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Jaddu S, Sonkar S, Seth D, Dwivedi M, Pradhan RC, Goksen G, Kumar Sarangi P, Režek Jambrak A. Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials - An overview. Food Chem X 2024; 22:101266. [PMID: 38486618 PMCID: PMC10937106 DOI: 10.1016/j.fochx.2024.101266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 02/28/2024] [Accepted: 02/29/2024] [Indexed: 03/17/2024] Open
Abstract
Non-thermal technologies, primarily employed for microbial inactivation and quality preservation in foods, have seen a surge in interest, with non-thermal plasma garnering particular attention. Cold plasma exhibits promising outcomes, including enhanced germination, improved functional and rheological properties, and microorganism destruction. This has sparked increased exploration across various domains, notably in hydration and rheological properties for creating new products. This review underscores the manifold benefits of applying cold plasma to diverse food materials, such as cereal and millet flours, and gums. Notable improvements encompass enhanced functionality, modified color parameters, altered rheological properties, and reduced anti-nutritional factors. The review delves into mechanisms like starch granule fragmentation, elucidating how these processes enhance the physical and structural properties of food materials. While promising for high-quality food development, overcoming challenges in scaling up production and addressing legal issues is essential for the technology's commercialization.
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Affiliation(s)
- Samuel Jaddu
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Shivani Sonkar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Dibyakanta Seth
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin 8 Tarsus Organized Industrial Zone, Tarsus University, 33100, Mersin, Turkey
| | | | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
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2
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Braşoveanu M, Sabbaghi H, Ticoș D, Dumitru M, Sunooj KV, Sher F, Nemţanu MR. Enhancing starch functionality through synergistic modification via sequential treatments with cold plasma and electron beam irradiation. Int J Biol Macromol 2024; 270:132346. [PMID: 38750859 DOI: 10.1016/j.ijbiomac.2024.132346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 05/10/2024] [Accepted: 05/11/2024] [Indexed: 05/19/2024]
Abstract
The impact of dual sequential modifications using radio-frequency (RF) plasma and electron beam irradiation (EBI) on starch properties was investigated and compared with single treatments within an irradiation dose range of 5-20 kGy. Regardless of sequence, dual treatments synergistically affected starch properties, increasing acidity, solubility, and paste clarity, while decreasing rheological features with increasing irradiation dose. The molecular weight distribution was also synergistically influenced. Amylopectin distribution broadened particularly below 10 kGy. Amylose narrowed its distribution across all irradiation doses. This was due to dominating EBI-induced degradation and molecular rearrangements from RF plasma. With the highest average radiation-chemical yield (G) and degradation rate constant (k) of (2.12 ± 0.14) × 10-6 mol·J-1 and (3.43 ± 0.23) × 10-4 kGy-1, respectively, upon RF plasma pre-treatment, amylose underwent random chain scission. In comparison to single treatments, dual modification caused minor alterations in spectral characteristics and crystal short-range order structure, along with increased granule aggregation and surface irregularities. The synergistic effect was dose-dependent, significant up to 10 kGy, irrespective of treatment sequence. The highest synergistic ratio was observed when RF plasma preceded irradiation, demonstrating the superior efficiency of plasma pre-treatment in combination with EBI. This synergy has the potential to lower costs and extend starch's technological uses by enhancing radiation sensitivity and reducing the irradiation dose.
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Affiliation(s)
- Mirela Braşoveanu
- National Institute for Laser, Plasma and Radiation Physics, 409 Atomiştilor St., PO Box MG-36, 077125 Măgurele, Romania
| | - Hassan Sabbaghi
- Department of Food Science and Technology, Faculty of Agriculture and Animal Science, University of Torbat-e Jam, Torbat-e Jam, Razavi Khorasan Province, Iran
| | - Dorina Ticoș
- National Institute for Laser, Plasma and Radiation Physics, 409 Atomiştilor St., PO Box MG-36, 077125 Măgurele, Romania
| | - Marius Dumitru
- National Institute for Laser, Plasma and Radiation Physics, 409 Atomiştilor St., PO Box MG-36, 077125 Măgurele, Romania
| | | | - Farooq Sher
- Department of Engineering, School of Science and Technology, Nottingham Trent University, Nottingham NG11 8NS, United Kingdom
| | - Monica R Nemţanu
- National Institute for Laser, Plasma and Radiation Physics, 409 Atomiştilor St., PO Box MG-36, 077125 Măgurele, Romania.
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3
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Ma S, Ma T, Tsuchikawa S, Inagaki T, Wang H, Jiang H. Effect of dielectric barrier discharge (DBD) plasma treatment on physicochemical and 3D printing properties of wheat starch. Int J Biol Macromol 2024; 269:132159. [PMID: 38719018 DOI: 10.1016/j.ijbiomac.2024.132159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 04/08/2024] [Accepted: 05/05/2024] [Indexed: 05/13/2024]
Abstract
In recent years, the focus has shifted towards carbohydrate-based hydrogels and their eco-friendly preparation methods. This study involved an investigation into the treatment of wheat starch using dielectric barrier discharge (DBD) plasma technology over varying time gradients (0, 2, 5, 10, 15, and 20 min). The objective was to systematically examine the impact of different treatment durations on the physicochemical properties of wheat starch and the suitability of its gels for 3D printing. Morphology of wheat starch remained intact after DBD treatment. However, it led to a reduction in the amylose content, molecular weight, and crystallinity. This subsequently resulted in a decrease in the pasting temperature and viscosity. Moreover, the gels of the DBD-treated starch exhibited superior 3D printing performance. After a 2-min DBD treatment, the 3D printed samples of the wheat starch gel showed no significant improvements, as broken bars were evident on the surface of the 3D printed graphic, whereas DBD-20 showed better printing accuracy and surface structure, compared to the original starch without slumping. These results suggested that DBD technology holds potential for developing new starch-based gels with impressive 3D printing properties.
