Jucilene Sena dos Santos, B. Biduski, Rosana Colussi, Wladimir Hernandez Flores, Luciana Ruschel dos Santos
The ageing time of a starch gel can influence the structure of hydrogels as the reorganization of amylose–amylopectin can progressively change over time. This study evaluates the influence of ageing time prior to freeze–thaw cycles on pore formation, water absorption, and mechanical resistance of pinhão starch hydrogels. The hydrogels are prepared by starch gelatinization followed by ageing for 0, 3, 6, and 9 h before the freeze–thaw cycles. Immediately frozen gel (0 h) produces a hydrogel with a honeycomb structure with regular pores size while ageing (3, 6, and 9 h) created a spongy structure. The hydrogels aged for 0 and 3 h fragment after the compression test, while those aged for 6 and 9 h maintain firm and intact structures. The 0 h aged hydrogels have the lowest water absorption (520%) and the highest mechanical resistance (1407.50 g). The hydrogels aged for 3, 6, and 9 h show water absorption between 670% and 700% and mechanical resistance of 635.34–800.79 g. In conclusion, a minimum of 6 h gel ageing before freeze–thaw cycles is necessary to achieve a firm structure and ensure the required functional properties for practical application with pinhão starch.
{"title":"Influence of Ageing Time of Starch Gels Prior to Freeze–Thaw Cycles on the Properties of Pinhão Starch Hydrogel (Araucaria angustifolia)","authors":"Jucilene Sena dos Santos, B. Biduski, Rosana Colussi, Wladimir Hernandez Flores, Luciana Ruschel dos Santos","doi":"10.1002/star.202300277","DOIUrl":"https://doi.org/10.1002/star.202300277","url":null,"abstract":"The ageing time of a starch gel can influence the structure of hydrogels as the reorganization of amylose–amylopectin can progressively change over time. This study evaluates the influence of ageing time prior to freeze–thaw cycles on pore formation, water absorption, and mechanical resistance of pinhão starch hydrogels. The hydrogels are prepared by starch gelatinization followed by ageing for 0, 3, 6, and 9 h before the freeze–thaw cycles. Immediately frozen gel (0 h) produces a hydrogel with a honeycomb structure with regular pores size while ageing (3, 6, and 9 h) created a spongy structure. The hydrogels aged for 0 and 3 h fragment after the compression test, while those aged for 6 and 9 h maintain firm and intact structures. The 0 h aged hydrogels have the lowest water absorption (520%) and the highest mechanical resistance (1407.50 g). The hydrogels aged for 3, 6, and 9 h show water absorption between 670% and 700% and mechanical resistance of 635.34–800.79 g. In conclusion, a minimum of 6 h gel ageing before freeze–thaw cycles is necessary to achieve a firm structure and ensure the required functional properties for practical application with pinhão starch.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141341751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Gufran A. Ansari, Vikas V. Rathod, Baburao M. Kharat, A. More
Synthetic polymers have made advances in terms of their flexibility and other properties but a major problem still exists when it comes to their poor biodegradability and lack of conservation. To overcome this problem, the biocomposites are widely used for wide range of applications. Crop residues (CRs) from agriculture can be utilized to make items like biodegradable components; however, they are hard to recycle or dispose of. The aim is to use corn cob ash (CCA), which is generated by calcination of corn cob (CC) in a pectin matrix to create a biocomposites. The Fourier transform infrared (FTIR), X‐ray diffraction (XRD), and energy‐dispersive X‐ray analysis (EDX) show the major compounds present in the CCA are silica, potassium, calcium, and many other inorganic compounds. In this research, a solution casting method is used to fabricate pectin/CC biocomposite films. By increasing the content of the CCA, the moisture content will decrease, contact angle and hardness properties are increased. However, increasing CCA content promotes the color change of pectin/CC biocomposite films and water absorption increases. The composite films are analyzed for biodegradation study. The FTIR, morphological, mechanical property, XRD, and thermogravimetric analysis (TGA) studies are used to evaluate the biocomposite films.
