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Yao S, Zhu Q, Xianyu Y, Liu D, Xu E. Polymorphic nanostarch-mediated assembly of bioactives. Carbohydr Polym 2024; 324:121474. [PMID: 37985040 DOI: 10.1016/j.carbpol.2023.121474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 09/08/2023] [Accepted: 10/08/2023] [Indexed: 11/22/2023]
Abstract
Starch as an edible, biosafe, and functional biopolymer, has been tailored at nanoscale to deliver bioactive guests. Nanostarches fabricated in various morphologies including nanosphere, nanorod, nanoworm, nanovesicle, nanopolyhedron, nanoflake, nanonetwork etc., enable them to assemble different kinds of bioactives due to structural particularity and green modification. Previous studies have reviewed nanostarch for its preparation and application in food, however, no such work has been done for the potential of delivery system via polymorphic nanostarches. In this review, we focus on the merits of nanostarch empowered by multi-morphology for delivery system, and also conclude the assembly strategies and corresponding properties of nanostarch-based carrier. Additionally, the advantages, limitations, and future perspectives of polymorphic nanostarch are summarized to better understand the micro/nanostarch architectures and their regulation for the compatibility of bioactive molecules. According to the morphology of carrier, nanostarch effectively captures bioactives on the surface and/or inside core to form tight complexes, which maintains their stability in the human microenvironment. It improves the bioavailability of bioactive guests by different assembly approaches of carrier/guest surface combination, guest@carrier embedment, and nanostarch-mediated encapsulation. Targeted release of delivery systems is stimulated by the microenvironment conditions based on the complex structure of nanostarch loaded with bioactives.
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Affiliation(s)
- Siyu Yao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qingqing Zhu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Yunlei Xianyu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, 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, Zhejiang University, Hangzhou 310058, China; State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, 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, Zhejiang University, Hangzhou 310058, China; State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, 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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Zhou J, Kong L. Complexation with pre-formed “empty” V-type starch for encapsulation of aroma compounds. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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3
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Debranched waxy maize resistant dextrin: Synthesis, ethanol fractionation, crystallization, and characterization. Carbohydr Polym 2022; 301:120319. [DOI: 10.1016/j.carbpol.2022.120319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 11/01/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
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4
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Shin HY, Lee JH, Kim JY. Formation mechanism of nanocomposites between starch and stearic acid via nanoprecipitation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107780] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Shi L, Zhou J, Guo J, Gladden I, Kong L. Starch inclusion complex for the encapsulation and controlled release of bioactive guest compounds. Carbohydr Polym 2021; 274:118596. [PMID: 34702447 DOI: 10.1016/j.carbpol.2021.118596] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/06/2021] [Accepted: 08/18/2021] [Indexed: 01/17/2023]
Abstract
The linear component of starch, especially amylose, is capable of forming inclusion complex (IC) with various small molecules. It could significantly modify the structure and properties of starch, and it could bring beneficial effects when bioactive compounds can be encapsulated. This review discusses the formation and characterization of the starch-guest IC and focuses on the recent developments in the use of starch ICs for the encapsulation and controlled release of bioactive guest compounds. A great number of guest compounds, such as lipids, aroma compounds, pharmaceuticals, and phytochemicals, were studied for their ability to be complexed with starch and/or amylose and some of the formed ICs were evaluated for the chemical stability improvement and the guest release regulation. Starch-guest ICs has a great potential to be a delivery system, as most existing studies demonstrated the enhancement on guest retention and the possibility of controlled release.
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Affiliation(s)
- Linfan Shi
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Jingyi Zhou
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Jiayue Guo
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Isabella Gladden
- Department of Mechanical Engineering, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Lingyan Kong
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA.
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Complexation of 26-Mer Amylose with Egg Yolk Lipids with Different Numbers of Tails Using a Molecular Dynamics Simulation. Foods 2021; 10:foods10102355. [PMID: 34681404 PMCID: PMC8535831 DOI: 10.3390/foods10102355] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 09/30/2021] [Accepted: 10/01/2021] [Indexed: 11/24/2022] Open
Abstract
A molecular dynamics simulation of mixtures of 26-mer amylose with three different egg yolk lipids, namely, cholesterol, triglyceride and 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine (POPC), demonstrated the formation of a stable complex. The 26-mer amylose fluctuated between a coiled and an extended helical conformation. The complex was a V-type amylose complex, with the hydrophobic tail of the lipids being inside the hydrophobic helical cavity of the amylose. The number of glucose units per turn was six for the two helical regions of the amylose-POPC complex and the palmitoyl tail region of the amylose-triglyceride complex. This value was eight for the cholesterol and the two-tail helical region in the amylose-triglyceride complex. Two tails of the POPC were in two different hydrophobic helical regions of the 26-mer amylose, whereas the palmitoyl tail of the triglyceride lay in one hydrophobic helical region and the linoleoyl and oleoyl tails both lay in another helical region, and the cross-sectional area of the latter was larger than the former to accommodate the two tails. The radii of the gyration of the complex were lower for all three cases compared to that of one single amylose. In addition, the stability of the complexes was ranked in the following order: POPC < cholesterol < triglyceride, with their average binding energy being −97.83, −134.09, and −198.35 kJ/mol, respectively.
