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Abstract The effects of amino acids – cysteine (Cys), glutamic acid (Glu) and lysine (Lys) – on gelatinization, pasting and rheological properties of chemically modified starches including distarch phosphate (E 1412), acetylated distarch phosphate (E 1414) and acetylated distarch adipate (E 1422) were studied. The amino acids were added at 0.2 mol/kg of the starch dry weight. Glu contributed to an increase in gelatinization temperatures of the E 1412 and E 1422 starches, while the same effect, additionally accompanied by increase in gelatinization enthalpy, was found for Lys in the E 1414 and E 1422 systems. Addition of the amino acids decreased peak viscosity of the E 1412 and E 1422 pastes by 26.3–40.8% and 2.3–24.9%, respectively. Furthermore, the amino acids lowered final viscosity of these starches by 9.4–37.7% and 3.9–36.5%, respectively. Significant effects of Glu on pasting behaviour of E 1414 included reductions in both percentage breakdown and percentage setback in viscosity. Mechanical spectra showed that all the systems studied behaved as weak gels. The G ′ and G ″ values of the E 1412 and E 1422 gels with amino acids were lower than those determined for the respective control samples. The results of creep and recovery test revealed that a common effect of Lys in all the modified starch systems was an elevation of instantaneous compliance (J 0) and reduction in retardation time (λ ret), whereas the effect of the other amino acids on rheological parameters were dependent on the type of starch. Graphical abstract Image 1 Highlights • Glutamic acid or lysine increased gelatinization temperatures of the cross-linked potato starches. • Retrogradation process of E 1412 and E 1422 was accelerated in the presence of amino acids. • Addition of Glu or Lys decreased the G ′ and G ″ moduli of the modified starch gels. • Lys elevated the instantaneous compliance and reduced the retardation time of the modified starch gels. [ABSTRACT FROM AUTHOR]

Starch is a renewable and multifunctional polysaccharide biopolymer that is widely used both in the food industry and other areas of the economy. However, due to a number of undesirable properties in technological processes, it is subjected to various modifications. They improve its functional properties and enable the starch to be widely used in various industries. A modified starch is a natural starch that has been treated in a way that changes one or more of its initial physical and/or chemical properties. Chemical modification consists of the introduction of functional groups into starch molecules, which result in specific changes in the physicochemical and functional properties of starch preparations. The bases of chemical modifications of starch are oxidation, esterification or etherification reactions. In terms of functionality, modified preparations include cross-linked and stabilized starches. These starches have the status of allowed food additives, and their use is strictly regulated by relevant laws. Large-scale scientific research is aimed at developing new methods of starch modification, and the use of innovative technological solutions allows for an increasingly wider use of such preparations. This paper characterizes chemically modified starches used as food additives, including the requirements for such preparations and the directions of their practical application. Health-promoting aspects of the use of chemically modified starches concerning resistant starch type RS4, encapsulation of bioactive ingredients, starch fat substitutes, and carriers of microelements are also described. The topic of new trends in the use of chemically modified starches, including the production of biodegradable films, edible coatings, and nanomaterials, is also addressed. [ABSTRACT FROM AUTHOR]

Lavender essential oil (OEL) was added to starch, furcellaran and gelatin (S/F/G) films in concentrations of 2%, 4% and 6%. The films were examined in terms of physical properties (thickness, density, water solubility, water absorption and degree of swelling) and mechanical properties (tensile strength, elongation at break). The test results show that the film thickness increased upon addition of OEL. The solubility, water absorption and degree of swelling of the film decreased with increasing concentration of oils. Tensile strength (TS) decreased considerably with increasing concentration of oil, which resulted in lower mechanical strength. Parameters of elongation at break (EAB) were not changed. The thermal behaviour of the film was affected by OEL. Possible interaction between film matrix and lavender oil was confirmed using FTIR. Antioxidant properties proved to be significantly enhanced with increasing OEL concentration. The microbiological analysis confirmed antimicrobial properties of S/F/G with OEL. S/F/G films with OEL can provide new formulation of active packaging with potential food-technology applications. [ABSTRACT FROM AUTHOR]

The aim of this work was to evaluate whether the type of chemically modified starch (cross-linked and/or stabilised) has any effect on its susceptibility to α-amylase and on the physicochemical properties of the resulting maltodextrins of dextrose equivalent (DE) of 6, 11 and 16. The duration of the enzymatic hydrolysis of starch was established experimentally on the basis of a course of individual starch hydrolysis. The type of chemically modified starch was found to have a significant effect on its susceptibility to enzymatic hydrolysis. Native potato starch was more easily hydrolysed than acetylated starch and acetylated distarch adipate. The types of starch most susceptible to enzymatic degradation were distarch phosphate and acetylated distarch phosphate. The results of a chromatographic analysis revealed that the maltodextrins of DE 6 differed from one another significantly in terms of the amounts of each of the DP1-DP5 fractions. The number average molecular weight and the weight average molecular weight of the maltodextrins were decreasing with an increase in DE. [ABSTRACT FROM AUTHOR]

The aim of this work was to evaluate the effect of chemical modification of starch (cross-linking and/or stabilisation) on selected rheological and functional properties of maltodextrins of dextrose equivalent of 6, 11 and 16. It was found that values of glass transition temperatures were decreasing with dextrose equivalent of maltodextrin. The highest values of glass transition temperature (T G ) were determined for maltodextrin of DE 6-obtained from distarch phosphate and acetylated distarch phosphate. Increase in DE value of maltodextrin was also accompanied by decrease and increase in values of intrinsic viscosity and the critical concentration, respectively; however, there was no significant effect of kind of chemical modification of starch on the values of these parameters. Maltodextrin solutions at concentrations of from 10 to 70 % exhibited Newtonian flow behaviour. In the case of 50% solutions of maltodextrins of DE 6 the highest viscosity was produced by maltodextrin from native potato starch, while the lowest one by maltodextrin from acetylated starch. On the other hand, among the maltodextrin of DE 11 this one produced from acetylated starch showed the highest viscosity. All the maltodextrins exhibited surfactant properties in a water-air system, with the strongest effect observed for maltodextrins produced from double chemically modified starches and from acetylated starch. The surface activity was increasing with increasing of the DE value of maltodextrin. Moreover, values of surface tension were decreasing with increasing in maltodextrin concentration in the system. [ABSTRACT FROM AUTHOR]