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Affiliation(s)
- Shu Ma
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Te Ma
- Graduate School of Bioagricultural Sciences, Nagoya University, Furo-Cho, Chikusa, Nagoya 464-8601, Japan
| | - Satoru Tsuchikawa
- Graduate School of Bioagricultural Sciences, Nagoya University, Furo-Cho, Chikusa, Nagoya 464-8601, Japan
| | - Tetsuya Inagaki
- Graduate School of Bioagricultural Sciences, Nagoya University, Furo-Cho, Chikusa, Nagoya 464-8601, Japan
| | - Han Wang
- Graduate School of Bioagricultural Sciences, Nagoya University, Furo-Cho, Chikusa, Nagoya 464-8601, Japan
| | - Hao Jiang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Graduate School of Bioagricultural Sciences, Nagoya University, Furo-Cho, Chikusa, Nagoya 464-8601, Japan.
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Qiao J, Jia M, Niu J, Zhang Z, Xing B, Liang Y, Li H, Zhang Y, Ren G, Qin P, Zhang L. Amylopectin chain length distributions and amylose content are determinants of viscoelasticity and digestibility differences in mung bean starch and proso millet starch. Int J Biol Macromol 2024; 267:131488. [PMID: 38615862 DOI: 10.1016/j.ijbiomac.2024.131488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 02/23/2024] [Accepted: 04/07/2024] [Indexed: 04/16/2024]
Abstract
This study aimed to reveal the underlying mechanisms of the differences in viscoelasticity and digestibility between mung bean starch (MBS) and proso millet starch (PMS) from the viewpoint of starch fine molecular structure. The contents of amylopectin B2 chains (14.94-15.09 %), amylopectin B3 chains (14.48-15.07 %) and amylose long chains (183.55-198.84) in MBS were significantly higher than PMS (10.45-10.76 %, 12.48-14.07 % and 70.59-88.03, respectively). MBS with higher amylose content (AC, 28.45-31.80 %) not only exhibited a lower weight-average molar mass (91,750.65-128,120.44 kDa) and R1047/1022 (1.1520-1.1904), but also was significantly lower than PMS in relative crystallinity (15.22-23.18 %, p < 0.05). MBS displayed a higher storage modulus (G') and loss modulus (G'') than PMS. Although only MBS-1 showed two distinct and discontinuous phases, MBS exhibited a higher resistant starch (RS) content than PMS (31.63-39.23 %), with MBS-3 having the highest RS content (56.15 %). Correlation analysis suggested that the amylopectin chain length distributions and AC played an important role in affecting the crystal structure, viscoelastic properties and in vitro starch digestibility of MBS and PMS. These results will provide a theoretical and scientific basis for the development of starch science and industrial production of low glycemic index starchy food.
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Affiliation(s)
- Jiawei Qiao
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Min Jia
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Jiahui Niu
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Zhuo Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Bao Xing
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Yongqiang Liang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Hai Li
- Institute of the High Latitude Crops, Shanxi Agricultural University, Datong 037008, China
| | - Yaowen Zhang
- Institute of Crop Sciences, Shanxi Agricultural University, Taiyuan 030012, China
| | - Guixing Ren
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Peiyou Qin
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Lizhen Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
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Gao S, Liu S, Zhang R, Zhang S, Pei J, Liu H. The multi-scale structures and in vitro digestibility of starches with different crystalline types induced by dielectric barrier discharge plasma. Int J Biol Macromol 2024; 263:130281. [PMID: 38378114 DOI: 10.1016/j.ijbiomac.2024.130281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 02/02/2024] [Accepted: 02/16/2024] [Indexed: 02/22/2024]
Abstract
The effects of plasma treatment on multi-scale structures and in vitro digestibility of starches isolated from Tartary buckwheat (TBS), potato (PTS), and pea (PS), were investigated. The results from SEM and CLSM showed that plasma treatment resulted in the extension of pores from the starch hilum to the surface. The XRD and 13C CP/MAS NMR spectra demonstrated that the crystalline type of three starches was not changed by plasma treatment, while the RC and double helix content of TBS increased. Besides, the single helix content and the proportion of amorphous phase decreased following the treatment, which was consistent with the result of SAXS. However, the PTS and PS showed the opposite results by plasma treatment. In addition, the modification significantly changed the molecular weight (Mw) and chain length distribution of all the starches, among which the Mw of PTS fell drastically from 2.45 × 107 g/mol to 1.74 × 107 g/mol. The in vitro digestibility of starches increased significantly when treated with plasma, in which TBS exhibited the biggest increase for its inside-out and side-by-side digestion manners. Therefore, plasma treatment led to different alteration trends for multi-scale structures with quite various change extent for in vitro digestibility about different crystalline starches.
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Affiliation(s)
- Shanshan Gao
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Shuang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan 030031, PR China
| | - Rui Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Si Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jianfei Pei
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
| | - Hang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan 030031, PR China.
