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The dextrinization of potato starch was performed using a sophisticated single-mode microwave reactor with temperature and pressure control using 10 cycles of heating with stirring between cycles. Microwave power from 150 to 250 W, a cycle time from 15 to 25 s, and two types of vessels with different internal diameters (12 and 24 mm) and therefore different thicknesses of the heated starch layer were used in order to estimate the impact of vessel size used for microwave dextrinization. The characteristics of resistant dextrins (RD) including solubility in water, total dietary fiber (TDF) content, color parameters, the share of various glycosidic bonds, and pasting and rheological properties were carried out. The applied conditions allowed us to obtain RDs with water solubility up to 74% at 20 °C, as well as TDF content up to 47%, with a predominance of low-molecular-weight soluble fiber fraction, with increased content of non-starch glycosidic bonds, negligible viscosity, and a slightly beige color. The geometry of the reaction vessel influenced the properties of dextrins obtained under the same heating power, time, and repetition amounts. Among the conditions used, the most favorable conditions were heating 10 times for 20 s at 200 W in a 10 mL vessel and the least favorable were 15 s cycles. [ABSTRACT FROM AUTHOR]

Magnetic fluid hyperthermia, a minimally invasive localized therapy that uses heat generated by magnetic nanoparticles under an AC magnetic field, is a complementary approach for cancer treatment that is excellent due to its advantages of being noninvasive and addressing only the affected region. Still, its use as a stand-alone therapy is hindered by the simultaneous requirement of nanoparticle biocompatibility, good heating efficiency, and physiological safe dose. To overcome these limits, the biocompatible magnetic nanoparticles' heating efficiency must be optimized. Iron oxide nanoparticles are accepted as the more biocompatible magnetic nanoparticles available. Therefore, in this work, superparamagnetic iron oxide nanoparticles were synthesized by a low-cost coprecipitation method and modified with starch and gum to increase their heating efficiency and compatibility with living tissues. Two different reducing agents, sodium hydroxide (NaOH) and ammonium hydroxide (NH4OH), were used to compare their influence. The X-ray diffraction results indicate the formation of a single magnetite/maghemite phase in all cases, with the particle size distribution depending on the coating and reducing agent. Citric acid functionalized water-based ferrofluids were also prepared to study the heating efficiency of the nanoparticles under a magnetic field with a 274 kHz frequency and a 14 kAm−1 amplitude. The samples prepared with NaOH display a higher specific loss power (SLP) compared to the ones prepared with NH4OH. The SLP value of 72 Wg−1 for the magnetic nanoparticles coated with a combination of starch and gum arabic, corresponding to an intrinsic loss power (ILP) of 2.60 nWg−1, indicates that they are potential materials for magnetic hyperthermia therapy. [ABSTRACT FROM AUTHOR]

Clavulanic acid is a potent β-lactamase inhibitor produced by Streptomyces clavuligerus, widely used in combination with β-lactam antibiotics to combat antimicrobial resistance. This systematic review analyzes the most successful methodologies for clavulanic acid overproduction, focusing on the highest yields reported in bench-scale and bioreactor-scale fermentations. Studies have demonstrated that glycerol is the preferred carbon source for clavulanic acid production over other sources like starch and dextrins. The optimization of feeding strategies, especially in fed-batch operations, has improved glycerol utilization and extended the clavulanic acid production phase. Organic nitrogen sources, particularly soybean protein isolates and amino acid supplements such as L-arginine, L-threonine, and L-glutamate, have been proven effective at increasing CA yields both in batch and fed-batch cultures, especially when balanced with appropriate carbon sources. Strain engineering approaches, including mutagenesis and targeted genetic modifications, have allowed for the obtainment of overproducer S. clavuligerus strains. Specifically, engineering efforts that overexpress key regulatory genes such as ccaR and claR, or that disrupt competing pathways, redirect the metabolic flux towards CA biosynthesis, leading to high clavulanic acid titers. The fed-batch operation at the bioreactor scale emerges as the most feasible alternative for prolonged clavulanic acid production with both wild-type and mutant strains, allowing for the attainment of high titers during cultivations. [ABSTRACT FROM AUTHOR]

