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Keywords = chemically modified starch

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15 pages, 771 KB  
Article
Functional Biopolymer-Stabilized Silver Nanoparticles on Glassy Carbon: A Voltammetric Sensor for Trace Thallium(I) Detection
by Bożena Karbowska, Maja Giera, Anna Modrzejewska-Sikorska and Emilia Konował
Int. J. Mol. Sci. 2025, 26(19), 9658; https://doi.org/10.3390/ijms26199658 - 3 Oct 2025
Viewed by 120
Abstract
Thallium is a soft metal with a grey or silvery hue. It commonly occurs in two oxidation states in chemical compounds: Tl+ and Tl3+. Thermodynamically, Tl+ is significantly more stable and typically represents the dominant form of thallium in [...] Read more.
Thallium is a soft metal with a grey or silvery hue. It commonly occurs in two oxidation states in chemical compounds: Tl+ and Tl3+. Thermodynamically, Tl+ is significantly more stable and typically represents the dominant form of thallium in environmental systems. However, in this chemical form, thallium remains highly toxic. This study focuses on the modification of a glassy carbon electrode (GCE) with silver nanostructures stabilised by potato starch derivatives. The modified electrode (GCE/AgNPs-E1451) was used for the determination of trace amounts of thallium ions using anodic stripping voltammetry. Emphasis was placed on assessing the effect of surface modification on key electrochemical performance parameters of the electrode. Measurements were carried out in a base electrolyte (EDTA) and in a real soil sample collected from Bali. The stripping peak current of thallium exhibited linearity over the concentration range from 19 to 410 ppb (9.31 × 10−8 to 2.009 × 10−6 mol/dm3). The calculated limit of detection (LOD) was 18.8 ppb (9.21 × 10−8 mol/dm3), while the limit of quantification (LOQ), corresponded to 56.4 ppb (2.76 × 10−7 mol/dm3). The GCE/AgNPs-E1451 electrode demonstrates several significant advantages, including a wide detection range, reduced analysis time due to the elimination of time-consuming pre-concentration steps, and non-toxic operation compared to mercury-based electrodes. Full article
(This article belongs to the Special Issue New Advances in Metal Nanoparticles)
28 pages, 5852 KB  
Article
Interaction of PCE and Chemically Modified Starch Admixtures with Metakaolin-Based Geopolymers—The Role of Activator Type and Concentration
by Stephan Partschefeld, Jasmine Aschoff and Andrea Osburg
Materials 2025, 18(17), 4154; https://doi.org/10.3390/ma18174154 - 4 Sep 2025
Viewed by 887
Abstract
Water-reducing admixtures are of enormous importance to adjust the workability of alkali-activated materials. Especially in geopolymers activated by highly concentrated alkaline solutions, the polycarboxylate ether (PCE) superplasticizers are less effective than in conventional cementitious systems. The aim of this study was to clarify [...] Read more.
Water-reducing admixtures are of enormous importance to adjust the workability of alkali-activated materials. Especially in geopolymers activated by highly concentrated alkaline solutions, the polycarboxylate ether (PCE) superplasticizers are less effective than in conventional cementitious systems. The aim of this study was to clarify the reasons for the lower dispersing performance of PCE and the synthesis of alternative dispersing agents based on the biopolymer starch to improve the workability of highly alkaline geopolymers. Furthermore, the focus of investigations was on the role of activator type and concentration as key parameters for geopolymer reaction and interaction of water-reducing agents. Therefore, in this study the conformation of three different types of PCE (MPEG: methacrylate ester, IPEG: isoprenol ether, and HPEG: methallyl ether) and synthesized starch admixtures in sodium and potassium hydroxide solutions (1 mol/L up to 8 mol/L) were studied. Furthermore, the dispersing performance, adsorption behavior, and influence on reaction kinetics in metakaolin-based geopolymer pastes were investigated in dependence on activator type and concentration. While the PCE superplasticizers show coiling and formation of insoluble aggregates at activator concentrations of 3 mol/L and 4 mol/L, the synthesized starch admixtures show no significant change in conformation. The cationic starch admixtures showed a higher dispersing performance in geopolymer pastes at all activator concentrations and types. The obtained adsorption isotherms depend strongly on the activator type and the charge density of the starch admixtures. The reaction kinetics of geopolymer pastes were not significantly influenced using the synthesized starch admixtures. Especially the cationic starch admixtures allow the reduction of liquid/solid ratios, which leads to higher flexural and compressive strengths. Full article
(This article belongs to the Special Issue Geopolymers and Fiber-Reinforced Concrete Composites (Second Edition))
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20 pages, 8336 KB  
Article
Exploring Biodegradable Polymeric Nanocomposite Films for Sustainable Food Packaging Application
by Nikolay Estiven Gomez Mesa, Alis Yovana Pataquiva-Mateus and Youhong Tang
Polymers 2025, 17(16), 2207; https://doi.org/10.3390/polym17162207 - 13 Aug 2025
Viewed by 1301
Abstract
In this study, a bio-nanocomposite integrating calcium caseinate, modified starch, and bentonite nanoclay was formulated and synthesized into film form via solution casting. Glycerol was incorporated for plasticization, and polyvinyl alcohol (PVA) was used to enhance the structural and chemical attributes of the [...] Read more.
