Functional, thermal and molecular behaviours of ozone-oxidised cocoyam and yam starches

Oladebeye, Abraham Olasupo; Oshodi, A. A.; Amoo, I. A.; Karim, A.A.

doi:10.1016/j.foodchem.2013.04.080

Cited by 77 publications

(59 citation statements)

References 21 publications

(38 reference statements)

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“…Among oxidising agents capable of modify macromolecules, ozone, that is also included in the most reactive plasma species, has been recently applied for cassava starch (Klein et al, 2014), wheat starch (Sandhu, Manthey, & Simsek, 2012), cocoyam and yam starches (Oladebeye, Oshodi, Amoo, & Karim, 2013), egg and whey proteins (Uzun, Ibanoglu, Catal, & Ibanoglu, 2012;Segat et al, 2014). Misra et al (2015) explored the possible effects of ACP generated in air (which has many active species, including ozone) on wheat flours in order to evaluate the effects on selected functional and chemical properties of wheat flour.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution

Segat

Misra²,

Cullen

et al. 2015

Innovative Food Science & Emerging Technologies

216

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Section: Accepted Manuscriptmentioning

confidence: 99%

Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution

Segat

Misra²,

Cullen

et al. 2015

Innovative Food Science & Emerging Technologies

216

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“…Starch can be oxidized by various oxidants to create a range of structures and properties (Li and others ; Oladebeye and others ). Starch of D. opposita was oxidized by sodium periodate to produce dialdehyde starch (Zhang and others ).…”

Section: Modificationsmentioning

confidence: 99%

Isolation, Composition, Structure, Properties, Modifications, and Uses of Yam Starch

Zhu

2015

Comp Rev Food Sci Food Safe

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Starch is the major carbohydrate in yam tubers and can amount up to 80% of the dry matter. The starch quality determines the quality of food and industrial products made from yam tubers. This review summarizes the present knowledge of the isolation, composition, structure, property, modifications, and uses of starches from diverse yam species. Compared with other tuber and root starches, there is a lack of systematic information on the yam starches. This hinders the further development of yams as sustainable crops as well as the value-added processing of the starches. Therefore, suggestions on how to better understand and utilize these starches are provided.

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“…It has been widely involved in food, papermaking, pharmaceuticals, rubber, plastic, and packaging materials due to its low cost, environmental friendliness, and abundant supply. 105 In general, native starch occurs in the form of discrete and partially crystalline granules mostly composed of two glucosidic macromolecules, named linear amylose and branched amylopectin. In order to produce nano-starch, crystalline starch must be isolated from the amorphous and crystalline complexes.…”

Section: Characteristics and Applicationmentioning

confidence: 99%

“…113 These undesirable behaviors of native starch can be reduced or eliminated by reorganizing the structure of the starch granules, thereby enhancing their physicochemical properties. 105 Starch nano-crystals are used in food packaging for functions beyond fillers and reinforcement materials. As a natural and low-cost binder, starch nano-crystals are promising alternatives to synthetic emulsion latex.…”

Section: Characteristics and Applicationmentioning

confidence: 99%

Applications of Nanomaterials in Food Packaging

Bumbudsanpharoke¹,

Choi²,

Ko³

2015

j nanosci nanotechnol

138

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Nanomaterials have drawn great interest in recent years due to their extraordinary properties that make them advantageous in food packaging applications. Specifically, nanoparticles can impart significant barrier properties, as well as mechanical, optical, catalytic, and antimicrobial properties into packaging. Silver nanoparticles (AgNPs) and nanoclay account for the majority of the nano-enabled food packaging on the market, while others, such as nano-zinc oxide (ZnO) and titanium, share less of the current market. In current food packaging, these nanomaterials are primarily used to impart antimicrobial function and to improve barrier properties, thereby extending the shelf life and freshness of packaged food. On the other hand, there is growing concern about the migration of nanomaterials from food contact materials to foodstuffs and its associated potential risks. Indeed, insufficient data about environmental and human safety assessments of migration and exposure of nanomaterials are hindering their market growth. To overcome this barrier, the public believes that legislation from government agencies is critical. This review provides an overview of the characteristics and functions of major nanomaterials that are commonly applied to food packaging, including available and near- future products. Migration research, safety issues, and public concerns are also discussed.

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Functional, thermal and molecular behaviours of ozone-oxidised cocoyam and yam starches

Cited by 77 publications

References 21 publications

Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution

Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution

Isolation, Composition, Structure, Properties, Modifications, and Uses of Yam Starch

Applications of Nanomaterials in Food Packaging

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