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Abdul Hadi N, Marefati A, Purhagen J, Rayner M. Physicochemical and functional properties of short-chain fatty acid starch modified with different acyl groups and levels of modification. Int J Biol Macromol 2024; 267:131523. [PMID: 38608987 DOI: 10.1016/j.ijbiomac.2024.131523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 04/06/2024] [Accepted: 04/09/2024] [Indexed: 04/14/2024]
Abstract
Rice and quinoa starches are modified with short-chain fatty acids (SCFA) with different SCFA acyl chain lengths and levels of modification. This work is aimed to investigate the impact of modifying rice and quinoa starches with short-chain fatty acids (SCFAs) on various physicochemical properties, including particle size, protein and amylose content, thermal behavior, pasting characteristics, and in vitro digestibility. Both native and SCFA-starches showed comparable particle sizes, with rice starches ranging from 1.58 to 2.22 μm and quinoa starches from 5.18 to 5.72 μm. SCFA modification led to lower protein content in both rice (0.218-0.255 %) and quinoa starches (0.537-0.619 %) compared to their native counterparts. Esterification led to the reduction of gelatinization and pasting temperatures as well as the hardness of the paste of SCFA-starches were reduced while paste clarity increased. The highest level of modification in SCFA-starch was associated with the highest amount of resistant starch fraction. Principal component analysis revealed that modification levels exerted a greater influence on starch properties than the types of SCFA used (acetyl, propionyl, and butyryl). These findings is importance in considering the degree of substitution or level of modification when tailoring starch properties through SCFA modification, with implications for various applications in food applications.
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Affiliation(s)
- N Abdul Hadi
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden; Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu, Malaysia.
| | - A Marefati
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden
| | - J Purhagen
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden
| | - M Rayner
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden; Science and Innovation Center, Oatly AB, Ideon Science Park, Scheelevägen 19, 22363 Lund, Sweden
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2
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Hui G, Zhu P, Wang M. Structure and functional properties of taro starch modified by dry heat treatment. Int J Biol Macromol 2024; 261:129702. [PMID: 38280699 DOI: 10.1016/j.ijbiomac.2024.129702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 01/14/2024] [Accepted: 01/22/2024] [Indexed: 01/29/2024]
Abstract
Taro starch (TS) was modified by dry heat treatment (DHT) for different periods (1, 3, 5, and 7 h at 130 °C) and temperatures (90, 110, 130, and 150 °C for 5 h) to expand its applications in food and other industries. The structure and functional properties of DHT-modified TS were characterized. It was found that TS granules became agglomerated after DHT, and the particle size, amylose content, solubility, and retrogradation enthalpy change of TS increased with increasing dry heating time and temperature, whereas the relative crystallinity, molecular weight, swelling power, gelatinization temperature, and enthalpy change decreased. The absorbance ratio of 1047 cm-1/1022 cm-1 for DHT-modified TS (except at 7 h) was higher than that of native TS. DHT increased the contact angle of TS in a time- and temperature-dependent manner. At a moderate strength, DHT increased the pasting viscosity, relative setback value, and storage modulus but decreased the relative breakdown value. Moreover, DHT (except at 150 °C) caused a decrease in the rapid digestive starch content and estimated glycemic index of TS. These results suggested that DHT-modified TS could be used in foods with high viscosity requirements, gel foods, and low-glycemic index starch-based foods.
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Affiliation(s)
- Gan Hui
- Department of Food Science and Engineering, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China
| | - Peilei Zhu
- Department of Food Science and Engineering, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China; Institute of Horticulture, Anhui Academy of Agricultural Sciences, Hefei 230031, China
| | - Mingchun Wang
- Department of Food Science and Engineering, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China.
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3
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Chen Y, Han X, Chen DL, Ren YP, Yang SY, Huang YX, Yang J, Zhang L. Dry Ball-Milled Quinoa Starch as a Pickering Emulsifier: Preparation, Microstructures, Hydrophobic Properties and Emulsifying Properties. Foods 2024; 13:431. [PMID: 38338566 PMCID: PMC10855821 DOI: 10.3390/foods13030431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 01/22/2024] [Accepted: 01/26/2024] [Indexed: 02/12/2024] Open
Abstract
This research supplied a "cleaner-production" way to produce "clean-label" quinoa starch-based Pickering emulsifier with excellent emulsifying properties. The effects of dry ball-milling time and speed on the multi-scale structures and emulsifying properties of quinoa starch were studied. With increasing ball-milling time and speed, particle size first decreased and then increased, the crystallinity, lamellar structure and short-range ordered structure gradually decreased, and contact angle gradually increased. The increased contact angle might be related to the increased oil absorption properties and the decreased water content. The emulsification properties of ball-milled quinoa starch (BMQS)-based Pickering emulsions increased with the increase in ball-milling time and speed, and the emulsions of BMQS-4 h, 6 h, 8 h, and 600 r reached the full emulsification state. After 120 days' storage, the oil droplets of BMQS-2 h (BMQS-400 r) deformed, the oil droplets increased, and the emulsification index decreased. The emulsification index and the oil droplets of BMQS-4 h, 6 h, 8 h and 600 r-based emulsions did not show obvious changes after storage, indicating the good emulsifying stability of these BMQS-based emulsions, which might be because that the relatively larger amount of starch particles that dispersed in the voids among the oil droplets could act as stronger network skeletons for the emulsion gel. This Pickering emulsifier was easily and highly efficiently produced and low-cost, having great potential to be used in the food, cosmetic and pharmaceutical industries.
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Affiliation(s)
| | | | | | | | | | | | | | - Liang Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, China; (Y.C.); (X.H.); (D.-L.C.); (Y.-P.R.); (S.-Y.Y.); (Y.-X.H.); (J.Y.)
