Interaction and action mechanism of starch with different phenolic compounds

Chen, Nan; Gao, Haoxiang; He, Qiang; Zeng, Wei

doi:10.1080/09637486.2020.1722074

Cited by 44 publications

(21 citation statements)

References 31 publications

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“…Since the starch samples were treated in DBD plasma for 15 min and 20 kV, the sample that was exposed to 400‐Hz frequency was selected (Table 1), by the criteria used by Warren et al 17 and Chen et al 21 It is observed, first, that under this frequency, there is a 3% increase in the CAR.…”

Section: Resultsmentioning

confidence: 99%

“…These bands are important because they represent the changes in the ordered structure of starch. Native starch in excess of water can undergo a hydrothermal reaction and shift towards an amorphous form, 25 and the decrease in the 995 cm −1 /1022 cm −1 ratio (CAR) represents the decline in the order of the starch structure 21 …”

Section: Resultsmentioning

confidence: 99%

“…Native starch in excess of water can undergo a hydrothermal reaction and shift towards an amorphous form, 25 and the decrease in the 995 cm À1 /1022 cm À1 ratio (CAR) represents the decline in the order of the starch structure. 21 There was a significant difference between the film without plasma treatment (NSNGNF) and those subjected to DBD plasma treatment in any processing stage (Table 2). CAR of the untreated film (1.319).…”

Section: Effect Of Plasma Treatment On the Chemical Characteristics O...mentioning

confidence: 96%

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Effects of multiple‐step cold plasma processing on banana (Musa sapientum) starch‐based films

2022

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In recent years, films of biodegradable materials have been studied to determine and improve their physical properties, mechanical strength, and hydrophobicity. This research focused on the study of banana starch-based films (Musa sapientum). The films were prepared using the casting method, and a 2k experimental design was conducted to evaluate the effects of cold plasma treatment on three steps of film production. Dielectric barrier discharge (DBD) plasma (excitation frequency of 400 Hz, voltage of 20 kV, and 15 min of processing time) was applied in three processing phases: on the starch granules, the filmogenic suspension, and the film. Plasmatreated films presented better short-range order structure degree (or crystalline/ amorphous ratio) than untreated films. Significant differences were observed on the surface of the films, especially when the filmogenic suspension or the film were subjected to plasma treatment. Films produced with the treated starch granules and filmogenic suspension presented the lowest values of moisture (<9.5%) and solubility (<31.1%), while the films produced with DBD plasma-treated starch granules and also subjected to plasma treatment presented the highest water contact angle (65.1 ), the highest tensile strength (9.11 MPa), and good puncture resistance (0.33 MPa), resulting in the highest hydrophobicity and highest mechanical strength among the tested films. Research must be done to adapt these promising results and apply to other techniques and botanical sources.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Effect Of Plasma Treatment On the Chemical Characteristics O...mentioning

confidence: 96%

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Effects of multiple‐step cold plasma processing on banana (Musa sapientum) starch‐based films

2022

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“…Furthermore, a rapid weight loss occurred in the second decomposition stage. Pure TP showed a decomposition around 200°C, which was mainly caused by the extensive thermal‐degradation of phenolic compounds (N. Chen et al., 2020). While VWG fractions showed a higher decomposition temperature around 220°C, which might due to the decarboxylation and C─C linkages decomposition of VWG (Li et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Effect of tea polyphenols on the quality of Chinese steamed bun and the action mechanism

