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To understand the ecology of species and promote biotechnology through beneficial strain selection for improving starch yield in maize wet-milling steeping, bacterial diversity and community structure during the counter-current steeping process in a commercial steeping system were characterized and investigated. The microbial diversity in the steeping liquor, which consisted of 16 phyla, 131 families, and 290 genera, was more abundant compared to those present on the surface of unsteeped maize. As the counter-current steeping progressed, exposing newer maize to the older steepwater, Lactobacillus dominated, replacing Rahnella, Pseudomonas, Pantoea, and Serratia. The thermophilic and acidophilic microbial consortia were enriched through adaptive evolution engineering and employed to improve starch yield. Several steeping strategies were evaluated, including water alone, SO2 alone, mono-culture of B. coagulans, microbial consortia, and a combination of consortium and SO2. Combining the microbial consortium with SO2 significantly increased the starch yield to, about 66.4 ± 0.5%, a 22% and 46% increase over SO2 alone and the consortium alone, respectively. Scanning electron microscope (SEM) of steeped maize structure indicated that the combination of consortium and SO2 disrupted the protein matrix and widened gaps between starch granules in maize endosperm. This released proteins into the steepwater and left starch granules in the aleurone layer. The steeping strategy of using thermophilic and acidophilic microbial consortium as additives shows potential application as an environmentally friendly alternative to conventional maize steeping procedures. Highlights: Characterization of bacterial diversity in a commercial steeping system. Adaptation of a thermophilic and acidophilic microbial consortium for maize steeping. Development of an environmentally friendly strategy for maize steeping. Consortium combining SO2 leads to 66.4% increase in starch yield. Novel strategy disrupts protein matrix making starch granules to aleurone layer. [ABSTRACT FROM AUTHOR]

Summary: Ultrasonication is a novel, green, and sustainable method to modify the native starch for improved functionality and pronounced industrial applications. In the present study, the impact of ultrasonication power (40%, 50%, and 60%) on black wheat starch was observed on functional and pasta‐making attributes. Ultrasonication induced surface and microstructural alterations with minimal impact on the overall integrity of starch granules. The sound waves disrupted starch granules through cavitation and starch degradation by radial attack. Scanning electron microscope (SEM) images revealed that ultrasonication disrupted the starch granules and a porous structure was developed. The treatment induced fissures and pores formation leading to structural rearrangements without any impact at the molecular level. With the increment in the power of ultrasonication, the scratching and fissures on the starch granules are increased which further modifies the starch functionality. Due to structural disruption of long amylopectin helices into short‐chain amylopectin and dextrin resulted in a more crystalline structure of starch, the results were supported by X‐ray diffraction (XRD) and Fourier transform infrared (FTIR) spectra. This alteration in starch structure increased the amylose concentration, solubility, and swelling capacity of modified starch. Pasta prepared with modified starch shows improved cooking and textural properties. [ABSTRACT FROM AUTHOR]

The present study was conducted to explore the impact of corn starch nanoparticles (CSNPs) on the morphological, optical, and dielectric behaviors of the PVA/PMMA/PAAm (PPP) hybrid polymer matrix. The resultant PPP-CS nanocomposite films were synthesized employing the solvent casting procedure. Scanning electron microscope(SEM) images of the as-synthesized films revealed the successful embedding, homogeneity, and fine dispersion of CSNPs within the host PPP. No changes in the infrared ray(IR) band positions were seen upon embedding. The absorbance-? chart illustrated an absorption band at 220 nm with red-shift toward higher wavelengths, which points out the semi crystalline structure of PPP-CS films. The optical coefficients were improved upon inclusion of CSNPs. The optical bandgap energy reduces from 4.50 to 4.12 eV as CSNPs' weight percentage increases from 0 wt% to 4 wt%. Furthermore, the refractive index values for PPP-CS films are in the range of 0.5 and 2.5. The dielectric constants of the obtained films decreased with the increase in CSNPs, except for the conductivity. The embedding of a small amount of CSNPs into the hydrophilic matrix significantly improved the composite's bioactivity. The inhibition zone diameters of Staphylococcus aureus bacteria were calculated to be 0, 26, and 32 mm for 0 wt%, 2 wt%, and 4 wt% CSNPs, respectively. The findings of this study are significant for the development of novel nanocomposite materials with antibacterial activity for optoelectronic device applications. [ABSTRACT FROM AUTHOR]

