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Zhu Y, Dong C, Chi F, Gu X, Liu L, Yang L. Effects of Cactus Polysaccharide on Pasting, Rheology, Structural Properties, In Vitro Digestibility, and Freeze-Thaw Stability of Rice Starch. Foods 2024; 13:2420. [PMID: 39123611 PMCID: PMC11311433 DOI: 10.3390/foods13152420] [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: 06/11/2024] [Revised: 07/25/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
This study combined rice starch (RS) with cactus polysaccharide (CP) at different composites (0.6%, 1.2%, 1.8%, 2.4%, and 3.0%, w/w), and analyzed the variations in the complex gelatinization properties, rheological properties, thermal properties, structural properties, digestibility, and freeze-thaw stability. As a result, the pasting parameters (p < 0.05) and storage modulus (G') together with the loss modulus (G″) decreased as the CP concentration increased; meanwhile, the RS and the CP-RS gels were pseudoplastic fluids. As revealed by differential scanning calorimetry (DSC), incorporating CP into the starch elevated the starch gelatinization temperature while decreasing gelatinization enthalpy, revealing that CP effectively retarded long-term retrogradation in RS. The gel microstructure and crystallization type altered after adding CP. Typically, CP inclusion could enhance the proportion of resistant starch and slowly digestible starch (SDS), thereby slowing RS hydrolysis. Concurrently, adding CP promoted the RS freeze-thaw stability. These findings could potentially aid in the innovation of CP-based food products.
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Affiliation(s)
- Yahui Zhu
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China; (Y.Z.)
- College of Food Science, The Provincial and Ministerial Co-Founded Collaborative Innovation Center for R & D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, China
| | - Chuang Dong
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China; (Y.Z.)
- College of Food Science, The Provincial and Ministerial Co-Founded Collaborative Innovation Center for R & D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, China
| | - Fumin Chi
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China; (Y.Z.)
- College of Food Science, The Provincial and Ministerial Co-Founded Collaborative Innovation Center for R & D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, China
| | - Xuedong Gu
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China; (Y.Z.)
- College of Food Science, The Provincial and Ministerial Co-Founded Collaborative Innovation Center for R & D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, China
| | - Lei Liu
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China; (Y.Z.)
- College of Food Science, The Provincial and Ministerial Co-Founded Collaborative Innovation Center for R & D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, China
| | - Lin Yang
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China; (Y.Z.)
- College of Food Science, The Provincial and Ministerial Co-Founded Collaborative Innovation Center for R & D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, China
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Manna S, Karmakar S, Sen O, Sinha P, Jana S, Jana S. Recent updates on guar gum derivatives in colon specific drug delivery. Carbohydr Polym 2024; 334:122009. [PMID: 38553200 DOI: 10.1016/j.carbpol.2024.122009] [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: 12/02/2023] [Revised: 02/26/2024] [Accepted: 02/27/2024] [Indexed: 04/02/2024]
Abstract
Colon specific delivery of therapeutics have gained much attention of pharmaceutical researchers in the recent past. Colonic specific targeting of drugs is used not only for facilitating absorption of protein or peptide drugs, but also localization of therapeutic agents in colon to treat several colonic disorders. Among various biopolymers, guar gum (GG) exhibits pH dependent swelling, which allows colon specific release of drug. GG also shows microbial degradation in the colonic environment which makes it a suitable excipient for developing colon specific drug delivery systems. The uncontrolled swelling and hydration of GG can be controlled by structural modification or by grafting with another polymeric moiety. Several graft copolymerized guar gum derivatives are investigated for colon targeting of drugs. The efficacy of various guar gum derivatives are evaluated for colon specific delivery of drugs. The reviewed literature evidenced the potentiality of guar gum in localizing drugs in the colonic environment. This review focuses on the synthesis of several guar gum derivatives and their application in developing various colon specific drug delivery systems including matrix tablets, coated formulations, nano or microparticulate delivery systems and hydrogels.
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Affiliation(s)
- Sreejan Manna
- Department of Pharmaceutical Technology, Brainware University, Barasat, Kolkata, West Bengal 700125, India
| | - Sandip Karmakar
- Department of Pharmacy, Sanaka Educational Trust's Group of Institutions, Durgapur, West Bengal 713212, India
| | - Olivia Sen
- Department of Pharmaceutical Technology, Brainware University, Barasat, Kolkata, West Bengal 700125, India
| | - Puspita Sinha
- Department of Chemistry, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Subrata Jana
- Department of Chemistry, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Sougata Jana
- Department of Health and Family Welfare, Directorate of Health Services, Kolkata-700091, West Bengal, India.
