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BACKGROUND: The fermentation of Qu (FQ) is a novel method to modify the properties of starch to expand its application and especially to increase the resistant starch (RS) content. Using waxy maize starch (WMS) as a fermentation substrate can increase the RS content significantly but it may be time consuming and not cost effective due to the almost negligible RS content of WMS. To solve this problem, we hypothesized that sub‐high amylose starch (s‐HAMS), with an amylose content close to 50% could be an ideal substrate for FQ. RESULTS: The results showed that FQ did not change the shape and the particle size of starch granules, the gelatinization peak (Tp), or the conclusion temperature (Tc), but the slowly digested starch content declined. Rapidly digested starch content fluctuated during FQ and the amylose content decreased within 36 h and then increased. Within 24h, FQ significanlty increased these values: the RS content, relative crystallinity (RC), the ratio of FTIR absorbances at 1047/1022cm‐1, the diffraction peak at 19.8° in X‐ray diffraction (XRD), and the gelatinization onset temperature (To) increased significantly, within 24 h of FQ. However, after 24 h of fermentation, the RS content, RC, the ratio of FTIR absorbances at 1047/1022 cm−1, and gelatinization enthalpy (ΔH) decreased significantly. CONCLUSION: Sub‐high amylose starch is more suitable for FQ to produce low digestibility starch, and the increase in RS may be due to the formation of 'amylose‐lipid' complexes (RS5). © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Starch-lipid complexes were prepared from high amylose starch (HAS) with stearic acid (SA) or potassium stearate (PS) at different molar concentrations. The complexes (HAS-PS) formed between HAS and PS showed polyelectrolyte characteristics with ζ-potential ranging from −22.2 to −32.8 mV, and the electrostatic repulsion between anionic charges restricted the starch chain reassociation and facilitated the formation of V-type crystalline structures upon cooling. The hydrophobic effects enabled recrystallization of the SA, and the HAS-SA complexes exhibited weaker V-type crystalline structures than the HAS-PS complexes; both HAS-SA/PS complexes were of a similar "mass fractal" type, with a dimension varied from 2.15 to 2.96. The HAS-SA complexes had a considerable content of resistant starch (RS, 16.1~29.2%), whereas negligible RS was found in the HAS-PS complexes. The findings from the present study imply that the molecular order of starch chains and the macro-structures of starch particles are more important to regulate the digestibility of starch-lipid complexes than the crystalline structures. [ABSTRACT FROM AUTHOR]

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Starch-lipid complexes were prepared from high amylose starch (HAS) with stearic acid (SA) or potassium stearate (PS) at different molar concentrations. The complexes (HAS-PS) formed between HAS and PS showed polyelectrolyte characteristics with ζ-potential ranging from −22.2 to −32.8 mV, and the electrostatic repulsion between anionic charges restricted the starch chain reassociation and facilitated the formation of V-type crystalline structures upon cooling. The hydrophobic effects enabled recrystallization of the SA, and the HAS-SA complexes exhibited weaker V-type crystalline structures than the HAS-PS complexes; both HAS-SA/PS complexes were of a similar “mass fractal” type, with a dimension varied from 2.15 to 2.96. The HAS-SA complexes had a considerable content of resistant starch (RS, 16.1~29.2%), whereas negligible RS was found in the HAS-PS complexes. The findings from the present study imply that the molecular order of starch chains and the macro-structures of starch particles are more important to regulate the digestibility of starch-lipid complexes than the crystalline structures.

The health benefits of resistant starch (RS) are widely reported. RS promotes the production of short-chain fatty acids in the colon via microbial fermentation and plays a key role in promoting human health. Current staple foods have low RS content as starch in cereals is mostly gelatinized during processing resulting in rapid and nearly complete digestion. High amylose starches (HASs), on the other hand, have comparatively higher thermal stability and could be a rich source of dietary RS particularly if incorporated in staple foods. In this review, the structural and nutritional properties of HASs are described. The focus is on the potential applications and current limitations of HASs in processed foods relevant to their beneficial effects in controlling glycemic response and improving gut health. A major emphasis is on the nutritional functionality and new opportunities arising from the recent introduction of high amylose wheat-based foods. Key findings and conclusions: Slower digestibility of HAS arises from the combination of structural and physical features, including more elongated amylopectin chains, the absence of granular surface pores and channels, and the presence of more granular surface protein and lipids. Supplementation of HASs in processed food enhances nutritional properties by attenuating glycemic response due to lower starch digestibility and improving gut health by increasing RS content. Compared to supplementation with isolated starch, high amylose wheat flour offers opportunities for more widespread application, but challenges remain in identifying appropriate food formulations and preparation conditions to maximize RS content. • Nutritional value of wheat-based foods improved with high amylose starch inclusion. • Adding high amylose starch to wheat foods dilutes gluten and affects water binding. • High amylose wheat flour now available but may have food formulation challenges. • Innovation opportunity to maximize health and sensory properties of high amylose wheat foods. [ABSTRACT FROM AUTHOR]

The purpose of the study was to determine the effects of starch-natural deep eutectic solvents (NADES) coating on the physicochemical characteristics of strawberries during storage. The samples were stored at room temperature (20 °C) and coated with lactic acid: fructose (5:1) NADES with different starch percentages. Significant (p ≤ 0.05) differences between coated and control strawberry fruits were observed, and all the coated fruits delayed the ripening process, which was characterized by a reduction in firmness, weight loss, total soluble solid, ascorbic acid, and microbial load as compared to the uncoated sample. The formulations containing 10% starch-NADES were found to be the most effective, followed by lower starch concentration. The reduction behavior of firmness, weight loss, total soluble solid, and ascorbic acid of the coated and uncoated fruits followed first-order kinetics. When compared to the uncoated sample, the coated sample shows a lower reaction rate constant. The findings indicated that starch-NADES would be a promising coating substance for perishable fruit, such as strawberries, as it could prolong the ripening process by up to 18 days when stored at 20 °C.

