Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration

Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties

The growing interest in plant-based diets is driving the search for new products, including alternatives to dairy cheese. The aim of this research was to develop a recipe and technology for the production of a vegan cheese, then to characterize the physical, mechanical as well as molecular properties of the obtained products. The use of protein isolated from potato juice seems to be appropriate due to the nutritional value of the formed product and to the environmental benefits, that is, the use of waste potato juice to obtain a valuable raw material. It was found that as a result of the interaction of protein with carbohydrates and fats, the hardness and viscosity of the obtained products increase. Moreover, it was shown that one of the tested cheese analogues, which contains 5% of potato juice protein, 12% of oil and 25% of modified potato starch, is the optimal analyzed variant. It has attractive culinary properties, such as meltability; therefore, it can be used in production of hot dishes, for example, as a plant-based alternative to dairy cheese in pizza.

Bioactive aerogels based on native and phosphorylated potato (Solanum tuberosum L.) starches incorporated with star fruit extract (Averrhoa carambola L.)

The aim of this study was to develop a star fruit extract (SFE) and incorporate it into aerogels based on native and phosphorylated potato starches. The phosphorylation of starch enhances its properties by incorporating phosphate groups that increase the spaces between starch molecules, resulting in a more resilient, intact aerogel with enhanced water absorption. The bioactive aerogels based on potato starch and 10, 15, and 20 % (w/w) of SFE were characterized by their morphological and thermogravimetric properties, infrared spectra, water absorption capacity, loading capacity, and antioxidant activity. Epicatechin was the major compound present in SFE. The thermal stability of SFE increased when incorporated into phosphorylated starch aerogels at a concentration of 20 %. The water absorption capacity was higher in phosphorylated starch aerogels (reaching 1577 %) than in their native counterparts (reaching 1100 %). Native starch aerogels with 15 and 20 % SFE exhibited higher antioxidant activity against hydroxyl free radicals compared to phosphorylated starch aerogels, achieving 79.9 % and 86.4 % inhibition for the hydroxyl and nitric oxide radicals, respectively. The ideal choice of freeze-dried aerogel depends on the desired effect, either to act as an antioxidant agent by releasing bioactive compounds from SFE or as a water-absorbent agent in food products.

Hybrid Materials of Bio-Based Aerogels for Sustainable Packaging Solutions

This review explores the field of hybrid materials in the context of bio-based aerogels for the development of sustainable packaging solutions. Increasing global concern over environmental degradation and the growing demand for environmentally friendly alternatives to conventional packaging materials have led to a growing interest in the synthesis and application of bio-based aerogels. These aerogels, which are derived from renewable resources such as biopolymers and biomass, have unique properties such as a lightweight structure, excellent thermal insulation, and biodegradability. The manuscript addresses the innovative integration of bio-based aerogels with various other materials such as nanoparticles, polymers, and additives to improve their mechanical, barrier, and functional properties for packaging applications. It critically analyzes recent advances in hybridization strategies and highlights their impact on the overall performance and sustainability of packaging materials. In addition, the article identifies the key challenges and future prospects associated with the development and commercialization of hybrid bio-based aerogel packaging materials. The synthesis of this knowledge is intended to contribute to ongoing efforts to create environmentally friendly alternatives that address the current problems associated with conventional packaging while promoting a deeper understanding of the potential of hybrid materials for sustainable packaging solutions.

Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels

Aerogels are of increasing interest because of their exceptionally large surface area, porous structure, and low weight. Despite the significant increase in interest in the subject of starch-based aerogels, the number of detailed studies is rather scarce, which is especially evident in the case of chemically modified derivatives. Therefore, the study aims to evaluate the physicochemical properties of aerogels from chemically modified potato starch preparations (E 1422 and E 1450) obtained both from normal and waxy starches. Aerogels were prepared through the retrogradation of starch pastes followed by the gradual replacement of water with ethyl alcohol. The obtained preparations were characterized in terms of their bulk density, oil-binding capacity, as well as the texture and rheological properties of the formed pastes. Moreover, their usefulness was evaluated in an emulsion system employing rheological and low-field NMR methods. The obtained aerogels were characterized by a lower bulk density of 0.18-0.59 g/cm³ and 5.4-6.6 times higher oil-binding capacity compared to native potato starch. The chemical modification of starch helped to further alter the functional properties of the obtained aerogels, making them more effective oil binders, emulsifiers, and stabilizers (increasing the stability from 55 to 90%), which was especially evident for E 1450 preparation. Amylose content improved the aerogel properties, as waxy preparations were characterized by worse functional properties with the only exception of improved thickening ability. The most beneficial properties for the preparation of emulsions were observed for the aerogel obtained based on E 1450 normal potato starch.