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Dai Y, Li C, Liu J, Xing L, Zhu T, Liu S, Yan Z, Zheng X, Wang L, Lu J, Zhou S. Enhancing the stability of mung bean-based milk: Insights from protein characteristics and raw material selection. Int J Biol Macromol 2024; 265:131030. [PMID: 38518949 DOI: 10.1016/j.ijbiomac.2024.131030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 03/18/2024] [Accepted: 03/19/2024] [Indexed: 03/24/2024]
Abstract
Plant-based milk (PBM) alternatives are gaining popularity worldwide as the change of consumers' nutritional habits and health attitudes. Mung beans, recognized for their nutritional value, have gained attention as potential ingredients for PBM. Nevertheless, mung bean-based milk (MBM) faces instability issues common to other plant-based milks. This study investigated the factors influencing MBM stability focusing on raw materials. We selected 6 out of 20 varieties based on their MBM centrifugation sedimentation rates, representing both stable and unstable MBM. Stable MBM exhibited distinct advantages, including reduced separation rate, smaller particle size, lower viscosity, fewer protein aggregates, higher soluble protein content, and increased consumer acceptance. Major nutritional components such as protein, starch, and lipids were not significant different between stable and unstable MBM varieties. The pivotal distinction may lay in the protein properties and composition. Stable MBM varieties exhibited significantly improved protein solubility and emulsion stability, along with elevated concentrations of legume-like acidic subunits, basic 7S proteins, and 28 kDa and 26 kDa vicilin-like subunits. The increasement of these proteins likely contributed to the improvement in protein characteristics that affect MBM stability. These findings offer valuable insights for raw material selection and guidance for future mung bean breeding to enhance mung bean milk production.
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Affiliation(s)
- Ying Dai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Chunhong Li
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China
| | - Jinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Lina Xing
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Tong Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Shuangneng Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zheng Yan
- College of Bioengineering, Beijing Polytechnic, Beijing 100176, China
| | - Xiaowei Zheng
- Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jing Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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7
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Liang Y, Zheng L, Yang Y, Zheng X, Xiao D, Ai B, Sheng Z. Dielectric barrier discharge cold plasma modifies the multiscale structure and functional properties of banana starch. Int J Biol Macromol 2024; 264:130462. [PMID: 38423435 DOI: 10.1016/j.ijbiomac.2024.130462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 02/13/2024] [Accepted: 02/24/2024] [Indexed: 03/02/2024]
Abstract
Banana starch has attracted significant attention due to its abundant content of resistant starch. This study aims to compare the multiscale structure and functional properties of banana starch obtained from five cultivated varieties and investigate the impact of dielectric barrier discharge cold plasma (DBD) treatment on these starch characteristics. All five types of natural banana starch exhibited an elliptical and irregular shape, conforming to the CB crystal structure, with a bimodal distribution of branch chain lengths. The resistant starch content ranged from 88.9 % to 94.1 %. Variations in the amylose content, amylopectin branch chain length distribution, and structural characteristics resulted in differences in properties such as gelatinization behavior and sensitivity to DBD treatment. The DBD treatment inflicted surface damage on starch granules, reduced the amylose content, shortened the amylopectin branch chain length, and changed the relative crystallinity to varying degrees. The DBD treatment significantly increased starch solubility and light transmittance. Simultaneously, it resulted in a noteworthy decrease in peak viscosity and gelatinization enthalpy of starch paste. The in vitro digestibility test showed that 76.2 %-86.5 % of resistant starch was retained after DBD treatment. The DBD treatment renders banana starch with reduced viscosity, increased paste transparency, enhanced solubility, and broadens its potential application.
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Affiliation(s)
- Yonglun Liang
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China; Agricultural Product Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
| | - Lili Zheng
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China; Haikou Key Laboratory of Banana Biology, Haikou, Hainan 571101, China
| | - Yang Yang
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China; Haikou Key Laboratory of Banana Biology, Haikou, Hainan 571101, China
| | - Xiaoyan Zheng
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China; Haikou Key Laboratory of Banana Biology, Haikou, Hainan 571101, China
| | - Dao Xiao
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China; Haikou Key Laboratory of Banana Biology, Haikou, Hainan 571101, China
| | - Binling Ai
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China; Haikou Key Laboratory of Banana Biology, Haikou, Hainan 571101, China.
| | - Zhanwu Sheng
- Agricultural Product Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
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Du Z, Li X, Zhao X, Huang Q. Multi-scale structural disruption induced by radio frequency air cold plasma accelerates enzymatic hydrolysis/ hydroxypropylation of tapioca starch. Int J Biol Macromol 2024; 260:129572. [PMID: 38253141 DOI: 10.1016/j.ijbiomac.2024.129572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 12/27/2023] [Accepted: 01/16/2024] [Indexed: 01/24/2024]
Abstract
This study investigated the effects of radio frequency air cold plasma (RFACP) pretreatment on the multi-scale structures, physicochemical properties, enzymatic hydrolysis, and hydroxypropylation of tapioca starch. The results showed that cold plasma (CP) made starch granules rough on the surface and disrupted long- and short-range ordered structures, reducing relative crystallinity from 43.8 % to 37.4 % and R1047/1022 value from 0.992 to 0.934. Meanwhile, the starch molecules were depolymerized and oxidized by CP, reducing weight-average molecular weight from 9.64 × 107 to 2.17 × 107 g/mol, while increasing carbonyl and carboxyl groups by up to 118 % and 53 %. Additionally, CP-treated starches exhibited higher solubility and swelling power, along with lower gelatinization enthalpy. Short-time CP pretreatment (10 min) promoted the hydroxypropylation of starch and increased the molar substitution (0.081-0.112). Also, CP pretreatment accelerated enzymatic hydrolysis of starch, as indicated by the increase in hydrolysis rate (1.846 × 10-3-2.033 × 10-3 min-1) and degree of hydrolysis (51.45 % - 59.92 %). Overall, the multi-scale structural disruption induced by CP treatment facilitated the accessibility of enzymes/chemical reagents into starch granules and glucan chains. This study suggested that RFACP could be used for starch pretreatment to increase production efficiency in modified starch production, as well as in brewing and fermentation industries.
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Affiliation(s)
- Zhixiang Du
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xuxu Li
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaoyun Zhao
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qilin Huang
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China.
