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}
Polysaccharides are another important class of bioactive macromolecules in organisms, in addition to proteins and nucleic acids. Numerous studies have confirmed that polysaccharides have various biological activities, including anti‐inflammatory, antiviral, antioxidant, immunomodulatory, anticancer, and other activities, which have attracted the attention of researchers in the biomedical field. In the past decade, increasing researches have found that sulfation modification can improve many physicochemical properties of polysaccharides, significantly enhance their original biological activities, and even generate new activity. Hence, sulfated polysaccharides have attracted more and more attention. A systematic review of the latest research progress and future development prospects of sulfated polysaccharides is very essential to better understand them. Hence, the study has systematically summarized current knowledge about synthesis, structural characteristics, biological activities, and potential molecular mechanisms of sulfated polysaccharides. This review provides some valuable insights and important guidance for the further study of sulfated polysaccharides.
{"title":"Modification, Structural Characterizations, and Biological Activities of Sulfated Polysaccharides: A Review","authors":"Zitong Hao, Shasha Dai, Jiaqi Tan, Yuchao Gao, Yumei Sang, Hongkun Xue","doi":"10.1002/star.202300116","DOIUrl":"https://doi.org/10.1002/star.202300116","url":null,"abstract":"Polysaccharides are another important class of bioactive macromolecules in organisms, in addition to proteins and nucleic acids. Numerous studies have confirmed that polysaccharides have various biological activities, including anti‐inflammatory, antiviral, antioxidant, immunomodulatory, anticancer, and other activities, which have attracted the attention of researchers in the biomedical field. In the past decade, increasing researches have found that sulfation modification can improve many physicochemical properties of polysaccharides, significantly enhance their original biological activities, and even generate new activity. Hence, sulfated polysaccharides have attracted more and more attention. A systematic review of the latest research progress and future development prospects of sulfated polysaccharides is very essential to better understand them. Hence, the study has systematically summarized current knowledge about synthesis, structural characteristics, biological activities, and potential molecular mechanisms of sulfated polysaccharides. This review provides some valuable insights and important guidance for the further study of sulfated polysaccharides.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"59 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138947967","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}
V. Z. Pinto, Camila Costa Pinto, Sérgio Michielon de Souza, Khalid Moomand, B. Biduski, Gustavo Henrique Fidelis dos Santos, Alvaro Renato Guerra Dias
Starch nanocrystals (SNC) are insoluble platelets with crystalline structures produced by acid hydrolysis. Pretreatments, including heat–moisture treatment (HMT), annealing (ANN), and sonication (SNT) can be used to improve SNC properties. They investigate the impact of these pretreatments on SNC structure and properties, including hydrolysis kinetics and yield, molecular structure, infrared spectroscopy, crystallinity (Xc), and thermal stability. Hydrolysis of native and pretreated starches followed a two‐phase first‐order model with an initial rapid stage and a slower second stage based on the k‐values. SNC yield is improved by at least 180% than previously reported. HMT SNC yield is 42.3% while native SNC is 35.2%. Structural analysis reveals that SNC displayed an A‐type structure with increased Xc. However, prolonged acid hydrolysis (7 days) reduces Xc by breaking long molecular chains into shorter glucose ones, reducing SNC yield. Melting temperatures (Tp) of pretreated SNC increase after 5 days of hydrolysis. Pretreated carioca bean starch shows advantages for SNC production after 5 days of hydrolysis, reaching good yield and Xc. HMT and SNT prove effective in improving hydrolysis yield and thermal stability, while ANN slightly accelerates SNC production. Their findings provide valuable insights into optimizing pretreatments for enhancing SNC properties and expanding their applications.
