Recently, health-conscious consumers have a tendency to avoid the use of modified starch in their food products because of reluctance regarding food additives or chemical processes. The present paper ...considers the characteristics and manufacturing methods of clean label starch, which is free from chemical modification. Clean label starch manufacturing is mainly dependent on starch blending, physical and enzymatic modification methods. Physical modifications include ultrasound, hydrothermal (e.g., heat-moisture treatment and annealing), pre-gelatinization (e.g., drum drying, roll drying, spray cooking, and extrusion cooking), high-pressure (high hydrostatic pressure), and pulsed electric field treatments. These physical processes allow variation of starch properties, such as morphological, thermal, rheological, and pasting properties. Enzyme treatment can change the properties of starch more dramatically. Actual use of clean label starch with such altered properties has occurred in industry and is described here. This review may provide useful information on the current status and future direction of clean label starch in the field of food science.
The aim of this study was to examine the effects of xanthan gum on the lipid digestibility, rheological properties, and β-carotene bioaccessibility of rice starch-based filled hydrogels. β-Carotene ...was solubilized within lipid droplets of emulsion that were then entrapped within rice starch hydrogels fabricated with different concentrations of xanthan gum. At a low concentration of xanthan gum (<0.5wt%), the viscous characteristics of the filled starch hydrogels increased. Furthermore, these hydrogels had a slower rate of lipid digestion than the β-carotene-loaded emulsion. As the concentration of xanthan gum was increased (to 1.0wt% and 2.0wt%), the filled starch hydrogels became more elastic gel-like than those without xanthan gum, and also had the fastest rate and highest final extent of lipid digestion. The addition of xanthan gum to the filled starch hydrogel lowered the bioaccessibility of β-carotene to varying degrees, depending on the xanthan gum concentration. The results obtained from this study can be useful in designing gel-like food products fortified with lipophilic nutraceuticals.
Microstructural changes of filled starch hydrogels measured in simulated oral, gastric, and small intestinal phase; (A) filled starch hydrogel prepared without xanthan gum; (B) filled starch hydrogel prepared with 1.0wt% of xanthan gum. Display omitted
•Addition of xanthan gum altered viscoelastic properties of filled hydrogels.•Addition of xanthan gum minimized disruption of hydrogel structure by α-amylase.•Presence of xanthan gum changed behaviors of filled hydrogels within simulated GIT.•Addition of xanthan gum into filled hydrogels reduced β-carotene bioaccessibility.
•Rice starch-based filled hydrogels fortified with β-carotene were fabricated.•Bioaccessibility of β-carotene was higher in filled hydrogels than in emulsions.•Hydrogel matrices surrounding fat ...droplets may have protected them from aggregation.
β-Carotene was incorporated into three types of delivery system: (i) “emulsions”: protein-coated fat droplets dispersed in water; (ii) “hydrogels”: rice starch gels; and (iii) “filled hydrogels”: protein-coated fat droplets dispersed in rice starch gels. Fat droplets in filled hydrogels were stable in simulated mouth and stomach conditions, but aggregated under small intestinal conditions. Fat droplets in emulsions aggregated under oral, gastric, and intestinal conditions. β-Carotene bioaccessibility was higher when encapsulated in filled hydrogels than in emulsions or hydrogels, which was attributed to increased aggregation stability of the fat droplets leading to a larger exposed lipid surface area. β-Carotene bioaccessibility in starch hydrogels containing no fat was very low (≈1%) due to its crystalline nature and lack of mixed micelles to solubilise it. The information presented may be useful for the design of rice-starch based gel products fortified with lipophilic nutraceuticals.
•Turbidity of emulsions affect UV stability of retinol contained in the emulsion.•Long-term stability of retinol might be related to chemical stability of emulsion.•WPI-emulsion had poor retinol ...retention rates due to factors that promote oxidation.
This study was performed to examine the stability of retinol contained within oil-in-water (O/W) emulsions under UV and during storage at different temperatures. O/W emulsions were prepared using different emulsifiers and oil concentrations. The stability of the retinol contained in the O/W emulsions was investigated by measuring the percentage of residual retinol in the samples after UV exposure and storage at different temperatures (4, 25, and 40 °C). The oil concentration of the emulsion had a greater impact on UV stability than the type of emulsifier used, whereas the storage stability at different temperatures was affected by both the choice of emulsifier and the oil concentration. The storage stability of the retinol contained in the O/W emulsions may be related to the lipid oxidation properties of the emulsions rather than the latter’s physical stability. Experiments with EDTA and different oil types were performed to confirm this theory.
Curcumin is a polyphenolic compound with anti-cancer, anti-inflammatory and anti-oxidant effects. However, its application in the food industry is very limited owing to its low water solubility and ...chemical stability. In the present study, 4αGTase-treated rice starch (GS) was prepared by treating rice starch with 4-α-glucanotransferase (4αGTase) for 1 h (1 GS) and 96 h (96 GS), and the physicochemical properties of GS were analyzed. Moreover, the capability of GS to improve the encapsulation efficiency and stability of curcumin by forming complexes was investigated in comparison with maltodextrin (MD) and β-cyclodextrin (CD). GS is known to contain cyclic glucans and amylopectin clusters that contribute to its complex forming capability with bioactive compounds. Upon encapsulation with 1 GS and 96 GS, curcumin solubility increased by 2,241- and 2,846-fold, respectively. UV stability of the encapsulated curcumin with 96 GS also improved by 1.83-fold. GS was effective under all pH conditions except for 96 GS under acidic condition, as well as curcumin encapsulated with 1 GS and 96 GS exhibited 11.53- and 11.27-fold increase in bioaccessibility. The increased stability of curcumin within GS may be attributed to the unique molecular structure of GS interacting with curcumin, as suggested by chromatography and Fourier transform infrared spectroscopy. Also, the improved bioaccessibility of curcumin encapsulated with 96 GS even with lower pH stability at acidic pH seems to be partly attributed to reversible pH-induced aggregation of 96 GS. These results suggest that GS could act as a novel food-grade host material to improve the chemical stability of curcumin.