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9
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Su Q, Cai S, Duan Q, Huang W, Huang Y, Chen P, Xie F. Combined effect of heat moisture and ultrasound treatment on the physicochemical, thermal and structural properties of new variety of purple rice starch. Int J Biol Macromol 2024; 261:129748. [PMID: 38281537 DOI: 10.1016/j.ijbiomac.2024.129748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 01/21/2024] [Accepted: 01/23/2024] [Indexed: 01/30/2024]
Abstract
The advantages of physically modifying starch are evident: minimal environmental impact, no by-products, and straightforward control. The impact of dual modification on starch properties is contingent upon modification conditions and starch type. Herein, we subjected purple rice starch (PRS) to heat-moisture treatment (HMT, 110 °C, 4 h) with varying moisture content, ultrasound treatment (UT, 50 Hz, 30 min) with different ultrasonic power, and a combination of HMT and UT. Our findings reveal that UT following HMT dispersed starch granules initially aggregated by HMT and resulted in a rougher granule surface. Rheological analysis showcased a synergistic effect of HMT and UT, enhancing the fluidity of PRS and reinforcing its resistance to deformation in paste form. The absorbance ratio R1047/1015 indicates that increased moisture content during HMT and high ultrasound power for UT reduced the short-range order degree (1.69). However, the combined HMT-UT exhibited an increased R1047/1015 (1.38-1.64) compared to HMT alone (1.29-1.45), likely due to short-chain rearrangement. Notably, the A-type structure of PRS remained unaltered, but overall crystallinity significantly decreased (23.01 %-28.56 %), consistent with DSC results. In summary, physical modifications exerted significant effects on PRS, shedding light on the mechanisms governing the transformation of structural properties during HMT-UT.
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Affiliation(s)
- Qiqi Su
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Shuqing Cai
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qingfei Duan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Wei Huang
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Yingwei Huang
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Pei Chen
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom; Department of Chemical Engineering, University of Bath, Bath, BA2 7AY, United Kingdom
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10
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Li X, Wang S, Zhong J, Li T, Fan G, Zhou D, Wu C. Preparation and characterization of fine and stable short amylose nanocarriers for curcumin using a highly efficient and convenient method. Int J Biol Macromol 2024; 257:128738. [PMID: 38092108 DOI: 10.1016/j.ijbiomac.2023.128738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 12/05/2023] [Accepted: 12/09/2023] [Indexed: 12/17/2023]
Abstract
To prepare fine and stable nanocarriers for curcumin using a highly efficient and convenient method, nanoprecipitation combined with ultrasonication and a high-speed dispersion (US+HSS) method were used to prepare short amylose nanoparticles with pre-formed helical structures. Their morphology, structural characteristics, and embedding effects for curcumin were investigated. The results showed that the optimal ratio of ethanol to short amylose solution and ultrasonic time was 4:1 and 4 min, respectively. The nanoparticles showed a small size (82.43 nm), relatively high loading capacity (11.57 %), and a peak gelatinization temperature of 97.74 °C. Compared to the nanoprecipitation method, the short amylose nanoparticles prepared using the US+HSS method possessed a higher V-type crystalline structure ratio. In addition, the US+HSS method was easier to use to prepare nanoparticles with high stability against NaCl, and the stable nanoparticles showed the best in vitro sustained release effect for curcumin. The Peppas-Sahlin model was the optimal model that matched curcumin release from nanoparticles during digestion.
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Affiliation(s)
- Xiaojing Li
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Sixiang Wang
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Jie Zhong
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Tingting Li
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Gongjian Fan
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Dandan Zhou
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Caie Wu
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
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11
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Gupta RK, Guha P, Srivastav PP. Effect of high voltage dielectric barrier discharge (DBD) atmospheric cold plasma treatment on physicochemical and functional properties of taro (Colocasia esculenta) starch. Int J Biol Macromol 2023; 253:126772. [PMID: 37683744 DOI: 10.1016/j.ijbiomac.2023.126772] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 07/27/2023] [Accepted: 09/05/2023] [Indexed: 09/10/2023]
Abstract
The goal of the proposed study is to investigate the effects of three different power levels (30, 32 and 34 kV) and exposure time (2, 4 and 8 min) of dielectric barrier discharge (DBD) atmospheric cold plasma treatment on the functional and physicochemical characteristics of taro starch. Investigations were done into how different treatments impact the multi-structural, functional and physicochemical attributes of taro starch. The findings showed that cold plasma treatments substantially impacted starch granule shapes (3.60-2.54 μm), such as reduced aggregations and developed fissures on granule surface due to the generation of an etching by plasma species and enhancement in the surface topography and roughness of treated starch as compared with native by SEM and AFM analysis. Besides this, no variations were detected in the functional groups of taro starch using FT-IR analysis after cold plasma treatments. However, the A-type pattern in the XRD did not affect it, while a reduction in relative crystallinity (14.20-11.50 %) was seen as a function of the active plasma species depolymerization. Furthermore, depending on the cold plasma voltage and treatment time, amylose content (20.12-15.98 %), paste clarity (24.48-31.27 %), solubility (0.41-65.53 %), freezing thaw stability (% syneresis) (32.10-42.58 %), color properties (L*, 94.79-97.52), whiteness index (79.37-84.66), molecular weight distribution (Peak 1, 12.79-5.35 × 108 g/mol; Peak 2, 4.20-1.56 × 107 g/mol) and in vitro digestibility (RDS, 64.10-64.08 %) significantly changed. So, based on these excellent properties, this study suggested that cold plasm-treated taro starch can be used in the field of food packaging material, functional food and pharmaceutical products. Therefore, a potential approach for physically altering starch is plasma treatment.
