Search

This study investigated the in vitro digestibility of starch and protein aerogels produced from defatted rice bran (DRB), an underutilized rice processing byproduct, using supercritical carbon dioxide (SC-CO 2 ) drying. The extracted starch (i.e., purified starch), crude starch, and proteins were used for the aerogel formation at 15% (w/w) concentration and further characterized. All aerogels exhibited three-dimensional open porous structures with high surface areas of 36-47 m 2 /g, densities lower than 0.3 g/cm 3 , and porosities higher than 84%. The starch hydrolyses in starch and crude starch aerogels were 86 and 73%, respectively, while the protein hydrolysis in protein aerogels reached up to 82% after sequential oral, gastric, and intestinal digestion. Thus, the hydrolysis rates achieved in simulated digestions suggest that the developed aerogels from DRB have the potential to serve as vehicles for delivering bioactive compounds and add value to the underutilized DRB., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Urea is also known as carbamide, an inexpensive and eco-friendly additive for starch functionalization. This article reviews the potential role of urea in starch modification, with the prominence of the mechanism of urea action, alterations in the starch structure and functional properties. In addition, current literature conveys the prospective effect of urea in fabricating starch films for food packaging, and the relevant areas that need to be covered in the forthcoming research are specified at the end of the article section. Urea can modify the diverse physico-chemical and functional properties of starch. Starch-based films exhibit pronounced effects on their mechanical and barrier properties upon the incorporation of urea, although this effect strongly depends on the urea content and degree of substitution (DS). Overall, urea holds great potential for use in the starch and bioplastic film industries, as it produces biocompatible derivatives with desirable performance., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

A green approach based on simultaneous starch aerogel formation-curcumin impregnation via supercritical fluid technology was used to increase the bioavailability of curcumin. The loading amounts of curcumin were 16.4, 21.4, and 24.9 mg/g of aerogel for the 25% Amyl-loaded, 55% Amyl-loaded, and 72% Amyl-loaded samples, respectively. Curcumin-loaded aerogels showed the eventual distribution of curcumin in the hydrophobic area of the internal structure of the aerogels. In vitro gastrointestinal release profiles demonstrated the enhanced curcumin release from the curcumin-loaded aerogel formulations produced by the SC-CO 2 technology over free curcumin. After intestinal digestion, the percentage of released curcumin from 25% Amyl-loaded, 55% Amyl-loaded, and 72% Amyl-loaded was 7.2, 12.1, and 12.1%, respectively, while the release of native curcumin was only 0.5%. Caco-2 cell permeation studies revealed superior bioavailability of curcumin from the curcumin-loaded aerogels. Curcumin-loaded aerogels exhibited improved storage stability than free curcumin., Competing Interests: Declaration of competing interest The authors declare that there is no conflict of interest regarding the publication of this article., (Copyright © 2024. Published by Elsevier Ltd.)

Inspired by the citrus oil gland and cuticular wax, a multifunctional material that stably and continuously released the carvacrol and provided physical defenses was developed to address issues of fresh-cut fruits to microbial infestation and moisture loss. The results confirmed that low molecular weight and loose structure of starch nanoparticles prepared by the ultrasound-assisted Fenton system were preferable for octenyl succinic anhydride modification compared to native starch, achieving a higher degree of substitution (increased by 18.59 %), utilizing in preparing nanoemulsions (NEs) for encapsulating carvacrol (at 5 % level: 81.58 %). Furthermore, the NEs-based gelatin (G) film improved with surface hydrophobic modification by myristic acid (MA) successfully replicated the citrus oil gland and cuticular wax, providing superior antioxidant (enhanced by 3-4 times) and antimicrobial properties (95.99 % and 84.97 % against Staphylococcus aureus and Escherichia coli respectively), as well as the exceptional UV shielding (nearly 0 transmittance in the UV region), mechanical (72 % increase in tensile strength), and hydrophobic (WCA 133.63°). Moreover, the 5%NE-G@MA film inhibited foodborne microbial growth (reduced by 50 %) and water loss (controlled below 15 %), extending the shelf life of fresh-cut navel orange and kiwi. Thus, the multifunctional film was a potential shield for preserving perishable fresh-cut products., Competing Interests: Declaration of competing interest The authors have no conflicts of interest., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

This study involved the preparation of nanoparticles by combining oxidized starch (OS) with xanthan gum (XG), and emulsions were prepared from this nanoparticle. The physical and chemical characteristics, as well as the emulsification properties of oxidized starch-xanthan gum composite nanoparticles (OGNP), were analyzed. The findings revealed that the OGNP retained spherical shape after the addition of XG, although their diameter increased from approximately 50-150 to 200-400 nm. Zeta potential decreased with XG content. Moreover, emulsions prepared from OGNP exhibited outstanding thermal stability, also showing enhanced storage stability. In addition, emulsions had different rheological properties at different pH values. The apparent viscosity and shear stress of emulsions under alkaline conditions were lower than that of neutral conditions. NaCl increased the apparent viscosity of OGNP-stabilized emulsions while reducing their thermal stability. The nanoparticles prepared in this study have efficient emulsification properties and can extend the application of OS., Competing Interests: Declaration of competing interest No conflict of interest exits in the submission of this manuscript, and manuscript is approved by all authors for publication. We confirmed that the figures and tables in revised manuscript are the original work of the authors. I would like to declare on behalf of my co-authors that the work described was original research that has not been published previously, and not under consideration for publication elsewhere, in whole or in part. All the authors listed have approved the manuscript that is enclosed., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

In this study, six types of amino acids (Ala, Phe, Glu, Gly, Ser, and Lys) were combined with glucose to produce Maillard reaction products (MRPs) named G-Ala, G-Phe, G-Glu, G-Gly, G-Ser and G-Lys. The effect of MRPs on bread staling was evaluated through texture and sensory analyses during storage. Furthermore, the study comprehensively analyzed the anti-staling mechanisms of MRPs by examining moisture content, starches, and gluten network changes. The results indicated that G-Gly and G-Glu delayed bread staling, with G-Gly showing the most significant effect. Compared with control, the staling rate and starch crystallinity of G-Gly bread decreased by 24.07% and 7.70%, respectively. Moreover, G-Gly increased the moisture content (3.48%), weakly bound water mobility (0.77%), and α-helix content (1.00%) of bread. Component identification and partial least squares regression further confirmed the aldonic acid, heterocyclic acids and heterocyclic ketones in MRPs inhibit water evaporation, gluten network loosening, and starch degradation, thereby delaying bread staling., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The use of biopolymers as an alternative to petroleum-based polymers offers a sustainable solution with benefits such as biodegradability and unique functionalities. In this study, starch/zein bioparticles (BPs) obtained by nanoprecipitation were employed to synthesize acrylic polymer/biopolymer waterborne nanoparticles with excellent film formation capability. These hybrid nanoparticle dispersions were obtained through a semibatch emulsion polymerization using the previously synthesized BPs as seed and variable monomeric formulations composed of butyl acrylate and methyl methacrylate. A synergetic effect between acrylic and biopolymer phases was evidenced where the incorporation of BPs had a fundamental role in improving sensitive properties, such as film blocking resistance, while attaining smooth films at room temperature. These excellent film-forming properties of starch/acrylic hybrid latexes without requiring the addition of formulation agents, which depict an important benefit from an environmental viewpoint, demonstrate that they represent a promising alternative for the development of a new generation of eco-friendly binders.

