Review
Materials Science, Multidisciplinary
J. Tarique, S. M. Sapuan, A. Khalina, S. F. K. Sherwani, J. Yusuf, R. A. Ilyas
Summary: Raising environmental awareness has led researchers to explore environmentally friendly materials as alternatives for conventional ones. Arrowroot starch, with its high amylose content, is suitable for better film production. Blending starch with other polymers or reinforcing it with fibers can improve the properties of the materials.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
(2021)
Review
Chemistry, Applied
Sneh Punia, Manoj Kumar, Kumar Siroha, John F. Kennedy, Sanju Bala Dhull, William Scott Whiteside
Summary: Pearl millet is a sustainable and underutilized starch source, constituting up to 70% starch in its grain, which could be used as a cheaper source of starch for developing functional foods. Various physical, mechanical, and enzymatic modifications have been developed to increase the functionality of pearl millet starch for its utilization in food applications, along with recommendations for further improvement and application expansion.
CARBOHYDRATE POLYMERS
(2021)
Review
Chemistry, Applied
Yabin Guo, Dongling Qiao, Siming Zhao, Binjia Zhang, Fengwei Xie
Summary: Encapsulation systems using starch as a material have been widely researched for their ability to protect and deliver unstable food ingredients with health benefits. Various techniques have been used to fabricate porous starch and starch particles for loading, protecting, and delivering a range of food ingredients, showing great potential in developing customized foods with desired flavor, nutrition, sensory properties, and shelf-life.
CARBOHYDRATE POLYMERS
(2021)
Review
Food Science & Technology
Yikai Ren, Tommy Z. Yuan, Claire Maria Chigwedere, Yongfeng Ai
Summary: Pulse crops, such as peas, lentils, and faba beans, are increasingly recognized in the agri-food sector for their beneficial health properties and potential as a source of starch and protein. The starches extracted from these pulse crops have unique molecular and granular structures, resulting in high viscosity, strong gelling properties, and low digestibility, making them suitable for various industrial applications. Future research directions aim to enhance fractionation efficiency, improve physicochemical properties, and expand industrial utilization of pulse starches.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Review
Engineering, Multidisciplinary
Uroosa Ejaz, Muhammad Sohail, Abdelaziz Ghanemi
Summary: Cellulases of microbial origin have diverse applications in various commercial sectors, including textile, pulp and paper, food service, brewing, and more. Technological advancements will further enhance their potential usage in the food industry.
Review
Chemistry, Applied
Laura Martins Fonseca, Shanise Lisie Mello El Halal, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze
Summary: This review discusses the research progress and applications of heat-moisture treatment (HMT) and annealing, two hydrothermal starch modification methods. These methods can be conducted separately or combined with other modifications, providing new possibilities and applications in the food industry.
CARBOHYDRATE POLYMERS
(2021)
Review
Biochemistry & Molecular Biology
Rhowell Jr. N. Tiozon, Aldrin P. Bonto, Nese Sreenivasulu
Summary: Rice starch, known for its hypoallergenic properties, suffers from poor solubility, low resistant starch content, and limited functional properties, hindering its industrial applications. This review emphasizes on the potential of physically mixing biopolymers to upgrade the functional characteristics of rice starch for industrial use.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Polymer Science
J. Tarique, E. S. Zainudin, S. M. Sapuan, R. A. Ilyas, A. Khalina
Summary: This research focuses on developing and characterizing arrowroot starch-based biocomposite films by incorporating fibers, which improve the mechanical properties and water absorption of the films. The results show that adding fibers significantly increases the tensile and tear strengths of the films, with the optimum filler content being 10%. Additionally, the composite films absorb more water when immersed in seawater and rainwater.
Article
Multidisciplinary Sciences
J. Tarique, S. M. Sapuan, A. Khalina
Summary: This study investigated the development of arrowroot starch films with glycerol as a plasticizer, showing improvements in physical, mechanical, thermal, and barrier properties of the films. Increasing glycerol concentration resulted in higher film thickness and moisture content, while reducing tensile strength and modulus. The findings provide valuable insights into the potential for biodegradable food packaging.
SCIENTIFIC REPORTS
(2021)
Review
Chemistry, Applied
Peter Adewale, Marziehossadat Shokrolllahi Yancheshmeh, Edmond Lam
Summary: Consumer demand for starch is increasing, leading starch producers to explore non-food, industrial applications for revenue generation. The market value of modified starch exceeds that of native starch and is anticipated to grow further through next-generation applications enabled by emerging technologies. Opportunities for using alternative botanical starch sources besides corn are also identified in the global market.
