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Ijaz I, Bukhari A, Gilani E, Nazir A, Zain H, Shaheen A, Shaik MR, Khan M, Assal ME. Preparation of iota-carrageenan@bentonite@4-phenyl-3-thiosemicarbazide ternary hydrogel for adsorption of Losartan potassium and sulfamethoxazole. Int J Biol Macromol 2024; 272:132690. [PMID: 38825270 DOI: 10.1016/j.ijbiomac.2024.132690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2024] [Revised: 05/13/2024] [Accepted: 05/25/2024] [Indexed: 06/04/2024]
Abstract
A rising quantity of drugs has been discharged into the aquatic environment, posing a substantial hazard to public health. In the current work, a novel hydrogel (i.Carr@Bent@PTC), comprised of iota-carrageenan, bentonite, and 4-phenyl-3-thiosemicarbazide, was successfully prepared. The introduction of 4-phenyl-3-thiosemicarbazide and bentonite in iota-carrageenan significantly increased the mechanical strength of iota-carrageenan hydrogel and improved its degree of swelling, which can be attributed to the hydrophilic properties of PTC and Bent. The recorded contact angle was 70.8°, 59.1°, 53.9°, and 34.6° for pristine i.Carr, i.Carr@Bent, and i.Carr@Bent@PTC, respectively. The low contact angle measurement of the Bent and PTC loaded-i.Carr hydrogel was attributed to the hydrophilic Bent and PTC. The ternary i.Carr@Bent@PTC hydrogel demonstrated broad pH adaptability and excellent adsorption capacities for sulfamethoxazole (SMX) and losartan potassium (LP), i.e., 467.61 mg. g-1 and 274.43 mg. g-1 at 298.15 K, respectively. The pseudo-first-order (PSO) model provided a better fit for the adsorption kinetics. The adsorption of SMX and LP can be better explained by employing the Sips and Langmuir isotherm models. As revealed by XPS and FTIR investigations, π-π stacking, complexation, electrostatic interaction, and hydrogen bonding were primarily involved in the adsorption mechanisms.
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Affiliation(s)
- Irfan Ijaz
- School of Chemistry, Faculty of Basic Sciences and Mathematics, Minhaj University Lahore, Lahore 54700, Pakistan.
| | - Aysha Bukhari
- School of Chemistry, Faculty of Basic Sciences and Mathematics, Minhaj University Lahore, Lahore 54700, Pakistan.
| | - Ezaz Gilani
- School of Chemistry, Faculty of Basic Sciences and Mathematics, Minhaj University Lahore, Lahore 54700, Pakistan
| | - Ammara Nazir
- School of Chemistry, Faculty of Basic Sciences and Mathematics, Minhaj University Lahore, Lahore 54700, Pakistan
| | - Hina Zain
- Department of Chemistry, University of Cincinnati, OH 45221, United States
| | - Attia Shaheen
- Henan Key Laboratory of High-Temperature Functional Materials, School of Materials Science and Engineering, Zhengzhou University, Zhengzhou 450001, China
| | - Mohammed Rafi Shaik
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Mujeeb Khan
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Mohamed E Assal
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
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Li F, Zhang X, Liu X, Zhang J, Zang D, Zhang X, Shao M. Interactions between corn starch and lingonberry polyphenols and their effects on starch digestion and glucose transport. Int J Biol Macromol 2024; 271:132444. [PMID: 38797300 DOI: 10.1016/j.ijbiomac.2024.132444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 04/06/2024] [Accepted: 05/15/2024] [Indexed: 05/29/2024]
Abstract
This study investigated the interaction mechanism between corn starch (CS) and lingonberry polyphenols (LBP) during starch gelatinization, focusing on their effects on starch structure and physicochemical properties. Moreover, it explored the effect of this interaction on starch digestion and glucose transport. The results indicated that LBP interacted non-covalently with CS during starch gelatinization, disrupted the short-range ordered structure of starch, decreased gelatinization enthalpy of starch, and formed a dense network structure. Furthermore, the incorporation of LBP remarkably reduced the digestibility of CS. In particular, the addition of 10 % LBP decreased the terminal digestibility (C∞) from 77.87 % to 60.43 % and increased the amount of resistant starch (RS) by 21.63 %. LBP was found to inhibit α-amylase and α-glucosidase in a mixed manner. Additionally, LBP inhibited glucose transport in Caco-2 cells following starch digestion. When 10 % LBP was added, there was a 34.17 % decrease in glucose transport compared with starch digestion without LBP. This study helps establish the foundation for the development of LBP-containing starch or starch-based healthy foods and provides new insights into the mechanism by which LBP lowers blood glucose.