The aim of this work was to evaluate the effect of dextrose equivalent and concentration of potato maltodextrins on stability and rheological properties of egg albumin foams. It was found that maltodextrins can act as stabilising agents for aerated food systems. This characteristic of maltodextrin depends on its DE value and concentration. The foams containing 20 and 30 wt% of maltodextrin of DE 6 did not undergo destabilisation in time, contrary to the foams with maltodextrins of DE 11 and DE 16. All the foams showed viscoelastic properties with a domination of the elastic ones and they exhibited characteristics typical of a weak gel. The foams with maltodextrins were less susceptible to deformation as compared to the foam without maltodextrin. The susceptibility to deformation of the foams decreased with a decrease in the maltodextrin DE value and with an increase in the maltodextrin concentration. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of the addition of hazelnut or walnut flour on the rheological properties of flour and wheat dough (WD). The research material was a system in which wheat flour was replaced with flour based on hazelnuts (HF) or walnuts (WF), i.e., nut flour, in the amounts of 5%, 10% and 15% (WDH, WDW). As a part of the research methodology, we analysed the wet gluten content, and farinographic and extensographic analyses of the dough were performed. Sweep frequency, creep and recovery tests were used to assess the viscoelastic properties of the tested doughs. It was found that the doughs with the addition of walnuts were characterized by different rheological properties compared to the control sample. The systems in which wheat flour was replaced with nuts were characterized by lower water absorption, and this parameter decreased as the share of nuts in the system increased. The mean value of this parameter for WDH was 48.6%, and in the case of WDW it was 47.9%. The development times of WDH and WDW doughs were longer compared to the control, but they decreased as the addition of nut flour was increased. The WDH doughs were characterized by the lowest stability and the highest degree of softening among the examined doughs. It was shown that the addition of nut flour reduced the values of the storage (G′) and loss (G″) modules characterizing the tested doughs, while in each case the G′ value was greater than the G″ value, which proves the advantage of the elastic properties. The creep and recovery tests showed that the nut dough was more susceptible to deformation compared to the control, which indicates that the presence of nut flour weakens the formation of the gluten network forming the dough structure, and makes it more susceptible to stress. [ABSTRACT FROM AUTHOR]

Highlights: [•] Effect of the oxidation level of starch on its acetylation and physicochemical properties. [•] Oxidation level influences the effectiveness of starch acetylation. [•] Acetylation of the oxidised starch decreased ability to form gel structure. [•] Acetylation of the oxidised starch reduced susceptibility to retrogradation. [ABSTRACT FROM AUTHOR]

The aim of this work was to study the effect of commercial modified starches of different origin on rheological properties of ketchup. The following starches were used to produce the ketchup samples: chemically modified potato (acetylated distarch adipate from potato starch), waxy maize (acetylated distarch adipate from waxy maize starch and hydroxypropyl distarch phosphate from waxy maize starch), and cassava (acetylated distarch adipate from cassava starch) starches and physically modified cassava and waxy maize starches (physically modified cassava starch and physically modified waxy maize starch). The SEM microphotographs revealed that swollen or disrupted starch granules were present in the ketchup samples. As was evaluated by particle size distribution analysis, two peaks characteristic for different starch granule sizes were observed, the first peak at about 100 μm for ketchup thickened with potato starch and the second one at about 50 μm for the rest of the samples. Ketchups showed non-Newtonian, shear-thinning flow with tendency to yield stress. Values of the rheological parameters describing the flow curves significantly correlated with Bostwick consistency. Ketchup samples exhibited different susceptibility for temperature changes, while values of flow activation energy were from 4.18 to 9.00 kJ/mol. On the basis of mechanical spectra, it is noted that values of G′ were higher than these of G″ showing that elastic properties dominated over the viscous ones. Ketchup samples exhibited properties of weak gels which were estimated from the values of G′ and G″ moduli and their relation and from values of tangent of phase angle (tan δ = 0.14 − 0.37). Principal component analysis revealed both similarities and differences in rheological behavior of the examined ketchup samples thickened with different modified starches. [ABSTRACT FROM AUTHOR]

Abstract: The aim of the study was to evaluate the influence of inulins with varying degree of polymerization on rheological and thermal properties of gluten-free starch-based dough. The share of inulin reduced the values of consistency coefficient, as well as storage and loss moduli, and increased creep compliance. Inulin preparation with the highest average degree of polymerization had the strongest impact on viscoelastic properties of the obtained dough. The presence of inulin also caused a significant decrease of viscosity upon pasting, and an increase of gelatinization temperatures T Og, T P1g, T P2g, and T Eg. Addition of inulin had no effect on gelatinization enthalpy (ΔH g), while it strongly reduced the enthalpies of retrograded amylopectin after storage. Water binding properties of inulin seem to be the key factor, responsible for modification of dough properties, because they influence solvent availability for other constituents of such system. [Copyright &y& Elsevier]

Abstract: The aim of this study was to analyze the influence of chemically modified starches (HDP and ADA) and high amylose corn starch (HACS) on the rheological and thermal properties of gluten-free dough based on corn and potato starches with pectin and guar gum. The results indicate that the dough with the addition of modified starch behaves as weak gel, the value of storage modulus G′ significantly depends on the frequency and the values of tan δ = G″/G′ range from 0.32 to 0.49. Significant influence of hydroxypropylated distarch phosphate (HDP) on the viscoelastic properties of dough was observed. The share of modified starch in the system caused a decrease of the instantaneous and viscoelastic compliance. It also influenced the retardation time and zero shear viscosity. The application of modified starches (HDP and ADA) for dough preparation did not have much impact on the pasting characteristics. However, significant reduction of the onset and end viscosities were found for high amylose starch (HACS). Thermograms obtained for individual dough systems were characterized by the presence of two peaks, associated with the existence of two different starches in the system. No significant effect of modified starch on the onset temperature (T O) and only a slight effect of HACS starch on gelatinization enthalpy were observed. However, the level of addition of individual starch affected peak and end (T E) temperatures, depending on the type of preparation. [Copyright &y& Elsevier]

ABSTRACT Defatted blackcurrant (DS-BC) and strawberry (DS-ST) seeds were used as a dietary supplement in gluten-free bread. Addition of 15% DS-BC or DS-ST significantly modified viscoelastic properties of the dough and reduced the values of consistency coefficients and flow indices. Texture analysis proved the important role of seed type and level, only in establishing hardness, chewiness and gumminess. The hardness of supplemented bread was diminished in comparison with control, and the influence of DS-ST was more pronounced than that of DS-BC. The applied functional ingredients significantly influenced color parameters of the crumb, by diminishing the values of L* and b* (in case of DS-BC) and increasing a*. The maximum addition of 5% DS-BC or 10% DS-ST had no negative impact on sensory evaluation of the obtained bread, but resulted in a significant rise of dietary fiber, protein and polyphenols. PRACTICAL APPLICATIONS Pomace is used mainly for stock feeding, and in Poland, approximately 12% of produced pomace is composted; however, it could become a valuable component of food products because of significant content of dietary fiber, protein, minerals and bioactive compounds. Significant amounts of pomace originate from the production of oils from the seeds of berries, because lipids constitute only a small part of the whole fruit. The results prove that defatted strawberry and blackcurrant seeds could be used in bakery industry as functional ingredients of gluten-free breads (which are usually lower in nutritional value in comparison with traditional products) without deterioration of their sensory quality, which is very important in treatment of celiac disease (patients have to follow rigorous gluten-free diet). The applied functional ingredients significantly increased the levels of protein and dietary fiber, as well as polyphenols in such breads. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this research was to evaluate the rheological properties including viscoelasticity of heather honeys. It was stated that heather honeys exhibited non-Newtonian, shear-thinning behaviour with tendency to yield stress and they were thixotropic, as well. The parameters of the Herschel–Bulkley model describing flow behaviour of samples depended on the kind of honey, its water content, and the measurement temperature. Oscillatory rheology data revealed that the loss modulus predominated over the storage one in the whole frequency range. Moreover, significant dependence of complex viscosity on angular frequency confirmed non-Newtonian and viscoelastic behaviour of heather honeys. [Copyright &y& Elsevier]

