flour, 30% (w/w) arrowroot tuber flour, and 20% (w/w) mung bean flour. The results of chemical analysis showed that the best artificial rice in this study contained 11.18% water content, 80.27% carbohydrates, 5.14% protein, 0.46% fat, and 5.14% crude fiber. The product contained sufficient fiber and carbohydrate content to be an appropriate staple food. The best extrusion temperature was 85 °C. Moreover, the differential scanning calorimetry profiles showed that artificial rice began undergoing physical changes at approximately 100 °C. Importantly, the color, texture, aroma, and taste of the cooked artificial rice were accepted by consumers.

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Sago, arrowroot, and mung bean flour are the suitable material for artificial rice.

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Extrusion temperature influences the artificial nutritional rice significantly.

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The consumers reported that artificial rice product has been accepted as rice substitution.

Corn starch and methylcellulose edible films incorporated with fireweed (Chamaenerion angustifolium L.) extract: Comparison of physicochemical and antioxidant properties

The properties of edible films derived from corn starch (CS) and methylcellulose (MC) supplemented with fireweed extract (FE; 0.0125-0.05% w/w) were analyzed. Due to their more crystalline structure, the MC films were significantly stronger (~26 MPa) than the CS films (~4 MPa). In turn, CS produced films with lower water vapor permeability (WVP, 50.12-51.74 vs. 56.52-59.10 g mm m^-2 d^-1 kPa^-1). The hydrothermally-disrupted starch granules contributed to high roughness and opacity of the CS films. The FE-supplemented films exhibited an intensive yellow color and improved the UV-absorbing effect. FE delayed starch retrogradation, as indicated by the reduced crystallinity and slightly improved transparency of the CS films. Incorporation of FE significantly enhanced the released radical scavenging activity (RSA) of the films, while did not affect the WVP and mechanical properties. Due to better FE-trapping capacity, the CS-based films exhibited lower antioxidant activity (RSA_60min = 2.21-19.75%) as compared to the MC counterparts (RSA_60min = 4.87-38.31%).

A Basic Characterisation Study of Bioplastics via Gelatinization of Corn Starch

Plastic waste is the third-largest waste source in the world, so it raises the world’s human health and environmental concerns. Replacing conventional petroleum plastic with bioplastic is an alternative way to minimise plastic wastes from human life and bioplastic is more environmentally friendly. Therefore, this research study aims to synthesise bioplastic from corn starch via gelatinization and study its characteristics. Different from other studies, in this study, new formulations of bioplastics with different ratios of corn starch to glycerol samples that are 1:0.5, 1:1, 2:1, and 2:2, namely Sets A, B, C, and D, respectively, were studied and compared. From the Fourier Transformation Infrared Spectroscopy analysis, the results show that all produced corn starch-based bioplastic samples had the four major plastic’s functional groups which indicated that they were categorized as polyester. Meanwhile, via thermal property analysis, all bioplastic samples could be thermally decomposed from 34 °C to 504 °C where their weight was reduced from 5 mg to 1 mg. Among the four bioplastic samples (Sets A to D) with different ratios of corn starch to glycerol, it was found that a ratio of corn starch and glycerol that was 1:0.5 (Set A) had more biodegradable characteristics and it had the lowest water holding capacity. From the results, Set A could only hold around 4.27 % of the water that could avoid interaction of water with the contents that were wrapped with. Besides, from the results, Set A could degrade better in soils, and dissolve more in ethanol, acetone, and oils when compared to other samples. Since the bioplastic can degrade naturally by the ethanol produced from bacteria in the soils under anaerobic reactions, thus Set A has the potential application to be used as a fertiliser coating to minimise the fertiliser release rate in regions under heavy rainfall.

An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach as much as 30%; reducing them represents a challenge for the industry and scientific sectors. The use of edible packaging based on biopolymers is an alternative to mitigate the negative impact of conventional films and coatings on environmental and human health. Moreover, it has been demonstrated that natural coatings added with functional compounds reduce the post-harvest losses of fruits and vegetables without altering their sensorial and nutritive properties. Furthermore, the enhancement of their mechanical, structural, and barrier properties can be achieved through mixing two or more biopolymers to form composite coatings and adding plasticizers and/or cross-linking agents. This review shows the latest updates, tendencies, and challenges in the food industry to develop eco-friendly food packaging from diverse natural sources, added with bioactive compounds, and their effect on perishable foods. Moreover, the methods used in the food industry and the new techniques used to coat foods such as electrospinning and electrospraying are also discussed. Finally, the tendency and challenges in the development of edible films and coatings for fresh foods are reviewed.

