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Effects of Food Processing, Storage, and Cooking on Nutrients in Plant-Based Foods
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Wet milling is used to separate corn into various component streams such as starch, protein, oil, and fiber (Suri & Tanumihardjo, 2016). In wet milling, corn kernels are hydrated in water for 24–40 hours to soften them and improve the ease and efficiency of the milling step (N. Singh & Eckhoff, 1996). Additives such as lactic acid and sulfur dioxide are used to break down the protein matrix and separate starch granules more efficiently (N. Singh & Eckhoff, 1996). In the first grind, oil is separated from the kernels, followed by a second grind that separates the germ and finished by a final grind to extract the starch materials. The starch extracted by wet milling is used to manufacture industrial ingredients including corn syrup, glucose, and various native and modified starches for use in food product applications. The soaking step of wet milling decreases carotenoid levels by 7.0%–9.5% in corn kernels and produces substantial decreases in the levels of most micronutrients (Suri & Tanumihardjo, 2016).
Binders in Pharmaceutical Granulation
Published in Dilip M. Parikh, Handbook of Pharmaceutical Granulation Technology, 2021
Pregelatinized starch is classified as modified starch. Chemical and mechanical treatment is used to rupture all or part of the native starch granules. Pre-gelatinization enhances starch cold-water solubility and also improves compactibility and flowability. PGS is marketed as a multifunctional excipient, providing binding, disintegration, good flow, and lubrication. PGS monographs can be found in the United States Pharmacopeia/National Formulary (USP/NF), European Pharmacopeia (Ph. Eur.), and JPE [15]. It is typically used from solution in wet granulation; it can also be dry added, but this reduces efficiency significantly. Furthermore, at 15% to 20%, use levels are usually higher for PGS relative to other binders. PGS is not compatible with organic solvents and thus is used only in aqueous binder systems. While it tends to have high equilibrium moisture levels (Figure 4.2), starch is known to hold water in different states, that is, only a portion of the sorbed water will be available as “free” water. This property can be exploited by using starch as a stabilizer or moisture sequestrant. Partially pregelatinized starch is the most frequently used form of PGS, but fully pregelatinized starch is also available. The degree of pre-gelatinization determines cold water solubility. Commercial partially pregelatinized starch typically has around 20% pregelatinized or water-soluble content. The cold-water soluble part acts as a binder, while the remainder aids tablet disintegration. For this reason, fully pregelatinized starches tend to have higher binder efficiency, but not necessarily good disintegrant properties.
Contemporary Feeding Practices in Infancy and Early Childhood in Developing Countries
Published in Frank Falkner, Infant and Child Nutrition Worldwide:, 2021
The application of processing techniques such as pre-cooking, extrusion and enzyme (amylase) treatment of starch can effectively reduce dietary bulk by reducing the swelling of the starch granules. Extrusion cooking is a relatively new technology which is most suited to cereals or cereal-legume mixes. The raw materials are passed through a rotating screw in a fixed barrel at controlled temperatures; this compression and heating results in a product with an expanded, puffed characteristic (Jansen et al., 1980). The final viscosity of the extruded food will depend on various factors such as the extrusion temperature, moisture content and the amylose/amylopectin ratio. Studies on wheat, maize and sorghum have shown a much lower viscosity in gruels prepared from extruded materials than unextruded grains, though when various flours are blended prior to extrusion, viscosity may be affected by interactions between the constituents. For example, an extruded mixture of maize and soybean flours had a higher viscosity than the unextruded mixture of raw materials (Hellstrom et al., 1981).
