1
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Wahab M, Janaswamy S. Porous corn starch granules as effective host matrices for encapsulation and sustained release of curcumin and resveratrol. Carbohydr Polym 2024; 333:121967. [PMID: 38494222 DOI: 10.1016/j.carbpol.2024.121967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 02/07/2024] [Accepted: 02/16/2024] [Indexed: 03/19/2024]
Abstract
Type 2 Diabetes Mellitus (T2DM) is a carbohydrate-rich diet-regulated ailment with carbohydrates digested and absorbed rapidly. Hence, modulating carbohydrate digestion is warranted; to this end, polyphenols from plant sources are handy. However, polyphenols' instability and low bioavailability limit their wholesome use, and thus, encapsulating them into an inexpensive and suitable wall material would be the best strategy. Herein, the potential of porous starch granules is demonstrated. Curcumin and resveratrol were chosen as the test polyphenols due to their proven health benefits, and porous corn starch granules were chosen as the wall material. Porous corn starch granules were prepared through enzymatic modification with 11, 22, and 33 units of amyloglucosidase at three reaction times of 2, 4, and 6 h. The polyphenols were loaded at 100, 200, and 500 mg concentrations in 1 g of starch for 21 days and were characterized through Scanning Electron Microscope (SEM) and Fourier Transform Infrared spectroscopy (FTIR) analyses. The encapsulation efficiency was determined, the rate of starch digestion was calculated through the Englyst test, and polyphenols' in vitro release behavior in gastric and intestinal fluids was measured. Results suggest that 33 enzyme units for a 2 h reaction time were optimal for forming spherical-oval pores on corn starch granules with the maximum encapsulation efficiency of 80.16 % and 88.33 % for curcumin and resveratrol, respectively. The FTIR results suggest the entrapment of polyphenols inside the starch matrix. The inclusion significantly reduced starch digestion and increased the percentage of resistant starch up to 41.11 % and 66.36 % with curcumin and resveratrol, respectively. The in vitro release behavior demonstrated good stability in the simulated gastric fluids and sustained release in simulated intestinal fluids. The encapsulated polyphenols showed a complex Fickian type of diffusion mechanism. Overall, the results suggest that porous corn starch granules could be a potential delivery system for curcumin and resveratrol and will aid in developing novel functional foods to address the T2DM concerns.
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Affiliation(s)
- Maryam Wahab
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA.
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2
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Ahmed S, Janaswamy S, Yadav MP. Biodegradable films from the lignocellulosic fibers of wheat straw biomass and the effect of calcium ions. Int J Biol Macromol 2024; 264:130601. [PMID: 38442836 DOI: 10.1016/j.ijbiomac.2024.130601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 02/22/2024] [Accepted: 03/01/2024] [Indexed: 03/07/2024]
Abstract
Plastics are hazardous to human health, and plastic waste results in environmental pollution and ecological catastrophe. Biobased polymers from renewable sources have recently become promising for developing biodegradable packaging films. Among them, lignocellulosic residue from agricultural biomass is inexpensive, renewable, and biodegradable. This study aims to develop biodegradable films using lignocellulosic residue from wheat straw biomass. The methodology is a green process that solubilizes lignocellulosic chains using Zn2+ ions and crosslinks with Ca2+ ions of different concentrations (200-800 mM). The results reveal that the increase of Ca2+ ions significantly decreases moisture content, water solubility, water vapor permeability, transparency, and elongation of films. The tensile strength is recorded as 6.61 ± 0.07 MPa with the addition of 800 mM of CaCl2, which is approximately 2.5 times higher than commercial polyethylene films. Around 90 % of films biodegrade within a month in soil containing 20 % moisture content. Overall, lignocellulosic residue from wheat straw biomass could be an excellent replacement for synthetic polymer to fabricate strong, transparent, and biodegradable plastic films.
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Affiliation(s)
- Shafaet Ahmed
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA.
| | - Madhav P Yadav
- Sustainable Biofuels and Co-Products Research Unit, Eastern Regional Research Center, ARS, USDA, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
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3
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Tian R, Wang C, Jiang W, Janaswamy S, Yang G, Ji X, Lyu G. Biodegradable, Strong, and Hydrophobic Regenerated Cellulose Films Enriched with Esterified Lignin Nanoparticles. Small 2024:e2309651. [PMID: 38530065 DOI: 10.1002/smll.202309651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 03/11/2024] [Indexed: 03/27/2024]
Abstract
The scientific community is pursuing significant efforts worldwide to develop environmentally viable film materials from biomass, particularly transparent, high-performance regenerated cellulose (RC) films, to replace traditional plastics. However, the inferior mechanical performance and hydrophilic nature of RC films are generally not suitable for use as a substitute for plastics in practical applications. Herein, lignin homogenization is used to synthesize high-performance composite films. The esterified lignin nanoparticles (ELNPs) with dispersible and binding advantages are prepared through esterification and nanometrization. In the presence of ELNPs, RC films exhibit a higher tensile strength (110.4 MPa), hydrophobic nature (103.6° water contact angle, 36.6% water absorption at 120 min, and 1.127 × 10-12 g cm cm-2 s-1 Pa-1 water vapor permeability), and exciting optical properties (high visible and low ultraviolet transmittance). The films further display antioxidant activity, oxygen barrier ability, and thermostability. The films completely biodegrade at 12 and 30% soil moisture. Overall, this study offers new insights into lignin valorization and regenerated cellulose composite films as novel bioplastic materials.
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Affiliation(s)
- Rui Tian
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China
| | - Chao Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China
| | - Weikun Jiang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD, 57007, USA
| | - Guihua Yang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China
| | - Xingxiang Ji
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China
| | - Gaojin Lyu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, 250353, China
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Bhattarai S, Janaswamy S. Biodegradable, UV-blocking, and antioxidant films from lignocellulosic fibers of spent coffee grounds. Int J Biol Macromol 2023; 253:126798. [PMID: 37689289 DOI: 10.1016/j.ijbiomac.2023.126798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 09/03/2023] [Accepted: 09/06/2023] [Indexed: 09/11/2023]
Abstract
Plastics are strong, flexible, and inexpensive and hence desirable for packaging. However, as they biodegrade very slowly, their waste remains a global burden and pollution, warranting a search for safer alternatives. Towards this end, residual fibers from biowaste, such as spent coffee grounds (SCGs), stand out for creating biodegradable packaging materials. Herein, lignocellulosic fibers from SCG were extracted, and various amounts (0.6, 0.8, 1.0, and 1.2 g) were solubilized using 68 % ZnCl2 and crosslinked with salt (CaCl2) amounts 0.1, 0.2, 0.3 and 0.4 g and prepared biodegradable films. The films were characterized for their color, thickness, moisture content, tensile strength, elongation at break, water vapor permeability, transmittance of electromagnetic radiation, biodegradability, and antioxidant properties. The results reveal that the films possess the highest tensile strength of 26.8 MPa. The tensile strengths are positively correlated to salt and SCG extract amounts. The percentage of elongation decreased with an increase in the calcium ions but increased with SCG residue increment. The films biodegraded in the soil, and most lost >80 % of their initial weight in 45 and 100 days, respectively, at 30 % and 12 % soil moisture. Biodegradability and water vapor permeability decreased with an increase in salt content. Films also showed antioxidant properties and blocked UV and IR radiation significantly. Overall, this research involving green and recyclable chemicals in preparation of SCG residue fibers is a promising, economical, and sustainable route to produce strong biodegradable films to replace petrochemical plastics and thus is an attractive contribution to the circular bioeconomy.
