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Petry JM, Pellá MCG, Silva OA, Caetano J, Dragunski DC. Plasticizer concentration effect on films and coatings based on poly(vinyl alcohol) and cationic starch blends. Food Chem 2024; 438:137977. [PMID: 37976874 DOI: 10.1016/j.foodchem.2023.137977] [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: 06/26/2023] [Revised: 11/04/2023] [Accepted: 11/10/2023] [Indexed: 11/19/2023]
Abstract
Films based on poly(vinyl alcohol) (PVA) and cationic starch (CS) were combined with different percentages of sorbitol (S; 15.0, 22.5, and 30.0% w v-1) to assess the effect of plasticizer on the films. Spectroscopic analyses confirmed the interaction between them. However, micrographs indicated the formation of sorbitol crystals on the surface of the films, especially at higher sorbitol concentrations. The blends presented low water vapor transmission rate values, reaching (7.703 ± 0.000) g h-1 m-2 (PVA75CS25S15), and low solubility values for the films containing higher CS amounts. The lack of statistical differences in most parameters suggests that no significant gain comes from increasing the amount of sorbitol at percentages higher than 15%. As a coating, the blend PVA75CS25S15 successfully decreased the loss of moisture content in acerolas by 1.15 times (compared to the control), confirming the suitability of this matrix as a fruit coating.
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Affiliation(s)
- Jaiane Maiara Petry
- Center of Engineer and Exact Sciences, State University of West Parana, 85903-000 Toledo, PR, Brazil
| | | | - Otavio Augusto Silva
- Department of Chemistry, State University of Maringa, 5790, Av. Colombo, Maringa, Parana 87020-900, Brazil
| | - Josiane Caetano
- Center of Engineer and Exact Sciences, State University of West Parana, 85903-000 Toledo, PR, Brazil
| | - Douglas Cardoso Dragunski
- Center of Engineer and Exact Sciences, State University of West Parana, 85903-000 Toledo, PR, Brazil; Department of Chemistry, State University of Maringa, 5790, Av. Colombo, Maringa, Parana 87020-900, Brazil.
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2
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Simon AL, Copetti PM, Lago RVP, Vitt MG, Nascimento AL, Silva LELE, Wagner R, Klein B, Martins CS, Kozloski GV, Da Silva AS. Inclusion of exogenous enzymes in feedlot cattle diets: Impacts on physiology, rumen fermentation, digestibility and fatty acid profile in rumen and meat. Biotechnol Rep (Amst) 2024; 41:e00824. [PMID: 38225961 PMCID: PMC10788194 DOI: 10.1016/j.btre.2023.e00824] [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] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 12/09/2023] [Accepted: 12/16/2023] [Indexed: 01/17/2024]
Abstract
The objective of this study was to evaluate if the inclusion of a blend composed of exogenous enzymes (amylase, protease, cellulase, xylanase and beta glucanase) in the individual and combined form in the feedlot steers diet has benefits on the physiology, rumen fermentation, digestibility and fatty acid profile in rumen and meat. The experiment used 24 animals, divided into 4 treatments, described as: T1-CON, T2-BLEND (0.5 g mixture of enzyme), T3-AMIL (0.5 g alpha-amylase), T4-BLEND+AMIL (0.5 g enzyme blend+ 0.5 g amylase). The concentration of mineral matter was higher in the meat of cattle of T4-BLEND+AMIL. A higher proportion of monounsaturated fatty acids was observed in the T3-AMIL group when compared to the others. The percentage of polyunsaturated fatty acids was higher in the T2-BLEND and T4-BLEND+AMIL compared to the T1-CON. The combination of exogenous enzymes in the diet positively modulate nutritional biomarkers, in addition to benefits in the lipid and oxidative profile meat.
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Affiliation(s)
- Alexandre L Simon
- Departamento de Zootecnia, Universidade do Estado de Santa Catarina, Chapecó, Brazil
| | - Priscila M Copetti
- Programa de Pós-graduação em Bioquímica Toxicológica, Universidade Federal de Santa Maria (UFSM), Santa Maria, Brazil
| | - Rafael V P Lago
- Departamento de Zootecnia, Universidade do Estado de Santa Catarina, Chapecó, Brazil
| | - Maksuel G Vitt
- Departamento de Zootecnia, Universidade do Estado de Santa Catarina, Chapecó, Brazil
| | - Aline L Nascimento
- Departamento de Zootecnia, Universidade do Estado de Santa Catarina, Chapecó, Brazil
| | | | - Roger Wagner
- Departamento de Ciências de Alimentos, UFSM, Santa Maria, Brazil
| | - Bruna Klein
- Departamento de Zootecnia, Universidade do Estado de Santa Catarina, Chapecó, Brazil
| | | | | | - Aleksandro S Da Silva
- Departamento de Zootecnia, Universidade do Estado de Santa Catarina, Chapecó, Brazil
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Santhosh R, Sarkar P. Fabrication of jamun seed starch/tamarind kernel xyloglucan bio-nanocomposite films incorporated with chitosan nanoparticles and their application on sapota (Manilkara zapota) fruits. Int J Biol Macromol 2024; 260:129625. [PMID: 38266863 DOI: 10.1016/j.ijbiomac.2024.129625] [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: 04/26/2023] [Revised: 01/16/2024] [Accepted: 01/18/2024] [Indexed: 01/26/2024]
Abstract
The present work develops bio-nanocomposite packaging films by valorizing agricultural byproducts jamun seed starch (JaSS) and tamarind kernel xyloglucan (XG), and adding varying concentrations of chitosan nanoparticles (ChNPs). The blending of JaSS and XG promotes a dense polymer network in the composite films with enhanced packaging attributes. However, ChNPs incorporation significantly reduced the viscosity and dynamic moduli of the JaSS/XG film-forming solutions. The FTIR and XRD results reveal improved intermolecular interactions and crystallinity. The DSC and TGA thermograms showed improved thermal stability in the ChNP-loaded JaSS/XG films. The addition of 3 % w/w ChNPs significantly enhanced the tensile strength (20.42 MPa), elastic modulus (0.8 GPa), and contact angle (89°), along with reduced water vapor transmission rate (13.26 g/h.m2) of the JaSS/XG films. The films exhibited strong antimicrobial activity against Bacillus cereus and Escherichia coli. More interestingly, the JaSS/XG/ChNPs coating on the sapota fruits retarded the weight loss and color change up to 12 days of storage. Overall, the JaSS/XG/ChNP bio-nanocomposites are promising packaging materials.
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Affiliation(s)
- R Santhosh
- Department of Food Process Engineering, National Institute of Technology Rourkela, India
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology Rourkela, India.
