1
|
Guo K, Tian Y, Podzimska-Sroka D, Kirkensgaard JJK, Herburger K, Enemark-Rasmussen K, Hassenkam T, Petersen BL, Blennow A, Zhong Y. Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by Rapid Visco Analyser. Food Chem 2024; 461:140817. [PMID: 39146682 DOI: 10.1016/j.foodchem.2024.140817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 07/19/2024] [Accepted: 08/08/2024] [Indexed: 08/17/2024]
Abstract
This study examined multi-scale structural alterations of maize starches varying in amylose content during pasting and gelation, using Rapid Visco Analyser (RVA). At 50 °C, starch granules maintained their morphology with low viscosity. As the temperature increased to 95 °C, helical and crystal structures were destroyed, leading to granule swelling, distortion and porosity, as identified by Wide Angle X-ray Scattering and Fourier Transforms Infrared measurements at 90% moisture. This resulted in increased viscosity and the formation of a loose gel network structure. Subsequently, maintaining the temperature at 95 °C caused a decrease in viscosity as most granules disappeared, forming a reorganized flaky gel structure with larger pores. As the temperature decreased, gel porosity reduced. In high amylose content starch, the viscosity remained low and granules were partially gelatinized since the heating temperature was below the gelatinization temperature. This study is the first to detail starch multilevel structural dynamics during RVA gelatinization.
Collapse
Affiliation(s)
- Ke Guo
- Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China; Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Department of Plant and Environmental Sciences, Copenhagen Plant Science Center, Faculty of Science, University of Copenhagen, Denmark
| | - Yu Tian
- Department of Plant and Environmental Sciences, Copenhagen Plant Science Center, Faculty of Science, University of Copenhagen, Denmark
| | - Dagmara Podzimska-Sroka
- PlantCarb ApS, Hørsholm, Denmark; Carlsberg Research Laboratory, Gamle Carlsberg Vej 10, DK-1799 Copenhagen V
| | - Jacob Judas Kain Kirkensgaard
- Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark; Niels Bohr Institute, Universitetsparken 5, 2100 København Ø, Denmark
| | - Klaus Herburger
- Institute of Biological Sciences, University of Rostock, Germany
| | - Kasper Enemark-Rasmussen
- Department of Chemistry, Technical University of Denmark, DK-2800, Kemitorvet, Building, 207 Kgs. Lyngby, Denmark
| | - Tue Hassenkam
- Globe Institute, University of Copenhagen, DK-1350 Copenhagen, Denmark
| | - Bent Larsen Petersen
- Department of Plant and Environmental Sciences, Copenhagen Plant Science Center, Faculty of Science, University of Copenhagen, Denmark
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Copenhagen Plant Science Center, Faculty of Science, University of Copenhagen, Denmark; PlantCarb ApS, Hørsholm, Denmark.
| | - Yuyue Zhong
- Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China; Department of Plant and Environmental Sciences, Copenhagen Plant Science Center, Faculty of Science, University of Copenhagen, Denmark.
| |
Collapse
|
2
|
Milkias M, Emire SA, Abebe W, Ronda F. Effect of Ecotype and Starch Isolation Methods on the Physicochemical, Functional, and Structural Properties of Ethiopian Potato ( Plectranthus edulis) Starch. Molecules 2023; 28:7260. [PMID: 37959680 PMCID: PMC10650833 DOI: 10.3390/molecules28217260] [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: 09/13/2023] [Revised: 10/06/2023] [Accepted: 10/20/2023] [Indexed: 11/15/2023] Open
Abstract
The Ethiopian potato (Plectranthus edulis) is an annual tuber crop indigenous to Ethiopia. The crop is underutilized and not much studied despite its high yield of starch, which has a good potential to contribute to the effort in meeting the quickly growing demand for starch. In this study, the effects of the ecotype and isolation methods on the physicochemical, functional, structural, and crystalline properties of starches were evaluated. Starches were isolated from two Ethiopian potato ecotypes (Loffo and Chanqua) using distilled water (DW), 0.01% sodium metabisulphite (SMS), and 1M sodium chloride (NaCl) in the isolation media. The results showed that the lowest starch yield was obtained from Chanqua using DW (97.4%), while the maximum was from Loffo using SMS (99.3%). The L* (lightness) and whiteness values of the starches obtained from Loffo were higher than those of Chanqua starches, with NaCl and SMS extractants yielding the highest values. The bulk density, water activity (aw), pH, proximate composition (moisture content, protein, ash, fat, crude fiber, and carbohydrate contents), and techno-functional properties were established. The majority of these parameters varied depending on both the isolation method and the ecotype. The crystallinity pattern of all starches showed B-type diffraction, with differences in diffraction peak intensities between all starches. FTIR tests showed structural changes as a function of the ecotype and isolation procedure used. The Loffo ecotype exhibited considerably better results, and the SMS isolation method was found to be the most effective way to acquire the highest starch quality in most of the characteristics evaluated.
