Search Results (79)

Starch-based bioplastics are renewable and biodegradable, but their wider use is constrained by moisture sorption, humidity-dependent aging, insufficient tensile performance, and weak water- and oxygen barrier stability. This review critically synthesizes the peer-reviewed literature from 2020 to 2026 on enzymatically engineered starch for film, packaging, and thermoplastic applications using an architecture–property framework that links enzyme specificity, chain-length distribution, crystallinity, processing route, and material response. Controlled α-1,4 hydrolysis mainly improves processability by lowering molecular weight, viscosity, and gelatinization resistance. However, excessive hydrolysis can increase water uptake, solubility, and loss of cohesive strength. Debranching by pullulanase or isoamylase increases amylose-like linear chains and can promote B-type crystallinity or V-type starch–lipid complexes, with reported gains in tensile strength, contact angle, and water vapor barrier when the chain lengths and recrystallization conditions are controlled. Branching enzymes and transglycosylases increase branch density or redistribute glucan chains, suppressing retrogradation and improving flexibility, water retention, and aging resistance, but often with trade-offs in strength, crystallinity, and barrier performance. Lipase- and laccase-catalyzed functionalization expands starch functionality by increasing hydrophobicity, compatibility with hydrophobic phases, antioxidant activity, and active-packaging potential. The evidence indicates that enzymatic modification should not be generalized as uniformly improving starch bioplastics; performance gains are conditional on the starch source, amylose content, enzyme dosage, reaction severity, plasticizer composition, processing method, film conditioning, and storage humidity. Industrial implementation remains limited by enzyme cost and reuse, high-solids mass transfer, reaction time, enzyme stability under heat and shear, and reproducibility across botanical sources. Overall, enzymatic molecular editing is most promising when mechanistic architecture control is coupled with standardized structure–property reporting and scalable processing, such as immobilized-enzyme reactors, high-solids systems, and reactive extrusion. Full article

In recent years, the food industry has increasingly focused on reintegrating nutrient- and phytochemical-rich processing by-products into high-consumption food matrixes. Aligned with this trend, our study investigated melon peel powder (MPP) as a value-added, upcycled ingredient in biscuit formulations with 0, 5, 10, 15, and 20% (w/w) MPP as a partial replacement for wheat flour (WF). The effects of this substitution on nutritional profile, colour, physical properties, total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), structural characteristics, and post-baking retention were evaluated. MPP exhibited higher TPC (1531.76 mg GAE/100 g DM), TFC (681.42 mg QE/100 g DM), FRAP (104.37 µM Fe²⁺/g DM) and DPPH (125.01 µM TE/g DM) than WF. Its incorporation improved nutritional quality by increasing dietary fiber and ash, while reducing available carbohydrates and energy value. Substantial enhancements were observed, with up to 6.72- and 6.93-fold increases in FRAP and DPPH, alongside 3.82- and 3.92-fold increases in TPC and TFC at the highest substitution level. Although baking reduced these levels, retention remained at 57–62% (TPC), 55–59% (TFC), 60–65% (FRAP), and 63–70% (DPPH), indicating partial thermal stability and possible contribution of heat-induced antioxidant compounds. MPP addition also affected technological properties, increasing baking yield and spread ratio while decreasing lightness (L*) and increasing yellowness (b*) and browning index (BI), resulting in yellow-brown tones. Fourier-transform infrared spectroscopy (FTIR) and wide-angle X-ray scattering (WAXS) analyses confirmed structural compatibility between WF and MPP, evidenced by the absence of new functional groups, preservation of the A-type crystalline structure of wheat starch without polymorphic transitions, and no indication of phase separation, whereas baking promoted starch gelatinization and integration of fibrous and pectic components. These findings support a potential valorisation pathway for melon by-products through their conversion into a value-added ingredient for biscuit production. Full article