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7
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Preparation and characterization of native starch-ibuprofen molecular inclusion complexes. J Drug Deliv Sci Technol 2021. [DOI: 10.1016/j.jddst.2021.102509] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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8
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Su K, Brunet M, Festring D, Ayed C, Foster T, Fisk I. Flavour distribution and release from gelatine-starch matrices. Food Hydrocoll 2021; 112:106273. [PMID: 33658741 PMCID: PMC7768189 DOI: 10.1016/j.foodhyd.2020.106273] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Microstructure design of protein-polysaccharide phase separated gels has been suggested as a strategy to nutritionally improve food products. Varying the phase volumes of a phase separated matrix may affect texture and overall flavour balance of the final product, which are both important for consumer acceptance. The aims of this study were to investigate how modifying the phase volumes of a gelatine-starch biphasic mixture affected aroma release, and how addition of sucrose affects phase separation, flavour distribution and aroma release. Biphasic gels of different microstructures with the same effective concentration of gelatine and starch in each phase were developed. Microstructure significantly affected aroma release in vitro but not in vivo when panellists (n = 5) chewed and swallowed the sample. Addition of sucrose (0-60%) to the biphasic mixture significantly reduced water activity, affected the microstructure and affected aroma distribution in each phase and subsequent release rates depending on the physicochemical properties of the aroma volatile. In general, affinity for the gelatine phase for the less hydrophobic, more volatile compounds was not significantly affected by sucrose concentration. Whereas an increased affinity for the starch phase for the more hydrophobic, less volatile compounds was observed with increased sucrose as the starch phase becomes more dispersed at sucrose concentrations between 40 and 60%. The results of this study may be of interest to researchers and industry to enable prediction of how reformulation, such as reduction of sucrose, to meet nutritional guidelines may affect the overall aroma balance of a phase separated food matrix.
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Affiliation(s)
- Katy Su
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Marine Brunet
- VetAgro Sup, Campus Agronomique, Lempdes, 63370, France
| | - Daniel Festring
- Nestlé Product Technology Centre Confectionery, P.O. Box 204, Haxby Road, York, YO91 1XY, UK
| | - Charfedinne Ayed
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Tim Foster
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Ian Fisk
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
- Corresponding author.
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10
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Cervantes-Ramírez JE, Cabrera-Ramirez AH, Morales-Sánchez E, Rodriguez-García ME, Reyes-Vega MDLL, Ramírez-Jiménez AK, Contreras-Jiménez BL, Gaytán-Martínez M. Amylose-lipid complex formation from extruded maize starch mixed with fatty acids. Carbohydr Polym 2020; 246:116555. [DOI: 10.1016/j.carbpol.2020.116555] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 05/20/2020] [Accepted: 05/31/2020] [Indexed: 12/11/2022]
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11
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Shimotori Y, Hoshi M, Ogawa N, Miyakoshi T, Kanamoto T. Synthesis, antibacterial activities, and sustained perfume release properties of optically active5-hydroxy- and 5-acetoxyalkanethioamide analogues. HETEROCYCL COMMUN 2020. [DOI: 10.1515/hc-2019-0103] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract5-Acetoxy- and 5-hydroxyalkanethioamide analogues showed high antibacterial activity against Staphylococcus aureus. Antibacterial thioamides were prepared from 5-alkyl-δ-lactones by amidation, thionation, and subsequent deacetylation. Optically active thioamides with 99% diastereomeric excesses were prepared by diastereomeric resolution using Cbz-L-proline as the resolving agent. Antibacterial thioamides were slowly lactonized by a lipase catalyst. Therefore, these thioamides are potential sustained-release perfume compounds having antibacterial properties.