In this study, a bio-nanocomposite integrating calcium caseinate, modified starch, and bentonite nanoclay was formulated and synthesized into film form via solution casting. Glycerol was incorporated for plasticization, and polyvinyl alcohol (PVA) was used to enhance the structural and chemical attributes of the material. The addition of PVA and bentonite notably improved the mechanical strength of the casein-based matrix, showing up to a 30% increase in tensile strength compared to similar biopolymer formulations. Water vapor permeability was significantly reduced when compared to previously reported casein–starch formulations, evidencing the barrier-positive effects of bentonite nanostructures. The microbial analysis confirmed that the quantity of bacterial colonies remained within permissible levels for non-antimicrobial biodegradable films; however, further antibacterial evaluations are advised. Biodegradability testing showed a consistent degradation trend, with full disintegration extrapolated to occur around 13 weeks under natural soil conditions. This study offers exploratory insight into the development of functional and biodegradable films using biopolymer blends and nanoclay suspensions, highlighting their potential in sustainable food packaging applications. Full article
(This article belongs to the Section Polymer Composites and Nanocomposites)
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15 pages, 2692 KB  
Article
Functional and Pharmaceutical Properties of Physically and Chemically Modified Rice Bean (Vigna umbellata) Starches
by Ornanong S. Kittipongpatana, Karnkamol Trisopon and Nisit Kittipongpatana
Polysaccharides 2025, 6(3), 71; https://doi.org/10.3390/polysaccharides6030071 - 8 Aug 2025
Viewed by 581
Abstract
This study explored the functional and pharmaceutical properties of native and modified starches derived from rice bean (Vigna umbellata) using physical (pregelatinization) and chemical (phosphorylation, carboxymethylation) modifications. Native starch (NRBS) exhibited a 27.5% amylose content. Modifications significantly influenced physicochemical characteristics. Swelling [...] Read more.
This study explored the functional and pharmaceutical properties of native and modified starches derived from rice bean (Vigna umbellata) using physical (pregelatinization) and chemical (phosphorylation, carboxymethylation) modifications. Native starch (NRBS) exhibited a 27.5% amylose content. Modifications significantly influenced physicochemical characteristics. Swelling power increased from 12.25 g/g in NRBS to 16.34 g/g (pregelatinized, PGRBS) and 18.91 g/g (carboxymethylated, CMRBS), while solubility reached 53.12% in CMRBS. X-ray diffraction study estimated degrees of crystallinity of 26.5%, 19.4%, 22.8%, and 14.5% for NRBS, PGRBS, phosphate crosslinked (CLRBS), and CMRBS, respectively. Oil absorption capacity was highest in CMRBS (1.67 g/g), while its free swelling capacity reached 6.12 g/g at 37 °C. In vitro digestibility showed resistant starch (RS) contents of 11.31%, 5.49%, 17.38%, and 21.65% for NRBS, PGRBS, CLRBS, and CMRBS, respectively. Flowability and compressibility analysis demonstrated that CLRBS had the best flow (Carr’s Index: 12.16%, Hausner ratio: 1.14), while CMRBS exhibited superior tablet hardness across compression forces. These findings highlight rice bean starch, particularly in its modified forms, as a sustainable and multifunctional excipient and ingredient for food and pharmaceutical applications. Full article
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27 pages, 8270 KB  
Article
Wild Yam (Dioscorea remotiflora) Tubers: An Alternative Source for Obtaining Starch Particles Chemically Modified After Extraction by Acid Hydrolysis and Ultrasound
by Rosa María Esparza-Merino, Yokiushirdhilgilmara Estrada-Girón, Ana María Puebla-Pérez, Víctor Vladimir Amílcar Fernández-Escamilla, Angelina Martín-del-Campo, Jorge Alonso Uribe-Calderón, Nancy Tepale and Israel Ceja
Polysaccharides 2025, 6(3), 69; https://doi.org/10.3390/polysaccharides6030069 - 7 Aug 2025
Viewed by 668
Abstract
Starch particles (SPs) were extracted from underutilized wild yam (Dioscorea remotiflora) tubers using two methods: (1) acid hydrolysis (AH) alone and (2) acid hydrolysis assisted by ultrasound (AH-US). The SPs were chemically modified through esterification (using acetic anhydride [AA] and lauroyl [...] Read more.
