1
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Gao Q, Zheng J, Van der Meeren P, Zhang B, Fu X, Huang Q. Stabilization and release of thymol in pre-formed V-type starch: A comparative study with traditional method. Carbohydr Polym 2024; 328:121712. [PMID: 38220323 DOI: 10.1016/j.carbpol.2023.121712] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 11/29/2023] [Accepted: 12/17/2023] [Indexed: 01/16/2024]
Abstract
Recently, pre-formed V-type starch has become popular as a versatile carrier in encapsulation systems of containing starch-guest inclusion complexes (ICs). However, the differences in stabilizing and dissociating guests between ICs prepared by either the traditional method or the pre-formed "empty" helix method have not yet been elucidated. Here, starch-thymol ICs were prepared using the traditional high temperature-water method and the pre-formed method, covering different complexation temperatures and solvents, to compare the loading capacity, crystalline structure, thermal stability, and release properties. The highest content of thymol in ICs prepared by the pre-formed and the traditional method was 74.2 and 65.3 mg/g, respectively. Different from ICs prepared by the traditional method (V7-type crystal), ICs prepared by the pre-formed method mostly exhibited a V6a structure with larger crystallinities and a better short-range ordered structure. ICs prepared at 90 °C were type II complexes and efficiently protected thymol from rapid heat loss. A slow release was observed in both cases: about 45 % and 75 % of thymol were released from ICs prepared by the pre-formed and traditional methods, respectively, after two weeks of storage at 25 °C.
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Affiliation(s)
- Qing Gao
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jiabao Zheng
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Paul Van der Meeren
- Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent 9000, Belgium
| | - Bin Zhang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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2
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Wang X, Feng T, Fan C, Wang X, Xia S, Yu J, John Swing C. Effect of tannic acid-OSA starch complexation on the binding capacity and release of aldehydes off-flavor in aqueous matrix. Food Chem 2023; 426:136560. [PMID: 37321118 DOI: 10.1016/j.foodchem.2023.136560] [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: 04/09/2023] [Revised: 06/03/2023] [Accepted: 06/04/2023] [Indexed: 06/17/2023]
Abstract
In order to further clarify the regulation of tannic acid on the off-flavor in starch-based algal oil emulsions, the effect of different starch matrix (OSA starch and OSA starch-tannic acid complex) on the release capacities of aldehydes (pentanal, hexanal, heptanal, nonanal) were investigated. The adsorption and retention ability, thermodynamic parameters, and hydrophobicity of aldehydes in the starch matrix were analyzed. Nonanal exhibited the strongest adsorption ability (65.01%-85.69%) with the starch matrix, followed by heptanal, hexanal, and pentanal, which accounted for the structures of aldehydes. Furthermore, aldehydes had a higher affinity with complex (16.33%-83.67%) than OSA starch (9.70%-66.71%) because the tannic acid altered the structure of OSA starch. Isothermal titration calorimetry suggested that the interaction between the starch matrix and aldehydes was an entropy-driven spontaneous endothermic reaction, and hydrophobic interactions were the predominant driving forces. Altogether, these results lay a theoretical foundation for facilitating the regulation of flavor in starch foods.
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Affiliation(s)
- Xinshuo Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Tingting Feng
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, People's Republic of China
| | - Chunli Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xingwei Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Caleb John Swing
- Department of Animal Sciences, Colorado State University, 350 W. Pitkin St., Fort Collins, CO 80523-1171, the United States of America
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3
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Effects of water/ionic liquid ratios on the physicochemical properties of high amylose maize starch-lauric acid complex. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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4
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Sun S, Hua S, Hong Y, Gu Z, Cheng L, Ban X, Li Z, Li C, Zhou J. Influence of different kinds of fatty acids on the behavior, structure and digestibility of high amylose maize starch-fatty acid complexes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5837-5848. [PMID: 35426124 DOI: 10.1002/jsfa.11933] [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: 01/10/2022] [Revised: 04/08/2022] [Accepted: 04/14/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The formation of starch-lipid complexes is of interest to food processing and human nutrition. Fatty acid (FA) structure is important for the formation and structure of starch-FA complexes. However, there is limited research regarding the complexing behavior between amylose and different kinds of FAs, as well as the relationship between fine structures and digestibility of the formed complexes. This study aimed to investigate the behavior, fine structure, and digestibility of complexes formed between high amylose maize starch (HMS) and FA having various chain lengths and unsaturation degrees. RESULTS Complexes containing different FA structures showed V6III -type crystals. Complexes containing 18-carbon unsaturated FAs displayed significantly higher complexing index (P < 0.05) than other complexes. Complexes containing 12-carbon FAs and 18-carbon FAs with one unsaturation degree showed a higher degree of structural order and resistant starch (RS) content than other complexes. The 12-carbon FAs exhibited a higher binding degree with helical cavity of amylose than other FAs. Additionally, 10-carbon and 18-carbon saturated FAs tended to combine with HMS outside amylose helices more than other FAs. Laser confocal micro-Raman imaging revealed that the physically embedded 10-carbon and 18-carbon saturated FAs showed heterogeneous distribution in complexes, and that the complexed 18-carbon FAs with one unsaturation degree exhibited homogeneous distribution. CONCLUSION The behavior, structural order and digestibility of complexes could be regulated by FA structure. The 12-carbon FAs and 18-carbon FAs with one unsaturation degree were more suitable for the production of HMS-FA complexes with higher structural order and RS content than other FAs. