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Freezing is a popular method of food preservation with multiple advantages. However, it may change the internal composition and quality of food. This study aimed to investigate the effect of modified starch on the storage stability of frozen raw noodles (FRNs) under refrigerated storage conditions. Oxidized starch (OS), a modified starch, is widely used in the food industry. In the present study, texture and cooking loss rate analyses showed that the hardness and chewiness of FRNs with added OS increased and the cooking loss rate decreased during the frozen storage process. Low‐field nuclear magnetic resonance characterization confirmed that the water‐holding capacity of FRNs with OS was enhanced. When 6% OS was added, the maximum freezable water content of FRNs was lower than the minimum freezable water content (51%) of FRNs without OS during freezing. Fourier‐transform infrared spectroscopy showed that after the addition of OS, the secondary structures beneficial for structural maintenance were increased, forming a denser protein network and improving the microstructure of FRNs. In summary, the water state, protein structure, and quality characteristics of FRNs were improved by the addition of OS within an appropriate range. [ABSTRACT FROM AUTHOR]

In this research, an oxidized starch/styrene–butadiene rubber system with high capability of absorbing electromagnetic energy was adopted as the main component, the effect of oxidized starch content on the bonding and mechanical properties of aqueous polymer isocyanate (API) after high-frequency curing was evaluated, and the effect mechanisms were explored by combining thermodynamic tests and material characterization methods. Our findings revealed that the addition of oxidized starch enhanced the mechanical properties of API after high-frequency curing and the increase in the amount of oxidized starch enhanced the improvement effect of high-frequency curing on API bonding and mechanical properties. At 5 wt% oxidized starch, high-frequency curing improved API bonding properties by 18.0% and 17.3% under ambient conditions and after boiling water aging, respectively. An increase in oxidized starch content to 25 wt% increased enhancement to 25.1% and 26.4% for the above conditions, respectively. The enhancement effects of tensile strength and Young's modulus of the API adhesive body were increased from 9.4% and 18.2% to 18.7% and 22.6%, respectively. The potential enhancement mechanism could be that oxidized starch could increase the dielectric loss of API, converting more electromagnetic energy into thermal energy creating more cross-linked structures. [ABSTRACT FROM AUTHOR]

Oat (Oa) and apple (Ap) starches were isolated and chemically modified by oxidation with 10% NaOCl to obtain oxidized starches (OOa and OAp), followed by cross-linking with a mixture of 5.6 g of sodium tripolyphosphate and 11 g of sodium trimetaphosphate to obtain doubly modified starches (OCOa and OCAp). In the native and modified starches, the functional properties (swelling power and solubility, and freeze-thaw stability) and thermal and rheological properties (steady-state flow curves and paste formation profile) were evaluated. The swelling power of native and double modified starches varied from 57 to 86 g/g and the solubility from 0.8 to 6.0 g/100 g, these variables increased as the study temperature increased; the increment in these properties was greater in Oa compared to Ap. Oxidation followed by crosslinking increased the freeze-thaw stability in Oa and Ap starches at 30, 60, 75, and 90 °C. It also increased the Tg of OCAp and OCOa ≈ 9% compared to the native samples, respectively; while an inverse pattern was observed in apparent viscosity were this value decreased ≈ 0.8 Pa × s for Oa and ≈ 0.5 Pa × s for Ap compared to the double modified samples. All samples presented a thinning cut-type behavior (pseudoplastic), indicating structural differences. Cross-linking in oxidized starches produced a reinforcing matrix that was determined in the paste formation profile. Dual modification (oxidation-cross-linking) could be an alternative for using starches from underused botanical sources, such as apples and oats, with different functional properties and feasible applications in food systems.

This study explores the effects of potassium alum (PA) on oxidized potato starch (OS) with a carboxyl content of 0.0186%, in terms of their pasting and rheological properties. Furthermore, the application of oxidized starch in the manufacturing of starch noodles is investigated. The results indicate a positive correlation between pasting temperature and PA content (65.6–67.7 °C), while showing a negative correlation with peak viscosity (409–236 BU). The addition of PA leads to reduced dynamic moduli (G′' and G″), consistency coefficient (K), and hysteresis area, accompanied by an elevated fluid behavior index (n). Shear recovery assays demonstrate a positive correlation between PA content and shear resistance, with recovery rates escalating from 76% to 84%. The mouthfeel of starch noodles produced using oxidized starch exhibit comparable to commercial counterparts (PA content 0.35%), but with lower PA levels (at 0.2%). Additionally, these starch noodles have a higher whiteness compared to starch noodles made with potato starch. [ABSTRACT FROM AUTHOR]

Ozone oxidation leads to the substitution of hydroxyl groups in the starch molecules with carboxyl or carbonyl groups, thereby increasing the degree of substitution. A thorough examination of how ozone treatment impacts the composition of various cereal crops, including wheat, rice, and maize, is provided. This review explores the repercussions of ozone on starch rheology, germination ability, and storage stability.The present review also explores the textural qualities of food products such as bread, noodles, and cakes prepared with ozonized grains. Ozone treatment is found to significantly reduce swelling capacity and solubility of natural starch, and differential scanning calorimetry reveals that the gelatinization and retrogradation temperature profiles of oxidized starches remain comparable to those of native starch. The evidence that ozone treatment holds substantial promise for enhancing the functionality of starch in various applications while simultaneously upholding the essential standards of food safety has also been explained in detail. The findings synthesized in this review shed light on the intricate interplay between ozone and starch, providing valuable insights for both the scientific community and the food industry.

