1
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Fei W, Rong L, Qi X, Chen X, Luo Y, Wen H, Xie J. Effects of Premna microphylla turcz polysaccharide on rheological, gelling, and structural properties of mung bean starch and their interactions. Food Res Int 2024; 189:114561. [PMID: 38876594 DOI: 10.1016/j.foodres.2024.114561] [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: 04/07/2024] [Revised: 05/21/2024] [Accepted: 05/26/2024] [Indexed: 06/16/2024]
Abstract
The aim of this study was to investigate the effects of Premna microphylla turcz polysaccharide (PMP) on the rheological, gelling, and structural properties of mung bean starch (MBS) and their potential interaction mechanism. Results showed that the addition of PMP significantly improved the pasting properties, rheological properties, water holding capacity, and thermostability of MBS. The texture tests showed a decrease in hardness, gumminess and chewiness, indicating the retrogradation of MBS was inhibited. Scanning electron microscopy (SEM) suggested the MBS-PMP composite gels expressed a denser microstructure with obvious folds and tears. Moreover, the results of X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR) and interaction force tests revealed the main forces between MBS and PMP were hydrogen bonds and hydrophobic interactions to form composite gels with great gelling properties. These results facilitate the practical application of MBS and PMP, and provide some references for understanding the interaction mechanism between starch and polysaccharide.
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Affiliation(s)
- Weiqi Fei
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Liyuan Rong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xin Qi
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yi Luo
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Huiliang Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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2
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Ma KK, Ziegler GR, Hayes JE. Sugar reduction in chocolate compound by replacement with flours containing small insoluble starch granules. J Food Sci 2024; 89:1701-1710. [PMID: 38258973 DOI: 10.1111/1750-3841.16923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 11/21/2023] [Accepted: 12/20/2023] [Indexed: 01/24/2024]
Abstract
Consumer concern about intake of added sugars has increased commercial demand for sugar-reduced chocolates. However, substitution with high-potency sweeteners is not possible as sugar serves as an important bulking agent. Here, we investigated replacement of sucrose in chocolate compound with oat or rice flours, with starch granules smaller than 10 µm, focusing on texture, sweetness, and acceptability. In Study 1, six chocolates were made: a control with 54% sucrose, four sucrose-reduced versions (reductions of 25% or 50%, using either oat or sweet rice flour), and one 54% sucrose chocolate with reduced refining time. These chocolates were compared in a Difference from Control (DFC) test in a within-subject design, with and without nose clips. Particle size distribution, yield stress, and plastic viscosity were measured. Chocolates with 25% sucrose reduction by either sweet rice or oat flour (or reduced refining time) were not significantly different from the blind control (p > 0.05), regardless of nose clip use. In open-ended comments, participants reported differences in rice-flour-containing chocolates were due to a chalkier texture, while oat-flour-containing chocolates were described as smoother, softer, and creamier. DFC scores from the chocolates were positively correlated with plastic viscosity and negatively correlated with yield stress. In Study 2, 25% reduced sugar chocolates made with rice flour were liked significantly less than control, but the oat flour sample did not differ from control. Collectively, these results suggest up to 25% of sucrose in chocolate can be replaced with oat flour without negatively affecting texture or consumer acceptance.
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Affiliation(s)
- Kai Kai Ma
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - Gregory R Ziegler
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - John E Hayes
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
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3
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Qayum A, Rashid A, Liang Q, Kang L, Ahmed Z, Hussain M, Virk MS, Ekumah JN, Ren X, Ma H, Miao S. Multi-scale ultrasound induced composite coacervates of whey protein and pullulan polysaccharide on emulsion forming and stabilizing mechanisms. Colloids Surf B Biointerfaces 2024; 234:113709. [PMID: 38159329 DOI: 10.1016/j.colsurfb.2023.113709] [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: 10/24/2023] [Revised: 12/03/2023] [Accepted: 12/12/2023] [Indexed: 01/03/2024]
Abstract
A non-destructive technique known as multi-scale ultrasound (MSU) was employed to modify the emulsion consisting of glycosylated bovine whey protein (WP) and pullulan (Pu). To assess the effect on the structural and emulsifying properties of the WP-Pu, the formulated emulsion, was treated with divergent MSU at (single: 20 kHz, 40 kHz, and 60 kHz; dual: 20-40 kHz, 40-60 kHz, and 20-60 kHz; and tri: 20-40-60 kHz) frequency for a duration of 30 min. The tri-frequency, treated emulsion showed improved emulsifying stability compared to the control and MSU-treated single, and dual-frequency samples, as indicated by the particle size, structural morphology, and adsorbed protein. The molecular docking and numerous spectral analysis provided evidence that WP can undergo successful phenolation. This modified form of WP then interacts with Pu through various forces, including H-bonding and other mechanisms, resulting in the formation of a composite emulsion. The rheological properties revealed that both the control emulsion and the MSU-treated emulsion exhibited non-Newtonian pseudoplastic flow behavior. This behavior is characterized by shear thinning, where the viscosity decreases with increasing shear rate. The shear rates tested ranged from 1 to 300 1/s, additionally, the degree of crystallinity increased from 18.2° to 19.4°. Overall, the tri-frequency effect was most pronounced compared to single and dual-frequency. Ultrasonication, an emerging non-thermal technology, proves to be an efficient approach for the formulation of WP-Pu composites. These composites have significant potential for use in drug delivery systems and functional foods.
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Affiliation(s)
- Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China.
| | - Lixin Kang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Zahoor Ahmed
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Muhammad Safiullah Virk
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - John-Nelson Ekumah
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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4
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Shao GQ, Zhang H, Xu D, Wu FF, Jin YM, Yang N, Yu KJ, Xu XM. Insights into starch-based gels: Selection, fabrication, and application. Int J Biol Macromol 2024; 258:128864. [PMID: 38158059 DOI: 10.1016/j.ijbiomac.2023.128864] [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: 06/30/2023] [Revised: 11/06/2023] [Accepted: 12/15/2023] [Indexed: 01/03/2024]
Abstract
Starch a natural polymer, has made significant advancements in recent decades, offering superior performance and versatility compared to synthetic materials. This review discusses up-to-date diverse applications of starch gels, their fabrication techniques, and their advantages over synthetic materials. Starch gels renewability, biocompatibility, biodegradability, scalability, and affordability make them attractive. Also, advanced theoretical foundations and emerging industrial technologies could further expand their scope and functions inspiring new applications.
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Affiliation(s)
- Guo-Qiang Shao
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Huang Zhang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Henan University of Animal Husbandry and Economics, 6 Longzihu North Road, Zhengzhou, 450046, PR China
| | - Dan Xu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Feng-Feng Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Ya-Mei Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Na Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Ke-Jing Yu
- Key Laboratory of Eco-Textiles, Ministry of Education, School of Textile Science and Engineering, Jiangnan University, Wuxi 214122, PR China
| | - Xue-Ming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
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5
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Wang Z, Wang L, Yu X, Wang X, Zheng Y, Hu X, Zhang P, Sun Q, Wang Q, Li N. Effect of polysaccharide addition on food physical properties: A review. Food Chem 2024; 431:137099. [PMID: 37572481 DOI: 10.1016/j.foodchem.2023.137099] [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: 01/12/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 08/14/2023]
Abstract
The texture, flavor, performance and nutrition of foods are affected by their physical properties during processing, cooking, storage, and shelf life. In addition to chemical, physical, and enzymatic modification methods, polysaccharide addition is also considered a safe, effective, and convenient food modification strategy. However, thus far, literature review on the effects of polysaccharides on the physical properties of foods is few. Therefore, the present work reviews the effects of polysaccharides on water retention capacity, rheological property, suspension ability, viscoelasticity, emulsifying property, gelling property, stability, and starch regeneration and digestion. Furthermore, the existing problems and future recommendations during food physical property modification by polysaccharides are presented. This work aims to provide some theoretical references for future research, development, and application of polysaccharides on food physical property modification.
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Affiliation(s)
- Zichao Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Lu Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaoxue Yu
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueqin Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yi Zheng
- School of International Education, Henan University of Technology, Zhengzhou 450001, China
| | - Xilei Hu
- School of International Education, Henan University of Technology, Zhengzhou 450001, China
| | - Peiyao Zhang
- School of International Education, Henan University of Technology, Zhengzhou 450001, China
| | - Qi Sun
- College of Life Sciences, Chongqing Normal University, Chongqing 401331, China.
| | - Qi Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Na Li
- Henan Provincial Key Laboratory of Ultrasound Imaging and Artificial Intelligence, Henan Provincial People's Hospital, Zhengzhou University People's Hospital, Zhengzhou University, Zhengzhou 450001, China; Henan Institute of Medical and Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China.
