Resistant starch has gained substantial attention in recent years due to its potential health benefits. Among the various sources of RS, legumes have appeared as a prominent and promising contributor. Legumes like beans, lentils, and chickpeas, comprise a unique composition that promotes the resistant starch formation during cooking and processing. The review begins by presenting an overview of resistant starch and its classification based on its structure and digestibility. The mechanisms by which legume‐based resistant starch impacts human health are discussed, including its potential role in controlling postprandial glucose and insulin responses, improve satiety, boost colonic health, and influence lipid metabolism. The promising role of resistant starch from legumes in controlling chronic diseases like obesity, cardiovascular disorders, and type 2 diabetes is also explored. This review briefly covers the recent advancements in regulating the starch biosynthesis pathway through the utilization of RNA interference (RNAi) and CRISPR/Cas9 techniques. In summary, the association between resistant starch and legumes offers a compelling pathway to enhance human health and mitigate the risk of chronic diseases. Legumes as a regular part of the diet can be a viable and effective approach to augment resistant starch intake and harness its potential health‐promoting effects.
{"title":"Unveiling the Benefits of Resistant Starch in Legumes: Overview of Current and Future Prospective","authors":"Mrunal Ghare, Kiran Vishwakarma, Sandhya Tripathi, Girish Prasad Dixit, Khela Ram Soren","doi":"10.1002/star.202300212","DOIUrl":"https://doi.org/10.1002/star.202300212","url":null,"abstract":"Resistant starch has gained substantial attention in recent years due to its potential health benefits. Among the various sources of RS, legumes have appeared as a prominent and promising contributor. Legumes like beans, lentils, and chickpeas, comprise a unique composition that promotes the resistant starch formation during cooking and processing. The review begins by presenting an overview of resistant starch and its classification based on its structure and digestibility. The mechanisms by which legume‐based resistant starch impacts human health are discussed, including its potential role in controlling postprandial glucose and insulin responses, improve satiety, boost colonic health, and influence lipid metabolism. The promising role of resistant starch from legumes in controlling chronic diseases like obesity, cardiovascular disorders, and type 2 diabetes is also explored. This review briefly covers the recent advancements in regulating the starch biosynthesis pathway through the utilization of RNA interference (RNAi) and CRISPR/Cas9 techniques. In summary, the association between resistant starch and legumes offers a compelling pathway to enhance human health and mitigate the risk of chronic diseases. Legumes as a regular part of the diet can be a viable and effective approach to augment resistant starch intake and harness its potential health‐promoting effects.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140046350","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}
Very small granule starch is a good source for effective Pickering emulsion stabilizers. In this study, native Agriophyllum squarrosum (A. squarrosum) starch (N‐AS) and native quinoa starch (N‐QS) are modified by octenyl succinic anhydride (OSA), and the physicochemical as well as the emulsifying characteristics of two modified starches are evaluated. Fourier transform infrared spectroscopy (FTIR) shows that the esterification reactions between OSA and the two starches are successful, and the substitution effect of OSA‐modified A. squarrosum starch (OSA‐AS) is better than that of OSA‐modified quinoa starch (OSA‐QS). X‐ray diffraction (XRD) analysis shows that OSA modification does not alter the crystal type of the starch particles. OSA modification increases the particle size and hydrophobicity of both starches, and the particles of OSA‐AS are smaller than that of OSA‐QS, which corresponded to the fact that N‐AS possesses a smaller particle size compared to native N‐QS. OSA‐modified starches are arranged at the interface of oil–water to stabilize the emulsion. The OSA‐AS displays better performance of stabilizing emulsion than OSA‐QS. The Pickering emulsions formed by all OSA‐modified starch samples are mainly elastic gel‐like emulsions. In summary, OSA‐AS is more suitable for Pickering emulsion stabilizer than OSA‐QS.