Global growing concern on plastics disposal and their environmental impact has impulsed the development of lower impact biodegradable plastics, however their functional properties and processability are still limited. In this study, thermoplastic starch (TPS) was synthetized through reactive extrusion (REX) to obtain single oxidized thermoplastic (O-TPS) and single maleated thermoplastic (MA-TPS), as well as, dual (oxidized-maleated thermoplastic (O-MA-TPS) modified starches aiming to incorporate new functionalities, diminish the viscosity and improve TPS processability. Spectroscopic analysis showed different band intensities as a result of TPS modification. TPS presented B-type and V-type crystal structures. O-MA-TPS showed the lowest percentage of crystallinity and complex viscosity values compared to single modified TPS because the combination of modifications. The specific mechanical energy decreased with respect to chemical modifications of starch (TPS > O-TPS > MA-TPS > O-MA-TPS), which were associated with the diminishing of viscosity resulting from the modification and starch-glycerol interactions. These starches can be incorporated into mixtures with other plastic polymers, by allowing better mixing (minor viscosity difference) and the replacement of a greater amount of plastic with TPS or in applications where a TPS with lower viscosity and easier processability is required. [ABSTRACT FROM AUTHOR]

The objective of this study was to explore the use of hazelnut skin and modified starches as functional additives in sourdough bread to valorize food byproducts and maintain product quality. We examined the incorporation of 5% and 10% hazelnut skin in tandem with 3% and 5% cross‐linked and oxidized starches into the bread matrix. Our methods included quantitative analysis of nutritional composition changes, and end product quality. Adding 5% hazelnut skin enhanced loaf volume and resulted in a softer crumb structure. Hazelnut skin at 5% significantly (p < 0.05) increased bread volume. Hardness values ranged from 2.21 to 11.3 N. In conclusion, sourdough bread formulated with 5% hazelnut skin optimizes quality in terms of volume and softness. Modified starches can be strategically employed to adjust textural challenges presented by the inclusion of dietary fibers. This study demonstrates that strategic ingredient additions can lead to improved utilization of food byproducts while enhancing bread characteristics. Practical applications: This study presents a novel approach to enhancing sourdough bread quality by incorporating hazelnut skin, a sustainable and underutilized byproduct of the nut industry. The successful addition of 5% hazelnut skin improves loaf volume and softness, which could significantly benefit the bakery sector by providing a means to produce a superior product with added nutritional value. Moreover, the use of modified starches helps mitigate the textural challenges often associated with fiber enrichment in bread, thus allowing bakeries to offer products that cater to health‐conscious consumers without compromising on sensory qualities. The industrial adoption of this method can lead to reduced food waste, as hazelnut byproducts are valorized, and may resonate with eco‐friendly branding strategies. Our findings support the potential for food industries to create breads with enhanced consumer appeal while contributing to environmental sustainability. [ABSTRACT FROM AUTHOR]

Oat (Oa) and apple (Ap) starches were isolated and chemically modified by oxidation with 10% NaOCl to obtain oxidized starches (OOa and OAp), followed by cross-linking with a mixture of 5.6 g of sodium tripolyphosphate and 11 g of sodium trimetaphosphate to obtain doubly modified starches (OCOa and OCAp). In the native and modified starches, the functional properties (swelling power and solubility, and freeze-thaw stability) and thermal and rheological properties (steady-state flow curves and paste formation profile) were evaluated. The swelling power of native and double modified starches varied from 57 to 86 g/g and the solubility from 0.8 to 6.0 g/100 g, these variables increased as the study temperature increased; the increment in these properties was greater in Oa compared to Ap. Oxidation followed by crosslinking increased the freeze-thaw stability in Oa and Ap starches at 30, 60, 75, and 90 °C. It also increased the Tg of OCAp and OCOa ≈ 9% compared to the native samples, respectively; while an inverse pattern was observed in apparent viscosity were this value decreased ≈ 0.8 Pa × s for Oa and ≈ 0.5 Pa × s for Ap compared to the double modified samples. All samples presented a thinning cut-type behavior (pseudoplastic), indicating structural differences. Cross-linking in oxidized starches produced a reinforcing matrix that was determined in the paste formation profile. Dual modification (oxidation-cross-linking) could be an alternative for using starches from underused botanical sources, such as apples and oats, with different functional properties and feasible applications in food systems. [ABSTRACT FROM AUTHOR]

Copyright of Plastics Science & Technology / Suliao Ke-Ji is the property of Plastics Science & Technology Editorial 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.)

Different starch properties may cause alterations in the foodstuff’s external appearance. However, modification processes in starches are usually secretive. The use of chemically modified starches is regulated by international standards, which makes it important to identify its presence and type. Mid-infrared spectroscopy (MIR)-modified starches’ identification can be hindered by the presence of excess glucose. This research investigates types of modification in commercial starches and in approaches that circumvent MIR’s limitations with exploratory analysis. It also considers that enzymatic hydrolysis (α-amylase and amyloglucosidase) can highlight the points of modification in the structure, which can be detected with infrared assays. To determine if sour cassava starch (FCS) is modified and check its type, six samples were selected: a native one, three of the most common cassava modified starches (etherified, esterified, and FCS), and two laboratory processed samples (Acid, Oxidized). The results showed that the sour cassava starch showed similarities with a commercial ester and an oxidized cassava starch, which may be due to the formation of a graft, corresponding to what the literature has already reported for corn starch treated with lactic acid and gamma radiation.

