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3D printing technology, especially coaxial 3D mode of multiple-component shaping, has great potential in the manufacture of personalized nutritional foods. However, integrating and stabilizing functional objectives of different natures remains a challenge for 3D customized foods. Here, we used starch nanoparticle (SNP) to assisted soy protein (SPI) emulsion to load hydrophilic and hydrophobic bioactives (anthocyanin, AC, and curcumin, Cur). The addition of SNP significantly improved the storage stability of the emulsion. Xanthan gum (XG) was also added to the SNP/SPI system to enhance its rheology and form an emulsion gel as inner core of coaxial 3D printing. Low field nuclear magnetic resonance and emulsification analyses showed that AC/Cur@SNP/SPI/XG functional inner core had a strong water binding state and good stability. After printing with outer layer, the SNP/SPI coaxial sample had the lowest deviation rate of 0.8 %. Also, SNP/SPI coaxial sample showed higher AC (90.2 %) and Cur (90.8 %) retention compared to pure starch (S), pure SNP, pure SPI, and S/SPI samples as well as SNP/SPI sample printed without outer layer. In summary, this study provides a new perspective for the manufacture of customized products as multifunctional foods, feeds and even potential delivery of drugs., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The hydrophilic and low mechanical properties limited the application of starch-based films. In this work, a hydrophobic starch-based nanofiber mat was first successfully prepared from aqueous solution at room temperature by using electrospinning and glutaraldehyde (GTA) vapor phase crosslinking techniques for active packaging applications. Catechin (CAT) was immobilized in the nanofibers by electrospinning, resulting in higher thermal stability (T dmax  = 315.23 °C), antioxidant (DPPH scavenging activity = 94.31 ± 2.70 %) and antimicrobial (inhibition zone diameter = 15.6 ± 0.3 mm) of the fibers, which further demonstrated hydrogen bonding and electrostatic interaction between CAT and fibers. Nanofibers after GTA vapor phase crosslinking exhibited enhanced hydrophobicity (water contact angle: 15.6 ± 1.5° → 93.5 ± 2.3°) and mechanical properties (tensile strength: 1.82 ± 0.06 MPa → 7.64 ± 0.24 MPa, elastic modulus: 19.35 ± 0.63 MPa → 45.34 ± 0.51 MPa). The results demonstrated that preparation of starch-based electrospun nanofiber mats in aqueous system at room temperature overcame the challenges of organic solvent pollution and thermosensitive material encapsulation, while GTA vapor phase crosslinking technique improved the hydrophobicity and mechanical properties of nanofiber mats, which facilitated the application of starch-based materials in the field of packaging., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

To solve undiscernible freshness changes of printed functional surimi while maintaining printed shape, 4D printable color-changing material were prepared. Firstly, based on results of printing properties and fresh-keeping of Ca 2+ -NS-L-surimi, it showed better printing effects (enhanced mechanical strength) and good preservation (inhibition of amino acids decomposition, bacterial growth). However, freshness changes of printed Ca 2+ -NS-L-surimi were not distinguished directly. To avoid that, 4D printable color-changing material-anthocyanin-hydroxypropyl methyl cellulose-xanthan gum-carrageenan (AHXK) was prepared for indicating freshness through discoloration. Printing results showed AHX with 5 % K had the most suitable mechanical strength (appropriate gel strength, texture, rheology) for printing. Based on that, AHXK had stable color (ΔE fluctuation <5) and was sensitive to pH and ammonia (obvious discoloration; ΔE > 10). Actual freshness monitoring results (co-printing of AHXK-surimi) exhibited significant discolorations, especially for HXK with 0.75 % A. It became green during refrigeration of 3-5 d (keeping fresh, ΔE < 4), brighter green at 7 d (decreased freshness, ΔE > 6), turned yellow at 9 d (spoilage, ΔE > 16), which were distinguished significantly with naked eyes rather than traditional freshness determining. In conclusion, printed AHXK-functional surimi exhibited good printing, preservation and nondestructive freshness monitoring, facilitating application of 3D printed functional surimi., Competing Interests: Declaration of competing interest The authors declare no competing financial interest., (Copyright © 2023 Elsevier B.V. All rights reserved.)

The starch-phenolics complexes are widely fabricated as functional foods but with low phenolics retention limited by traditional liquid reaction and washing systems. In this study, ferulic acid (FA, 5%) was exogenously used in the crystalline form, and it reacted with starch in a high-solid extrusion environment, which was simultaneously controlled by thermostable α-amylase (0-252 U/g). Moderate enzymolysis (21 or 63 U/g) decreased the degree of the starch double helix and significantly increased the FA retention rate (>80%) with good melting and distribution. Although there were no significantly strong chemical bonds (with only 0.17-2.39% FA bound to starch hydrolysate), the noncovalent interactions, mainly hydrogen bonds, van der Waals forces, and electrostatic interactions, were determined by 1 H NMR and molecular dynamics simulation analyses. The phased release of total FA (>50% in the stomach and ∼100% in the intestines) from bioextrudate under in vitro digestion conditions was promoted, which gives a perspective for handing large loads of FA and other phenolics based on starch carrier.