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4
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Apostolidis E, Stoforos GN, Mandala I. Starch physical treatment, emulsion formation, stability, and their applications. Carbohydr Polym 2023; 305:120554. [PMID: 36737219 DOI: 10.1016/j.carbpol.2023.120554] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 11/18/2022] [Accepted: 01/03/2023] [Indexed: 01/07/2023]
Abstract
Pickering emulsions are increasingly preferred over typical surfactant-based emulsions due to several advantages, such as lower emulsifier usage, simplicity, biocompatibility, and safety. These types of emulsions are stabilized using solid particles, which produce a thick layer at the oil-water interface preventing droplets from aggregating. Starch nano-particles (SNPs) have received considerable attention as natural alternatives to synthetic stabilizers due to their unique properties. Physical formulation processes are currently preferred for SNP production since they are environmentally friendly procedures that do not require the use of chemical reagents. This review provides a thorough overview in a critical perspective of the physical processes to produce starch nano-particles used as Pickering emulsion stabilizers, fabricated by a 2-step process. Specifically, the reviewed physical approaches for nano-starch preparation include high hydrostatic pressure, high pressure homogenization, ultrasonication, milling and antisolvent precipitation. All the essential parameters used to evaluate the effectiveness of particles in stabilizing these systems are also presented in detail, including the hydrophobicity, size, and content of starch particles. Finally, this review provides the basis for future research focusing on physical nano-starch production, to ensure the widespread use of these natural stabilizers in the ever-evolving field of food technology.
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Affiliation(s)
- Eftychios Apostolidis
- Agricultural University of Athens, Dept. Food Science & Human Nutrition, Laboratory of Food Process Engineering, Iera Odos 75, 11855 Votanikos, Athens, Greece
| | - George N Stoforos
- Agricultural University of Athens, Dept. Food Science & Human Nutrition, Laboratory of Food Process Engineering, Iera Odos 75, 11855 Votanikos, Athens, Greece
| | - Ioanna Mandala
- Agricultural University of Athens, Dept. Food Science & Human Nutrition, Laboratory of Food Process Engineering, Iera Odos 75, 11855 Votanikos, Athens, Greece.
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5
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Li Z, Zhang G, Charalampopoulos D, Guo Z. Ionic liquid-mediated regeneration of cellulose dramatically improves decrystallization, TEMPO-mediated oxidation and alkyl/alkenyl succinylation. Int J Biol Macromol 2023; 236:123983. [PMID: 36907307 DOI: 10.1016/j.ijbiomac.2023.123983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 02/21/2023] [Accepted: 03/05/2023] [Indexed: 03/12/2023]
Abstract
This work demonstrated a successful strategy that simple ionic liquids (ILs) mediated pretreatment could effectively reduce crystallinity of cellulose from 71 % to 46 % (by C2MIM.Cl) and 53 % (by C4MIM.Cl). The IL-mediated regeneration of cellulose greatly promoted its reactivity for TEMPO-catalyzed oxidation, which the resulting COO- density (mmol/g) increased from 2.00 for non-IL-treated cellulose to 3.23 (by C2MIM.Cl) and 3.42 (C4MIM.Cl); and degree of oxidation enhanced from 35 % to 59 % and 62 %, respectively. More significantly, the yield of oxidized cellulose increased from 4 % to 45-46 %, by 11-fold. IL-regenerated cellulose can also be directly subjected to alkyl/alkenyl succinylation without TEMPO-mediated oxidation, producing nanoparticles with properties similar to oxidized celluloses (55-74 nm in size, -70-79 mV zeta-potential and 0.23-0.26 PDI); but in a much higher overall yield (87-95 %) than IL-regeneration-coupling-TEMPO-oxidation (34-45 %). Alkyl/alkenyl succinylated TEMPO-oxidized cellulose showed 2-2.5 times higher ABTS* scavenging ability than non-oxidized cellulose; however, alkyl/alkenyl succinylation also resulted in a significant decline in Fe2+ chelating property.
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Affiliation(s)
- Ziqian Li
- Department of Biological and Chemical Engineering, Gustav weids vej 10A, Faculty of Technical Science, Aarhus University, 8000 Aarhus, Denmark
| | - Guoqiang Zhang
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom
| | - Dimitris Charalampopoulos
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom
| | - Zheng Guo
- Department of Biological and Chemical Engineering, Gustav weids vej 10A, Faculty of Technical Science, Aarhus University, 8000 Aarhus, Denmark.
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Preparation and Physico-Chemical Characterization of OSA-Modified Starches from Different Botanical Origins and Study on the Properties of Pickering Emulsions Stabilized by These Starches. Polymers (Basel) 2023; 15:polym15030706. [PMID: 36772007 PMCID: PMC9918976 DOI: 10.3390/polym15030706] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 11/25/2022] [Accepted: 01/20/2023] [Indexed: 02/01/2023] Open
Abstract
Native starch (NS) from different botanical origins (native rice/tapioca/oat starch, NRS/NTS/NOS) were hydrophobically modified by octenyl succinic anhydride (OSA), and the octenyl succinic (OS) groups were successfully introduced in the starch molecules which obtained OS-starch (OSRS, OSTS and OSOS) with different levels of modification (0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%) and degree of substitution (DS). The structural properties of the OS-starch, such as granule size, crystal, wettability and morphology were studied, and the OS-starch was used as particulate stabilizers to produce oil-in-water (O/W) Pickering emulsions. The emulsion index, droplet size distribution and microstructures of Pickering emulsions produced by different OS-starches were compared. OSA modification had almost no effect on the morphology or crystal structure types of three kinds of NS and OS-starch but markedly increased the contact angle and particle size distribution of OSRS, OSTS and OSOS. Esterification reaction of OSA and starch mainly occurred in amorphous regions of starch, and the OSA significantly improved the emulsifying capacity of OSRS, OSTS and OSOS granules and thus stabilized emulsions formed at higher levels (2.5% and 3.0%) of modification of OS-Starch exhibited better stability; the ability of OS-starch to stabilize Pickering emulsion was 3.0% OSRS > 3.0% OSOS > 3.0% OSTS, respectively. Observation and structural properties analysis of OS-starch granules and Pickering emulsion droplets showed that the number and thickness of the starch granules on the oil-water interface of the emulsion droplets increased with improvement of the OSA modification level, and an aggregation state was formed between the OS-starch granules, which was also enhanced with the OSA modification levels. These were all necessary for the Pickering emulsion stabilized by starch granules to remain in a steady state.
