Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications--A review

Microwave food processing—A review

Highly open porous biodegradable poly(L-lactic acid) ¿PLLA scaffolds for tissue regeneration were fabricated by using ammonium bicarbonate as an efficient gas foaming agent as well as a particulate porogen salt. A binary mixture of PLLA-solvent gel containing dispersed ammonium bicarbonate salt particles, which became a paste state, was cast in a mold and subsequently immersed in a hot water solution to permit the evolution of ammonia and carbon dioxide within the solidifying polymer matrix. This resulted in the expansion of pores within the polymer matrix to a great extent, leading to well interconnected macroporous scaffolds having mean pore diameters of around 300-400 microm, ideal for high-density cell seeding. Rat hepatocytes seeded into the scaffolds exhibited about 95% seeding efficiency and up to 40% viability at 1 day after the seeding. The novelty of this new method is that the PLLA paste containing ammonium bicarbonate salt particles can be easily handled and molded into any shape, allowing for fabricating a wide range of temporal tissue scaffolds requiring a specific shape and geometry.

A Novel Fabrication Method of Macroporous Biodegradable Polymer Scaffolds Using Gas Foaming Salt as Porogen Additive

Microwave-assisted extractions of active ingredients from plants.

Microwave-assisted extractions of active ingredients from plants- A Review

Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch

Commercial rice starch, in aqueous slurry (42% starch solids), was acetylated with 6.3% acetic anhydride (on a dry starch basis). The acetylated starch showed lower (P < 0.05) moisture, ash, crude protein, and apparent amylose content and pH than native starch. The crude fat and fiber, absolute density and titratable acidity were the same (P ≥ 0.05) in both starches. The percentage of acetyl groups and degree of substitution were 0.67% and 0.03, respectively. These groups caused an increase in water absorption, swelling power and solubility, which also affected the initial pasting temperature, viscosity at 90 °C, viscosity at 50 °C and setback; the acetylated starch showed a lower initial pasting temperature and setback than native starch, while both viscosity values increased. The morphology of acetylated rice starch was slightly modified.

Effect of Acetylation on Some Properties of Rice Starch

Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches

Starch-modifying processes, such as pyrodextrinization, are potential ways to alter the nutritional features of this polysaccharide. A widely used method for pyrodextrinizing maize starch was also applied to lentil, sorghum, cocoyam, sagu, and cassava starches, and the in vitro digestibility of the products was evaluated. Pyrodextrins were produced by heating starch at 140 degrees C for 3 h, with catalytic amounts of HCl. The enzymatically available starch content of all preparations decreased by 55-65% after modification. Thus, pyrodextrinization seems to be an effective way to produce indigestible glucans from different starches. Pyrodextrins obtained were complex mixtures of starch derivatives with a wide range of molecular weight as estimated by gel filtration chromatography. Both their molecular weight profiles and contents of indigestible fractions varied with starch source. Experiments with lentil and cassava starches showed that changing dextrinization conditions also affects the susceptibility to enzymatic hydrolysis of the product.

Elevina Pérez

Papers

Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch

Effect of Acetylation on Some Properties of Rice Starch

Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches

Preparation of indigestible pyrodextrins from different starch sources.

Characterization of some properties of starches isolated from Xanthosoma sagittifolium (tannia) and Colocassia esculenta (taro)