Collapse
Affiliation(s)
- Misikir Milkias
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, King George VI Street, Addis Ababa P.O. Box 385, Ethiopia; (M.M.); (S.A.E.)
| | - Shimelis Admassu Emire
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, King George VI Street, Addis Ababa P.O. Box 385, Ethiopia; (M.M.); (S.A.E.)
| | - Workineh Abebe
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 47002 Valladolid, Spain
- Ethiopian Institute of Agricultural Research, Addis Ababa P.O. Box 2003, Ethiopia
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 47002 Valladolid, Spain
| |
Collapse
|
3
|
Ge J, Chen X, Zhang X, Dai Q, Wei H. Comparisons of rice taste and starch physicochemical properties in superior and inferior grains of rice with different taste value. Food Res Int 2023; 169:112886. [PMID: 37254334 DOI: 10.1016/j.foodres.2023.112886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 04/18/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
The difference in grain yield between superior grains (SG) on the upper part and inferior grains (IG) on the lower part of the same panicle was widely reported. To date, variations in rice taste quality between SG and IG and the related starch physicochemical properties remained poorly understood. Here, rice cultivars with different taste quality (NT, normal taste; GT, good taste) were grown to investigate the mechanism underlying taste difference between SG and IG and the correlation between cooked rice taste and starch properties. In this study, the taste value of GT rice was 32.2% higher than that of NT rice across the cultivars. The GT rice comprised a series of typical taste qualities of larger stickiness, smaller hardness, lower apparent amylose content (AAC), and lower protein content (PC). The taste quality differed among rice grains on the same panicle; SG achieved 21.9% and 17.0% higher taste value than IG in GT rice and NT rice, respectively. The higher taste value in SG was owing to the larger stickiness and lower PC. Meanwhile, SG of GT rice achieved the lowest PC (8.2%) and gluten content (5.6%), which might indicate a better health value. Additionally, larger and smoother granules, more fa (DP < 12), lower crystallinity, and larger 1045/1022 cm-1 ratios were found in SG starch compared to IG starch. These led to a weaker swelling power and lower gelatinization enthalpy in SG starch, while gelatinization temperature and retrogression enthalpy were the opposite. Moreover, SG starch exhibited higher storage modulus, loss modulus, slowly digestible starch contents, and resistant starch contents than IG. Our results revealed a great difference in taste quality between SG and IG in rice. The larger and smoother starch granules and shorter chain length could increase the ordered structure of starch, thus improving swelling power, gelatinization properties, and rheological characteristics and facilitating better taste quality of SG over IG. Besides, the lower PC (especially gluten content), higher slowly digestible starch, and higher resistant starch content indicated a more promising health value of SG in the food industry.