颗粒极小的淀粉是有效的皮克林乳液稳定剂的良好来源。本研究用辛烯基琥珀酸酐（OSA）对原生方形淀粉（N-AS）和原生藜麦淀粉（N-QS）进行了改性，并对两种改性淀粉的理化特性和乳化特性进行了评价。傅立叶变换红外光谱（FTIR）显示，OSA 与两种淀粉的酯化反应都很成功，且 OSA 改性方角猿淀粉（OSA-AS）的取代效果优于 OSA 改性藜麦淀粉（OSA-QS）。X 射线衍射（XRD）分析表明，OSA 改性不会改变淀粉颗粒的晶体类型。OSA改性增加了两种淀粉的粒径和疏水性，OSA-AS的颗粒比OSA-QS的颗粒小，这与N-AS的粒径小于原生N-QS的事实相符。OSA 改性淀粉排列在油水界面上以稳定乳液。与 OSA-QS 相比，OSA-AS 稳定乳液的性能更好。所有 OSA 改性淀粉样品形成的皮克林乳液主要是弹性凝胶状乳液。总之，OSA-AS 比 OSA-QS 更适合用作皮克林乳液稳定剂。
{"title":"Comparative Study of the Performances of Octenyl Succinic Anhydride‐Modified Agriophyllum squarrosum and Quinoa Starches to Stabilize Pickering Emulsions","authors":"Liuyang Xiao, Jingru Zhang, Yumin Huang, Xiaofan Yang, Zhaojun Wei, Lihong Han","doi":"10.1002/star.202300112","DOIUrl":"https://doi.org/10.1002/star.202300112","url":null,"abstract":"Very small granule starch is a good source for effective Pickering emulsion stabilizers. In this study, native <jats:italic>Agriophyllum squarrosum</jats:italic> (<jats:italic>A. squarrosum</jats:italic>) starch (N‐AS) and native quinoa starch (N‐QS) are modified by octenyl succinic anhydride (OSA), and the physicochemical as well as the emulsifying characteristics of two modified starches are evaluated. Fourier transform infrared spectroscopy (FTIR) shows that the esterification reactions between OSA and the two starches are successful, and the substitution effect of OSA‐modified <jats:italic>A. squarrosum</jats:italic> starch (OSA‐AS) is better than that of OSA‐modified quinoa starch (OSA‐QS). X‐ray diffraction (XRD) analysis shows that OSA modification does not alter the crystal type of the starch particles. OSA modification increases the particle size and hydrophobicity of both starches, and the particles of OSA‐AS are smaller than that of OSA‐QS, which corresponded to the fact that N‐AS possesses a smaller particle size compared to native N‐QS. OSA‐modified starches are arranged at the interface of oil–water to stabilize the emulsion. The OSA‐AS displays better performance of stabilizing emulsion than OSA‐QS. The Pickering emulsions formed by all OSA‐modified starch samples are mainly elastic gel‐like emulsions. In summary, OSA‐AS is more suitable for Pickering emulsion stabilizer than OSA‐QS.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140018097","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}
Chen Chao, Song Liang, Bowen Sun, Yongyue Zhang, Yuedong Yang, Shujun Wang
In this study, starch‐lipid complexes with different crystalline forms (type I and type II) are prepared by twin‐screw extruder and their effects on quality and in vitro starch digestibility of wheat noodles are investigated. The substitution of wheat flour by type I and type II complexes increases and decreases the lightness of wheat noodles, respectively. The cooking loss of noodles increases with increasing addition of complexes, which is due to the destruction of gluten networks. Textural analysis shows that type I complexes, and to a lesser extent type II complexes, reduced the hardness and increased the elasticity of cooked noodles. Noodles made with type II complex are more resistant to amylolysis than those made with type I complexes, probably due to the less susceptibility of more crystalline type II complexes to amylolysis. From this study, it is concluded that starch‐lipid complex, as a new kind of clean‐label starch with promising functionality, can be used to improve the quality and nutrition of starchy foods.
