Article
Biochemistry & Molecular Biology
Nian-Nian Zhang, Sha Yang, Yu-Yu Kuang, Chang-Song Shan, Qin-Qin Lu, Zhi-Gang Chen
Summary: The effects of different modified starch and gums on the physicochemical, functional, and microstructural properties of tapioca pearls were investigated. The addition of starch acetate (SA) and carboxymethylcellulose (CMC) improved the springiness, hardness, cooking properties, and overall acceptability of pearls. Samples added with CMC presented higher peak viscosities, breakdown viscosities, onset gelatinization temperature, and lower enthalpy of gelatinization values compared to control pearls. Furthermore, Rheology and LF-NMR results indicated that all five kinds of modifiers promoted the formation of tighter network structures in products. SEM showed that the addition of SA and hydroxypropyl distarch phosphate (HDP) could fill the voids in the internal gel network of the pearls, thus promoting the formation of a continuous phase network. This study proved SA, HDP, and CMC as modifiers could have tremendous potential to improve the quality of pearls before and after cooking.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Pablo F. Perez, Carolina P. Olle Resa, Lia N. Gerschenson, Rosa J. Jagus
Summary: This study aimed to investigate the improvement of edible films based on tapioca starch containing natamycin and nisin by the addition of zein. The addition of zein changed the physicochemical properties of the films, improved their mechanical properties, made them more yellow, reduced water vapor permeability and water solubility, and increased their hydrophobicity.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Junhua Li, Min Zhu, Luping Gu, Yujie Su, Yanjun Yang, Cuihua Chang, Qi Han
Summary: This study evaluated the filling effects of natural tapioca starch (TS) and corn starch (CS) on the freeze-thaw stability of konjac glucomannan (KG) hydrogel. The addition of starches significantly improved the gel strength and water holding capacity, and inhibited freeze-induced syneresis. These effects may be attributed to the decrease in freezing point, formation of dense microstructure, and reinforced hydrogen bonds and hydrophobic interactions in the composite hydrogels. This research suggests the potential feasibility of using low-cost natural starches to improve the textural properties and freeze-thaw stability of KG hydrogels.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agricultural Engineering
Xiaoran Yan, Meng Cheng, Peixin Zhao, Yirong Wang, Menglin Chen, Xiangyou Wang, Juan Wang
Summary: In this study, Oregano essential oil (OEO) was loaded onto mesoporous nanosilica (MNS) to develop bio-nanocomposites for packaging with improved antioxidant, antifungal, and ultraviolet-blocking properties. The active films also exhibited enhanced tensile strength and water resistance, showing promising applications in the field of active packaging.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Food Science & Technology
Jun Fu, Mahafooj Alee, Mao Yang, Hongsheng Liu, Yanan Li, Zhongxian Li, Long Yu
Summary: Synergized multi-plasticizers were developed for starch-based edible film used in food packaging. Water, glycerol, and sorbitol were used to demonstrate the synergistic effect of combining different plasticizers. The characteristics of tensile properties were studied under different humidity conditions and for different storage times. The results showed that water, glycerol, and sorbitol have their own advantages as plasticizers, but their function can be enhanced when used together.
Article
Food Science & Technology
Thitarat Phinainitisatra, Nathdanai Harnkarnsujarit
Summary: This study investigated the properties and stability of starch-based peelable coating film layers using mould dipping. Different ratios of rice starch (RS) and hydroxypropyl cassava starch (HS) were examined for their effects on fluid rheology and film properties. Results showed that HS provided flexibility and stability, while RS improved the formability of the peeled shells, influencing the physical, mechanical, and barrier properties of the films.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Biochemistry & Molecular Biology
Mohammad Amin Raeisi Estabragh, Marzieh Sajadi Bami, Gholamreza Dehghannoudeh, Yasmin Dehghan Noudeh, Eskandar Moghimipour
Summary: Incorporating an emulsion onto a gel base creates emulgel, a drug delivery system that enhances stability and penetration, allowing it to envelop both hydrophilic and lipophilic molecules. Emulgel provides controlled drug release with improved patient compliance and therapeutic efficacy. The preparation involves three main stages: creating a water-in-oil or oil-in-water emulsion, providing the gel base, and incorporating the emulsion onto the gel base with continuous stirring. Various materials are used, including different oils, emulsifiers, and gelling agents. The physical properties, particle size distribution, spreadability, permeation, and drug release rate are evaluated during development and characterization. Emulgel has potential clinical uses for treating skin disorders and diseases such as chronic anal fissures, and has been studied for delivering anti-acne, analgesic, and anti-inflammatory drugs.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Multidisciplinary
Bal Raju Kammari, Venkata Narasayya Saladi, Abhijit Garai, Rajeshwar Reddy Sagyam, Rajan Thirumalai Srinivasan, Vijayavitthal T. Mathad
Summary: Voxelotor (VOX), a small-molecule BCS class-II drug, has been used to treat sickle cell disease. A novel cocrystal of voxelotor with oxalic acid (OA) has been identified to improve the drug's solubility and exhibit better performance compared to the marketed form. The stability of the cocrystal has been demonstrated under various stress conditions.
CRYSTAL GROWTH & DESIGN
(2023)
Article
Agriculture, Multidisciplinary
Yue Zhang, Yang Li
Summary: The study focused on developing edible films using navy bean starch, compared with corn starch films, to evaluate their potential for food packaging applications. The addition of sunflower oil was found to improve the water vapor barrier and mechanical properties of the films.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Applied
Wenting Lan, Rong Zhang, Tengteng Ji, Dur E. Sameen, Saeed Ahmed, Wen Qin, Jianwu Dai, Li He, Yaowen Liu
Summary: The composite film prepared with a CMC:NS ratio of 5:5 showed the best performance, with the film containing 1.5% L. lactis demonstrating good antibacterial activity and release efficiency.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Hui Chen, Mahafooj Alee, Ying Chen, Yinglin Zhou, Mao Yang, Amjad Ali, Hongsheng Liu, Ling Chen, Long Yu
Summary: An edible starch-based film was developed for packaging seasoning in instant noodles. The film quickly dissolves in hot water, meeting specific packaging requirements such as high tensile properties and low gas permeability. The film includes ingredients like xylose, cellulose crystals, and laver to enhance functionality and performance.