This study aimed to explore the roles of starch structure in α-amylase-catalyzed hydrolysis under moderate electric field (MEF). Corn starch was gelatinized by controlling the temperature procedure of rapid viscos-analysis, and then the pre-gelatinized starch (3.0 g) was treated by MEF (2.5 and 5 V/cm) in the presence of α-amylase (1.5 mL). Only a slight hydrolysis occurred for native starch, showing minor increases in reducing sugar content (RSC, ∼0.19 mg/mL), slight changes in granular and semicrystalline structure, and decreases in thermostability (the maximum decomposition temperature (T max ) decreased from 322 to 300 °C). The densely-packed semicrystalline within starch granules was destroyed by pre-gelatinization, thus enhancing the hydrolysis and further decreasing the thermostability, presenting RSC values of 0.63-0.92 mg/mL and T max of 291-292 °C. Moreover, some special crystals were formed by IEF-induced orientation of hydrolyzed starch chains. Overall, these results confirmed that the semicrystalline structure of starch dominated in MEF-assisted hydrolysis, which could provide guidance for the application of electro-based techniques in starch modification., Competing Interests: Declaration of competing interest The authors declare that they have no competing interests., (Copyright © 2022 Elsevier B.V. All rights reserved.)

This study aimed to improve the effect of moderate electric field (MEF) treatment on the structural and physicochemical properties of maize starch by adding 1-butyl-3-methylimidazolium chloride ([bmim]Cl). Starch (20%, w/v) was mixed with [bmim]Cl solution (0, 30%, 50%, and 70%, w/w), and then electro-treated (5 V/cm, 50 Hz) at 60 °C for 10 min. As the [bmim]Cl concentration increased, the electro-induced disintegration of starch granules was enhanced due to the intensified Joule heat and decreased pH of reaction bulk. After electro-treated in 70% w/w [bmim]Cl, a transparent solution of starch was observed and the recovered starch tended to dissolve rather than swell in water. Compared with water-bath heating, MEF caused more destruction in the granular and crystal structure, increased the particle size, decreased the pasting viscosity, and reduced the gelatinization enthalpy and thermostability of starch. The obtained results could provide guidance for the application of electro-based techniques in starch modification., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

This study aimed to explore the effect of induced electric field (IEF) treatment on acid hydrolysis of corn starch by altering the connection modes of sample coils of a 4-reactor IEF system. Results suggested that IEF treatment could enhance the hydrolysis of corn starch and series connection (1. RRRR, η=16E Si 2 P in 4Z Si +Z load ) exhibited higher energy efficiency than parallel (9. (RRRR), η=4E Si 2 P in ), thus contributing to more extensive hydrolysis. Although no new functional group was formed, the starch granules were partially cracked into pieces and the crystallinity was slightly increased after IEF-assisted hydrolysis. Differential scanning calorimetry results indicated that IEF-assisted hydrolysis increased the gelatinization temperatures but decreased the enthalpy of starch, with a greatest variation was observed by series connection. Rapid visco-analysis showed that IEF-assisted hydrolysis greatly decreased the pasting viscosity of corn starch and also series connection showed the strongest reduction. The obtained results could provide a theoretical guide for the applications of IEF technology in biomaterial processing.Si +4Z load ), thus contributing to more extensive hydrolysis. Although no new functional group was formed, the starch granules were partially cracked into pieces and the crystallinity was slightly increased after IEF-assisted hydrolysis. Differential scanning calorimetry results indicated that IEF-assisted hydrolysis increased the gelatinization temperatures but decreased the enthalpy of starch, with a greatest variation was observed by series connection. Rapid visco-analysis showed that IEF-assisted hydrolysis greatly decreased the pasting viscosity of corn starch and also series connection showed the strongest reduction. The obtained results could provide a theoretical guide for the applications of IEF technology in biomaterial processing., (Copyright © 2022 Elsevier B.V. All rights reserved.)

High amylose starch nanoparticles (HS-SNPs) were rapidly synthesised by high-speed circumferential force of homogenisation (3000 and 15,000 rpm) during nanoprecipitation. Morphology and dynamic light scattering analyses showed that HS-SNPs fabricated by stronger circumferential shearing were excellent stabilisers in smaller sizes (20-50 nm). Their aggregates were liable to separate in the aqueous phase with the nano effect under either homogenisation over 6 min or ultrasonication in 2 min. SNP-based nanoemulsion (<200 nm) of high-water fraction was achieved, though the high hydrophilicity of the SNPs were identified by the contact angle. For homogenisation (with 100-2000 nm emulsion size), only time prolongation led to a better dispersion of SNP aggregates. Ultrasonication with periodic cavitation could disintegrate SNP aggregates into micro-aggregates for a stable emulsion system in a short period. In contrast, long-term ultrasound caused simultaneous re-agglomeration and solubilisation of the SNPs, leading to weakened interface barriers and decreased storage stability., (Copyright © 2021. Published by Elsevier Ltd.)

