The overconsumption of nonbiodegradable materials, particularly plastics, has had a significant and detrimental impact on the environment. Advancements in research sector have led to the development of biodegradable materials, namely starch‐based biodegradable films, which have the potential to reduce this environmental impact. Starch is a unique biopolymer with distinctive chemical, physical, mechanical, thermal, and optical properties that make it an attractive alternative to nonbiodegradable and harmful materials. This review paper comprehensively discusses the properties of starch and the techniques involved in transforming native starch into starch‐based films. Further a broad overview of recent research on combining starch with several composites to enhance the physicochemical properties has been discussed herein. In addition, this paper also discusses recent insights into the development of starch‐based composite films and their potential applications in food packaging systems. Future studies must focus on the development of starch composites that strike a balance between different versatile properties of the biopolymer. Additionally, a critical examination of the interactions at the molecular level will help to expand our understanding of this sustainable biopolymer. Ultimately, the findings of this review paper will provide valuable insights for researchers and industry professionals interested in the development and utilization of starch‐based biodegradable films.
{"title":"Starchy Films as a Sustainable Alternative in Food Industry: Current Research and Applications","authors":"Shubhi Singh, Smriti Gaur, Nisha Sharma","doi":"10.1002/star.202300078","DOIUrl":"https://doi.org/10.1002/star.202300078","url":null,"abstract":"The overconsumption of nonbiodegradable materials, particularly plastics, has had a significant and detrimental impact on the environment. Advancements in research sector have led to the development of biodegradable materials, namely starch‐based biodegradable films, which have the potential to reduce this environmental impact. Starch is a unique biopolymer with distinctive chemical, physical, mechanical, thermal, and optical properties that make it an attractive alternative to nonbiodegradable and harmful materials. This review paper comprehensively discusses the properties of starch and the techniques involved in transforming native starch into starch‐based films. Further a broad overview of recent research on combining starch with several composites to enhance the physicochemical properties has been discussed herein. In addition, this paper also discusses recent insights into the development of starch‐based composite films and their potential applications in food packaging systems. Future studies must focus on the development of starch composites that strike a balance between different versatile properties of the biopolymer. Additionally, a critical examination of the interactions at the molecular level will help to expand our understanding of this sustainable biopolymer. Ultimately, the findings of this review paper will provide valuable insights for researchers and industry professionals interested in the development and utilization of starch‐based biodegradable films.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"113 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140883461","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}
Layered double hydroxide (LDH) is a special category of layered nanomaterials that has attracted keen interest towards fabrication of hybrid materials for efficient packaging application. In the present study, starch‐co‐poly(methyl methacrylate) (St‐co‐PMMA) copolymeric matrix is sandwiched within Mg‐Al layered double hydroxides (Mg‐Al LDH) along with silver nanoparticles (AgNPs) via surfactant free in situ polymerization of MMA. The imprintment of LDH and AgNPs within the copolymeric matrix of starch and their interactions are analyzed by the Fourier transform infrared (FTIR) spectroscopy and X‐ray diffraction (XRD) study. The morphological analysis is carried out by field emission scanning electron microscopy (FESEM), which indicates the reduction of voids by the partial intercalation and exfoliation of LDH layers. This dispersive effect offered by the combination of LDH and AgNPs not only results in an eight‐fold increase in oxygen barrier properties, but also enhances the chemical resistance attributes of the St‐co‐PMMA@Ag/(Mg‐Al)LDH nanocomposite films (NFs) with increase in LDH loading. Antibacterial activity is rendered by the presence of AgNPs and is further accentuated by increasing the concentration of LDH in the nanocomposite films. This significant elevation in thermal stability, chemical resistance, barrier properties, and bactericidal nature makes the material potential for packaging applications.