BACKGROUND: Mycosporine‐like amino acids (MAAs) are known as the strongest solar guardians in nature. RESULTS: In the present study, the extraction of MAAs from dried Pyropia haitanensis was achieved. Fish gelatin and oxidized starch composite films embedded with MAAs (0–0.3% w/w) were fabricated. The maximum absorption wavelength of the composite film appeared at 334 nm, which was consistent with MAA solution. Furthermore, the UV absorption intensity of the composite film was highly dependent on the concentration of MAAs. The composite film exhibited excellent stability during the 7‐day storage period. The physicochemical features of composite film were demonstrated by the measurement of water content, water vapor transmission rate, oil transmission, and visual characteristics. Furthermore, in the actual anti‐UV effect investigation, the increase in peroxide value and the acid value of grease under the films coverage was delayed. In the meantime, the decrease in ascorbic acid content in dates was postponed, and survivability of Escherichia coli was increased. CONCLUSION: Our results suggest that fish gelatin‐oxidized starch‐mycosporine‐like amino acids film (FOM film) with biodegradable and anti‐ultraviolet properties has a high potential for usage in food packaging materials. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Health concerns led to a shift toward the consumption of high dietary fiber bread. Additionally, climate change and supply chain concerns have led to the investigation of new sources of fiber utilizing waste products or co‐products of various crops, such as hazelnuts. The utilization of hazelnut skin also presents a value‐adding opportunity for hazelnut producers and processors. This research aims to investigate hazelnut skin as a dietary fiber source and to enhance the nutritional quality of sourdough bread with cross‐linked and oxidized starches. The in vitro starch digestibility significantly (p < 0.05) decreased with the addition of hazelnut skin at 5% and 10%. Sourdough bread with cross‐linked or oxidized starch had significantly (p < 0.05) higher slowly digestible starch and resistant starch contents and significantly (p < 0.05) lower estimated glycemic index (eGI). The addition of hazelnut skin caused a gradual increase in the dietary fiber content of sourdough bread. Oxidized starch significantly (p < 0.05) increased the soluble and insoluble dietary fiber. This study demonstrated that the hazelnut and modified starches positively affected the nutritional composition of sourdough bread, and starch‐phenolic‐fiber interactions might take place in bread‐making. The benefits gained from the enrichment of fiber in sourdough bread with hazelnut skin can support this as a high value ingredient in baking. Practical Applications: Reducing waste is essential for food processing industries across the supply chain. Companies utilizing hazelnuts that wish to increase sustainability and reduce their carbon footprint will need to show how their suppliers are reducing waste. Positive interactions were observed between hazelnut skin and modified starch that enhanced nutritional quality of sourdough bread. This study shows the benefits of waste reduction in the food industry and how we can turn waste products into highly functional dietary components. [ABSTRACT FROM AUTHOR]

Copyright of Zywnosc is the property of Polish Society of Food Technologists - Scientific Publishing 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.)

This study aims to visually inspect the effects of oxidized starch (OS) adhesives prepared with two cross-linkers namely citric acid (CA) and blocked-polymeric MDI (B-pMDI) on the extent of surface-inhabiting molds growth on the surface of medium-density fiberboard (MDF). Five surface-inhabiting molds namely Aspergillus niger (ASN), Penicillium funiculosum (PEC), Rhizopus oryzae (RHO), Aureobasidium pullulans (AUP), and Trichoderma virens (TRV) were inoculated onto MDF samples for four weeks at 26 ± 2°C and 70–80% relative humidity to enable them grow on the surface. The extent of mycelium growth on the MDF surface was assessed by visual inspection after incubation at four time intervals. The results showed that MDF samples bonded with OS adhesives were more susceptible to the surface-inhabiting molds than the control MDF samples bonded with urea-formaldehyde (UF) resins. The resistance of mold growth on MDF-OS/CA was comparable to MDF-control, particularly against AUP, which was around 0.7 after four weeks, indicating less mold growth on the surface of MDF. The susceptibility of MDF samples to mold increased in the order of MDF-control, MDF-OS/CA, and MDF-OS/B-pMDI. [ABSTRACT FROM AUTHOR]

Different starch properties may cause alterations in the foodstuff's external appearance. However, modification processes in starches are usually secretive. The use of chemically modified starches is regulated by international standards, which makes it important to identify its presence and type. Mid-infrared spectroscopy (MIR)-modified starches' identification can be hindered by the presence of excess glucose. This research investigates types of modification in commercial starches and in approaches that circumvent MIR's limitations with exploratory analysis. It also considers that enzymatic hydrolysis (α-amylase and amyloglucosidase) can highlight the points of modification in the structure, which can be detected with infrared assays. To determine if sour cassava starch (FCS) is modified and check its type, six samples were selected: a native one, three of the most common cassava modified starches (etherified, esterified, and FCS), and two laboratory processed samples (Acid, Oxidized). The results showed that the sour cassava starch showed similarities with a commercial ester and an oxidized cassava starch, which may be due to the formation of a graft, corresponding to what the literature has already reported for corn starch treated with lactic acid and gamma radiation. [ABSTRACT FROM AUTHOR]