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Shenglin Sun
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P. R. China
| | - Shuxian Hua
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P. R. China
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P. R. China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P. R. China
| | - Xiaofeng Ban
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P. R. China
| | - Zhaofeng Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P. R. China
| | - Caiming Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P. R. China
| | - Jingwen Zhou
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, P. R. China
- Science Center for Future Foods, Jiangnan University, Wuxi, P. R. China
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5
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Di Marco AE, Ixtaina VY, Tomás MC. Analytical and technological aspects of amylose inclusion complexes for potential applications in functional foods. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101625] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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6
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Complexation ability and physicochemical properties of starch inclusion complexes with C18 fatty acids. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107175] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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7
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Shi L, Zhou J, Guo J, Gladden I, Kong L. Starch inclusion complex for the encapsulation and controlled release of bioactive guest compounds. Carbohydr Polym 2021; 274:118596. [PMID: 34702447 DOI: 10.1016/j.carbpol.2021.118596] [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: 06/28/2021] [Revised: 08/06/2021] [Accepted: 08/18/2021] [Indexed: 01/17/2023]
Abstract
The linear component of starch, especially amylose, is capable of forming inclusion complex (IC) with various small molecules. It could significantly modify the structure and properties of starch, and it could bring beneficial effects when bioactive compounds can be encapsulated. This review discusses the formation and characterization of the starch-guest IC and focuses on the recent developments in the use of starch ICs for the encapsulation and controlled release of bioactive guest compounds. A great number of guest compounds, such as lipids, aroma compounds, pharmaceuticals, and phytochemicals, were studied for their ability to be complexed with starch and/or amylose and some of the formed ICs were evaluated for the chemical stability improvement and the guest release regulation. Starch-guest ICs has a great potential to be a delivery system, as most existing studies demonstrated the enhancement on guest retention and the possibility of controlled release.
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Affiliation(s)
- Linfan Shi
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Jingyi Zhou
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Jiayue Guo
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Isabella Gladden
- Department of Mechanical Engineering, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Lingyan Kong
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA.
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8
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Gao Q, Bie P, Tong X, Zhang B, Fu X, Huang Q. Complexation between High-Amylose Starch and Binary Aroma Compounds of Decanal and Thymol: Cooperativity or Competition? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11665-11675. [PMID: 34469152 DOI: 10.1021/acs.jafc.1c01585] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The use of combinations of aroma compounds is common in many food and cosmetic applications. To investigate the binding behavior between high-amylose maize starch and binary aroma combinations of decanal and thymol, starch-aroma inclusion complexes (ICs) were prepared by a one-step or two-step method with different concentrations and orders of addition. The thymol molecule induced the starch chain to form a larger helical cavity and was more likely to form hydrogen bonds with solvents. The encapsulation efficiency and loading efficiency of starch-thymol ICs were always higher than those of starch-decanal ICs, independent of the aroma concentration and addition order in binary aroma ICs. However, starch-decanal ICs prepared in the presence of thymol encapsulated more decanal than in the absence of thymol. The V6I-type crystals formed by starch-decanal ICs and the V6III-type crystals formed by starch-thymol ICs were both present in binary aroma ICs, resulting in a less-ordered structure and lower thermal transition temperatures. In summary, the complexation between binary aroma compounds and starch exhibited both cooperative and competitive binding behaviors. The synergistic effects between decanal and thymol provide guidance in enhancing the aroma encapsulation in starch carriers.