Water quality is crucial for Apostichopus japonicas farming and may affect its growth and physiological functions. The accumulation of residual bait and feces usually leads to turbidity and high concentration of solid particles in aquaculture water, resulting in nutrient accumulation and frequent disease outbreaks. This poses a huge threat to the A. japonicas farming industry. Therefore, this study aims to explore the effects of different feed binders on water quality, growth and intestinal microbiota of A. japonicus in recirculating aquaculture system (RAS). Five groups were set up, including no binder group and four groups with added 5% sweet potato starch, xanthan gum, guar gum and carrageenan respectively. A. japonicus weighing 20. 0±5. 0 g were used for researching. Each group had three replicates and the experiment last for 42 days. Kruskal-Wallis rank sum test was used to analyze the difference of intestinal microbiota between groups. Redundancy analysis (RDA) and Canonical correlation analysis (CCA) were used to investigate the relationship between water quality and intestinal microbiota of A. japonicus. The results showed that adding binders improved water quality well, with the guar gum group would give a better result. The concentrations of ammonia nitrogen (NH+4-N), nitrate nitrogen (NO-3-N) and total nitrogen (TN) in guar gum group were the lowest at the end of the experiment, and fluctuated less during the experiment. The specific growth rate(RSGR) and feed conversion rate of A. japonicus in sweet potato starch and guar gum groups were significantly higher than that in other groups (P<0. 05) and the skin exfoliation rate (RSER) were increased in both groups. The dominant intestinal microflora of cultivation were Proteobacteria. Vibrionaceae and Rhodobacteraceae were the dominant family. And there was significantly different in intestinal microbiota among the groups. The sweet potato starch group had the highest intestinal microflora richness and diversity, while the lowest in the xanthan gum group. The results of significance difference test between groups showed that the feed with added sweet potato starch increased the abundance of beneficial bacteria of A. japonicus, such as Flavobacteriaceae. There was significant correlation between water quality and intestinal microbiota of A. japonicus(P< 0. 05). At the phylum level, NH+4-N, NO-2-N, NO-3-N were negatively correlated with Firmicutes, Actinobacteriota and Bacteroidota. But positively correlated with Verrucomicrobia and Proteobacteria. At the family level, NH+4-N, NO-2-N, NO-3 -N were positively correlated with Vibrionaceae and Shewanellaceae, while negatively correlated with Flavobacteriaceae and Enterobacteriaceae. Considering the water quality, growth and intestinal microflora of A. japonicus, sweet potato starch and guar gum as feed binder were more conducive to healthy culture of A. japonicus and maintenance the water treatment in RAS. [ABSTRACT FROM AUTHOR]

Glycogen debranching enzyme is a single polypeptide with distinct catalytic sites for 4-α-glucanotransferase and amylo-α-1,6-glucosidase. To allow phosphorylase to degrade the inner tiers of highly branched glycogen, 4-α-glucanotransferase converts the phosphorylase-limit biantennary branch G-G-G-G-(G-G-G-G↔)G-G- (G: d -glucose, hyphens: α-1,4-linkages; double-headed arrow: α-1,6-linkage) into the G-G-G-G-(G↔)G-G- residue, which is then subjected to amylo-α-1,6-glucosidase to release the remaining G↔ residue. However, while the essential side-chain structure of the 4-α-glucanotransferase donor substrate has been determined to be the G-G-G-G↔ residue (Watanabe, Y. et al. (2008) J. Biochem. 143 , 435–440), its essential main-chain structure remains to be investigated. In this study, we probed the 4-α-glucanotransferase donor-binding region using novel fluorogenic dextrins G m -(G4↔)G-G n -F (F: 1-deoxy-1-[(2-pyridyl)amino]- d -glucitol) and maltohexaose (G6) as the donor and acceptor substrates, respectively. 4-α-Glucanotransferase exhibited maximum activity towards G4-(G4↔)G-F and G4-(G4↔)G-G-F, indicating that recognition of the G4-(G4↔)G-moiety was essential for full enzyme function. Notably, when the 4-α-glucanotransferase activity towards G4-(G4↔)G-G-F was taken as unity, those towards nonbranching dextrins were < 0.001. This indicated that the disproportionation activities towards maltooligosaccharides (G m ) are abnormal behaviours of 4-α-glucanotransferase. Notably, however, these activities have been traditionally measured to identify the 4-α-glucanotransferase mutations causing glycogen storage disease type III. This study provides a basis for more accurate identification. [ABSTRACT FROM AUTHOR]

Nanocellulose fibres are known to enhance the mechanical properties of biopolymers when added as a filler. Nanocellulose irreversibly agglomerates upon drying and is therefore sold as an aqueous gel or suspension, increasing shipping cost and limiting application. This work studied the utility of xanthan gum as a dispersant aid for dried nanocellulose fibres. At levels as low as 15% xanthan gum addition, based on the mass of nanocellulose, prior to drying, agglomeration was significantly decreased. Mild shear rates could disperse the dried nanocellulose to a similar degree as ultrasonication when xanthan gum was present. Several complementary techniques, such as rheology, turbidimetry, and SEM- and TEM-imaging, proved that the native nanocellulose properties could be recovered after drying. Xanthan gum and nanocellulose, when incorporated into thermoplastic starch, showed a synergistic effect regarding the increase in tensile strength of the resultant biopolymer film. The addition of previously dried nanocellulose/xanthan, in a 4:1 ratio, to thermoplastic starch at a starch-cellulose ratio of 20:1, increased the tensile strength from 5.4 to 23.0 MPa. The ability to produce a dispersible and dry nanocellulose product that retains its properties has clear commercial benefits. [ABSTRACT FROM AUTHOR]