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7
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Bist Y, Kumar Y, Saxena DC. Studies on rheological behavior of native and octenyl succinic anhydride modified buckwheat (
Fagopyrum esculentum
) starch gel and improved flow properties thereof. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yograj Bist
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
| | - Yogesh Kumar
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
| | - Dharmesh Chandra Saxena
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
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8
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Kheto A, Das R, Deb S, Bist Y, Kumar Y, Tarafdar A, Saxena DC. Advances in isolation, characterization, modification, and application of Chenopodium starch: A comprehensive review. Int J Biol Macromol 2022; 222:636-651. [PMID: 36174856 DOI: 10.1016/j.ijbiomac.2022.09.191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 09/03/2022] [Accepted: 09/21/2022] [Indexed: 11/05/2022]
Abstract
The Chenopodium genus includes >250 species, among which only quinoa, pigweed, djulis, and kaniwa have been explored for starches. Chenopodium is a non-conventional and rich source of starch, which has been found effective in producing different classes of food. Chenopodium starches are characterized by their smaller granule size (0.4-3.5 μm), higher swelling index, shorter/lower gelatinization regions/temperature, good emulsifying properties, and high digestibility, making them suitable for food applications. However, most of the investigations into Chenopodium starches are in the primary stages (isolation, modification, and characterization), except for quinoa. This review comprehensively explores the major developments in Chenopodium starch research, emphasizing isolation, structural composition, functionality, hydrolysis, modification, and application. A critical analysis of the trends, limitations, and scope of these starches for novel food applications has also been provided to promote further scientific advancement in the field.
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Affiliation(s)
- Ankan Kheto
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India; Department of Food Technology, Vignan Foundation for Science Technology and Research, AP, India
| | - Rahul Das
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Saptashish Deb
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Yograj Bist
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Yogesh Kumar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India.
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122, India.
| | - D C Saxena
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India.
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9
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Enzymatically modified quinoa starch-based Pickering emulsion: Effect of enzymolysis and emulsifying conditions. Int J Biol Macromol 2022; 219:824-834. [PMID: 35963347 DOI: 10.1016/j.ijbiomac.2022.08.031] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 07/16/2022] [Accepted: 08/07/2022] [Indexed: 11/20/2022]
Abstract
Both the effects of enzymolysis condition on the microstructures and emulsifying property of enzymatic modified quinoa starch (EMQS) and the effects of emulsion formulation on the EMQS based emulsions were investigated. The emulsifying capacity (EC) and stability (ES) of EMQS were positive correlated with enzyme amount (0-2.4 % w/wstarch). The particle sizes of EMQS decreased and its hydrophobicity increased with increasing enzyme amount (0-2.4 % w/wstarch), which were the main reasons for the increasing emulsifying performance of EMQS. With the increasing starch concentration, the EC of the EMQS increased, the oil droplet size of the emulsion decreased. With the oil/water ratios ranging from 1:9 to 6:4, the emulsification index (EI) and oil droplet size of the emulsion increased. EMQS based emulsion had a relatively good stability in the pH range of 2-10. This study lays the foundation for the application of EMQS as a stable clean-label Pickering emulsifier.
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10
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Zhang L, Chen DL, Wang XF, Xu L, Qian JY, He XD. Enzymatically modified quinoa starch based pickering emulsion as carrier for curcumin: Rheological properties, protection effect and in vitro digestion study. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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11
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Sathyan S, Nisha P. Optimization and Characterization of Porous Starch from Corn Starch and Application Studies in Emulsion Stabilization. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02843-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Preparation of redispersible dry nanoemulsion using chitosan-octenyl succinic anhydride starch polyelectrolyte complex as stabilizer. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Enhancing the storage stability of Pickering emulsion using esterified buckwheat starch with improved structure and morphology. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Peng M, Yin L, Dong J, Shen R, Zhu Y. Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (Chenopodium quinoa) varieties. J Food Sci 2022; 87:2147-2158. [PMID: 35365864 DOI: 10.1111/1750-3841.16126] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 02/14/2022] [Accepted: 02/24/2022] [Indexed: 11/29/2022]
Abstract
The quinoa flour processing is mostly subject to the properties of starch. Starches from four colored quinoa varieties, including white quinoa (QS-W), yellow quinoa (QS-Y), red (QS-R), and black (QS-B), were compared with respect to their physicochemical properties and in vitro digestibility. Results indicated that QS-B exhibited the highest content of amylose (8.14%) (p < 0.05). All starch samples exhibited as irregular sphere with a particle size less than 3 µm. Results of the FT-IR and X-ray showed that the short-range order of the four quinoa starches exhibited no significant difference; all starches showed a typical A-type diffractrometric pattern and was not affected by seed color, and QS-Y had the highest relative crystallinity (34.3%) (p < 0.05). In addition, QS-W reflected the highest solubility (6.32%) and QS-Y showed the highest swelling power (19.45 g/g) (p < 0.05). QS-Y also presented a higher ΔH value (11.46 J/g) (p < 0.05), while QS-R peak temperature and peak G' were the lowest. Besides, QS-B had the highest slow-digestible starch (SDS) and resistant starch (RS) content, while the lowest estimated glycemic index (eGI) value (p < 0.05). Also, there was a negative correlation between hydrolysis rates and amylose content of quinoa starch. PRACTICAL APPLICATION: Due to the low gelatinization temperature of quinoa starch, it can be used to both produce and improve instant and fast food products. Quinoa starch particles are small, and Pickering emulsions and additives have potential application values. Red quinoa contains easily digestible starch, which can be a good food choice for infants and the elderly, while white quinoa starch has less swelling power and can be used in noodle products. The results of this study can help to underpin the study of quinoa nonstarch components versus starch component.
