Noura Y Elmehbad, Nadia A. Mohamed, N. A. El‐Ghany
The microbial resistance to the traditional antibiotics causes serious health problems and increases day by day. Thus, there is a pressing need to discover alternative antimicrobial agents of different nature than that of the conventional antibiotics. For this, novel hydrogel nanocomposite films are prepared by chemical crosslinking grafting of carboxymethyl cellulose with N,N′‐methylene‐bis‐acrylamide (CMC‐g‐MBA), which subsequently followed by loading two different weight ratios of titanium oxide nanoparticles (TiO2NPs), such as 3% (CMC‐g‐MBA/TiO2NPs‐3%) and 5% (CMC‐g‐MBA/TiO2NPs‐5%) wt%. Their chemical structure and surface morphology are confirmed using appropriate analytical techniques. Their antimicrobial activity can be arranged as follows: CMC‐g‐MBA/TiO2NPs‐5% composite > CMC‐g‐MBA/TiO2NPs‐3% composite > CMC‐g‐MBA hydrogel. While, the native CMC has no observable antimicrobial effect. CMC‐g‐MBA/TiO2NPs‐3% composite imparts good barrier properties to the coated tomato fruits, delaying their spoilage and protecting them from the environmental microbes compared to the uncoated ones. CMC‐g‐MBA/TiO2NPs‐5% composite is safe on the normal human cells. Thus, incorporation of both MBA and TiO2NPs into CMC greatly develops its antimicrobial activity and provides a wonderful approach to attain promising materials that can efficiently compete with conventional antibiotics.
{"title":"Synthesis of Novel Antimicrobial and Food‐Preserving Hydrogel Nanocomposite Films Based on Carboxymethylcellulose","authors":"Noura Y Elmehbad, Nadia A. Mohamed, N. A. El‐Ghany","doi":"10.1002/star.202300258","DOIUrl":"https://doi.org/10.1002/star.202300258","url":null,"abstract":"The microbial resistance to the traditional antibiotics causes serious health problems and increases day by day. Thus, there is a pressing need to discover alternative antimicrobial agents of different nature than that of the conventional antibiotics. For this, novel hydrogel nanocomposite films are prepared by chemical crosslinking grafting of carboxymethyl cellulose with N,N′‐methylene‐bis‐acrylamide (CMC‐g‐MBA), which subsequently followed by loading two different weight ratios of titanium oxide nanoparticles (TiO2NPs), such as 3% (CMC‐g‐MBA/TiO2NPs‐3%) and 5% (CMC‐g‐MBA/TiO2NPs‐5%) wt%. Their chemical structure and surface morphology are confirmed using appropriate analytical techniques. Their antimicrobial activity can be arranged as follows: CMC‐g‐MBA/TiO2NPs‐5% composite > CMC‐g‐MBA/TiO2NPs‐3% composite > CMC‐g‐MBA hydrogel. While, the native CMC has no observable antimicrobial effect. CMC‐g‐MBA/TiO2NPs‐3% composite imparts good barrier properties to the coated tomato fruits, delaying their spoilage and protecting them from the environmental microbes compared to the uncoated ones. CMC‐g‐MBA/TiO2NPs‐5% composite is safe on the normal human cells. Thus, incorporation of both MBA and TiO2NPs into CMC greatly develops its antimicrobial activity and provides a wonderful approach to attain promising materials that can efficiently compete with conventional antibiotics.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"180 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139841850","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}
Noura Y Elmehbad, Nadia A. Mohamed, N. A. El‐Ghany
The microbial resistance to the traditional antibiotics causes serious health problems and increases day by day. Thus, there is a pressing need to discover alternative antimicrobial agents of different nature than that of the conventional antibiotics. For this, novel hydrogel nanocomposite films are prepared by chemical crosslinking grafting of carboxymethyl cellulose with N,N′‐methylene‐bis‐acrylamide (CMC‐g‐MBA), which subsequently followed by loading two different weight ratios of titanium oxide nanoparticles (TiO2NPs), such as 3% (CMC‐g‐MBA/TiO2NPs‐3%) and 5% (CMC‐g‐MBA/TiO2NPs‐5%) wt%. Their chemical structure and surface morphology are confirmed using appropriate analytical techniques. Their antimicrobial activity can be arranged as follows: CMC‐g‐MBA/TiO2NPs‐5% composite > CMC‐g‐MBA/TiO2NPs‐3% composite > CMC‐g‐MBA hydrogel. While, the native CMC has no observable antimicrobial effect. CMC‐g‐MBA/TiO2NPs‐3% composite imparts good barrier properties to the coated tomato fruits, delaying their spoilage and protecting them from the environmental microbes compared to the uncoated ones. CMC‐g‐MBA/TiO2NPs‐5% composite is safe on the normal human cells. Thus, incorporation of both MBA and TiO2NPs into CMC greatly develops its antimicrobial activity and provides a wonderful approach to attain promising materials that can efficiently compete with conventional antibiotics.