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6
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Jafari M, Koocheki A. Impact of ultrasound treatment on the physicochemical and rheological properties of acid hydrolyzed sorghum starch. Int J Biol Macromol 2024; 256:128521. [PMID: 38040142 DOI: 10.1016/j.ijbiomac.2023.128521] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 11/21/2023] [Accepted: 11/28/2023] [Indexed: 12/03/2023]
Abstract
The present study aimed to evaluate the influence of ultrasonication on the physicochemical properties of native and acid-hydrolyzed white sorghum starch. Sorghum starch exhibited improved freeze-thaw stability, solubility, swelling power, and paste clarity after mild sonication. Starches sonicated at 30 % amplitude for 10 and 20 min increased the peak viscosity to 249 and 240 BU, gel firmness to 140.23 and 131.62 (g), ΔH to 13.4 and 13.1 (J/g), crystallinity to 29.51 and 29.10 (%), double helix content to 1.11 and 1.07 and degree of ordered structures to 1.16 and 1.09. The sonicated dual-treated samples (sonicated-acid hydrolyzed) exhibited reduced swelling power, peak viscosity, gelatinization temperatures and gel firmness. In contrast, the solubility, paste clarity, ΔH, percentage of crystallinity, double helix content and degree of ordered structures improved. Ultrasonic treatment made cracks and holes in the granule surface, whereas dual-treated starches were more porous and rougher, with deep depressions. All sorghum starches displayed shear-thinning behavior (n < 1). The pseudoplastic behavior and consistency indices of the starch paste decreased with increasing sonication time and amplitude. The G' was always higher than G" and tanδ was <1 for all samples, indicating a more solid/elastic behavior. The increased sonication time and amplitude, as well as the dual-treatment, caused the gel to become more susceptible to shear forces, which resulted in a decrease in G' and G" and an increase in tanδ.
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Affiliation(s)
- Morteza Jafari
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Arash Koocheki
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
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7
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Thirunavookarasu N, Kumar S, Shetty P, Shanmugam A, Rawson A. Impact of ultrasound treatment on the structural modifications and functionality of carbohydrates - A review. Carbohydr Res 2024; 535:109017. [PMID: 38163393 DOI: 10.1016/j.carres.2023.109017] [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: 10/13/2023] [Revised: 12/18/2023] [Accepted: 12/18/2023] [Indexed: 01/03/2024]
Abstract
Carbohydrates are crucial in food as essential biomolecules, serving as natural components, ingredients, or additives. Carbohydrates have numerous applications in the food industry as stabilizers, thickeners, sweeteners, and humectants. The properties and functionality of the carbohydrates undergo alterations when exposed to various thermal or non-thermal treatments. Ultrasonication is a non-thermal method that modifies the structural arrangement of carbohydrate molecules. These structural changes lead to enhanced gelling and viscous nature of the carbohydrates, thus enhancing their scope of application. Ultrasound may improve carbohydrate functionality in an environmentally sustainable way, leaving no chemical residues. The high-energy ultrasound treatments significantly reduce the molecular size of complex carbohydrates. Sonication parameters like treatment intensity, duration of treatment, and energy applied significantly affect the molecular size, depolymerization, viscosity, structural modifications, and functionality of carbohydrate biomolecules. This review provides a comprehensive analysis of ultrasound-assisted modifications in carbohydrates and the changes in functional properties induced by sonication.
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Affiliation(s)
- Nirmal Thirunavookarasu
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India
| | - Sumit Kumar
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India
| | - Prakyath Shetty
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India
| | - Akalya Shanmugam
- Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Food Processing Business Incubation Centre, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India.
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8
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Sharma S, Thakur K, Sharma R, Bobade H. Molecular morphology & interactions, functional properties, rheology and in vitro digestibility of ultrasonically modified pearl millet and sorghum starches. Int J Biol Macromol 2023; 253:127476. [PMID: 37863145 DOI: 10.1016/j.ijbiomac.2023.127476] [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: 05/24/2023] [Revised: 09/04/2023] [Accepted: 10/15/2023] [Indexed: 10/22/2023]
Abstract
The present research investigated to study the effect of ultrasound treatment on isolated pearl millet starch (PMS) and sorghum starch (SS). Ultrasonication was applied to PMS and SS for 10, 15, and 20 min. Ultrasonically modified pearl millet and sorghum starches evaluated for their techno-functionality, pasting profile, morphology, in vitro starch digestibility, XRD, and molecular interactions. Ultrasound treatment increased water and oil absorption capacity, swelling power, and solubility with treatment time. For ultrasonicated PMS and SS, a significant increase (p < 0.05) in paste clarity (PC) (70.05 % and 67.23 %), freeze-thawing stability (FTS), gel consistency (GC) (25.05 mm and 32.95 mm), and in vitro starch digestibility were observed (57.70 g/100 g and 50.29 g/100 g), whereas no significant changes were recorded for the color values after the ultrasound treatment. Variations in pasting property were also observed in ultrasonicated starches with treatment duration. SEM images confirmed ultrasonication mainly forms pores and indentations on starch granule surface. FTIR spectra and X-ray diffractogram for ultrasonicated starches revealed a slight decrease in the peak intensity and A-type X-ray pattern with lower relative crystallinity (RC) than the native starches. G' > G″ value, indicating the elastic behavior and lower tan δ value, depicting viscous behavior and high gel strength.
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Affiliation(s)
- Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Kavita Thakur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Rajan Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Hanuman Bobade
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
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Seh MA, Amin T, Hussain SZ, Bashir O, Bashir S, Makroo HA, Jan S, Yousouf M, Manzoor S, Gani G, Kaur G, Dar BN, Fayaz U, Shah IA. Physicochemical, thermal, pasting, morphological, functional and bioactive binding characteristics of starches of different oat varieties of North-Western Himalayas. Int J Biol Macromol 2023; 253:126612. [PMID: 37652335 DOI: 10.1016/j.ijbiomac.2023.126612] [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: 02/04/2023] [Revised: 08/21/2023] [Accepted: 08/28/2023] [Indexed: 09/02/2023]
Abstract
Starches were isolated from five oat varieties (SFO-1, SFO-3, Sabzar, SKO-20 and SKO-96) grown in North-Western Himalayas of India. Moisture content of the varieties ranged from 9.25 ± 0.09 to 13.21 ± 0.11 %, indicating their shelf-stability. Results suggested >90 % purity of starches as was evident from values of ash, proteins, and lipids. Amylose content results showed that all starches fall within category of intermediate-amylose starches. Lambdamax, blue value and OD620/550 were found significantly (p ≤ 0.05) higher in SKO-20. Sabzar exhibited higher starch hydrolysis percentage of 85.16 % whereas, lowest was observed in SKO-20 (78.12 %). Degree of syneresis was higher in SKO-20 however, its freeze-thaw stability was lesser. Wide peak in FTIR spectra at 3320 cm-1 confirms nature of starches. SKO-20 exhibited significantly higher onset gelatinization temperature (65.19 ± 1.06 °C) and enthalpy (15.78 ± 0.15 J/g) whereas, Sabzar exhibited lowest enthalpy. Pasting characteristics indicated lowest and highest final viscosity in SKO-20 (341.30 ± 2.11 mPas) and SKO-96 (1470 ± 4.56 mPas), respectively. SEM results indicated irregular and polygonal shape of starches with size <10 μm. SKO-20 exhibited lowest disintegration time of 2.08 ± 0.01 min and Sabzar showed highest (3.31 ± 0.07 min). SKO-20 released more curcumin (71.28 %) whereas, Sabzar released less. This suggests that SKO-20 could be used as better excipient for delivery of curcumin at target site.
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Affiliation(s)
- Mohammad Amaan Seh
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India.
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Omar Bashir
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144401, Punjab, India.
| | - Shubli Bashir
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Hilal A Makroo
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, Awantipora 192122, Jammu and Kashmir, India
| | - Samar Jan
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Monisa Yousouf
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Sobiya Manzoor
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Gousia Gani
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Gurkirat Kaur
- Electron Microscopy and Nano-Science Lab, Punjab Agricultural University, Ludhiana, India
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, Awantipora 192122, Jammu and Kashmir, India
| | - Ufaq Fayaz
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Immad A Shah
- Indian Council of Medical Research-National Institute of Occupational Health, Ahmedabad 380016, Gujarat, India
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10
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Jia R, Cui C, Gao L, Qin Y, Ji N, Dai L, Wang Y, Xiong L, Shi R, Sun Q. A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality. Carbohydr Polym 2023; 321:121260. [PMID: 37739518 DOI: 10.1016/j.carbpol.2023.121260] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 09/24/2023]
Abstract
Swelling behavior involves the process of starch granules absorbing enough water to swell and increase the viscosity of starch suspension under hydrothermal conditions, making it one of the important aspects in starch research. The changes that starch granules undergo during the swelling process are important factors in predicting their functional properties in food processing. However, the factors that affect starch swelling and how swelling, in turn, affects the texture and digestion characteristics of starch-based foods have not been systematically summarized. Compared to its long chains, the short chains of amylose easily interact with amylopectin chains to inhibit starch swelling. Generally, reducing the swelling of starch could increase the strength of the gel while limiting the accessibility of digestive enzymes to starch chains, resulting in a reduction in starch digestibility. This article aims to conduct a comprehensive review of the mechanism of starch swelling, its influencing factors, and the relationship between swelling and the pasting, gelling, and digestion characteristics of starch. The role of starch swelling in the edible quality and nutritional characteristics of starch-based foods is also discussed, and future research directions for starch swelling are proposed.
