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Wang J, Yu J, Copeland L, Wang S. Revisiting the Formation of Starch-Monoglyceride-Protein Complexes: Effects of Octenyl Succinic Anhydride Modification. J Agric Food Chem 2023; 71:19033-19044. [PMID: 37997356 DOI: 10.1021/acs.jafc.3c07269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2023]
Abstract
Starch-lipid-protein complexes are attracting increasing attention due to their unique structure and low enzymatic digestibility. However, the mechanisms underlying the formation of these ternary complexes, especially those with monoglycerides as the lipid component, remain unclear. In the present study, potato starch or octenyl succinic anhydride (OSA)-modified potato starch (OSAPS), various monoglycerides (MGs), and beta-lactoglobulin (βLG) were used in model systems to characterize the formation, structure, and in vitro digestibility of the respective ternary complexes. Colorimetry and live/dead staining assays demonstrated that the OSAPS had good biocompatibility. Experimental data and molecular dynamics simulations showed that both unmodified potato starch and OSAPS formed starch-lipid-protein complexes with MGs and βLG. Of the two types of starch, OSA formed a greater amount of the more stable type II V-crystallites in complexes, which had greater resistance to in vitro enzymic digestion. This study demonstrated for the first time that starch can interact with MGs and βLG to form ternary complexes and that OSA esterification of starch promoted the formation of more complexes than unmodified starch.
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Affiliation(s)
- Jinwei Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China
- Food Laboratory of Zhongyuan, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- School of Life and Environmental Sciences, The University of Sydney, Camperdown 2006, New South Wales, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, China
- Food Laboratory of Zhongyuan, Tianjin University of Science & Technology, Tianjin 300457, China
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2
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Zaini NSM, Mansor N, Yusoff MM, Rahim MHA. Physico-chemical and Sensory Properties of Red Palm Oil-based Ice Cream Using Maltodextrin or Modified Starch as Stabilizers. J Oleo Sci 2023; 72:811-818. [PMID: 37574285 DOI: 10.5650/jos.ess23036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/15/2023] Open
Abstract
This study highlights the use of red palm oil (RPO) as an alternative to dairy fat in a hard ice cream sample in the presence of different stabilizers; maltodextrin (MALTOD) and modified starch (MSTARCH). No stabilizer was added in the control sample (CO), while the different ratios of RPO to each stabilizer were 4:1, 3:2, and 2:3, coded as MALTOD1, MALTOD2, MALTOD3 for maltodextrin, and MSTARCH1, MSTARCH2, and MSTARCH3 for modified starch, respectively. These samples were compared regarding overrun, physical, and sensory properties. For MALTOD, sample MALTOD3 had the highest overrun (49.31±13.78%), while MALTOD2 had the highest viscosity (7.90±0.03 Pa.s) and hardness (1.09±0.07 kg), and MALTOD1 had the lowest melting properties (61.10±0.20%). For MSTARCH, sample MSTARCH1 had the highest hardness (3.39±0.07 kg), MSTARCH2 had the highest overrun (67.64±2.27%), and MSTARCH3 had the highest viscosity (8.19±0.24 Pa.s) and the lowest melting properties (39.83±0.20%). Samples MALTOD3 and MSTARCH1 were selected for comparison with commercial samples in terms of sensory acceptance and preference. There was no significant difference (p > 0.05) between the sensory acceptability of MALTOD3 and MSTARCH1. However, both samples received a significantly lower (p < 0.05) ranking than the commercial samples in terms of appearance, texture, flavour, meltability, and overall acceptance. Future studies are recommended to improve the RPO-based ice cream sample, particularly in terms of its sensory properties.
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Affiliation(s)
| | - Nusrah Mansor
- Faculty of Food Science and Technology, Universiti Putra Malaysia
| | - Masni Mat Yusoff
- Faculty of Food Science and Technology, Universiti Putra Malaysia
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Thajai N, Rachtanapun P, Thanakkasaranee S, Punyodom W, Worajittiphon P, Phimolsiripol Y, Leksawasdi N, Ross S, Jantrawut P, Jantanasakulwong K. Reactive Blending of Modified Thermoplastic Starch Chlorhexidine Gluconate and Poly(butylene succinate) Blending with Epoxy Compatibilizer. Polymers (Basel) 2023; 15:3487. [PMID: 37631544 PMCID: PMC10458758 DOI: 10.3390/polym15163487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 08/10/2023] [Accepted: 08/16/2023] [Indexed: 08/27/2023] Open
Abstract
Biodegradable starch-based polymers were developed by melt-blending modified thermoplastic starch (MTPS) with poly(butylene succinate) (PBS) blended with epoxy resin (Er). A modified thermoplastic starch blend with chlorhexidine gluconate (MTPSCh) was prepared by melt-blending cassava starch with glycerol and chlorhexidine gluconate (CHG) 1.0% wt. The Er was melt-blended with PBS (PBSE) at concentrations of 0.50%, 1.0%, 2.5%, and 5.0% (wt%/wt%). The mechanical properties, water resistance, and morphology of the MTPSCh/PBSE blends were investigated. The MTPSCh/PBSE2.5% blend showed an improvement in tensile strength (8.1 MPa) and elongation at break (86%) compared to the TPSCh/PBS blend (2.6 MPa and 53%, respectively). In addition, water contact angle measurements indicated an increase in the hydrophobicity of the MTPSCh/PBSE blends. Thermogravimetric analysis showed an improvement in thermal stability when PBS was added to the MTPSCh blends. Fourier transform infrared spectroscopy data confirmed a new reaction between the amino groups of CHG in MTPSCh and the epoxy groups of Er in PBSE, which improved the interfacial adhesion of the MTPSCh/PBSE blends. This reaction improved the mechanical properties, water resistance, morphology, and thermal stability of the TPSCh/PBSE blends.
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Affiliation(s)
- Nanthicha Thajai
- Nanoscience and Nanotechnology (International Program/Interdisciplinary), Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Pornchai Rachtanapun
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (S.T.); (Y.P.); (N.L.)
- Center of Excellent in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (W.P.); (P.W.)
| | - Sarinthip Thanakkasaranee
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (S.T.); (Y.P.); (N.L.)
- Center of Excellent in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Winita Punyodom
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (W.P.); (P.W.)
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Patnarin Worajittiphon
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (W.P.); (P.W.)
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Yuthana Phimolsiripol
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (S.T.); (Y.P.); (N.L.)
- Center of Excellent in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Noppol Leksawasdi
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (S.T.); (Y.P.); (N.L.)
- Center of Excellent in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Sukunya Ross
- Department of Chemistry, Faculty of Science, Naresuan University, Phitsanulok 65000, Thailand;
| | - Pensak Jantrawut
- Center of Excellent in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Muang, Chiang Mai 50200, Thailand;
| | - Kittisak Jantanasakulwong
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (S.T.); (Y.P.); (N.L.)
- Center of Excellent in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (W.P.); (P.W.)