This study investigates the influence of cereal dextrin on two kinetic parameters of methane hydrate formation. Methane hydrate, solid structure formed by gas and water molecules, are gaining attention for its energy potential and climate regulation. Overcoming challenges like high-pressure requirements, slow formation rates, and economic viability is crucial. The study introduces cereal dextrin as a biodegradable kinetic promoter. In order to explore the influence of cereal dextrin on the formation of gas hydrate, a series of experiments were conducted using a stirred batch cell with a total volume of 169 cm³. The temperature of the cell was carefully controlled at 275.15 K, while the initial pressure was set at 7.5 MPa. Results show dextrin positively influences water to hydrate conversion (WHC) and hydrate volume fraction (HVF). After 100 minutes of hydrate growth, 1% dextrin increases WHC by 150.5% and HVF by 127.8%. The findings suggest dextrin, at 1 wt%, is an optimal concentration for enhancing the kinetics of methane hydrate formation, offering potential applications in energy and environmental fields. [ABSTRACT FROM AUTHOR]

In food products, the encapsulation of flavor in a solid matrix is an important process to overcome the limited properties of flavors, and control flavor release. In this study, allyl sulfide (AS) was encapsulated by spray drying using the modified starch Purity Gum 1773 (PG), an octenylsuccinic acid-modified starch (OSA) as an emulsifier and as a part of wall material. The properties of flavor retention and stability after storage were investigated. PG was more effective in forming emulsified AS spray-dried powder than sodium caseinate. A 94% AS retention rate after spray drying was achieved with 12 wt% PG at 50 wt% solid content. Larger oil droplets and larger particle diameters of spray-dried powder exhibited higher retention of AS under the specified storage conditions. [ABSTRACT FROM AUTHOR]

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Aqueous multiphasic systems have attracted a great deal of interest recently owing to the growing demands of sustainability for the development of stable "oil‐free" emulsions, often complicated by their limited stability against droplet coarsening. Although particles may provide ultrastability to water‐in‐water (W/W) emulsions formed in phase‐separating polymer systems, the need for lubrication in such W/W emulsions presents an important challenge for their use in diverse applications. Herein, W/W Pickering emulsions were stabilized by sustainable plant protein (pea)‐based microgels (PPM) using starch and xanthan gum as the biopolymers to generate the W/W phase separating droplet structures. The lubricity of these systems was compared with that of parallel systems stabilized by animal (whey) protein microgels (WPM). New results reveal that PPM are more soft and adhesive than WPM and outperform the latter in boundary lubrication performance, in striking contrast to the behavior of the non‐microgelled pea or whey proteins. Furthermore, the PPM tend to stabilize a different, less spherical type of W/W droplet than the WPM that may explain the lower friction observed in PPM‐stabilized systems. The novel approach of fabricating W/W emulsions stabilized by sustainable microgels opens up new solutions in designing aqueous lubricants for future nutritional and biomedical applications. [ABSTRACT FROM AUTHOR]

Maltodextrins are products of starch hydrolysis that can be processed into dry fibres through electrospinning and subsequently cured via mild thermal treatment to obtain nonwoven cross-linked polysaccharide-based mats. The sustainability of the process and the bioderived nature make this class of materials suitable candidates to be studied as renewable sorbents for the removal of contaminants from water. In this work, electrospinning of water solutions containing 50% wt. of commercial maltodextrin (Glucidex 2®) and 16.6% wt. of citric acid was carried out at 1.2 mL/h flow and 30 kV applied voltage, followed by thermal curing at 180 °C of the dry fibres produced to obtain cross-linked mats. Well-defined fibres with a mean diameter of 1.64 ± 0.35 µm were successfully obtained and characterised by scanning electron microscopy, thermogravimetric analysis, and attenuated total reflectance Fourier transform infrared spectroscopy. Afterwards, a series of sorption tests were conducted to evaluate the effectiveness of the mats in removing atenolol from water. The results of the batch tests followed by HPLC-UV/Vis showed high sorption rates, with over 90% of the atenolol removed, and a maximum removal capacity of 7 mg/g. Furthermore, continuous fixed-bed sorption tests proved the positive interaction between the polymers and atenolol. [ABSTRACT FROM AUTHOR]