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Affiliation(s)
- Mingjun Peng
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
| | - Lisha Yin
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
| | - Jilin Dong
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan, China.,Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan, China
| | - Ruiling Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan, China.,Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan, China
| | - Yingying Zhu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan, China.,Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan, China
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15
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Perea-Flores MDJ, Martínez-Luna KL, Núñez-Bretón LC, Sarria-Guzmán Y, Jiménez-Guzmán J, Alamilla-Beltrán L, Vivar-Vera G, González-Jiménez FE. Modification by lipophilic substitution of Mexican Oxalis tuberosa starch and its effect on functional and microstructural properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01233-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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16
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Kolahi P, Shekarchizadeh H, Nasirpour A. Stabilization of Pickering emulsion using tragacanth nanoparticles produced by a combination of ultrasonic and anti-solvent methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1353-1362. [PMID: 34378201 DOI: 10.1002/jsfa.11467] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 06/27/2021] [Accepted: 08/10/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Because of the high surface/volume ratio in nanometric size particles, they exhibit novel functional properties in many industries, such as emulsion stabilization. Tragacanth nanoparticles (TNPs) were prepared in this research, applying intense ultrasound energy followed by anti-solvent precipitation in ethanol. RESULTS Investigation of wettability showed a contact angle of 88.9 ± 1.7° for TNPs, providing partial wetting of the nanoparticles at the oil-water interface. Pickering emulsions were prepared using TNPs at different oil contents. Also, emulsions containing tragacanth gum solution were prepared as control emulsions. Results showed that the viscosity of the emulsions prepared by the TNPs was significantly lower than those of the control emulsions. Microscopic images showed that the size of the emulsion droplets decreased by increasing the nanoparticle concentrations. Evaluation of the stability of the emulsions showed that changes in the average diameter of the emulsion droplets stabilized by nanoparticles were not significant after 1 month of storage at room temperature. In contrast, the size of the droplet of control emulsions increased over the 30 days of storage. Thermal and mechanical stresses confirmed the effect of the concentration of TNPs and the oil ratio on the stability of the emulsions. CONCLUSION The use of TNPs as a natural biopolymer is a promising approach in emulsion systems to prevent coalescence and increase the stability of the Pickering emulsions. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Parisa Kolahi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
| | - Hajar Shekarchizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
| | - Ali Nasirpour
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
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17
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Li G, Zhu F. Physicochemical, rheological, and emulsification properties of nonenyl succinic anhydride (NSA) modified quinoa starch. Int J Biol Macromol 2021; 193:1371-1378. [PMID: 34757132 DOI: 10.1016/j.ijbiomac.2021.10.199] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/11/2021] [Accepted: 10/26/2021] [Indexed: 11/27/2022]
Abstract
Nonenyl succinic anhydride (NSA) modification could be an alternative to octenyl succinic anhydride (OSA) modification of starch to obtain a range of physicochemical and rheological properties and for emulsification applications. A series of NSA-modified quinoa starches in granular form with different degrees of substitution (DS) (0.0080, 0.0175, 0.0359, and 0.0548) were prepared. The NSA modifications reduced the gelatinization temperatures and frequency dependence of storage modulus (G'), while increasing the peak viscosity, gel hardness, and G'. The NSA-modified quinoa starches with medium DS were the most effective in stabilising Pickering emulsions. The droplet size of Pickering emulsions decreased first with increasing DS before increasing at the highest DS. Modified starch with a DS of 0.0359 had the highest emulsifying capacity. Apart from the commonly used octenyl succinic anhydride (OSA) modification, the NSA-modified starches could be potential candidates as efficient Pickering emulsion stabilizers.
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Affiliation(s)
- Guantian Li
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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18
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Impact of octenyl succinic anhydride (OSA) esterification on microstructure and physicochemical properties of sorghum starch. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112320] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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19
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Valorization of unpopped Foxnut starch in stabilizing Pickering emulsion using OSA modification. Int J Biol Macromol 2021; 191:657-667. [PMID: 34582910 DOI: 10.1016/j.ijbiomac.2021.09.148] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/31/2021] [Accepted: 09/20/2021] [Indexed: 11/20/2022]
Abstract
Starch was isolated from unpopped fox nut (Euryale ferox) and the effect of octenyl succinic anhydride (OSA) concentration (1, 2 and 3%) on physiochemical, functional, pasting, rheological and structural properties of was examined. The amylose content of native starch (22.9%) was higher than the modified starch (13.7%) for 3% OSA treatment. The water absorption capacity (1.29-0.9 g/g) significantly reduced, while oil absorption capacity (0.15-0.61 g/g), solubility (5-48%) and swelling power (2.77-13.60 g/g) increased after modification. The modification also altered the pasting properties by increasing the peak viscosity and reducing the pasting temperature. The cooked gel of all starch showed shear-thinning flow behavior and dynamic rheology confirmed reduction in storage and loss modulus after modification. Modified starch became rougher and irregular in shape and showed type A pattern as confirmed by SEM and XRD. Soybean oil-in-water Pickering emulsions were prepared by ultrasonication (US, 30 and 40% amplitude for 2 and 4 min) using starch as particle stabilizer and major factors influencing emulsion stability were investigated. Pickering emulsions prepared at 30 and 40% amplitude for 4 min US, produced the smaller droplet size, stable up to 15 days. However, all OSA modified starches were able to separate the oil and water even after the size of droplets increased with storage. The microstructure of the Pickering emulsions confirmed that starch particles aggregated in a tightly packed layer at the oil-water interface.
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20
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Ghavidel N, Fatehi P. Recent Developments in the Formulation and Use of Polymers and Particles of Plant-based Origin for Emulsion Stabilizations. CHEMSUSCHEM 2021; 14:4850-4877. [PMID: 34424605 DOI: 10.1002/cssc.202101359] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/20/2021] [Indexed: 06/13/2023]
Abstract
The main scope of this Review was the recent progress in the use of plant-based polymers and particles for the stabilization of Pickering and non-Pickering emulsion systems. Due to their availability and promising performance, it was discussed how the source, modification, and formulation of cellulose, starch, protein, and lignin-based polymers and particles would impact their emulsion stabilization. Special attention was given toward the material synthesis in two forms of polymeric surfactants and particles and the corresponding formulated emulsions. Also, the effects of particle size, degree of aggregation, wettability, degree of substitution, and electrical charge in stabilizing oil/water systems and micro- and macro-structures of oil droplets were discussed. The wide range of applications using such plant-based stabilizers in different technologies as well as their challenge and future perspectives were described.
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Affiliation(s)
- Nasim Ghavidel
- Chemical Engineering Department, Green Processes Research Centre, Lakehead University, 955 Oliver Road, Thunder Bay, P7B5E1 ON, Canada
| | - Pedram Fatehi
- Chemical Engineering Department, Green Processes Research Centre, Lakehead University, 955 Oliver Road, Thunder Bay, P7B5E1 ON, Canada
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21
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Zhang L, Xiong T, Wang XF, Chen DL, He XD, Zhang C, Wu C, Li Q, Ding X, Qian JY. Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property. Int J Biol Macromol 2021; 190:130-140. [PMID: 34481848 DOI: 10.1016/j.ijbiomac.2021.08.212] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/14/2021] [Accepted: 08/27/2021] [Indexed: 11/19/2022]
Abstract
Quinoa starch was developed as a new kind of Pickering emulsifier by enzymatic modification. The morphological structure, crystalline structure, lamellar structure, fractal structure, particle size distribution, contact angle, emulsion index (EI), and emulsion micromorphology were studied to explore the relationship between structure characteristics, hydrophilic property, and emulsifying properties of enzymatically modified (EM) quinoa starches. With the increasing enzymatic hydrolysis time in the test range of 0-9 h, particle size of EM quinoa starch decreased, and the broken starch and contact angle of EM quinoa starch increased; the EI value of emulsions with EM quinoa starch increased, and the oil droplet size of emulsions with EM quinoa starch decreased. It suggested that both the smallest particle size and the closest extent of the contact angle to 90° derived the best emulsifying property of EM-9. The EM quinoa starch had higher emulsifying capacity at higher oil volume fraction (Φ) (50%) than at lower Φ (20%), proving that the EM starch has potential to be used as Pickering emulsifiers in higher oil products, such as salad dressing.