Starch particles (SPs) were extracted from underutilized wild yam (Dioscorea remotiflora) tubers using two methods: (1) acid hydrolysis (AH) alone and (2) acid hydrolysis assisted by ultrasound (AH-US). The SPs were chemically modified through esterification (using acetic anhydride [AA] and lauroyl chloride [LC]) and crosslinking (with citric acid [CA] and sodium hexametaphosphate [SHMP]). They were subsequently characterized by their yield, amylose content, and structural and physical properties. The yield of particles was 17.5–19.7%, and the residual amylose content was 2.8–3.2%. Particle sizes ranged from 0.46 to 0.55 µm, which exhibited mono-modal and bi-modal distributions for AH and AH-US treatments, respectively. Following chemical modification, yield notably increased, especially with substitution by LC (33.6–36.5%) and CA (32.6–38.7%). Modified SPs exhibited bi-modal particle distributions with micro- and nanoparticles and variable peak intensities depending on the chemical compound used. Unmodified SPs displayed irregular morphologies, showing disruptions (AH) or aggregation (AH-US). Chemical substitutions altered morphologies, leading to amorphous surfaces (CA: AH), clustering (LC), or fragmentation into smaller particles (SHMP) under AH-US treatment. FT-IR analysis indicated a decrease in hydroxyl groups’ peak area (A(-OH)), confirming the substitution of these groups in the starch structure. Crosslinking with CA resulted in the highest degree of substitution (AH: 0.43; AH-US: 0.44) and melting enthalpy (ΔHf: 343.0 J/g for AH-US), revealing stronger interactions between SPs from both methods. These findings demonstrate that the extraction treatment of D. remotiflora SPs and the type of chemical modifier significantly influence the properties of SPs, underscoring their potential applications as natural biocarriers. Full article
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19 pages, 2696 KB  
Article
Effect of Ultrasound and Chemical Cross-Linking on the Structural and Physicochemical Properties of Malanga (Colocasia esculenta) Starch
by Ana Sofía Martínez-Cigarroa, Guadalupe del Carmen Rodríguez-Jimenes, Alejandro Aparicio-Saguilán, Violeta Carpintero-Tepole, Miguel Ángel García-Alvarado, Ceferino Carrera, Gerardo Fernández Barbero, Mercedes Vázquez-Espinosa and Lucio Abel Vázquez-León
Foods 2025, 14(15), 2609; https://doi.org/10.3390/foods14152609 - 25 Jul 2025
Viewed by 678
Abstract
Starch extracted from malanga (Colocasia esculenta) is a biopolymer with considerable industrial potential thanks to its high starch content (70–80% on a dry basis) and small granule size, which give it distinctive functional properties. To expand its applications in advanced processes [...] Read more.