BACKGROUND: The formation of starch–lipid complexes is of interest to food processing and human nutrition. Fatty acid (FA) structure is important for the formation and structure of starch–FA complexes. However, there is limited research regarding the complexing behavior between amylose and different kinds of FAs, as well as the relationship between fine structures and digestibility of the formed complexes. This study aimed to investigate the behavior, fine structure, and digestibility of complexes formed between high amylose maize starch (HMS) and FA having various chain lengths and unsaturation degrees. RESULTS: Complexes containing different FA structures showed V6III‐type crystals. Complexes containing 18‐carbon unsaturated FAs displayed significantly higher complexing index (P < 0.05) than other complexes. Complexes containing 12‐carbon FAs and 18‐carbon FAs with one unsaturation degree showed a higher degree of structural order and resistant starch (RS) content than other complexes. The 12‐carbon FAs exhibited a higher binding degree with helical cavity of amylose than other FAs. Additionally, 10‐carbon and 18‐carbon saturated FAs tended to combine with HMS outside amylose helices more than other FAs. Laser confocal micro‐Raman imaging revealed that the physically embedded 10‐carbon and 18‐carbon saturated FAs showed heterogeneous distribution in complexes, and that the complexed 18‐carbon FAs with one unsaturation degree exhibited homogeneous distribution. CONCLUSION: The behavior, structural order and digestibility of complexes could be regulated by FA structure. The 12‐carbon FAs and 18‐carbon FAs with one unsaturation degree were more suitable for the production of HMS–FA complexes with higher structural order and RS content than other FAs. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Guangyou 151, derived from the three-line male sterile line Guangkang 13A with high rice-blast resistance and the restorer line Jianghui 151, was a new three-line hybrid rice variety developed by Sanming Academy of Agricultural Sciences. This variety had the characteristics of high yield, moderate rice-blast resistance, and high rice grain amylose content (27.8%), which was suitable for the processing of rice flour. It was registered and released for the commercial production by Fujian Crop Variety Approval Committee in 2022, with the approval number:Min Approved Rice 20220062. In this paper, the selection and breeding process, main characteristics, yield performance, and processing characteristics of Guangyou 151 were introduced, and the key points of cultivation and seed production technology were put forward, thus to provide theoretical basis for the further production, processing, popularization and application of this variety. [ABSTRACT FROM AUTHOR]

As biodegradable and eco-friendly bio-resources, polysaccharides from a wide range of sources show steadily increasing interest. The increasing fossil-based production of materials are heavily associated with environmental and climate concerns, these biopolymers are addressing such concerns in important areas such as food and biomedical applications. Among polysaccharides, high amylose starch (HAS) has made major progress to marketable products due to its unique properties and enhanced nutritional values in food applications. While high amylose-maize, wheat, barley and potato are commercially available, HAS variants of other crops have been developed recently and is expected to be commercially available in the near future. This review edifies various forms and processing techniques used to produce HAS-based polymers and composites addressing their favorable properties as compared to normal starch. Low toxic and high compatibility natural plasticizers are of great concern in the processing of HAS. Further emphasis, is also given to some essential film properties such as mechanical and barrier properties for HAS-based materials. The functionality of HAS-based functionality can be improved by using different fillers as well as by modulating the inherent structures of HAS. We also identify specific opportunities for HAS-based food and biomedical fabrications aiming to produce cheaper, better, and more eco-friendly materials. We acknowledge that a multidisciplinary approach is required to achieve further improvement of HAS-based products providing entirely new types of sustainable materials. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the most suitable time for harvesting marama (Tylosema esculentum) root as an alternative source of novel starch by evaluating the quality of marama root and its starch during growth periods of 12 months. The effects of time on the proximate analysis of marama roots as well as the thermal properties, size and physicochemical properties of the starch were also investigated. Marama was planted in September and total starch of marama roots on both as is and dry bases increased significantly (p

In the present research an alkali treatment was used for starch gelatinization followed by β-carotene dilution in ethanol and starch particles/β-carotene nanoprecipitation. A drying process was applied to obtain the nanoparticles. The drying time has been changed for the best approach to receive nanoparticles.Fourier-Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD), and Dynamic Light Scattering (DLS) were used for particles structural changes, particle crystallinity and particle size determination respectively. Finally, the beta-carotene recovery was measured.The produced nanoparticles had a crystallinity ranged from 24.50 to 31.00% according to the drying method. The β-carotene recovery was between 22.60% and 42.50%. It seemed that there was a particle size decrease when the β-carotene was encapsulated in the nanoparticles.