Background/Objectives: Osteonecrosis of the femoral head is a progressive disease that frequently leads to femoral head collapse and secondary osteoarthritis. Although total hip arthroplasty provides reliable outcomes, its use in younger patients is limited due to concerns regarding implant longevity. Joint-preserving procedures such as core decompression have been widely used; however, their efficacy remains controversial. This study aims to evaluate a combined approach using arthroscopy-assisted core decompression and an osteoconductive bone substitute. Methods: This study is designed as a single-center, externally controlled trial conducted at Tohoku University Hospital. Patients with osteonecrosis of the femoral head (Japanese Investigation Committee Stage 1–3B, Type B–C2) will undergo arthroscopy-assisted core decompression combined with octacalcium phosphate/gelatin composite implantation. A total of 25 patients will be prospectively enrolled. Outcomes will be compared with a propensity score-matched historical control cohort. The primary outcome is disease progression within 1 year, defined as radiographic progression or conversion to total hip arthroplasty. Secondary outcomes include radiographic changes, clinical outcomes, and bone remodeling assessed by computed tomography. Expected Results: This study is expected to provide preliminary clinical evidence regarding the feasibility and potential effectiveness of arthroscopy-assisted core decompression combined with octacalcium phosphate/gelatin composite implantation for osteonecrosis of the femoral head. The intervention may promote bone remodeling and contribute to the prevention of femoral head collapse. Conclusions: The findings of this study may contribute to the development of improved minimally invasive joint-preserving treatment strategies for osteonecrosis of the femoral head and provide a basis for future large-scale clinical trials. Full article

Olive leaves are an abundant agro-industrial by-product rich in oleuropein, yet they remain largely underutilized. The objective of this study is to a) develop a green microwave-assisted extraction (MAE) method for an oleuropein-rich extract, b) encapsulate it into edible natural zeolite to form OLE@NZ nanohybrids, and, c) evaluate their application in fortified salt and active gelatin films. MAE using only water at 96 °C for 5 min yielded a dry extract with 25.4% (w/w) oleuropein and a total phenolic content of 781 mg GAE/100 mL. The extract was successfully adsorbed onto clinoptilolite-type zeolite and the resulting nanohybrids showed strong antioxidant activity (EC_50,DPPH = 2.74 mg, TPC = 426 mg GAE/g). A fortified salt containing 5% w/w OLE@NZ fully preserved the nanohybrid’s antioxidant activity. Extruded gelatin films incorporating 5–15% OLE@NZ exhibited a concentration-dependent increase in antioxidant activity (up to 14-fold higher than the blank film), together with a 5- to 7-fold enhancement, while maintaining good mechanical properties. The total phenolic content of the films correlated linearly with nanohybrid loading, with phenolic recovery of 68% both at 5 and 10% loading and 58% at 15%). Overall, these findings demonstrate that MAE is a rapid, and environ-mentally friendly approach for obtaining oleuropein-rich olive leaf extract (OLE), while OLE@NZ nanohybrids provide effective antioxidant additives for functional salt formulations and active gelatin films, supporting a circular bioeconomy strategy. Full article

Background: In this study, type B gelatin was extracted from Oreochromis niloticus scales under hydrothermal conditions at 60 °C to evaluate the effect of ultrasound-assisted pretreatment on its structural, physicochemical, thermal, and functional properties. Methods: Gelatin obtained with and without ultrasound pretreatment was systematically characterized through molecular weight analysis, proteomic profiling, size determination, surface morphology, proximate composition, thermal behavior, and gelation-related functional properties in order to assess the influence of the extraction method on gelation performance. Results: Ultrasound pretreatment slightly increased gelatin yield from 1.46 to 1.70%, indicating enhanced collagen solubilization. Proteomic analysis confirmed the predominance of fibrillar collagen proteins in both samples, although differences in protein distribution were observed. Furthermore, weight-average molecular weight analysis revealed a reduction from 212.3 ± 11.8 to 170.9 ± 13.2 kDa in the ultrasound-treated sample, suggesting partial fragmentation of collagen chains induced by cavitation effects. Structural modifications were also reflected in increased porosity and surface changes, contributing to improved colloidal stability. However, these changes significantly affect the functional behavior of the gelatin. Ultrasound-treated sample exhibited limited gel-forming capacity and failed to form stable gels at the evaluated concentration, despite complete dissolution. In contrast, gelatin extracted without ultrasound treatment retained higher-molecular-weight fractions and formed stable gels at both 5 and 10% (w/w). Thermal and spectroscopic analyses suggested that the fundamental collagen structure was preserved in both samples, although differences were observed in thermal degradation behavior. Conclusions: These results highlight the importance of controlling ultrasound-assisted extraction conditions to balance collagen recovery with the preservation of molecular integrity required for gelation, providing insights for the development of sustainable fish-derived biomaterials for pharmaceuticals and biomedical applications. Full article

