Nano-reduction of starch from underutilised millets: Effect on structural, thermal, morphological and nutraceutical properties

Jhan, Faiza; Shah, Asima; Gani, Adil; Ahmad, Mudasir; Noor, Nairah

doi:10.1016/j.ijbiomac.2020.05.020

Cited by 42 publications

(25 citation statements)

References 33 publications

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“…On the other hand, the ζ‐potential results demonstrated a negative surface charge in all of the samples, which suggested a desirable colloidal behavior and a hydrodynamic stability. [ 25 ] It is important to highlight that a significant ( p < 0.05) decrease in surface charge was observed after encapsulation. The negative surface electric charge decreased by nearly one half in NPS‐Control (‐32) after encapsulation (NCP‐Control ‐15.93).…”

Section: Resultsmentioning

confidence: 99%

Succinylated Starch Nanocapsules Loaded with the Polyphenolic Extract from Arugula (Eruca sativa) Leaves: Colloidal, Chemical, and Structural Properties

García-Gurrola¹,

Escobar-Puentes

Rincón

et al. 2021

Starch Stärke

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The aim of this study is to incorporate the polyphenolic‐rich extract from Eruca sativa leaves into succinylated starch nanocapsules. Synthesis of the nanocapsules is carried out using an industrial/scale ultrasonic equipment, and the dynamic light scattering (DLS), infrared spectroscopy (FTIR), X‐ray diffraction (XRD), and microscopy (FE‐SEM) techniques are used for determining the colloidal, chemical, and structural properties, respectively. Non succinylated nanocapsules and succinylated nanocapsules with two degrees of substitution (DS; 0.01 and 0.03) are synthetized. The unloaded nanocapsules exhibits a hydrodynamic size ranging from 50 to 69 nm, but the nanoencapsulation has a significant effect (p < 0.05) on the colloidal properties of loaded nanocapsules. All of the three loaded nanocapsules demonstrates hydrodynamic sizes ranging from 259 to 268 nm, a polydispersity index (PDI) of 0.361 to 0.390, ζ‐potential values of −11.43 to −15.98 Mv, and encapsulation efficiencies (EE) of 16%. FTIR results show hydrophobic interactions between E. sativa polyphenols and nanoparticles. Additionally, the XRD results suggest the formation of slight inclusion complexes between E. sativa polyphenols and nanoparticles. The starch nanoparticles are efficient to encapsulate a polyphenolic‐rich ethanolic extract and the succinylation influences the nanoparticle‐extract molecular interactions and arrangements but not EE.

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Section: Resultsmentioning

confidence: 99%

Succinylated Starch Nanocapsules Loaded with the Polyphenolic Extract from Arugula (Eruca sativa) Leaves: Colloidal, Chemical, and Structural Properties

García-Gurrola¹,

Escobar-Puentes

Rincón

et al. 2021

Starch Stärke

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“…DPPH (1, 1-diphenyl-2-picrylhydrazyl) radical scavenging activity of samples was determined according to the method of Jhan et al [23] .…”

Section: Methodsmentioning

confidence: 99%

Resistant starch type 2 from lotus stem: Ultrasonic effect on physical and nutraceutical properties

Noor

Gani

Jhan

et al. 2021

Ultrasonics Sonochemistry

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Highlights Resistant starch type 2 (RS) isolated from lotus stem. RS subjected to ultrasonication (US) at different power. US treatment improved the functional properties of RS. US increased anti-oxidant, bile acid binding and lipase inhibitory activity. In vitro glycemic index after ultrasonication however showed increasing trend.

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“…Lower viscous modulus G′′ values compared to elastic modulus G′ indicates that flour samples are of good quality which could lead to higher bread loaf volume. Interestingly, Jhan et al 24 reported a similar trend of dynamic moduli of pearl millet used in their studies. Moreover, red delicious seed flour exhibited a pronounced increase in visco-elastic behavior compared to golden delicious variety.…”

Section: Dynamic Rheologymentioning

confidence: 63%

“…Regarding oil absorption capacity (OHC), the values observed in the present work (92.97 g/100g and 86.76 g/100g for RD and GD respectively) are low compared to values given for the Egyptian variety of apple seeds flour 15 . This variation in fat absorption among two cultivars can be attributed to variation in protein concentration, hydrophobicity of proteins that determine its degree of interaction with oil and water 24 .…”

Section: Oil Holding Capacitymentioning

confidence: 99%

Assessment of Physical, Microstructural, Thermal, Techno-Functional, And Rheological Characteristics of Apple (Malus Domestica) Seeds of Northern Himalayas

Manzoor

Singh

2021

Preprint

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The study examined the physical, morphological, thermal, techno-functional, and rheological properties of two apple seed cultivars viz: red delicious (RD) and golden delicious (GD). Physical properties showed that red delicious seeds were significantly (p≤0.05) different in width, geometric mean diameter, arithmetic mean diameter, volume, and surface area than golden delicious seeds. The proximate composition of RD seed flour showed a higher amount of crude protein and fat content than GD seed flour. RD seed flour was significantly different in L*, a*, b* values, bulk density, water/oil absorption capacity and the emulsifying ability than GD seed flour. From particle size analysis it was possible to found that GD was significantly (p≤0.05) lower than RD flour macromolecules. Scanning electron micrographs showed oval/spherical starch granules of small size embedded in a continuous protein matrix. Thermograph revealed exothermic transition enthalpy for both RD and GD seed flour, which indicates a high energy requirement for crystallite melting. The rheological assays revealed high elastic modulus (G′), of seed flours that will help in modifying the texture of foods. This study suggests the potential of apple seeds in the formulation of protein-enriched foods to combat malnutrition while contributing to the reduction in industrial wastage.

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Nano-reduction of starch from underutilised millets: Effect on structural, thermal, morphological and nutraceutical properties

Cited by 42 publications

References 33 publications

Succinylated Starch Nanocapsules Loaded with the Polyphenolic Extract from Arugula (Eruca sativa) Leaves: Colloidal, Chemical, and Structural Properties

Succinylated Starch Nanocapsules Loaded with the Polyphenolic Extract from Arugula (Eruca sativa) Leaves: Colloidal, Chemical, and Structural Properties

Resistant starch type 2 from lotus stem: Ultrasonic effect on physical and nutraceutical properties

Assessment of Physical, Microstructural, Thermal, Techno-Functional, And Rheological Characteristics of Apple (Malus Domestica) Seeds of Northern Himalayas

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