This work aimed to use natural deep eutectic solvents to modify the thermal, textural, freeze-thaw, and rheological properties of high amylose rice starch. Three different natural deep eutectic solvents (NADES) composed of sugar and organic acids were applied to modify the properties of starch dispersion. In presence of NADES, the onset temperature of starch was decreased, in comparison with starch in aqueous and glycerol medium. During thermal decomposition, starch with the aqueous and glycerol systems showed two-step weight losses whereas with NADES starch showed single-stage weight losses or decomposition. Moreover, negligible syneresis was observed for starch-NADES dispersion after 3rd cycle of the freeze-thaw process. The flow behavior of starch-NADES dispersion follows Herschel–Bulkley models as R 2 (0.996 ≤ R 2 ≤ 0.999) are higher than the Mizrahi-Berk model. The flow behavior index (n) of starch-NADES dispersion was closer to 1, indicated a nearly Newtonian fluid. The loss modulus (G ″) value of starch-NADES dispersions was markedly higher than the corresponding storage modulus (G ′) value and thus materials behaved like viscoelastic liquid. The present study manifested a green way to modify the properties of the high amylose starch to improve the processing stability. [ABSTRACT FROM AUTHOR]

Polyvinyl alcohol (PVA) was blended with high amylose starch (HAS) at a ratio of 3:1, and reinforced with montmorillonite (MMT K10) at different concentrations (1, 2, 5, and 7 % w/w of polymers) and anthocyanins (ANT) to develop an active and smart packaging film. MMT addition enhanced the film's mechanical, barrier, thermal, and water resistance properties. Incorporating ANT extracted from roselle calyx into the optimal nanocomposite film (MMT/PVA-HAS II) increased the films' antioxidant, pH-response, and antibacterial properties. FTIR, XRD, and SEM confirmed the intermolecular interactions and even distribution of ANT and MMT in the film matrix. Release rate of ANT was dependent on type of simulant, with higher rate in aqueous solutions compared to alcoholic/fatty food simulants, and cytotoxicity evaluation proved safety of films for food packaging applications. Storage experiments confirmed the potential applicability of the novel halochromic smart film as a promising candidate for monitoring chicken spoilage under abusive storage conditions. • PVA-HAS-based films were fabricated and enhanced with MMT and roselle ANT. • MMT improved mechanical, thermal, WVP and water resistance properties of films. • ANT-loaded film showed strong pH-response, antimicrobial, antioxidant activities. • MTT assay confirmed safety of smart film components against WI-38 cell lines. • The smart film has good potential to monitor chicken freshness during storage. [ABSTRACT FROM AUTHOR]

As biodegradable and eco-friendly bio-resources, polysaccharides from a wide range of sources show steadily increasing interest. The increasing fossil-based production of materials are heavily associated with environmental and climate concerns, these biopolymers are addressing such concerns in important areas such as food and biomedical applications. Among polysaccharides, high amylose starch (HAS) has made major progress to marketable products due to its unique properties and enhanced nutritional values in food applications. While high amylose-maize, wheat, barley and potato are commercially available, HAS variants of other crops have been developed recently and is expected to be commercially available in the near future. This review edifies various forms and processing techniques used to produce HAS-based polymers and composites addressing their favorable properties as compared to normal starch. Low toxic and high compatibility natural plasticizers are of great concern in the processing of HAS. Further emphasis, is also given to some essential film properties such as mechanical and barrier properties for HAS-based materials. The functionality of HAS-based functionality can be improved by using different fillers as well as by modulating the inherent structures of HAS. We also identify specific opportunities for HAS-based food and biomedical fabrications aiming to produce cheaper, better, and more eco-friendly materials. We acknowledge that a multidisciplinary approach is required to achieve further improvement of HAS-based products providing entirely new types of sustainable materials.

The effect of 1-butyl-3-methylimidazolium chloride (BMIMCl) as a plasticizer on sol-gel phase transition, rheological, and physical properties of high amylose rice starch was studied. The inter-relationships of parameters were determined using principal component analysis. The sol-gel phase transition temperature and storage modulus of starch was varied significantly (p ≤ 0.05) in the presence of BMIMCl. The sol-gel phase transition temperature of native starch was varied between 53.99 and 39.7 °C, whereas, for starch with ionic liquid varied between 49.50 and 40.6 °C. The changes in storage modulus (G') during the sol-gel phase transition were suitable with first order kinetics. The temperature dependent rheology of starch during the sol-gel phase transition was efficiently (0.93 ≤ R 2 ≤ 0.98) explained using the Arrhenius model. The thermal stability of the gel was improved in the presence of BMIMCl. The textural and electrical properties of the gel were significantly affected by the presence of BMIMCl. The inter-relationships between the parameters were developed and the initial temperature, resistance, and storage modulus showed a strong interrelation. • The BMIMCl concentration has a great impact on the phase transition of starch. • The sol-gel phase transition was suitable for First order kinetics. • The Arrhenius model showed the temperature-dependent rheology of starch. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the most suitable time for harvesting marama [Tylosema esculentum) root as an alternative source of novel starch by evaluating the quality of marama root and its starch during growth periods of 12 months. The effects of time on the proximate analysis of marama roots as well as the thermal properties, size and physicochemical properties of the starch were also investigated. Marama was planted in September and total starch of marama roots on both as is and dry bases increased significantly (p<0.05) from 24 g/kg to 115 g/kg and 259 g/kg to 601 g/kg, respectively, from 2 to 12 months after planting. Amylose content significantly (p < 0.05) decreased from about 50.7% to 21.4% of the starch for the same time period. The size of marama root starch granules significantly (p<0.05) increased from 8.6 pm to 15.1 pm. The marama root harvested after 2 months had the highest crude protein content (33.6%). In terms of thermal properties, the peak temperature decreased significantly with time (ranging from 93.0 °C to 73.4 °C), while the AH increased significantly with time. The findings indicate that marama should be planted early in summer and harvested between 4 and 8 months for optimal starch before winter. [ABSTRACT FROM AUTHOR]