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Affiliation(s)
- Liang Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Ting Xiong
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Xian-Fen Wang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Dong-Ling Chen
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Xu-Dong He
- Yangzhou Center for Food and Drug Control, Building No. 2, Food Sci-Tech Park, Linjianglu 205, Yangzhou, Jiangsu 225004, People's Republic of China
| | - Chen Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Chunsen Wu
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Qian Li
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Xiangli Ding
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China.
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22
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Estrada-Fernández AG, Dorantes-Bautista G, Román-Guerrero A, Campos-Montiel RG, Hernández-Uribe JP, Jiménez-Alvarado R. Modification of Oxalis tuberosa starch with OSA, characterization and application in food-grade Pickering emulsions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2896-2905. [PMID: 34294951 PMCID: PMC8249651 DOI: 10.1007/s13197-020-04790-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/03/2020] [Accepted: 09/09/2020] [Indexed: 11/26/2022]
Abstract
The emulsifying properties of Oxalis tuberosa starch (native and chemically modified) were evaluated in Pickering emulsions based on the emulsification index, emulsion stability over time and emulsion morphology. The best conditions of chemical modification were found by esterification of starch with octenyl succinic anhydride (OSA) at a concentration of 3% and a reaction time of 2 h, achieving a degree of substitution of 0.033 ± 0.001. The results obtained using Fourier-transform infrared spectroscopy, a Rapid Visco Analyzer, and differential scanning calorimetry, indicated that the starch underwent a change in its structure and that the insertion of the OSA groups was achieved. The amphipathic characteristics of OSA starch were evaluated by forming oil-in-water emulsions. Various concentrations of OSA-starch granules (1, 2.5 and 5 wt%) were used. A higher concentration of particles produced a smaller droplet size of emulsions (76.5 ± 0.9 μm) compared to those formed at a lower concentration of 1% (92.5 ± 1.0 μm). Therefore, the starch modified with OSA displayed the necessary characteristics to be adsorbed at the oil-water interface, achieving Pickering emulsion stabilization.
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Affiliation(s)
- A. G. Estrada-Fernández
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n km. 1, 43600 Tulancingo, Hidalgo Mexico
| | - G. Dorantes-Bautista
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n km. 1, 43600 Tulancingo, Hidalgo Mexico
| | - A. Román-Guerrero
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, San Rafael Atlixco 186, Vicentina, 09340 Mexico, DF Mexico
| | - R. G. Campos-Montiel
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n km. 1, 43600 Tulancingo, Hidalgo Mexico
| | - J. P. Hernández-Uribe
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n km. 1, 43600 Tulancingo, Hidalgo Mexico
| | - R. Jiménez-Alvarado
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n km. 1, 43600 Tulancingo, Hidalgo Mexico
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23
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Matos M, Marefati A, Barrero P, Rayner M, Gutiérrez G. Resveratrol loaded Pickering emulsions stabilized by OSA modified rice starch granules. Food Res Int 2021; 139:109837. [PMID: 33509462 DOI: 10.1016/j.foodres.2020.109837] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 10/17/2020] [Accepted: 10/18/2020] [Indexed: 02/02/2023]
Abstract
Resveratrol is a photosensitive, bioactive molecule which has received increasing research interest during the past decade for its antioxidant properties. However, it has low solubility in water or common triglyceride oils. Resveratrol solubilization in oil can only be achieved in essential oils, such as flavour oils, but the stability of emulsions produced with this type of oils is low as they are prone to creaming phenomena and Oswald ripening. In this study, resveratrol was first dissolved in orange oil which was mixed into a medium-chain triglyceride (Miglyol) at different ratios and used as the internal phase of oil-in-water emulsions (O/W). The emulsions were stabilized by octenyl succinic anhydride (OSA) modified rice starch granules using two different ratios of starch particle:oil to study the influence of interfacial coverage on the final emulsion droplet size and emulsion stability. The results of this study indicated that stable Pickering emulsions could be prepared using OSA-modified rice starch granules even at partial coverage conditions. Emulsions prepared at an oil fraction of 0.5 using 30% v/v mixture of orange oil in Miglyol as the dispersed phase seemed to be an appropriate resveratrol carrier system, obtaining encapsulation efficiency values close to 90% which results in emulsions with a resveratrol concentration of 8.45 mg/L. Hence, the emulsions prepared are suitable for food fortification applications.
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Affiliation(s)
- M Matos
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain
| | - A Marefati
- Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden
| | - P Barrero
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain
| | - M Rayner
- Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden
| | - G Gutiérrez
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
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24
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Alsalman FB, Ramaswamy HS. Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba. Molecules 2021; 26:E234. [PMID: 33466395 PMCID: PMC7795008 DOI: 10.3390/molecules26010234] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 12/22/2020] [Accepted: 12/30/2020] [Indexed: 11/23/2022] Open
Abstract
Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227-573 MPa) and treatment time (6-24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11-29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2-87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.