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Affiliation(s)
- Fengfeng Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xinhua Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xu Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jing Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Dandan Zang
- Key Laboratory of Mollisols Agroecology, Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Harbin, Heilongjiang 150081, China
| | - Xiuling Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Meili Shao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Yu Z, Zhang X, Li S, Yang J, Wu M, Wu Q, Wang J. Characterization of feruloylated arabinoxylan - acorn starch double network gel composite film and its application in postharvest preservation of Agaricus bisporus. Int J Biol Macromol 2024; 271:132571. [PMID: 38782312 DOI: 10.1016/j.ijbiomac.2024.132571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 05/13/2024] [Accepted: 05/20/2024] [Indexed: 05/25/2024]
Abstract
To obtain efficient natural food packaging materials, we utilized acorn starch (AS)-based film strengthened by feruloylated arabinoxylan (FAX) gel and additional retrogradation treatment to extend the shelf life of Agaricus bisporus (A. bisporus). Fourier transform infrared spectroscopy (FT-IR), confocal laser scanning microscopy (CLSM), and scanning electron microscopy (SEM) analyses showed that due to the strong hydrogen bonding between FAX and starch molecules, physical crosslinking occurred between FAX and starch molecules in the composite film, and the microstructure became more compact. Thermogravimetric, tensile strength and swelling degree analyses indicate that the composite film exhibits better thermal stability, mechanical properties, and waterproofing compared to the pure AS film. Consequently, after five days of storage, the moisture content of the A. bisporus packaged with our composite film was 7.53 times and 5.73 times higher than that of the control group and the commercially available PEF group, respectively. Moreover, it delayed the respiration or transpiration of A. bisporus (lower weight loss, relative conductivity, MDA content). This packaging film developed with the objective of eco-friendly and biodegradability has considerable application potential in food and other industries.
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Affiliation(s)
- Zuwei Yu
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Xue Zhang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Shiyang Li
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Jun Yang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Muci Wu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qian Wu
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Jingyi Wang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China.
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Feng H, Cheng B, Lim J, Li B, Li C, Zhang X. Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review. Compr Rev Food Sci Food Saf 2024; 23:e13355. [PMID: 38685870 DOI: 10.1111/1541-4337.13355] [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: 01/04/2024] [Revised: 04/01/2024] [Accepted: 04/06/2024] [Indexed: 05/02/2024]
Abstract
Resistant starch type 3 (RS3), often found in cooked starchy food, has various health benefits due to its indigestible properties and physiological functions such as promoting the abundance of gut beneficial microbial flora and inhibiting the growth of intestinal pathogenic bacteria. However, it is challenging to develop starchy food with high RS3 content. This review aims to provide a detailed overview of current advancements to enhance RS3 content in starchy food and its effects of RS3 on gut microbiota. These approaches include breeding high-amylose cereals through gene editing techniques, processing, enzyme treatments, storage, formation of RS3 nanoparticles, and the incorporation of bioactive compounds. The mechanisms, specific conditions, advantages, and disadvantages associated with each approach and the potential effects of RS3 prepared by different methods on gut microbiota are summarized. In conclusion, this review contains important information that aims to provide guidelines for developing an efficient RS3 preparation process and promote the consumption of RS3-enriched starchy foods to improve overall health outcomes.
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Affiliation(s)
- Hongyan Feng
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Bo Cheng
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Jongbin Lim
- Department of Food Bioengineering, Jeju National University, Jeju, Republic of Korea
| | - Baoguo Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Cheng Li
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong, China
| | - Xiaowei Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
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Zhang Y, Zeng J, Jie Z, Gao H, Su T, Li Z, Zhang Q, Liu F. Development and characterization of an active starch-based film as a chlorogenic acid delivery system. Int J Biol Macromol 2024; 255:128055. [PMID: 37956804 DOI: 10.1016/j.ijbiomac.2023.128055] [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: 11/09/2023] [Accepted: 11/10/2023] [Indexed: 11/15/2023]
Abstract
Given its health benefits for the human body, chlorogenic acid (CA) offers promising applications in the food industry. However, the instability and low bioavailability of CA remain to be solved. In this paper, a starch-based film prepared by the homogenization and solution-casting method was used as an effective carrier to alleviate these problems. Homogenization (10-50 MPa) reduced the starch paste viscosity and its particle sizes from 21.64 to 7.68 μm, which promoted the starch recrystallization and induced chemical cross-links between starch-CA, as confirmed by the FTIR result with an appearance of a new CO peak at about 1716 cm-1. Accordingly, the rapidly digestible starch content of the film was reduced to 27.83 % and the CA encapsulation efficiency was increased to 99.08 % (from 65.88 %). As a result, the film system extended CA's release time beyond 4 h and significantly increased the heat-treated CA's antioxidant activity. Besides, the tensile strength and elastic modulus of the film were also improved to 6.29 MPa (from 1.63 MPa) and 160.98 MPa (from 12.02 MPa), respectively, by homogenization. In conclusion, the developed active starch-based film could be used as an edible film for the production of functional food or active food packaging.