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Affiliation(s)
- Sajal Bhattarai
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA; Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA.
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Zhang Y, Xie J, Li B, Janaswamy S. Editorial: Research advances of modification and nutrition properties of food carbohydrates, volume I. Front Nutr 2023; 10:1270049. [PMID: 37860033 PMCID: PMC10584309 DOI: 10.3389/fnut.2023.1270049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Accepted: 08/28/2023] [Indexed: 10/21/2023] Open
Affiliation(s)
- Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Jianhua Xie
- Department of Food Nutrition, State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Bin Li
- Department of Food Processing, College of Food Science and Engineering, Shenyang Agricultural University, Shenyang, China
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD, United States
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Yao T, Sui Z, Janaswamy S. Complexing curcumin and resveratrol in the starch crystalline network alters in vitro starch digestion: Towards developing healthy food materials. Food Chem 2023; 425:136471. [PMID: 37269637 DOI: 10.1016/j.foodchem.2023.136471] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 05/15/2023] [Accepted: 05/25/2023] [Indexed: 06/05/2023]
Abstract
Starch is an abundant and common food ingredient capable of complexing with various bioactive compounds (BCs), including polyphenols. However, little information is available about using native starch network arrangement for the starch-BCs inclusion. Herein, two BCs, curcumin, and resveratrol, were undertaken to delineate the role of different starch crystalline types on their encapsulation efficiency. Four starches with different crystalline types, botanical sources, and amylose content were examined. The results suggest that B-type hexagonal packing is necessary to encapsulate curcumin and resveratrol successfully. The increase in XRD crystallinity while maintaining the FTIR band at 1048/1016 cm-1 suggests that BCs are likely entrapped inside the starch granule than attaching to the granule surface. A significant change in starch digestion is seen only for the B-starch complexes. Embedding BCs in the starch network and controlling starch digestion could be a cost-effective and valuable approach to designing and developing novel starch-based functional food ingredients.
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Affiliation(s)
- Tianming Yao
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Srinivas Janaswamy
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA.
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7
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Wang N, Tian J, Janaswamy S, Cao G, Teng W, Song S, Wen C. Role of metal chlorides in the gelation and properties of fucoidan/κ-carrageenan hydrogels. Int J Biol Macromol 2023; 242:124763. [PMID: 37150379 DOI: 10.1016/j.ijbiomac.2023.124763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 04/21/2023] [Accepted: 05/02/2023] [Indexed: 05/09/2023]
Abstract
Metal ions play a crucial role in forming hydrogels, and their effects on fucoidan (FUC): κ-carrageenan (KC) mixed gels were investigated. The results indicated that the FUC: KC mixed gels (FC) were promoted by K+ and Ca2+ but destroyed by Fe3+. The gel strength of FC was enhanced by K+ and Ca2+, with G' and G″ being highest at 50 mmol/L KCl and 25 mmol/L CaCl2, respectively. Water mobility was weakened after the addition of KCl and CaCl2 in accordance with the decrease in T23 relaxation time (free water, 100-1000 ms). After addition of KCl and CaCl2, the FC groups presented a typical three-dimensional network structure in contrast to the lamellar, disordered, and broken structure of FUC. Moreover, the FT-IR spectrum certified the enhancement of hydrogen bonds and the occurrence of electrostatic interactions during gel formation by the red-shift of the OH stretching vibration of the Ca2+ group and the blue-shift of the COS vibrations. The XRD results confirmed that the binding of Ca2+ to FC was tighter than that of K+ at the same charge content. These results provide a theoretical basis for understanding the interaction mechanism of FC with metal ions.
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Affiliation(s)
- Nan Wang
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Jie Tian
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Srinivas Janaswamy
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| | - Geng Cao
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Wenxiu Teng
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Shuang Song
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Chengrong Wen
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China.
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8
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Yao T, Janaswamy S. Ordered hydrocolloids networks as delivery vehicles of nutraceuticals: Optimal encapsulation of curcumin and resveratrol. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Luo T, Hao Y, Wang C, Jiang W, Ji X, Yang G, Chen J, Janaswamy S, Lyu G. Lignin Nanoparticles and Alginate Gel Beads: Preparation, Characterization and Removal of Methylene Blue. Nanomaterials (Basel) 2022; 12:176. [PMID: 35010125 PMCID: PMC8746983 DOI: 10.3390/nano12010176] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/22/2021] [Accepted: 12/30/2021] [Indexed: 12/12/2022]
Abstract
A novel and effective green system consisting of deep eutectic solvent (DES) was proposed to prepare lignin nanoparticles (LNPs) without any lignin modification. The LNPs are obtained through the dialysis of the kraft lignin-DES solution. The particle size distribution, Zeta potential and morphology of the LNPs are characterized by using dynamic light scattering (DLS), scanning electron microscopy (SEM) and transmission electron microscopy (TEM). The average diameter of LNPs is in the range 123.6 to 140.7 nm, and the LNPs show good stability and dispersibility in water. The composite beads composed of LNPs and sodium alginate (SA) are highly efficient (97.1%) at removing methylene blue (MB) from the aqueous solution compared to 82.9% and 77.4% by the SA/bulk kraft lignin composite and pure SA, respectively. Overall, the LNPs-SA bio-nanocomposite with high adsorption capacity (258.5 mg/g) could be useful in improving water quality and other related applications.
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Affiliation(s)
- Tong Luo
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (T.L.); (Y.H.); (W.J.); (X.J.); (G.Y.); (J.C.)
| | - Yanping Hao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (T.L.); (Y.H.); (W.J.); (X.J.); (G.Y.); (J.C.)
| | - Chao Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (T.L.); (Y.H.); (W.J.); (X.J.); (G.Y.); (J.C.)
| | - Weikun Jiang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (T.L.); (Y.H.); (W.J.); (X.J.); (G.Y.); (J.C.)
| | - Xingxiang Ji
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (T.L.); (Y.H.); (W.J.); (X.J.); (G.Y.); (J.C.)
| | - Guihua Yang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (T.L.); (Y.H.); (W.J.); (X.J.); (G.Y.); (J.C.)
| | - Jiachuan Chen
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (T.L.); (Y.H.); (W.J.); (X.J.); (G.Y.); (J.C.)
