Effect of Ethanol Extract of Tea on the Microstructural Features and Retrogradation Characteristics of Glutinous Rice Starch.

The glutinous rice starch (GRS) regeneration process could lead to decreased product quality and shorter shelf life. The purpose of this study was to analyze the effect of an ethanol extract of tea (EET) on the regeneration properties of GRS. The microstructure of starch was determined via scanning electron microscopy (SEM), Fourier-transform infrared (FT-IR) spectroscopy was used to determine the microstructure of starch-polyphenol molecular groups, an X-ray diffraction (XRD) instrument was used to determine the starch crystal structure, a differential scanning calorimeter (DSC) was used to determine the thermodynamic properties of starch, and the inhibitory effect of EET on GRS regeneration was comprehensively evaluated. The effect of EET on the in vitro digestion properties of GRS was also determined. The results showed that the addition of EET in GRS resulted in an increase in solubility and swelling power and a decrease in crystallinity and ΔHr. Compared to the control group, when retrograded for 10 days, the ΔHr of GRS with 1%, 2.5%, 5%, and 10% addition of EET decreased by 34.61%, 44.53%, 52.93%, and 66.79%, respectively. Furthermore, the addition of EET resulted in a decrease in the content of RDS and an increase in the content of SDS and RS in GRS. It was shown that the addition of EET could significantly inhibit the retrogradation of GRS, improve the processability, and prolong the shelf life of GRS products.

Effects of two celery fibers on the structural properties and digestibility of glutinous rice starch: A comparative study.

The present study focused on the extraction of water-soluble dietary fiber (CSDF) and water-insoluble dietary fiber (CIDF) from celery. It investigated their effects on glutinous rice starch's (GRS) physicochemical, structural, and digestive properties. The results showed that as the addition of the two dietary fibers increased, they compounded with GRS to varying degrees, with the complexing index reaching 69.41 % and 60.81 %, respectively. The rheological results indicated that the two dietary fibers reduced the viscosity of GRS during pasting and inhibited the short-term regrowth of starch. The FTIR and XRD results revealed that the two fibers interacted with GRS through hydrogen bonding, effectively inhibiting starch retrogradation. Furthermore, both fibers increased the pasting temperature of GRS, thus delaying its pasting and exhibiting better thermal stability. Regarding digestibility, the starch gels containing dietary fibers exhibited significantly reduced digestibility, with RS significantly increased by 8.15 % and 8.95 %, respectively. This study provides insights into the interaction between two dietary fibers and GRS during processing. It enriches the theoretical model of dietary fiber-starch interaction and provides a reference for the application development of starch-based functional foods.

Effects of dual modification by cationization and acetylation on the physicochemical and structural characteristics of glutinous rice starch.

In this research, the effects of cationization, acetylation and dual modification by cationization and acetylation on the physicochemical and structural characteristics of glutinous rice starches were investigated. The rapid viscosity analyzer revealed a substantial increased paste viscosity post modification. Particularly, for dually modified starch, the peak viscosity increased from 3071.67 to 4082.00 cP. The freeze-thaw stability substantially enhanced, with both single cationic and dually-modified starches standing out by exhibiting no water syneresis even at 21 freeze-thaw cycles, while native starch exhibited higher syneresis, up to 74.55 %. Both single cationization and cationization-acetylation destroyed the starch granules, characterized by the roughness and cracks. But, for single acetylation, there was no notable changes on granules' morphology. Fourier transform infrared spectroscopy exhibited notable shifts after modification, both acetylation and dual modification, resulting in a new peak at 1728 cm-1. 13C cross-polarization magic angle spinning nuclear magnetic resonance spectra displayed new peaks at 52-55 and 19-22 ppm following cationization and acetylation, respectively. These structural alterations indicate the successful incorporation of functional groups during modification. Overall, this study provides valuable insights for the industrial utilization of these three modified glutinous rice starches.

Application of co-precipitated glutinous rice starch as a multifunctional excipient in direct compression tablets.

