Recent progress of starch modification assisted by ultrasonic wave

Wang, Baoshi; ZHONG, Zhiyi; WANG, Yingying; YUAN, Shufen; JIANG, Yibo; LI, Ziming; LI, Yating; YAN, Zhenbo; Li, Meng; QIU, Liyou

doi:10.1590/fst.107522

Cited by 6 publications

(8 citation statements)

References 42 publications

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“…The inherent deficiencies of native starch, such as poor shear resistance, heat sensitivity, easy thermal degradation and easy retrogradation, limit its application in some industrial food processing (Singh et al, 2004;Wang et al, 2023;Wang et al, 2019). To overcome these shortcomings and widen the application of starch, it is often modified by physical, chemical or enzymatic modifications (Abbas et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

2023

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This study was undertaken to investigate the potential effects of wheat flour substitution with potato starch modified by heatmoisture treatment (HMTS) and microwave treatment (MWS) on dough texture properties and on the quality of fresh noodles. The research results showed that the substitution of wheat flour with HMTS or MWS altered the texture and tensile properties of dough and cooked fresh noodles. Moreover, the dough tensile properties of resistance to extension and extensibility were extremely significant positive correlated with the cooked fresh noodles tensile properties of tensile strength and elasticity. The optimal cooking time of fresh noodles was significantly decreased (P value < 0.05) with the increase incorporation of HMTS or MWS. The dry matter water absorption rate and loss rate of dry matter significantly increased with the increase of substitution amount of HMTS and MWS. When the incorporation amount of HMTS was less than 30% and the incorporation amount of MWS was less than 20%, the noodles could maintain good organoleptic and cooking quality attributes. More than 30% of HMTS or 20% MWS will deform the noodles and cause breakage. Therefore, the maximum incorporation of HMTS or MWS should be 30%, 20%, respectively.

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Section: Introductionmentioning

confidence: 99%

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

2023

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“…Also, ultrasound treatment can increase the surface area of starches and enhance their drug-release characteristics by reducing their particle size. 9 For instance, a study by Zhang et al showed that ultrasound-modified potato starch could effectively enhance the oral absorption of poorly water-soluble drugs, such as fenofibrate, by improving their solubility and dissolution rate. 39 Applications of starch modified by ultrasound techniques have been shown in Figure 3.…”

Section: Improved Bioavailabilitymentioning

confidence: 99%

Ultrasound assisted techniques for starch modification to develop novel drug delivery systems: A comprehensive study

Kumar,

Kumarasamy,

Bhatt

et al. 2024

Journal of Bioactive and Compatible Polymers

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Starch derived from plants plays an essential role in pharmaceuticals due to its components Amylose and Amylopectin, which form essential granules for drug delivery. Its biocompatibility and cost-effectiveness make it indispensable in pharmaceutical formulations, facilitating controlled drug release and tablet breakdown. The effectiveness and safety of drug formulations are often hindered by challenges such as low solubility and stability. In order to overcome these obstacles, current research is focused on modifying the properties of starch. The goal is to improve its solubility, swelling, erosion, stability, and ability to release drugs. A promising solution that has emerged is ultrasound-based modification. This technique has shown great potential in transforming starch granules, leading to improved solubility, degradability, and control over drug release. Not only is this method efficient and quick, but it also has the added benefit of being eco-friendly. This discussion will explore the mechanisms behind the modification of starch based on ultrasound, delving into both the physical and chemical changes that occur in starch granules. The analysis explores the utilization of modified starch induced by ultrasound in the field of drug delivery, investigating its stability and compatibility with biological systems. By exploring the capabilities and difficulties associated with the use of ultrasound to change starch for the delivery of drugs, we highlighted its potential as a leading and effective methodology.

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“…Distillation speed also affects the levels of acids. Distillation at high speed results in a higher concentration of volatile acids and poorer taste compared to distillation at low speed (Wang et al, 2018). However, in the production of aguardente (a type of sugarcane spirit), the concentration of volatile acids in the distillate produced via the slow process was higher than that produced by the faster process (Almeida et al, 2012).…”

Section: Acidsmentioning

confidence: 99%

Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process

Wang,

Cui,

Guo

et al. 2023

Comp Rev Food Sci Food Safe

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Separation process is one of the key processes in the production of fruit spirits, including the traditional distillation method and the new pervaporation membrane method. The separation process significantly determines the constituents and proportions of compounds in the fruit spirit, which has a significant impact on the spirit quality and consumer acceptance. Therefore, it is important and complex to reveal the changing rules of chemical substances and the principles behind them during the separation process of fruit spirits. This review summarized the traditional separation methods commonly used in fruit spirits, covering the types, principles, and corresponding equipment of distillation methods, focused on the enrichment or removal of aroma compounds and harmful factors in fruit spirits by distillation methods, and tried to explain the mechanism behind it. It also proposed a new separation technology for the production of fruit spirits, pervaporation membrane technology, summarized its working principle, operation, working parameters, and application in the production of fruit spirits, and outlined the impact of the separation method on the production of fruit spirits based on existing research, focusing on the separation of flavor compounds, sensory qualities, and hazard factors in fruit spirits, along with a preliminary comparison with distillation. Finally, according to the current researches of the separation methods and the development requirement of the separation process of fruit spirits, the prospect of corresponding research is put forward, in order to propose new ideas and development directions for the research in this field.

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Recent progress of starch modification assisted by ultrasonic wave

Cited by 6 publications

References 42 publications

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

Ultrasound assisted techniques for starch modification to develop novel drug delivery systems: A comprehensive study

Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process

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