{"title":"Synthesis of Novel Antimicrobial and Food‐Preserving Hydrogel Nanocomposite Films Based on Carboxymethylcellulose","authors":"Noura Y Elmehbad, Nadia A. Mohamed, N. A. El‐Ghany","doi":"10.1002/star.202300258","DOIUrl":"https://doi.org/10.1002/star.202300258","url":null,"abstract":"The microbial resistance to the traditional antibiotics causes serious health problems and increases day by day. Thus, there is a pressing need to discover alternative antimicrobial agents of different nature than that of the conventional antibiotics. For this, novel hydrogel nanocomposite films are prepared by chemical crosslinking grafting of carboxymethyl cellulose with N,N′‐methylene‐bis‐acrylamide (CMC‐g‐MBA), which subsequently followed by loading two different weight ratios of titanium oxide nanoparticles (TiO2NPs), such as 3% (CMC‐g‐MBA/TiO2NPs‐3%) and 5% (CMC‐g‐MBA/TiO2NPs‐5%) wt%. Their chemical structure and surface morphology are confirmed using appropriate analytical techniques. Their antimicrobial activity can be arranged as follows: CMC‐g‐MBA/TiO2NPs‐5% composite > CMC‐g‐MBA/TiO2NPs‐3% composite > CMC‐g‐MBA hydrogel. While, the native CMC has no observable antimicrobial effect. CMC‐g‐MBA/TiO2NPs‐3% composite imparts good barrier properties to the coated tomato fruits, delaying their spoilage and protecting them from the environmental microbes compared to the uncoated ones. CMC‐g‐MBA/TiO2NPs‐5% composite is safe on the normal human cells. Thus, incorporation of both MBA and TiO2NPs into CMC greatly develops its antimicrobial activity and provides a wonderful approach to attain promising materials that can efficiently compete with conventional antibiotics.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"32 14","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139782079","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 demonstrates that inclusion of modified starch extrudates as casein and fat replacers in analogue mozzarella cheese array is a statistically echo loom for hydroxypropylation of sorghum and corn starch extrudates involving lesser number of researches than the predictable approach. The hydroxypropylated starches are prepared by using propylene oxide and are found to have DS values between 0.0083 and 0.153, which complied with food grade limit approved by Codex Alimentarius. Inclusion of native and hydroxypropylated corn and sorghum starch extrudates in analogue cheese results in better melt characteristics as compared to their counterpart control cheese. The storage modulus (Gʹ) and loss modulus (Gʹʹ) of analogue cheese increase with the rising frequency. Hydroxypropylated extrudates (HEx) containing cheese is softer and shows elastic behavior. Replacement of casein and fat with native and hydroxypropylated starch extrudates improves the analogue cheese melt and stretch but this strengthening is at the expense of hardness. Inclusion of native and hydroxypropylated starch extrudates permits easy instantaneous replacement of casein by 15% and fat by 10% in analogue mozzarella cheese. This study provides a theoretical guidance for industrialization of analogue cheese with improved rheology, texture, melt, and stretch.
