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Guida C, Aguiar AC, Magalhães AER, Soares MG, Cunha RL. Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability. Food Res Int 2024; 192:114810. [PMID: 39147505 DOI: 10.1016/j.foodres.2024.114810] [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: 01/31/2024] [Revised: 06/22/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
Using green techniques to convert native starches into nanoparticles is an interesting approach to producing stabilizers for Pickering emulsions, aiming at highly stable emulsions in clean label products. Nanoprecipitation was used to prepare the Pickering starch nanoparticles, while ultrasound technique has been used to modulate the size of these nanoparticles at the same time as the emulsion was developed. Thus, the main objective of this study was to evaluate the stabilizing effect of cassava starch nanoparticles (SNP) produced by the nanoprecipitation technique combined with ultrasound treatment carried out in the presence of water and oil (more hydrophobic physicochemical environment), different from previous studies that carry out the mechanical treatment only in the presence of water. The results showed that the increased ultrasound energy input could reduce particle size (117.58 to 55.75 nm) and polydispersity (0.958 to 0.547) in aqueous dispersions. Subsequently, Pickering emulsions stabilized by SNPs showed that increasing emulsification (ultrasonication) time led to smaller droplet sizes and monomodal size distribution. Despite flocculation, long-term ultrasonication (6 and 9 min) caused little variation in the droplet size after 7 days of storage. The cavitation effects favored the interaction between oil droplets through weak attraction forces and particle sharing, favoring the Pickering stabilization against droplet coalescence. Our results show the potential to use only physical modifications to obtain nanoparticles that can produce coalescence-stable emulsions that are environmentally friendly.
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Affiliation(s)
- Carolina Guida
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil
| | - Ana Carolina Aguiar
- Department of Food Science and Technology, Luiz de Queiroz College of Agriculture, University of São Paulo, CEP: 13418-900, Piracicaba, SP, Brazil
| | - Ana Elisa Ramos Magalhães
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil
| | - Marcelo Gomes Soares
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862, Campinas, SP, Brazil.
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2
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Rastmanesh S, Jafarizadeh-Malmiri H, Javadi A, Anarjan N. Enzymatically and chemically starch nanoparticles preparation using ultrasonication, precipitation and lyophilization post-treatments: Screening and characterization. Int J Biol Macromol 2024; 277:134506. [PMID: 39106931 DOI: 10.1016/j.ijbiomac.2024.134506] [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: 10/10/2023] [Revised: 07/25/2024] [Accepted: 08/03/2024] [Indexed: 08/09/2024]
Abstract
Starch nanoparticles (SNPs) have been used in food emulsions as natural stabilizer and emulsifier. SNPs in colloidal form were produced using enzymatically, acidic and alkaline hydrolyses in combination to ultrasonication and precipitation methods. X-Ray diffraction test for produced SNPs indicated that enzymatically and acidic prepared SNPs had amorphous structure while, the resulted SNPs using alkaline hydrolysis had lower relatively crystallinity. Results indicated that, enzymatically prepared SNPs, had minimum particle size (225 ± 10 nm) and polydispersity index (0.472 ± 0.05), and maximum zeta potential (-26.3 ± 1 mV), antioxidant activity (3.36 ± 0.05 %) and specific surface area (1.8 ± 0.1 m2g-1). Transmission electron microscopy revealed that prepared SNPs had spherical shape and enzymatically prepared SNPs had mean particle size of <100 nm. SNPs in powder form were prepared using freeze drying (pressure and temperature of 100 Pa and - 70 °C). Atomic force microscopy results demonstrated that starch granules had smooth surface, with polyhedral shape and particle size ranging 5 to 25 μm, and after hydrolysis, SNPs had particle size in nanometer scale. Emulsion ability test indicated that oil separation time from the prepared emulsions containing 10 % (W/V) starch, and enzymatically, acidic and alkaline prepared SNPs powder were 41, 70, 82 and 101 s, respectively.
