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Daza LD, Umaña M, Eim VS. Effect of the addition of Chachafruto flour on the stability of oil-in-water emulsions and the physicochemical properties of spray-drying microcapsules. Food Chem 2025; 462:141025. [PMID: 39213966 DOI: 10.1016/j.foodchem.2024.141025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 08/23/2024] [Accepted: 08/26/2024] [Indexed: 09/04/2024]
Abstract
This study aimed to assess the suitability of Chachafruto flour (CHF) as a stabilizing agent for an oil-in-water emulsion and its impact on the physicochemical properties of the emulsion after spray drying. Emulsions with varying CHF concentrations (2 %, 3 %, and 4 %) were prepared and compared to a control. The results from the creaming index and particle size (emulsion) analyses indicated that the highest emulsion stability was achieved with 4 %CHF, attributed to its protein content (20.5 %). The encapsulates exhibited spherical and rough surface morphologies but without holes on the surface. Low moisture content (MC < 5 %) and water activity (aw < 0.2) were associated with powder stability. The encapsulates added with CHF showed good reconstitution properties. FTIR confirmed the absence of chemical interactions during the encapsulation process, contributing to the stability. Furthermore, the addition of CHF improved the thermal stability of the encapsulates. This study represents the first investigation on the emulsifying potential of Chachafruto flour.
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Affiliation(s)
- Luis Daniel Daza
- Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa, km 7.5, Palma de Mallorca, 07122, Baleares, Spain.
| | - Mónica Umaña
- Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa, km 7.5, Palma de Mallorca, 07122, Baleares, Spain.
| | - Valeria Soledad Eim
- Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa, km 7.5, Palma de Mallorca, 07122, Baleares, Spain.
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2
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Hou X, Wang H, Shi Y, Yue Z. Recent advances of antibacterial starch-based materials. Carbohydr Polym 2023; 302:120392. [PMID: 36604070 DOI: 10.1016/j.carbpol.2022.120392] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/26/2022]
Abstract
Starch has attracted a lot of attention because it is biodegradable, renewable, nontoxic and low cost. By adding antibacterial substances to starch, starch-based materials have antibacterial properties. The composite with other materials can improve the comprehensive performance of starch-based materials, thus broadening the application field of the material. In this paper, we focus on antibacterial starch-based materials and review their preparation and applications. It was found that antibacterial starch-based materials were most widely used in packaging, followed by medicine, and the research on smart starch-based materials was relatively less. This review may provide some reference value for subsequent studies of starch-based materials.
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Affiliation(s)
- Xiurong Hou
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China
| | - Huashan Wang
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China.
| | - Yuting Shi
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China
| | - Zhouyao Yue
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China
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3
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Qiu Y, Mao Z, Sun K, Zhang L, Yang L, Qian Y, Lei T. Cost-efficient clean flotation of amorphous graphite using water-in-oil kerosene emulsion as a novel collector. ADV POWDER TECHNOL 2022. [DOI: 10.1016/j.apt.2022.103770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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4
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Sun K, Qiu Y, Zhang L, Liu Q, Mao Z, Qian Y. Enhanced fine flake graphite flotation and reduced carbon emission by a novel water-in-oil kerosene emulsion. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129603] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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5
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Guar gum propionate-kojic acid films for Escherichia coli biofilm disruption and simultaneous inhibition of planktonic growth. Int J Biol Macromol 2022; 211:57-73. [DOI: 10.1016/j.ijbiomac.2022.05.052] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 05/05/2022] [Accepted: 05/06/2022] [Indexed: 11/21/2022]
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6
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Ultrasonication enhanced the multi-scale structural characteristics of rice starch following short-chain fatty acids acylation. Int J Biol Macromol 2021; 190:333-342. [PMID: 34492246 DOI: 10.1016/j.ijbiomac.2021.08.227] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/29/2021] [Accepted: 08/31/2021] [Indexed: 12/26/2022]
Abstract
Considering the variation of the diffusion character of the three anhydrides, ultrasonication was applied for investigating its impact on the reaction efficiency of the rice starch acylation from three short-chain fatty acids (SCFAs). The current data indicated that the signal peak of the FTIR spectrum at 1720 cm-1 and additional resonances in the NMR confirmed the occurrence of the acylation reaction onto the starch molecules. More interestingly, this is the first study to reveal that a lower power density ultrasonication improved the reaction efficiencies of acetylation (19%), while a higher power density could lead to a reduced acylation reactivity of propionylation compared to the control one. On the contrary, the reaction efficiency of butyrylation (64%) was significantly enhanced by the ultrasound-assisted treatment with a greater association between reaction efficiency and ultrasonic power density, indicating the importance of the diffusion character for impacting the acylation reactivity among these three anhydrides. The ultrasonic-assisted SCFAs-modified rice starch has a lower peak viscosity and setback value, indicating that the replacement of the acyl groups for OH groups in the starch avoids starch molecules rearrangement. Meanwhile, the rheological properties exhibited that the starch achieved from ultrasonic-assistance significantly reduced the area of the hysteresis curve, suggesting a destroyed gel textural property. Thus, an appropriate ultrasonication but not all could effectively enhance the acylation efficiency and improve starch rheological property.