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4
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Jafari M, Koocheki A. Impact of ultrasound treatment on the physicochemical and rheological properties of acid hydrolyzed sorghum starch. Int J Biol Macromol 2024; 256:128521. [PMID: 38040142 DOI: 10.1016/j.ijbiomac.2023.128521] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 11/21/2023] [Accepted: 11/28/2023] [Indexed: 12/03/2023]
Abstract
The present study aimed to evaluate the influence of ultrasonication on the physicochemical properties of native and acid-hydrolyzed white sorghum starch. Sorghum starch exhibited improved freeze-thaw stability, solubility, swelling power, and paste clarity after mild sonication. Starches sonicated at 30 % amplitude for 10 and 20 min increased the peak viscosity to 249 and 240 BU, gel firmness to 140.23 and 131.62 (g), ΔH to 13.4 and 13.1 (J/g), crystallinity to 29.51 and 29.10 (%), double helix content to 1.11 and 1.07 and degree of ordered structures to 1.16 and 1.09. The sonicated dual-treated samples (sonicated-acid hydrolyzed) exhibited reduced swelling power, peak viscosity, gelatinization temperatures and gel firmness. In contrast, the solubility, paste clarity, ΔH, percentage of crystallinity, double helix content and degree of ordered structures improved. Ultrasonic treatment made cracks and holes in the granule surface, whereas dual-treated starches were more porous and rougher, with deep depressions. All sorghum starches displayed shear-thinning behavior (n < 1). The pseudoplastic behavior and consistency indices of the starch paste decreased with increasing sonication time and amplitude. The G' was always higher than G" and tanδ was <1 for all samples, indicating a more solid/elastic behavior. The increased sonication time and amplitude, as well as the dual-treatment, caused the gel to become more susceptible to shear forces, which resulted in a decrease in G' and G" and an increase in tanδ.
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Affiliation(s)
- Morteza Jafari
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Arash Koocheki
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
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Heo JB, Lee YS, Chung CH. Marine plant-based biorefinery for sustainable 2,5-furandicarboxylic acid production: A review. Bioresour Technol 2023; 390:129817. [PMID: 37839644 DOI: 10.1016/j.biortech.2023.129817] [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] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 09/30/2023] [Accepted: 09/30/2023] [Indexed: 10/17/2023]
Abstract
Marine plants, including macroalgae and seagrass, show promise as biorenewable feedstocks for sustainable chemical manufacturing. This study explores their potential in producing 2,5-furandicarboxylic acid (FDCA), a versatile platform chemical for commodity polymers. FDCA-based polyethylene 2,5-furandicarboxylate offers a sustainable alternative to petroleum-derived polyethylene terephthalate, commonly used in plastic bottles. Our research pioneers the concept of a marine plant-based FDCA biorefinery, introducing innovative approaches for sustainability and cost-effectiveness. This review outlines the use of ionic liquid-based solvents (ILS) and deep eutectic solvent (DES) systems in FDCA production. Additionally, we propose biomodification strategies involving target enzyme-encoding genes to enhance the depolymerization of non-structural storage glucans in marine plants. Our findings pave the way for eco-friendly biorefineries and biorenewable plastics.
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Affiliation(s)
- Jae Bok Heo
- Department of Molecular Genetic Biotechnology, Dong-A University, Busan, South Korea
| | - Yong-Suk Lee
- Research Institute for Basic Sciences, Pukyong National University, Busan 48513, South Korea
| | - Chung-Han Chung
- Department of Biotechnology, Dong-A University, Busan, South Korea.
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Heo JB, Yun HR, Lee YS, Chung CH. Strategic biomodification for raw plant-based pretreatment biorefining toward sustainable chemistry. Crit Rev Biotechnol 2023; 43:870-883. [PMID: 35968908 DOI: 10.1080/07388551.2022.2092715] [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: 12/03/2021] [Revised: 03/16/2022] [Accepted: 05/08/2022] [Indexed: 11/03/2022]
Abstract
Plant-based pretreatment biorefining is the initial triggering process in biomass-conversion to bio-based chemical products. In view of chemical sustainability, the raw plant-based pretreatment biorefining process is more favorable than the fossil-based one. Its direct use contributes to reducing CO2 emissions and the production cost of the target products by eliminating costly steps, such as the separation and purification of intermediates. Three types of feedstock plant resources have been utilized as raw plant feedstock sources, such as: lignocellulosic, starchy, and inulin-rich feedstock plants. These plant sources can be directly used for bio-based chemical products. To enhance the efficiency of their pretreatment biorefining process, well-designed biomodification schemes are discussed in this review to afford important information on useful biomodification approaches. For lignocellulosic feedstock plants, the enzymes and regulatory elements involved in lignin reduction are discussed using: COMT, GAUT4, CSE, PvMYB4 repressor, etc. For inulin-rich feedstock plants, 1-SST, 1-FFT, 1-FEH, and endoinulinase are illustrated in relation with the reduction of chain length of inulin polymer. For starchy feedstock plants, their biomodification is targeted to enhancing the depolymerization efficiency of starch to glucose monomer units. For this biomodification target, six candidates are discussed. These are SBE I, SBE IIa, SBE IIb, GBSS I, PTSTI, GWD 1, and PTSTI. The biomodification strategies discussed here promise to be conducive to enhancing the efficiency of the plant-based pretreatment biorefining process.
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Affiliation(s)
- Jae Bok Heo
- Department of Molecular Genetic Biotechnology, Dong-A University, Busan, South Korea
| | - Hee Rang Yun
- Department of Molecular Genetic Biotechnology, Dong-A University, Busan, South Korea
| | - Yong-Suk Lee
- Research Institute for Basic Sciences, Pukyong National University, Busan, South Korea
| | - Chung-Han Chung
- Department of Biotechnology, Dong-A University, Busan, South Korea
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Zheng J, Zhao W, Liu X, Liang W, Zheng Y, Ge X, Shen H, Li W. Electron beam irradiation-assisted prepare pea starch nanocrystals and characterization of their molecular structure, physicochemical and rheological properties. Int J Biol Macromol 2023; 251:126384. [PMID: 37595714 DOI: 10.1016/j.ijbiomac.2023.126384] [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: 06/13/2023] [Revised: 08/02/2023] [Accepted: 08/15/2023] [Indexed: 08/20/2023]
Abstract
Electron beam irradiation (EBI) is an environmentally friendly physical modification technology. In this study, pea starch nanocrystals (SNC) were prepared by EBI-assisted pretreatment, and investigated the effects of EBI on the multiscale structure and physicochemical properties of SNC. EBI-assisted pretreatment didn't change the particle morphology, crystalline type and FT-IR spectra of SNC. However, EBI-SNC's relative crystallinity and short-range orderliness index (R1047/1022) significantly increased with increasing irradiation dose (5 KGy-20 KGy). In addition, EBI-assisted pretreatment caused the long chains of SNC's amylopectin to break into short chains. Moreover, EBI-assisted treatment significantly reduced the mean size, molecular weight, apparent amylose content, swelling power and SDS + RS content of SNC, while increasing the solubility, zeta potential and RDS content. Furthermore, the flow properties of the EBI-SNC samples were increased. The results show that EBI effectively changed the structural and functional properties of SNC, and the excellent functional properties are expected to broaden the application range of SNC.
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Affiliation(s)
- Jiayu Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenqing Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xinyue Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yue Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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Dong F, Gao W, Liu P, Kang X, Yu B, Cui B. Digestibility, structural and physicochemical properties of microcrystalline butyrylated pea starch with different degree of substitution. Carbohydr Polym 2023; 314:120927. [PMID: 37173026 DOI: 10.1016/j.carbpol.2023.120927] [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: 11/27/2022] [Revised: 04/11/2023] [Accepted: 04/15/2023] [Indexed: 05/15/2023]
Abstract
In this study, microcrystalline butyrylated pea starch (MBPS) with higher contents of resistant starch (RS) was synthesized via esterification with butyric anhydride (BA) using microcrystalline pea starch (MPS) as the raw material. With the addition of BA, the new characteristic peaks appeared at 1739 cm-1 and 0.85 ppm obtained from FTIR and 1H NMR, respectively, and increased with the higher degree of BA substitution. Moreover, an irregular shape of MBPS, such as condensed particles and more cracks or fragments, had been observed by SEM. Further, the relative crystallinity of MPS increased then native pea starch and decreased with the reaction of esterification. MBPS had higher decomposition onset temperature (To) and temperature of maximum decomposition (Tmax) with increasing DS values. Simultaneously, an increasing trend RS content from 63.04 % to 94.11 % and a decreasing trends in rapidly digestible starch (RDS) and slowly digestible starch (SDS) contents of MBPS were recorded with increasing DS values. MBPS samples showed higher production capacity of butyric acid ranging from 553.82 μmol/L to 892.64 μmol/L during the fermentation process. Compared with MPS, the functional properties of MBPS were significantly improved.
