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Larrosa, Virginia Judit; Lorenzo, Gabriel; Zaritzky, Noemí Elisabet; Califano, Alicia Noemí

doi:10.14294/water.2012.2

Cited by 5 publications

(5 citation statements)

References 53 publications

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“…These results could be related to the decrease in water available for starch gelatinization due to the hydrophilic nature of the polyphenols. This trend agreed with the effect observed during the addition of other biopolymers to starches [ 31 ]. Above T p , G' decreased by the known processes associated to amylopectin crystallites melting and thermal weakening of gel [ 32 ], but the polyphenols accelerated this behavior decreasing the differences of G' regarding the samples without polyphenols at 90 °C and consequently the thermostability of gels diminished.…”

Section: Resultssupporting

confidence: 91%

Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

Montes,

Santamaria,

Garzon

et al. 2024

Heliyon

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Section: Resultssupporting

confidence: 91%

Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

Montes,

Santamaria,

Garzon

et al. 2024

Heliyon

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“…In the hydrogel, the absorbed water gave different distribution in water state with approximately 0.84% -1.41% as freezable water and 98.64% -99.16% non-freezable water. The thermograms for all the formulations assayed in this work, show the characteristic water melting peak between -14.11°C and -18.87°C and above 65°C, there was noticeable starch gelatinisation transition (Larrosa et al, 2012). The addition of hydrocolloids and glycerine in the formula enriched the gel with polyelectrolytes and hydroxyl group.…”

Section: Resultsmentioning

confidence: 66%

“…The mobility of water was hindered by the presence of ionic groups and ions of organic molecules which work by inducing longer time in evaporation, binding onto the free water and help to control moisture migration. These substances also tend to decrease the frozen water content and lower the water melting enthalpy (Larrosa et al, 2012). Amongst other important properties that changed are water binding activity and viscosity (including thickening and gelling) but also significantly altering many others including prevention of ice recrystallisation, emulsion stabilisation, and organoleptic properties.…”

Section: Resultsmentioning

confidence: 99%

Development of Carrageenan Hydrogel as a Sustained Release Matrix Containing Tocotrienol-Rich Palm-Based Vitamin E

Cheong¹

2016

JOPR

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Topically applied hydrogel system as a general therapeutic mask for transdermal delivery of hydrophobic actives is not efficient due to the differences in polarity between the actives and the polymer network. This work presents a study on developing hydrogels based on carrageenan as a matrix for the delivery of a hydrophobic type of active, i.e. tocotrienol-rich palm-based vitamin E (TRPE) into the skin. The strength and flexibility of the hydrogel were increased by the inclusion of guar gum, potassium citrate and glycerine. The thermogravimetric analysis (TGA) results indicated a higher quantity of water in the hydrogel with glycerine while differential scanning calorimetry (DSC) showed three types of water molecules existed in the hydrogel. The hydrogel was non-irritating according to OECD Test Guideline No. 439 for in vitro skin irritation test. The hydrogel with TRPE fluids was able to permeate the polysulfone membrane and bioavailability of TRPE improved with the inclusion of PEG-40 hydrogenated castor oil mixture. Therefore, a carrageenan-based hydrogel with locust bean, guar gum, glycerine, potassium citrate and TRPE was successfully developed with good strength and flexibility and without any potential irritancy. The good bioavailability of TRPE-loaded in the hydrogel can be used for skin care application.

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“…48 Moreover, proteins have an effect on the availability of water needed to interact with starch, thereby causing an increase in gelatinisation temperatures. 49 The proteins form complexes with starch on the starch granule surface, decreasing amylose leaching and affecting water availability. 50 Furthermore, ΔH increased with the maturity of the marama storage roots -this finding is positively linked with a decrease in amylose and an increase in amylopectin from 2 to 12 months, thus the crystallinity of the starch increased with crop maturity.…”

Section: Starch Composition and Thermal Propertiesmentioning

confidence: 99%

Proximate and starch composition of marama (Tylosema esculentum) storage roots during an annual growth period

Hamunyela¹,

Nepolo²,

Emmambux³

2020

S. Afr. J. Sci.

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The aim of this study was to determine the most suitable time for harvesting marama (Tylosema esculentum) root as an alternative source of novel starch by evaluating the quality of marama root and its starch during growth periods of 12 months. The effects of time on the proximate analysis of marama roots as well as the thermal properties, size and physicochemical properties of the starch were also investigated. Marama was planted in September and total starch of marama roots on both as is and dry bases increased significantly (p<0.05) from 24 g/kg to 115 g/kg and 259 g/kg to 601 g/kg, respectively, from 2 to 12 months after planting. Amylose content significantly (p<0.05) decreased from about 50.7% to 21.4% of the starch for the same time period. The size of marama root starch granules significantly (p<0.05) increased from 8.6 μm to 15.1 μm. The marama root harvested after 2 months had the highest crude protein content (33.6%). In terms of thermal properties, the peak temperature decreased significantly with time (ranging from 93.0 °C to 73.4 °C), while the ΔH increased significantly with time. The findings indicate that marama should be planted early in summer and harvested between 4 and 8 months for optimal starch before winter. Significance: Proximate and starch characteristics of marama storage roots differ significantly with time of harvest. This suggests that desired functional properties can be achieved by controlling growth time. The marama root harvested at 4 months is highly nutritious, it has high protein content, starch that is high in amylose and is suitable for consumption as a fresh root vegetable in arid to semi-arid regions where few conventional crops are able to survive. Marama root is a climate smart crop and it could potentially contribute to food security in arid regions. The results obtained in this study suggest that the optimum time for harvesting marama as a root vegetable is at 4 months while the optimum time for harvesting marama for its starch is at 8 months. Younger roots have higher amylose, and hence higher gelatinisation temperatures, and therefore may be more suitable to be used as a coating during frying.

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Untitled

Cited by 5 publications

References 53 publications

Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

Development of Carrageenan Hydrogel as a Sustained Release Matrix Containing Tocotrienol-Rich Palm-Based Vitamin E

Proximate and starch composition of marama (Tylosema esculentum) storage roots during an annual growth period

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