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Affiliation(s)
- Ruoyu Jia
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Congli Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Lin Gao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Rui Shi
- College of Food Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu Province 210037, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China.
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11
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Wei Y, Li G, Zhu F. Impact of long-term ultrasound treatment on structural and physicochemical properties of starches differing in granule size. Carbohydr Polym 2023; 320:121195. [PMID: 37659789 DOI: 10.1016/j.carbpol.2023.121195] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 06/25/2023] [Accepted: 07/10/2023] [Indexed: 09/04/2023]
Abstract
Granule size is a critical parameter affecting starch processing properties. Ultrasound treatments of up to 22 h were applied on two starches differing in granule size (quinoa starch and maize starch). The two starches showed significantly different trends in both structural and physicochemical aspects affected by the ultrasound treatments. For the small granule starch (volume-weighted mean particle size of 1.79 μm), short-term ultrasonication caused an increase of swelling power. As the treatment time increased, the physicochemical properties were influenced by the degradation of amylopectin external chains. The X-ray diffraction results showed a decrease of relative crystallinity and changes of peak areas with long-term treatment. On the other hand, a balance between amylose leaching and surface damages was seen for the large granule starch (volume-weighted mean particle size of 18.3 μm). The effect of ultrasound modification on starches with different molecular and granular structures was discussed. A possible mechanism of the ultrasound effect was proposed.
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Affiliation(s)
- Yiyun Wei
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Guantian Li
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China.
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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12
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Kalla-Bertholdt AM, Baier AK, Rauh C. Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound. Foods 2023; 12:3663. [PMID: 37835316 PMCID: PMC10572798 DOI: 10.3390/foods12193663] [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: 09/13/2023] [Revised: 09/25/2023] [Accepted: 10/02/2023] [Indexed: 10/15/2023] Open
Abstract
Plant fibers are rich in dietary fiber and micronutrients but often exhibit poor functionality. Ultrasonication can affect the particle size of plant fiber, thereby influencing other techno-functional properties. Therefore, this study aimed to investigate the effects of high-intensity ultrasound on citrus, apple, oat, and pea fiber. Initially, solutions containing 1 wt% of plant fiber were homogenized using ultrasonication (amplitude 116 µm, t = 150 s, energy density = 225 kJ/L, P¯ = 325 W). Due to cavitation effects induced by ultrasound, differences in particle size and a shift in the ratio of insoluble and alcohol-insoluble fractions for dietary fiber were observed. Additionally, viscosities for citrus and apple fiber increased from 1.4 Pa·s to 84.4 Pa·s and from 1.34 Pa·s to 31.7 Pa·s, respectively, at shear rates of 100 1s. This was attributed to observed differences in the microstructure. Freeze-dried samples of purified citrus and apple fiber revealed thin and nearly transparent layers, possibly contributing to enhanced water binding capacity and, therefore, increased viscosity. Water binding capacity for citrus fiber increased from 18.2 g/g to 41.8 g/g, and a 40% increase was observed for apple fiber. Finally, ultrasound demonstrated itself be an effective technology for modifying the techno-functional properties of plant fiber, such as water binding capacity.
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Affiliation(s)
- Ann-Marie Kalla-Bertholdt
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Koenigin-Luise-Str. 22, 14195 Berlin, Germany
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13
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Ramzan N, Azeem M, Mahmood K, Shah S, Chughtai FRS, Hanif M, Ameer N, Bashir Z, Siddique F, Qaisar M. Cellular and Non-cellular Antioxidant Properties of Vitamin E-Loaded Metallic-Quercetin/Polycaprolactone Nanoparticles for the Treatment of Melanogenesis. AAPS PharmSciTech 2023; 24:141. [PMID: 37349629 DOI: 10.1208/s12249-023-02588-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Accepted: 05/16/2023] [Indexed: 06/24/2023] Open
Abstract
Inhibition of melanogenesis by quercetin and vitamin E is extensively reported in the literature, independently, with limitations in antioxidant potential owing to less permeation, solubility, decreased bioavailability, and reduced stability. Thus, the aim of the present study was to synthesize a novel complex of metal ions (copper and zinc) with quercetin to enhance antioxidant properties which were confirmed by docking studies. Polycaprolactone-based nanoparticles of the synthesized complex (PCL-NPs, Q-PCL-NPs, Zn-Q-PCL-NPs, Cu-Q-PCL-NPs) were made later loaded with vitamin E which made the study more interesting in enhancing antioxidant profile. Nanoparticles were characterized for zeta size, charge, and polydispersity index, while physiochemical analysis of nanoparticles was strengthened by FTIR. Cu-Q-PCL-NPs-E showed maximum in vitro release of vitamin E, i.e., 80 ± 0.54%. Non-cellular antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl was observed at 93 ± 0.23% in Cu-Q-PCL-NPs-E which was twofold as compared to Zn-Q-PCL-NPs-E. Michigan Cancer Foundation-7 (MCF-7) cancer cell lines were used to investigate the anticancer and cellular antioxidant profile of loaded and unloaded nanoparticles. Results revealed reactive oxygen species activity of 90 ± 0.32% with the addition of 89 ± 0.64% of its anticancer behavior shown by Cu-Q-PCL-NPs-E after 6 and 24h. Similarly, 80 ± 0.53% inhibition of melanocyte cells and 95 ± 0.54% increase of keratinocyte cells were also shown by Cu-Q-PCL-NPs-E that confirmed the tyrosinase enzyme inhibitory effect. Conclusively, the use of zinc and copper complex in unloaded and vitamin E-loaded nanoparticles can provide enhanced antioxidant properties with inhibition of melanin, which can be used for treating diseases of melanogenesis.
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Affiliation(s)
- Nasreen Ramzan
- Department of Pharmaceutics, Faculty of Pharmacy, Bahauddin Zakariya University, Multan, Multan, Pakistan
- Institute of Chemical Science, Bahauddin Zakariya University Multan, Multan, Pakistan
| | - Muhammad Azeem
- Department of Pharmaceutics, Faculty of Pharmacy, Bahauddin Zakariya University, Multan, Multan, Pakistan
- Hamdard Institute of Pharmaceutical Sciences, Hamdard University Islamabad Campus, Islamabad, Pakistan
| | - Khalid Mahmood
- Institute of Chemical Science, Bahauddin Zakariya University Multan, Multan, Pakistan.
| | - Shahid Shah
- Department of Pharmaceutics, Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | | | - Muhammad Hanif
- Department of Pharmaceutics, Faculty of Pharmacy, Bahauddin Zakariya University, Multan, Multan, Pakistan.
| | - Nabeela Ameer
- Department of Pharmaceutics, Faculty of Pharmacy, Bahauddin Zakariya University, Multan, Multan, Pakistan
| | - Zakia Bashir
- Department of Pharmacology, Faculty of Pharmacy, Bahauddin Zakariya University, Multan, Multan, Pakistan
| | - Farhan Siddique
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Bahauddin Zakariya University Multan, Multan, Pakistan
| | - Muhammad Qaisar
- Department of Pharmaceutics, Faculty of Pharmacy, Bahauddin Zakariya University, Multan, Multan, Pakistan
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14
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Raza H, Ameer K, Ren X, Liu Y, Kang L, Liang Q, Guo T, Ma H, Wang M. Synergistic impact of heat-ultrasound treatment on the properties and digestibility of Sagittaria sagittifolia L. starch-phenolic acid complexes. Int J Biol Macromol 2023:125457. [PMID: 37331532 DOI: 10.1016/j.ijbiomac.2023.125457] [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: 03/26/2023] [Revised: 06/12/2023] [Accepted: 06/15/2023] [Indexed: 06/20/2023]
Abstract
The current research investigated the multi-scale structural interactions between arrowhead starch (AS) and phenolic acids, such as ferulic acid (FA) and gallic acid (GA) to identify the mechanism of anti-digestion effects of starch. AS suspensions containing 10 % (w/w) GA or FA were subjected to physical mixing (PM) followed by heat treatment at 70 °C for 20 min (HT) and a synergistic heat-ultrasound treatment (HUT) for 20 min using a dual-frequency 20/40 KHz system. The synergistic HUT significantly (p < 0.05) increased the dispersion of phenolic acids in the amylose cavity, with GA showing a higher complexation index than FA. XRD analysis showed a typical V-type pattern for GA, indicating the formation of an inclusion complex, while peak intensities decreased for FA following HT and HUT. FTIR revealed sharper peaks possibly of amide bands in the ASGA-HUT sample compared to that of ASFA-HUT. Additionally, the emergence of cracks, fissures, and ruptures was more pronounced in the HUT-treated GA and FA complexes. Raman spectroscopy provided further insight into the structural attributes and compositional changes within the sample matrix. The synergistic application of HUT led to increased particle size in the form of complex aggregates, ultimately improving the digestion resistance of the starch-phenolic acid complexes.