Abstract: Various procedures have been used to produce preparations of retrograded starch, by subjecting it to acetylation with methods used in the food industry. The resultant starch preparations were evaluated for their degree of acetylation through titration, swelling power and solubility in water at 80 °C, and saccharification dynamics as affected by amyloglucosidase. Rheological properties of pastes and gels of native starch and modified starch preparations were characterized with the use of a sweep temperature test as a dependency of the storage modulus (G′) and loss modulus (G″) on temperature. In addition, flow curves of pastes were plotted and mechanical spectra of gels of the preparations examined were determined. These modifications had a significant effect on the preparations produced. Retrograded and acetylated starch preparations were characterized by greater solubility in water and greater swelling power, and were less susceptible to amyloglucosidase than the non-acetylated preparations. Rheological properties of the pastes and gels were affected by the methods of their production. Acetylation was found to significantly affect a decrease in the storage modulus value during heating. Pastes of the native starch and modified starch preparations were characterized by the non-Newtonian flow, shear thinning with a tendency to yield stress. In turn, the mechanical spectra demonstrated that - in the concentration applied - both native starch and modified starch preparation were forming weak gels. [Copyright &y& Elsevier]

The phenolic components of honeys have great participation in their nutritional value and antioxidant activity. Moreover, phenolic components are promising markers for the determination of botanical and geographical origin of honey. The purpose of the present work was to study the antioxidant activity and profiles of phenolic acids and flavonoids of honeys of various origins. The total phenolic content of honeys varied from 4.46 to 15.04 mg of gallic acid equivalents per 100 g of product and the total phenolic acid content determined chromatographically varied from 201.05 to 2089.08 μg per 100 g of product. Buckwheat honey exhibited the highest antioxidant activity and contained the highest total phenolic amount, whereas rape honey exhibited the lowest values in this respect. Moreover, the buckwheat honey contained the highest amount of phenolic acids. There were significant linear correlations between total phenolic content and antioxidant activity of honey extracts in the reaction with DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)) free radicals. In most samples, p-coumaric acid was the dominant phenolic acid (39.1-677.2 μg per 100 g). The honeys also contained considerable amount of gallic acid (6.0-913.8 μg per 100 g). Among flavonoids naringenin was predominant in the most studied honey samples. [ABSTRACT FROM AUTHOR]

The study investigates the viscosity of clarified beetroot juice as dependent on temperature and soluble solids content. Rheological research was carried out using a rotational rheometer with a system of coaxial cylinders. Flow curves were obtained in the temperature range from 10 to 60°C and at the soluble solids content of 50° to 67.1°Bx. The concentrate under study showed a Newtonian behaviour. Dynamic viscosity ranged from 5.2 to 320 mPa·s and depended on soluble solids content and temperature of measurement. The effect of temperature was described using an Arrhenius equation. Activation energy values were between 24.68 and 39.96 kJ/mol. The effect of soluble solids content was described employing a power-law function and an exponential function. In addition, two equations were proposed to describe the combined effect of temperature and soluble solids content on the viscosity of beetroot juice concentrate. [ABSTRACT FROM AUTHOR]

A study of 10 herbhoneys of various origin revealed differences in their antioxidant activity and profiles of phenolic acids and flavonoids. The total phenolic content of herbhoneys determined spectrophotometrically varied between 21.7 and 75.3mg gallic acid equivalents per 100g product, and the total flavonoid content ranged from 6.9 to 28.5mg quercetin equivalents per 100g. Dark herbhoneys, such as raspberry, thyme, hawthorn and black chokeberry, exhibited a high antioxidant activity and contained high total levels of polyphenols and flavonoids. There was a significant linear correlation between total phenolic and flavonoid contents and antioxidant activity in the reactions with DPPH· and ABTS·+ free radicals. The profiles of phenolic acids and flavonoids determined by HPLC depended on the variety of herbhoney. Among the products studied, raspberry and thyme herbhoneys were the richest in phenolic acids and flavonoids. The dominant phenolic acid in most samples was p-coumaric acid; the herbhoneys contained also a considerable amount of gentisic acid. The dominant flavonoids were hesperetin and naringenin. Thyme herbhoney had an especially high quercetin content. [Copyright &y& Elsevier]

Abstract: Herbhoney is a honey-like substance produced by bees fed on a saccharose-based food supplemented with herbal extracts or fruit juices. Having specific sensory characteristics (colour, aroma and taste), different from those of natural honeys, herbhoneys greatly extend the range of bee products. With the aim of improving the knowledge of herbhoneys of various origins, their chosen physicochemical and quality parameters were evaluated. It was found that the herbhoneys studied satisfied most of the requirements relative to natural honeys (water, hydroxymethylfurfural and saccharose contents, free acidity, and diastase number). Some of the samples showed an increased specific conductivity, characteristic of honeydew honeys, although the ash contents of herbhoneys were at a level typical of nectar honeys. The saccharose content of some herbhoneys exceeded the value allowed for most natural honeys. Mineral composition varied between the samples, being in most cases within the limits reported in this literature for natural honeys. [Copyright &y& Elsevier]

The aim of this study was to evaluate the effect of the temperature (15 or 45 °C) and the duration (15–120 min) of the modification process on the selected physicochemical, thermal, and rheological properties of phosphorylated potato starch. The modified starches contained 93.6–98.2 mg P/100 g (dry weight basis, d.w.b.). Phosphorylation caused color changes with a total color difference between the starches below 0.55, but these changes were less than those that were recognizable by the human eye. The thermal analysis showed two opposite processes appearing during the modification: the loosening of the structure (dominant among starches obtained at 15 °C) and the strengthening of the structure (dominant among starches obtained at 45 °C). The higher phosphorylation temperature reduced native starch recovery from 140% to 87–116% and increased the hysteresis loop area from −169 to 1040. All of the pastes made from the modified starches showed a weaker tendency for retrogradation (during 21 days of storage) than native starches. The results of the regression analysis conducted between the properties of the starch pastes obtained at 45 °C indicated that the modification time appeared to be a better indicator of the rate of modification progress than the phosphorus content. The PCA (principal component analysis) results made it possible to distinguish starch phosphates obtained at 15 °C from those obtained at 45 °C and those from natural starch. [ABSTRACT FROM AUTHOR]

