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Dong Y, Ghasemzadeh M, Khorsandi Z, Sheibani R, Nasrollahzadeh M. Starch-based hydrogels for environmental applications: A review. Int J Biol Macromol 2024; 269:131956. [PMID: 38692526 DOI: 10.1016/j.ijbiomac.2024.131956] [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: 10/06/2023] [Revised: 04/19/2024] [Accepted: 04/27/2024] [Indexed: 05/03/2024]
Abstract
Water sources have become extremely scarce and contaminated by organic and inorganic industrial and agricultural pollutants as well as household wastes. Poisoning water resources by dyes and metals is a problem because contaminated water can leak into subsurface and surface sources, causing serious contamination and health problems. Therefore, developing wastewater treatment technologies is valuable. Today, hydrogels have attracted considerable attention owing to their broad applications. Hydrogels are polymeric network compositions with significant water-imbibing capacity. Hydrogels have potential applications in diverse fields such as biomedical, personal care products, pharmaceuticals, cosmetics, and biosensors. They can be prepared by using natural (biopolymers) and synthetic polymers. Synthetic polymer-based hydrogels obtained from petrochemicals are not environmentally benign; thus, abundant plant-based polysaccharides are found as more suitable compounds for making biodegradable hydrogels. Polysaccharides with many advantages such as non-toxicity, biodegradability, availability, inexpensiveness, etc. are widely employed for the preparation of environmentally friendly hydrogels. Polysaccharides-based hydrogels containing chitin, chitosan, gum, starch (St), etc. are employed to remove pollutants, metals, and dyes. Among these, St has attracted a lot of attention. St can be mixed with other compounds to make hydrogels, which remove dyes and metal ions to variable degrees of efficiency. Although St has numerous advantages, it suffers from drawbacks such as low stability, low water solubility, and fast degradability in water which limit its application as an environmental adsorbent. As an effective way to overcome these weaknesses, various modification approaches to form starch-based hydrogels (SBHs) employing different compounds have been reported. The preparation methods and applications of SBH adsorbents in organic dyes, hazardous materials, and toxic ions elimination from water resources have been comprehensively discussed in this review.
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Affiliation(s)
- Yahao Dong
- Henan Key Laboratory of Green Chemistry, Collaborative Innovation Center of Henan Province for Green Manufacturing of Fine Chemicals, Henan Engineering Laboratory of Chemical Pharmaceutical and Biomedical Materials, Key Laboratory of Green Chemical Media and Reactions, Ministry of Education, School of Chemistry and Chemical Engineering, Henan Normal University, Xinxiang 453007, PR China.
| | | | - Zahra Khorsandi
- Department of Chemistry, Faculty of Science, University of Qom, Qom 37185-359, Iran
| | - Reza Sheibani
- Amirkabir University of Technology-Mahshahr Campus, University St., Nahiyeh san'ati, Mahshahr, Khouzestan, Iran
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2
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Majamo SL, Amibo TA. Study on extraction and characterization of anchote ( Coccinia abyssinica) starch and reinforced enset ( Ensete ventricosum) fiber for the production of reinforced bioplastic film. Heliyon 2024; 10:e23098. [PMID: 38205303 PMCID: PMC10777382 DOI: 10.1016/j.heliyon.2023.e23098] [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: 08/02/2023] [Revised: 11/21/2023] [Accepted: 11/27/2023] [Indexed: 01/12/2024] Open
Abstract
Population expansion is causing an increase in dependence on plastic materials. The worst aspects of conventional plastics were their inability to biodegrade, their poor capacity to transmit water vapor, and their production of greenhouse gases. Usages of bioplastics are necessary for the advancement of a green economy and environment in order to eradicate these drawbacks of traditional plastics. In this study, reinforced bioplastic film was produced from anchote (Coccinia Abyssinica) starch and enset (Ensete Ventricosum) fiber. Starch from anchote was extracted and its properties were characterized via adequate techniques. The maximum carbohydrate content (86.26 ± 0.25%w/w) of anchote starch indicates that it is suitable feedstock for plastic film production. In addition, extracted starch was characterized by SEM, FTIR, TGA and XRD. The reinforcing material enset fiber was extracted and characterized by FTIR and XRD. The results of both feedstock materials exhibited the good characteristics and viability for bioplastic film production. Enset fiber loadings used were 0 %, 4 %, 8 %, 12 % and 16 % w/w in starch basis. Tensile strength, elongation, thickness, moisture content, transparency, solubility and density of produced bioplastic were determined. Tensile force grew and elongation reduced as fiber loading rose up to 8 %. The tensile strength gradually declined with increasing fiber loading. Additionally, the created bioplastic film's groups of functions and chemical bonds were examined. In comparison to unreinforced plastic film, the results showed that the reinforced bioplastic film used in this study was an excellent and effective product.
