Search Results (87)

The fortification of bakery products with alternative protein sources, including edible insects, offers a promising approach to improving nutritional quality while addressing sustainability challenges. This study evaluated graded replacement of type 750 wheat flour with Acheta domesticus (house cricket) powder—together with an extreme 100% cricket-powder formulation—on the nutritional composition, color, particle size distribution, fermentative properties, baking loss, crumb hardness, and sensory quality of bread. Fifteen baked variants were prepared: a 100% wheat flour control; thirteen wheat–cricket blends containing 5–90% cricket powder; and an extreme formulation with 100% cricket powder. Increasing cricket-powder levels significantly increased protein, fat, fiber, zinc, and riboflavin contents while decreasing carbohydrate and starch levels. Technologically, higher substitution levels resulted in darker crumb color, a shift toward coarser particle size distribution, reduced gas retention during proofing, and increased baking loss. Sensory analysis indicated that up to 15% inclusion maintained full consumer acceptability, while 20–25% was at the acceptance threshold. Above 35%, acceptability declined sharply due to intensified earthy flavors and textural changes. The findings highlight 15% inclusion as the optimal balance between enhanced nutritional value and sensory quality, with potential for higher incorporation if appropriate technological modifications are applied. Full article

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 (ΔH_f: 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

Concentrated suspensions exhibit intriguing behaviors under external forces, including vibration and shear. While previous studies have focused primarily on cornstarch suspensions, this paper reports a novel observation that colloidal silica suspensions also exhibit dancing, bouncing, solidification, and melting under vertical vibration. Unlike cornstarch, silica particles offer high stability, controlled size distribution, and tunable surface properties, making them an ideal system for investigating these phenomena. The 70 wt.% aqueous suspensions of spherical silica particles with a diameter of 0.55 μm were subjected to controlled vertical vibration (60–100 Hz, 100–500 m/s²). High-speed video analysis revealed dynamic transitions, including melting, fingering, squirming, fragmentation, and jumping. The solidified suspension retained its shape after vibration ceased but melted upon weak vibration. This study demonstrates that such dynamic state transitions are not exclusive to starch-based suspensions but can also occur in well-defined colloidal suspensions. Our findings provide a new platform for investigating shear-thickening, jamming, and vibrational solidification in suspensions with controllable parameters. Further work is required to elucidate the underlying mechanisms. Full article

Hydrated cassava starch is widely consumed for its convenience and to appeal to health-conscious individuals, including those with celiac disease, due to its gluten-free nature. However, potential gluten contamination during processing and the lack of specific regulations underscores the need for careful monitoring to ensure safety. Thus, this study aimed to evaluate the presence of gluten in different commercially available hydrated cassava starches and to partially characterize them regarding their physicochemical properties. Thirty-five samples of hydrated cassava starch from local markets in various regions of Brazil were analyzed. The samples underwent partial physicochemical characterization, including pH, moisture content, and particle size distribution. Additionally, gluten presence was assessed using a rapid detection kit. The hydrated cassava starch samples showed a wide pH range (3.4–4.6) and high moisture content (36.0–41.4%), indicating high perishability. Granulometry varied significantly, with samples above 39% moisture forming larger particles which result in irregular texture and inconsistency in tapioca production. Gluten contamination found in 5.71% of the 35 samples presents a risk to gluten-sensitive individuals, underscoring the urgent need for industry and regulatory agencies to implement routine gluten screening. Full article

In this study, we investigated the effects of mortar milling conditions on the quality and noodle-processing suitability of whole-wheat flours (WWFs). The WWFs were milled at varying pestle speeds (50 and 130 rpm) and for varying durations (10, 20, 40, and 60 min) and analyzed to determine their particle size distribution, physicochemical properties, dough-mixing characteristics, antioxidant activities, and noodle-making performance. High pestle speed (Group H) produced significantly smaller particle sizes, higher flour temperatures, greater moisture loss, and increased starch damage compared to that produced at low pestle speeds (Group L). Compared with Group L, Group H exhibited higher water and sodium carbonate solvent-retention capacity (SRC) values, increased pasting viscosities, and greater gluten strength owing to finer particles. Total phenolic content increased with reduced particle size, whereas antioxidant activity (ABTS radical scavenging) exhibited inconsistent trends. Fresh noodle properties varied with milling conditions; finer WWF particles improved dough resistance but reduced extensibility when water was adjusted according to water SRC. Thus, WWF particle size strongly influences flour functionality and noodle quality, which highlights the need for precise milling control. This study demonstrates, for the first time, the applicability of a mortar-type mill for producing WWFs, with implications for enhancing WWF functionality. Full article