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Affiliation(s)
- Fuyue Dong
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Xuemin Kang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
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Navaf M, Sunooj KV, Gyati R, Aaliya B, Sudheesh C, Akhila PP, Akhila V, Sabu S, Sasidharan A, Mir SA, George J. Improving the structural, functional, and rheological properties of nonconventional stem pith starch from Corypha umbraculifera, by different chemical methods: a characterization study. Food Measure 2022. [DOI: 10.1007/s11694-022-01761-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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10
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Chavez-Esquivel G, Cervantes-Cuevas H, Vera-Ramírez MA. Effect of dual modification with citric acid combined with ultrasonication on hydrolysis kinetics, morphology and structure of corn starch dispersions. Int J Biol Macromol 2022; 222:1688-1699. [PMID: 36179871 DOI: 10.1016/j.ijbiomac.2022.09.218] [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: 03/14/2022] [Revised: 08/30/2022] [Accepted: 09/24/2022] [Indexed: 11/25/2022]
Abstract
Corn starch dispersions (CSD) were hydrolyzed with citric acid and compared with CSD co-treated with citric acid combined with ultrasonication for 1 to 18 days, which are designated as single modification (CSD-SM) and dual modification (CSD-DM), respectively. The logistic functions monitor the dynamics of the hydrolysis advance (%) of the CSD-SM and CSD-DM as a function of time, where the zones most vulnerable to the single-treatment and/or co-treatment of the corn starch granules (CSG) are the amorphous or disordered regions. The characterization results of CSD-DM suggest that the structural changes caused by dual modification affected the morphology, sequence, and microstructure of the CSG. The heterogeneous changes caused by the dual modification changed the configuration of the CSG, generating a kind of destemming of the amorphous lamellae (depolymerization), an increase in the percentage of relative crystallinity of the CSD-DM and an active rearrangement of the intralamellar chains that promoted the relative amount of double helix for 18 days of double modification. The synergistic effect of the dual modification for CSD by the sequential combination of a chemical treatment followed by a physical one improved the hydrolyzed advance by 12 %, the relative crystallinity by 10 %, and the promotion of double helices by 25 % during 18 days of co-treatment.
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Affiliation(s)
- G Chavez-Esquivel
- Departamento de Ciencias Básicas, Universidad Autónoma Metropolitana-Azcapotzalco, Av. San Pablo 180, Colonia Reynosa Tamaulipas, Azcapotzalco, Ciudad de México, 02200, Mexico.
| | - H Cervantes-Cuevas
- Departamento de Ciencias Básicas, Universidad Autónoma Metropolitana-Azcapotzalco, Av. San Pablo 180, Colonia Reynosa Tamaulipas, Azcapotzalco, Ciudad de México, 02200, Mexico
| | - M A Vera-Ramírez
- Departamento de Química, División de Ciencias Básicas e Ingeniería, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco 186, Colonia Leyes de Reforma 1ra Sección, Iztapalapa, Ciudad de México 09340, Mexico
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Porras-saavedra J, Ricaurte L, Pérez-pérez NC, Quintanilla-carvajal MX. Development and characterization of Sechium edule starch and polyvinyl alcohol nanofibers obtained by electrospinning. Colloids Surf A Physicochem Eng Asp 2022; 649:129456. [DOI: 10.1016/j.colsurfa.2022.129456] [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: 11/18/2022]
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12
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Hong J, Guo W, Chen P, Liu C, Wei J, Zheng X, Saeed Omer SH. Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch. Foods 2022; 11:2585. [PMID: 36076770 PMCID: PMC9455791 DOI: 10.3390/foods11172585] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/29/2022] [Accepted: 08/15/2022] [Indexed: 12/16/2022] Open
Abstract
Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough fermentation, starch granules were separated from the fermented dough at different fermentation times, including 0 h, 2 h, 6 h, 9 h and 12 h. The results showed that the morphology of starch granules was destroyed gradually as the fermentation time increased, which appeared as erosion and rupture. With the increase in fermentation time, the solubility showed a significant increase, which changed from 8.51% (0 h) to 9.80% (12 h), and the swelling power was also increased from 9.31% (0 h) to 10.54% (12 h). As for the gelatinization property, the enthalpy was increased from 6.77 J/g (0 h) to 7.56 J/g (12 h), indicating a more stable thermal property of fermented starch, especially for the longer fermentation. The setback value was decreased with short fermentation time, indicating that the starch with a longer fermentation time was difficult to retrograde. The hardness of the gel texture was decreased significantly from 50.11 g to 38.66 g after fermentation for 12 h. The results show that bifidobacteria fermentation is an effective biological modification method of wheat starch for further applications.
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Lin CL, Lin JH, Pan CL, Chang YH. Degradation of corn starch with different moisture content by gaseous hydrogen chloride. Int J Biol Macromol 2022; 219:463-472. [DOI: 10.1016/j.ijbiomac.2022.07.218] [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] [Received: 05/05/2022] [Revised: 07/24/2022] [Accepted: 07/26/2022] [Indexed: 11/05/2022]
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14
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Li J, Deng Y, Feng H, Yuan H, Fang Y, Yang Y, Hunag G. Freeze‐thawing assisted preparation of acid‐hydrolyzed starch: Microstructure and physicochemical properties. STARCH-STARKE 2022. [DOI: 10.1002/star.202200095] [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: 11/12/2022]
Affiliation(s)
- Junhui Li
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
- Shandong (Linyi) Institute of Modern Agriculture Zhejiang University Linyi 276000 China
| | - Yuanhao Deng
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Hanyi Feng
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Hao Yuan
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Yizhou Fang
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Yunyun Yang
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Guangrong Hunag
- Shandong (Linyi) Institute of Modern Agriculture Zhejiang University Linyi 276000 China
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Kang S, Liu W, Wang Y, Wang Y, Wu S, Chen S, Yan B, Lan X. Starch-derived flocculant with hyperbranched brush architecture for effectively flocculating organic dyes, heavy metals and antibiotics. J Taiwan Inst Chem Eng 2022. [DOI: 10.1016/j.jtice.2022.104383] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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16
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Tang H, Liu Y, Li Y, Liu X. Octenyl succinate acidolysis carboxymethyl sesbania gum with high esterification degree: preparation, characterization and performance. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04218-x] [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: 10/18/2022]
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17
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Sun L, Sun X, Du Y, Fang Y, Yang W, Hu Q, Pei F. Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough. Food Chem 2022; 369:130877. [PMID: 34455327 DOI: 10.1016/j.foodchem.2021.130877] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [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: 01/04/2021] [Revised: 07/04/2021] [Accepted: 08/13/2021] [Indexed: 12/11/2022]
Abstract
This study focused on exploring the structural variations of starch co-fermented by Lactobacillus plantarum LB-1 and yeast (Saccharomyces cerevisiae), and the relationship between fermented starch structure and dough characteristics. Co-fermentation resulted in the increased short chain content and crystallinity (32.07%) of starch with lower molecular weight. A higher content of fingerprint A-chains of amylopectin and fingerprint B-chains of α, β-limited dextrin in the co-fermented starch endowed dough with excellent anti-retrogradation ability. Moreover, the co-fermented starch with higher swelling power (9.44 g/g) and solubility (20.40%) had a rough and irregular structure and many gaps in the appearance, which were conducive to binding water, thus promoting high dough elasticity and strength. These results extended the knowledge of starch structure-property relationship under the microbial activities, which may be beneficial to promote better flour products.
