Article
Biochemistry & Molecular Biology
Wei Wang, Aijun Hu, Jing Li, Guangxin Liu, Mengting Wang, Jie Zheng
Summary: The effects of microwave alone (MA) and microwave-assisted L-malic acid (MLA) on sweet potato starch were investigated, showing decreased swelling power, lightness, and whiteness index, as well as changes in starch structure and digestibility. MLA treatment led to a new characteristic absorption peak in FT-IR measurement, while MA treatment did not. MLA increased resistant starch content while MA decreased it, and their impact on crystallinity and gelatinization enthalpy varied.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Applied
Luyu Wang, Meng Wang, Yihan Zhou, Yanwen Wu, Jie Ouyang
Summary: Ultrasound and microwave have different effects on the physicochemical properties of normal maize and potato starches. Ultrasound destroys the structure of starch granules and increases the content of damaged starch, while microwave generates heat through molecular vibration to destroy the structure of starch. In addition, microwave treatment promotes the formation of amylose-lipid complex.
Article
Biochemistry & Molecular Biology
Shivani Kaul, Kamaljit Kaur, Jaspreet Kaur, Nitin Mehta, John F. Kennedy
Summary: The study aimed to modify potato starch by physical (microwave treatment, ultrasonication, pre-gelatinization) and chemical (alcohol-alkali) methods. The modified starches exhibited improved water absorption capacity, water solubility index, and altered structure. The results suggest that the modified starches have potential applications in the food industry.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Polymer Science
Katarzyna Walkowiak, Krzysztof Przybyl, Hanna Maria Baranowska, Krzysztof Koszela, Lukasz Masewicz, Michal Piatek
Summary: This study focuses on improving the physical modification of native starch with temperature changes and finds that the suggested method of starch modification using microwave power has an impact on the change in starch granules. The LF-NMR method determines the temperature range in which the creation of a starch polymer network occurs, leading to a better-quality structure of potato starch gels.
Article
Chemistry, Applied
Bo-Ru Chen, Qing-Hui Wen, Xin-An Zeng, Rahaman Abdul, Ume Roobab, Fei-Yue Xu
Summary: The study investigated the physicochemical properties and structural changes of potato starch esterified with octenyl succinic anhydride (OSA) assisted with pulsed electric field (PEF), showing that PEF treatment during esterification resulted in significant modification of pasting properties and improved reaction efficiency. The results suggest that PEF could be a potential eco-friendly and cost-effective physical technique for preparing starch products with desired paste behaviors.
CARBOHYDRATE POLYMERS
(2021)
Article
Biotechnology & Applied Microbiology
Jian Wang, Yu-Die Yu, Zhi-Guo Zhang, Wei-Cheng Wu, Pei-Long Sun, Ming Cai, Kai Yang
Summary: Starch nanoparticles (SNPs) were successfully produced from sweet potato starches by combining ultrasonic treatment with rapid nanoprecipitation. The aggregation of SNPs during freeze drying was significantly inhibited by cold plasma (CP) treatment. The CP SNPs showed higher relative crystallinity and lower apparent viscosity compared to native sweet potato starch, indicating improved properties.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Review
Chemistry, Applied
Jaleel Fairoosa, Salahudeen Shamna, Mohan Neetha, Gopinathan Anilkumar
Summary: Cyano compounds are versatile intermediates in organic synthesis with immense applications in various sectors, and microwave heating has improved synthetic chemistry by providing high product yield, shorter reaction time, less byproduct formation, selectivity, reproducibility, and high product purity. This review focuses on microwave assisted cyanation reactions, covering literature from 2000 to 2020.