In this study, a homogeneous blend of starch and dietary fiber (DF), which contained both water‐soluble and water‐insoluble compositions, is prepared in ionic liquids. The morphology and structure of the regenerated blend are studied using a scanning electron microscope (SEM), atomic force microscopy (AFM), differential scanning calorimetry (DSC), Fourier transform infrared (FTIR), X‐ray diffraction (XRD), and thermogravimetric analysis (TGA). It is found that the morphological structures of both original starch and DF are destroyed, and a homogeneous morphological structure is formed for the blend during the dissolution‐regeneration process in ionic liquids. Though no new chemical combination is observed from the infrared spectrum of the regenerated blend, the shift of absorption peaks appeared due to the destruction of the hydrogen bond during the dissolution of ionic liquids. The XRD results showed that the regenerated blend showed a disordered structure which is different from the orderly crystalline structure of original starch and DF. The disordered structure may result in the reduction of thermal stability. Among three ionic liquids 1‐allyl‐3‐methylimidazole chloride ([AMIM]Cl), 1‐ethyl‐3‐methylimidazole chloride ([EMIM]Cl), and 1‐ethyl‐3‐methylimidazole acetate ([EMIM]OAc), [EMIM]Cl has the best solubility to the blend and also has the most disruptive to the native structure of starch and DF, correspondingly. [ABSTRACT FROM AUTHOR]

This study aimed to develop corn starch (CS) and polylactic acid (PLA) degradable bilayer films without the addition of compatibilizers or plasticizers. Different ratios of CS-PLA bilayers were prepared, and considering the performance and economic benefits of the films, it was concluded that the best overall performance of the bilayers was obtained for a CS: PLA ratio of 50:50. At this time, the bilayer has the best adaptability to elongation at break (168%) and tensile strength (17.2 MPa), and its transparency is close to that of ordinary plastic packaging, allowing visual observation of the state of the food inside the film package. At this ratio, the films have some ability to block UV light and protect the food from oxidation processes or other UV-induced adverse reactions. Its water vapor permeability (0.962 × 10− 12 gd− 1 m− 1 Pa− 1), water absorption (43.4%), and oxygen permeability (2.42 × 10− 11 cm2s− 1p.a.− 1) were all at suitable levels. Scanning electron microscope (SEM) cross-sectional images and Fourier transform infrared (FTIR) spectra of the bilayer membranes showed that there was a physical connection between the two membranes, but there was no gap, indicating that the two membranes were well bonded. X-ray diffraction (XRD) showed that the films had the characteristics of a semi-crystalline polymer with low crystallinity. A 10-week degradation experiment yielded good degradability of the bilayer film. These results show that combining PLA and CS to produce double-layer films has great potential to compensate for each other's deficiencies and improve the suitability of both for food packaging alone. [ABSTRACT FROM AUTHOR]

The coated β-tricalcium phosphate (β-TCP) with dicalcium phosphate dihydrate (DCPD) has attracted much attention in the biomaterials field due to the increase in its osteoconductivity. Besides, the porous bioceramic scaffolds with controlled pore sizes are significant in stimulating bone-like cell activity. In this study, the effect of the setting-time process and acidic-calcium phosphate (CaP) concentrations on the fabrication and properties of porous DCPD/β-TCP scaffolds were studied. Subsequently, the specimens were examined using X-ray Diffraction (XRD), scanning electron microscope (SEM), compression strength and Fourier Transforms Infrared (FTIR). The study results revealed that the porous DCPD/β-TCP scaffolds with macro- and micropore sizes were successfully obtained after the 300-600 µm of porous β-TCP granules were exposed to an acidic-CaP solution. Furthermore, the setting-time process and acidic-CaP concentrations increased the DCPD interlocking between granules, and the mechanical strengths of scaffolds increased up to 0.5 MPa. Meanwhile, the porosity levels were changed based on the formation of DCPD crystals. This study was expected to provide novel insights to researchers in the field of bioceramics through its investigation of the creation of porous DCPD/β-TCP scaffolds. [ABSTRACT FROM AUTHOR]