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Affiliation(s)
- Rakesh Kumar Gupta
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur 721302, West Bengal, India.
| | - Proshanta Guha
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur 721302, West Bengal, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur 721302, West Bengal, India
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12
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Kumari B, Sit N. Comprehensive review on single and dual modification of starch: Methods, properties and applications. Int J Biol Macromol 2023; 253:126952. [PMID: 37722643 DOI: 10.1016/j.ijbiomac.2023.126952] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 08/11/2023] [Accepted: 09/12/2023] [Indexed: 09/20/2023]
Abstract
Starch is a natural, renewable, affordable, and easily available polymer used as gelling agents, thickeners, binders, and potential raw materials in various food products. Due to these techno-functional properties of starch, food and non-food industries are showing interest in developing starch-based food products such as films, hydrogels, starch nanoparticles, and many more. However, the application of native starch is limited due to its shortcomings. To overcome these problems, modification of starch is necessary. Various single and dual modification processes are used to improve techno-functional, morphological, and microstructural properties, film-forming capacity, and resistant starch. This review paper provides a comprehensive and critical understanding of physical, chemical, enzymatic, and dual modifications (combination of any two single modifications), the effects of parameters on modification, and their applications. The sequence of modification plays a key role in the dual modification process. All single modification methods modify the physicochemical properties, crystallinity, and emulsion properties, but some shortcomings such as lower thermal, acidic, and shear stability limit their application in industries. Dual modification has been introduced to overcome these limitations and maximize the effectiveness of single modification.
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Affiliation(s)
- Bharati Kumari
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India
| | - Nandan Sit
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India.
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13
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Wang N, Wu L, Yang J, You Y, Zhang F, Kan J, Zheng J. Lotus starch/bamboo shoot polysaccharide composite system treated via ultrasound: Pasting, gelling properties and multiscale structure. Food Res Int 2023; 174:113605. [PMID: 37986532 DOI: 10.1016/j.foodres.2023.113605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 10/13/2023] [Accepted: 10/16/2023] [Indexed: 11/22/2023]
Abstract
This study investigated the effects of ultrasound treatment on the physicochemical properties, digestion properties, and multiscale structure of a lotus root starch (LS) and bamboo shoot polysaccharide (BSP) composite system. It also preliminarily revealed the mechanism underlying the modification effect of ultrasound treatment. After 180-360 W ultrasound treatment, the viscosity, thixotropy, and gel viscoelasticity of the LS/BSP paste increased. However, treatment with the ultrasound power of 540 and 720 W decreased viscoelasticity. After 14 days of retrogradation, the hardness and cohesiveness of the LS/BSP gel increased under 180 and 360 W ultrasound treatment but decreased under 540 and 720 W ultrasound treatment. After 540 W ultrasound treatment, RDS content decreased by 17.2 % and resistant starch content increased by 32.5 %. After 180 min of in vitro digestion, the hydrolysis rate of LS/BSP decreased from 97.82 % to 93.13 % as the ultrasound power increased to 540 W. Ultrasound promoted the uniform dispersion of BSP in the starch paste and the movement, orientation, rearrangement, and aggregation of starch and BSP molecular chains. These effects further enhanced the interaction between BSP and starch, resulting in the formation of a dense paste structure with strong resistance to digestive enzymes. This work revealed the mechanism of the effects of ultrasound treatment on LS/BSP and found that 360-540 W ultrasound treatment could improve the physicochemical properties and digestion properties of LS/BSP.
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Affiliation(s)
- Nan Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liangru Wu
- Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China
| | - Jinlai Yang
- Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China
| | - Yuming You
- College of Landscape Architecture and Life Science, Chongqing University of Arts and Sciences, Chongqing 400715, China
| | - Fusheng Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chongqing 400715, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chongqing 400715, China.
| | - Jiong Zheng
- College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chongqing 400715, China.
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14
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Chen C, Tong F, Sun R, Yang J, Pang Z, Liu X. Plasma Effects on Properties and Structure of Corn Starch: Characterization and Analysis. Foods 2023; 12:4042. [PMID: 37959161 PMCID: PMC10648224 DOI: 10.3390/foods12214042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 10/27/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
This research investigated the impact of air plasma and high-pressure plasma treatments on corn starch. The resulting samples were characterized by particle morphology, molecular polymerization degree, molecular functional groups, and crystallinity. SEM analysis revealed that plasma treatment altered the surface morphology of corn starch, with variations observed depending on the duration of treatment. UV/Vis spectroscopy results indicated that longer plasma exposure times increased maximum absorbance values with less complete peak shapes. FTIR results demonstrated that plasma treatment disrupted the crystalline structure of starch, resulting in decreased molecular polymerization. Lastly, XRD results showed a proportional relationship between plasma treatment duration and the intensity of the diffuse peak, indicating that prolonged plasma exposure increased the amorphous nature of starch.
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Affiliation(s)
| | | | | | | | - Zhihua Pang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100083, China; (C.C.); (F.T.); (R.S.); (J.Y.); (X.L.)
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16
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Thomas E, Panjagari NR, Singh AK, Sabikhi L, Deshwal GK. Alternative food processing techniques and their effects on physico- chemical and functional properties of pulse starch: a review. J Food Sci Technol 2023; 60:2705-2724. [PMID: 37711574 PMCID: PMC10497490 DOI: 10.1007/s13197-022-05557-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/22/2022] [Accepted: 07/05/2022] [Indexed: 09/16/2023]
Abstract
Thermal processing remains the key processing technology for food products. However, there are some limitations for thermal processing such as loss of sensory and nutritional quality. Furthermore, nowadays consumers are looking forward for fresh like products which are free from chemical preservatives, yet having longer shelf life. Thus, alternative processing techniques are gaining popularity among food processors to replace conventional thermal processing keeping nutritional quality, sensory attributes and food safety in mind. The alternative processing techniques such as ultrasound, gamma irradiation, high pressure processing and microwave treatment causes several modifications (structural changes, effects on swelling and solubility index, gelatinization behaviour, pasting or rheological properties, retrogradation and cooking time) in physicochemical and functional properties of pulse starches which offers several advantages from commercial point of view. This review aims to summarize the effect of different alternative processing techniques on the structure, solubility, gelatinization, retrogradation and pasting properties of various pulse starches. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05557-3.
