Search Results (2,537)

Ferulic acid (FA) is a bioactive compound known for its potent antioxidant and anti-inflammatory properties; however, its poor water solubility significantly limits its bioavailability and therapeutic potential. In this study, a solid dispersion of FA (FA-SD) was developed using Eudragit^® EPO via the solvent evaporation method, achieving a 24-fold increase in solubility (42.7 mg/mL) at a 1:3 drug-to-polymer ratio. Expandable gastroretentive films were subsequently formulated using starches from Hom-Nil rice, glutinous rice, and white rice, combined with chitosan as the primary film-forming agents, via the solvent casting technique. Hydroxypropyl methylcellulose (HPMC) K100 LV was incorporated as an adjuvant to achieve controlled release. At optimal concentrations (3% w/w starch, 2% w/w chitosan, and 2% w/w HPMC), the films exhibited favorable mechanical properties, swelling capacity, and unfolding behavior. Sustained release of FA over 8 h was achieved in formulations containing HPMC with either Hom-Nil or glutinous rice starch. Among the tested formulations (R6, G6, and H6), those incorporating Hom-Nil rice starch demonstrated the most significant antioxidant (10.38 ± 0.23 μg/mL) and anti-inflammatory (9.26 ± 0.14 μg/mL) effects in murine macrophage cell line (RAW 264.7), surpassing the activities of both free FA and FA-SD. These results highlight the potential of anthocyanin-rich pigmented rice starch-based expandable films as effective gastroretentive systems for enhanced FA delivery Full article

Crisp meat, a traditional Chinese food, is widely consumed due to its convenience and long frozen shelf life. However, conventional preparation methods lead to excessive oil absorption during frying and ice crystal formation during freezing, causing coating softening and reduced crispiness after reheating. This study aimed to enhance the quality of crisp meat before and after freezing by incorporating modified starches into the batter. Four types—oxidized starch, hydroxypropyl distarch phosphate, starch acetate, and acetylated distarch phosphate—were tested at replacement levels of 10–40% for natural potato starch (NS). Results showed that all modified starches improved batter rheology by 20%, increased viscosity and stability during frying, and delayed retrogradation during freezing compared to NS. Among them, 20% acetylated starch has a better effect on improving the quality of frozen small crisp meat for enhancing water-holding capacity, increasing immobilized water content, reducing oil uptake by 12–18%, and improving product texture. Specifically, they helped maintain a crispier coating after reheating, addressing a key drawback of traditional crisp meat. In conclusion, modified starches significantly improved frying performance and minimized quality loss during freezing compared to NS. This study provides practical insights for the food industry in optimizing batter formulations for better-quality crisp meat products. Full article

Starch serves as a crucial storage substance in both cereal crops and root/tuber crops, with its composition and properties determining the quality of storage organs. The Waxy (Wx) gene, encoding a key enzyme in starch biosynthesis, plays a pivotal role in this metabolic pathway. However, existing reviews seldom systematically elaborate on Wx gene regulatory mechanisms from the perspective of intrinsic molecular networks. Focusing on the model crop rice, this article synthesizes research advances in Wx-mediated starch biosynthesis regulation over the past decade. We analyze the structural features of the Wx gene and factors influencing its regulatory function during starch synthesis. In conclusion, future research directions are proposed to provide references for Wx gene studies in other crops, as well as theoretical foundations for rice varietal improvement and molecular design breeding. Full article