本研究采用双螺杆挤压机制备了不同结晶形式（I 型和 II 型）的淀粉-脂质复合物，并研究了它们对小麦面条质量和体外淀粉消化率的影响。用 I 型和 II 型络合物替代小麦粉会分别增加和降低小麦面条的清淡度。面条的蒸煮损失随着络合物添加量的增加而增加，这是由于面筋网络被破坏所致。纹理分析表明，I 型络合物降低了煮面的硬度，增加了弹性，II 型络合物的作用较小。用 II 型络合物制成的面条比用 I 型络合物制成的面条更耐淀粉溶解，这可能是因为结晶度更高的 II 型络合物对淀粉溶解的敏感性更低。这项研究的结论是，淀粉-脂质复合物作为一种具有良好功能性的新型清洁标签淀粉，可用于改善淀粉类食品的质量和营养。
{"title":"Effects of Starch‐Lipid Complexes on Quality and Starch Digestibility of Wheat Noodles","authors":"Chen Chao, Song Liang, Bowen Sun, Yongyue Zhang, Yuedong Yang, Shujun Wang","doi":"10.1002/star.202300155","DOIUrl":"https://doi.org/10.1002/star.202300155","url":null,"abstract":"In this study, starch‐lipid complexes with different crystalline forms (type I and type II) are prepared by twin‐screw extruder and their effects on quality and in vitro starch digestibility of wheat noodles are investigated. The substitution of wheat flour by type I and type II complexes increases and decreases the lightness of wheat noodles, respectively. The cooking loss of noodles increases with increasing addition of complexes, which is due to the destruction of gluten networks. Textural analysis shows that type I complexes, and to a lesser extent type II complexes, reduced the hardness and increased the elasticity of cooked noodles. Noodles made with type II complex are more resistant to amylolysis than those made with type I complexes, probably due to the less susceptibility of more crystalline type II complexes to amylolysis. From this study, it is concluded that starch‐lipid complex, as a new kind of clean‐label starch with promising functionality, can be used to improve the quality and nutrition of starchy foods.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140018253","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}
Lina M. Shaker, Ahmed Al‐Amiery, Wan Nor Roslam Wan Isahak, Waleed Khalid Al‐Azzawi
Vinyl polymers, crucial in contemporary contact lens design, present unique attributes with promising implications for vision correction. This comprehensive review navigates the trajectory and future trajectories of vinyl polymer‐based contact lenses. The introduction underscores the vital role of contact lenses in vision correction and positions vinyl polymers as ideal materials due to their exceptional properties. Delving into material specifics—high oxygen permeability, optical clarity, surface wettability, and mechanical strength—the analysis emphasizes their influence on corneal health, comfort, and durability. The versatility of manufacturing techniques, encompassing spin casting, molding processes, polymerization, and surface modification, underscores their feasibility in crafting high‐quality lenses. Examining clinical applications, encompassing daily disposables, extended wear, silicone hydrogel, and specialty lenses, alongside biocompatibility assessments and user feedback, provides a nuanced understanding of vinyl polymer‐based lens effectiveness. The article candidly addresses challenges—dehydration, deposits, mechanical stability, and durability—alongside regulatory considerations. Future prospects involve novel formulations, smart materials, bioinspired designs, and noninvasive technologies to amplify comfort and performance. In conclusion, this review distills progress, acknowledges challenges, and charts a sanguine course for vinyl polymer materials in advancing contact lens design, envisioning a future marked by enhanced vision correction technologies.
{"title":"Vinyl Polymers as Key Materials in Contact Lens Design: A Review of Progress and Future Directions","authors":"Lina M. Shaker, Ahmed Al‐Amiery, Wan Nor Roslam Wan Isahak, Waleed Khalid Al‐Azzawi","doi":"10.1002/star.202300213","DOIUrl":"https://doi.org/10.1002/star.202300213","url":null,"abstract":"Vinyl polymers, crucial in contemporary contact lens design, present unique attributes with promising implications for vision correction. This comprehensive review navigates the trajectory and future trajectories of vinyl polymer‐based contact lenses. The introduction underscores the vital role of contact lenses in vision correction and positions vinyl polymers as ideal materials due to their exceptional properties. Delving into material specifics—high oxygen permeability, optical clarity, surface wettability, and mechanical strength—the analysis emphasizes their influence on corneal health, comfort, and durability. The versatility of manufacturing techniques, encompassing spin casting, molding processes, polymerization, and surface modification, underscores their feasibility in crafting high‐quality lenses. Examining clinical applications, encompassing daily disposables, extended wear, silicone hydrogel, and specialty lenses, alongside biocompatibility assessments and user feedback, provides a nuanced understanding of vinyl polymer‐based lens effectiveness. The article candidly addresses challenges—dehydration, deposits, mechanical stability, and durability—alongside regulatory considerations. Future prospects involve novel formulations, smart materials, bioinspired designs, and noninvasive technologies to amplify comfort and performance. In conclusion, this review distills progress, acknowledges challenges, and charts a sanguine course for vinyl polymer materials in advancing contact lens design, envisioning a future marked by enhanced vision correction technologies.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140018148","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 sorption of non‐glutinous Uruchi and sticky Mochi rice grains of different diameters is kinetically analyzed using linear driving force and autocatalytic models. Water‐sorption curves are classified into two types based on their shape and according to the state of rice grains below and above the gelatinization temperature. Below the gelatinization temperature, the apparent activation energy and the frequency factor decrease with increasing rice‐particle diameter. The water sorption mechanisms of both types of rice appear to be the same in terms of the enthalpy–entropy compensation effect. Above the gelatinization temperature, it appears that the gelatinizable areas of starch granules contribute to the equilibrium moisture content, whereas the non‐gelatinizable areas affect the rate constant.