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Hung SH, Lai LS. Changes in the pasting and rheological properties of wheat, corn, water caltrop and lotus rhizome starches by the addition of Annona montana mucilage. Int J Biol Macromol 2024; 265:131009. [PMID: 38513905 DOI: 10.1016/j.ijbiomac.2024.131009] [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: 12/04/2023] [Revised: 03/07/2024] [Accepted: 03/18/2024] [Indexed: 03/23/2024]
Abstract
Annona montana mucilage (AMM) is a novel mucilage with unique but limited information. This study investigated the effects of AMM addition on the pasting and rheological properties of wheat starch (WS), corn starch (CS), water caltrop starch (WCS), and lotus rhizome starch (LRS). The addition of AMM generally increased the pasting temperature and peak viscosity, but reduced the setback value of all starches to varying degrees, and the initiation of viscosity-increase for cereal starch/AMM systems during pasting occurred at lower temperatures, accompanied with a distinctive two-stage swelling process as well as lower peak and final hot paste viscosity at 50 °C. AMM significantly increased the pseudoplasticity and entanglement of the systems to varying degrees (LRS > WS > WCS > CS). Under a constant shear rate of 50 s-1, the consistency level was found to fall in honey-like for cereal starch/AMM groups, and honey-like to extremely thick levels for WCS and LRS/AMM groups. Except for the WCS/AMM systems, the storage and loss modulus as well as tan increased with increasing AMM concentration. Short-term retrogradation of starch at 4 °C was pronouncedly retarded by the addition of AMM for WS, CS and WCS groups, but was less affected for LRS group.
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Affiliation(s)
- Shao-Hua Hung
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Lih-Shiuh Lai
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan.
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Xiao X, Yang L, Xu Z, Huang P, Shu C, Song S, Zhang Y, Pei H. Research on rice starch gel preparation and crosslink network structure-rheological property based on direct-writing 3D printing. Heliyon 2024; 10:e24057. [PMID: 38293512 PMCID: PMC10825446 DOI: 10.1016/j.heliyon.2024.e24057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 11/28/2023] [Accepted: 01/03/2024] [Indexed: 02/01/2024] Open
Abstract
Amylopectin and amylose components are natural polymers within rice starch granules, intertwined in specific conditions to form gel polymerized with pore crosslink network, has potential printing properties. In this study, a rice starch gel preparation scheme is proposed for stable properties, and starch granule phase transition mechanism is analyzed based on RVA test during preparation, it can be divided into four-stage, swelling, reacting, homogenizing and self-assembling stages. Gel surface tension and contact angle tested with starch concentration effect, a correlation is developed, reflecting a competition result to gel droplet macro-morphology between the intermolecular cohesion and crosslink network. SEM is used to reveal typical crosslink structures of different starch molecular component proportions, providing objective support for starch gel rheologic property change. Results indicate gel interior crosslink network formed under concentration 12 %, the gel with amylose 4.475 % presents better printing accuracy. Gel shear modulus positively correlated with amylose proportion. Japonica gel under 20 % is of higher viscosity and rapid reassembly ability after interior crosslink network is broken. Max dynamic viscosity is positively correlated with starch concentration. The study aims to provide theoretical and practical support for in-depth analysis of rice starch material application in direct-write 3D printing.
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Affiliation(s)
- Xuan Xiao
- College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, 430048, Hubei, China
| | - Liu Yang
- College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, 430048, Hubei, China
| | - Zilong Xu
- College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, 430048, Hubei, China
| | - Pingan Huang
- College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, 430048, Hubei, China
| | - Can Shu
- College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, 430048, Hubei, China
| | - Shaoyun Song
- College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, 430048, Hubei, China
- Hubei Cereals and Oils Machinery Engineering Center, Wuhan, 430048, China
| | - Yonglin Zhang
- College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, 430048, Hubei, China
- Hubei Cereals and Oils Machinery Engineering Center, Wuhan, 430048, China
| | - Houchang Pei
- College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, 430048, Hubei, China
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Wu X, Luan M, Yan X, Zhang J, Wu X, Zhang Q. The impact of different concentrations of hyaluronic acid on the pasting and microstructural properties of corn starch. Int J Biol Macromol 2024; 254:127555. [PMID: 37865372 DOI: 10.1016/j.ijbiomac.2023.127555] [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: 07/11/2023] [Revised: 09/22/2023] [Accepted: 10/18/2023] [Indexed: 10/23/2023]
Abstract
Starch aging in starchy foods is a major problem affecting their quality. In order to improve the viscosity and textural properties of native starch gelatinization and retrogradation, this study investigated the effect of hyaluronic acid (HA) at different concentrations (2 %, 4 %, 6 % w/w) on the pasting and microstructure of corn starch (CS). The findings revealed that the addition of HA significantly enhanced the peak viscosity, solubility, and water-holding capacity of the CS-HA mixtures. Moreover, it reduced the pasting temperature, swelling force, and leaching of amylose. All the mixtures exhibited shear thinning and thixotropic properties. The CS-HA mixtures created a thicker pseudoplastic system with significantly enhanced shear stability. The structures of the mixtures were characterized using Fourier transform infrared spectroscopy and scanning electron microscopy. It was observed that HA effectively inhibited short-term retrogradation of starch, enhanced the interaction between CS and HA, and formed a dense honeycomb three-dimensional mesh structure. In conclusion, as a novel anionic hydrocolloid, HA holds great potential to improve the retrogradation properties of starch-based products.