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Affiliation(s)
- Yasutaka Shimotori
- School of Regional Innovation and Social Design Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami, Hokkaido090-8507, Japan
| | - Masayuki Hoshi
- School of Regional Innovation and Social Design Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami, Hokkaido090-8507, Japan
| | - Narihito Ogawa
- Department of Applied Chemistry, School of Science of Technology, Meiji University, 1-1-1 Higashi-mita, Tama-ku, Kawasaki214-8571Japan
| | - Tetsuo Miyakoshi
- Department of Applied Chemistry, School of Science of Technology, Meiji University, 1-1-1 Higashi-mita, Tama-ku, Kawasaki214-8571Japan
| | - Taisei Kanamoto
- Faculty of Pharmaceutical Sciences, Showa Pharmaceutical University, 3-3165 Higashi-Tamagawagakuen, Machida194-8543, Japan
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12
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Shin HY, Ma JG, Kim JY. Effects of the chemical and physical reaction conditions on the formation of nanocomposites made of starch and stearic acid. Carbohydr Polym 2020; 236:116066. [PMID: 32172881 DOI: 10.1016/j.carbpol.2020.116066] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 02/21/2020] [Accepted: 02/22/2020] [Indexed: 11/28/2022]
Abstract
To evaluate the reaction conditions on the physicochemical properties of composites of starch and stearic acid, composites were prepared under reaction conditions that varied the starch concentration (0.5, 1, 3%), stearic acid addition level (5, 10, 25 mg), stearic acid addition rate (2, 4, 8, 16 mL/min), and temperature (70, 80, 90 °C). All conditions significantly impacted the recovery, mean particle size, and zeta potential of samples. Specifically, a higher starch concentration and temperature significantly increased the recovery of stearic acid, but the mean particle size of the composite increased with higher stearic acid addition level and starch concentration. Stearic acid content in the composite exhibited a significant correlation with zeta potential (r = 0.818, p = 0.001). During enzymatic digestion for 20 min, 8% of the stearic acid was released from the composite. Approximately 10 % of the stearic acid was degraded after 36 h of storage at 50°C under 75 % relative humidity.
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Affiliation(s)
- Hye-Young Shin
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, 24341, South Korea
| | - Jin-Gyeong Ma
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, 24341, South Korea
| | - Jong-Yea Kim
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, 24341, South Korea.
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13
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Li H, Gui Y, Li J, Zhu Y, Cui B, Guo L. Modification of rice starch using a combination of autoclaving and triple enzyme treatment: Structural, physicochemical and digestibility properties. Int J Biol Macromol 2020; 144:500-508. [DOI: 10.1016/j.ijbiomac.2019.12.112] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 11/28/2019] [Accepted: 12/14/2019] [Indexed: 12/14/2022]
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14
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Kumar K, Loos K. Deciphering Structures of Inclusion Complexes of Amylose with Natural Phenolic Amphiphiles. ACS OMEGA 2019; 4:17807-17813. [PMID: 31681887 PMCID: PMC6822131 DOI: 10.1021/acsomega.9b02388] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Accepted: 10/02/2019] [Indexed: 05/14/2023]
Abstract
Amylose inclusion complexes were prepared in aqueous solution with the amphiphilic moiety 3-pentadecylphenol via a direct mixing method. Attenuated total reflection Fourier transform infrared spectroscopy as well as differential scanning calorimetry confirmed the formation of amylose inclusion complexes. The morphology of the synthesized complexes is sensitive to temperature, and X-ray data revealed that the inclusion complexes exhibited distinct structures at different temperatures. Small-angle X-ray scattering data indicated ordered lamellar structures of the synthesized complexes at room temperature, and wide-angle X-ray scattering profiles showed the transformation of the crystalline structure as a function of the temperature. The results of this research will help to understand the relationship between the inclusion complex structures with temperature.
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Liu P, Kang X, Cui B, Gao W, Wu Z, Yu B. Effects of amylose content and enzymatic debranching on the properties of maize starch-glycerol monolaurate complexes. Carbohydr Polym 2019; 222:115000. [DOI: 10.1016/j.carbpol.2019.115000] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2019] [Accepted: 06/14/2019] [Indexed: 02/04/2023]
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16
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Lemos PVF, Barbosa LS, Ramos IG, Coelho RE, Druzian JI. Characterization of amylose and amylopectin fractions separated from potato, banana, corn, and cassava starches. Int J Biol Macromol 2019; 132:32-42. [PMID: 30880053 DOI: 10.1016/j.ijbiomac.2019.03.086] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 03/13/2019] [Accepted: 03/13/2019] [Indexed: 10/27/2022]
Abstract
Analytical techniques such HPSEC, DSC, and TGA have been employed for amylose determination in starch samples, though spectrophotometry by iodine binding is most commonly used. The vast majority of these techniques require an analytical curve, using amylose and amylopectin standards with physicochemical properties similar to those found in the original starch. The current study aimed to obtain the amylose and amylopectin fractions from potato, banana, corn, and cassava starches, characterize them, and evaluate their behavior via thermogravimetric curves. Blue amylose iodine complex and HPSEC-DRI methods have obtained high purity amylose and amylopectin fractions. All molecular weights of the obtained amylose and amylopectin fractions were similar to those presented in other reports. Different results were obtained by deconvolution of the amylopectin polymodal distribution. All amyloses presented as semi-crystalline V-type polymorphs, while all amylopectin fractions were amorphous. The Tg of all Vamyloses presented were directly proportional to their respective crystalline index. TGA evaluations have shown that selective precipitation of amylose with 1-butanol strongly changes its thermal behavior. Therefore, the separation procedure used was an ineffective pathway for obtaining standards for thermal studies.