合成聚合物在柔韧性和其他性能方面取得了进步，但仍存在一个主要问题，即生物降解性差和缺乏保护性。为了克服这一问题，生物复合材料被广泛应用于各种领域。农业作物残留物（CRs）可用于制造生物可降解部件等物品，但它们很难回收或处理。我们的目标是利用玉米棒灰（CCA）来制造生物复合材料，玉米棒灰是在果胶基质中煅烧玉米棒（CC）而产生的。傅立叶变换红外（FTIR）、X 射线衍射（XRD）和能量色散 X 射线分析（EDX）显示，玉米芯灰中的主要化合物是硅、钾、钙和许多其他无机化合物。本研究采用溶液浇铸法制造果胶/CC 生物复合膜。随着 CCA 含量的增加，水分含量会降低，接触角和硬度也会增加。然而，CCA 含量的增加会促进果胶/CC 生物复合膜的颜色变化，吸水性也会增加。对复合薄膜进行了生物降解分析研究。傅立叶变换红外光谱、形态学、机械性能、X 射线衍射和热重分析 (TGA) 研究用于评估生物复合膜。
{"title":"Corn Cob Ash Reinforced Pectin‐Based Biocomposites","authors":"Gufran A. Ansari, Vikas V. Rathod, Baburao M. Kharat, A. More","doi":"10.1002/star.202300200","DOIUrl":"https://doi.org/10.1002/star.202300200","url":null,"abstract":"Synthetic polymers have made advances in terms of their flexibility and other properties but a major problem still exists when it comes to their poor biodegradability and lack of conservation. To overcome this problem, the biocomposites are widely used for wide range of applications. Crop residues (CRs) from agriculture can be utilized to make items like biodegradable components; however, they are hard to recycle or dispose of. The aim is to use corn cob ash (CCA), which is generated by calcination of corn cob (CC) in a pectin matrix to create a biocomposites. The Fourier transform infrared (FTIR), X‐ray diffraction (XRD), and energy‐dispersive X‐ray analysis (EDX) show the major compounds present in the CCA are silica, potassium, calcium, and many other inorganic compounds. In this research, a solution casting method is used to fabricate pectin/CC biocomposite films. By increasing the content of the CCA, the moisture content will decrease, contact angle and hardness properties are increased. However, increasing CCA content promotes the color change of pectin/CC biocomposite films and water absorption increases. The composite films are analyzed for biodegradation study. The FTIR, morphological, mechanical property, XRD, and thermogravimetric analysis (TGA) studies are used to evaluate the biocomposite films.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141343444","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Qian Hu, Bimal Chitrakar, Zhaofeng Li, Zhengbiao Gu, X. Ban, Yan Hong, Li Cheng, Caiming Li
Enzymatically modified starch offers a potential biodegradable coagulating agent. However, most of the research in this area mainly focuses on corn starch, leaving cassava starch underexplored. This study investigates the coagulation efficacy of cassava starch modified by α‐amylase (AA), glucoamylase (GA), and their combination. The results show that the dual‐enzyme modified starch demonstrates excellent coagulation performance, compared to the single‐enzyme counterparts as well as the unmodified native starch. It reduces the coagulation time of the whole blood by 3.47 min and exhibits a 90.1% increase in liquid absorption rate. The average micrometer‐level pore size and specific surface area (SBET) also increase by 1.72 µm and 9.37 m2 g−1, respectively. Furthermore, the coagulation time of enzyme‐modified starch displays a negative correlation with liquid absorption rate, average micrometer‐level pore size, and SBET. This suggests that larger pores efficiently guided blood into starch micropores, while higher SBET enhances the coagulation factor aggregation. Additionally, DSC results indicate a synergistic effect of AA and GA on cassava starch. This investigation presents a promising effect of dual‐enzyme on cassava starch for potential wound hemostasis applications.