Abstract: The rheological properties of seven varieties of Polish honeys, among them five nectar varieties (acacia, buckwheat, linden, multifloral and rape), a nectar-honeydew and a honeydew variety, were investigated over a temperature range of 10–40°C. The honeys had a water content of 14.7–18.0g/100g. The viscosity curves of the samples were obtained using a rotational rheometer. All the honeys exhibited Newtonian behaviour. Their viscosity varied between 1.76 and 252.6Pas according to the kind of honey and the temperature of measurement. The temperature dependence of viscosity was described using the Arrhenius equation and the Williams–Landel–Ferry (WLF) equation. The values of flow activation energy varied between 92.34 and 105.25kJ/mol, those of glass viscosity (η G) ranged from 1.88×1011 to 2.86×1011, and the values of glass transition temperature (T G) were of 220.34–228.39K. [Copyright &y& Elsevier]

The aim of the study was to assess the influence of replacing wheat flour with hazelnuts or walnuts, in various amounts, on the thermal and rheological properties of the obtained systems. The research material were systems in which wheat flour was replaced with ground hazelnuts (H) or walnuts (W) in the amount of 5%, 10%, and 15%. The parameters of the thermodynamic gelatinization characteristics were determined by the differential scanning calorimetry method. In addition, the pasting characteristics were determined with the use of a viscosity analyzer and the viscoelastic properties were assessed. Sweep frequency and creep and recovery tests were used to assess the viscoelastic properties of the tested gels. It was found that replacing wheat flour with nuts increased the values of gelatinization temperature, gelatinization, and retrogradation enthalpy, and the degree of retrogradation. The highest viscosity was characteristic of the control sample (2039 mPa·s), and the lowest for the paste with 15% addition of walnuts (1120 mPa·s). Replacing the flour with nuts resulted in a very visible reduction in the viscosity of such systems. In addition, gels based on the systems with the addition of H and W were weak gels (tan δ = G″/G′ > 0.1), and the values of G′ and G″ parameters decreased with the increased share of nuts in the systems. Creep and recovery analysis indicated that the systems in which wheat flour was replaced with hazelnuts were less susceptible to deformation compared to the systems with the addition of W. [ABSTRACT FROM AUTHOR]

In this study, we obtained triple-layer films based on furcellaran and gelatin, in which the middle layer was enriched with extract of Curcuma longa in citral. This newly developed material underwent a comprehensive characterisation process to identify significant improvements in its functional properties. Both SEM, XRD and FTIR analyzes indicated the formation of interactions not only between the components but also between the film layers. Notably, the incorporation of the natural extract led to a significant reduction in solubility, decreasing it from 74.79 % to 57.25 %, while enhancing thermal stability expressed as a melting point elevating it from 147.10 °C in the control film to 158.80 °C in the film with the highest concentration of the active ingredient. Simultaneously, the addition of this active ingredient resulted in decreased water contact angle (WCA) values, rendering the film more hydrophilic. The produced films exhibit great promise as packaging materials, particularly within the food industry, and the conducted research is marked by its forward-looking and developmental approach. [ABSTRACT FROM AUTHOR]

In this study, we obtained triple-layer films based on furcellaran and gelatin, in which the middle layer was enriched with extract of Curcuma longa in citral. This newly developed material underwent a comprehensive characterisation process to identify significant improvements in its functional properties. Both SEM, XRD and FTIR analyzes indicated the formation of interactions not only between the components but also between the film layers. Notably, the incorporation of the natural extract led to a significant reduction in solubility, decreasing it from 74.79 % to 57.25 %, while enhancing thermal stability expressed as a melting point elevating it from 147.10 °C in the control film to 158.80 °C in the film with the highest concentration of the active ingredient. Simultaneously, the addition of this active ingredient resulted in decreased water contact angle (WCA) values, rendering the film more hydrophilic. The produced films exhibit great promise as packaging materials, particularly within the food industry, and the conducted research is marked by its forward-looking and developmental approach. [ABSTRACT FROM AUTHOR]

Innovatively, four-layer, active biopolymer films based on furcellaran, chitosan and gelatin as well as active compounds (curcumin, capsaicin, AgNPs, montmorillonite and gelatin hydrolysate) were obtained. The films showed strong antioxidant effects. Adding active ingredients caused increased enthalpy change value (ΔH) and thermal stability. The potential application of the film was analysed by storing Atlantic salmon fillets in the material. The films showed an active effect. This effect was the strongest during the first 3 days of storage. Compared to the synthetic LDPE film, the active film showed a total 0.81 log/CFU lower microbial count on the 12th day of storage. Lipid oxidation was not delayed in the salmon. Nonetheless, the results indicate high applicative potential of the composites. [ABSTRACT FROM AUTHOR]

In this study, for the first time, double-layer films based on furcellaran and gelatin were obtained, in which the 1st layer of furcellaran was enriched with various plant extracts. The aim of this work was to improve the composition of the developed innovative packaging material by using two layers of biopolymer complexes and analysing the composites to determine the effect of different model plant extracts on the physicochemical properties of the double-layered materials. Furthermore, the hypothesis that positron annihilation lifetime spectroscopy (PALS) could be correlated with gas barrier properties was verified. The addition of plant extracts significantly influenced the physicochemical parameters of the obtained double-layered materials. The lowest solubility was noted in films with the addition of garlic extract (58.40%) and black pepper extract (59.26%) which also had the lowest water content (8.88%). The film with garlic extract also had the lowest oxygen transfer rate (OTR) value after 6 months of storage which is consistent with PALS. The presented data suggest the possibility of correlating PALS results with the gas barrier properties. Tests carried out using this method will facilitate the selection of new potential ingredients when designing packaging materials based on biopolymers, thus, making it possible to obtain new-generation matrices. [ABSTRACT FROM AUTHOR]