Two key properties of excipients for inclusion in direct compression tablets are flowability and compactibility. Glutinous rice starch (GRS) has poor flowability, which limits its use in direct compression tablets. This study aimed to create a multifunctional direct compression excipient (filler binder disintegrant) with improved flowability from GRS by the co-precipitation method. The physicochemical and pharmaceutical properties of the co-precipitated GRS (cpGRS) were investigated. The optimum conditions for producing cpGRS (0.43 M sodium hydroxide solution, 7.09% PVP K30, 14.02% calcium carbonate, 95 min of mixing time and pH of 6.97) resulted in 68.80% yield, fair to good flowability, acceptable tablet strength, and fast disintegration. The FT-IR spectra of cpGRS showed no significant shifts in the key peaks, which indicates that there was an absence of chemical interactions within cpGRS. X-ray diffractograms also showed no significant changes, indicating that the GRS granules, calcium carbonate, and PVP K30 components remained unaltered during co-precipitation. cpGRS also demonstrated a dilution capacity of 50% when paracetamol was used as model drug. When cpGRS was combined with domperidone or propranolol hydrochloride it showed a better deformation capability than the physical mixtures. Although cpGRS was sensitive to lubricant, the hardness and tensile strength were higher than common strength for general purpose use in tablets. When compared to the physical mixture, pregelatinized starch and directly compressible calcium carbonate, the results showed that cpGRS tablets of both model drugs passed the friability test, demonstrated the best disintegration property, provided the fastest and highest drug release profile for propranolol, and improved the drug release profile for domperidone. For propranolol-cpGRS tablets, dissolution medium at different pH did not affect the dissolution profile. For domperidone-cpGRS tablets, the pH of dissolution medium did affect the dissolution profile of the tablets. This was according to the API solubility. These results reveal that cpGRS is an excellent multifunctional i.e., filler, binder, and disintegrant excipient suitable for direct compression tablets. The main component is natural. The preparation method is simple, quick, and efficient. This method does not produce harmful waste and requires only basic equipment, and affordable reactants and devices.

An investigation into structural properties and stability of debranched starch-lycopene inclusion complexes with different branching degrees.

Debranched starch (DBS) has great probability as carrier for bioactive ingredients, but effects of branching degree (DB) on the complex formation of starch remain unclear. This study investigated the potential of DBS with different DB to load lycopene and characterized the structural properties of inclusion complexes. Glutinous rice starch was debranched to get DBS with different molecular weights, where DBS with a branching degree of 11.42 % had the greatest encapsulation efficiency (64.81 %). SEM, particle size, and zeta-potential results showed that the complexes form stable spherical crystals through electrostatic interactions. The structures of complexes were resolved by FTIR, XRD, TGA, and 13C CP/MAS NMR analytical techniques, indicating that lycopene can be loaded on DBS by the self-assembly through hydrophobic and hydrogen bonding interactions. Degradation experiments revealed that retention of complexes was significantly higher than the unencapsulated one. Our study reveals the structural features of the complex between DBS and lycopene, providing theoretical guidance for developing and producing novel nutraceuticals.

Physicochemical and Antimicrobial Characterization of Chitosan and Native Glutinous Rice Starch-Based Composite Edible Films: Influence of Different Essential Oils Incorporation.

Biopolymer-based edible packaging is an effective way of preserving food while protecting the environment. This study developed an edible composite film using chitosan and native glutinous rice starch (NGRS) and incorporated essential oils (EOs) such as garlic, galangal, turmeric, and kaffir lime at fixed concentrations (0.312 mg/mL) to test its physicochemical and antimicrobial properties. The EO-added films were found to significantly improve the overall color characteristics (lightness, redness, and yellowness) as compared to the control film. The control films had higher opacity, while the EO-added films had slightly reduced levels of opacity and produced clearer films. The tensile strength and elongation at break values of the films varied among the samples. The control samples had the highest tensile strength, followed by the turmeric EO-added samples. However, the highest elongation at break value was found in the galangal and garlic EO-added films. The Young's modulus results showed that garlic EO and kaffir lime EO had the lowest stiffness values. The total moisture content and water vapor permeability were very low in the garlic EO-added films. Despite the differences in EOs, the Fourier-transform infrared spectroscopy (FTIR) patterns of the tested films were similar among each other. Microstructural observation of the surface and cross-section of the tested edible film exhibited smooth and fissureless patterns, especially in the EO-added films, particularly in the galangal and kaffir lime EO-added films. The antimicrobial activity of the EO-added films was highly efficient against various gram-positive and gram-negative pathogens. Among the EO-added films, the garlic and galangal EO-added films exhibited superior inhibitory activity against Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Pseudomonas fluorescence, and turmeric and kaffir lime EO-added films showed potential antimicrobial activity against Lactobacillus plantarum and L. monocytogenes. Overall, this study concludes that the addition of EOs significantly improved the physicochemical and antimicrobial properties of the CH-NGRS-based edible films, making them highly suitable for food applications.