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Affiliation(s)
- Lei Sun
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China
| | - Xinyang Sun
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Yifei Du
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China
| | - Wenjian Yang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China
| | - Qiuhui Hu
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China
| | - Fei Pei
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China.
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18
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Mendez-Montealvo G, Velazquez G, Fonseca-Florido HA, Morales-Sanchez E, Soler A. Insights on the acid hydrolysis of achira (Canna edulis) starch: Crystalline and double-helical structure changes impacting functionality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112509] [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: 10/20/2022]
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19
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Zheng B, Guo X, Tang Y, Chen L, Xie F. Development changes in multi-scale structure and functional properties of waxy corn starch at different stages of kernel growth. Int J Biol Macromol 2021; 191:335-343. [PMID: 34560147 DOI: 10.1016/j.ijbiomac.2021.09.120] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [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: 07/11/2021] [Revised: 09/02/2021] [Accepted: 09/18/2021] [Indexed: 11/29/2022]
Abstract
Waxy corn starch is widely used in food and papermaking industries due to its unique properties. In this work, the structural and functional properties of starch isolated from waxy corn at different stages of kernel growth were investigated and their relationships were clarified. The results showed that with kernel growth, the surface of starch granules became smooth gradually, and the inner growth rings and the porous structure grew and became clear. Meanwhile, the weight-average molecular mass (Mw), root mean square radius (Rg), and average particle size increased while the amylose content decreased, which should account for the decreased pasting temperature (from 71.37 to 67.44 °C) and increased peak viscosity (1574.2 to 1883.1 cp) and breakdown value observed. Besides, the contents of slowly digestible starch (SDS) and resistant starch (RS) in waxy corn starch decreased significantly (from 44.01% to 40.88% and from 16.73% to 9.80%, respectively, p < 0.05) due to decreases in the double helix content, crystallinity, and structural order, and increases in the semi-crystalline lamellae thickness and the amorphous content. This research provides basic data for the rational utilization of waxy corn starch at different stages of kernel growth.
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Affiliation(s)
- Bo Zheng
- Ministry of Education Engineering Research Center of Starch & 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 510640, China
| | - Xinbo Guo
- Ministry of Education Engineering Research Center of Starch & 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 510640, China
| | - Yukuo Tang
- Ministry of Education Engineering Research Center of Starch & 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 510640, China
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch & 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 510640, China.
| | - Fengwei Xie
- International Institute for Nanocomposites Manufacturing (IINM), WMG, University of Warwick, Coventry CV4 7AL, United Kingdom.
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20
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Tekin-Cakmak ZH, Atik I, Karasu S. The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability. Foods 2021; 10:foods10112759. [PMID: 34829043 PMCID: PMC8620466 DOI: 10.3390/foods10112759] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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: 10/13/2021] [Revised: 11/02/2021] [Accepted: 11/07/2021] [Indexed: 11/16/2022] Open
Abstract
The cold-pressed pumpkin seed oil by-product (POB) was evaluated for its application as a natural fat substitute and stabilizer in the reduced-fat salad dressings. For this aim, the samples were prepared by combining the xanthan gum (0.2–0.4 g/100 g), POB (1.0–5.0 g/100 g), egg yolk powder (3 g/100 g), and sunflower oil (10–30 g/100 g) in 17 different formulations. The optimization was carried out using response surface methodology (RSM) and full factorial central composite design (CCD). Results showed that all samples presented the shear-thinning (or pseudoplastic) flow behavior with 3.75–16.11 Pa·sn and 0.18–0.30, K and n values, respectively. The flow behavior rheological data were fitted to a power-law model (R2 > 0.99). The samples with high POB and low oil content showed similar K and n values compared to high oil content samples. Additionally, the dynamic rheological properties and three interval thixotropic test (3-ITT) were determined. The G′ value was larger than G″ in all frequency ranges, indicating viscoelastic solid characteristics in all samples. The optimum formulation was determined as 0.384% XG, 10% oil, and 3.04% POB. The samples prepared with the optimum formulation (POBLF-SD) were compared to low-fat (LF-SD), and high-fat (HF-SD) control salad dressing samples based on the rheological properties, emulsion stability, oxidative stability, zeta potential, and particle size. The oxidation kinetic parameters namely, IP, Ea, ΔS++, and ΔG++ showed that the oxidative stability of salad dressing samples could be improved by enriched by POB. The results of the present study demonstrated that POB could be considerably utilized as a natural fat substitute and stabilizer in salad dressing type emulsions.
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Affiliation(s)
- Zeynep Hazal Tekin-Cakmak
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Turkey;
| | - Ilker Atik
- Food Technology Program, Afyon Vocational School, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey;
| | - Salih Karasu
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Turkey;
- Correspondence: ; Tel.: +90-212-3834623
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21
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Chavan P, Sinhmar A, Nehra M, Thory R, Pathera AK, Sundarraj AA, Nain V. Impact on various properties of native starch after synthesis of starch nanoparticles: A review. Food Chem 2021; 364:130416. [PMID: 34192635 DOI: 10.1016/j.foodchem.2021.130416] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [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: 01/30/2021] [Revised: 06/16/2021] [Accepted: 06/16/2021] [Indexed: 01/05/2023]
Abstract
In recent years, interdisciplinary research is more focused on particle size, which helps in exploring the relation between micro and macroscopic properties of various materials. Starch nanoparticles are generally synthesized by using acid/enzymatic hydrolysis, gamma irradiation, simple nanoprecipitation, ultra-sonication, and homogenization treatments. The properties like amylose content, pasting, rheological, morphological, size distribution, etc. are affected after the formation of nanoparticles from starch. This study emphasizes how various properties are changed in starch nanoparticles. Starch nanoparticles are mainly used in the formulation of nano-emulsion, nano starch-based composite film, and drug delivery. The impact on various native starch properties after the preparation of starch nanoparticles are less reported. So, all the aspects related to various starch properties and their nanoparticles are extensively reviewed in this study so that the listed findings can be utilized in future processes to increase the various foods and non-food utilization of starch nanoparticles.