Starch extracted from malanga (Colocasia esculenta) is a biopolymer with considerable industrial potential thanks to its high starch content (70–80% on a dry basis) and small granule size, which give it distinctive functional properties. To expand its applications in advanced processes such as encapsulation, it is necessary to modify its structural and physicochemical characteristics. This study evaluated the effects of ultrasound (US) and chemical cross-linking (CL) on the properties of this starch. US was applied at various times and amplitudes, while CL was performed using sodium trimetaphosphate and sodium tripolyphosphate, with sodium sulfate as a catalyst. US treatment reduced particle size and increased amylose content, resulting in lower viscosity and gelatinization temperature, without affecting granule morphology. Meanwhile, CL induced phosphate linkages between starch chains, promoting aggregation and reducing amylose content and enthalpy, but increasing the gelatinization temperature. The modified starches exhibited low syneresis, making them potentially suitable for products such as pastas, baby foods, and jams. Additionally, ultrasound modification enabled the production of fine starch microparticles, which could be applied in the microencapsulation of bioactive compounds in the food and pharmaceutical industries. These findings suggest that modified malanga starch can serve as a functional and sustainable alternative in industrial applications. Full article
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23 pages, 4281 KB  
Review
Green Starches: Phytochemical Modification and Its Industrial Applications—A Review
by Emerson Zambrano Lara, Josivanda Palmeira Gomes, Rossana Maria Feitosa de Figueirêdo, Yaroslávia Ferreira Paiva, Wilton Pereira da Silva, Alexandre José de Melo Queiroz and Ihsan Hamawand
Processes 2025, 13(7), 2120; https://doi.org/10.3390/pr13072120 - 3 Jul 2025
Viewed by 1040
Abstract
Green starches, sourced from sustainable and unconventional plant and protist sources, are gaining prominence in functional ingredient research due to their combined technological and bioactive properties. Within the context of circular economy and green chemistry, this review addresses the extraction processes of native, [...] Read more.
Green starches, sourced from sustainable and unconventional plant and protist sources, are gaining prominence in functional ingredient research due to their combined technological and bioactive properties. Within the context of circular economy and green chemistry, this review addresses the extraction processes of native, modified, and phytochemically enriched starches. It highlights diverse applications, focusing on the advantages of phytochemical enrichment over other modification methods, given the acquired properties from bioactive compound incorporation. Initially, the review approaches the circular economy and green chemistry’s contributions. Various starch modification processes are presented, emphasizing chemical alterations and their impacts on food safety and the environment. Recent studies employing this principle are detailed, focusing on food applications, extending to pharmaceuticals, cosmetics, and culminating in bioelectronics. Finally, new research ideas are proposed, aiming to inspire further studies in the field. This review underscores a significant and growing interest in sustainable starch applications, particularly biocompound-enriched starches, across diverse sectors like pharmaceuticals, agriculture, textiles, and packaging. This trend is driven by the need for safer, eco-friendlier alternatives, with emerging fields such as bioelectronics and 3D/4D printing also recognizing starch’s versatile potential. Full article
(This article belongs to the Special Issue Biochemical Processes for Sustainability, 2nd Edition)
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18 pages, 10118 KB  
Article
A Comparative Study on the Effects of Heat Treatment on the Properties of Rubberwood Veneer
by Yayun Wu, He Sun, Zi You, Zhiwei He, Shiqi Zeng, Yuxing Han and Taian Chen
Forests 2025, 16(6), 1010; https://doi.org/10.3390/f16061010 - 16 Jun 2025
Viewed by 1013
Abstract
Heat treatment is a widely employed method for modifying solid wood and has also been extended to veneer-type woods. Owing to the thinness and ease of handling of veneers, the regulation of protective media in heat treatment has not been highly regarded by [...] Read more.
