Article
Chemistry, Applied
Davide Dalla Torre, Mattia Annatelli, Fabio Arico
Summary: Dimethyl isosorbide (DMI) is a bio-based solvent that can replace conventional dipolar media for green purposes. Previous methods for synthesizing DMI involve toxic halogen compounds, while a more sustainable approach is to use dimethyl carbonate (DMC), which is biodegradable and less toxic. This study reports the synthesis of DMI using DMC chemistry promoted by heterogeneous acid catalysts for the first time, optimizing reaction conditions and exploring the reaction mechanisms.
Article
Chemistry, Applied
Mohd Alhafiizh Zailani, Hanisah Kamilah, Ahmad Husaini, Awang Zulfikar Rizal Awang Seruji, Shahrul Razid Sarbini
Summary: After modification, sago starch exhibited improved solubility in water, oil and water binding capacity, and resistant starch content in cooked samples, along with changes in granule morphology and increase in amylose content and double helix degree. Further research is needed to explore the potential of modified starch as a low glycemic food ingredient.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Physical
Gunjan P. Deshmukh, Ganapati D. Yadav
Summary: This study explores the use of different polymorphs of MnO2 as catalysts for the selective synthesis of glycerol carbonate through transesterification. The comparison between microwave and conventional heating methods is made, showing advantages in using microwave heating. A kinetic model is developed for the process, enhancing its overall green and sustainable nature.
MOLECULAR CATALYSIS
(2021)
Article
Food Science & Technology
Thais Paes Rodrigues dos Santos, Magali Leonel, Maria Martha Mischan, Claudio Cabello
Summary: The study successfully produced cassava starch with high expansion property (PCMS) through photo-modification, achieving a specific volume higher than native cassava starch and close to the high expansion property starch. PCMS performed well in terms of paste properties and cheese bread production, preserving and ensuring product quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Samson A. Oyeyinka, Ruth O. Akinware, Aishat T. Bankole, Patrick B. Njobeh, Eugenie Kayitesi
Summary: The study revealed that microwave treatment significantly affected the color, gelatinization temperature, swelling power, and other properties of cassava starch. Additionally, the impact of microwave power and time on these properties is complex and variable.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Singamayum Khurshida, Sankar Chandra Deka
Summary: Cassava roots provide a sustainable and cheap source of starch that can be modified using microwave and hydrothermal treatments, resulting in products with diverse food applications. The physicochemical and functional properties of the modified starch samples were investigated, with microwave-modified starch showing some advantages over hydrothermally treated starch. The study aims to provide functional ingredients with potential health benefits beyond nutrition.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Biotechnology & Applied Microbiology
Patiya Prasertsilp, Kobchai Pattaragulwanit, Beom Soo Kim, Suchada Chanprateep Napathorn
Summary: This study aimed to achieve sustainable management and efficient use of natural resources by applying a microwave-assisted cassava pulp hydrolysis method. The best hydrolysis conditions were determined through careful investigation of factors such as liquid-to-solid ratio, types of acids, watt power, and time. The results showed that this method could efficiently produce fermentable sugars with low inhibitor concentration.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2023)
Article
Chemistry, Physical
Baoqin Wu, Yao Sheng, Linkai Zhou, Runduo Hong, Lifan Zhang, Xinfeng Ren, Xiujing Zou, Xingfu Shang, Xionggang Lu, Xueguang Wang
Summary: The O-methylation of catechol using dimethyl carbonate and APO catalysts was studied for the production of guaiacol. The P/Al molar ratio and catalyst calcination temperature were found to significantly affect the catalytic performance. APO (P/Al = 0.7) showed the highest catalytic activity and stability.
Article
Biochemistry & Molecular Biology
Claudia Leites Luchese, Raul Barth Rodrigues, Isabel Cristina Tessaro
Summary: The development of starch-based films has shown the potential for creating transparent, non-toxic, biodegradable materials with good gas barrier properties. However, the use of starch in packaging should be avoided due to world hunger-related problems. Utilizing residual starches can reduce production costs and promote the development of innovative biomaterials. The addition of gelatinized starch from agro-industrial residues in bioplastic production has shown a decrease in tensile strength and elastic modulus values, but no significant impact on elongation percentage values.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Nan-nan An, Dong Li, Li-jun Wang, Yong Wang
Summary: The impact of microwave treatment on the physicochemical properties of corn kernels was investigated in this study. Corn kernels were treated with three different microwave powers (2, 3, 4 W/g) and three treatment times (2, 3, 4 min). The findings showed that heat treatment increased gelatinization temperature and gelatinization enthalpy of corn kernels, while reducing relative crystallinity. Microwave treatment also led to alterations in protein secondary structure, ordered structure, and functional properties of corn flour. Rheological tests demonstrated that microwave-treated corn gels had higher elastic and viscous moduli compared to the control group, and exhibited a strain-weak strain overshoot (type III) in their large-amplitude oscillatory shear curves. The results suggest that microwave treatment has the potential to regulate the technical functional properties and viscoelasticity of corn flour.
FOOD HYDROCOLLOIDS
(2023)
Review
Chemistry, Applied
Ziyu Wang, Pranita Mhaske, Asgar Farahnaky, Stefan Kasapis, Mahsa Majzoobi
Summary: Cassava starch is in high demand for its availability, low-cost, and unique functional features. Chemical modification techniques are commonly used to improve its functionalities, and different techniques have different impacts on the composition, morphology, and physical properties of modified cassava starch. Through chemical modification, cassava starch can be converted into resistant starch with various health benefits.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Jianyi Wang, Xiangfu Jiang, Zebin Guo, Baodong Zheng, Yi Zhang
Summary: This study investigated how microwave irradiation affected the digestion characteristics of lotus seed starch-chlorogenic acid mixtures by examining the hierarchical structural evolution of starch. The results showed that microwave treatment disorganized the granular, short-range ordered, helical, and lamellar structures of starch, leading to the formation of complexes with chlorogenic acid. These structural changes, combined with the inhibitory effect of chlorogenic acid on carbohydrate hydrolyzing enzymes, contributed to the slowly digestible features of the complexes.
Article
Engineering, Environmental
Yavuz Selim ozturk, Mustafa Dolaz
Summary: This article discusses the synthesis of hydroxyethyl potato starch for liquid hand soap using waste potato starch as a raw material. Various reaction parameters were studied to understand their effects on the reaction, and the structure and properties of the synthesized HEPS were analyzed. The potential of using hydroxyethyl potato starch as a thickener in liquid hand soap production was also investigated as an alternative to coco diethanolamide.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2021)
Article
Food Science & Technology
Jianyi Wang, Xiangfu Jiang, Baodong Zheng, Yi Zhang
Summary: Microwave irradiation treatment promotes the formation of lotus seed starch-chlorogenic acid complexes, resulting in modified starch with rougher structures. The particle size distribution, swelling, and solubility of starch are influenced by microwave power. Chlorogenic acid interacts with starch molecules through hydrogen bonding to inhibit the self-assembly process of starch chains.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Engineering, Chemical
Minh Quynh Tran, Van Binh Nguyen, Xuan An Tran
Summary: Radiation technology has been used to modify cassava starch, resulting in increased solubility and reduced viscosity. This is achieved by breaking glycosidic bonds and reducing the crystallinity of the starch, leading to smaller molecules with lower molecular weight. The radiation-modified starches show improved applicability for various food industry applications.
POLYMER ENGINEERING AND SCIENCE
(2022)
