Search Results (47)

Okara, the soybean residue from soy milk and tofu production, offers significant potential as a sustainable, fiber-rich ingredient for starch-based and gluten-free food systems. This study investigates the comparative effects of whole okara and its extracted dietary fiber (DF) on the retrogradation, rheological properties, and nanostructural organization of rice starch (RS) gels. Rice starch suspensions were blended with 5–20% (dry basis) of either whole okara or DF, thermally gelatinized, and analyzed using dynamic rheology, synchrotron-based Wide-Angle X-ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) spectroscopy. DF markedly reduced the gelation temperature and enhanced storage modulus (G′), indicating earlier and stronger gel network formation. WAXS analysis showed that DF more effectively disrupted long-range molecular ordering, as evidenced by suppressed crystallinity development and disrupted molecular ordering within the A-type lattice. FTIR spectra revealed intensified O–H stretching and new ester carbonyl bands, with progressively higher short-range molecular order (R_1047/1022) in DF-modified gels. While whole okara provided moderate retrogradation resistance and contributed to network cohesiveness via its matrix of fiber, protein, and lipid, DF exhibited superior retrogradation inhibition and gel stiffness due to its purity and stronger fiber–starch interactions. These results highlight the functional divergence of okara-derived ingredients and support their targeted use in formulating stable, fiber-enriched, starch-based foods. Full article

Sweet potato (Ipomoea batatas (L.) Lam.; SP) flour enhances food nutrition and bioactivity while functioning as a thickening/gelling agent. This study investigated the impact of two drying methods [hot-air (75 °C/20 h) and freeze-drying (−41–30 °C/70 h)] on the physical–functional properties of flours from three SP varieties: Bonita (white-fleshed), Bellevue (orange-fleshed), and NP1648 (purple-fleshed). Particle size, morphology, water/oil absorption capacities (WAC/OAC), bulk density, swelling power (SwP), water solubility (WS), foaming/emulsifying properties, least gelation concentration (LGC), and gelatinisation temperature (GT) were analysed. Both the drying method and variety significantly influenced these properties. Hot-air-dried flours exhibited bimodal particle distribution, compact microstructure, and aggregated starch granules, yielding higher WAC (≈3.2 g/g) and SwP (≈3.6 g/g). Freeze-dried flours displayed smaller particles, porous microstructure, and fragmented granules, enhancing OAC (≈3.0 g/g) and foaming capacity (≈17.6%). GT was mainly variety-dependent, increasing as Bellevue (74.3 °C) < NP1648 (78.5 °C) < Bonita (82.8 °C), all exceeding commercial potato starch (68.7 °C). NP1648 required lower LGC (10% vs. 16% for others). All flours exhibited high WS (24–39.5%) and emulsifying capacity (≈44%). These results underscore the importance of selecting the appropriate drying method and variety to optimise SP flour functionality for targeted food applications. Freeze-dried flours might suit aerated/oil-retentive products, while hot-air-dried flours could be ideal for moisture-sensitive formulations. Full article

This study investigated the effects of ultrasound treatment on the physicochemical properties and thermal stability of durian starch. Durian starch samples were subjected to ultrasound at 20 kHz and 500 W for 2 min. The treatment significantly increased the starch extraction yield by 14.55% compared to untreated starch. Scanning electron microscopy analysis revealed that ultrasound treatment induced physical modifications in the starch granules, including the formation of cracks and pores, which likely contributed to the enhanced extraction efficiency and influenced the starch’s gelation behavior. Thermal analysis, including differential scanning calorimetry and thermogravimetric analysis, demonstrated that ultrasound-treated starch exhibited higher thermal stability compared to native starch. The thermogravimetric analysis results indicated a lower weight loss at high temperatures (70.39% for ultrasound-treated starch versus 79.55% for native starch at 596 °C). The heat flow during thermal decomposition was reduced in ultrasound-treated starch, suggesting that the treatment induced structural modifications that strengthened the gel matrix and improved resistance to thermal degradation. Additionally, ultrasound treatment enhanced the functional properties of durian starch, including swelling power, solubility, and water absorption capacity, which are critical for hydrogel formation and food-grade gel applications. These findings highlight the potential of ultrasound-treated durian starch for advanced applications in food hydrogels, biodegradable films, and gel-based delivery systems. Full article