Prata variety banana starch is little known and has great economic potential due to its extensive cultivation in developing countries. This study characterizes this native starch and modifies by annealing at different temperatures (45, 50, and 55 °C). The native starch presents a high apparent amylose content (46.67%), besides it showing granules of several sizes and shapes containing rounded ends, which remain unchanged with the annealing. The weaker crystals are seen to be strengthened by the treatments at 50 and 55 °C, since the gelatinization onset and peak temperature increase. It also is possible to verify that the molecular order of the double amylopectin helices (ΔH) remains unaltered, but the uniformity of the molecular structure (Tc − To) increases. Regarding the pasting properties, annealing contributes to improving the paste's stability to heat and shear, but contributes to decreasing the stability of cooled starch paste. In addition, annealing increases the paste clarity and the least gelation concentration. Native starch stands out by its high resistant starch content (34.71%), which can be increased to 74.5% through annealing at 55 °C. [ABSTRACT FROM AUTHOR]

Microwave treatment is an environmentally friendly method for modification of high-amylose maize starch (HAMS). Here, the effects of short-time (≤120 s) microwave treatment on the structure and pasting of two types of HAMSs, Gelose 50 (HAMSI) and Gelose 80 (HAMSII), with apparent amylose content (AAC) of 45 % and 58 %, respectively, was studied using a multiscale approach including X-ray scattering, surface structures, particle size distribution, molecular size distributions and high temperature/pressure Rapid Visco Analysis (RVA)-4800 pasting. As compared to starch with no amylose (waxy maize starch, WMS) and 25 % amylose content (normal maize starch, NMS), HAMSI underwent similar structural and pasting changes as WMS and NMS upon microwave treatment, and it might primarily be attributed to the amylopectin fraction that was affected by cleavage of the connector chains between double helices and backbone chains, which decreased the crystallinity and thickness of the crystalline lamellae. However, the multi-scale structure of HAMSII was almost unaffected by this treatment. The pasting properties of fully gelatinized HAMSI starch showed a decrease in RVA-4800 peak and final viscosities after microwave treatment. In contrast, for HAMSII starch, the microwave treatment led to an increase in these viscosities. The combined results highlight the influence of varying AAC on the effects of microwave-mediated modification, leading to diverse alterations in the structure and functionality of starches., Competing Interests: Declaration of competing interest The authors declare no competing financial interest., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

• Combined modifications target molecular structure and supramolecular arrangement. • EBI increased the branching degree of the starch at high irradiation dosage. • HMT increased the relative crystallinity and V-type fraction. • The combined modification results in more readily leached amylose during heating. • Depolymerization by EBI predominantly affects the changes in enzyme resistance. This study explores a new strategy for manipulating the digestibility of high-amylose maize starch (HAMS) through combinative modifications, namely depolymerization via electron beam irradiation (EBI) followed by reorganizing glucan chains via heat moisture treatment (HMT). The results show that semi-crystalline structure, morphological features and thermal properties of HAMS remained similar. However, EBI increased branching degree of the starch at high irradiation dosage (20 kGy), resulting in more readily leached amylose during heating. HMT increased the relative crystallinity (3.9–5.4% increase) and V-type fraction (0.6–1.9% increase), without significant changes (p > 0.05) in gelatinization onset temperature, peak temperature and enthalpy. Under simulated gastrointestinal conditions, the combination of EBI and HMT either had no effect or negative effect on starch enzymatic resistance, depending on the irradiation dosage. These results suggest that the depolymerization by EBI predominantly affects the changes in enzyme resistance, rather than the growth and perfection of crystallites induced by HMT. [ABSTRACT FROM AUTHOR]

The objective of the present study was to investigate how feeding a diet containing a type of purified starch entirely produced from normal or high amylose maize grains would affect rumen fermentation and blood profile in goats. Twenty rumen-cannulated growing goats were assigned equally to one of two dietary treatments according to a randomized controlled trial design and fed two total mixed rations with similar ingredients and chemical composition except for the types of purified maize starch. One type was the high amylose starch (HAS), and the other was the normal amylose starch (NAS). Compared to goats fed the NAS diet, goats fed the HAS diet had significantly higher ruminal pH (P = 0.00), molar proportions of acetate (P = 0.00), butyrate (P = 0.01) and isobutyrate (P = 0.00), acetate to propionate ratio (P = 0.00), plasma concentrations of glucose (P = 0.02) and C-reactive protein (P = 0.03), and plasma levels of insulin (P = 0.03) and gastrin (P = 0.04), but had significantly lower ruminal concentrations of lactate (P = 0.04) and total volatile fatty acids (P = 0.04), propionate molar percentage (P = 0.00), whole blood ammonia concentration (P = 0.02), plasma concentrations of urea nitrogen (P = 0.00) and creatinine (P = 0.02), plasma levels of glucagon (P = 0.02) and motilin (P = 0.04), and plasma activities of glutamic-oxaloacetic transaminase (P = 0.02) and creatine kinase (P = 0.03). In addition, the HAS diet in comparison to the NAS diet tended to raise whole blood hematocrit (P = 0.08), plasma concentrations of albumin (P = 0.09), branched-chain amino acids (P = 0.09), valine (P = 0.09), phenylalanine (P = 0.08) and proline (P = 0.07), plasma levels of growth hormone (P = 0.06) and interleukin-2 (P = 0.07), and plasma α-amylase (P = 0.05) activity in goats. In conclusion, results showed that feeding goats the HAS diet instead of the NAS diet had multiple beneficial effects.