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He R, Li S, Zhao G, Zhai L, Qin P, Yang L. Starch Modification with Molecular Transformation, Physicochemical Characteristics, and Industrial Usability: A State-of-the-Art Review. Polymers (Basel) 2023; 15:2935. [PMID: 37447580 DOI: 10.3390/polym15132935] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 06/23/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
Starch is a readily available and abundant source of biological raw materials and is widely used in the food, medical, and textile industries. However, native starch with insufficient functionality limits its utilization in the above applications; therefore, it is modified through various physical, chemical, enzymatic, genetic and multiple modifications. This review summarized the relationship between structural changes and functional properties of starch subjected to different modified methods, including hydrothermal treatment, microwave, pre-gelatinization, ball milling, ultrasonication, radiation, high hydrostatic pressure, supercritical CO2, oxidation, etherification, esterification, acid hydrolysis, enzymatic modification, genetic modification, and their combined modifications. A better understanding of these features has the potential to lead to starch-based products with targeted structures and optimized properties for specific applications.
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Affiliation(s)
- Ruidi He
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, 48 Wenhui East Road, Yangzhou 225009, China
| | - Gongqi Zhao
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Ligong Zhai
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Peng Qin
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Liping Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
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5
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Ligarda-Samanez CA, Choque-Quispe D, Moscoso-Moscoso E, Huamán-Carrión ML, Ramos-Pacheco BS, De la Cruz G, Arévalo-Quijano JC, Muñoz-Saenz JC, Muñoz-Melgarejo M, Quispe-Quezada UR, Gutiérrez-Gómez E, Luciano-Alipio R, Zamalloa-Puma MM, Álvarez-López GJ, Sucari-León R. Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum. Foods 2023; 12:foods12091873. [PMID: 37174411 PMCID: PMC10177773 DOI: 10.3390/foods12091873] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 04/22/2023] [Accepted: 04/29/2023] [Indexed: 05/15/2023] Open
Abstract
Ethanolic extracts of propolis and bee honey contain substances beneficial to human health. Mixtures of wall materials were compared in spray-drying microencapsulation of ethanolic extracts of propolis and bee honey rich in bioactive compounds. Maltodextrin and tara gum were used to obtain microencapsulates A, and modified native potato starch and tara gum were used for microencapsulates B. High values of phenolic compounds, flavonoids, and antioxidant capacity were obtained in microcapsules A and B, and the results obtained in terms of encapsulation efficiency, yield, hygroscopicity, solubility, moisture, Aw, bulk density, and color were typical of the spray-drying process. On the other hand, spherical and elliptical microparticles of sizes between 7.83 and 53.7 µm with light and medium stability were observed. Thermogravimetric properties were similar in both microencapsulates; total organic carbon, SEM-EDS, and FTIR analyses corroborated the encapsulation. X-ray diffractogram exhibited amorphous structures, and the release kinetics of phenolic compounds presented high values from 8.13 to 12.58 mg GAE/g between 7 and 13 h. Finally, modified potato starch is a better encapsulant than maltodextrin because it has better core protection and controlled release of the encapsulated bioactive compounds.
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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
- 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
- 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 Analysis and Control 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
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Mary L Huamán-Carrión
- 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
| | - Betsy S Ramos-Pacheco
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- 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
| | - Germán De la Cruz
- Agricultural Science Faculty, Universidad Nacional de San Cristobal de Huamanga, Ayacucho 05000, Peru
| | - José C Arévalo-Quijano
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | | | | | - Uriel R Quispe-Quezada
- Agricultural and Forestry Business Engineering, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | - Edgar Gutiérrez-Gómez
- Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | - Rober Luciano-Alipio
- Administrative Sciences Faculty, Universidad Nacional Autónoma Altoandina de Tarma, Junín 12731, Peru
| | - Miluska M Zamalloa-Puma
- Department of Physics, Universidad Nacional de San Antonio Abad del Cusco, Cusco 08000, Peru
| | | | - Reynaldo Sucari-León
- Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
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Lekniute-Kyzike E, Bendoraitiene J, Navikaite-Snipaitiene V, Peciulyte L, Rutkaite R. Production of Cationic Starch-Based Flocculants and Their Application in Thickening and Dewatering of the Municipal Sewage Sludge. Materials (Basel) 2023; 16:2621. [PMID: 37048915 PMCID: PMC10095371 DOI: 10.3390/ma16072621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/17/2023] [Accepted: 03/23/2023] [Indexed: 06/19/2023]
Abstract
Polymer flocculants are used to promote solid-liquid separation processes in wastewater treatment technologies, and bio-based flocculants possess many advantages over conventional synthetic polymers. Potato starch microgranules were chemically modified and mechanically sheared to produce modified starch flocculants. The effectiveness of produced cationic starch (CS) and cross-linked cationic starch (CCS) flocculants in the thickening and dewatering of surplus activated sewage sludge was evaluated and compared with that of synthetic cationic flocculants (SCFs) The flocculation efficiency of SCF, CS, and CCS in sludge thickening was determined by measuring the filtration rate of treated surplus activated sludge. Comparing the optimal dose of SCFs and CCS flocculants needed for thickening, the CCS dose was more than 10 times higher, but a wide flocculation window was determined. The impact of used flocculants on the dewatering performance of surplus activated sludge at optimal dose conditions was investigated by measuring capillary suction time. The filtration efficiencies (dewaterability) of surplus activated sludge using SCF, CS, and CCS were 69, 67, and 72%, respectively. The study results imply that mechanically processed cross-linked cationic starch has a great potential to be used as an alternative green flocculant in surplus activated sludge thickening and dewatering operations in municipal sewage sludge treatment processes.
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Nasrolahi S, Sadeghizadeh‐Yazdi J, Ehrampoush MH, Madadizadeh F, Khalili E. Evaluation of rheological and optical properties plus stability of beverage cloud emulsions prepared with corn oil, gum rosin, and modified starch. Food Sci Nutr 2023; 11:806-816. [PMID: 36789040 PMCID: PMC9922106 DOI: 10.1002/fsn3.3115] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 09/03/2022] [Accepted: 10/16/2022] [Indexed: 11/18/2022] Open
Abstract
Rheological and optical properties as well as stability of beverage cloud emulsion prepared with corn oil, gum rosin (EG), and modified starch were evaluated in model juices. The emulsions were prepared with three levels of modified starch (6%, 12%, and 18% w/w), corn oil (5%, 7%, and 9% w/w), and gum rosin (1%, 3%, and 5% w/w). Experiments were designed using the Box-Behnken design. The analysis of variance (ANOVA) was used to evaluate the significance of the experimental factors and the factors were then optimized using response surface methodology (RSM). The stability of emulsions was measured through ring formation in both the primary emulsion and the model beverage as a function of storage time. Also, the effect of heat treatment was examined on the stability of emulsions in model beverages. The results revealed that heat treatment did not cause the formation of an observable ring in the model juice containing stabilized starch emulsion. Rheological examinations of the stable emulsion samples showed a pseudoplastic and time-independent non-Newtonian behavior. The optimum emulsion sample consistency coefficient was 0.46 Pa.sn and the flow behavior index was 0.88. The apparent viscosity of the optimum emulsion sample based on Herschel-Bulkley model at shear rate of 100 s-1 was 0.0439 Pa.s. The results indicated that the concentration of modified starch, gum rosin, and corn oil has a significant effect on the stability and creaminess of the emulsion. In general, with an increase in the percentage of modified starch, the stability rises while the rate of creaminess decreases (p < 0.05). Furthermore, elevation of the concentration of corn oil had a significant effect on the opacity of emulsions and the final product (p < 0.05).