It has long been known that starch as a raw material is of strategic importance for meeting primarily the nutritional needs of people around the world. Year by year, the demand not only for traditional but also for functional food based on starch and its derivatives is growing. Problems with the availability of petrochemical raw materials, as well as environmental problems with the recycling of post-production waste, make non-food industries also increasingly interested in this biopolymer. Its supporters will point out countless advantages such as wide availability, renewability, and biodegradability. Opponents, in turn, will argue that they will not balance the problems with its processing and storage and poor functional properties. Hence, the race to find new methods to improve starch properties towards multifunctionality is still ongoing. For these reasons, in the presented review, referring to the structure and physicochemical properties of starch, attempts were made to highlight not only the current limitations in its processing but also new possibilities. Attention was paid to progress in the non-selective and selective functionalization of starch to obtain materials with the greatest application potential in the food (resistant starch, dextrins, and maltodextrins) and/or in the non-food industries (hydrophobic and oxidized starch). [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate the structural and functional properties of resistant dextrins prepared by debranching and recrystallization. In this study, waxy maize and normal maize starches were used as raw materials to prepare resistant dextrins by debranching and recrystallization method. The morphological characteristics, crystalline structure, thermodynamic properties, functional groups and glycosidic bonds of the resistant dextrins were characterized, and their anti-digestive properties were explored. The results showed that compared with the native starch, the thermal stability and solubility of the two resistant dextrins were significantly increased (P<0.05), and had good color. The two resistant dextrins were rough in shape and showed small irregularly shaped fragmented aggregates. Waxy maize resistant dextrin showed a typical A-type crystalline structure and normal maize resistant dextrin showed a typical B-type crystalline structure. From the NMR spectra and infrared results, it could be seen that the glycosidic bonds of the resistant dextrins were broken and re-polymerized to form new anti-digestive glycosidic bonds during the preparation process, and there were no new functional groups generated. The anti-digestive ability of the two resistant dextrins increased, and the resistant dextrin prepared from normal maize starch had the strongest slowly digestible and anti-digestive ability. In conclusion, the debranching and recrystallization method can improve the anti-digestive ability of resistant dextrin, which will provide new ideas and theoretical guidance for the green preparation process of resistant dextrin and then realize the industrial production. [ABSTRACT FROM AUTHOR]

Currently, dietary fibre intake is low, which is one of the reasons for the global obesity epidemic and other metabolic disorders. Dietary fibre has many documented health-promoting properties, such as a prebiotic effect, inducing feelings of satiety and reducing postprandial glucose. Therefore, there is an increasing interest in the search for new products rich in dietary fibre. One of the sources of dietary fibre may be resistant dextrins obtained as a result of dextrinization of starch. In this study, soluble dextrin fibre (SDexF) was prepared by heating potato starch in the presence of hydrochloric and citric acids on a semi-industrial scale in the prototype dextriniser. The aim of the study was the optimisation of the preparation of SDexF on a semi-industrial scale and the physicochemical characterisation of the obtained product. Also, the molecular structure of the prepared product was analysed by using SEM and FTIR. The semi-industrial production of SDexF was successfully implemented, achieving approximately 100 times higher product quantities in one process cycle. SDexF was characterised by over 30% total dietary fibre (TDF) content, almost 100% water solubility, low viscosity and no retrogradation tendency. The physicochemical and functional properties of the obtained product indicate the possibility of implementing SDexF to enrich food products. [ABSTRACT FROM AUTHOR]

Palate fullness (PF) and mouthfeel are important sensory attributes influencing beer quality. The molar mass of starch (dextrins) and non-starch (β-glucans) polysaccharides may influence PF (pleasant) or mouthfeel (sliminess, unpleasant), respectively. Therefore, this research aims to generate beer with wide physico-chemical responses based on various raw material characteristics to study its relation to PF and mouthfeel. To accomplish this, ten barley varieties (two harvest locations and years) were classified into three groups based on their modification characteristics. To intensify response variation, barley was malted at two modification levels (parameter steeping degree), generating 55 independent malts used to brew the same number of standardized bottom fermented beers. A trained sensory panel evaluated PF (intensity and quality) and mouthfeel (e.g., slimy) descriptors. Additionally, beers were fractionated by asymmetrical flow field-flow fractionation (AF4) in three different fractions and their molar masses were determined. The average molar mass of big size (> 10 nm) dextrins and β-glucans AF4 fraction increased analogously to barley modification characteristics. For sensory data evaluation, only beer samples brewed with malts inside the recommended brewing specifications were considered (β-glucan content in malt < 350 mg/L, ISO 65 °C). PF quality was lower on samples with β-glucan content < 100 mg/L. This group also contained fewer dextrins (attenuation > 87.4 ± 1.5%), suggesting that the balance of β-glucans and dextrins is important for PF quality. This work indicates that molar mass of starch and non-starch polysaccharides, affected by barley variety and its modification level, influences sensory perception, and hence, beer quality. [ABSTRACT FROM AUTHOR]

Recently, hyperosmolar hyponatremia following excessive off-label use of two exchanges of 2 L icodextrin daily during peritoneal dialysis (PD) was reported. We encountered a cluster of 3 cases of PD patients who developed hyperosmolar hyponatremia during on-label use of icodextrin. This appeared to be due to absorption of icodextrin since after stopping icodextrin, the serum sodium level and osmol gap returned to normal, while a rechallenge again resulted in hyperosmolar hyponatremia. We excluded higher than usual concentrations of specific fractions of dextrins in fresh icodextrin dialysis fluid (lot numbers of used batches were checked by manufacturer). We speculate that in our patients, either an exaggerated degradation of polysaccharide chains by α-amylase activity in dialysate, lymph, and interstitium and/or rapid hydrolysis of the absorbed larger degradation products in the circulation may have contributed to the hyperosmolality observed, with the concentration of oligosaccharides exceeding the capacity of intracellular enzymes (in particular maltase) to metabolize these products to glucose. Both hyponatremia and hyperosmolality are risk factors for poor outcomes in PD patients. Less conventional PD prescriptions such as off-label use of two exchanges of 2 L icodextrin might raise the risk of this threatening side effect. This brief report is intended to create awareness of a rare complication of on-label icodextrin use in a subset of PD patients and/or PD prescriptions. [ABSTRACT FROM AUTHOR]