Effects of Hydroxypropyl and Lactate Esterified Glutinous Rice Starch on Wheat Starch Gel Construction.

An investigation was conducted into the impacts of hydroxypropyl glutinous rice starch (HPGRS) and lactate-esterified glutinous rice starch (LAEGRS) on a dilute solution and gel properties of wheat starch (WS) at different proportions (0%, 1%, 3%, 5%, and 10%). The results of dilute solution viscosity showed that hydroxypropyl treatment of glutinous rice starch (GRS) could promote the extension of GRS chains, while lactate esterification led to the hydrophobic association of GRS chains, and the starch chains curled inward. Different HPGRS: WS and LAEGRS: WS ratios, ß > 0 and ∆b > 0, showed HPGRS and LAEGRS produced attractive forces with WS and formed a uniform gel structure. Compared with WS gel, HPGRS, and LAEGRS could effectively delay the short-term aging of WS gels, and LAEGRS had a more significant effect. HPGRS increased the pasting viscosity, viscoelasticity, and springiness of WS gels, reduced the free water content, and established a tighter gel network structure, while LAEGRS had an opposite trend on WS. In conclusion, HPGRS was suitable for WS-based foods with stable gel network structure and high water retention requirements, and LAEGRS was suitable for WS-based foods with low viscosity and loose gel structure.

Modification of release and penetration behavior of water-soluble active ingredient from ball-milled glutinous starch matrix via carboxymethylcellulose blending.

This present work describes the possible advantages of carboxymethylcellulose (CMC) blending with ball-milled glutinous starch (BMGS) on the modification of release and penetration of model water-soluble active ingredient, lidocaine hydrochloride, from the blended matrix. The 20-67% CMC mass containing CMC-BMGS matrices were fabricated by casting the aqueous dispersion of CMC-BMGS onto the tray and oven-dried. BMGS and CMC were compatible as revealed by SEM and ATR-FTIR. Irrespective of the CMC mass, all CMC-BMGS matrices showed comparable matrix mass, thickness, moisture content, moisture absorption as well as mechanical and mucoadhesive properties. The surface pH of CMC-BMGS tended to increase with the CMC mass. Depends on CMC mass, matrix properties, release, and penetration rates were modulated significantly. CMC had shown a substantial role in the swelling and erosion behaviors of BMGS films, and thus modulated the release and penetration significantly. The release and penetration mechanisms of active ingredient from the CMC-BMGS matrices were Fickian diffusion-controlled, with rates of release and penetration ranging from 2.05 ± 0.21 to 7.55 ± 1.08%/min½, and from 3.48 ± 0.28 to 8.04 ± 0.64 µg/cm2/min½, respectively. The capability of CMC-BMGS matrices as mucoadhesive delivery systems to provide sustained delivery of water-soluble active ingredients was disclosed.

Modified glutinous rice starch-chitosan composite films for buccal delivery of hydrophilic drug.