Background: Accumulating research suggests that metabolites produced by gut microbiota are essential for maintaining a balanced gut and immune system. Indole-3-acetic acid (IAA), one of tryptophan metabolites from gut microbiota, is critical for gut health through mechanisms such as activating aryl hydrocarbon receptor. Delivery of IAA to colon is beneficial for treatment of gastrointestinal diseases, and one promising strategy is IAA esterified starch, which is digested by gut microbes in colon and releases loaded IAA. Amylose content is a key structural characteristic that controls the physicochemical properties and digestibility of starch., Methods: In the current study, IAA was esterified with three typical starches with distinct amylose content to obtain indolyl acetylated waxy maize starch (WMSIAA), indolyl acetylated normal maize starch (NMSIAA), and indolyl acetylated high-amylose maize starch (HAMSIAA). The study comparatively analyzed their respective physicochemical properties, how they behave under in vitro digestion conditions, their ability to deliver IAA directly to the colon, and their effects on the properties of the gut microbiota., Results: The new characteristic peak of 1 H NMR at 10.83 ppm, as well as the new characteristic peak of FTIR spectra at 1729 cm -1 , represented the successful esterification of IAA on starch backbone. The following in vitro digestion study further revealed that treatment with indolyl acetylation significantly elevated the resistant starch content in the starch samples. In vivo experimental results demonstrated that WMSIAA exhibited the most significant increase in IAA levels in the stomach, whereas HAMSIAA and NMSIAA demonstrated the most remarkable increases in IAA levels in the small intestine and colon, respectively. The elevated IAA levels in the colon are conducive to promoting the growth of beneficial intestinal bacteria and significantly alleviating DSS-induced colitis., Conclusions: This research presents innovative insights and options for the advancement of colon-specific drug delivery systems aimed at preventing and curing gastrointestinal disorders.

Previous studies have shown that fermented barley has a lower digestion rate. However, it remains unclear whether the antidigestibility of starch in fermented barley is affected by other nonstarch components. In this paper, the removal of protein, lipid, and β-glucan improved the hydrolysis rate of starch and the protein showed the greatest effect. Subsequently, the inhibitory mechanism of protein on starch digestion was elucidated from the perspective of starch physicochemical properties and structural changes. The removal of protein increased the swelling power of starch from 10.09 to 11.14%. The short-range molecular ordered structure and the helical structure content decreased. The removal of protein reduced the coating and particle size of the starch particles, making the Maltese cross more dispersed. In summary, protein in fermented barley enhanced the ordered structure of starch by forming a physical barrier around starch and prevented the expansion of starch, which inhibited the hydrolysis of starch.

The effect of the addition of native starch (S) and modified starches (distarch phosphate (SP), acetylated distarch phosphate (AP), and starch acetate (SA)) in emulsion-type sausage on the digestion process of meat protein was studied in this work. The addition of native and modified starches reduced the release of -NH 2 during the simulated gastric digestion stage, whereas the addition of SA increased the total release of -NH 2 after the whole digestion. Peptidomic analysis revealed that the presence of starch decreased the release of peptides in the gastric digestion. The presence of starch reduced the stability of the digests but increased the viscosity of the gastric digestive fluid, which should largely be responsible for the decreased gastric digestibility of meat protein. These results highlighted the physical properties of digests as a key factor affecting the gastric digestion process of meat protein and provided guidance for the application of starches in meat products.

Stockpiled coke is prone to wind-blowing emissions, leading to economic losses and environmental pollution which imposes severe threats to human health. While various polysaccharide-based dust suppressants have been explored to resolve this issue, they often suffer from ineffective control of wettability, poor coverage, and suppression effect in extreme weather conditions, and require additional use of cross-linking agents and surfactants due to their weak interaction with coke. Herein, we present coke dust suppressants comprising polyethyleneimine (PEI), starch, and glycerol to address these shortcomings. Our detailed investigations show that the low toxicity, cationic polymer (PEI) electrostatically interacts with the coke, increasing the wettability and promoting aggregation. Moreover, PEI hydrogen-bonds with starch to form a stable film and enhances the water-retention capability. Furthermore, the addition of glycerol lowers the freezing point to -13 °C, preventing coke loss caused by freezing during transportation and energy loss associated with dismantling the frozen coke. Wind erosion tests and bomb calorimeter results reveal that the coke dust suppressant exhibits superior wind resistance and does not interfere with the coke combustion., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests:Hyomin Lee reports financial support was provided by National Research Foundation of Korea. Hyomin Lee reports financial support was provided by Korea Green Material Co., Ltd. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Plastics are known for their durability and long decomposition time in the environment, which make plastic recycling an effective approach to mitigate plastic waste risks. However, the global plastic recycling rate is less than 10% mainly due to the labor-intensive and time-consuming nature of the manual recycling process, which poses high health risks and costs. Therefore, the development of a fast, effective, and operational process in current recycling plants is crucial to address the environmental concerns associated with plastics. In the current study, the feasibility of starch/Fe 3 O 4 /TiO 2 bio-nanocomposite (SFT) as photo-modifiable and photo-degradable was investigated to reduce the workforce in recycling packaging material. The SFT was modified by different UV-C exposure times, which significantly altered its functional properties. The UV-C exposure increased the hydrophobicity of the SFT films and led to a homogenous distribution of Fe 3 O 4 /TiO 2 nanoparticles (FT). It also increased tensile strength (TS) and decreased elongation at break (EB) of the films. It seems that producing shorter polymer chains, creating new linkages among the polymeric chains, and the homogenous distribution of FT in the matrix of biopolymer by UV-C are the main reasons for these changes. Moreover, the photo-degradation of SFT specimens increased significantly with longer UV-C exposure times. The utilization of magnetic properties in bio-based nanocomposites holds promising potential for streamlining labor-intensive processes in waste recycling plants. However, the inappropriate visual properties of SFT remain a significant obstacle that requires further attention to enable its commercial viability., (© 2024. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.)

This study aimed to investigate the effects of acid or alkali modification of isolated cassava starch (ICS) on its physicochemical properties. Acetic acid concentrations of 5%, 10%, and 20% v/v (0.87, 1.73, and 3.46 M, respectively) and calcium hydroxide concentrations of 0.15%, 0.20%, and 0.30% w/w (0.02, 0.025, and 0.04 M, respectively) were tested independently and compared with untreated isolated starch. The scanning electron microscope (SEM) shows starches with polyhedral and semispherical shapes; these modifications do not change the surface of the starch granules. Nanocrystals with orthorhombic crystal structure were extracted from ICS. Transmission electron microscopy (TEM) shows crystallites with a size (two-dimensional) of 20 ± 5 nm in length and 10 ± 2 nm in width and reveals that this starch contains nanocrystals with orthorhombic crystal structure. The X-ray patterns show that these nanocrystals are unaffected by acidic or alkaline treatments. The Ca +2 and CH 3 COO - ions do not interact with these nanocrystals. The alkaline treatment only affects the gelatinization temperature at a Ca(OH) 2 concentration of 0.30%. Low concentrations of acidic and alkaline treatments affect the ability of cassava starch to absorb water and reduce the peak and final viscosity. The infrared spectra show that the modifications lead to C-H and C═C bond formations. ICS-B 0.30 can modify the amorphous regions of the starch, and the acid treatment leads to acetylation, which was confirmed by the presence of an IR band at 1740 cm -1 ., (© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

d-Allulose, a C-3 epimer of d-fructose, is a rare sugar with ∼70% of the sweetness of sucrose but a caloric content of only 0.4 kcal/g. Due to its low-calorie nature, d-allulose has garnered increasing interest in the food industry. This study was the first attempt to explore the effect of d-allulose as a sucrose replacer on the properties of sponge cake, a widely consumed high-sugar product. Substituting sucrose with d-allulose generated negligible impact on the batter system, while pronounced differences in physicochemical properties of cakes were detected, including specific volume, texture, microstructure, color, and antioxidant activity. In addition, sponge cake containing d-allulose displayed a distinctive aroma volatile profile, with more furans and pyrazines generation. Furthermore, correlations of physicochemical properties across all formulations were depicted, and the potential mechanism behind the property alterations modulated by d-allulose was revealed from the perspectives of starch gelatinization and browning reactions. Overall, this study provides insights into the application potential of d-allulose as a sucrose substitute in bakery product. PRACTICAL APPLICATION: This study elucidates the effect of d-allulose as a low-calorie sugar substitute on sponge cakes. This finding is valuable for the food industry, providing insights into a healthier alternative to traditional sugar in baked goods., (© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