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA
| | - Gaojin Lyu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (T.L.); (Y.H.); (W.J.); (X.J.); (G.Y.); (J.C.)
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10
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Wen C, Sun Z, Elfaruk MS, Putta A, Pang J, Janaswamy S. Effect of charge balancing cations on the viscoelastic and thermal properties of welan. Carbohydrate Polymer Technologies and Applications 2021. [DOI: 10.1016/j.carpta.2021.100130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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11
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Wang N, Tian J, Wang L, Song S, Ai C, Janaswamy S, Wen C. Fucoidan hydrogels induced by κ-carrageenan: Rheological, thermal and structural characterization. Int J Biol Macromol 2021; 191:514-520. [PMID: 34563575 DOI: 10.1016/j.ijbiomac.2021.09.111] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 09/09/2021] [Accepted: 09/16/2021] [Indexed: 01/13/2023]
Abstract
Fucoidan (FUC) is a non-gelling polysaccharide but could interact with κ-carrageenan (KC) to form a stable gel blend. However, their interaction mechanism is unclear. Herein, FUC and KC blended gels are prepared by mixing FUC (10 and 20 mg/mL) and KC (6, 7 and 8 mg/mL) solutions, and characterized through LF-NMR, rheology, DSC, Cryo-SEM, and FTIR. The FTIR analysis confirms the formation of hydrogen bonds between FUC and KC chains. The KC addition to FUC significantly improves the water retention and frost resistance. The viscoelastic measurements reveal higher gelling nature of the FUC-KC binary mixtures, and the DSC results confirm the higher thermal stability. The Cryo-SEM images clearly reveal the gel network structure. The outcome of this study deemed to further the FUC use in food and non-food applications.
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Affiliation(s)
- Nan Wang
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jie Tian
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Linlin Wang
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shuang Song
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Chunqing Ai
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Srinivas Janaswamy
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA.
| | - Chengrong Wen
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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12
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Tian J, Li T, Janaswamy S, Wang N, Song S, Qi H, Wen C. The aggregation behavior and structure of blends of κ‐carrageenan and ε‐polylysine hydrochloride. POLYM INT 2021. [DOI: 10.1002/pi.6293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jie Tian
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National and Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Tingting Li
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National and Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Srinivas Janaswamy
- Dairy and Food Science Department South Dakota State University Brookings SD USA
| | - Nan Wang
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National and Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Shuang Song
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National and Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Hang Qi
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National and Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Chengrong Wen
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National and Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology Dalian Polytechnic University Dalian China
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13
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Miao M, Janaswamy S. Editorial: Advances and Challenges of Carrier Architectures for Bioactive Delivery Systems. Front Chem 2021; 9:739946. [PMID: 34540808 PMCID: PMC8445328 DOI: 10.3389/fchem.2021.739946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Accepted: 08/18/2021] [Indexed: 11/28/2022] Open
Affiliation(s)
- Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Srinivas Janaswamy
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Department of Dairy and Food Science, South Dakota State University, Brookings, SD, United States
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14
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Peng Y, Yao T, Xu Q, Janaswamy S. Preparation and characterization of corn flours with variable starch digestion. Food Chem 2021; 366:130609. [PMID: 34311231 DOI: 10.1016/j.foodchem.2021.130609] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 07/10/2021] [Accepted: 07/13/2021] [Indexed: 11/04/2022]
Abstract
Several grains such as wheat, rice, corn, oat, barley and rye are cultivated throughout the world. They are converted to variety of food products using a multitude of processing technologies to quench the growing organoleptic demands and consumers' preferences. Among them, corn, ranking third in wide consumption, is cost-effective and has long-term storability. Herein, ready-to-eat corn flours with variable starch digestion have been developed by processing at high temperature with shear using a twin screw continuous processor. The influence of processing temperature (121, 145 and 160°C) and moisture (25, 30 and 35%) has been studied. Results suggest both processing temperature and moisture modulate the rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) amounts of the flours. The presence or absence of oil in the flour further controls the starch digestion. The outcome is deemed to be helpful to design and develop healthy and palatable functional food products in addition to furthering the current market share for corn and other grains.
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Affiliation(s)
- Yu Peng
- National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Tianming Yao
- Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Qin Xu
- Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA.
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15
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Luo T, Wang C, Ji X, Yang G, Chen J, Yoo CG, Janaswamy S, Lyu G. Innovative production of lignin nanoparticles using deep eutectic solvents for multifunctional nanocomposites. Int J Biol Macromol 2021; 183:781-789. [PMID: 33965479 DOI: 10.1016/j.ijbiomac.2021.05.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 04/29/2021] [Accepted: 05/02/2021] [Indexed: 12/14/2022]
Abstract
A green and simple lignin nanoparticles (LNPs) production strategy was developed using deep eutectic solvents (DES). The LNPs were formed with corncob alkali lignin by sequential DES dissolution and self-assembling process. Uniform size and spherical shape of LNPs were observed by scanning electron microscopy (SEM), transmission electron microscopy (TEM), dynamic light scattering (DLS), zeta potential analyzer and gel permeation chromatography (GPC). Less than 100 nm of LNPs were formed, and these particles were preserved without significant size-increase or precipitation within 30 days. The nanocomposite films prepared by incorporating the LNPs into biodegradable poly(vinyl alcohol) (PVA) matrix display good mechanical properties (tensile strength of 82.5 MPa and breaking strain of 103.3%), excellent UV-blocking (100% shielding of the UV spectrum region), strong hydrophobicity (static contact angle of 117.0°) and relatively high thermal stability (the maximum thermal weight loss temperature increased by 40 °C). Overall, this study not only facilitates the advancement of lignin-based nanotechnology by DES but also paves the way for the PVA polymer composites as potential food and medical packaging materials.