Introduction. The aim of this research was to study the interaction of xanthan gum and a mixture of rice flour and corn starch, its effects on the quality of gluten-free cookies, as well as optimization of the gluten-free cookie recipe to produce highquality products. Materials and methods. The effects of addition of rice flour to maize starch in ratio 6:4, 8:2 and 10:0 and the xanthan gum in amounts of 0, 2 and 4% were analysed. Texture parameters (breaking force), dimensions (spread factor), colour (browning index), water activity and total sensory score were determined as response variables. Results and discussion. An increase in xanthan concentration led to an increase in hardness, browning index and water activity while reducing the spread factor of the glutenfree biscuits. Increased amounts of maize starch in the glutenfree mixture contributed in particular to a lower hardness and a lower browning index of the gluten-free biscuits, while at the same time the spreading of the biscuits increased. An increase in the addition of xanthan gum led to an increase in hardness, browning index and water activity as well as a reduction in the spread factor of gluten-free biscuits. Meanwhile, increasing the amount of maize starch in the glutenfree mixture in combination with rice flour contributed significantly to a reduction in the hardness and browning index of gluten-free biscuits, while at the same time increasing the spread of the biscuits. The curvilinear effects of the addition of xanthan gum and maize starch on the sensory score showed that the optimal amounts were between the minimum and maximum addition values in the experiment. Conclusions. The optimal conditions to obtain gluten-free biscuits of high quality with total sensory score 7.7 were as follows: ratio of rice flour to maize starch 88.9:11.1 in combination with an addition of 1.1% xanthan gum. [ABSTRACT FROM AUTHOR]

Research background. Enzymatically resistant maltodextrins (ERM) are a resistant starch type 4, synthesized from native starch. They are obtained by the sequential application of two processes: pyrodextrinization, which produces pyrodextrins, and enzymatic hydrolysis, which produces ERM. In these processes atypical bonds are formed that confer pyrodextrins and ERM similar properties to dietary fiber, such as resistance to digestion. The aim of this work is to determine and evaluate some physicochemical properties of pyrodextrins and ERM obtained from native starch isolated from makal (Xanthosoma yucatanense) tubers. Experimental approach. Pyrodextrinization and complementary hydrolysis were conducted using factorial designs. For pyrodextrinization, factors and their levels were (m(starch):V(HCl))=80:1 and 160:1 (c(HCl)=2.2 M), temperature 90 and 110 °C and reaction time 1 and 3 h, and for enzymatic hydrolysis, a-amylase per pyrodextrin volume fractions 0.5 and 1 µL/mL and reaction time 10 and 30 min. The physicochemical profile included determination of resistant starch content, estimation of color change (ΔE), microscopy and determination of dextrose equivalents (DE). Results and conclusions. According to the factorial design, the best treatment conditions for pyrodextrinization were: (m(starch):V(HCl))=160:1, 90 °C and 3 h, since they resulted in the highest resistant starch content (84.73 %) and the lowest ΔE (3.742). Due to the low DE (13.89 %), increased amount of resistant starch (90.73 %) and low ΔE (4.24) in the resulting ERM, complementary hydrolysis with a-amylase per pyrodextrin volume fraction 0.5 µL/mL and hydrolysis time 10 min was selected as the best treatment. Novelty and scientific contribution. The results show that the pyrodextrins and ERM obtained from makal can be used as ingredients for the development of functional foods, due to their high content of indigestible material and low degree of browning. [ABSTRACT FROM AUTHOR]

The anti-digestibility of resistant dextrin (RD) and resistant maltodextrin (RMD) is usually significantly affected by processing techniques, reaction conditions, and starch sources. The objective of this investigation is to elucidate the similarities and differences in the anti-digestive properties of RD and RMD prepared from three different tuber crop starches, namely, potato, cassava, and sweet potato, and to reveal the associated mechanisms. The results show that all RMDs have a microstructure characterized by irregular fragmentation and porous surfaces, no longer maintaining the original crystalline structure of starches. Conversely, RDs preserve the structural morphology of starches, featuring rough surfaces and similar crystalline structures. RDs exhibite hydrolysis rates of approximately 40%, whereas RMDs displaye rates lower than 8%. This disparity can be attributed to the reduction of α-1,4 and α-1,6 bonds and the development of a highly branched spatial structure in RMDs. The indigestible components of the three types of RDs range from 34% to 37%, whereas RMDs vary from 80% to 85%, with potato resistant maltodextrin displaying the highest content (84.96%, p < 0.05). In conclusion, there are significant differences in the processing performances between different tuber crop starches. For the preparation of RMDs, potato starch seems to be superior to sweet potato and cassava starches. These attributes lay the foundation for considering RDs and RMDs as suitable components for liquid beverages, solid dietary fiber supplements, and low glycemic index (low-GI) products. [ABSTRACT FROM AUTHOR]