The interaction between starch and lipid gives rise to complexes that have various applications in the food industry. These complexes are known to be useful in food technology, where they influence the texture and quality of the food product, along with various other characteristics. For example, they can be used as fat replacements in different food products, delay the staling of food, improve the freeze thaw stability of products, also can be used to control the glucose levels in patients with diabetes, etc. Various techniques are used to study the structural, thermal, and chemical characteristics of these starch-lipid complexes including X-ray diffraction (XRD), scanning electron microscope (SEM), differential scanning calorimetry (DSC), and Fourier transform infrared (FTIR) spectroscopy. This review outlines the formation of the starch-lipid complexes, their value in the food industry, the varying effects on different types of starch and lipids in food products, and characterization of these complexes. [ABSTRACT FROM AUTHOR]

In order to reduce the digestion rate of starch in human body and improve the content of slowly digestible starch (SDS) and resistant starch (RS), millimeter calcium alginate beads encapsulated with different proportions of recrystallized starch were constructed in this study. First, we prepared recrystallized starch (RS3) by debranching waxy corn starch and retrogradation, and then encapsulated RS3 in calcium alginate beads by the ionic gel method. The microstructure of the beads was observed by scanning electron microscope, and the gel texture properties, swelling properties, and in vitro digestibility of the beads were studied. The results showed that the beads after cooking still maintained high hardness and chewiness, and the swelling power and solubility of the beads were lower than that of native starch. Compared with native starch, the content of rapidly digestible starch (RDS) in beads decreased, while the content of SDS and RS increased. The sample with the highest content of RS is RS31@Alginate1, whose content of RS is 70.10%, 52.11 times higher than that of waxy corn starch and 1.75 times higher than that of RS3. RS3 encapsulated in calcium alginate beads has a good encapsulation effect, and the content of SDS and RS is greatly increased. This study has important implications for reducing the digestion rate of starch and regulating the health of people with diabetes and obesity. [ABSTRACT FROM AUTHOR]

In recent years, macroalgae and microalgae have played a significant role in the production of organic matter, fiber, and minerals on Earth. They contribute to both technical and medicinal applications as well as being a healthy and nutritious food for humans and animals. The theme of this work concerns the development and exploitation of Chaetomorpha linum (C. linum) biomass, through the elaboration of a new starch-based composite film reinforced by cellulose nanocrystals (CL-CNC) derived from C. linum. The first step involves the chemical extraction of CL-CNC from dry C. linum algae biomass. To achieve this, three types of cyclic treatment were adopted: alkalinization (sodium hydroxide) followed by bleaching (sodium hypochlorite) and acid hydrolysis (hydrochloric acid). We then studied the optimization of the development of bio-composite films based on corn starch (CS) reinforced by CL-CNC. These polymeric films were produced using the solution-casting technique followed by the thermal evaporation process. Structure and interactions were modified by using different amounts of glycerol plasticizers (20% and 50%) and different CS:CNC ratios (7:3 and 8:2). These materials were characterized by UV visible (UV/Vis), Fourier Transform Infrared (FTIR) and Scanning Electron Microscope (SEM) spectroscopy to understand structure-property relationships. The result revealed that the best matrix composition is 7:3 (CS: CL-CNC) with 50% glycerol, which reflects that the reinforcing effect of CL-CNC was greater in bio-composites prepared with a 50% plasticizer, revealing the formation of hydrogen bonds between CL-CNC and CS. [ABSTRACT FROM AUTHOR]

This article presents the results of a study on the effect of process parameters on predicting the mechanical properties of wood bioplastic nanocomposites. The primary purpose was to obtain the optimal values of the representative volume element (RVE) parameters to predict the mechanical behavior of the wood-plastic composite accurately. For each sample, a specific combination of the RVE parameters was defined in the Digimat simulation software, and the corresponding mechanical properties was obtained. A tensile test were performed on composite specimens according to the ASTM D638 standard. The results from the Digimat software were compared with the experimental results. This model was eventually applied to Taguchi's optimization analysis to achieve an optimal set of RVE parameters that minimize the discrepancy between the predicted and experimental models. This study aimed to use Taguchi statistical analysis considering a test design for a signal-to-noise ratio (S/N) and perform a data analysis using Minitab software. The input parameters of these compounds play an important role in determining their quality and strength. In this article, different weight percentages of these compounds were simulated and optimized using the Taguchi method. The study input variables were weight percentages of wood flour, polylactic acid, corn starch, maleic anhydride, and two types of nanoparticles TiO2 and graphene. The Taguchi method optimized the process parameters in the target direction by obtaining experimental results to correlate the input and output parameters. In this article, optimization objectives include increasing tensile strength. The microstructure and phase composition of the produced materials was examined with scanning electron microscope (SEM), and x-ray energy-dispersive spectroscopy (EDS). SEM images and EDS analysis showed the excellent performance of the proposed techniques in the optimization of mechanical properties. [ABSTRACT FROM AUTHOR]