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Affiliation(s)
- Elizabeth Thomas
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Narender Raju Panjagari
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Ashish Kumar Singh
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Latha Sabikhi
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Gaurav Kr Deshwal
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
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17
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Šárka E, Sinica A, Smrčková P, Sluková M. Non-Traditional Starches, Their Properties, and Applications. Foods 2023; 12:3794. [PMID: 37893687 PMCID: PMC10606120 DOI: 10.3390/foods12203794] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/11/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches from accessible botanical sources and food wastes. When creating a new starch product, one should consider the different physicochemical changes that may occur. These changes include the course of gelatinization, the formation of starch-lipids and starch-protein complexes, and the origin of resistant starch (RS). This paper informs about the properties of individual starches, including their chemical structure, the size and crystallinity of starch granules, their thermal and pasting properties, their swelling power, and their digestibility; in particular, small starch granules showed unique properties. They can be utilized as fat substitutes in frozen desserts or mayonnaises, in custard due to their smooth texture, in non-food applications in biodegradable plastics, or as adsorbents. The low onset temperature of gelatinization (detected by DSC in acorn starch) is associated with the costs of the industrial processes in terms of energy and time. Starch plays a crucial role in the food industry as a thickening agent. Starches obtained from ulluco, winter squash, bean, pumpkin, quinoa, and sweet potato demonstrate a high peak viscosity (PV), while waxy rice and ginger starches have a low PV. The other analytical methods in the paper include laser diffraction, X-ray diffraction, FTIR, Raman, and NMR spectroscopies. Native, "clean-label" starches from new sources could replace chemically modified starches due to their properties being similar to common commercially modified ones. Human populations, especially in developed countries, suffer from obesity and civilization diseases, a reduction in which would be possible with the help of low-digestible starches. Starch with a high RS content was discovered in gelatinized lily (>50%) and unripe plantains (>25%), while cooked lily starch retained low levels of rapidly digestible starch (20%). Starch from gorgon nut processed at high temperatures has a high proportion of slowly digestible starch. Therefore, one can include these types of starches in a nutritious diet. Interesting industrial materials based on non-traditional starches include biodegradable composites, edible films, and nanomaterials.
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Affiliation(s)
- Evžen Šárka
- Department of Carbohydrates and Cereals, University of Chemistry and Technology, Prague, Technicka 5, 166 28 Prague, Czech Republic; (A.S.); (P.S.); (M.S.)
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18
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Zhu Q, Yao S, Wu Z, Li D, Ding T, Liu D, Xu E. Hierarchical structural modification of starch via non-thermal plasma: A state-of-the-art review. Carbohydr Polym 2023; 311:120747. [PMID: 37028874 DOI: 10.1016/j.carbpol.2023.120747] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 02/20/2023] [Accepted: 02/22/2023] [Indexed: 03/05/2023]
Abstract
The hierarchical architecture of natural and processed starches with different surface and internal structures determines their final physicochemical properties. However, the oriented control of starch structure presents a significant challenge, and non-thermal plasma (cold plasma, CP) has gradually been used to design and tailor starch macromolecules, though without clear illustration. In this review, the multi-scale structure (i.e., chain-length distribution, crystal structure, lamellar structure, and particle surface) of starch is summarized by CP treatment. The plasma type, mode, medium gas and mechanism are also illustrated, as well as their sustainable food applications, such as in food taste, safety, and packaging. The effects of CP on the chain-length distribution, lamellar structure, amorphous zone, and particle surface/core of starch includes irregularity due to the complex of CP types, action modes, and reactive conditions. CP-induced chain breaks lead to short-chain distributions in starch, but this rule is no longer useful when CP is combined with other physical treatments. The degree but not type of starch crystals is indirectly influenced by CP through attacking the amorphous region. Furthermore, the CP-induced surface corrosion and channel disintegration of starch cause changes in functional properties for starch-related applications.
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Affiliation(s)
- Qingqing Zhu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Siyu Yao
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China.
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Zhang S, Zhao K, Xu F, Chen X, Zhu K, Zhang Y, Xia G. Study of unripe and inferior banana flours pre-gelatinized by four different physical methods. Front Nutr 2023; 10:1201106. [PMID: 37404857 PMCID: PMC10315463 DOI: 10.3389/fnut.2023.1201106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Accepted: 06/01/2023] [Indexed: 07/06/2023] Open
Abstract
This study aimed to prepare the pre-gelatinized banana flours and compare the effects of four physical treatment methods (autoclaving, microwave, ultrasound, and heat-moisture) on the digestive and structural characteristics of unripe and inferior banana flours. After the four physical treatments, the resistant starch (RS) content values of unripe and inferior banana flours were decreased from 96.85% (RS2) to 28.99-48.37% (RS2 + RS3), while C∞ and k values were increased from 5.90% and 0.039 min-1 to 56.22-74.58% and 0.040-0.059 min-1, respectively. The gelatinization enthalpy (ΔHg) and I1047/1022 ratio (short-range ordered crystalline structures) were decreased from 15.19 J/g and 1.0139 to 12.01-13.72 J/g, 0.9275-0.9811, respectively. The relative crystallinity decreased from 36.25% to 21.69-26.30%, and the XRD patterns of ultrasound (UT) and heat-moisture (HMT) treatment flours maintained the C-type, but those samples pre-gelatinized by autoclave (AT) and microwave (MT) treatment were changed to C + V-type, and heat-moisture (HMT) treatment was changed to A-type. The surface of pre-gelatinized samples was rough, and MT and HMT showed large amorphous holes. The above changes in structure further confirmed the results of digestibility. According to the experimental results, UT was more suitable for processing unripe and inferior banana flours as UT had a higher RS content and thermal gelatinization temperatures, a lower degree and rate of hydrolysis, and a more crystalline structure. The study can provide a theoretical basis for developing and utilizing unripe and inferior banana flours.