Heat treatment is a widely employed method for modifying solid wood and has also been extended to veneer-type woods. Owing to the thinness and ease of handling of veneers, the regulation of protective media in heat treatment has not been highly regarded by the industry and is scarcely reported in research. In light of this, in this paper, rubber wood (Hevea brasiliensis) veneer is taken as the research subject to investigate the influences of heat treatment with hot air (HTHA) and heat treatment with superheated steam (HTSS) at different temperatures on the chemical properties, longitudinal tensile strength, color values, hygroscopicity, thermal degradation performance and microstructure of the wood. The results show that heat treatment alters the chemical properties of wood. Both heat treatments reduce the content of hemicellulose and other components in the veneer, and the characteristic peak of lignin in HTSS is slightly enhanced. The crystallinity of the veneer slightly increases after heat treatment, and the increase in HTSS is greater than that in HTHA. Through scanning electron microscopy, it is observed that heat treatment can effectively remove starch granules in rubber wood veneer, with HTSS being superior to HTHA, and the removal effect increases with the rise in temperature. The longitudinal tensile strength of the veneer decreased by 0.69%, 3.87%, and 24.98% respectively at 135~155 °C HTHA, and by 3.25%, 7.00%, and 18.47% respectively at 135~155 °C HTSS. Both heat treatments reduced the lightness of the veneer and increased the chroma index. At 155 °C, the color difference value of the veneer treated by HTSS was smaller than that treated by HTHA. The effects of heat treatment on the moisture absorption performance of the veneer were different. The equilibrium moisture content of the veneer treated at 135 °C HTHA and 135~155 °C HTSS was lower than that of the untreated material, indicating an improvement in moisture absorption stability. The maximum moisture sorption hysteresis of untreated material is 3.39%. The maximum moisture sorption hysteresis of 135 °C HTHA is not much different from that of untreated material. The values of 145 °C and 155 °C HTHA increase by 8.85% and 9.14% respectively. The values of 135 °C, 145 °C, and 155 °C HTSS increase by 22.42%, 25.37%, and 19.47% respectively. The moisture absorption hysteresis of the veneer increases after heat treatment, and the effect of HTSS improvement is more significant. From the TG and DTG curves, it can be seen that the residual mass percentage of the veneer after heat treatment is higher than that of the untreated material. The residual mass percentage of HTHA at 135 °C, 145 °C, and 155 °C increased by 3.13%, 3.07%, and 2.06% respectively, and that of HTSS increased by 5.14%, 7.21%, and 6.08% respectively. Full article
(This article belongs to the Section Wood Science and Forest Products)
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20 pages, 2727 KB  
Article
Mechanochemical Effects of High-Intensity Ultrasound on Dual Starch Modification of Mango Cotyledons
by Ramiro Torres-Gallo, Ricardo Andrade-Pizarro, Diego F. Tirado, Andrés Chávez-Salazar and Francisco J. Castellanos-Galeano
AgriEngineering 2025, 7(6), 190; https://doi.org/10.3390/agriengineering7060190 - 13 Jun 2025
Viewed by 853
Abstract
The starch modification of mango cotyledons with both single ultrasound (US) and dual (US followed by octenyl succinic anhydride, OSA) was optimized by response surface methodology (RSM). The mechanochemical effects of ultrasound on amylose content, particle size, and dual modification efficiency were assessed. [...] Read more.
The starch modification of mango cotyledons with both single ultrasound (US) and dual (US followed by octenyl succinic anhydride, OSA) was optimized by response surface methodology (RSM). The mechanochemical effects of ultrasound on amylose content, particle size, and dual modification efficiency were assessed. In addition, the structural, thermal, morphological, and functional properties were evaluated. After optimization with single US (41 min and 91% sonication intensity), sonication induced starch granule fragmentation, altering amorphous and partially crystalline regions, which increased amylose content (34%), reduced particle size (Dx50 = 12 μm), and modified granule surface morphology. The dual modification (the subsequent OSA reaction lasted 4.6 h under the same conditions) reached a degree of substitution of 0.02 and 81% efficiency, imparting amphiphilic properties to the starch. OSA groups were mainly incorporated into amorphous and surface regions, which decreased crystallinity, gelatinization temperature, and enthalpy. The synergistic effect of the modification with US and OSA in the dual modification significantly improved the solubility and swelling power of starch, resulting in better dispersion, functionality in aqueous systems, and chemical reactivity. These findings highlight the potential of dual modification to transform mango cotyledon starch into a versatile ingredient in the food industry as a thickener, a stabilizer in soups and sauces, an emulsifier, a carrier of bioactive and edible films; in the cosmetic industry as a gelling and absorbent agent; and in the pharmaceutical industry for the controlled release of drugs. Furthermore, valorizing mango cotyledons supports circular economy principles, promoting sustainable and value-added food product development. Full article
(This article belongs to the Special Issue Latest Research on Post-Harvest Technology to Reduce Food Loss)
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16 pages, 1210 KB  
Article
Effect of Thermal Processing by Spray Drying on Key Ginger Compounds
by Alina Warren-Walker, Manfred Beckmann, Alison Watson, Steffan McAllister and Amanda J. Lloyd
Metabolites 2025, 15(6), 350; https://doi.org/10.3390/metabo15060350 - 24 May 2025
Viewed by 1191
Abstract
Background/Objectives: Spray drying is a technique widely employed in the food and nutraceutical industries to convert liquid extracts into stable powders, preserving their functional properties. Ginger (Zingiber officinale) is rich in bioactive compounds such as gingerols, shogaols, and zingerone, which contribute [...] Read more.
