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Al-Fakih GOA, Ilyas RA, Huzaifah MRM, El-Shafay AS. Recent advances in sago (Metroxylon sagu) fibres, biopolymers, biocomposites, and their prospective applications in industry: A comprehensive review. Int J Biol Macromol 2024; 269:132045. [PMID: 38710254 DOI: 10.1016/j.ijbiomac.2024.132045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 04/19/2024] [Accepted: 04/30/2024] [Indexed: 05/08/2024]
Abstract
Escalating petroleum depletion and environmental crises linked to conventional plastics have fueled interest in eco-friendly alternatives. Natural fibres and biopolymers are garnering increasing attention due to their sustainability. The sago palm (Metroxylon sagu), a tropical tree, holds potential for such materials, with cellulose-rich fibres (42.4-44.12 %) showcasing strong mechanics. Extracted sago palm starch can be blended, reinforced, or plasticised for improved traits. However, a comprehensive review of sago palm fibres, starch, and biocomposites is notably absent. This paper fills this void, meticulously assessing recent advancements in sago palm fibre, cellulose and starch properties, and their eco-friendly composite fabrication. Moreover, it uncovers the latent prospects of sago palm fibres and biopolymers across industries like automotive, packaging, and bioenergy. This review presents a crucial resource for envisaging and realising sustainable materials.
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Affiliation(s)
- Ghassan O A Al-Fakih
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor, Malaysia.
| | - R A Ilyas
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor, Malaysia; Centre for Advance Composite Materials (CACM), Faculty of Engineering, Universiti Teknologi Malaysia, Johor Bahru 81310, Malaysia; Institute of Tropical Forest and Forest Products (INTROP), Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Centre of Excellence for Biomass Utilization, Universiti Malaysia Perlis, 02600 Arau, Perlis.
| | - M R M Huzaifah
- Institute of Tropical Forest and Forest Products (INTROP), Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Crop Science, Faculty of Agricultural and Forestry Sciences, Universiti Putra Malaysia Bintulu Campus, Bintulu 97008, Sarawak, Malaysia.
| | - A S El-Shafay
- Department of Mechanical Engineering, College of Engineering in Al-Kharj, Prince Sattam bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia; Mechanical Power Engineering Department, Faculty of Engineering, Mansoura University, Mansoura 35516, Egypt.
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2
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Zhu J, Bai Y, Gilbert RG. Effects of the Molecular Structure of Starch in Foods on Human Health. Foods 2023; 12:foods12112263. [PMID: 37297507 DOI: 10.3390/foods12112263] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 05/25/2023] [Accepted: 06/03/2023] [Indexed: 06/12/2023] Open
Abstract
Starch provides approximately half of humans' food energy, and its structural features influence human health. The most important structural feature is the chain length distribution (CLD), which affects properties such as the digestibility of starch-containing foods. The rate of digestion of such foods has a strong correlation with the prevalence and treatment of diseases such as diabetes, cardiovascular disease and obesity. Starch CLDs can be divided into multiple regions of degrees of polymerization, wherein the CLD in a given region is predominantly, but not exclusively, formed by a particular set of starch biosynthesis enzymes: starch synthases, starch branching enzymes and debranching enzymes. Biosynthesis-based models have been developed relating the ratios of the various enzyme activities in each set to the CLD component produced by that set. Fitting the observed CLDs to these models yields a small number of biosynthesis-related parameters, which, taken together, describe the entire CLD. This review highlights how CLDs can be measured and how the model-based parameters obtained from fitting these distributions are related to the properties of starch-based foods significant for health, and it considers how this knowledge could be used to develop plant varieties to provide foods with improved properties.