In recent years, there has been an increasing interest in phase change materials (PCM) based on dulcitol and other sugar alcohols. These materials have almost twice as large latent heat of fusion as other organic materials. Sugar alcohols are relatively cheap, and they can undergo cold crystallization, which is crucial for long-term thermal energy storage. The disadvantage of dulcitol and other sugar alcohols is the solid–liquid phase transition. As a result, the state of matter of the material and its volume change, and in the case of materials modified with microparticles or nanoparticles, sedimentation of additives in liquid PCM can occur. In this study, we obtained shape-stable phase change materials (SSPCM) by co-gelation of starch and dulcitol. To characterize the samples obtained, differential scanning calorimetry (DSC), step-mode DSC, thermogravimetric analysis (TGA), Fourier transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM) were used, and they were also used to test for shape stabilization. The results show that the obtained systems have great potential as shape-stabilized phase change materials. The sample dulcitol/starch with a 50:50 ratio exhibited the highest heat of cold crystallization, up to 52.90 J/g, while the heat of melting was 126.16 J/g under typical DSC measuring conditions. However, depending on the applied heating program, the heat of cold crystallization can even reach 125 J/g. The thermal stability of all compositions was higher than the phase change temperature, with only 1% mass loss occurring at temperatures above 200 °C, while the phase change occurred at a maximum of 190 °C. Full article

The development of thermoplastic starch (TPS) films is crucial for fabricating sustainable and compostable plastics with desirable mechanical properties. However, traditional design of experiments (DOE) methods used in TPS development are often inefficient. They require extensive time and resources while frequently failing to identify optimal material formulations. As an alternative, adaptive experimental design methods based on Bayesian optimization (BO) principles have been recently proposed to streamline material development by iteratively refining experiments based on prior results. However, most implementations are not suited to manage the heteroscedastic noise inherently present in physical experiments. This work introduces a heteroscedastic Gaussian process (HGP) model within the BO framework to account for varying levels of uncertainty in the data, improve the accuracy of the predictions, and increase the overall experimental efficiency. The aim is to find the optimal TPS film composition that maximizes its elongation at break and tensile strength. To demonstrate the effectiveness of this approach, TPS films were prepared by mixing potato starch, distilled water, glycerol as a plasticizer, and acetic acid as a catalyst. After gelation, the mixture was degassed via centrifugation and molded into films, which were dried at room temperature. Tensile tests were conducted according to ASTM D638 standards. After five iterations and 30 experiments, the films containing 4.5 wt% plasticizer and 2.0 wt% starch exhibited the highest elongation at break (M = 96.7%, SD = 5.6%), while the films with 0.5 wt% plasticizer and 7.0 wt% starch demonstrated the highest tensile strength (M = 2.77 MPa, SD = 1.54 MPa). These results demonstrate the potential of the HGP model within a BO framework to improve material development efficiency and performance in TPS film and other potential material formulations. Full article

Understanding the relationship between gel formation and the hierarchical structure of mung bean starch fermented by Lactobacillus plantarum has potential value for its green modification and quality improvement. The variations in characteristics, including gelation characteristics, starch chain, and the molecular order degree of mung bean starch fermented by different L. plantarum, were compared. The results show that in the gelation process, starch began to disintegrate at 65 °C, indicating a critical temperature for structural changes. Compared with the control group, although the effects of different L. plantarum sources on mung bean starch varied, notable improvements were observed in water absorption across all groups of fermented starch, along with reduced free water-soluble substances and enhanced anti-expansion ability. This led to the easier formation of gels with higher viscosity, primarily attributed to decreased crystallinity, increased short-chain amylopectin tendency, an elevated amylose content, and enhanced short-range order when microorganisms acted on the crystallization zone. In conclusion, although L. plantarum came from different sources, its action mode on mung bean starch was similar, which could enhance the gel structure. Full article