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Affiliation(s)
- Husnain Raza
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Kashif Ameer
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Xiaofeng Ren
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Yuxuan Liu
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Lixin Kang
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Qiufang Liang
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Tao Guo
- Henan Engineering Research Center of Medicinal and Edible Chinese Medicine Technology, Zhengzhou 450046, China
| | - Haile Ma
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Mingfu Wang
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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15
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Production of nanoparticles from resistant starch via a simple three-step physical treatment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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16
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Cai M, Shen C, Li Y, Xiong S, Li F. Effects of particle size on quality characteristics of stone-milled whole wheat flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2483-2491. [PMID: 36694095 DOI: 10.1002/jsfa.12465] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 01/07/2023] [Accepted: 01/25/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Whole wheat flour (WWF) prepared by the direct crushing method preserves all the components of the whole wheat grain. WWF with different particle sizes (180, 150, 125, 106, and 96 μm) was obtained by combining stone milling and particle size sieving technology. The effects of particle size on the proximate composition, farinograph, pasting, thermal, and functional properties, starch microstructure, and Fourier-transform infrared (FTIR) spectroscopy of stone-milled WWF were investigated. RESULTS The smaller the particle size of WWF, the higher the damaged starch content. The water absorption, degree of softening, pasting temperature, solubility, and syneresis of WWF increased steadily as the particle size decreased, whereas the peak viscosity, final viscosity, swelling power, water holding capacity, and enthalpy of gelatinization decreased. The scanning electron microscope micrographs revealed that the larger the particle size of WWF, the denser the distribution of starch granules. The β-sheet and β-turn contents of WWF with particle size 180 μm were the highest, reaching up to 33.85% and 39.79%, respectively. CONCLUSION The particle size exerted influence on the quality characteristics of stone-milled WWF, and the overall properties of WWF were better at medium particle size. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Mengdi Cai
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Chunxia Shen
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Yuhui Li
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Shuangli Xiong
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | - Feng Li
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
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17
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Qian X, Sun B, Gu Y, Ma S, Wang X. Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanism. Int J Biol Macromol 2023; 238:124139. [PMID: 36958455 DOI: 10.1016/j.ijbiomac.2023.124139] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 02/16/2023] [Accepted: 03/19/2023] [Indexed: 03/25/2023]
Abstract
The aim of this study was to investigate the effect and mechanism of partially gelatinized starch in oat flour on the rheological characteristics of the oat batter and the quality of steamed oat cakes. The results showed that an increase in the gelatinization degree of oat flour destroyed the starch granular structure and the long-range molecular order of starch, accompanied by a decrease of crystallinity from 22.28 % to 8.72 % and the formation of a starch-lipid complex. The increased gelatinization degree of oat flour destroyed the protein network and promoted the formation of the starch gel network in oat batter. Meanwhile, the addition of gelatinized oat flour enhanced the elastic behavior of the oat batter and the gas retention ability of the fermented oat batter, while decreased the total gas volume from 1075.5 mL to 827.0 mL. The steamed oat cake containing 50 % gelatinization degree of oat flour (G50) showed moderate hardness, springiness and chewiness, as well as the largest cell area fraction (37.35 %), due to the formation of a dense starch gel-protein double network and the enhancement of long/short-range molecular order of starch. Thus, this study provided the feasibility of improving the quality of oat-based fermented products by changing the gelatinization degree of oat starch.
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Affiliation(s)
- Xiaojie Qian
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China
| | - Binghua Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China
| | - Yujuan Gu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China
| | - Xiaoxi Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China.
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18
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Xie L, Zhou W, Zhao L, Peng J, Zhou X, Qian X, Lu L. Impact of okara on quality and in vitro starch digestibility of noodles: The view based on physicochemical and structural properties. Int J Biol Macromol 2023; 237:124105. [PMID: 36948342 DOI: 10.1016/j.ijbiomac.2023.124105] [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: 01/01/2023] [Revised: 02/17/2023] [Accepted: 03/16/2023] [Indexed: 03/24/2023]
Abstract
The development of cereal foods with slow starch digestibility is important for the general improvement of human health. In this study, the quality properties of noodles with added okara, in vitro starch digestibility, and the underlying mechanisms of the influence of okara on noodles were studied. Low concentrations (5 and 10 %) of okara improved the texture, cooking, and sensory properties of the noodles. Okara decreased the rapidly digestible starch (RDS) content, increased the resistant starch (RS) content, and reduced the predicted glycaemic index (pGI) of noodles. The pasting viscosity, thermal stability, and dynamic rheological results indicated that okara improved the starch crystallite stability of wheat flour and viscoelasticity of dough. Moreover, Fourier transform infrared (FTIR) spectroscopy showed that okara promoted the formation of starch-lipid complexes and improved the short-range structural order of starch. Additionally, microstructure imaging and protein network analysis (PNA) indicated that low addition of okara promoted the compactness of the okara-gluten-starch matrix, thus reducing the contact between starch and hydrolytic enzymes. These results reveal the effect of okara on the quality properties and starch digestibility in a starch-gluten complex system.
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Affiliation(s)
- Le Xie
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China; Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, Hunan Province, PR China
| | - Wenhua Zhou
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, Hunan Province, PR China; Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, Hunan Province, PR China
| | - Jing Peng
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China
| | - Xiaojie Zhou
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China; Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, Hunan Province, PR China
| | - Xin Qian
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China
| | - Lu Lu
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China.
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19
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Golkar A, Milani JM, Motamedzadeghan A, Kenari RE. Physicochemical, structural, and rheological characteristics of corn starch after thermal-ultrasound processing. FOOD SCI TECHNOL INT 2023; 29:168-180. [PMID: 34939430 DOI: 10.1177/10820132211069242] [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] [Indexed: 11/16/2022]
Abstract
Thermal-ultrasound treatment is a green technology that can significantly alter the structural and functional properties of starches. This research extend the effect of at different temperatures (25 °C, 45 °C, and 65 °C) and times (30 and 60 min) on the physicochemical, structural, and rheological properties of corn starch was studied. Amylose content, solubility, swelling power, and the least gelling content increased with increasing temperature and time. Starch treated at 45 °C for 30 min had the lowest syneresis among all treatments. Thermal-ultrasound treatment at 25 °C and 65 °C for 60 min caused increasing paste clarity. Microscopic observations demonstrated that the starch granules were agglomerated at 65 °C. Although the crystallinity of samples decreased from 35.42% to 8.94%, the storage modulus was more than the loss modulus during the frequency sweep test. Pasting properties showed that pasting temperatures shifted to higher values after treatment. Nonetheless, the maximum viscosity decreased, and the final viscosity of the treated samples demonstrated that short-term retrogradation could deteriorate. Results showed that thermal-ultrasound is a viable technique for starch modification compared to conventional thermal and ultrasound treatments.