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Affiliation(s)
- Qing Gao
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Pingping Bie
- Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd., Foshan 528511, China
| | - Xing Tong
- Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd., Foshan 528511, China
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
- China-Singapore International Joint Research Institute, Guangzhou 511363, China
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
- China-Singapore International Joint Research Institute, Guangzhou 511363, China
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9
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Interactions of the molecular assembly of polysaccharide-protein systems as encapsulation materials. A review. Adv Colloid Interface Sci 2021; 295:102398. [PMID: 33931199 DOI: 10.1016/j.cis.2021.102398] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 02/27/2021] [Accepted: 02/28/2021] [Indexed: 01/05/2023]
Abstract
Studying the interactions of biopolymers like polysaccharides and proteins is quite important mainly due to the wide number of applications such as the stabilization and encapsulation of active compounds in complex systems. Complexation takes place when materials like proteins and polysaccharides are blended to promote the entrapment of active compounds. The interaction forces between the charged groups in the polymeric chains allow the miscibility of the components in the complex system. Understanding the interactions taking place between the polymers as well as between the wall material and the active compound is important when designing delivery systems. However, some features of the biopolymers like structure, functional groups, or electrical charge as well as extrinsic parameters like pH or ratios might affect the structure and the performance of the complex system when used in encapsulation applications. This work summarizes the recent progress of the polysaccharide/protein complexes for encapsulation and the influence of the pH on the structural modifications during the complexation process.
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10
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Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications. Carbohydr Polym 2021; 270:118358. [PMID: 34364603 DOI: 10.1016/j.carbpol.2021.118358] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/28/2021] [Accepted: 06/15/2021] [Indexed: 11/22/2022]
Abstract
Encapsulation systems have gained significant interest in designing innovative foods, as they allow for the protection and delivery of food ingredients that have health benefits but are unstable during processing, storage and in the upper gastrointestinal tract. Starch is widely available, cheap, biodegradable, edible, and easy to be modified, thus highly suitable for the development of encapsulants. Much efforts have been made to fabricate various types of porous starch and starch particles using different techniques (e.g. enzymatic hydrolysis, aggregation, emulsification, electrohydrodynamic process, supercritical fluid process, and post-processing drying). Such starch-based systems can load, protect, and deliver various food ingredients (e.g. fatty acids, phenolic compounds, carotenoids, flavors, essential oils, irons, vitamins, probiotics, bacteriocins, co-enzymes, and caffeine), exhibiting great potentials in developing foods with tailored flavor, nutrition, sensory properties, and shelf-life. This review surveys recent advances in different aspects of starch-based encapsulation systems including their forms, manufacturing techniques, and applications in foods.
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11
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Cui H, Lu J, Li C, Lin L. Fabrication of phospholipid nanofibers containing eugenol@cationic starch nanoparticles against Bacillus cereus in beef. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111262] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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12
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Ma R, Jin Z, Wang F, Tian Y. Contribution of starch to the flavor of rice-based instant foods. Crit Rev Food Sci Nutr 2021; 62:8577-8588. [PMID: 34047638 DOI: 10.1080/10408398.2021.1931021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Increased consumption of instant foods has led to research attention, especially rice-based instant foods. Starch, one of the most important components of rice, significantly affects food quality. However, the mechanisms by which starch contributes to rice-based instant foods flavor are poorly understood in many cases. The review aims to describe the common mechanisms by which starch contributes to food flavor, including participating in flavor formation, and affecting flavor release throughout starch multiscale structure: particle morphology, crystal structure, molecular structure. Five specific examples of rice-based instant foods were further analyzed to summarize the specific contribution of starch to flavor, including instant rice, fermented rice cake, rice noodles, fried rice, and rice dumplings. During foods processing, reducing sugars produced by heating or enzymatic hydrolysis of starch participate in Maillard reaction, caramelization and thermal degradation, which directly or indirectly affect the formation of flavor compounds. In addition, adsorption by granules, encapsulation by retrograded V-type crystal, and controlled release by starch gel all contribute to rice-based instant food flavor qualities. These mechanisms jointly contribute to flavor compounds formation and release. Proper theoretical application and improved processing methods are needed to promote the high-quality, mechanization, and automation of rice-based instant foods production.