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Affiliation(s)
- Yue Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
| | - Jingjing Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Zeng Jie
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Tongchao Su
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Ziheng Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Qi Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Fengsong Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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Zhang Y, Dou B, Jia J, Liu Y, Zhang N. A Study on the Structural and Digestive Properties of Rice Starch-Hydrocolloid Complexes Treated with Heat-Moisture Treatment. Foods 2023; 12:4241. [PMID: 38231690 DOI: 10.3390/foods12234241] [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: 10/10/2023] [Revised: 11/18/2023] [Accepted: 11/21/2023] [Indexed: 01/19/2024] Open
Abstract
Rice starch-hydrophilic colloid complexes (SHCs) were prepared by incorporating xanthan gum and locust bean gum into natural rice starch. Subsequently, they underwent hygrothermal treatment (H-SHC) to investigate their structural and digestive properties with varying colloid types and added amounts of H-SHC. The results demonstrated that heat-moisture treatment (HMT) led to an increase in resistant starch (RS) content in rice starch. This effect was more pronounced after the addition of hydrophilic colloid, causing RS content to surge from 8.42 ± 0.39% to 38.36 ± 3.69%. Notably, the addition of locust bean gum had a more significant impact on enhancing RS content, and the RS content increased with the addition of hydrophilic colloids. Enzyme digestion curves indicated that H-SHC displayed a lower equilibrium concentration (C∞), hydrolysis index (HI), and gluconeogenesis index (eGI). Simultaneously, HMT reduced the solubility and swelling power of starch. However, the addition of hydrophilic colloid led to an increase in the solubility and swelling power of the samples. Scanning electron microscopy revealed that hydrophilic colloid encapsulated the starch granules, affording them protection. X-ray diffraction (XRD) showed that HMT resulted in the decreased crystallinity of the starch granules, a trend mitigated by the addition of hydrophilic colloid. Infrared (IR) results demonstrated no formation of new covalent bonds but indicated increased short-range ordering in H-SHC. Rapid viscosity analysis and differential scanning calorimetry indicated that HMT substantially decreased peak viscosity and starch breakdown, while it significantly delayed the onset, peak, and conclusion temperatures. This effect was further amplified by the addition of colloids. Rheological results indicated that H-SHC displayed lower values for G', G″, and static rheological parameters compared to natural starch. In summary, this study offers valuable insights into the development of healthy, low-GI functional foods.
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Affiliation(s)
- Yu Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Boxin Dou
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Jianhui Jia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
- College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China
| | - Ying Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
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Wang M, Mao H, Ke Z, Huang R, Chen J, Qi L, Wang J. Effect of proanthocyanidins from different sources on the digestibility, physicochemical properties and structure of gelatinized maize starch. Int J Biol Macromol 2023; 248:125935. [PMID: 37482168 DOI: 10.1016/j.ijbiomac.2023.125935] [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: 06/12/2023] [Revised: 07/07/2023] [Accepted: 07/20/2023] [Indexed: 07/25/2023]
Abstract
The effect of proanthocyanidins (PAs) from Chinese bayberry leaves (BLPs), grape seeds (GSPs), peanut skins (PSPs) and pine barks (PBPs) on physicochemical properties, structure and in-vitro digestibility of gelatinized maize starch was investigated. The results showed that all PAs remarkably retarded starch digestibility, meanwhile, BLPs highlighted superiority in increasing resistant starch content from 31.29 ± 1.12 % to 68.61 ± 1.15 %. The iodine-binding affinity analysis confirmed the interaction between PAs and starch, especially the stronger binding of BLPs to amylose, which was driven by non-covalent bonds supported by XRD and FT-IR analysis. Further, we found that PAs altered the rheological properties, thermal properties and morphology structure of starch. In brief, PAs induced larger consistency, poorer flow ability, lower gelatinization temperatures and melting enthalpy change (ΔH) of starch paste. SEM and CLSM observation demonstrated that PAs facilitated starch aggregation. Our results indicated that PAs especially BLPs could be considered as potential additives to modify starch in food industry.
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Affiliation(s)
- Mengting Wang
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China
| | - Haiguang Mao
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China
| | - Zhijian Ke
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China
| | - Rui Huang
- The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588, USA
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Lili Qi
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China.
| | - Jinbo Wang
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China.
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