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Affiliation(s)
- Abdolkhalegh Golkar
- Department of Food Science and Technology, 185206Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Jafar Mohammadzadeh Milani
- Department of Food Science and Technology, 185206Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Ali Motamedzadeghan
- Department of Food Science and Technology, 185206Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology, 185206Sari Agricultural Sciences and Natural Resources University, Sari, Iran
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20
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Yang Z, Xie C, Bao Y, Liu F, Wang H, Wang Y. Oat: Current state and challenges in plant-based food applications. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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21
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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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22
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Dual modification of normal corn starch by cross-linking and annealing: investigation of physicochemical, thermal, pasting, and morphological properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01813-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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23
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Vela AJ, Villanueva M, Náthia-Neves G, Ronda F. Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours. Foods 2023; 12:foods12030484. [PMID: 36766012 PMCID: PMC9914575 DOI: 10.3390/foods12030484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 01/10/2023] [Accepted: 01/16/2023] [Indexed: 01/21/2023] Open
Abstract
The modification of flours by ultrasound (US) treatments requires excess water to suspend the sample to be treated, which must be removed after treatment to recover the ultrasonicated flour. The aim of this study was to determine the influence that the water removal method has on the final characteristics of US-treated gluten-free flours (rice, brown tef, corn and quinoa). US treatment parameters were constant, and two water removal methods were studied: freeze-drying and centrifugation + drying. The elimination of water by centrifugation resulted in the loss of solubilized compounds from the treated flours, which led to important differences between the final characteristics of US-treated flours. Ultrasonication resulted in the reduction of flours' particle size and modification of their color parameters. Techno-functional properties were modified by US treatment, where the water removal method was more influential in whole grain samples (brown tef and quinoa). Few differences were found in thermal properties among pairs of US-treated samples, indicative that the effect caused to starch was mainly attributed to ultrasonication conditions than to the drying method. The water removal method markedly influenced the pasting properties of US-treated flours, resulting in lower profiles when freeze-drying was applied and higher profiles when flours were retrieved by centrifugation. Gels made with tef, corn and quinoa presented reduced tan(δ)₁ values after sonication, while gels made with rice did not show any modification. The water removal method is a decisive step in US treatments, defining the final characteristics of the treated matter, and having a great influence in the modification attributed to ultrasonication.
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Taha A, Mehany T, Pandiselvam R, Anusha Siddiqui S, Mir NA, Malik MA, Sujayasree OJ, Alamuru KC, Khanashyam AC, Casanova F, Xu X, Pan S, Hu H. Sonoprocessing: mechanisms and recent applications of power ultrasound in food. Crit Rev Food Sci Nutr 2023:1-39. [PMID: 36591874 DOI: 10.1080/10408398.2022.2161464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices.
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Affiliation(s)
- Ahmed Taha
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
- Department of Functional Materials and Electronics, State Research Institute Center for Physical Sciences and Technology (FTMC), State Research Institute, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
- Department of Chemistry, University of La Rioja, Logroño, Spain
| | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- DIL e.V.-German Institute of Food Technologies, Quakenbrück, Germany
| | - Nisar A Mir
- Department of Biotechnology Engineering and Food Technology, University Institute of Engineering (UIE), Chandigarh University, Mohali, India
| | - Mudasir Ahmad Malik
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, India
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | | | - Federico Casanova
- Food Production Engineering, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
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Cheng F, Ding K, Yin H, Tulbek M, Chigwedere CM, Ai Y. Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals. Food Res Int 2023; 163:112223. [PMID: 36596152 DOI: 10.1016/j.foodres.2022.112223] [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: 07/20/2022] [Revised: 11/17/2022] [Accepted: 11/20/2022] [Indexed: 11/25/2022]
Abstract
In this study, pulse (pea, lentil) and cereal (barley, oats) seeds were firstly milled into whole flours, which were then sieved into coarse and fine flours. The particle sizes of the three generated flour streams followed a descending order of coarse > whole > fine, consistent with the observation under scanning electron microscopy (SEM). Among the four crops, the three flour streams showed the same rank order of fine > whole > coarse in starch and damaged-starch contents but the opposite order in ash and total dietary fiber contents. Thus, those functional properties closely related to starch occurring in flour, such as L* (brightness), starch gelatinization enthalpy change (ΔH), and gel hardness, followed the same order of fine > whole > coarse. By contrast, protein contents of the three flour streams did not vary in pea and lentil but showed a trend of coarse > whole > fine in barley and oats, which could partially explain generally comparable foaming and emulsifying properties of the three streams of pulse flours as well as an order of coarse > whole > fine in oil-binding capacity (OBC) of cereal flours, respectively. The different particle sizes and chemical compositions of the three flour streams only resulted in a descending order of fine > whole > coarse in the pasting viscosities of the pulse flours but did not lead to such a clear trend in the cereal flours, which could be partly attributable to the different microscopic structures of the pulse and cereal seeds and their corresponding flours. This research clearly demonstrated that particle size, chemical composition, and microscopic structure were important variables determining the specific techno-functional properties of pulse and cereal flours.
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Affiliation(s)
- Fan Cheng
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Ke Ding
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Hanyue Yin
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Mehmet Tulbek
- Saskatchewan Food Industry Development Centre, Saskatoon, SK, Canada
| | - Claire Maria Chigwedere
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada.
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WANG B, ZHONG Z, WANG Y, YUAN S, JIANG Y, LI Z, LI Y, YAN Z, MENG L, QIU L. Recent progress of starch modification assisted by ultrasonic wave. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.107522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Baoshi WANG
- Henan Institute of Science and Technology, China; Henan Institute of Science and Technology, China; Henan Agricultural University, China
| | - Zhiyi ZHONG
- Henan Institute of Science and Technology, China
| | | | - Shufen YUAN
- Henan Institute of Science and Technology, China
| | - Yibo JIANG
- Henan Institute of Science and Technology, China
| | - Ziming LI
- Henan Institute of Science and Technology, China
| | - Yating LI
- Henan Institute of Science and Technology, China
| | - Zhenbo YAN
- Henan Institute of Science and Technology, China
| | - Li MENG
- Henan Institute of Science and Technology, China; Henan Institute of Science and Technology, China
| | - Liyou QIU
- Henan Agricultural University, China
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Shen H, Yu J, Bai J, Liu Y, Ge X, Li W, Zheng J. A new pre-gelatinized starch preparing by spray drying and electron beam irradiation of oat starch. Food Chem 2023; 398:133938. [DOI: 10.1016/j.foodchem.2022.133938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 07/26/2022] [Accepted: 08/10/2022] [Indexed: 10/15/2022]
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Kim IY, Kim JW, Lee BJ, Lim JH. Fabrication and Characteristics of a Conductive FeCo@Au Nanowire Alloy for Semiconductor Test Socket Connectors. MATERIALS (BASEL, SWITZERLAND) 2022; 16:381. [PMID: 36614721 PMCID: PMC9821946 DOI: 10.3390/ma16010381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/26/2022] [Accepted: 12/28/2022] [Indexed: 06/17/2023]
Abstract
The most promising approach for improving the electrical performance of connectors used in semiconductor test sockets involves increasing their electrical conductivity by incorporating one-dimensional (1D) conductive materials between zero-dimensional (0D) conductive materials. In this study, FeCo nanowires were synthesized by electroplating to prepare a material in which 1D materials could be magnetically aligned. Moreover, the nanowires were coated with highly conductive Au. The magnetization per unit mass of the synthesized FeCo and FeCo@Au nanowires was 167.2 and 13.9 emu/g, respectively. The electrical performance of rubber-based semiconductor connectors before and after the introduction of synthetic nanowires was compared, and it was found that the resistance decreased by 14%. The findings reported herein can be exploited to improve the conductivity of rubber-type semiconductor connectors, thereby facilitating the development of connectors using 0D and 1D materials.
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Affiliation(s)
- In Yea Kim
- Department of Materials Science and Engineering, Gachon University, 1342 Seongnamdearo 13120, Republic of Korea
| | - Jong Won Kim
- ISC Co., Ltd., 215 Galmachi-ro, Jungwon-gu, Seongnam-si 13217, Gyeonggi-do, Republic of Korea
| | - Byeung Ju Lee
- ISC Co., Ltd., 215 Galmachi-ro, Jungwon-gu, Seongnam-si 13217, Gyeonggi-do, Republic of Korea
| | - Jae-Hong Lim
- Department of Materials Science and Engineering, Gachon University, 1342 Seongnamdearo 13120, Republic of Korea
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29
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Su Q, Zhao X, Zhang X, Wang Y, Zeng Z, Cui H, Wang C. Nano Functional Food: Opportunities, Development, and Future Perspectives. Int J Mol Sci 2022; 24:ijms24010234. [PMID: 36613678 PMCID: PMC9820276 DOI: 10.3390/ijms24010234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/02/2022] [Accepted: 12/05/2022] [Indexed: 12/25/2022] Open
Abstract
A functional food is a kind of food with special physiological effects that can improve health status or reduce illness. However, the active ingredients in functional foods are usually very low due to the instability and easy degradation of some nutrients. Therefore, improving the utilization rate of the effective ingredients in functional food has become the key problem. Nanomaterials have been widely used and studied in many fields due to their small size effect, high specific surface area, high target activity, and other characteristics. Therefore, it is a feasible method to process and modify functional food using nanotechnology. In this review, we summarize the nanoparticle delivery system and the food nanotechnology in the field of functional food. We also summarize and prospect the application, basic principle, and latest development of nano-functional food and put forward corresponding views.