The adsorption of heavy metal ions from surface water with ecologically safe and biodegradable biopolymers is increasingly becoming an appealing research challenge. Starch as a biopolymer is exceptionally attractive to solve this problem for its low cost and abundant availability in nature. To expel Ni2+, Fe2+/3+, and Mn2+ from water, we analyzed two native and two oxidized starches, namely potato and corn starch, as bio-adsorbers. The morphology and the surface property of the different starches were studied using SEM. To assess the effectiveness of adsorption onto the starches, we tested three realistic concentrations based on German drinking water ordinance values that were 10-fold, 100-fold, and 1000-fold the limits for Mn2+, Fe2+, and Ni2+, respectively. The concentration of the different ions was measured using the ICP-OES. Furthermore, from subsequent investigations of the adsorption isotherms, we evaluated the adsorption capacities and mechanisms. The adsorption isotherms were fitted using the Langmuir, Sips, and Dubinin–Radushkevich models, whereby Sips showed the highest correlation. Oxidized potato starch achieved viable adsorption capacities of 77 µmol Fe2+/g, 84 µmol Mn2+/g, and 118 µmol Ni2+/g. Investigating the influence of initial swelling in water on the adsorption performance, we found that especially the percentage removal with oxidized starches decreased significantly due to the formation of hydrogen bonds with water molecules at their binding sites with prior swelling.

The objective was to evaluate the synergistic effect of ozonization and α-amylase on modifying the microstructure and paste properties of starch, using 0.00042 g of ozone/100 g of buffer for various durations. Enzymatic susceptibility was increased, achieving maximum values of 12.73 % with an 11.42 % increase in crystallinity and an average particle size of 10.12 μm for 90 min treated japonica rice starch (JR90). The granules exhibited a polyhedral shape and, with increased intensity of combined treatments, formed clusters and lost their original geometry. Apparent viscosity, rheological, and textural parameters were reduced due to the more efficient action of α-amylase on ozonized starch, as confirmed by the low gelatinization enthalpy value (7.61 J/g). Ozone proved effective in opening starch chains, partially gelatinizing granules, homogenizing the enzymatic medium, and increasing the hydrolysis rate of α-amylase in japonica rice starch. [Display omitted] • The synergy of ozonation and α-amylase increases digestibility to 12.73 %. • Ozonation for 90 min increases starch crystallinity by 11.42 % with granules of 10.12 μm. • Prolonged ozonation causes starch granules to lose shape and form agglomerates. • Combined treatment lowers viscosity, with gelatinization enthalpy of 7.61 J/g. • Ozone breaks starch chains, partially gelatinizing granules, improving hydrolysis. [ABSTRACT FROM AUTHOR]

This study emphasizes the potential of using sustainable and low-cost methods to process biopolymers, contributing to eco-friendly biorefinery technologies. In this context, the transformation of potato starch, a readily available biopolymer, into carboxylic acid starch (CAS) with high yield using an electrochemical process was achieved. As a result of the green transformation, the potato starch was oxidized into CAS, achieving 31 % oxidation of the available glycosyl groups. The transformation was conducted using a NiOOH anode in a FM01-LC flow cell, consuming 19 kWh/kg of energy per kilogram of modified starch. Different analytical techniques such as FTIR and NMR spectroscopies, iodine test, elemental analysis, Scanning Electron Microscopy (SEM) and acid base titration were used to characterize the electrolyzed samples. The results of these analyses revealed C C bond cleavage, opening of the glycosyl rings without significant degradation of the polymer structure. Data from the oxidation of model compounds, maltose and maltotriose at a nickel anode in the same medium supports that C C bond cleavage occurs at the ring carbons under these specific conditions. The use of a lab-scale flow cell with a higher electrode area and lower electrolyte volume improved energy efficiency, making this method affordable and easily scalable. [ABSTRACT FROM AUTHOR]

Oxidized starch is an environmentally friendly sizing agent, but lacks adhesion to polyester yarns. In this study, hyperbranched poly(trimellitic glyceride)/oxidized starch (PTG/OS) as the composite sizing agent is used for sizing polyester yarns. The properties of sizing film, sizing paste, and sizing yarns are studied. When PTG content ranges from 2 to 10 wt%, tensile strength of PTGs/OS films are higher than that of oxidized starch film, and increase as molecular weight of PTG increase. Tensile strength of OS, PTG‐1/OS, PTG‐2/OS, and PTG‐3/OS films with 10 wt% PTG is 20.5, 22.4, 23.8, and 27.6 MPa, respectively. Apparent viscosity and viscosity stability of PTG/OS paste increases with the increase of PTG molecular weight. Breaking force, elongation at break and work‐to‐break of sizing polyester yarns by PTG/OS increase with the increase of PTG content in composite sizing agents, and the improvement on the tensile properties of sizing polyester yarns by PTG/OS becomes better with increase of PTG molecular weight. It is attributed to the stronger affinity among oxidized starch, PTG and polyester, which is verified by FT‐IR, XPS, and SEM. Oxidized starch blended hyperbranched poly(trimellitic glyceride) has the potential application for sizing polyester yarns in weaving process. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science 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.)

