Amylose-Lipid Complex as a Fat Replacement in the Preparation of Low-Fat White Pan Bread

Combined role of stearic acid and maleic anhydride in the development of thermoplastic starch-based materials with ultrahigh ductility and durability

The diverse properties reported for starch-based materials indicate their potential for use in the preparation of biodegradable flexible actuators. However, their natural brittleness and lack of durability after modification limit their practical application. Therefore, we propose a strategy for preparing flexible starch-based composites. The results of macro/micro property characterizations and molecular dynamics simulations indicated that using starch, maleic anhydride, and stearic acid (SA), the mobility of the starch chains was enhanced and retrogradation was inhibited through the synergistic effects induced by chain breaking, complex formation with SA, and esterification of the starch molecules. In addition, the elongation at break of the modified starch (MS) reached 2070 %, and considerable ductility (>1000 %) as well as well-complexed structure were maintained after six months. Furthermore, the MS was able to undergo self-healing after fracture or a temperature-controlled stiffness transition. Moreover, it underwent complete degradation in soil within 30 d. Finally, an actuator was prepared by doping the MS with nano-Fe3O4 particles to realize a dual magnetic and optical response. Dynamic monitoring was also achieved based on the electrical signal, thereby demonstrating the broad application scope of this material in the development of biodegradable flexible actuators.

Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes

This study aimed to evaluate the potential of the bilayer emulsions stabilized with casein/butyrylated dextrin nanoparticles and chitosan as fat substitutes in preparing low-calorie sponge cakes. Among the different cake groups, the substitution of bilayer emulsions at 60% exhibited comparable baking properties, appearance, texture characteristics and stable secondary structure to fat. The specific volume and height were increased by 36.94% and 22%, respectively, while the cake showed higher lightness (L*) in the cores and softer hardness in the crumb. In addition, the moisture content of cakes was increased while the water activity remained unchanged. These results showed that casein/butyrylated dextrin bilayer emulsion was a potential fat substitute for cake products at the ratio of 60% with the desirable characteristics.

Starch-guest complexes interactions: Molecular mechanisms, effects on starch and functionality

Starch is a natural, abundant, renewable and biodegradable plant-based polymer that exhibits a variety of functional properties, including the ability to thicken or gel solutions, form films and coatings, and act as encapsulation and delivery vehicles. In this review, we first describe the structure of starch molecules and discuss the mechanisms of their interactions with guest molecules. Then, the effects of starch-guest complexes on gelatinization, retrogradation, rheology and digestion of starch are discussed. Finally, the potential applications of starch-guest complexes in the food industry are highlighted. Starch-guest complexes are formed due to physical forces, especially hydrophobic interactions between non-polar guest molecules and the hydrophobic interiors of amylose helices, as well as hydrogen bonds between some guest molecules and starch. Gelatinization, retrogradation, rheology and digestion of starch-based materials are influenced by complex formation, which has important implications for the utilization of starch as a functional and nutritional ingredient in food products. Controlling these interactions can be used to create novel starch-based food materials with specific functions, such as texture modifiers, delivery systems, edible coatings and films, fat substitutes and blood glucose modulators.

Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil

High rice consumption levels accompanied by a lifestyle lacking in physical activity leads to obesity and diabetes due to the rice consumed generally has high digestibility and high glycemic index. Red palm oil (RPO) is a vegetable oil suggested to have the potential to reduce starch digestibility and increase the bioactive compounds of rice. This research aimed to find out the best cooking method to produce rice with a sensory quality similar to regular rice and to study the effect of the best cooking method on the glycemic response and physicochemical properties of rice. The results showed that RPO addition increased the antioxidant activities and total carotenoid levels of rice. The addition of RPO after cooking has better antioxidant activity and total carotenoid than before cooking. Adding 2% RPO before or after cooking produced rice with similar or better sensory quality than regular rice. Rice cooked with 2% RPO added before cooking had a lower glycemic response than regular rice, which was suggested to be caused by the increasing formation of the amylose lipid complex and the triglycerides that protected the starch from amylase enzyme. The formation of the amylose lipid complex and triglyceride layers protecting rice starch was confirmed by the new peaks of the FTIR spectra, the appearance of oil-coated starch morphology, and the changes in the proportion of C and O atoms. In conclusion, the addition of 2% RPO before the cooking process can be considered as a cooking method to produce rice for diabetic patients.

Chemical structure and gelation characteristics of a purified gel derived from sword beans (Canavaliagladiata)

Herein, a new method was developed to obtain a crude extract from sword beans at a higher extraction efficiency. The crude extract formed a gel at 8 °C, which melted at 70 °C, and lyophilization of the purified gel produced a powder that could be dissolved in distilled water at a concentration of 7 % (w/w) or less. A 3 % powder solution gelled at 12 °C and melted at 60 °C. The infrared spectrum of the gel powder was consistent with that of starch. Furthermore, a 4-aminobenzoic acid ethyl ester-labeling analysis revealed that glucose was the constituent sugar in the powder, and the powder solution reacted strongly in a starch-iodine test. These observations confirmed that the gelling substance was starch. However, the melting and gelling temperatures were dissimilar to those of other starches frequently used in the food industry. Thus, our results provide valuable information for using sword bean starch as a novel food material.