Collapse
Affiliation(s)
- Jialin Ge
- Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China.
| | - Xu Chen
- Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China
| | - Xubin Zhang
- Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China
| | - Qigen Dai
- Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China; Institutes of Agricultural Science and Technology Development/Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Yangzhou University, Yangzhou 225009, China.
| | - Huanhe Wei
- Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China.
| |
Collapse
|
4
|
Polarized light microscopy guarantees the use of autochthonous wheat in the production of flour for the Protected Geographical Indication ‘Galician Bread’. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
5
|
Akarsha B, Shetty K, Krishnakumar G. Isolation, partial characterization and in vitro digestion of starch from Ariopsis peltata and Lagenandra toxicaria tuber. Heliyon 2022; 8:e11089. [PMID: 36281421 PMCID: PMC9586894 DOI: 10.1016/j.heliyon.2022.e11089] [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: 10/27/2021] [Revised: 02/14/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022] Open
Abstract
The starch from two aroid tuber viz. Ariopsis peltata and Lagenandra toxicaria were isolated and evaluated for their morphological, physical and chemical properties. The tubers of these plants are used as food and medicine by the indigenous communities. The starch yield from A. peltata tuber was 25 ± 1.7% with an amylose content of 10 ± 0.9%, while the tuber of L. toxicaria contained 28 ± 6.5% starch with 15 ± 0.5% of apparent amylose in it. The starch isolated from both the tubers was highly pure (99%) starch exhibiting an A-type X-ray diffraction pattern. The starch granules of L. toxicaria were of various shapes and exhibited a smooth surface without any cleft or break. While the starch granules of A. peltata were spherical with smooth surface, as well as rough surface. The breaks and clefts were apparent on the rough-surfaced granules. The gelatinization temperature range for A. peltata and L. toxicaria starch is approximately 23 °C and 19 °C respectively. A. peltata starch showed higher thermal stability compared to L. toxicaria starch and either of the starch was rapidly digestible as evident from in vitro digestion study. The physicochemical properties of both the starches render them stable to withstand extreme processing. Besides they also mimic simple sugar in digestibility. So it can be utilized as a substitute for simple sugars in brewing and pharmaceutical industries.
Collapse
|
6
|
He Y, Safdar B, Li H, Song W, Li L, Chen C, Wu M, Liu X. Influence of different polysaccharides and wobbling processing on the quality of steamed noodles with wheat starch ( Niangpi). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2071288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yueyue He
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Technology and Business University, Beijing, China
| | - Bushra Safdar
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Technology and Business University, Beijing, China
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Technology and Business University, Beijing, China
| | - Wenjie Song
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Technology and Business University, Beijing, China
| | - Lu Li
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Technology and Business University, Beijing, China
| | - Cunshe Chen
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Technology and Business University, Beijing, China
| | - Mengdan Wu
- Technology Research Center, Beijing Bestwish Food Management Co., Ltd, Beijing, China
| | - Xinqi Liu
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Technology and Business University, Beijing, China
| |
Collapse
|
7
|
Bian S, Zhang R, Liu Q, Guan Z, Jin Z, Zhu K, Jiao A. Effects of the addition of thermostable α-amylase on the physicochemical and antioxidant properties of extrusion-pretreated Apios fortunei used for yellow wine fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112845] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
8
|
Tedeschi AM, Di Caprio F, Piozzi A, Pagnanelli F, Francolini I. Sustainable Bioactive Packaging Based on Thermoplastic Starch and Microalgae. Int J Mol Sci 2021; 23:ijms23010178. [PMID: 35008606 PMCID: PMC8745059 DOI: 10.3390/ijms23010178] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 12/21/2021] [Accepted: 12/21/2021] [Indexed: 12/11/2022] Open
Abstract
This study combines the use of corn starch and Tetradesmus obliquus microalgae for the production of antioxidant starch films as flexible packaging material. Starch was plasticized with glycerol and blended with 1 w% polyallylamine chosen as an agent to modify the film physical properties. The addition of polyallylamine improved film water stability and water vapor transmission rate as well as mechanical stiffness and tenacity. The dried Tetradesmus obliquus microalgae, which showed an EC50 value of 2.8 mg/mg DPPH (2.2-Diphenyl-1-picrylhydrazyl radical), was then used as antioxidant filler. The addition of microalgae provided the films with good antioxidant activity, which increased with microalgae content increasing. To our knowledge, this is the first study reporting the development of sustainable bioactive packaging films composed of almost 100% starch, and follows the European union's goals on plastics strategy concerning the promotion of bio-based, compostable plastics and the setting up of approaches to prevent food waste with a simple plastic packaging.