The fabrication and characterization of ball-milling modified glutinous rice starch (MGRS):chitosan (CS) composite films were demonstrated. Effect of CS ratios (2:1, 1:1, 1:2 MGRS:CS) on the film properties was investigated. Lidocaine hydrochloride was used as a model hydrophilic drug. ATR-FTIR confirmed hydrogen bond formation between MGRS and CS. XRD indicated an amorphous state of all fabricated films. The uniform and comparable thickness, weight, and drug contents of all fabricated films were obtained. The presence of CS did not affect the mucoadhesiveness of MGRS films. The increase in tensile strength and decreases in elongation and folding endurance were observed with 1:2 MGRS:CS films. The film swelling and drug release decreased with the CS ratio. Drug permeation across porcine mucosa indicated the enhancement effect of CS, whereby the permeation flux of 1:2 MGRS:CS composite increased by 3 folds. In conclusion, the MGRS:CS composite could be useful for buccal delivery of hydrophilic drug.

Evaluation of using spray-dried glutinous rice starch as a direct compression hydrophilic matrix tablet.

BACKGROUND: Our previous study found that spray-dried glutinous rice starch (sGRS) is larger in size, rounder in shape and better in flowability than native GRS. It has the potential to be used for direct compression hydrophilic matrix (HM) tablets. OBJECTIVE: This study aimed to investigate the factors that affect the propranolol release from directly compressed sGRS HM tablets. METHODS: The effects of the amount of sGRS, the compaction pressure and the amount of magnesium stearate on the drug release rate from sGRS directly compressed HM were investigated. In vitro drug releases were performed. The dilution potential of sGRS was investigated. RESULTS: The higher the sGRS content, the slower the release rate of propranolol. The compaction pressure and the amount of magnesium stearate did not significantly affect the release rate of the drug. The sGRS showed plastic deformation under compaction with a dilution potential of 46%. CONCLUSIONS: sGRS can be used as a direct compression HM. The amount of sGRS significantly affected the release rate of the drug from the matrix.

Thai glutinous rice starch modified by ball milling and its application as a mucoadhesive polymer.

This study aimed to investigate physicochemical properties and potential application as a mucoadhesive polymer of Thai glutinous rice starch modified by planetary ball milling. XRD and ATR-FTIR results indicated a reduction in crystallinity of starch after ball milling. Different ball milling times, ranging from 5 to 45 min, resulted in modified glutinous rice starch (MGRS) with different levels of crystallinity loss, and therefore varying degrees of cold water solubility, swelling capacity, and gelatinized dispersion viscosity. Investigation of mucoadhesive properties using Texture Analyzer with porcine mucosa demonstrated that MGRS tablets exhibited greater mucoadhesive abilities compared to hydroxypropyl methylcellulose tablets, but weaker than those of sodium carboxymethylcellulose tablets. Tablets made of 15-min-milled MGRS had comparable tableting, swelling and mucoadhesiveness, but lower erosion compared to 45-min-milled MGRS. Conclusively, ball milling treatment could successfully induce the mucoadhesive properties of Thai glutinous rice starch and expand its application as mucoadhesive polymer.

Effect of water content of high-amylose corn starch and glutinous rice starch combined with lipids on formation of starch-lipid complexes during deep-fat frying.

Moisture affects the combination of starch granules and fatty acids in deep-fat frying. In this study, high-amylose corn starch (HACS) and glutinous rice starch (GRS) with various water contents were fried in rapeseed oil at 170 °C for 7 min. The complex index (CI) of the GRS-lipid and HACS-lipid complexes improved as the moisture content increased from 6% to 40%; however, further increasing the water content from 40% to 60% led to a decrease in the CI. At a moisture content of 40%, the CI of the HACS-lipid complexes was higher than that of the GRS-lipid complexes. Fatty acid content analysis revealed that the total fatty acid content at different moisture contents in the HACS-lipid complexes was higher than that in the GRS-lipid complexes both before gelatinization and after enzyme hydrolysis. In addition, the total fatty acid content in the HACS-lipid complexes and GRS-lipid complexes at 40% moisture content was the highest among all the measured moisture contents. Scanning electron microscopy revealed that both the HACS and GRS granules lost their integrity after deep-fat frying, and no free lipid droplets were noted among the starch granules after defatting. Both Fourier-transform infrared spectroscopy and fluorescence microscopy verified that HACS combined with lipids yielded a stronger lipid-binding capacity than that of GRS at a moisture content of 40%. The study results may be potentially useful in the deep-fat frying of starchy food to produce foods with lower fatty acid content.