酶改性淀粉是一种潜在的可生物降解凝固剂。然而，该领域的大部分研究主要集中在玉米淀粉上，对木薯淀粉的研究还不够。本研究探讨了木薯淀粉经α-淀粉酶（AA）、葡糖淀粉酶（GA）及其组合改性后的凝固效果。结果表明，与单酶变性淀粉和未变性的原生淀粉相比，双酶变性淀粉具有出色的凝结性能。它将全血的凝固时间缩短了 3.47 分钟，液体吸收率提高了 90.1%。平均微米级孔径和比表面积（SBET）也分别增加了 1.72 µm 和 9.37 m2 g-1。此外，酶改性淀粉的凝结时间与液体吸收率、平均微米级孔径和比表面积呈负相关。这表明，较大的孔能有效地引导血液进入淀粉微孔，而较高的 SBET 则能增强凝血因子的聚集。此外，DSC 结果表明 AA 和 GA 对木薯淀粉有协同作用。这项研究展示了双酶对木薯淀粉的潜在伤口止血应用效果。
{"title":"Blood Coagulation Efficacy of Enzyme‐Modified Cassava Starch by α‐Amylase, Glucoamylase, and Their Combination","authors":"Qian Hu, Bimal Chitrakar, Zhaofeng Li, Zhengbiao Gu, X. Ban, Yan Hong, Li Cheng, Caiming Li","doi":"10.1002/star.202300295","DOIUrl":"https://doi.org/10.1002/star.202300295","url":null,"abstract":"Enzymatically modified starch offers a potential biodegradable coagulating agent. However, most of the research in this area mainly focuses on corn starch, leaving cassava starch underexplored. This study investigates the coagulation efficacy of cassava starch modified by α‐amylase (AA), glucoamylase (GA), and their combination. The results show that the dual‐enzyme modified starch demonstrates excellent coagulation performance, compared to the single‐enzyme counterparts as well as the unmodified native starch. It reduces the coagulation time of the whole blood by 3.47 min and exhibits a 90.1% increase in liquid absorption rate. The average micrometer‐level pore size and specific surface area (SBET) also increase by 1.72 µm and 9.37 m2 g−1, respectively. Furthermore, the coagulation time of enzyme‐modified starch displays a negative correlation with liquid absorption rate, average micrometer‐level pore size, and SBET. This suggests that larger pores efficiently guided blood into starch micropores, while higher SBET enhances the coagulation factor aggregation. Additionally, DSC results indicate a synergistic effect of AA and GA on cassava starch. This investigation presents a promising effect of dual‐enzyme on cassava starch for potential wound hemostasis applications.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141343625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fahad Aljuhaimi, Merve Kandil, I. M. Mohamed Ahmed, Zainab Albakry, Mehmet Musa Özcan
In this study, the antioxidant activity, total phenol, total flavonoid, phenolic component, fatty acid composition, and mineral quantities of cookies produced from cookie dough prepared with a mixture of chufa tubers and wheat flour in different proportions are investigated. The total phenolic quantities of the cookie samples are assessed to be between 28.77 (0% chufa flour) and 110.20 (mg GAE/100 g) (100% chufa flour). The total flavonoid amounts of flour cookies are assigned to be between 34.52 (mg QE/100 g) and 76.43 (mg QE/100 g). The highest antioxidant activity in cookie samples is established as 0.74 (mmol kg−1). The main phenolic components of the cookies with chufa flour added are kaempferol, gallic acid, cinnamic acid, and 3,4‐dihydroxybenzoic acids. While the gallic acid quantities of the samples are depicted between 5.02 mg/100 g (0%) and 0.86 mg/100 g, the 3,4‐dihydroxybenzoic acid amounts of the cookies range from 1.79 mg/100 g (75% chufa flour) to 0.95 mg/100 g (100% chufa flour). The phosphorus quantities of the cookie samples are found to be between 2493 and 3196 mg kg−1, while the magnesium amounts are displayed between 578 and 3210 mg kg−1. The potassium quantities of the cookies are established to be between 599 and 2182 mg kg−1. The predominant fatty acids of the oil extracted from the cookie sample are oleic, linoleic, and palmitic acid. While the oleic acid quantities of cookie oils vary between 32.08% (0% chufa flour) and 42.33% (100% chufa flour), the linolenic acid quantities of cookie oils are determined between 26.78% (100% chufa flour) and 32.94% (0% chufa flour). In the sensory analysis results of flour cookies, 0% and 25% chufa concentrations receive the highest overall approval rating of 4.75.
