Porous starch for flavor delivery in a tomato-based food application

Belingheri, Claudia; Ferrillo, Antonio; Vittadini, Elena

doi:10.1016/j.lwt.2014.09.047

Cited by 46 publications

(20 citation statements)

References 9 publications

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“…It should be noticed that fucoxanthin was encapsulated first with PS (without washing and removing the surface fucoxanthin) and then mixed with gum(s). Meanwhile, PS presented high encapsulation efficiency because of its “sponge‐like” structure with opening holes which extending from the surface to the center and allows molecules to enter its structure which causes large specific surface area and high efficiency (Belingheri et al, ; Glenn et al, ; Zhang et al, ). The porous structure of PS was observed in our previous study (Oliyaei et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Due to its porous structure, PS can be readily employed as an adsorbent of heavy metal ions (Ma, Liu, Anderson, & Chang, 2015), designing drug delivery systems (Wu et al, 2011) and development of carrier for sensitive additives (Belingheri, Curti, Ferrillo, & Vittadini, 2012). Starch can be modified through various physical (microwave, ultrasound), chemical (solvent exchange), and biological (enzymes) techniques to create honeycomb-like structure of PS (Belingheri, Ferrillo, & Vittadini, 2015;Oliyaei, Moosavi-Nasab, Tamaddon, & Fazaeli, 2019). Among these techniques, the solvent exchange is a common approach for the synthesis of PS that can be carried out through sequential steps of (a) gelatinization of starch, (b) solvent exchange with alcohol, and (c) evaporation of alcohol, which eventually leaves several pores in its structure (Cai, Chen, Hong, Liu, & Yuan, 2013).…”

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confidence: 99%

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Double encapsulation of fucoxanthin using porous starch through sequential coating modification with maltodextrin and gum Arabic

Oliyaei

Moosavi‐Nasab

Tamaddon

et al. 2020

Food Science & Nutrition

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This study aims to assess the effect of gum Arabic (GA), maltodextrin (MD), or their combination as a coating agent at different ratios (1/3, 1/5, and 1/7 w/w) to encapsulate fucoxanthin. For this purpose, fucoxanthin was initially extracted and purified from Sargassum angustifolium brown seaweed and then loaded into porous starch (PS). The fucoxanthin‐loaded PS samples were further contributed in another encapsulation process using the coating materials. All samples were evaluated in terms of encapsulation efficiency, Fourier‐transform infrared (FTIR) spectroscopy and stability under light, dark and low or high temperature (4 and 50°C) exposure over a certain time period. Purification of fucoxanthin was verified through HPLC and NMR spectroscopy. It was shown that the subsequent coating with MD + GA (1/7 w/w) caused an enhanced encapsulation of fucoxanthin‐loaded PS, reaching to about 96%. In addition, the stability of fucoxanthin‐loaded PS was greatly influenced by light and high temperature exposure and decreased from 85% to 58% using the GA‐coated material (1/3 w/w). First‐order kinetic model was found to be fitted well on thermal degradation data of fucoxanthin. Interestingly, the mixture of MD + GA (1/7 w/w) exhibited the highest fucoxanthin prevention at the end of the storage period. Conclusively, the findings of this study can provide simple and facile protocol for food chemists in protecting the food ingredients using encapsulation process.

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Double encapsulation of fucoxanthin using porous starch through sequential coating modification with maltodextrin and gum Arabic

Oliyaei

Moosavi‐Nasab

Tamaddon

et al. 2020

Food Science & Nutrition

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“…The applications for attribute intensity or difference ranking are wide. Some recent examples include difference tests for three tomato base samples (Belingheri, Ferrillo, & Vittadini, 2015); consistency ranking of five samples of sweet potato porridge (De Carvalho, Tivana, Granfeldt, & Dejmek, 2014); ranking of bitterness in three samples of spray-dried hydrolyzed casein (Subtil et al, 2014); and ranking of the taste and aroma attributes (terms) associated with the dissolved solids of four fresh and dried lulo (Solanum quitoense Lam.) fruit samples (Forero, Orrego, Peterson, & Osorio, 2015); ranking of bitterness and pungency of six virgin olive oil samples to validate bitterness results from phenolic contents and bitterness index results (Aguilera, Jimenez, Sanchez-Villasclaras, Uceda, & Beltran, 2015).…”