{"title":"Potential of Hydroxypropylated Corn and Sorghum Starch Extrudates as Simultaneous Fat and Casein Mimetics in Analogue Mozzarella Cheese: Insights from Functional, Rheological, Textural, and Sensory Analysis","authors":"Nusrat Zehra, T. M. Ali","doi":"10.1002/star.202300209","DOIUrl":"https://doi.org/10.1002/star.202300209","url":null,"abstract":"This study demonstrates that inclusion of modified starch extrudates as casein and fat replacers in analogue mozzarella cheese array is a statistically echo loom for hydroxypropylation of sorghum and corn starch extrudates involving lesser number of researches than the predictable approach. The hydroxypropylated starches are prepared by using propylene oxide and are found to have DS values between 0.0083 and 0.153, which complied with food grade limit approved by Codex Alimentarius. Inclusion of native and hydroxypropylated corn and sorghum starch extrudates in analogue cheese results in better melt characteristics as compared to their counterpart control cheese. The storage modulus (Gʹ) and loss modulus (Gʹʹ) of analogue cheese increase with the rising frequency. Hydroxypropylated extrudates (HEx) containing cheese is softer and shows elastic behavior. Replacement of casein and fat with native and hydroxypropylated starch extrudates improves the analogue cheese melt and stretch but this strengthening is at the expense of hardness. Inclusion of native and hydroxypropylated starch extrudates permits easy instantaneous replacement of casein by 15% and fat by 10% in analogue mozzarella cheese. This study provides a theoretical guidance for industrialization of analogue cheese with improved rheology, texture, melt, and stretch.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"32 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139868790","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}
A. Marinopoulou, M. Zoumaki, S. Raphaelides, V. Karageorgiou, Athanasios Goulas
Starch systems of natural antioxidants containing different starch sources (lentil, chickpea, corn, pea, and tapioca) and a variety of antioxidants (ascorbic acid, linalool, carvacrol, and cinnamic acid) are prepared using a pilot scale spray dryer. The effect of drying process on structural, morphological, and physical properties of the starch complexes is investigated. X‐ray analysis (XRD) reveals that there is a possible molecular interaction of starch with natural antioxidants. Differential Scanning Calorimetry (DSC) shows the presence of an endothermic peak ranging from 91.0 to 112.1 °C, which is most probably attributed to the dissociation temperature of starch systems. Microscopic examination shows that the spray dried particles are irregular and spherical in shape and the antioxidant molecules are uniformly distributed within the starch systems matrix. All powders have moisture content values lower than 10%. The spray dried powders exhibit high lightness (L*) values and hue angle values close to 90 implying a yellow color. Chickpea‐ascorbic acid systems exhibit the highest bulk and tapped densities values and are the most hygroscopic while tapioca‐cinnamic acid systems have the lowest ones. Principal Component Analysis (PCA) and Cluster analysis show that there is a strong relationship between the physical properties of the powders.
{"title":"Characterization of Spray Dried Starch Systems of Natural Antioxidant Compounds","authors":"A. Marinopoulou, M. Zoumaki, S. Raphaelides, V. Karageorgiou, Athanasios Goulas","doi":"10.1002/star.202300069","DOIUrl":"https://doi.org/10.1002/star.202300069","url":null,"abstract":"Starch systems of natural antioxidants containing different starch sources (lentil, chickpea, corn, pea, and tapioca) and a variety of antioxidants (ascorbic acid, linalool, carvacrol, and cinnamic acid) are prepared using a pilot scale spray dryer. The effect of drying process on structural, morphological, and physical properties of the starch complexes is investigated. X‐ray analysis (XRD) reveals that there is a possible molecular interaction of starch with natural antioxidants. Differential Scanning Calorimetry (DSC) shows the presence of an endothermic peak ranging from 91.0 to 112.1 °C, which is most probably attributed to the dissociation temperature of starch systems. Microscopic examination shows that the spray dried particles are irregular and spherical in shape and the antioxidant molecules are uniformly distributed within the starch systems matrix. All powders have moisture content values lower than 10%. The spray dried powders exhibit high lightness (L*) values and hue angle values close to 90 implying a yellow color. Chickpea‐ascorbic acid systems exhibit the highest bulk and tapped densities values and are the most hygroscopic while tapioca‐cinnamic acid systems have the lowest ones. Principal Component Analysis (PCA) and Cluster analysis show that there is a strong relationship between the physical properties of the powders.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"93 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139869417","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}
Water content plays a crucial role in the retrogradation of rice starch. The relationship between the water content of rice starch gels and their structural changes during retrogradation is studied. The results indicate that the gels have three distinct types of water: structural constitution water, starch intermolecular bound water, and free water. The rate of retrogradation increases as the water content increases. Nevertheless, when the water content is lower (1:1) or higher (1:6) than optimal, the starch molecules show limited aggregation and recrystallization, which retards the rate of retrogradation. With the aggregation and recrystallization of starch and the inward contraction of the gel structure, the mobility of water is restricted, and the binding of water to the starch is enhanced. With the sustained contraction of the gel structure, the water‐holding capacity of the gel is weakened. By analyzing the experimental results, water distribution, transformation, and migration in rice starch during retrogradation are delineated. These findings provide a theoretical basis for controlling the retrogradation of rice starch and improving product quality.