Starch (St) was used as green and renewable matrix (> 80%, db) for the preparation of Zn-St-MOCP/nFe 3 O 4 composite via bioextrusion. Bifunction of Fe 3 O 4 NPs as magnet and pore-inducer was confirmed and could be more homogeneously embedded in the St-based framework with hierarchical porous structure via SEM-EDS mapping. For the nFe 3 O 4 -induced microstructure of Zn-St-MOCP/nFe 3 O 4 composite, submicronic pores and nanopores were observed with Fe 3 O 4 NPs onto the inner surface of micron channels. According to the XPS, XRD, FTIR, TGA analyses, it is probably due to the coordination between Fe 3+/2+ and Zn 2+ /hydroxy groups and the recombination of St chains in crystalline/amorphous zones interfered by Fe 3 O 4 NPs. Saturation magnetization value was measured with an excellent separation behavior. Seven kinetic equations were conducted for the fitting of dye adsorption data. Overall, the nFe 3 O 4 -assisted bioextrusion strategy is developed for the continuous fabrication of bio-based materials with rapid magnetic separation and hierarchical-pore architecture promising in practical adsorption., (Copyright © 2021 Elsevier B.V. All rights reserved.)

The effect of six anions (Cl-, OH-, NO 3 -, SO 4 2 -, C 6 H 10 O 6 -) on a starch (St)-enzyme (thermostable α-amylase, TαA)-calcium (Ca) system was investigated in a low-moisture solid state. Two levels of Ca salts (1 and 10 mmol/100 g St) added to potato starch with and without TαA were analyzed by FT-IR, DSC and SEM. The surface morphologies of the St-Ca complexes were different in the presence of various anions, and the residual Ca salts around the St granules might decrease the enzymatic action. For bioextrusion, TαA (0.5‰ and 1.5‰) were introduced for a relatively low Ca content (1 mmol/100 g). Significant differences in enzyme activity were observed, increasing the activity of TαA by SO 2 - and PO 4 3 -) on a starch (St)-enzyme (thermostable α-amylase, TαA)-calcium (Ca) system was investigated in a low-moisture solid state. Two levels of Ca salts (1 and 10 mmol/100 g St) added to potato starch with and without TαA were analyzed by FT-IR, DSC and SEM. The surface morphologies of the St-Ca complexes were different in the presence of various anions, and the residual Ca salts around the St granules might decrease the enzymatic action. For bioextrusion, TαA (0.5‰ and 1.5‰) were introduced for a relatively low Ca content (1 mmol/100 g). Significant differences in enzyme activity were observed, increasing the activity of TαA by SO 4 2 - (146.54 %) > C 6 H 10 O 6 2 - > Cl- > control > NO 3 - > OH- ≈ PO 4 3 - and C 6 H 10 O 6 2 - (123.20 %) ≈ Cl- ≈ SO 4 2 - > control > PO 4 3 > OH- > NO 3 - for the low and high enzyme levels, respectively., (Copyright © 2020. Published by Elsevier Ltd.)

The physicochemical properties of broad bean paste koji made from extruded and traditional steam-cooked raw materials were investigated by scanning electron micrographs (SEM), confocal laser scanning micrographs (CLSM), circular dichroism (CD) and Molecular weight (Mw) analysis. The results showed that the protease activity of koji made from the extruded materials was higher than that of the traditional cooking method. A network porous structure in the extruded samples was observed by SEM. Furthermore, the CLSM results showed that the starch of the extrudate was embedded well in its protein network. CD spectroscopy implied that the α-helix decreased while the β-turn and random coil increased after both treatments. Mw analysis determined that the starch molecules were degraded during extrusion, the proportion of micromolecules was more in the extruded samples than in the steam-cooked samples. However, the chain length distribution of starch exhibited no significant difference between the extruded and steam-cooked broad beans., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Starch nanoparticles (SNPs) are generally defined as starch grains smaller than 600–1000 nm produced from a series of physical, chemical, or biologically modified starches. Many studies have reported the preparation and modification of SNPs, which are mostly based on the traditional "top-down" strategy. The preparation process generally has problems with process complexity, long reaction periods, low yield, high energy consumption, poor repeatability, etc. A "bottom-up" strategy, such as an anti-solvent method, is proven to be suitable for the preparation of SNPs, and they are synthesized with small particle size, good repeatability, a low requirement on equipment, simple operation, and great development potential. The surface of raw starch contains a large amount of hydroxyl and has a high degree of hydrophilicity, while SNP is a potential emulsifier for food and non-food applications. [ABSTRACT FROM AUTHOR]

