The Experts below are selected from a list of 2805 Experts worldwide ranked by ideXlab platform
Bo Cui - One of the best experts on this subject based on the ideXlab platform.
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the effects of sequential enzyme modifications on structural and physicochemical properties of Sweet Potato Starch granules
Food Chemistry, 2019Co-Authors: Li Guo, Haiteng Tao, Bo Cui, Srinivas JanaswamyAbstract:Abstract Sweet Potato Starch products possess unacceptable hardness and poor transparency that in-turn reduces consumer acceptability. To expand the Sweet Potato Starch utility with user acceptable and palatable food products herein enzyme modification has been carried out. Transglucosidase (TGAN) in combination with maltogenic α-amylase (MABS) and β-amylase (BA) appears to be advantageous to modulate Sweet Potato Starch properties. The MABS → BA → TGAN treatment increases the α-1, 6 glycosidic linkage ratio and short chain proportions (DP ≤ 24). Decrease in chain length, molecular weight and long chain proportions (DP > 24) is noticed. The initial C-type Starch polymorphic structure transforms to B-type structure along with decreased crystallinity. Solubility increases substantially with concomitant decrease in viscosity, gelatinization temperature and melting enthalpy. The outcome is believed to open new pathways for regulating the physicochemical properties of Sweet Potato Starch especially by enzyme modification to the design and development of novel Sweet Potato Starch-based products.
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effects of ultrasonic treatment on amylose lipid complex formation and properties of Sweet Potato Starch based films
Ultrasonics Sonochemistry, 2018Co-Authors: Pengfei Liu, Rui Wang, Xuemin Kang, Bo CuiAbstract:To investigate the effect of ultrasonic treatment on the properties of Sweet Potato Starch and Sweet Potato Starch-based films, the complexing index, thermograms and diffractograms of the Sweet Potato Starch-lauric acid composite were tested, and light transmission, microstructure, and mechanical and moisture barrier properties of the films were measured. The results indicated that the low power density ultrasound was beneficial to the formation of an inclusion complex. In thermograms, the gelatinization enthalpies of the ultrasonically treated Starches were lower than those of the untreated sample. With the ultrasonic amplitude increased from 40% to 70%, the melting enthalpy (ΔH) of the inclusion complex gradually decreased. X-ray diffraction revealed that the diffraction intensity of the untreated samples was weaker than that of the ultrasonically treated samples. When the ultrasonic amplitude was above 40%, the diffraction intensity and relative crystallinity of inclusion complex gradually decreased. The scanning electronic microscope showed that the surface of the composite films became smooth after being treated by ultrasonication. Ultrasonication led to a reduction in film surface roughness under atomic force microscopy analysis. The films with ultrasonic treatment exhibited higher light transmission, lower elongation at break, higher tensile strength and better moisture barrier property than those without ultrasonic treatment.
Raúl Siche - One of the best experts on this subject based on the ideXlab platform.
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bioactive andean Sweet Potato Starch based foam incorporated with oregano or thyme essential oil
Food Packaging and Shelf Life, 2020Co-Authors: J P Cruztirado, Delia Rita Tapiablacido, Ramon Sousa Barros Ferreira, Edward Lizarraga, N C C Silva, Luis Angelatssilva, Raúl SicheAbstract:Abstract In this research, Sweet Potato Starch and oregano (OEO) or thyme (TEO) essential oil at two concentrations (7.5 and 10 %) were used to produce bioactive foams by thermopressing. The foams were characterized according to microstructure, mechanical properties, antimicrobial properties, and structural properties by X-ray diffraction, scanning electron microscopy, and Fourier-transform-infrared spectroscopy (FT-IR). In all cases, essential oil addition affected the foam color, yielding reddish/yellowish foams, but not the foam thickness. FT-IR spectrum and X-ray diffraction revealed Starch-lipid interactions. According to the micrographs, the lipids were localized in the first layer. Thus, formation of amylose-essential oil complexes in the foam may have prevented the essential oil from degrading under the thermoforming temperature. Essential oil addition yielded Starch foams with low water solubility and mechanical resistance, especially for 10 % OEO. Meanwhile, these foams were more effective against Salmonella (Gram-negative bacteria) and L. monocytogenes (Gram-positive bacteria). The antimicrobial activity of the foams containing essential oil makes them beneficial for application as bioactive materials. Therefore, bioactive Sweet Potato Starch-based foams can be prepared by thermopressing and be applied as food container.