{"title":"Effect of Chufa (Cyperus esculentus L.) Flour Added at Different Concentrations on the Bioactive Compounds, Fatty Acid Composition, and Mineral Contents of Flour Cookies","authors":"Fahad Aljuhaimi, Merve Kandil, I. M. Mohamed Ahmed, Zainab Albakry, Mehmet Musa Özcan","doi":"10.1002/star.202400038","DOIUrl":"https://doi.org/10.1002/star.202400038","url":null,"abstract":"In this study, the antioxidant activity, total phenol, total flavonoid, phenolic component, fatty acid composition, and mineral quantities of cookies produced from cookie dough prepared with a mixture of chufa tubers and wheat flour in different proportions are investigated. The total phenolic quantities of the cookie samples are assessed to be between 28.77 (0% chufa flour) and 110.20 (mg GAE/100 g) (100% chufa flour). The total flavonoid amounts of flour cookies are assigned to be between 34.52 (mg QE/100 g) and 76.43 (mg QE/100 g). The highest antioxidant activity in cookie samples is established as 0.74 (mmol kg−1). The main phenolic components of the cookies with chufa flour added are kaempferol, gallic acid, cinnamic acid, and 3,4‐dihydroxybenzoic acids. While the gallic acid quantities of the samples are depicted between 5.02 mg/100 g (0%) and 0.86 mg/100 g, the 3,4‐dihydroxybenzoic acid amounts of the cookies range from 1.79 mg/100 g (75% chufa flour) to 0.95 mg/100 g (100% chufa flour). The phosphorus quantities of the cookie samples are found to be between 2493 and 3196 mg kg−1, while the magnesium amounts are displayed between 578 and 3210 mg kg−1. The potassium quantities of the cookies are established to be between 599 and 2182 mg kg−1. The predominant fatty acids of the oil extracted from the cookie sample are oleic, linoleic, and palmitic acid. While the oleic acid quantities of cookie oils vary between 32.08% (0% chufa flour) and 42.33% (100% chufa flour), the linolenic acid quantities of cookie oils are determined between 26.78% (100% chufa flour) and 32.94% (0% chufa flour). In the sensory analysis results of flour cookies, 0% and 25% chufa concentrations receive the highest overall approval rating of 4.75.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141369586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. Richter, S. Saunders, Marin Ikuse, Sean M. Finnie, Girish M. Ganjyal
Fortification of direct‐expanded products with insoluble fiber generally leads to decreased expansion. Understanding the interactions between starches and fibers can help to include more fiber into puffed products. A pressure vessel setup is developed to allow for a small‐scale expansion process. Because trends for the expansion ability during the simulated process are similar to those during extrusion, the setup has been proven to be suitable for understanding the occurrences during extrusion. Elimination of hydroxyl groups through starch methylation can help to understand the role of hydrogen bonding during expansion. Nonmethylated and methylated starch are tested for their expansion at cellulose levels of 0%, 5%, and 20% on a weight basis. The specific volume of the obtained samples is used to determine the degree of expansion. The nonmethylated starch sample exhibits a specific volume of 16.3 ± 1.8 cm3 g−1, which is almost three times higher than the one of the methylated sample (≈6.0 cm3 g−1). Possible reasons for this decrease are the elimination of hydroxyl groups capable of forming hydrogen bonds or the significantly higher viscosity of the methylated starch. While fortification with 5% cellulose does not affect the expansion, 20% cellulose greatly reduces the specific volume for both starches.
