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7.4
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Journals
Foods
Special Issues
Functional Carbohydrate Products: From Structure to Application
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Functional Carbohydrate Products: From Structure to Application

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (31 December 2024) | Viewed by 3343

Special Issue Editors

Prof. Dr. Ming Miao

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Guest Editor
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
Interests: functional starch; molecular structure; functional characteristics; modification strategy; structure-property relationship; low glycemic reponse; dietary fiber; colonic fermentation; food matrix interactions; biomimetic plant foods; bioactive delivery system
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Xuesong Xiang

E-Mail Website
Guest Editor Assistant
Key Laboratory of Trace Element Nutrition of National Health Commission, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing, China
Interests: food nutrition evaluation; food nutrient composition analysis; food composition database construction; carbohydrate digestion properties; glycemic index; intestinal function
Dr. Rongrong Ma

E-Mail
Guest Editor Assistant
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
Interests: food science and technology; food chemistry; carbohydrate polymers; starch; rice; flavor; food processing

Special Issue Information

Dear Colleagues,

Functional carbohydrates mainly include dietary fiber, resistant/slow-digestible starch, active polysaccharides, etc. They have various physiological functions that are closely related to human health, being involved in energy supply, metabolic regulation, and body protection. Thus, their preparation, structural analysis, functional evaluation, and applications have garnered significant attention. The development of functional carbohydrates is an ongoing process continually driven by new trends in nutrition and health. We are interested in the development of new carbohydrates with specific functional characteristics. The structural changes occurring in functional carbohydrates during food processing and in the digestion/metabolism pathways are closely related to their characteristics. We also welcome articles clarifying the relationship between the structure and functions of functional carbohydrates, as well as their beneficial health effects, through different molecular mechanisms. Furthermore, the applications of functional carbohydrates in different bio-industries depending on their bioactive functions are also of interest.

Prof. Dr. Ming Miao
Guest Editor

Prof. Dr. Xuesong Xiang
Dr. Rongrong Ma
Guest Editor Assistants

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • starch
  • dietary fiber
  • structural design
  • precision processing
  • nutrition

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Published Papers (2 papers)

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Research

18 pages, 6871 KiB  
Article
Impact of Ultrasonic-Assisted Preparation of Water Caltrop Starch–Lipid Complex: Structural and Physicochemical Properties
by Kuan-Wei Huang and Lih-Shiuh Lai
Foods 2025, 14(2), 240; https://doi.org/10.3390/foods14020240 - 14 Jan 2025
Viewed by 834
Abstract
This study investigates the effect of ultrasonic-assisted preparation on the structural and physicochemical properties of water caltrop starch-palmitic acid complexes as a function of ultrasound intensity and treatment time. All samples exhibited the characteristic birefringence of starch-lipid complexes under the polarized microscope, and [...] Read more.
This study investigates the effect of ultrasonic-assisted preparation on the structural and physicochemical properties of water caltrop starch-palmitic acid complexes as a function of ultrasound intensity and treatment time. All samples exhibited the characteristic birefringence of starch-lipid complexes under the polarized microscope, and flake-like and irregular structure under scanning electron microscope (SEM), indicating the formation of complexes through ultrasonic-assisted preparation. X-ray diffraction pattern further confirmed the transition from the original A-type structure for native starch to V-type structure for starch-lipid complexes, and the relative crystallinity of starch-lipid complexes increased as the ultrasound intensity and treatment time increased. Attenuated total reflectance-Fourier-transform infrared spectroscopy (ATR-FTIR) analysis indicated a decreasing trend in absorbance ratio at wavenumber of 1022 cm−1/995 cm−1, suggesting that the increase in the complex promoted the self-assembly within the short-range ordered structure, leading to the formation of bonds between the complexes. However, rapid-visco analysis (RVA) demonstrated that the viscosity generally decreased as the ultrasound intensity and treatment time increased, possibly due to the reduction in molecular weight by ultrasound. Differential scanning calorimetric (DSC) analysis revealed that the control starch-lipid complex without ultrasound treatment (US-0-0) exhibited two distinct endothermic peaks above 90 °C, representing Type I (95–105 °C) and Type II (110–120 °C) V-type complexes. However, ultrasound-treated samples showed only one peak around 95–105 °C and increased enthalpy (∆H), which was likely due to the breakdown of amylose and amylopectin, leading to more complex formation with palmitic acid, while the resulting shorter chains in the ultrasound-modified sample favor the formation of Type I complexes. Full article
(This article belongs to the Special Issue Functional Carbohydrate Products: From Structure to Application)
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16 pages, 5094 KiB  
Article
Antibacterial Activity of Modified Sesbania Gum Composite Film and Its Preservation Effect on Wampee Fruit (Clausena lansium (Lour.) Skeels)
by Mingyan Wang, Dongfen Huang, Yue Sun, Guanglong Yao, Hengfu Huan and Jian Chen
Foods 2024, 13(5), 639; https://doi.org/10.3390/foods13050639 - 20 Feb 2024
Viewed by 1639
Abstract
The primary challenges in fruit and vegetable preservation include extending storage duration while preserving sensory quality and nutritional value. In this study, sesbania gum (SG) was oxidized to prepare oxidized sesbania gum (OSG). An OSG/ZnO composite film was subsequently prepared, combining OSG, sodium [...] Read more.
The primary challenges in fruit and vegetable preservation include extending storage duration while preserving sensory quality and nutritional value. In this study, sesbania gum (SG) was oxidized to prepare oxidized sesbania gum (OSG). An OSG/ZnO composite film was subsequently prepared, combining OSG, sodium carboxymethyl cellulose (CMC), and nano-zinc oxide (nano-ZnO). The preparation technology was determined via a response surface optimization experiment. When the addition amount of nano-ZnO exceeded 0.3 mg/mL, the composite films exhibited an antibacterial rate of over 90% against E. coli and S. aureus. For wampee (Clausena lansium (Lour.) Skeels) preservation, a OSG/ZnO-0.3 film was directly applied as a coating. The findings demonstrated favorable results in terms of the rate of rotting, soluble solids, and titrable acidity, effectively prolonging wampee fruit storage. This suggests the potential of an OSG composite film with nano-ZnO as a promising fruit packaging material, thereby expanding the application of SG and wampee fruit preservation. Full article
(This article belongs to the Special Issue Functional Carbohydrate Products: From Structure to Application)
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