Modification of AgNP-Decorated PET: A Promising Strategy for Preparation of AgNP-Filled Nuclear Pores in Polymer Membranes.

Polymer-based membranes represent an irreplaceable group of materials that can be applied in a wide range of key industrial areas, from packaging to high-end technologies. Increased selectivity to transport properties or the possibility of controlling membrane permeability by external stimuli represents a key issue in current material research. In this work, we present an unconventional approach with the introduction of silver nanoparticles (AgNPs) into membrane pores, by immobilising them onto the surface of polyethyleneterephthalate (PET) foil with subsequent physical modification by means of laser and plasma radiation prior to membrane preparation. Our results showed that the surface characteristics of AgNP-decorated PET (surface morphology, AgNP content, and depth profile) affected the distribution and concentration of AgNPs in subsequent ion-track membranes. We believe that the presented approach affecting the redistribution of AgNPs in the polymer volume may open up new possibilities for the preparation of metal nanoparticle-filled polymeric membranes. The presence of AgNPs on the pore walls can facilitate the grafting of stimuli-responsive molecules onto these active sites and may contribute to the development of intelligent membranes with controllable transport properties.

Formulation and Characterization of Soybean Oil-in-Water Emulsions Stabilized Using Gelatinized Starch Dispersions from Plant Sources.

Consumers are concerned about employing green processing technologies and natural ingredients in different manufacturing sectors to achieve a "clean label" standard for products and minimize the hazardous impact of chemical ingredients on human health and the environment. In this study, we investigated the effects of gelatinized starch dispersions (GSDs) prepared from six plant sources (indica and japonica rice, wheat, corn, potatoes, and sweet potatoes) on the formulation and stability of oil-in-water (O/W) emulsions. The effect of gelatinization temperature and time conditions of 85-90 °C for 20 min on the interfacial tension of the two phases was observed. Emulsification was performed using a primary homogenization condition of 10,000 rpm for 5 min, followed by high-pressure homogenization at 100 MPa for five cycles. The effects of higher oil weight fractions (15-25% w/w) and storage stability at different temperatures for four weeks were also evaluated. The interfacial tension of all starch GSDs with soybean oil decreased compared with the interfacial tension between soybean oil and water as a control. The largest interfacial tension reduction was observed for the GSD from indica rice. Microstructural analysis indicated that the GSDs stabilized the O/W emulsion by coating oil droplets. Emulsions formulated using a GSD from indica rice were stable during four weeks of storage with a volume mean diameter (d4,3) of ~1 µm, minimal viscosity change, and a negative ζ-potential.

Enhanced gelling property and freeze-thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution.

BACKGROUND: Physically modified starches can be classified as natural ingredients on food labels and clean label products. Thus, the market demand for physically modified starch is increasing. Potato, tapioca and corn starches were physically modified by mild heat treatment in an alcoholic solution to enhance their gelling property and freeze-thaw stability. RESULTS: During mild heating of starch suspension (40% w/w) in 10% ethanol solution at the onset gelatinization temperature, granular swelling of starch occurred, followed by amylose leaching with medication of the surface structure of the starch granules. All treated starches exhibited increased gelatinization and pasting temperatures and decreased breakdown for pasting as a result of improved stability against shear and heat. The treated starches had higher hardness, cohesiveness and springiness of gel than the respective native starches, and these gel properties were more pronounced in potato starch than in tapioca and corn starches. The treated starches showed substantially reduced gel syneresis during freeze-thawing. CONCLUSION: Physical modification of starch by mild heat treatment in an alcoholic solution substantially improved its gelation ability and freeze-thaw stability. © 2024 Society of Chemical Industry.

Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies.