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Affiliation(s)
- Sahar Rastmanesh
- Department of Food Science and Technology, Mamaghan branch, Islamic Azad University, Mamaghan, East Azarbaijan, Iran
| | - Hoda Jafarizadeh-Malmiri
- Department of Food Engineering, Faculty of Chemical Engineering, Sahand University of Technology, Tabriz 51335-1996, East Azarbaijan, Iran.
| | - Afshin Javadi
- Department of Food Hygiene, Faculty of Veterinary, Tabriz Medical Science, Islamic Azad University, Tabriz, East Azarbaijan, Iran; Health Promotion Research Center, Tabriz Medical Sciences, Islamic Azad University, Tabriz, Iran
| | - Navideh Anarjan
- Department of Food Hygiene, Faculty of Veterinary, Tabriz Medical Science, Islamic Azad University, Tabriz, East Azarbaijan, Iran; Department of Engineering, Tabriz Branch, Islamic Azad University, Tabriz, East Azarbaijan, Iran
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3
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Dong W, Fu X, Zhou D, Teng J, Yang J, Zhen J, Zhao X, Liu Y, Zheng H, Bai W. Extracellular Overexpression of a Neutral Pullulanase in Bacillus subtilis through Multiple Copy Genome Integration and Atypical Secretion Pathway Enhancement. Bioengineering (Basel) 2024; 11:661. [PMID: 39061743 PMCID: PMC11273987 DOI: 10.3390/bioengineering11070661] [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: 06/08/2024] [Revised: 06/21/2024] [Accepted: 06/27/2024] [Indexed: 07/28/2024] Open
Abstract
Neutral pullulanases, having a good application prospect in trehalose production, showed a limited expression level. In order to address this issue, two approaches were utilized to enhance the yield of a new neutral pullulanase variant (PulA3E) in B. subtilis. One involved using multiple copies of genome integration to increase its expression level and fermentation stability. The other focused on enhancing the PulA-type atypical secretion pathway to further improve the secretory expression of PulA3E. Several strains with different numbers of genome integrations, ranging from one to four copies, were constructed. The four-copy genome integration strain PD showed the highest extracellular pullulanase activity. Additionally, the integration sites ytxE, ytrF, and trpP were selected based on their ability to enhance the PulA-type atypical secretion pathway. Furthermore, overexpressing the predicated regulatory genes comEA and yvbW of the PulA-type atypical secretion pathway in PD further improved its extracellular expression. Three-liter fermenter scale-up production of PD and PD-ARY yielded extracellular pullulanase activity of 1767.1 U/mL at 54 h and 2465.1 U/mL at 78 h, respectively. Finally, supplementing PulA3E with 40 U/g maltodextrin in the multi-enzyme catalyzed system resulted in the highest trehalose production of 166 g/L and the substrate conversion rate of 83%, indicating its potential for industrial application.
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Affiliation(s)
- Wenkang Dong
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China (Y.L.)
| | - Xiaoping Fu
- National Technology Innovation Center of Synthetic Biology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- Industrial Enzymes National Engineering Research Center, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Dasen Zhou
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China (Y.L.)
| | - Jia Teng
- Industrial Enzymes National Engineering Research Center, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Jun Yang
- Industrial Enzymes National Engineering Research Center, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Jie Zhen
- National Technology Innovation Center of Synthetic Biology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- Industrial Enzymes National Engineering Research Center, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Xingya Zhao
- National Technology Innovation Center of Synthetic Biology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- Industrial Enzymes National Engineering Research Center, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Yihan Liu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China (Y.L.)
| | - Hongchen Zheng
- National Technology Innovation Center of Synthetic Biology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- Industrial Enzymes National Engineering Research Center, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Wenqin Bai
- National Technology Innovation Center of Synthetic Biology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- Industrial Enzymes National Engineering Research Center, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
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Casini A, Casagli M, Poggi G, Chelazzi D, Baglioni P. Tuning Local Order in Starch Nanoparticles Exploiting Nonsolvency with "Green" Solvents. ACS APPLIED MATERIALS & INTERFACES 2024. [PMID: 38610082 DOI: 10.1021/acsami.4c02858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/14/2024]
Abstract
Starch is a renewable biopolymer that can be sourced from agricultural waste and used to produce nanoparticles (SNPs). In particular, amorphous SNPs have potential application in numerous fields, including the consolidation of weakened paintings in the cultural heritage preservation. Starch dissolution followed by nanoprecipitation in nonsolvents is an advantageous synthetic route, but new methodologies are needed to feasibly control the physicochemical properties of the SNPs. Here, we explored nanoprecipitation by nonsolvency using a set of "green" solvents to obtain amorphous SNPs, rather than starch nanocrystals already reported in the literature. The effect of the nonsolvent on the ordering of polymer chains in the obtained SNPs was studied. The recovery of local order (e.g., isolated V-type helices) after dissolution was shown to depend on the type of solvents used in the dissolution and precipitation steps, while long-range order (extended arrays of helices) is lost. Aqueous dispersions of the SNPs provided effective consolidation of powdery painted layers, showing that the selection of particle synthetic routes can be dictated by sustainability and scalability criteria. These "green" formulations are candidates as new consolidants in art preservation, and the possibility of tuning local order in amorphous starch assemblies might also impact fields like food chemistry, pharmaceutics, and nanocomposites, where SNPs with tunable amorphousness are more advantageous than nanocrystals.