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Affiliation(s)
- Prafull Chavan
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India
| | - Archana Sinhmar
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India
| | - Manju Nehra
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana, India
| | - Rahul Thory
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India.
| | - Ashok Kumar Pathera
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India
| | - Antony Allwyn Sundarraj
- Sri Shakti Institute of Engineering and Technology, Sri Shakti Nagar, Coimbatore 641062, TN, India
| | - Vikash Nain
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana, India
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22
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Lemos PVF, Marcelino HR, Cardoso LG, Souza CO, Druzian JI. Starch chemical modifications applied to drug delivery systems: From fundamentals to FDA-approved raw materials. Int J Biol Macromol 2021; 184:218-34. [PMID: 34144062 DOI: 10.1016/j.ijbiomac.2021.06.077] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 06/08/2021] [Accepted: 06/10/2021] [Indexed: 12/27/2022]
Abstract
Starch derivatives are versatile compounds that are widely used in the pharmaceutical industry. This article reviews the advances in the research on hydrophilic and hydrophobic starch derivatives used to develop drug delivery systems over the last ten years, specifically microparticles, nanoparticles, nanocrystals, hydrogels, and scaffolds using these materials. The fundamentals of drug delivery systems, regulatory aspects, and chemical modifications are also discussed, along with the synthesis of starch derivatives via oxidation, etherification, acid hydrolysis, esterification, and cross-linking. The chemical modification of starch as a means to overcome the challenges in obtaining solid dosage forms is also reviewed. In particular, dialdehyde starches are potential derivatives for direct drug attachment; carboxymethyl starches are used for drug encapsulation and release, giving rise to pH-sensitive devices through electrostatic interactions; and starch nanocrystals have high potential as hydrogel fillers to improve mechanical properties and control drug release through hydrophilic interactions. Starch esterification with alginate and acidic drugs could be very useful for site-specific, controlled release. Starch cross-linking with other biopolymers such as xanthan gum is promising for obtaining novel polyelectrolyte hydrogels with improved functional properties. Surface modification of starch nanoparticles by cross-linking and esterification reactions is a potential approach to obtain novel, smart solid dosages.
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23
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VELASQUEZ Barreto FFLUKER, Bello-Pérez LA. Chemical, Structural, Technological Properties and Applications of Andean Tuber Starches: A Review. Food Reviews International 2021. [DOI: 10.1080/87559129.2021.1933022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Frank FLUKER VELASQUEZ Barreto
- Instituto de Investigación, Universidad Católica Los Angeles de Chimbote, Chimbote, Perú
- Escuela Profesional de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad Nacional Autónoma de Chota, Chota, Perú
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24
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Heo JB, Lee YS, Chung CH. Seagrass-based platform strategies for sustainable hydroxymethylfurfural (HMF) production: toward bio-based chemical products. Crit Rev Biotechnol 2021; 41:902-917. [PMID: 33648387 DOI: 10.1080/07388551.2021.1892580] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Today, sustainable chemistry is a key trend in the chemical manufacturing industry due mainly to concerns over the global environment and resource security. In sustainable chemical manufacture, the choice of a bio-based feedstock plays a pivotal pillar. In terms of feedstock utilization for producing HMF, which is a multivalent platform intermediate easily convertible to valuable chemical products; biopolymers, biofuels, and other important chemicals, seagrass biomasses can be more favorable feedstocks compared with land plant resources due primarily to easy availability and no systematic farming. Moreover, seagrass feedstocks could contribute cost-effectively and sustainably producing HMF by exploiting the beach-cast seagrasses on seagrass-prairies with no feedstock cost, indicating that seagrass biomasses could be a most promising biofeedstock source for sustainable HMF production. We afford a platform bioprocessing technology that has not been attempted before for sustainable HMF production using raw seagrass biomass. This bioprocess can be operated by simple reaction conditions using inorganic Brønsted acids (mainly HCl) and ionic liquid solvents at relatively low temperatures (120-130 °C). In addition, some bioengineering strategies for improving the growth of seagrass biomass and the quantity/quality of nonstructural carbohydrates (starch, sucrose) that can be used as the feeding substrates for HMF production are also discussed. The main aim of this review is to provide some important information about breakthrough bio/technologies conducive to cost-effective and sustainable HMF production.
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Affiliation(s)
- Jae Bok Heo
- Department of Molecular Genetic Biotechnology, Dong-A University, Busan, South Korea
| | - Yong-Suk Lee
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju, South Korea
| | - Chung-Han Chung
- Department of Biotechnology, Dong-A University, Busan, South Korea
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25
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Xue L, Ma Y, Yang N, Wei H. Modification of corn starch via innovative contactless thermal effect from induced electric field. Carbohydr Polym 2021; 255:117378. [PMID: 33436209 DOI: 10.1016/j.carbpol.2020.117378] [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: 05/13/2020] [Revised: 10/31/2020] [Accepted: 11/02/2020] [Indexed: 10/23/2022]
Abstract
Growing attention has been focused on modifications of starch using electric field, but electrode corrosion and metal contamination remain unavoidable during the process. To solve these problems, the magneto-induced electric field was used to assist corn starch hydrolysis due to its thermal effect. Results indicated that the method accelerated corn starch acid hydrolysis and decreased the treatment time. The reducing sugar content increased to 0.59 g/L after a 60 s treatment, which was 353.44 % higher than the 20 s treatment, while the average degree of polymerization reached a minimum. The treated starch showed increased solubility and swelling power, as well as decreased freeze-thaw stability. X-ray diffraction, fourier transform infrared spectroscopy, and scanning electron microscopy results suggested that the physicochemical changes of corn starch were due to the thermal effect of the induced electric field. This study is expected to provide an important basis for applying new electric field hydrolysis technology to starch modification.
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Affiliation(s)
- Liping Xue
- Department of Life Science and Engineering, Jining University, 1 Xingtan Road, Qufu, 273155, PR China
| | - Yalu Ma
- Department of Life Science and Engineering, Jining University, 1 Xingtan Road, Qufu, 273155, PR China
| | - Na Yang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; Guangdong Licheng Detection Technology Co., Ltd, No.6 Shennong Road, Zhongshan, 528437, PR China.
| | - Haixiang Wei
- Department of Life Science and Engineering, Jining University, 1 Xingtan Road, Qufu, 273155, PR China
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26
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Żołek-Tryznowska Z, Kałuża A. The Influence of Starch Origin on the Properties of Starch Films: Packaging Performance. Materials (Basel) 2021; 14:1146. [PMID: 33671033 DOI: 10.3390/ma14051146] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 02/20/2021] [Accepted: 02/23/2021] [Indexed: 11/16/2022]
Abstract
Starch films can be used as materials for food packaging purposes. The goal of this study is to compare how the starch origin influence the selected starch film properties. The films were made from various starches such as that from maize, potato, oat, rice, and tapioca using 50%w of glycerine as a plasticizer. The obtained starch-based films were made using the well-known casting method from a starch solution in water. The properties of the films that were evaluated were tensile strength, water vapour transition rate, moisture content, wettability, and their surface free energy. Surface free energy (SFE) and its polar and dispersive components were calculated using the Owens-Wendt-Rabel-Kaelbe approach. The values of SFE in the range of 51.64 to 70.81 mJ∙m−2 for the oat starch-based film and the maize starch-based film. The films revealed worse mechanical properties than those of conventional plastics for packaging purposes. The results indicated that the poorest tensile strength was exhibited by the starch-based films made from oat (0.36 MPa) and tapioca (0.78 MPa) and the greatest tensile strength (1.49 MPa) from potato.