The demand for clean-label starch, perceived as environmentally friendly in terms of production and less hazardous to health, has driven the advancement of food physical processing technologies aimed at modifying starch. One of the key objectives of these modifications has been to reduce the glycaemic potency and increase resistant starch content of starch, as these properties have the potential to positively impact metabolic health. This review provides a comprehensive overview of recent updates in typical physical processing techniques, including annealing, heat-moisture, microwave and ultrasonication, and a brief discussion of several promising recent-developed methods. The focus is on evaluating the molecular, supramolecular and microstructural changes resulting from these modifications and identifying targeted structures that can foster enzyme-digestion resistance in native starch and its forms relevant to food applications. After a comprehensive search and assessment, the current physical modifications have not consistently improved starch enzymatic resistance. The opportunities for enhancing the effectiveness of modifications lie in (1) identifying modification conditions that avoid the intensive disruption of the granular and supramolecular structure of starch and (2) exploring novel strategies that incorporate multi-type modifications.

Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization.

Dynamic high pressure treatment (DHPT) either by high pressure homogenization or microfluidisation, is an emerging concept used in the food industry for new products development through macromolecules modifications in addition to simple mixing and emulsification action. Mechanistic understanding of droplets breakup during high pressure homogenization is used to understand how these compact and high molecular weight-sized globular plant proteins are affected during DHPTs. Plant protein needs to be functionalized for advanced use in food formulation. DHPTs brought changes in plant proteins' secondary, tertiary, and quaternary structures through alterations in intermolecular and intramolecular interactions, sulfhydryl groups, and disulfide bonds. These structural changes in plant proteins affected their functional and physicochemical properties like solubility, oil and water holding capacity, gelation, emulsification, foaming, and rheological properties. These remarkable changes made utilization of this concept in novel food system applications like in plant-based dairy analogues. Overall, this review provides a comprehensive and critical understanding of DHPTs on their mechanistic and transport approaches for droplet breakup, structural and functional modification of plant macromolecules. This article also explores the potential of DHPT for formulating plant-based dairy analogues to meet healthy and sustainable food consumption needs. HIGHLIGHTSIt critically reviews high pressure homogenization (HPH) and microfluidisation (DHPM).It explores the mechanistic and transport phenomena approaches of HPH and DHPMHPH and DHPM can induce conformational and structural changes in plant proteins.Improvement in the functional properties of HPH and DHPM treated plant proteins.HPH and DHPM are potentially applicable for plant based dairy alternatives food system.

Hyaluronic Acid in Biomedical Fields: New Trends from Chemistry to Biomaterial Applications.

The aim of this review is to give an updated perspective about the methods for chemical modifications of hyaluronic acid (HA) toward the development of new applications in medical devices and material engineering. After a brief introduction on chemical, structural and biological features of this important natural polysaccharide, the most important methods for chemical and physical modifications are disclosed, discussing both on the formation of new covalent bonds and the interaction with other natural polysaccharides. These strategies are of paramount importance in the production of new medical devices and materials with improved properties. In particular, the use of HA in the development of new materials by means of additive manufacturing techniques as electro fluid dynamics, i.e., electrospinning for micro to nanofibres, and three-dimensional bioprinting is also discussed.

Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno-functional properties.

Pseudocereals (amaranth, buckwheat and quinoa) are emerging as popular gluten-free crops. This may be attributed to their wide-ranging health benefits, including antioxidant, hypoglycemic and serum-cholesterol reducing properties. Proteins of these crops have a high nutritional quality as a result of the presence of essential amino acids. Additionally, amaranth, buckwheat and quinoa proteins (AP, BP and QP, respectively) have physicochemical properties that are useful for the manufacture of different types of food. However, native pseudocereal proteins demonstrate a low solubility in water, mainly because of their composition. The major components of these proteins are albumins (water-soluble) and globulins (salt-soluble), although some proportions of glutelin (alkali-soluble) and prolamins (alcohol-soluble) are also found. The most commonly used method for extracting pseudocereal proteins is the alkaline extraction method, which may contribute to the low solubility of pseudocereal protein. Fortunately, different methods for modifying physicochemical (or techno-functional) properties have been proposed to extend their industrial application. For example, high-intensity ultrasound (HIUS) proved useful for improving the solubility of API and QP. Heating can allow for the formation of soluble aggregates of QP. The combination of heating and HIUS can improve the digestibility, solubility and foam properties of AP. Conjugation through the Maillard reaction can improve BPI and QP interfacial properties. Thus, present study provides a review of the solubility, extraction and modification of the techno-functional properties of AP, BP and QP. © 2022 Society of Chemical Industry.