SUMMARY: In view that enzymatic extrusion can change the degradation degree of raw materials, this paper studied the regulation rules of four indexes of degradation degree of enzymatically extruded glutinous rice flour and the correlation between these indexes and the quality indexes of brewed Chinese rice wine. The results showed that at appropriate water content, dextrose equivalent (DE) and water solubility index (WSI) were linearly related to the enzyme content in extrusion with thermostable α‐amylase (TS‐αA) and mesophilic α‐amylase (MS‐αA), respectively. But water absorption index (WAI) was not significantly affected by enzyme content. The percentages of each degree of polymerisation (DP) (1–7) and that of the sum of the rest DPs called other DP were the fundamental reasons for different DE values, WSI, WAI and quality indexes of Chinese rice wine. DP1 was significantly positively correlated with alcohol degree, and negatively correlated with total acid. DP2–DP7 (except DP4) was significantly positively correlated with amino acid nitrogen. Besides, other DP was significantly positively correlated with total sugar and total acid. The percentages of DP1, DP2–DP7 and other DP could be respectively adjusted by changing enzyme content in extrusion with MS‐αA, MS‐αA/TS‐αA and TS‐αA to control the related quality indexes of Chinese rice wine. [ABSTRACT FROM AUTHOR]

Summary: To promote the industrial production of Chinese rice wine made by enzymatic extrudates, the first is to ensure the consistency of the raw material. That is, an evaluation standard of enzymatic extrudate should be set up. It was studied for the first time. By studying the changes of seven indexes of samples at different sites of extruder barrel and the die along the extrusion direction and making the correlation analysis to select the representative indexes. The results showed that the change trends of dextrose equivalent (DE), molecular weight distribution (MWD) and oligosaccharide composition (OC) were the same, and these indexes were more affected by mechanical force than by temperature. The ability of degradation of different zones was: conveying area < kneading area << exit of the die. There was little difference in extent of gelatinisation (GE) at the temperature where the enzyme activity was relatively high. Different from DE value, water solubility index (WSI) rose gradually. Surprisingly, DE was negatively correlated with GE, and positively correlated with oligosaccharides except DP1 and DP6, and had no significant correlation with water absorption index (WAI) and WSI. In conclusion, DE, WSI, DPD (especially DP6) could be used as a comprehensive evaluation index of enzymatic extrudates. [ABSTRACT FROM AUTHOR]

Vaccinium bracteatum Thunb.leaves (VBTL) are a traditional Chinese herbal medicine with potential natural pigments and antioxidants. Its application information on extrusion is limited. In this study, to increase the usage of foods containing VBTL, rice‐based extrudates with VBTL were investigated. The extrusion was performed at a wide temperature range (60–140°C) and with different VBTL supplementations (3%–10%). The extrudates with 10% VBTL showed a significant decrease in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity upon extrusion. TPC and TFC increased with the rise of barrel temperature. The VBTL color was stable during the wide‐temperature extrusion process. The bioactivities of the extrudates were positively correlated with the VBTLsupplement (R = 0.943–0.989). In addition, different addition levels of VBTL significantly changed the water absorption index (WAI), water solubility index (WSI), pasting properties, and in vitro starch digestibility of the extrudates. Moreover, extrudates with 3% VBTL showed the highest WAI and peak viscosity but the lowest in vitro starch digestibility. These results may suggest that rice extrudates with a low supplement of VBTL have an acceptable color and may be used as functional additives for high antioxidant and low glycemic response diets. Practical Application: The results showed that the Vaccinium bracteatum Thunb. leaves (VBTL) color and antioxidation were stable during the wide‐temperature extrusion process. Extrusion processing can be used to enlarge the usage of VBTL and simplify its traditional processing method. Applying VBTL to the process of extrusion appears to be a suitable method of producing value‐added and low glycemic response extrudates. [ABSTRACT FROM AUTHOR]

The last decade has seen the extensive use of bio-based polymers from renewable resources in many fields, to facilitate a sustainable, effective and diversified development of human activities. However, the natural polymeric matrices have processing difficulties because of their complicated structures. The green method combing reactive extrusion (REX) and enzymatic action has been adopted for the efficient conversion and utilisation of these biomaterials in food, medicine, energy as well as other areas. This review aims to offer a panoramic overview of the development of food-related biopolymers such as starch, protein and the derivatives, using REX and enzyme as powerful and useful processes. The special advantages, critical issues, application cases and future developments of REX–enzyme strategy were thoroughly discussed. New types of REX–enzyme synergies were illustrated with different mechanisms according to the enzyme or extruder type, substrate level and energy intensity in the reaction microenvironment. The multiple REX and enzymatic processes is popular but gradually improved to a simple co-extrusion process of enzymatic reactive extrusion (eREX). It requires a compatible reaction state of both enzyme and substrate for eREX under the same and balanced conditions. Furthermore, starch- and protein-based matrices are usually extruded with strong or limited enzymatic actions for producing general and functional foods. Image 1 • The strategy of combining REX and enzyme for biopolymer conversion was summarized. • The types and mechanisms of extrusion with different enzymes were discussed. • The comparison between REX–EH and eREX was investigated. • Food-related biopolymers (starch/protein-based materials) were processed. [ABSTRACT FROM AUTHOR]

