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Preparation and characterization of octenyl succinic anhydride nano starch from tiger nut meals

Food Quality and Safety 2023年第3期7卷 503-515页

作者：王舰张瑞黄镇宇蔡铭楼文雨王龑 adem gharsallaoui Hynek Roubik 杨开孙培龙 College of Food Science and Engineering Key Laboratory of Food Macromolecular Resources Processing Technology ResearchZhejiang University of TechnologyHangzhouChina CNRS LAGEPP UMR 5007Univ.LyonUniversitéClaude Bernard Lyon 1VilleurbanneLyonFrance Department of Sustainable Technologies Faculty of Tropical AgriSciencesCzech University of Life Sciences PraguePragueCzech Republic

Tiger nut(Cyperus esculentus L.)is an ideal raw material for oil extraction,but starch-rich tiger nut meal,a by-product of oil extraction,has not been fully *** this,starch was isolated from tiger nut meal,and then starch nanoparticles were prepared by gelatinization,ultrasonication and nanoprecipitation under different *** preparation parameters were optimized by measuring the particle size with dynamic light scattering,and the physicochemical properties of native starch and nano starch were *** results showed that,compared to native starch,starch nanoparticle(nano starch)has a higher amylose content(39.05%),solubility(56.13%),and swelling power(58.01%).Furthermore,native starch and nano starch were esterified with octenyl succinic anhydride(OSA),respectively,conferring amphiphilic *** effects of OSA modification on the resistant starch content,thermal properties,and microstructure of starches were *** resistant starch content of tiger nut native starch increased by 10.81%after OSA modification,while the resistant starch content of OSA nano starch increased to 37.76%.Compared to native starch,the gelatinization temperature of OSA nano starch decreased by 2.7℃ and nano starch decreased by 5.68℃.OSA modified nano starch showed a unique microstructure,such as a slender fiber structure and a regular oblate *** hydrophobic OSA groups aggregated to form hydrophobic cavities with a hydrophilic surface in the aqueous *** findings presented in this investigation provide a better understanding of the design and development of OSA nano starch and provide valuable guidance to further enhance the added value of tiger nuts and future applications in the food industry.

关键词： tiger nut starch ultrasonication nanoprecipitation modification OSA nano starch physicochemical properties

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Nano and microencapsulation of bacteriocins for food applications: A review

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Food Bioscience 2022年第6期50卷 1416-1429页

作者： Noushin Eghbal Christophe Viton adem gharsallaoui Department of Food Science Engineering and TechnologyUniversity College of Agriculture and Natural ResourcesUniversity of TehranPO Box 4111Karaj31587-77871Iran Univ.Lyon University Claude Bernard Lyon 1CNRSIMP UMR 522315 Bd André Latarjet69100VilleurbanneFrance Univ.Lyon University Claude Bernard Lyon 1CNRSLAGEPP UMR 500743 Bd 11 Novembre 191869622VilleurbanneFrance

The increasing demand for prolonging food shelf life and inhibiting food spoilage and pathogenic microorganisms lead to development of novel biopreservatives and conservation methods. Antimicrobial peptides derived from microorganisms like bacteriocins are considered as a major alternative to the application of chemical preservatives in food products. Direct addition of purified antimicrobial peptides into food matrix results in reduced antibacterial activity due to the interaction of peptides with food components. Nano- or microencapsulation process can protect biopreservatives against many adverse conditions and controlled release of the agents efficiently prevent microbial contamination and food spoilage. This review focuses on the most frequently used chemical, physical and mechanical encapsulation methods for various antimicrobial bacteriocins including liposome entrapment, coacervation, emulsification, spray-drying, and vibrating technology. The most recent applications of nano- or microencapsulated antimicrobial bacteriocins with emphasis on nisin and pediocin in various food products like dairy, meat products and fruit juice have been discussed.

关键词： Bacteriocins Nisin Pediocin Encapsulation methods Food biopreservation

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