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7
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González‐Cardozo LM, Mora‐Huertas CE, Gutiérrez L. Production of Sacha Inchi oil emulsions by high‐shear and high‐intensity ultrasound emulsification: Physical properties and stability. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15865] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Claudia Elizabeth Mora‐Huertas
- Facultad de Ciencias Departamento de Farmacia Grupo de investigación en Desarrollo y Calidad de Productos Farmacéuticos y Cosméticos Universidad Nacional de Colombia Sede BogotáCiudad Universitaria Bogotá Colombia
| | - Luis‐Felipe Gutiérrez
- Instituto de Ciencia y Tecnología de AlimentosUniversidad Nacional de Colombia Sede Bogotá Bogotá Colombia
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8
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Yu B, Liu C, Cui B, Zhao H, Tao H, Liu P. Improving the Stability of Low‐Fat Mayonnaise Formulated with Octenyl Succinic Starch by Adding Acetylated Distarch Phosphate. STARCH-STARKE 2021. [DOI: 10.1002/star.202000212] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
| | - Chenglong Liu
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
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9
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Werlang S, Bonfante C, Oro T, Biduski B, Bertolin TE, Gutkoski LC. Native and annealed oat starches as a fat replacer in mayonnaise. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15211] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Stéfani Werlang
- Graduate Program in Food Science and Technology University of Passo Fundo Passo Fundo Brazil
- Food Engineering University of Passo Fundo Passo Fundo Brazil
| | | | - Tatiana Oro
- Graduate Program in Food Science and Technology University of Passo Fundo Passo Fundo Brazil
| | - Bárbara Biduski
- Graduate Program in Food Science and Technology University of Passo Fundo Passo Fundo Brazil
| | - Telma Elita Bertolin
- Graduate Program in Food Science and Technology University of Passo Fundo Passo Fundo Brazil
| | - Luiz Carlos Gutkoski
- Food and Nutrition Graduate Program (PPGAN) Federal University of the State of Rio de Janeiro (UNIRIO) Rio de Janeiro Brazil
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10
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Quintero‐Castaño VD, Bello‐Pérez LA, Álvarez‐Barreto CI, Castellanos‐Galeano FJ, Rodríguez‐García ME. Thermal, Morphological, and Functional Characterization of Gros Michel Banana Starch Modified with Octenyl Succinic Anhydride. STARCH-STARKE 2020. [DOI: 10.1002/star.202000058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Víctor D. Quintero‐Castaño
- Food Engineering Program, Faculty of Agro‐industrial Sciences Universidad del Quindío, Código Postal 630003, Carrera 15 # 12 Norte, Edificio F, Armenia Quindío, Colombia. PhD Program in Engineering, Faculty of Engineering Universidad de Caldas Calle 65 No. 26‐10, Código Postal 275 Manizales Caldas Colombia
| | - Luis A. Bello‐Pérez
- Instituto Politécnico Nacional Center for Development of Biotic Products. Km 8.5, Carretera Yautepec‐Jojutla, Colonia San Isidro, Apartado Postal 24.62731 Yautepec Morelos México
| | - Cristina I. Álvarez‐Barreto
- Department of Engineering, Faculty of Engineering Universidad de Caldas Calle 65 No. 26‐10, Código Postal 275 Manizales Caldas Colombia
| | - Francisco J. Castellanos‐Galeano
- Department of Engineering, Faculty of Engineering Universidad de Caldas Calle 65 No. 26‐10, Código Postal 275 Manizales Caldas Colombia
| | - Mario E. Rodríguez‐García
- Departamento de Nanotecnologia, Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Campus Juriquilla Queretaro Qro. C.P 76230 México
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11
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Fang K, He W, Jiang Y, Li K, Li J. Preparation, characterization and physicochemical properties of cassava starch-ferulic acid complexes by mechanical activation. Int J Biol Macromol 2020; 160:482-488. [DOI: 10.1016/j.ijbiomac.2020.05.213] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 05/19/2020] [Accepted: 05/25/2020] [Indexed: 12/11/2022]
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12
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Cai X, Du X, Zhu G, Cao C. Induction effect of NaCl on the formation and stability of emulsions stabilized by carboxymethyl starch/xanthan gum combinations. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105776] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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13