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Affiliation(s)
- Tong Luo
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Chao Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Xingxiang Ji
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Guihua Yang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Jiachuan Chen
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Chang Geun Yoo
- Department of Chemical Engineering, State University of New York College of Environmental Science and Forestry, Syracuse, NY 13210, United States
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, United States
| | - Gaojin Lyu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
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16
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Guo L, Zhu Y, Li J, Gui Y, Tao H, Zou F, Liu P, Janaswamy S, Cui B. The effects of wheat amylose ratios on the structural and physicochemical properties of waxy rice starch using branching enzyme and glucoamylase. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106410] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Mbogo D, Muzhingi T, Janaswamy S. Starch digestibility and β-carotene bioaccessibility in the orange- fleshed sweet potato puree-wheat bread. J Food Sci 2021; 86:901-906. [PMID: 33565638 DOI: 10.1111/1750-3841.15620] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 01/04/2021] [Accepted: 01/05/2021] [Indexed: 11/30/2022]
Abstract
Vitamin A is essential for vision, human health, growth, immune function, and reproduction. Its deficiency leads to anemia, xerophthalmia, and growth reduction in children. Foods enriched with naturally occurring carotenes have the potential, in this regard, and orange-fleshed sweet potato (OFSP) stands out tall as it is rich in β-carotene (βC), a provitamin A carotenoid. In view of developing OFSP-based functional foods to address the vitamin A deficiency (VAD) issues, herein, OFSP puree-wheat composite breads have been prepared at 10% to 50% OFSP puree concentrations and bioaccessibility of βC has been estimated. The total βC is found to be 4.3, 9.2, 16.5, 23.3, and 33.6 µg/g in 10, 20, 30, 40, and 50% OFSP bread, respectively. The corresponding calculated retinol activity equivalents (RAE) are 30.9, 66.4, 119.5, 170.4, and 246.2 RAE/100 g. The efficiency of micellarization of all-trans-βC, 13-cis βC, and 9-cis βC after simulated oral, gastric, and small intestinal digestion are 1.4% to 6.4%, 1.4% to 7.2%, and 1.1% to 6.9%, respectively. The amount of micellarized βC correlates linearly with the OFSP concentration in the bread. Furthermore, in vitro starch digestion decreases with significant reduction in the Rapidly Digestible Starch (RDS) amount coupled with increase in the Slowly Digestible Starch (SDS) and Resistant Starch (RS) fractions. Overall, OFSP-wheat composite bread holds adequate amount of provitamin A carotenoids. The amount of bioaccessible βC coupled with altered starch digestion of the OFSP wheat breads highlight their usefulness as novel functional foods that could address the VAD as well as glycemic issues toward improving human health.
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Affiliation(s)
- Daniel Mbogo
- Food and Nutritional Evaluation Laboratory, Biosciences for East and Central Africa at International Livestock Research Institute (ILRI), International Potato Center (CIP) Sub-Saharan Africa Regional Office, P. O. Box 25171, Nairobi, Kenya.,Department of Dairy and Food Science, South Dakota State University, Brookings, SD, 57007
| | - Tawanda Muzhingi
- Food and Nutritional Evaluation Laboratory, Biosciences for East and Central Africa at International Livestock Research Institute (ILRI), International Potato Center (CIP) Sub-Saharan Africa Regional Office, P. O. Box 25171, Nairobi, Kenya.,Department of Food, Nutrition and Bioprocessing, Schaub Hall, North Carolina State University, Raleigh, NC, 27607
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD, 57007
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18
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Guo L, Yuan Y, Li J, Tan C, Janaswamy S, Lu L, Fang Y, Cui B. Comparison of functional properties of porous starches produced with different enzyme combinations. Int J Biol Macromol 2021; 174:110-119. [PMID: 33515569 DOI: 10.1016/j.ijbiomac.2021.01.165] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/27/2020] [Accepted: 01/25/2021] [Indexed: 11/29/2022]
Abstract
To obtain porous starch granules with higher absorption capacities, three types of enzyme combinations were adopted to modify wheat and maize starches: (1) sequential α-amylase (AA) → glucoamylase (GA); (2) sequential branching enzyme (BE) → GA; and (3) sequential AA→BE→GA. The results indicated that AA→BE→GA treatment had a most optimal influence on porous starches. Compared to AA→GA and BE→GA, the mesopores in wheat starch granules treated with AA→BE→GA decreased by 52.82 and 48.70%, respectively. Conversely, the macropores increased by 216.68 and 138.18%, respectively. While for maize starch, the percentages of mesopores and macropores hardly changed after three enzyme combinations. Comparing the three enzyme treatments showed that pore volume (0.005 and 0.007 cm3/g) and pore size (36.35 and 26.54 nm) were largest in the AA→BE→GA treated wheat and maize starches, respectively. Compared to the AA→GA and BE→GA, the adsorption capacities for oil, dye and heavy metal ions, wheat starch treated with AA→BE→GA increased by 46.61 and 242.33%, and 44.52 and 134.41%, and 28.83 and 271.72%, respectively. Correspondingly, that of maize starch increased by 29.71 and 133.29%, and 42.92 and 79.93%, and 28.16 and 161.43%, respectively. These results may provide a new and valuable enzyme combination for optimising porous starch granules with higher absorption capacities.
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Affiliation(s)
- Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Yuhan Yuan
- Life Science and Technology College, Xinjiang University, Urumchi, China.
| | - Jiahao Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Congping Tan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Srinivas Janaswamy
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA.
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
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19
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Luo T, Wang C, Ji X, Yang G, Chen J, Janaswamy S, Lyu G. Preparation and Characterization of Size-Controlled Lignin Nanoparticles with Deep Eutectic Solvents by Nanoprecipitation. Molecules 2021; 26:molecules26010218. [PMID: 33406704 PMCID: PMC7796063 DOI: 10.3390/molecules26010218] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/31/2020] [Accepted: 12/31/2020] [Indexed: 12/03/2022] Open
Abstract
Lignin nanomaterials have wide application prospects in the fields of cosmetics delivery, energy storage, and environmental governance. In this study, we developed a simple and sustainable synthesis approach to produce uniform lignin nanoparticles (LNPs) by dissolving industrial lignin in deep eutectic solvents (DESs) followed by a self-assembling process. LNPs with high yield could be obtained through nanoprecipitation. The LNPs were characterized by dynamic light scattering (DLS), transmission electron microscopy (TEM), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and gel permeation chromatography (GPC). Distinct LNPs could be produced by changing the type of DES, lignin sources, pre-dropping lignin concentration, and the pH of the system. Their diameter is in the range of 20–200 nm and they show excellent dispersibility and superior long-term stability. The method of preparing LNPs from lignin–DES with water as an anti-solvent is simple, rapid, and environmentally friendly. The outcome aids to further the advancement of lignin-based nanotechnology.
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Affiliation(s)
- Tong Luo
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (T.L.); (X.J.); (G.Y.); (J.C.)
| | - Chao Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (T.L.); (X.J.); (G.Y.); (J.C.)
- Correspondence: (C.W.); (G.L.); Tel.: +86-0531-8963-1681 (C.W. & G.L.)
| | - Xingxiang Ji
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (T.L.); (X.J.); (G.Y.); (J.C.)
| | - Guihua Yang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (T.L.); (X.J.); (G.Y.); (J.C.)
| | - Jiachuan Chen
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (T.L.); (X.J.); (G.Y.); (J.C.)
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA;
| | - Gaojin Lyu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (T.L.); (X.J.); (G.Y.); (J.C.)
- Correspondence: (C.W.); (G.L.); Tel.: +86-0531-8963-1681 (C.W. & G.L.)