Edible iron yam–pea starch-based bilayer films with a water and oil proof layer of corn zein were prepared by casting method and stored under normal temperature (25 °C; relative humidity (RH): 43%, 54%, 65%), refrigeration (4 °C) and freezing (−17 °C) for 150 days. The mechanical properties, scanning electron microscope (SEM) micrographs, oxygen and water vapor permeability, color, transmittance, haze, water content were systematically evaluated after 0, 30, 60, 90, 120 and 150 days. The transmittance, haze, and water content of bilayer films changed greatly within 150 days, which indirectly indicated the changes of the internal microstructure of the film matrix. The results were further verified by SEM analysis. Water and oxygen resistance gradually become worse. At 25 °C and 54% RH, the barrier performances were relatively strong. Films had relatively good tensile strength at normal temperature and high humidity, and relatively good elongation at break at low temperature and high humidity. SEM observation showed that there was no interlayer separation during storage. The internal network structure disappeared and reappeared again. The changes of internal microstructure also verified the changes of barrier and mechanical properties of bilayer films. [ABSTRACT FROM AUTHOR]

It is critical to understand the starch–protein interactions in food systems to obtain products with desired functional properties. This study aimed to investigate the influence of mung bean protein isolate (MBPI) on the rheological, textural, and structural properties of native corn starch (NCS) and their possible interactions during gelatinization. The dynamic rheological measurements showed a decrease in the storage modulus (G') and loss modulus (G") and an increase in the loss factor (tan δ), by adding MBPI to NCS gels. In addition, the textural properties represented a reduction in firmness after the addition of MBPI. The Scanning electron microscope (SEM) images of the freeze-dried NCS/MBPI gels confirmed that the NCS gel became softer by incorporating the MBPI. Moreover, X-ray diffraction (XRD) patterns showed a peak at 17.4°, and the relative crystallinity decreased with increasing MBPI concentrations. The turbidity determination after 120 h refrigerated storage showed that the addition of MBPI could reduce the retrogradation of NCS gels by interacting with leached amylose. Additionally, the syneresis of NCS/MBPI gels decreased at 14 days of refrigerated storage from 60.53 to 47.87%. [ABSTRACT FROM AUTHOR]

Type 2 Diabetes Mellitus (T2DM) is a carbohydrate-rich diet-regulated ailment with carbohydrates digested and absorbed rapidly. Hence, modulating carbohydrate digestion is warranted; to this end, polyphenols from plant sources are handy. However, polyphenols' instability and low bioavailability limit their wholesome use, and thus, encapsulating them into an inexpensive and suitable wall material would be the best strategy. Herein, the potential of porous starch granules is demonstrated. Curcumin and resveratrol were chosen as the test polyphenols due to their proven health benefits, and porous corn starch granules were chosen as the wall material. Porous corn starch granules were prepared through enzymatic modification with 11, 22, and 33 units of amyloglucosidase at three reaction times of 2, 4, and 6 h. The polyphenols were loaded at 100, 200, and 500 mg concentrations in 1 g of starch for 21 days and were characterized through Scanning Electron Microscope (SEM) and Fourier Transform Infrared spectroscopy (FTIR) analyses. The encapsulation efficiency was determined, the rate of starch digestion was calculated through the Englyst test, and polyphenols' in vitro release behavior in gastric and intestinal fluids was measured. Results suggest that 33 enzyme units for a 2 h reaction time were optimal for forming spherical-oval pores on corn starch granules with the maximum encapsulation efficiency of 80.16 % and 88.33 % for curcumin and resveratrol, respectively. The FTIR results suggest the entrapment of polyphenols inside the starch matrix. The inclusion significantly reduced starch digestion and increased the percentage of resistant starch up to 41.11 % and 66.36 % with curcumin and resveratrol, respectively. The in vitro release behavior demonstrated good stability in the simulated gastric fluids and sustained release in simulated intestinal fluids. The encapsulated polyphenols showed a complex Fickian type of diffusion mechanism. Overall, the results suggest that porous corn starch granules could be a potential delivery system for curcumin and resveratrol and will aid in developing novel functional foods to address the T2DM concerns. Curcumin and resveratrol encapsulation in porous starch granules after starch digestion, and aid in designing novel functional foods. [Display omitted] [ABSTRACT FROM AUTHOR]