One of the most critical limitations in synthesizing starch-polyurethane (PU) hybrid materials is their microphase separation caused by physical incompatibility. This paper reports that the physical incompatibility and microphase separation between starch and PU can be overcome by using specifically designed anionic poly(ether-ester) polyurethane (AEEPU). The AEEPU was synthesised by preparing isocyanate (NCO)-terminated prepolymer using Isophorone diisocyanate (IPDI), 2,2-bis(hydroxymethyl)propionic acid (BMPA), poly (ethylene glycol) (PEG) and polycaprolactone (PCL). This AEEPU was physically mixed with glycerol plasticized high amylose starch (HAGS) at HAGS to AEEPU mass ratios of 90/10, 80/20, 70/30, 60/40, 50/50. Higher AEEPU content in HAGS-AEEPU increased surface hydrophobicity and elasticity while the Young’s modulus remained unaffected. HAGS-AEEPU film at 50:50 ratio was comparable to LDPE film in terms of elongation at break (187%), Young’s modulus (383 MPa), and contact angle (112°) and good transparency. These starch-PU films are expected to find increased application as biodegradable packaging materials. [ABSTRACT FROM AUTHOR]

The effect of pregelatinization and drying method in resistant starch (RS) content of high amylose starch (Hylon VII, 70% amylose content) was studied. Starch was subjected to autoclaving pre-gelatinization (40% starch suspension w/w, 121 °C) for 30 min. Oven-drying (OD) at 40 °C for 24 h and freezing-drying (FD) methods were used. Subsequently, hydrothermal treatment (HT) with 40% water content at 100 °C for 3, 12 and 24 h was applied to dried samples. Pre-gelatinization decreased the RS content by about 25% with respect to the Hylon VII starch. The drying method affected the RS content, with OD increasing and FD decreasing the RS content. HT time affected positively the RS content for OD starch, whilst the opposite effect was obtained for FD starch. XRD analysis revealed that B-type crystallinity of native starch was modified by drying and HT. Weak linear correlation (R 2 = 0.69) between RS content and relative crystallinity was found. However, strong exponential correlation (R 2 = 0.96) between RS content and short-range ordering quantified by FTIR measurements were found. This suggests that RS is close related to formation of double-helix and amylose-lipid complex (evidenced by the XRD peak at 2θ = 20°) during drying and heat treatment of starch. [ABSTRACT FROM AUTHOR]

High amylose maize starch (70% amylose) was dextrinized in an acid/alcohol solution (0.36% HCl in ethanol, 50 °C for 24 h), and the starch and its dextrin were octenylsuccinylated (DS 0.019) to be utilized as complex forming agents for ω-3 fatty acids (eicosapentaenoic acid and docosahexaenoic acid). A fish oil was used as the fatty acid sample and dispersion with starch and fish oil was stirred at 60 °C for 3 h and cooled at an ambient temperature for 3 h. The complex was isolated as the precipitates after centrifugation (25,000 × g, 25 °C for 30 min), and then the recovery of fatty acids in the complex and crystalline characteristics of the complex were examined. Dextrinization improved the efficiency of complex formation, increasing the recovery of fatty acids and decreasing the recovery of solid precipitates. Octenylsuccinylation, however, retarded the complex formation showing a decrease in fatty acid recovery. It was hypothesized that intermolecular complex between amylose and octenyl group in the substituents was formed during the reaction because the modified starch and dextrin without fatty acids showed a new endotherm (at around 100 °C) in their thermograms. Because of the possible competition between the substituents and fatty acids in complex formation, octenylsuccinylation hindered the complex formation between amylose and fatty acids. The fatty acid complex particles prepared with native starch or dextrin showed average particle size less than 400 nm with zeta potential below −40 mA, assuring the dispersion stability during an ambient storage. [ABSTRACT FROM AUTHOR]

Cross-linked pectin/high amylose mixtures were evaluated as a new excipient for matrix tablets formulations, since the mixing of polymers and cross-linking reaction represent rational tools to reach materials with modulated and specific properties that meet specific therapeutic needs. Objective: In this work the influence of polymer ratio and cross-linking process on the swelling and the mechanism driving the drug release from swellable matrix tablets prepared with this excipient was investigated. Methods: Cross-linked samples were characterized by their micromeritic properties (size and shape, density, angle of repose and flow rate) and liquid uptake ability. Matrix tablets were evaluated according their physical properties and the drug release rates and mechanisms were also investigated. Results: Cross-linked samples demonstrated size homogeneity and irregular shape, with liquid uptake ability insensible to pH. Cross-linking process of samples allowed the control of drug release rates and the drug release mechanism was influenced by both polymer ratio and cross-linking process. The drug release of samples with minor proportion of pectin was driven by an anomalous transport and the increase of the pectin proportion contributed to the erosion of the matrix. Conclusion: The cross-linked mixtures of high amylose and pectin showed a suitable excipient for slowing the drug release rates.