{"title":"Physical Pretreatment on Common Bean Starch at Acid Hydrolyzed Nanocrystals Structure and Properties","authors":"V. Z. Pinto, Camila Costa Pinto, Sérgio Michielon de Souza, Khalid Moomand, B. Biduski, Gustavo Henrique Fidelis dos Santos, Alvaro Renato Guerra Dias","doi":"10.1002/star.202300204","DOIUrl":"https://doi.org/10.1002/star.202300204","url":null,"abstract":"Starch nanocrystals (SNC) are insoluble platelets with crystalline structures produced by acid hydrolysis. Pretreatments, including heat–moisture treatment (HMT), annealing (ANN), and sonication (SNT) can be used to improve SNC properties. They investigate the impact of these pretreatments on SNC structure and properties, including hydrolysis kinetics and yield, molecular structure, infrared spectroscopy, crystallinity (Xc), and thermal stability. Hydrolysis of native and pretreated starches followed a two‐phase first‐order model with an initial rapid stage and a slower second stage based on the k‐values. SNC yield is improved by at least 180% than previously reported. HMT SNC yield is 42.3% while native SNC is 35.2%. Structural analysis reveals that SNC displayed an A‐type structure with increased Xc. However, prolonged acid hydrolysis (7 days) reduces Xc by breaking long molecular chains into shorter glucose ones, reducing SNC yield. Melting temperatures (Tp) of pretreated SNC increase after 5 days of hydrolysis. Pretreated carioca bean starch shows advantages for SNC production after 5 days of hydrolysis, reaching good yield and Xc. HMT and SNT prove effective in improving hydrolysis yield and thermal stability, while ANN slightly accelerates SNC production. Their findings provide valuable insights into optimizing pretreatments for enhancing SNC properties and expanding their applications.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"31 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138952783","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}
Prafull Chavan, Archana Sinhmar, Rahul Thory, Somesh Sharma, Sakshi Sukhija, Gurvendra Pal Singh, Krishna Aayush, Jay Singh, Deepak Kumar
Abstract The amylose content in native starch is reduced through hydrolysis, impacting its physicochemical properties. Starch nanoparticles exhibit enhanced water and oil absorption capacities, attributed to increased hydrolysis and subsequently higher solubility. Moreover, the swelling power of starch nanoparticles is notably higher, indicating improved functionality. Pasting properties are altered, with reduced peak viscosity, breakdown viscosity, and setback viscosity in modified starches. Dynamic light scattering reveals a significant reduction in particle size for starch nanoparticles compared to native starch. Morphological analysis using field emission‐scanning electron microscopy (FE‐SEM) highlights distinct granule shapes and surfaces between the two starch types. The X‐ray diffraction patterns confirm an A‐type crystalline structure in both native and modified starches. Fourier transform infrared (FTIR) spectroscopy verifies no significant difference in functional groups due to extraction or hydrolysis methods. This comprehensive investigation provides valuable insights into the chemical modification of pearl millet starch, shedding light on its potential applications in various industries, including food and pharmaceuticals.
{"title":"Acid Hydrolyzed Pearl Millet Starch Nanoparticles: Synthesis and Characterization","authors":"Prafull Chavan, Archana Sinhmar, Rahul Thory, Somesh Sharma, Sakshi Sukhija, Gurvendra Pal Singh, Krishna Aayush, Jay Singh, Deepak Kumar","doi":"10.1002/star.202300172","DOIUrl":"https://doi.org/10.1002/star.202300172","url":null,"abstract":"Abstract The amylose content in native starch is reduced through hydrolysis, impacting its physicochemical properties. Starch nanoparticles exhibit enhanced water and oil absorption capacities, attributed to increased hydrolysis and subsequently higher solubility. Moreover, the swelling power of starch nanoparticles is notably higher, indicating improved functionality. Pasting properties are altered, with reduced peak viscosity, breakdown viscosity, and setback viscosity in modified starches. Dynamic light scattering reveals a significant reduction in particle size for starch nanoparticles compared to native starch. Morphological analysis using field emission‐scanning electron microscopy (FE‐SEM) highlights distinct granule shapes and surfaces between the two starch types. The X‐ray diffraction patterns confirm an A‐type crystalline structure in both native and modified starches. Fourier transform infrared (FTIR) spectroscopy verifies no significant difference in functional groups due to extraction or hydrolysis methods. This comprehensive investigation provides valuable insights into the chemical modification of pearl millet starch, shedding light on its potential applications in various industries, including food and pharmaceuticals.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":" 12","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135292104","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}
Camila da Silva Figueiró, Carmen Iara Walter Calcagno, Ruth Marlene Campomanes Santana
Abstract Short‐life packaging has been contributing to the increased consumption of polymers. Expanded polystyrene (EPS) is a material that is widely used in disposable packaging, however, its residue occupies a large volume, is difficult to degrade, and its recycling is expensive. That's why the interest in looking for a material of natural and biodegradable origin that can be an alternative to petrochemical‐based polymers. One possibility would be starch, which is a natural and biodegradable polysaccharide and can be extracted from different sources. However, natural starch does not have good properties for commercial application, requiring chemical modifications and/or the incorporation of additives. This article carried out a compilation of current studies that work on the development of packaging, whether film or foams, based on plasticized starch (TPS), and analyzes the influence of the incorporation of additives or treatments carried out in the starch. The blowing agent decreases foam density, cell size, and increases cell density. Incorporation of glycerol in starch foams increases the gelatinization temperature, decreases viscosity and resistance to expansion. The surfactant decreases the density and moisture absorption of the foam, the nucleating agent acted by increasing the mechanical strength and density of the foam, and decreases the absorption of water.