{"title":"Development of a Novel Pressure Vessel System for the Simulation of Starch Expansion – Methylated and Regular Waxy Corn Starch Behave Significantly Different With and Without Cellulose Inclusion","authors":"J. Richter, S. Saunders, Marin Ikuse, Sean M. Finnie, Girish M. Ganjyal","doi":"10.1002/star.202300235","DOIUrl":"https://doi.org/10.1002/star.202300235","url":null,"abstract":"Fortification of direct‐expanded products with insoluble fiber generally leads to decreased expansion. Understanding the interactions between starches and fibers can help to include more fiber into puffed products. A pressure vessel setup is developed to allow for a small‐scale expansion process. Because trends for the expansion ability during the simulated process are similar to those during extrusion, the setup has been proven to be suitable for understanding the occurrences during extrusion. Elimination of hydroxyl groups through starch methylation can help to understand the role of hydrogen bonding during expansion. Nonmethylated and methylated starch are tested for their expansion at cellulose levels of 0%, 5%, and 20% on a weight basis. The specific volume of the obtained samples is used to determine the degree of expansion. The nonmethylated starch sample exhibits a specific volume of 16.3 ± 1.8 cm3 g−1, which is almost three times higher than the one of the methylated sample (≈6.0 cm3 g−1). Possible reasons for this decrease are the elimination of hydroxyl groups capable of forming hydrogen bonds or the significantly higher viscosity of the methylated starch. While fortification with 5% cellulose does not affect the expansion, 20% cellulose greatly reduces the specific volume for both starches.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141382346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study prepares biodegradable biofilms for packaging applications from biomass to help reduce plastic waste while also adding value to biomass. Furthermore, the effects of plasticization with 30 wt% plasticizer (relative to the mass of cassava starch) by glycerol (G), sorbitol (S), and a mixture of glycerol and sorbitol (GS) plasticizers are investigated, and the effects of bio‐SiO2 particles extracted from sugarcane leave via the sol–gel method are evaluated in terms of the mechanical and biodegradability properties of the cassava starch‐based biofilms. Biofilms used for packing applications must be insoluble and exhibit good elongation properties. In this context, the results indicate that the GS mixture produces a biofilm that exhibits these desirable properties. Thus, cassava starch‐based biofilms are prepared using GS and varying concentrations of the bio‐SiO2 particles (i.e., 0, 0.5, 1, and 1.5 wt%). The films containing bio‐SiO2 exhibit significantly lower water solubilities and moisture contents than the corresponding bio‐SiO2‐free films. Additionally, the inclusion of bio‐SiO2 particles increases the water resistance properties of the biofilms. Overall, the results suggest that cassava starch films prepared using a mixture of plasticizers and reinforced with bio‐SiO2 particles can be considered a safe material for application in biodegradable food packaging.
{"title":"Development of a Biodegradable Cassava Starch Biofilm based on a Combination of Plasticizers with Bio‐SiO2 Extracted from Sugarcane Leaves","authors":"Piyanan Boonphayak, Nutradee Muenyong, Rattanaporn Chinchao, Sirikarn Khansumled","doi":"10.1002/star.202300164","DOIUrl":"https://doi.org/10.1002/star.202300164","url":null,"abstract":"This study prepares biodegradable biofilms for packaging applications from biomass to help reduce plastic waste while also adding value to biomass. Furthermore, the effects of plasticization with 30 wt% plasticizer (relative to the mass of cassava starch) by glycerol (G), sorbitol (S), and a mixture of glycerol and sorbitol (GS) plasticizers are investigated, and the effects of bio‐SiO2 particles extracted from sugarcane leave via the sol–gel method are evaluated in terms of the mechanical and biodegradability properties of the cassava starch‐based biofilms. Biofilms used for packing applications must be insoluble and exhibit good elongation properties. In this context, the results indicate that the GS mixture produces a biofilm that exhibits these desirable properties. Thus, cassava starch‐based biofilms are prepared using GS and varying concentrations of the bio‐SiO2 particles (i.e., 0, 0.5, 1, and 1.5 wt%). The films containing bio‐SiO2 exhibit significantly lower water solubilities and moisture contents than the corresponding bio‐SiO2‐free films. Additionally, the inclusion of bio‐SiO2 particles increases the water resistance properties of the biofilms. Overall, the results suggest that cassava starch films prepared using a mixture of plasticizers and reinforced with bio‐SiO2 particles can be considered a safe material for application in biodegradable food packaging.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141109523","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The growing interest in natural polymers for biomedical and tissue engineering has fueled the search for materials with superior mechanical and biological properties. Bacterial cellulose (BC) and silk fibroin (SF) emerge as promising candidates meeting these criteria. This study focuses on enhancing BC through high‐pressure homogenization (HPH) and subsequent functionalization with Assam silk fibroin (ASF) using an ex‐situ approach. Analysis via attenuated total reflection–Fourier transform infrared (ATR–FTIR) spectroscopy confirms the successful integration of ASF into the HPH‐treated BC scaffold. The diffractogram of HPH‐BC/ASF indicates the prevalence of type I cellulose crystalline structures, with variations in lamellar and porous architecture based on component ratios. Mechanical testing, particularly the compressive test, reveals that the HPH‐BC/ASF formulation exhibits the highest compressive stress and modulus compared to other samples. Supplementary analyses, including swelling ratio and porosity measurements, support the superior compressive properties of HPH‐BC/ASF. Moreover, the cell viability of chondrocytes demonstrates compatibility with the BC‐based scaffold material. These findings underscore the potential applications of HPH‐BC and ASF in areas such as scaffolding for the development of extracellular matrix.