In this study, glycol diglycidyl ether was used as a crosslinker to facilitate the formation of a cross-linked network structure between starch and gelatin, and the incorporation of self-assembled modified reed fibers resulted in the synthesis of an environmentally friendly starch-based adhesive. The results of Fourier transform infrared spectroscopy, scanning electron microscope, X-ray diffractometer, rheological properties and thermogravimetric analysis showed that starch and gelatin formed a dense macromolecular network structure under the action of crosslinker. The shear strength, water resistance, rheology and thermal stability of the starch-based adhesive were improved, with dry and wet strengths of 6.46 MPa and 1.32 MPa, respectively. The computer simulation analysis showed that starch and gelatin had better compatibility. Compared with unmodified starch, the crosslinked adhesive had less hydrogen bond, lower water absorption and more dense network structure, which provided a reference for the future study of the modification of starch-based adhesive and the mechanism of molecular interaction. [Display omitted] • There is a strong adhesion between the modified fiber and the adhesive matrix. • The simulation analysis showed that starch and gelatin had good compatibility. • Reed fiber enhances the shear strength of starch-based adhesive. • Cross-linked modified starch-based adhesive has excellent water resistance. [ABSTRACT FROM AUTHOR]

The production of porous ceramics for biomedical applications is widely available in the Ceramics industry. In bioceramic applications, interconnected pores are pertinent to increase osteoconductivity and cell proliferation. However, an increase in pore size and the pore amount decrease the mechanical properties. For this reason, pore properties must be precisely controlled. In this study, the effect of a natural pore-forming agent, corn starch addition, and sintering conditions on mechanical properties and biocompatibility was investigated. During mixing, four different starch amounts (1, 3, 5, and 10 wt%) were added to pure beta-tricalcium phosphate (β-TCP) ceramic powders and pressed. Pressed pellets were sintered at 1000, 1100, 1200, and 1300 °C. A scanning electron microscope (SEM) is used to investigate microstructure, texture, pore size, and cell adhesion. The mechanical properties of the β-TCP ceramic parts were further characterized by measuring the density and compressive strength. Cytotoxicity tests were carried out with MTT assays. The optimum mechanical properties were obtained at 1100 °C sintered biocomposites. Although starch starts to burn around 410 °C and analytical results show no presence of starch after the sintering process, biocomposites initially containing 10% starch showed improved cell proliferation. However, a reduction of 59% in compressive strength and a 16% reduction in the density were also recorded. It was observed that 10 wt% starch addition increases cell proliferation by 10% in sintered β-TCP samples. Starch powder additions can be used to increase the cell viability of the material by facilitating the creation of pores, as a low-cost pore-forming agent for porous bone graft and non-load-bearing material in both orthopaedics and maxillofacial applications. [ABSTRACT FROM AUTHOR]

In a typical nitrogen glow discharge plasma, a large number of energetic neutrals, N2, are generated inside the cathode sheath. In this work, we are presenting a technique for the extraction of this energetic N2 for the treatment of starch. The energetic neutrals N2 were generated by the application of −500 V on a transparent cathode. On reaching the cathode, N2+ ions are absorbed; however, it is transparent to energetic N2 neutrals molecules generated inside the sheath by charge exchange collisions, as the energetic N2 neutrals are unaffected by the electric field and pass through the transparent cathode. The sample for treatment was placed below the transparent cathode and thus exposed to the energetic N2 neutrals extracted from glow discharge plasma for a duration of 30 min. The impact of energetic N2 neutral extracted from glow discharge plasma results in modification of physical and thermal properties of corn starch (maize starch). The physicochemical and morphological properties of treated and untreated samples were studied. The surface roughness of the plasma-treated corn starch increased significantly in comparison to the untreated sample. X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) spectra confirmed that there is a considerable reduction in the semicrystalline nature and the polymer structure morphology of the corn starch. Scanning electron microscope (SEM) micrographs of samples show a substantial change in surface morphology and in size of the grains between the plasma-treated and untreated corn starch samples. The room-temperature thermal properties of the plasma-treated corn starch samples are measured using differential scanning calorimetry (DSC). The results confirm that the starch treated with energetic N2 molecules has a lower gelatinization temperature and could be applied in food processing industries. [ABSTRACT FROM AUTHOR]