CARBOHYDRATE POLYMERS
(2022)
Review
Biochemistry & Molecular Biology
Mohamed S. A. Darwish, Mohamed H. Mostafa, Laila M. Al-Harbi
Summary: Polymeric nanocomposites (PNC) have great potential for various applications due to their integrated structure and the ability to control their properties. They are cost-effective and lightweight, making them suitable for environmental and industrial applications, especially in the field of stimuli-responsive nanocomposites.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Sneh Punia, Manoj Kumar
Summary: The review discusses the nutritional composition and bioactivities of litchi seeds, highlighting their potential as a novel ingredient for various food and non-food applications. Extracts from litchi seeds can be used as a premium source of starch in foods, while their bioactive properties recommend their utilization in the development of innovative food and pharmaceutical products. This could improve the economic feasibility of the litchi processing industry and help prevent environmental pollution caused by litchi seeds.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Sandra Viviana Medina-Lopez, Carlos Mario Zuluaga-Dominguez, Juan Pablo Fernandez-Trujillo, Maria Soledad Hernandez-Gomez
Summary: This review discusses alternatives to conventional industrial starches and their applications in food products, highlighting the significant role of minor components in performance, as well as the impact of combining starches and non-starch hydrocolloids on technological outcomes.
Review
Food Science & Technology
I Fidianingsih, T. Aryandono, S. Widyarini, S. Herwiyanti, Sunarti
Summary: Maranta arundinacea, a food rich in phytochemicals, shows potential benefits such as antioxidative, anti-inflammatory, and prebiotic properties. However, human studies have not demonstrated significant changes in health effects, indicating the need for further research.
INTERNATIONAL FOOD RESEARCH JOURNAL
(2022)
Article
Food Science & Technology
Shinjae Park, Yong-Ro Kim
Summary: This study examines the characteristics and manufacturing methods of clean label starch without chemical modification in the food science field, finding that physical and enzymatic modification are the main production methods. These processes can alter the properties of starch to meet different needs, providing reference for the current clean label starch technology.
FOOD SCIENCE AND BIOTECHNOLOGY
(2021)
Review
Engineering, Chemical
Denise Adamoli Laroque, Sandra Tiemi Seo, German Ayala Valencia, Joao Borges Laurindo, Bruno Augusto Mattar Carciofi
Summary: Cold plasma is an emerging technology for food processing that shows potential in microbial disinfection, enzymes inactivation, pesticide and allergen degradation, improving nutritional aspects, and packaging modification. However, its application in the food sector is limited by safety, sensory evaluation, and regulatory considerations. Further research and development are needed to fully understand its interactions in food-related processes.
JOURNAL OF FOOD ENGINEERING
(2022)
Review
Food Science & Technology
Betina Luiza Koop, Milena Nascimento da Silva, Fabiola Diniz da Silva, Kennya Thayres dos Santos Lima, Lenilton Santos Soares, Cristiano Jose de Andrade, German Ayala Valencia, Alcilene Rodrigues Monteiro
Summary: Bioactive compounds have significant biological activities for health, nutrition, and food preservation, but they are unstable under high temperatures, light, and humidity. Various stabilization techniques have been used to protect these compounds and expand their applications. This review article introduces the main bioactive compounds currently being studied and the use of stabilization techniques, such as encapsulation and adsorption, in food applications.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Engineering, Environmental
Elizabeth Bianchini Schlindweinn, Wilson Daniel Caicedo Chacon, Betina Luiza Koop, Jessica de Matos Fonseca, Alcilene Rodrigues Monteiro, German Ayala Valencia
Summary: Anthocyanins are natural pigments commonly used in the food industry, but they are easily degraded under harsh conditions. Encapsulation of anthocyanins using starches and derivatives is an effective way to improve their stability and has wide applications in the food industry.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2022)
Article
Engineering, Manufacturing
Rebeca Dantas Leao, Maria Jaizia dos Santos Alves, Carla Roana Moraes Monteiro, Talita Ribeiro Gagliardi, German Ayala Valencia
Summary: This study investigates the impact of front-of-pack labels, specifically traffic light (TL) and warning labels, on consumer perceptions and purchasing intention. The results show that front-of-pack labels do not directly affect purchasing intention but can modify consumer perception and prompt reflection on the information presented on food labels. The warning label is found to be more effective than the TL model in transmitting information to consumers.
PACKAGING TECHNOLOGY AND SCIENCE
(2022)
Review
Food Science & Technology
Carla Giovana Luciano, Wilson Daniel Caicedo Chacon, German Ayala Valencia
Summary: This review article focuses on the production and application of starch-based coatings (SC) in the food sector. It analyzes the recent trends in SC and discusses how SC containing antioxidant and antimicrobial compounds can effectively reduce lipid oxidation, ripening, and microbial growth in foods. The review highlights the potential for future studies to further expand the production and application of SC.
Article
Food Science & Technology
Maria Jaizia dos Santos Alves, Alcilene Rodrigues Monteiro, German Ayala Valencia
Summary: This study investigates the stabilization of phenolic compounds from propolis extract using potato and cassava starch nanoparticles. The results show that the starch nanoparticles effectively stabilize the phenolic compounds, suggesting their potential use in food formulations and active food packaging.