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Zhang Y, Zhang M, Li T, Zhang X, Wang L. Enhance Production of γ-Aminobutyric Acid (GABA) and Improve the Function of Fermented Quinoa by Cold Stress. Foods 2022; 11:foods11233908. [PMID: 36496716 PMCID: PMC9737818 DOI: 10.3390/foods11233908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 11/29/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022] Open
Abstract
Quinoa is an excellent source of γ-aminobutyric acid (GABA), which is a natural four-carbon non-protein amino acid with great health benefits. In this study, the quinoa was treated by cold stress before fermentation with Lactobacillus plantarum to enhance the amount of GABA. The best Lactobacillus plantarum for GABA production was selected from sixteen different strains based on the levels of GABA production and the activity of glutamic acid decarboxylase (GAD). Cold stress treatments at 4 °C and at -20 °C enhanced the amount of GABA in the fermented quinoa by a maximum of 1191% and 774%, respectively. The surface of the fermented quinoa flour treated by cold stress showed more pinholes, mucus, faults and cracks. A Fourier transform infrared spectrophotometer (FTIR) analysis revealed that cold stress had a violent breakage effect on the -OH bonds in quinoa and delayed the destruction of protein during fermentation. In addition, the results from the rapid visco analyzer (RVA) showed that the cold stress reduced the peak viscosity of quinoa flour. Overall, the cold stress treatment is a promising method for making fermented quinoa a functional food by enhancing the production of bioactive ingredients.
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Affiliation(s)
- Yucui Zhang
- School of Food science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ming Zhang
- School of Food science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ting Li
- School of Food science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Li Wang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Correspondence: ; Tel./Fax: +86-510-85329820
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31
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Zhou Y, Wang M, Wang L, Liu L, Wu Y, Ouyang J. Comparison of the effect of ultrasound and microwave on the functional properties and in vitro digestibility of normal maize starch and potato starch. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14222] [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]
Affiliation(s)
- Yihan Zhou
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Meng Wang
- Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease China National Research Institute of Food and Fermentation Industries Co. Ltd. Beijing China
| | - Luyu Wang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Lingling Liu
- Institute of Analysis and Testing Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis) Beijing China
| | - Yanwen Wu
- Institute of Analysis and Testing Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis) Beijing China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
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32
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Golkar A, Milani JM, Motamedzadegan A, Kenari RE. Modification of corn starch by thermal-ultrasound treatment in presence of Arabic gum. Sci Rep 2022; 12:19340. [PMID: 36369257 PMCID: PMC9652351 DOI: 10.1038/s41598-022-23836-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Accepted: 11/07/2022] [Indexed: 11/13/2022] Open
Abstract
This research extends the effects of a thermal-ultrasound treatment (at 25, 45, and 65 °C for 30 and 60 min) on the physicochemical, structural, and pasting properties of corn starch in presence of Arabic gum. Treated samples had lower leached amylose compared with corn starch, but it was non-significant (p < 0.05). In comparison to alone corn starch and a combination of Arabic gum, thermal-ultrasound treatment increased the swelling power and solubility of samples. Treatment significantly (p < 0.05) decreased the syneresis of treated starch gels, especially at a temperature of < 45 °C, but paste clarity was increased at the higher temperature (65 °C). The enthalpy of treated samples was in the range 15.20-16.37 J/g. Sonication at 65 °C for 60 min had the most destructive effect on corn starch granules, but at 30 min granules were swollen only. FT-IR spectra of samples confirmed the physical modification of thermal-ultrasound treatment. The relative crystallinity index of samples changed in the range 21.88-35.42-% and decreased with rising time and temperature. Sonication at 45 °C for 30 and 60 min produced starch-gum mixtures with different pasting properties. Thermal-ultrasound treatment in presence of gum can be a viable technique to modify starches with different functionality.
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Affiliation(s)
- Abdolkhalegh Golkar
- grid.462824.e0000 0004 1762 6368Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Jafar Mohammadzadeh Milani
- grid.462824.e0000 0004 1762 6368Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Ali Motamedzadegan
- grid.462824.e0000 0004 1762 6368Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Reza Esmaeilzadeh Kenari
- grid.462824.e0000 0004 1762 6368Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
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Yashini M, Khushbu S, Madhurima N, Sunil CK, Mahendran R, Venkatachalapathy N. Thermal properties of different types of starch: A review. Crit Rev Food Sci Nutr 2022; 64:4373-4396. [PMID: 36322685 DOI: 10.1080/10408398.2022.2141680] [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] [Indexed: 12/15/2022]
Abstract
Starch is present in high amount in various cereals, fruits and roots & tubers which finds major application in industry. Commercially, starch is rarely consumed or processed in its native form, thus modification of starch is widely used method for increasing its application and process stability. Due to the high demand for starch in industrial applications, researchers were driven to hunt for new sources of starch, including modification of starch through green processing. Thermal properties are significant reference parameters for evaluating the quality of starch when it comes to cooking and processing. Modification of starches affects the thermal properties, which are widely studied using Differential scanning calorimeter or Thermogravimetric analysis. It could lead to a better understanding of starch's thermal properties including factors influencing and expand its commercial applications as a thickener, extender, fat replacer, etc. in more depth. Therefore, the review presents the classification of starches, factors influencing the thermal properties, measurement methods and thermal properties of starch in its native and modified form. Further, this review concludes that extensive research on the thermal properties of new sources of starch, as well as modified starch, is required to boost thermal stability and extend industrial applications.
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Affiliation(s)
- M Yashini
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - S Khushbu
- University of Hohenheim, Stuttgart, Germany
| | - N Madhurima
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - C K Sunil
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - R Mahendran
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - N Venkatachalapathy
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
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Rostamabadi H, Rohit T, Karaca AC, Nowacka M, Colussi R, Feksa Frasson S, Aaliya B, Valiyapeediyekkal Sunooj K, Falsafi SR. How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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35
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Vaitkeviciene R, Bendoraitiene J, Degutyte R, Svazas M, Zadeike D. Optimization of the Sustainable Production of Resistant Starch in Rice Bran and Evaluation of Its Physicochemical and Technological Properties. Polymers (Basel) 2022; 14:polym14173662. [PMID: 36080742 PMCID: PMC9460455 DOI: 10.3390/polym14173662] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 08/30/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, the optimization of ultrasound (US) (850 kHz, 120 W) processing parameters (temperature, time, and power) for the enhanced production of resistant starch (RS) in rice bran (RB) matrixes was performed. The effect of US cavitation at different temperatures on the morphology, physicochemical properties, and mechanical performance of RS was evaluated. Ultrasonication at 40−70 °C temperatures affected the chemical structure, reduced the crystallinity of RS from 23.85% to between 18.37 and 4.43%, and increased the mechanical and thermal stability of RS pastes, indicating a higher tendency to retrograde. US treatment significantly (p < 0.05) improved the oil (OAC) and water (WAC) absorption capacities, swelling power (SP), solubility (WS), and reduced the least-gelation concentration (LGC). The mathematical evaluation of the data indicated a significant effect (p < 0.05) of the US parameters on the production of RS. The largest increment of RS (13.46 g/100 g dw) was achieved with US cavitation at 1.8 W/cm2 power, 40.2 °C temperature, and 18 min of processing time. The developed method and technology bring low-temperature US processing of rice milling waste to create a new sustainable food system based on modified rice bran biopolymers.
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Affiliation(s)
- Ruta Vaitkeviciene
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
- Correspondence: (R.V.); (D.Z.)
| | - Joana Bendoraitiene
- Department of Polymer Chemistry and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
| | - Rimgaile Degutyte
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
| | - Mantas Svazas
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
| | - Daiva Zadeike
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
- Correspondence: (R.V.); (D.Z.)
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36
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Rostamabadi H, Karaca AC, Deng L, Colussi R, Narita IMP, Kaur K, Aaliya B, Sunooj KV, Falsafi SR. Oat starch - How physical and chemical modifications affect the physicochemical attributes and digestibility? Carbohydr Polym 2022; 296:119931. [DOI: 10.1016/j.carbpol.2022.119931] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/24/2022] [Accepted: 07/26/2022] [Indexed: 11/02/2022]
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37
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Falsafi SR, Maghsoudlou Y, Aalami M, Jafari SM, Raeisi M, Nishinari K, Rostamabadi H. Application of multi-criteria decision-making for optimizing the formulation of functional cookies containing different types of resistant starches: A physicochemical, organoleptic, in-vitro and in-vivo study. Food Chem 2022; 393:133376. [PMID: 35661608 DOI: 10.1016/j.foodchem.2022.133376] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/30/2022] [Accepted: 05/30/2022] [Indexed: 11/04/2022]
Abstract
This research aimed to develop a healthy cookie formulation containing different types of resistant starch, through the application of TOPSIS approach, as a potent feature of MCDM methodologies. Physicochemical investigations reveled that a harder, denser and less sticky dough was produced by the addition of both types of RS. The baking of these doughs resulted in the production of crumblier cookies of less spread ratio, lower porous crumb and whiter surface/crumb. Moreover, in-vitro digestibility of the cookies demonstrated that the baking process can adversely reduce the resistance of RS4 to the enzymolysis reactions. This phenomenon was further corroborated by in-vivo studies where the RS4 enriched cookies were less capable in reducing the postprandial blood glucose. TOPSIS, through successful solving of the multiple criteria decision 9 (alternatives) × 15 (evaluated attributes) matrix suggested that the cookie containing 15% RS is the best alternative in all aspects, possessing acceptable physicochemical/organoleptic attributes, and in-vivo/in-vitro dietary fiber.