Chen

Sun

et al. 2022

Journal of Food Science

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Effect of tea polyphenols (TP) on the quality of Chinese steamed bun (CSB) was investigated, while the interaction and action mechanism between TP and vital wheat gluten (VWG, constitutive proteins of flour) were further explored. With a low concentration (1%) of TP, CSB showed positive changes in quality, and the hardness of CSB decreased by 33.95%, while its specific volume, springiness, and resilience separately increased by 1.8%, 11.9%, and 5.5%, whereas the higher concentrations of TP (2% and 4%) caused an adverse impact. By observation of scanning electron microscope, VWG formed a fluffier structure with a low concentration of TP, while the structure deteriorated at high concentration of TP. In addition, the secondary and tertiary structures of VWG were both changed by TP. Along with the results of thermodynamic analysis (thermogravimetric and differential scanning calorimetry measurements), TP could induce the structural rearrangement of VWG. Further, a lower amidogen and sulfhydryl contents of VWG were obtained in TP groups, which illustrated that peptide and disulfide bonds of VWG were not possibly interrupted by TP. Instead, hydrophobic residues of VWG were bonded to form a more hydrophilic structure. Moreover, according to molecular docking results, epigallocatechin‐3‐gallate interacted tightly with VWG by hydrogen bonds and hydrophobic actions, and the action sites were mainly at hydrophobic and hydrophilic residues. All results suggested that the VWG structure was affected greatly by TP, and a low dose of TP might be potential to improve the quality of flour products. Practical Application The physicochemical properties of gluten show the significant effects on the quality of flour products in food industry. In the present study, a low dose of tea polyphenols exhibited a strengthened effect on gluten, so as to ameliorate the texture of Chinese steamed bun (CSB) due to their tight interactions with gluten, while the color of CSB was changed to brown as tea polyphenols. All results suggested that a low dose of tea polyphenols could be potentially utilized to improve flour quality and enhance gluten strength in food industry.

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“…Similar to BNC-G, the second weight loss step is observed at maximum decomposition temperatures of about 355 °C for BNC-G-HDE1, 353 °C for BNC-G-HDE1.5, 343 °C for BNC-G-HDE2, and 350 °C for BNC-G-HDE3, owing to the decomposition of the BNC polymeric chains. From the thermograms, it was not possible to identify the weight loss attributed to the decomposition of the HDE phenolic compounds, which according to the literature may occur in the range of 100–300 °C [ 54 , 55 ]. However, given the low ratio (<0.1%, w / w ) of the HDE in the BNC membranes, the weight loss associated with the extract components is probably not perceivable.…”

Section: Resultsmentioning

confidence: 99%

Bioactive Bacterial Nanocellulose Membranes Enriched with Eucalyptus globulus Labill. Leaves Aqueous Extract for Anti-Aging Skin Care Applications

et al. 2022

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Bacterial nanocellulose (BNC) membranes, with remarkable physical and mechanical properties, emerged as a versatile biopolymeric carrier of bioactive compounds for skin care applications. In this study, BNC membranes were loaded with glycerol (as plasticizer and humectant agent) and different doses (1–3 μg cm−2) of an aqueous extract obtained from the hydro-distillation of Eucalyptus globulus Labill. leaves (HDE), for application as sheet facial masks. All membranes are resistant and highly malleable at dry and wet states, with similar or even better mechanical properties than those of a commercial BNC mask. Moreover, the HDE was found to confer a dose-dependent antioxidant activity to pure BNC. Additionally, upon 3 months of storage at 22–25 °C and 52% relative humidity (RH) or at 40 °C and 75% RH, it was confirmed that the antioxidant activity and the macroscopic aspect of the membrane with 2 μg cm−2 of HDE were maintained. Membranes were also shown to be non-cytotoxic towards HaCaT and NIH/3T3 cells, and the membrane with 2 μg cm−2 of HDE caused a significant reduction in the senescence-associated β-galactosidase activity in NIH/3T3 cells. These findings suggest the suitability and potential of the obtained membranes as bioactive facial masks for anti-aging applications.

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Interaction and action mechanism of starch with different phenolic compounds

Cited by 44 publications

References 31 publications

Effects of multiple‐step cold plasma processing on banana (Musa sapientum) starch‐based films

Effects of multiple‐step cold plasma processing on banana (Musa sapientum) starch‐based films

Effect of tea polyphenols on the quality of Chinese steamed bun and the action mechanism

Bioactive Bacterial Nanocellulose Membranes Enriched with Eucalyptus globulus Labill. Leaves Aqueous Extract for Anti-Aging Skin Care Applications

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