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Affiliation(s)
- Samuel Latebo Majamo
- Department of Chemical Engineering, College of Engineering and Technology, Wachemo University, Hossana, Ethiopia
| | - Temesgen Abeto Amibo
- Department of Process Engineering and Chemical Technology, Faculty of Chemistry, Gdansk University of Technology, Narutowicza 11/12, 80-233, Gdansk, Poland
- School of Chemical Engineering, Jimma Institute of Technology, Jimma University, Jimma, P.O. Box-378, Ethiopia
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3
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Cheng F, Ren Y, Warkentin TD, Ai Y. Heat-moisture treatment to modify structure and functionality and reduce digestibility of wrinkled and round pea starches. Carbohydr Polym 2024; 324:121506. [PMID: 37985050 DOI: 10.1016/j.carbpol.2023.121506] [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: 06/17/2023] [Revised: 10/11/2023] [Accepted: 10/16/2023] [Indexed: 11/22/2023]
Abstract
Heat-moisture treatment (HMT) was employed to modify wrinkled pea (74.2 % and 76.5 % amylose) and round pea starches (35.9 % and 34.8 % amylose) at 35.0 % moisture, 110 or 130 °C, and 6 h. HMT increased the gelatinization temperatures and decreased the gelatinization enthalpy changes, reduced the pasting viscosities and gel hardness, and enhanced the enzymatic resistance of the pea starches in comparison with the native counterparts, with greater extents of changes observed for HMT at 130 °C overall. Although HMT decreased the relative crystallinity and elevated the proportion of amorphous conformation, the remaining double-helical crystallites in the modified samples showed improved thermal stability as revealed by differential scanning calorimetry (DSC). More importantly, the HMT-modified pea starches required a higher heating temperature of 120 °C, rather than 95 °C, in Rapid Visco Analyser to provide greater pasting viscosities and develop firmer gels, suggesting that the modified samples had stronger molecular entanglement than the native counterparts. Such molecular entanglement could also reduce enzymatic digestion of HMT-modified starches after boiling in water. With more diverse functional profiles and increased resistant starch (RS) contents (particularly for the HMT-modified wrinkled pea starches having 22.7-29.9 % RS), the HMT-modified pea starches could be promising new ingredients for food applications.
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Affiliation(s)
- Fan Cheng
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Canada
| | - Yikai Ren
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Canada
| | - Thomas D Warkentin
- Crop Development Centre, Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Canada
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Canada.
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Zhou S, Yuan T, Chen J, Ye F, Zhao G. Mung Bean Starch and Mung Bean Starch Sheet Jelly: NaCl-Based Characteristics Variation. Foods 2023; 12:4469. [PMID: 38137275 PMCID: PMC10742820 DOI: 10.3390/foods12244469] [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: 11/27/2023] [Revised: 12/09/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Empirical evidence indicates that NaCl can improve the quality of mung bean starch sheet jelly (MBSS) when properly incorporated. In this study, by comparison with a sample without NaCl, the influences of NaCl (1.5-8%, w/w) on the physicochemical and structural properties of mung bean starch (MBS) and the quality of MBSS were investigated. MBS with added NaCl had greater gelatinization temperature and pasting parameters but lower gelatinization enthalpy than native MBS. With the addition of NaCl, the drying rate of MBSS first accelerated and then declined in the oven-drying process. The addition of NaCl improved the cooking properties of MBSS but decreased the hardness of cooked MBSS. Rheological results implied that the linear viscoelastic region of cooked MBSS decreased with the NaCl addition, and the storage modulus and tan δ were more frequency-dependent than the loss modulus of cooked MBSS. The addition of NaCl gradually increased the toughness of dried MBSS and the overall acceptability of cooked MBSS. Furthermore, NaCl decreased the structure order degree of starch in MBSS. Correlation analysis demonstrated that the quality of MBSS had a significant correlation with the molecular and lamellar order of starch. Overall, NaCl could improve the quality of MBSS by regulating the thermal, gelatinizing, and structural properties of MBS.