Mulching is a sustainable agronomic practice that can improve soil quality and fruit characteristics in crops. This study investigated the influence of sheep wool mulch and a soil conditioner on growth, the accumulation of bioactive compounds, and soil enzymatic activity in apple orchards. A two-year field experiment (2023–2024) was conducted using three experimental methods: mulching with sheep wool (V2), application of a soil conditioner, corn starch-based polymer (V3), and a combination of sheep wool and corn starch-based polymer (V4) along with a control (V1). Tree growth parameters, fruit physicochemical properties, total phenolic and flavonoid content, and soil enzyme activities (dehydrogenase, catalase, phosphatase) were assessed. Data were analyzed using Principal Component Analysis (PCA) and Pearson’s correlation. PCA showed that the combined variant (V4) improved fruit size, weight, and bioactive compound content, while wool mulch alone (V2) was associated with higher fruit yield and better vegetative growth. Catalase activity correlated positively and consistently with bioactive compounds in both years, while phosphatase activity showed an intensified positive relationship in 2024. Dehydrogenase activity was negatively correlated with phenolic content in both seasons. Organic and integrated mulching practices can beneficially modulate both aboveground and belowground plant–soil interactions. The combined variant proved to be the most effective strategy, enhancing fruit nutritional quality and supporting sustainable apple orchard management. Full article

This study aimed to investigate the effect of high-amylose corn starch (HACS) addition on the physicochemical properties and in vitro digestibility of an ultrasound-treated waxy rice flour (UWRF)–HACS blend system. As the proportion of HACS increased, the amylose content in the blends significantly increased (p < 0.05), while their water solubility index (WSI) and swelling power (SP) significantly decreased (p < 0.05). Additionally, the average particle size of the blends increased, and the surface of starch granules became smoother. Compared to UWRF, the blends did not generate new functional groups, but increased the starch’s relative crystallinity and short-range ordered structure. Rheological results indicated that the HACS-UWRF blends were mainly elastic and exhibited a typical weak gel system. In vitro digestibility results showed that the addition of HACS significantly increased the resistant starch (RS) content in the rice cakes (p < 0.05), while substantially reducing the hydrolysis index (HI) and estimated glycemic index (eGI) (p < 0.05). This study revealed the processing characteristics and gelatinization behavior changes in the HACS-UWRF blends. It provides a theoretical basis for the development of specialized flour for slow-glycemic rice cakes. Full article

This paper aims to study the potential of whey, a by-product in the dairy industry, to be used as a sustainable and health-promoting ingredient in baking. In this regard, whey powder (WhF) was produced and incorporated into three composite flours consisting of wheat flour and whey powder in proportions of 5% (WhWF5), 10% (WhWF10), and 15% (WhWF15). These composite flours were then used to produce bread. The nutritional properties (proximate composition, macro and microelement content) and bioactive compounds (total polyphenols and antioxidant activity) were assessed for both the composite flours and the resulting breads. In addition, the rheological behavior of the dough was evaluated using the Mixolab system, while the microstructural characteristics and physical properties of the composite flours were analyzed using Small/Wide Angle X-ray Scattering (SAXS/WAXS) and Fourier Transform Infrared Spectroscopy (FTIR). Sensory evaluation of the breads was also performed. The results demonstrated a positive effect of the whey powder addition on the nutritional profile of both composite flours and bakery products, particularly through increased protein levels (25.24–37.77% in fortified flours vs. 11.26% in control; 16.64–18.89% in fortified breads vs. 14.12% in control) and enhanced mineral content (11.27–80.45% higher compared to white wheat bread), alongside a reduction in carbohydrate content. Bread fortified with 15% whey powder showed higher monolement with increases of 27.80% for K, 7.01% for Mg, and 28.67% for Ca compared to control bread without whey. The analysis of the Mixolab charts confirmed the progressive influence of whey powder on dough rheology. While water absorption remains high, other functional parameters, such as gluten quality, kneading capacity, and starch viscosity, were negatively affected. Nonetheless, the nutritional advantages and reduced retrogradation tendency may offset these drawbacks in the context of developing functional bakery products. Formulations containing 5–10% whey powder appear to offer an optimal balance between technological performance, nutritional quality, and sensory acceptance. Full article