This study aims to optimize the parameters for the ultrasound-assisted extraction of cellulose nanocrystals (CNCs) from scented pandan leaf waste and to enhance the properties of edible films reinforced with CNC. The CNC extraction conditions were optimized using response surface methodology (central composite design) by varying two independent variables, including amplitude (25.86% to 54.14%) and ultrasonication time (11.89 min to 33.11 min). The optimal extraction conditions were 50% amplitude and 30 min ultrasonication, providing CNCs with the highest extraction yield (29.85%), the smallest crystallite size (5.85 nm), and the highest crystallinity index (59.32%). The extracted CNCs showed favorable physicochemical properties, including a zeta potential of −33.95 mV, an average particle diameter of 91.81 nm, and a polydispersity index of 0.26. Moreover, sweet potato starch (SPS)-based films incorporating various CNC concentrations (0, 2, 4, 6, and 8%) were fabricated. Increasing CNC concentrations improved key film properties, including thickness, moisture content, water vapor permeability, tensile strength, light transmittance, and color. Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) analyses confirmed hydrogen bonding, crystallinity, and uniform CNC distribution within the film as CNC content increased. These findings highlight ultrasound-assisted extraction as an efficient method for producing high-quality CNCs from pandan leaf waste, offering sustainable nanofillers to enhance biodegradable edible films. Full article

Sweet potato (Ipomoea batatas (L.) Lam.; SP) flour enhances food nutrition and bioactivity while functioning as a thickening/gelling agent. This study investigated the impact of two drying methods [hot-air (75 °C/20 h) and freeze-drying (−41–30 °C/70 h)] on the physical–functional properties of flours from three SP varieties: Bonita (white-fleshed), Bellevue (orange-fleshed), and NP1648 (purple-fleshed). Particle size, morphology, water/oil absorption capacities (WAC/OAC), bulk density, swelling power (SwP), water solubility (WS), foaming/emulsifying properties, least gelation concentration (LGC), and gelatinisation temperature (GT) were analysed. Both the drying method and variety significantly influenced these properties. Hot-air-dried flours exhibited bimodal particle distribution, compact microstructure, and aggregated starch granules, yielding higher WAC (≈3.2 g/g) and SwP (≈3.6 g/g). Freeze-dried flours displayed smaller particles, porous microstructure, and fragmented granules, enhancing OAC (≈3.0 g/g) and foaming capacity (≈17.6%). GT was mainly variety-dependent, increasing as Bellevue (74.3 °C) < NP1648 (78.5 °C) < Bonita (82.8 °C), all exceeding commercial potato starch (68.7 °C). NP1648 required lower LGC (10% vs. 16% for others). All flours exhibited high WS (24–39.5%) and emulsifying capacity (≈44%). These results underscore the importance of selecting the appropriate drying method and variety to optimise SP flour functionality for targeted food applications. Freeze-dried flours might suit aerated/oil-retentive products, while hot-air-dried flours could be ideal for moisture-sensitive formulations. Full article

This study concerns the effects of the addition of crystalline nanocellulose (CNC) and ionizing radiation on the properties of cornstarch–poly(vinyl alcohol) (PVA) films. Moreover, ESR spectroscopy and gas chromatography were used for a comparison of the reactivity of CNC and two micro-sized celluloses (microfibrinal (MFC) and microcrystalline (MCC)) under the influence of irradiation. This showed that the highest reactivity of CNC was related to the lowest sizes of the particles (observed by SEM). A series of starch/PVA/CNC films characterized by a starch/PVA ratio equal to 40:60 and a CNC addition in a range from 0.5 wt% to 10.0 wt% with 30 wt% of glycerol were prepared by solution casting. The films were irradiated in a gamma chamber (in a vacuum) or in an e-beam (in the air) using a dose of 25 kGy. The mechanical properties, contact angle to water, swelling and solubility in water, moisture absorption in a humid atmosphere, and the gel content of the films were determined. The functional properties of the films strongly depended on the addition of CNC. The films formed with 1.0 wt% of CNC had the best mechanical properties and the lowest surface and bulk hydrophilicity, which could be improved further after irradiation. The results can be related to the increased homogeneity and modified distribution of the nanoparticles in the films after irradiation (as shown by SEM). Degradation is a predominant process that occurs due to irradiation; however, the crosslinking processes also have some role. The protective effect of CNC against degradation was discovered by diffuse reflectance spectroscopy. Full article

