Impact of Amylose-Amylopectin Ratio of Starches on the Mechanical Strength and Stability of Acetylsalicylic Acid Tablets

Veronica, Natalia; Liew, Celine Valeria; Heng, Paul Wan Sia

doi:10.1208/s12249-022-02266-0

Cited by 3 publications

(2 citation statements)

References 59 publications

(75 reference statements)

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“…A measure of the degree of interaction between the polymeric chains of the amorphous and crystalline starch fractions is the swelling capacity of starch (Ogunmolasuyi et al, 2016). The ratio of amylose to amylopectin affects how strong this interaction is (Veronica et al, 2022). Since swelling primarily occurs in the amorphous region, it is directly related to the amount of amylopectin present (Vamadevan & Bertoft, 2020) and is reliant on the ability of starch molecules to bind water.…”

Section: Results and Discusionsmentioning

confidence: 99%

Nutritional evaluation, microstructure, and storage stability of wheat ( Triticum aestivum ) and cocoyam ( Colocasia esculenta ) flour blends at different ratios

Bamidele

Ogundele

2022

Food Processing Preservation

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The flour blend between wheat and cocoyam flours at different proportions (70:30, 50:50, and 40:60) was tested for physicochemical, functional, and nutritional quality. When compared to other blend ratios, the flour blend at 70:30 (wheat and cocoyam flour) had significantly (p < 0.05) higher protein, fat, and crude fiber content (50:50 and 40:60). The flour blends at 50:50 and 60:40 wheat to cocoyam flour ratio had considerably higher water absorption, bulk density, and swelling power than wheat and cocoyam flour blends at 70:30. When compared to other blend ratios, the wheat and cocoyam flour blend at 70:30 exhibited a significantly lower pasting viscosity (50:50 and 60:40). The pasted samples' microstructure revealed a honeycomb structure that increased as the quantity of cocoyam flour added to wheat flour increased. The wheat and cocoyam flour mixes competed favorably with wheat flour in terms of amino acid profile, and the fortified flours had the lowest peroxide values. The blends of wheat and cocoyam flour in proportions of 70:30 and 40:60 can be useful in the culinary and food industries. Practical applications The problem of high cost of importation of wheat is one of the major challenges of African country and cocoyam root is underutilized in some African countries. Production of flour from cocoyam root serve as alternative use of cocoyam root which improve the utilization of cocoyam root. Compositing cocoyam flour with wheat flour may be a way to go in reducing wheat importation. Cocoyam flour added to wheat flour increase the functional properties and the pasting properties of the flour blend. The amino acids of the flour blends also compete favorably with amino acid profile of wheat flour alone. This shows that the flour blends from wheat and cocoyam flour can serve as new raw material in making bread, doughnut, and other confectionaries in food industry. This may reduce the price of wheat flour in the market and reduce the cost of living for low‐income earners.

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Section: Results and Discusionsmentioning

confidence: 99%

Nutritional evaluation, microstructure, and storage stability of wheat ( Triticum aestivum ) and cocoyam ( Colocasia esculenta ) flour blends at different ratios

Bamidele

Ogundele

2022

Food Processing Preservation

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“…In this study, both temperature at 40 °C and relative humidity of 75% were set up to carry out the accelerated rancidity process for obtaining the rancid ZSS samples from normal ZSS samples over 6 months of storage time. It is worth noting that these storage conditions were not set at random, but were determined according to the parameters of the accelerated test and the drug stability investigation test, which could reflect the change process of substances and the stability of related physicochemical indicators [ 70 , 71 , 72 ]. In recent years, the condition of 40 °C and 75%RH was often used to evaluate the related changes and mechanisms during the storage of TCMs, foods, functional beverages [ 73 ], and cosmetics [ 74 ], such as pecan [ 75 ], Benjakul [ 76 ], Salvia miltiorrhiza [ 77 ], and Piper lhotzkyanum Kunth leaves [ 78 ].…”

Section: Discussionmentioning

confidence: 99%

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

Liu

Song

et al. 2022

Foods

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To comprehensively evaluate the quality of medicinal and edible Ziziphi Spinosae Semen (ZSS, the dried ripe seeds of Ziziphus jujuba var. spinosa) before and after rancidity during storage, some indicators including traditional sensory properties, physicochemical characteristics, and volatile compounds were analyzed. As a result, compared with the normal samples, the rancid samples of ZSS produced a darker color, a bitter taste, and an irritating odor, increased moisture content, electrical conductivity, fatty oil content, and acid value, and decreased water- and alcohol-soluble extract contents and pH value. Among them, the acid value had significant difference (p < 0.01) from 3.90 of normal ZSS to 18.68 mg/g of rancid ZSS. A total of 39 volatile compounds were identified in samples, including 20 in normal ZSS and 38 compounds in rancid ZSS. Nineteen common compounds were identified in normal and rancid samples. Among them, the content of 10 compounds such as δ-limonene, (R,R)-2,3-butanediol, and (R,S)-2,3-butanediol was decreased but that of nine compounds such as acetic acid, n-octanoic acid, and n-nonanoic acid was increased in rancid ZSS. Nineteen unique compounds such as β-phellandrene, α-pinene, and 3-carene were detected and only one compound, δ-cadinene, was not detected in rancid ZSS. In addition, eight short-chain organic acids, acetic, propanoic, butanoic, pentanoic, hexanoic, heptanoic, octanoic, and nonanoic acids, were new products in rancid ZSS, and it was speculated that the production of a series of organic acids might be the material basis of irritating odor after normal ZSS became rancid. This is the first report that a series of short-chain organic acids have been found in a rancid substance. In conclusion, there was a significant difference between normal and rancid ZSS. These indicators could be used as an early warning for judging the rancidity phenomenon of medicinal and edible ZSS. In addition, this is the first comprehensive evaluation about the rancidity process of a medicinal and edible substance.

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Effects of different proportions of erythritol and mannitol on the physicochemical properties of corn starch films prepared via the flow elongation method

Liu,

Wei,

Wang

et al. 2024

Food Chemistry

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Impact of Amylose-Amylopectin Ratio of Starches on the Mechanical Strength and Stability of Acetylsalicylic Acid Tablets

Cited by 3 publications

References 59 publications

Nutritional evaluation, microstructure, and storage stability of wheat ( Triticum aestivum ) and cocoyam ( Colocasia esculenta ) flour blends at different ratios

Nutritional evaluation, microstructure, and storage stability of wheat ( Triticum aestivum ) and cocoyam ( Colocasia esculenta ) flour blends at different ratios

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

Effects of different proportions of erythritol and mannitol on the physicochemical properties of corn starch films prepared via the flow elongation method

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