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Starch-Based Nanocarriers of Nutraceuticals: Synthesis and Applications
Published in Raj K. Keservani, Anil K. Sharma, Rajesh K. Kesharwani, Nutraceuticals and Dietary Supplements, 2020
Alberto A. Escobar-Puentes, Adriana García-Gurrola, Fernando Martínez-Bustos
Starch is the main source of energy produced by photosynthesis in plants. It is found in nature as granular structures with dimensions ranging from 1 to 100 µm and with different morphologies. It is mainly composed of linear amylose and branched amylopectin molecules, polymers integrated into anhydrous glucose units (Kim et al., 2015). In the common native starch, amylose percentages vary between 72% and 82%, and amylopectin ranges between 18 and 28%. However, there are mutant starches such as high amylose (up to 70% and more for amilomaize) and low amylose (1% for waxy corn) contents (Bras and Dufresne, 2010). Amylose consists of linear molecules linked mainly by α-(1–4)-D-glycosidic bonds; however, it has now been established that some molecules are slightly branched by α-(1–6) bonds; amylopectin consists of branched chains formed by α-(1–6) bonds and with an average molar mass (Daltons) of up to hundreds of millions (Gul et al., 2016). The upgrowth of the microgranules starts in the hilum such as an onion-like structure with growth rings composed of crystalline and amorphous lamellae densely packed with a certain number of blocklets, with diameters of 20–500 nm (Kim et al., 2015). Concisely, considering a multiscale structure, there are the starch granules (1–100 µm) formed of growth rings (120–500 nm) composed of blocks (20–50 nm) made of amorphous and crystalline lamellae (9 nm) that contain amylopectin and amylose chains (0.1–1 nm) (Bras and Dufresne, 2010).
Novel Starch-Derived Topical Delivery Systems
Published in Andreia Ascenso, Sandra Simões, Helena Ribeiro, Carrier-Mediated Dermal Delivery, 2017
Joana Marto, Inês Jorge, Antonio de Almeida, Helena Ribeiro
Formulations containing natural polymer hydrophobically modified starch-based have been studied for their sensory modifier quality. Polonka et al. [76] studied a method for making a sensory modifier comprising a polysaccharide carbohydrate rich in AM, such as waxy corn starch or tapioca starch. After treatment with an anhydrous solvent (for example, dipropylene glycol, polyethylene glycol and/or diglycerine), the combined starch and solvent mixture was heated to a temperature from 70 to 80°C for 1.5 to 4.5 h. The sensory modifiers prepared by this method yielded no gelation in a 70% water formulation and present very desirable sensory benefits. Chorilli et al. [77] evaluated the volunteers’ acceptance of a sunscreen formulation containing aluminum starch octenylsuccinate, compared with a control formulation (without polymer), and determined that the sensory modifier starch added to the formulation was able to promote softness and velvet feel to the sunscreen and it was able to mitigate and noticeably reduce the oiliness of the skin. In addition, the starch showed a soft and dry after-feel, while also improving the spreadability of the product.
Resistant starch, microbiome, and precision modulation
Published in Gut Microbes, 2021
Peter A. Dobranowski, Alain Stintzi
Across botanical sources, native starch granules vary by size, degree, and type of crystallinity; surface porosity and texture; relative amylose and amylopectin content; and amylopectin branch chain length and density. As a result, starch digestion rates can vary remarkably. For instance, starch granules from tubers tend to be among the most hydrolysis-resistant native starches, possibly because they are larger,23,25,26 enriched in B-type crystallites,25 possess longer amylopectin branch chains,25 and have a smoother surface texture with fewer pores.23,25–27 Huang and colleagues showed that smaller, densely packed blocklets form a resilient shell on the surface of potato starch granules, while the interior is composed of larger, loosely packed blocklets.28 The surface porosity, crystallinity, and RS content of corn starch granules correlate with amylose content; high-amylose varieties exhibit less porous surfaces, higher proportions of B-type crystallites, longer amylopectin side chains, and higher resistance to hydrolysis than varieties with no amylose (i.e. “waxy” corn starch).25,29 Intriguingly, corn starch resistance peaks with an amylose content of 68%,30 suggesting that both amylose and amylopectin are required to confer resistance to hydrolysis.
Determination of surface energies of hot-melt extruded sugar–starch pellets
Published in Pharmaceutical Development and Technology, 2018
As a further reference, the wetting behavior of pure starch and sucrose comprimates were studied (Table 3). The water contact angles of tablets with sucrose are significantly lower than those of the starches, where amylo corn starch is clearly less wettable. On the other hand, the diiodomethane contact angles of all starches and sucrose are similar to those of water with normal and waxy corn starch. The disperse surface energy components (Figure 4, where the water uptake causes the starch granules to swell (Figure 4(i)).
Multivariate Analysis of Butterfly Pea (Clitoria ternatea L.) Genotypes With Potentially Healthy Nutraceuticals and Uses
Published in Journal of Dietary Supplements, 2023
Dried butterfly pea flower petals at a concentration of 50mg/kg have been shown to have potential anti-arthritic activity after oral feeding in mice (6). Aqueous extracts of butterfly pea flowers are being used in cosmetics for its antioxidant properties (4). Flower extracts at 100, 250, and 500µg/mL concentrations are shown to prevent skin from aging and UV-induced stress (7). Chayaratanasin et al. (8) have reported that an aqueous flower extract has antiglycation and antioxidant potential and may aid in the management of diabetic problems. An aqueous extract of butterfly pea flowers at concentrations of 5%, 10%, 25%, and 50% showed oral antibacterial activity against Streptococcus mutans, Lactobacillus casei, and Staphylococcus aureus using agar well diffusion (9). Mahmad et al. (5) demonstrated the ethanolic extract of blue flowers having antimicrobial activity against Bacillus subtilis, Trichoderma spp., Fusarium spp., Dioscorea alata, and Escherichia coli. Interestingly, butterfly pea flowers have shown potential use for its dye on bacterial cellulose because as environmental constraints such as pollution continue, the use of natural product dyes on bacterial cellulose may provide an appealing alternative for textiles (10). An extract from butterfly pea petals have been shown to have antioxidant and antibacterial processes and may be potentially useful as active and intelligent packaging films for protecting packaged foods (11). A blue butterfly pea petal and purple waxy corn cob extract combination at 10% w/w was effective for wound closure and potential healing of oral wounds in humans (12). Flowers from butterfly pea have also been shown to reduce the glycemic index in flours (13). Chusak et al. (14) reported that a beverage consisting of sucrose (50g/400mL water) plus a butterfly pea flower extract of 1 and 2g (in 400mL water each) increased plasma antioxidant capability after ingestion in men without hypoglycemia. A methanolic extract at a concentration of 100mg/kg in 0.1% dimethylsulfoxide from butterfly pea flowers suggesting potential for new blood vessel formation and possibly used to treat cancer (15). Extracts from butterfly pea petals in combination with purple waxy corn cobs (Zea mays L. var. ceratina Kulesh.) showed anti-inflammatory effects and helped oral wound closing in rats (16).