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Affiliation(s)
- Siwei Zhang
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
| | - Kangyun Zhao
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
| | - Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Xiaoai Chen
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Guanghua Xia
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
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Ma S, Zhang Q, Lin Q, Pan L, Yu X, Jiang H. Performance of 3D-printed samples based on starch treated by radio frequency energy. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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21
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Joshi TJ, Singh SM, Rao PS. Novel thermal and non-thermal millet processing technologies: advances and research trends. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04227-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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22
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Wang N, Dong Y, Dai Y, Zhang H, Hou H, Wang W, Ding X, Zhang H, Li C. Influences of high hydrostatic pressure on structures and properties of mung bean starch and quality of cationic starch. Food Res Int 2023; 165:112532. [PMID: 36869532 DOI: 10.1016/j.foodres.2023.112532] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 01/16/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023]
Abstract
It is difficult to improve the quality of chemical-modified starch by traditional technology. Hence, in this study, mung bean starch with poor chemical activity was used as raw material, the native starch was treated and the cationic starch was prepared under high hydrostatic pressure (HHP) at 500 MPa and 40 °C. By studying the changes in the structure and properties of native starch after HHP treatment, the influence mechanism of HHP on improving the quality of cationic starch was analyzed. Results showed high pressure could make water and etherifying agent enter the starch granules through pores, and HHP made the structure of starch undergone three stages similar to mechanochemical effect. After HHP treated for 5 and 20 min, the degree of substitution, reaction efficiency and other qualities of cationic starch increased remarkably. Hence, proper HHP treatment could help to improve the chemical activity of starch and quality of cationic starch.
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Affiliation(s)
- Ning Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Ying Dong
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
| | - Hong Zhang
- College of Life Science, Dezhou University, Dezhou, Shandong 253023, China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Hui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Cheng Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
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23
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Sun X, Sun Z, Saleh AS, Lu Y, Zhang X, Ge X, Shen H, Yu X, Li W. Effects of various microwave intensities collaborated with different cold plasma duration time on structural, physicochemical, and digestive properties of lotus root starch. Food Chem 2023; 405:134837. [DOI: 10.1016/j.foodchem.2022.134837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 10/26/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022]
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24
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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 Sci Technol 2023. [DOI: 10.1590/fst.107522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [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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25
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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] [What about the content of this article? (0)] [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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26
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Jiang F, Feng J, Hu W, Ren Y, Ma C, Chang L, Liu Y, Lv X, Yu X, Du S. Effects of morphology and rheology of starch nanoparticles prepared from various coarse cereals on emulsifying ability. Carbohydr Polym 2022; 298:120137. [DOI: 10.1016/j.carbpol.2022.120137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 09/03/2022] [Accepted: 09/18/2022] [Indexed: 11/23/2022]
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27
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Srangsomjit N, Bovornratanaraks T, Chotineeranat S, Anuntagool J. Solid-state modification of tapioca starch using atmospheric nonthermal dielectric barrier discharge argon and helium plasma. Food Res Int 2022; 162:111961. [DOI: 10.1016/j.foodres.2022.111961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 09/16/2022] [Accepted: 09/18/2022] [Indexed: 11/04/2022]
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28
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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29
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Wang J, Yu YD, Zhang ZG, Wu WC, Sun PL, Cai M, Yang K. Formation of sweet potato starch nanoparticles by ultrasonic—assisted nanoprecipitation: Effect of cold plasma treatment. Front Bioeng Biotechnol 2022; 10:986033. [PMID: 36185450 PMCID: PMC9523013 DOI: 10.3389/fbioe.2022.986033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Accepted: 08/01/2022] [Indexed: 11/23/2022] Open
Abstract
Starch nanoparticles (SNPs) were produced from sweet potato starches by ultrasonic treatment combined with rapid nanoprecipitation. The starch concentration, ultrasonic time, and the ratio of starch solution to ethanol were optimized through dynamic light scattering (DLS) technique to obtain SNPs with a Z-average size of 64.51 ± 0.15 nm, poly dispersity index (PDI) of 0.23 ± 0.01. However, after freeze drying, the SNPs showed varying degrees of aggregation depending on the particle size of SNPs before freeze-drying. The smaller the particle size, the more serious the aggregation. Therefore, we tried to treat SNPs with dielectric barrier discharge cold plasma before freeze drying. Properties including morphological features, crystalline structure and apparent viscosity of various starches were measured by field emission scanning electron microscopy (FE-SEM), X-ray diffraction (XRD), and rheometer, respectively. The results showed that, after cold plasma (CP) treatment, the aggregation of SNPs during freeze drying was significantly inhibited. Compared to the native sweet potato starch, SNPs showed a higher relative crystallinity and a lower apparent viscosity. After CP treatment, the relative crystallinity of CP SNPs was further higher, and the apparent viscosity was lower. This work provides new ideas for the preparation of SNPs and could promote the development of sweet potato SNPs in the field of active ingredient delivery.