Low-Field NMR Analyses of Gels and Starch-Stabilized Emulsions with Modified Potato Starches

Many different biopolymers are used to stabilize emulsions, of which starch is of particular concern. To improve the characteristics and technical utility of native starch, various types of changes can be made. This article is a report describing the molecular dynamics of water by the low-field nuclear magnetic resonance (LF NMR) of chemically (E 1412 and E 1420) and physically modified starch (LU 1432) gels and the effect of their use on the stability of oil/water emulsions obtained using bovine and porcine fats. The analysis of changes in spin–spin and spin–lattice relaxation times over time showed that the presence of the type of starch modification significantly affects the values of T1 and T2 relaxation times, as well as the correlation times. Research on time-related changes in water binding in oil-in-water emulsions showed that potato starch modified by chemical methods can be used as an emulsifier. Compared to physically modified starch, chemically modified starches have a much better water-binding capacity.

Polymer-Solvent Interactions in Modified Starches Pastes-Electrokinetic, Dynamic Light Scattering, Rheological and Low Field Nuclear Magnetic Resonance Approach

Starch paste is a very complex dispersion that cannot be clearly classified as a solution, colloid or suspension and many factors affects its properties. As these ambiguities constitute a barrier to technological development, the aim of this study was to investigate the interaction of starch macromolecules with water by analysing the results of rheological properties, low field nuclear magnetic resonance (LF NMR), dynamic light scattering (DLS) and ζ potential analyses. Starch pastes with a concentration of 1%, prepared with distilled water and buffered to pH values of 2.5, 7.0 and 9.5 were analysed. It was proved that the pH buffering substantially decreased the values of consistency index but the pH value itself was not significant. LF NMR studies indicated that the dissolution of starch in water resulted in a reduction in spin-lattice as well as spin-spin relaxation times. Moreover, changes in relaxation times followed the patterns observed in rheological studies. Electrokinetic and DLS analyses showed that potential values are primarily influenced by the properties of the starches themselves and, to a lesser extent, by the environmental conditions. The conducted research also showed complementarity and, to some extent, substitutability of the applied research methods as well as exclusion chromatography (a method not used in this work).

Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends

Vegetable oils rich in polyunsaturated fatty acids are a valuable component of the human diet. Properly composed oil blends are characterized by a 5:1 ratio of ω6/ω3 fatty acids, which is favorable from a nutritional point of view. Unfortunately, their composition makes them difficult to use in food production, as they are susceptible to oxidation and are often characterized by a strong smell. Encapsulation in yeast cells is a possible solution to these problems. This paper is a report on the use of native and autolyzed yeast in the encapsulation of oils. The fatty acid profile, encapsulation efficiency, morphology of the capsules obtained, and thermal behavior were assessed. Fourier transform infrared analysis and low-field nuclear magnetic resonance relaxation time measurements were also performed. The process of yeast autolysis changed the structure of the yeast cell membranes and improved the loading capacity. Lower encapsulation yield was recorded for capsules made from native yeast; the autolysis process significantly increased the value of this parameter. It was observed that NY-based YBMCs are characterized by a high degree of aggregation, which may adversely affect their stability. The average size of the AY capsules for each of the three oil blends was two times smaller than the NY-based capsules. The encapsulation of oils in yeast cells, especially those subjected to the autolysis process, ensured better oxidative stability, as determined by DSC, compared to fresh blends of vegetable oils. From LF NMR analysis of the relaxation times, it was shown that the encapsulation process affects both spin-lattice T1 and spin-spin T2* relaxation times. The T1 time values of the YBMCs decreased relative to the yeast empty cells, and the T2* time was significantly extended. On the basis of the obtained results, it has been proven that highly unsaturated oils can be used as an ingredient in the preparation of functional food via protection through yeast cell encapsulation.

The Effect of Chemical Modification on the Rheological Properties and Structure of Food Grade Modified Starches

Starch in its pure form can be used as a functional component of numerous food products; however, much better results both in terms of technological and economical aspects are obtained with the use of modified starches. The aim of the work was to establish how chemical modification affects the molecular structure of potato starch and, as a consequence, its rheological properties as well as texture forming ability. Commercial food-grade potato starch preparations oxidized starch, acetylated starch, distarch phosphate, acetylated distarch phosphate and acetylated distarch adipate were the investigated material. The experimental methods included: viscographic analysis of pasting properties, flow rheometry, texture profile analysis, size exclusion chromatography with triple detection. The obtained data were further analyzed employing principal component and hierarchical cluster analysis. It was found that chemical modification leads to substantial changes in the molecular and functional properties of starch products. Oxidation process leads to depolymerization, which causes a substantial decrease in viscosity. Acetylation results mostly in stabilization of rheological properties during thermal processing. Crosslinking of starch leads to an improvement in thickening capabilities, while the type of crosslinking agent used for modification has a secondary effect. Sterilization of all types of modified potato starch pastes leads only to minor changes in their texture and rheological properties.