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Affiliation(s)
- Andrea Casini
- CSGI and Department of Chemistry "Ugo Schiff", University of Florence, via della Lastruccia 3-Sesto Fiorentino, Florence I-50019, Italy
| | - Margherita Casagli
- Department of Chemistry "Ugo Schiff" and CSGI, University of Florence, via della Lastruccia 3-Sesto Fiorentino, Florence I-50019, Italy
| | - Giovanna Poggi
- Department of Chemistry "Ugo Schiff" and CSGI, University of Florence, via della Lastruccia 3-Sesto Fiorentino, Florence I-50019, Italy
| | - David Chelazzi
- Department of Chemistry "Ugo Schiff" and CSGI, University of Florence, via della Lastruccia 3-Sesto Fiorentino, Florence I-50019, Italy
| | - Piero Baglioni
- CSGI and Department of Chemistry "Ugo Schiff", University of Florence, via della Lastruccia 3-Sesto Fiorentino, Florence I-50019, Italy
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Grzesiakowska A, Dzióbek M, Kuchta-Gładysz M, Wojciechowska-Puchałka J, Khachatryan K, Khachatryan G, Krystyjan M. The In Vitro Toxicity Profile of ZnS and CdS Quantum Dots in Polysaccharide Carriers (Starch/Chitosan). Int J Mol Sci 2023; 25:361. [PMID: 38203532 PMCID: PMC10778649 DOI: 10.3390/ijms25010361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/23/2023] [Accepted: 12/24/2023] [Indexed: 01/12/2024] Open
Abstract
Nanocomposites are an emerging technology for ensuring food safety and quality. Their unique properties, attributed to nanoparticle presence, facilitate the development of sophisticated sensors and biosensors for detecting harmful substances, microbial growth, and environmental changes in food products. Smart and/or active food packaging development also benefits from the use of nanocomposites. This packaging, or portions of it, provide active protection for its contents and serve as sensors to promptly, simply, and safely identify any detrimental changes in stored food, without elaborate techniques or analyses. Films made from potato starch and chitosan were produced and quantum dots of zinc sulfide (ZnS) and cadmium sulfide (CdS)were synthesized in them for this study. The presence and dimensions of the QDs (quantum dots) were examined with scanning electron microscopy (SEM) and ultraviolet-visible (UV-VIS) spectroscopy. The study aimed to establish the toxicity profile of a starch-chitosan bionanocomposite integrated with ZnS and CdS quantum dots. Cytotoxic and genotoxic features were assessed through cytogenetic instability assessments, consisting of the alkaline comet assay, erythrocyte micronucleus assay, and peripheral blood cell viability analysis of a laboratory mouse model.
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Affiliation(s)
- Anna Grzesiakowska
- Faculty of Animal Science, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland; (A.G.); (M.K.-G.); (J.W.-P.)
| | - Magdalena Dzióbek
- Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland;
| | - Marta Kuchta-Gładysz
- Faculty of Animal Science, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland; (A.G.); (M.K.-G.); (J.W.-P.)
| | - Joanna Wojciechowska-Puchałka
- Faculty of Animal Science, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland; (A.G.); (M.K.-G.); (J.W.-P.)
| | - Karen Khachatryan
- Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland; (K.K.); (G.K.)
| | - Gohar Khachatryan
- Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland; (K.K.); (G.K.)
| | - Magdalena Krystyjan
- Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland; (K.K.); (G.K.)