Here, we designed an oxidized starch/β-lactoglobulin (OS/β-lg) complex colloidal particle using a dual-channel microfluidic chip for the stabilization of astaxanthin emulsion. The effect of the mixing ratio, pH, and the degree of substitution (DS) of the oxidized starch on the formation of OS/β-lg complex particles was investigated in detail. The optimal complexation occurred at a pH of 3.6, a mixing ratio of 2:10, and a DS of 0.72%, giving an ideal colloidal particle with near-neutral wettability. With this optimum agent, the astaxanthin-loaded oil-in-water emulsions were successfully prepared. The obtained emulsions showed the typical non-Newton fluid behavior, and the rheological data met the Herschel–Bulkley model. The microscopic images confirmed the dense adsorption of the particle on the oil/water interface. In vitro release and stability studies demonstrated this compact layer contributed to the controlled-release and excellent stability of astaxanthin emulsions facing heat, ultraviolet, and oxidative intervention. This work suggests the potential of microfluidics for the production of food-grade solid emulsifiers. [ABSTRACT FROM AUTHOR]

The adsorption of heavy metal ions from surface water with ecologically safe and biodegradable biopolymers is increasingly becoming an appealing research challenge. Starch as a biopolymer is exceptionally attractive to solve this problem for its low cost and abundant availability in nature. To expel Ni2+, Fe2+/3+, and Mn2+ from water, we analyzed two native and two oxidized starches, namely potato and corn starch, as bio-adsorbers. The morphology and the surface property of the different starches were studied using SEM. To assess the effectiveness of adsorption onto the starches, we tested three realistic concentrations based on German drinking water ordinance values that were 10-fold, 100-fold, and 1000-fold the limits for Mn2+, Fe2+, and Ni2+, respectively. The concentration of the different ions was measured using the ICP-OES. Furthermore, from subsequent investigations of the adsorption isotherms, we evaluated the adsorption capacities and mechanisms. The adsorption isotherms were fitted using the Langmuir, Sips, and Dubinin–Radushkevich models, whereby Sips showed the highest correlation. Oxidized potato starch achieved viable adsorption capacities of 77 µmol Fe2+/g, 84 µmol Mn2+/g, and 118 µmol Ni2+/g. Investigating the influence of initial swelling in water on the adsorption performance, we found that especially the percentage removal with oxidized starches decreased significantly due to the formation of hydrogen bonds with water molecules at their binding sites with prior swelling. [ABSTRACT FROM AUTHOR]

The separation of toxic pollutants such as Pb2+, Cd2+, and Al3+ from water is a constant challenge as contamination of natural water bodies is increasing. Al3+ and especially Pb2+ and Cd2+ are ecotoxic and highly toxic for humans, even in ppb concentrations, and therefore removal below a dangerous level is demanding. Herein, the potential adsorber material starch, being ecofriendly, cheap, and abundantly available, was investigated. Thus, four different native starch samples (potato, corn, waxy corn, and wheat starch) and two oxidized starches (oxidized potato and corn starch) were comprehensively analyzed with streaming potential and charge density measurements, SEM-EDX, ATR-FTIR, 1H-NMR, and TGA. Subsequently, the starch samples were tested for the adsorption of Pb2+, Cd2+, and Al3+ from the respective sulfate salt solution. The adsorption process was analyzed by ICP-OES and SEM-EDX, and the adsorption isotherms were fitted comparing Langmuir, Sips, and Dubinin-Radushkevich models. Oxidized starch, for which chemical modification is one of the simplest, and also native potato starch were excellent natural adsorber materials for Al3+, Cd2+, and especially Pb2+ in the low concentration range, exhibiting maximum adsorption capacities of 84, 71, and 104 µmol/g for oxidized potato starch, respectively.

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. • Nanoparticles are prepared by composite of oxidized starch and xanthan gum • Composite nanoparticles confirmed by AFM, FT-IR, XRD, and TGA • XG improves the storage and rheological properties of emulsions • pH and NaCl can affect the properties of emulsions stabilized by nanoparticles [ABSTRACT FROM AUTHOR]

Copyright of Plastics Science & Technology / Suliao Ke-Ji is the property of Plastics Science & Technology Editorial 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.)

Development of intact oxidized starch granules by regioselective oxidation technology is of interest and provides a new research direction for oxidized starch. In this study, new sodium tetrahydridoborate (NaBH 4)-treated oxidized starch (OS-BH 4) granules were prepared by a one-pot method, where native corn starch (NS) granules were oxidized by 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO)/sodium hypochlorite (NaClO) system followed by reduction with NaBH 4. Oxidized starch (OS) granules without NaBH 4 reduction were also prepared to investigate the effect of C6 aldehyde groups remained after TEMPO-mediated oxidation on properties of the granules. When degrees of oxidation were controlled to be not higher than 12%, both the OS and OS-BH 4 granules had similar morphology to the NS granules with envelopes. Compared to the OS granules, except for lower pasting temperatures and dextrose equivalents, the OS-BH 4 granules had higher molecular weights, degrees of polymerization (DP), peak viscosities, final viscosities, and swelling power. Difference of the properties was considered related to (1) repulsive forces formed between the C6 carboxylate groups, (2) C6 aldehyde groups with lower hydrophilicity than the C6 hydroxyl groups, and (3) some hemiacetal linkages formed between the C6 aldehyde groups and the hydroxyl groups. Furthermore, pregelatinized OS-BH 4 granules were preliminarily prepared, which showed good swelling behavior with intact granular morphology in alkaline environment. [ABSTRACT FROM AUTHOR]