Collapse
|
9
|
Rajasekharan SK, Paz‐Aviram T, Galili S, Berkovich Z, Reifen R, Shemesh M. Biofilm formation onto starch fibres by Bacillus subtilis governs its successful adaptation to chickpea milk. Microb Biotechnol 2021; 14:1839-1846. [PMID: 33080087 PMCID: PMC8313274 DOI: 10.1111/1751-7915.13665] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 08/04/2020] [Accepted: 08/23/2020] [Indexed: 11/28/2022] Open
Abstract
Beneficial biofilms may confer effective adaptation to food matrices that assist bacteria in enduring hostile environmental conditions. The matrices, for instance, dietary fibres of various food products, might serve as a natural scaffold for bacterial cells to adhere and grow as biofilms. Here, we report on a unique interaction of Bacillus subtilis cells with the resistant starch fibresof chickpea milk (CPM), herein CPM fibres, along with the production of a reddish-pink pigment. Genetic analysis identified the pigment as pulcherrimin, and also revealed the involvement of Spo0A/SinI pathway in modulating the observed phenotypes. Besides, through successful colonization of the CPM fibres, the wild-type cells of B. subtilis displayed enhanced survivability and resilience to environmental stress, such as heat and in vitro gastrointestinal treatments. In total, we infer that the biofilm formation on CPM fibres is an adaptation response of B. subtilis for strategic survival.
Collapse
Affiliation(s)
- Satish Kumar Rajasekharan
- Departmet of Food ScienceInstitute of Postharvvest Technology and Food SciencesAgricultural Research Organization (ARO)The Volcani CenterRishon LeZion7528809Israel
| | - Tali Paz‐Aviram
- Departmet of Food ScienceInstitute of Postharvvest Technology and Food SciencesAgricultural Research Organization (ARO)The Volcani CenterRishon LeZion7528809Israel
| | - Shmuel Galili
- Department of Vegetable and Field CropsInstitute of Plant SciencesAgricultural Research Organization (ARO)The Volcani CenterRishon LeZion7528809Israel
| | - Zipi Berkovich
- Institute of Biochemistry, Food Science and NutritionThe Robert H. Smith Faculty of Agriculture, Food and EnvironmentThe Hebrew University of JerusalemRehovotIsrael
| | - Ram Reifen
- Institute of Biochemistry, Food Science and NutritionThe Robert H. Smith Faculty of Agriculture, Food and EnvironmentThe Hebrew University of JerusalemRehovotIsrael
| | - Moshe Shemesh
- Departmet of Food ScienceInstitute of Postharvvest Technology and Food SciencesAgricultural Research Organization (ARO)The Volcani CenterRishon LeZion7528809Israel
| |
Collapse
|
10
|
Bian S, Xu E, Fu X, Jin Z, Jiao A. Comparison of different thermal treatments on the physicochemical properties of Apios fortunei used for yellow wine fermentation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111518] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
11
|
Srivastava RK, Shetti NP, Reddy KR, Kwon EE, Nadagouda MN, Aminabhavi TM. Biomass utilization and production of biofuels from carbon neutral materials. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2021; 276:116731. [PMID: 33607352 DOI: 10.1016/j.envpol.2021.116731] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 02/01/2021] [Accepted: 02/09/2021] [Indexed: 05/22/2023]
Abstract
The availability of organic matters in vast quantities from the agricultural/industrial practices has long been a significant environmental challenge. These wastes have created global issues in increasing the levels of BOD or COD in water as well as in soil or air segments. Such wastes can be converted into bioenergy using a specific conversion platform in conjunction with the appropriate utilization of the methods such as anaerobic digestion, secondary waste treatment, or efficient hydrolytic breakdown as these can promote bioenergy production to mitigate the environmental issues. By the proper utilization of waste organics and by adopting innovative approaches, one can develop bioenergy processes to meet the energy needs of the society. Waste organic matters from plant origins or other agro-sources, biopolymers, or complex organic matters (cellulose, hemicelluloses, non-consumable starches or proteins) can be used as cheap raw carbon resources to produce biofuels or biogases to fulfill the ever increasing energy demands. Attempts have been made for bioenergy production by biosynthesizing, methanol, n-butanol, ethanol, algal biodiesel, and biohydrogen using different types of organic matters via biotechnological/chemical routes to meet the world's energy need by producing least amount of toxic gases (reduction up to 20-70% in concentration) in order to promote sustainable green environmental growth. This review emphasizes on the nature of available wastes, different strategies for its breakdown or hydrolysis, efficient microbial systems. Some representative examples of biomasses source that are used for bioenergy production by providing critical information are discussed. Furthermore, bioenergy production from the plant-based organic matters and environmental issues are also discussed. Advanced biofuels from the organic matters are discussed with efficient microbial and chemical processes for the promotion of biofuel production from the utilization of plant biomasses.
