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Abstract: Differential thermal analysis (DTA) as a novel approach to monitor retrogradation degree of rice starch was investigated in this study. Our results found that the onset temperature (To), the peak temperature (Tp), and the conclusion temperature (Tc) were slightly reduced for the retrograded starch, while the differential temperature (ΔT) was significantly increased with the increasing of storage time (P ≤0.05). Based on the measurement of the ΔT, retrogradation degree (DR) of rice starch was evaluated, and it was compared with the data collected from the DSC. The result indicated that there was no significant difference in DR obtained from the two analytical methods, although the DR determined from the DTA was slightly higher than that from the DSC. These findings suggest that the DTA as well as the DSC is suitable for the measurement of starch retrogradation. [Copyright &y& Elsevier]

In this study, the aqueous re-dispersibility of starch nanocrystal (SNC) powder was significantly improved by sodium hypochlorite (NaClO) oxidation, with more than 2% (w/w) active chlorine. Fourier transform infrared spectroscopy and X-ray photoelectron spectroscopy analyses verified the oxidation process of SNC. The oxidation degree (carboxyl groups content) increased from 0.41% to 0.581% (w/w) while the applied active chlorine increased from 1% to 4% (w/w). X-ray diffraction showed that NaClO oxidation induced minor destruction to SNC when the applied active chlorine exceeded 2%, and the relative crystallinity decreased from 45.6% to 42.8%. Due to the introduction of carboxyl groups, the zeta potential of oxidized SNC (OSNC, under 2% active chlorine level) suspension (re-dispersed from oven-dried OSNC powder) reached to −23 mV. Consequently, a high degree of individualized SNC with the particle size of 20 nm was obtained and the suspension maintained the stability for at least 20 days. [ABSTRACT FROM AUTHOR]

Abstract: The influence of spring dextrin (SD) on the gelatinized starch retrogradation was investigated by wide X-ray diffraction (WXRD), differential scanning calorimetry (DSC) and molecular dynamic (MD) simulation. Different wheat and corn starch gels were prepared with the addition of SD3, SD5, SD7 or SD9. WXRD results showed that recrystallinity of wheat and corn starch gels was reduced with the addition of SD7 or SD9. Alternatively, SD3 or SD5 accelerated recrystallinity. Enthalpies of retrograde wheat and corn starch gels were analyzed using the Avrami equation and confirmed the WXRD results. Finally, MD simulation was adapted to predict the interaction of SD and starch fraction in water, and the results showed that the SD disturbed starch retrogradation by altering starch fraction–starch fraction interaction. Based on the obtained results of WXRD, DSC and MD, it was concluded that the addition of SDs significantly influences starch long-term retrogradation. [Copyright &y& Elsevier]

This paper explored the impact of superheated steam (SS) treatment on the physicochemical, crystalline characteristics and in vitro digestibility of wheat starch. Upon SS treatment, treated samples showed lower swelling power, solubility, and viscosities, but had higher gelatinization temperature, which might be due to the partial gelatinization of starch granules. This agreed with micromorphology characterization, indicating the degradation of Maltese cross. In addition, SS treatment decreased the long-range crystalline and short-range order of starch, compared to native starch sample. This change of physicochemical and structural properties was responsible for the decrease of starch hydrolysis rate. Meanwhile, SS treatment obviously increased the slowly digestible starch (SDS) and resistant starch (RS) content from 10.6% to 7.9% (native starch) to 17.2% and 13.6% (150 °C, 1 min), respectively. This knowledge indicates that superheat steam technology possibly is a promising strategy in starch modification. [Display omitted] • Superheated steam (SS) treatment induced partial gelatinization of wheat starch. • SS treatment destroyed the long-range crystalline structure of wheat starch. • SS treatment increased resistant starch contents of wheat starch. [ABSTRACT FROM AUTHOR]

In this study, a starch-based nanocarrier was fabricated to allow tangeretin to avoid the disadvantages of poor aqueous solubility and weak stability. A green technique comprised of a combination of ultrasonication and recrystallization was applied, which ensured the products would be more applicable in the food, pharmaceutical, and cosmetic industries. Debranched starch (DBS) and β-cyclodextrin (β-CD) underwent ultrasonic irradiation and were self-assembled at 4 °C to form CD/DBS-nanoparticles (NPs). By developing CD/DBS-NPs with different degrees of polymerization of DBS and under varied durations of ultrasonic irradiation, the correlation between particle construction and tangeretin loading ability of CD/DBS-NPs was revealed. The maximum loading amount and loading efficiency of tangeretin in tangeretin-loaded CD/DBS-NPs (TAN@CD/DBS-NPs) were 17.91 ± 0.03 μg/mg and 83.20 ± 0.15%, respectively. Furthermore, the TAN@CD/DBS-NPs displayed a homogenous distribution and satisfying stability in a series of human microenvironments, including ionic strength (physiological saline), temperature (37 °C), and acidic stomach conditions (pH 2.1). In addition, the maximum retention index of tangeretin in TAN@CD/DBS-NPs reached 99.21 ± 0.17% after a 20-day storage period, suggesting an outstanding effectiveness of CD/DBS-NPs for tangeretin preservation. The prepared nanocarriers were demonstrated to be non-toxic to cells, showing promising potential for applications in the food, pharmaceutical, and cosmetic industries. Image 1 • β-cyclodextrin/debranched starch nanoparticles (CD/DBS-NPs) were fabricated. • Ultrasonication showed crucial impacts on physical properties of CD/DBS-NPs. • CD/DBS-NPs displayed superior loading amount and loading efficiency for tangeretin. • The crystalline structure influenced the stability of tangeretin-loaded CD/DBS-NPs. [ABSTRACT FROM AUTHOR]