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20
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Wang TX, Li XX, Chen L, Li L, Janaswamy S. Carriers Based on Zein-Dextran Sulfate Sodium Binary Complex for the Sustained Delivery of Quercetin. Front Chem 2020; 8:662. [PMID: 33195002 PMCID: PMC7555997 DOI: 10.3389/fchem.2020.00662] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Accepted: 06/26/2020] [Indexed: 12/19/2022] Open
Abstract
Herein, a self-assembly formulation of Zein and dextran sulfate sodium (DSS) binary complex has been developed for the quercetin (Que) delivery. The prepared particles display a smooth sphere in the range of 180 ~ 250 nm. The addition of DSS shields the Trp residues of Zein that were located on the hydrophilic exterior and in-turn reduces the surface hydrophobicity of the nanoparticles. The presence of DSS, indeed, increases the encapsulation efficiency of Que from the initial 45.9 in the Zein to 72.6% in the Zein/DSS binary complex. A significant reduction of Que diffusion in the simulated intestinal conditions has been observed with the addition of DSS on the nanoparticles, which also improves Que bioavailability. The release mechanism of Que-loaded Zein/DSS composites is in accordance with the Higuchi model (Q = 0.0913t0.5+0.1652, R2 = 0.953). Overall, nanoparticles based on Zein-DSS complexes stand out as an attractive carrier system of quercetin and the outcome could be extended to several bioactive compounds.
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Affiliation(s)
- Tian-Xing Wang
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiao-Xi Li
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lin Li
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD, United States
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21
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Zhu Y, Tao H, Janaswamy S, Zou F, Cui B, Guo L. The functionality of laccase- or peroxidase-treated potato flour: Role of interactions between protein and protein/starch. Food Chem 2020; 341:128082. [PMID: 33166823 DOI: 10.1016/j.foodchem.2020.128082] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2020] [Revised: 09/07/2020] [Accepted: 09/10/2020] [Indexed: 12/24/2022]
Abstract
Potato flour is used in bakery products, extruded products and snacks. However, it displays weaker gel strengths and thus the wholesome utility is curtailed significantly. To improve viscoelastic properties and stability of potato gels, herein potato flour was treated with laccase and peroxidase to create a protein network structure leading to stable gels. The results revealed that the secondary structure of potato proteins altered upon the enzyme treatment. The gels of peroxidase-treated potato flour (PPF) and laccase-treated potato flour (LPF) displayed larger anti-shear ability, thermal stability and stronger three-dimensional network structure compared to the native potato gel. The PPF and LPF gels exhibited stronger viscoelastic properties and structural stability compared to peroxidase-treated potato protein and laccase-treated potato protein gels. The outcome serves as a theoretical basis to improve the properties of potato gels and to promote the designing and the development of novel potato flour based functional food.
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Affiliation(s)
- Yu Zhu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China; Department of Food Sciences, Anhui Agricultural University, Hefei, China.
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China.
| | - Srinivas Janaswamy
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA.
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China.
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China.
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Zhang L, Li X, Janaswamy S, Chen L, Chi C. Further insights into the evolution of starch assembly during retrogradation using SAXS. Int J Biol Macromol 2020; 154:521-527. [DOI: 10.1016/j.ijbiomac.2020.03.135] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 02/28/2020] [Accepted: 03/15/2020] [Indexed: 10/24/2022]
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23
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Li T, Wen C, Dong Y, Li D, Liu M, Wang Z, Janaswamy S, Zhu B, Song S. Effect of ε-polylysine addition on κ-carrageenan gel properties: Rheology, water mobility, thermal stability and microstructure. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.027] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Dong X, Bai Y, Xu Z, Shi Y, Sun Y, Janaswamy S, Yu C, Qi H. Phlorotannins from Undaria pinnatifida Sporophyll: Extraction, Antioxidant, and Anti-Inflammatory Activities. Mar Drugs 2019; 17:E434. [PMID: 31344874 PMCID: PMC6723497 DOI: 10.3390/md17080434] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 07/18/2019] [Accepted: 07/22/2019] [Indexed: 12/20/2022] Open
Abstract
Undaria pinnatifida sporophyll (U. pinnatifida) is a major byproduct of U. pinnatifida (a brown algae) processing. Its phenolic constituents, phlorotannins, are of special interest due to their intrinsic ability to precipitate proteins. Herein, a high-temperature extraction procedure was used to isolate these biologically active compounds. The heating temperature, heating time, and extraction solvent (ethanol) concentration were examined with response surface analysis to determine the optimal conditions to achieve the maximum extraction rate. The analysis revealed the optimal conditions to be: 170 °C of heating temperature, 5.2 h of heating time, and 52% ethanol concentration for a yield of 10.7 ± 0.2 mg gallic acid equivalent/g dry weight (GAE/g DW) of sample. Compared to epigallocatechin gallate (EGCG), the extracted phlorotannins displayed higher antioxidant activity on H2O2-induced RAW 264.7 cells with improved efficiency. Furthermore, the compounds exhibited strong anti-inflammatory activity. These findings potentially can be utilized to guide development of novel functional foods and food supplements from sea-originated resources such as brown algae.
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Affiliation(s)
- Xiufang Dong
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China
| | - Ying Bai
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China
| | - Zhe Xu
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China
| | - Yixin Shi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China
| | - Yihan Sun
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA
| | - Chenxu Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China.
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25
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Yan JN, Shang WH, Zhao J, Han JR, Jin WG, Wang HT, Du YN, Wu HT, Janaswamy S, Xiong YL, Zhu BW. Gelation and microstructural properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis) modified by κ-Carrageenan/K+. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.024] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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26
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Li H, Cui B, Janaswamy S, Guo L. Structural and functional modifications of kudzu starch modified by branching enzyme. International Journal of Food Properties 2019. [DOI: 10.1080/10942912.2019.1619576] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Hui Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Shandong Academy of Sciences, Qilu University of Technology, Jinan, SD, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Shandong Academy of Sciences, Qilu University of Technology, Jinan, SD, China
| | - Srinivas Janaswamy
- Dairy and Food Science Department, South Dakota State University, Brookings, SD, USA
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Shandong Academy of Sciences, Qilu University of Technology, Jinan, SD, China
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27
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Guo L, Tao H, Cui B, Janaswamy S. The effects of sequential enzyme modifications on structural and physicochemical properties of sweet potato starch granules. Food Chem 2019; 277:504-514. [DOI: 10.1016/j.foodchem.2018.11.014] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 10/17/2018] [Accepted: 11/01/2018] [Indexed: 11/26/2022]
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28
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Xu Q, Chen C, Rosswurm K, Yao T, Janaswamy S. A facile route to prepare cellulose-based films. Carbohydr Polym 2016; 149:274-81. [DOI: 10.1016/j.carbpol.2016.04.114] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Revised: 04/14/2016] [Accepted: 04/27/2016] [Indexed: 10/21/2022]
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29
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Huang C, Miao M, Janaswamy S, Hamaker BR, Li X, Jiang B. Polysaccharide Modification through Green Technology: Role of Endodextranase in Improving the Physicochemical Properties of (1→3)(1→6)-α-D-Glucan. J Agric Food Chem 2015; 63:6450-6456. [PMID: 26134382 DOI: 10.1021/acs.jafc.5b00472] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The structure and properties of bioengineered (1→3)(1→6)-α-D-glucan subjected to endodextranase treatment were investigated. Upon enzyme treatment, OD220 and Mw decreased substantially during the first 60 min and thereafter slowed as the modification progressed. Compared to the native glucan, the modified sample solution had a lighter opalescent, bluish-white color. The morphological analysis revealed that bioengineered glucan produced quite a few small particles after hydrolysis. The molecular weight distribution curve gradually shifted to the low Mw region with a significant broadening distribution, and the chain hydrolysis reaction followed a combination of zeroth- and first-order processes. The NMR results showed some specific α-1,6 linkages of glucan chains were cleaved with enzyme treatment. The viscosity of modified glucan solution was markedly reduced, and the Newtonian plateaus were also observed at high shear rates (10-100 1/s). The above results suggested that the modified (1→3)(1→6)-α-D-glucan showed a tailor-made solution character similar to that of arabic gum and would be used as a novel food gum substitute in the design of artificial carbohydrate-based foods.