Section: Multiple-samples Ranking Testsmentioning

confidence: 99%

Data analyses of a multiple‐samples sensory ranking test and its duplicated test: A review

Carabante

Prinyawiwatkul

2018

Journal of Sensory Studies

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A multiple‐samples ranking test is a quick, simple, and useful tool to assess differences in preference or sensory attribute intensity among multiple products. In this test, each panelist evaluates and ranks a complete set of samples once, generating one vector of multiple dependent data. To fit this ordinal dependency, the nonparametric Friedman's test is required. Duplicated ranking tests require a statistical analysis method that accounts for an additional level of dependency between duplicates. The study of duplicated ranking testing has not received much attention until recently. This review discusses historical development of methods and statistical analysis of sensory ranking tests, leading to current practices, alternative procedures including duplicated ranking testing, some factors that induce errors, and statistical considerations for the duplicated multiple‐samples ranking test. Practical applications A multiple‐samples sensory ranking test has been used to compare multiple samples on the basis of ranks of preference or attribute intensity. Most of the applications of sensory ranking tests include early product sorting or screening in a product development process, studies in which children and elderly are target subjects, and descriptive panel screening. In some cases, to reduce the number of subjects, time and cost, duplicated ranking tests are performed and data are analyzed using the nonparametric Friedman's test, not taking into consideration additional dependency between duplicates. Duplicated ranking testing can be beneficial if data analysis is properly handled, which is discussed in this review article.

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“…Starch, as the main source of carbohydrate polymers, has been regarded as an ideal wall material of encapsulation because it is biodegradable, inexpensive, widely available, and easily used . β‐Cyclodextrin, hydrolyzed starch, octenyl succinic anhydride modified starch, and porous starch have been used as wall material, displaying different protection and release abilities based on respective encapsulation mechanisms …”

Section: Introductionmentioning

confidence: 99%

Effects of Ligand Concentration on the Thermal Properties, Structure, and Digestibility of Maize Starch Inclusion Complexes with Ascorbyl Palmitate

Zhou

Liu

et al. 2020

Starch Stärke

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The alkaline method is used to form the complex between starch and ascorbyl palmitate (AP) in this study. Normal maize starch (NMS) and high amylose maize starch (HAMS) are screened to investigate the effects of AP concentrations (0%, 2.5%, 5.0%, 10.0%, 20.0%) on the properties of complexes at 60 °C. HAMS can bind more AP than NMS because of more amylose content. Comparing the endothermic peaks in DSC analysis, 5% and 10% AP levels are sufficient to interact with NMS and HAMS, respectively. The disappeared or weakened AP characteristic absorption peaks in FTIR spectra prove the formation of V‐amylose structure. The XRD analyses reveal that the inclusion complexes are formed with AP with six glucose units per turn due to the steric hindrance of AP, and the self‐aggregation of AP in the complexes is also detected. The self‐aggregation of AP do not affect the indigested ordered helical chain segments of starch in in vitro digestion. The 5% and 10% AP levels are enough to decrease the rate and extent of starch digestion in NMS and HAMS complexes, respectively. The formation of starch‐AP inclusion complexes also appear to enhance the stability of AP against light, heat, and oxidation.

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Porous starch for flavor delivery in a tomato-based food application

Cited by 46 publications

References 9 publications

Double encapsulation of fucoxanthin using porous starch through sequential coating modification with maltodextrin and gum Arabic

Double encapsulation of fucoxanthin using porous starch through sequential coating modification with maltodextrin and gum Arabic

Data analyses of a multiple‐samples sensory ranking test and its duplicated test: A review

Effects of Ligand Concentration on the Thermal Properties, Structure, and Digestibility of Maize Starch Inclusion Complexes with Ascorbyl Palmitate

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