Background/Objectives: Spray drying is a technique widely employed in the food and nutraceutical industries to convert liquid extracts into stable powders, preserving their functional properties. Ginger (Zingiber officinale) is rich in bioactive compounds such as gingerols, shogaols, and zingerone, which contribute to its health benefits. This study aimed to investigate the impact of spray drying on the chemical profile of ginger, particularly focusing on the transformation of gingerols into shogaols and related compounds. Methods: Fresh ginger juice was spray-dried using various carrier agents, including Clear Gum (CO03), pea protein, and inulin. Mass spectra of the resulting powders were acquired using High-Resolution Flow Infusion Electrospray Ionisation Mass Spectrometry (HR-FIE-MS) to obtain fingerprint data. Key bioactive compounds were tentatively identified to Level 2, and their relative intensities were assessed to evaluate the effects of different carriers on the chemical composition of the ginger powders. Results: Spray drying with the commercial carrier CO03 resulted in an increase in shogaol analogues ([10]-, [8]-, and cis-[8]-shogaol), gingerenone B, and oxidation products such as 6-hydroxyshogaol, 6-dehydroshogaol, and zingerone. In contrast, natural carriers like pea protein and inulin led to lower relative intensities of these bioactives, suggesting limited capacity for promoting thermal transformations. Spray drying without a carrier produced a shogaol-dominant profile but resulted in powders with poor handling properties, such as stickiness and agglomeration. Antioxidant and total polyphenol assays showed that spray drying reduced antioxidant capacity, while total polyphenol content was more preserved; natural carriers such as inulin better maintained bioactivity compared to modified starch or pea protein. Conclusions: Among the five formulations evaluated—ginger juice with no carrier, with CO03 (two dilutions), pea protein, or inulin—CO03-based samples showed the greatest chemical transformation, while inulin and pea protein better preserved antioxidant capacity but induced fewer metabolite changes. Thus, choice of carrier in the spray-drying process influences the chemical profile and functional characteristics of resultant ginger powders. While CO03 effectively enhances the formation of bioactive shogaols and related compounds, its ultra-processed nature may not align with clean-label product trends. Natural carriers, although more label-friendly, may not create the desired chemical transformations. Therefore, optimising carrier selection is important to balance bioactivity, product stability, and consumer acceptability in the development of ginger-based functional products. Full article
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16 pages, 4066 KB  
Article
Synthesis and Characterization of MAPTAC-Modified Cationic Corn Starch: An Integrated DFT-Based Experimental and Theoretical Approach for Wastewater Treatment Applications
by Joaquín Alejandro Hernández Fernández and Jose Alfonso Prieto Palomo
J. Compos. Sci. 2025, 9(5), 240; https://doi.org/10.3390/jcs9050240 - 14 May 2025
Viewed by 719
Abstract
Phosphorus contamination in water bodies is a major contributor to eutrophication, leading to algal overgrowth, oxygen depletion, and ecological imbalance. Conventional treatment methods, including chemical precipitation and synthetic adsorbents, are often limited by high operational costs, low biodegradability, and secondary pollutant generation. In [...] Read more.