{"title":"Effect of Water Content on Rice Starch Gel during Retrogradation","authors":"Yi-fu Zhang, Tong Yang, Junjun Zhou, Jiaojiao Yu, Jiake Wang, Siqi Qiang, Yuhe Wang, Shuhong Li, Ye Chen","doi":"10.1002/star.202200268","DOIUrl":"https://doi.org/10.1002/star.202200268","url":null,"abstract":"Water content plays a crucial role in the retrogradation of rice starch. The relationship between the water content of rice starch gels and their structural changes during retrogradation is studied. The results indicate that the gels have three distinct types of water: structural constitution water, starch intermolecular bound water, and free water. The rate of retrogradation increases as the water content increases. Nevertheless, when the water content is lower (1:1) or higher (1:6) than optimal, the starch molecules show limited aggregation and recrystallization, which retards the rate of retrogradation. With the aggregation and recrystallization of starch and the inward contraction of the gel structure, the mobility of water is restricted, and the binding of water to the starch is enhanced. With the sustained contraction of the gel structure, the water‐holding capacity of the gel is weakened. By analyzing the experimental results, water distribution, transformation, and migration in rice starch during retrogradation are delineated. These findings provide a theoretical basis for controlling the retrogradation of rice starch and improving product quality.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"25 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139811511","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 demonstrates that inclusion of modified starch extrudates as casein and fat replacers in analogue mozzarella cheese array is a statistically echo loom for hydroxypropylation of sorghum and corn starch extrudates involving lesser number of researches than the predictable approach. The hydroxypropylated starches are prepared by using propylene oxide and are found to have DS values between 0.0083 and 0.153, which complied with food grade limit approved by Codex Alimentarius. Inclusion of native and hydroxypropylated corn and sorghum starch extrudates in analogue cheese results in better melt characteristics as compared to their counterpart control cheese. The storage modulus (Gʹ) and loss modulus (Gʹʹ) of analogue cheese increase with the rising frequency. Hydroxypropylated extrudates (HEx) containing cheese is softer and shows elastic behavior. Replacement of casein and fat with native and hydroxypropylated starch extrudates improves the analogue cheese melt and stretch but this strengthening is at the expense of hardness. Inclusion of native and hydroxypropylated starch extrudates permits easy instantaneous replacement of casein by 15% and fat by 10% in analogue mozzarella cheese. This study provides a theoretical guidance for industrialization of analogue cheese with improved rheology, texture, melt, and stretch.
{"title":"Potential of Hydroxypropylated Corn and Sorghum Starch Extrudates as Simultaneous Fat and Casein Mimetics in Analogue Mozzarella Cheese: Insights from Functional, Rheological, Textural, and Sensory Analysis","authors":"Nusrat Zehra, T. M. Ali","doi":"10.1002/star.202300209","DOIUrl":"https://doi.org/10.1002/star.202300209","url":null,"abstract":"This study demonstrates that inclusion of modified starch extrudates as casein and fat replacers in analogue mozzarella cheese array is a statistically echo loom for hydroxypropylation of sorghum and corn starch extrudates involving lesser number of researches than the predictable approach. The hydroxypropylated starches are prepared by using propylene oxide and are found to have DS values between 0.0083 and 0.153, which complied with food grade limit approved by Codex Alimentarius. Inclusion of native and hydroxypropylated corn and sorghum starch extrudates in analogue cheese results in better melt characteristics as compared to their counterpart control cheese. The storage modulus (Gʹ) and loss modulus (Gʹʹ) of analogue cheese increase with the rising frequency. Hydroxypropylated extrudates (HEx) containing cheese is softer and shows elastic behavior. Replacement of casein and fat with native and hydroxypropylated starch extrudates improves the analogue cheese melt and stretch but this strengthening is at the expense of hardness. Inclusion of native and hydroxypropylated starch extrudates permits easy instantaneous replacement of casein by 15% and fat by 10% in analogue mozzarella cheese. This study provides a theoretical guidance for industrialization of analogue cheese with improved rheology, texture, melt, and stretch.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"53 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139808826","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}
Cereals are known for their outstanding source of macro‐ and micro‐nutrients and phytochemicals. However, their interactions within the food matrices result in complexes that interfere with bioavailability, bio‐accessibility, and its metabolism in the human system. Germination has been reported to interfere with these interactions in the food matrices and enhance the accessibility and digestibility of nutrients. The germinated rice in the management of the diabetes is a novel concept as it modulates the glycemic index of the product and also enhances the bio‐accessibility of phytochemicals. Type‐2 diabetes has shown an alarming increase in recent past, which is chiefly due to dietary habits and sedentary life style. Even though, medical science is developing new therapeutical measures, preventing the risk of disease through dietary modulations may be more preferred. Germination also improves the texture, cooking, and eating quality of rice making it more tastier. During germination, the starchphytochemical interactions, delayed digestibility and physiological performances and glycemic control, can pave way to diabetes management in such cases. In view of these, the current review focuses on the starch and its interactions with phytochemicals, the bioavailability and bioaccessibility of these components, and their impact on reduced glycemic index.