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Affiliation(s)
- Shulan Zhou
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
| | - Tiantian Yuan
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
| | - Jia Chen
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
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Milkias M, Emire SA, Abebe W, Ronda F. Effect of Ecotype and Starch Isolation Methods on the Physicochemical, Functional, and Structural Properties of Ethiopian Potato ( Plectranthus edulis) Starch. Molecules 2023; 28:7260. [PMID: 37959680 PMCID: PMC10650833 DOI: 10.3390/molecules28217260] [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: 09/13/2023] [Revised: 10/06/2023] [Accepted: 10/20/2023] [Indexed: 11/15/2023] Open
Abstract
The Ethiopian potato (Plectranthus edulis) is an annual tuber crop indigenous to Ethiopia. The crop is underutilized and not much studied despite its high yield of starch, which has a good potential to contribute to the effort in meeting the quickly growing demand for starch. In this study, the effects of the ecotype and isolation methods on the physicochemical, functional, structural, and crystalline properties of starches were evaluated. Starches were isolated from two Ethiopian potato ecotypes (Loffo and Chanqua) using distilled water (DW), 0.01% sodium metabisulphite (SMS), and 1M sodium chloride (NaCl) in the isolation media. The results showed that the lowest starch yield was obtained from Chanqua using DW (97.4%), while the maximum was from Loffo using SMS (99.3%). The L* (lightness) and whiteness values of the starches obtained from Loffo were higher than those of Chanqua starches, with NaCl and SMS extractants yielding the highest values. The bulk density, water activity (aw), pH, proximate composition (moisture content, protein, ash, fat, crude fiber, and carbohydrate contents), and techno-functional properties were established. The majority of these parameters varied depending on both the isolation method and the ecotype. The crystallinity pattern of all starches showed B-type diffraction, with differences in diffraction peak intensities between all starches. FTIR tests showed structural changes as a function of the ecotype and isolation procedure used. The Loffo ecotype exhibited considerably better results, and the SMS isolation method was found to be the most effective way to acquire the highest starch quality in most of the characteristics evaluated.
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Affiliation(s)
- Misikir Milkias
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, King George VI Street, Addis Ababa P.O. Box 385, Ethiopia; (M.M.); (S.A.E.)
| | - Shimelis Admassu Emire
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, King George VI Street, Addis Ababa P.O. Box 385, Ethiopia; (M.M.); (S.A.E.)
| | - Workineh Abebe
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 47002 Valladolid, Spain
- Ethiopian Institute of Agricultural Research, Addis Ababa P.O. Box 2003, Ethiopia
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 47002 Valladolid, Spain
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Wolde YT, Emire SA, Zeleke WA, Ronda F. Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote ( Coccinia abyssinica ( Lam.) Cogn.) Cultivars. Gels 2023; 9:631. [PMID: 37623086 PMCID: PMC10454307 DOI: 10.3390/gels9080631] [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: 07/14/2023] [Revised: 08/02/2023] [Accepted: 08/04/2023] [Indexed: 08/26/2023] Open
Abstract
Anchote is a tuber crop indigenous to Ethiopia. Starch hydration properties and important gel characteristics which include: color, gel rheological properties (at 2, 4, 6, 8, and 10% starch:water w/w) and gel texture evolution (at 10% starch:water w/w), during 0 to 192 h storage (at 4 °C), of anchote starches isolated from four anchote cultivars (Desta 01, Desta 24, white and red) were evaluated and compared with potato and cassava starches (PS and CS). The lightness (L*) and whiteness scores of the anchote starch ranged up to >95, with slight differences among the cultivars, making them pure starches. Swelling power (SP) and water solubility index (WSI) of the anchote starches increased with increasing cooking temperature (40, 50, 60, 70, 80 and 90 °C), and their rate of increase varied significantly with the control starches, as follows: CS < anchote starches < PS. Anchote starch gels resisted higher stresses before breaking their structure and showed higher elasticity with lower (tan δ)1 values than PS and CS gels. They also had greater viscoelastic moduli even at lower concentrations than the PS and CS gels, and their stability increased with increasing concentration. The study of the gels' texture evolution during storage revealed that anchote starch gels had significantly higher (≥40%) initial and final (after 192 h) hardness and were less adhesive than the PS gel. Despite some significant differences in the studied starch gel quality parameters among the starches from the anchote cultivars, the results suggested their promising potential as additional new materials in the development of food products, specifically as a functional ingredient for the formulation of gel-like products.
