Resistant starch (RS) has being attracted attention due to its health benefits. In this study, combination of spray drying and post‐treatments is adopted to prepare post‐treated spray‐dried corn starch (PSDCS) with high content of RS. Effect of post‐treatment conditions on structural and digestive properties of the PSDCS is investigated. Relative humidity can alter the ordered structures of the PSDCSs due to changes in equilibrium moisture content. When fixing relative humidity at 33%, improvements in short‐range structure and long‐range crystalline structure of the PSDCS obtained at alternant temperature of 4/30 °C (12 h/12 h) are better than those of the PSDCSs obtained at other temperatures. The highest content of RS (29.97%) is found in the PSDCS obtained at 4/30 °C, which is approximately 3.3 times of native corn starch and 5.6 times of spray‐dried corn starch. These findings demonstrate feasibility of preparation of starch products with lower digestibility using spray drying combined with post‐treatments and lay the groundwork for the production and application of products with high content of RS.
{"title":"Structure and Digestibility of Spray‐Dried Corn Starch: Influence of Post‐Treatments","authors":"Jiaqi Shang, Zhiqing Hu, Peizhuang Wang, Li Zhang, Jiang Zhou, Lili Ren","doi":"10.1002/star.202400048","DOIUrl":"https://doi.org/10.1002/star.202400048","url":null,"abstract":"Resistant starch (RS) has being attracted attention due to its health benefits. In this study, combination of spray drying and post‐treatments is adopted to prepare post‐treated spray‐dried corn starch (PSDCS) with high content of RS. Effect of post‐treatment conditions on structural and digestive properties of the PSDCS is investigated. Relative humidity can alter the ordered structures of the PSDCSs due to changes in equilibrium moisture content. When fixing relative humidity at 33%, improvements in short‐range structure and long‐range crystalline structure of the PSDCS obtained at alternant temperature of 4/30 °C (12 h/12 h) are better than those of the PSDCSs obtained at other temperatures. The highest content of RS (29.97%) is found in the PSDCS obtained at 4/30 °C, which is approximately 3.3 times of native corn starch and 5.6 times of spray‐dried corn starch. These findings demonstrate feasibility of preparation of starch products with lower digestibility using spray drying combined with post‐treatments and lay the groundwork for the production and application of products with high content of RS.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141576947","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}
Lian Li, Jia Zheng, Li Yao, Hong Wang, Yiyi Lv, Guichun Huang, Shuyi Qiu, Xiangyong Zeng, Chaoyang Wei
Baijiu distillers' grain is a solid waste after the fermentation of grains, and their high added value and deep processing and utilization require further study. This study uses the enzyme and microwave coassisted method to extract Baijiu distillers' grain polysaccharides (DGPs). Through optimization of the single‐factor test and response surface methodology (RSM), the optimal conditions are solid–liquid ratio 1:30, enzyme time 50 min, enzyme temperature 50 °C, enzyme pH 5.0, microwave time 6 min, and microwave power 480 W, with a maximum DGP yield of 3.98% ± 0.03. DGP is purified by DEAE‐Sepharose cellulose ion exchange chromatography to obtain four fractions, namely DGP‐1, DGP‐2, DGP‐3, and DGP‐4; the molecular weights are 2224.05, 90.99, 1478.16, and 346.19 kDa, respectively, and the main monosaccharide components are Man and Glc. The antioxidant assay shows that the four kinds of DGPs have different free radical scavenging capacities, among which DGP‐2, DGP‐3, and DGP‐4 have good antioxidant activities. Therefore, DGP can be used as a potential natural antioxidant.