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Affiliation(s)
- Fatemah B. Alsalman
- Food and Nutrition Program, Environment & Life Sciences Research Center, Kuwait Institute for Scientific Research, P.O. Box 24885, Safat 13109, Kuwait;
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, 21,111 Lakeshore Road, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada
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25
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Sarkar A, Dickinson E. Sustainable food-grade Pickering emulsions stabilized by plant-based particles. Curr Opin Colloid Interface Sci 2020. [DOI: 10.1016/j.cocis.2020.04.004] [Citation(s) in RCA: 75] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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26
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Jiménez-Saelices C, Trongsatitkul T, Lourdin D, Capron I. Chitin Pickering Emulsion for Oil Inclusion in Composite Films. Carbohydr Polym 2020; 242:116366. [PMID: 32564838 DOI: 10.1016/j.carbpol.2020.116366] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 04/22/2020] [Accepted: 04/22/2020] [Indexed: 01/24/2023]
Abstract
A film containing a stable and well-dispersed hydrophobic phase in a surfactant-free bio-based hydrophilic matrix is proposed. In this study, an aqueous suspension of rod-like chitin nanocrystals (ChiNCs), mixed with paraffin oil, form an oil-in-water Pickering emulsion with a droplet diameter of 3 μm. These emulsions mixed with a 5 wt% starch solution formed homogeneous composite films by solvent casting. Various amounts of emulsion were incorporated, leading to self-supported films with a volume of oil as high as 45 vol%, with less than 1% of ChiNCs. This model inclusion system leads to droplets homogeneously dispersed throughout the composite films, as revealed by microscopy (SEM and CLSM) with mechanical properties controlled by the matrix. Finally, the droplets were easily released from the matrix by enzymatic hydrolysis. This easy-to-implement transparent film proved to be a good candidate when it is desirable to disperse a poor water-soluble component in a hydrophilic edible matrix.
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Affiliation(s)
| | - Tatiya Trongsatitkul
- School of Polymer Engineering, Suranaree University of Technology, Nakhon Ratchasima, Thailand.
| | - Denis Lourdin
- UR1268 Biopolymères Interactions Assemblages, INRA, 44316, Nantes, France
| | - Isabelle Capron
- UR1268 Biopolymères Interactions Assemblages, INRA, 44316, Nantes, France.
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27
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Characterization and stability of short-chain fatty acids modified starch Pickering emulsions. Carbohydr Polym 2020; 240:116264. [DOI: 10.1016/j.carbpol.2020.116264] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 03/31/2020] [Accepted: 04/05/2020] [Indexed: 11/21/2022]
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28
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Kierulf A, Whaley J, Liu W, Enayati M, Tan C, Perez-Herrera M, You Z, Abbaspourrad A. Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers. Food Chem 2020; 315:126246. [DOI: 10.1016/j.foodchem.2020.126246] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 12/12/2019] [Accepted: 01/16/2020] [Indexed: 10/25/2022]
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29
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Marefati A, Rayner M. Starch granule stabilized Pickering emulsions: an 8-year stability study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2807-2811. [PMID: 31975414 DOI: 10.1002/jsfa.10289] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 01/07/2020] [Accepted: 01/24/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Pickering emulsions are known to have advantages over conventional emulsions, in particular, improved and long-term stability against coalescence. This research is an eight-year stability investigation of oil-in-water Pickering emulsions stabilized by quinoa starch granules modified by octenyl succinic anhydride (OSA). Two different concentrations of starch (i.e. 200 and 600 mg mL-1 based on oil) were used at oil fraction (ϕ) of 0.1. The emulsions were prepared using a high-pressure homogenizer. The emulsions were stored in a refrigerator (at 6 °C) and evaluated using particle size analyzer over the storage period and light microscopy at the end of the storage period. RESULTS Starch granule stabilized Pickering emulsions produced by a high-pressure homogenizer displayed remarkable storage stability over the eight years with no indication of coalescence. In addition, the results showed that increasing the concentration of starch granules resulted in a decrease in droplet sizes. The sizes measured by the particle size analyzer showed a decline over the storage period which was due to dissociation of some networks of aggregated droplets that, in addition to representing smaller droplet sizes, resulted in the release of free and unbound starch entrapped in these networks. CONCLUSIONS This study showed that Pickering emulsions produced by OSA modified starch granules from quinoa can be used in practical applications for the development of highly stable formulations when prolonged storage is required. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ali Marefati
- Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
| | - Marilyn Rayner
- Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
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30
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Schlörmann W, Zetzmann S, Wiege B, Haase N, Greiling A, Lorkowski S, Dawczynski C, Glei M. Impact of different roasting conditions on sensory properties and health-related compounds of oat products. Food Chem 2020; 307:125548. [DOI: 10.1016/j.foodchem.2019.125548] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 09/12/2019] [Accepted: 09/16/2019] [Indexed: 11/25/2022]
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31
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Abdul Hadi N, Wiege B, Stabenau S, Marefati A, Rayner M. Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and 1H-NMR. Foods 2020; 9:E83. [PMID: 31940907 PMCID: PMC7023049 DOI: 10.3390/foods9010083] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 01/08/2020] [Accepted: 01/09/2020] [Indexed: 11/17/2022] Open
Abstract
Rice and quinoa starch esters were prepared by acylation using short-chain fatty acid anhydrides with different chain lengths (acetic, propionic, and butyric anhydride). A direct stoichiometric method based on the acylation reaction was used to determine the degree of substitution (DS) and acyl content (AC). In addition, Fourier-transform infrared spectroscopy (FTIR) was used to validate the conformational changes of acylated starch and 1H-NMR was used as a DS reference method. DS by stoichiometric calculation was shown to be in agreement with FTIR and was comparable with DS obtained from Proton nuclear magnetic resonance (1H-NMR). Based on this study, stoichiometric calculation allows rapid and direct determination of substitution levels and acyl content without the loss of samples, which provides efficiency and optimization of manufacturing procedures in producing the desired level of esterified starches.
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Affiliation(s)
- Nabilah Abdul Hadi
- Department of Food Technology, Engineering, and Nutrition, Lund University, SE 22100 Lund, Sweden; (A.M.); (M.R.)
- School of Food Science and Technology, University Malaysia Terengganu, Kuala Terengganu 21030, Terengganu, Malaysia
| | - Berthold Wiege
- Department of Safety and Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 32756 Detmold, Germany; (B.W.); (S.S.)
| | - Sebastian Stabenau
- Department of Safety and Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 32756 Detmold, Germany; (B.W.); (S.S.)
| | - Ali Marefati
- Department of Food Technology, Engineering, and Nutrition, Lund University, SE 22100 Lund, Sweden; (A.M.); (M.R.)
| | - Marilyn Rayner
- Department of Food Technology, Engineering, and Nutrition, Lund University, SE 22100 Lund, Sweden; (A.M.); (M.R.)
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32
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Su J, Guo Q, Chen Y, Dong W, Mao L, Gao Y, Yuan F. Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105276] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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33
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Cazotti JC, Smeltzer SE, Smeets NMB, Dubé MA, Cunningham MF. Starch nanoparticles modified with styrene oxide and their use as Pickering stabilizers. Polym Chem 2020. [DOI: 10.1039/d0py00036a] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Starch nanoparticles (SNP) were modified with styrene oxide (STO) and successfully used as Pickering stabilizers in miniemulsion and emulsion polymerization.