Fava beans, renowned for their nutritional value and sustainable cultivation, are pivotal in various food applications. This study examined the implications of varying the particle size on the functional, physicochemical, and in vitro digestibility properties of fava bean flour. Fava bean was milled into 0.14, 0.50, and 1.0 mm particle sizes using a Ferkar multipurpose knife mill. Physicochemical analyses showed that the 0.14 mm flour had more starch damage, but higher protein and fat contents. Functionality assessments revealed that the finer particle sizes had better foaming properties, swelling power, and gelation behavior than the coarse particle size. Emulsion capacity showed that for all the pH conditions, 1.00 mm particle size flour had a significantly higher (p < 0.05) oil droplet size, while the 0.5 and 0.14 mm flours had smaller and similar oil droplet sizes. Moreover, in vitro digestibility assays resulted in improved starch digestion (p ˂ 0.05) with the increase in flour particle size. Varying the particle size of fava bean flour had less impact on the in vitro digestibility of the bread produced from wheat–fava bean composite flour, with an average of 84%. The findings underscore the critical role of particle size in tailoring fava bean flour for specific culinary purposes and nutritional considerations. Full article

Pectin is widely used in the food and pharmaceutical industries. However, data on sweet potato pectin extraction and structural property analyses are lacking. Here, for the high-value utilization of agricultural processing waste, sweet potato residue, a byproduct of sweet potato starch processing, was used as raw material. Ammonium oxalate, trisodium citrate, disodium hydrogen phosphate, hydrochloric acid and citric acid were used as extractants for the pectin constituents, among which ammonium oxalate had a high extraction rate of sweet potato pectin, low ash content and high molecular weight. Structural and gelation analyses were conducted on ammonium oxalate-extracted purified sweet potato pectin (AMOP). Analyses showed that AMOP is a rhamnogalacturonan-I-type pectin, with a molecular weight of 192.5 kg/mol. Chemical titration and infrared spectroscopy analysis confirmed that AMOP is a low-ester pectin, and scanning electron and atomic force microscopy demonstrated its linear molecular structure. Gelation studies have revealed that Ca²⁺ is the key factor for gel formation, and that sucrose significantly enhanced gel hardness. The highest AMOP gel hardness was observed at pH 4, with a Ca²⁺ concentration of 30 mg/g, pectin concentration of 2%, and sucrose concentration of 40%, reaching 128.87 g. These results provide a foundation for sweet potato pectin production and applications. Full article

Bio-based plastics made of food-safe compostable materials, such as thermoplastic starch (TPS), can be designed into films that have potential to replace many non-biodegradable single-use plastic (SUP) items. TPS film characteristics, such as elongation at break and tensile strength, are largely affected by the choice of the plasticizers used in formulation. Our work identifies the mechanical properties and the chemical structural differences between TPS films made with two different plasticizer mixtures that have not yet been compared alongside one another: deep eutectic solvent choline chloride/urea (1:2) (CC:U) and glycerol with an acetic acid catalyst (AA:G). Potato-based TPS samples were formed by mixing each plasticizer with a consistent amount of potato starch and distilled water with heat. After gelation formation, the viscous TPS mixture was centrifuged to degas and extruded. Films were dried at controlled room temperature. Characterization included the tensile testing of coupons according to ASTM (American Society of Testing and Materials) standard D638, attenuated total reflectance Fourier-transform infrared (ATR-FTIR) spectroscopy, X-ray diffraction (XRD), melting point (MP), and scanning electron microscopy (SEM). The AA:G films displayed significantly higher tensile strength (M = 2.04 ± 1.24 MPa) than the CC:U films (M = 0.18 ± 0.08 MPa); however, the CC:U films had higher elongation at break (M = 47.2 ± 3.6%) than the AA:G films (M = 31.1 ± 12.6%). This can be explained by the difference in functional groups, composition, and the degree of crystallinity evidenced by the FTIR, XRD, MP, and SEM results. Our findings suggest that potato-based TPS films with an AA:G plasticizer mixture hold promise for SUP applications that require more strength, while CC:U films may be more suited for wraps and bags that require flexibility. These innovations can aid to mitigate the environmental impact of harmful plastic waste. Full article