It is essential to enhance gel strength and absorption properties of biomass-derived itaconic acid-based superabsorbent polymer (SAP) to commercialize it. We prepared novel poly(itaconic acid-co-acrylic acid) SAP composites via in-situ aqueous solution copolymerization with oxidized starch (OS) as a filler. The structure of the SAP composite is characterized using Fourier transform infrared (FT-IR) spectroscopy and X-ray diffraction. In addition, the absorption properties of the SAP composites with various OS contents, crosslinker contents (1, 6-hexanediol diacrylate) and degrees of monomer neutralization are evaluated by measuring the free absorbency, centrifuge retention capacity, and absorbency under load in saline solution. The gel contents are measured after extraction of the unreacted monomers and oligomers, and their morphologies are examined by scanning electron microscopy and BET analyzer. Finally, optimal results were compared with response surface methodology (RSM). Thus, the optimal polymerization conditions of the SAP composites of 85 g are identified as an OS content of 4.5 g, a crosslinker content of 2.0 g, and a 75% degree of neutralization. And optimal SAP provide performance indicated by a CRC of 55.7 g/g and an AUL of 10.2 g/g. [ABSTRACT FROM AUTHOR]

Wheat is a potential source of oxidized starch, but there is no systematic study reporting the effects of oxidation conditions on the structural changes and subsequent physical properties. We report the properties of oxidized wheat starch granules treated with 2, 5, and 10% hydrogen peroxide (at pH 4 and 10) or sodium hypochlorite (at pH 4, 7, and 10). Increasing concentrations favored the formation of carbonyl groups by H2O2 and carboxyl groups by NaOCl. Granule morphology and molecular order were little affected, but increasing oxidant concentration reduced polymer size. Both oxidants influenced temperatures of gelatinization and caused major reductions in pasting viscosities. Principal component analysis (PCA) suggested that both functional group content and depolymerization contributed to the variations in gelatinization, pasting, and solubility properties. Controlled oxidation of wheat starch by H2O2 or NaOCl can produce oxidized starches of different functional properties useful in diverse potential applications.

In the study, a novel and highly effective binary scale inhibitor was synthesized by using polysuccinimide and oxidized starch as raw materials by chemical modification, namely polyaspartic acid/oxidized starch copolymer (PASP/OS). The chemical structure of PASP/OS was characterized by Fourier transform infrared spectroscopy (FT-IR) and proton nuclear magnetic resonance (1H NMR). Subsequently, the inhibition efficiency of PASP/OS against CaCO3 and CaSO4 was studied by static tests, while the inhibition performance and morphology were characterized by X-ray diffraction (XRD) and scanning electron microscope (SEM). And the effects of the concentration of PASP/OS, temperature, heating time, pH and Ca2+ concentration against CaCO3 scale were analyzed. In addition, the dispersion capacity of PASP/OS for Fe2O3 was studied, and the inhibition mechanism of PASP/OS was also analyzed. The results showed that PASP/OS was successfully synthesized, and PASP/OS had excellent inhibition performance and dispersion capacity. PASP/OS inhibited scale formation by chelation, dispersion, and crystal distortion. [ABSTRACT FROM AUTHOR]

In this work, a series of oxidized starch-based bio-nanocomposites (OS/CuO) were prepared and investigated as colon drug delivery vehicles. The appearance of peaks at 400–800 cm−1 of FTIR spectrum, as well as, peaks at 2θ 35°, 39°, and 49° of XRD spectrum could be a good sign for successful synthesis of the CuO within hydrogel network. The effect of Cu2+ concentration on swelling, NPX loading, and release behavior was examined and the highest value obtained for the C2 sample. Moreover, C4 displayed the highest antibacterial activity. Obtained results indicated that the prepared systems are suitable for use in medical applications. [ABSTRACT FROM AUTHOR]

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This study is aiming of developing eco-friendly wood adhesive based on oxidized starch (OS) modified by nanoclay to enhance their adhesion and no formaldehyde emission. Two types of nanoclay such as pristine-bentonite (P-BNT) and transition metal ion modified-pristine-bentonite (TMI-P-BNT) at three levels (i.e., 1, 3, and 5%) were used for the modification of OS adhesive. Basic properties, chemical properties and thermal properties of the modified OS adhesives were examined with various analysis techniques to understand the influence of nanoclay modification on OS polymer. As the nanoclay level increased, the modified OS adhesives had greater solids content and viscosity but the gelation time decreased, indicating a faster curing of the modified OS adhesive. X-Ray diffraction of the modified OS adhesives resulted in a decrease in the 2θ value and enlarged d-spacing value, showing that the nanoclay had been intercalated within OS polymer molecules. Two peaks at 526 cm−1 and 461 cm−1 detected by FTIR were assigned to Si–O–Al and Si–O–Si vibrations, respectively, and confirmed the presence of nanoclay in the OS polymer. Thermogravimetric analysis showed that the added nanoclay improved thermal stability of OS adhesives. The modified OS adhesives with 5% TMI-P-BNT enhanced their adhesion strength from 0.9 to 1.25 MPa, and resulted in free formaldehyde emission (near to 0.01 mg/L) from plywood panel. These results indicated that the modification of OS adhesives with 5% TMI-P-BNT could be used as bio-based and environmentally friendly plywood adhesive with zero formaldehyde emission. [ABSTRACT FROM AUTHOR]