Propolis is a natural product resulting from the mixing of bee secretions with botanical exudates. Since propolis is rich in flavonoids and cinnamic acid derivatives, the application of propolis extracts has been tried in therapies against cancer, inflammation, and metabolic diseases. As metabolic diseases develop relatively slowly in patients, the therapeutic effects of propolis in humans should be evaluated over long periods of time. Moreover, several factors such as medical history, genetic inheritance, and living environment should be taken into consideration in human studies. Animal models, especially mice and rats, have some advantages, as genetic and microbiological variables can be controlled. On the other hand, cellular models allow the investigation of detailed molecular events evoked by propolis and derivative compounds. Taking advantage of animal and cellular models, accumulating evidence suggests that propolis extracts have therapeutic effects on obesity by controlling adipogenesis, adipokine secretion, food intake, and energy expenditure. Studies in animal and cellular models have also indicated that propolis modulates oxidative stress, the accumulation of advanced glycation end products (AGEs), and adipose tissue inflammation, all of which contribute to insulin resistance or defects in insulin secretion. Consequently, propolis treatment may mitigate diabetic complications such as nephropathy, retinopathy, foot ulcers, and non-alcoholic fatty liver disease. This review describes the beneficial effects of propolis on metabolic disorders. [ABSTRACT FROM AUTHOR]

The aim of this study is to evaluate the effect of potato protein (PP) on thermal and rheological characteristics of maize starches with different amylose contents. Samples are prepared by substituting 0, 1, 2, or 3 parts by weight of PP for 10 parts by weight of high amylose (HA), common (CM), or waxy (WM) maize starch. The PP has a different influence on the gelatinization characteristics of starch. Gelatinization enthalpy of the CM and WM starches increases from 12.08 to 21.76 J g–1 and from 16.95 to 25.62 J g–1, respectively, when the highest amount of the PP is used. Pasting temperature of the HA and CM starches decrease by 0.3–1.56 °C and 0.43–3.60 °C, respectively, while that of WM starch remains unchanged. The HA starch–PP pastes show higher final viscosity (736 × 10–3–2123 × 10–3 Pa s) than the starch‐only paste (580 × 10–3 Pa s). The starch‐protein pastes exhibit a shear‐thinning flow and a phenomenon of thixotropy. Substitution of the part of the HA or CM starch with the PP result in weakened viscoelastic structures of the produced gels, while the WM starch gel structure is strengthened. Results of the study may be useful in designing maize starch‐based foods supplemented with potato protein. [ABSTRACT FROM AUTHOR]

In the paper, a method for producing innovative and active biopolymer double-layer coatings with a matrix based on furcellaran (FUR) and gelatin obtained from salmon skins (GEL) is presented, as well as an aqueous extract of clitoria flower (Clitoria ternatea) (BP). The first layer was based on an innovative combination of gelatin and furcellaran, enriched with an aqueous extract of clitoria flowers, characterized by antibacterial properties. The second layer was a pure combination of these two polymers, designed to provide protection against undesirable external factors. Hydrogels with different contents (1; 1.5; 2%) of the clitoria flower extract (1BP, 2BP, 3BP) inhibited the growth of gram-positive bacteria, and demonstrated antioxidant activity at the level of 1.80 mM Trolox/mg (FRAP method) and 47.57% (DPPH method). The analysed coatings in the applied deformation conditions showed properties typical of gels, with dominance of elastic properties over viscous ones. The shape of the flow curves of the analysed gels is typical for shear thinning non-Newtonian fluids, for which the apparent viscosity decreases with increasing shear rate. The influence of using hydrogels as active coatings on the quality of salmon fillets (Salmo salar) during their refrigerated storage was assessed. It was found that the coating with added clitoria extract had an inhibitory effect on the development of microorganisms during the whole storage period of the fish. The obtained active coatings show significant high applicative potential, however, further research should be carried out using other model food products. • Double-layer coatings with aqueous extract of clitoria flower (BP) were prepared. • Double-layer coating showed inhibition of the growth of gram-positive bacteria and antioxidant activity by FRAP. • Aqueous extract of clitoria flower (BP) gave the coatings active properties. • Coatings with additives have been used as an innovation to extend the quality of fish products. [ABSTRACT FROM AUTHOR]

• Multi-layer films were developed on the basis of furcellaran. • The added film additives are an element of activities aimed at improving quality and gave the films active properties. • Storing fish in the created films demonstrated better microbiological parameters. To improve the quality of multi-layer film, four-layer films based on furcellaran and active ingredients: gelatin hydrolysate, curcumin, capsaicin, montmorillonite and AgNPs, were produced in an innovative manner. The films were characterised by SEM and AFM analysis. Along with an increase in the concentration of active ingredients, the structure of the film becomes less homogeneous, which may affect the functional properties. The objective of the study was to analyse changes in the functional properties of the newly-obtained films and to verify their potential as packaging materials for fish products. With the increase in active ingredient concentration, water properties also improved, but there were no noticeable significant effects on mechanical properties. For antioxidant properties, the obtained values were within 1.04–2.74 mM Trolox/mg (FRAP) and 7.67–40.49% (DPPH). The obtained multi-layer films were examined with regard to the shelf-life of salmon. For this purpose, salmon fillets were packed in films having good antioxidant and functional properties. The films were effective in microorganism growth inhibition responsible for fillet spoilage during storage. The microorganism number in the active film-stored samples was lower by 0.13 log CFU/g on day 12 versus the control. However, film application did not retard lipid oxidation in the salmon fillets. Nonetheless, the films show great potential as active packaging materials, extending the shelf-life of the packed foods. [ABSTRACT FROM AUTHOR]

The aim of the study was to check the possibility of using potato flakes (Solanum tuberosum L.) as a structure-forming agent in gluten-free bakery, and for evaluate its influence on staling retardation. To this end corn and potato starch (in a ratio 4:1) present in gluten-free formulation was partially (i.e., 10, 15, 20%) replaced with potato flakes, and the effect of such modification on the rheological properties of the dough, quality of the bread and its staling rate was evaluated. The presence of potato flakes in formulation modifies rheological properties of the dough, causing the increase of storage and loss moduli and zero shear viscosity, together with a decrease of shear compliance, which corresponds to structure strengthening and improved water absorption and swelling of solids present in the recipe. Structural changes in crumb were reflected by lower hardness, springiness and chewiness in comparison to control sample, which were also limited throughout the storage period. The presence of this raw material significantly reduced the enthalpy of retrograded amylopectin, which together with a decrease in bread hardness, signifies that such addition could be an effective factor reducing staling of gluten-free bread based on starch. [ABSTRACT FROM AUTHOR]