Starch-based hydrogels have gained significant attention in biomedical applications as a type of drug delivery system due to their biocompatibility, biodegradability, and ability to absorb and release drugs. Starch-based hydrogels can serve as effective carriers for pharmaceutical compounds such as drugs and proteins to develop drug-loaded hydrogel systems, providing controlled release over an extended period. The porous structure of a hydrogel allows for the diffusion of drugs, ensuring sustained and localized delivery to the target site. Moreover, starch-based hydrogels have been used as a powerful option in various biomedical fields, including cancer and infectious disease treatment. In addition, starch-based hydrogels have shown promise in tissue engineering applications since hydrogels can be used as scaffolds or matrices to support cell growth and tissue regeneration. Depending on techniques such as chemical crosslinking or physical gelation, it can create a three-dimensional network structure that tunes its mechanical properties and mimics the extracellular matrix. Starch-based hydrogels can also provide a supportive environment for cell attachment, proliferation, and differentiation to promote specific cellular responses and tissue regeneration processes with the loading of growth factors, cytokines, or other bioactive molecules. In this review, starch-based hydrogels as a versatile platform for various biomedical applications are discussed. Full article

Soluble starch (SS) could significantly accelerate the process of bovine serum albumin (BSA) cold-set gelation by glucono-δ-lactone (GDL) and microbial transglutaminase (MTGase) coupling inducers, and enhance the mechanical properties. Hardness, WHC, loss modulus (G″) and storage modulus (G′) of the gel increased significantly, along with the addition of SS, and gelation time was also shortened from 41 min (SS free) to 9 min (containing 4.0% SS); the microstructure also became more and more dense. The results from FTIR, fluorescence quenching and circular dichroism (CD) suggested that SS could bind to BSA to form their composites, and the hydrogen bond was probably the dominant force. Moreover, the ability of SS to bind the original free water in BSA gel was relatively strong, thereby indirectly increasing the concentration of BSA and improving the texture properties of the gel. The acceleration of gelling could also be attributed to the fact that SS reduced the negative charge of BSA aggregates and further promoted the rapid formation of the gel. The embedding efficiency (EE) of quercetin in BSA-SS cold-set gel increased from 68.3% (SS free) to 87.45% (containing 4.0% SS), and a controlled-released effect was detected by simulated gastrointestinal digestion tests. The work could put forward new insights into protein gelation accelerated by polysaccharide, and provide a candidate for the structural design of new products in the food and pharmaceutical fields. Full article

In this study, the feasibility of classifying surimi gels during a continuous heating process using an artificial intelligence (AI) algorithm on labeled images was investigated. Surimi paste with varying corn starch concentrations (0%, 5%, and 10%) and moisture content levels (78% and 80%) from Alaska pollock were analyzed for the subtle physical changes. Rheological characterization and K-means clustering analysis performed on entire images captured from different batches of heated surimi gel indicated a four-stage transformation from its initial state to gel formation with the temperature ranges spanning 25 to <40 °C, 40 to <50 °C, 50 to <55 °C, and 55 to 80 °C. Subsequently, a Convolutional Neural Network (CNN) model based on the temperature classification was designed to interpret and classify these images. A total of 1000 to 1200 images were used for the training, testing, and validation purposes in the ratio 7:1:2. The CNN architecture incorporated essential elements including an input layer, convolutional layers, rectified linear unit (ReLU) activation functions, normalization layers, and max-pooling layers. The CNN model achieved validation accuracy >92.67% for individual mixture composition, 94.53% for classifying surimi samples based on moisture content, and gelation level, and 89.73% for complex classifications involving moisture content, starch concentration, and gelation stages. Additionally, it exhibited high average precision, recall, and F1 scores (>0.92), indicating precision and sensitivity in identifying relevant instances. The success of CNN in non-destructively classifying surimi gels with different moisture and starch contents is demonstrated in this work. Full article