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Affiliation(s)
- Jihui Zhu
- Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Yeming Bai
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium
| | - Robert G Gilbert
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia
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3
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Utilization of Indonesian root and tuber starches for glucose production by cold enzymatic hydrolysis. Biologia (Bratisl) 2023. [DOI: 10.1007/s11756-023-01364-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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Ranaweera RMKS, Gunathilake KDPP. Physicochemical characteristics and functional properties of
Caryota urens
flour and formulated gluten‐free crackers. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- R. M. K. S. Ranaweera
- Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition Wayamba University of Sri Lanka Makandura, Gonawila Sri Lanka
| | - K. D. P. P. Gunathilake
- Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition Wayamba University of Sri Lanka Makandura, Gonawila Sri Lanka
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Siddiqui SA, Mahmud MMC, Abdi G, Wanich U, Farooqi MQU, Settapramote N, Khan S, Wani SA. New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges. J Food Biochem 2022; 46:e14185. [PMID: 35441405 DOI: 10.1111/jfbc.14185] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 11/27/2022]
Abstract
Ongoing research in the food industry is striving to replace wheat flour with new alternatives from sustainable sources to overcome the disease burden in the existing population. Celiac disease, wheat allergy, gluten sensitivity, or non-celiac gluten sensitivity are some common disorders associated with gluten present in wheat. These scientific findings are crucial to finding appropriate alternatives in introducing new ingredients supporting the consumer's requirements. Among the alternatives, amaranth, barley, coconut, chestnut, maize, millet, teff, oat, rye, sorghum, soy, rice flour, and legumes could be considered appropriate due to their chemical composition, bioactive profile, and alternatives utilization in the baking industry. Furthermore, the enrichment of these alternatives with proper ingredients is considered effective. Literature demonstrated that the flours from these alternative sources significantly enhanced the physicochemical, pasting, and rheological properties of the doughs. These flours boost a significant reduction in gluten proteins associated with food intolerance, in comparison with wheat highlighting a visible market opportunity with nutritional and organoleptic benefits for food producers. PRACTICAL APPLICATIONS: New alternatives from sustainable sources to wheat in bakery foods as an approach that affects human health. Alternatives from sustainable sources are important source of nutrients and bioactive compounds. Alternatives from sustainable sources are rising due to nutritional and consumer demand in bakery industry. New alternatives from sustainable sources improve physicochemical, pasting, and rheological properties of dough. Non-wheat-based foods from non-traditional grains have a potential to increase consumer market acceptance.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany.,German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - M M Chayan Mahmud
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, Iran
| | - Uracha Wanich
- Department of Home Economics, Rambhaibarni Rahjabhat University, Chanthaburi, Thailand
| | | | | | - Sipper Khan
- Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, Stuttgart, Germany
| | - Sajad Ahmad Wani
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
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Techno-Functional and Gelling Properties of Acha (Fonio) ( Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications. Foods 2022; 11:foods11020183. [PMID: 35053914 PMCID: PMC8774706 DOI: 10.3390/foods11020183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 01/04/2022] [Accepted: 01/05/2022] [Indexed: 02/04/2023] Open
Abstract
Fonio (Digitaria exilis Stapf) is an ancient African cereal that represents a rich source of carbohydrate, fat, fiber, vitamins, minerals, and sulfur-containing amino acids. Processing and utilization of fonio require adequate knowledge of its structural, chemical, and nutritional characteristics. The present work evaluates the structural, techno-functional, and gelling properties of fonio and compares them to other major gluten-free cereals (rice, maize, sorghum, and millet). Fonio flour presented significantly higher water absorption index and swelling power, while it scored a lower water solubility index than the reference flours. The pasting viscosity profile of fonio was similar to that of rice, with equivalent peak viscosity but a breakdown viscosity 24% lower than rice, indicative of higher stability and resistance to shearing and heating. Rheological properties demonstrated that fonio generates gels with remarkably strong structures. At 15% concentration, fonio gel withstood stress 579% higher than those observed in the reference flours without breaking its structure. Fonio flour presented the highest gelatinization enthalpy (11.45 J/g) and a narrow gelatinization temperature range (9.96 °C), indicative of a better-packed starch structure than the other analyzed flours. The texture of the gels made with fonio showed higher firmness over the evaluated period. These combined results suggest that fonio is a suitable ingredient for gel-like food formulations.
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Lu Y, Hao W, Zhang X, Zhao Y, Xu Y, Luo J, Liu Q, Liu Q, Wang L, Zhang C. Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours. Foods 2021; 10:1721. [PMID: 34441499 PMCID: PMC8392216 DOI: 10.3390/foods10081721] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 07/21/2021] [Accepted: 07/23/2021] [Indexed: 12/30/2022] Open
Abstract
Ginkgo biloba L. is an important economic tree species in China, and its kernels have been used as a popular food in Asian countries. Herein, the morphology, basic chemical components, starch granule structures, and physicochemical properties of kernel flours from seven ginkgo cultivars were investigated, and their relationships were analyzed. The kernels were oval or spherical in shape, with variable sizes. The starch granules exhibited both regular and irregular Maltese cross patterns. Amylose was mainly distributed in amorphous growth rings. A spatial variation in the 865/942 cm-1 ratio was observed within individual starch granules. Variations in total starch content, apparent amylose content (AAC), crude protein content (CPC), total amino acid content (TAAC), starch fine structure, and thermal and pasting properties were observed among the seven kernel flours. Pearson correlation coefficients and principle component analyses showed that the thermal properties were affected by kernel CPC, TAAC, AAC, and starch fine structure, while the pasting properties were affected by AAC and starch fine structure. Furthermore, experiments showed that the seed protein structure and α-amylase activity affected the pasting properties of ginkgo kernel flours.