Wheat germ is an agricultural but low-economic by-product for animal feed or waste due to its susceptibility of hydrolytic/oxidative rancidities. Here, we use controllable extrusion to treat wheat germ, and with assistance of exogenous starch as lipid protective factor at different ratios (0:10 2:8, 3:7, 4:6). Oxidation of optimized germ extrudate was slowed down during storage, with total lipid retention rate reach up to ∼88.3%. Extrusion dynamic analysis showed that relatively high screw speed (100–150 rpm) significantly shortened mean residence time, increased axial diffusion velocity and reduced the loss of free and bound lipid. Type Ⅱ starch-lipid complex was changed to type Ⅰ during extrusion, with thermal transition peak declined. Wheat germ lipid was most evenly distributed under 100 rpm extrusion. The hydrogen bonding interaction between exogenous starch and lipids in wheat germ was strengthened, with significant modification in water absorption, water solubility, expansion and textual indexes. • The controllable lipid retention of wheat germ was achieved by extrusion. • Lipid oxidation index of extruded wheat germ was greatly reduced during storage. • Lipid content was changed and clarified by chemical and RTD analyses. • Wheat germ-based complex was prepared with exogenous starch at 0–40%. • Lipid loss rate was decreased to 11.71% in wheat germ-starch extrudate. [ABSTRACT FROM AUTHOR]

A starch-based nanofiber mat was prepared for real-time monitoring of food freshness for the first time. UV–vis results showed that roselle anthocyanins (RS) conferred a wide pH sensing range on the nanofiber mat. The prepared nanofiber mats demonstrated good color visibility (total color difference value (ΔE) increased to 56.4 ± 0.7) and a reversible response (within 120 s). Scanning electron microscopy and Fourier transform infrared spectroscopy results suggested that the nanofibers had smooth surfaces without beaded fibers and that RS was well embedded into the nanofibers. The introduction of RS improved the thermal stability of the nanofibers. Color stability tests revealed that the nanofibers exhibited excellent color stability (maximum change ΔE = 1.57 ± 0.03) after 14 days of storage. Pork and shrimp freshness tests verified that the nanofibers could effectively reflect the dynamic freshness of pork and shrimp. Nontoxic, degradable and responsive characteristics make the pH-sensitive nanofiber mat a smart food label with great application potential. • Starch-based SFL was prepared via electrospinning technology for the first time. • The entire process and raw materials are green. • The prepared nanofiber mats have great application potential in real-time monitoring the freshness of high-protein foods. [ABSTRACT FROM AUTHOR]

Starch as an edible, biosafe, and functional biopolymer, has been tailored at nanoscale to deliver bioactive guests. Nanostarches fabricated in various morphologies including nanosphere, nanorod, nanoworm, nanovesicle, nanopolyhedron, nanoflake, nanonetwork etc., enable them to assemble different kinds of bioactives due to structural particularity and green modification. Previous studies have reviewed nanostarch for its preparation and application in food, however, no such work has been done for the potential of delivery system via polymorphic nanostarches. In this review, we focus on the merits of nanostarch empowered by multi-morphology for delivery system, and also conclude the assembly strategies and corresponding properties of nanostarch-based carrier. Additionally, the advantages, limitations, and future perspectives of polymorphic nanostarch are summarized to better understand the micro/nanostarch architectures and their regulation for the compatibility of bioactive molecules. According to the morphology of carrier, nanostarch effectively captures bioactives on the surface and/or inside core to form tight complexes, which maintains their stability in the human microenvironment. It improves the bioavailability of bioactive guests by different assembly approaches of carrier/guest surface combination, guest@carrier embedment, and nanostarch-mediated encapsulation. Targeted release of delivery systems is stimulated by the microenvironment conditions based on the complex structure of nanostarch loaded with bioactives. [Display omitted] [ABSTRACT FROM AUTHOR]