Although the nutritional value of black rice (BR) is high, the low amylose content makes undesirable qualities in black rice noodle (BRN) and leads to low levels of acceptance by consumers. In this work, mung bean starch (MBS), potato starch (PS), and corn starch (CS) are added (30% w/w based on BR) to BRN and the effects on the edibility, in vitro starch digestibility, and antioxidant properties are investigated. The results show that starches significantly reduced the cooking loss from 30.80% to 10.80% and broken rate from 44.43% to 0.00%, and increased the springiness and the extensibility properties of BRN while maintaining the low in vitro starch digestibility by characterizing the content of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). Starches reduce the loss of total polyphenols of BRN during cooking, improve the release rate of polyphenols in the intestinal digestion, and maintain high DPPH and ABTS radical scavenging rate. Furthermore, scanning electron microscope (SEM) reveals that starches stabilized the microstructure of BRN by forming hydrogen bonds with BR and interfering with the reassociation of starch chains (confirmed by low field nuclear magnetic resonance (LF‐NMR), X‐ray diffraction XRD, Fourier transform‐infrared spectroscopy (FT‐IR), and rapid visco analyzer (RVA)). MBS shows the most positive effect on edible quality of BRN. [ABSTRACT FROM AUTHOR]

In this work, we investigated the effects of sucrose (0%–30%, w/w) on the pasting properties, retrogradation, freeze–thaw stability, texture, and the possible interaction with corn starch–tamarind seed polysaccharide (CS–TSP) mixtures. Sucrose increased the gelatinization temperature (from 76.4 ± 0.1 to 87.6 ± 0.0°C), peak viscosity (from 3358.0 ± 1.4 to 7732.5 ± 44.5 cP), and final viscosity (from 3514.0 ± 31.1 to 7724.5 ± 142.1 cP) of CS–TSP mixtures. Further, sucrose limited the increase in the storage modulus of the mixture pastes, transfer of bound water to free water, and water syneresis during the freeze–thaw process. Additionally, sucrose resulted in a more complete gel structure with stronger resistance. Scanning electron microscope and fluorescence labeling analysis showed that the presence of sucrose helped in tight entanglement or cross‐link between amylose or between amylose and TSP. Thus, these results in this study could help to improve physicochemical properties of starch‐based products, such as glue pudding and other starch desserts. [ABSTRACT FROM AUTHOR]

Corn starch‐based hydrogels are safe and biodegradable polymers with a wide array of applications in food science. The aim of this study was to investigate the effects of starch and natural filler resistant starch type 2 (RS2) particles concentration on the textural properties of corn starch hydrogels. Native starch (NS) hydrogels of 8%, 10%, 12%, and 15% w/v were prepared; in each of these dispersions, part of the NS was substituted with RS2 to a concentration of 2% or 10%. NS hydrogels with the highest concentrations had the maximum hardness, cohesiveness, and gumminess values, whereas the addition of RS2 particles did not affect gel textural properties. Native and substituted RS2 hydrogels showed close similarities in their rheological and textural characteristics. Water‐holding capacity greatly decreased with increasing starch concentration, suggesting that the hydrogels with the highest NS concentration had the densest network as depicted by SEM micrographs. Subsequently, hardness, gumminess, and consistency coefficient were linearly correlated to starch concentration and storage time. Fluid release was exponentially dependent on starch concentration. The degree of crystallinity by X‐ray diffraction (XRD) indicated that by increasing starch concentration and substitution level, crystallinity increased. Consequently, NS concentration determined the textural properties of corn starch hydrogels. On the other hand, RS2 substitutions did not affect any of these parameters, indicating their potential role as inactive fillers with a beneficial effect on the maintenance of normal blood glucose levels. Therefore, the consistency of a food gel can be optimized by changing the ratio of inactive filler to starch gel matrix. [ABSTRACT FROM AUTHOR]