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influence of proportion and size of sugarcane bagasse fiber on the properties of Sweet Potato Starch foams
IOP Conference Series: Materials Science and Engineering, 2017Co-Authors: J P Cruztirado, Delia Rita Tapiablacido, Raúl SicheAbstract:The objective of this work was the proportion and size of cane bagasse fiber in the physical (density and thickness), mechanical (flexural strength and tensile at break) and thermal (TG and DTG) properties of trays made from Sweet Potato Starch. A fiber size of 75-45 µm and a 2.5% ratio allowed to obtain trays with low thicknesses and densities, but with more compact structures that improved the mechanical properties of trays made from Sweet Potato Starch alone. In addition, higher thermal stability and lower decomposition rate are shown for trays with fiber size 75-45 µm and ratios of 2.5% and 5%. These results show that the smaller fiber size improves the properties of the Sweet Potato Starch trays and that these trays can be used to replace the expanded polymer (EPS) for use in dry foods.
Pengfei Liu - One of the best experts on this subject based on the ideXlab platform.
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effects of ultrasonic treatment on amylose lipid complex formation and properties of Sweet Potato Starch based films
Ultrasonics Sonochemistry, 2018Co-Authors: Pengfei Liu, Rui Wang, Xuemin Kang, Bo CuiAbstract:To investigate the effect of ultrasonic treatment on the properties of Sweet Potato Starch and Sweet Potato Starch-based films, the complexing index, thermograms and diffractograms of the Sweet Potato Starch-lauric acid composite were tested, and light transmission, microstructure, and mechanical and moisture barrier properties of the films were measured. The results indicated that the low power density ultrasound was beneficial to the formation of an inclusion complex. In thermograms, the gelatinization enthalpies of the ultrasonically treated Starches were lower than those of the untreated sample. With the ultrasonic amplitude increased from 40% to 70%, the melting enthalpy (ΔH) of the inclusion complex gradually decreased. X-ray diffraction revealed that the diffraction intensity of the untreated samples was weaker than that of the ultrasonically treated samples. When the ultrasonic amplitude was above 40%, the diffraction intensity and relative crystallinity of inclusion complex gradually decreased. The scanning electronic microscope showed that the surface of the composite films became smooth after being treated by ultrasonication. Ultrasonication led to a reduction in film surface roughness under atomic force microscopy analysis. The films with ultrasonic treatment exhibited higher light transmission, lower elongation at break, higher tensile strength and better moisture barrier property than those without ultrasonic treatment.
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Effects of fatty acids with different degree of unsaturation on properties of Sweet Potato Starch-based films
Food Hydrocolloids, 2016Co-Authors: Pengfei Liu, Shenglin Sun, Hanxue Hou, Haizhou DongAbstract:Abstract The effect of saturated and unsaturated fatty acids on Sweet Potato Starch and Sweet Potato Starch-based films was studied. Three fatty acids varying in degree of unsaturation were used in the preparation of Sweet Potato Starch-based films; i.e. stearic acid (C18:0), oleic acid (C18:1) and linoleic acid (C18:2). The stearic acid is more strongly bound with amylose than oleic acid and linoleic acid. In differential scanning calorimetry thermograms, both of the Sweet Potato Starch-saturated fatty acid and Sweet Potato Starch-unsaturated fatty acid composites exhibited the melting peak of amylose-lipid complex. The amylose-linoleic acid complex peak was unapparent compared with stearic acid and oleic acid. X-ray diffraction showed that the scattering intensity of amylose-lipid complex decreased with increasing unsaturation. Scanning electronic microscope indicated that the surface of the films became smooth after addition of fatty acids. The Sweet Potato Starch-saturated fatty acid composites films exhibited higher tensile strength, lower elongation at break and lower water vapor permeability than those of the Sweet Potato Starch-unsaturated fatty acid composite films.
Haizhou Dong - One of the best experts on this subject based on the ideXlab platform.