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Affiliation(s)
- Paulo Vitor França Lemos
- Faculty of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Campus Universitário de Ondina, 40. 170-115, Salvador, BA, Brazil.
| | - Leandro Santos Barbosa
- Faculty of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Campus Universitário de Ondina, 40. 170-115, Salvador, BA, Brazil
| | - Ingrid Graça Ramos
- Faculty of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Campus Universitário de Ondina, 40. 170-115, Salvador, BA, Brazil
| | | | - Janice Izabel Druzian
- Faculty of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Campus Universitário de Ondina, 40. 170-115, Salvador, BA, Brazil.
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Hausch BJ, Little JA, Kenar JA, Cadwallader KR. Starch-Flavor Complexation Applied to 2-Acetyl-1-pyrroline. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11718-11728. [PMID: 30350974 DOI: 10.1021/acs.jafc.8b04133] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The pleasant popcorn-like smelling compound 2-acetyl-1-pyrroline (2AP) occurs naturally in many foods but is scarcely used as a flavoring agent due to its great instability. In this work, we evaluate the potential of high amylose corn starch to complex and stabilize 2AP. The methodology was first optimized using model compounds, 2-acetylpyridine and 2-acetyl-2-thiazoline, and then applied to 2AP. Complexes were successfully prepared and characterized using X-ray diffraction, gas chromatography, and differential scanning calorimetry. Loadings of up to 0.504 (±0.071)% 2AP were achieved, and storage studies showed that over half of the flavor was retained after 2 weeks at 0% relative humidity. To our knowledge, this is the first demonstration that 2AP can form amylose inclusion complexes and may lead to a method to effectively stabilize this labile aroma compound.
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Affiliation(s)
- Bethany J Hausch
- Univerity of Illinois at Urbana-Champaign , Department of Food Science and Human Nutrition , 1302 West Pennsylvania Avenue , Urbana , Illinois 61801 , United States
| | - Jeanette A Little
- Functional Food Research Unit, United States Department of Agriculture, Agricultural Research Service , National Center for Agricultural Utilization Research , 1815 North University Street , Peoria , Illinois 61604 , United States
| | - James A Kenar
- Functional Food Research Unit, United States Department of Agriculture, Agricultural Research Service , National Center for Agricultural Utilization Research , 1815 North University Street , Peoria , Illinois 61604 , United States
| | - Keith R Cadwallader
- Univerity of Illinois at Urbana-Champaign , Department of Food Science and Human Nutrition , 1302 West Pennsylvania Avenue , Urbana , Illinois 61801 , United States
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Cheng L, Feng T, Zhang B, Zhu X, Hamaker B, Zhang H, Campanella O. A molecular dynamics simulation study on the conformational stability of amylose-linoleic acid complex in water. Carbohydr Polym 2018; 196:56-65. [DOI: 10.1016/j.carbpol.2018.04.102] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2018] [Revised: 04/21/2018] [Accepted: 04/26/2018] [Indexed: 10/17/2022]
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Pérez-Monterroza EJ, Chaux-Gutiérrez AM, Nicoletti VR. Encapsulation of avocado oil in amylose solution from cassava starch. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13594] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ezequiel José Pérez-Monterroza
- Department of Food Engineering and Technology; São Paulo State University (UNESP), Institute of Biosciences Humanities and Exact Sciences (IBILCE), Campus São José do Rio Preto, Rua Cristovão Colombo 2265; 15054-000 São José do Rio Preto SP Brazil
| | - Ana María Chaux-Gutiérrez
- Department of Food Engineering and Technology; São Paulo State University (UNESP), Institute of Biosciences Humanities and Exact Sciences (IBILCE), Campus São José do Rio Preto, Rua Cristovão Colombo 2265; 15054-000 São José do Rio Preto SP Brazil
| | - Vânia Regina Nicoletti
- Department of Food Engineering and Technology; São Paulo State University (UNESP), Institute of Biosciences Humanities and Exact Sciences (IBILCE), Campus São José do Rio Preto, Rua Cristovão Colombo 2265; 15054-000 São José do Rio Preto SP Brazil
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20
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Shi M, Liang X, Yan Y, Pan H, Liu Y. Influence of ethanol-water solvent and ultra-high pressure on the stability of amylose-n-octanol complex. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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21
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Feng T, Wang H, Wang K, Liu Y, Rong Z, Ye R, Zhuang H, Xu Z, Sun M. Preparation and structural characterization of different amylose-flavor molecular inclusion complexes. STARCH-STARKE 2017. [DOI: 10.1002/star.201700101] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Tao Feng
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P. R. China
| | - Hui Wang
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P. R. China
| | - Ke Wang