{"title":"Starch Foams and Their Additives: A Brief Review","authors":"Camila da Silva Figueiró, Carmen Iara Walter Calcagno, Ruth Marlene Campomanes Santana","doi":"10.1002/star.202300012","DOIUrl":"https://doi.org/10.1002/star.202300012","url":null,"abstract":"Abstract Short‐life packaging has been contributing to the increased consumption of polymers. Expanded polystyrene (EPS) is a material that is widely used in disposable packaging, however, its residue occupies a large volume, is difficult to degrade, and its recycling is expensive. That's why the interest in looking for a material of natural and biodegradable origin that can be an alternative to petrochemical‐based polymers. One possibility would be starch, which is a natural and biodegradable polysaccharide and can be extracted from different sources. However, natural starch does not have good properties for commercial application, requiring chemical modifications and/or the incorporation of additives. This article carried out a compilation of current studies that work on the development of packaging, whether film or foams, based on plasticized starch (TPS), and analyzes the influence of the incorporation of additives or treatments carried out in the starch. The blowing agent decreases foam density, cell size, and increases cell density. Incorporation of glycerol in starch foams increases the gelatinization temperature, decreases viscosity and resistance to expansion. The surfactant decreases the density and moisture absorption of the foam, the nucleating agent acted by increasing the mechanical strength and density of the foam, and decreases the absorption of water.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"40 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135342091","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}
Hui Sun, Ruizhan Chen, Fanlei Meng, Helong Bai, Li Tian, Juan Lu, Chunlong Bai, Dongxue Li, Wenjing Wu, Yongtang Wang, Mingze Gong
Abstract In this study, microwave extraction (ME) of pectic polysaccharides (M‐CPPs) from cantaloupe peels (CPs) is optimized using response surface methodology (RSM) with a Box–Behnken design (BBD). The optimum ME parameters are liquid–solid ratio 26.04 mL g −1 , microwave power 543.04 W, irradiation time 6.38 min, and pH 1.5. Compared heat reflux extraction polysaccharides (H‐CPPs), the yield, the contents of neutral sugars (TSC), uronic acids (UAC), total flavonoids (TFC), total phenolics (TPC), sulfate groups (SGC) of M‐CPPs increased by 156.06%, 15.33%, 7.27%, 1019.05%, 1.75%, and 57.89%, but the molecular weight (Mw) and degree of esterification (DE) reduced by 29.08% and 24.81%, respectively. M‐CPPs exhibit superior antioxidant and hypoglycemic activities than H‐CPPs, which may be attributed to its higher UAC, TFC and SGC, lower Mw, and DE. There is almost no change in the monosaccharide types of isolated polysaccharides, only a change in molar ratio. Results proved that ME is an efficient technique for the extraction and modification of pectic polysaccharides (CPPs) from CPs with high yield, strong antioxidant, and hypoglycemic activities for applications in medical and food industries.
摘要本研究采用Box-Behnken设计(BBD)优化响应面法(RSM)对哈密瓜皮(CPs)中果胶多糖(M‐CPPs)的微波提取工艺。最佳ME参数为液固比26.04 mL g−1，微波功率543.04 W，辐照时间6.38 min, pH 1.5。与热回流提取的多糖(H‐CPPs)相比，M‐CPPs的产率、中性糖(TSC)、醛酸(UAC)、总黄酮(TFC)、总酚(TPC)、硫酸盐基(SGC)含量分别提高了156.06%、15.33%、7.27%、1019.05%、1.75%和57.89%，而分子量(Mw)和酯化度(DE)分别降低了29.08%和24.81%。M‐CPPs表现出比H‐CPPs更强的抗氧化和降糖活性，这可能是由于其更高的UAC、TFC和SGC，更低的Mw和DE。分离多糖的单糖类型几乎没有变化，只有摩尔比的变化。结果表明，ME是一种高效的从石蜡中提取和改性果胶多糖的技术，具有较高的产率、较强的抗氧化和降糖活性，可用于医药和食品工业。
{"title":"Extraction, Characterization, Antioxidant and Hypoglycemic of Pectic Polysaccharides from Cantaloupe (<i>Cucumis melo</i> L.) Peels","authors":"Hui Sun, Ruizhan Chen, Fanlei Meng, Helong Bai, Li Tian, Juan Lu, Chunlong Bai, Dongxue Li, Wenjing Wu, Yongtang Wang, Mingze Gong","doi":"10.1002/star.202300157","DOIUrl":"https://doi.org/10.1002/star.202300157","url":null,"abstract":"Abstract In this study, microwave extraction (ME) of pectic polysaccharides (M‐CPPs) from cantaloupe peels (CPs) is optimized using response surface methodology (RSM) with a Box–Behnken design (BBD). The optimum ME parameters are liquid–solid ratio 26.04 mL g −1 , microwave power 543.04 W, irradiation time 6.38 min, and pH 1.5. Compared heat reflux extraction polysaccharides (H‐CPPs), the yield, the contents of neutral sugars (TSC), uronic acids (UAC), total flavonoids (TFC), total phenolics (TPC), sulfate groups (SGC) of M‐CPPs increased by 156.06%, 15.33%, 7.27%, 1019.05%, 1.75%, and 57.89%, but the molecular weight (Mw) and degree of esterification (DE) reduced by 29.08% and 24.81%, respectively. M‐CPPs exhibit superior antioxidant and hypoglycemic activities than H‐CPPs, which may be attributed to its higher UAC, TFC and SGC, lower Mw, and DE. There is almost no change in the monosaccharide types of isolated polysaccharides, only a change in molar ratio. Results proved that ME is an efficient technique for the extraction and modification of pectic polysaccharides (CPPs) from CPs with high yield, strong antioxidant, and hypoglycemic activities for applications in medical and food industries.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"43 S203","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135342270","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：