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6
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Petrovic SM, Barbinta-Patrascu ME. Organic and Biogenic Nanocarriers as Bio-Friendly Systems for Bioactive Compounds' Delivery: State-of-the Art and Challenges. MATERIALS (BASEL, SWITZERLAND) 2023; 16:7550. [PMID: 38138692 PMCID: PMC10744464 DOI: 10.3390/ma16247550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 11/29/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023]
Abstract
"Green" strategies to build up novel organic nanocarriers with bioperformance are modern trends in nanotechnology. In this way, the valorization of bio-wastes and the use of living systems to develop multifunctional organic and biogenic nanocarriers (OBNs) have revolutionized the nanotechnological and biomedical fields. This paper is a comprehensive review related to OBNs for bioactives' delivery, providing an overview of the reports on the past two decades. In the first part, several classes of bioactive compounds and their therapeutic role are briefly presented. A broad section is dedicated to the main categories of organic and biogenic nanocarriers. The major challenges regarding the eco-design and the fate of OBNs are suggested to overcome some toxicity-related drawbacks. Future directions and opportunities, and finding "green" solutions for solving the problems related to nanocarriers, are outlined in the final of this paper. We believe that through this review, we will capture the attention of the readers and will open new perspectives for new solutions/ideas for the discovery of more efficient and "green" ways in developing novel bioperformant nanocarriers for transporting bioactive agents.
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Affiliation(s)
- Sanja M. Petrovic
- Department of Chemical Technologies, Faculty of Technology, University of Nis, Bulevar Oslobodjenja 124, 1600 Leskovac, Serbia;
| | - Marcela-Elisabeta Barbinta-Patrascu
- Department of Electricity, Solid-State Physics and Biophysics, Faculty of Physics, University of Bucharest, 405 Atomistilor Street, P.O. Box MG-11, 077125 Măgurele, Romania
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Zhou J, Guo M, Qin Y, Wang W, Lv R, Xu E, Ding T, Liu D, Wu Z. Advances in Starch Nanoparticle for Emulsion Stabilization. Foods 2023; 12:2425. [PMID: 37372636 DOI: 10.3390/foods12122425] [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: 05/30/2023] [Revised: 06/09/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
Starch nanoparticles (SNPs) are generally defined as starch grains smaller than 600-1000 nm produced from a series of physical, chemical, or biologically modified starches. Many studies have reported the preparation and modification of SNPs, which are mostly based on the traditional "top-down" strategy. The preparation process generally has problems with process complexity, long reaction periods, low yield, high energy consumption, poor repeatability, etc. A "bottom-up" strategy, such as an anti-solvent method, is proven to be suitable for the preparation of SNPs, and they are synthesized with small particle size, good repeatability, a low requirement on equipment, simple operation, and great development potential. The surface of raw starch contains a large amount of hydroxyl and has a high degree of hydrophilicity, while SNP is a potential emulsifier for food and non-food applications.
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Affiliation(s)
- Jianwei Zhou
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Meimei Guo
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yu Qin
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Wenjun Wang
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Ruiling Lv
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
| | - Enbo Xu
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tian Ding
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Food Laboratory of Zhongyuan, Luohe 462044, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
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Rodrigues JFB, Azevedo VS, Medeiros RP, Barreto GBDC, Pinto MRDO, Fook MVL, Montazerian M. Physicochemical, Morphological, and Cytotoxic Properties of Brazilian Jackfruit (Artocarpus heterophyllus) Starch Scaffold Loaded with Silver Nanoparticles. J Funct Biomater 2023; 14:jfb14030143. [PMID: 36976067 PMCID: PMC10056764 DOI: 10.3390/jfb14030143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/23/2022] [Accepted: 12/06/2022] [Indexed: 03/08/2023] Open
Abstract
Due to the physical, thermal, and biological properties of silver nanoparticles (AgNPs), as well as the biocompatibility and environmental safety of the naturally occurring polymeric component, polysaccharide-based composites containing AgNPs are a promising choice for the development of biomaterials. Starch is a low-cost, non-toxic, biocompatible, and tissue-healing natural polymer. The application of starch in various forms and its combination with metallic nanoparticles have contributed to the advancement of biomaterials. Few investigations into jackfruit starch with silver nanoparticle biocomposites exist. This research intends to explore the physicochemical, morphological, and cytotoxic properties of a Brazilian jackfruit starch-based scaffold loaded with AgNPs. The AgNPs were synthesized by chemical reduction and the scaffold was produced by gelatinization. X-ray diffraction (XRD), differential scanning calorimetry (DSC), scanning electron microscopy coupled with energy-dispersive spectroscopy (SEM-EDS), and Fourier-transform infrared spectroscopy (FTIR) were used to study the scaffold. The findings supported the development of stable, monodispersed, and triangular AgNPs. XRD and EDS analyses demonstrated the incorporation of silver nanoparticles. AgNPs could alter the scaffold’s crystallinity, roughness, and thermal stability without affecting its chemistry or physics. Triangular anisotropic AgNPs exhibited no toxicity against L929 cells at concentrations ranging from 6.25 × 10−5 to 1 × 10−3 mol·L−1, implying that the scaffolds might have had no adverse effects on the cells. The scaffolds prepared with jackfruit starch showed greater crystallinity and thermal stability, and absence of toxicity after the incorporation of triangular AgNPs. These findings indicate that jackfruit is a promising starch source for developing biomaterials.