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Characterization and stability of short-chain fatty acids modified starch Pickering emulsions. Carbohydr Polym 2020; 240:116264. [DOI: 10.1016/j.carbpol.2020.116264] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 03/31/2020] [Accepted: 04/05/2020] [Indexed: 11/21/2022]
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14
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Starch from two unripe plantains and esterified with octenyl succinic anhydride (OSA): Partial characterization. Food Chem 2020; 315:126241. [DOI: 10.1016/j.foodchem.2020.126241] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 12/16/2019] [Accepted: 01/16/2020] [Indexed: 01/30/2023]
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15
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Zhang R, Belwal T, Li L, Lin X, Xu Y, Luo Z. Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review. Carbohydr Polym 2020; 242:116388. [PMID: 32564856 DOI: 10.1016/j.carbpol.2020.116388] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 04/17/2020] [Accepted: 04/27/2020] [Indexed: 12/17/2022]
Abstract
Many bioactive food ingredients were encapsulated in different forms to improve their stability and bioavailability. Emulsions have showed excellent properties in encapsulation, controlled release, and targeted delivery of bioactives. Polysaccharides are widely available and have different structures with different advantages including non-toxic, easily digested, biocompatible and can keep stable over a wide range of pH and temperatures. In this review, the most common polysaccharides and polysaccharide based complexes as emulsifiers to stabilize emulsions in recent ten years are described. The close relationships between the types and structures of polysaccharides and their emulsifying capacities are discussed. In addition, the absorption and bioavailability of bioactive food components loaded in polysaccharide stabilized emulsions are summarized. The main goal of the review is to emphasize the important roles of polysaccharides in stabilizing emulsions. Moreover, speculations regarded to some issues for the further exploration and possible onward developments of polysaccharides stabilized emulsions are also discussed.
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Affiliation(s)
- Ruyuan Zhang
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Tarun Belwal
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Li Li
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Xingyu Lin
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Yanqun Xu
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, People's Republic of China
| | - Zisheng Luo
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, People's Republic of China; Fuli Institute of Food Science, Hangzhou 310058, People's Republic of China.
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16
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Quintero-Castaño VD, Castellanos-Galeano FJ, Álvarez-Barreto CI, Bello-Pérez LA, Alvarez-Ramirez J. In vitro digestibility of octenyl succinic anhydride-starch from the fruit of three Colombian Musa. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105566] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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17
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Abdul Hadi N, Wiege B, Stabenau S, Marefati A, Rayner M. Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and 1H-NMR. Foods 2020; 9:E83. [PMID: 31940907 PMCID: PMC7023049 DOI: 10.3390/foods9010083] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 01/08/2020] [Accepted: 01/09/2020] [Indexed: 11/17/2022] Open
Abstract
Rice and quinoa starch esters were prepared by acylation using short-chain fatty acid anhydrides with different chain lengths (acetic, propionic, and butyric anhydride). A direct stoichiometric method based on the acylation reaction was used to determine the degree of substitution (DS) and acyl content (AC). In addition, Fourier-transform infrared spectroscopy (FTIR) was used to validate the conformational changes of acylated starch and 1H-NMR was used as a DS reference method. DS by stoichiometric calculation was shown to be in agreement with FTIR and was comparable with DS obtained from Proton nuclear magnetic resonance (1H-NMR). Based on this study, stoichiometric calculation allows rapid and direct determination of substitution levels and acyl content without the loss of samples, which provides efficiency and optimization of manufacturing procedures in producing the desired level of esterified starches.
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Affiliation(s)
- Nabilah Abdul Hadi
- Department of Food Technology, Engineering, and Nutrition, Lund University, SE 22100 Lund, Sweden; (A.M.); (M.R.)