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27
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Gunawardene OHP, Gunathilake CA, Amaraweera APSM, Fernando NML, Manipura A, Manamperi WA, Kulatunga KMAK, Rajapaksha SM, Gamage A, Dassanayake RS, Weerasekara BGND, Fernando PNK, Fernando CAN, Jayasinghe JASC. Removal of Pb(II) Ions from Aqueous Solution Using Modified Starch. J Compos Sci 2021; 5:46. [DOI: 10.3390/jcs5020046] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
In this study, two types of modified cassava starch samples (MCS and MWS) prepared from commercially available native cassava starch (NCS) and native cassava starch extracted using the wet method (NWS) were investigated for the removal of Pb(II) ions from aqueous solutions. MCS and MWS samples were synthesized under acidic conditions using Pluronic 123 as the structure-directing agent and tetraethylorthosilicate (TEOS) as the chemical modifying agent. Modified starch samples were characterized using Fourier transform infrared (FTIR) spectroscopy, thermogravimetric analysis (TGA), X-ray Diffraction (XRD), and a nitrogen (N2) gas adsorption–desorption analyser. MCS and MWS showed enhanced thermal stabilities upon acid hydrolysis and chemical modification. The effects of contact time and initial Pb(II) concentration were studied through batch adsorption experiments. Adsorption kinetics followed the pseudo-second-order kinetic model. The equilibrium adsorption data were analysed and compared by the Langmuir and Freundlich adsorption models. The coefficient correlation (R2) was employed as a measure of the fit. The Langmuir model fitted well with equilibrium adsorption data, giving a maximum Pb(II) adsorption capacity of 370.37 and 294.12 mg/g for MWS and MCS, respectively. Modified samples exhibited a higher desorption efficiency of over 97%. This study demonstrated that modified starch could be utilized for Pb(II) removal from industrial wastewater.
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28
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Ma M, Xu Z, Li P, Sui Z, Corke H. Removal of starch granule-associated proteins affects amyloglucosidase hydrolysis of rice starch granules. Carbohydr Polym 2020; 247:116674. [DOI: 10.1016/j.carbpol.2020.116674] [Citation(s) in RCA: 8] [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: 01/10/2020] [Revised: 06/19/2020] [Accepted: 06/19/2020] [Indexed: 01/10/2023]
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29
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Reyes I, Hernandez‐Jaimes C, Meraz M, Vernon‐Carter EJ, Alvarez‐Ramirez J. Effect of Combined Heat‐Moisture/Lactic Acid Treatment on the Physicochemical and In Vitro Digestibility Properties of Corn Starch. STARCH-STARKE 2020. [DOI: 10.1002/star.202000147] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Isabel Reyes
- Departamento de Industrias Alimentarias, Instituto Tecnológico Superior del Oriente del Estado de Hidalgo Tecnológico Nacional de México Apan 43900 México
| | - Carmen Hernandez‐Jaimes
- Facultad de Ciencias Universidad Autónoma del Estado de México Campus El Cerrillo Toluca 50200 México
| | - Monica Meraz
- Departamento de Biotecnología Universidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55‐535 Mexico City 09340 México
| | - E. Jaime Vernon‐Carter
- Departamento de Ingeniería de Procesos e Hidráulica Universidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55‐534 Mexico City 09340 México
| | - Jose Alvarez‐Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica Universidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55‐534 Mexico City 09340 México
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30
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Abd El-Ghany NA, Mahmoud ZM. Synthesis, characterization and swelling behavior of high-performance antimicrobial amphoteric hydrogels from corn starch. Polym Bull (Berl) 2020. [DOI: 10.1007/s00289-020-03417-8] [Citation(s) in RCA: 8] [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] [Indexed: 11/30/2022]
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31
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Govindaraju I, Chakraborty I, Baruah VJ, Sarmah B, Mahato KK, Mazumder N. Structure and Morphological Properties of Starch Macromolecule Using Biophysical Techniques. STARCH-STARKE 2020. [DOI: 10.1002/star.202000030] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Indira Govindaraju
- Department of Biophysics, Manipal School of Life Sciences Manipal Academy of Higher Education Manipal Karnataka 576104 India
| | - Ishita Chakraborty
- Department of Biophysics, Manipal School of Life Sciences Manipal Academy of Higher Education Manipal Karnataka 576104 India
| | - Vishwa Jyoti Baruah
- Centre for Biotechnology and Bioinformatics Dibrugarh University Dibrugarh Assam 786004 India
| | - Bhaswati Sarmah
- Department of Plant Breeding & Genetics Assam Agricultural University Jorhat Assam 785013 India
| | - Krishna Kishore Mahato
- Department of Biophysics, Manipal School of Life Sciences Manipal Academy of Higher Education Manipal Karnataka 576104 India
| | - Nirmal Mazumder
- Department of Biophysics, Manipal School of Life Sciences Manipal Academy of Higher Education Manipal Karnataka 576104 India
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32
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Abstract
Starch is a complex carbohydrate formed by the repeating units of glucose structure connected by the alpha-glycosidic linkages. Starch is classified according to their derivatives such as cereals, legumes, tubers, palms, fruits, and stems. For decades, native starch has been widely utilized in various applications such as a thickener, stabilizer, binder, and coating agent. However, starches need to be modified to enhance their properties and to make them more functional in a wide range of applications. Porous starch is a modified starch product which has attracted interest of late. It consists of abundant pores that are distributed on the granule surface without compromising the integrity of its granular structure. Porous starch can be produced either by enzymatic, chemical, and physical methods or a combination thereof. The type of starch and selection of the modification method highly influence the formation of pore structure. By carefully choosing a suitable starch and modification method, the desired morphology of porous starch can be produced and applied accordingly for its intended application. Innovations and technologies related to starch modification methods have evolved over the years in terms of the structure, properties and modification effects of different starch varieties. Therefore, this article reviews recent modification methods in developing porous starch from various origins.
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Affiliation(s)
- Dayang Norlaila Hj Latip
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Hayati Samsudin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Uthumporn Utra
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Abd Karim Alias
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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33
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Kovačević S, Schwarz I, Đorđević S, Đorđević D. Synthesis of Corn Starch Derivatives and Their Application in Yarn Sizing. Polymers (Basel) 2020; 12:E1251. [PMID: 32486138 DOI: 10.3390/polym12061251] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 05/28/2020] [Accepted: 05/28/2020] [Indexed: 11/17/2022] Open
Abstract
The use of synthesized natural starches for the sizing process in fabric production is primarily an environmental contribution. Synthesized corn starch is environmentally friendly and productive, showing good results in cotton yarn sizing. Acrylamide (AA) and 2-hydroxyethyl methacrylate (HEMA) were applied for the grafting process of corn starch, and the initiators azobisisobutyronitrile (AIBN), potassium persulfate (KPS), and benzoyl peroxide (BP) were chosen to form the grafted monomers more effectively. The application of synthesized corn starch has been confirmed, especially with the AIBIN initiator in the grafting process of HEMA onto starch. The FTIR analysis confirmed that new and efficient products for sizing cotton yarns based on natural raw material (corn) were developed. The research showed that the synthesized corn starch improved physical-mechanical yarn properties and abrasion resistance and reduced yarn surface hairiness. Ultrasonic desizing of yarn and the use of a lower size concentration led to better results than desizing by washing, and the Tegewa numbers confirmed that the desizing process was successful.