{"title":"Nano Silver Imprinted Starch‐co‐Polymethylmethacrylate Sandwiched Layered Double Hydroxide Nanocomposite Films for Packaging Application","authors":"Shaikh Nazrul, Anuradha Biswal, Krishna Manjari Sahu, Siva Sankar Sana, Sarat K. Swain","doi":"10.1002/star.202300106","DOIUrl":"https://doi.org/10.1002/star.202300106","url":null,"abstract":"Layered double hydroxide (LDH) is a special category of layered nanomaterials that has attracted keen interest towards fabrication of hybrid materials for efficient packaging application. In the present study, starch‐co‐poly(methyl methacrylate) (St‐co‐PMMA) copolymeric matrix is sandwiched within Mg‐Al layered double hydroxides (Mg‐Al LDH) along with silver nanoparticles (AgNPs) via surfactant free in situ polymerization of MMA. The imprintment of LDH and AgNPs within the copolymeric matrix of starch and their interactions are analyzed by the Fourier transform infrared (FTIR) spectroscopy and X‐ray diffraction (XRD) study. The morphological analysis is carried out by field emission scanning electron microscopy (FESEM), which indicates the reduction of voids by the partial intercalation and exfoliation of LDH layers. This dispersive effect offered by the combination of LDH and AgNPs not only results in an eight‐fold increase in oxygen barrier properties, but also enhances the chemical resistance attributes of the St‐co‐PMMA@Ag/(Mg‐Al)LDH nanocomposite films (NFs) with increase in LDH loading. Antibacterial activity is rendered by the presence of AgNPs and is further accentuated by increasing the concentration of LDH in the nanocomposite films. This significant elevation in thermal stability, chemical resistance, barrier properties, and bactericidal nature makes the material potential for packaging applications.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140808938","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}
Maryam Sarmast Shoushtari, Aina Shafiqah Wan Mahmood, Dayang Radiah Awang Biak, Samaneh Alijantabar Aghouzi, David Hoey, Suryani Kamarudin, Norhafizah Abdullah, Halimatun Sakdiah Zainuddin
This study focuses on the synthesis and characterization of SiO2–CaO–P2O5–Na2O nanofiber bioglass (BG) tablets using cellulose nanofibers (CNFs) as a template and starch binders. Three types of tablets are prepared: sago starch binder tablets, xanthan gum binder tablets, and dry press tablets (used as a control). The tablets are investigated for their physicochemical structure, mechanical properties, in‐vivo bioactivity, and antibacterial efficiency using various characterization techniques such as Fourier transform infrared (FTIR), field emission scanning electron microscope (FESEM), XRD, ICP, etc. The results indicate the formation of a hydroxyapatite (HA) layer on the surface of the tablets after immersion in simulated body fluid (SBF) for 28 days, demonstrating their bioactivity. FESEM analysis reveals the formation of HA crystals with different morphologies, including oval‐shaped crystals in sago tablets and needle‐like crystals in xanthan tablets. The binder tablets exhibit higher Ca/P ratios compared to the press‐dried tablets. Among the binder tablets, sago starch tablets show superior mechanical properties. Additionally, the binder tablets display efficient antibacterial activity against Staphylococcus aureus and Escherichia coli bacteria. These findings highlight their potential as promising candidates for bone tissue engineering applications.
{"title":"Effect of Starch Binders on the Properties of Bioglass Tablets for Bone Tissue Engineering Applications","authors":"Maryam Sarmast Shoushtari, Aina Shafiqah Wan Mahmood, Dayang Radiah Awang Biak, Samaneh Alijantabar Aghouzi, David Hoey, Suryani Kamarudin, Norhafizah Abdullah, Halimatun Sakdiah Zainuddin","doi":"10.1002/star.202300169","DOIUrl":"https://doi.org/10.1002/star.202300169","url":null,"abstract":"This study focuses on the synthesis and characterization of SiO<jats:sub>2</jats:sub>–CaO–P<jats:sub>2</jats:sub>O<jats:sub>5</jats:sub>–Na<jats:sub>2</jats:sub>O nanofiber bioglass (BG) tablets using cellulose nanofibers (CNFs) as a template and starch binders. Three types of tablets are prepared: sago starch binder tablets, xanthan gum binder tablets, and dry press tablets (used as a control). The tablets are investigated for their physicochemical structure, mechanical properties, in‐vivo bioactivity, and antibacterial efficiency using various characterization techniques such as Fourier transform infrared (FTIR), field emission scanning electron microscope (FESEM), XRD, ICP, etc. The results indicate the formation of a hydroxyapatite (HA) layer on the surface of the tablets after immersion in simulated body fluid (SBF) for 28 days, demonstrating their bioactivity. FESEM analysis reveals the formation of HA crystals with different morphologies, including oval‐shaped crystals in sago tablets and needle‐like crystals in xanthan tablets. The binder tablets exhibit higher Ca/P ratios compared to the press‐dried tablets. Among the binder tablets, sago starch tablets show superior mechanical properties. Additionally, the binder tablets display efficient antibacterial activity against <jats:italic>Staphylococcus aureus</jats:italic> and <jats:italic>Escherichia coli</jats:italic> bacteria. These findings highlight their potential as promising candidates for bone tissue engineering applications.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140809300","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}
Weijun Deng, Jing Hu, Mengqing Rong, Chaoqun Zhang, Huitao Wen, Yue Liu, Tao Zhang, Jing Hu
Native starch Pickering stabilizer without chemical modification has attracted research interest in food field. However, the behaviors of starch particles at interface are seldom studied. In this paper, ultrafine starch particles (USPs) are grounded with a planetary ball mall from various starch species down to 1–2 µm in size. USP and starches are used to prepare Pickering emulsions. With size decrease, USP has more negative zeta potentials, stronger hydrogen bonds, better hydrophilicity, and better emulsifying abilities than their counterparts of starches. Millet starch has better emulsion stability than OSA modified starch. Glutinous USP outperforms in stabilization due to higher emulsion height and no oil phase separation. USP behaves differently at interface or in water phase, which is attributed to starch species, amylose and amylopectin contents, and gelatinization. This work can inspire the behavior investigation of starch particles in nano/micrometers at interface during storage.