Starch/cellulose composite is one of the most promising systems since both matrix and reinforce agent have same chemical unite glucose, which results in an excellent compatibility. In this work, edible starch film was developed by compositing starch with diverse fibrillary celluloses (FCs) derived from okara, employing a confluence of chemical interactions and mechanical influences. Since diameter of the FCs can be easily controlled by processing methodologies, it is the first time to systematically investigate the effect of diameter of the FCs from macro to nano-scales on the performances of starch-based film. The fabricated macro- and nano-fibrillar celluloses and reinforced starch films were characterized by scanning electron microscope, optical microscopy, Fourier transform infrared spectroscopy, Rheometer and contact angle. Results showed that the FCs increased modulus (about 170 %) and tensile strength (about 180 %) significantly as expected since they are well-compatible and some chemical interactions. It was found that nano-fibrillary celluloses (CNFs) improve the toughness (about 20 %) of the starch film more efficiently, which improved the well-recognized weakness of starch-based materials. The nano-scale roughness on the surface of the starch film caused by different shrinkage ratios between starch and CNFs during drying reduced water sensitivity, which is another well-recognized weakness of starch film. • Edible starch film was reinforced by fibrillary celluloses (FC) derived from okara. • Effect of FC diameter from macro to nano-scales on starch film was firstly studied. • Thinner CNFs improve tensile properties and toughness of starch film. • CNFs also reduced water sensitivity of starch film. [ABSTRACT FROM AUTHOR]

Our aim was to investigate the preparation of self-assembled garlic essential oil-amylose inclusion complexes (SGAs) using garlic essential oil (GEO) and corn starch (CS), and evaluated their release properties. SGAs were fabricated by pre-gelatinization coupling with high-speed shear at different GEO-CS mass ratios. When the mass ratio of GEO to pre-gelatinized corn starch was set at 15 % (SGA-15 %), with a fixed shear rate of 9000 rpm and a shear time of 30 min, the allicin content was 0.573 ± 0.023 mg/g. X-ray diffraction (XRD) results revealed a starch V-type crystalline structure in SGAs with peaks at 13.0°, 18.0°, and 20.0° (2θ). Fourier Transform Infrared (FTIR) spectra of SGAs displayed a shift in the characteristic peak of diallyl trisulfide from 987.51 cm−1 to 991.45 cm−1. Scanning electron microscope (SEM) images revealed that SGAs exhibited lamellar structures covered with small granules. SGAs exhibited higher residual mass (approximately 12 %) than other samples. The resistant starch content of SGAs increased from 10.1 % to 18.4 % as GEO contents varied from 5 % to 15 %. In vitro digestion tests showed that about 53.21 % of allicin remained in SGA-15 % after 8 h. Therefore, this dual treatment can be a new method for fabricating controlled-release inclusion complexes of guest molecules. • This inclusion complex (SGA) was fabricated via dual treatment. • The SGA exhibited a V-type crystalline structure. • The resistance of SGA to digestion is positively linked to the content of GEO. • SGA is expected to be a carrier to control the release of GEO in the digestive tract. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effects of anise essential oil Pickering emulsion (AEO-PE) on the corn starch/cassia gum (CS/CG) composite films in terms of mechanical properties, microstructure and bioactivity, to obtain non-polluting food-active packaging composite films that can replace plastic products. The results of scanning electron microscope (SEM) image results demonstrated that AEO-PE with an oil/water phase ratio of 6:4 (AEO-PE-6:4) was evenly distributed within the matrix of the composite films. The results of thermogravimetric analysis (TGA) demonstrated an improvement in the thermal stability of the composite films. The results of water vapor permeability (WVP) showed a significant improvement in the capacity of the composite film to block water vapor. Further, the DPPH and ABTS radical scavenging rates of the composite films significantly increased after adding of AEO-PE emulsion, and an excellent barrier effect on UV light was observed. These results proved that the composite films had good antioxidant activity. It was also found that the combination of the CS/CG films and AEO-PE-6:4 effectively inhibited the growth of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). Overall, the incorporation of AEO-PE-6:4 resulted in enhanced antioxidant, antibacterial, mechanical, and barrier properties of the CS/CG composite films. The application of the CS/CG-PE-0.7% film to A. bisporus effectively retarded browning and spoilage and maintained the texture and color of the A. bisporus. This study might provide a theoretical basis for the incorporation of PE into starch hydrophilic colloidal matrix composite films, facilitating the disposal of plastic waste. [Display omitted] • Anise essential oil Pickering emulsion (AEO-PE) is compatible with the film matrix. • The composite films have excellent UV-blocking properties to ensure food quality. • AEO-PE improves antibacterial and antioxidant properties of CS/CG composite films. • CS/CG-PE-0.7% composite film retards browning of Agaricus bisporus. [ABSTRACT FROM AUTHOR]