Pharmaceuticals such as salicylic acid are commonly detected in wastewater and surface waters, increasing concern for possible harmful effects on humans and the environment. Their difficult removal via conventional treatments raised the need for improved strategies, among which the development of bioderived adsorbents gained interest because of their sustainability and circularity. In this work, biobased cross-linked adsorbents, synthesized via a sustainable approach from starch derivatives, namely beta-cyclodextrins and maltodextrins, were at first characterized via FTIR-ATR, TGA, SEM, and elemental analysis, showing hydrophilic granular morphologies endowed with specific interaction sites and thermal stabilities higher than 300 °C. Subsequently, adsorption tests were carried out, aiming to assess the capabilities of such polymers on the removal of salicylic acid, as a case study, from water. Batch tests showed rapid kinetics of adsorption with a removal of salicylic acid higher than 90% and a maximum adsorption capacity of 17 mg/g. Accordingly, continuous fixed bed adsorption tests confirmed the good interaction between the polymers and salicylic acid, while the recycling of the adsorbents was successfully performed up to four cycles of use. [ABSTRACT FROM AUTHOR]

Iron deficiency leads to ferropenic anemia in humans. This study aimed to encapsulate iron-rich ovine and bovine erythrocytes using tara gum and native potato starch as matrices. Solutions containing 20% erythrocytes and different proportions of encapsulants (5, 10, and 20%) were used, followed by spray drying at 120 and 140 °C. Iron content in erythrocytes ranged between 2.24 and 2.52 mg of Fe/g; microcapsules ranged from 1.54 to 2.02 mg of Fe/g. Yields varied from 50.55 to 63.40%, and temperature and encapsulant proportion affected moisture and water activity. Various red hues, sizes, and shapes were observed in the microcapsules. SEM-EDS analysis revealed the surface presence of iron in microcapsules with openings on their exterior, along with a negative zeta potential. Thermal and infrared analyses confirmed core encapsulation within the matrices. Iron release varied between 92.30 and 93.13% at 120 min. Finally, the most effective treatments were those with higher encapsulant percentages and dried at elevated temperatures, which could enable their utilization in functional food fortification to combat anemia in developing countries. [ABSTRACT FROM AUTHOR]

[Display omitted] • Porous hydrogels were designed as smart tags to improve sensitivity. • The soluble starch with gellan gum leads to phase separation for a porous structure. • The porous smart tags have high sensitivity, modulus, and safety. • The porous smart tags can be utilized to indicate milk and shrimp spoilage. Hypothesis: The pH-indicating smart packaging and tags are identified within the general research and pH colorimetric smart tags are effective, non-invasive methods for indicating food freshness on a real-time basis, but their sensitivity is limited. Experiments: In Herin, we developed a porous hydrogel with high sensitivity, water content, modulus, and safety. Hydrogels were prepared with gellan gum, starch, and anthocyanin. The phase separations provide an adjustable porous structure, which can enhance the capture and transformation of gas from food spoilage, hence improving the sensitivity. Hydrogel is physically crosslinked by the entanglement of chains through freeze-thawing cycles, and porosity can be adjusted by the addition of starch, so avoiding the use of toxicity crosslinkers and porogen. Findings: Our study demonstrates that the gel undergoes an obvious color shift during the spoilage of milk and shrimp, revealing its potential application as a smart tag signaling food freshness. [ABSTRACT FROM AUTHOR]

Banana is a very perishable climacteric fruit with consequence of large postharvest losses. The objective of the present study was to improve the postharvest shelf life of bananas. Fruits from the Melong locality were treated with coating solutions formulated with a mixture of Aloe vera, starch, and Arabic gum at different concentrations. These concentrations were obtained using the response surface methodology in order to establish the relationship between independent variables (ripening parameters) and dependent variable (Aloe vera, starch and Arabic gum), which led to the generation of experimental design as well as the prediction of result model. The effects of the coating solutions were evaluated on firmness, percentage of ripening, weight loss, chlorophyll a, chlorophyll b, and total soluble solid contents. The results showed that the combination of Aloe vera, starch, and Arabic gum extended the shelf life of banana by slowing down the chlorophyll degradation, the loss of firmness, the weight loss, and the synthesis of total soluble solids. The coefficients of determination (R2) of the responses were all above 80% indicating that the experimental data fit well with the predicted responses. The interactions that influenced most of the responses were those between Aloe vera-starch and Aloe vera-Arabic gum. The optimum concentrations obtained for the mixture of the final solution were 286.799 ml.l-1 (v / v), 102.589 g.l-1 (m / v), and 1.0888% (m / v) for Aloe vera, starch, and Arabic gum, respectively. [ABSTRACT FROM AUTHOR]