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Affiliation(s)
- Jaime C. Cazotti
- Department of Chemical Engineering
- Queen's University
- Kingston
- Canada
| | | | | | - Marc A. Dubé
- Department of Chemical and Biological Engineering
- Centre for Catalysis Research and Innovation
- University of Ottawa
- Ottawa
- Canada
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34
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Hussein MA, Mohammed AA, Atiya MA. Application of emulsion and Pickering emulsion liquid membrane technique for wastewater treatment: an overview. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2019; 26:36184-36204. [PMID: 31776903 DOI: 10.1007/s11356-019-06652-3] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Accepted: 09/30/2019] [Indexed: 05/26/2023]
Abstract
According a wide range of relevant literature, the emulsion liquid membrane technique (ELM) is considered an efficient method to separate and recover organic and inorganic contaminants that could otherwise be released into the environment. One important limitation of ELM process concerns the stabilization and de-stabilization of emulsion globules. To address this, over the last few years, a new ELM trend known as the Pickering emulsion liquid membrane (PELM) has been developed. PELM involves nanoparticle concepts to achieve a more stable emulsion for wastewater treatment. In this article, ELM and PELM techniques, preparation methods, characteristics, stabilization methods (i.e., mechanical and ultrasound emulsification), and de-stabilization (i.e., swelling, leakage and coalescence) of the emulsion are reviewed and described. In addition, various parameters that could impact ELM stability, extraction, and recovery, such as emulsification speed and time, surfactant, carrier, internal agent, diluent, stirring speed, internal to membrane ratio, type of organic membrane, and treatment ratio, are also presented and discussed.
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Affiliation(s)
- Maad A Hussein
- Environmental Engineering Department, College of Engineering, University of Baghdad, Baghdad, Iraq.
| | - Ahmed A Mohammed
- Environmental Engineering Department, College of Engineering, University of Baghdad, Baghdad, Iraq
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35
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Physicochemical properties of dodecenyl succinic anhydride (DDSA) modified quinoa starch. Food Chem 2019; 300:125201. [PMID: 31357016 DOI: 10.1016/j.foodchem.2019.125201] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 07/15/2019] [Accepted: 07/16/2019] [Indexed: 12/12/2022]
Abstract
Quinoa starch granules were esterified with dodecenyl succinic anhydride (DDSA) to various degrees of substitution (DS) (0.0023-0.0095). Physicochemical properties and emulsification capacity of the modified starch were studied. Increasing DS increased the particle size, water solubility, and swelling power, while decreasing the gelatinization enthalpy change and relative crystallinity of the starch. The DDSA groups were suggested to be mostly located in the amorphous region of starch granules. With increasing DS, the viscosity and storage modulus (G') obtained from rheological analysis increased first and then decreased. The DDSA modified quinoa starch efficiently stabilized O/W Pickering emulsions and has some technical advantages compared to octenyl succinic anhydride (OSA)-modified quinoa starch. Increasing DS led to decreased droplet size of the emulsions and a higher capacity in stabilizing emulsions during storage for a period of 10 days. This study suggested the potential application of DDSA modified quinoa starch as an emulsifier in stabilizing Pickering emulsions.
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36
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Marefati A, Wiege B, Abdul Hadi N, Dejmek P, Rayner M. In vitro intestinal lipolysis of emulsions based on starch granule Pickering stabilization. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.051] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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37
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Preparation and properties of OSA-modified taro starches and their application for stabilizing Pickering emulsions. Int J Biol Macromol 2019; 137:277-285. [DOI: 10.1016/j.ijbiomac.2019.06.230] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 06/21/2019] [Accepted: 06/28/2019] [Indexed: 01/31/2023]
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38
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Physicochemical, functional and structural characterization of Mexican Oxalis tuberosa starch modified by cross-linking. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00207-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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40
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41
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Schlörmann W, Zetzmann S, Wiege B, Haase NU, Greiling A, Lorkowski S, Dawczynski C, Glei M. Impact of different roasting conditions on chemical composition, sensory quality and physicochemical properties of waxy-barley products. Food Funct 2019; 10:5436-5445. [DOI: 10.1039/c9fo01429b] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Roasting improves sensory properties and differentially modulates health-related compounds of barley products.
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Affiliation(s)
- W. Schlörmann
- Friedrich Schiller University Jena
- Institute of Nutritional Sciences
- Department of Nutritional Toxicology
- 07743 Jena
- Germany
| | - S. Zetzmann
- Friedrich Schiller University Jena
- Institute of Nutritional Sciences
- Department of Nutritional Toxicology
- 07743 Jena
- Germany
| | - B. Wiege
- Department of Safety and Quality of Cereals
- Max Rubner-Institut
- 32756 Detmold
- Germany
| | - N. U. Haase
- Department of Safety and Quality of Cereals
- Max Rubner-Institut
- 32756 Detmold
- Germany
| | - A. Greiling
- Thüringer Landesanstalt für Landwirtschaft und Ländlichen Raum
- 07743 Jena
- Germany
| | - S. Lorkowski
- Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD)
- Halle-Jena-Leipzig
- Germany
- Friedrich Schiller University Jena
- Institute of Nutritional Sciences
| | - C. Dawczynski
- Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD)
- Halle-Jena-Leipzig
- Germany
- Friedrich Schiller University Jena
- Institute of Nutritional Sciences
| | - M. Glei
- Friedrich Schiller University Jena
- Institute of Nutritional Sciences
- Department of Nutritional Toxicology
- 07743 Jena
- Germany
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Lu X, Wang Y, Li Y, Huang Q. Assembly of Pickering emulsions using milled starch particles with different amylose/amylopectin ratios. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.045] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Pickering emulsions stabilized by compound modified areca taro (Colocasia esculenta (L.) Schott) starch with ball-milling and OSA. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.08.032] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Marefati A, Matos M, Wiege B, Haase NU, Rayner M. Pickering emulsifiers based on hydrophobically modified small granular starches Part II - Effects of modification on emulsifying capacity. Carbohydr Polym 2018; 201:416-424. [PMID: 30241837 DOI: 10.1016/j.carbpol.2018.08.049] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 08/07/2018] [Accepted: 08/10/2018] [Indexed: 10/28/2022]
Abstract
Small granular starches from rice, quinoa, and amaranth were modified with octenyl succinic anhydride (OSA) at 5 defined intervals (0-3.0%) and investigated with respect to emulsifying capacity and stability. Starch granule surfaces were characterized by Brunauer-Emmett-Teller and contact angle measurements. Emulsifying capacity was characterized by multiple light scattering (MLS) and particle size analysis. Stability towards environmental stress was characterized by centrifugation and MLS. Surface hydrophobicity and emulsifying capacity correlated with starch type and modification level. Quinoa stabilized emulsions had the smallest droplet size (e.g. 59.2 μm at 3.0% OSA) and superior stability, both before and after centrifugation, especially at the lowest modification levels. Rice and amaranth had larger droplets (99.8 and 84.1 μm at 3.0% OSA respectively). Amaranth, despite its small size showed poorer performance than quinoa, especially at lower modification levels. The higher emulsifying efficiency of quinoa starch granules attributed to the higher protein content.