Preparation of glutinous rice starch/polyvinyl alcohol copolymer electrospun fibers for using as a drug delivery carrier.

Glutinous rice starch (GRS) is commonly produced in the Northeast of Thailand. GRS is a biopolymer which is widely used in the food industry but not yet commonly applied within the pharmaceutical industry as an alternative resource. GRS exhibits a branch chain structure which is not feasible to fabricate as nanofiber. Therefore, combining GRS with polyvinyl alcohol (PVA) in hybrid form can be a potential platform to produce GRS-PVA nanofibers. Smooth nanofibers of 2% (w/v) GRS combined with 8% (w/v) PVA were fabricated by an electrospinning process. A scanning electron microscope (SEM) revealed an average diameter size of the GRS-PVA nanofibers equal to 191 ± 25 nm. A highly water soluble model drug, Chlorpheniramine maleate (CPM), was incorporated into the GRS-PVA electrospun fibers to prove a drug delivery carrier concept and drug release control of the nanofibers. The GRS-PVA nanofibers exhibited a biphasic CPM release in which approximately 60% of the drug immediately released in 10 min, and it reached 90% drug release in 120 min. This study demonstrated a potential application of GRS combining with PVA as an oral drug delivery carrier. Therefore, it can be a promised step that expands the application GRS in pharmaceuticals and related areas.

Determination of optimum experimental conditions for preparation and functional properties of hydroxypropylated, phosphorylated and hydroxypropyl-phosphorylated glutinous rice starch.

Optimization of the preparation of hydroxypropylated, phosphorylated and hydroxypropyl-phosphorylated glutinous rice starch was performed using a response surface methodology comprising three variables at three levels. Multi-linear regression was used to fit the degree of substitution and molar substitution against. Optimal reaction conditions were 9h, 42°C, 10% (hydroxypropylated), 148min, 150°C, 7% (phosphorylated) and 95min, 140°C, 7.8% (hydroxypropyl-phosphorylated). For hydroxypropylated, predicted optimal and experimental molar substitution values were found to be identical: 0.20. Both the phosphorylated and hydroxypropyl-phosphorylated, the predicted optimal and experimental degree of substitution values was 0.02. Static rheological analysis revealed a pseudoplastic nature for native and modified starches and an increase in apparent viscosity following modification. Dynamic rheological analysis indicated an entanglement network system for native glutinous rice starch suspension, but weak elastic gel-like structure for modified starches as the storage modulus (G') exceeded the loss modulus (G"). Additionally, chemical modification improved the freeze-thaw stability, swelling power, solubility and paste clarity.

Effect of Vaccinium bracteatum Thunb. leaf pigment on the thermal, pasting, and textural properties and microstructure characterization of rice starch.

In this study, the thermal, pasting and gel textural properties of japonica rice starch (JRS) and glutinous rice starch (GRS) fortified with Vaccinium bracteatum Thunb. leaf pigment (VBTLP) were investigated. The results showed that VBTLP facilitated the gelatinization of JRS and GRS with earlier onsets of onset temperature (To), peak temperature (Tp), conclusion temperature (Tc), and lower values of gelatinization enthalpy (ΔHg), and retrogradation enthalpy (ΔHr), as the VBTLP level increased. For JRS, VBTLP increased the peak viscosity and breakdown, reduced the final viscosity and setback, but for GRS it increased the peak viscosity, final viscosity, breakdown and setback. VBTLP also reduced the hardness and adhesiveness of the JRS gel. The values of lightness (L∗) for JRS and GRS with VBTLP decreased by 47.60 and 49.56%, respectively. Scanning electron microscopy (SEM) revealed that VBTLP caused looser matrices in dried JRS and GRS gels which had lower crystallinities compared with the control.

Effect of alcohol-acid modification on physicochemical, rheological and morphological properties of glutinous rice starch.