The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates

Vaccinium bracteatum Thunb.leaves (VBTL) are a traditional Chinese herbal medicine with potential natural pigments and antioxidants. Its application information on extrusion is limited. In this study, to increase the usage of foods containing VBTL, rice-based extrudates with VBTL were investigated. The extrusion was performed at a wide temperature range (60-140°C) and with different VBTL supplementations (3%-10%). The extrudates with 10% VBTL showed a significant decrease in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity upon extrusion. TPC and TFC increased with the rise of barrel temperature. The VBTL color was stable during the wide-temperature extrusion process. The bioactivities of the extrudates were positively correlated with the VBTLsupplement (R = 0.943-0.989). In addition, different addition levels of VBTL significantly changed the water absorption index (WAI), water solubility index (WSI), pasting properties, and in vitro starch digestibility of the extrudates. Moreover, extrudates with 3% VBTL showed the highest WAI and peak viscosity but the lowest in vitro starch digestibility. These results may suggest that rice extrudates with a low supplement of VBTL have an acceptable color and may be used as functional additives for high antioxidant and low glycemic response diets. PRACTICAL APPLICATION: The results showed that the Vaccinium bracteatum Thunb. leaves (VBTL) color and antioxidation were stable during the wide-temperature extrusion process. Extrusion processing can be used to enlarge the usage of VBTL and simplify its traditional processing method. Applying VBTL to the process of extrusion appears to be a suitable method of producing value-added and low glycemic response extrudates.

Investigation of pesticide residue removal effect of gelatinized starch using surface-enhanced Raman scattering mapping

This study investigated the effectiveness of gelatinized starch (GS) in the removal of surface and internalized pesticide residues from basil leaves. Surface activity of GS was confirmed by surface tension and fluorescence study. Surface-enhanced Raman scattering (SERS) mapping was applied for in situ and real-time tracking of pesticides over time. Results showed that gelatinized starch has better and safer pesticide removing effect compared to commercial surfactants. Simulation study showed that starch fragment can adjust its three-dimensional conformation according to the size of the guest with ~ four repeating α-1,4-d-glucopyranose residues interacting efficiently with pesticides. However, washing by small molecular weight surfactants will lead to a "secondary contamination" due to its amphilphilic nature and small molecular size, which can escort pesticide deeper into the leaf. Due to the wide availability, easy fabrication, efficient rinsing effect and bio-safety nature, GS should be highly recommended in family practice.

Structure and properties of corn starch synthesized by using sulfobetaine and deoxycholic acid

Novel starch polymers (sulfobetaine-starch-deoxycholic acid) were first synthesized by grafting zwitterionic sulfobetaine and deoxycholic acid onto corn starch molecules. In order to explore the mechanism of modified starch, the chemical structure, morphological properties, thermal stability, and self-assembly performance of modified corn starch were determined. Preliminary structural characterization, using NMR, demonstrated that the glucose carbon C6 was the main etherification grafting site and C2 and C3 were the esterification grafting sites. This was confirmed using FT-IR to detect the presence of a new carbonyl signal around 1739 cm^-1. XRD, SEM, and PLM micrographs showed structural losses in the starch granule. Thermogravimetric analysis showed an increase in thermal stability with etherification and esterification in nature. Self-assembly performance analysis demonstrated that the polymer formed more thermodynamically stable micelles under highly diluted conditions. This work will help expand the space for starch application.

Mechanical properties of starch-filled alginate gel particles

The aim of this work was to investigate the mechanical behaviour of alginate-based composite particles. Alginate gel beads with entrapped starch were used as the replicates of storage cells of plant tissue. Beads were formulated using different ratios of both ingredients and were produced using two methods, resulting in particles in the macro- and micro-scale size range. Compression tests revealed an effect of bead size on mechanical properties and a dominant role of the alginate on the material properties. Starch was successfully encapsulated as native granules in the beads and once encompassed, it suffered restricted swelling, up to 45 % of its original size, after undergoing heating. Force versus displacement data were fitted to both an empirical and the Hertz model and Young's modulus was found to increase only with heated starch inclusions. Microscopy was deemed crucial for the interpretation of mechanical measurements.

Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking

For decades, the evaluation of rye milling products have been aimed at detecting raw material defects that are linked to excessive enzyme activity. Those defects were indirectly characterized by the rheological methods of the dough or the final products. However, such methods do not sufficiently reflect the baking properties of all rye flours present on the market. A further problem is the continuing climate change, which affects compound composition in rye. So far, these bread defects can only be corrected by process engineering (e.g., extended dough resting). Therefore, it is necessary to characterize the main determinants of the quality defects prior to the baking process in order to predict baking quality and not waste raw material, energy, and time. In this study, it was found that the water accessibility of starch for gelatinization and its partial inhibition by certain components play a major role in baking quality. Specifically, high amounts of insoluble nonstarch-polysaccharides (NSPSs) and a hindered denaturation of proteins seem to be an indication and reason for poor baking quality. However, traditional quantitative analysis of the ingredients and properties of the rye milling products (e.g., falling number, protein content, amylographic data) does not allow any reliable conclusions about rye flour suitability for use as bread rye. It can be concluded that more complex compositional aspects (e.g., complexation of compounds) need to be characterized for future quality control of rye.

Quality attributes of breads from high-quality cassava flour improved with wet gluten

This study investigated the physical, chemical, and sensory attributes of breads produced from preheated high-quality cassava flour (PCF) and its composite with wheat flour (CWF). Wet gluten was added to the PCF and CWF for production of bread, while bread from wheat served as the control. Flour functionality was determined prior to bread production. The moisture contents of the flour samples were in the range of 12.80 to 14.21%, and PCF exhibited water absorption capacity (1.12 mL/g) comparable to that of wheat flour (WF) (1.10 mL/g). There were significant (P < 0.05) differences in color characteristics, except in L^* values and breads produced from WF and CWF were similar in specific volume (3.85 to 4.21 mL/g) and firmness (2.04 to 2.64 N). Breads from WF and CWF exhibited similar crumb microstructure, though gas bubbles in the sample from PCF appeared less developed. Wheat bread had significantly (P < 0.05) higher calorie, crude protein and crude fat, but lower crude fiber, ash, and carbohydrate compared to other bread samples. Sensory evaluation showed that bread from PCF was not significantly different from 100% wheat bread in crust color, texture, and overall acceptability but was impaired in flavor. The study revealed the feasibility of bread baking from preheated cassava flour with added gluten extract. The bread produced had some quality attributes comparable to that of wheat bread. PRACTICAL APPLICATION: Bread from wheat-cassava composite flour with added gluten was similar to wheat bread in specific volume and firmness while sample from cassava flour with added gluten compared favorably well with wheat bread in crust color, texture, and overall acceptability. Findings from the study present wheat gluten extract as a viable component to be used in nonwheat flours for bread making. This could be a basis to further add value to the gluten churned out as a by-product in the wheat starch industry.

Effect of hyperbranched poly(trimellitic glyceride) paired with different metal ions on the physicochemical properties of starch

The novel hyperbranched poly(trimellitic glyceride) (PTG) starch plasticizer synthesized in our previous study was neutralized with different alkaline metal hydroxides. Mixed with starch, the effects of different alkaline metal cations, M⁺, on gelatinization of starch suspensions and thermal behaviors of the films were analyzed using RVA and DMA, respectively. The structures of the starch suspensions, films and freeze-dried samples (S/PTG-M) were investigated using DSC, XRD and FTIR spectroscopy, respectively. M⁺ increased the gelatinization temperature of starch suspensions in the order of S/PTG-Li > S/PTG-Na > S/PTG-K. The formation of a complex between M⁺ and starch in the films observed using FTIR spectroscopy improved the stability of the starch paste and gel, and increased the gel temperature of starch dispersions. The corresponding starch gel was relatively thermostable, but not shear-resistant. PTG decreased the T_g of starch films with different paired M⁺. PTG-Li and PTG-K, but not PTG-Na, strengthened the mechanical properties of starch films.

Polyglucosan body structure in Lafora disease

Abnormal carbohydrate structures known as polyglucosan bodies (PGBs) are associated with neurological disorders, glycogen storage diseases (GSDs), and aging. A hallmark of the GSD Lafora disease (LD), a fatal childhood epilepsy caused by recessive mutations in the EPM2A or EPM2B genes, are cytoplasmic PGBs known as Lafora bodies (LBs). LBs result from aberrant glycogen metabolism and drive disease progression. They are abundant in brain, muscle and heart of LD patients and Epm2a^-/- and Epm2b^-/- mice. LBs and PGBs are histologically reminiscent of starch, semicrystalline carbohydrates synthesized for glucose storage in plants. In this study, we define LB architecture, tissue-specific differences, and dynamics. We propose a model for how small polyglucosans aggregate to form LBs. LBs are very similar to PGBs of aging and other neurological disorders, and so these studies have direct relevance to the general understanding of PGB structure and formation.