{"title":"Enzyme and Microwave Coassisted Extraction, Physicochemical Properties, and Antioxidant Activity of Polysaccharides from Baijiu Distillers' Grains","authors":"Lian Li, Jia Zheng, Li Yao, Hong Wang, Yiyi Lv, Guichun Huang, Shuyi Qiu, Xiangyong Zeng, Chaoyang Wei","doi":"10.1002/star.202300302","DOIUrl":"https://doi.org/10.1002/star.202300302","url":null,"abstract":"Baijiu distillers' grain is a solid waste after the fermentation of grains, and their high added value and deep processing and utilization require further study. This study uses the enzyme and microwave coassisted method to extract Baijiu distillers' grain polysaccharides (DGPs). Through optimization of the single‐factor test and response surface methodology (RSM), the optimal conditions are solid–liquid ratio 1:30, enzyme time 50 min, enzyme temperature 50 °C, enzyme pH 5.0, microwave time 6 min, and microwave power 480 W, with a maximum DGP yield of 3.98% ± 0.03. DGP is purified by DEAE‐Sepharose cellulose ion exchange chromatography to obtain four fractions, namely DGP‐1, DGP‐2, DGP‐3, and DGP‐4; the molecular weights are 2224.05, 90.99, 1478.16, and 346.19 kDa, respectively, and the main monosaccharide components are Man and Glc. The antioxidant assay shows that the four kinds of DGPs have different free radical scavenging capacities, among which DGP‐2, DGP‐3, and DGP‐4 have good antioxidant activities. Therefore, DGP can be used as a potential natural antioxidant.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"93 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141509984","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}
Starch from cardaba banana is modified using octenyl succinic anhydride (OSA), the modification process is modeled using response surface methodology and partial least square regression analysis with the aim of optimizing the starch modification process to produce low digestibility starch. The modified starch is analyzed for digested starch (DS) as well as the starch digestibility index (SDI). The starch digestogram of the optimized starch, as well as the native, is also investigated using a multiphasic approach. The modeling revealed that both the response surface methodology (RSM) and partial least square regression (PLS‐R) model predict with high accuracy (r2 [coefficient of determinant] > 0.9) the dependent variables. According to the statistical indices, the RSM model makes a better prediction when compared to the PLS‐R model. The optimized conditions for the production of modified starch with low starch digestibility are an OSA concentration of 3.98%, reaction time of 47.45 min, and pH of 10 with a predicted DS of 45.99% and SDI value of 29.86%. Modeling the optimized and native starch digestogram reveals the digestogram follows a multiphasic digestogram with the digestion occurring in three (3) segments. The digestion rate of the starch follows a rapid‐slow and slow‐rapid in vitro starch digestion rate.
{"title":"Optimizing the Digested Starch and Starch Digestibility Index of Cardaba Banana Starch Revealed a Multiphasic Starch Digestogram","authors":"Babatunde Olawoye, Oladapo Fisoye Fagbohun, Oyekemi Popoola‐Akinola, Oseni Kadiri, Olumide Samson Fawale, Florence Abolaji Bello, Charles Taiwo Akanbi","doi":"10.1002/star.202300274","DOIUrl":"https://doi.org/10.1002/star.202300274","url":null,"abstract":"Starch from cardaba banana is modified using octenyl succinic anhydride (OSA), the modification process is modeled using response surface methodology and partial least square regression analysis with the aim of optimizing the starch modification process to produce low digestibility starch. The modified starch is analyzed for digested starch (DS) as well as the starch digestibility index (SDI). The starch digestogram of the optimized starch, as well as the native, is also investigated using a multiphasic approach. The modeling revealed that both the response surface methodology (RSM) and partial least square regression (PLS‐R) model predict with high accuracy (<jats:italic>r</jats:italic><jats:sup>2</jats:sup> [coefficient of determinant] > 0.9) the dependent variables. According to the statistical indices, the RSM model makes a better prediction when compared to the PLS‐R model. The optimized conditions for the production of modified starch with low starch digestibility are an OSA concentration of 3.98%, reaction time of 47.45 min, and pH of 10 with a predicted DS of 45.99% and SDI value of 29.86%. Modeling the optimized and native starch digestogram reveals the digestogram follows a multiphasic digestogram with the digestion occurring in three (3) segments. The digestion rate of the starch follows a rapid‐slow and slow‐rapid in vitro starch digestion rate.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141509986","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}
Growing concerns about the harmful impact of synthetic polymers on the environment and living organisms have shifted the attention towards biopolymers which are environment‐friendly and biocompatible. Biopolymers represent attractive sustainable and biodegradable alternatives for replacing commercial synthetic polymers. Chitosan is one of the most prevalent biopolymers available on Earth. Chitosan is an alkaline cationic polymer, the deacetylated form of chitin. Chitosan possesses excellent physicochemical properties such as biocompatibility, biodegradability, nontoxic, nonallergenic, and biologically active molecules. During recent years, there has been a surge in the demand for chitosan in various fields, however, due to poor water solubility and mechanical properties, chitosan applications are limited to some extent. Strong inter and intramolecular hydrogen bonds in the chitosan matrix make it highly crystalline, reducing its water solubility. Chemical modification of the chitosan matrix by various technologies is reported to improve its solubility and other physicochemical characteristics, expanding the application areas. Details on various chemical reactions involved in chemical modification and other available technologies have been focused in this paper. The role of chitin deacetylase enzyme in chitosan modification has been discussed. This review aims to provide insight into recent developments in chitosan functionalization, and the development of chitosan derivatives for various applications.
