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Yan Y, Huang Z, Zhu Z, Xie F, Yang T, Zeng L, Jiang Z, Du J, Chen Y, Niu D. Natural starches suitable for 3D printing: Rhizome and seed starch from Millettia speciosa champ, a non-conventional source. Carbohydr Polym 2025; 351:123104. [PMID: 39779018 DOI: 10.1016/j.carbpol.2024.123104] [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: 08/24/2024] [Revised: 11/20/2024] [Accepted: 12/02/2024] [Indexed: 01/11/2025]
Abstract
The demand for exploring and investigating novel starches for various applications has been high, yet starches abundant in Millettia speciosa Champ (M. speciose) plants have barely been studied. This study aims to investigate the multiscale structure and physicochemical properties, especially good hot-extrusion 3D printability of M. speciosa starches. MRS (rhizome starch of M. speciose) and MSS (seed starch of M. speciose) exhibited different structure comparing with CRS (cassava starch) and WCS (waxy corn starch), such as smaller granules, higher amylose content, weaker short-range ordered structures and lower crystallinity. MSS exhibited a high Rh,AP2 value of 2.50, the thickest lamellar repeating distance of 10.30 nm and the strongest interconnected structure. Correspondingly, MSS displayed low solubility and swelling power, along with the highest onset gelatinization temperature (To), gelatinization enthalpy (ΔH) and resistance starch (RS) content at 75.81 °C, 11.74 J/g and 29.91 %, respectively. Notably, MRS and MSS demonstrated hot-extrusion 3D printability with high printing accuracy(> 93 %) and stability (> 98 %). The significant differences in physicochemical properties between M. speciosa starches are presumed to be influenced by the content of amylose and the length of amylopectin. Starches from M. speciose exhibit potential as thermostable additives and 3D printing materials.
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Affiliation(s)
- Yuanyuan Yan
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Zhi Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Zhu Zhu
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath, BA2 7AY, United Kingdom.
| | - Tao Yang
- School of Pharmacy, Hainan Medical University, Haikou 571199, China
| | - Lin Zeng
- Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Haikou 570311, China
| | - Zhiyao Jiang
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jin Du
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Ying Chen
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
| | - Debao Niu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
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Liu Y, Xu H, Chen Z, Xie Z, Wen H, Chang X, Li G. Development of Lily Starch Films Reinforced with Chitosan-Honeysuckle Essential Oil Hybrid Particles and Cellulose Nanofibers for Enhanced Properties. Foods 2025; 14:589. [PMID: 40002033 PMCID: PMC11854913 DOI: 10.3390/foods14040589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2025] [Revised: 01/31/2025] [Accepted: 02/07/2025] [Indexed: 02/27/2025] Open
Abstract
To address the limitations of current starch-based food packaging materials, this study develops a novel sustainable material-honeysuckle hybrid particle-enhanced starch active fiber film (LNC). Derived from lily starch, this film is a promising green material for food preservation. The film's functionality was enhanced by integrating honeysuckle essential oil and chitosan-ZnO composite hybrid particles, while cellulose nanofibers were used to create a stable network structure. Honeysuckle essential oil was analyzed, identifying 40 main compounds, with linalool as the predominant component (48.41%). Subsequently, honeysuckle essential oil hybrid particles (CZH) were successfully developed. Using lily starch as the matrix, the effects of honeysuckle essential oil, CZH, and cellulose nanofibers (CNF) on the film's properties were investigated, leading to the fabrication of functional composite films (LNCs). The results indicated that CZH and CNF significantly enhanced the molecular structure, crystallinity, thermal stability, surface hydrophobicity (contact angle θ > 103°), and tensile strength (37.31 MPa) of the films. Additionally, CZH improved the film's UV-blocking capacity (UV-blocking rate of 85.92%), and LNC exhibited superior gas barrier properties. This study demonstrates that lily starch-based composite films possess exceptional mechanical, optical, and barrier properties, thereby highlighting their potential for use in functional food packaging applications.
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Affiliation(s)
- Yuchen Liu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; (Y.L.); (H.X.); (Z.C.); (Z.X.); (H.W.)
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Haishan Xu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; (Y.L.); (H.X.); (Z.C.); (Z.X.); (H.W.)
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Ziyi Chen
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; (Y.L.); (H.X.); (Z.C.); (Z.X.); (H.W.)
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Ziyi Xie
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; (Y.L.); (H.X.); (Z.C.); (Z.X.); (H.W.)
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Hui Wen
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; (Y.L.); (H.X.); (Z.C.); (Z.X.); (H.W.)
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Xia Chang
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; (Y.L.); (H.X.); (Z.C.); (Z.X.); (H.W.)
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- College of Biology, Hunan University, Changsha 410082, China
| | - Gaoyang Li
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; (Y.L.); (H.X.); (Z.C.); (Z.X.); (H.W.)