{"title":"Ultrafine Starch Particles as Pickering Emulsion Stabilizers With Different Interfacial Behaviors","authors":"Weijun Deng, Jing Hu, Mengqing Rong, Chaoqun Zhang, Huitao Wen, Yue Liu, Tao Zhang, Jing Hu","doi":"10.1002/star.202400028","DOIUrl":"https://doi.org/10.1002/star.202400028","url":null,"abstract":"Native starch Pickering stabilizer without chemical modification has attracted research interest in food field. However, the behaviors of starch particles at interface are seldom studied. In this paper, ultrafine starch particles (USPs) are grounded with a planetary ball mall from various starch species down to 1–2 µm in size. USP and starches are used to prepare Pickering emulsions. With size decrease, USP has more negative zeta potentials, stronger hydrogen bonds, better hydrophilicity, and better emulsifying abilities than their counterparts of starches. Millet starch has better emulsion stability than OSA modified starch. Glutinous USP outperforms in stabilization due to higher emulsion height and no oil phase separation. USP behaves differently at interface or in water phase, which is attributed to starch species, amylose and amylopectin contents, and gelatinization. This work can inspire the behavior investigation of starch particles in nano/micrometers at interface during storage.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140809036","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}
Anna A. Voroshnina, Denis E. Tryakhov, Anatoly A. Politov, Vladimir V. Aksenov, Daniel V. Maslennikov
The current study presents a novel approach to starch modification using infrared dry heat treatment (IR‐DHT). IR‐heating at 200 °C allows one to reduce the processing time to 15 min and does not lead to irreversible amorphization of starch structure. Upon IR‐DHT, an increase in density of starch granules from 1.4888 ± 0.0005 to 1.5038 ± 0.0005 g cm−3 is observed. The crystallinity degree of the starch exposed in water at 20 °C after IR‐DHT does not change compared to the crystallinity of native starch hydrated at the same temperature. However, the exposure in excess of water of native potato starch at 45 °C induces an increase of crystallinity up to 81% (along with a significant increase in the intensity of the d100 reflection), while heat‐treated starch exposed in water at the same temperature has reduced crystallinity (RC = 39%). In addition, the concentration of soluble carbohydrates released during the exposure process (45 °C, excess of water) increases by an order of magnitude for heat‐treated starch compared to the native sample. Hence, IR‐DHT may become a promising way to influence the processes of acid and enzymatic hydrolysis and control starch properties, such as pasting, solubility, and digestibility.