{"title":"Current Trends in Chitosan Functionalization Methods and Their Applications","authors":"Rakhi Pandey, Garima Mathur","doi":"10.1002/star.202300248","DOIUrl":"https://doi.org/10.1002/star.202300248","url":null,"abstract":"Growing concerns about the harmful impact of synthetic polymers on the environment and living organisms have shifted the attention towards biopolymers which are environment‐friendly and biocompatible. Biopolymers represent attractive sustainable and biodegradable alternatives for replacing commercial synthetic polymers. Chitosan is one of the most prevalent biopolymers available on Earth. Chitosan is an alkaline cationic polymer, the deacetylated form of chitin. Chitosan possesses excellent physicochemical properties such as biocompatibility, biodegradability, nontoxic, nonallergenic, and biologically active molecules. During recent years, there has been a surge in the demand for chitosan in various fields, however, due to poor water solubility and mechanical properties, chitosan applications are limited to some extent. Strong inter and intramolecular hydrogen bonds in the chitosan matrix make it highly crystalline, reducing its water solubility. Chemical modification of the chitosan matrix by various technologies is reported to improve its solubility and other physicochemical characteristics, expanding the application areas. Details on various chemical reactions involved in chemical modification and other available technologies have been focused in this paper. The role of chitin deacetylase enzyme in chitosan modification has been discussed. This review aims to provide insight into recent developments in chitosan functionalization, and the development of chitosan derivatives for various applications.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141509987","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}
Francisco Martín Flores‐Garcia, Marcela Gaytán‐Martínez, Amira Daniela Calvo‐Lopez, Eva González‐Jasso, Eduardo Morales‐Sanchez
This research aims to determine the relationship between amylose content and physicochemical properties in white and red sorghum starches. Five varieties of red sorghum and four varieties of white sorghum were evaluated. The chemical properties, the amylose content, the resistant starch content, scanning electron microscopy, the absorption and solubility index in water, the viscosity profile, the thermal properties, and the correlation between the amylose content were determined. Sorghum starches had an amylose content between 24.51% and 34.34%, but did not show any relationship with color. Regarding the microstructure, the starches that appear larger granules (20–30 µm) have lower amylose content. Sorghum red varieties shown higher values in gelatinization enthalpy, pasting temperature and water absortion index, this effect was attributed to the formation of complexes with phenolic compounds. Starches with a higher proportion of amylose shown lower viscosity profiles and a high thermal stability. Correlation matrix analysis reveals that amylose content had a negative correlation with water absorption index, water solubility index, maximum viscosity, minimum viscosity, and positive correlation with the resistant starch content. The amylose content can define the potential application of the sorghum starches.
{"title":"Relations Between Amylose Content and Physicochemical Properties of Starches from White and Red Sorghum Varieties","authors":"Francisco Martín Flores‐Garcia, Marcela Gaytán‐Martínez, Amira Daniela Calvo‐Lopez, Eva González‐Jasso, Eduardo Morales‐Sanchez","doi":"10.1002/star.202300068","DOIUrl":"https://doi.org/10.1002/star.202300068","url":null,"abstract":"This research aims to determine the relationship between amylose content and physicochemical properties in white and red sorghum starches. Five varieties of red sorghum and four varieties of white sorghum were evaluated. The chemical properties, the amylose content, the resistant starch content, scanning electron microscopy, the absorption and solubility index in water, the viscosity profile, the thermal properties, and the correlation between the amylose content were determined. Sorghum starches had an amylose content between 24.51% and 34.34%, but did not show any relationship with color. Regarding the microstructure, the starches that appear larger granules (20–30 µm) have lower amylose content. Sorghum red varieties shown higher values in gelatinization enthalpy, pasting temperature and water absortion index, this effect was attributed to the formation of complexes with phenolic compounds. Starches with a higher proportion of amylose shown lower viscosity profiles and a high thermal stability. Correlation matrix analysis reveals that amylose content had a negative correlation with water absorption index, water solubility index, maximum viscosity, minimum viscosity, and positive correlation with the resistant starch content. The amylose content can define the potential application of the sorghum starches.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"2014 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141148327","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}
Barnyard millet starch (Echinochloa frumentacea) has been investigated for its potential in drug delivery systems due to its unique properties. This study examined the physicochemical and physiological properties of cross‐linked barnyard millet starch (BMS) using varying concentrations of sodium tripolyphosphate (STPP). Physicochemical and physiological properties of the cross‐linked starches are analyzed. Cross‐linking resulted in reduced swelling capacity and solubility of starch samples. Morphological analysis revealed rough surfaces with cavities and minute cracks in cross‐linked starches. Acute and sub‐acute toxicity studies in test animals indicated no adverse effects, with LD50 values within acceptable limits at 2000 mg kg−1. Hematological, biochemical, and lipid profiles showed no significant alterations compared to the control group. The study demonstrated a low acute toxicity level and favorable safety profile for STPP‐cross‐linked starch. These findings highlighted the potential of cross‐linked barnyard millet starch as a carrier in drug delivery system and for food applications. This study supports the potential of cross‐linked barnyard millet starch in pharmaceutical formulations.