Rising concerns around plastic pollution from single-use plastic (SUPs), especially food packaging, have driven interest in sustainable alternatives. As such, algae biomass has gained attention for bioplastic production due to algae's rapid growth and abundant polysaccharides. This research focuses on extracting carrageenan from Kappaphycus alvarezii, extensively cultivated in Sabah, Malaysia, and utilizing it in combination with starch and glycerol to develop algae-based films. The physicochemical properties and degradation rate of these films were evaluated, revealing that the addition of carrageenan enhanced overall thermal stability meanwhile increasing water solubility, water content but reducing the degradation rate and swelling degree. This is primarily due to the crystalline structures of carrageenan, which provide a more rigid arrangement compared to the network of starch polymers. However, the incorporation of starch into the blends has enhanced the elongation and surface morphology, resulting in more balanced properties. Overall, these carrageenan films displayed impressive thermal, mechanical, and biodegradability characteristics, establishing their viability as substitutes for conventional plastics., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier B.V.)

The formation of starch-polyphenol complexes through high-pressure homogenization (HPH) is a promising method to reduce starch digestibility and control postprandial glycemic responses. This study investigated the combined effect of pH (5, 7, 9) and polyphenol structures (gallic acid, ferulic acid, quercetin, and tannic acid) on the formation, muti-scale structure, physicochemical properties, and digestibility of pea starch (PS)-polyphenol complexes prepared by HPH. Results revealed that reducing pH from 9 to 5 significantly strengthened the non-covalent binding between polyphenols and PS, achieving a maximum complex index of 13.89 %. This led to the formation of complexes with higher crystallinity and denser structures, promoting a robust network post-gelatinization with superior viscoelastic and thermal properties. These complexes showed increased resistance to enzymatic digestion, with the content of resistant starch increasing from 28.66 % to 42.00 %, rapidly digestible starch decreasing from 42.82 % to 21.88 %, and slowly digestible starch reducing from 71.34 % to 58.00 %. Gallic acid formed the strongest hydrogen bonds with PS, especially at pH 5, leading to the highest enzymatic resistance in PS-gallic acid complexes, with the content of resistant starch of 42.00 %, rapidly digestible starch of 23.35 % and slowly digestible starch of 58.00 %, and starch digestion rates at two digestive stages of 1.82 × 10 -2 min -1 and 0.34 × 10 -2 min -1 . These insights advance our understanding of starch-polyphenol interactions and support the development of functional food products to improve metabolic health by mitigating rapid glucose release., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

There has been a growing interest in incorporating sprouted wheat wholemeal (SWW) into whole grain baking, driven by its heightened nutritional content and improved nutrient bioavailability. This study aimed to assess how substituting soft wheat flour (SWF) with various levels of wheat wholemeal (unsprouted and sprouted) impacts the quality and sensory characteristics of hard pretzel sticks, which are globally enjoyed as popular snacks. The dough samples containing wholemeal did not demonstrate the same extensibility as the SWF dough sample. Additionally, substituting SWF with wholemeal increased the resistance to extension. Analysis of the Raman spectra of SWF and two other selected dough samples containing 75 % unsprouted wheat wholemeal (UWW) or SWW indicated α-helix as the dominant protein secondary structure. As the ratio of wholemeal to SWF increased in both unsprouted and sprouted wheat pretzel samples, protein and fiber content increased and starch content decreased, resulting in a decreased peak viscosity in an RVA (Rapid Visco Analyzer) test. The findings also showed no significant difference in hardness between the SWF pretzel sample and all other samples (p > 0.05), except when SWF was replaced with the highest level (75 %) of SWW, resulting in a significantly softer texture. Color analysis revealed that the introduction of wholemeal led to a decrease in the L* value, indicating a darker surface appearance in the samples, likely due to the presence of bran. Finally, sensory evaluation determined that replacing SWF with 25 % SWW resulted in the creation of a sample most similar to SWF in terms of sensory attributes. This research paves the way for future studies and advancements in the formulation and analysis of pretzel dough, creating opportunities to improve both the quality of the product and consumer satisfaction., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Genistein could interact with starch to slow starch digestion by forming starch-genistein complexes. However, genistein had low solubility in water, which hindered the interaction with starch and therefore the formation of the complexes. This study presented a pathway to promote the formation of starch-genistein complexes using an antisolvent method in two steps: (i) adding ethanol to the solution containing starch and genistein to increase genistein solubility, and (ii) evaporating ethanol from the solution to promote genistein interaction with starch. The complexes prepared using this antisolvent method had higher crystallinity (9.45 %), complex index (18.17 %), and higher content of resistant starch (RS) (19.04 %) compared to samples prepared in pure water or ethanol-containing aqueous solution without ethanol evaporation treatment (these samples showed crystallinity of 6.97 %-8.00 %, complex index of 9.09 %-11.4 2%, and RS of 4.45 %-14.38 %). Molecular dynamic simulation results confirmed that the changes in solution polarity significantly determined the formation of starch-genistein complexes. Findings offered a feasible pathway to efficiently promote starch interaction with genistein and in turn mitigate starch digestibility., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

White rice consumption has been regarded as a potential risk factor for non-communicable diseases including obesity and type 2 diabetes. Thus, increasing attention has been paid to develop slowly digested rices with acceptable palatability. As the most abundant component of rice kernels, the fine molecular structure of starch controls not only the texture & aroma, but also the digestion properties of cooked rice. A large number of studies have been conducted to see what molecular structural features control the digestibility and palatability of cooked rice, which further could be connected to starch biosynthesis to enable rices with targeted functionalities to be chosen in non-empirical ways. Nonetheless, little progress has been made because of improper experimental designs. For example, the effects of starch fine molecular structure on cooked rice digestibility and palatability has been rarely studied within one study, resulting to various digestion results. Even for the same sample, it is hard to obtain consistent conclusions and sometimes, the results/coclusions are even controversy. In this review paper, starch fine molecular structural effects on the texture, aroma and starch digestion properties of cooked white rice were summarized followed by a detailed discussion of the relations between the fine molecular structures of amylopectin and amylose to deduce a more general conclusion of starch molecular structure-cooked rice property relations. It is expected that this review paper could provide useful information in terms of how to develop slowly digested rices with acceptable palatability., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

This study aimed at optimizing process protocols for development of low glycemic index (GI) rice flour (LGIRF) by employing enzymatic hydrolysis method using central composite rotatable design (CCRD). LGIRF was evaluated for pasting, farinographic, spectroscopic and microbiological attributes. Independent variables for optimization included concentrations of α-amylase (0.02-0.12 %), glucoamylase (0.02-0.24 %), as well as the incubation temperature (55-80°C). Resistant starch (RS), glycemic index (GI) and glycemic load (GL) were investigated as response variables. The optimum conditions for development of LGIRF with better quality were- α-amylase concentration of 0.040 %, glucoamylase concentration of 0.070 % and an incubation temperature of 60 °C. The results of mineral analysis revealed significantly (p < 0.05) lower levels of boron, potassium, zinc, phosphorus, magnesium, and manganese in LGIRF, while iron and copper were significantly higher. The viscosity profile as evident from pasting profile and farinographic characteristics of LGIRF were significantly (p < 0.05) lower than native rice flour. 1 H NMR and 13 C NMR spectroscopic studies showed an increase in flexible starch segments and a decrease in amorphous portion of starch LGIRF, along with chemical shift alterations in carbons 1 and 4. Free fatty acids and total plate count were significantly (p < 0.05) higher in LGIRF although was within limits., Competing Interests: Declaration of competing interest None of the authors report any conflict of interest., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