人们对用于生物医学和组织工程的天然聚合物的兴趣与日俱增，这推动了对具有优异机械和生物特性的材料的探索。细菌纤维素（BC）和蚕丝纤维素（SF）有望成为符合这些标准的候选材料。本研究的重点是通过高压均质化（HPH）来增强细菌纤维素，随后采用原位方法用阿萨姆丝纤维素（ASF）进行功能化。通过衰减全反射-傅立叶变换红外光谱（ATR-FTIR）分析证实，ASF 成功地融入了经 HPH 处理的 BC 支架。HPH-BC/ASF的衍射图显示出I型纤维素结晶结构的普遍性，根据成分比例的不同，层状和多孔结构也有所不同。机械测试，尤其是压缩测试表明，与其他样品相比，HPH-BC/ASF 配方显示出最高的压缩应力和模量。包括膨胀率和孔隙率测量在内的补充分析也证明了 HPH-BC/ASF 的卓越抗压性能。此外，软骨细胞的存活率也证明了与基于 BC 的支架材料的兼容性。这些发现强调了 HPH-BC 和 ASF 在细胞外基质开发支架等领域的潜在应用。
{"title":"The Effect of Assam Silk Fibroin on the Bacterial Cellulose Cytocompatibility as the Extracellular Matrix","authors":"I. Putu Mahendra, Yayuk Astuti","doi":"10.1002/star.202300299","DOIUrl":"https://doi.org/10.1002/star.202300299","url":null,"abstract":"The growing interest in natural polymers for biomedical and tissue engineering has fueled the search for materials with superior mechanical and biological properties. Bacterial cellulose (BC) and silk fibroin (SF) emerge as promising candidates meeting these criteria. This study focuses on enhancing BC through high‐pressure homogenization (HPH) and subsequent functionalization with Assam silk fibroin (ASF) using an ex‐situ approach. Analysis via attenuated total reflection–Fourier transform infrared (ATR–FTIR) spectroscopy confirms the successful integration of ASF into the HPH‐treated BC scaffold. The diffractogram of HPH‐BC/ASF indicates the prevalence of type I cellulose crystalline structures, with variations in lamellar and porous architecture based on component ratios. Mechanical testing, particularly the compressive test, reveals that the HPH‐BC/ASF formulation exhibits the highest compressive stress and modulus compared to other samples. Supplementary analyses, including swelling ratio and porosity measurements, support the superior compressive properties of HPH‐BC/ASF. Moreover, the cell viability of chondrocytes demonstrates compatibility with the BC‐based scaffold material. These findings underscore the potential applications of HPH‐BC and ASF in areas such as scaffolding for the development of extracellular matrix.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140966782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This paper presents a thorough review of the extraction, purification, structural characterization, and biological activities of polysaccharides obtained from seaweed. The focus is on the polysaccharide compositions of green algae, brown algae, and red algae, which are systematically compared and analyzed. It has been discovered that while there are similarities in the extraction and purification processes of seaweed polysaccharides, there are also significant differences and unique features in their structural characteristics and biological activities. These differences are not only reflected in the chemical composition of the polysaccharides but are also closely related to their sources and extraction methods. The relationship between the structure and activity of seaweed polysaccharides will aid in comprehending the biological activity mechanism of marine organisms. This review provides a theoretical basis and practical guidance for the development of new types of marine drugs or functional foods.