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
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Alonso-Gomez LA, Gonzalez-Hernandez AJ, Fragua-Cruz AF, Barrón-García OY, Rodriguez-Garcia ME. Effect of non-thermal acidic and alkaline modifications on the structural, pasting, rheological, and functional properties of cassava (Manihot esculenta) starch. J Food Sci 2024; 89:6601-6615. [PMID: 39289790 DOI: 10.1111/1750-3841.17376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 08/22/2024] [Accepted: 08/23/2024] [Indexed: 09/19/2024]
Abstract
This study aimed to investigate the effects of acid or alkali modification of isolated cassava starch (ICS) on its physicochemical properties. Acetic acid concentrations of 5%, 10%, and 20% v/v (0.87, 1.73, and 3.46 M, respectively) and calcium hydroxide concentrations of 0.15%, 0.20%, and 0.30% w/w (0.02, 0.025, and 0.04 M, respectively) were tested independently and compared with untreated isolated starch. The scanning electron microscope (SEM) shows starches with polyhedral and semispherical shapes; these modifications do not change the surface of the starch granules. Nanocrystals with orthorhombic crystal structure were extracted from ICS. Transmission electron microscopy (TEM) shows crystallites with a size (two-dimensional) of 20 ± 5 nm in length and 10 ± 2 nm in width and reveals that this starch contains nanocrystals with orthorhombic crystal structure. The X-ray patterns show that these nanocrystals are unaffected by acidic or alkaline treatments. The Ca+2 and CH3COO- ions do not interact with these nanocrystals. The alkaline treatment only affects the gelatinization temperature at a Ca(OH)2 concentration of 0.30%. Low concentrations of acidic and alkaline treatments affect the ability of cassava starch to absorb water and reduce the peak and final viscosity. The infrared spectra show that the modifications lead to C-H and C═C bond formations. ICS-B 0.30 can modify the amorphous regions of the starch, and the acid treatment leads to acetylation, which was confirmed by the presence of an IR band at 1740 cm-1.
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Affiliation(s)
- Leonardo A Alonso-Gomez
- Universidad de los Llanos, Grupo de investigación Ciencia, Tecnología e Innovación Agroindustrial (CITIA), Villavicencio, Colombia
| | - Angie J Gonzalez-Hernandez
- Universidad de los Llanos, Grupo de investigación Ciencia, Tecnología e Innovación Agroindustrial (CITIA), Villavicencio, Colombia
| | - Andrés F Fragua-Cruz
- Universidad de los Llanos, Grupo de investigación Ciencia, Tecnología e Innovación Agroindustrial (CITIA), Villavicencio, Colombia
| | - Oscar Y Barrón-García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Santiago de Querétaro, Mexico
- División Industrial, Universidad Tecnológica de Querétaro, Santiago de Querétaro, Mexico
| | - Mario E Rodriguez-Garcia
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Santiago de Querétaro, Mexico
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Ligarda-Samanez CA, Choque-Quispe D, Moscoso-Moscoso E, Pozo LMF, Ramos-Pacheco BS, Palomino-Rincón H, Gutiérrez RJG, Peralta-Guevara DE. Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying. Molecules 2023; 28:7875. [PMID: 38067603 PMCID: PMC10708246 DOI: 10.3390/molecules28237875] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 11/24/2023] [Accepted: 11/25/2023] [Indexed: 12/18/2023] Open
Abstract
Nanoencapsulation of native potato bioactive compounds by spray-drying improves their stability and bioavailability. The joint effect of the inlet temperature and the ratio of the encapsulant (quinoa starch/gum arabic) on the properties of the nanocapsules is unknown. The purpose of this study was to determine the best conditions for the nanoencapsulation of these compounds. The effects of two inlet temperatures (96 and 116 °C) and two ratios of the encapsulant (15 and 25% w/v) were evaluated using a factorial design during the spray-drying of native potato phenolic extracts. During the study, measurements of phenolic compounds, flavonoids, anthocyanins, antioxidant capacity, and various physical and structural properties were carried out. Higher inlet temperatures increased bioactive compounds and antioxidant capacity. However, a higher concentration of the encapsulant caused the dilution of polyphenols and anthocyanins. Instrumental analyses confirmed the effective encapsulation of the nuclei in the wall materials. Both factors, inlet temperature, and the encapsulant ratio, reduced the nanocapsules' humidity and water activity. Finally, the ideal conditions for the nanoencapsulation of native potato bioactive compounds were determined to be an inlet temperature of 116 °C and an encapsulant ratio of 15% w/v. The nanocapsules obtained show potential for application in the food industry.
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Affiliation(s)
- Carlos A. Ligarda-Samanez
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - David Choque-Quispe
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Water and Food Treatment Materials Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Elibet Moscoso-Moscoso
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Lizeth M. Flores Pozo
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Betsy S. Ramos-Pacheco
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Henry Palomino-Rincón
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Rodrigo J. Guzmán Gutiérrez
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Diego E. Peralta-Guevara
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
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