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Affiliation(s)
- Soghra Nasrolahi
- Master of Food Science and Technology, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Jalal Sadeghizadeh‐Yazdi
- Department of Food Science and Technology, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
- Environmental Science and Technology Research Center, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Mohammad Hassan Ehrampoush
- Department of Environmental Health Engineering, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Farzan Madadizadeh
- Department Biostatistics, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Elham Khalili
- Department of Food Hygiene and Safety, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
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Kobryń J, Raszewski B, Zięba T, Musiał W. Modified Potato Starch as a Potential Retardant for Prolonged Release of Lidocaine Hydrochloride from Methylcellulose Hydrophilic Gel. Pharmaceutics 2023; 15:pharmaceutics15020387. [PMID: 36839709 PMCID: PMC9966901 DOI: 10.3390/pharmaceutics15020387] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 01/16/2023] [Accepted: 01/19/2023] [Indexed: 01/25/2023] Open
Abstract
The problem of drug delivery often concentrates on the prolongation of drug activity. Application of natural polymers which are biodegradable and inexpensive is in the interest of many researchers. The aim of this study was the application of newly synthesized starch derivatives as potential functional excipients proposed for hydrophilic gel with lidocaine hydrochloride (LH) to prolong drug release from the hydrogel matrix. In our study, we investigated the effect of starch modified with citric acid on the release kinetics of LH using UV-VIS and Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), as well as viscosity and pH measurements. We demonstrated the effectiveness of citric-acid-modified starch in prolonging the release of LH from methylcellulose gel.
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Affiliation(s)
- Justyna Kobryń
- Department and Chair of Physical Chemistry and Biophysics, Wrocław Medical University, Borowska 211A, 50-556 Wrocław, Poland
| | - Bartosz Raszewski
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland
| | - Tomasz Zięba
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland
| | - Witold Musiał
- Department and Chair of Physical Chemistry and Biophysics, Wrocław Medical University, Borowska 211A, 50-556 Wrocław, Poland
- Correspondence:
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Durmus Y, Anil M, Simsek S. Discrimination of Glutopeak Test and Mixograph Parameters for Evaluation of Wheat Flour Supplemented with Hazelnut Skin, Cross-Linked Starch, and Oxidized Starch. Foods 2023; 12:foods12020328. [PMID: 36673420 PMCID: PMC9857418 DOI: 10.3390/foods12020328] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/02/2023] [Accepted: 01/04/2023] [Indexed: 01/12/2023] Open
Abstract
Hazelnut skin is a by-product produced from hazelnut processing. It can be used as a nutritional supplement due to its high nutrient values. The purpose of this study was to evaluate the dough properties of refined flour (RF) with the addition of hazelnut skin (HS), cross-linked starch (CS), and oxidized starch (OS). Principal component analysis showed a positive correlation between maximum torque, torque after maximum, and aggregation energy. Usage of 10% HS significantly (p < 0.05) decreased the mixograph MID line peak value indicating a weaker dough. Random forest (RFT) was conducted to classify the samples and to determine the importance levels of the analysis parameters. According to the results, AE and mixograph MID line peak values were the most discriminant parameters to distinguish the samples into groups. High-level HS alone caused undesirable effects on the dough quality, yet the addition of modified starches could be used to compensate for the undesirable effects. When used together, the interaction between hazelnut skin and modified starches should be considered. Glutopeak provides a means for assessing the impacts of additives such as hazelnut skin or modified starches on flour functionality.
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Affiliation(s)
- Yusuf Durmus
- Department of Gastronomy and Culinary Arts, School of Applied Sciences, Artvin Coruh University, Artvin 08100, Turkey
- Department of Food Engineering, Ondokuzmayis University, Samsun 55000, Turkey
| | - Munir Anil
- Department of Food Engineering, Ondokuzmayis University, Samsun 55000, Turkey
| | - Senay Simsek
- Department of Food Science, Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN 47907, USA
- Correspondence:
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Włodarczyk-Stasiak M, Mazurek A, Kowalski R. Influence of Methods of Corn Starch Modification and Used Sweetener on the Functional Properties of Blackberry Jelly-like Dessert. Molecules 2023; 28:498. [PMID: 36677556 PMCID: PMC9860814 DOI: 10.3390/molecules28020498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 12/21/2022] [Accepted: 12/28/2022] [Indexed: 01/06/2023] Open
Abstract
A study was conducted on selected physicochemical properties of blackberry jelly-like desserts (kissel) prepared from physically modified starches (with various degrees of inhibition) and chemically modified starches (with various degrees of cross-linking). The desserts were conventionally sweetened with saccharose (S) or, as a dietary alternative, xylitol (X). The characteristics of changes in the viscosity of the kissels as a function of temperature and time were determined. It was noted that regardless of the sweetener used, the viscosity of the kissels increased with the decreasing degree of inhibition (high < medium < low). Regardless of the kind of modification of the starch used for the preparation of the kissels and of the kind of sweetener, thixotropy was observed. Desserts prepared from inhibited starch with xylitol (CL + X) were characterised by the biggest range of their hysteresis loop. Progressing retrogradation was noted with the decrease in the temperature of the experiment (+20 °C and +4 °C). After 7 days of storage, kissels sweetened with saccharose were characterised by a low transparency, which may indicate retarded retrogradation; however, on day 28, the transparency significantly increased, exceeding the values of transmittance for samples sweetened with xylitol. The tendency towards syneresis was tested at +4 °C and −22 °C. The substitution of saccharose with xylitol only caused a slight modification of viscosity. Regardless of the sweetener used and of the level of starch inhibition, lower ranges of the hysteresis loop were noted (apart from CL + X) than in the case of kissels obtained from chemically modified starches. Distinctly lower values of kissel “aging” indices were noted in the case of samples obtained from inhibited starches, and their colour did not significantly differ in relation to the dessert prepared from native starch.
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Affiliation(s)
- Marzena Włodarczyk-Stasiak
- Department of Analysis and Evaluation of Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna Street 8, 20-704 Lublin, Poland
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Kong X, Chen M, Zhang C, Liu Z, Jin Y, Wang X, Liu M, Li S. Optimization of High Temperature-Resistant Modified Starch Polyamine Anti-Collapse Water-Based Drilling Fluid System for Deep Shale Reservoir. Molecules 2022; 27. [PMID: 36558075 DOI: 10.3390/molecules27248936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/10/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022]
Abstract
During drilling in deep shale gas reservoirs, drilling fluid losses, hole wall collapses, and additional problems occur frequently due to the development of natural fractures in the shale formation, resulting in a high number of engineering accidents such as drilling fluid leaks, sticking, mud packings, and buried drilling tools. Moreover, the horizontal section of horizontal well is long (about 1500 m), and the problems of friction, rock carrying, and reservoir pollution are extremely prominent. The performance of drilling fluids directly affects drilling efficiency, the rate of engineering accidents, and the reservoir protection effect. In order to overcome the problems of high filtration in deep shale formations, collapse of borehole walls, sticking of pipes, mud inclusions, etc., optimization studies of water-based drilling fluid systems have been conducted with the primary purpose of controlling the rheology and water loss of drilling fluid. The experimental evaluation of the adsorption characteristics of "KCl + polyamine" anti-collapse inhibitor on the surface of clay particles and its influence on the morphology of bentonite was carried out, and the mechanism of inhibiting clay mineral hydration expansion was discussed. The idea of controlling the rheology and water loss of drilling fluid with high temperature resistant modified starch and strengthening the inhibition performance of drilling fluid with "KCl + polyamine" was put forward, and a high temperature-resistant modified starch polyamine anti-sloughing drilling fluid system with stable performance and strong plugging and strong inhibition was optimized. The temperature resistance of the optimized water-based drilling fluid system can reach 180 °C. Applied to on-site drilling of deep shale gas horizontal wells, it effectively reduces the rate of complex accidents such as sticking, mud bagging, and reaming that occur when resistance is encountered during shale formation drilling. The time for a single well to trip when encountering resistance decreases from 2-3 d in the early stages to 3-10 h. The re-use rate of the second spudded slurry is 100 percent, significantly reducing the rate of complex drilling accidents and saving drilling costs. It firmly supports the optimal and rapid construction of deep shale gas horizontal wells.