[Improvement in compatibility of hot melt pressure-sensitive adhesive with cinnamon volatile oil and in vitro transdermal property by physical blending].

Hot melt pressure-sensitive adhesive(HMPSA) has broad application potential in the field of traditional Chinese medicine(TCM) plasters due to its high drug loading, weak skin irritation, satisfactory adhesion, etc. compared with rubber plasters.However, the structure of HMPSA is prone to suffer from the damage caused by volatile oils in TCM plasters. In view of this, a kind of HMPSA with a stable structure was prepared by physical blending of DINCH, polypropylene wax and liquid rubber(LIR) in the present study, which is denoted as DPL. The dosage of cinnamon volatile oil(CVO), the model drug, was selected with viscosity, softening point and cohesion as evaluation indexes. The interaction between DPL and HMPSA was investigated by Fourier transform infrared spectroscopy(FT-IR) and differential scanning calorimetry(DSC). The compatibility of HMPSA with CVO and its transdermal ability were studied by in vitro transdermal test, adhesion, scanning electron microscopy( SEM) and rheological evaluation. The results showed that 5% CVO began to damage the structure of HMPSA. The initial adhesion and holding adhesion of DPL-modified HMPSA(DPL-HMPSA) were not significantly changed compared with those of HMPSA, whereas the 180° peel strength was decreased. FI-IR unraveled that DPL formed the n-π conjugated system with styrene-isoprene-styrene block copolymer(SIS), and there was no significant difference in the glass transition temperature according to DSC results, which indicated the good compatibility of DPL with HMPSA. With 5% CVO loaded, the drug content of DPL-HMPSA was 1. 14 times higher than that of HMPSA, and the decrease rate of drug content in DPL-HMPSA was 16% lower than that in HMPSA after 3 months. SEM demonstrated that CVO did not cause obvious structural damage to DPL-HMPSA. Rheological evaluation revealed that the storage modulus and loss factor of DPL-HMPSA were higher than those of HMPSA, and the cohesion was also stronger. The percutaneous penetration rate of cinnamaldehyde in DPL-HMPSA was 2. 25 times that of HMPSA. In conclusion, DPL-HMPSA had more stable structure, better compatibility with CVO, and higher in vitro transdermal efficiency of cinnamaldehyde than before the modification. This study can provide reference for the mitigation of the matrix structure damage caused by volatile oil components in TCM plasters and the enhancement of the content and in vitro transdermal rate of drug.

Green isolation and physical modification of pineapple stem waste starch as pharmaceutical excipient.

The waste of inedible parts of pineapple, particularly in tropical countries, contributes to environmental burden. This study aimed to utilize pineapple stem waste as a source of starch-based pharmaceutical excipient. The starch was isolated from pineapple stem waste using a simple process without applying harsh chemicals. The isolated starch (PSS) was then physically modified through gelatinization and spray drying to improve its physical properties. Starch characteristics were identified by FTIR, TGA, and XRD analysis. The SEM imaging showed morphological change with reduced surface roughness due to physical modification of the starch. Decreased crystallinity of modified starch (MPS) was confirmed by our XRD results: the peaks of A-type crystalline at 2θ of 13°, 15°, 18°, and 23° were present in PSS, yet mostly absent in MPS. Thermogravimetric analysis showed that MPS behaved differently from PSS and the degradation events occurred at lower temperature. When the starch was spray-dried without prior gelatinization process, the physicochemical characteristics of spray-dried starch resembled untreated starch. Moisture content in PSS (10.66%) decreased after gelatinization to 7.3%. Potential use of MPS was demonstrated by its powder flowability (Student's t test, p < 0.05), swelling capacity (Student's t test, p < 0.05), and compaction profile. In summary, our findings demonstrated that modified pineapple starch showed better physical characteristics and quite promising as a tablet binder and disintegrant.

Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review.