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Effects of fatty acids with different degree of unsaturation on properties of Sweet Potato Starch-based films
Food Hydrocolloids, 2016Co-Authors: Pengfei Liu, Shenglin Sun, Hanxue Hou, Haizhou DongAbstract:Abstract The effect of saturated and unsaturated fatty acids on Sweet Potato Starch and Sweet Potato Starch-based films was studied. Three fatty acids varying in degree of unsaturation were used in the preparation of Sweet Potato Starch-based films; i.e. stearic acid (C18:0), oleic acid (C18:1) and linoleic acid (C18:2). The stearic acid is more strongly bound with amylose than oleic acid and linoleic acid. In differential scanning calorimetry thermograms, both of the Sweet Potato Starch-saturated fatty acid and Sweet Potato Starch-unsaturated fatty acid composites exhibited the melting peak of amylose-lipid complex. The amylose-linoleic acid complex peak was unapparent compared with stearic acid and oleic acid. X-ray diffraction showed that the scattering intensity of amylose-lipid complex decreased with increasing unsaturation. Scanning electronic microscope indicated that the surface of the films became smooth after addition of fatty acids. The Sweet Potato Starch-saturated fatty acid composites films exhibited higher tensile strength, lower elongation at break and lower water vapor permeability than those of the Sweet Potato Starch-unsaturated fatty acid composite films.
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Effect of high pressure microfluidization on the morphology, structure and rheology of Sweet Potato Starch
Food Hydrocolloids, 1Co-Authors: Lulu Chen, Hanxue Hou, Yangyong Dai, Wentao Wang, Xiuzhen Ding, Hui Zhang, Haizhou DongAbstract:Abstract In order to appropriately improve the performance of Sweet Potato Starch and expand its industrial application, Sweet Potato Starch was modified by high pressure microfluidization (HPM) technology in this paper. The influence of HPM on Sweet Potato Starch was studied by SEM, PLM, XRD, FTIR, DSC and rheology. The results showed that the mechanical forces generated by HPM could penetrate into the Starch granules, resulting in constant changes in structure and properties of the Starch granules. At 80 MPa, recrystallization phenomenon occurred inside Starch granules, and the structure became more compact. 120–160 Mpa of HPM caused the breakage of the particles and the disordered arrangement of Starch molecules, the relative crystallinity reduced to 25.46%, ΔH reduced to a minimum of 7.107 J/g, and the rheological behavior of Starch gel changed significantly. It could be seen that HPM had significant mechanochemical effects on the Sweet Potato Starch granules.
J P Cruztirado - One of the best experts on this subject based on the ideXlab platform.
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bioactive andean Sweet Potato Starch based foam incorporated with oregano or thyme essential oil
Food Packaging and Shelf Life, 2020Co-Authors: J P Cruztirado, Delia Rita Tapiablacido, Ramon Sousa Barros Ferreira, Edward Lizarraga, N C C Silva, Luis Angelatssilva, Raúl SicheAbstract:Abstract In this research, Sweet Potato Starch and oregano (OEO) or thyme (TEO) essential oil at two concentrations (7.5 and 10 %) were used to produce bioactive foams by thermopressing. The foams were characterized according to microstructure, mechanical properties, antimicrobial properties, and structural properties by X-ray diffraction, scanning electron microscopy, and Fourier-transform-infrared spectroscopy (FT-IR). In all cases, essential oil addition affected the foam color, yielding reddish/yellowish foams, but not the foam thickness. FT-IR spectrum and X-ray diffraction revealed Starch-lipid interactions. According to the micrographs, the lipids were localized in the first layer. Thus, formation of amylose-essential oil complexes in the foam may have prevented the essential oil from degrading under the thermoforming temperature. Essential oil addition yielded Starch foams with low water solubility and mechanical resistance, especially for 10 % OEO. Meanwhile, these foams were more effective against Salmonella (Gram-negative bacteria) and L. monocytogenes (Gram-positive bacteria). The antimicrobial activity of the foams containing essential oil makes them beneficial for application as bioactive materials. Therefore, bioactive Sweet Potato Starch-based foams can be prepared by thermopressing and be applied as food container.
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influence of proportion and size of sugarcane bagasse fiber on the properties of Sweet Potato Starch foams
IOP Conference Series: Materials Science and Engineering, 2017Co-Authors: J P Cruztirado, Delia Rita Tapiablacido, Raúl SicheAbstract:The objective of this work was the proportion and size of cane bagasse fiber in the physical (density and thickness), mechanical (flexural strength and tensile at break) and thermal (TG and DTG) properties of trays made from Sweet Potato Starch. A fiber size of 75-45 µm and a 2.5% ratio allowed to obtain trays with low thicknesses and densities, but with more compact structures that improved the mechanical properties of trays made from Sweet Potato Starch alone. In addition, higher thermal stability and lower decomposition rate are shown for trays with fiber size 75-45 µm and ratios of 2.5% and 5%. These results show that the smaller fiber size improves the properties of the Sweet Potato Starch trays and that these trays can be used to replace the expanded polymer (EPS) for use in dry foods.