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12
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Coelho SC, Rocha F, Estevinho BN. Electrospinning of Microstructures Incorporated with Vitamin B9 for Food Application: Characteristics and Bioactivities. Polymers (Basel) 2022; 14:polym14204337. [PMID: 36297915 PMCID: PMC9608966 DOI: 10.3390/polym14204337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 09/29/2022] [Accepted: 10/11/2022] [Indexed: 11/06/2022] Open
Abstract
The food industry has been expanding, and new vectors to entrap vitamins have been constantly investigated, aiming at versatile systems with good physico-chemical characteristics, low-cost production, high stability and the efficient release of active ingredients. The vitamin B9 (folic acid or folate) is essential for the healthy functioning of a variety of physiological processes in humans and is beneficial in preventing a range of disorders. In this study, two approaches were developed to encapsulate vitamin B9. Zein and the combination of modified starch with two plasticizers were the selected encapsulating agents to produce microstructures via the electrospinning technique. The objective was to improve the stability and the B9 antioxidant capacity in the final formulations. The work strategy was to avoid limitations such as low bioavailability, stability and thermosensitivity. The microstructures were fabricated and the morphology and shape were assessed by scanning electron microscopy. The B9 release profiles of modified starch and zein microstructures were analyzed in simulated gastric fluid at 37 °C, and in deionized water and ethanol at room temperature. The B9 encapsulation efficiency and the stability of the systems were also studied. The ABTS assay was assessed and the antioxidant activity of the produced microstructures was evaluated. The physico-chemical characterization of loaded B9 in the microstructures was achieved. High encapsulation efficiency values were achieved for the 1% B9 loaded in 12% w/w modified starch film; 5% B9 vitamin encapsulated by the 15% w/w modified starch with 4% w/w tween 80; and 4% w/w glycerol film with heterogeneous microstructures, 5% w/w zein compact film and 10% w/w zein film. In conclusion, the combinations of 7 wt.% of modified starch with 4 wt.% tween 80 and 4 wt.% glycerol; 15 wt.% of modified starch with 4 wt.% tween 80 and 4 wt.% glycerol; and 12 wt.% modified starch and 5 wt.% zein can be used as delivery structures in order to enhance the vitamin B9 antioxidant activity in the food and nutraceutical fields.
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Affiliation(s)
- Sílvia Castro Coelho
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Fernando Rocha
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Berta Nogueiro Estevinho
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- Correspondence: ; Tel.: +351-22-508-2262; Fax: +351-22-508-1449
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Ilgaz F, Timur SS, Eylem CC, Nemutlu E, Erdem Ç, Eroğlu H, Gökmen-Özel H. Do Thickening Agents Used in Dysphagia Diet Affect Drug Bioavailability? Eur J Pharm Sci 2022; 174:106197. [PMID: 35489612 DOI: 10.1016/j.ejps.2022.106197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 04/01/2022] [Accepted: 04/19/2022] [Indexed: 11/26/2022]
Abstract
Swallowing oral solid dosage forms is challenging in patients with dysphagia who are at risk of aspiration or choking. The most common method to facilitate drug administration in dysphagia patients is to mix the powdered drug with a small amount of thickened water, however little is known about the effects of this method on in vivo bioavailability of drugs. This study aimed to evaluate the impact of thickened liquids on dissolution rate and bioavailability of levetiracetam as a model drug. Powdered commercial tablets of levetiracetam, carbamazepine, atenolol and cefixime were mixed with water thickened with two commercial thickeners, modified maize starch (MS) and xanthan gam (XG), at three thickness levels: nectar, honey and pudding in test groups, and mixed with only water in the control group. At the first stage, the effects of thickened water on in vitro drug release of 4 drugs (levetiracetam, carbamazepine, atenolol and cefixime) were tested by using dialysis membrane method. Addition of both thickeners significantly reduced the release of three drugs compared to the control group, except carbamazepine. Levetiracetam which had the highest solubility was chosen as the model drug for in vivo experiments. In the second stage, New Zealand albino female rabbits (n=24) were divided into two groups as: control group (water+drug, n=6) and test group (thickened water+drug, n=18). Powdered levetiracetam tablets were mixed with water thickened with XG (n=9, 1.2 %, 2.4 %, 3.6 %) and MS (n=9, 4 %, 6%, 8 %) at three thickness levels and administered to the rabbits by intragastric gavage. Blood samples were collected at 9 time points following administration. After two-weeks of wash-out, test groups were crossed over and sample collection was repeated. Blood samples were analysed using liquid chromatography with tandem mass spectrometry (LC-MS/MS). An in vitro-in vivo correlation (IVIVC) model was developed using in vitro drug dissolution (%) and in vivo plasma concentrations of levetiracetam for control group and test groups. The peak plasma concentration (Cmax) was lower and time to reach Cmax (tmax) was relatively higher in test groups compared to control group. The lowest Cmax was detected at the highest thickness level, however, the differences between groups were not statistically significant (p=0.117 and p=0.495 for Cmax and tmax, respectively). No significant difference in total amount of levetiracetam absorbed (AUC) was found between groups (p=0.215 and p=0.183 for AUCinfinity and AUClast, respectively). The comparisons according to the type of thickener also revealed that pharmacokinetic parameters did not significantly differ between groups, except for a significantly lower Cmax when drug was mixed with MS-thickened water at nectar consistency (1.2 %) compared to drug mixed with XG (4 %) at the same thickness level (p=0.038). A good correlation was observed between in vitro and in vivo data, which was characterized by higher r2 values as the concentration of the thickening agents was increased, but not for all thickness levels studied, indicating an inability of this in vitro model to fully predict the in vivo response. These results suggest that regardless of the thickness level, the administration of levetiracetam with two commercial thickening agents commonly used in dysphagia for safe swallowing, do not affect the pharmacokinetic efficiency and thus, the bioavailability of the drug.
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Affiliation(s)
- Fatma Ilgaz
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, 06100, Turkey.
| | - Selin Seda Timur
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Hacettepe University, Ankara, 06100, Turkey.
| | - Cemil Can Eylem
- Department of Analytical Chemistry, Faculty of Pharmacy, Hacettepe University, Ankara, 06100, Turkey.
| | - Emirhan Nemutlu
- Department of Analytical Chemistry, Faculty of Pharmacy, Hacettepe University, Ankara, 06100, Turkey.
| | - ÇiğdemEroğlu Erdem
- Department of Computer Engineering, Faculty of Engineering, Marmara University, Istanbul, 34722, Turkey.
| | - Hakan Eroğlu
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Hacettepe University, Ankara, 06100, Turkey.
| | - Hülya Gökmen-Özel
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, 06100, Turkey.