In the present study chemical modification of glutinous rice starch was carried out using 1-Buatnol-hydrochloric acid with varying time and temperature. The changes in physico-chemical, dynamic rheological and morphological properties of starch during hydrolysis was investigated. There was a significant increase in water solubility of starch due to modification; however, swelling and sedimentation value decrease after modification. The peak, hold and final viscosity of modified starches were decreased significantly as compared to native starch. Thermal properties and dynamic rheological properties of rice starch were changed with the change in time and temperature during modification. The storage (G') modulus, loss (G″) modulus, dynamic viscosity (η') and complex viscosity (η*) of modified starches were varied significantly. Analysis of microstructure revealed that the hydrolysis altered morphology of starch granules. The hydrolysis was affected the surface properties and granule size of rice starch. These results suggested that 1-butanol-HCl hydrolysis of glutinous rice starch can be a preferred way of modification.

Preparation and physicochemical properties of three types of modified glutinous rice starches.

Hydroxypropylated, phosphorylated, and hydroxypropyl-phosphorylated starches were prepared from glutinous rice starch, and their physicochemical and structural properties were investigated. With increasing reaction time, the molar or degree of substitution of modified starches increased. SEM micrographs revealed that phosphorylated starch granules retained their relative integrity, while some cracks appeared on the surface of hydroxypropylated and hydroxypropyl-phosphorylated starch granules. RVA analyses revealed that pasting properties improved after chemical modification. Additionally, chemical modification improved freeze-thaw stability, especially in hydroxypropyl-phosphorylated starch. DSC analyses showed that onset temperature and gelatinization enthalpy decreased with increasing reaction time, especially in the dual-modified starch. X-ray diffraction patterns revealed that native and modified starches had A-type crystalline patterns. FT-IR spectra showed some minor spectral differences after modification. (13)C CP/MAS NMR spectra showed that a novel peak appeared at 20 ppm after hydroxypropylation and that the relative intensity signals in the C4 region increased after phosphorylation.

Susceptibility of glutinous rice starch to digestive enzymes.

To understand the susceptibility of glutinous rice starch to digestive enzymes and its potential impact on glycemic response, enzyme kinetics and in vitro digestibility of the native and gelatinized starches were investigated. The results showed that the Km values of the native and gelatinized starch were 10.35 mg/mL and 9.92 mg/mL, respectively. The digestion rate coefficients k values of the native and gelatinized starches were 2.0 × 10(-3)min(-1) and 1.1 × 10(-2)min(-1), respectively. The contents of rapid digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) in native glutinous rice starch were 8.92%, 21.52% and 69.56%, respectively. After gelatinization, the amounts of RDS, SDS and RS were 18.47%, 29.75% and 51.78%, respectively. The native and gelatinized glutinous rice starches were 10.34% and 14.07% for hydrolysis index (HI), as well as 43.14% and 45.92% for glycemic index (GI), respectively. During the in vitro digestion, the crystallinity of native glutinous rice starch was increased from 34.7% to 35.8% and 38.4% after 20 and 120 min, respectively.

The retrogradation properties of glutinous rice and buckwheat starches as observed with FT-IR, 13C NMR and DSC.

The experiment was conducted to study the retrogradation properties of glutinous rice and buckwheat starch with wavelengths of maximum absorbance, FT-IR, (13)C NMR, and DSC. The results show that the starches in retrograded glutinous rice starch and glutinous rice amylopectin could not form double helix. The IR results show that protein inhabits in glutinous rice and maize starches in a different way and appearance of C-H symmetric stretching vibration at 2852 cm(-1) in starch might be appearance of protein. Retrogradation untied the protein in glutinous amylopectin. Enthalpies of sweet potato and maize granules are higher than those of their retrograded starches. The (13)C NMR results show that retrogradation of those two starches leads to presence of ß-anomers and retrogradation might decompose lipids in glutinous rice amylopectin into small molecules. Glutinous rice starch was more inclined to retrogradation than buckwheat starch. The DSC results show that the second peak temperatures for retrograded glutinous rice and buckwheat starches should be assigned to protein. The SEM results show that an obvious layer structure exists in retrograded glutinous rice amylopectin.