In this study, garlic extract (GE) was assessed as a potential additive in chitosan/starch (Ch/De) coatings, focusing on phenolic and flavonoid content analyses and antibacterial properties. Using response surface methodology approach, an optimization method was employed to achieve the optimal antibacterial formulation, with Ch, De, and GE identified as key variables in the Design of Experiment. Fourier transform infrared spectroscopy and X-ray diffraction analyses elucidated interactions among these primary components within the films, while thermogravimetric analysis confirmed the enhanced thermal stability of GE-coated film formulations (Ch/De/GE). The Ch/De/GE exhibited antibacterial efficacy against Escherichia coli (ATCC 25922) with an inhibition zone of 7.2 mm at optimized concentrations of 2% w/v Ch, 1.5% w/v starch, and 0.5% v/v GE. In silico molecular docking studies provided insights into GE's inhibitory role as an antibacterial agent. Evaluation of green and yellow bell peppers (Capsicum annuum) over 18 days showed that coated peppers maintained better visual appearance and mass stability, with a weight loss decrease of 40.54%-48.96%, compared to uncoated ones. Additionally, the Ch/De/GE coating effectively inhibited bacterial growth, reducing it by 1-1.23 log CFU, during the storage period. In conclusion, the Ch/De/GE coating effectively extends the shelf-life of bell peppers and maintains their quality, demonstrating its potential for use in food packaging to preserve perishable items. PRACTICAL APPLICATION: The optimized chitosan/starch/garlic extract (Ch/De/GE) film developed in this study shows promising potential for application in the food packaging industry, particularly in extending the shelf life of perishable items like bell peppers. Its enhanced antibacterial properties, along with its ability to maintain visual appearance and reduce weight loss, make it an effective natural preservative that could replace synthetic additives in food packaging. By incorporating this biodegradable film into packaging solutions, producers can offer safer, more sustainable products that meet consumer demand for natural and environmentally friendly options., (© 2024 Institute of Food Technologists.)

This study aimed to characterize potato varieties for producing potato juice media (PJM) that allow bacterial cellulose (BC) effective and cost-efficient production. The study used 12 edible and 10 starch potato varieties from an accredited company for breeding and seed production. In general, edible varieties produced a 73 % higher PJ yield. Favorable BC yields were obtained using five edible and two starch varieties. Notably, the average BC yields in PJM from three edible varieties (Altesse, Mazur, and Owacja) were above the average BC yield from Hestrin-Schramm (HS) medium (4.3, 4.1, and 3.9 g/L v. 3.69 g/L, respectively); these varieties had relatively high concentrations of glucose (3.3-4.2 g/L), fructose (3.0-4.2 g/L), and sucrose (2.9-4.2 g/L). It was also shown that the macro- and microstructure, crystallinity, and polymerization degree showed no significant differences between PJM-derived BC and HS-BC. As estimated, the cost of PJM required to produce 1 kg of BC is approximately EUR 60. In contrast, the cost of HS medium exceeds 1200 EUR. In conclusion, our research has proven that PJM can significantly reduce the costs (by over tenfold) of the medium for BC biosynthesis, ultimately lowering overall costs of producing this valuable biomaterial., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

This comprehensive research explores the starch isolated from four browntop millet cultivars to determine physicochemical, thermal, morphological, powder flow, pasting, and rheological properties. Significant variations (p ≤ 0.05) were observed among the cultivars. Aerated bulk density (ABD) and Tapped bulk density (TBD) values ranged from 0.476 g/mL (BTM4) to 0.591 g/mL (BTM1), and 0.591 g/mL (BTM1) to 0.476 g/mL (BTM4). Amylose content varied from 22.55% (BTM4) to 25.86% (BTM3), influencing gelling strength and film-forming properties. Water absorption capacity ranged from 1.78 g/g to 1.92 g/g, while oil absorption capacity varied from 2.20 g/g to 2.47 g/g. DSC analysis showed gelatinization temperatures (Tp, and Tc) ranging from 85.44-91.61 °C, and 147.08-154.21 °C, respectively. X-ray diffraction (XRD) patterns revealed A-type crystalline patterns, with relative crystallinity ranging from 22.66% (BTM3) to 27.81% (BTM2). Pasting properties exhibited variations among cultivars, with peak viscosity ranging from 2480 c P to 3119 cP, and pasting temperature from 77.50 °C to 82.35 °C. Rheological analysis indicated shear-thinning behavior. The findings offer insights into the diverse properties of browntop millet starch, contributing to its potential applications in various industries and potentially guiding future studies on browntop millet starch modifications and novel utilization., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Twin-screw extrusion pretreatment has great potential for the development of three-dimensional (3D) printed food as dysphagia diets. This study aimed to investigate the effect of twin-screw extrusion pretreatment on starch structure, rheological properties and 3D printing accuracy of whole potato flour and its application in dysphagia diets. The results indicated that twin-screw extrusion pretreatment was found to change chain length distributions, short-range ordered structure and relative crystallinity of whole potato flour (WPF), thereby improving its 3D printing performance. With the increasing proportion of long linear chains (DP > 12), the intensity of hydrogen bonds, linear viscoelastic region, storage modulus (G'), loss modulus (G″), viscosity and n of whole potato flour paste were increased, enhancing high printing accuracy and shape retention of 3D printed samples with a denser microstructure and smaller pore diameter distribution. The whole potato flour paste extruded with a peristaltic pump speed at 5.25 mL/min (WPF-4) displayed the highest printing accuracy with excellent rheological properties, good water distribution state and dense network structure, which classified as class 5 level dysphagia diets. This research provides an effective guidance for the modification of whole potato flour using twin-screw extrusion pretreatment as 3D printed food inks for dysphagia patients., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier B.V.)

Under high humidity and high temperature conditions, the quality of pepper essential oil easily deteriorates, and the oxidation of oil restricts its application, especially for the insolubility in water. This study investigated pepper essential oil encapsulated in Pickering emulsion with octenyl succinic acid starch, which was effectively able to reduce 100 times of the release rate. The smooth surface and complete particles of the emulsion were observed and no new chemical bonds were formed. The minimum particle sizes were 2.05 µm and 1.89 µm, when the Pickering emulsion was set to different storage conditions at pH 5 and 0.1 M NaCl, respectively. During gastrointestinal digestion, the release of essential oils was effectively delayed in the Pickering emulsion and the digestibility of the emulsion was 16.93% in 120 min. Compared with untreated cells, Pickering emulsion can effectively inhibit the proliferation of MCF-7 (52.71%). All these results indicate that OSA starch stabilized pepper essential oil can effectively increase solubility, improve stability, and expand the application range. Therefore, it can provide a theoretical basis for applications of pepper essential oil, especially for the functional drug application., (© 2024 Institute of Food Technologists.)