Micro- and nanotechnologies have been intensively studied in recent years as novel platforms for targeting and controlling the delivery of various pharmaceutical substances. Microparticulate drug delivery systems for oral, parenteral, or topical administration are multiple unit formulations, considered as powerful therapeutic tools for the treatment of various diseases, providing sustained drug release, enhanced drug stability, and precise dosing and directing the active substance to specific sites in the organism. The properties of these pharmaceutical formulations are highly dependent on the characteristics of the polymers used as drug carriers for their preparation. Starch and cellulose are among the most preferred biomaterials for biomedical applications due to their biocompatibility, biodegradability, and lack of toxicity. These polysaccharides and their derivatives, like dextrins (maltodextrin, cyclodextrins), ethylcellulose, methylcellulose, hydroxypropyl methylcellulose, carboxy methylcellulose, etc., have been widely used in pharmaceutical technology as excipients for the preparation of solid, semi-solid, and liquid dosage forms. Due to their accessibility and relatively easy particle-forming properties, starch and cellulose are promising materials for designing drug-loaded microparticles for various therapeutic applications. This study aims to summarize some of the basic characteristics of starch and cellulose derivatives related to their potential utilization as microparticulate drug carriers in the pharmaceutical field. [ABSTRACT FROM AUTHOR]

Byline: Lakshmi. Kumar, Amaldev. Ashok, Abish. Sudhakar, Gayathri. Sreekumar Background and Aims: Preoperative fasting can result in thirst and fatigue. We evaluated the blood glucose levels during and after surgery [...]

Extracellular synthesis of functional cyclodextrins (CDs) as intermediates of starch assimilation is a convenient microbial adaptation to sequester substrates, increase the half-life of the carbon source, carry bioactive compounds, and alleviate chemical toxicity through the formation of CD-guest complexes. Bacteria encoding the four steps of the carbohydrate metabolism pathway via cyclodextrins (CM-CD) actively internalize CDs across the microbial membrane via a putative type I ATP-dependent ABC sugar importer system, MdxEFG-(X/MsmX). While the first step of the CM-CD pathway encompasses extracellular starch-active cyclomaltodextrin glucanotransferases (CGTases) to synthesize linear dextrins and CDs, it is the ABC importer system in the second step that is the critical factor in determining which molecules from the CGTase activity will be internalized by the cell. Here, structure-function relationship studies of the cyclo⁄maltodextrin-binding protein MdxE of the MdxEFG-MsmX importer system from Thermoanaerobacter mathranii subsp. mathranii A3 are presented. Calorimetric and fluorescence studies of recombinant MdxE using linear dextrins and CDs showed that although MdxE binds linear dextrins and CDs with high affinity, the open-to-closed conformational change is solely observed after α- and β-CD binding, suggesting that the CM-CD pathway from Thermoanaerobacterales is exclusive for cellular internalization of these molecules. Structural analysis of MdxE coupled with docking simulations showed an overall architecture typically found in sugar-binding proteins (SBPs) that comprised two N- and C-domains linked by three small hinge regions, including the conserved aromatic triad Tyr193/Trp269/Trp378 in the C-domain and Phe87 in the N-domain involved in CD recognition and stabilization. Structural bioinformatic analysis of the entire MdxFG-MsmX importer system provided further insights into the binding, internalization, and delivery mechanisms of CDs. Hence, while the MdxE-CD complex couples to the permease subunits MdxFG to deliver the CD into the transmembrane channel, the dimerization of the cytoplasmatic promiscuous ATPase MsmX triggers active transport into the cytoplasm. This research provides the first results on a novel thermofunctional SBP and its role in the internalization of CDs in extremely thermophilic bacteria. [ABSTRACT FROM AUTHOR]

Tomato is a climacteric fruit that has a short shelf life under natural conditions. However, some treatments can be applied in order to extend the shelf life and improve the quality of fruits. The present study aimed at formulating a coating solution based on coffee leaf extract, starch, and Gum Arabic in order to extend the postharvest shelf life of tomato. The response surface methodology (RSM) was used to determine the optimal concentrations of the different abovementioned components in the coating, for better delay the ripening process of tomatoes. The central composite design (CCD) was generated, and the effect of different factors on the shelf life and quality (percent ripening, firmness, physiological loss of mass, pH, chlorophylls a and b contents, lycopene, and β-carotene contents) of tomato fruits were determined 14 days after treatment and stored at room temperature. Chlorophyll a and chlorophyll b contents as well as firmness of treated fruits were higher than those of control fruits. In addition, treated fruits recorded low lycopene and β-carotene contents, physiological loss of mass, pH, and ripening percentage compared to control fruits. Coffee leaf extract had a significant effect (p < 0.05) on chl a content, pH, and ripening percentage. On the other hand, starch and Gum Arabic did not significantly (p > 0.05) influence pH, physiological loss of mass, and percentage of ripening. The interaction between coffee leaf extract and starch (X1X2) had the most significant effect (p < 0.05) on the studied parameters. The results showed that the experimental data could be adequately fitted into a second-order polynomial model with coefficients of determination greater than 80% for all variables studied. The optimal coating formulation consisted of 78.5 g/l coffee leaves extract, 56 g/l starch, and 9.5% Gum Arabic. There was no significant difference between the experimental and predicted data. [ABSTRACT FROM AUTHOR]