Structural Characteristics, Physicochemical Properties, and Digestibility Analysis of Resistant Starch Type-V Prepared from Debranched Corn Starch and Fatty Acid Complexation

Corn starch was gelatinized and treated with a metagenomic type 1 pullulanase (Pul_M), increasing the proportion of linear glucan chains. The debranched corn starch (DCS), containing amylose helices, was subjected to complexation with fatty acid molecules at moderate temperatures (50-60 °C). The amylose-lipid complexes prepared using saturated fatty acids, e.g., capric acid (CA) and lauric acid (LA), displayed higher CI values as compared to that of unsaturated fatty acid compounds, e.g., undecylenic acids (UAs) and oleic acid (OA). The DCS-fatty acid complex was estimated to contain about 14% of rapidly digested starch (RDS), 26% of slowly digested starch (SDS), and 60% of resistant starch V (RS-5). RS-5 samples exhibited high resistance toward digestive enzymatic hydrolysis. The surface microdetails of RS-5 were examined by scanning electron microscopy (SEM), depicting small spherulite-like structural aggregates. X-ray diffraction pattern analysis estimated about 46% of the crystallinity of RS-5. Thermal attributes of RS-5 were examined by thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) analysis, depicting the increase in melting enthalpies after the complexation of fatty acid molecules with debranched corn starch. Comparative DSC thermograms divulged a relatively higher stability of RS-5 as compared to that of RS-3. The findings advocated the potentiality of RS-5 (nondigestible DCS-LA complex) as a functional, valuable ingredient in the food industry.

Characteristics of composite gels composed of citrus insoluble nanofiber and amylose and their potential to be used as fat replacers

Here, we prepared novel composite gels composed of citrus insoluble nanofiber and amylose, and examined their potential to be used as fat replacers and inhibit lipid digestion. We further evaluated the effect of different nanofiber/amylose ratios on the texture, thermal stability, water distribution, microstructure and lipid digestion of the composite gels. The addition of nanofiber improved the hardness, gumminess, viscoelasticity, thermal stability, and water-holding capacity of the composite gels, as well as strengthen their interpenetrating three-dimensional network. The gel prepared at a nanofiber/amylose ratio of 1:4 could provide an oral sensory perception similar to that of cream and therefore can be used as a potential fat replacer. Moreover, the emulsion stabilized by nanofiber/amylose could well inhibit lipid digestion, and the nanofiber/amylose ratio of 1:4 could achieve the minimum release amount of free fatty acids (55.81%). These findings provide a reference for the development of potential fat replacers.

Production of buckwheat starch-myristic acid complexes and effect of reaction conditions on the physicochemical properties, X-ray pattern and FT-IR spectra

In this study, the effect of reaction parameters on complex index (CI%) value of complexes formed between buckwheat starch (BS) and myristic acid (MA) was investigated. The temperature (60-90 °C) and MA to BS ratio (0.1-0.8 mmoL/g) were determined as the most effective parameters and their effect on CI% was evaluated using response surface methodology. The MA to BS ratio, temperature, and interaction between them had an influence on CI%. The CI% of BS-MA complexes increased with increasing MA ratio until a certain level of MA. Principal component analysis (PCA) was used for correlation analysis between parameters. Swelling power and paste clarity of BS decreased with complex formation while syneresis increased. Peak and final viscosity values of the BS-MA complexes were significantly lower than those of BS. FT-IR revealed the complex formation led to change in starch structure. The XRD confirmed the BS-MA complex formation but the BS-MA produced using 0.1 mmoL/g at 60 °C was not detected by XRD due to having low crystallinity, and expectedly, the lowest relative crystallinity value was achieved with this sample among complex samples. All results showed that the buckwheat might be an alternative starch source for starch-lipid complex formation.

Physicochemical properties of heat-moisture treated, sodium stearate complexed starch: The effect of sodium stearate concentration

Amylose‑sodium stearate (SS) complexes (2, 5 and 8%) in heat-moisture treated potato starch (HPS) were evaluated for their physicochemical properties. Based on the DSC thermograms, the amylose - SS complexes were successfully formed with high thermal stability, indicated by a melt temperature (T_peak) of ≥ 112 °C for type I and ≥125 °C for type II complexes. Addition of 2% SS resulted in a single endothermal peak of the complexes, while 5 and 8% led to the formation of type I and II complexes with much higher enthalpy (ΔH) values. The XRD curve confirmed that the complexes were successfully formed. The pasting temperature increased from 66 °C for native to 91 °C for HPS145 complexed starch with 5% SS. Furthermore, the swelling power could be largely decreased, and the granular structure preserved. In addition, the inclusion complexation with SS on (HPS) succesfully improved the cook stabiliy.

Physicochemical properties of heat-moisture treated, stearic acid complexed starch: The effect of complexation time and temperature

Starch modification has been extensively studied to alter its physicochemical properties based on human needs. Lowering the digestion rate of starch is one of the interests in food science research, since when it is nutritionally improved, it can reduce the risk of human chronic diseases. In this study, heat-moisture treatment (HMT) followed by inclusion complexation with stearic acid at various temperatures and times was applied to improve the functional properties of starch. Thermal analysis suggested the formation of type I and type II complexes after complexation at 90 °C, indicated by a endothermal peak at 107 and 122 °C, respectively, while native starch after complexation only resulted in type I complexes. The formation of crystalline complexes was also confirmed by XRD showing peaks at 2θ = 13.1° and 20.1°. Furthermore, the modified starch displayed a higher pasting temperature, considerably less swelling and significantly lower viscosity behavior. This implied that the starch granules were thermally and mechanically more stable. The granular appearance of the modified starch was confirmed with light microscopy that presented more intact granules and less ruptured granules, even after heating to 90 °C. This study offers a way to upgrade the nutritional properties of starch.