Herein, rice was subjected to different soaking processes on water distribution of rice grains, starch characteristics, and eating quality of fresh wet rice noodles. Results demonstrated that, when soaked at temperatures between 10 °C and 40 °C for 120 min, rice grains reached saturation in water absorption, and the hardness gradually stabilized. However, the moisture continued to penetrate the interior of rice grains after 120 min, leading to an increase in moisture content, higher water permeability, and enlarged water migration channels. With extended soaking time periods, the content of damaged starch in rice flour considerably decreased. Although the gelatinization temperature of rice starch decreased after soaking, the enthalpy required for gelatinization increased. The relative crystallinity of rice starch demonstrated an increasing trend, followed by a decreasing trend, and reached its highest value of 18.18 % after 60 min of soaking. To summarize, the texture indices of fresh rice noodles demonstrated an increasing trend, although stretching and cooking quality demonstrated a trend of initially increasing and then decreasing with no considerable changes observed between 120 and 240 min of soaking. In summary, moderate soaking treatment can enhance the edible quality of fresh wet rice noodles., Competing Interests: Declaration of competing interest The authors declare that they have no known financial competing interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

This study investigates the impact of aqueous ozone (AO) on the yield, molecular structure, and rheological properties of wheat gluten separated using the batter procedure. Employing strong gluten flour (SGF) and weak gluten flour (WGF), we demonstrate that AO pretreatment significantly enhances the yield and purity of separated starch and gluten. Surface hydrophobicity, free sulfhydryl groups, Fourier transform infrared spectroscopy (FTIR), Raman, and size exclusion-high-performance liquid chromatography (SE-HPLC) analyses were used to evaluate the effects of AO on the molecular structure of gluten. Our analysis reveals that low concentrations of AO induce specific modifications in gluten proteins. AO treatment increases cross-linking in glutenin macropolymer (GMP), reduces surface hydrophobicity, and stabilizes secondary and tertiary structures. These changes include an increase in β-sheet content by approximately 9% and a corresponding decrease in β-turn structures, leading to enhanced viscoelastic properties of the gluten. The research highlights AO's potential as a sustainable and efficient agent in wheat flour processing, offering advancements in both product quality and eco-friendly processing techniques. Future research should optimize AO treatment parameters and explore its effects on different cereal types further to enhance its applicability and benefits in food processing. PRACTICAL APPLICATION: Our work substantially advances the existing knowledge on wheat flour processing by demonstrating the multifaceted benefits of AO pretreatment. We unveil significant improvements in the yield and purity of starch and gluten when compared to conventional separation methods. Moreover, our in-depth analysis of molecular changes induced by AO, including increased cross-linking, alterations in surface hydrophobicity, and modifications in glutenin macropolymer content, provides new insights into how AO affects the viscoelastic properties of gluten. This contribution is pivotal for the development of more efficient, sustainable, and eco-friendly wheat flour processing technologies., (© 2024 Institute of Food Technologists.)

In this study, Bacillus tequilensis TB5 α-amylase from rice-milled by-products (rice bran and de-oiled rice bran) was successfully immobilized onto biologically synthesized magnetic nanoparticles fabricated with chitosan (MNP-Ch) and characterized via different biophysical techniques. Furthermore, the study emphasized incorporating this nanostructure framework (MNP@2mgchitosan&#95;DORB-amy and MNP@3mgchitosan&#95;RB-amy) to offer diverse applications, including enzymatic desizing, cleaning starchy stains, and treating synthetic starchy wastewater. An enzyme loading of > 90 % for both enzymes indicated increased binding sites due to the functional moieties of chitosan on the MNP. The K m was 0.28 and 0.31 mg/mL for the immobilized and free forms of DORB-amy, respectively, and 0.18 and 0.27 mg/mL for the immobilized and free forms of RB-amy, respectively. A low K m indicated an increased affinity of MNP-Ch-immobilized forms of enzymes toward the substrate. The performance of both immobilized enzymes improved at a wide range of pH and temperature, which may be attributed to the covalent binding of the enzyme on to the MNP-Ch. The nanobiocatalysts in the detergent act synergistically to fade the starchy stains. Furthermore, an 8-9 TEGEWA scale rating with > 11 % of starch removal was obtained through the biodesizing of starch-sized cotton fabric. The nanobiocatalyst efficiently decomposed starch and liberated 650-670 mg/L of reducing sugar from the synthetic wastewater, therefore offering promising opportunities for its exploration in a wastewater treatment plant. Thus, the study recommends the potential exploration of sturdy matrices like MNP to offer remarkable applications with maximum operational stability, easier recovery, and higher efficiency., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Inc. All rights reserved.)

The objective of this study was to investigate the changes in physicochemical and structural properties of starch isolated from hot-dry noodles (HDNS) treated with different contents of potassium carbonate (K 2 CO 3 ). The results demonstrated that the existence of K 2 CO 3 increased the WHC and hardness of HDNS gel with an elevated storage modulus. Meanwhile, K 2 CO 3 promoted the gelatinization of HDNS, which displayed higher viscosity and swelling power. Moreover, the relative crystallinity of HDNS were improved. K 2 CO 3 facilitated the transformation of HDNS from an amorphous to a more ordered and crystalline structure. Simultaneously, the microscopic characteristics exhibited that K 2 CO 3 promoted the partial fusion of starch particles to form aggregates, and the particle size became larger. In conclusion, the physicochemical and structural properties of HDNS were improved effectively with the incorporation of K 2 CO 3 , and the research results provided new insights for the processing of high-quality hot-dry noodles., Competing Interests: Declaration of competing interest The authors have no conflict of interest to declare., (Copyright © 2024 Elsevier B.V. All rights reserved.)

In this research, a novel active food packaging material was developed by blending starch, chitosan, and plant-based mucilage with zinc oxide nanoparticles. The polymeric nanocomposite film, created by incorporating zinc oxide nanoparticles into the mixture using a straightforward approach, was analyzed for its structural and functional attributes using FTIR, XRD, SEM, and TGA/DSC. These analyses revealed a robust interaction between the polymers' functional groups and the nanoparticles, forming a stable film. The film's mechanical properties, including tensile strength and Young's modulus, were high. It also showed reduced wettability and water solubility, enhancing water resistance. The biodegradability rate was 100 %. Antibacterial tests against Bacillus sp. and Pseudomonas sp. showed significant inhibition zones of 26 mm and 30 mm, respectively, demonstrating strong antibacterial effectiveness. The film's non-target toxicity was assessed through phytotoxicity experiments on Vigna angularis and soil nutrient evaluations, with no negative impact on plant growth or soil health observed. These results indicate that this nanocomposite is a safe, biocompatible option for food packaging., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

The effects of high-temperature storage at 37 °C on the crystallinity, pasting, rheological, and thermal properties of adlay seed starches from three famous Chinese varieties were studied. The results showed that high-temperature storage altered the natural structure of adlay seed starch, resulting in increased peak viscosity for all starch pastes after one month of storage at 37 °C. Jinsha adlay seed starch (JSC), which had the highest amylose content (11.21 %), showed increased D 50, relative crystallinity and OD values, demonstrating strong regrowth ability and hydrophobicity, with starch gels having greater hardness and gumminess after storage. In contrast, Pucheng adlay seed starch (PSC) and waxy Ninghua adlay seed starch (WSC), with similar amylose proportions, showed distinct starch gel properties. PSC (with an amylose content of 3.35 %) exhibited better starch gel properties, whereas WSC (amylose content of 5.74 %) demonstrated improved gumminess and chewiness after storage and exhibited stronger anti-starch regrowth capabilities. This study provides valuable insights into the selection of future starches based on their specific processing requirements., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

In this study, a combination of Serratia nematophila L2 and Bacillus velezensis W24 was used to biocontrol Sclerotinia sclerotiorum. When the mixed ratio of L2 to W24 was 1:1, the inhibition rate on the growth of S. sclerotiorum was 88.1 %. To gain a large number of bacteria, the culture medium and conditions were optimized. When the medium formula involved molasses (8.890 g/L), soy peptone (6.826 g/L), and NaCl (6.865 g/L), and the culture conditions were 32 °C, inoculum 4%, rotation speed 200 rpm, and pH 7, the maximum amounts of bacterial cells obtained. In order to prepare microcapsules, spray drying conditions were optimized. These conditions included the soluble starch concentration of 30 g/100 mL, the inlet air temperature of 160 °C, and the feed flow rate of 450 mL/h. Under these optimized conditions to prepare microcapsules, the mixed strain (L2 and W24) exhibited a survival rate of 93.9 ± 0.9% and a viable bacterial count of 6.4 × 10 12  cfu/g. In addition, microcapsules (GW24Ms) which contained strains L2 and W24 had good storage stability. In the pot experiment, GW24Ms could effectively reduce the disease of soybean plants and the control effect was 88.4%. Thus, the microbial agent represents a promising biocontrol solution for managing Sclerotinia in soybean., (Copyright © 2024 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.)