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P. R. China
| | - Yi Liu
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P. R. China
| | - Zhiwei Rong
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P. R. China
| | - Ran Ye
- Roha USA; St. Louis MO USA
| | - Haining Zhuang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences; National Engineering Research Center of Edible Fungi; Shanghai P. R. China
| | - Zhimin Xu
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA USA
| | - Min Sun
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P. R. China
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22
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Wang PP, Qin XS, Yang QY, Luo ZG, Xiao ZG, Peng XC. Comparative Structural Characterization of Spiral Dextrin Inclusion Complexes with Vitamin E or Soy Isoflavone. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8744-8753. [PMID: 28910527 DOI: 10.1021/acs.jafc.7b03242] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In this study, the preparation and structural properties of spiral dextrin (SD)/vitamin E and SD/soy isoflavone inclusion complexes were studied. SD was obtained from debranched normal maize starch using isoamylases. After fractionation using a novel method of gradient ethanol precipitation, SD was separated into different fractions, among which SD-40 was found to be the optimal host molecule to prepare SD inclusion complexes with vitamin E or soy isoflavone. X-ray diffraction (XRD) and 13C cross-polarization magic angle spinning nuclear magnetic resonance (NMR) suggested that the crystalline structures of SD-40/vitamin E and SD-40/soy isoflavone were V6II and V6III types, respectively. Small-angle X-ray scattering revealed that the SD-40/vitamin E inclusion complex formed a tighter and more compact crystallite than the SD-40/soy isoflavone inclusion complex. Furthermore, the connection structures of inclusion complexes were investigated by two-dimensional nuclear Overhauser effect spectroscopy NMR, indicating that part of vitamin E with an alkyl chain was encapsulated in the helix cavity of SD-40, whereas the aromatic ring B of the soy isoflavone molecule was complexed by the helix cavity and screw of SD.
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Affiliation(s)
- Ping-Ping Wang
- School of Food Science and Engineering, South China University of Technology , Guangzhou, Guangdong 510640, People's Republic of China
| | - Xin-Sheng Qin
- School of Food Science and Engineering, South China University of Technology , Guangzhou, Guangdong 510640, People's Republic of China
| | - Qing-Yu Yang
- School of Food Science and Engineering, South China University of Technology , Guangzhou, Guangdong 510640, People's Republic of China
- College of Grain Science and Technology, Shenyang Normal University , Shenyang, Liaoning 110034, People's Republic of China
| | - Zhi-Gang Luo
- School of Food Science and Engineering, South China University of Technology , Guangzhou, Guangdong 510640, People's Republic of China
| | - Zhi-Gang Xiao
- College of Grain Science and Technology, Shenyang Normal University , Shenyang, Liaoning 110034, People's Republic of China
| | - Xi-Chun Peng
- Department of Food Science and Engineering, Jinan University , Guangzhou, Guangdong 510630, People's Republic of China
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23
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Enhanced fluorescence of starch-fluorescence guest complexes enables evaluation of the encapsulation properties of maize starches. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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24
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Keatkrai J, Lumdubwong N, Chaiseri S, Jirapakkul W. Characteristics of menthone encapsulated complex by mungbean, tapioca, and rice starches. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1183129] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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25
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Yeo L, Thompson DB, Peterson DG. Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system. Food Chem 2016; 199:393-400. [DOI: 10.1016/j.foodchem.2015.12.054] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Revised: 11/29/2015] [Accepted: 12/10/2015] [Indexed: 11/25/2022]
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26
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Kenar JA, Compton DL, Little JA, Peterson SC. Formation of inclusion complexes between high amylose starch and octadecyl ferulate via steam jet cooking. Carbohydr Polym 2016; 140:246-52. [DOI: 10.1016/j.carbpol.2015.12.048] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Revised: 12/17/2015] [Accepted: 12/20/2015] [Indexed: 11/27/2022]
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27
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Liu Y, Xie H, Shi M. Effect of ethanol-water solution on the crystallization of short chain amylose from potato starch. STARCH-STARKE 2016. [DOI: 10.1002/star.201500300] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yanqi Liu
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou P.R. China