In this study, oxidized starch (OS)/zein nanoparticles (ZNP) complexes were prepared and used to stabilize Pickering emulsions. The effect of starch oxidation using three levels of sodium hypochlorite (2.0%, 3.0%, 4.0% active chlorine, dry basis) on the properties of OS/ZNP complexes and complex-stabilized Pickering emulsions were evaluated. The interaction between oxidized starch and zein nanoparticles was confirmed by X-ray diffractometry (XRD) and Fourier transform infrared (FT-IR) spectrometry. The presence of oxidized starch improved the wettability of OS/ZNP complexes. The optimum contact angle (θ) of OS/ZNP complexes was 90.88°, when starch was oxidized with 3.0% active chlorine (3.0% OS). The appearance, micromorphology and oil droplet-size distribution suggested that OS/ZNP complex-stabilized Pickering emulsions were formed. Rheological measurements indicated that Pickering emulsions showed shear-thinning behavior. Furthermore, the viscoelasticity of Pickering emulsions was dependent on the oxidized starch and oil fractions. Stability test showed that the stability of Pickering emulsion can be improved by increasing the oil fraction from 20% to 50%, and Pickering emulsion stabilized by 3.0% OS/ZNP complexes had the highest stability. This work provides information on OS/ZNP complex-stabilized Pickering emulsions. [Display omitted] • Complexation with oxidized starch decreased hydrophobicity of zein nanoparticles. • Pickering emulsions stabilized by oxidized starch/zein nanoparticles (OS/ZNP) complex had superior stability. • The degree of starch oxidization influences the ability of the OS/ZNP complexes to stabilize the Pickering emulsion. [ABSTRACT FROM AUTHOR]

Here, we designed an oxidized starch/β-lactoglobulin (OS/β-lg) complex colloidal particle using a dual-channel microfluidic chip for the stabilization of astaxanthin emulsion. The effect of the mixing ratio, pH, and the degree of substitution (DS) of the oxidized starch on the formation of OS/β-lg complex particles was investigated in detail. The optimal complexation occurred at a pH of 3.6, a mixing ratio of 2:10, and a DS of 0.72%, giving an ideal colloidal particle with near-neutral wettability. With this optimum agent, the astaxanthin-loaded oil-in-water emulsions were successfully prepared. The obtained emulsions showed the typical non-Newton fluid behavior, and the rheological data met the Herschel–Bulkley model. The microscopic images confirmed the dense adsorption of the particle on the oil/water interface. In vitro release and stability studies demonstrated this compact layer contributed to the controlled-release and excellent stability of astaxanthin emulsions facing heat, ultraviolet, and oxidative intervention. This work suggests the potential of microfluidics for the production of food-grade solid emulsifiers.

In this paper, the bio-nanocomposites were used as a potential candidate for controlled release of anticancer drug doxorubicin. Formation of CuO nanoparticles in hydrogels was confirmed using FT-IR, XRD, SEM, EDX, TGA and DSC. In addition, gel content, swelling/de-swelling, antibacterial properties, and drug release profiles were evaluated. The swelling and drug release profiles revealed that the amount of drug released and swelling of the hydrogels depended on the oxidized starch content, pH, and CuO nanoparticle content. Prolonged and more controlled drug releases were observed for CuO nanoparticle containing oxidized starch/PVA hydrogels, which increased with the rise in CuO nanoparticle content. [ABSTRACT FROM AUTHOR]

Hydrogels that possess adequate toughness in bulk and at soft interface are highly desirable. We report a fully physically crosslinked dual Amylopectin (Amy, the first network)/poly(N-hydroxyethyl acrylamide) (PHEAA, the second network) hydrogel, where both networks were hydrogen bonding (H-bonding) crosslinked, with super toughness in bulk and tunable adhesion at hydrogel-soft tissue interface. Through adjustment of hydrogen bond density, strong and tough hydrogels were prepared that exhibited different levels of adhesion strength and three adhesive failure mechanisms. We replaced Amy with oxidized starch (OSA) to synthesize dual and hybrid chemically/physically crosslinked OSA/PHEAA double network (DN) hydrogels that were capable of forming Schiff's bases at hydrogel-hydrogel or hydrogel-tissue interfaces, aside from interfacial H-bonding, incurring sustained, high interfacial toughness (1850 J m−2 hydrogel-hydrogel and 610 J m−2 hydrogel-tissue) in wet environments. Such tough and adhesive DN hydrogels have great potential in various applications such as engineering of artificial soft tissues or implantable devices that are intended to adhere to internal organs or tissues.

Copyright of Shipin Kexue/ Food Science is the property of Food Science 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.)

With much pressure on the treatments of chromium in tanned leather and the linked hazardous wastes, the desire for an alternative and sustainable chrome-free tanning system was intense. In this paper, a cleaner silicon tanning system was established with the masking effect of oxidized starch based hydrotalcite and aluminum salts. Various crosslinking networks were built between oxidized starch based hydrotalcite silicon aluminum composites(OSH-Si/Al) and collagen fibers. Herein, an outstanding shrinkage temperature value of 83.7 °C was achieved by OSH-Si/Al tanned leather and compared with leather tanned by commercial chrome-free tanning agents TWLZ or F-90, leather tanned by OSH-Si/Al exhibited superior fiber dispersion (porosity: 78.4%), physical properties (tensile strength: 18.5 N/mm2), and dyeing absorption (84.3%). As a result, OSH-Si/Al is considered a potential chrome-free tanning agent for developing a green and sustainable leather industry. [Display omitted] • A sustainable chrome-free tanning system was established for high-quality leather. • The coordination and absorption of starch based hydrotalcite avoided accumulation. • A multi-point crosslinking network was formed to generate a stable tanning effect. • The leather tanned by starch based composites achieved a dyeing absorption of 84.3%. [ABSTRACT FROM AUTHOR]

Copyright of Iranian Journal of Wood & Paper Science Research is the property of Research Institute of Forests & Rangelands 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.)