APPLIED ORGANOMETALLIC CHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Mohsen Radi, Elahe Abedi, Ameneh Najafi, Sedigheh Amiri
Summary: The freezing pre-treatment method of 3D + 3D was found to be an efficient way to achieve a high level of cross-linking in potato starch. After treatment with POCl3, the crystallinity and characteristic peak ratio of the cross-linked starch increased.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Yongdi Li, Xiaoqi Liu, Liyang Zhou, Lei Dai, Yang Qin, Liu Xiong, Qingjie Sun
Summary: In this study, dry, flat potato starch noodles with an ideal taste and low digestibility were developed. By adding peanut oligopeptides, the noodles had more pores and higher crystallinity, as well as higher contents of slowly digestible starch and resistant starch. The findings suggest that these noodles could be used to lower blood sugar levels after meals.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Aijun Hu, Xinli Chen, Ji Wang, Xiaoyi Wang, Jie Zheng, Lin Wang
Summary: Native corn starch was modified by enzymatic debranching (ED), microwave assisted citric acid esterification (MCAE), and by dual ED/MCAE, resulting in starches with different structures and properties. The modified starches showed changes in morphology and crystalline regions, and MCAE treatment led to a new crystalline structure.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Sha Yang, Sushil Dhital, Meng-Na Zhang, Jie Wang, Zhi-Gang Chen
Summary: Gluten-free noodles, such as potato starch noodles, are becoming popular due to the rising number of people with gluten sensitivity and celiac disease. However, these noodles often suffer from solid loss and decreased texture during cooking. This study explores the use of heat-moisture treated potato starch with added salt as a binder to improve the cooking and textural properties of potato starch noodles.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Huishan Shen, Xiangzhen Ge, Bo Zhang, Chunyan Su, Qian Zhang, Hao Jiang, Guoquan Zhang, Li Yuan, Xiuzhu Yu, Wenhao Li
Summary: Non-thermal plasma technology has been increasingly used to modify the surface of various materials as a green technology. In this study, potato starch nanocrystals (SNCs) were prepared using dielectric barrier discharge plasma technology, resulting in changes to the physicochemical properties and rheology of the SNCs. The plasma treatment decreased the crystallinity of SNCs and reduced various properties such as amylose content, swelling power, gelatinization temperature, and apparent viscosity, while increasing rapidly digestible starch and resistant starch content. Additionally, the rheological properties of plasma treated SNCs indicated an increase in flowability, demonstrating the potential of plasma technology for modifying SNCs.
Article
Chemistry, Applied
Kaili Jiang, Wenxiu Wang, Qianyun Ma, Jie Wang, Jianfeng Sun
Summary: The combination of microwave and enzymatic hydrolysis was used to prepare porous starch with shortened preparation time and enhanced adsorption performance. The combined treatment resulted in denser pores and increased specific surface area, leading to significant improvement in adsorption capability.
CARBOHYDRATE POLYMERS
(2023)
Article
Biochemistry & Molecular Biology
Chunzhi Zhang, Zhongmin Yang, Die Tang, Yanhui Zhu, Pei Wang, Dawei Li, Guangtao Zhu, Xingyao Xiong, Yi Shang, Canhui Li, Sanwen Huang
Summary: Genome design has enabled the development of pure and fertile potato lines, leading to uniform, vigorous F(1) hybrids. This innovation transforms potato breeding from a slow, non-accumulative mode into a fast-iterative one, providing a broad spectrum of benefits to farmers and consumers.
Article
Food Science & Technology
Aline Iamin Gomide, Ricardo Lemos Monteiro, Joao Borges Laurindo
Summary: Microwave vacuum drying was used to produce oil-free potato chips with preserved semicrystalline starch structure, showing that different power densities can impact the product's properties and sensory acceptance. Lower power density is more effective in preserving starch crystallinity, while higher power density can lead to a crispier texture and higher product acceptance in a shorter time.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Szymon Mania, Robert Tylingo, Ewa Augustin, Katarzyna Gucwa, Jakub Szwacki, Hanna Staroszczyk
CARBOHYDRATE POLYMERS
(2018)
Review
Biochemistry & Molecular Biology
Izabela Sinkiewicz, Hanna Staroszczyk, Agata Sliwinska
JOURNAL OF FOOD BIOCHEMISTRY
(2018)
Review
Agriculture, Multidisciplinary
Hanna Staroszczyk, Wojciech Ciesielski, Piotr Tomasik
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2018)
Article
Polymer Science
Paulina Dederko, Edyta Malinowska-Panczyk, Hanna Staroszczyk, Izabela Sinkiewicz, Piotr Szweda, Piotr Siondalski
Article
Food Science & Technology