{"title":"Germinated Rice in Diabetes Management: Technological and Functional Changes","authors":"Deepa John, Maya Raman","doi":"10.1002/star.202300100","DOIUrl":"https://doi.org/10.1002/star.202300100","url":null,"abstract":"Cereals are known for their outstanding source of macro‐ and micro‐nutrients and phytochemicals. However, their interactions within the food matrices result in complexes that interfere with bioavailability, bio‐accessibility, and its metabolism in the human system. Germination has been reported to interfere with these interactions in the food matrices and enhance the accessibility and digestibility of nutrients. The germinated rice in the management of the diabetes is a novel concept as it modulates the glycemic index of the product and also enhances the bio‐accessibility of phytochemicals. Type‐2 diabetes has shown an alarming increase in recent past, which is chiefly due to dietary habits and sedentary life style. Even though, medical science is developing new therapeutical measures, preventing the risk of disease through dietary modulations may be more preferred. Germination also improves the texture, cooking, and eating quality of rice making it more tastier. During germination, the starchphytochemical interactions, delayed digestibility and physiological performances and glycemic control, can pave way to diabetes management in such cases. In view of these, the current review focuses on the starch and its interactions with phytochemicals, the bioavailability and bioaccessibility of these components, and their impact on reduced glycemic index.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"61 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139870033","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}
Water content plays a crucial role in the retrogradation of rice starch. The relationship between the water content of rice starch gels and their structural changes during retrogradation is studied. The results indicate that the gels have three distinct types of water: structural constitution water, starch intermolecular bound water, and free water. The rate of retrogradation increases as the water content increases. Nevertheless, when the water content is lower (1:1) or higher (1:6) than optimal, the starch molecules show limited aggregation and recrystallization, which retards the rate of retrogradation. With the aggregation and recrystallization of starch and the inward contraction of the gel structure, the mobility of water is restricted, and the binding of water to the starch is enhanced. With the sustained contraction of the gel structure, the water‐holding capacity of the gel is weakened. By analyzing the experimental results, water distribution, transformation, and migration in rice starch during retrogradation are delineated. These findings provide a theoretical basis for controlling the retrogradation of rice starch and improving product quality.
{"title":"Effect of Water Content on Rice Starch Gel during Retrogradation","authors":"Yi-fu Zhang, Tong Yang, Junjun Zhou, Jiaojiao Yu, Jiake Wang, Siqi Qiang, Yuhe Wang, Shuhong Li, Ye Chen","doi":"10.1002/star.202200268","DOIUrl":"https://doi.org/10.1002/star.202200268","url":null,"abstract":"Water content plays a crucial role in the retrogradation of rice starch. The relationship between the water content of rice starch gels and their structural changes during retrogradation is studied. The results indicate that the gels have three distinct types of water: structural constitution water, starch intermolecular bound water, and free water. The rate of retrogradation increases as the water content increases. Nevertheless, when the water content is lower (1:1) or higher (1:6) than optimal, the starch molecules show limited aggregation and recrystallization, which retards the rate of retrogradation. With the aggregation and recrystallization of starch and the inward contraction of the gel structure, the mobility of water is restricted, and the binding of water to the starch is enhanced. With the sustained contraction of the gel structure, the water‐holding capacity of the gel is weakened. By analyzing the experimental results, water distribution, transformation, and migration in rice starch during retrogradation are delineated. These findings provide a theoretical basis for controlling the retrogradation of rice starch and improving product quality.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"46 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139871551","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}
A. Marinopoulou, M. Zoumaki, S. Raphaelides, V. Karageorgiou, Athanasios Goulas
Starch systems of natural antioxidants containing different starch sources (lentil, chickpea, corn, pea, and tapioca) and a variety of antioxidants (ascorbic acid, linalool, carvacrol, and cinnamic acid) are prepared using a pilot scale spray dryer. The effect of drying process on structural, morphological, and physical properties of the starch complexes is investigated. X‐ray analysis (XRD) reveals that there is a possible molecular interaction of starch with natural antioxidants. Differential Scanning Calorimetry (DSC) shows the presence of an endothermic peak ranging from 91.0 to 112.1 °C, which is most probably attributed to the dissociation temperature of starch systems. Microscopic examination shows that the spray dried particles are irregular and spherical in shape and the antioxidant molecules are uniformly distributed within the starch systems matrix. All powders have moisture content values lower than 10%. The spray dried powders exhibit high lightness (L*) values and hue angle values close to 90 implying a yellow color. Chickpea‐ascorbic acid systems exhibit the highest bulk and tapped densities values and are the most hygroscopic while tapioca‐cinnamic acid systems have the lowest ones. Principal Component Analysis (PCA) and Cluster analysis show that there is a strong relationship between the physical properties of the powders.