Herein, hydrogels based on starch from corn, sweet cassava and bitter cassava were prepared by a straightforward approach. The hydrogels were obtained by an oxidation process using the redox system KMnO 4 /NaHSO 3 which leads to the formation of carbonyl and carboxyl groups with minimum polymer hydrolysis. The resulting oxidized samples as well as the native starches were extensively characterized by scanning electron microscopy, thermogravimetric analysis and wide angle X-ray scattering, among others. High gel fraction values and low degree of crystallinity were obtained in all the cases, which values vary slightly depending on the botanical source. High swelling capacity was observed for all the samples, which behave as hydrogels. The influence of the ionic strength and pH in the swelling capacity of the oxidized starches was also studied. The samples exhibit an anti-polyelectrolyte behavior and the water uptake increases at basic pH as the carboxylic groups become ionized. The hydrogels were also loaded with urea, potassium nitrate and ammonium sulfate as model fertilizers and their potential for controlled release was investigated. [ABSTRACT FROM AUTHOR]

Surface sizing chemical (mostly oxidized or enzymatically modified starch) flows into the pores of cellulose network and also remains on the surface affecting the surface and intrinsic properties of paper. Polyvinyl alcohol (PVA) can be used for surface sizing because it is a water soluble polymer and has high film forming ability. Due to economic constraints, using PVA alone for surface sizing is not a good option. Current study explored the effects of using oxidized starch and PVA in mixed ratios (80:20, 50:50 and 20:80) on mechanical and surface properties of paper. The surface sizing with sizing weight of 3.5±0.3 g/m2 was done. The results of the study showed that the breaking length, burst index, air permeance, gloss, Cobb60 and optical properties like brightness, whiteness, flouroscence of paper were better for mixed ratios in comparison to only oxidized starch. After surface sizing with PVA, the value of air permeance (time of air leak) was increased to 200 Gurley second in comparison to 9 only for base paper. Surface sizing with blends of oxidized starch solution and PVA solution i. e. 80S+20P, 50S+50P and 20S+80P increased the time of air leak by 900%, 1455% and 1788%, respectively in comparison to base paper.

Silicon is a promising anode material for the next generation of lithium-ion batteries. Binder plays an essential role in maintaining electrode integrity when Si undergoes dramatic volume change during lithiation/delithiation processes. Herein, an environmental friendly water-soluble binder of oxidized starch cross-linked sodium carboxymethyl cellulose (OS-CMC) possessing three-dimensional (3D) network structure is designed. The abundant hydroxyl and carboxyl groups and the 3D structure of the cross-linked binder not only enhance the bonding with Si nanoparticles surface but also greatly alleviate the mechanical stress, thus maintaining the integrity of electrode and conductive network. In addition, it can facilitate faster lithium-ion transportation at the interface of Si/OS-CMC. As a result, the Si anodes with OS-CMC binder show good electrochemical stability and better mechanical properties than that of Si anodes with OS or CMC binder. The Si anodes with OS-CMC binder exhibit a discharge capacity of 1922 mAh g−1 after 100 cycles at a current density of 0.4 A g−1 with a high initial discharge capacity of 3424 mAh g−1 and maintain a superior capacity of 1667 mAh g−1 at a high current density of 8 A g−1. Our work provides a novel binder design for high-performance Si-based anodes. [ABSTRACT FROM AUTHOR]

The biodegradation and performance of potential agricultural mulch films prepared from native and oxidized corn starch nanocomposites with chitosan-modified bentonite were studied under simulated soil test conditions. Samples were removed at different times and their wet and dry weights were registered. A photographic register of films appearance was also included. Bio-physicochemical changes along biodegradation progress were followed by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TG). Results indicate that all samples degraded in a three step process and that they almost fully degrade by 100 days of testing. The chemical modification of starch and the addition of fillers did not produce significant differences in biodegradation rate. Microbial attack, mainly by fungal microorganisms started at the end of the first week and produced a 50% weight loss in approximately 35 days. Biological assays indicate that germination was negatively affected by proposed starch-based films. [ABSTRACT FROM AUTHOR]

Oxidized starch was produced and its effect on starch-based bioplastic film has been evaluated. The produced oxidized starch was coarse, brownish with 15.68% carbonyl content, insoluble in cold water and has a positive influence on bioplastic films. The film thickness increased with increase in the amount of added oxidized starch from 0.21% (film O) to 0.23% (film 6O). The film moisture content dropped from 7.93% (film O) to 5.36% (film 6O), likewise the film water solubility decreased from 13.48% (film O) to 5.75% (film 6O). Addition of oxidized starch led to longer biodegradability and enduring water absorption kinetics. The mechanical property was improved by the addition of oxidized starch. The derivative thermogravimetry analysis indicates five degradation stages for all the bioplastic films, while films surface roughness was shown by AFM. The research has revealed that oxidized starch can be used to improve the physicomechanical properties of starch based bioplastic film. Unlabelled Image • The physico-mechanical properties of the bioplastic films were affected by oxidized starch • The atomic force emission increased in the surface roughness of the bioplastic films • The produced bioplastic films had improved characteristics with added oxidized starch [ABSTRACT FROM AUTHOR]