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Affiliation(s)
- Xiuli Wu
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun 130022, Jilin, China.
| | - Mingran Luan
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun 130022, Jilin, China.
| | - Xiangxuan Yan
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun 130022, Jilin, China.
| | - Jianwen Zhang
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun 130022, Jilin, China.
| | - Xuexu Wu
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun 130022, Jilin, China.
| | - Qing Zhang
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun 130022, Jilin, China
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Tarahi M, Tahmouzi S, Kianiani MR, Ezzati S, Hedayati S, Niakousari M. Current Innovations in the Development of Functional Gummy Candies. Foods 2023; 13:76. [PMID: 38201104 PMCID: PMC10778822 DOI: 10.3390/foods13010076] [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: 11/11/2023] [Revised: 12/18/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods with low levels of sucrose and artificial additives (e.g., flavors and colorants), as well as high antioxidant, protein, and fiber content. On the other hand, some consumers demand vegan, halal, and kosher-certified food products. In this regard, conventional confectionary products such as gummy candies (GCs) are increasingly losing their popularity. Therefore, the development of plant-based and functional GCs has gained the attention of researchers and manufacturers. This review highlights recent innovations in the development of GCs with alternative gelling agents and sweeteners, natural flavors and colorants, and the incorporation of medicines, fiber, protein and antioxidants into GCs. Additionally, it summarizes their effects on the techno-functional, sensory, and nutritional properties of GCs.
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Affiliation(s)
- Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran; (M.T.); (M.N.)
| | - Sima Tahmouzi
- Department of Food Science and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd 8916978477, Iran;
| | - Mohammad Reza Kianiani
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad 9177948978, Iran;
| | - Shiva Ezzati
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 5166616471, Iran;
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran; (M.T.); (M.N.)
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Calton A, Lille M, Sozer N. 3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: Effect of paste formulation on process-induced fibre alignment and structural and textural properties. Food Res Int 2023; 174:113633. [PMID: 37981359 DOI: 10.1016/j.foodres.2023.113633] [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: 05/17/2023] [Revised: 10/19/2023] [Accepted: 10/23/2023] [Indexed: 11/21/2023]
Abstract
Extrusion-based 3D food printing can be used as an alternative structuring technique to traditional extrusion processing for creating meat-like structures. This study focused on 3-D food printing to generate structures analogous to meat by using various combinations of texturized pea protein fibrils, microbial Single Cell Protein (SCP) and hydrocolloids locust bean gum and/or sodium alginate. Simple moulding was utilized as benchmarking to better understand the 3D printing-induced structural effects. To gain understanding of the interactions between proteins of different origin (plant and SCP) and with hydrocolloids, structural, textural and rheological properties were analysed. Oscillatory stress sweeps of all printing pastes revealed elastic-dominant rheological behaviour (G' 4000-6000 Pa) with a defined yield stress (25-60 Pa) explaining their printability and shape stability. X-ray microtomography of ion-crosslinked analogues showed a printing-induced preferential alignment of fibrils in the direction of nozzle movement, while moulding led to a random orientation. Textural characterization via bi-directional cutting tests demonstrated higher cutting force in transversal (FT) over longitudinal (FL) direction in 3D-printed samples and equal forces in moulded samples. The anisotropy index (AI = FT/FL) of printed samples ranged between 1.4 and 2.5, indicating anisotropic texture, and 0.8-1 for moulded samples indicating isotropic texture. This study demonstrated the applicability of paste-extrusion in generating anisotropic structures analogous to meat by process-induced fibril alignment. The results support further development of 3D food printing technology in design of sustainable meat alternatives resembling whole-muscle meat.
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Affiliation(s)
- Alex Calton
- VTT Technical Research Centre of Finland, Ltd., P.O. Box 1000, FI-02044 VTT, Finland.
| | - Martina Lille
- VTT Technical Research Centre of Finland, Ltd., P.O. Box 1000, FI-02044 VTT, Finland
| | - Nesli Sozer
- VTT Technical Research Centre of Finland, Ltd., P.O. Box 1000, FI-02044 VTT, Finland
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