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Affiliation(s)
| | | | - Srinivas Janaswamy
- §Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907-2009, United States
| | - Bruce R Hamaker
- §Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907-2009, United States
| | - Xingfeng Li
- #College of Bioscience and Bioengineering, Hebei University of Science and Technology, 70 Yuhuadonglu, Shijiazhuang, Hebei 050018, People's Republic of China
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Chun A, Lee HJ, Hamaker BR, Janaswamy S. Effects of ripening temperature on starch structure and gelatinization, pasting, and cooking properties in rice (Oryza sativa). J Agric Food Chem 2015; 63:3085-93. [PMID: 25781203 DOI: 10.1021/jf504870p] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
The effect of ripening temperature on rice (Oryza sativa) grain quality was evaluated by assessing starch structure and gelatinization, pasting, and cooking properties. As the ripening temperature increased, the amylose content and number of short amylopectin chains decreased, whereas intermediate amylopectin chains increased, resulting in higher gelatinization temperatures and enthalpy in the starch. These results suggested that an increase in cooking temperature and time would be required for rice grown at higher temperatures. A high ripening temperature increased the peak, trough, and final viscosities and decreased the setback due to the reduction in amylose and the increase in long amylopectin chains. With regard to starch crystallinity and amylopectin molecular structure, the highest branches and compactness were observed at 28/20 °C. Rice that was grown at temperatures above 28/20 °C showed a deterioration of cooking quality and a tendency toward decreased palatability in sensory tests.
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Affiliation(s)
- Areum Chun
- †Rice Research Division, National Institute of Crop Science, Rural Development Administration, Suwon 441-707, Korea
| | - Ho-Jin Lee
- §Department of Plant Science, Seoul National University, Seoul 151-921, Korea
| | - Bruce R Hamaker
- #Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States
| | - Srinivas Janaswamy
- #Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States
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Janaswamy S. Encapsulation altered starch digestion: Toward developing starch-based delivery systems. Carbohydr Polym 2014; 101:600-5. [DOI: 10.1016/j.carbpol.2013.09.094] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2013] [Accepted: 09/26/2013] [Indexed: 10/26/2022]
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Janaswamy S, Gill KL, Campanella OH, Pinal R. Organized polysaccharide fibers as stable drug carriers. Carbohydr Polym 2013; 94:209-15. [PMID: 23544530 DOI: 10.1016/j.carbpol.2013.01.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2012] [Revised: 01/04/2013] [Accepted: 01/05/2013] [Indexed: 10/27/2022]
Abstract
Many challenges arise during the development of new drug carrier systems, and paramount among them are safety, solubility and controlled release requirements. Although synthetic polymers are effective, the possibility of side effects imposes restrictions on their acceptable use and dose limits. Thus, a new drug carrier system that is safe to handle and free from side effects is very much in need and food grade polysaccharides stand tall as worthy alternatives. Herein, we demonstrate for the first time the feasibility of sodium iota-carrageenan fibers and their distinctive water pockets to embed and release a wide variety of drug molecules. Structural analysis has revealed the existence of crystalline network in the fibers even after encapsulating the drug molecules, and iota-carrageenan maintains its characteristic and reproducible double helical structure suggesting that the composites thus produced are reminiscent of cocrystals. The melting properties of iota-carrageenan:drug complexes are distinctly different from those of either drug or iota-carrageenan fiber. The encapsulated drugs are released in a sustained manner from the fiber matrix. Overall, our research provides an elegant opportunity for developing effective drug carriers with stable network toward enhancing and/or controlling bioavailability and extending shelf-life of drug molecules using GRAS excipients, food polysaccharides, that are inexpensive and non-toxic.
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Affiliation(s)
- Srinivas Janaswamy
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
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Patel BK, Campanella OH, Janaswamy S. Impact of urea on the three-dimensional structure, viscoelastic and thermal behavior of iota-carrageenan. Carbohydr Polym 2012; 92:1873-9. [PMID: 23399231 DOI: 10.1016/j.carbpol.2012.11.026] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2012] [Revised: 10/19/2012] [Accepted: 11/08/2012] [Indexed: 11/17/2022]
Abstract
Urea breaks hydrogen bonds among biopolymers leading to structural destabilization. In the case of hydrocolloids urea addition is thought to impact gelation. Detailed information about its pertinent role on influencing the structure-function relationships of hydrocolloids is still elusive, however. The present investigation is aimed at delineating hydrocolloids structural behavior in the presence of urea employing iota-carrageenan as a model system. X-ray fiber diffraction, rheological and thermal properties of two iota-carrageenan solutions with weight concentrations 4.5 and 6.0% (w/w) at two urea molar concentrations (0.5 and 2.0 M) with and without heat treatments have been analyzed. X-ray results suggest that the canonical double helical structural arrangement of iota-carrageenan is maintained even after urea addition. However, improved crystallinity, ordering and altered unit cell dimensions especially with heat treatments of the binary mixtures indicate the promotion of favorable interactions among carrageenan helices in the presence of urea. Increased elastic modulus and onset temperature of melting endotherm with the heat treatment compared to cold addition further attests the X-ray observations of enhanced structural ordering. Overall, results suggest that urea molecules synergistically aid iota-carrageenan interactions and stabilize structure of junction zones. Our findings are deemed to be helpful in the design and development of novel non-food applications of hydrocolloids.