This research aims to explore encapsulation of probiotic Lactobacillus plantarum using porous starch (PS) by mild gelatinization (37 °C). The influence of amylose/amylopectin ratio on the maintenance of bioactivities of encapsulated probiotic was also investigated, and the pores size of PSs can be controlled by amylose/amylopectin ratio for the formation of macropores (1–10 μm), mesopores (10–100 nm), and/or micropores (1–10 nm). Scanning electron microscopy observed the morphology of multistage pores and based on this, the encapsulation of the microorganism (Lactobacillus plantarum , lpl) was successfully obtained by various existence forms. PS 0:1 - lpl demonstrated a higher encapsulation efficiency (9.5 × 1010 CFU/g) for L. plantarum than NS- lpl , PS 1:4 - lpl , PS 1:1 - lpl , and PS 4:1 - lpl. Encapsulation with PS 1:1 - lpl provides the best overall maintenance of bioactivities of L. plantarum in the presence of food processing stresses (retention rate up to 61.1%). Our study provides a new alternative strategy for bioencapsulation of probiotic by using porous starch, showing good potential for industrial application. [Display omitted] • Novel porous starch (PS) was prepared by ultrasound-precipitation method. • Encapsulation of probiotics using novel PS was achieved at mild temperature. • Porous structure and properties are associated with probiotics loading. • Probiotics encapsulated in PSs could endure low temperature and heat stress. [ABSTRACT FROM AUTHOR]

3D-printed fish analogues have gradually been produced as substitutes for real fish meat for the rising of personalized diet and food safety, as well as environmental concerns related to marine biodiversity and seafood supply. However, it is still a challenge of preparing shaped fish fat mimics based on precise structural and nutritional regulations of food 3D printing technology. In this study, nanostarch (NS) particles were used to enhance the printability of carrageenan (CG) emulsion gels with different oils. The rheological properties, printing ability, printing precision, moisture state, microstructure, and emulsion stability of NS/CG emulsion gels as printable food-ink were investigated at different NS concentration ratios (0–5 wt%). Compared with native starch (micron-sized granules), the addition of nanoscale NS led to decreases in viscosity and G' of inks for easier extruding performance. Also, NS (especially 4 wt%) shaped fish fat mimics with smoother surfaces, better printing precision and expansion rate. It optimized the mimic formula with tightly bound water T 2b which was similar to that of real fish tissue. When the NS and CG contents were used at 4% and 2% (4N2G), respectively, the printed fat mimics had the highest printing precision (94.33%) and the best emulsion stability (Turbiscan stability index <0.1). Furthermore, when DHA-rich fish oil was introduced into the 4N2G system compared with soybean oil, it showed not only similar printing performance but also better microstructural homogeneity with increased nutrition supplements. [Display omitted] • Nanostarch (NS) enhanced the printability of thick carrageenan (CG) emulsion gels. • NS reduced viscosity and G′ values while native starch increased them oppositely. • The presence of NS enhanced the fish fat mimics with tightly bound water T 2b. • 4% NS facilitates the smooth surface and printing precision of printable inks. • DHA-rich fish oil is successfully constructed in nutrient-fortified NS/CG products. [ABSTRACT FROM AUTHOR]

The hierarchical architecture of natural and processed starches with different surface and internal structures determines their final physicochemical properties. However, the oriented control of starch structure presents a significant challenge, and non-thermal plasma (cold plasma, CP) has gradually been used to design and tailor starch macromolecules, though without clear illustration. In this review, the multi-scale structure (i.e., chain-length distribution, crystal structure, lamellar structure, and particle surface) of starch is summarized by CP treatment. The plasma type, mode, medium gas and mechanism are also illustrated, as well as their sustainable food applications, such as in food taste, safety, and packaging. The effects of CP on the chain-length distribution, lamellar structure, amorphous zone, and particle surface/core of starch includes irregularity due to the complex of CP types, action modes, and reactive conditions. CP-induced chain breaks lead to short-chain distributions in starch, but this rule is no longer useful when CP is combined with other physical treatments. The degree but not type of starch crystals is indirectly influenced by CP through attacking the amorphous region. Furthermore, the CP-induced surface corrosion and channel disintegration of starch cause changes in functional properties for starch-related applications. [Display omitted] [ABSTRACT FROM AUTHOR]

Developing green and efficient methods for the delivery of active food substances is a sustained demand for food scientists and industries. In this work, for the first time, we prepared a curcumin (CUR)-loaded starch-based fast-dissolving nanofiber by electrospinning technology. This green nanofiber was obtained by incorporating CUR with octenyl succinic anhydride starch (OSA) and pullulan (PUL) matrix using pure water as the solvent. To overcome the poor water-solubility and bioavailability of CUR, hydroxypropyl-beta-cyclodextrin (HPβCD) was used to form inclusion complexes. Phase solubility test results showed that by introducing HPβCD, the water-solubility of CUR was obviously improved. The prepared electrospun nanofibers were systematically characterized through scanning electron microscopy (SEM), X-ray diffraction (XRD), proton nuclear magnetic resonance spectroscopy (1H NMR), Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), encapsulation efficiency testing, solubility testing and antioxidant activity testing. The results demonstrated that CUR was well encapsulated into HPβCD and OSA/PUL/CUR-HPβCD electrospun nanofibers with fine morphology and fast-dissolving character were successfully prepared. It is worth noting that the whole process and raw materials were green, suggesting that the prepared fast-dissolving nanofiber has great application potential in the food and pharmaceutical fields. • A curcumin loaded starch-based fast-dissolving nanofiber was prepared via electrospinning technology; • The whole process and raw materials were green; • The prepared nanofibers possess great potential for fast delivery of bioactive ingredients. [ABSTRACT FROM AUTHOR]

