Jackfruit starch: Composition, structure, functional properties, modifications and applications

Zhang, Yutong; Li, Bo; Xu, Fei; He, Shuzhen; Zhang, Yanjun; Sun, Lijun; Zhu, Kexue; Li, Shize; Wu, Gang; Tan, Lei

doi:10.1016/j.tifs.2020.10.041

Cited by 92 publications

(49 citation statements)

References 75 publications

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“…Minor: certain crops and their processing by-products [29][30][31][32] • Composed of (1→4) bonds connected to the main chain of β-D-pyranose units and different side groups connected by (1→2) and/or (1→3) bonds • Contains numerous hydroxyl groups [29,30,32] • [34,35], oca [36], jackfruit and lotus seeds [37], and pineapple stems [38] • Food additive [51][52][53][54] The high specific surface area, large aspect ratio, and small size effect of nano-chitosan can further improve the biological activity, biocompatibility, and adsorption properties of ordinary chitosan [55,56] Good antioxidant activity; and excellent antimicrobial activity, with effective inhibition of most gram-negative and -positive bacteria and fungi (These properties differ from those of cellulose, hemicellulose and starch) [57,58] Minor: the peels of passion fruit [60], lime [61], dragon fruit [62], fig [63], grapefruit [64], pomegranate [39], lemon [65], and hawthorn [66]; and sunflower heads without seeds [67], Premna microphylla Turcz leaves, and Creeping fig seeds [68] • [63,65,66,72,73] Alginate exhibit polyanion behavior in an aqueous solution and have a certain amount adhesion [16,74] The commonly used agar for packaging is agarose, and its molecules can interact through hydrogen bonds to form a continuous and firm network structure [...…”

Section: Fundamental Compositions and Properties Of Various Polysaccharidesmentioning

confidence: 99%

Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

Zhao

et al. 2021

Foods

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Edible packaging is a sustainable product and technology that uses one kind of “food” (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the “product-packaging” system, and provides a “zero-emission” scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.

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Section: Fundamental Compositions and Properties Of Various Polysaccharidesmentioning

confidence: 99%

Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

Zhao

et al. 2021

Foods

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“…For instance, Jalawure has a higher starch content than rice and wheat, therefore, Jalawure starch could be used as an alternative source of starch and can be consumed by patients with diabetes because of its potential nutritional characteristic. [ 1 ] Starch from jackfruit [ 2 ] and Cynanchum auriculatum Royle ex Wight roots [ 3 ] can be used as a natural source of resistant starch due to their high amylose content. Arracacha root starches have low gelatinization temperature, enthalpy, and retrogradation tendency even at moderate temperature (60 °C) and thus can be useful in a refrigerated state.…”

Section: Introductionmentioning

confidence: 99%

Effect of Annealing on Structural, Physicochemical, and In Vitro Digestive Properties of Starch from Castanopsis sclerophylla

et al. 2021

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Annealing is a hydrothermal treatment that changes the structural and functional properties of starches. This study investigates and compares the effects of one‐step annealing for 24 and 48 h, respectively, and two‐step annealing on the structural, physicochemical, and digestive properties of Castanopsis sclerophylla starch (CaS). Annealing has no effect on CaS morphology, crystalline pattern, and short‐range ordered structures. However, annealing decreases the swelling power, solubility, setback, and peak viscosity of CaS and increases its crystallinity and thermal stability. Post annealing, the rapidly digestible starch (RDS) of CaS decreases, the slowly digestible starch (SDS) increases while the resistant starch (RS) content of CaS remains unchanged. Comparing with One‐step annealing for 24 h, one‐step annealing for 48 h and two‐step annealing does not further change the RDS and SDS content of annealed CaS.

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“…Therefore, we wanted to explore the crucial role of microbiota during the digestion of RS. Generally, jackfruit seed is a good source of RS [ 23 ]. However, there is limited or no information about the effect of jackfruit seed sourced resistant starch (JSRS) on the intestinal microbiota and hyperlipidemia, requiring exploration.…”

Section: Introductionmentioning

confidence: 99%

Synergistic Effects of the Jackfruit Seed Sourced Resistant Starch and Bifidobacterium pseudolongum subsp. globosum on Suppression of Hyperlipidemia in Mice

Zeng

Wang

Zhang

et al. 2021

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Approximately 17 million people suffer from cardiovascular diseases caused by hyperlipidemia, making it a serious global health concern. Among others, resistant starch (RS) has been widely used as a prebiotic in managing hyperlipidemia conditions. However, some studies have reported limited effects of RS on body weight and blood lipid profile of the host, suggesting further investigation on the synergistic effects of RS in combination with probiotics as gut microbes plays a role in lipid metabolism. This study evaluated the effects of jackfruit seed sourced resistant starch (JSRS) as a novel RS on mice gut microbes and hyperlipidemia by performing 16s rRNA and shotgun metagenomic sequencing. The results showed that 10% JSRS had a limited preventive effect on bodyweight and serum lipid levels. However, the JSRS promoted the growth of Bifidobacterium pseudolongum, which indicated the ability of B. pseudolongum for JSRS utilization. In the validation experiment, B. pseudolongum interacted with JSRS to significantly reduce bodyweight and serum lipid levels and had a therapeutic effect on hepatic steatosis in mice. Collectively, this study revealed the improvements of hyperlipidemia in mice by the synergistic effects of JSRS and B. pseudolongum, which will help in the development of “synbiotics” for the treatment of hyperlipidemia in the future.

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Jackfruit starch: Composition, structure, functional properties, modifications and applications

Cited by 92 publications

References 75 publications

Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

Effect of Annealing on Structural, Physicochemical, and In Vitro Digestive Properties of Starch from Castanopsis sclerophylla

Synergistic Effects of the Jackfruit Seed Sourced Resistant Starch and Bifidobacterium pseudolongum subsp. globosum on Suppression of Hyperlipidemia in Mice

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