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Affiliation(s)
- Yohannes Tolesa Wolde
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, King George VI Street, Addis Ababa P.O. Box 385, Ethiopia
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 47002 Valladolid, Spain
| | - Shimelis Admassu Emire
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, King George VI Street, Addis Ababa P.O. Box 385, Ethiopia
| | - Workineh Abebe Zeleke
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 47002 Valladolid, Spain
- Ethiopian Institute of Agricultural Research, Addis Ababa P.O. Box 2003, Ethiopia
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 47002 Valladolid, Spain
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Ruiz-Giralt A, Nixon-Darcus L, D’Andrea AC, Meresa Y, Biagetti S, Lancelotti C. On the verge of domestication: Early use of C 4 plants in the Horn of Africa. Proc Natl Acad Sci U S A 2023; 120:e2300166120. [PMID: 37364120 PMCID: PMC10319037 DOI: 10.1073/pnas.2300166120] [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: 01/05/2023] [Accepted: 05/17/2023] [Indexed: 06/28/2023] Open
Abstract
The earliest evidence of agriculture in the Horn of Africa dates to the Pre-Aksumite period (ca. 1600 BCE). Domesticated C3 cereals are considered to have been introduced from the Near East, whereas the origin (local or not) and time of domestication of various African C4 species such as sorghum, finger millet, or t'ef remain unknown. In this paper, we present the results of the analysis of microbotanical residues (starch and phytoliths) from grinding stones recovered from two archaeological sites in northeastern Tigrai (Ethiopia), namely Mezber and Ona Adi. Together, both sites cover a time period that encompasses the earliest evidence of agriculture in the region (ca. 1600 BCE) to the fall of the Kingdom of Aksum (ca. 700 CE). Our data indicate that these communities featured complex mixed economies which included the consumption of both domestic and wild plant products since the Initial Pre-Aksumite Phase (ca. 1600 to 900 BCE), including C3 crops and legumes, but also C4 cereals and geophytes. These new data expand the record of C4 plant use in the Horn of Africa to over 1,000 y. It also represents the first evidence for the consumption of starchy products in the region. These results have parallels in the wider northeastern African region where complex food systems have been documented. Altogether, our data represent a significant challenge to our current knowledge of Pre-Aksumite and Aksumite economies, forcing us to rethink the way we define these cultural horizons.
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Affiliation(s)
- Abel Ruiz-Giralt
- Departament de Humanitats, Culture, Archaeology and Socio-Ecological Dynamics, Universitat Pompeu Fabra, Barcelona08005, Spain
| | - Laurie Nixon-Darcus
- Department of Archaeology, Simon Fraser University, Burnaby, BCV5A 1S6, Canada
| | | | - Yemane Meresa
- Department of Archaeology and Heritage Management, Aksum University, Aksum7080, Ethiopia
| | - Stefano Biagetti
- Departament de Humanitats, Culture, Archaeology and Socio-Ecological Dynamics, Universitat Pompeu Fabra, Barcelona08005, Spain
- School of Geography, Archaeology and Environmental Studies, University of the Witwatersrand, Johannesburg2000, South Africa
| | - Carla Lancelotti
- Departament de Humanitats, Culture, Archaeology and Socio-Ecological Dynamics, Universitat Pompeu Fabra, Barcelona08005, Spain
- ICREA, Catalan Institution for Research and Advanced Studies, Barcelona08010, Spain
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8
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Xie S, Li H, Li N, Liu Z, Xu D, Hu L, Mo H. Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks. Foods 2023; 12:foods12091755. [PMID: 37174294 PMCID: PMC10177975 DOI: 10.3390/foods12091755] [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: 03/20/2023] [Revised: 04/19/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
Spicy wheat flour gluten sticks are delicious and affordable puffed snacks for young adults and even minors in China, and have a relatively simple nutritional quality. L. edodes powder (LEP) is rich in nutrients and boasts a variety of biological activities. This study evaluated the effects of different concentrations of LEP addition on the quality of wheat flour gluten sticks. The gelatinization results of the products showed that the peak viscosity decreased from 454 cP to 251 cP; the breakdown value decreased from 169 cP to 96 cP; and the setback value decreased from 381 cP to 211 cP. With the increase in LEP, the radial expansion rate (RER) of L. edodes gluten sticks (LSGS) first increased and then decreased, reaching a maximum value of 1.388 in the 10% LEP group. The oil absorption rate (OAR) of LSGS increased from 5.124% to 14.852% with the increase in the amount of LEP. Additionally, texture profile analysis showed that the hardness value increased from 1148.898 to 2055.492 g; the chewiness value increased from 1010.393 to 1499.233; and the springiness value decreased from 1.055 to 0.612. Through X-ray diffraction (XRD), it was found that the crystal type was transformed from A-type crystal to B-type and V-type crystals. Low field nuclear magnetic resonance (LF-NMR) results showed that the moisture distribution in the products was basically bound water. The scanning electron microscopy (SEM) results showed that, with the increase in the LEP amount, the surface of the products changed from rough to smooth. Sensory evaluation results indicated that the products with 10% LEP helped to maintain better taste and quality of LSGS, with an average score of 7.628, which was the most popular among consumers. This study not only increases the possible raw materials for use in extruded puffed food, but also provides a new possibility for the production of high-quality edible fungi extruded products.