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Affiliation(s)
- Bhavesh K Patel
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907-2093, USA
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Abstract
Nutraceuticals are important due to their inherent health benefits. However, utilization and consumption are limited by their poor water solubility and instability at normal processing and storage conditions. Herein, we propose an elegant and novel approach for the delivery of nutraceuticals in their active form using hydrocolloid matrices that are inexpensive and non-toxic with generally recognized as safe (GRAS) status. Iota-carrageenan and curcumin have been chosen as models of hydrocolloid and nutraceutical compounds, respectively. The iota-carrageenan network maintains a stable organization after encapsulating curcumin molecules, protects them from melting and then releases them in a sustained manner. These findings lay a strong foundation for developing value-added functional and medicinal foods.
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Affiliation(s)
- Srinivas Janaswamy
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907-2009, USA.
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Abstract
This communication reports gelation of lambda-carrageenan, for the first time, in the presence of trivalent iron ions. Kappa-, iota- and lambda-carrageenans are sulfated polysaccharides used extensively in food, pharmaceutical and medical applications. Kappa- and iota-carrageenans show gelation in the presence of mono- and di-valent ions, but lambda-carrageenan yields only viscous solutions. Our results show that gelation in lambda-carrageenan indeed is possible, but with trivalent ions. X-ray fiber diffraction patterns of iron (III)-lambda-carrageenan are characteristic of highly oriented and polycrystalline fibers containing well resolved Bragg reflections. The elastic modulus (G') of the product is far greater than the loss modulus (G") indicating the thermal stability of lambda-carrageenan in the presence of iron (III) ions. This novel finding has potential to expand lambda-carrageenan's current utility beyond a viscosifying agent.
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Affiliation(s)
- Cordelia A Running
- Whistler Center for Carbohydrate Research, Department of Food Science, 745 Agriculture Mall Drive, Purdue University, West Lafayette, IN 47907-2009, USA
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Song W, Janaswamy S, Yao Y. Structure and in vitro digestibility of normal corn starch: effect of acid treatment, autoclaving, and beta-amylolysis. J Agric Food Chem 2010; 58:9753-9758. [PMID: 20684536 DOI: 10.1021/jf1011769] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The goal of this study was to explore a new strategy to reduce the digestibility of normal corn starch (NCS). NCS was treated using 1.0% hydrogen chloride at 55 degrees C. After neutralization and desalting, starches were adjusted to 35% moisture content and subjected to autoclaving. Thereafter, starches were subjected to beta-amylolysis. At different stages, starches were characterized for chain length distribution, ordered structure including the crystalline pattern, and in vitro digestibility. The results showed that acid treatment reduced amylose molecular weight and increased the thermal resistance of A-type crystallites. V-type crystallites promoted by autoclaving were increased by acid treatment, suggesting the beneficial effect of reduced amylose molecular weight on crystallization. beta-Amylolysis had minor impact on the crystalline pattern; however, it significantly reduced the in vitro digestibility of starch by enriching linear chains. At higher levels of acid treatment, the effect of beta-amylolysis was more pronounced.
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Affiliation(s)
- Wei Song
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907-2009, USA
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Abstract
In this study, a combination of autoclave and beta-amylolysis was used to modulate the digestibility of normal corn starch (NCS) and wheat starch (WS). The modification procedure comprised three cycles of autoclave at 35% moisture content and 121 degrees C, beta-amylolysis, and one additional cycle of autoclave. Starch materials were sampled at each stage and characterized. The fine structure of starch was determined using high-performance size-exclusion chromatography, the micromorphology of starch dispersion was imaged using cryo-SEM, the crystalline pattern was evaluated using wide-angle X-ray powder diffraction, and the digestibility was measured using Englyst assay. After beta-amylolysis, amylose was enriched (from 25.4 to 33.2% for NCS and from 27.5 to 32.8% for WS) and the branch density was increased (from 5.2 to 7.7% for NCS and from 5.3 to 7.9% for WS). Cryo-SEM images showed that the autoclave treatment led to the formation of a low-swelling, high-density gel network, whereas beta-amylolysis nearly demolished the network structure. The loss of A-type crystalline structure and the formation of B- and V-type structures resulted from autoclave, which suggests the formation of amylose-based ordered structure. Englyst assay indicated that, due to beta-amylolysis, the resistant starch (RS) content was increased to 30 from 11% of native NCS and to 23 from 9% of native WS. In contrast, autoclave showed only minor impact on RS levels. The increase of RS observed in this study is associated with enhanced branch density, which is different from the four types of RS commonly defined.
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Affiliation(s)
- B Elliot Hickman
- Whistler Center for Carbohydrate Research and Department of Food Science, Food Science Building, Purdue University, West Lafayette, Indiana 47907-1160, USA
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Abstract
The overall objective of this research is to understand the impact of partial gelatinization and beta-amylase hydrolysis (beta-amylolysis) on the physicochemical properties of starch. Three starches (normal corn, waxy corn, and wheat) were chosen as test examples and thermally treated at 40% moisture content to up to 95 degrees C and then subjected to beta-amylolysis. The enzyme treatment resulted in over 10% maltose yield. Subsequent debranching analysis showed the production of chain stubs as short as having the degree of polymerization of 2 and 3, suggesting a thorough beta-amylolysis at certain branch locations. For starch samples subjected to partial gelatinization, polarized light microscopy shows reduced intensity of birefringence and differential scanning calorimetry shows reduced enthalpy change associated with gelatinization. Both indicate the reduced chain organization due to the treatment. Further, a substantial transformation of initial A-type crystalline structure to B- and V-types upon treatments is noticed from X-ray powder diffraction measurements. In addition, the rapid viscosity analysis (RVA) indicated a drastic viscosity reduction, increased peak temperature, and improved stability of pasting behavior due to hydrothermal treatments and beta-amylolysis. Overall, our results point out the possibility of obtaining modified starches having desirable stable pasting behavior by using a combined partial gelatinization and beta-amylolysis approach.
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Affiliation(s)
- B Elliot Hickman
- Whistler Center for Carbohydrate Research and Department of Food Science, Food Science Building, Purdue University, West Lafayette, Indiana 47907-1160, USA
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Han XZ, Ao Z, Janaswamy S, Jane JL, Chandrasekaran R, Hamaker BR. Development of a Low Glycemic Maize Starch: Preparation and Characterization. Biomacromolecules 2006; 7:1162-8. [PMID: 16602734 DOI: 10.1021/bm050991e] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
A low glycemic index starch was developed by partial alpha-amylase treatment, and its fine structure responsible for slowly digestible and resistant properties was investigated. Different digestion rates were obtained for gelatinized, retrograded starch by varying the enzyme dosage and reaction time. Analysis by high performance size-exclusion chromatography (HPSEC) coupled with multiangle laser-light scattering indicated that the molecular weighs of amylopectin and amylose were reduced during the digestion, to less than 100 kDa. A debranched chain length study using high performance anion-exchange chromatography equipped with an amyloglucosidase reactor and a pulsed amperometric detector and HPSEC revealed that short chains of amylopectin and noncrystalline amylose were rapidly digested, while DPn 121 chains showed resistance, followed by DPn 46 chains. X-ray diffraction analysis revealed that the crystalline structure in the treated starches survived cooking. These starches not only have slowly digestible and resistant character, but also retain some branched structure for adequate functionality.