In Thailand, wild yam, or Dioscorea hispida Dennst., is a starchy crop that is usually underutilized in industry. The purpose of this study was to isolate the starch and extract the phytochemical from D. hispida and use them in cosmetics. Starch was used instead of talcum, which can cause pulmonary talcosis in dusting powder formulas (DP 1-5). GC-MS was used to identify the bioactive components present in the ethanolic extract of D. hispida. The main compounds were identified as 9,12-octadecadienoic acid (Z,Z)- (6.51%), stigmasta-5,22-dien-3-ol, (3.beta.,22E)- (6.41%), linoleic acid ethyl ester (5.72%), (Z,Z)-9,12-octadeca-dienoic acid, 2,3-dihydroxy-propyl (3.89%), and campesterol (3.40%). Then, the extract was used as an ingredient in facial sleeping mask gel formulas (SM 1–SM 5). Stability tests, physical characteristics, enzyme inhibitions, and sensitization dermal toxicity tests were used to evaluate the DP and SM formulations. The results showed that the fresh tubers of D. hispida showed a 12.5% w/w starch content. The findings demonstrated that starch powder had a restricted size distribution, ranging from 2 to 4 μm, and a smooth surface that was polygonal. Following stability testing, the color, odor, size, and flowability of all DP formulations did not significantly differ. The SEM investigation revealed that DP particles were homogenous. For the sensitization dermal toxicity test, DP denoted no erythema or skin irritation in the guinea pigs. After stability testing, the colors of the SM formulas were deeper, and their viscosity slightly increased. The pH did not significantly change. After the stability test, SM formulas that contained Glycyrrhiza glabra and D. hispida extracts exhibited stable tyrosinase and elastase inhibitory activities, respectively. In the sensitization dermal toxicity test, guinea pigs showed skin irritation at level 2 (not severe) from SM, indicating that redness developed. All of these findings indicate that D. hispida is a plant that has potential for use in the cosmetics industry. Furthermore, D. hispida starch can be made into a beauty dusting powder, and more research should be conducted to develop an effective remedy for patients or those with skin problems. Full article

Domesticated highland barley is an important starch reserve and has differently colored grains, owing to different genotype backgrounds and cultivation environments. In this study, black, purple, blue, and yellow highland barley varieties were planted under the same cultivation conditions, and their starch distribution, structural characteristics, and physicochemical properties were analyzed. The apparent amylose content was highest in the purple variety (20.26%) and lowest in the yellow variety (18.58%). The different varieties had three subgroups and A-type crystalline structures, but the particle size and relative crystallinity (25.67–27.59%) were significantly different. In addition, the weight average molecular weight (6.72 × 10⁷ g/mol), area ratio of APs to AP_L (2.88), relative crystallinity (27.59%), and 1045/1022 (0.730 cm⁻¹) of starch were higher in yellow highland barley (YHB), forming a stable particle structure and increasing the Tp and PV of its starch. A cluster heat map showed that starches from differently colored highland barley vary in fine structure, water solubility, swelling power, and thermal and pasting properties. This study provides a reference for the high-quality breeding of colored highland barley and its utilization in food and non-food industries. Full article

The aim of this study was to compare the functional properties of linseed oil powders made of three types of wall material (OSA starch + maltodextrin, OSA starch + nutriose, and OSA starch + inulin) and two types of emulsion phases (micro- and nanoemulsion). For these independent variables, the properties of the prepared emulsions (flow curves and viscosity) and the resulting powders (encapsulation efficiency, particle size distribution, water activity, bulk and tapped density, Carr’s index, color parameters, and thermal stability) were determined. The results showed that emulsion viscosity and most powder properties were affected by the emulsion type. All emulsions demonstrated Newtonian-like behavior, with viscosity values ranging from 29.07 to 48.26 mPa·s. The addition of nutriose induced the most significant variation in this parameter, with nanoemulsification leading to a 1.6-fold increase in viscosity compared to microemulsification. The application of nanoemulsification to prepare the emulsions prior to spray-drying resulted in powders with lower surface oil content (by 78.8–88.5%), tapped density (by 1.7–14.2%), and Carr’s index (by 7.6–14.0%), as well as higher encapsulation efficiency (by 5.9–17.0%). The decreased oxidative stability (by 30.9–51.1%) of powders obtained from nanoemulsified emulsions was related to 4.7–15.9-fold lower surface oil content. Powders produced using inulin as the wall material had the smallest and most uniform particle sizes, showing minimal variation between powders derived from nano- and microemulsified emulsions. Full article

Triboelectric separation, a solvent-free method, was investigated as a tool for protein enrichment in wheat flour. Gluten–starch model mixtures, flour, and reground flour fractions were evaluated for their separation characteristics (selectivity and efficiency). Mass yield, protein content, particle size distribution, and SEM analysis were used to assess performance. Selectivity and efficiency increased with gluten concentration, peaking at 63% for the 50% gluten mixture, but declined at higher concentrations. The 15% gluten benchmark demonstrated effective protein separation, with protein enrichment occurring in the ground electrode fraction and a corresponding depletion in the positive electrode fraction. In contrast, flour and reground flour fractions exhibited reduced separation efficiency, showing protein depletion in both electrode fractions due to agglomeration. The benchmark achieved the highest separation efficiency (47%), followed by reground flour (41%) and flour (7%). Finer particles in reground flour enhanced chargeability and GE deposition, while larger agglomerates in flour reduced efficiency, leading to material accumulation in the cups. Pre-milling helped detach protein and starch to some extent but also triggered re-agglomeration. Larger particles were influenced more by gravitational forces. These findings highlight the complexity of wheat flour fractionation and the need to optimize particle size and charge distribution to improve protein enrichment through triboelectric separation. Full article