To help to control the qualities of Chinese rice wine brewed by enzymatically extruded glutinous rice, the correlation between the degradation degrees of extrudates and the qualities of Chinese rice wine were fully studied. Dextrose equivalent (DE), extent of gelatinization (GE), water solubility/absorption index (WSI/WAI), degree of polymerization (DP) distribution and scanning electron microscopy (SEM) of glutinous rice extruded respectively with 0.5‰, 1.0‰, 1.5‰ and 2.0‰ thermostable α-amylase (TS-αA)/mesophilic α-amylase (MS-αA) were determined. Surprisingly, more TS-αA decreased DE value while more MS-αA increased DE value. Both α-amylases reduced WSI with more enzymes. Besides, more TS-αA promoted GE while more MS-αA decreased GE. The contents of DP1, DP3, DP5, DP6, DP7 and other DP fundamentally affected the qualities of Chinese rice wine. DP1 content was significantly negatively correlated with total sugar and amino acid nitrogen, and positively correlated with alcohol degree. The contents of DP3, DP5 and DP6 were significantly positively correlated with amino acid nitrogen, and negatively correlated with alcohol degree. The contents of DP7 and other DP had a very positive correlation with total sugar. It's expected to control the qualities of Chinese rice wine by adjusting the relevant DP's contents. [Display omitted] • Dextrose content of extrudate was positively correlated with alcohol degree. • Water absorption index was extremely positively correlated with dextrose. • Extrusion with more mesophilic α-amylase more inhibited gelatinization. • Dextrose was not always positively correlated with dextrose equivalent. • Dextrose content could be adjusted by extrusion with mesophilic α-amylase. [ABSTRACT FROM AUTHOR]

Resistant starch (RS) is widely used as a new type of dietary fiber, but it is still a limitation of controllable formation of microstructure and polymeric architecture for preparing single-component RS (pure-phase). In this study, RS was prepared using maize starch with two ratios of amylose to amylopectin (RAA 1:1 and RAA 1:2) and four pullulanase concentrations (5, 15, 25, 35 U/g) in a high-solid dynamic reaction environment of bio-extrusion. Based on the long- and short-range orders reflected by the glycosidic bonds (13C NMR), chain-length distributions (SEC/FACE), single-/double-helices (FTIR), lamellas (SAXS) and crystalline pattern (XRD), the rearranged supramolecular structure of starch and their relationships with physicochemical properties (DSC and RVA) was illuminated. There were two morphologies of RS were created: 1) disordered fusion-like structure displayed by RAA 1:1 -P15 and RAA 1:2 -P35, which had the high contents of RS (54.95 and 54.19%) and short amylopectin (DP ≤ 24) (70.52% and 60.20%). The short (A chains) and extremely short (DP < 6) amylopectin could contribute to form submicro-crystallite with B1 chains in the extruded matrix at a low moisture level; 2) thinner, scalier and layered-like structure displayed by RAA 1:2 -P15 that was the transition state from thick layered strips of large granules. Its SDS content was high (33.61%) and owned the larger rearranged d Lorentz (16.97 nm). Overall, the entangled regime of amylose and amylopectin in the modifications of starch with different structural units or micro-domains in this study will provide a new idea and reference to explore the preparation of novel RS. [Display omitted] • Rearranged supramolecular structure of starch was achieved with high resistance of digestion. • Hybrid helices had been created greatly during high-solid reaction system of extrusion. • Polymorphic microcrystals were formed by the extremely short (DP < 6) amylopectin, A and B1 chains. • Longer amylopectin (DP > 24) may combine on multiple lamellas and impair the DO of crystals. • Viscosity would be up-regulated through the entanglement of amylopectin to form networks. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effect of moderate electric field (MEF, 0–10 V/cm, 50 Hz) on the glucoamylase-catalyzed hydrolysis of corn starch. The underlying mechanism was explored by monitoring changes in the hydrolysis rate, glucoamylase activity, substrate structure, temperature profiles, and hydrolysate properties. The results suggested that the hydrolysis rate highly depended on the MEF intensity. Low-intensity MEF (0–5 V/cm) increased glucoamylase activity by 7.1–22.4% by inducing mild electrophoretic and polarization effects, which resulted in the formation of porous starch. Although high-intensity MEF accelerated the thermal inactivation of glucoamylase, it completely destroyed starch granules due to the extensive ohmic heating; hence, a significant improvement in the hydrolysis efficiency and dramatic decreases in the pasting viscosity, gelatinization enthalpy, and thermo-stability were observed. Overall, this study clarified the mechanism of MEF-assisted enzymatic hydrolysis, which might contribute to expanding the applications of electric field-based techniques in starch modification. [Display omitted] • Moderate electric field (MEF) enhanced glucoamylase-catalyzed hydrolysis of corn starch. • Low-intensity MEF slightly increased the hydrolysis mainly by activating glucoamylase. • High-intensity MEF largely improved the hydrolysis mainly by destroying starch structure. • Mild electrophoretic and polarization effects activated glucoamylase. • Extensive electrophoretic motion and polarization intensified enzyme deactivation. [ABSTRACT FROM AUTHOR]