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Kapusniak K, Lubas K, Wojcik M, Rosicka-Kaczmarek J, Pavlyuk V, Kluziak K, Gonçalves I, Lopes J, Coimbra MA, Kapusniak J. Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production. Molecules 2021; 26:5619. [PMID: 34577093 DOI: 10.3390/molecules26185619] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/12/2021] [Accepted: 09/13/2021] [Indexed: 11/24/2022] Open
Abstract
Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The conventional dextrinization time can be decreased by using microwave-assisted heating. The main objective of this study was to obtain dietary fiber from acidified potato starch using continuous and discontinuous microwave-assisted heating and to investigate the structure and physicochemical properties of the resulting dextrins. Dextrins were characterized by water solubility, dextrose equivalent, and color parameters (L* a* b*). Total dietary fiber content was measured according to the AOAC 2009.01 method. Structural and morphological changes were determined by means of SEM, XRD, DSC, and GC-MS analyses. Microwave-assisted dextrinization of potato starch led to light yellow to brownish products with increased solubility in water and diminished crystallinity and gelatinization enthalpy. Dextrinization products contained glycosidic linkages and branched residues not present in native starch, indicative of its conversion into dietary fiber. Thus, microwave-assisted heating can induce structural changes in potato starch, originating products with a high level of dietary fiber content.
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Espinosa-Sandoval L, Ochoa-Martínez C, Ayala-Aponte A, Pastrana L, Gonçalves C, Cerqueira MA. Polysaccharide-Based Multilayer Nano-Emulsions Loaded with Oregano Oil: Production, Characterization, and In Vitro Digestion Assessment. Nanomaterials (Basel) 2021; 11:878. [PMID: 33808246 PMCID: PMC8067034 DOI: 10.3390/nano11040878] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 03/21/2021] [Accepted: 03/24/2021] [Indexed: 12/21/2022]
Abstract
The food industry has increased its interest in using "consumer-friendly" and natural ingredients to produce food products. In the case of emulsifiers, one of the possibilities is to use biopolymers with emulsification capacity, such as octenyl succinic anhydride modified starch, which can be used in combination with other polysaccharides, such as chitosan and carboxymethylcellulose, in order to improve the capacity to protect bioactive compounds. In this work, multilayer nano-emulsion systems loaded with oregano essential oil were produced by high energy methods and characterized. The process optimization was carried out based on the evaluation of particle size, polydispersity index, and zeta potential. Optimal conditions were achieved for one-layer nano-emulsions resulting in particle size and zeta potential of 180 nm and -42 mV, two layers (after chitosan addition) at 226 nm and 35 mV, and three layers (after carboxymethylcellulose addition) of 265 nm and -1 mV, respectively. The encapsulation efficiency of oregano essential oil within nano-emulsions was 97.1%. Stability was evaluated up to 21 days at 4 and 20 °C. The three layers nano-emulsion demonstrated to be an efficient delivery system of oregano essential oil, making 40% of the initial oregano essential oil available versus 13% obtained for oregano essential oil in oil, after exposure to simulated digestive conditions.
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Affiliation(s)
- Luz Espinosa-Sandoval
- School of Food Engineering, Universidad del Valle, 76001 Cali, Colombia; (L.E.-S.); (C.O.-M.); (A.A.-A.)
| | - Claudia Ochoa-Martínez
- School of Food Engineering, Universidad del Valle, 76001 Cali, Colombia; (L.E.-S.); (C.O.-M.); (A.A.-A.)
| | - Alfredo Ayala-Aponte
- School of Food Engineering, Universidad del Valle, 76001 Cali, Colombia; (L.E.-S.); (C.O.-M.); (A.A.-A.)
| | - Lorenzo Pastrana
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal; (L.P.); (M.A.C.)
| | - Catarina Gonçalves
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal; (L.P.); (M.A.C.)
| | - Miguel A. Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal; (L.P.); (M.A.C.)
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Dias SS, de Souza Vergílio D, Pereira AM, Klososki SJ, Marcolino VA, da Cruz RMS, Costa GN, Barão CE, Pimentel TC. Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance. J DAIRY RES 2021; 88:98-104. [PMID: 33594965 DOI: 10.1017/S0022029921000121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
In this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.
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Nguyen NTL, Nguyen BDT, Dai TTX, Co SH, Do TT, Tong Thi AN, Oladapo IJ, Nguyen Cong H. Influence of germinated brown rice-based flour modified by MAse on type 2 diabetic mice and HepG2 cell cytotoxic capacity. Food Sci Nutr 2021; 9:781-793. [PMID: 33598163 PMCID: PMC7866618 DOI: 10.1002/fsn3.2043] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 11/14/2020] [Accepted: 11/18/2020] [Indexed: 12/28/2022] Open
Abstract
This study aimed to discover whether using maltogenic amylase (MAse) to modify starch in germinated brown rice flour may enhance slow digestion starch and release more bioactive compounds (BCs) content. To achieve this aim, the starch was modified with four levels of MAse (0 U, 133 U, 266 U and 399 U MAse/g flour) for 1 hr at pH 5 and then spray-dried to make modified flour. The biochemical impacts of the products were then accessed in normal and type 2 diabetic mice for 4 weeks. The result showed that when the starch was modified by MAse 266 U/g, a significant reduction of rapidly digested starch to 22.35% from 61.56%, an increase in slowly digested starch to 33.09% while resistant starch as 2.92% corresponding to the increase of γ-amino butyric acid to 528.1 ± 44.1 mg/L and 120.6 ± 10.9 mg/L of ferulic acid. The extract from modified flour showed very strong cytotoxic activity against HepG2 cell (>80% inhibition). The result in vivo showed that the type-2 diabetic mice fed with this modified product could better improve the stability of the glycemic index. Also, atherosclerotic plaque assessment further supports these findings. The results indicated that BCs released considerably couple with the changes in starch properties caused by MAse enhanced the effectiveness of this product to diabetes as well as positive effect on cytotoxic activity against HepG2 cell.