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Affiliation(s)
- Suya Xie
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
| | - Hongbo Li
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
| | - Na Li
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
| | - Dan Xu
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
| | - Liangbin Hu
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
| | - Haizhen Mo
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
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Wang X, Tarahomi M, Sheibani R, Xia C, Wang W. Progresses in lignin, cellulose, starch, chitosan, chitin, alginate, and gum/carbon nanotube (nano)composites for environmental applications: A review. Int J Biol Macromol 2023; 241:124472. [PMID: 37076069 DOI: 10.1016/j.ijbiomac.2023.124472] [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: 01/25/2023] [Revised: 04/04/2023] [Accepted: 04/12/2023] [Indexed: 04/21/2023]
Abstract
Water sources are becoming increasingly scarce, and they are contaminated by industrial, residential, and agricultural waste-derived organic and inorganic contaminants. These contaminants may pollute the air, water, and soil in addition to invading the ecosystem. Because carbon nanotubes (CNTs) can undergo surface modification, they can combine with other substances to create nanocomposites (NCs), including biopolymers, metal nanoparticles, proteins, and metal oxides. Furthermore, biopolymers are significant classes of organic materials that are widely used for various applications. They have drawn attention due to their benefits such as environmental friendliness, availability, biocompatibility, safety, etc. As a result, the synthesis of a composite made of CNT and biopolymers can be very effective for a variety of applications, especially those involving the environment. In this review, we reported environmental applications (including removal of dyes, nitro compounds, hazardous materialsو toxic ions, etc.) of composites made of CNT and biopolymers such as lignin, cellulose, starch, chitosan, chitin, alginate, and gum. Also, the effect of different factors such as the medium pH, the pollutant concentration, temperature, and contact time on the adsorption capacity (AC) and the catalytic activity of the composite in the reduction or degradation of various pollutants has been systematically explained.
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Affiliation(s)
- Xuan Wang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Materials Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Mehrasa Tarahomi
- Amirkabir University of Technology-Mahshahr Campus, University St., Nahiyeh San'ati, Mahshahr, Khouzestan, Iran
| | - Reza Sheibani
- Amirkabir University of Technology-Mahshahr Campus, University St., Nahiyeh San'ati, Mahshahr, Khouzestan, Iran.