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Marta H, Rizki DI, Mardawati E, Djali M, Mohammad M, Cahyana Y. Starch Nanoparticles: Preparation, Properties and Applications. Polymers (Basel) 2023; 15:polym15051167. [PMID: 36904409 PMCID: PMC10007494 DOI: 10.3390/polym15051167] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 02/11/2023] [Accepted: 02/24/2023] [Indexed: 03/02/2023] Open
Abstract
Starch as a natural polymer is abundant and widely used in various industries around the world. In general, the preparation methods for starch nanoparticles (SNPs) can be classified into 'top-down' and 'bottom-up' methods. SNPs can be produced in smaller sizes and used to improve the functional properties of starch. Thus, they are considered for the various opportunities to improve the quality of product development with starch. This literature study presents information and reviews regarding SNPs, their general preparation methods, characteristics of the resulting SNPs and their applications, especially in food systems, such as Pickering emulsion, bioplastic filler, antimicrobial agent, fat replacer and encapsulating agent. The aspects related to the properties of SNPs and information on the extent of their utilisation are reviewed in this study. The findings can be utilised and encouraged by other researchers to develop and expand the applications of SNPs.
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Affiliation(s)
- Herlina Marta
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
- Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia
- Correspondence:
| | - Dina Intan Rizki
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Efri Mardawati
- Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia
- Department of Agroindustrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Mohamad Djali
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Masita Mohammad
- Solar Energy Research Institute (SERI), Universitas Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Yana Cahyana
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
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Podgorbunskikh E, Sapozhnikov A, Kuskov T, Gurova D, Kopylova A, Bychkov A, Lomovsky O. Comprehensive Enzymatic Conversion of Starch for the Food Industry. Polymers (Basel) 2022; 14:4575. [PMID: 36365568 PMCID: PMC9656788 DOI: 10.3390/polym14214575] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/22/2022] [Accepted: 10/24/2022] [Indexed: 10/29/2023] Open
Abstract
This study demonstrated the feasibility of comprehensive enzymatic conversion of starch for non-waste applications in food industry. Enzymatic conversion of starch gives rise to nano-sized particles that can be used for manufacturing biodegradable and edible packaging materials and glucose syrup for replacing sugar in confectionery formulations. The 96 h enzymatic hydrolysis yielded starch nanoparticles smaller than 100 nm. Films based on nano-sized starch particles have promising physicochemical properties for manufacturing biodegradable and edible packaging materials. Such properties as reduced moisture content, increased homogeneity, crystallinity, and high initial thermal stability improve the mechanical and performance characteristics of the final food packaging materials. During film formation from starch subjected to preliminary mechanical amorphization, the polymer chain is recrystallized. The C-type crystal structure of starch is converted to the B-type structure. The supernatant obtained by starch hydrolysis can be used for producing glucose syrup. The resulting glucose syrup can be used as a sugar substitute in production of confectionery products. No objective technological differences in properties of glucose syrup obtained by comprehensive conversion of starch and the commercially available glucose syrup derived from sucrose were revealed.
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Affiliation(s)
- Ekaterina Podgorbunskikh
- Laboratory of Mechanochemistry, Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
| | - Aleksandr Sapozhnikov
- Faculty of Business, Novosibirsk State Technical University, 20 Prospekt K. Marksa, 630073 Novosibirsk, Russia
| | - Timofei Kuskov
- Laboratory of Mechanochemistry, Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
- Department of Natural Sciences, Novosibirsk State University, 2 Pirogova Str., 630090 Novosibirsk, Russia
| | - Daria Gurova
- Faculty of Business, Novosibirsk State Technical University, 20 Prospekt K. Marksa, 630073 Novosibirsk, Russia
| | - Anastasiia Kopylova
- Faculty of Business, Novosibirsk State Technical University, 20 Prospekt K. Marksa, 630073 Novosibirsk, Russia
| | - Aleksey Bychkov
- Laboratory of Mechanochemistry, Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
- Faculty of Business, Novosibirsk State Technical University, 20 Prospekt K. Marksa, 630073 Novosibirsk, Russia
| | - Oleg Lomovsky
- Laboratory of Mechanochemistry, Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
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