Morphological characteristics, oxidative stability and enzymic hydrolysis of amylose-fatty acid complexes

Marinopoulou, Anna; Papastergiadis, Efthimios; Raphaelides, Stylianos N.; Kontominas, Michael G.

doi:10.1016/j.carbpol.2015.12.062

Cited by 88 publications

(41 citation statements)

References 22 publications

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“…Many researchers proposed that the crystalline lamellae and the interspacing amorphous regions are packed into micron‐sized spherulites, as represented in Figure 1c (Bhosale & Ziegler, 2010; Lalush et al., 2005; Zabar, Lesmes, Katz, Shimoni, & Bianco‐Peled, 2009). Rod‐like and ellipsoid structures have also been proposed as an alternative model (Godet, Bouchet, Colonna, Gallant, & Buleon, 1996; Marinopoulou et al., 2016).…”

Section: Basic Description Of the Formation And Structure Of Starch–lmentioning

confidence: 99%

“…The formation of starch–lipid complexes in food systems reduces the swelling power and solubility of starch, retards starch gelatinization and retrogradation, and slows down its rate of enzymic digestion (Copeland, Blazek, Salman, & Tang, 2009; Putseys et al., 2010; Wang & Copeland, 2013). Knowledge about starch–lipid complexes is of particular interest in microscale technology, which is used in encapsulation to protect bioactives (e.g., ω‐3 and ω‐6 unsaturated fatty acids [FAs] and the isoflavone genistein) against autoxidation and degradation and increase their efficacy (Lalush, Bar, Zakaria, Eichler, & Shimoni, 2005; Marinopoulou, Papastergiadis, Raphaelides, & Kontominas, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Starch–lipid and starch–lipid–protein complexes: A comprehensive review

Wang

Chao

Cai

et al. 2020

Comp Rev Food Sci Food Safe

338

160

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Physical interactions often occur between major food components during food processing. These interactions may involve starch, lipids, and proteins forming V-type starch-lipid complexes or ternary starch-lipid-protein complexes of larger molecular size and greater structural order. Complexes between starch and lipids have been the subject of intensive research for over half a century, whereas the study of starchlipid-protein complexes is a relatively new field with only a limited amount of knowledge being gained so far. The formation of these complexes can significantly affect the functional and nutritional properties of finished food products in terms of flavor, texture, shelf life, and digestibility. This article provides a comprehensive review of starch-lipid and starch-lipid-protein complexes, including their classification, factors affecting their formation and structure, and preparative and analytical methods. The review also considers how complexes affect the physicochemical and functional properties of starch, including digestibility, and potential applications in the food industry. K E Y W O R D Sapplications, digestibility, multi-scale structure, preparative methods, starch-lipid complex, starch-lipidprotein complex 1056

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Section: Basic Description Of the Formation And Structure Of Starch–lmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Starch–lipid and starch–lipid–protein complexes: A comprehensive review

Wang

Chao

Cai

et al. 2020

Comp Rev Food Sci Food Safe

338

160

View full text Add to dashboard Cite

show abstract

“…The complexes were proven, by both in vitro and in vivo experiments, to be bioavailable rendering them suitable for delivery and controlled release in the small intestine . Moreover, it was found that complexes with guest molecules sensitive to oxidation or thermal degradation such as unsaturated fatty acids are very stable and can withstand adverse environmental conditions during processing . Since, starch is abundant in nature, readily available and with low production cost in industry; it constitutes an ideal candidate to be used for formulation purposes although it is already used for conventional encapsulation applications.…”

Section: Introductionmentioning

confidence: 99%

Inclusion Complexes of Non‐Granular Maize Starch with Fatty Acids and Ibuprofen. A Comparative Study of Their Morphology and Structure

Marinopoulou¹,

Papastergiadis²,

Raphaelides³

2018

Starch Stärke

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Drum dried pregelatinized normal maize starch complexes with fatty acids (decanoic, myristic, palmitic, stearic, and oleic acid) and ibuprofen are studied by various techniques. The aim of the study is to investigate the structural and morphological characteristics of the starch complexes and assess whether any differences might exist between the starch‐fatty acid systems and the starch‐ibuprofen system. The complexes are prepared at 30, 50, or 70 °C. X‐ray diffraction analysis reveals the semicrystalline V‐type structure of all complexes regardless the temperature of their preparation. The degree of crystallinity (%) of complexes increases with the increase in the preparation temperature while the size of crystals decreases. The crystal size of ibuprofen complexes is smaller than that of the fatty acid ones. DSC thermal analysis shows that the dissociation temperature of the complexes ranged from 95 to 125 °C. The enthalpy of dissociation of ibuprofen complexes is much lower than that of the fatty acid ones. SEM microscopy reveales the formation of spherulites or lamellae in the matrix of the complexes. FTIR spectroscopy and light microscopy confirmed the formation of starch complexes with fatty acids and ibuprofen.

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“…Amylose was extracted from dry pea seeds . Pea starch was isolated from dry field smooth pea split seeds purchased locally .…”

Section: Methodsmentioning

confidence: 99%

“…The amylose characteristics were: moisture content, 8.6 ± 0.1%, protein content, 0.09 ± 0.01%, apparent amylose content, 95.0 ± 0.1% (d.b. ), and the viscosity average molecular weight was 2.7 × 10 5 …”

Section: Methodsmentioning

confidence: 99%

Study of Molecular Inclusion Complex Formation of Amylose With Indomethacin

Marinopoulou¹,

Christofilos

Arvanitidis

et al. 2019

Starch Stärke

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Amylose or pea starch‐indomethacin systems are prepared using two different methods: The alkaline method, where the samples are prepared by mixing alkaline aqueous solutions of glucan and indomethacin at pH 12, and the sonication method, where the samples are prepared at pH 7 by mixing a glucan aqueous solution with indomethacin dispersed in water in the presence of cholate salts using sonication. The aim is to assess whether V‐amylose complexes can be formed with the drug indomethacin as the guest molecule. Experimental techniques, such as Raman Spectroscopy, X‐ray Diffraction, Differential Scanning Calorimetry, Optical Microscopy, and Confocal Laser Scanning Microscopy, verify the presence of the drug molecules in the examined systems. The results indicate that the sonication method is more effective for the complex preparation. However, even in this case, a very limited complexation is achieved. The bioavailability of the systems is evaluated using in vitro methods, simulating gastric, and intestinal conditions. It is shown that the systems matrix provided only limited protection to indomethacin molecules up to their release in the small intestine. Thus, it is concluded that indomethacin molecules are rather physically entrapped within the amylose or starch matrix than in the interior of the amylose helices.

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Morphological characteristics, oxidative stability and enzymic hydrolysis of amylose-fatty acid complexes

Cited by 88 publications

References 22 publications

Starch–lipid and starch–lipid–protein complexes: A comprehensive review

Starch–lipid and starch–lipid–protein complexes: A comprehensive review

Inclusion Complexes of Non‐Granular Maize Starch with Fatty Acids and Ibuprofen. A Comparative Study of Their Morphology and Structure

Study of Molecular Inclusion Complex Formation of Amylose With Indomethacin

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