Alkali treatment is used for melt extrusion film formation with corn starch, but optimal conditions for this procedure are still unknown. In this study, the changes in properties and structure of high amylose corn starch (70%) films with different concentrations of sodium hydroxide (NaOH), prepared by melting extrusion, were investigated. With increasing sodium hydroxide concentrations, the tensile strength of the high-amylose starch film decreased gradually, while the elongation at break increased. The tensile strength of the high amylose starch (HAS) film with 2% NaOH-treatment was 10.03 MPa and its elongation at break was 40%. A 2% NaOH-treatment promoted the orderly rearrangement of starch molecules and formed an Eh-type crystal structure, which enlarged the spacing of the single helix structure, increased the molecular mobility of the starch, and slowed down the process of recrystallization; a 10% NaOH-treatment oxidized the hydroxyl groups of the high amylose corn starch during extrusion, formed a poly-carbonyl structure, and initiated the degradation and cross-linking of starch molecule chains.

Starch-polyurethane (PU) composite films with improved mechanical and hydrophobic properties were developed in this work. A simple and effective microwave-aided starch gelatinisation instrument was used to prepare glycerol plasticized high amylose starch (HAGS) material. Polyethylene glycol-isocyanate (PEG-iso) linker was prepared by reacting PEG 1000 with hexamethylene diisocyanate (HMDI). PEG-iso linker was then grafted into HAGS forming three dimensional urethane networks (PEG-PU). HAGS-PEG-PU composite blends were prepared and dried at ambient temperature to obtain HAGS-PEG-PU films. The mechanical properties and hydrophobicity (as contact angle, CA) of the HAGS-PEG-PU films were measured and analysed. Fourier transform infrared spectroscopy showed good grafting of PEG-iso into starch structure. Increase of PEG-iso concentration up to 20% (w/w) improved the molecular mixing and interpenetration between the starch and PEG-PU. The HAGS-PEG-PU films had improved hydrophobicity as indicated by CA values ranging from 51 to 110°and very high flexibility as evidenced from elongation at break (ε B ) values from 17 to 1000%. The HAGS-PEG-PU film formulation containing 20% (w/w) PEG-iso provided the best flexibility (ε B > 1000%) and hydrophobicity (CA > 110°). [ABSTRACT FROM AUTHOR]

In order to study the impact of starch in film performance, high amylose corn starch was composited in gelatin films under different gelatinization conditions and, in high and low concentrations (10 and 50 wt.%). It was found that hot water gelatinized starch (Gel-Shw) increased film mechanical strength and was dependent upon the starch concentration. The addition of an alkali component to the starch significantly enhanced the swelling of the starch granules and expedited the gelatinization process. Incorporation of starch, especially the alkalized starch (Sha), into the gelatin films decreased film solubility which improved its water resistance and water vapor permeability (WVP). Multiple techniques (DSC, TGA, FT-IR, and XRD) were used to characterize the process and results, including the crosslinking of the dissolved starch molecules and the particles formed from gelatinized starch during retrogradation process, which played an important role in improving the thermal stability of the composited gelatin films. Overall, the starch-gelatin composition provides a potential approach to improve gelatin film performance and benefit its applications in the food industry. [ABSTRACT FROM AUTHOR]

Chia seed oil is rich in α-linolenic and linoleic fatty acids, which have multiple health benefits but are prone to oxidation due to their high degree of unsaturation. The linear component of starch, amylose, can interact with hydrophobic molecules (ligand) forming amylose inclusion complexes, which may potentially act as delivery systems of polyunsaturated fatty acids. Their physicochemical and functional properties are influenced by the conditions of formation. In the present study, it was investigated the effect of ultrasonic treatment and different ligand/starch ratios (10, 20, and 30% w/w) on the physicochemical properties of inclusion complexes formed between high amylose corn starch and enzymatically hydrolyzed chia seed oil. The increase in ligand/starch ratio, especially from 10 to 20%, yielded complexes with a higher content of α-linolenic acid. The effect of ultrasonic treatment on the acidic composition of complexes depended on the initial ligand concentration. All samples displayed a V-type X-ray diffraction pattern, indicating an effective complexation. Ultrasonically treated complexes showed a higher crystallinity than the untreated ones, suggesting that sonication promoted the fatty acid complexation. All samples displayed the same thermal behavior (T p > 90 °C, ΔH = 7 J/g) and similar structural properties at the microscopic level. Thermogravimetric analysis showed that the untreated complexes formed with a 10% ligand/starch ratio effectively protected hydrolyzed chia seed oil from oxidative deterioration, suggesting an appropriate behavior as potential carrier agents of fatty acids from chia seed oil in food. [Display omitted] • The factors studied mainly influence the fatty acid composition of complexes. • A higher ligand/starch ratio favors the retention of polyunsaturated fatty acids. • The ultrasonic treatment promotes the complex formation. • All inclusion complexes displayed a high thermal stability. • Untreated complexes with 10% ligand content showed an improved oxidative stability. [ABSTRACT FROM AUTHOR]