Small extracellular vesicles (sEVs) derived from mesenchymal stem cells (MSCs) are emerging as potent acellular therapeutics; however, their rapid clearance hinders their clinical translation. To address this issue, 3D-bioprinted genipin-crosslinked gelatin (GECL) was engineered for human health. GECL hydrogels were functionalised with human umbilical cord MSC-derived sEVs (hUCMSC-sEVs) to create a bioactive wound-healing platform. These hydrogels demonstrated favourable physicochemical, mechanical, and biodegradable properties while providing an extracellular matrix (ECM)-mimetic environment conducive to tissue regeneration. MSCs were isolated from the umbilical cords, and their small extracellular vesicles (sEVs) were extracted and incorporated into gelatin-based hydrogels via 3D bioprinting. These sEV-loaded scaffolds were embedded in full-thickness wounds in mice, and healing was evaluated through macroscopic observation, histological analysis, collagen deposition, and angiogenesis assessment. Compared with the untreated controls, both the hydrogel-only (B) and sEV-loaded hydrogel (BE) groups significantly accelerated in vivo wound healing. Notably, the BE group achieved complete wound closure within 14 days, restoring the skin architecture, which closely resembled the native tissue with well-organised epidermal and dermal layers, optimal thickness, and skin appendages. Histological and ultrastructural assessments revealed an increased collagen type I deposition, a reduced α-smooth muscle actin (α-SMA) expression, and a robust neovascularisation. The TEM revealed tight junctions and active cellular infiltration, indicating scaffold integration and functional remodelling. Immunohistochemistry further revealed an upregulated CD31 expression with a balanced α-smooth muscle actin (α-SMA) expression, reflecting coordinated angiogenesis and myofibroblast regulation. These results highlight sEV-functionalised GECL hydrogels as robust and clinically translatable acellular therapeutic green products for accelerated wound closure and functional skin regeneration, advancing the fields of regenerative medicine and life expectancy. Full article

Canna (Canna edulis Ker.) starch is an important non-conventional starch in global applications. In this study, the structural and physicochemical properties of canna starches extracted from four different geographical regions in China were investigated. The four starches (CES-DH, CES-MS, CES-YB, and CES-YX) exhibited relatively high total starch contents (82.51–93.22%). Apparent and true amylose contents varied markedly among samples, ranging from 31.44% to 43.62% and from 15.21% to 35.90%, respectively. Morphologically, the granules were oval and disc-shaped, with D₅₀ values of 20.19–48.35 μm. CES-YX showed a distinct C-type pattern, while other starches exhibited B-type crystallinity, and relatively crystallinity values among samples were between 20.53% and 25.36%. IR absorbance ratios R_1047/1022 and R_995/1022 varied from 0.56 to 0.63 and from 1.15 to 1.26, respectively. Gelatinization temperatures and enthalpy revealed distinct thermal behaviors among the starches, corresponding to substantial differences in pasting properties with wide ranges in peak, breakdown, and setback viscosities. All starch pastes exhibited shear-thinning behaviors and weak gel characteristics. Notably, CES-YB demonstrated high potential as an effective food thickener and stabilizer, as distinguished by the high final viscosity and consistency coefficient (K), whereas the high amylose and resistant starch content in CES-YX made it a promising ingredient for low-glycemic-index food formulations. These findings provided a theoretical basis and practical guidance for the targeted utilization of canna starch in the food industry. Full article

Fluidized bed drying has been widely applied in the food industry due to its high heat and mass transfer rates. In this study, the impact of drying temperatures (50, 60, 70 and 80 °C) in a fluidized bed on the physicochemical, functional, morpho-structural, and thermal properties of avocado seed starch was evaluated. The process yield for all temperatures ranged from 52.3 to 58.5% (p > 0.05), with a starch content of 59.20–60.9 g/100 g, amylose content of 28.85–31.84 g/100 g, and amylopectin content of 29.13–30.37 g/100 g. Additionally, all samples showed high water, milk, and oil absorption capacity (>90%), low solubility (5.22–8.35%), good flow characteristics, and swelling power greater than 50%. There was also a greater release of water (syneresis) after 168 h of storage, regardless of the drying temperature, which likewise did not influence the texture parameters. The granules had a smooth surface, without cracks or cavities, predominantly oval and partially rounded, being classified as type B. In the FT-IR analysis, no new functional groups were observed, only a reduction in peak intensity with increasing drying temperature. Finally, the thermal properties indicated high conclusion temperatures (>130 °C), with gelatinization enthalpy in the range of 14.18 to 15.49 J/g, reflecting its thermal resistance and structural integrity under heat conditions. These results demonstrated that fluidized bed drying is an alternative technique for drying avocado seed starch pastes. Full article