| | - Changlei Xia
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Materials Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
| | - Weidong Wang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Materials Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
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Zubair MW, Imran A, Islam F, Afzaal M, Saeed F, Zahra SM, Akhtar MN, Noman M, Ateeq H, Aslam MA, Mehta S, Shah MA, Awuchi CG. Functional profile and encapsulating properties of Colocasia esculenta (Taro). Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023] Open
Affiliation(s)
| | - Ali Imran
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Fakhar Islam
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Farhan Saeed
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Syeda Mahvish Zahra
- Department of Environmental Design, Health and Nutritional Sciences Allama Iqbal Open University Islamabad Pakistan
- Institute of Food Science and Nutrition, University of Sargodha Sargodha Pakistan
| | - Muhammad Nadeem Akhtar
- University Institute of Diet and Nutritional Sciences The University of Lahore Lahore Pakistan
| | - Muhammad Noman
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Huda Ateeq
- Department of Food Sciences Government College University Faisalabad Pakistan
| | | | - Shilpa Mehta
- Department of Electrical and Electronic Engineering Auckland University of Technology Auckland New Zealand
| | - Mohd Asif Shah
- Adjunct Faculty, University Center for Research and Development, Chandigarh University Gharuan Mohali Punjab India
| | - Chinaza Godswill Awuchi
- School of Natural and Applied Sciences Kampala International University Box 20000 Kansanga Kampala Uganda
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11
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Nutritional value, phytochemistry, health benefits, and potential food applications of Pouteria campechiana (Kunth) Baehni: A comprehensive review. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023] Open
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12
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Karmakar B, Saha SP, Chakraborty R, Roy S. Optimization of starch extraction from Amorphophallus paeoniifolius corms using response surface methodology (RSM) and artificial neural network (ANN) for improving yield with tenable chemical attributes. Int J Biol Macromol 2023; 237:124183. [PMID: 36972818 DOI: 10.1016/j.ijbiomac.2023.124183] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 02/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023]
Abstract
The development of the extraction process for improving the starch yield from unconventional plants is emerging as a topic of interest. In this respect, the present work aimed to optimize the starch extraction from the corms of elephant foot yam (Amorphophallus paeoniifolius) with the help of response surface methodology (RSM) and artificial neural network (ANN). The RSM model performed better than the ANN in predicting the starch yield with higher precision. In this connection, this study for the first time reports the significant improvement of starch yield from A. paeoniifolius (51.76 g/100 g of the corm dry weight). The extracted starch samples based on yield - high (APHS), medium (APMS), and low (APLS) exhibited a variable granule size (7.17-14.14 μm) along with low ash content, moisture content, protein, and free amino acid indicating purity and desirability. The FTIR analysis also confirmed the chemical composition and purity of the starch samples. Moreover, the XRD analysis showed the prevalence of C-type starch (2θ = 14.303°). Based on other physicochemical, biochemical, functional, and pasting properties, the three starch samples showed more or less similar characteristics thereby indicating the sustentation of beneficial attributes of starch molecules irrespective of the variation in extraction parameters.
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Affiliation(s)
- Biswanath Karmakar
- Plant Biochemistry Laboratory, Department of Botany, University of North Bengal, Raja Rammohunpur, Dist. Darjeeling, West Bengal, India
| | - Shyama Prasad Saha
- Department of Microbiology, University of North Bengal, Raja Rammohunpur, Dist. Darjeeling, West Bengal, India
| | - Rakhi Chakraborty
- Department of Botany, Acharya Prafulla Chandra Roy Govt. College, Himachal Vihar, Matigara, Dist. Darjeeling, West Bengal, India.
| | - Swarnendu Roy
- Plant Biochemistry Laboratory, Department of Botany, University of North Bengal, Raja Rammohunpur, Dist. Darjeeling, West Bengal, India.
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Argaw SG, Beyene TM, Woldemariam HW, Esho TB. Physico-chemical and functional characteristics of flour of Southwestern Ethiopia aerial and tuber yam (Dioscorea) species processed under different drying techniques. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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14
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Chinnasamy G, Dekeba K, Sundramurthy VP, Dereje B. Physicochemical properties of tef starch: morphological, thermal, thermogravimetric, and pasting properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2098973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | - Kenenisa Dekeba