High-amylose maize starch (HAMS) can provide dietary fiber to foods. In this study, we investigated the effects of three HAMSs (Gelose 50, Hylon VII, and NAFU50) on the functionality of casein (CA) and/or whey protein (WP) networks in acidified milk gels using normal maize starch (NMS) as a control thickener. When compared with NMS, HAMSs performed better in increasing the resistant starch content (RS), storage modulus, loss modulus, and complex viscosity of all the milk gels. The results are attributed to the retention of the starch granular integrity of HAMSs during the preparation of the milk gels, as observed by microscopy. HylonVII exhibited the highest RS and viscosity in all milk gel systems, especially in WP gels (71.8 % RS and >3000 Pa.s at 1 Hz viscosity). Our data provide support for the potential of using HAMS to develop healthier yogurt products using functional thickeners from natural sources., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

A series of dicarboxylic-amylose inclusion complexes (AIC) were prepared by excess steam jet-cooking high amylose corn starch with linear C10, C12, C14, and C16 dicarboxylic acids to examine the influence of two polar head groups on complex formation. The C12, C14, and C16 dicarboxylic acid AIC were prepared in 48–63 % yields and contained 8.9–11.8 % diacid while the C10 AIC gave 30 % and contained 2.6 % diacid. These AIC had V6 helical amylose structures by XRD and complexation was further confirmed by DSC, FTIR, and TGA. SEM of the C12-C16 AIC revealed micron-sized toroidal spherulites while the C10 AIC was predominantly amorphous. DSC showed two AIC related transitions. This work provides a better understanding of the formation and physicochemical properties of these diacid AIC. Preparation by excess steam jet cooking demonstrates practical and commercial utility to prepare AIC as off-the-shelf materials for food and nonfood applications. [Display omitted] [ABSTRACT FROM AUTHOR]

Amylose-ligand inclusion complexes represent an interesting approach to deliver bioactive molecules. However, ferulic acid has been shown not to form single helical inclusion complexes with amylose from high amylose maize starch. To overcome this problem a lipophilic ferulic acid ester, octadecyl ferulate, was prepared and complexed with amylose via excess steam jet cooking. Jet-cooking octadecyl ferulate and high amylose starch gave an amylose–octadecyl ferulate inclusion complex in 51.0% isolated yield. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) confirmed that a 6 1 V-type inclusion complex was formed. Amylose and extraction assays showed the complex to be enriched in amylose (91.9 ± 4.3%) and contain 70.6 ± 5.6 mg g −1 octadecyl ferulate, although, minor hydrolysis (∼4%) of the octadecyl ferulate was observed under the excess steam jet-cooking conditions utilized. This study demonstrates that steam jet cooking is a rapid and scalable process in which to prepare amylose–octadecyl ferulate inclusion complexes. [ABSTRACT FROM AUTHOR]

Aqueous dispersions prepared with OSA-modified high amylose starch were investigated in comparison with native high amylose starch and beta-cyclodextrin using alpha-lipoic acid as a model substance. Alpha-lipoic acid (ALA), a lipophilic antioxidant essential for energy metabolism in human, was dispersed in gelatinized starch solutions (1.0% w/v) at different temperatures (50–90 °C) and times (3–12 h). High amylose starch modified with 3% OSA (dry starch base) was most favored in maximizing the dispersibility of ALA (84% recovery) under mild heating (70 °C for 3 h). The optimally prepared dispersion was milky white and contained particles with a narrow size distribution (200–300 nm). The precipitate isolated from the dispersion contained crystalline V-complexes of ALA and amylose while the supernatant contained free ALA accounting for 1/3 of total ALA, indicating OSA-modified high amylose starch stabilized ALA either by complexing with amylose or by retarding aggregation of ALA. [ABSTRACT FROM AUTHOR]

Hylon VII is a high amylose corn starch which has excellent gelling properties, and its behavior as flavor encapsulant is relevant to the food industry because its ability to regulate a swelling-controlled release in aqueous media. We studied the release of vanillin, encapsulated in Hylon VII under experimental conditions in which the amylose–vanillin inclusion complex is obtained, along with the enzymatic hydrolysis of the starch carried out using salivary amylase of human origin. The flavor release into the aqueous phase was quantified spectrophotometrically and the partition into the headspace was assessed by a gas sensor array. Simultaneously, the progress of the enzymatic reaction was determined by analysis of reducing sugars. The release of flavor into the aqueous phase followed a diffusion/relaxation kinetic, whereas the headspace analysis showed an increase in the aroma intensity according to the increase of reducing sugars concentration in the solution. Furthermore, by using the Unfolded Cluster Analysis methodology it was possible to accurately discriminate the samples corresponding to each of the assayed hydrolysis times. The joint detection of the flavor in the condensed phase and in the headspace compared with the degree of starch hydrolysis provides an overall analytical painting of a daily food intake process. [ABSTRACT FROM AUTHOR]