{"title":"Extraction, Purification, Structural Characteristics, and Biological Activities of Seaweed Polysaccharides: A Review","authors":"Maohui Yang, Qingfang Deng, Ruhai Chen, Yu Sun, Xin Zhou, Huaguo Chen","doi":"10.1002/star.202400029","DOIUrl":"https://doi.org/10.1002/star.202400029","url":null,"abstract":"This paper presents a thorough review of the extraction, purification, structural characterization, and biological activities of polysaccharides obtained from seaweed. The focus is on the polysaccharide compositions of green algae, brown algae, and red algae, which are systematically compared and analyzed. It has been discovered that while there are similarities in the extraction and purification processes of seaweed polysaccharides, there are also significant differences and unique features in their structural characteristics and biological activities. These differences are not only reflected in the chemical composition of the polysaccharides but are also closely related to their sources and extraction methods. The relationship between the structure and activity of seaweed polysaccharides will aid in comprehending the biological activity mechanism of marine organisms. This review provides a theoretical basis and practical guidance for the development of new types of marine drugs or functional foods.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140970423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Gouthami Shivaswamy, S. Rudra, Anupama Singh, Rajesh Kumar, Debarup Das, Amit Kumar Goswami, Anamika Thakur
This study focuses on extracting, modifying, and characterizing mango kernel starch (MKS) from raw pickling mango waste. Two physical and two chemical techniques: heat‐moisture treatment (HMT), ultrasound (US), sodium tri‐metaphosphate (STMP), and octenyl succinic anhydride (OSA) are employed for modification. HMT and STMP reduce swelling power and solubility due to structural changes, while US and OSA treatments enhance these properties by disrupting intermolecular bonds and weakening hydrogen bonds within the starch granules. Fourier transform infrared spectroscopy (FTIR) spectra demonstrate changes in absorption peaks, intensities, and positions in the modified starches, confirming successful structural alterations. X‐ray diffraction patterns indicate A‐type and C‐type patterns for native and modified starches, revealing alterations in crystallinity driven by modification techniques. Water binding capacity (WBC) generally increased in modified starches compared to native starch. Changes in amylose content and pasting properties are observed. Modified starches display higher thermal stability. Furthermore, starch retrogradation is affected by these modifications, with STMP and OSA modification treatments slowing it down, HMT and US treatments promoting it. Results demonstrate that native and modified MKS can be versatile ingredients for various industries. Chemically modified MKS excelled in crystallinity and hindered retrogradation, making it beneficial for edible coatings and baked goods. Physically modified MKS demonstrated accelerated retrogradation and suited for extruded snacks.