{"title":"Effect of Particle Diameter on Water Sorption by Rice Grains","authors":"Tamaki Nagahama, Shuji Adachi, Yoshiyuki Watanabe","doi":"10.1002/star.202300224","DOIUrl":"https://doi.org/10.1002/star.202300224","url":null,"abstract":"Water sorption of non‐glutinous Uruchi and sticky Mochi rice grains of different diameters is kinetically analyzed using linear driving force and autocatalytic models. Water‐sorption curves are classified into two types based on their shape and according to the state of rice grains below and above the gelatinization temperature. Below the gelatinization temperature, the apparent activation energy and the frequency factor decrease with increasing rice‐particle diameter. The water sorption mechanisms of both types of rice appear to be the same in terms of the enthalpy–entropy compensation effect. Above the gelatinization temperature, it appears that the gelatinizable areas of starch granules contribute to the equilibrium moisture content, whereas the non‐gelatinizable areas affect the rate constant.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140020036","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 present study is based on the comprehensive characterization of starches from pearl millet, sorghum, mango kernel, and water chestnut. The starches are analyzed to observe the difference in physicochemical, pasting, rheological, Fourier transform infrared spectroscopy (FTIR), and X‐ray diffraction (XRD) properties. The amylose content from diverse sources ranges from 17.3 to 26.3%. The swelling power and solubility of the starches are influenced by the increase in temperature. It is observed that an increase in temperature results in increased swelling power and solubility. At 90 °C, mango kernel starch shows the highest swelling power while pearl millet starch shows the lowest. The botanical sources influence the pasting and rheological properties, and a significant difference (p < 0.05) is observed in all the parameters recorded. The peak viscosity (PV) of starches ranges from 1256 to 2101 cP. All the starches possess almost similar and typical starch FTIR spectra. The starches from all sources show prominent peaks at 15.2, 17, 18.3, and 23 (2θ), corresponding to a typical A‐type starch crystallinity organization.
本研究基于对珍珠粟、高粱、芒果核和荸荠淀粉的综合表征。研究分析了这些淀粉在物理化学、糊化、流变、傅立叶变换红外光谱（FTIR）和 X 射线衍射（XRD）特性方面的差异。不同来源的淀粉含量从 17.3% 到 26.3%不等。淀粉的溶胀力和溶解度受温度升高的影响。据观察，温度升高会导致膨胀力和溶解度增加。在 90 °C 时，芒果核淀粉的膨胀力最高，而珍珠粟淀粉的膨胀力最低。植物来源会影响糊化和流变特性，所有记录的参数都存在显著差异（p < 0.05）。淀粉的峰值粘度（PV）在 1256 至 2101 cP 之间。所有淀粉都具有几乎相似的典型淀粉傅立叶变换红外光谱。所有来源的淀粉都在 15.2、17、18.3 和 23 (2θ) 处显示出明显的峰值，对应于典型的 A 型淀粉结晶组织。
{"title":"Comprehensive Characterization of Starch from Diverse Sources: Physicochemical, and Functional Properties","authors":"Archana Sinhmar, Somesh Sharma, Ashok Kumar Pathera, Manju Nehra, Rahul Thory, Vikash Nain, Sachin Kumar Godara","doi":"10.1002/star.202300280","DOIUrl":"https://doi.org/10.1002/star.202300280","url":null,"abstract":"The present study is based on the comprehensive characterization of starches from pearl millet, sorghum, mango kernel, and water chestnut. The starches are analyzed to observe the difference in physicochemical, pasting, rheological, Fourier transform infrared spectroscopy (FTIR), and X‐ray diffraction (XRD) properties. The amylose content from diverse sources ranges from 17.3 to 26.3%. The swelling power and solubility of the starches are influenced by the increase in temperature. It is observed that an increase in temperature results in increased swelling power and solubility. At 90 °C, mango kernel starch shows the highest swelling power while pearl millet starch shows the lowest. The botanical sources influence the pasting and rheological properties, and a significant difference (<jats:italic>p</jats:italic> < 0.05) is observed in all the parameters recorded. The peak viscosity (PV) of starches ranges from 1256 to 2101 cP. All the starches possess almost similar and typical starch FTIR spectra. The starches from all sources show prominent peaks at 15.2, 17, 18.3, and 23 (2<jats:italic>θ</jats:italic>), corresponding to a typical A‐type starch crystallinity organization.