This study assessed the physicochemical properties and digestibility of starches derived from five varieties of water caltrop, focusing on their multi-scale structure. Water caltrop starch granules exhibited round, oval, or polygonal shapes with smooth surfaces, exhibiting unimodal particle size distributions and A-, C-, or C/A-type crystal patterns. T.qR‘Green’ exhibited the highest amylose content (30.93%), the lowest peak viscosity and breakdown, and the highest setback. T.bR‘Green’ had the highest crystallinity (29.04%) and endothermic enthalpy (15.39 J/g), with a more ordered internal structure. T.bR‘Red’ had the lowest crystallinity (24.94%), gelatinization temperature, and endothermic enthalpy (8.08 J/g), while showing the highest peak viscosity and breakdown, the lowest setback, and the highest resistant starch content (47.2%), thus possessing stronger resistance to digestion. Pearson correlation analysis revealed that the thermal properties of water caltrop starches were mainly influenced by the amylopectin B-chains and short-range order, while pasting properties were mainly affected by amylopectin B-chains and crystallinity. Amylose content positively influenced solubility but negatively affected swelling power. Additionally, water caltrop starch digestibility showed a negative correlation with granule size and short-range order. These findings indicated the significant impact of starch multi-scale structure on physicochemical properties and digestibility. Full article

The characterization of alternative starch sources is crucial for industrial applications. This study evaluated starches from turmeric (Curcuma longa L.) and mangarito (Xanthosoma riedelianum), considering extraction yield, proximate composition, amylose content, morphology, hydration properties, viscoamylographic behavior, and crystalline and thermal characteristics. Mangarito starch showed a higher yield (11.6%) than turmeric starch (5.6%). Turmeric granules were heterogeneous (triangular, ellipsoidal, oval), while mangarito granules were predominantly rounded. Turmeric starch exhibited higher amylose content (55.1%) compared to mangarito starch (25.9%). Hydration and viscoamylographic analyses indicated that turmeric starch had higher solubility (2.36%) and water absorption (2.88 g/g), higher peak viscosity (3147.5 cP), lower breakdown (83.5 cP), and greater retrogradation tendency (9806 cP). In contrast, mangarito starch demonstrated enhanced thermal stability (breakdown 1824 cP; final viscosity 4763.5 cP). X-ray diffraction revealed a semicrystalline A/B-type pattern for turmeric starch and a predominantly A-type crystalline structure for mangarito starch. DSC indicated glass transition temperatures of 114.7 °C (turmeric) and 120.1 °C (mangarito), while TGA confirmed greater thermal stability for mangarito starch, with a narrower decomposition range and higher residual mass. These results suggest that turmeric starch, due to its high amylose content, is suitable for rapid gelatinization and firm gel formation, whereas mangarito starch is more appropriate for applications requiring superior thermal stability and structural integrity. Full article

The diversification of cultivars and sustainable production in banana and plantain cultivation, with a view to reducing losses and differentiating derivative products, are of great importance for productive advances linked to sustainable development. In this study, the morphological, physicochemical, and functional characteristics of starches isolated from four dessert cultivars of Prata subgroup (BRS Platina, Gorutuba Biocell, Prata-Anã, BRS Gerais) and plantain cultivars (Tipo Velhaca, Mongolo, and BRS Terra-Anã) were evaluated. All starches exhibited a B-type crystalline pattern, with variations in granule shape and in amylose and resistant starch contents, which particularly differentiated plantains. Differences in viscosity and gelatinization properties highlighted the potential of certain cultivars for specific industrial applications. Multivariate analysis emphasized the diversity among starches, reinforcing their importance as versatile and sustainable raw materials for industry, with the potential to add value and reduce losses in the production chain. Full article

Fingerprint authentication systems encounter growing threats from presentation attacks, making strong liveness detection crucial. This work presents a deep learning-based framework integrating EfficientNetB0 with a Squeeze-and-Excitation (SE) attention approach, using transfer learning to enhance feature extraction. The LivDet 2015 dataset, composed of both real and fake fingerprints taken using four optical sensors and spoofs made using PlayDoh, Ecoflex, and Gelatine, is used to train and test the model architecture. Stratified splitting is performed once the images being input have been scaled and normalized to conform to EfficientNetB0’s format. The SE module adaptively improves appropriate features to competently differentiate live from fake inputs. The classification head comprises fully connected layers, dropout, batch normalization, and a sigmoid output. Empirical results exhibit accuracy between 98.50% and 99.50%, with an AUC varying from 0.978 to 0.9995, providing high precision and recall for genuine users, and robust generalization across unseen spoof types. Compared to existing methods like Slim-ResCNN and HyiPAD, the novelty of our model lies in the Squeeze-and-Excitation mechanism, which enhances feature discrimination by adaptively recalibrating the channels of the feature maps, thereby improving the model’s ability to differentiate between live and spoofed fingerprints. This model has practical implications for deployment in real-time biometric systems, including mobile authentication and secure access control, presenting an efficient solution for protecting against sophisticated spoofing methods. Future research will focus on sensor-invariant learning and adaptive thresholds to further enhance resilience against varying spoofing attacks. Full article