Collapse
Affiliation(s)
- Rajesh K Srivastava
- Department of Biotechnology, GIT, GITAM (Deemed to Be University), Rushikonda, Visakhapatnam, 530045, (A.P.), India
| | - Nagaraj P Shetti
- Department of Chemistry, K. L. E. Institute of Technology, Gokul, Hubballi, 580027, Karnataka, India
| | - Kakarla Raghava Reddy
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, NSW, 2006, Australia
| | - Eilhann E Kwon
- Department of Environment and Energy, Sejong University, Seoul, 05006, Republic of Korea
| | - Mallikarjuna N Nadagouda
- Department of Mechanical and Materials Engineering, Wright State University, Dayton, OH, 45324, USA
| | | |
Collapse
|
12
|
Prokhorov E, Luna-Barcenas G, Kumar-Krishnan S, Mauricio Sánchez R, Castillo Reyes B, Hernández Vargas J. Probing molecular interactions of polysaccharides in the presence of water. J Mol Struct 2020. [DOI: 10.1016/j.molstruc.2020.128531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
13
|
Isolation and characterization of starch from light yellow, orange, and purple sweet potatoes. Int J Biol Macromol 2020; 160:660-668. [DOI: 10.1016/j.ijbiomac.2020.05.259] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 05/27/2020] [Accepted: 05/28/2020] [Indexed: 11/19/2022]
|
14
|
Enzyme mediated resistant starch production from Indian Fox Nut (Euryale ferox) and studies on digestibility and functional properties. Carbohydr Polym 2020; 237:116158. [DOI: 10.1016/j.carbpol.2020.116158] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 03/04/2020] [Accepted: 03/09/2020] [Indexed: 11/18/2022]
|
15
|
Evaluation of Acid-Modified Ethiopian Potato ( Plectranthus edulis) Starch as Directly Compressible Tablet Excipient. BIOMED RESEARCH INTERNATIONAL 2020; 2020:9325173. [PMID: 32337284 PMCID: PMC7165348 DOI: 10.1155/2020/9325173] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 02/19/2020] [Accepted: 03/04/2020] [Indexed: 11/17/2022]
Abstract
Ethiopian potato is one of the tuber-bearing members of the family Lamiaceae. It is an indigenous crop in Ethiopia and important source of starch. Unprocessed native starches are structurally weak and functionally restricted for application in pharmaceutical technologies. Consequently, starch is usually modified either chemically or physically to make it convenient for industrial use. The aim of the study was to prepare and characterize acid-modified Ethiopian potato starch (AMEPS) and evaluate its functionality as a direct compressible excipient in tablet formulations. The extracted starch from Ethiopian potato tuber was modified using 6% HCl concentration for 8 days, then dried using oven and spray drying techniques, and subsequently evaluated and compared with the native Ethiopian potato starch (NEPS) and S1500® as a direct compressible excipient. Acid modification of the NEPS decreased the moisture content and swelling power while increased the percent solubility. The X-ray diffraction revealed that both the NEPS and AMEPS have B-type crystal patterns. The AMEPS showed improved flowability compared to the NEPS. This improvement was further enhanced by the spray drying process. The compactability study revealed that the tensile strength of spray-dried AMEPS (16.76 kg/cm2) was significantly higher than that of the spray-dried NEPS (7.07 kg/cm2) and S1500® (11.66 kg/cm2). The AMEPS was less sensitive to lubricants compared to the NEPS and Starch 1500®. Similarly, the dilution potential of the AMEPS was superior to the NEPS and S1500®. The AMEPS accommodated up to 50% of paracetamol while the NEPS and S1500® were able to hold only up to 30%. Pharmacopoeial specifications for disintegration and dissolution were met by the paracetamol tablets prepared by AMEPS. Thus, considering all the results obtained, spray-dried AMEPS could be a potential alternative directly compressible tablet excipient.
