The application of starch‐based ingredients in flavor encapsulation

Wang, Xiaoyuan; Yuan, Yahong; Yue, Tianli

doi:10.1002/star.201400163

Cited by 68 publications

(40 citation statements)

References 70 publications

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“…19 structures and thus cell dehydration could be decreased, because the adsorption capacity of maize 377 starch was shown to increase after enzymatic modification (Gao et al, 2013;Wang et al, 2015). 378…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Encapsulation of Lactobacillus plantarum in porous maize starch

Turner

et al. 2016

LWT

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Please cite this article as: Li, H., Thuy Ho, V.T., Turner, M.S., Dhital, S., Encapsulation of Lactobacillus plantarum in porous maize starch, LWT -Food Science and Technology (2016), doi: 10.1016/ j.lwt.2016 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Encapsulation of Lactobacillus plantarum in Porous Maize M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT 2 Abstract 22This study investigated the survival of probiotic Lactobacillus plantarum 299v microencapsulated 23 in native maize starch or partially hydrolyzed maize starches after acid, bile and heat treatments. 24Scanning electron microscopy and confocal scanning laser microscopy confirmed that naturally 25 present cavities and channels in native maize starch were enlarged by enzymatic hydrolysis 26 allowing them to be filled with probiotics. The formulations using the modified starches had 27 significantly higher initial viable cells compared to native starch after freeze-drying. Compared to 28 free cells, the microencapsulated probiotic bacteria showed a significant improvement in acid 29 tolerance. When comparing unmodified and modified starches, the enzymatic treatments did not 30 significantly improve relative survival, but did result in significantly higher total probiotic 31 numbers after exposure to acid (pH=2.0, 1 h), bile salt (3% w/v, 4 h) and heat (60 °C, 15min). 32These results demonstrate that porous maize starch granules allow for a high probiotic loading 33 efficiency and provide enhanced protection to various stressful conditions compared to free cells. 34 35

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Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Encapsulation of Lactobacillus plantarum in porous maize starch

Turner

et al. 2016

LWT

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“…Five patterns of enzymes attack have been identified: pin‐holes, sponge‐like erosion, numerous medium‐sized holes, distinct loci leading to single holes in individual granules, and surface erosion. Generally, enzymes can erode the entire granule surface or sections of it (exo‐corrosion) or digest channels from selected points on the surface toward the center of the granule (endo‐corrosion) . This behavior occurs because the amorphous region is relatively exposed and accessible at the surface of the granules .…”

Section: Introductionmentioning

confidence: 99%

Effects of α‐Amylase, Amyloglucosidase, and Their Mixture on Hierarchical Porosity of Rice Starch

et al. 2018

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Porous starch is produced by enzymatic hydrolysis of rice starch at subgelatinization temperatures, applying reaction times of 3, 6, and 12 h, respectively. The effects of α-amylase (AM), amyloglucosidase (AMG), and their mixture (AM þ AMG) on starch are studied by morphology, hierarchical porosity, granular structure, and thermal and surface stability. The reaction time of 6 h is found to be the most appropriate for the three enzymatic treatments studied. The techniques used to characterize the porous starches reveal porosity distribution is present in all samples. It is possible to identify the presence of macropores (scanning electron microscopy), mesopores (porosimetry of nitrogen), and micropores (adsorption capacity). The addition of AM suggests the formation of a higher micropore fractions, whereas the AM þ AMG mixture contributes to the development of more mesopore and macropore fractions. The particle size distribution, gelatinization temperatures, and zeta potential modulus results indicate that porous starches prepared in this way, can be useful as a thermoresistant and stable adsorbent in food and chemical applications.Results are expressed as the average value and standard error of the mean, thermal properties (two replicates) and surface properties (three replicates). Values followed by different letters within a column denote significant differences (P < 0.05).

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“…In these days, encapsulation evokes interest of food scientists because it provides an effective method to avoid flavors evaporation and unwanted reactions during storage by coating them with protective carrier materials. Fully biodegradable, widely available, inexpensive, easily modified into derivatives with various properties and other significant benefits make starch to be considered as an excellent wall material for encapsulation over the years [22]. From this point of view, it is possible that in-group (No.6) starch provided the wall around toxic materials in the extract and changes the release profile of the poisonous agents.…”

Section: Discussionmentioning

confidence: 99%

The Protective Role of Starch on Modulating Toxic Effects of Citrullus Colocynthis on Rat Liver and Intestine

Eskandarzade

Azizi

Hashemian

et al. 2018

IJT

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Background: Despite using Citrullus colocynthis on treatment of various diseases, serious gastrointestinal disorders like bleeding are reported. In Traditional Iranian Medicine (TIM), administering equal weights of starch with this plant is suggested to produce more tolerable preparations from it. Hence, we assessed histopathological changes in rat liver and intestine after using starch as corrective agent. Methods: We designed three experiments in Veterinary Medicine School of Shahid BahonarUniversity in Kerman, Iran in 2016. The procedure was applied in 2016 for 15 days. In the first experiment, group No. 2 and 3 received single daily dose of alcoholic pulp extract of C. colocynthis at 300 and 600 mg/kg extract consecutively. In the second experiment, group No. 4 and 5 received 300 and 600 mg/kg extract plus the same amount of starch consecutively. In the third experiment, group No. 6 and 7 received extract at 300 and 600 mg/kg plus the three times weight of starch consecutively. The live rats were euthanized and their liver and intestine were removed for histopathology examination. The samples were stained with hematoxyline-eosin (H&E).Results: Rats in all of the groups died from bleeding and diarrhea except for group No.6 that showed no symptoms seen in other rats. Microscopic examination of their intestine showed no histopathological lesions or other degenerative changes of the epithelium. Conclusion:Clearly further works in modern phytotherapy will be required to delineate the role of starch in reducing C. colocynthis toxicity. Consumption of adequate weight of starch with the toxic dose of C. colocynthis make it safe for digestive system but could not prevent necrotic changes in the liver.

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The application of starch‐based ingredients in flavor encapsulation

Cited by 68 publications

References 70 publications

Encapsulation of Lactobacillus plantarum in porous maize starch

Encapsulation of Lactobacillus plantarum in porous maize starch

Effects of α‐Amylase, Amyloglucosidase, and Their Mixture on Hierarchical Porosity of Rice Starch

The Protective Role of Starch on Modulating Toxic Effects of Citrullus Colocynthis on Rat Liver and Intestine

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