- Collaborative Innovation Center of Food Production and Safety; Henan Province P.R. China
| | - Huifang Xie
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou P.R. China
| | - Miaomiao Shi
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou P.R. China
- Collaborative Innovation Center of Food Production and Safety; Henan Province P.R. China
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28
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Luo Z, Zou J, Chen H, Cheng W, Fu X, Xiao Z. Synthesis and characterization of amylose–zinc inclusion complexes. Carbohydr Polym 2016; 137:314-320. [DOI: 10.1016/j.carbpol.2015.10.100] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Revised: 10/30/2015] [Accepted: 10/31/2015] [Indexed: 11/25/2022]
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29
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Kim JY, Huber KC. Preparation and characterization of corn starch-β-carotene composites. Carbohydr Polym 2015; 136:394-401. [PMID: 26572369 DOI: 10.1016/j.carbpol.2015.08.069] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 08/20/2015] [Accepted: 08/22/2015] [Indexed: 10/23/2022]
Abstract
Starch-β-carotene composites were generated by drop-wise addition of ethanol comprising varying β-carotene contents (5, 10, or 20mg) into starch pastes (1, 3, or 5% w/v) to improve water-dispersibility and stability of β-carotene. The mean diameter of the composites was less than 900 nm, allowing particles to be homogeneously dispersed in aqueous media for over two weeks without sedimentation. X-ray diffraction and differential scanning calorimetry analysis confirmed the composite mainly consisted of Vh-amylose, amorphous starch matrices, and starch-β-carotene ordered structures. Both amorphous matrices and Vh-amylose structures in the composite were readily digested within 20 min in vitro digestion, while highly ordered structures, which melted between 132 and 159 °C, exhibited inhibited and/or delayed enzymatic digestion. As more β-carotene was incorporated into the composite, the β-carotene content of the ordered structure was increased. Formation of starch-β-carotene composites also appeared to enhance the stability of β-carotene against chemical oxidation.
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Affiliation(s)
- Jong-Yea Kim
- School of Food Science, University of Idaho, P.O. Box 442312, Moscow, ID 83844, USA.
| | - Kerry C Huber
- School of Food Science, University of Idaho, P.O. Box 442312, Moscow, ID 83844, USA.
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30
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Manca M, Woortman AJJ, Mura A, Loos K, Loi MA. Localization and dynamics of amylose–lipophilic molecules inclusion complex formation in starch granules. Phys Chem Chem Phys 2015; 17:7864-71. [DOI: 10.1039/c4cp05001k] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Inclusion complex formation between lipophilic dye molecules and amylose polymers in starch granules is investigated using laser spectroscopy and microscopy.
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Affiliation(s)
- Marianna Manca
- Zernike Institute for Advanced Materials
- University of Groningen
- 9747 AG Groningen
- The Netherlands
| | - Albert J. J. Woortman
- Zernike Institute for Advanced Materials
- University of Groningen
- 9747 AG Groningen
- The Netherlands
| | - Andrea Mura
- Zernike Institute for Advanced Materials
- University of Groningen
- 9747 AG Groningen
- The Netherlands
- Dipartimento di Fisica
| | - Katja Loos
- Zernike Institute for Advanced Materials
- University of Groningen
- 9747 AG Groningen
- The Netherlands
| | - Maria Antonietta Loi
- Zernike Institute for Advanced Materials
- University of Groningen
- 9747 AG Groningen
- The Netherlands
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31
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Evaluation of Different Analysis Methods for the Encapsulation Efficiency of Amylose Inclusion Compound. INT J POLYM SCI 2015. [DOI: 10.1155/2015/645916] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Recently amylose has drawn much attention as a potential vehicle for the nanoencapsulation of different flavor molecules, and the encapsulation efficiency of the complex is an important index for the evaluation of its embedding effect. In this study, three different methods for assessing encapsulation efficiency of amylose-flavor complexes were compared. We chose heptanol and menthone as the flavor molecules, as both of them exhibit a typical odor. The complexes were prepared by the melting method, and their structures were characterized by XRD. In addition, the encapsulation efficiency was determined by thermal gravimetric analysis (TGA), potentiometric titration (PT), and headspace solid phase microextraction gas chromatography (HS-SPME-GC), respectively. The results showed that PT results were within the reported literature range while HS-SPME-GC seemed to overestimate the results and TGA results were the lowest. What is more, the operations of TGA and PT were relatively simple and the results were reproducible, while the HS-SPME-GC method displayed excellent high sensitivity. Therefore, PT method is the best method for assessing encapsulation efficiency of amylose-flavor complexes.