In recent years, there has been a serious need to develop and test new biodegradable packaging. Therefore, furcellaran (FUR) and whey protein isolate (WPI) films containing pu-erh (PE) or green tea (GT) extracts were prepared in this study. The effect of the extracts on the structure, rheological and mechanical properties, and antioxidant and antimicrobial activity of FUR/WPI films was tested. The films were applied as packaging of an acid-curd cheese (quark). Water content, pH, water activity, and microbiological and organoleptic quality of cheese were examined. The storage loss modulus increased with the PE addition as well as tensile strength (by 1.37 MPa) and antioxidant activity (by 42.5 percentage points). The GT addition caused no changes in rheological properties but did affect tensile strength (an increase by 1.33 MPa), elongation at break values (a decrease by 7.08 percentage points), and antioxidant activity (an increase by 39.33 percentage points). The FUR/WPI with GT revealed bacteriostatic effect against Staphylococcus aureus. The number of Lactococcus and total bacteria count decreased in almost all cheeses during storage (approximately by 1–2 log cfu g−1), except FUR/WPI + PE. The yeast count increased during storage in all samples (approximately by 4.3–5.5 log cfu g−1), regardless of packaging used. Most of the examined films had a negative influence on organoleptic quality of cheese, especially after storage. Therefore, they were found not to be appropriate as packaging of an acid-curd cheese. However, this research did enable the obtaining of a new edible film with good mechanical properties—the FUR/WPI + PE film. [ABSTRACT FROM AUTHOR]

Starches isolated from pumpkin fruits, lentil and quinoa seeds were used to prepare edible films. Physicochemical, thermal and mechanical properties of films were determined and compared with potato-based starch (PS) film. It was found that botanical origin of starch has a crucial effect on the films properties. The much lower solubility and higher swelling capacity compared to PS film exhibited lentil and pumpkin starch-based films, respectively. All of the films exhibited significantly higher water vapor permeability compared to PS one. Tensile strength and elongation at break of the films varied between 8.98 and 13.85 MPa, and 3.35 to 4.44%, respectively. All of the films acted as a solid-like materials with prevalently elastic behavior and exhibited endothermic peaks in DSC measurement in the range of 249–281 °C, referred to the melting of films. This study demonstrated that starches from non-conventional sources are good alternative to conventional to develop edible films. Unlabelled Image • Starches from potato, pumpkin fruits, lentil and quinoa seeds were used to prepare films. • Botanical origin of starch has a crucial effect on the films properties. • The films studied behaved as a solid-like material with prevalently elastic behavior. • Starch films are the promising materials for edible packaging. [ABSTRACT FROM AUTHOR]

Binary-blend films of furcellaran and gelatin (FUR/GEL) and FUR/GEL composite films reinforced with selenium nanoparticles (SeNPs) or silver nanoparticles (AgNPs) were prepared using a solution casting method. The effects of SeNPs and AgNPs on the physical, mechanical, structural, antibacterial properties of the furcellaran/gelatin-based films were examined. It follows from these examinations that the incorporation of SeNPs and AgNPs leads to an increase in thickness, water content, modulus of elasticity, elongation at break, and antimicrobial activity when higher parameters a*, b*, and ΔE are observed in nanocomposite films with AgNPs compared to those enriched with SeNPs. Compared with control film, the addition of nanoparticles significantly decreased solubility and swelling degree. Films containing SeNPs show greater antimicrobial activity against Escherichia coli , Staphylococcus aureus and multi resistant Staphylococcus aureus than films containing AgNPs. [ABSTRACT FROM AUTHOR]

• Double-layer films with aqueous extract of clitoria flower (BP) were prepared. • Double-layer film showed strong antimicrobial and antioxidant activity. • BP enhanced UV-barrier of double-layer films and give them intelligent activity. • The wrapped fish showed better microbiological parameters and low lipid oxidation. Innovative, intelligent and active double-layer films, based on furcellaran and with the addition of gelatin hydrolysates, have been obtained for the first time. An aqueous extract of clitoria flower in 3 concentrations was included in the 1st FUR layer. The films demonstrated strong antimicrobial effects, but did not exhibit fungicidal properties. The antioxidant properties of the films were within the range of 2.27–3.92 mM Trolox/mg (FRAP method) and 36.67–61.24 % (DPPH method). The films were used as active packaging materials in salmon fillets, which were stored for a period of 12 days in 4 °C. Analysis concerning microbiological properties of the stored fillets showed the possibility of extending their shelf-life by 6 days. Lipid oxidation, determined by TBARS has delayed. The obtained films are a promising material for the packaging industry. This is an important aspect within the context of global food waste and also the need to reduce synthetic materials. [ABSTRACT FROM AUTHOR]

This is the first such study in which a gelatin extract obtained from carp skins enriched with dry herbs (thyme or rosemary) has been prepared. Extracts prepared in such a manner were added to furcellaran coatings. Coatings were tested for their mechanical properties and the obtained results showed that the control coatings, and those with the addition of rosemary, had the best strength-related parameters. A new ready-to-cook product was evaluated with regard to the preservative effects of carp skin gelatin coatings containing rosemary and thyme extracts in terms of pH, biogenic amine formulation, microbial changes and sensorial characteristics. The coatings with added rosemary proved effective in inhibiting the formation of biogenic amines, and slowing down the microbial deterioration of carp fillets (reduction by 0.53 and 0.29 log cfu/g). The evaluated herb coatings changed the characteristic taste of fish. Interestingly, the coatings emphasized the natural saltiness of fish meat. [ABSTRACT FROM AUTHOR]

This study was aimed at determining the effect of the amylose content of starch and oxidation level of potato starch on the structure of starch granules, and susceptibility to chemical modification (acetylation) and subsequent generation of radicals. Potato starch and waxy potato starch were oxidised with sodium hypochlorite applied in doses corresponding to 10, 20, and 30 g Cl/kg starch, and then acetylated with acetic acid anhydride. The carboxyl, carbonyl, acetyl groups were determined in modified starches. Structural properties of starch granules were evaluated based on gelatinisation, crystallinity, specific surface, intrinsic viscosity, and microphotographs by SEM microscope. The electron paramagnetic resonance (EPR) measurements were carried out to establish starch susceptibility to radical creation upon chemical modification and UV radiation. The amount of formed radicals was treated as a measure of the starch structure stability. The higher amount of amylose and the highest level of oxidation led to strong starch structure destruction and consequently facilitated radical generation. Study results showed also that amylose content as well as the degree of starch oxidation modified consecutive acetylation process. The different effectiveness of the acetylation processes influenced the morphology and structure of starch granules. [ABSTRACT FROM AUTHOR]