This study aimed to compare the effects of extrusion and recrystallization treatments on the structural and physicochemical properties and digestibility of corn (CS) and potato starch (PS). CS and PS were conditioned at 40 % and 60 % moisture content and extruded at 40°C–120 °C. The extrudates were stored for 1, 7, and 14 days at 4 °C for recrystallization. The structural properties of extruded CS (ECS) and extruded PS (EPS), as well as the crystallization and thermal properties, water solubility, water absorption, and in vitro digestibility of recrystallized ECS (RECS) and recrystallized EPS (REPS), were evaluated. Compared with native starch, both ECS and EPS exhibited a significant decrease in their measured molecular weight. The chain length distribution did not change significantly, but the amylose content increased remarkably. Both RECS and REPS with 60 % moisture content presented a typical B-type pattern, and RECS exhibited V-type characteristic peaks. The melting signals of recrystallized amylopectin (46–64 °C) and amylose (136–158 °C) of RECS were detected. In vitro digestion experiments showed that RECS had lower digestibility than REPS. The highest slowly digestible starch and resistant starch contents of RECS were approximately 3.5 and 6.5 times that of unextruded CS, respectively. ● The extrusion and recrystallization of corn and potato starch were studied ● Compared to native starch, the amylose of extruded samples increased ● The chain length distribution of extruded samples did not change significantly ● The amylose melting signals of recrystallized extruded corn starch were detected ● RECS had a lower digestibility than REPS [ABSTRACT FROM AUTHOR]

Enzymatically-catalytic conversion of starch-based industrial waste into porous materials was enhanced by a moderate electric field (MEF). Changes in the hydrolysis rate, α-amylase activity and starch structure during MEF treatment (0–20 V, 0–400 Hz, room temperature and 0–2 h) were monitored and the hydrolyzed products were characterized by scanning electron microscopy, X-ray diffraction and water/oil adsorption analyses. The results showed that MEF enhanced enzymatic hydrolysis mainly by destroying starch structure, rather than by altering α-amylase activity. The average number of pores of hydrolyzed starch increased when voltage increased from 2 to 15 V, but a further increase of voltage caused the gelatinization of starch, thus making it unfavorable for the preparation of porous materials. The crystallinity of electrically-treated porous starches was decreased by 2.87–5.06%. The water and oil adsorption capacity of the porous starches was much higher than that of their native counterpart. Overall, this study extends the applications of electric field-based techniques in an enzymatic modification of biomaterials. Image 1 • Moderate electric field could enhance α-amylase-catalyzed hydrolysis of rice starch. • The destruction of starch structure played a dominant role in electro-assisted hydrolysis. • The changes of α-amylase activity played a secondary role in electro-assisted hydrolysis. • Hydrolyzed starch showed a hollow structure and its crystallinity slightly decreased. • Hydrolyzed starch exhibited a good water and oil absorption capacity. [ABSTRACT FROM AUTHOR]

Caffeic acid and maize starches were combined to prepare maize starch-caffeic acid complexes. The physicochemical properties of the complexes were characterised by X-ray, FT-IR, RVA and DSC, while the digestibility was evaluated using an in vitro digestion model. XRD patterns revealed that the complexation with caffeic acid decreased the crystallinity of maize starch from 35.71% to 19.87%, while the crystal type remained unchanged (A-type). The solubility, swelling power and freeze–thaw stability of the complexes were greater when compared with native maize starch, and the crystal type and thermal properties were confirmed by XRD, RVA and DSC, respectively. FT-IR analysis confirmed that the short-range structure of maize starch-caffeic acid complexes was reduced since the R 1047/1022 value decreased from 0.932 to 0.880. Furthermore, complexes of maize starch-caffeic acid were less amenable to in vitro digestion than native maize starch. Our study might provide an option for the utilisation of caffeic acid in food systems to reduce starch hydrolysis. • Caffeic acid affects the crystal degree of maize starch rather than the crystal type. • Non-covalent interaction was the main force between maize starch and caffeic acid. • Complexes showed a lower digestion than that of the native maize starch. [ABSTRACT FROM AUTHOR]