Freeze-Dried Matrices Composed of Degradable Polymers with Surfactant-Loaded Microparticles Based on Pectin and Sodium Alginate

Stachowiak, Natalia; Kowalonek, Jolanta

doi:10.3390/ma14113044

Cited by 9 publications

(4 citation statements)

References 66 publications

(66 reference statements)

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“…Particle size distribution was determined as described by [ 43 ]. A laser diffraction particle size analyzer (SALD-2300; Shimadzu Corporation, Kyoto, Japan) equipped with a cyclone injection unit (SALD-2300 Cyclone Injection Type Dry Measurement Unit SALD-DS5) was used.…”

Section: Methodsmentioning

confidence: 99%

Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour

Buzera

Gikundi

Orina

et al. 2022

Foods

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This study evaluated the effects of pretreatments (blanching (60 and 95 °C) and boiling) and drying methods (freeze-drying and oven drying) on the quality characteristics of potato flour derived from three potato varieties, namely, Shangi, Unica, and Dutch Robjin. The percentage flour yield, color, particle size distribution, flow characteristics, microstructural and functional properties of the potato flour were determined. Unica recorded the least peeling loss, while the Dutch Robjin variety had the highest. Color parameters were significantly affected (p < 0.05) by the pretreatments and drying methods. Freeze drying produced lighter potato flour (L* = 92.86) compared to the other methods. Boiling and blanching at 95 °C followed by oven drying recorded a low angle of repose and compressibility index, indicating better flow characteristics. The smallest particle size (56.5 µm) was recorded for the freeze-drying treatment, while boiling followed by oven drying had the largest particle size (307.5 µm). Microstructural results indicate that boiling and blanching at 95 °C, followed by oven drying resulted in damaged starch granules, while freeze-drying and low-temperature blanching (60 °C) maintained the native starch granule. Particle size and the solubility index of potato flour showed strong positive correlation. This study revealed that the pretreatments and drying methods affected potato flour’s physical and microstructural parameters differently, resulting in changes in their functionality.

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Section: Methodsmentioning

confidence: 99%

Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour

Buzera

Gikundi

Orina

et al. 2022

Foods

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“…The particle size distribution of the flour was determined, as described by Stachowiak et al. ( 2021 ). A SALD‐2300 laser diffraction measurement system (Shimadzu, Kyoto, Japan) with a cyclone injection unit was used.…”

Section: Methodsmentioning

confidence: 99%

Investigating potato flour processing methods and ratios for noodle production

Buzera,

Gikundi,

Kajunju

et al. 2024

Food Science & Nutrition

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A partial substitution of wheat flour with potato flour processed by various procedures was used to determine an optimal potato pretreatment method for noodle processing. Wheat flour was substituted with 10%, 30%, and 50% potato flour. Potato flour (PF) was processed using two different methods, including freeze‐drying (FD) and low‐temperature blanching, then oven drying (LTB_OD). The results showed that substituting wheat flour with freeze‐dried (FD) flour (44.29 μm) significantly decreased the mean particle size of the blended flour, while LTB_OD flour (223.09 μm) increased the mean particle size. The pasting properties of wheat flour significantly improved when potato flour was added, with FD flour blends having the highest results. The highest dough development time (14.46 min) was attained when LTB_OD potato flour was substituted up to 50%. The microstructure images showed a poor and discontinuous gluten framework when potato flour content reached 50%. Adding potato flour decreased noodles' brightness (L*) while increasing their yellowness (b*). Noodles made from wheat and LTB_OD flour blends resulted in the highest cooking loss. The texture properties of noodles deteriorated when potato flour content reached 30%. Substituting up to 30% with freeze‐dried flour and 10% LTB_OD resulted in noodles with the highest overall liking scores. The study suggests that for optimal noodle processing, substituting wheat flour with FD potato flour is more favorable than using LTB_OD, as it improves particle size, pasting properties, and overall liking scores while minimizing adverse effects on texture and cooking loss.

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“…Scaffolds in cylindrical shapes sized 20 mm in diameter and 13 mm in height were used for the study. The samples were introduced between two discs and compressed (the starting speed of 5 mm/min up to 60% of strain) [ 18 ]. The elastic modulus (Young’s modulus, E) was calculated from the slope of the stress–strain curve in the linear region (strain from 0.20% to 0.60%).…”

Section: Methodsmentioning

confidence: 99%

Chitosan/Phenolic Compounds Scaffolds for Connective Tissue Regeneration

Kaczmarek-Szczepańska

Polkowska

Paździor-Czapula

et al. 2023

JFB

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Chitosan-based scaffolds modified by gallic acid, ferulic acid, and tannic acid were fabricated. The aim of the experiment was to compare the compatibility of scaffolds based on chitosan with gallic acid, ferulic acid, or tannic acid using the in vivo method. For this purpose, materials were implanted into rabbits in the middle of the latissimus dorsi muscle length. A scaffold based on unmodified chitosan was implanted by the same method as a control. Moreover, the Fourier transform infrared spectroscopy-attenuated total reflectance (FTIR-ATR) spectra and scanning electron microscope (SEM) observations were made to study the interactions between chitosan and phenolic acids. Additionally, antioxidant properties and blood compatibility were investigated. The results showed that all studied materials were safe and non-toxic. However, chitosan scaffolds modified by gallic acid and tannic acid were resorbed faster and, as a result, tissues were organized faster than those modified by ferulic acid or unmodified.

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Freeze-Dried Matrices Composed of Degradable Polymers with Surfactant-Loaded Microparticles Based on Pectin and Sodium Alginate

Cited by 9 publications

References 66 publications

Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour

Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour

Investigating potato flour processing methods and ratios for noodle production

Chitosan/Phenolic Compounds Scaffolds for Connective Tissue Regeneration

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