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Affiliation(s)
| | | | | | - Son Hong Co
- National Agro – Forestry – Fishery Quality Assurance DepartmentCan Tho CityVietnam
| | - Thao Thi Do
- Institute of BiotechnologyVietnam Academy of Science and Technology (VAST)HanoiVietnam
| | | | | | - Ha Nguyen Cong
- Food Technology DepartmentCollege of AgricultureCan Tho CityVietnam
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Tatar Turan F, Kahyaoglu T. The effect of an ultrasonic spray nozzle on carbohydrate and protein-based coating materials for blueberry extract microencapsulation. J Sci Food Agric 2021; 101:120-130. [PMID: 32613628 DOI: 10.1002/jsfa.10622] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 06/17/2020] [Accepted: 07/02/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND An ultrasonic spray nozzle was evaluated for the production of powders and microcapsules, using blueberry extract, modified starch (HI-CAP 100), and whey protein isolate (WPI). The effects of ultrasonic power and the concentration of coating materials on the characteristics of the resulting samples - such as viscosity, particle size, microencapsulation efficiency, color, glass transition temperature, Fourier-transform infrared spectroscopy (FTIR), X-ray powder diffraction (XRD), and morphology - were also studied. RESULTS The apparent viscosity was primarily affected by the self-heating of the ultrasonic nozzle as the power increased. The largest mean particle size of samples was observed under conditions of 30% coating concentration at 10 W. Glass transition temperatures (Tg ) of the samples were affected by all atomization parameters significantly (P < 0.05) and the highest Tg values of all samples were determined when the coating concentration was maximum (30%) and power level was minimum (5 W). The FTIR and XRD results indicate that the power of the ultrasonic nozzle did not cause any change in WPI structure and led to only a small change in the structure of HI-CAP 100 at 10 W. The short atomization time preserved, to some extent, the properties of the coating materials and the blueberry extract. With regard to the morphological properties, it was observed that the samples obtained with WPI showed less shrinkage than HI-CAP 100. CONCLUSION The results indicated that an ultrasonic nozzle could be used successfully to prepare the blueberry microcapsule with HI-CAP 100 and WPI as coating materials. This study may contribute to the development of ultrasonic nozzle applications using different coatings for the microencapsulation of high-quality functional materials. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Feyza Tatar Turan
- Department of Gastronomy and Culinary Arts, Fine Arts Faculty, Beykent University, Istanbul, Turkey
- Department of Food Engineering, Engineering Faculty, Ondokuz Mayıs University, Samsun, Turkey
| | - Talip Kahyaoglu
- Mive Medicinal Products and Food Ltd. Co., Ondokuz Mayıs Cluster, Samsun, Turkey
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Abstract
Starch is a complex carbohydrate formed by the repeating units of glucose structure connected by the alpha-glycosidic linkages. Starch is classified according to their derivatives such as cereals, legumes, tubers, palms, fruits, and stems. For decades, native starch has been widely utilized in various applications such as a thickener, stabilizer, binder, and coating agent. However, starches need to be modified to enhance their properties and to make them more functional in a wide range of applications. Porous starch is a modified starch product which has attracted interest of late. It consists of abundant pores that are distributed on the granule surface without compromising the integrity of its granular structure. Porous starch can be produced either by enzymatic, chemical, and physical methods or a combination thereof. The type of starch and selection of the modification method highly influence the formation of pore structure. By carefully choosing a suitable starch and modification method, the desired morphology of porous starch can be produced and applied accordingly for its intended application. Innovations and technologies related to starch modification methods have evolved over the years in terms of the structure, properties and modification effects of different starch varieties. Therefore, this article reviews recent modification methods in developing porous starch from various origins.
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Affiliation(s)
- Dayang Norlaila Hj Latip
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Hayati Samsudin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Uthumporn Utra
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Abd Karim Alias
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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Xia K, Liu X, Wang W, Yang X, Zhang X. Synthesis of Modified Starch/Polyvinyl Alcohol Composite for Treating Textile Wastewater. Polymers (Basel) 2020; 12:E289. [PMID: 32024184 DOI: 10.3390/polym12020289] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 01/19/2020] [Accepted: 01/22/2020] [Indexed: 11/17/2022] Open
Abstract
In this work, we demonstrated a strategy to design a modified starch/polyvinyl alcohol composite (CCSP), which was employed as a highly efficient and economical fixed-bed adsorbent for treating textile wastewater. Characterization revealed that most of the CCSP was shaped with the morphology of sphericity, and had some water swelling properties. The crystallinity of the CCSP was lower than that of native starch and polyvinyl alcohol, and its average particle size gradually increased with the dosage increase of cationic starch in the preparation. Adsorption experiments showed that the adsorption capacities of CCSP were more than 605 and 539 mg/g for Reactive Black 5 and Reactive Orange 131, respectively, which were over 10 times larger than that of commercial activated carbon (AC). The mixture adsorbent composed of CCSP and AC could remove starch, polyvinyl alcohol, and dyes from textile wastewater completely and simultaneously combined with the fixed-bed technique, and its adsorption capacity was conducted as a function of the bed height and flow rate. Most importantly, the disabled mixture adsorbent could be converted into regenerated AC through a chemical activation process, thereby avoiding the production of solid waste. This study will provide a new efficient green sustainable method for treating textile wastewater.
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Abdul Hadi N, Wiege B, Stabenau S, Marefati A, Rayner M. Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and 1H-NMR. Foods 2020; 9:E83. [PMID: 31940907 PMCID: PMC7023049 DOI: 10.3390/foods9010083] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 01/08/2020] [Accepted: 01/09/2020] [Indexed: 11/17/2022] Open
Abstract
Rice and quinoa starch esters were prepared by acylation using short-chain fatty acid anhydrides with different chain lengths (acetic, propionic, and butyric anhydride). A direct stoichiometric method based on the acylation reaction was used to determine the degree of substitution (DS) and acyl content (AC). In addition, Fourier-transform infrared spectroscopy (FTIR) was used to validate the conformational changes of acylated starch and 1H-NMR was used as a DS reference method. DS by stoichiometric calculation was shown to be in agreement with FTIR and was comparable with DS obtained from Proton nuclear magnetic resonance (1H-NMR). Based on this study, stoichiometric calculation allows rapid and direct determination of substitution levels and acyl content without the loss of samples, which provides efficiency and optimization of manufacturing procedures in producing the desired level of esterified starches.
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Affiliation(s)
- Nabilah Abdul Hadi
- Department of Food Technology, Engineering, and Nutrition, Lund University, SE 22100 Lund, Sweden; (A.M.); (M.R.)
- School of Food Science and Technology, University Malaysia Terengganu, Kuala Terengganu 21030, Terengganu, Malaysia
| | - Berthold Wiege
- Department of Safety and Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 32756 Detmold, Germany; (B.W.); (S.S.)
| | - Sebastian Stabenau
- Department of Safety and Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 32756 Detmold, Germany; (B.W.); (S.S.)
| | - Ali Marefati
- Department of Food Technology, Engineering, and Nutrition, Lund University, SE 22100 Lund, Sweden; (A.M.); (M.R.)
| | - Marilyn Rayner
- Department of Food Technology, Engineering, and Nutrition, Lund University, SE 22100 Lund, Sweden; (A.M.); (M.R.)
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22
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Chen Y, She Y, Zhang R, Wang J, Zhang X, Gou X. Use of starch-based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases. Food Sci Nutr 2020; 8:16-22. [PMID: 31993128 PMCID: PMC6977435 DOI: 10.1002/fsn3.1303] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 07/21/2019] [Accepted: 11/04/2019] [Indexed: 01/16/2023] Open
Abstract
Cardiovascular disease (CVD) has emerged as one of the leading causes of death worldwide. Elevated blood cholesterol and low-density lipoprotein levels are crucial risk factors that contribute to the development of CVD and other metabolic diseases. Dietary fat is believed to be the key factor in modulating circulating cholesterol levels. Thus, reducing dietary intake of fat appears to be an effective strategy to reduce the risk of heart disease. Also, excessive intake of fat and high-calorie foods is also related to the development of obesity, which contributes to the development of CVD. Therefore, the consumption of low-fat low-calorie foods is part of a healthier dietary pattern. However, simply removing fat from foods may lead to compromised overall quality and reduced acceptance of the food products. Thus, fat replacers have emerged as ideal alternatives to dietary fat, which can not only reduce the overall fat and calorie content of the foods but also mimic the physiochemical properties of dietary fat. Starch-based fat replacers are one kind of fat mimetic that can be produced either chemically as modified starch or enzymatically as maltodextrins. Both modified starch and maltodextrins have been demonstrated to have a promising ability to improve the overall quality of reduced-fat foods. Modified starch granules act directly as fat globules in modulating the structure and sensory characteristics of the foods, whereas maltodextrins can form thermoreversible gels. Both modified starch granules and maltodextrins can create a fat-like mouthfeel and therefore are potential fat replacers. This review article aims to discuss the following topics: (a) the effect of carbohydrates and fat on human cardiovascular health and other disease risks, (b) the functionality of starch-based fat replacers in foods, (c) the applications of starch-based fat replacers in various foods, and (d) the current and future market value of starch-based fat replacers.