Currently, there is an increasing demand for plant-based and low-fat snacks. Non-conventional starch and grains are alternative ingredients. Environmentally friendly processing, such as liquid nitrogen and microwaves, can be used to obtain modified starch, as well as hot air frying to cook snacks. The aim of this work was to evaluate the impact of eco-friendly physical modification of starch from Oxalis tuberosa in a low-fat snack processed by hot air frying. First, native starch (NS) was treated with liquid nitrogen (LNS) and liquid nitrogen/microwaves (LNMS), and the amylose/amylopectin content and functional properties were determined. The snacks were formulated with NS or modified starches, amaranth flour, quinoa flour, corn, onion powder, salt, and water; the ingredients were mixed and placed in an electric pasta maker and cooked by hot air frying. The hardness, hedonic test, colorimetric parameters, acrylamide, proximal composition, and fatty acid profile were analyzed. All starches showed similar values of amylose and amylopectin content. LNMS starch had the lowest water solubility index as compared to NS and LNS. The snacks with the starch modified with liquid nitrogen showed the highest values of hardness as well as the highest score for the texture from a hedonic test. The snacks with modified starches showed a lower browning index than the snack formulated with NS. Acrylamide was not detected in any snacks. The lipid value of the snacks with modified starch was 1.9–2.70 g/100 g of sample, providing ω-9, ω-6, and ω-3 fatty acids. All snacks contained 7.7 g of protein/100 g of sample. These low-fat and plant-based snacks are a healthy option made by environmentally friendly technologies. Full article

Germination is an effective strategy for enhancing functional and processing characteristics of whole grains. This research aimed to explore the changes of nutritional components, physicochemical properties, in vitro digestibility, and microstructural characteristics of black rice flour (BRF) during 0–48 h germination. The results showed that germination significantly induced α-amylase activation of BRF, from 1.02 U/g to 4.46 U/g, leading to a 3.2-fold increase in reducing sugar content through starch hydrolysis. The content of apparent amylose was down-regulated during germination. The contents of free amino acids and minerals were markedly augmented in BRF. Specially, the GABA content was remarkedly enhanced, from 40.73 mg/kg to 258.35 mg/kg. Compared with BRF, the ratio of rapidly digestible starch (RDS) and resistant starch (RS) of germinated black rice flour (GBRF) increased by 12.04% and 0.43%, respectively, while the ratio of slowly digestible starch (SDS) decreased by 12.47% at 48 h. Scanning electron microscopy (SEM) analysis observed a more porous and loose surface structure in GBRF. X-ray diffraction (XRD) analysis illustrated that the relative crystallinity of GBRF was reduced with the prolonging of germination time. The dissociation of starch granules in GBRF ultimately led to a decrease in characteristic viscosity parameters, including peak, trough, final, and setback viscosity. In conclusion, germination improved the nutritional value and digestive characteristics of BRF, and altered its structure and physicochemical properties, which provides a reference for the development of whole grain-based products. Full article

In the present study, the effects of longan peel and seed on the quality of longan cake were determined, and the effects of longan peel extract (LPE) and longan seed extract (LSE) on the physicochemical properties of wheat starch were also measured. Furthermore, the phenolic profile and antioxidant activities of these extracts were observed. The results showed that both longan peel and seed could improve the color, texture, and volatile flavor compounds of longan cake. In addition, the properties of wheat starch, including gelatinization characteristics, thermogravimetric analysis, rheological properties, solubility, swelling power, water/oil-holding capacity and iodine binding ability, were all affected by LPE and LSE significantly. Both LPE and LSE had high contents of total phenols (LPE: 71.05 ± 2.57 mg/g, LSE: 78.49 ± 5.21 mg/g) and total flavonoids (LPE: 286.27 ± 6.04 mg/g, LSE: 423.21 ± 7.69 mg/g). Gallic acid, ellagic acid, and ellagic acid 4-O-α-l-arabinofuranoside were identified as the main phenolic compounds of LPE, while those of LSE were gallic acid, ellagic acid, ellagic acid 4-O-α-l-arabinofuranoside and (-)-epicatechin. Furthermore, LPE and LSE both exhibited good antioxidant activities to scavenge free radicals and showed high reducing power. All results suggest that longan peel and seed are rich in phenols and can improve the properties of starch so as to enhance the quality of starch product, which shows their potential application in food and chemical industries. Full article