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•Rice starch was treated by 4αGTase to alter structure and functionality.•GS treated by 4αGTase for 96 h showed reversible pH-induced aggregation property.•Curcumin was successfully encapsulated using 4αGTase-treated starch (GS).•GS was more effective to protect curcumin than maltodextrin and β-cyclodextrin.•GS highly improved pH, UV stability and bioaccessibility of curcumin.
The aim of this study was to prepare starch-based filled hydrogels fortified with a model lipophilic nutraceutical (β-carotene) and determine the influence of starch type (mung bean or rice starch) ...and surfactant type (whey protein isolate (WPI) or Tween 20 (T20)) on lipid digestibility and β-carotene bioaccessibility. Microstructure, lipid digestion, and β-carotene bioaccessibility were measured as the emulsions and filled hydrogels were passed through a simulated gastrointestinal tract that included oral, gastric, and intestinal phases. The bioaccessibility was defined as the fraction of β-carotene solubilized within the mixed micelle phase after lipid digestion. Non-encapsulated T20-stabilized emulsions had better aggregation stability than WPI-stabilized emulsions under simulated gastrointestinal conditions, which led to a higher β-carotene bioaccessibility. Both Tween 20- and WPI-stabilized emulsions incorporated in starch-based filled hydrogels led to high lipid digestion and β-carotene bioaccessibility. The release behavior of free fatty acids during lipase digestion depended on the type of starch used as a hydrogel matrix, which was attributed to differences in starch structure. The information obtained in this study may be useful for the fortification of starch-based gelled products with lipophilic nutraceuticals.
Schematic diagram of filled hydrogel particles consisting of nutraceutical loaded lipid droplets incorporated within starch based hydrogels. Display omitted
•Lipophilic nutraceuticals (β-carotene) were trapped in lipid droplets.•Fortified filled hydrogels were fabricated by mixing lipid droplets and starch gels.•The rate of lipid digestion depended on emulsifier and starch type.•Nutraceutical bioavailability also depended on emulsifier and starch type.•Filled hydrogels may be formulated to alter the gastrointestinal fate of lipids.
In this paper, we propose a new ultrafast layer based CGH calculation that exploits the sparsity of hologram fringe pattern in 3-D object layer. Specifically, we devise a sparse template holographic ...fringe pattern. The holographic fringe pattern on a depth layer can be rapidly calculated by adding the sparse template holographic fringe patterns at each object point position. Since the size of sparse template holographic fringe pattern is much smaller than that of the CGH plane, the computational load can be significantly reduced. Experimental results show that the proposed method achieves 10-20 msec for 1024x1024 pixels providing visually plausible results.
•Various cyclic glucans formed complexation with CaA.•The water solubility of CaA was enhanced by complexing with cyclic glucans.•Cyclic glucans were effective in improving the antioxidant and ...antimicrobial activity of CaA.•Cycloamylose was most effective to enhance antimicrobial activity of CaA in aqueous solution.
Of all the active compounds in rosemary extract, carnosic acid (CaA) has the most potent antimicrobial and antioxidant activity; however, its low solubility limits its applications. We developed complexing systems using cycloamylose (CA), branched dextrin (BD), and β-cyclodextrin (βCD) to improve the solubility of CaA and compared it to the use of maltodextrin (MD). The complexes formed with CA, BD, βCD, and MD improved the water solubility of CaA by as much as 2.8-fold, 2.1-fold, 1.75-fold, and 2.06-fold, respectively. The antioxidant capacity of CaA in aqueous solutions was also enhanced in the complexes due to the increased water solubility. Interestingly, the antimicrobial activity was improved more dramatically upon complexation with CA (7.27-fold) compared to the improvement when complexed with BD (4.82-fold), βCD (2.87-fold), and MD (3.83-fold). This may be due to the improvement of the antimicrobial potential of the functional groups of CaA by complexation with flexible cyclic glucans.
The effects of starch blends used as a filled hydrogels (FH) on improving the stability and bioavailability of β-carotene. The starch blends were prepared from rice (R), potato (P), and quinoa (Q) ...starches with different granule sizes and physical properties. P, which forms very weak gels, was blended with R or Q to form a rigid gel with a fibrous network showing low tan δ values. Among the FH prepared with starch blends, PQ-FH showed a non-additive effect, resulting higher gel-forming ability and freeze–thaw stability than those of P-FH or Q-FH. In addition, the relatively high protective effect of PQ-FH for β-carotene in the FH can be explained by the action of P-FH, which was significantly stable at high temperature, and by the action of Q-FH, which was stable against pH changes. The retention rate of β-carotene after in vitro digestion was highest in Q-FH and lowest in P-FH. The low retention rate in P-FH was improved by starch blending, especially in PQ-FH. Although there were no significant differences in the apparent permeability of β-carotene in Caco-2 cells among FH samples, they all showed significant improvement in bioavailability compared to the β-carotene loaded emulsion (EM) used as a control. Starch blend-based FH can be an effective delivery system for functional materials with various industrial applications.
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•Starch blending altered thermal properties of native starch.•Starch blending improved gel strength of native starch.•Starch blend-based filled hydrogel (FH) improved thermal stability of β-carotene.•Starch blend-based FH increased retention rate of β-carotene in simulated GIT.
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