The aim of this work was to determine the level of contamination of different kinds of commercial smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons (PAHs) for which the limiting values are established in the Commission Regulation (EU) 2015/1125. These PAHs are benzo( a )pyrene (BaP) and the sum of the following four PAHs: benzo( a )pyrene, benzo( a )anthracene (BaA), benzo( b )fluoranthene (BbFA) and chrysene (Chr). The research materials were fish, meat and chicken products smoked by the industrial or traditional techniques. The research methods included process of saponification of the samples, extraction of the polycyclic aromatic hydrocarbons fraction, and then qualitative and quantitative determination of PAHs by high performance liquid chromatography with fluorescence detection method (HPLC-FLD). The highest BaP content and the sum of the four polycyclic aromatic hydrocarbons (4PAHs) (36.51 mg/kg and 73.01 mg/kg, respectively) were found in canned smoked sprats in oil and these values exceeded the maximum levels given in the Commission Regulation (EU) 2015/1125. The analyzed products smoked by traditional technique contained significantly more PAHs as compared to the products smoked by the industrial technique or produced with smoke flavourings. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of the addition of vital wheat gluten to triticale flour on its thermal and rheological properties. In the tested systems (TG), triticale flour from Belcanto grain was replaced with vital wheat gluten in the amounts of 1%, 2%, 3%, 4% and 5%. Wheat flour (WF) and triticale flour (TF) were also tested. For the tested flours and mixtures with gluten, the falling number, gluten content, as well as the parameters of gelatinization and retrogradation characteristics using differential scanning calorimetry (DSC) and characteristics of pasting using a viscosity analyzer (RVA) were determined. In addition, viscosity curves were plotted, and viscoelastic properties of the obtained gels were also assessed. It was observed that there were no statistically significant differences between the TF and TG samples in terms of falling number. The average value of this parameter in TG samples was 317 s. It was found that the replacement of TF with vital gluten reduced the gelatinization enthalpy and increased the retrogradation enthalpy, as well as the degree of retrogradation. The highest viscosity was characterized by the WF paste (1784 mPa·s) and the lowest by the TG5% mixture (1536 mPa·s). Replacing TF with gluten resulted in a very visible decrease in the apparent viscosity of the systems. In addition, the gels based on the tested flours and TG systems had the character of weak gels (tan δ = G″/G′ > 0.1), while the values of the parameters G′ and G″ decreased as the share of gluten in the systems increased. [ABSTRACT FROM AUTHOR]

The dynamic development of nanotechnology has enabled the development of innovative and novel techniques for the production and use of nanomaterials. One of them is the use of nanocapsules based on biodegradable biopolymer composites. Closing compounds with antimicrobial activity inside the nanocapsule cause the gradual release of biologically active substances into the environment, and the effect on pathogens is regular, prolonged and targeted. Known and used in medicine for years, propolis, thanks to the synergistic effect of active ingredients, has antimicrobial, anti-inflammatory and antiseptic properties. Biodegradable and flexible biofilms were obtained, the morphology of the composite was determined using scanning electron microscopy (SEM) and particle size was measured by the dynamic light scattering (DLS) method. Antimicrobial properties of biofoils were examined on commensal skin bacteria and pathogenic Candida isolates based on the growth inhibition zones. The research confirmed the presence of spherical nanocapsules with sizes in the nano/micrometric scale. The properties of the composites were characterized by infrared (IR) and ultraviolet (UV) spectroscopy. It has been proven that hyaluronic acid is a suitable matrix for the preparation of nanocapsules, as no significant interactions between hyaluronan and the tested compounds have been demonstrated. Color analysis and thermal properties, as well as the thickness and mechanical properties of the obtained films, were determined. Antimicrobial properties of the obtained nanocomposites were strong in relation to all analyzed bacterial and yeast strains isolated from various regions of the human body. These results suggest high potential applicability of the tested biofilms as effective materials for dressings to be applied on infected wounds. [ABSTRACT FROM AUTHOR]

The purpose of this work was to study the influence of maltodextrins produced from chemically modified starches (stabilised, cross-linked, and double modified) on the stability and rheological characteristics of foam produced from egg albumin. A significant effect was found, related to the type of chemically modified starch used to produce the maltodextrins, on the stabilising properties of the latter and on the viscoelastic properties of the foam systems. Maltodextrins produced from distarch phosphate exhibited the best foam stabilising properties, while maltodextrins from acetylated starch had no favourable effect on the stability of the foam. Moreover, it was found that foam stability decreased as the dextrose equivalent (DE) value of the maltodextrin increased. The foams stabilised with maltodextrins exhibited viscoelastic properties, with domination of the storage modulus over the loss modulus, and behaviour similar to weak gels. The susceptibility of the foams to deformation was dependent on the type of maltodextrin and its DE value. The foam stabilised with the DE 6 maltodextrin produced from acetylated distarch phosphate was the most resistant to deformation, while foam with maltodextrin produced from acetylated starch was the least resistant to deformation. [ABSTRACT FROM AUTHOR]

Double-layered active films based on furcellaran (1st layer—FUR), chitosan, and gelatin hydrolysates (2nd layer—CHIT+HGEL) were successfully prepared. Bioactive ingredients were added to the 1st film layer: AgNPs, which were synthesized in situ with yerba mate extract; montmorillonite clay (MMT); and different loads of ethanolic curcumin (CUR) extract enriched with rosemary essential oil (REO). SEM images confirmed the presence of AgNPs with a size distribution of 94.96 ± 3.33 nm throughout the films, and AFM and SEM photos indicated that the higher substance concentrations had rougher and more porous film microstructures. However, the water vapor transmission rate was reduced only at the lowest load of this ingredient. Despite the tensile strength of the films having decreased, the incorporation of the compounds showed a tendency towards reducing the modulus of elasticity, resulting in a lower stiffness of the composites. The addition of CUR and AgNPs improved the UV light barrier properties of the materials. The presented films showed quick reactions to changes in the pH value (from orange to red along with an increase in pH from 2 to 10), which indicates their potential use as indicators for monitoring the freshness of food products. Composite No. 2 showed the highest antimicrobial potential, while none of the presented films showed an antifungal effect. Finally, the antioxidant activities of the films increased dramatically at higher AgNP and CUR loads, suggesting an outstanding potential for active food packaging applications. [ABSTRACT FROM AUTHOR]

A growing demand for gluten-free products is caused by an increasing number of diagnosed celiacs, but also by a trend to eliminate any potentially allergenic proteins in a diet. The removal of gluten from food products traditionally based on wheat, has a significant impact on their structure and texture. It is not an easy task to adjust a recipe for gluten-free products, which would give a product with sensory attributes, nutritional value and consumer acceptance comparable to traditional food. The main raw materials involved in such formulations are starches and flours of various botanical origin in which starch is the main component. Their properties could be additionally modified by appropriate structure- and texture-forming ingredients or additives, including various hydrocolloids, processing aids and stabilizers, as well as nutrients. The role of starch in such systems is always important, as its proper choice and treatment could significantly affect properties of the final product. This literature review describes the role of starch as a major ingredient of gluten-free food products. It presents starch molecular and physical properties, shows differences between various types of this biopolymer and their influence on product characteristics. [ABSTRACT FROM AUTHOR]