本研究提出了一种利用红外干热处理（IR-DHT）进行淀粉改性的新方法。200 °C 的红外加热可将处理时间缩短至 15 分钟，并且不会导致淀粉结构的不可逆变质。经 IR-DHT 处理后，淀粉颗粒的密度从 1.4888 ± 0.0005 g cm-3 增加到 1.5038 ± 0.0005 g cm-3。与相同温度下水合原生淀粉的结晶度相比，IR-DHT 后暴露在 20 °C 水中的淀粉的结晶度没有变化。然而，在 45 °C过量水中暴露的马铃薯原生淀粉会导致结晶度增加达 81%（同时 d100 反射强度显著增加），而在相同温度下暴露于水中的热处理淀粉则会降低结晶度（RC = 39%）。此外，与原生样品相比，热处理淀粉在暴露过程（45 °C、过量水）中释放的可溶性碳水化合物浓度增加了一个数量级。因此，IR-DHT 可能会成为影响酸水解和酶水解过程以及控制淀粉特性（如糊化性、可溶性和消化率）的一种有前途的方法。
{"title":"Influence of Infrared Dry Heat Treatment on the Structure and Properties of Potato Starch","authors":"Anna A. Voroshnina, Denis E. Tryakhov, Anatoly A. Politov, Vladimir V. Aksenov, Daniel V. Maslennikov","doi":"10.1002/star.202300189","DOIUrl":"https://doi.org/10.1002/star.202300189","url":null,"abstract":"The current study presents a novel approach to starch modification using infrared dry heat treatment (IR‐DHT). IR‐heating at 200 °C allows one to reduce the processing time to 15 min and does not lead to irreversible amorphization of starch structure. Upon IR‐DHT, an increase in density of starch granules from 1.4888 ± 0.0005 to 1.5038 ± 0.0005 g cm<jats:sup>−3</jats:sup> is observed. The crystallinity degree of the starch exposed in water at 20 °C after IR‐DHT does not change compared to the crystallinity of native starch hydrated at the same temperature. However, the exposure in excess of water of native potato starch at 45 °C induces an increase of crystallinity up to 81% (along with a significant increase in the intensity of the <jats:italic>d</jats:italic><jats:sub>100</jats:sub> reflection), while heat‐treated starch exposed in water at the same temperature has reduced crystallinity (RC = 39%). In addition, the concentration of soluble carbohydrates released during the exposure process (45 °C, excess of water) increases by an order of magnitude for heat‐treated starch compared to the native sample. Hence, IR‐DHT may become a promising way to influence the processes of acid and enzymatic hydrolysis and control starch properties, such as pasting, solubility, and digestibility.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140810338","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}
Alpha‐amylase is one of the most important enzymes in the saliva. It is an important biomarker for many health conditions. Saliva sampling is a non‐invasive method and is the preferred choice for sampling at point of the care and home testing. Measurement of salivary alpha‐amylase activity as a rapid test using test strips with Flavin‐dependent glucose dehydrogenases (FAD‐GDH) as glucose is the aim of the current research. FAD‐GDH is an oxygen‐independent enzyme and has a narrow substrate specificity. For this goal, starches from various sources are tested as a substrate for alpha‐amylase and chose MS‐101 starch as the best substrate, between six different starch types. Under optimal assay conditions, when hydrolyzed starch (in 20 min, 37 °C, pH = 7) reacts with FAD‐GDH enzymes that exist in test strips for 5 s glucometer can show the amount of glucose produced in samples from patient samples. This glucose value is directly correlated with the salivary alpha‐amylase activity (p‐value <0.01).
{"title":"A New Strategy for Measuring Salivary Alpha‐Amylase Activity Using Glucometer","authors":"Farid Abdi, Sattar Gorgani‐Firuzjaee, Javad Behroozi, Mahmood Vahidi, Mohammad Foad Heidari","doi":"10.1002/star.202300259","DOIUrl":"https://doi.org/10.1002/star.202300259","url":null,"abstract":"Alpha‐amylase is one of the most important enzymes in the saliva. It is an important biomarker for many health conditions. Saliva sampling is a non‐invasive method and is the preferred choice for sampling at point of the care and home testing. Measurement of salivary alpha‐amylase activity as a rapid test using test strips with Flavin‐dependent glucose dehydrogenases (FAD‐GDH) as glucose is the aim of the current research. FAD‐GDH is an oxygen‐independent enzyme and has a narrow substrate specificity. For this goal, starches from various sources are tested as a substrate for alpha‐amylase and chose MS‐101 starch as the best substrate, between six different starch types. Under optimal assay conditions, when hydrolyzed starch (in 20 min, 37 °C, pH = 7) reacts with FAD‐GDH enzymes that exist in test strips for 5 s glucometer can show the amount of glucose produced in samples from patient samples. This glucose value is directly correlated with the salivary alpha‐amylase activity (<jats:italic>p</jats:italic>‐value <0.01).","PeriodicalId":501569,"journal":{"name":"Starch","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140800513","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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