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32
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Janaswamy S. Encapsulation altered starch digestion: Toward developing starch-based delivery systems. Carbohydr Polym 2014; 101:600-5. [DOI: 10.1016/j.carbpol.2013.09.094] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2013] [Accepted: 09/26/2013] [Indexed: 10/26/2022]
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33
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Rodríguez SD, Bernik DL. Host-guest molecular interactions in vanillin/amylose inclusion complexes. APPLIED SPECTROSCOPY 2013; 67:884-891. [PMID: 23876727 DOI: 10.1366/12-06981] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The interaction of 4-hydroxy-3-methoxybenzaldehyde (vanillin) and Hylon VII due to the formation of an inclusion complex is studied using Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), and circular dichroism (CD). The results confirm the close interaction among the different functional groups of vanillin and its host. In addition, a second case study was carried out with an amylose from a different source (100% amylose [APT III]). As a result, remarkable differences were found in the vanillin complexation capability of this amylose, which is only shown in solution by circular dichroism spectroscopy studies through a clear Cotton effect. This finding confirms the value of using CD studies, which shows that, depending on the amylose source, inclusion complexes can be found in solution, or both in solution and the coexisting precipitates, as shown using other techniques, such as X-ray diffraction (XRD) or differential scanning calorimetry (DSC). Moreover, solubility assays and complexation of both starches with iodine and subsequent absorption spectroscopy studies gives more information regarding the possible source of the starch encapsulation capability. Thus, Hylon VII shows higher capacity as vanillin encapsulant than APT III, showing the formation of inclusion complexes both in solution and solid phase, whereas APT III complexes are only perceivable in solution.
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Affiliation(s)
- Silvio D Rodríguez
- Instituto de Química Física de Materiales, Ambiente y Energía (INQUIMAE) Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes 2160, Ciudad Universitaria, Pabellón II, C1428EGA, Buenos Aires, Argentina
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34
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Rachmawati R, Woortman AJJ, Loos K. Facile Preparation Method for Inclusion Complexes between Amylose and Polytetrahydrofurans. Biomacromolecules 2013; 14:575-83. [DOI: 10.1021/bm301994u] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Rachmawati Rachmawati
- Department of Polymer
Chemistry, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4, 9747AG Groningen, The Netherlands
| | - Albert J. J. Woortman
- Department of Polymer
Chemistry, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4, 9747AG Groningen, The Netherlands
| | - Katja Loos
- Department of Polymer
Chemistry, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4, 9747AG Groningen, The Netherlands
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35
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Obiro WC, Sinha Ray S, Emmambux MN. V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications. FOOD REVIEWS INTERNATIONAL 2012. [DOI: 10.1080/87559129.2012.660718] [Citation(s) in RCA: 144] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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36
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Putseys J, Lamberts L, Delcour J. Amylose-inclusion complexes: Formation, identity and physico-chemical properties. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.01.011] [Citation(s) in RCA: 365] [Impact Index Per Article: 26.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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37
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Lesmes U, Barchechath J, Shimoni E. Continuous dual feed homogenization for the production of starch inclusion complexes for controlled release of nutrients. INNOV FOOD SCI EMERG 2008. [DOI: 10.1016/j.ifset.2007.12.008] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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38
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Pozo-Bayon MA, Biais B, Rampon V, Cayot N, Le Bail P. Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:6640-6647. [PMID: 18620405 DOI: 10.1021/jf800242r] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Flavoring is used in the food industry to reinforce the aroma profile of baked cereal goods. During the processing of such products, interactions between starch and aroma compounds can occur, and this may have an impact on aroma release and perception. In the present study, 20 aroma compounds were tested to establish whether they formed complexes with amylose. The structure of the complexes was determined by wide-angle X-ray scattering (WAXS). A cocomplexation study proved that several complexing compounds could be present in the same crystalline aggregate. WAXS and differential scanning calorimetry (DSC) experiments were performed in a flavored model sponge cake at different steps of processing and showed that aroma compounds might form complexes with amylose in a sponge cake as they can do in simple system containing only amylose. Some of the aroma compounds trapped in the sponge cake were quantified, and their release behavior was followed by headspace analysis. The V-type structure could partly explain aroma retention in the product and the rate of aroma release.
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39
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Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.06.050] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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40
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Tapanapunnitikul O, Chaiseri S, Peterson DG, Thompson DB. Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:220-226. [PMID: 18069783 DOI: 10.1021/jf071619o] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
High-amylose maize starch, with and without native lipid, was used to make inclusion complexes with flavor compounds to investigate the effect of water solubility of flavor compounds on inclusion complex formation. Two pairs of terpenes, having high and low water solubility, were used. Aqueous starches were dispersed by heat before adding the flavor compound. The amounts of starch, native lipid, and flavor compound in precipitates were determined, and inferences about the physical state were made using data from X-ray diffraction and differential scanning calorimetry. The water solubility of the flavor compound was related to the extent of inclusion complexation. For the higher water solubility flavor compounds, starch yield and flavor entrapment were higher, producing precipitates with the V 7 pattern. Complex formation with the low-solubility flavor compounds was most effective in the presence of native lipid, producing precipitates with the V 6 pattern. The lipid in native high-amylose maize starch may enhance complexation with low-solubility compounds by forming ternary coinclusion complexes of starch-lipid-flavor.
