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Du M, Chen L, Din ZU, Zhan F, Chen X, Wang Y, Zhuang K, Wang G, Cai J, Ding W. Structure and surface properties of ozone-conjugated octenyl succinic anhydride modified waxy rice starch: Towards high-stable Pickering emulsion. Int J Biol Macromol 2023; 253:126895. [PMID: 37709233 DOI: 10.1016/j.ijbiomac.2023.126895] [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: 06/11/2023] [Revised: 07/28/2023] [Accepted: 09/11/2023] [Indexed: 09/16/2023]
Abstract
In the present work, a dual-modified waxy rice starch (OOWRS) fabricated with OSA and ozone was successfully used to stabilize the O/W Pickering emulsion. The molecular structure, surface properties, and underlying stabilizing mechanism were systematically investigated. The results showed that oxidation occurring on the surface of OSA-modified waxy rice starch (OSAWRS) resulted in the presence of indentations and cracks. The relative crystallinity of starch was generally decreased with increasing degree of oxidation. Due to the introduction of carbonyl and the variation in surface structure, the hydrophobicity and acidity of OSAWRS were significantly enhanced after the ozone treatment. Remarkably, OOWRS stabilized Pickering emulsion exhibited a feature of typical O/W emulsion, and the 0.5 h and 1 h OOWRS emulsion exhibited a more uniform droplet size as well as a higher surface potential. We also noted that a weak-gel network was formed within the OOWRS emulsion system as the hydrophilic starch chains played a bridging role. Two reasons for the improved stability of the emulsion were the special gel structure and the enhanced electrical repulsion among the droplets. This research provides that ozone-conjugated OSA modification is a promising strategy for improving the emulsion ability of starch-based Pickering emulsions.
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Affiliation(s)
- Meng Du
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Lei Chen
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
| | - Zia-Ud Din
- Department of Food Science and Nutrition, Women University Swabi, Khyber Pakhtunkhwa, Pakistan
| | - Fuchao Zhan
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, PR China
| | - Xi Chen
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Yuehui Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Kun Zhuang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Guozhen Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Jie Cai
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China.
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
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Deokar GS, Deokar AM, Kshirsagar SJ, Buranasompob A, Nirmal NP. Extraction, physicochemical characterization, functionality, and excipient ability of corn fiber gum-starch isolate from corn milling industry waste. Int J Pharm 2023; 645:123401. [PMID: 37696343 DOI: 10.1016/j.ijpharm.2023.123401] [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: 07/04/2023] [Revised: 08/21/2023] [Accepted: 09/08/2023] [Indexed: 09/13/2023]
Abstract
Corn processing industries generate an extensive fibrous byproduct consisting of corn fiber gum (CFG) and residual starch (S). The present study hypothesized that CFG and S could be isolated as a single crosslinked conjugate. The isolated CFG-S conjugate was acidic, with a pKa value of 11.49, and a swelling index of 99.60%. Henderson-Hasselbalch equation predicted negligible ionization throughout the gastrointestinal pH range. The DSC thermogram highlights glass transition and temperature-specific structure stabilization through the exothermic crystallization domain. FTIR, SEM & XRD confirmed the structural conjugation and integrity of the conjugate. Tablets containing Venlafaxine hydrochloride as a model drug were prepared using CFG-S (14 and 57%) as excipient by wet granulation method. Percentage cumulative drug release with low concentration was up to 99.67175 ± 0.09 % in 5 h whereas with high concentration, it was extended to 12 h (P < 0.05). Korsemayer-Peppas release exponent indicates zero order (R2 = 0.9935) kinetics with super case-II anomalous transport showing diffusion and erosion as drug release mechanisms. The results confirmed that CFG-S isolate could act as a good binding agent at low concentrations and release extending cross-linked matrix former at a higher concentration for release retardant excipient.
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Affiliation(s)
- Gitanjali Sambhajirao Deokar
- Department of Quality Assurance, MET's Institute of Pharmacy, Bhujbal Knowledge City, Adgaon, Nashik, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Archana Maruti Deokar
- Department of Quality Assurance, MET's Institute of Pharmacy, Bhujbal Knowledge City, Adgaon, Nashik, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Sanjay Jayprakash Kshirsagar
- Department of Quality Assurance, MET's Institute of Pharmacy, Bhujbal Knowledge City, Adgaon, Nashik, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Athisaya Buranasompob
- Center for Innovation and Reference on Food for Nutrition, Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand
| | - Nilesh Prakash Nirmal
- Deaprtment of Food Science, Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand.
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Kalaivendan RGT, Eazhumalai G, Annapure US. Impact of pin‐to‐plate cold plasma depolymerization on the gelation and functional attributes of guar galactomannan. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Affiliation(s)
| | - Gunaseelan Eazhumalai
- Department of Food Engineering Technology Institute of Chemical Technology Mumbai Maharashtra India
| | - Uday S. Annapure
- Department of Food Engineering Technology Institute of Chemical Technology Mumbai Maharashtra India
- Institute of Chemical Technology Marathwada Campus Jalna Maharashtra India
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He Y, Ye F, Tao J, Zhang Z, Zhao G. Ozone exposure tunes the physicochemical properties of sweet potato starch by modifying its molecular structure. Int J Biol Macromol 2023; 236:124002. [PMID: 36914058 DOI: 10.1016/j.ijbiomac.2023.124002] [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: 12/22/2022] [Revised: 02/27/2023] [Accepted: 03/06/2023] [Indexed: 03/13/2023]
Abstract
Ozonation is an efficient method for improving the technical performance of some starches, but the feasibility of its use for sweet potato starch remains unknown. The effects of aqueous ozonation on the multi-scale structure and physicochemical properties of sweet potato starch were explored. Structurally, ozonation did not generate significant alterations at the granular level (size, morphology, lamellar structure, and long-range and short-range ordered structures), but led to tremendous changes at the molecular level, including converting hydroxyl groups to carbonyl and carboxyl groups and depolymerizing starch molecules. These structural changes resulted in prominent alternations in the technological performance of sweet potato starch, such as increases in water solubility and paste clarity and decreases in water absorption capacity, paste viscosity, and paste viscoelasticity. For these traits, their amplitudes of variation elevated when the ozonation time was extended and peaked at the longest ozonation time (60 min). The greatest changes in paste setback (30 min), gel hardness (30 min), and the puffing capacity of the dried starch gel (45 min) were observed at moderate ozonation times. In summary, aqueous ozonation is a new method for fabricating sweet potato starch with improved functionality.
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Affiliation(s)
- Yonglin He
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Jianming Tao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zehua Zhang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Center for Sweet Potato, Chongqing 400715, People's Republic of China.
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Use of ozonation, a green oxidation method, in the modification of corn starch-gum arabic suspensions: thermal, rheological, functional and antioxidant properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01705-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Changes in structure and emulsifying properties of coconut globulin after the atmospheric pressure cold plasma treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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