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Cabrera Canales ZE, Rodríguez Marín ML, Gómez Aldapa CA, Méndez Montealvo G, Chávez Gutiérrez M, Velazquez G. Effect of dual chemical modification on the properties of biodegradable films from achira starch. J Appl Polym Sci 2020. [DOI: 10.1002/app.49411] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
| | - María Luisa Rodríguez Marín
- Área Académica de Química, Instituto de Ciencias Básicas e IngenieríaUniversidad Autónoma del Estado de Hidalgo Pachuca Hidalgo Mexico
- CátedrasCONACyT Ciudad de México Mexico
| | - Carlos Alberto Gómez Aldapa
- Área Académica de Química, Instituto de Ciencias Básicas e IngenieríaUniversidad Autónoma del Estado de Hidalgo Pachuca Hidalgo Mexico
| | | | - Miguel Chávez Gutiérrez
- CONACyT ‐ Instituto Politécnico NacionalCIIDIR Unidad Oaxaca Santa Cruz Xoxocotlán Oaxaca Mexico
| | - Gonzalo Velazquez
- Instituto Politécnico NacionalCICATA unidad Querétaro Santiago de Querétaro Mexico
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Gonzalez A, Wang Y. Enhancing the Formation of Porous Potato Starch by Combining α‐Amylase or Glucoamylase Digestion with Acid Hydrolysis. STARCH-STARKE 2020. [DOI: 10.1002/star.201900269] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [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)
- Ana Gonzalez
- Department of Food ScienceUniversity of Arkansas 2650 N. Young Avenue Fayetteville AR 72704 USA
| | - Ya‐Jane Wang
- Department of Food ScienceUniversity of Arkansas 2650 N. Young Avenue Fayetteville AR 72704 USA
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Li H, Yan S, Mao H, Ji J, Xu M, Zhang S, Wang J, Liu Y, Sun B. Insights into maize starch degradation by sulfuric acid from molecular structure changes. Carbohydr Polym 2020; 229:115542. [DOI: 10.1016/j.carbpol.2019.115542] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 10/07/2019] [Accepted: 10/26/2019] [Indexed: 12/29/2022]
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Ulbrich M, Bai Y, Flöter E. The supporting effect of ultrasound on the acid hydrolysis of granular potato starch. Carbohydr Polym 2020; 230:115633. [DOI: 10.1016/j.carbpol.2019.115633] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 11/15/2019] [Accepted: 11/16/2019] [Indexed: 10/25/2022]
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38
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Velásquez-Castillo LE, Leite MA, Ditchfield C, Sobral PJDA, Moraes ICF. Quinoa starch nanocrystals production by acid hydrolysis: Kinetics and properties. Int J Biol Macromol 2020; 143:93-101. [DOI: 10.1016/j.ijbiomac.2019.12.011] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 11/27/2019] [Accepted: 12/02/2019] [Indexed: 12/13/2022]
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Heo JB, Lee Y, Chung C. Raw plant-based biorefinery: A new paradigm shift towards biotechnological approach to sustainable manufacturing of HMF. Biotechnol Adv 2019; 37:107422. [DOI: 10.1016/j.biotechadv.2019.107422] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 08/04/2019] [Accepted: 08/05/2019] [Indexed: 01/13/2023]
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Yaqoob S, Liu H, Zhao C, Liu M, Cai D, Liu J. Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough. Food Sci Nutr 2019; 7:3471-3479. [PMID: 31762998 PMCID: PMC6848845 DOI: 10.1002/fsn3.1193] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [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: 05/23/2019] [Revised: 07/10/2019] [Accepted: 07/24/2019] [Indexed: 11/23/2022] Open
Abstract
In the current study, the impact of fermentation and freezing/thawing treatment on corn flour was studied. Fermentation revealed an increase (12%) in amylose content, while freezing reflected a loss of amylose. The results of scanning electron microscope (SEM) revealed more grooves, indentations, and the irregular shape of particles. Rapid Visco Analyzer (RVA) exhibited different pasting behavior on the dough. The molecular structure had similar profiles but showed several discernible absorbance at the different wavelengths. Differential scanning calorimetry (DSC) showed an increase in melting temperature range due to fermentation and freezing/thawing treatment attributed to more heterogeneous morphology. Overall, the results of this research showed the insight alterations that induce the changes in corn flour leading to improvement in some properties and it may enhance the acquaintance about the upright revolution in the profile of corn dough and its potential usage in industry and homes.
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Affiliation(s)
- Sanabil Yaqoob
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Huimin Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Chengbin Zhao
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Meihong Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Dan Cai
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Jingsheng Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering laboratory for Wheat and Corn Deep ProcessingChangchunChina
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Affiliation(s)
- Seema Sakkara
- Centre for Incubation, Innovation, Research and ConsultancyJyothy Institute of Technology Thathaguni Post 560082 Bengaluru India
- Research Resource CentreVisvesvaraya Technological University, Jnana Sangama Belagavi Belgavi Karnataka 590018 India
| | - Divya Nataraj
- Centre for Incubation, Innovation, Research and ConsultancyJyothy Institute of Technology Thathaguni Post 560082 Bengaluru India
- Research Resource CentreVisvesvaraya Technological University, Jnana Sangama Belagavi Belgavi Karnataka 590018 India
| | - Krishna Venkatesh
- Centre for Incubation, Innovation, Research and ConsultancyJyothy Institute of Technology Thathaguni Post 560082 Bengaluru India
| | - Yixiang Xu
- Agriculture Research Station, Virginia State University Petersburg Virginia 23806
| | - Jagadish H. Patil
- Department of Chemical EngineeringR.V. College of Engineering Bangalore 560059 India
| | - Narendra Reddy
- Centre for Incubation, Innovation, Research and ConsultancyJyothy Institute of Technology Thathaguni Post 560082 Bengaluru India
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Ulbrich M, Daler JM, Flöter E. Acid hydrolysis of corn starch genotypes. I. Impact on morphological and molecular properties. Carbohydr Polym 2019; 219:172-80. [DOI: 10.1016/j.carbpol.2019.05.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 04/29/2019] [Accepted: 05/03/2019] [Indexed: 12/28/2022]
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Abd El-Ghany NA, Abdel Aziz MS, Abdel-Aziz MM, Mahmoud Z. Antimicrobial and swelling behaviors of novel biodegradable corn starch grafted/poly(4-acrylamidobenzoic acid) copolymers. Int J Biol Macromol 2019; 134:912-920. [DOI: 10.1016/j.ijbiomac.2019.05.078] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2019] [Revised: 04/24/2019] [Accepted: 05/13/2019] [Indexed: 11/26/2022]
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Chong RWW, Ball M, McRae C, Packer NH. Comparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin. Food Chem 2019; 298:125032. [PMID: 31260968 DOI: 10.1016/j.foodchem.2019.125032] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [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: 07/10/2018] [Revised: 06/14/2019] [Accepted: 06/16/2019] [Indexed: 02/02/2023]
Abstract
A dietary fibre prepared from sugarcane stalk was compared with psyllium husk and wheat dextrin. In contrast to the other dietary fibres, sugarcane fibre was found to contain significant amounts of insoluble dietary fibre (73-86%), lignin (18.66-20.23%), and rare minerals such as chromium (0.67-2.54 mg/100 g) and manganese (1.07-2.34 mg/100 g). Analysis of the ethanol extract also detected compounds with antioxidant activity. Characterisation of five sugarcane fibres prepared from selected strains, harvest periods (growth or storage phase), and processing conditions showed these factors influenced the final composition. Furthermore, using in vitro digestion, we found that potassium, magnesium, chromium, and zinc in were bioaccessible in sugarcane samples. Also, sodium was shown to bind to the sugarcane fibre potentially indicating bile salt binding activity. Results from this study support the use of sugarcane as a source of dietary fibre in functional foods.