Article
Food Science & Technology
Leiliane Teles Cesar, Lenilton Santos Soares, Mirla Dayanny Pinto Farias, Daniele Maria Alves Teixeira Sa, German Ayala Valencia, Alcilene Rodrigues Monteiro
Summary: This study developed a new coating and film based on chitosan and acerola fruit powder, which can effectively control melanosis of shrimps and reduce the use of chemical toxic compounds such as sodium metabisulfite.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Wilson Daniel Caicedo Chacon, Maria Jaizia dos Santos Alves, Alcilene Rodrigues Monteiro, Sergio Yesid Gomez Gonzalez, German Ayala Valencia
Summary: This study developed a nondestructive methodology using image analysis to classify papayas based on their skin color, volume, and mass. The methodology achieved a 95.0% global estimate accuracy for predicting the maturity stage of papayas and accurately assessed their volume and mass. The results suggest that image analysis can be a practical tool for classifying fruits during postharvest.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Review
Engineering, Environmental
Wilson Daniel Caicedo Chacon, Sarah L. Paz-Arteaga, Cristian Torres-Leon, German Ayala Valencia
Summary: Gum-based coatings, derived from solubilized gums in water, are edible materials used to extend food shelf life and maintain quality. Gums such as xanthan, guar, arabic, tragacanth, and seed-based gums are commonly used due to their excellent coating-forming and barrier properties, with minimal changes in organoleptic properties. Composite coatings with starch, chitosan, cellulose derivatives, and proteins have been studied to improve barrier and mechanical properties. Additionally, blending gum-based coatings with plant extracts and essential oils can produce active coatings that reduce lipid oxidation and microbial growth.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Article
Engineering, Manufacturing
Amanda Gomes Almeida Sa, Lucas Moreira Carmo, German Ayala Valencia
Summary: Food marketing attracts consumers through packaging. Clean labels (CLs) have been suggested as a new way to attract consumers and increase purchasing intention. However, the impact of CL on consumers' perception has not been extensively studied. This research aimed to understand the effect of CL used in frequent food consumed in Brazil, such as cereal bars, sandwich cookies, yogurt, loaf bread, tomato paste, and ketchup, on consumers' perception. The findings showed that consumers prefer processed products with CL, and variables such as product quality, nutritional value, and ingredients influenced purchasing intention.
PACKAGING TECHNOLOGY AND SCIENCE
(2023)
Article
Engineering, Manufacturing
Camila da Fonseca, Amanda Gomes Almeida Sa, Talita Ribeiro Gagliardi, Maria Jaizia dos Santos Alves, German Ayala Valencia
Summary: Plant-based hamburgers have become popular in recent years as an alternative for meat consumption. However, the ideal packaging color for these hamburgers has not been studied before. This research aimed to understand the effect of packaging color on consumer perception of plant-based hamburgers. A study with 727 volunteers was conducted, and the results showed that people are interested in buying plant-based hamburgers, especially those with a carnivore or flexitarian diet. Packaging colors such as green, yellow, and white were found to attract attention and induce positive emotions related to nature, health, nutritional value, and quality.
PACKAGING TECHNOLOGY AND SCIENCE
(2023)
Article
Food Science & Technology
Douglas Isfran, Wilson Daniel Caicedo Chacon, Maria Jaizia dos Santos Alves, Alcilene Rodrigues Monteiro, German Ayala Valencia
Summary: This research aims to produce and characterize chitosan-based coatings added with propolis extract (PE), and investigate their potential application in controlling the melanosis of refrigerated shrimps during storage. Shrimps were coated with different concentrations of chitosan solutions containing PE, and the effects were compared with uncoated shrimps and shrimps coated with sodium metabisulfite. The incorporation of PE altered the crystalline structure of chitosan, resulting in reduced water contact angle and improved thermal stability of the films. Shrimps coated with chitosan-based solutions containing 20% of PE showed fewer dark spots and better weight retention during storage, indicating that these coatings could be a sustainable alternative to sodium metabisulfite in refrigerated shrimps.
Article
Food Science & Technology
Gabriel Coelho Leandro, Karina Cesca, Alcilene Rodrigues Monteiro, German Ayala Valencia
Summary: This study aims to characterize pine starch (PS) and pine starch nanoparticles (PSNPs) produced by anti-solvent precipitation (ASP). PSNPs exhibited improved properties compared to PS, including smaller particle size, modified crystalline structure, increased solubility, enhanced water and oil absorption capacities, and high stability in water. The research provides valuable information on utilizing pine seed as a potential starch source for nanoparticle production.
Review
Food Science & Technology
Wilson Daniel Caicedo Chacon, Yessica Alexandra Rodriguez Gaviria, Ana Paula Zapelini de Melo, Silvani Verruck, Alcilene Rodrigues Monteiro, German Ayala Valencia
Summary: Starch is a natural carbohydrate commonly extracted from conventional sources like corn, cassava, potato, wheat, and rice. However, recent studies have focused on unconventional sources, mainly seeds and legumes, that exhibit similar properties to traditional starch sources.
Article
Food Science & Technology
Maria Jaizia dos Santos Alves, Wilson Daniel Caicedo Chacon, Alcilene Rodrigues Monteiro, German Ayala Valencia
Summary: New trends in the food industry focus on the development of fortified foods. Gelatin candies can be combined with starch nanoparticles (SNPs) loaded with phenolic compounds from propolis extract (PE) to create stable and antioxidant-rich products. These nanoparticles do not affect the texture of the candies, making them a promising option for fortification in the food industry.