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Affiliation(s)
- Rongrong Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Fan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
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13
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Su K, Brunet M, Festring D, Ayed C, Foster T, Fisk I. Flavour distribution and release from gelatine-starch matrices. Food Hydrocoll 2021; 112:106273. [PMID: 33658741 PMCID: PMC7768189 DOI: 10.1016/j.foodhyd.2020.106273] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Microstructure design of protein-polysaccharide phase separated gels has been suggested as a strategy to nutritionally improve food products. Varying the phase volumes of a phase separated matrix may affect texture and overall flavour balance of the final product, which are both important for consumer acceptance. The aims of this study were to investigate how modifying the phase volumes of a gelatine-starch biphasic mixture affected aroma release, and how addition of sucrose affects phase separation, flavour distribution and aroma release. Biphasic gels of different microstructures with the same effective concentration of gelatine and starch in each phase were developed. Microstructure significantly affected aroma release in vitro but not in vivo when panellists (n = 5) chewed and swallowed the sample. Addition of sucrose (0-60%) to the biphasic mixture significantly reduced water activity, affected the microstructure and affected aroma distribution in each phase and subsequent release rates depending on the physicochemical properties of the aroma volatile. In general, affinity for the gelatine phase for the less hydrophobic, more volatile compounds was not significantly affected by sucrose concentration. Whereas an increased affinity for the starch phase for the more hydrophobic, less volatile compounds was observed with increased sucrose as the starch phase becomes more dispersed at sucrose concentrations between 40 and 60%. The results of this study may be of interest to researchers and industry to enable prediction of how reformulation, such as reduction of sucrose, to meet nutritional guidelines may affect the overall aroma balance of a phase separated food matrix.
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Affiliation(s)
- Katy Su
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Marine Brunet
- VetAgro Sup, Campus Agronomique, Lempdes, 63370, France
| | - Daniel Festring
- Nestlé Product Technology Centre Confectionery, P.O. Box 204, Haxby Road, York, YO91 1XY, UK
| | - Charfedinne Ayed
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Tim Foster
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Ian Fisk
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
- Corresponding author.
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14
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Schultz M. Flavour Delivery. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_10] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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16
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Lemos PVF, Opretzka LCF, Almeida LS, Cardoso LG, Silva JBAD, Souza COD, Villarreal CF, Druzian JI. Preparation and characterization of C-phycocyanin coated with STMP/STPP cross-linked starches from different botanical sources. Int J Biol Macromol 2020; 159:739-750. [DOI: 10.1016/j.ijbiomac.2020.05.111] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 05/13/2020] [Accepted: 05/15/2020] [Indexed: 01/23/2023]
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17
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Kong L, Perez-Santos DM, Ziegler GR. Effect of guest structure on amylose-guest inclusion complexation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105188] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Seok JY, Lee DJ, Lim ST, Reddy CK. Preparation and characterization of inclusion complexes between debranched maize starches and conjugated linoleic acid. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.050] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Encapsulation of lutein into swelled cornstarch granules: Structure, stability and in vitro digestion. Food Chem 2018; 268:362-368. [DOI: 10.1016/j.foodchem.2018.06.078] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 06/16/2018] [Indexed: 12/31/2022]
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20
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Bortnowska G, Goluch Z. Retention and release kinetics of aroma compounds from white sauces made with native waxy maize and potato starches: Effects of storage time and composition. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.046] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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21
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Interfacial activity and emulsifying behaviour of inclusion complexes between helical polysaccharides and flavouring molecules resulting from non-covalent interactions. Food Res Int 2018; 105:801-811. [DOI: 10.1016/j.foodres.2017.11.064] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Revised: 11/23/2017] [Accepted: 11/25/2017] [Indexed: 12/23/2022]
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22
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Physicochemical characteristics of complexes between amylose and garlic bioactive components generated by milling activating method. Food Res Int 2018; 105:499-506. [DOI: 10.1016/j.foodres.2017.11.068] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2017] [Revised: 11/23/2017] [Accepted: 11/25/2017] [Indexed: 11/20/2022]
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23
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Abstract
The preparation methods and applications of flavor and fragrance capsules based on polymeric, inorganic and polymeric–inorganic wall materials are summarized.