Protein-based films and coatings are an interesting alternative to traditional petroleum-based materials. However, their mechanical and barrier properties need to be enhanced in order to match those of the latter. Physical, chemical, and biochemical methods can be used for this purpose. The aim of this article is to provide an overview of the effects of various treatments on whey, soy, and wheat gluten protein-based films and coatings. These three protein sources have been chosen since they are among the most abundantly used and are well described in the literature. Similar behavior might be expected for other protein sources. Most of the modifications are still not fully understood at a fundamental level, but all the methods discussed change the properties of the proteins and resulting products. Mastering these modifications is an important step towards the industrial implementation of protein-based films.

Antioxidant activity and anti-exercise-fatigue effect of highly denatured soybean meal hydrolysate prepared using neutrase.

Highly denatured soybean meal is a by-product of soybean oil extraction obtained through high-temperature desolventization. High-temperature treatment can result in soybean protein denaturation. Compare with ordinary soybean meal, the protein structure of highly denatured soybean meal has changed. Highly denatured soybean meal was pretreated with thermal treatment or ultrasonication, and then hydrolyzed with neutrase. The ultrasonicated hydrolysate exhibited better antioxidant activity than the thermally treated hydrolysate. The ultrasonication increased 1,1-diphenyl-2-pycryl hydrazyl (DPPH) radical scavenging activity by 8.31 % and reduction capacity by 10.19 %. The highly denatured soybean meal hydrolysate ultrasonicated at 400 W exhibited the highest antioxidant activity. The DPPH radical scavenging activity was 56.22 % and reduction capacity was 0.717. The ultrasonicated hydrolysate at 400 W was fractionated using ultrafiltration into three fractions: I (>10 kDa), II (5 kDa to 10 kDa), and III (<5 kDa). The in vitro antioxidant activity and others in vivo anti-exercise-fatigue effect of the three fractions (I, II, and III) were determined. Fraction III exhibited the highest DPPH radical scavenging activity and reduction capacity, improved the hemoglobin and hepatic glycogen content and reduced blood urea nitrogen and blood lactic acid. Fraction III improved the activity of superoxide dismutase (SOD) and glutathione peroxidase (GSH-PX) and reduced the malonaldehyde (MDA) content in mouse livers. Therefore, the highly denatured soybean meal hydrolysate has an anti-oxidative effect and it significantly alleviates exercise-fatigue in mice. Amino acids of hydrolysate were determined. Results showed that the antioxidant activity and anti-exercise-fatigue effect were related to the amino acid compositions.

Effect of dielectric barrier discharge (DBD) plasma treatment on physicochemical and 3D printing properties of wheat starch.

In recent years, the focus has shifted towards carbohydrate-based hydrogels and their eco-friendly preparation methods. This study involved an investigation into the treatment of wheat starch using dielectric barrier discharge (DBD) plasma technology over varying time gradients (0, 2, 5, 10, 15, and 20 min). The objective was to systematically examine the impact of different treatment durations on the physicochemical properties of wheat starch and the suitability of its gels for 3D printing. Morphology of wheat starch remained intact after DBD treatment. However, it led to a reduction in the amylose content, molecular weight, and crystallinity. This subsequently resulted in a decrease in the pasting temperature and viscosity. Moreover, the gels of the DBD-treated starch exhibited superior 3D printing performance. After a 2-min DBD treatment, the 3D printed samples of the wheat starch gel showed no significant improvements, as broken bars were evident on the surface of the 3D printed graphic, whereas DBD-20 showed better printing accuracy and surface structure, compared to the original starch without slumping. These results suggested that DBD technology holds potential for developing new starch-based gels with impressive 3D printing properties.

Study on the physicochemical properties and gut microbiota regulation of Poria cocos pachyman treated by ball milling.