Phosphorus contamination in water bodies is a major contributor to eutrophication, leading to algal overgrowth, oxygen depletion, and ecological imbalance. Conventional treatment methods, including chemical precipitation and synthetic adsorbents, are often limited by high operational costs, low biodegradability, and secondary pollutant generation. In this study, a cationic starch was synthesized through free radical graft polymerization of 3-methacrylamoylaminopropyl trimethyl ammonium chloride (MAPTAC) onto corn starch. The modified polymer exhibited a high degree of substitution (DS = 1.24), indicating successful functionalization with quaternary ammonium groups. Theoretical calculations using zDensity Functional Theory (DFT) at the B3LYP/6-311+G(d,p) level revealed a decrease in chemical hardness (from 0.10442 eV to 0.04386 eV) and a lower ionization potential (from 0.24911 eV to 0.15611 eV) in the modified starch, indicating enhanced electronic reactivity. HOMO-LUMO analysis and molecular electrostatic potential (MEP) maps confirmed increased electron-accepting capacity and the formation of new electrophilic sites. Experimentally, the cationic starch showed stable zeta potential values averaging +15.3 mV across pH 5.0–10.0, outperforming aluminum sulfate (Alum), which reversed its charge above pH 7.5. In coagulation-flocculation trials, the modified starch achieved 87% total suspended solids (TSS) removal at a low coagulant-to-biomass ratio of 0.0601 (w/w) using Scenedesmus obliquus, and 78% TSS removal in real wastewater at a 1.5:1 ratio. Additionally, it removed 30% of total phosphorus (TP) under environmentally benign conditions, comparable to Alum but with lower chemical input. The integration of computational and experimental approaches demonstrates that MAPTAC-modified starch is an efficient, eco-friendly, and low-cost alternative for nutrient and solids removal in wastewater treatment. Full article
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16 pages, 2711 KB  
Article
Functionalities of Octenyl Succinic Anhydride Wheat Starch and Its Effect on the Quality of Model Dough and Noodles
by Hongxue Ma, Liai Yang, Dunhe Zhang, Huijing Chen and Jianquan Kan
Foods 2025, 14(10), 1688; https://doi.org/10.3390/foods14101688 - 10 May 2025
Cited by 1 | Viewed by 969
Abstract
Chemically modified starch is a widely used food additive for tailoring the quality of wheat flour products. However, the effects of octenyl succinic anhydride (OSA)-modified wheat starch with varying degrees of substitution on the quality of dough and noodles remain unclear. In this [...] Read more.
Chemically modified starch is a widely used food additive for tailoring the quality of wheat flour products. However, the effects of octenyl succinic anhydride (OSA)-modified wheat starch with varying degrees of substitution on the quality of dough and noodles remain unclear. In this study, we prepared two types of OSA-modified wheat starch with different degrees of substitution and incorporated them as additives into a wheat starch–gluten protein model flour system to evaluate their impact on dough processing characteristics. Fourier transform infrared (FTIR) spectroscopy results revealed the introduction of ester carbonyl (C=O) and carboxylate (RCOO−) functional groups into the starch structure. X-ray diffraction (XRD) analysis demonstrated that OSA modification reduced the relative crystallinity of starch and disrupted the long-range structural order of the native starch. Scanning electron microscopy (SEM) observations indicated that the surface of OSA-modified wheat starch granules became rougher. OSA modification enhanced the solubility, water absorption capacity, and apparent viscosity but lowered the gelatinization temperature of starch, making starch more prone to gelatinization. Furthermore, the incorporation of OSA-modified wheat starch significantly altered the gelatinization behavior and dynamic rheological properties of wheat dough, whilst the noodle with the addition of OSA-modified starch (DS = 0.019) reduced the cooking time by 29.0% compared to the control group noodle and improved its water absorption rate. This study provides a theoretical foundation for the application of OSA-modified wheat starch as a food additive in wheat-based foods. Full article
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15 pages, 2160 KB  
Article
Production of Starch Esters by Roasting Potato Starch with Unripe Apple Juice
by Wioletta Drożdż, Małgorzata Kapelko-Żeberska, Tomasz Zięba, Artur Gryszkin, Ewa Tomaszewska-Ciosk and Urszula Sielczak
Appl. Sci. 2025, 15(6), 3374; https://doi.org/10.3390/app15063374 - 19 Mar 2025
Cited by 1 | Viewed by 521
Abstract
Within the framework of this study, starch esters were produced from potato starch roasted with unripe apple juice concentrate. Starch roasting with an apple juice concentrate at temperatures of 70 °C, 80 °C, and 100 °C enabled the production of preparations with a [...] Read more.