本研究的重点是从生腌制芒果废料中提取、改性和表征芒果核淀粉（MKS）。改性采用了两种物理和两种化学技术：热湿处理（HMT）、超声波（US）、三偏磷酸钠（STMP）和辛烯基琥珀酸酐（OSA）。HMT 和 STMP 会因结构变化而降低膨胀力和溶解度，而 US 和 OSA 则会通过破坏分子间的键和削弱淀粉颗粒内的氢键来增强这些特性。傅立叶变换红外光谱（FTIR）显示，改性淀粉的吸收峰、强度和位置都发生了变化，证实了结构的成功改变。X 射线衍射图样显示了原生淀粉和改性淀粉的 A 型和 C 型图案，揭示了改性技术对结晶度的影响。与原生淀粉相比，改性淀粉的水结合能力（WBC）普遍提高。淀粉含量和糊化性能也发生了变化。改性淀粉具有更高的热稳定性。此外，淀粉的逆变性也会受到这些改性的影响，STMP 和 OSA 改性处理会减缓逆变性，而 HMT 和 US 处理则会促进逆变性。研究结果表明，原生淀粉和改性淀粉可作为多种工业原料。经化学改性的 MKS 结晶性优异，阻碍了逆变性，因此可用于食用涂层和烘焙食品。物理改性的 MKS 可加速逆降解，适用于挤压零食。
{"title":"Modified Starch from Mango Pickling Industry Waste: Comparison of Physical and Chemical Modification","authors":"Gouthami Shivaswamy, S. Rudra, Anupama Singh, Rajesh Kumar, Debarup Das, Amit Kumar Goswami, Anamika Thakur","doi":"10.1002/star.202400019","DOIUrl":"https://doi.org/10.1002/star.202400019","url":null,"abstract":"This study focuses on extracting, modifying, and characterizing mango kernel starch (MKS) from raw pickling mango waste. Two physical and two chemical techniques: heat‐moisture treatment (HMT), ultrasound (US), sodium tri‐metaphosphate (STMP), and octenyl succinic anhydride (OSA) are employed for modification. HMT and STMP reduce swelling power and solubility due to structural changes, while US and OSA treatments enhance these properties by disrupting intermolecular bonds and weakening hydrogen bonds within the starch granules. Fourier transform infrared spectroscopy (FTIR) spectra demonstrate changes in absorption peaks, intensities, and positions in the modified starches, confirming successful structural alterations. X‐ray diffraction patterns indicate A‐type and C‐type patterns for native and modified starches, revealing alterations in crystallinity driven by modification techniques. Water binding capacity (WBC) generally increased in modified starches compared to native starch. Changes in amylose content and pasting properties are observed. Modified starches display higher thermal stability. Furthermore, starch retrogradation is affected by these modifications, with STMP and OSA modification treatments slowing it down, HMT and US treatments promoting it. Results demonstrate that native and modified MKS can be versatile ingredients for various industries. Chemically modified MKS excelled in crystallinity and hindered retrogradation, making it beneficial for edible coatings and baked goods. Physically modified MKS demonstrated accelerated retrogradation and suited for extruded snacks.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140977079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Polygonatum sibiricum is a medicinal and edible homologous plant of Polygonatum in Liliaceae, which contains many components, such as polysaccharides, proteins, alkaloids, lignans, and amino acids. A large number of studies have shown that Polygonatum sibiricum polysaccharide is the main active component of Polygonatum sibiricum, which has pharmacological effects, such as antioxidant, immune regulation, antitumor, hypoglycemic, and so on. In this article, the research on bioactivity and mechanism of Polygonatum sibiricum polysaccharide in recent 10 years is summarized, and the effect of structure–activity relationship of Polygonatum sibiricum polysaccharide on the mechanism of action is discussed. The research and application prospect of Polygonatum sibiricum polysaccharide in order is prospected to provide reference for the development of related drugs and healthy food.
{"title":"Research Progress on Pharmacological Effects and Mechanism of Polygonatum sibiricum Polysaccharides","authors":"Maohui Yang, Ruhai Chen, Xin Zhou, Huaguo Chen","doi":"10.1002/star.202300168","DOIUrl":"https://doi.org/10.1002/star.202300168","url":null,"abstract":"Polygonatum sibiricum is a medicinal and edible homologous plant of Polygonatum in Liliaceae, which contains many components, such as polysaccharides, proteins, alkaloids, lignans, and amino acids. A large number of studies have shown that Polygonatum sibiricum polysaccharide is the main active component of Polygonatum sibiricum, which has pharmacological effects, such as antioxidant, immune regulation, antitumor, hypoglycemic, and so on. In this article, the research on bioactivity and mechanism of Polygonatum sibiricum polysaccharide in recent 10 years is summarized, and the effect of structure–activity relationship of Polygonatum sibiricum polysaccharide on the mechanism of action is discussed. The research and application prospect of Polygonatum sibiricum polysaccharide in order is prospected to provide reference for the development of related drugs and healthy food.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140663336","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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