Production of rice bran oil (Oryza sativa L.) microparticles by spray drying taking advantage of the technological properties of cereal co-products
Published in Journal of Microencapsulation, 2022
Nathan H. Noguera, Dyana C. Lima, José Claudio Klier Monteiro Filho, Rodney A. F. Rodrigues
Rice (Oryza sativa L.) is the second most cultivated crop in the world. Also because of that, the rice production chain generates a large amount of co-products, which makes a sustainable destination difficult (Nakhshiniev et al. 2014, Samtiya et al. 2020). Of the outputs generated from rice paddy, the co-products broken rice and rice bran together represent 24% in weight (Castro et al. 1999; Lim et al. 2013). Rice bran, a low cost food material, is destined almost entirely (approximately 90%) for animal feed, which reduce the availability of its co-products (oil and protein) for human and technological purposes (Zullaikah et al. 2005; Gomes and Kurozawa 2020). The current scientific scenario states that the gradual replacement of animal protein sources (such as gelatine, whey protein and casein) by plants is part of the sustainable development model (McClements and Grossmann 2021). In addition, the negative impact of the consumption of excessively processed foods on health is currently being investigated (Srour and Touvier 2021). In this context, rice flour is obtained from the milling of broken rice grains, which is considered a minimal processing. It is rich in spherical shaped starch granules, low-cost, and its use is widespread in the food industry (Verdalet-Guzmán et al. 2013. Bao and Bergman 2018; Márquez-Gómez et al. 2018), but its application in the encapsulation field is still limited.
Bioaccumulation of BDE47 in testes by TiO2 nanoparticles aggravates the reproductive impairment of male zebrafish by disrupting intercellular junctions
Published in Nanotoxicology, 2021
Chao Wang, Jiansheng Zhu, Xing Gong, Yinyin Liang, Shuyu Xu, Yongquan Yu, Liu Yang, Jiayi Xu, Shou-Lin Wang
Stock solutions of 1 mg/mL n-TiO2 were prepared by dispersing the NPs in ultrapure water (Millipore, Billerica, MA, USA) with sonication (50 W/L, 40 kHz) for 20 min (Tan et al. 2012). The size of the n-TiO2 particle was measured using DLS (Malvern, Zetasizer Nano ZS90). The solution of n-TiO2 that was used was prepared immediately by diluting the stock solution with fresh filtered water and sonication (50 W/L, 40 kHz) for 20 min prior to use. The solutions were renewed every 24 h to keep a consistent concentration of n-TiO2. The sizes and morphology of the particles distributed in water and zebrafish tissues were measured by transmission electron microscopy (TEM). The X-ray diffraction patterns (XRD) of n-TiO2 was obtained on a Rigaku D/MAX2500 (Rigaku Denki Co. Ltd, Akishima-shi, Tokyo, Japan) diffraction instrument operating at 40 kV and 150 mA with CuKa1 radiation wavelength (λ = 1.54056 Å). The sweeping angle ranged from 2° to 60° on a scale with a step size of 0.02 and 6°/min. The relative crystallinity (denoted by Rc) of starch granules was calculated as the ratio of the crystalline area to the total area under the major diffraction peaks. The Jade 6.0 software (free version) (JADE, Livermore, CA, USA) was used to analyze the spectrum.
Microencapsulation: a pragmatic approach towards delivery of probiotics in gut
Published in Journal of Microencapsulation, 2021
Rabia Iqbal, Atif Liaqat, Muhammad Farhan Jahangir Chughtai, Saira Tanweer, Saima Tehseen, Samreen Ahsan, Muhammad Nadeem, Tariq Mehmood, Syed Junaid Ur Rehman, Kanza Saeed, Nimra Sameed, Shoaib Aziz, Assam Bin Tahir, Adnan Khaliq
The starch granules consist almost entirely of two major polysaccharides, namely amylose and amylopectin. Both consist of chains of α-(1,4)-linked D-glucose residues, which are interconnected through α-(1,6)-glucosidic linkages, thus forming branches in the polymers (Figure 4) (Bertoft 2017). The use of starch has been reported in many studies. Starch is highly being used in food industries as a renewable material feedstock, corn starch, and high amylase corn starches (Ogunsona et al.2018) reported that resistant starch is not digested by amylases (pancreatic enzymes) in the small intestine of human. So, it reaches the colon in undigested form where it is fermented by probiotic bacteria being prebiotic in nature, to discharge the coated active agents (Ogunsona et al.2018, Albadran et al.2020).