Article
Food Science & Technology
Yi-Ting Shih, Yanyun Zhao
Summary: The study demonstrated that incorporating cellulose nanofiber and glycerol improved the performance of starch-based films, with different starch additives showing varying properties. Potato starch-based films exhibited the best performance.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Chemistry, Applied
Man Yuan, Yanli Wang, Yuxiang Bai, Birte Svensson
Summary: This study used two commercial alpha-amylases to improve the gel strength of cross-linked tapioca starch. The results showed that one alpha-amylase mainly attacked amorphous regions, while the other alpha-amylase hydrolyzed both amorphous regions and amorphous lamella of crystalline regions. The analysis of pasting and gelling properties indicated that the alpha-amylase increased the storage modulus of cross-linked starch gels, while the other alpha-amylase formed a solid gel.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Furun Zheng, Qianwen Yang, Chao Yuan, Li Guo, Zhao Li, Jiantao Zhang, Katsuyoshi Nishinari, Meng Zhao, Bo Cui
Summary: This study evaluated the effect of protein fibrils on the properties of starch-based films. The content and morphology of the fibrils significantly influenced the functionality of the films. Longer fibrils at pH 2.0 improved the functional properties of the films due to the formation of a strong network structure. Films with 0.4% protein fibril content exhibited the best performance.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Apakorn Thongmeepech, Tomonori Koda, Akihiro Nishioka
Summary: Thermoplastic starch was prepared from tapioca starch and thermo-mechanical modified TS using glycerol as a plasticizer and cellulose nanofiber as a reinforcement. The modified starch showed low crystallinity and Vh crystal structure after blending with glycerol. The addition of cellulose nanofiber significantly changed the mechanical properties and increased the glass transition temperature of the modified starch films.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Eun Young Park, Min-Jung Kim, MyoungLae Cho, Ju Hun Lee, Jong-Yea Kim
CARBOHYDRATE POLYMERS
(2016)
Article
Chemistry, Applied
Jong-Yea Kim, Kerry C. Huber
CARBOHYDRATE POLYMERS
(2016)
Article
Food Science & Technology
MyoungLae Cho, Seok-Beom Ko, Jae-Min Kim, Ok-Hwan Lee, Dae-Won Lee, Jong-Yea Kim
APPLIED BIOLOGICAL CHEMISTRY
(2016)
Article
Chemistry, Applied
Jong Hun Kim, Dae Han Park, Jong Yea Kim
FOOD HYDROCOLLOIDS
(2017)
Article
Food Science & Technology
Chen Zhang, Jong-Yea Kim, Seung-Taik Lim
LWT-FOOD SCIENCE AND TECHNOLOGY
(2017)
Article
Chemistry, Applied
Eun Young Park, So Mang Choi, Seung-Taik Lim, Jong-Yea Kim
FOOD HYDROCOLLOIDS
(2018)
Article
Chemistry, Applied
Eun Young Park, Jin-Gyeong Ma, Jiyeon Kim, Dong Hun Lee, Sun Young Kim, Dong-Joo Kwon, Jong-Yea Kim
FOOD HYDROCOLLOIDS
(2018)
Article
Biochemistry & Molecular Biology
Sumaira Miskeen, Eun Young Park, Jong-Yea Kim
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2019)
Article
Chemistry, Applied
Eun Young Park, Hyo Yeong Kim, Hye-Young Shin, Young-Il Jeon, Jae-Min Kim, Semiga Kim, Jong-Yea Kim
Article
Food Science & Technology
Eun Young Park, Ju Hyeon Moon, Ha Yun Park, Hyeon Jeong Lee, Jong-Yea Kim
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Hye-Young Shin, Jin-Gyeong Ma, Jong-Yea Kim
CARBOHYDRATE POLYMERS
(2020)
Article
Chemistry, Applied
Hee-Don Choi, Jung Sun Hong, Seung Min Pyo, EunByul Ko, Hye-Young Shin, Jong-Yea Kim
CARBOHYDRATE POLYMERS
(2020)
Article
Chemistry, Applied
Eun Byul Ko, Jong-Yea Kim
Summary: Increasing the content of SNPs and adding chitosan can enhance the stability of the Pickering emulsion, inhibiting oiling-off phenomenon. Moreover, stability of the emulsion can be further improved by decreasing pH.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Hye-Young Shin, Ju Hun Lee, Jong-Yea Kim
Summary: This study investigates the formation mechanism and changes in properties of composites formed by encapsulating stearic acid in starch using nanoprecipitation. The stearic acid content and complexation index of the sample increased during the first phase while minor changes were observed in the following phases. The composite particles showed a gradual increase in diameter during the first phase, followed by a dramatic increase due to aggregation in the second phase. The V-type polymorph was mainly formed during the first phase.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Young-Sik An, Hye-Young Shin, Jong-Yea Kim
Summary: This study optimized the coprecipitation method for encapsulating hydrophobic active compounds using starch nanoparticles (SNP). Various conditions were tested, and the encapsulation efficiency was influenced by the reaction conditions. The optimized method resulted in efficient encapsulation and higher storage stability for the encapsulated compounds.
FOOD HYDROCOLLOIDS
(2024)