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Affiliation(s)
- Raymond Wei Wern Chong
- Department of Molecular Sciences, Faculty of Science and Engineering, Macquarie University, North Ryde, 2109, New South Wales, Australia; Australian Research Council Industrial Transformation Training Centre for Molecular Technology in the Food Industry, Australia.
| | - Malcolm Ball
- Gratuk Technologies Pty. Ltd., Lane Cove North, 2066, New South Wales, Australia.
| | - Christopher McRae
- Department of Molecular Sciences, Faculty of Science and Engineering, Macquarie University, North Ryde, 2109, New South Wales, Australia.
| | - Nicolle H Packer
- Department of Molecular Sciences, Faculty of Science and Engineering, Macquarie University, North Ryde, 2109, New South Wales, Australia; Australian Research Council Industrial Transformation Training Centre for Molecular Technology in the Food Industry, Australia.
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Bustillos-Rodríguez JC, Ordóñez-García M, Tirado-Gallegos JM, Zamudio-Flores PB, Ornelas-Paz JDJ, Acosta-Muñiz CH, Gallegos-Morales G, Sepúlveda-Ahumada DR, Salas-Marina MÁ, Berlanga-Reyes DI, Aparicio-Saguilán A, Rios-Velasco C. Physicochemical, Thermal and Rheological Properties of Native and Oxidized Starch from Corn Landraces and Hybrids. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09569-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [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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Kovačević S, Schwarz I, Đorđević S, Đorđević D. Synthetized Potato Starch-A New Eco Sizing Agent for Cotton Yarns. Polymers (Basel) 2019; 11:polym11050908. [PMID: 31137513 PMCID: PMC6572457 DOI: 10.3390/polym11050908] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [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: 03/23/2019] [Revised: 05/16/2019] [Accepted: 05/16/2019] [Indexed: 12/03/2022] Open
Abstract
The objective of this research was to verify the feasibility of the use of newly synthesized biopolymer materials for sizing cotton yarns based on the basic principles of chemical modification. Research included acid hydrolysis of potato starch up to controlled molar masses together with graft-polymerization and methacrylic acid onto hydrolyzed starch to improve hydrophilicity and solubility, to increase the capability of film forming, to increase adhesive potential and to avoid retrogradation phenomena. Research objectives were primarily focused on finding an appropriate, environmentally-friendly and productive sizing agent for cotton yarns via the analysis and systematization of a large number of synthesis methods in conjunction with the characterization and properties of graft-copolymers. The research results showed that potassium persulfate initiator was most efficient in grafting of methacrylic acid onto hydrolyzed starch, while azobisisobutyronitrile (AIBIN) initiator was most efficient in grafting of acrylic acid (AC). FTIR analysis confirmed that new and efficient products for sizing cotton yarns from synthetized potato starch were obtained. Research on rheological properties of copolymers shows a higher viscosity of grafted products indicating the good stability of potential starches. Ecological improvements have been established through high desizing degree as well as improvements in physical-mechanical properties of yarn, abrasion resistance and decrease in yarn surface hairiness were noticed. The use of new derivatives of potato starch, especially of hydrolyzed starch grafted with methacrylic acid (MAA), potassium persulfate (KPS) as initiator, was confirmed. Anova statistical analysis determined the influence of the entire sizing process on individual yarn parameters.
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Affiliation(s)
- Stana Kovačević
- Department of Textile Design and Management, Faculty of Textile Technology, University of Zagreb, Prilaz baruna Filipovića 28a, 10000 Zagreb, Croatia.
| | - Ivana Schwarz
- Department of Textile Design and Management, Faculty of Textile Technology, University of Zagreb, Prilaz baruna Filipovića 28a, 10000 Zagreb, Croatia.
| | - Suzana Đorđević
- Textile Department, Higher Technological and Artistic Professional School Leskovac, Vilema Pusmana 17, 16000 Leskovac, Serbia.
| | - Dragan Đorđević
- Textile Department, Faculty of Technology, University of Nis, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia.
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Cruz-Benítez M, Gómez-Aldapa C, Castro-Rosas J, Hernández-Hernández E, Gómez-Hernández E, Fonseca-Florido H. Effect of amylose content and chemical modification of cassava starch on the microencapsulation of Lactobacillus pentosus. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.069] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [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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48
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Basilio-Cortés UA, González-Cruz L, Velazquez G, Teniente-Martínez G, Gómez-Aldapa CA, Castro-Rosas J, Bernardino-Nicanor A. Effect of Dual Modification on the Spectroscopic, Calorimetric, Viscosimetric and Morphological Characteristics of Corn Starch. Polymers (Basel) 2019; 11:E333. [PMID: 30960317 PMCID: PMC6419406 DOI: 10.3390/polym11020333] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [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: 01/22/2019] [Revised: 02/09/2019] [Accepted: 02/13/2019] [Indexed: 11/17/2022] Open
Abstract
The effect of dual modification of corn starch, including hydrolysis and succinylation, were evaluated through peak viscosity (PV) analysis, differential scanning calorimetry (DSC), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and Raman spectroscopy. This dual modification was shown to increase the reaction efficiency (RE) and degree substitution (DS) compared with starches that were not subjected to acid hydrolysis pretreatment with a 44% and 45% increase respectively. After acid hydrolysis pretreatment, the surface of the corn starch granules exhibited exo-erosion and whitish points due to the accumulation of succinyl groups. The peak viscosity was reduced significantly with the acid hydrolysis pretreatment (between 3 and 3.5-fold decrease), which decreased the pasting temperature and peak time to 20 °C and 100 s respectively. In addition, the dual modification of corn starch altered certain thermal properties, including a reduction in the enthalpy of gelatinization (ΔH) and a higher range of gelatinization (around 6 °C), which may effectively improve industrial applications. Modifications on the FTIR spectra indicated that the dual modification affected the starch crystallinity, while the Raman spectra revealed that the dual modification disrupted the short-range molecular order in the starch. Rearrangement and molecular destabilization of the starch components promoted their granular amphiphilic properties.
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Affiliation(s)
- Ulin Antobelli Basilio-Cortés
- Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, Celaya 38010, Guanajuato, Mexico.
| | - Leopoldo González-Cruz
- Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, Celaya 38010, Guanajuato, Mexico.
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, CICATA-IPN unidad Querétaro. Cerro blanco 141, colinas del cimatario, Santiago de Querétaro 76090, Querétaro, Mexico.
| | - Gerardo Teniente-Martínez
- Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, Celaya 38010, Guanajuato, Mexico.
| | - Carlos Alberto Gómez-Aldapa
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42183, Hidalgo, Mexico.
| | - Javier Castro-Rosas
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42183, Hidalgo, Mexico.
| | - Aurea Bernardino-Nicanor
- Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, Celaya 38010, Guanajuato, Mexico.
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Cortés-Camargo S, Acuña-Avila PE, Rodríguez-Huezo ME, Román-Guerrero A, Varela-Guerrero V, Pérez-Alonso C. Effect of chia mucilage addition on oxidation and release kinetics of lemon essential oil microencapsulated using mesquite gum – Chia mucilage mixtures. Food Res Int 2019; 116:1010-1019. [DOI: 10.1016/j.foodres.2018.09.040] [Citation(s) in RCA: 20] [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] [Received: 12/20/2017] [Revised: 09/05/2018] [Accepted: 09/15/2018] [Indexed: 01/03/2023]
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Fuentes C, Saari H, Choi J, Lee S, Sjöö M, Wahlgren M, Nilsson L. Characterization of non-solvent precipitated starch using asymmetrical flow field-flow fractionation coupled with multiple detectors. Carbohydr Polym 2019; 206:21-8. [DOI: 10.1016/j.carbpol.2018.10.100] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2018] [Revised: 10/11/2018] [Accepted: 10/28/2018] [Indexed: 01/06/2023]
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