This study modified corn, oat, barley, and buckwheat starches using a Henan-specific sourdough starter, revealing that the initial starch architecture governs differentiated functional transformations. Pore-dominant starches (corn/buckwheat) underwent “inside-out” enzymatic pathways—corn starch exhibited a 38.21% reduced particle size through pore expansion, with long amylopectin chain degradation forming thermally stable gels, establishing it as an ideal base for anti-staling sauces and frozen dough. Buckwheat starch demonstrated a 44% increased amylose content facilitated by porous structures, where post digestion double helix formation elevated the resistant starch (RS) content by 7%, achieving a significant 28.19% GI (Glycemic Index) reduction. Conversely, fissure-dominant starches (oat/barley) experienced “surface-inward” limited erosion—oat starch, constrained by surface cracks, showed amorphous region degradation and short-chain proliferation, accelerating glucose release and adapting it for rapid digestion products like energy bars. Barley starch primarily underwent amorphous zone modification, enhancing the pasting efficiency to provide raw materials for instant meal replacement powders. Full article

The study aimed to produce semolina pasta enriched with walnut or hazelnut oil cake and to investigate its nutritional and technological properties. The pasta was prepared by substituting 10% of semolina with walnut or hazelnut oil cakes. The chemical composition, antioxidant properties, and culinary characteristics of the pasta were determined. Additionally, the texture and color of uncooked and cooked pasta were examined using instrumental techniques. The enriched pastas showed higher protein, fat, ash, and dietary fiber contents compared to standard pasta (SP). Walnut oil cake pasta (WOCP) had the highest protein content, amounting to 15.8 g/100 g dry weight (d.w.), while hazelnut oil cake pasta (HOCP) had the highest dietary fiber content (6.75 g/100 g d.w.). Moreover, the enriched pastas showed significantly higher antioxidant potential and total phenolic content, both before and after cooking. The total phenolic content (TPC) of cooked pasta ranged from 88.85 mg GAE/100 g d.w. (SP) to 145.48 mg GAE/100 g d.w. (WOCP). Compared to SP, the developed pastas required cooking times of 2–3 min longer and showed higher water absorption, accompanied by increased cooking losses. They were characterized by a specific, dark color and showed reduced hardness and lower elasticity after cooking compared to SP. Pasting properties further suggested that starch swelling was restricted by the nut oil cakes. Overall, incorporating walnut and hazelnut oil cakes enhanced the nutritional profile and imparted notable health-promoting attributes to the pasta, underscoring the potential of these by-products as functional ingredients in pasta formulations. Full article

Snack foods (e.g., extruded flour-based products) are widely favored by consumers because of their convenience, affordability, and time-saving attributes. However, with the growing demand for high-quality snacks, several challenges have emerged that hinder industry development, such as relatively underdeveloped industrial standards, limited raw material diversity (primarily starch and soy protein), and, consequently, insufficient nutritional value. In this study, a novel type of puffed snack was developed using Alaskan pollock surimi and wheat flour using extrusion puffing technology. The effects of varying ratios of surimi to wheat flour (0:10, 1:9, 2:8, 3:7, and 4:6, which served as SFBC, SFB1, SFB2, SFB3, and SFB4, respectively), on the physicochemical properties, apparent morphology, microstructure, thermal stability, and protein structure of spicy strips were systematically investigated, and the interaction between extruded protein and flour mixtures was analyzed. The results indicated that increasing the proportion of surimi led to decreases in hardness, elasticity, and chewiness, whereas the moisture content and water solubility index increased. The maximum expansion rate (202.2%) was observed in the SFB1 sample. Morphological and microstructural observations further revealed that a higher surimi content resulted in a denser internal structure and a reduced degree of puffing. The protein distribution was relatively uniform, with large pores. Moreover, increased surimi content increased the proportion of immobilized water and improved the thermal stability. These findings provide valuable insights into starch–protein-complex-based extrusion puffing technologies and contribute to the development of innovative surimi-based puffed food products. Full article