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Affiliation(s)
- Jian Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Yu-Die Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Zhi-Guo Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Wei-Cheng Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Pei-Long Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Ming Cai
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
- *Correspondence: Ming Cai, ; Kai Yang,
| | - Kai Yang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
- *Correspondence: Ming Cai, ; Kai Yang,
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30
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Braşoveanu M, Nemţanu MR. Dual Modification of Starch by Physical Methods Based on Corona Electrical Discharge and Ionizing Radiation: Synergistic Impact on Rheological Behavior. Foods 2022; 11:foods11162479. [PMID: 36010483 PMCID: PMC9407343 DOI: 10.3390/foods11162479] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/09/2022] [Accepted: 08/15/2022] [Indexed: 11/26/2022] Open
Abstract
The present paper focuses on evaluating the synergistic effects of dual modification with corona electric discharge (CED) and electron beam irradiation (EBI) on the rheological behavior of starch. Combined treatments were applied successively (CED/EBI and EBI/CED) and compared with single treatments. The outcomes showed that the rheological features of starch were altered by the dual modification in correlation with the irradiation dose mainly as a result of radiation-induced degradation. Decreases in apparent viscosity were described by exponential-like-models according to the order of application of the treatment sequences. The mathematical models allowed the estimation of the irradiation doses for which the viscosity decreased by e times for the dual modified starches (3.3 ± 1.3 kGy for CED/EBI and 5.6 ± 0.5 kGy for EBI/CED, respectively) and the fraction (f) of 0.47 ± 0.10 corresponding to starch granule considered to be affected by plasma. Both dual treatments yielded a synergistic effect, regardless of the order of application of the treatment sequences, being more effective in decreasing starch apparent viscosity than single EBI. However, synergism evaluation proved that the use of plasma as a pre-treatment to irradiation processing could provide benefits up to 20 kGy. These findings support the practical goals of technologists with valuable information that may facilitate or simplify the experimental design of starch dual modification with plasma and ionizing radiation.
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31
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Kartikeyan A, Vasudevan V, Peter AJ, Krishnan N, Velmurugan D, Velusamy P, Anbu P, Palani P, Raman P. Effect of incubation period on the glycosylated protein content in germinated and ungerminated seeds of mung bean (Vigna radiata (L.) Wilczek). Int J Biol Macromol 2022; 217:633-651. [PMID: 35843398 DOI: 10.1016/j.ijbiomac.2022.07.036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 12/23/2022]
Abstract
The effects of different incubation periods on the contents of amino acids, proteins, glycosylated proteins and metabolites in germinated and ungerminated mung bean seeds were investigated in this study. The study employs soaking of mung bean seeds in water under laboratory conditions at 28 °C for 3, 6, and 9 h, followed by germination for 12, 24, 36, and 48 h. Seeds collected from different period of imbibition and germination were subjected to total protein extraction for phytochemical analysis. Germination of the seeds was found to be most successful after 6 h of soaking (rather than 9 h of incubation). Hence, seeds imbibed for 6 h were further investigated for germination at 28 °C for 12, 24, 36, and 48 h. Total protein was extracted from both imbibed and germinated seeds, followed by trypsin digestion. Liquid chromatography-tandem mass spectrometry (LC-MS/MS)-based peptide mass fingerprinting revealed 38 proteins in 6 h water-imbibed seeds and 50 proteins in 24 h germinated seeds. Among these, 16 were identified as glycosylated proteins and the maximum number of glycosylated proteins were detected in 6 h water-imbibed seeds and 24 h germinated seeds. Moreover, High Performance Liquid Chromatography (HPLC) was used to quantify amino acids from the extracted proteins. A total of 15 amino acids were detected, of which eight were essential and the remaining were non-essential; amino acid concentrations increased following 3, 6, and 9 h of imbibition when compared to the control. It was concluded from the study that seeds with 6 h of imbibition and 24 h of germination can be used as potential nutritional source of different amino acids, proteins, glycosylated proteins, and other bioactive metabolites in human diet.
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Affiliation(s)
- Aradhana Kartikeyan
- Department of Biotechnology, SRM Institute of Science and Technology, Kattankulathur - 603203, Chengalpattu District, Tamil Nadu, India
| | - Vinduja Vasudevan
- Department of Biotechnology, SRM Institute of Science and Technology, Kattankulathur - 603203, Chengalpattu District, Tamil Nadu, India
| | - Aakash John Peter
- Department of Biotechnology, SRM Institute of Science and Technology, Kattankulathur - 603203, Chengalpattu District, Tamil Nadu, India
| | - Nagasathiya Krishnan
- Department of Biotechnology, SRM Institute of Science and Technology, Kattankulathur - 603203, Chengalpattu District, Tamil Nadu, India
| | - Devadasan Velmurugan
- Office of the Dean Sponsored Research, Publications and Collaborations, AMET University, Kanathur - 603 112, Chennai, Tamil Nadu, India
| | - Palaniyandi Velusamy
- Research and Development Wing, Sree Balaji Medical College and Hospital (SBMCH), Bharath Institute of Higher Education and Research (BIHER), Chromepet - 600 044, Chennai, Tamil Nadu, India
| | - Periasamy Anbu
- Department of Bilogical Enigneering, College of Engineering, Inha University, Incheon - 22212, Republic of Korea.
| | - Perumal Palani
- Centre for Advanced Studies in Botany, University of Madras, Guindy Campus, Chennai - 600 025, India
| | - Pachaiappan Raman
- Department of Biotechnology, SRM Institute of Science and Technology, Kattankulathur - 603203, Chengalpattu District, Tamil Nadu, India.
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32
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Sun X, Saleh AS, Lu Y, Sun Z, Zhang X, Ge X, Shen H, Yu X, Li W. Effects of ultra-high pressure combined with cold plasma on structural, physicochemical, and digestive properties of proso millet starch. Int J Biol Macromol 2022; 212:146-54. [DOI: 10.1016/j.ijbiomac.2022.05.128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 03/25/2022] [Accepted: 05/17/2022] [Indexed: 11/05/2022]
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