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Affiliation(s)
- Yuwei Chen
- Shaanxi Key Laboratory of Brain DisordersDepartment of Public HealthXi’an Medical UniversityXi’anChina
| | - Yongbo She
- Metabolic and Cardiovascular Diseases LaboratoryLi Ka Shing Centre for Health Research InnovationUniversity of AlbertaEdmontonAlbertaCanada
| | - Ruisan Zhang
- Shaanxi Key Laboratory of Brain Disorders & Institute of Basic Medical Sciences & Institute of Basic and Translational MedicineXi’an Medical UniversityXi’anChina
| | - Jieying Wang
- Shaanxi Key Laboratory of Brain DisordersDepartment of Public HealthXi’an Medical UniversityXi’anChina
| | - Xiaohua Zhang
- Shaanxi Key Laboratory of Brain Disorders & Institute of Basic Medical Sciences & Institute of Basic and Translational MedicineXi’an Medical UniversityXi’anChina
| | - Xingchun Gou
- Shaanxi Key Laboratory of Brain Disorders & Institute of Basic Medical Sciences & Institute of Basic and Translational MedicineXi’an Medical UniversityXi’anChina
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23
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Zhang C, Xie Y, Zou J. Effect of the viscoelastic properties of modified starch as a wall material on the surface morphology of microcapsules. J Sci Food Agric 2019; 99:4725-4730. [PMID: 30920004 DOI: 10.1002/jsfa.9713] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Revised: 03/15/2019] [Accepted: 03/25/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Since microcapsule technology has a good protective effect on unstable bioactive substances, many studies have focused on exploring the best technical conditions for forming microcapsules. Modified starch is a microcapsule wall material with good emulsifying and film-forming properties. The objective of this work was to study the creep-recovery behavior of modified starch pastes for various creep time, shear stress and temperature. Furthermore, the effect of creep-recovery behavior on the morphology of microcapsules made of the modified starch was investigated. RESULTS The maximum creep compliance (Jmax ), instantaneous compliance (J0 ) and retardation compliance (J1 ) of modified starch increased proportionally with increasing creep time and shear stress but decreased with increasing temperature. The Newtonian viscosity (η0 ) increased with increasing creep time and temperature but decreased with increasing shear stress. The recovery rate of the modified starch pastes varied from 0.92 to 33.68% in the creep-recovery test conditions. Creep-recovery data could be well explained by a four-parameter Burgers model (R2 > 0.918). CONCLUSIONS Modified starch pastes exhibited time-, stress- and temperature-dependent creep-recovery behavior. The Jmax values of modified starch pastes were low(<0.20 Pa-1 ) and the η0 values high (>3.5 × 103 Pa s) for all test conditions. The results revealed the modified starch pastes had a good rigid network structure to resist deformation but recovery was difficult once deformation occurred. Microcapsules produced using the modified starch exhibited a small deformation with regular spheres and some dents, consistent with the results of creep-recovery tests. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Chunyu Zhang
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yanli Xie
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Junjun Zou
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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24
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Yang L, Qin X, Kan J, Liu X, Zhong J. Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic Anhydride Modified Starch Combinations. Nanomaterials (Basel) 2019; 9:E1018. [PMID: 31315272 PMCID: PMC6669503 DOI: 10.3390/nano9071018] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 07/13/2019] [Accepted: 07/15/2019] [Indexed: 12/23/2022]
Abstract
This study aims to investigate the influence of casein and octenyl succinic anhydride modified starch (OSAS) combinations on the physical and oxidative stability of fish oil-in-water emulsions. The interaction between casein and OSAS was manifested in changes in protein structure and hydrogen-bonding interaction. Casein-OSAS combinations could effectively inhibit droplet aggregation at pH 4 and attenuate droplet growth at a high CaCl2 concentration of 0.2 mol/L, compared with casein as an emulsifier. Nanoemulsions stabilized by casein-OSAS combinations or casein showed better oxidative stability compared with OSAS-stabilized emulsions. Therefore, casein-OSAS combinations can improve some physical properties of protein-based emulsions and oxidative stability of modified starch-based emulsions, suggesting protein-modified starch combinations are more promising in the emulsion-based food industry compared to each of the two emulsifiers alone.
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Affiliation(s)
- Liu Yang
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Xiaoli Qin
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Jinfeng Zhong
- College of Food Science, Southwest University, Chongqing 400700, China.
- Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400700, China.
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25
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Lee CJ, Na JH, Park JY, Chang PS. Structural Characteristics and In Vitro Digestibility of Malic Acid-Treated Corn Starch with Different pH Conditions. Molecules 2019; 24:E1900. [PMID: 31108865 PMCID: PMC6571558 DOI: 10.3390/molecules24101900] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 05/13/2019] [Accepted: 05/16/2019] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to investigate the influence of pH value on the in vitro digestibility of malic acid-treated corn starch in relation to its structural properties. Varying pH values (1.5-8.5) of 2 M malic acid solution were combined with corn starch in a forced-air oven at 130 °C for 12 h. Using Fourier-transform infrared spectroscopy (FT-IR), carbonyl groups were detected in malic acid-treated corn starch, indicating cross-linking through esterification. As the pH value of malic acid-treated corn starch decreased from 8.5 to 1.5, the resistant starch content increased from 18.2 to 74.8%. This was the result of an increased degree of substitution and was maintained after gelatinization. The granular structure of malic acid-treated corn starches was not destroyed, and the starches maintained birefringence. This malic acid-treated corn starch could be utilized in heat processed foods such as bread and cookies as well as in products with reduced calories.
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Affiliation(s)
- Chang Joo Lee
- Department of Food Science and Biotechnology, Wonkwang University, Iksan 54538, Korea.
| | - Jong Hee Na
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Korea.
| | - Jun-Young Park
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea.
| | - Pahn-Shick Chang
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea.
- Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea.
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.
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26
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Marto J, Duarte A, Simões S, Gonçalves LM, Gouveia LF, Almeida AJ, Ribeiro HM. Starch-Based Pickering Emulsions as Platforms for Topical Antibiotic Delivery: In Vitro and In Vivo Studies. Polymers (Basel) 2019; 11:E108. [PMID: 30960092 PMCID: PMC6401811 DOI: 10.3390/polym11010108] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 12/27/2018] [Accepted: 01/07/2019] [Indexed: 11/24/2022] Open
Abstract
The present study investigated a new approach to treat superficial skin infections by topical application of minocycline hydrochloride (MH) formulated in a novel starch-based Pickering emulsion (ASt-emulsions). The emulsions were fully characterized in terms of efficacy, as well as in vitro release and permeation studies. The emulsions provided a prolonged MH release, always above its minimum inhibitory concentration against Staphylococcus aureus, although the drug did not permeate through the entire skin layer. The in vitro antibacterial activity of MHASt-emulsions against S. aureus was confirmed and their therapeutic efficacy was assessed using an in vitro skin-adapted agar diffusion test. In vivo antibacterial activity, evaluated using the tape-stripping infection model in mice, showed the topical administration of MH was effective against superficial infections caused by S. aureus. This study supports the potential of ASt-emulsions as promising platforms for topical antibiotic delivery, contributing to a new perspective on the treatment of superficial bacterial infections.