{"title":"Impact of Cross‐Linking on the Physicochemical and Physiological Characteristics of Barnyard Millet (Echinochloa frumentacea) Grains Starch","authors":"Pankaj Bhatt, Suruchi Singh, Sakshi Garg, P. Ashoka, Shardandu Kumar Mishra, Shikha Kaushik, Varsha Deva, Richa Goel, Vipin Kumar","doi":"10.1002/star.202300285","DOIUrl":"https://doi.org/10.1002/star.202300285","url":null,"abstract":"<jats:label/>Barnyard millet starch (<jats:italic>Echinochloa frumentacea</jats:italic>) has been investigated for its potential in drug delivery systems due to its unique properties. This study examined the physicochemical and physiological properties of cross‐linked barnyard millet starch (BMS) using varying concentrations of sodium tripolyphosphate (STPP). Physicochemical and physiological properties of the cross‐linked starches are analyzed. Cross‐linking resulted in reduced swelling capacity and solubility of starch samples. Morphological analysis revealed rough surfaces with cavities and minute cracks in cross‐linked starches. Acute and sub‐acute toxicity studies in test animals indicated no adverse effects, with LD50 values within acceptable limits at 2000 mg kg<jats:sup>−1</jats:sup>. Hematological, biochemical, and lipid profiles showed no significant alterations compared to the control group. The study demonstrated a low acute toxicity level and favorable safety profile for STPP‐cross‐linked starch. These findings highlighted the potential of cross‐linked barnyard millet starch as a carrier in drug delivery system and for food applications. This study supports the potential of cross‐linked barnyard millet starch in pharmaceutical formulations.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140938125","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 optimizes edible coatings made from starch and shellac (SHL) polymer blends to enhance postharvest preservation of fruits. Various starch:SHL ratios are explored for the following four different starch sources: rice (RIC), corn (COR), glutinous rice (GLU), and tapioca (TAP). The resulting polymer blend films are comprehensively analyzed via X‐ray diffraction, Fourier‐transform infrared spectroscopy, contact angle measurements, and studies of swelling behavior, water solubility, water vapor permeability, and mechanical properties. Phase separation is noted in the RIC:SHL and COR:SHL polymer blend films, while the TAP:SHL and GLU:SHL polymer blend films exhibit homogeneity without discernible interactions between starch and SHL. However, the TAP:SHL blend films exhibit superior mechanical properties compared with the GLU:SHL polymer blend films. Furthermore, the wettability, swelling, and water vapor permeability decrease upon increasing the SHL content in the polymer blend films. Noteworthily, the TAP:SHL polymer blend demonstrates favorable properties for use in fruit coatings. In contrast to the 100% SHL film, the TAP:SHL coatings do not exacerbate anaerobic respiration‐related browning during storage assessment. The findings highlight TAP:SHL polymer blend as a promising renewable material for extending fruit shelf life postharvest.
{"title":"Starch and Shellac Polymer Blends: A Promising Material for Extending Postharvest Fruit Shelf Life","authors":"Wantanwa Krongrawa, Piyapoom Piyawatakarn, Suchada Piriyaprasarth, Vipaluk Patomchaiviwat, Pornsak Sriamornsak, Siraprapa Chansatidkosol, Chutima Limmatvapirat, Sontaya Limmatvapirat","doi":"10.1002/star.202400043","DOIUrl":"https://doi.org/10.1002/star.202400043","url":null,"abstract":"This study optimizes edible coatings made from starch and shellac (SHL) polymer blends to enhance postharvest preservation of fruits. Various starch:SHL ratios are explored for the following four different starch sources: rice (RIC), corn (COR), glutinous rice (GLU), and tapioca (TAP). The resulting polymer blend films are comprehensively analyzed via X‐ray diffraction, Fourier‐transform infrared spectroscopy, contact angle measurements, and studies of swelling behavior, water solubility, water vapor permeability, and mechanical properties. Phase separation is noted in the RIC:SHL and COR:SHL polymer blend films, while the TAP:SHL and GLU:SHL polymer blend films exhibit homogeneity without discernible interactions between starch and SHL. However, the TAP:SHL blend films exhibit superior mechanical properties compared with the GLU:SHL polymer blend films. Furthermore, the wettability, swelling, and water vapor permeability decrease upon increasing the SHL content in the polymer blend films. Noteworthily, the TAP:SHL polymer blend demonstrates favorable properties for use in fruit coatings. In contrast to the 100% SHL film, the TAP:SHL coatings do not exacerbate anaerobic respiration‐related browning during storage assessment. The findings highlight TAP:SHL polymer blend as a promising renewable material for extending fruit shelf life postharvest.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140938203","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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