Ana Gonzalez, Ya-Jane Wang, Hanna Staroszczyk, Cindi Brownmiller, Sun-Ok Lee
Article
Polymer Science
Paulina Dederko, Edyta Malinowska-Panczyk, Hanna Staroszczyk, Izabela Sinkiewicz, Piotr Szweda, Piotr Siondalski
Article
Materials Science, Biomaterials
Magdalena Kolaczkowska, Piotr Siondalski, Maciej Michal Kowalik, Rafal Peksa, Aldona Dluga, Waclaw Zajac, Paulina Dederko, Ilona Koiodziejska, Edyta Malinowska-Panczyk, Izabela Sinkiewicz, Hanna Staroszczyk, Agata Sliwinska, Alicja Stanislawska, Marek Szkodo, Paulina Palczynska, Grzegorz Jablonski, Andrzej Borman, Piotr Wilczek
MATERIALS SCIENCE AND ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS
(2019)
Article
Food Science & Technology
H. Staroszczyk, B. Kusznierewicz, E. Malinowska-Panczyk, I Sinkiewicz, K. Gottfried, I Kolodziejska
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Alicja Stanislawska, Hanna Staroszczyk, Marek Szkodo
CARBOHYDRATE POLYMERS
(2020)
Article
Engineering, Environmental
Agata Sommer, Hanna Staroszczyk, Izabela Sinkiewicz, Piotr Bruzdziak
Summary: The research demonstrates that modifying bacterial cellulose by disintegration and adding 2% of montmorillonite and 10-15% of glycerol can improve its water barrier properties as a food packaging material.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2021)
Article
Pharmacology & Pharmacy
Antoni Taraszkiewicz, Izabela Sinkiewicz, Agata Sommer, Malgorzata Dabrowska, Hanna Staroszczyk
Summary: In this study, bioinformatic analysis was used to evaluate keratins derived from chicken feathers and pig hair as potential sources of bioactive peptides. The results showed that keratins can serve as a potential source for various bioactive peptides, and papain and subtilisin were found to be the most appropriate enzymes for keratin hydrolysis. Further in vitro and in vivo studies are needed to verify the theoretical predictions and explore the possibility of using keratin-rich waste as a source of peptide nutraceuticals.
CURRENT PHARMACEUTICAL DESIGN
(2022)
Article
Environmental Sciences
Malgorzata Dabrowska, Agata Sommer, Izabela Sinkiewicz, Antoni Taraszkiewicz, Hanna Staroszczyk
Summary: This study focused on the alkaline hydrolysis of keratin from chicken feathers, finding that the volume ratio of 1M NaOH to the feathers' mass had a significant effect on process yield, while input variables did not significantly affect the molecular weight of peptides obtained. Statistical analysis reduced the number of trials, improving experimental efficiency.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Review
Food Science & Technology
Antoni Taraszkiewicz, Izabela Sinkiewicz, Agata Sommer, Hanna Staroszczyk
Summary: Prolyl oligopeptidase (POP) is a serine protease with enzymatic and non-enzymatic activity, involved in various biological processes and associated with neurodegenerative and neuropsychiatric disorders. This article discusses the physiological and pathological aspects of POP activity and explores the potential of peptide inhibitors derived from food proteins as cognition-enhancing agents. However, further evaluation, especially in clinical trials, is needed to determine the effectiveness of these peptides as natural procognitive nutraceuticals. The most promising POP-inhibiting peptides are characterized by their short sequence, high content of hydrophobic amino acids, and presence of proline residue.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Wojciech Cichocki, Dominik Kmiecik, Hanna Maria Baranowska, Hanna Staroszczyk, Agata Sommer, Przemyslaw Lukasz Kowalczewski
Summary: This study analyzed the health properties and degradation of eight new oil blends with a beneficial ratio of ω6 to ω3 fatty acids during heating. The results showed an increase in polar compounds content during heating, mainly due to the polymerization of triacylglycerols forming dimers. However, the polar fraction content of the blends did not exceed the limit, indicating high nutritional value and oxidative stability for use in food production, particularly for products that provide adequate ω3 fatty acids.
Article
Chemistry, Applied
Agata Sommer, Hanna Staroszczyk
Summary: This study compared the properties of disintegrated bacterial cellulose before and after freeze-drying, as well as its nanocrystals obtained using H2SO4 under different time and concentration conditions. The results showed that nanocrystals obtained with 30% acid had a similar structure to the parent cellulose, while nanocrystals obtained with 65% acid showed allomorphic transformation and cellulose sulfates formation. Nanocrystals obtained with 30% acid, as well as native bacterial cellulose, ensured the high stability of O/W emulsion containing up to 20% olive oil due to their strong surface charge density from negatively charged sulfate groups.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