- School of Food Science and Technology, University Malaysia Terengganu, Kuala Terengganu 21030, Terengganu, Malaysia
| | - Berthold Wiege
- Department of Safety and Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 32756 Detmold, Germany; (B.W.); (S.S.)
| | - Sebastian Stabenau
- Department of Safety and Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 32756 Detmold, Germany; (B.W.); (S.S.)
| | - Ali Marefati
- Department of Food Technology, Engineering, and Nutrition, Lund University, SE 22100 Lund, Sweden; (A.M.); (M.R.)
| | - Marilyn Rayner
- Department of Food Technology, Engineering, and Nutrition, Lund University, SE 22100 Lund, Sweden; (A.M.); (M.R.)
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18
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İlyasoğlu H, Nadzieja M, Guo Z. Caffeic acid grafted chitosan as a novel dual-functional stabilizer for food-grade emulsions and additive antioxidant property. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.043] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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19
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Polysaccharides at fluid interfaces of food systems. Adv Colloid Interface Sci 2019; 270:28-37. [PMID: 31158575 DOI: 10.1016/j.cis.2019.05.008] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2019] [Revised: 05/21/2019] [Accepted: 05/23/2019] [Indexed: 02/07/2023]
Abstract
Fabrication of next generation polysaccharides with interfacial properties is driven by the need to create high performance surfactants that operate at extreme environments, as for example in complex food formulations or in the gastrointestinal tract. The present review examines the behaviour of polysaccharides at fluid food interfaces focusing on their performance in the absence of any other intentionally added interfacially active components. Relevant theoretical principles of colloidal stabilisation using concepts that have been developed for synthetic polymers at interfaces are firstly introduced. The role of protein that in most cases is present in polysaccharide preparations either as contaminant or as integral part of the structure is also discussed. Critical assessment of the literature reveals that although protein may contribute to emulsion formation mostly as an anchor for polysaccharides to attach, it is not the determinant factor for the long-term emulsion stability, irrespectively of polysaccharide structure. Interfacial performance of key polysaccharides is also assessed revealing shared characteristics in their modes of adsorption. Conformation of polysaccharides, as affected by the composition of the aqueous solvent needs to be closely controlled, as it seems to be the underlying fundamental cause of stabilisation events and appears to be more important than the constituent polysaccharide sugar-monomers. Finally, polysaccharide adsorption is better understood by regarding them as copolymers, as this approach may assist to better control their properties with the aim to create the next generation biosurfactants.
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20
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Namazi H, Hasani M, Yadollahi M. Antibacterial oxidized starch/ZnO nanocomposite hydrogel: Synthesis and evaluation of its swelling behaviours in various pHs and salt solutions. Int J Biol Macromol 2019; 126:578-584. [DOI: 10.1016/j.ijbiomac.2018.12.242] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 12/18/2018] [Accepted: 12/26/2018] [Indexed: 10/27/2022]
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21
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García-Tejeda Y, Leal-Castañeda E, Espinosa-Solis V, Barrera-Figueroa V. Synthesis and characterization of rice starch laurate as food-grade emulsifier for canola oil-in-water emulsions. Carbohydr Polym 2018; 194:177-183. [DOI: 10.1016/j.carbpol.2018.04.029] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2017] [Revised: 03/24/2018] [Accepted: 04/06/2018] [Indexed: 11/26/2022]
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22
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Mayilvahanan A, Ramchary A, Niraikulam A, Marichetti Kuppuswami G, Numbi Ramudu K. A Green Process for Starch Oleate Synthesis by Cryptococcus
sp. MTCC 5455 Lipase and Its Potential as an Emulsifying Agent. STARCH-STARKE 2018. [DOI: 10.1002/star.201700325] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Aarthy Mayilvahanan
- Department of Biochemistry and Biotechnology; CSIR-Central Leather Research Institute; Chennai 600020 India
- CSIR-National Environmental Engineering Research Institute (NEERI); Chennai Zonal Laboratory; Chennai 600113 India
| | - Aparna Ramchary
- Department of Biochemistry and Biotechnology; CSIR-Central Leather Research Institute; Chennai 600020 India
| | - Ayyadurai Niraikulam
- Department of Biochemistry and Biotechnology; CSIR-Central Leather Research Institute; Chennai 600020 India
| | | | - Kamini Numbi Ramudu
- Department of Biochemistry and Biotechnology; CSIR-Central Leather Research Institute; Chennai 600020 India
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