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140018146","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 aims to determine the effect of ultrasound on the oxidation process of starch, molecular structure, and its functional properties. Corn starch is oxidized by hydrogen peroxide (with Cu(II) or Fe(II) ions as catalysts) in the ultrasound field. Changes in starch structure are identified based on determinations of the carboxyl, carbonyl groups, copper, iron content, molecular characterization by GPC, crystallinity, gelatinization characteristics, and surface area. Functional properties are determined based on analysis of color parameters, water binding capacity, solubility in water, and pasting characteristics. It is found that the effectiveness of the starch oxidation under ultrasound is affected by the presence and type of catalysts. The content of metal incorporated into starch during oxidation is approximately 15% lower when an ultrasound treatment is applied. When starch oxidation is assisted with ultrasound, the metal incorporation preferentially occurs in the pores and holes of the grain. Starches oxidized in the presence of Fe(II) and Cu(II) catalysts can be successfully used not only as thickeners in food industry but also as metal carriers in many industries.
{"title":"Ultrasound Effect on the Hydrogen Peroxide Oxidation of Corn Starch, Molecular Structure, and Functional Properties of Obtained Starch Derivatives","authors":"Sławomir Pietrzyk, Magdalena Dziadoń, Karolina Królikowska, Paulina Pająk, Libor Červenka, Roman Bulánek","doi":"10.1002/star.202300252","DOIUrl":"https://doi.org/10.1002/star.202300252","url":null,"abstract":"This study aims to determine the effect of ultrasound on the oxidation process of starch, molecular structure, and its functional properties. Corn starch is oxidized by hydrogen peroxide (with Cu(II) or Fe(II) ions as catalysts) in the ultrasound field. Changes in starch structure are identified based on determinations of the carboxyl, carbonyl groups, copper, iron content, molecular characterization by GPC, crystallinity, gelatinization characteristics, and surface area. Functional properties are determined based on analysis of color parameters, water binding capacity, solubility in water, and pasting characteristics. It is found that the effectiveness of the starch oxidation under ultrasound is affected by the presence and type of catalysts. The content of metal incorporated into starch during oxidation is approximately 15% lower when an ultrasound treatment is applied. When starch oxidation is assisted with ultrasound, the metal incorporation preferentially occurs in the pores and holes of the grain. Starches oxidized in the presence of Fe(II) and Cu(II) catalysts can be successfully used not only as thickeners in food industry but also as metal carriers in many industries.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140006420","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}
In the present study, Dendrobium officinale polysaccharides (DOPs) are incorporated into sodium alginate (SA) for the development of SA-DOPs films. The physical, mechanical, and functional properties of SA-DOPs composite films and their ability to preserve fresh grapes are investigated. The results reveal that the addition of DOPs can significantly enhance the thickness, swelling ratio, tensile strength, elongation at break, and thermal stability of the films (p < 0.05) whereas the water solubility and water vapor permeability are decreased. Fourier transform-infrared (FT-IR) spectroscopy results reflect interaction of chemical groups and bonds between SA and DOPs. The result of scanning of electron microscopy (SEM) indicates smooth for SA-DOPs films while control film exhibits rough. The SA-DOPs films exhibit potential antioxidant effects on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radicals. Furthermore, the composite films exhibit remarkable inhibition of the growth of Escherichia coli and Staphylococcus aureus (p < 0.05). In addition, the SA-DOPs coatings can effectively reduce weight loss, inhibit polyphenol oxidase activity, extend the shelf life of the grapes at room temperature (25 ± 1 °C) for 14 days. These results indicate that the SA-DOPs edible coatings might be a promising candidate in food preservation industries.
