INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2023
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IF 8.2
Yanan Sun,Xiangze Jia,Chin Ping Tan,Bin Zhang,Xiong Fu,Qiang Huang
The formation of inclusion complexes (ICs) between V-type starch and flavors is traditionally conducted in an aqueous system. In this study, limonene was solid encapsulated into V6-starch under ambient pressure (AP) and high hydrostatic pressure (HHP). The maximum loading capacity reached 639.0 mg/g after HHP treatment, and the highest encapsulation efficiency was 79.9 %. X-ray Diffraction (XRD) results showed that the ordered structure of V6-starch was ameliorated with limonene, which avoided the reduction of the space between adjacent helices within V6-starch generated by HHP treatment. Notably, HHP treatment may force molecular permeation of limonene from amorphous regions into inter-crystalline amorphous regions and crystalline regions as the Small-angle X-ray scattering (SAXS) patterns indicated, leading to better controlled-release behavior. Thermogravimetry analysis (TGA) revealed that the solid encapsulation of V-type starch improved the thermal stability of limonene. Further, the release kinetics study showed that a complex prepared with a mass ratio of 2:1 under HHP treatment sustainably released limonene over 96 h and exhibited a preferable antimicrobial effect, which could extend the shelf life of strawberries.
研究领域:
食品科学
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生物学
✓ 已验证
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Shiqin Qing,Zhaoqing Yang,Wuyin Weng,Ping Li,Zhongyang Ren,Linfan Shi
Trimethylamine (TMA), which is known to severely affect consumer acceptance and application, is the main compound of sea cucumber intestinal peptides. Herein, different V-type crystalline starches (V 6a/h , V 7a/h , V 8a/h ) were prepared using high amylose maize starch for the adsorption of TMA. After analyzing the structure of V-type starches, the V 8 -type starch had a smaller and more evenly dispersed particles with additional surface pores and cracks, and reduced relative crystallinity compared with V 6 - and V 7 -type starch. The relative crystallinity of V 6a -, V 6h -, V 7a -, V 7h -, V 8a -, and V 8h -type starches was 59.1%, 51.8%, 42.7%, 41.3%, 40.4%, and 40.1%, respectively. Adsorption models for V-type starches and TMA helped to analyze the adsorption kinetics characteristics and investigate the effect of different V-type starches on adsorption. Moreover, its adsorption kinetics process agreed with pseudo-second-order kinetic model ( R 2 > 0.96). Note that different V-type starches demonstrate good adsorption effects on TMA, and the removal rate is as follows: V 8h > V 8a > V 7h > V 7a > V 6h > V 6a . Herein, we used environmental protection and food-grade V-type starches to effectively adsorb TMA and ensure a theoretical foundation for enhancing the flavor and quality of functional seafoods.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
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IF 8.5
Zhijie Zhu,Juan Tang,Xinxin Ma,Caihong Wang,Chengyi Sun,Yuqing Hu,Zhaoxian He,Xianfeng Du,Xu Chen
This study investigated the effect of different-polarity aqueous ethanol solutions on the formation of V -type starch originating from corn starch. Scanning electron microscopy revealed that the morphology of starch transformed from a random lamellar structure to a granular structure with decreasing solution polarity. When the ethanol concentration increased from 40 % to 60 %, the crystallinity and single-helix ratio of V -type starch increased from 9.66 % and 6.90 % to 29.77 % and 12.84 %, respectively. When the ethanol concentration was 100 %, the aforementioned parameters decreased to 21.31 % and 11.07 %, respectively. The crystallinity and curcumin encapsulation efficiency of the V -type starch reached their maximum values when this starch was prepared using 60 % aqueous ethanol. Furthermore, curcumin release experiments indicated that the produced starch–curcumin complex could resist gastric acid, and V -type starch with higher crystallinity exhibited a better sustained release effect in intestinal fluid. These results indicate that the formation of V -type starch can be finely regulated using aqueous ethanol solutions with different polarities, and such regulation is beneficial for the application of V -type starch in the oral delivery of guest molecules.
研究领域:
食品科学
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材料科学
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药物递送
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
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2025
·
IF 12.5
Qing Gao,Zerui Ou,Xiangze Jia,Shahid Ahmed Junejo,Bin Zhang,Qiang Huang
Despite the good biological and antibacterial activities, the p-anisaldehyde is easy to evaporate or degrade during processing and storage. Herein, a new V -type starch-cyclodextrin composite carrier was constructed to efficiently encapsulate p-anisaldehyde in addressing the inherent disadvantages. The introduction of β-cyclodextrin (β-CD) enhanced the short- and long-range ordered structures of the composite carrier. The V -type starch-cyclodextrin composite ( V C30) exhibited the highest loading capacity of 142.01 mg/g for p-anisaldehyde, which was significantly higher than that of V -type starch (VS, 97.83 mg/g) and commercial β-CD (128.48 mg/g). The loading capacity of the V-type starch-cyclodextrin composite was positively correlated with its crystallinity and short-range order. The release rate of p-anisaldehyde was in the order of VC30 < β-CD < VS. Under non-cold chain daily storage (25 °C and 57 % relative humidity) for 2 weeks, the p-anisaldehyde of thymol released from complexes was 36 % (VC30), 49 % (β-CD), and 65 % (VS), respectively. Due to the high loading capacity and good sustained release properties, the noncontact preservation of high-value fruit by V C30 controlling p-anisaldehyde release successfully extended the shelf life of cherries from six to twelve days.
研究领域:
食品科学
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材料科学
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植物保护
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2024
·
IF 11
Qing Gao,Jiabao Zheng,Paul Van der Meeren,Bin Zhang,Xiong Fu,Qiang Huang
Cyclodextrins (CD) are well known to form host-guest assemblies with hydrophobic compounds. As a structural homologue, starch-guest inclusion complexes (ICs) have become promising in the food, agriculture , and pharmaceutical industries due to their low cost and versatility. This study compared the stabilizing and releasing abilities for thymol of three kinds of pre-formed V-type starch (Water-V, Salt-V, and Alkali-V) and β-CD. The loading efficiency for thymol decreased in the order of Water-V > Alkali-V > CD > Salt-V when removing the free thymol. Water-V, β-CD, and their ICs had better thermal stability with maximum thermal decomposition temperatures over 320 °C. Under non-cold chain daily storage conditions for 4 d, the percentage of thymol released from starch/CD-thymol ICs was 14% (Water-V), 35% (Salt-V), 34% (Alkali-V), and 43% (CD). The Water-V made ICs had good sustained release properties and long-term antibacterial activity , which kept strawberries fresh for 6 d without decay.
研究领域:
食品科学
·
药学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）