Abstract: Aqueous suspensions (30 g/100 g) of Hylon V and Hylon VII high amylose corn starches were illuminated with linearly polarized visible light for 5, 15, 25 and 50 h. For each native and illuminated starch sample, weight average molecular weight, M w, and hydrodynamic radius, R g, of starch polysaccharide molecules were measured by high pressure size exclusion chromatography coupled with multiangle laser light scattering and refractometric detectors (HPSEC-MALLS-RI). Additionally, X-ray diffraction patterns, intrinsic viscosity, kinetic of alpha-amylolysis together with iodine binding properties and distribution of amylopectin structural units were established for each starch sample. Changes in molecular weight M w of starch polysaccharide chains eluted under whole polysaccharide peaks and values of intrinsic viscosity of corresponding starch samples observed in the course of illumination indicated that illumination of both starches studied, with linearly polarized visible light (LPVL), induced first depolymerysation followed by repolymerisation reaction of starch polysaccharide chains. Illumination induced rearrangements of the molecular structure of polysaccharide chains of illuminated Hylon V and Hylon VII starches led to significant changes of their physicochemical properties as compared with native starches. [Copyright &y& Elsevier]

Highlights: [•] S-FTIR could be used to determine the distribution of natural wax in starch films. [•] Natural wax was randomly distributed within starch films at 5% wax concentration. [•] Natural wax produced wax-rich domains within starch films at 10% wax concentration. [•] Introduction of Tween-80 to starch–wax films caused variations in the wax-rich domains. [•] The films with high hydrophobicity (starch+carnauba wax+Tween-80) had wax-rich domains at the film surface. [ABSTRACT FROM AUTHOR]

Cross-linked pectin/high amylose mixtures were evaluated as a new excipient for matrix tablets formulations, since the mixing of polymers and cross-linking reaction represent rational tools to reach materials with modulated and specific properties that meet specific therapeutic needs. Objective: In this work the influence of polymer ratio and cross-linking process on the swelling and the mechanism driving the drug release from swellable matrix tablets prepared with this excipient was investigated. Methods: Cross-linked samples were characterized by their micromeritic properties (size and shape, density, angle of repose and flow rate) and liquid uptake ability. Matrix tablets were evaluated according their physical properties and the drug release rates and mechanisms were also investigated. Results: Cross-linked samples demonstrated size homogeneity and irregular shape, with liquid uptake ability insensible to pH. Cross-linking process of samples allowed the control of drug release rates and the drug release mechanism was influenced by both polymer ratio and cross-linking process. The drug release of samples with minor proportion of pectin was driven by an anomalous transport and the increase of the pectin proportion contributed to the erosion of the matrix. Conclusion: The cross-linked mixtures of high amylose and pectin showed a suitable excipient for slowing the drug release rates. [ABSTRACT FROM AUTHOR]

Highlights: [•] Introducing 5% (w/w) natural wax to high amylose (HA)–glycerol (G) films decreased the water vapour permeability. [•] Tween-80+HAG+wax films increased the water vapour permeability and film flexibility. [•] Presence of Tween-80 in HAG+wax films decreased their tensile strength and elasticity. [•] Higher hydrophobicity (>80°) was exhibited in (carnauba) wax+Tween-80+HAG films. [•] The increased hydrophobicity was due to surface roughness and ester content of carnauba wax. [ABSTRACT FROM AUTHOR]

Abstract: Polymers blends represent an important approach to obtain materials with modulated properties to reach different and desired properties in designing drug delivery systems in order to fulfill therapeutic needs. The aim of this work was to evaluate the influence of drug loading and polymer ratio on the physicochemical properties of microparticles of cross-linked high amylose starch–pectin blends loaded with diclofenac for further application in controlled drug delivery systems. Thermal analysis and X-ray diffractograms evidenced the occurrence of drug–polymer interactions and the former pointed also to an increase in thermal stability due to drug loading. The rheological properties demonstrated that drug loading resulted in formation of weaker gels while the increase of pectin ratio contributes to origin stronger structures. [Copyright &y& Elsevier]

Abstract: Pectin–high amylose starch mixtures (1:4; 1:1; 4:1) were cross-linked at different degrees and characterized by rheological, thermal, X-ray diffraction and NMR analyses. For comparison, samples without cross-linker addition were also prepared and characterized. Although all samples behaved as gels, the results evidenced that the phosphorylation reaction promotes the network strengthening, resulting in covalent gels (highest critical stress, G′ and recovery %). Likewise, cross-linked samples presented the highest thermal stability. However, alkaline treatment without cross-linker allowed a structural reorganization of samples, as they also behaved as covalent gels, but weaker than those gels from cross-linked samples, and presented higher thermal stability than the physical mixtures. X-ray diffractograms also evidenced the occurrence of physical and chemical modifications due to the cross-linking process and indicated that samples without cross-linker underwent some structural reorganization, resulting in a decrease of crystallinity. The chemical shift of resonance signals corroborates the occurrence of structural modifications by both alkaline treatment and cross-linking reaction. [Copyright &y& Elsevier]

Abstract: Starch is subjected to chemical treatments such as cross-linking or hydroxypropylation to meet the material requirements for food uses or controlled release in the pharmaceutical industries. In this work, two types of cross-linking formulations have been employed for the preparation of high amylose starch for use as an excipient for sustained drug release. The structural differences and chain dynamics of the modified starches in the dry and hydrated states have been compared by the use of variable contact time cross polarization-magic angle spinning solid state 13C NMR spectroscopy. [Copyright &y& Elsevier]