Triboelectric separation has recently been investigated as a novel process for dry enrichment and separation of protein of various crops like wheat flour. The triboelectric effect allows for the separation of starch and protein particles in an electric field based on their different charging behavior despite having a similar density and size distribution. Particles are triboelectrically charged in a charging section before being separated in an electric field based on their polarity. While the charging section is crucial, the influence of process parameters remains largely unexplored. Thus, the influence of the charging sections’ dimensions and the particle concentration as process key parameters was investigated experimentally. Varying the length (0, 105, and 210 mm) showed that the protein shift increases with the length (max. 0.53%) during separation. Varying the diameter (6, 8, and 10 mm) influenced the charging behavior, resulting in an increase in protein accumulation on the negative electrode as the diameter decreased. Varying the mass flow of flour (40, 80, 160, and 320 g·h⁻¹) also affected the separability, leading to a maximum protein shift of 0.61%. Based on the observed results, it is hypothesized that the electrostatic agglomeration behavior of oppositely charged particles is directly affected by alterations in machine parameters. These agglomerates have a charge-to-mass ratio that is too low for separation in the electric field. Full article

The structure and physicochemical properties of starch were important factors to determine the quality of foxtail millet. While hybrid foxtail millet has made greater progress in yield, it has made slower progress in quality than conventional foxtail millet with a more complex genetic base, which was jointly influenced by the parents. However, there were no reports on the comparison of the starch structure and physicochemical properties of hybrid foxtail millets and their parents. In this study, the amylose content, morphology structure, granule size distribution, X-ray diffraction, short-range ordered structure, pasting properties, and thermal characteristics of starches derived from Changzagu 466 (466), Changzagu 333 (333), Changzagu 2922 (2922) and their parent materials were analyzed. The results showed that compared with male parents, the starches from three hybrid foxtail millets and their female parents had larger average particle size, d(0.1), d(0.5), and gelatinization enthalpy (ΔH), while the amylose content values of three hybrid foxtail millets were 26.0%, 28.8%, and 28.9%, which were between the parents (25.8~27.1%, 25.4~28.8%, and 23.6~29.5%), with conclusion temperature (Tc) being higher than the parents and having a lower breakdown viscosity. The peak viscosity of Changzagu 466 (466) and Changzagu 2922 (2922) was 5235.5 cP and 5190.8 cP, respectively, lower than that of their parents (5321.0~6006.0 cP and 5257.0~5580.7 cP), while the peak viscosity of Changzagu 333 (333) was 5473.8 cP, falling between the parental values (5337.5~5639.5 cP). The cluster analysis results showed that the starch structure and physicochemical properties of hybrid foxtail millet were significantly different from those of female parents, which were mainly influenced by male parents. The findings of this study will establish a theoretical foundation for the enhancement and innovation of high-quality foxtail millet germplasm resources, as well as the development of high-quality hybrid foxtail millet combinations. Full article

Magnetic fluid hyperthermia, a minimally invasive localized therapy that uses heat generated by magnetic nanoparticles under an AC magnetic field, is a complementary approach for cancer treatment that is excellent due to its advantages of being noninvasive and addressing only the affected region. Still, its use as a stand-alone therapy is hindered by the simultaneous requirement of nanoparticle biocompatibility, good heating efficiency, and physiological safe dose. To overcome these limits, the biocompatible magnetic nanoparticles’ heating efficiency must be optimized. Iron oxide nanoparticles are accepted as the more biocompatible magnetic nanoparticles available. Therefore, in this work, superparamagnetic iron oxide nanoparticles were synthesized by a low-cost coprecipitation method and modified with starch and gum to increase their heating efficiency and compatibility with living tissues. Two different reducing agents, sodium hydroxide (NaOH) and ammonium hydroxide (NH₄OH), were used to compare their influence. The X-ray diffraction results indicate the formation of a single magnetite/maghemite phase in all cases, with the particle size distribution depending on the coating and reducing agent. Citric acid functionalized water-based ferrofluids were also prepared to study the heating efficiency of the nanoparticles under a magnetic field with a 274 kHz frequency and a 14 kAm⁻¹ amplitude. The samples prepared with NaOH display a higher specific loss power (SLP) compared to the ones prepared with NH₄OH. The SLP value of 72 Wg⁻¹ for the magnetic nanoparticles coated with a combination of starch and gum arabic, corresponding to an intrinsic loss power (ILP) of 2.60 nWg⁻¹, indicates that they are potential materials for magnetic hyperthermia therapy. Full article