{"title":"Characterization of Sodium Alginate-Based Edible Active Coating Incorporated with Dendrobium officinale Polysaccharides and Its Application in Grape Packaging","authors":"Pingxiang Wu, Kaili Ding, Feng Nie, Ming Wei","doi":"10.1002/star.202200258","DOIUrl":"https://doi.org/10.1002/star.202200258","url":null,"abstract":"In the present study, <i>Dendrobium officinale</i> polysaccharides (DOPs) are incorporated into sodium alginate (SA) for the development of SA-DOPs films. The physical, mechanical, and functional properties of SA-DOPs composite films and their ability to preserve fresh grapes are investigated. The results reveal that the addition of DOPs can significantly enhance the thickness, swelling ratio, tensile strength, elongation at break, and thermal stability of the films (<i>p</i> < 0.05) whereas the water solubility and water vapor permeability are decreased. Fourier transform-infrared (FT-IR) spectroscopy results reflect interaction of chemical groups and bonds between SA and DOPs. The result of scanning of electron microscopy (SEM) indicates smooth for SA-DOPs films while control film exhibits rough. The SA-DOPs films exhibit potential antioxidant effects on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radicals. Furthermore, the composite films exhibit remarkable inhibition of the growth of <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> (<i>p</i> < 0.05). In addition, the SA-DOPs coatings can effectively reduce weight loss, inhibit polyphenol oxidase activity, extend the shelf life of the grapes at room temperature (25 ± 1 °C) for 14 days. These results indicate that the SA-DOPs edible coatings might be a promising candidate in food preservation industries.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140006925","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}
Ramandeep Kaur Sidhu, Charanjit. S. Riar, Sukhcharn Singh
The present work is conducted to study the effect of heat-moisture treatment (HMT), ultrasonication (US), and gamma-irradiation (GI) on various properties of teff starch. Starch is subjected to HMT at 28% moisture level, US at a frequency of 20 kHz for 30 and 60 min, and GI at 5 and 10 kGy. US has an increased swelling power (8.22–9.39 g g−1) and solubility (9.5–10.5%). Water binding and Oil binding capacity are improved in modified starches than native. The highest amylose content (24.94–25.24%) is observed in US than native (20.82%). Thermal characteristics show an increment in the modified teff starches with enthalpies varied from 2.30 to 3.81 J g−1. Significant differences in starch gel textural properties are identified. Similar outcomes for native and modified findings are seen in Fourier transform infrared spectroscopy spectra. X-ray diffraction shows a similar X-ray pattern with crystallinity decreases for HMT (28.07%) and gamma irradiated starches (30.21%) and increases for ultrasonicated samples (32.23%). The morphological changes in teff starch are observed after physical modification. All in all, significant improvements have been reported in modified teff starch, which not only increases its industrial application but also improves the utilization of teff grain globally.
{"title":"Influence of Heat Moisture, Ultrasonication, and Gamma Irradiation on Pasting, Thermal, Morphological, and Physicochemical Properties of Indian Teff (Eragrostis tef) Starch","authors":"Ramandeep Kaur Sidhu, Charanjit. S. Riar, Sukhcharn Singh","doi":"10.1002/star.202300241","DOIUrl":"https://doi.org/10.1002/star.202300241","url":null,"abstract":"The present work is conducted to study the effect of heat-moisture treatment (HMT), ultrasonication (US), and gamma-irradiation (GI) on various properties of teff starch. Starch is subjected to HMT at 28% moisture level, US at a frequency of 20 kHz for 30 and 60 min, and GI at 5 and 10 kGy. US has an increased swelling power (8.22–9.39 g g<sup>−1</sup>) and solubility (9.5–10.5%). Water binding and Oil binding capacity are improved in modified starches than native. The highest amylose content (24.94–25.24%) is observed in US than native (20.82%). Thermal characteristics show an increment in the modified teff starches with enthalpies varied from 2.30 to 3.81 J g<sup>−1</sup>. Significant differences in starch gel textural properties are identified. Similar outcomes for native and modified findings are seen in Fourier transform infrared spectroscopy spectra. X-ray diffraction shows a similar X-ray pattern with crystallinity decreases for HMT (28.07%) and gamma irradiated starches (30.21%) and increases for ultrasonicated samples (32.23%). The morphological changes in teff starch are observed after physical modification. All in all, significant improvements have been reported in modified teff starch, which not only increases its industrial application but also improves the utilization of teff grain globally.