Meat analog manufacturing via high-moisture extrusion technology is a complex process wherein the properties of protein materials constitute a critical determining factor. In this study, we enhanced the fiber structure properties of high-moisture extruded peanut protein-based meat analogs by incorporating different starches (cassava starch, acetyl distarch phosphate [ADSP], and hydroxypropyl starch) to address challenges in water retention, emulsification, and digestibility. The impact of the starch content (0, 3, 6, 9, 12%) was assessed using low-field nuclear magnetic resonance, ultraviolet/fluorescence spectroscopy, differential scanning calorimetry, sodium dodecyl sulfate–polyacrylamide gel electrophoresis, and functional tests. Compared with controls without starch, adding 6% ADSP significantly improved the water retention by forming a dense, charged network, reducing T_2b (0.37 ms) and T₂₂ (175.30 ms). ADSP (12%) enhanced the emulsification (activity index 10.28 m²/g, stability index 75%); the cassava starch (12%) increased the in vitro protein digestibility to 83% due to amylopectin degradation. Hydroxypropyl starch (6%) elevated the thermal stability (peak temperature 125.71 °C) by forming a viscous protective matrix (p < 0.05). Ultraviolet and fluorescence spectra indicated protein–starch interactions, with ADSP inducing the most pronounced conformational changes. This study demonstrated that the starch type and concentration critically modulate protein–starch interactions, offering guidance for enhancing the quality of meat analogs. Full article

Plastic pollution in freshwater ecosystems is an increasing environmental concern, prompting the search for biodegradable polymer (BP) alternatives. However, their degradation in natural aquatic environments remains poorly investigated and understood. This four-month in situ study compared the degradation in a lentic freshwater ecosystem of two compostable items, Mater-Bi^® shopping bag and disposable dish, with their respective pure polymer matrices, poly(butylene adipate-co-terephthalate) (PBAT) and polylactic acid (PLA). Additionally, biodegradable poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and oil-based polypropylene (PP) were also tested. Changes in morphology, chemical composition and thermal and mechanical properties, as well as microbial colonization, were analyzed over time. A validated cleaning protocol was employed to ensure accurate surface analysis. Results showed detectable but limited degradation of pure polymers and their matrices in commercial products after 120 days of immersion with variations observed among polymer materials. Compostable materials exhibited significant leaching of fillers (starch, inorganic particles), leading to morphological changes and fragmentation. PHBV showed the fastest degradation among tested polyesters. PP exhibited only minor surface changes. Microbial colonization varied with polymer structure and degradability, but long-term degradation was limited by polymer properties and the gradual development of the plastisphere. This study highlights that standard laboratory tests may overestimate the environmental degradability of BPs and emphasizes the importance of in situ assessments, careful cleaning procedures and property characterizations to accurately assess polymer degradation in freshwater systems. Full article

With the rising trend of health-conscious consumers, demand for gluten-free alternatives is increasing, and rice flour is a promising gluten-free alternative for chicken batter. This study examines the effects of particle size variations in Baromi-2 rice flour on batter rheology and the quality attributes of deep-fat fried chicken. Baromi-2 is a rice variety specifically developed to meet the demands of the modern food processing industry, especially for applications requiring dry milling. Five particle sizes (60, 100, 120, 160, and 180 mesh) were evaluated on the basis of their physicochemical properties, including water-holding capacity (WHC), amylose content, and damaged starch levels. Batter consistency was assessed and frying performance was analyzed with regard to coating pickup, cooking loss, moisture content, crust color, and textural attributes. Results demonstrated that finer particle sizes (e.g., 180 mesh) exhibited high WHC and batter viscosity, resulting in reduced flowability and enhanced adhesion. These properties contributed to high coating pickup, improved moisture retention, and reduced cooking loss during frying. Fried chicken prepared with finer particles showed soft textures, great cohesiveness, and light crust colors with high lightness (L*) and reduced redness (a*) and yellowness (b*), producing a visually appealing product. By contrast, larger particle sizes (e.g., 60 mesh) resulted in low viscosity, uneven coatings, and high cooking loss. This study highlights the critical role of rice flour particle size in optimizing batter functionality and improving the quality of fried foods. Furthermore, these findings suggest the potential to bridge the gap between consumer demand for healthier fried foods and the food industry’s demands. Full article