Summary: The current investigation aimed to develop quality protein maize (QPM) specialty pasta (partial: 50% QPM and full replacement of semolina: 100% QPM) and study the influence of pre‐gelatinization in conjunction with guar gum addition (1.5% or 3%) on bio‐techno‐functional properties of pasta. Scanning electron microscopy depicted the encapsulation of swollen starch within a protective sheet developed as a result of gum addition and starch gelatinisation. The Fourier transform infrared spectra denoted a shift from crystalline towards amorphous state in starch as a consequence of partial gelatinisation. The secondary structure of protein signified a drop in the alpha‐helix structure and thereby enhanced the in vitro protein digestibility of the pregelatinised samples. Multivariate principal component analysis was utilised to validate the differences between the parameters. The overall study inferred that the QPM owned an excellent potentiality for the development of nutrient‐dense pasta by employing the functionality of gums and pre‐gelatinisation treatment. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Ethanolic extracts of propolis and bee honey contain substances beneficial to human health. Mixtures of wall materials were compared in spray-drying microencapsulation of ethanolic extracts of propolis and bee honey rich in bioactive compounds. Maltodextrin and tara gum were used to obtain microencapsulates A, and modified native potato starch and tara gum were used for microencapsulates B. High values of phenolic compounds, flavonoids, and antioxidant capacity were obtained in microcapsules A and B, and the results obtained in terms of encapsulation efficiency, yield, hygroscopicity, solubility, moisture, Aw, bulk density, and color were typical of the spray-drying process. On the other hand, spherical and elliptical microparticles of sizes between 7.83 and 53.7 µm with light and medium stability were observed. Thermogravimetric properties were similar in both microencapsulates; total organic carbon, SEM-EDS, and FTIR analyses corroborated the encapsulation. X-ray diffractogram exhibited amorphous structures, and the release kinetics of phenolic compounds presented high values from 8.13 to 12.58 mg GAE/g between 7 and 13 h. Finally, modified potato starch is a better encapsulant than maltodextrin because it has better core protection and controlled release of the encapsulated bioactive compounds. [ABSTRACT FROM AUTHOR]

The rheological and filtration properties of the biopolymer solutions based on natural polymers, gum and starch, that affect the removal of drilled cuttings to the day surface, the creation of hydrodynamic pressure, and the borehole cleaning, were considered. Hydrodynamic pressure, in turn, predetermines possible arising of complications during well construction such as absorption of the drilling fluid or influx of formation fluids, hydraulic fracturing of the rocks, and contamination of the productive formations which are opened mainly via horizontal wellbore drilling. The peculiar features of the use of a combination of gums and starch in biopolymer drilling fluids, manifested in changes in the values of the process parameters of the drilling fluids, as well as in the physicomechanical processes of solution circulation in the well, were studied. By means of mathematical modeling, the change in the annular velocity profile for the biopolymer solutions containing the studied reagents (gum and starch) separately and jointly was demonstrated. In this regard, the basic equation describing the motion of a pseudoplastic liquid (the Ostwald–de Waele model) was used for finding the velocity profiles in an annular gap of 10 mm for the biopolymer solutions, and the optimal velocity profiles were graphically determined for the aqueous solutions of the biopolymer reagents. Basing on analysis of the obtained velocity solutions and the experimental data on the filtration and transport properties of the biopolymer compositions, the optimal concentrations of the reagents were determined. [ABSTRACT FROM AUTHOR]

Arum maculatum L., which is known with various names such as cuckoo pint and sneakshead, is a perennial, deciduous woodland plant distributed in Europe, East Ukraine and Anatolia. The phytochemical studies revealed that the plant contains different groups of bioactive components, such as alkaloid, saponin, cyanogenic glycosides, terpenic compounds, proanthocyanidins, carotenoids, volatile amines, lectin, mucilage, gum and starch. Various traditional uses are recorded such as antihypertensive, antirheumatic, antihemorrhoidal, analgesic, antidiabetic as well as its use against burns and wounds, Fasciola hepatica, sore throat and cold. It is also consumed as vegetable in different cultures. In the Southeastern region of Turkey, a traditional soup called “tirşik soup” is prepared from the leaves of A. maculatum and used for the treatment of hemorrhoids, respiratory and gastrointestinal disorders and cancer. It is very crucial to apply a specific process for the preparation of the dish or medicinal remedy, since all parts of the fresh plant are known to be toxic. The toxic effect majorly rises from the oxalate crystals found in the content of the plant, along with some other components, such as cyanogenic glycosides, volatile amins, alkaloids etc. Although the bioactivity studies showed antioxidant, antimicrobial, antiinflammatory, analgesic, antiangiogenic and insecticidal activities as well as its protective activity against hemorrhoids; further research is needed on the bioactivity, cytotoxicity and phytochemistry of the plant in order to clarify the mechanisms of action and provide the safe use of the drug. [ABSTRACT FROM AUTHOR]

Copyright of Acta Materiae Compositae Sinica is the property of Acta Materiea Compositae Sinica Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)