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Affiliation(s)
- Joana Marto
- Research Institute for Medicines (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1609-003 Lisbon, Portugal.
| | - Aida Duarte
- Centro de Investigação Interdisciplinar Egas Moniz, Campus Universitário, Quinta da Granja, 2829-511 Monte de Caparica, Portugal.
| | - Sandra Simões
- Research Institute for Medicines (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1609-003 Lisbon, Portugal.
| | - Lídia Maria Gonçalves
- Research Institute for Medicines (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1609-003 Lisbon, Portugal.
| | - Luís Filipe Gouveia
- Research Institute for Medicines (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1609-003 Lisbon, Portugal.
| | - António José Almeida
- Research Institute for Medicines (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1609-003 Lisbon, Portugal.
| | - Helena Margarida Ribeiro
- Research Institute for Medicines (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1609-003 Lisbon, Portugal.
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27
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Park CS, Park I. The structural characteristics of amylosucrase-treated waxy corn starch and relationship between its in vitro digestibility. Food Sci Biotechnol 2017; 26:381-387. [PMID: 30263554 PMCID: PMC6049424 DOI: 10.1007/s10068-017-0052-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2017] [Revised: 02/13/2017] [Accepted: 02/21/2017] [Indexed: 11/28/2022] Open
Abstract
The glucotransferase amylosucrase (AS) influences the structural properties of starch, but its precise effects are unclear. The structural characteristics and in vitro digestibility of waxy corn starch modified by AS from Neisseria polysaccharea were examined. AS-treated starch exhibited a higher slowly digestible starch (SDS) fraction, the weak B-type polymorph, lower relative crystallinity, and lower double helix content than those of native starches based on X-ray diffractometry, solid-state 13C CP/MAS NMR, and FT-IR. AS-treated starches exhibited increased proportions of degree of polymerization (DP) 25-36 and DP≥37 chains. Higher SDS and resistant (RS) fractions, higher proportions of DP 25-36 and DP≥37 chains, more double helices, higher relative crystallinity, and less difference between double helix and relative crystallinity were observed for starch treated with 460 U than with 230 U of AS. AS re-built the double-helical and rearranged crystalline structure of gelatinized starch and consequently influenced the SDS and RS fractions.
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Affiliation(s)
- Cheon-Seok Park
- Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Inmyoung Park
- Department of Asian Food and Culinary Art, Youngsan University, Busan, 48015 Korea
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28
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Newman MA, Zebeli Q, Eberspächer E, Grüll D, Molnar T, Metzler-Zebeli BU. Transglycosylated Starch Improves Insulin Response and Alters Lipid and Amino Acid Metabolome in a Growing Pig Model. Nutrients 2017; 9:nu9030291. [PMID: 28300770 PMCID: PMC5372954 DOI: 10.3390/nu9030291] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Revised: 03/10/2017] [Accepted: 03/14/2017] [Indexed: 02/07/2023] Open
Abstract
Due to the functional properties and physiological effects often associated with chemically modified starches, significant interest lies in their development for incorporation in processed foods. This study investigated the effect of transglycosylated cornstarch (TGS) on blood glucose, insulin, and serum metabolome in the pre- and postprandial phase in growing pigs. Eight jugular vein-catheterized barrows were fed two diets containing 72% purified starch (waxy cornstarch (CON) or TGS). A meal tolerance test (MTT) was performed with serial blood sampling for glucose, insulin, lipids, and metabolome profiling. TGS-fed pigs had reduced postprandial insulin (p < 0.05) and glucose (p < 0.10) peaks compared to CON-fed pigs. The MTT showed increased (p < 0.05) serum urea with TGS-fed pigs compared to CON, indicative of increased protein catabolism. Metabolome profiling showed reduced (p < 0.05) amino acids such as alanine and glutamine with TGS, suggesting increased gluconeogenesis compared to CON, probably due to a reduction in available glucose. Of all metabolites affected by dietary treatment, alkyl-acyl-phosphatidylcholines and sphingomyelins were generally increased (p < 0.05) preprandially, whereas diacyl-phosphatidylcholines and lysophosphatidylcholines were decreased (p < 0.05) postprandially in TGS-fed pigs compared to CON. In conclusion, TGS led to changes in postprandial insulin and glucose metabolism, which may have caused the alterations in serum amino acid and phospholipid metabolome profiles.
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Affiliation(s)
- Monica A Newman
- Institute of Animal Nutrition and Functional Plant Compounds, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine Vienna, 1210 Vienna, Austria.
| | - Qendrim Zebeli
- Institute of Animal Nutrition and Functional Plant Compounds, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine Vienna, 1210 Vienna, Austria.
| | - Eva Eberspächer
- Anaesthesiology and Perioperative Intensive Care, Department for Companion Animals and Horses, University of Veterinary Medicine Vienna, 1210 Vienna, Austria.
| | - Dietmar Grüll
- Agrana Research & Innovation Center GmbH, 3430 Tulln, Austria.
| | - Timea Molnar
- Agrana Research & Innovation Center GmbH, 3430 Tulln, Austria.
| | - Barbara U Metzler-Zebeli
- University Clinic for Swine, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine Vienna, 1210 Vienna, Austria.
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29
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Abstract
The solubility of starch-inclusion complexes affects the digestibility and bioavailability of the included molecules. Acetylation with two degrees of substitution, 0.041 (low) and 0.091 (high), combined without or with a β-amylase treatment was employed to improve the yield and solubility of the inclusion complex between debranched potato starch and oleic acid. Both soluble and insoluble complexes were recovered and analyzed for their degree of acetylation, complexation yields, molecular size distributions, X-ray diffraction patterns, and thermal properties. Acetylation significantly increased the amount of recovered soluble complexes as well as the complexed oleic acid in both soluble and insoluble complexes. High-acetylated debranched-only starch complexed the highest amount of oleic acid (38.0 mg/g) in the soluble complexes; low-acetylated starch with or without the β-amylase treatment resulted in the highest complexed oleic acid in the insoluble complexes (37.6-42.9 mg/g). All acetylated starches displayed the V-type X-ray pattern, and the melting temperature generally decreased with acetylation. The results indicate that starch acetylation with or without the β-amylase treatment can improve the formation and solubility of the starch-oleic acid complex.
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Affiliation(s)
- Emily Oluwaseun Arijaje
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, Arkansas 72704, United States
| | - Ya-Jane Wang
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, Arkansas 72704, United States
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30
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Tachibana Y, Maeda T, Ito O, Maeda Y, Kunioka M. Utilization of a biodegradable mulch sheet produced from poly(lactic acid)/ecoflex/ modified starch in mandarin orange groves. Int J Mol Sci 2009; 10:3599-615. [PMID: 19812715 DOI: 10.3390/ijms10083599] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2009] [Revised: 08/12/2009] [Accepted: 08/17/2009] [Indexed: 11/17/2022] Open
Abstract
We have developed a mulch sheet made by inflation molding of PLA, Ecoflex® and modified starch, which all have different biodegradabilities. A field test of use as an agricultural mulch sheet for mandarin oranges was carried out over two years. The mechanical properties of the mulch sheet were weakened with time during the field test, but the quality of the mandarin oranges increased, a result of the controlled degradation of the sheet. The most degradable modified starch degraded first, allowing control of the moisture on the soil. Accelerator mass spectroscopy was used for evaluation of the biomass carbon ratio. The biomass carbon ratio decreased by degradation of the biobased materials, PLA and modified starch in the mulch sheet.
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