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Affiliation(s)
- Yan Lu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Weizhuo Hao
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Xiaomin Zhang
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China; (X.Z.); (L.W.)
| | - Yue Zhao
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Yang Xu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Jixun Luo
- CSIRO Agriculture and Food, GPO Box 1600, Canberra, ACT 2601, Australia; (J.L.); (Q.L.)
| | - Qing Liu
- CSIRO Agriculture and Food, GPO Box 1600, Canberra, ACT 2601, Australia; (J.L.); (Q.L.)
| | - Qiaoquan Liu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Li Wang
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China; (X.Z.); (L.W.)
| | - Changquan Zhang
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
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Cellulose Derived Graphene/Polyaniline Nanocomposite Anode for Energy Generation and Bioremediation of Toxic Metals via Benthic Microbial Fuel Cells. Polymers (Basel) 2020; 13:polym13010135. [PMID: 33396931 PMCID: PMC7795932 DOI: 10.3390/polym13010135] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 12/19/2020] [Accepted: 12/28/2020] [Indexed: 12/19/2022] Open
Abstract
Benthic microbial fuel cells (BMFCs) are considered to be one of the eco-friendly bioelectrochemical cell approaches nowadays. The utilization of waste materials in BMFCs is to generate energy and concurrently bioremediate the toxic metals from synthetic wastewater, which is an ideal approach. The use of novel electrode material and natural organic waste material as substrates can minimize the present challenges of the BMFCs. The present study is focused on cellulosic derived graphene-polyaniline (GO-PANI) composite anode fabrication in order to improve the electron transfer rate. Several electrochemical and physicochemical techniques are used to characterize the performance of anodes in BMFCs. The maximum current density during polarization behavior was found to be 87.71 mA/m2 in the presence of the GO-PANI anode with sweet potato as an organic substrate in BMFCs, while the GO-PANI offered 15.13 mA/m2 current density under the close circuit conditions in the presence of 1000 Ω external resistance. The modified graphene anode showed four times higher performance than the unmodified anode. Similarly, the remediation efficiency of GO-PANI was 65.51% for Cd (II) and 60.33% for Pb (II), which is also higher than the unmodified graphene anode. Furthermore, multiple parameters (pH, temperature, organic substrate) were optimized to validate the efficiency of the fabricated anode in different environmental atmospheres via BMFCs. In order to ensure the practice of BMFCs at industrial level, some present challenges and future perspectives are also considered briefly.
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Govindaraju I, Chakraborty I, Baruah VJ, Sarmah B, Mahato KK, Mazumder N. Structure and Morphological Properties of Starch Macromolecule Using Biophysical Techniques. STARCH-STARKE 2020. [DOI: 10.1002/star.202000030] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Indira Govindaraju
- Department of Biophysics, Manipal School of Life Sciences Manipal Academy of Higher Education Manipal Karnataka 576104 India
| | - Ishita Chakraborty
- Department of Biophysics, Manipal School of Life Sciences Manipal Academy of Higher Education Manipal Karnataka 576104 India
| | - Vishwa Jyoti Baruah
- Centre for Biotechnology and Bioinformatics Dibrugarh University Dibrugarh Assam 786004 India
| | - Bhaswati Sarmah
- Department of Plant Breeding & Genetics Assam Agricultural University Jorhat Assam 785013 India
| | - Krishna Kishore Mahato
- Department of Biophysics, Manipal School of Life Sciences Manipal Academy of Higher Education Manipal Karnataka 576104 India
| | - Nirmal Mazumder
- Department of Biophysics, Manipal School of Life Sciences Manipal Academy of Higher Education Manipal Karnataka 576104 India
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Moo-Huchin VM, Ac-Chim DM, Chim-Chi YA, Ríos-Soberanis CR, Ramos G, Yee-Madeira HT, Ortiz-Fernández A, Estrada-León RJ, Pérez-Pacheco E. Huaya (Melicoccus bijugatus) seed flour as a new source of starch: physicochemical, morphological, thermal and functional characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00573-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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