- Department of Food Process Engineering, College of Engineering and Technology, Wolkite University, Wolkite, Ethiopia
| | - Venkatesa Prabhu Sundramurthy
- Center of Excellence for Bioprocess and Biotechnology, Department of Chemical Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Belay Dereje
- UCD Institute of Food and Health, School of Agriculture and Food Science, Dublin, Ireland
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15
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Zou J, Li Y, Wang F, Su X, Li Q. Relationship between structure and functional properties of starch from different cassava (Manihot esculenta Crantz) and yam (Dioscorea opposita Thunb) cultivars used for food and industrial processing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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16
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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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17
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Development of edible films based on anchote (Coccinia abyssinica) starch: process optimization using response surface methodology (RSM). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01632-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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18
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Physicochemical, Morphological, Thermal, and Rheological Properties of Native Starches Isolated from Four Cultivars of Anchote ( Coccinia abyssinica ( Lam.) Cogn.) Tuber. Gels 2022; 8:gels8090591. [PMID: 36135303 PMCID: PMC9498814 DOI: 10.3390/gels8090591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 09/08/2022] [Accepted: 09/14/2022] [Indexed: 11/21/2022] Open
Abstract
Anchote (Coccinia abyssinica (Lam.) Cogn) is a potentially important source of starch and an underutilized root and tuber crop indigenous to Ethiopia. In this study, the physicochemical, morphological, thermal, and rheological properties of native starches isolated from four cultivars of anchote tubers were studied and compared to potato and cassava starches, which were considered as references. The amylose content of anchote starches varied from 15.8–22.3%. The anchote cultivars showed different granule sizes, but all revealed a B-type crystalline structure, identical to potato starch. The phosphorus content of anchote starches ranged from 82–93 mg/100 g and was much higher than that of potato and cassava (60.3 and 5.8 mg/100 g, respectively). This characteristic could govern several functional properties of anchote starches, making them suitable for applications in different types of noodles, glucose syrups, and viscous products. The gelatinization temperature and enthalpy of anchote starches, which ranged from 60.97 °C to 69.33 °C and 16.87 to 18.38 J/g, respectively, were considerably different compared to potato and cassava starches. Significant variations were also observed among the pasting properties of starches from anchote cultivars. They showed a higher stability to heating and shearing, having higher TV (2046 to 2280 mPa·s) and lower BV (248 to 487 mPa·s) values, and a higher final viscosity (3409 to 3686 mPa·s) than potato and cassava, which are important characteristics in food processing and when high gel viscosity is required after cooling. Anchote starch gels exhibited rheological characteristics of true gels, showing much lower (tan δ)1 values and significantly higher viscoelastic moduli than those found in cassava and potato gels. The present study revealed significant differences among the physicochemical properties of anchote starches, depending on the cultivar, and demonstrated their promising potential in food product development and other industrial applications.
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Wang Q, Li L, Liu C, Zheng X. Heat-moisture modified blue wheat starch: Physicochemical properties modulated by its multi-scale structure. Food Chem 2022; 386:132771. [PMID: 35344719 DOI: 10.1016/j.foodchem.2022.132771] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 03/03/2022] [Accepted: 03/21/2022] [Indexed: 11/28/2022]
Abstract
Blue wheat starch was modified by heat-moisture treatment (HMT) with varying moisture contents (MCs). Changes in physicochemical properties were evaluated on the basis of its multi-scale structure. Following HMTs with MC below 30 %, the starch remained brighter and presented total phenolics content up to 0.20 mg/g. As treating MC increased, structural disruptions became more pronounced, which were characterized by crystallinity loss, lamellae's loosening, hydrogen bonding breakage, and debranching. Furthermore, HMTs decreased the proportion of external A chains of amylopectin. Concomitantly, modified starches showed progressively increased transition temperatures but decreased enthalpy values. Despite the swelling power decrease, HMTs with MC of 15 % showed markedly higher peak viscosity than control, as a result of the more compact semi-crystalline lamellae and homogenous electron distribution. Besides, all HMT-starches showed lowered breakdown and setback. This novel modified starch would be promising ingredients for modulating the viscoelasticity of healthy anti-staling staple foods.