Gelatin hydrogels for food packaging applications have aroused interest in recent years. However, these hydrogels exhibit several limitations, such as poor mechanical strength and low swelling and water uptake. To overcome these challenges, nanocellulose can be used as a nanofiller. Thus, cellulose nanofibrils (CNFs) were obtained from soybean straw and used as a nanofiller for hydrogels produced with type A and B gelatin. The effects of the biopolymer type and the influence of CNF concentrations (0–3.0%, w/w) on the properties of hydrogels were studied. The CNFs exhibited a fiber morphology with micrometer length and nanometer diameter (16.8 ± 1.2 nm). The addition of CNFs (0–3%, w/w) caused a decrease in the stress (~50%) and elongation (~14%) at the fracture of the hydrogels for both type of gelatin. However, the elastic modulus increased (~20%). The addition of CNFs increased the hardness of the hydrogels up to 25%. The swelling capacity decreased by ~30% when the CNF concentration increased from 0 to 3%, while the thermal properties and chemical structure were not altered. These findings provide valuable insights for ongoing research into the incorporation of nanocellulose in biopolymer-based hydrogels produced by physical and sustainable methods for food packaging applications. Full article

Ginkgo seeds, which are abundant in starch, remain significantly underutilized, contributing to substantial resource waste and environmental pollution. This study investigates the production of β-cyclodextrin (β-CD) from ginkgo seeds utilizing β-cyclodextrin transferase. The research introduces a comparative analysis of two distinct pretreatment schemes for ginkgo seed powder, of which scheme B, which incorporates high-temperature gelatinization at 90 °C, emerges as particularly effective. This approach not only reduces the viscosity of the starch but also eliminates gel formation, leading to a homogeneous distribution of short-chain starch particles. This is evidenced by a notable transition in X-ray diffraction patterns from type A to type B, indicating a fundamental change in the starch structure. Furthermore, the study achieves a significant milestone in process optimization, resulting in an impressive cyclodextrin conversion rate of 72.63%. This represents a substantial 1.9-fold increase compared to the initial conversion rate prior to optimization. The research highlights the critical role of temperature in modifying starch structure and emphasizes the essential function of β-CGTase in this transformation. These findings are not only noteworthy for revealing the untapped industrial potential of ginkgo seed powder but also for demonstrating its practical application in β-CD production. This study offers valuable insights and a scientific basis for the development and utilization of ginkgo seeds across various industries, potentially opening new avenues for the sustainable use of this abundant resource. Full article

Adult-Acquired Flatfoot Deformity (AAFD) is a progressive orthopedic condition causing the collapse of the foot’s medial longitudinal arch, often linked with injuries to the plantar arch’s passive stabilizers, such as the spring ligament (SL) and plantar fascia. Conventional treatment typically involves replacing the SL with synthetic material grafts, which, while providing mechanical support, lack the biological compatibility of native ligaments. In response to this shortcoming, our study developed an electrospun, twisted polymeric graft made of polycaprolactone (PCL) and type B gelatin (GT), enhanced with graphene oxide (GO), a two-dimensional nanomaterial, to bolster biomechanical attributes. The addition of GO aimed to match the native ligamentous tissue’s mechanical strength, with the PCL-GT-GO 2.0% blend demonstrating an optimal Young’s modulus of 240.75 MPa. Furthermore, the graft showcased excellent biocompatibility, evidenced by non-hemolytic reactions, suitable wettability and favorable platelet aggregation—essential features for promoting cell adhesion and proliferation. An MTT assay revealed cell viability exceeding 80% after 48 h of exposure, highlighting the potential of the graft as a regenerative scaffold for affected ligaments. Computational modeling of the human foot across various AAFD stages assessed the graft’s in situ performance, with the PCL-GT-OG 2.0% graft efficiently preventing plantar arch collapse and offering hindfoot pronator support. Our study, based on in silico simulations, suggests that this bioengineered graft holds significant promise as an alternative treatment in AAFD surgery, marking a leap forward in the integration of advanced materials science for enhanced patient care. Full article