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Affiliation(s)
- A Marefati
- Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. BOX 124, SE, 221 00, Lund, Sweden.
| | - M Matos
- Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. BOX 124, SE, 221 00, Lund, Sweden; Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006, Oviedo, Spain
| | - B Wiege
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Schützenberg 12, 32756, Detmold, Germany
| | - N U Haase
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Schützenberg 12, 32756, Detmold, Germany
| | - M Rayner
- Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. BOX 124, SE, 221 00, Lund, Sweden
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García-Tejeda Y, Leal-Castañeda E, Espinosa-Solis V, Barrera-Figueroa V. Synthesis and characterization of rice starch laurate as food-grade emulsifier for canola oil-in-water emulsions. Carbohydr Polym 2018; 194:177-183. [DOI: 10.1016/j.carbpol.2018.04.029] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2017] [Revised: 03/24/2018] [Accepted: 04/06/2018] [Indexed: 11/26/2022]
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McNamee CE, Sato Y, Wiege B, Furikado I, Marefati A, Nylander T, Kappl M, Rayner M. Rice Starch Particle Interactions at Air/Aqueous Interfaces-Effect of Particle Hydrophobicity and Solution Ionic Strength. Front Chem 2018; 6:139. [PMID: 29868551 PMCID: PMC5962698 DOI: 10.3389/fchem.2018.00139] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Accepted: 04/12/2018] [Indexed: 12/20/2022] Open
Abstract
Starch particles modified by esterification with dicarboxylic acids to give octenyl succinic anhydride (OSA) starch is an approved food additive that can be used to stabilize oil in water emulsions used in foods and drinks. However, the effects of the OSA modification of the starch particle on the interfacial interactions are not fully understood. Here, we directly measured the packing of films of rice starch granules, i.e., the natural particle found inside the plant, at air/aqueous interfaces, and the interaction forces in that system as a function of the particle hydrophobicity and ionic strength, in order to gain insight on how starch particles can stabilize emulsions. This was achieved by using a combined Langmuir trough and optical microscope system, and the Monolayer Interaction Particle Apparatus. Native rice starch particles were seen to form large aggregates at air/water interfaces, causing films with large voids to be formed at the interface. The OSA modification of the rice starches particles decreased this aggregation. Increasing the degree of modification improved the particle packing within the film of particles at the air/water interface, due to the introduction of inter-particle electrostatic interactions within the film. The introduction of salt to the water phase caused the particles to aggregate and form holes within the film, due to the screening of the charged groups on the starch particles by the salt. The presence of these holes in the film decreased the stiffness of the films. The effect of the OSA modification was concluded to decrease the aggregation of the particles at an air/water interface. The presence of salts, however, caused the particles to aggregate, thereby reducing the strength of the interfacial film.
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Affiliation(s)
- Cathy E McNamee
- Faculty of Textile Science and Technology, Shinshu University, Ueda, Japan
| | - Yu Sato
- Faculty of Textile Science and Technology, Shinshu University, Ueda, Japan
| | | | | | - Ali Marefati
- Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
| | | | - Michael Kappl
- Max Planck Institute for Polymer Research, Mainz, Germany
| | - Marilyn Rayner
- Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
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48
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Li J, Ye F, Lei L, Zhou Y, Zhao G. Joint Effects of Granule Size and Degree of Substitution on Octenylsuccinated Sweet Potato Starch Granules As Pickering Emulsion Stabilizers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4541-4550. [PMID: 29664628 DOI: 10.1021/acs.jafc.7b05507] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The granules of sweet potato starch were size fractionated into three portions with significantly different median diameters ( D50) of 6.67 (small-sized), 11.54 (medium-sized), and 16.96 μm (large-sized), respectively. Each portion was hydrophobized at the mass-based degrees of substitution (DSm) of approximately 0.0095 (low), 0.0160 (medium), and 0.0230 (high). The Pickering emulsion-stabilizing capacities of modified granules were tested, and the resultant emulsions were characterized. The joint effects of granule size and DSm on emulsifying capacity (EC) were investigated by response surface methodology. For small-, medium-, and large-sized fractions, their highest emulsifying capacities are comparable but, respectively, encountered at high (0.0225), medium (0.0158), and low (0.0095) DSm levels. The emulsion droplet size increased with granule size, and the number of freely scattered granules in emulsions decreased with DSm. In addition, the term of surface density of the octenyl succinic group (SD-OSG) was first proposed for modified starch granules, and it was proved better than DSm in interpreting the emulsifying capacities of starch granules with varying sizes. The present results implied that, as the particulate stabilizers, the optimal DSm of modified starch granules is size specific.
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Affiliation(s)
- Jinfeng Li
- College of Food Science , Southwest University , Chongqing 400715 , People's Republic of China
| | - Fayin Ye
- College of Food Science , Southwest University , Chongqing 400715 , People's Republic of China
| | - Lin Lei
- College of Food Science , Southwest University , Chongqing 400715 , People's Republic of China
| | - Yun Zhou
- College of Food Science , Southwest University , Chongqing 400715 , People's Republic of China
| | - Guohua Zhao
- College of Food Science , Southwest University , Chongqing 400715 , People's Republic of China
- Chongqing Sweet Potato Research Centre , Chongqing 400715 , People's Republic of China
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Effect of acid hydrolysis and OSA esterification of waxy cassava starch on emulsifying properties in Pickering-type emulsions. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.057] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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