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Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Chong Liu
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
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20
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Zhang T, Yue Y, Hou M, Tong Y, Lu Z, Yang L, Liu P. Oxidation and ordering of fine structure of corn starch under an ultrahigh magnetic field. Carbohydr Polym 2022; 297:120029. [DOI: 10.1016/j.carbpol.2022.120029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 07/29/2022] [Accepted: 08/22/2022] [Indexed: 11/02/2022]
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21
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Shah YA, Saeed F, Afzaal M, Waris N, Ahmad S, Shoukat N, Ateeq H. Industrial applications of taro (
colocasia esculenta
) as a novel food ingredient: a review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yasir Abbas Shah
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Farhan Saeed
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Numra Waris
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Shabana Ahmad
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Noman Shoukat
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Huda Ateeq
- Department of Food Sciences Government College University Faisalabad Pakistan
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22
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Li Y, Zhao L, Lin L, Li E, Cao Q, Wei C. Relationships between X-ray Diffraction Peaks, Molecular Components, and Heat Properties of C-Type Starches from Different Sweet Potato Varieties. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27113385. [PMID: 35684323 PMCID: PMC9182557 DOI: 10.3390/molecules27113385] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 05/17/2022] [Accepted: 05/23/2022] [Indexed: 11/18/2022]
Abstract
C-type starches with different proportions of A- and B-type crystallinities have different intensities and crystallinities of X-ray diffraction peaks. In this study, the intensities and crystallinities of X-ray diffraction peaks, molecular components and heat properties of C-type starches were investigated in seven sweet potato varieties, and their relationships were analyzed. The intensity and crystallinity of a diffraction peak at 5.6° were significantly positively correlated to the DP6-12 branch-chains of amylopectin and significantly negatively correlated to the true amylose content (TAC) determined by concanavalin A precipitation, gelatinization temperature, gelatinization enthalpy, water solubility at 95 °C, and pasting temperature. The intensity of diffraction peaks at 15° and 23° were significantly positively correlated to the gelatinization temperature and pasting temperature and significantly negatively correlated to the pasting peak viscosity. The significantly positive relationships were detected between the crystallinity of a diffraction peak at 15° and the DP13-24 branch-chains of amylopectin, gelatinization conclusion temperature and water solubility, between the crystallinity of diffraction peak at 17–18° and the TAC, gelatinization onset temperature, water solubility and pasting temperature, between the crystallinity of a diffraction peak at 23° and the gelatinization conclusion temperature and pasting peak time, and between the total crystallinity and the TAC, gelatinization conclusion temperature, water solubility and pasting temperature. The score plot of principle component analysis showed that the molecular components and heat property parameters could differentiate the C-type starches and agreed with their characteristics of X-ray diffraction peaks. This study provides some references for the utilizations of C-type starches.
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Affiliation(s)
- Yibo Li
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; (Y.L.); (L.L.); (E.L.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
| | - Lingxiao Zhao
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou 221131, China;
| | - Lingshang Lin
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; (Y.L.); (L.L.); (E.L.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
| | - Enpeng Li
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; (Y.L.); (L.L.); (E.L.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
| | - Qinghe Cao
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou 221131, China;
- Correspondence: (Q.C.); (C.W.)
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; (Y.L.); (L.L.); (E.L.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
- Correspondence: (Q.C.); (C.W.)
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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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A Concise Review on Taro Mucilage: Extraction Techniques, Chemical Composition, Characterization, Applications, and Health Attributes. Polymers (Basel) 2022; 14:polym14061163. [PMID: 35335495 PMCID: PMC8949670 DOI: 10.3390/polym14061163] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/08/2022] [Accepted: 03/10/2022] [Indexed: 12/12/2022] Open
Abstract
Taro (Colocasia esculenta) is an important source of carbohydrates as an energy source and is used as a staple food throughout the world. It is rich in mucilage and starch granules, making it a highly digestible ingredient. Mucilage can act as a matrix and a thickening, binding, emulsifying, or foaming agent in food, pharmaceutical, and several other fields of research. Moreover, mucilage can be extracted from several living organisms and has excellent functional properties, such as water-holding, oil-holding, and swelling capacities. Therefore, these remarkable functional properties make mucilage a promising ingredient with possible industrial applications. Furthermore, several extraction techniques, including enzyme-assisted, ultrasonication, microwave-assisted, aquatic, and solvent extraction methods, are used to obtain quantitative amounts of taro mucilage. Coldwater extraction with ethanol precipitation can be considered an effective and cost-effective technique to obtain high-quality mucilage with suitable industrial applications, whereas the ultrasonication method is more expensive but results in a higher amount of mucilage than other emerging techniques. Mucilage can also be used as a fat replacer or reducer, dye remover, coating agent, and antioxidating agent. Therefore, in this review, we detail the key properties related to the extraction techniques, chemical composition, and characterization of taro mucilage, along with its suitable applications and health benefits.
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Development of anchote (Coccinia abyssinica) starch-based edible film: response surface modeling and interactive analysis of composition for water vapor permeability. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01338-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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26
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Biswal AK, Mishra S, Bhavya MB, Samal AK, Merugu R, Singh MK, Misra PK. Identification of starch with assorted shapes derived from the fleshy root tuber of Phoenix sylvestris: extraction, morphological and techno-functional characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01261-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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27
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Nasrollahzadeh M, Ghasemzadeh M, Gharoubi H, Nezafat Z. Progresses in polysaccharide and lignin-based ionic liquids: Catalytic applications and environmental remediation. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.117559] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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