{"title":"Characterization of Spray Dried Starch Systems of Natural Antioxidant Compounds","authors":"A. Marinopoulou, M. Zoumaki, S. Raphaelides, V. Karageorgiou, Athanasios Goulas","doi":"10.1002/star.202300069","DOIUrl":"https://doi.org/10.1002/star.202300069","url":null,"abstract":"Starch systems of natural antioxidants containing different starch sources (lentil, chickpea, corn, pea, and tapioca) and a variety of antioxidants (ascorbic acid, linalool, carvacrol, and cinnamic acid) are prepared using a pilot scale spray dryer. The effect of drying process on structural, morphological, and physical properties of the starch complexes is investigated. X‐ray analysis (XRD) reveals that there is a possible molecular interaction of starch with natural antioxidants. Differential Scanning Calorimetry (DSC) shows the presence of an endothermic peak ranging from 91.0 to 112.1 °C, which is most probably attributed to the dissociation temperature of starch systems. Microscopic examination shows that the spray dried particles are irregular and spherical in shape and the antioxidant molecules are uniformly distributed within the starch systems matrix. All powders have moisture content values lower than 10%. The spray dried powders exhibit high lightness (L*) values and hue angle values close to 90 implying a yellow color. Chickpea‐ascorbic acid systems exhibit the highest bulk and tapped densities values and are the most hygroscopic while tapioca‐cinnamic acid systems have the lowest ones. Principal Component Analysis (PCA) and Cluster analysis show that there is a strong relationship between the physical properties of the powders.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"91 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139809601","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}
Cereals are known for their outstanding source of macro‐ and micro‐nutrients and phytochemicals. However, their interactions within the food matrices result in complexes that interfere with bioavailability, bio‐accessibility, and its metabolism in the human system. Germination has been reported to interfere with these interactions in the food matrices and enhance the accessibility and digestibility of nutrients. The germinated rice in the management of the diabetes is a novel concept as it modulates the glycemic index of the product and also enhances the bio‐accessibility of phytochemicals. Type‐2 diabetes has shown an alarming increase in recent past, which is chiefly due to dietary habits and sedentary life style. Even though, medical science is developing new therapeutical measures, preventing the risk of disease through dietary modulations may be more preferred. Germination also improves the texture, cooking, and eating quality of rice making it more tastier. During germination, the starchphytochemical interactions, delayed digestibility and physiological performances and glycemic control, can pave way to diabetes management in such cases. In view of these, the current review focuses on the starch and its interactions with phytochemicals, the bioavailability and bioaccessibility of these components, and their impact on reduced glycemic index.
{"title":"Germinated Rice in Diabetes Management: Technological and Functional Changes","authors":"Deepa John, Maya Raman","doi":"10.1002/star.202300100","DOIUrl":"https://doi.org/10.1002/star.202300100","url":null,"abstract":"Cereals are known for their outstanding source of macro‐ and micro‐nutrients and phytochemicals. However, their interactions within the food matrices result in complexes that interfere with bioavailability, bio‐accessibility, and its metabolism in the human system. Germination has been reported to interfere with these interactions in the food matrices and enhance the accessibility and digestibility of nutrients. The germinated rice in the management of the diabetes is a novel concept as it modulates the glycemic index of the product and also enhances the bio‐accessibility of phytochemicals. Type‐2 diabetes has shown an alarming increase in recent past, which is chiefly due to dietary habits and sedentary life style. Even though, medical science is developing new therapeutical measures, preventing the risk of disease through dietary modulations may be more preferred. Germination also improves the texture, cooking, and eating quality of rice making it more tastier. During germination, the starchphytochemical interactions, delayed digestibility and physiological performances and glycemic control, can pave way to diabetes management in such cases. In view of these, the current review focuses on the starch and its interactions with phytochemicals, the bioavailability and bioaccessibility of these components, and their impact on reduced glycemic index.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"114 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139810160","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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