Ohmic cooking of instant rice cake soup: energy efficiency and textural qualities

The potential of ohmic heating was investigated to cook instant rice cakes according to electric field strengths (9, 12, 15, 18 V/cm) and cooking times (60, 80, 100, 120 s). Customized ohmic heating system was equipped with ohmic cell, electrodes, thermocouple, proportional-integral-differential controller and data acquisition system. Heating rate significantly increased when electric field strengths increased. Heating rate was 12.1 °C/min at 9 V/cm, and was increased to 38.8 °C/min at 18 V/cm. The energy efficiency was evaluated in terms of system performance coefficient (SPC) energy efficiency. The best SPC energy efficiency was 0.65 at an electrical field strength of 18 V/cm. An electric field strength of 15 V/cm and an 80 s cooking time resulted in the most preferable hardness (7.73 N). Ohmic heating would be applicable to cook instant rice cakes, resulting in good energy efficiency and textural qualities.

Application of simplex lattice design for the development of extended release tablets of model drug diclofenac sodium

Aim: Simplex lattice design was applied to predict extent of drug release from extended release diclofenac sodium tablets. Methods: The effects of composition on dissolution rate were evaluated by varying the levels of hydroxypropyl methylcellulose, dicalcium phosphate and cornstarch via three component design. Results: The rate of drug release was primarily dictated by the proportion of hydroxypropyl methylcellulose and was also affected by the proportion of dicalcium phosphate and the method of processing (direct compression/wet granulation). Polynomial equations constructed for directly compressed and wet-granulated formulations could successfully predict the extent of drug release at an arbitrary time point of 3 h. Conclusion: Simplex lattice design is a viable tool to predict the drug release patterns of extended release formulations.

A study on comparative feeding value of corn flakes according to temperature and retention time in the pressurized steam chamber

This study aimed to investigate the effects of temperature and retention time of the pressurized steam chamber on the ruminal fermentation characteristics and nutrient degradability of corn flakes in three Korean native Hanwoo cows and three Holstein cows implanted with a ruminal fistula. Corn kernels were categorized into 13 groups based on the chamber temperature (range, 100°C–116°C) and retention time (range, 700–950 s). The pH value was lowest in T1 regardless of breed. Propionate concentration was the highest in T2 (p < 0.05). Total-volatile fatty acid (VFA) concentration was slightly but not significantly greater in T2 than in other conditions. Dry matter (p < 0.05), starch, and crude protein (p < 0.05) degradability were the highest in T1. At different incubation times and with different breeds, dry matter, starch, and crude protein degradability of corn flakes were the highest in T1. Thus, the present results indicate that the optimal temperature and retention time of the pressurized steam chamber should be 100°C–105°C and 700–720 s.

Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities

Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the low nutritional value of indigenous/local complementary porridges (CP) fed to infants and young children. Most African children subsist on locally available starchy foods, whose oral texture is not well-characterized in relation to their sensorimotor readiness. The sensory quality of CP affects oral processing (OP) abilities in infants and young children. Unsuitable oral texture limits nutrient intake, leading to protein-energy malnutrition. The perception of the oral texture of selected African CPs (n = 13, Maize, Sorghum, Cassava, Orange-fleshed sweet potato (OFSP), Cowpea, and Bambara) was investigated by a trained temporal-check-all-that-apply (TCATA) panel (n = 10), alongside selected commercial porridges (n = 19). A simulated OP method (Up-Down mouth movements- munching) and a control method (lateral mouth movements- normal adult-like chewing) were used. TCATA results showed that Maize, Cassava, and Sorghum porridges were initially too thick, sticky, slimy, and pasty, and also at the end not easy to swallow even at low solids content—especially by the Up-Down method. These attributes make CPs difficult to ingest for infants given their limited OP abilities, thus, leading to limited nutrient intake, and this can contribute to malnutrition. Methods to improve the texture properties of indigenous CPs are needed to optimize infant nutrient intake.