Hibiscus extract exhibits considerable antioxidant activity and a high anthocyanin content, which suggesting potential health benefits. However, these compounds are highly susceptible to environmental factors. The aim of this study was to establish the optimal conditions for the encapsulation of Hibiscus sabdariffa extract (HSE) using mixed porous maize starch-gum Arabic to enhance the stability of bioactive compounds under accelerated aging conditions. Response surface methodology (RSM) was used to optimize microencapsulation conditions through spray drying. The optimal conditions for microencapsulation of HSE by RSM were determined to be 126 °C at the inlet temperature (IT) and 8.5 % at the total solid content (TSC). Using these conditions, the amount of bioactive compounds in optimized microcapsules (OMs) was 2368 mg GAE/100 g, 694 mg QE/100 g, and 930 mg EC3G/100 g, of phenolic compounds, flavonoids, and anthocyanin, respectively. The release rate of anthocyanins during in vitro digestion was more effectively regulated in the OM sample, which retained up to 40 % of anthocyanins compared with 10 % in the HSE. The experimental values in this study exhibit high assertiveness, which renders the optimization model technologically and financially viable for the encapsulation of bioactive compounds with potential use in the food and pharmaceutical industries., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Hydrophilic and hydrophobic modified nanomicelles might be more conducive to passage of the gastrointestinal barrier than walnut peptide (WP). In this study, a novel double modified starch polymer, SB-CST-DCA, was synthesized by grafting sulfabetaine (SB) and deoxycholic acid (DCA) onto corn starch (CST) molecules through etherification and esterification. The modification mechanism was discussed to determine its chemical structure, morphological properties, and thermal stability. Peptide-loaded nanomicelles (SB-CST-DCA-WP) were prepared using WP as the core material. The encapsulation efficiency and peptide loading amount reached 76.90 ± 1.52% and 18.27 ± 0.53%, respectively, with good stability and pH-responsive release behavior observed to effectively control WP release and enhance its antioxidant activity. The composite exhibited safety, non-toxicity, and good blood compatibility at concentrations below 125 μg/mL. Duodenum was identified as the main absorption site with an absorption ratio of 41.16 ± 0.36%., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Hydrogels based on biopolymers have attracted considerable interest in the last decades. Herein, an interpenetrating network hydrogel (IPN-Gel) adsorbent from starch-chitosan was fabricated facilely in one-pot through tandem Schiff base reaction and photopolymerization. First, aldehyde starch (DAS) was synthesized by the reaction of soluble starch with sodium periodate. Afterward, acrylamide (AM), 2-acrylamido-2-methylpropanesulfonic acid (AMPS), polyethylene glycol dimethacrylate (PEGDMA), photoinitiator, chitosan and DAS were dissolved in water to obtain a clear solution. Schiff base reaction between chitosan and DAS took place quickly to form the first network, and then photopolymerization of AM, AMPS, and PEGDMA occurred under ultraviolet radiation to form the second network. The preparation conditions of the as-prepared IPN-Gel were optimized with two indexes of gel mass fraction and swelling ratio. Its swelling behavior with pH and temperature change was explored. Finally, its adsorption performance was characterized with methylene blue (MB) as a model contaminant. The maximum adsorption capacity of IPN-Gel can reach 2039 mg·g -1 at pH =10. Its adsorption performance accords with Langmuir isothermal model and pseudo-second-order kinetic model and it was mainly controlled by chemisorption. This strategy is expected to found broad application prospects in the preparation of hydrogel adsorbents., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Porous starch materials are environmentally friendly and renewable and exhibit high adsorption performances. Ultrasound and compound enzyme (α-amylase and glucoamylase) treatments were applied to prepare modified cassava starch. The granules, crystal morphology, crystal structure, and molecular structure of starch were investigated. The hydrolysis degree, solubility, swelling, and adsorption properties of cassava starch were analyzed. After the cassava starch was modified by ultrasound and enzyme treatments, the granule size of the starch decreased, and the surfaces were eroded to form pits, grooves and cavity structure. The starch spherulites weakened or even disappeared. The functional groups of starch did not change significantly, but the degree of crystal order decreased. The double-helix structure was reduced, and the crystal structure was composed of A + V-type crystals, with a decrease in crystallinity. The gelatinization temperature and thermal degradation temperatures enhanced. The enzymatic hydrolysis degree and solubility of the modified cassava starch increased. The swelling degree decreased, and oil adsorption, water adsorption improved. MB adsorption behavior of modified cassava starch closely followed a pseudo-second-order kinetics model and the Langmuir isotherm equation. These findings could help to understand the relationship between the structure and properties of modified starch, and guide its application in the field of adsorption., Competing Interests: Declaration of competing interest The author(s) declare that there are no conflicts of interest with respect to this research and/or publication of this article., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Genes play a pivotal role in regulating the germination of cereal grains; however, there is limited research on the impact of germination genes on the physicochemical properties of germinated cereal starch. We investigated the effects of the OsGA20ox1 gene on the multiscale structural features and adhesion behavior of germinated brown rice starch. Compared to the knockout lines group, the wild type exhibited a decrease in double-helix content (62.74 %), relative crystallinity (47.39 %), and short-range molecular ordering (2.47 %), accompanied by enhanced erosion on the surface of starch granules. The damage to glycosidic bonds at the double-helix level and the heightened structural amorphization (90.95 %) led to reduced entanglement and interaction among starch molecules, ultimately resulting in reduced characteristic viscosity. Further transcriptomic analysis revealed that OsGA20ox1 could regulate the expression of starch-related enzyme genes in the starch metabolism pathway during germination of brown rice. This study contributes to understanding the role of germination genes in promoting the physicochemical properties of starch in germinated grains, thereby opening up new avenues for the improvement of plant-based starch, and paving the way for further research in this field., Competing Interests: Declaration of competing interest There is no conflict of interest., (Copyright © 2024. Published by Elsevier B.V.)

In this work, the modification of poly(butylene adipate-co-terephthalate) (PBAT) was combined with the development of active packaging films. PBAT, starch, plasticizer, and tea polyphenols (TP) were compounded and extrusion-blown into thermoplastic starch (TPS)/PBAT-TP active films. Effects of TPS contents on physicochemical properties, functional activities, biodegradability, and release kinetics of PBAT-based active films were explored. Starch interacted strongly with TP through hydrogen bonding and induced the formation of heterogeneous structures in the films. With the increase in TPS contents, surface hydrophilicity and water vapor permeability of the films increased, while mechanical properties decreased. Blending starch with PBAT greatly accelerated degradation behavior of the films, and the T30P70-TP film achieved complete degradation after 180 days. As TPS contents increased, swelling degree of the films increased and TP release were improved accordingly, resulting in significantly enhanced antioxidant and antimicrobial activities. This work demonstrated that filling starch into PBAT-based active films could achieve different antioxidant and antimicrobial activities of the films by regulating film swelling and release behavior., Competing Interests: Declaration of competing interest The authors declare that they have no conflict of competing interest in the publication of this article., (Copyright © 2024 Elsevier B.V. All rights reserved.)