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Affiliation(s)
- Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Yahya Maghsoudlou
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mehran Aalami
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain
| | - Mojtaba Raeisi
- Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran; Department of Nutrition, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China; Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
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Kaur P, Kaur K, Basha SJ, Kennedy JF. Current trends in the preparation, characterization and applications of oat starch - A review. Int J Biol Macromol 2022; 212:172-181. [PMID: 35598726 DOI: 10.1016/j.ijbiomac.2022.05.117] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 05/11/2022] [Accepted: 05/16/2022] [Indexed: 11/05/2022]
Abstract
Worldwide consumption of oats is gaining popularity due to its composition and multifunctional benefits of individual components. Oat starch being the major component accounts up to 60% of the dry weight of kernel, possess small granule size and high lipid content. Properties of starch substantially affect the quality of the product. Modification and characterization of starch is important for their specific applications that increase the utilization of oat starch. Different modification techniques greatly affect the functional, pasting, gelatinisation, textural, rheological, retrogradation properties and enzymatic digestibility of oat starches in comparison to native starch. Modified oat starch competes against other abundant and inexpensive cereal starches (rice and corn) that are available in modified forms in the market. This review summarises the current knowledge of physicochemical, morphological, pasting, functional, rheological and gelatinization properties, developments in the extraction and modification (physical, chemical and enzymatic) and applications of oat starch. Thus, this review will upgrade the scientific basis on oat starch being a unique source of starch for variety of applications.
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Affiliation(s)
- Prabhjot Kaur
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India
| | - Kamaljit Kaur
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India.
| | - Shaik Jakeer Basha
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India
| | - John F Kennedy
- Chembiotech Ltd, Kyrewood House, Tenbury Wells WR15 8FF, UK
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Rostamabadi MM, Falsafi SR, Nishinari K, Rostamabadi H. Seed gum-based delivery systems and their application in encapsulation of bioactive molecules. Crit Rev Food Sci Nutr 2022; 63:9937-9960. [PMID: 35587167 DOI: 10.1080/10408398.2022.2076065] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Now-a-days, the food/pharma realm faces with great challenges for the application of bioactive molecules when applying them in free form due to their instability in vitro/in vivo. For promoting the biological and functional properties of bioactive molecules, efficient delivery systems have played a pivotal role offering a controlled delivery and improved bioavailability/solubility of bioactives. Among different carbohydrate-based delivery systems, seed gum-based vehicles (SGVs) have shown great promise, facilitating the delivery of a high concentration of bioactive at the site of action, a controlled payload release, and less bioactive loss. SGVs are potent structures to promote the bioavailability, beneficial properties, and in vitro/in vivo stability of bioactive components. Here, we offer a comprehensive overview of seed gum-based nano- and microdevices as delivery systems for bioactive molecules. We have a focus on structural/functional attributes and health-promoting benefits of seed gums, but also strategies involving modification of these biopolymers are included. Diverse SGVs (nano/microparticles, functional films, hydrogels/nanogels, particles for Pickering nanoemulsions, multilayer carriers, emulsions, and complexes/conjugates) are reviewed and important parameters for bioactive delivery are highlighted (e.g. bioactive-loading capacity, control of bioactive release, (bio)stability, and so on). Future challenges for these biopolymer-based carriers have also been discussed. HighlightsSeed gum-based polymers are promising materials to design different bioactive delivery systems.Seed gum-based delivery systems are particles, fibers, complexes, conjugates, hydrogels, etc.Seed gum-based vehicles are potent structures to promote the bioavailability, beneficial properties, and in vitro/in vivo stability of bioactive components.
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Affiliation(s)
- Mohammad Mahdi Rostamabadi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan, China
- Food Hydrocolloid International Science and Technology, Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan, China
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
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40
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Wang J, Lv X, Lan T, Lei Y, Suo J, Zhao Q, Lei J, Sun X, Ma T. Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2022; 86:106004. [PMID: 35429900 PMCID: PMC9035435 DOI: 10.1016/j.ultsonch.2022.106004] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/28/2022] [Accepted: 04/09/2022] [Indexed: 05/24/2023]
Abstract
Kiwi starch (KS) is a fruit-derived starch; in order to improve its processing performance and increase its added value, it is necessary to modify KS to enhance the positive attributes and to enlarge its application. In this study, KS was modified by high-power ultrasound treatment (HUT) to reveal the relationship between the structure and function of KS with different treatment powers (0, 200, 400, and 600 W) and different treatment times (0, 10, 20, and 30 min). The results showed that HUT destroyed the granular morphology of KS, formed holes and cracks on the surface, and reduced the particle size and the short-range molecular order of KS. After different HUTs, the apparent amylose content (AAC), swelling power (SP), water solubility index (WSI), viscosity and setback value (SB) of KS were significantly increased, while the gelatinization temperature was significantly decreased. In addition, HUT significantly reduced the content of rapidly digestible starch (RDS) and slowly digestible starch (SDS), while it significantly enhanced the content of resistant starch (RS) (64.08-72.73%). In a word, HUT as a novel physical modification method for KS, enlarged its application, and fulfilled different demands of a starch-based product, which introduces another possibility for kiwi fruit further processing.
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Affiliation(s)
- Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Xinran Lv
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Yushan Lei
- Shaanxi Rural Science and Technology Development Center, Xi'an 710054, China; Shaanxi Bairui Kiwifruit Research Co, Ltd., Xi'an 710054, China
| | - Jiangtao Suo
- Shaanxi Bairui Kiwifruit Research Co, Ltd., Xi'an 710054, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Jing Lei
- Shaanxi Bairui Kiwifruit Research Co, Ltd., Xi'an 710054, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Tingting Ma
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China.
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41
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Aslam S, Akhtar A, Nirmal N, Khalid N, Maqsood S. Recent Developments in Starch-Based Delivery Systems of Bioactive Compounds: Formulations and Applications. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09311-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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42
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Kang X, Sui J, Zhang X, Wei G, Wang B, Liu P, Qiu L, El-Banna HA, Cui B, Abd El-Aty AM. The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes. Food Chem 2022; 371:131095. [PMID: 34537618 DOI: 10.1016/j.foodchem.2021.131095] [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: 05/17/2021] [Revised: 09/06/2021] [Accepted: 09/06/2021] [Indexed: 11/29/2022]
Abstract
This study evaluated the influence of the main gluten fractions (gliadin and glutenin) on the physicochemical properties of binary wheat starch-Lauric acid (WS-LA) complexes during heat processing to explore the complex structure and digestion of WS-LA in the presence of gluten. Ternary WS-LA-glutenin complexes were prepared at different pH (5.2 and 7), whereas WS-LA-gliadin was prepared using ethanol, and their physicochemical properties were analyzed. We found that the addition of glutenin displayed a sharper and higher diffraction peak than samples without protein, which increased short-range order structure (low full width at half-maximum (FWHM) of the band at 480 cm-1) and good thermal stability (melting peak appeared at a higher temperature); the opposite was shown for gliadin. Even though glutenin increased the resistant starch (RS) content than WS-LA, all samples prepared in 65% ethanol showed higher RS content than WS-LA-glutenin samples. These findings might improve our understanding of the relationship between gliadin/glutenin and binary complexes and provide a theoretical basis for preparing starch-based foods with a low glycemic index.
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Affiliation(s)
- Xuemin Kang
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Jie Sui
- Shandong Academy of Agricultural Science, Jinan, Shandong 250131, China
| | - Xiaolei Zhang
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Gao Wei
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bin Wang
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Lizhong Qiu
- Zhucheng Xingmao Corn Developing CO., LTD., Zhucheng, Shandong 262218, China
| | - Hossny A El-Banna
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt
| | - Bo Cui
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey.