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Affiliation(s)
- Xian-Zhong Han
- Whistler Center for Carbohydrate Research and Department of Food Science, 745 Agriculture Mall Drive, Purdue University, West Lafayette, Indiana 47907-2009, USA
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Affiliation(s)
- Srinivas Janaswamy
- Whistler Center for Carbohydrate Research, Department of Food Science, 745 Agriculture Mall Drive, Purdue University, West Lafayette, Indiana 47907-2009
| | - Rengaswami Chandrasekaran
- Whistler Center for Carbohydrate Research, Department of Food Science, 745 Agriculture Mall Drive, Purdue University, West Lafayette, Indiana 47907-2009
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Tandjung AS, Janaswamy S, Chandrasekaran R, Aboubacar A, Hamaker BR. Role of the pericarp cellulose matrix as a moisture barrier in microwaveable popcorn. Biomacromolecules 2006; 6:1654-60. [PMID: 15877391 DOI: 10.1021/bm049220l] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Since moisture loss of popcorn can cause an increase in the number of unpopped kernels, pericarp properties of popcorn hybrids were analyzed to understand factors affecting moisture loss rate during microwave heating. Differential scanning calorimetry profiles of ground pericarp displayed a notable exothermal event, and hybrids with superior microwave popping performance (fewer unpopped kernels) exhibited significantly higher enthalpies. The number of unpopped kernels was highly correlated (r = 0.826, p = 0.011) with pericarp enthalpy values. X-ray analysis confirmed that cellulose and arabinoxylan are the major structural components of the pericarp. Structural changes in cellulose were induced by moisture and heat, and considerable enhancement in crystallinity occurred when the pericarp was heated in the presence of water. Results of this study indicate that the cellulose component of the pericarp is responsible for the development of exothermal events and increased crystallinity. Thus, the propensity of cellulose to form crystalline structures in the popcorn pericarp during microwave heating improves moisture retention and hence popping performance.
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Affiliation(s)
- Agung S Tandjung
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907-2009, USA
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Janaswamy S, Chandrasekaran R. Polysaccharide structures from powder diffraction data: molecular models of arabinan. Carbohydr Res 2005; 340:835-9. [PMID: 15780249 DOI: 10.1016/j.carres.2004.12.035] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2004] [Accepted: 12/16/2004] [Indexed: 10/25/2022]
Abstract
X-ray intensity data from a polycrystalline sample of debranched arabinan, [-->5)-alpha-L-Ara(f)-(1-->](n), have been obtained using a powder diffractometer in order to determine its three-dimensional structure. The observed peaks index on a monoclinic cell with a=5.444(7), b=6.395(10), c=8.680(5) A, and gamma=99.6(3) degrees , V=298 A3. One 2-fold helix along the c-axis can be accommodated in the unit cell. Molecular and packing models have been analyzed using the seven C-2'-endo/C-3'-endo allomorphs originally proposed by Radha and Chandrasekaran [Carbohydr. Res. 1997, 298, 105]. The generated powder pattern matches closely with the observed diffraction only for one C-2'-endo model. In this structure, the three main chain conformation angles are in the trans domains, there are no intra-chain hydrogen bonds, and the packing arrangement is stabilized by inter-chain O-3-H...O-2 bonds.
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Affiliation(s)
- Srinivas Janaswamy
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907-2009, USA
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Abstract
X-ray fiber diffraction patterns from deacylated acetan and glucomannan (konjac mannan) blends are diagnostic of good orientation and modest polycrystallinity. The meridional reflection on the sixth layer line suggests that the binary complex is a 6-fold helix of pitch 55.4 A. A molecular modeling study incorporating this information reveals that a double helix in which one strand is acetan and the other glucomannan is stereochemically feasible. While the backbone and side groups are sufficiently flexible to allow the chains to associate with the same or opposite polarity, the parallel model is superior in terms of unit cell packing. The results are compatible with the observed synergy; namely the weak gelation behavior of the complex. The molecular model can be generalized for the binary system when acetan is replaced by xanthan or glucomannan by galactomannan.
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Affiliation(s)
- Rengaswami Chandrasekaran
- Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907-2009, USA.
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Abstract
A molecular modeling study has revealed that (1 --> 3)-beta-D-galactan can not only adopt a triple helical structure similar to that of the corresponding glucan but can also accommodate a highly flexible beta-D-Gal-(1 --> 6)-beta-D-Gal disaccharide moiety as a side group 6-linked to every galactosyl unit in the main chain. The resulting triple helix, applicable to Western larch arabinogalactan, can assume quite different morphologies since the side group has access to several allowed conformational states. Some of the preferred modes of association between these helices have been visualized using preliminary X-ray fiber diffraction data.
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Affiliation(s)
- Rengaswami Chandrasekaran
- Whistler Center for Carbohydrate Research, Food Science Building, Purdue University, West Lafayette, IN 47907-1160, USA.
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Abstract
X-ray fiber diffraction analysis confirms that calcium iota-carrageenan forms a threefold, right-handed, half-staggered, parallel, double helix of pitch 26.42 A stabilized by interchain hydrogen bonds. According to the detailed structural results, three helices are packed in a trigonal unit cell (a=23.61 and c=13.21 A). Strong interactions between the sulfate groups of neighboring helices, mediated by calcium ions and water molecules, are responsible for stabilizing the three-dimensional structure.
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Affiliation(s)
- Srinivas Janaswamy
- Whistler Center for Carbohydrate Research, Food Science Building, Purdue University, West Lafayette, IN 47907-1160, USA
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Abstract
The three-dimensional structure of the sodium salt of iota-carrageenan has been determined by using X-ray diffraction data collected from its polycrystalline and oriented fibers. The molecule forms a half-staggered, parallel, threefold, right-handed double helix that is stabilized by interchain hydrogen bonds from 2- and 6-hydroxyl groups in the galactosyl units. Three helices are organized in a trigonal unit cell, of dimensions a=24.02 and c=12.93 A, with a lateral separation of 13.9 A for each pair. Both 2- and 4-sulfate groups are essential in helix-helix interactions that are mediated only by sodium ions and water molecules.
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Affiliation(s)
- S Janaswamy
- Whistler Center for Carbohydrate Research, Food Science Building, Purdue University, West Lafayette, IN 47907-1160, USA
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Janaswamy S, Sreenivasa Murthy G, Mohan T, Sudheendra Rao MN. S-[(Dicyclohexylamino)(phenyl)(1-pyrrolidinyl)phosphinimino]cyclotrithiazene. Acta Crystallogr C 1996. [DOI: 10.1107/s0108270195015381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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