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41
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Guerzoni ME, Vernocchi P, Ndagijimana M, Gianotti A, Lanciotti R. Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeasts interactions. Food Microbiol 2007; 24:139-48. [PMID: 17008156 DOI: 10.1016/j.fm.2006.07.007] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The effects of the interaction between Saccharomyces cerevisiae LBS and Lactobacillus sanfranciscensis LSCE1 and of their responses to acid, oxidative or osmotic stress on alcohol and aroma production were assessed. The exposure of S. cerevisiae LBS and L. sanfranciscensis LSCE1 cells to oxidative, acid or osmotic sub-lethal stress gave rise to a common or specific responses. Gamma-decalactone, 2(5H)-furanones and aldehydes were overproduced by LAB following oxidative stress. The acid stress induced both in yeasts and LAB, as well as in their co-cultures, a relevant accumulation of isovaleric and acetic acids and higher alcohols. A cross-exposure of yeasts and LAB to their preconditioned media, generated in S. cerevisiae a release of esters including esters of long-chain unsaturated fatty acids coming from membrane phospholipids. These esters were excreted also by yeasts following a pressure stress.
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Affiliation(s)
- M E Guerzoni
- Dipartimento di Scienze degli Alimenti, Alma Mater Studiorum, University of Bologna, Via Fanin, 46, 40127 Bologna, Italy.
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42
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Structural and stoichiometric studies of complexes between aroma compounds and amylose. Polymorphic transitions and quantification in amorphous and crystalline areas. Carbohydr Polym 2006. [DOI: 10.1016/j.carbpol.2006.03.019] [Citation(s) in RCA: 102] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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43
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Ferry AL, Hort J, Mitchell J, Cook D, Lagarrigue S, Valles Pamies B. Viscosity and flavour perception: Why is starch different from hydrocolloids? Food Hydrocoll 2006. [DOI: 10.1016/j.foodhyd.2005.08.008] [Citation(s) in RCA: 93] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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44
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Kühn J, Considine T, Singh H. Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00051.x] [Citation(s) in RCA: 113] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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45
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Conde-Petit B, Escher F, Nuessli J. Structural features of starch-flavor complexation in food model systems. Trends Food Sci Technol 2006. [DOI: 10.1016/j.tifs.2005.11.007] [Citation(s) in RCA: 123] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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46
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Misharina TA, Samusenko AL, Kalinchenko MA. Dependence of alcohol binding from aqueous dispersions on physicochemical properties of starch. APPL BIOCHEM MICRO+ 2006. [DOI: 10.1134/s0003683806020207] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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47
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Misharina TA, Terenina MB, Krikunova NI, Kalinchenko MA. Sorption of components from a mixture of odorants by polysaccharides of starch, chitosan, and carrageenan. APPL BIOCHEM MICRO+ 2006. [DOI: 10.1134/s0003683806010182] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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48
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Preininger M. Interactions of Flavor Components in Foods. FOOD SCIENCE AND TECHNOLOGY 2005. [DOI: 10.1201/9781420028133.ch14] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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49
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Heinemann C, Zinsli M, Renggli A, Escher F, Conde-Petit B. Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems. Lebensm Wiss Technol 2005. [DOI: 10.1016/j.lwt.2004.08.016] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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50
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Dimelow CP, Linforth RST, Taylor AJ. Model studies on retention of added volatiles during breadcrumb production. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:3572-3576. [PMID: 15853403 DOI: 10.1021/jf048753i] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Breadcrumb samples were prepared with a range of volatile compounds at known concentrations. The retention of these volatiles was assessed via solvent extraction and quantification by gas chromatography-mass spectrometry. Volatile loss during processing was shown to be substantial and dependent upon the compound's vapor pressure. The influence of initial concentration levels on the retention of volatiles was linear within the bounds of the experimental concentrations (0-300 mg/kg). Comparison of volatile concentration at various stages throughout the production process (by headspace analysis) showed that the greatest losses occurred during the processing stages that involved heat, namely, microwave heating and drying. The production of samples by freeze drying showed an increased average retention of 17% as compared to fluidized bed drying and flat bed drying, which showed the highest volatile losses.
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Affiliation(s)
- Christopher P Dimelow
- Samworth Flavor Laboratory, Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
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