This study evaluated the influence of the amylose and amylopectin on the physicochemical properties and printing performance of corn starch gels. Amylose in starch-based gels enhances their storage modulus and the support performance of printed products by promoting the formation of cross-linked gel structures and crystalline structures. However, the higher amylose content in starch gels makes extrusion difficult, resulting in intermittent extrusion in 3D printing. Despite the increased shear-thinning ability of high-amylose starch, its low water retention capacity leads to water loss and rough printed morphology. Additionally, starch with 72 % amylose content exhibits insufficient adhesive properties for effective layer bonding, negatively impacting structural integrity. While gels with 72 % and 56 % amylose content demonstrate higher viscosity and enhanced mechanical properties, their poor adhesion limits the quality of printed layers. Conversely, waxy starch gel demonstrates continuous extrusion and adhesion but lacks adequate support. The 27 % corn starch gel achieves the highest 3D printing accuracy at 88.12 %, suggesting an optimal amylose-amylopectin ratio for desired ink material performance. These findings enhance our understanding of the relationship between amylose content in starch and 3D printing performance, providing a theoretical basis for the development of starch-based printing products., Competing Interests: Declaration of competing interest No, (Copyright © 2024 Elsevier B.V. All rights reserved.)

A spindle-like Cu-based framework (Cu-Trp, Trp = L-Tryptophan) nanocrystal with ammonia-responsiveness was fabricated via simple aqueous solution approach, and it was subsequently explored as a functional compatibilizer of carboxymethyl starch/polyvinyl alcohol (CMS/PVA) blend toward constructing high-performance intelligent packaging films. The results showed that incorporation of Cu-Trp nanocrystal into CMS/PVA blend resulted in significant promotions regarding to the compatibility, mechanical strength (42.92 MPa), UV-blocking (with UV transmittance of only 2.4%), and water vapor barrier effectiveness of the blend film. Besides, the constructed CMS/PVA/Cu-Trp nanocomposite film exhibited superb long-term color stability, favorable antibacterial capacity (over 98.0%) toward both E. coli and S. aureus bacteria, as well as color change ability under ammonia environment. Importantly, the application trial confirmed that the CMS/PVA/Cu-Trp nanocomposite film is capable of visually monitoring shrimp spoilage during storage. These results implied that the CMS/PVA/Cu-Trp nanocomposite film holds tremendous potential as an intelligent active packaging material., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier Ltd.)

The structural and digestive properties of indica rice starch-fatty acid complexes and the effects of lipoxygenase on the structural and digestive properties of the complexes were examined in this study. The complexes were characterized by scanning electron microscopy, X-ray diffraction, Fourier transform-infrared spectroscopy and Raman spectroscopy. The results showed that indica rice starch had the highest molecular chain order and the highest crystallinity, and the crystallization disappeared after gelatinization, and the formation of indica rice starch-fatty acid complexes promoted the transformation of starch crystal structure from A-type to V-type. Lipoxygenase reduced the regularity of starch molecular crystal structure in the complexes, while enzyme protein improved the order of starch molecular structure in the complexes. The regularity of starch crystal structure in the complexes could improve with the increase of composite temperature and the increase of fatty acid unsaturation. In vitro digestibility and in vitro digestion kinetics showed that the formation of indica rice starch-fatty acid complexes reduced the digestibility of indica rice starch to a certain extent. The RDS content of indica rice starch was 66.42 ± 0.39 %, and lipoxygenase reduced the reduction of rapidly digested starch content during complexes digestion, while enzyme protein increased the content of resistant starch., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Starch-based biofilms are biodegradable, but their application is limited by lower mechanical strength and absence of antimicrobial properties. In this context, the present study attempted to unleash the potential of nanotechnology for synthesizing nano-starch (NS) and tannic acid-coated nano-starch (T-NS) for augmenting the tensile strength and antimicrobial properties of starch-based biofilms. Moreover, this study reports one of the first such attempts to improve the commercial viability of starch extracted from the corms of Amorphophallus paeoniifolius. In this study, NS and T-NS samples were first synthesized by the physical and chemical modification of the native starch (S) molecules. The NS and T-NS samples showed significantly smaller granule size, lower moisture content, and swelling power. Further, amendments with NS and T-NS samples (25 % and 50 %) to the native starch molecules were performed to obtain biofilm samples. The NSB (NS amended) and T-NSB (T-NS amended) biofilms showed comparatively higher tensile strength than SB films (100 % starch-based). The T-NSB showed greater antimicrobial activity against gram-positive and gram-negative bacteria. All the biofilms showed almost complete biodegradation in soil (in 10 days). Therefore, it can be concluded that additives like NS and T-NS can improve starch-based biofilms' mechanical strength and antimicrobial properties with considerable biodegradability., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

This work investigated structure-properties changes of reconstituted wheat A/B starch doughs under different ratios during dynamic thermal processing. Results indicated that a change in spatial conformation and aggregation structure of the starch-gluten system was induced with heating (30 °C-86 °C). Moderately increased B starch ratio can effectively fill the gluten network and improve starch-protein interactions, which promotes the free sulfhydryl group oxidation and results in the formation of more glutenin macropolymer; this contributes to a higher degree of cross-linking and stability to the gluten network matrix. This improvement is enhanced as the heating temperature is increased. Notably, the B starch ratio requires to be controlled within a suitable range (≤ 75%) to avoid aggregation and accumulation on the gluten matrix triggered by its excess. This work may provide insights and optimization for clarifying the on-demand regulation strategy of A/B starch in dough processing., Competing Interests: Declaration of competing interest The authors declare no financial or other conflicts of interest in this work, the data of this work has not been published elsewhere., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Smart packaging material capable of real-time monitoring of food freshness is essential for ensuring food safe. At present, colorimetric ammonia-sensing smart film often possesses issues with complicated production, high cost, and inferior long-term colour stability. Herein, Zinc‑copper bimetallic organic framework (ZnCu-BTC, BTC = 1,3,5-benzenetricarboxylate acid) nanorods with colorimetric ammonia-responsiveness were synthesized by adopting facile aqueous solution method, which were then explored as nano inclusions in potato starch/polyvinyl alcohol (PS/PVA) composite film towards developing high-performance smart packaging material. The results demonstrated that the introduction of ZnCu-BTC nanorods within PS/PVA brought about remarkable improvement in blend compatibility, accompanied by a boost in tensile strength to 47.2 MPa, as well as enhanced ultraviolet (UV) blocking efficacy (over 95.0 %). Additionally, the barrier properties of PS/PVA film against water vapor and oxygen were fortified due to the addition of ZnCu-BTC. More importantly, the developed PS/PVA/ZnCu-BTC nanocomposite film displayed satisfactory antibacterial activity (over 99 %) against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), favorable colorimetric ammonia-sensing ability, and long-term colour stability. The ZnCu-BTC incorporated PS/PVA nanocomposite film could grant real-time detection of prawn freshness decline via remarkable colour change, indicating vast promise for smart food packaging applications., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

In this study, biotin esterified debranched starch (Bio-DBS) nanoparticles with different molecular weights were prepared to improve the stability and antioxidant activity of resveratrol. The molecular weights of branched starch (DBS 3 , DBS 9 and DBS p ) determined by high-performance size-exclusion chromatography (HPSEC) were 3306, 3696, and 4688, respectively. Biotin was covalently coupled to DBS through the esterification reaction as a new material to prepare nanoparticles. The morphology, particle size, and loading capacity of Bio-DBS nanoparticles were all related to the molecular weights of DBS. The 1 H NMR results indicated that there was a hydrogen bonding interaction between Bio-DBS and resveratrol, which contributed to the photochemical and antioxidant activity of resveratrol in the nanoparticles. The highest encapsulation efficiency (78.9 %) and loading capacity (15.78 %) of resveratrol were observed in Bio-DBS 3 nanoparticles. Additionally, the cell viability was over 80 % when the concentration of Bio-DBS 3 reached to 200 μg/mL. The Bio-DBS nanoparticles significantly improved the thermal stability, photostability, and antioxidant properties of resveratrol. Therefore, the Bio-DBS nanoparticles prepared in this study can be used as a promising carrier to improve the stability and antioxidant activity of resveratrol and may have potential applications in oral delivery., Competing Interests: Declaration of competing interest The authors have no conflict of interests related to this study., (Copyright © 2024 Elsevier B.V. All rights reserved.)