The effect of ball milling on the physicochemical properties and gut microbiota regulation of Poria cocos pachyman (PAC) was investigated. Ball milling reduced the particle size of PAC from 102 µm to 25.19 µm after 12 h, resulting in increasing particle uniformity. Scanning electron microscopy (SEM) revealed surface roughening and fragmentation of PAC after ball milling. X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) indicated reduced crystallinity and increased hydroxyl group exposure in ball-milled PAC (BMP). Thermogravimetric analysis (TGA) showed decreased thermal stability in BMP. The optimal ball milled time was 7 h. Moisture contents in PAC and BMP-7 h were 10.30 ± 0.47 % and 10.72 ± 0.12 %, and carbohydrate contents were 81.02 ± 2.27 % and 74.54 ± 1.46 %. In vivo studies on mice demonstrated that both PAC and BMP-7 h increased diversity and reshaped the composition of gut microbiota, with BMP-7 h showing a more pronounced effect. BMP-7 h reduced the Firmicutes/Bacteroidetes ratio, and raised the abundance of Bacteroides, suggesting enhanced prebiotic potential. These findings highlight the role of ball milling in improving the physicochemical properties and prebiotic potential of water-insoluble polysaccharides and provide a theoretical basis for its broader application in the food and biopharmaceutical industries.

Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review.

Resistant starch (RS) is a dietary fiber that resists starch hydrolysis in the small intestine, and is fermented in the colon by microorganisms. RS not only has a broad range of benefits in the food and non-food industries but also has a significance impact on health promotion and prevention of non-communicable diseases. RS types 3 and 5 have been the focus of research from an environment-friendly perspective. RS3 is normally formed by recrystallization after physical modification, whereas RS5 is obtained by the complexation of starch and fatty acids through the thermomechanical methods. This review provides updates and approaches to RS3 and RS5 preparations that promote RS content based on green technologies. This information will be useful for future research on RS development and for identifying preparation methods for functional food.

Biomedical potentials of alginate via physical, chemical, and biological modifications.

Alginate is a linear polysaccharide with a modifiable structure and abundant functional groups, offers immense potential for tailoring diverse alginate-based materials to meet the demands of biomedical applications. Given the advancements in modification techniques, it is significant to analyze and summarize the modification of alginate by physical, chemical and biological methods. These approaches provide plentiful information on the preparation, characterization and application of alginate-based materials. Physical modification generally involves blending and physical crosslinking, while chemical modification relies on chemical reactions, mainly including acylation, sulfation, phosphorylation, carbodiimide coupling, nucleophilic substitution, graft copolymerization, terminal modification, and degradation. Chemical modified alginate contains chemically crosslinked alginate, grafted alginate and oligo-alginate. Biological modification associated with various enzymes to realize the hydrolysis or grafting. These diverse modifications hold great promise in fully harnessing the potential of alginate for its burgeoning biomedical applications in the future. In summary, this review provides a comprehensive discussion and summary of different modification methods applied to improve the properties of alginate while expanding its biomedical potentials.

Physicochemical and rheological properties of ultrasonic-assisted pregelatinized rice flour.

This study evaluated the physical and rheological properties of whole rice flour treated for different sonication times (0-15 min). Ultrasonication reduces the particle size of rice flour and improves its solubility. Viscosity tests using RVA and steady shear showed a notable decrease in the viscosity of the rehydrated pregelatinized rice flour. Although no unusual patterns were observed in the XRD analysis, the FT-IR and microstructure morphology findings suggest that ultrasonication led to structural changes in the rice flour. Overall, the study indicates that ultrasonication is a practical and clean method for producing plant-based drinks from rice flour, which could expand its limited applications in the beverage industry.

Combined effects of high hydrostatic pressure and pulsed electric fields on quinoa starch: Analysis of microstructure, morphology, thermal, and pasting properties.

The aim of this study was to evaluate the impact of non-thermal methods, using high hydrostatic pressure (HHP) and pulsed electric field (PEF), on the dual modification of quinoa starch and to analyze the microstructural, morphological, thermal, pasting, and texture properties. Starch was treated with HHP at 400 MPa for 10 min, while PEF was applied using voltages of 10 and 30 kV cm-1 for a total time of 90s. The modification techniques were effective in breaking down amylose molecules and amylopectin branches, where for the dual treatment, higher values of DP6-12 were found. The average diameter and gelatinization temperatures were elevated after HHP, thus forming clusters that require more energy for paste formation. The use of 30 kV cm-1 and 400 MPa (HP30) in starch facilitates the creation of new food products with better texture, stability and nutritional value, making them suitable for use in food emulsions and the cosmetics industry.