Within the framework of this study, starch esters were produced from potato starch roasted with unripe apple juice concentrate. Starch roasting with an apple juice concentrate at temperatures of 70 °C, 80 °C, and 100 °C enabled the production of preparations with a low degree of substitution, whereas starch roasting at 120°C and 140 °C produced preparations with a high degree of substitution. The latter had a significant effect on the properties of the malates produced. The esters with a low degree of substitution featured higher solubility in water and swelling power, higher initial and end pasting temperatures, and higher viscosity compared to those with a low degree of substitution. An increasing substitution degree was accompanied by diminished susceptibility of the starch esters to the effects of amylolytic enzymes, which suggests the presence of resistant starch in the modified preparations. Production of starch esters with the use of a natural apple concentrate may offer a viable alternative to conventional chemical modifications applied in the food industry and an environmentally friendly method for producing modified starch preparations applicable in the manufacture of low-energy foods with potential health benefits. Full article
(This article belongs to the Special Issue Food Polysaccharides: Chemistry, Technology and Applications)
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25 pages, 2478 KB  
Article
Thermal Stability and Matrix Binding of Citrinin in the Thermal Processing of Starch-Rich Foods
by Lea Brückner, Florian Neuendorff, Katharina Hadenfeldt, Matthias Behrens, Benedikt Cramer and Hans-Ulrich Humpf
Toxins 2025, 17(2), 86; https://doi.org/10.3390/toxins17020086 - 13 Feb 2025
Cited by 1 | Viewed by 1437
Abstract
Citrinin (CIT) is a nephrotoxic mycotoxin commonly found in a broad range of foods, including cereals, spices, nuts, or Monascus fermentation products. Analyses have shown that CIT is present in processed foods in significantly lower concentrations than in unprocessed materials. Modified forms of [...] Read more.
Citrinin (CIT) is a nephrotoxic mycotoxin commonly found in a broad range of foods, including cereals, spices, nuts, or Monascus fermentation products. Analyses have shown that CIT is present in processed foods in significantly lower concentrations than in unprocessed materials. Modified forms of CIT arising during food processing may provide an explanation for the discrepancy. This study deals with the thermal stability of CIT and the formation of reaction products of CIT with carbohydrates, followed by toxicological evaluations using cell culture models. HPLC-HRMS degradation curves of CIT heated in different matrix model systems were recorded, and the formation of decarboxycitrinin (DCIT), the main degradation product, was quantified. Additionally, chemical structures of reaction products of CIT with carbohydrates were tentatively identified using MS/MS spectra and stable isotope labelling. Subsequently, the degradation of CIT during biscuit baking was studied, and carbohydrate-bound forms of CIT were detected after enzymatic starch digestion. The formation of DCIT could explain the majority of CIT degradation, but, depending on the process, covalent binding to carbohydrates can also be highly relevant. Cytotoxicity of DCIT in IHKE-cells was found to be lower compared to CIT, while the toxicity as well as the intestinal metabolism of carbohydrate-bound CIT was not evaluated. Full article
(This article belongs to the Section Mycotoxins)
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Article
Innovative Antifungal and Food Preservation Potential of Eucalyptus citriodora Essential Oil in Combination with Modified Potato Peel Starch
by Nabila Khan, Saeeda Fatima and Muhammad Bilal Sadiq
Foods 2025, 14(4), 602; https://doi.org/10.3390/foods14040602 - 12 Feb 2025
Cited by 3 | Viewed by 1524
Abstract
The quest for natural preservation systems is on the rise due to health hazards associated with synthetic preservatives. The current study explores a significant research gap by investigating the antifungal potential of Eucalyptus citriodora essential oil (EO) and modified potato peel starch (M-PPS)-based [...] Read more.
The quest for natural preservation systems is on the rise due to health hazards associated with synthetic preservatives. The current study explores a significant research gap by investigating the antifungal potential of Eucalyptus citriodora essential oil (EO) and modified potato peel starch (M-PPS)-based coatings to control the fungal contamination in peanut kernels, providing a sustainable food preservation system. Potato peel starch was extracted by water steeping and modified by autoclaving. E. citriodora EO was extracted from leaves by steam distillation and chemically characterized using a gas chromatography mass spectrometer (GC-MS). The antifungal potential of EO was evaluated by radial growth inhibition assay (RGI). EO completely inhibited the growths of Penicillium griseofulvum and Aspergillus niger at a concentration of 3.125 µL/mL, which was marked as the minimum inhibition concentration (MIC). EO induced cellular leakage from fungal cells, and hyphae became pitted, indicating the strong antifungal potential of EO. EO (2 ×MIC)-treated rice seeds showed complete inhibition of A. niger after 7 days of incubation, and in the control treatments, all the rice seeds were contaminated (100% contamination index). M-PPS and EO-based coatings controlled the growth of P. griseofulvum in peanut kernels. After incubation for 7 days, control treatments were fully contaminated with fungal growth, whereas the M-PPS and EO-based coatings restricted the growth of fungi in peanut kernels. The M-PPS and EO-based preservation system can be used for the preservation of perishable food products. Full article
(This article belongs to the Section Food Packaging and Preservation)
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