• Thermal insulation panels fabricated using recycled cardboard aggregates and bio degradable binders. • Physical, thermal and mechanical properties of the panels are characterized. • The panels report good thermal conductivity values, microstructure analysis shows good adhesion between cardboard aggregates and cornstarch binder. • Optimum panel selection made using selection methods by considering complex relationships between characteristic properties. • Results of the study prove that fabricated panels can be used for thermal insulation in buildings and further investigated for commercial use. Buildings contribute a major part to the energy use in the world. Thermal insulation of buildings is a passive strategy to achieve energy efficiency by reducing heating and cooling loads. Using recycled materials ensures efficient use of available resources by reducing material consumption. This study reports fabrication of thermal insulation panels using recycled cardboard aggregates and different biodegradable binders (corn starch, lime, clay) in varying percentage weight fractions and experimental characterization of their physical, thermal, mechanical and microstructural properties. Cardboard aggregates have been homogenized with binders and additives to fabricate nine panels. All the panels have reported good thermal conductivity values due to their porous nature, and sufficient compressive and flexural strength for use as thermal insulation in buildings. Strong adhesion between cardboard aggregates and cornstarch binder has been observed in SEM (Scanning Electron Microscope) analysis. This study also addresses selection of the optimum insulation material from various fabricated panels by considering the complex constraints that exist between physical, thermal and mechanical properties. Results of the study prove that the fabricated panels can be used for thermal insulation in buildings and can be further investigated for commercial use. [ABSTRACT FROM AUTHOR]

In this study, the effects of different amino acids (AAs) including glycine (Gly), lysine (Lys) and glutamic acid (Glu) on starch physicochemical (gelatinization, swelling capacity, pasting and retrogradation) and morphological characteristics were investigated using differential scanning calorimeter, rapid visco analyser, a novel automatic segmentation methodology, along with both SEM and polarization microscope under normal and polarized light. Results showed that at a concentration of 3% (w / w), the addition of AAs showed no or only limited effects on starch granular morphological properties and crystallinity. Nevertheless, AAs could significantly inhibit starch granular swelling and gelatinization during heating, especially for charged AAs including Glu and Lys, leading to lower swelling capacity but higher gelatinization temperatures (p < 0.05). Moreover, the starch-AAs interactions also significantly decreased the starch viscosities including peak, trough, final and the setback viscosities, through retarding the leaching of starch molecules from inside. The molecular dynamics simulation further reveals that compared with water molecules, in an order of Glu > Lys > Gly, the interactions between AAs and water significantly decreased the number of starch-water hydrogen bonds, maintaining a higher number of starch-starch intra hydrogen bonds. This in turn improved the intra-hydrogen bonds within starch chains, resulting to more stable structures and thus inhibited starch gelatinization as well as its swell capacity. This study provides important information in terms of the application of different of AAs on starch aiming to improve starch physicochemical properties for better food processing and better starch functional properties. [Display omitted] • Amino acids have no significant effects on starch morphological properties. • Effects on starch crystallinity depend on the crystallinity of amino acids. • Amino acids inhibit starch swelling/gelatinization in an order of Glu > Lys > Gly. • Amino acid-water interactions significantly decreased starch-water hydrogen bonds. • Amino acid-water hydrogen bonds was in an order of Glu > Lys > Gly. [ABSTRACT FROM AUTHOR]