Collapse
|
16
|
Wang H, Yang Q, Gao L, Gong X, Qu Y, Feng B. Functional and physicochemical properties of flours and starches from different tuber crops. Int J Biol Macromol 2020; 148:324-332. [DOI: 10.1016/j.ijbiomac.2020.01.146] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 01/09/2020] [Accepted: 01/15/2020] [Indexed: 12/19/2022]
|
17
|
New Poly(β-Cyclodextrin)/Poly(Vinyl Alcohol) Electrospun Sub-Micrometric Fibers and their Potential Application for Wastewater Treatments. NANOMATERIALS 2020; 10:nano10030482. [PMID: 32156025 PMCID: PMC7153712 DOI: 10.3390/nano10030482] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 03/02/2020] [Accepted: 03/04/2020] [Indexed: 11/17/2022]
Abstract
Cyclodextrin (CD)-based polymers are known to efficiently form molecular inclusion complexes with various organic and inorganic guest compounds. In addition, they also have a great potential as metal complexes because deprotonated hydroxyls can strongly bind metal ions under alkaline conditions. The range of environmental conditions for polycyclodextrin/metal ion complexation can be extended by the polymerization of CDs with polyacids. This article describes the preparation and characterization of a new type of poly(β-cyclodextrin) (Poly-βCD) sub-micrometric fibers and explores their potential as metal ion sorbents. A water-soluble hyper-branched β-cyclodextrin polymer was blended with poly(vinyl alcohol) (PVA) and here used to improve the mechanical and morphological features of the fibers. Solutions with a different Poly-βCD/PVA ratio were electrospun, and the fibers were cross-linked by a post-spinning thermal treatment at 160 °C to ensure non-solubility in water. The fiber morphology was analyzed by scanning electron microscopy (SEM) before and after the curing process, and physical-chemical properties were studied by Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). The capability of the insoluble cyclodextrin-based fibers to remove heavy metals from wastewaters was investigated by testing the adsorption of Cu2+ and Cd2+ using inductively coupled plasma-optical emission spectroscopy (ICP-OES). The results suggest that the poly(β-cyclodextrin)/poly(vinyl alcohol) sub-micrometric fibers can complex metal ions and are especially effective Cu2+ sorbents, thus opening new perspectives to the development of fibers and membranes capable of removing both metal ions and organic pollutants.
Collapse
|
18
|
Advanced microscopy techniques for revealing molecular structure of starch granules. Biophys Rev 2020; 12:105-122. [PMID: 31950343 DOI: 10.1007/s12551-020-00614-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Accepted: 01/07/2020] [Indexed: 01/04/2023] Open
Abstract
Starch is a major source of our daily diet and it is important to understand the molecular structure that plays a significant role in its wide number of applications. In this review article, microscopic structures of starch granules from potato, corn, rice canna, tania, wheat, sweet potato, and cassava are revealed using advanced microscopic techniques. Optical microscopy depicts the size and shape, polarization microscopy shows the anisotropy properties of starch granules, scanning electron microscopy (SEM) displays surface topography, and confocal microscopy is used to observe the three-dimensional internal structure of starch granules. The crystallinity of starch granules is revealed by second harmonic generation (SHG) microscopy and atomic force microscopy (AFM) provides mechanical properties including strength, texture, and elasticity. These properties play an important role in understanding the stability of starch granules under various processing conditions like heating, enzyme degradation, and hydration and determining its applications in various industries such as food packaging and textile industries.
Collapse
|