Extensive laboratory and field tests have shown that the gelation response of gellan gum to saline water makes it a promising candidate for enhanced oil recovery (EOR). The objective of this mini-review is to evaluate the applicability of gellan gum in EOR and compare its efficiency to other precursors, in particular, hydrolyzed polyacrylamide (HPAM). At first, the “sol-gel” phase transitions of gellan gum in aqueous-salt solutions containing mono- and divalent cations are considered. Then the rheological and mechanical properties of gellan in diluted aqueous solutions and gel state are outlined. The main attention is paid to laboratory core flooding and field pilot tests. The plugging behavior of gellan in laboratory conditions due to “sol-gel” phase transition is discussed in the context of conformance control and water shut-off. Due to its higher strength, gellan gum gel provided ~6 times greater resistance to the flow of brine in a 1 mm-width fracture compared to HPAM gel. The field trials carried out in the injection and production wells of the Kumkol oilfield, situated in Kazakhstan, demonstrated that over 6 and 11 months, there was an incremental oil recovery of 3790 and 5890 tons, respectively. To put it into perspective, using 1 kg of dry gellan resulted in the incremental production of 3.52 m³ (or 22 bbls) of oil. The treatment of the production well with 1 wt.% gellan solution resulted in a considerable decrease in the water cut up to 10–20% without affecting the oil flow rate. The advantages and disadvantages of gellan compared to HPAM are analyzed together with the economic feasibility of gellan over HPAM. The potential for establishing gellan production in Kazakhstan is emphasized. It is anticipated that gellan gum, manufactured through fermentation using glucose–fructose syrup from Zharkent and Burunday corn starch plants, could be expanded in the future for applications in both the food industry and oil recovery. Full article

In the aspect of food quality measurement, the application of image analysis has emerged as a powerful and versatile tool, enabling a highly accurate and efficient automated recognition and the quality classification of visual data. This study examines the feasibility of employing an AI algorithm on labeled images as a non-destructive method to classify surimi gels. Gels were made with different moisture (76–82%) and corn starch (5–16%) levels from Alaska pollock and Threadfin breams. In surimi gelation, interactions among surimi, starch, and moisture caused color and quality shifts. Color changes are indicative of structural and quality variations in surimi. Traditional color measuring techniques using colorimeter showed insignificant differences (p < 0.05) in color values and whiteness among treatments. This complexity hindered effective grading, especially in intricate formulations. Despite insignificant color differences, they signify structural changes. The Convolutional Neural Network (CNN) predicts the visual impact of moisture and starch on gel attributes prepared with different surimi species. Automated machine learning assesses AI algorithms; and CNN’s 70:30 training/validation ratio involves 400–700 images per category. CNN’s architecture, including input, convolutional, normalization, Rectified Linear Unit (ReLU) activation, and max-pooling layers, detects subtle structural changes in treated images. Model test accuracies exceed 95%, validating CNN’s precision in species and moisture classification. It excels in starch concentrations, yielding > 90% accuracy. Average precision (>0.9395), recall (>0.8738), and F1-score (>0.8731) highlight CNN’s high performance. This study demonstrates CNN’s value in non-destructively classifying surimi gels with varying moisture and starch contents across species, and it provides a solid foundation for advancing our understanding of surimi production processes and their optimization in the pursuit of high-quality surimi products. Full article

Phenolic compounds that are present in pineapple by-products offer many health benefits to the consumer; however, they are unstable to many environmental factors. For this reason, encapsulation is ideal for preserving their beneficial effects. In this work, extracts were obtained by the combined method of solid-state fermentation with Rhizopus oryzae and ultrasound. After this process, the encapsulation process was performed by ionotropic gelation using corn starch, sodium alginate, and Weissella confusa exopolysaccharide as wall material. The encapsulates produced presented a moisture content between 7.10 and 10.45% (w.b), a solubility of 53.06 ± 0.54%, and a wettability of 31.46 ± 2.02 s. The total phenolic content (TPC), antioxidant capacity of DPPH, and ABTS of the encapsulates were also determined, finding 232.55 ± 2.07 mg GAE/g d.m for TPC, 45.64 ± 0.9 µm Trolox/mg GAE for DPPH, and 51.69 ± 1.08 µm Trolox/mg GAE for ABTS. Additionally, ultrahigh performance liquid chromatography (UHPLC) analysis allowed us to identify and quantify six bioactive compounds: rosmarinic acid, caffeic acid, p-coumaric acid, ferulic acid, gallic acid, and quercetin. According to the above, using ionotropic gelation, it was possible to obtain microencapsulates containing bioactive compounds from pineapple peel extracts, which may have applications in the development of functional foods. Full article