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43
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Raza H, Liang Q, Ameer K, Ma H, Ren X. Dual-frequency power ultrasound effects on the complexing index, physicochemical properties, and digestion mechanism of arrowhead starch-lipid complexes. ULTRASONICS SONOCHEMISTRY 2022; 84:105978. [PMID: 35278848 PMCID: PMC8917315 DOI: 10.1016/j.ultsonch.2022.105978] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 02/25/2022] [Accepted: 03/05/2022] [Indexed: 05/14/2023]
Abstract
Multi-scale structural interactions of the arrowhead starch-linoleic/stearic acid complexes under different durations (20, 40 & 60 min) of dual-frequency power ultrasound (DFPU, 20/40 kHz) and their underlying mechanisms were discussed. Differential scanning calorimetry and X-ray diffraction (XRD) revealed V6 type (V6-I, II) crystalline structure for ultrasonically-treated arrowhead starch-linoleic acid (UTAS-LA) complexes. An increased degree of short-range molecular order as IR ratios of 1045/1022 cm-1 was evident from the FTIR results. The complexing index (CI) values of the complexes were greater than 65%, and the highest CI values of 83.04% and 81.26% were found in the case of UTAS-LA40 and UTAS-LA60, respectively. SEM results showed that LA-complexes had a sponge-like structure with smooth surfaces, while the SA-complexes exhibited flaky structures with irregular shapes and rough surfaces. The V-type complexes exhibited a higher digestion resistance than native AS and un-sonicated AS-LA/SA complexes due to partial RDS convention to RS.
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Affiliation(s)
- Husnain Raza
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute for Advanced Study (IAS), Shenzhen University, No. 3688, Nanhai Avenue, Nanshan District, Shenzhen, Guangdong 518060, China
| | - Qiufang Liang
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China
| | - Kashif Ameer
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Haile Ma
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiaofeng Ren
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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Gallego M, Barat JM, Grau R, Talens P. Compositional, structural design and nutritional aspects of texture-modified foods for the elderly. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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45
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Lou X, Luo D, Yue C, Zhang T, Li P, Xu Y, Xu B, Xiang J. Effect of ultrasound treatment on the physicochemical and structural properties of long-chain inulin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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46
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Li Y, Qi Y, Li H, Chen Z, Xu B. Improving the cold water swelling properties of oat starch by subcritical ethanol-water treatment. Int J Biol Macromol 2022; 194:594-601. [PMID: 34822822 DOI: 10.1016/j.ijbiomac.2021.11.102] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 11/09/2021] [Accepted: 11/15/2021] [Indexed: 11/18/2022]
Abstract
The granular cold water swelling oat starch was prepared by subcritical ethanol-water, and the changes of properties and structure on oat starch were investigated. The oat starch was modified at the temperature of 95 °C and ethanol concentration of 48% and showed a higher cold water swelling ability of 22.58 g/g, whereas native oat starch was 6.73 g/g. Modified oat starch granule was kept intact, and it was swollen when dispersing in the water. The gelatinization enthalpy declined to 0 J/g. The surface of modified oat starch granules was honeycomb and porous observed by scanning electron microscope. The X-ray diffraction showed the A-type crystal decreased and the V-type crystal increased, and the result was quantitatively confirmed by solid-state 13C NMR spectroscopy. The ratio of 1047 cm-1/1022 cm-1 (determined by Fourier transform infrared spectroscopy) of modified oat starch was decreased. The molecular weight distribution of modified oat starch was slightly reduced, and the amylose content increased from 26.18% to 31.68%, and only a small amount of carbohydrates leached during the modification. Subcritical ethanol-water modification improved the cold water swelling ability of oat starch. The starch crystals changed from A-type to V-type provide a potential mechanism of subcritical ethanol-water modified oat starch.
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Affiliation(s)
- Yuntong Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Hunan Provincial Key Laboratory of Research, Resource Mining and High-valued Utilization on Edible & Medicinal Plant, Jishou University, Jishou, Hunan 416000, China
| | - Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Haiteng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Zhongwei Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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47
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Solanki R, Rostamabadi H, Patel S, Jafari SM. Anticancer nano-delivery systems based on bovine serum albumin nanoparticles: A critical review. Int J Biol Macromol 2021; 193:528-540. [PMID: 34655592 DOI: 10.1016/j.ijbiomac.2021.10.040] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 10/05/2021] [Accepted: 10/06/2021] [Indexed: 01/23/2023]
Abstract
Among the health-promotional protein-based vehicles, bovine serum albumin nanoparticles (BSA NPs) are particularly interesting. Meeting requirements e. g., non-toxicity, non-immunogenicity, biodegradability, biocompatibility, and high drug-binding capacity, has introduced BSA NPs as a promising candidate for efficient anti-cancer drug delivery and its application is now a rapidly-growing strategy to promote cancer therapy. Nevertheless, the leverage of such carriers requires an in-depth understanding of structural/physicochemical features of the BSA molecule and its derived nanovehicles, together with the utilized nano-formulation approaches, effective variables in delivery mechanism, specific shortfalls, and recent nanoencapsulation progresses. The current review highlights the novel advances in the application of BSA NPs to engineer drug vehicles for delivering anti-cancer agents. The factors influencing the efficiency of the therapeutics in such nano-delivery systems, alongside their advantaged and limitations are also discussed.
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Affiliation(s)
- Raghu Solanki
- School of Life Sciences, Central University of Gujarat, Sector-30, Gandhinagar 382030, India
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Sunita Patel
- School of Life Sciences, Central University of Gujarat, Sector-30, Gandhinagar 382030, India.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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48
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Ultrasound-Assisted Modification of Insoluble Dietary Fiber from Chia (Salvia hispanica L.) Seeds. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5035299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Modification of insoluble dietary fiber (IDF) to soluble dietary fiber (SDF) improves not only the various health benefits but also the functional properties for improved product development. This research aimed to examine the effects of sonication treatment on the functional and physicochemical properties with possible structural changes in chia seeds dietary fiber. Central composite design was applied to optimize the sonication treatment process (amplitude 55%, time 20 min, and temperature 40°C) based on the oil holding capacity (OHC) and water holding capacity (WHC) as responses. Under these optimum conditions, ultrasound-treated IDF exhibited better functional and physicochemical properties such as OHC, WHC, glucose adsorption capacity (GAC), and water retention capacity (WRC) than untreated IDF. Fourier-transform infrared spectroscopy further confirmed the structural changes in treated and untreated IDF to explain the changes in the studied parameters.
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49
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Assessing the chargeability and separability of oat groat particles through sieving combined with triboelectrification-based approach. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.119486] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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50
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Rahaman A, Kumari A, Zeng XA, Adil Farooq M, Siddique R, Khalifa I, Siddeeg A, Ali M, Faisal Manzoor M. Ultrasound based modification and structural-functional analysis of corn and cassava starch. ULTRASONICS SONOCHEMISTRY 2021; 80:105795. [PMID: 34689066 PMCID: PMC8551214 DOI: 10.1016/j.ultsonch.2021.105795] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 10/02/2021] [Accepted: 10/13/2021] [Indexed: 05/06/2023]
Abstract
In this study, the starch molecules were modified with ultrasonication at two different time intervals by using starch molecules from corn and cassava. This research aimed to examine the effect of the high power ultrasound of 40 kHz voltage and frequency with short time duration on structural and physical properties of corn and cassava starch. Morphology of ultrasonically treated starch granules was observed by scanning electron microscopy (SEM), FTIR, differential scanning calorimetry (DSC), and X-ray diffraction (XRD) and compared with untreated samples. After the ultrasound treatment groove and notch appeared on the surface of the starch granules. The results showed that gelatinization temperature did not change with ultrasound treatments, but enthalpy value decreased from 13.15 ± 0.25 J/g to 11.5 ± 0.29 J/g and 12.65 ± 0.32 J/g to 10.32 ± 0.26 J/g for sonicated corn and cassava starches, respectively. The XRD results revealed a slight decreased in the crystallinity degree (CD) of sonicated corn (25.3,25.1) and cassava starch (21.0,21.4) as compared to native corn (25.6%) and cassava starch (22.2%). This study suggests that non-thermal processing techniques have the potential to modify the starch from different sources and their applications due to starch's versatility, low cost, and comfort of use after processing with altered physicochemical properties.
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Affiliation(s)
- Abdul Rahaman
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; College of Food Science and Engineering, Foshan University, Foshan, China; Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China
| | - Ankita Kumari
- School of Medicine, South China University and Technology, Guangzhou, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; College of Food Science and Engineering, Foshan University, Foshan, China; Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China.
| | - Muhammad Adil Farooq
- Department of Food Science and Technology, Faculty of Engineering and Technology, Khawaja Fareed University Engineering and Information Technology, Rahimyar, Pakistan
| | - Rabia Siddique
- Department of Chemistry, Government College University, Faisalabad, Pakistan
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, 13736, Moshtohor, Benha University, Egypt
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University Gezira, Wad Medani, Sudan
| | - Maratab Ali
- School of Food and Agricultural Sciences, University of Management & Technology, Lahore 54700, Pakistan
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China.
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