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Affiliation(s)
- Lei He
- School of Perfume and Aroma Technology
- Shanghai Institute of Technology
- Shanghai
- China
| | - Jing Hu
- School of Perfume and Aroma Technology
- Shanghai Institute of Technology
- Shanghai
- China
| | - Weijun Deng
- School of Perfume and Aroma Technology
- Shanghai Institute of Technology
- Shanghai
- China
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24
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Lafarge C, Cayot N. Potential Use of Mixed Gels from Konjac Glucomannan and Native Starch for Encapsulation and Delivery of Aroma Compounds: A Review. STARCH-STARKE 2017. [DOI: 10.1002/star.201700159] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Céline Lafarge
- Univ. Bourgogne Franche‐Comté, AgroSup DijonPAM UMR A 02.102F‐21000 DijonFrance
| | - Nathalie Cayot
- Univ. Bourgogne Franche‐Comté, AgroSup DijonPAM UMR A 02.102F‐21000 DijonFrance
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25
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Feng T, Wang H, Wang K, Liu Y, Rong Z, Ye R, Zhuang H, Xu Z, Sun M. Preparation and structural characterization of different amylose-flavor molecular inclusion complexes. STARCH-STARKE 2017. [DOI: 10.1002/star.201700101] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Tao Feng
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P. R. China
| | - Hui Wang
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P. R. China
| | - Ke Wang
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P. R. China
| | - Yi Liu
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P. R. China
| | - Zhiwei Rong
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P. R. China
| | - Ran Ye
- Roha USA; St. Louis MO USA
| | - Haining Zhuang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences; National Engineering Research Center of Edible Fungi; Shanghai P. R. China
| | - Zhimin Xu
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA USA
| | - Min Sun
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P. R. China
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26
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Preparation and characterization of essential oil-loaded starch nanoparticles formed by short glucan chains. Food Chem 2016; 221:1426-1433. [PMID: 27979111 DOI: 10.1016/j.foodchem.2016.11.009] [Citation(s) in RCA: 82] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2016] [Revised: 10/12/2016] [Accepted: 11/02/2016] [Indexed: 11/23/2022]
Abstract
Essential oils (EOs), including menthone, oregano, cinnamon, lavender, and citral, are natural products that have antimicrobial and antioxidant activities. However, extremely low water solubility, and easy degradation by heat, restrict their application. The aim of this work was to evaluate the enhancement in antioxidative and antimicrobial activities of EOs encapsulated in starch nanoparticles (SNPs) prepared by short glucan chains. For the first time, we have successfully fabricated menthone-loaded SNPs (SNPs-M) at different complexation temperatures (30, 60, and 90°C) by an in situ nanoprecipitation method. The SNPs-M displayed spherical shapes, and the particle sizes ranged from 93 to 113nm. The encapsulation efficiency (EE) of SNPs-M increased significantly with an increase in complexation temperature, and the maximum EE was 86.6%. The SNPs-M formed at 90°C had high crystallization and thermal stability. The durations of the antioxidant and antimicrobial activities of EOs was extended by their encapsulation in the SNPs.
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27
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Grace D, Khan MS, Friesen K, Ata A. Antimicrobial Compounds from Drypetes staudtii. Chem Biodivers 2016; 13:913-7. [PMID: 27288642 DOI: 10.1002/cbdv.201500298] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2015] [Accepted: 02/29/2016] [Indexed: 11/06/2022]
Abstract
Antimicrobial-directed phytochemical investigation of the MeOH extract of Drypetes staudtii afforded two new compounds, 4,5-(methylenedioxy)-o-coumaroylputrescine (1), 4,5-(methylenedioxy)-o-coumaroyl-4'-N-methylputrescine (2), along with seven known natural products 4α-hydroxyeremophila-1,9-diene-3,8-dione (3), drypemolundein B (4), friedelan-3β-ol (5), erythrodiol (6), ursolic acid (7), p-coumaric acid (8), and β-sitosterol (9). Structures of compounds 1 - 9 were elucidated with the aid of extensive NMR and mass spectral studies. All of the isolates exhibited antibacterial activity against Gram-positive and Gram-negative bacteria with minimum inhibitory concentration (MIC) in the range of 8 - 128 μg/ml. Compounds 1 - 2 were also moderately active against Candida albicans with an MIC value of 32 μg/ml.
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Affiliation(s)
- David Grace
- Department of Chemistry, Richardson College for the Environmental and Science Complex, The University of Winnipeg, 599 Portage Avenue, Winnipeg, MB, R3B 2G3, Canada
| | - Madiha S Khan
- Department of Chemistry, Richardson College for the Environmental and Science Complex, The University of Winnipeg, 599 Portage Avenue, Winnipeg, MB, R3B 2G3, Canada
| | - Kenneth Friesen
- Department of Chemistry, Richardson College for the Environmental and Science Complex, The University of Winnipeg, 599 Portage Avenue, Winnipeg, MB, R3B 2G3, Canada
| | - Athar Ata
- Department of Chemistry, Richardson College for the Environmental and Science Complex, The University of Winnipeg, 599 Portage Avenue, Winnipeg, MB, R3B 2G3, Canada.
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