Effect of subcritical water temperature on the structure, antioxidant activity and immune activity of polysaccharides from Glycyrrhiza inflata Batalin.

In this study, the polysaccharide from Glycyrrhiza inflata Batalin extracted by hot water (HW-GP) was further physically modified with subcritical water to obtain novel polysaccharides (SW-GP). Comparative analysis was conducted to examine the disparities in conformation and bioactivity between HW-GP and SW-GP, aiming to precisely regulate the structure of the polysaccharides and enhance their bioactivity by controlling subcritical water temperature. The results showed that, compared with HW-GP, subcritical water modification (100-160 °C) not only significantly reduced the molecular weight of polysaccharides (from 5.586 × 105 g/mol to 1.484 × 105 g/mol), but also modulated the intermolecular interaction forces, which maintain the conformation of the polysaccharides, including electrostatic and hydrophobic interactions, thereby dynamically transforming the polysaccharide chain conformation from triple helix to random coil, and the strength of the chain conformation shifted from rigid to flexible. In addition, the modification of the SW-GP structure by subcritical water also enhanced its biological activity. SW-GP (140 °C) with low molecular weight and semi-rigid triple helix conformation showed the best scavenging effect on the DPPH, ABTS, and hydroxyl radicals, and exhibited excellent antioxidant activity. SW-GP (130 °C) with medium molecular weight and semi-rigid triple helix conformation significantly promoted the proliferation and phagocytosis of RAW264.7 cells, as well as increased the release levels of NO, TNF-α, IL-6, and IL-1ß, and the immunomodulatory activity was much higher than that of other polysaccharides. These findings confirmed the feasibility of using subcritical water temperature as a regulatory feature for the structure and bioactivity of glycyrrhiza polysaccharides, which may have reference significance for the modification of polysaccharides with heightened bioactivity.

On the modification of plant proteins: Traditional methods and the Hofmeister effect.

With increasing consumer health awareness and demand from some vegans, plant proteins have received a lot of attention. Plant proteins have many advantages over animal proteins. However, the application of plant proteins is limited by a number of factors and there is a need to improve their functional properties to enable a wider range of applications. This paper describes the advantages and disadvantages of traditional methods of modifying plant proteins and the appropriate timing for their use, and collates and describes a method with fewer applications in the food industry: the Hofmeister effect. It is extremely simple but efficient in some respects compared to traditional methods. The paper provides theoretical guidance for the further development of plant protein-based food products and a reference value basis for improving the functional properties of proteins to enhance their applications in the food industry, pharmaceuticals and other fields.

Impact of cyclic and continuous dry heat modification on the structural, thermal, technological, and in vitro digestibility properties of potato starch (Solanum tuberosum L.): A comparative study.

Dry heat treatment (DHT) has been demonstrated as a viable method for starch modification, offering benefits due to its environmentally friendly process and low operational costs. This research modified potato starch using different DHT conditions (continuous-CDHT and cyclic-RDHT), with durations ranging from 3 to 15 h and 1 to 5 cycles, at 120 °C. The study investigated and compared the structural, thermal, pasting, and morphological properties of the treated samples to those of untreated potato starch, including in vitro digestibility post-modification. DHT altered the amylose content of the biopolymer. X-ray diffraction patterns transitioned from type B to type C, and a decrease in relative crystallinity (RC%) was observed. Morphological changes were more pronounced in starches modified by RDHT. Paste viscosities of both CDHT and RDHT-treated starches decreased significantly, by 61.7 % and 58.1 % respectively, compared to native starch. The gelatinization enthalpy of RDHT-treated starches reduced notably, from 17.60 to 16.10 J g-1. Additionally, starch digestibility was impacted, with cyclic treatments yielding a significant increase in resistant starch content, notably an 18.26 % rise. These findings underscore the efficacy of dry heat in enhancing the functional properties of potato starch.