In this paper, the procedure is presented of innovative, biopolymer double-layered film synthesis, based on furcellaran (FUR) (1st layer) and carboxymethyl cellulose (CMC) with a gelatin hydrolysate (HGEL) (2nd layer). The double-layered structure of the films can be clearly observed in SEM images. The water extract from lingonberries was added to FUR to reinforce the antioxidant and antimicrobial activity of the films. The films with the greatest lingonberry extract (LBE) additive demonstrated antimicrobial activity against the tested bacteria and antioxidant activity (from 3.01 to 41.89 mM Trolox/mg - via FRAP method, and from 0 to 20.56% - via DPPH method). The films with 40% of LBE showed the highest thermal stability (improvement by up to ∼92%) in comparison to tested films. They were used as active materials in the storage of cherry tomatoes. In the active films, tomatoes lost weight quickly compared to the synthetic ones. However, they were characterised by lower phenol content, which indicated slow ripening. The obtained double-layered films with LBE are an interesting alternative to plastic materials. [Display omitted] • Lingonberry extract (LBE) has been added to the 1st layer of biopolymer films. • Prepared films were characterized by SEM, DSC, UV–Vis and FT-IR. • Lingonberry extract endowed FUR/CMC + HGEL films by antimicrobial activity against E. coli , E. faecalis , S. aureus , S. enterica and P. aeruginosa. • The films extended the shelf-life of cherry tomatoes. • LBE can be used as biological agent to develop double-layered films. [ABSTRACT FROM AUTHOR]

The aim of the study was to assess the effect of soil type and the application of fertilizer composed of ashes from biomass combustion to potatoes on selected physicochemical, rheological, and thermal properties of potato starches isolated by using the laboratory method. Potatoes were grown in Haplic Luvisol (HL) and Gleyic Chernozem (GC) soil and fertilized with different doses of biomass combustion ash (D1–D6) with different mineral contents. The thermodynamic characteristics of gelatinization and retrogradation were identified by DSC. The analyses of rheological properties included the determination of the gelatinization characteristics by using the RVA method, flow curves, and assessment of the viscoelastic properties of starch gels. It was found that the starches tested contained from 24.7 to 29.7 g/100 g d.m. amylose, and the clarity of 1% starch pastes ranged from 59% to 68%. The gelatinization characteristics that were determined showed statistically significant differences between the starches analyzed in terms of the tested factors. The value of maximum viscosity and final viscosity varied, respectively, in the range of 2017–2404 mPa·s and 2811–3112 mPa·s, respectively. The samples of the potato starches studied showed a non-Newtonian flow, shear thinning, and the phenomenon of thixotropy. After cooling, the starch gels showed different viscoelastic properties, all of which were weak gels (tan δ = G″/G′ > 0.1). [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the effect of complexation of oxidised starch with mineral elements on its physicochemical properties. Corn starch was oxidised with sodium hypochlorite and, afterwards, modified with ions of potassium, magnesium and iron. Thus, native and modified starches were analysed for: contents of mineral elements, colour parameters ( L* a* b*), water binding capacity and solubility in water at temperature of 60 and 80 °C. Thermodynamic characteristics of gelatinisation by DSC, molecular weight distribution by GPC, intrinsic viscosity and pasting properties by RVA were studied. The efficiency of incorporation of metal ions into oxidised corn starch was about 30%, 20% and 20% for potassium, magnesium and iron ions, respectively. The complexation with potassium ions caused the greatest changes in the molecular weight distribution and the intrinsic viscosity of starches and viscosity of starch pastes. Only modification of starch with iron ions affected the colour parameters of the starch. Incorporation of metal ions into starch resulted also in changes in its water binding capacity and solubility in water. [ABSTRACT FROM AUTHOR]

Pasting, rheological, and textural properties of potato and corn starch pastes and gels with different amounts of cassia gum were investigated. Significant effect of cassia gum on pasting characteristic of the starches was found. A decrease and an increase in peak viscosity of potato and corn starch systems, respectively, was observed with increase in cassia gum concentration. The final viscosity, extent of breakdown and setback viscosity were increasing with increasing cassia gum level in both starch systems. The effect of cassia gum on steady flow behavior of the starch pastes differed among the starches. However, all the systems with higher cassia gum concentration exhibited higher shear stress values than their control counterparts. The starch-cassia gum systems were classified as weak gels and their elastic properties were decreasing by the amount of cassia gum. Presence of cassia gum resulted in changes in textural properties of the starch gels, however, the changes were not always consistent with the increase in cassia gum concentration. [ABSTRACT FROM AUTHOR]

In this paper, the procedure is presented of innovative, biopolymer double-layered film synthesis, based on furcellaran (FUR) (1st layer) and carboxymethyl cellulose (CMC) with a gelatin hydrolysate (HGEL) (2nd layer). The double-layered structure of the films can be clearly observed in SEM images. The water extract from lingonberries was added to FUR to reinforce the antioxidant and antimicrobial activity of the films. The films with the greatest lingonberry extract (LBE) additive demonstrated antimicrobial activity against the tested bacteria and antioxidant activity (from 3.01 to 41.89 mM Trolox/mg - via FRAP method, and from 0 to 20.56% - via DPPH method). The films with 40% of LBE showed the highest thermal stability (improvement by up to ∼92%) in comparison to tested films. They were used as active materials in the storage of cherry tomatoes. In the active films, tomatoes lost weight quickly compared to the synthetic ones. However, they were characterised by lower phenol content, which indicated slow ripening. The obtained double-layered films with LBE are an interesting alternative to plastic materials. [Display omitted] • Lingonberry extract (LBE) has been added to the 1st layer of biopolymer films. • Prepared films were characterized by SEM, DSC, UV–Vis and FT-IR. • Lingonberry extract endowed FUR/CMC + HGEL films by antimicrobial activity against E. coli , E. faecalis , S. aureus , S. enterica and P. aeruginosa. • The films extended the shelf-life of cherry tomatoes. • LBE can be used as biological agent to develop double-layered films. [ABSTRACT FROM AUTHOR]

Potatoes, especially colored, are perceived as a valuable source of bioactive compounds, and they are also an important raw material for starch production. There is virtually no information about starch from colored potatoes grown in Central Europe. Therefore, starches from light and colored potato varieties are isolated, and their particle size distributions, molecular masses, phosphorus content, gelatinization properties, water binding capacity, and solubility are analyzed. It is found that the mean and minimum granule size is similar for all investigated varieties, but colored varieties have larger granules. Moreover, starches isolated from colored potatoes are characterized by a higher phosphorus content than those isolated from light ones. It is shown that the solubility and water‐binding capacity of starch from colored potatoes is greater than that of light flesh, especially at higher temperatures. Starches from light flesh potatoes are characterized by significantly higher gelatinization enthalpy values than those from colored potatoes. [ABSTRACT FROM AUTHOR]