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047979","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}
Sodium carboxymethyl cellulose (CMC) is cross‐linked with pea protein isolate (PPI) to prepare pea protein isolate/sodium carboxymethyl cellulose (PPI/CMC) composite film by the diffusion method. The effects of the mass fraction of CMC on the mechanical properties and water resistance of PPI/CMC composite film are investigated. In the film containing 0.4% CMC, the water vapor permeability (1.43 × 10−7 g m (m2∙h∙Pa)−1) is significantly decreased, while the water contact angle value is elevated (55.76°). The tensile strength of the composite film is enhanced by 54.45%, while the elongation at break is increased by 23.30%. The film has excellent thermal stability and a homogenous structure. The remarkable changes may be attributed to new chemical interactions (hydrogen bonds) between CMC and PPI as revealed by Fourier transform infrared spectroscopy. Further, the composite film has great advantages in water resistance after comparison. The film is applied to the fresh bean skin, effectively blocking and reducing the tearing force between the fresh bean skin, and consequently easy separation after soaking in water for 20 min. Overall, the inclusion of CMC effectively solves the functional limitation caused by the hydrophilicity of PPI film, paving the way for its effective application as a novel edible packaging film in conventional foods.
采用扩散法将羧甲基纤维素钠（CMC）与豌豆蛋白分离物（PPI）交联制备豌豆蛋白分离物/羧甲基纤维素钠（PPI/CMC）复合薄膜。研究了 CMC 质量分数对 PPI/CMC 复合薄膜机械性能和耐水性的影响。在含 0.4% CMC 的薄膜中，水蒸气渗透率（1.43 × 10-7 g m (m2∙h∙Pa)-1）显著降低，而水接触角值则升高（55.76°）。复合薄膜的拉伸强度提高了 54.45%，断裂伸长率提高了 23.30%。薄膜具有优异的热稳定性和均匀的结构。傅里叶变换红外光谱显示，这些明显的变化可能归因于 CMC 和 PPI 之间新的化学作用（氢键）。此外，经过比较，复合薄膜在耐水性方面也有很大优势。薄膜贴在新鲜豆皮上，能有效阻隔和降低新鲜豆皮之间的撕裂力，因此在水中浸泡 20 分钟后很容易分离。总之，CMC 的加入有效解决了 PPI 薄膜亲水性带来的功能限制，为其作为新型食用包装膜在传统食品中的有效应用铺平了道路。
{"title":"Quality Improvement of Pea Protein Isolate‐Based Film: Effect of Sodium Carboxymethyl Cellulose on Film","authors":"Peiyun Jiang, Guiyun Chen, Shunying Xu, Jiaojiao Yu, Zihan Qu, Shuhong Li, Ye Chen","doi":"10.1002/star.202200253","DOIUrl":"https://doi.org/10.1002/star.202200253","url":null,"abstract":"Sodium carboxymethyl cellulose (CMC) is cross‐linked with pea protein isolate (PPI) to prepare pea protein isolate/sodium carboxymethyl cellulose (PPI/CMC) composite film by the diffusion method. The effects of the mass fraction of CMC on the mechanical properties and water resistance of PPI/CMC composite film are investigated. In the film containing 0.4% CMC, the water vapor permeability (1.43 × 10<jats:sup>−7</jats:sup> g m (m<jats:sup>2</jats:sup>∙h∙Pa)<jats:sup>−1</jats:sup>) is significantly decreased, while the water contact angle value is elevated (55.76°). The tensile strength of the composite film is enhanced by 54.45%, while the elongation at break is increased by 23.30%. The film has excellent thermal stability and a homogenous structure. The remarkable changes may be attributed to new chemical interactions (hydrogen bonds) between CMC and PPI as revealed by Fourier transform infrared spectroscopy. Further, the composite film has great advantages in water resistance after comparison. The film is applied to the fresh bean skin, effectively blocking and reducing the tearing force between the fresh bean skin, and consequently easy separation after soaking in water for 20 min. Overall, the inclusion of CMC effectively solves the functional limitation caused by the hydrophilicity of PPI film, paving the way for its effective application as a novel edible packaging film in conventional foods.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139951133","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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