The molecular structures of starch and sugar/sugar alcohol are recognized as critical determinants of starch pasting and retrogradation properties. However, their combined effects on these properties remain elusive. This study for the first time examined the pasting and retrogradation properties of nine starches with diverse molecular structures, both with and without the addition of glucose, sucrose, isomaltose, isomalt, and sorbitol. The presence of sugar/sugar alcohol significantly enhanced starch pasting viscosity. In particular, the variations of the peak viscosity of wheat starch were more pronounced than other starches, possibly due to its distinct molecular structures. The changes in melting temperatures and enthalpy of retrograded starches were complex, varying depending on the type of starch and sugar/sugar alcohol used. For example, the melting peak temperature ranged from 56.45 °C (TS) to 61.9 °C (WMS), and the melting enthalpy ranged from 0.16 J/g (TS) to 5.6 J/g (PES). The micromorphology of retrograded starch revealed agglomeration and needle-like structures, instead of a network structure, after the addition of glucose and sorbitol, respectively. Correlations between starch molecular structure and pasting properties remained largely unchanged, while the relationship between starch molecular structure and retrogradation properties exhibited notable variations after the addition of sugars or sugar alcohols. These findings help a better understanding of the effects of starch molecular structure and the presence of sugar/sugar alcohol on starch pasting and retrogradation properties., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

An advanced biodegradable packaging film with antimicrobial and fresh-maintaining functions was constructed by incorporating berberine and L-arginine into the starch/polyvinyl alcohol (PVA) film matrix. The film was endowed with a dual antibacterial capacity thanks to the intrinsic antibacterial capability of berberine and cascaded photodynamic sterilization. The aggregated berberine presents an excellent photodynamic activity to generate reactive oxygen species (ROS), which further triggers the NO release from L-arginine. Under the synergetic action of ROS and NO, the as-prepared film not only has an antibacterial efficiency of over 99 % against both S. aureus and E. coli but also delays fruit ripening through antagonistic effects on ethylene to extend the shelf life of food. Meanwhile, the as-prepared film presents UV-shielding properties, thermal stability, and considerable mechanical properties. Specifically, the packaging film exhibits good biocompatibility and is biodegradable, with a degradation rate of 56 % within 16 days, which has great potential for improving food safety and environmental events., Competing Interests: Declaration of competing interest Hanqiong Guo declares that she is no conflict of interest. Hanyue Sun declares that she is no conflict of interest. Yuan Fang declares that he is no conflict of interest. Haijuan Qin declares that she is no conflict of interest. Xiaomin Wang declares that she is no conflict of interest. Yujie Zhang declares that she is no conflict of interest. Minyang Zhao declares that he is no conflict of interest. Haotian Wu declares that he is no conflict of interest. Xiao Zhou declares that she is no conflict of interest. Yaqing Liu declares that she is no conflict of interest., (Copyright © 2024 Elsevier B.V. All rights reserved.)

In this report, eco-friendly synthesis for the production of copper nanoparticles by employing the sodium lignosulfonate (NaLS) mixed starch composite (NaLS-Starch/Cu NPs). NaLS-Starch mixed hydrogel has notable reducing and stabilizing potential for preparation of Cu nanoparticles. Characterization of NaLS-Starch/Cu NPs bionanocomposite was subjected to analysis of spectroscopic and microscopic techniques, including FE-SEM, TEM, EDS-elemental mapping, particle size distribution, XRD and ICP. TEM images displayed the spherical structured NaLS-Starch/Cu NPs, averaging 5-10 nm size. NaLS-Starch/Cu NPs were applied to cure the induced burn wounds in 60 Wistar rats. A group was considered as control group. The animals were treated with basal, tetracycline 3 % and NaLS-Starch/Cu NPs 3 % for 30 days and the treatment efficacy was determined according to the burn wound area reduction and molecular and histological characteristics. Taken together, these results support therapeutic use of NaLS-Starch/Cu NPs as potent ointment that may be proposed for burn wound healing. NaLS-Starch/Cu NPs ointment increased the levels of platelet-derived growth factors (PDGF) and fibroblast growth factor (bFGF). The mean wound surface, in all groups treated by NaLS-Starch/Cu NPs was larger than control group., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Starch nanoparticles (SNPs) have been used in food emulsions as natural stabilizer and emulsifier. SNPs in colloidal form were produced using enzymatically, acidic and alkaline hydrolyses in combination to ultrasonication and precipitation methods. X-Ray diffraction test for produced SNPs indicated that enzymatically and acidic prepared SNPs had amorphous structure while, the resulted SNPs using alkaline hydrolysis had lower relatively crystallinity. Results indicated that, enzymatically prepared SNPs, had minimum particle size (225 ± 10 nm) and polydispersity index (0.472 ± 0.05), and maximum zeta potential (-26.3 ± 1 mV), antioxidant activity (3.36 ± 0.05 %) and specific surface area (1.8 ± 0.1 m 2 g -1 ). Transmission electron microscopy revealed that prepared SNPs had spherical shape and enzymatically prepared SNPs had mean particle size of <100 nm. SNPs in powder form were prepared using freeze drying (pressure and temperature of 100 Pa and - 70 °C). Atomic force microscopy results demonstrated that starch granules had smooth surface, with polyhedral shape and particle size ranging 5 to 25 μm, and after hydrolysis, SNPs had particle size in nanometer scale. Emulsion ability test indicated that oil separation time from the prepared emulsions containing 10 % (W/V) starch, and enzymatically, acidic and alkaline prepared SNPs powder were 41, 70, 82 and 101 s, respectively., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Starch degradation often coincides with its chemical modification, and understanding how chemical modification influences starch degradation is vital for determining the properties of the resultant modified products. This work investigates the effect of oxidation on starch molecular degradation, examining factors such as oxidation degree, reaction kinetics, and degradation patterns during 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-mediated starch oxidation under varying conditions, including reaction time, pH, temperature, and concentrations of NaBr, TEMPO, and NaClO. Results emphasize that extended reaction durations primarily lead to β-elimination, causing α-1,4 linkage cleavages. pH 8.5 favored non-selective oxidation, while pH 11 enhanced β-elimination, both slowing the reaction rate and severely damaging starch chains (M w of 8.8 × 10 5  g/mol and 7.2 × 10 5  g/mol, respectively). Elevated temperature from 0 to 30 °C significantly expedited both selective and non-selective oxidation, dramatically reducing molecular mass to 8.1 × 10 5  g/mol. Increasing concentrations of NaBr and TEMPO boost the reaction rate with minimal impact on molecular mass. Meanwhile, increasing NaClO concentration from 0.2 to 2.2 mmol/g-starch not only affects the reaction rate but also reinforces β-elimination, enhancing molecular degradation. This study is insightful for starch modification to achieve desired oxidation levels and chain lengths by controlling reaction conditions, offering potential advancements in oxidized starch-based materials like nano micelles., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)