ABSTRACTDifferent modification techniques have been utilized to improve the properties of starch and enhance the suitability of its films for packaging applications. This includes crosslinking, which involves the formation of molecular linkages between starch molecules. This review extensively examines various reports on crosslinking modification of starch particularly, the effect of different crosslinking agents such as epichlorohydrin, glutaraldehyde, phosphorus oxychloride, sodium trimonophosphate, sodium tripolyphosphate, citric acid, oxidized sucrose, tartaric acid, malonic acid, and photo‐crosslinking on the properties of starch and starch‐based films. Furthermore, it evaluates the outcomes of these crosslinking modifications, outlines existing trends, and identifies some knowledge gaps based on published findings.

ABSTRACTA dual‐networked gel‐based 3D‐printed wound mesh composed of bio‐adhesive chitosan (partially crosslinked with glutaraldehyde) and poly (acrylic acid) (PAA) with in situ generated silver nanoparticles. The gel was fortified with a polyionic complex of berberine, PAA, and poly (ethylene glycol) diacrylate). The prepared gel was 3D printed using a semi‐solid extrusion 3D printer and photocrosslinked during printing utilizing UV radiation. All formulated gel batches (C1–C4) showed promising rheological performance at a strain range of 0.1%–100%, confirming their suitability prior to extrusion‐based 3D printing. Thereafter, upon semi‐solid extrusion‐mediated 3D printing, all prototypes were well developed and exhibited the desired physicochemical features. All printed batches swelled between 130% and 210% within the initial 30 min. Further, the berberine chloride (BBRC) contents from batches C3 and C4 were found to be > 75.00%, which indicates the desired BBRC loading into the 3D‐printed wound mesh structures. Moreover, the C3 and C4 batches released BBRC up to 50% and 70%, initial 4.0 h following 65% and 95% steady‐state release until 24 h. Finally, this dual‐networked 3D‐printed wound mesh exhibited the desired antimicrobial activity against Escherichia coli and Staphylococcus aureus. In addition, the cytotoxicity study on fibroblast cells confirms good biocompatibility of the printed prototypes. Overall, a holistic approach toward achieving better wound management was investigated, and the results suggested that this approach could be envisaged for accelerated development and future translation.

ABSTRACTBlack glutinous rice (KKU URL0381) contains valuable bioactive compounds, making it an attractive candidate for fermentation modification. This study investigated how different fermentation processes affect the physical and physicochemical properties of modified black glutinous rice starch. The study examined both cooked (H3–H6) and uncooked (H7–H10) rice samples fermented with purified microbes, focusing on plasticizer effects on modified starch film properties. The fermentation process was conducted at 25°C for 72 h under controlled conditions. Subsequently, the fermented rice was separated from the fermentation medium and subjected to lyophilization at −55°C for 48 h under a pressure of 0.37 mbar. The modified glutinous rice starch (MGRS) showed altered surface morphology and enhanced solubility in aqueous and acidic media. The films were prepared from H7 granules using either glycerol or sorbitol as plasticizers. Glycerol‐plasticized films demonstrated superior properties with puncture strength of about 0.284 ± 0.02 MPa, elongation of 25.20%, water vapor permeability of 0.60 ± 0.02 (×10−6 g/m·h·Pa), and water solubility decreased to 80% compared to sorbitol‐plasticized films. No significant differences in mucoadhesive properties were observed between MGRS films and hydroxypropyl methyl cellulose (HPMC) films. These findings establish fermented MGRS films as viable film‐forming agents for pharmaceutical and food industry applications.

ABSTRACTThis work focuses on the variation in starch properties from different pea cultivars grown under different weather conditions. The features of the isolated starches investigated range from their molecular properties to functionality. In particular, granular structure and gelatinization behavior, basic techno‐functionality such as paste viscosity and gel strength. Considering the granular size or shape and the general AM content, only small differences were found between cultivars and the cultivation periods. The granular sizes between 21.3 and 28.0 µm were found. No significant differences between the mean particle sizes gathered for the years 2020, 2021, and 2022 were found (p < 0.05). The AM content in all samples ranged from 27.3% to 35.9%. Here, a variation of the mean annual values was detected (32.4 ± 1.2% in 2020, 30.6 ± 2.0% in 2021, and 33.0 ± 1.3% in 2022), possibly relating to hot and wet conditions in 2021. Considerable differences were found regarding the MW distribution. In detail, the average MW was found between 25.9 × 106 and 96.3 × 106 g·mol−1 depending on pea variety and cultivation year. These differences appear to correlate reasonably with gelatinization temperatures. For example, the gelatinization temperatures increased significantly from 2020 to 2022, for example, To: 60.9 ± 1.2°C (2020), 63.2 ± 0.7°C (2021), and 66.2 ± 0.9°C (2022). Furthermore, the significant variation in functional properties such as hot past viscosity or gel strength appears to correlate with the specific temperatures.

ABSTRACTThis study optimized the oat‐based dairy analog (OBDA) preparation by ultrasound treatment. For this purpose, ultrasound amplitude (USA; %) and time (UST; min) were taken as independent variables. Meanwhile, yield (%), total soluble solids (TSS), and viscosity (mPas) were chosen as dependent variables. Optimal conditions were identified at 20% USA and 17 min UST, yielding a mass yield of 86.42%, TSS of 7.30°Brix, and viscosity of 10.08 mPas, with a desirability of 90%. Further, comparisons between ultrasonicated (US), roasted, and control samples revealed improved zeta potential (−26 mV) and protein solubility (49.42%) in the US sample. Ultrasound and roasting treatment altered the starch digestibility of the sample, hence the glycemic index (GI). A lower glycemic index was observed in the US (43.31 ± 0.41) than in roasted (49.70 ± 0.26) and control (45.51 ± 0.19) samples with a digestion rate constant (k) less than 0.006. However, no alteration in the chemical nature of OBDA was observed in FTIR.

ABSTRACTSoybean (Glycine max) and its byproducts, such as soybean hull, soybean meal, and okara, are good sources of non‐starch polysaccharides (NSP), a kind of potential functional food ingredient. According to in vitro and in vivo studies, this study reviewed the extraction, purification, structure, and physiological functions of soybean NSP. Currently, the preparation technology of soybean NSP was mature, and their structure–function relationship was preliminarily clear. Furthermore, soybean NSP were indicated to exert a variety of physiological functions, including gut probiotic effect, anti‐oxidant effect, anti‐diabetes, anti‐obesity, anti‐cancer, anti‐inflammation, anti‐radiation, and so on. Nevertheless, the mechanisms underlying the physiological functions of soybean NSP have not been comprehensively clarified. On the other hand, the standardization of raw materials of soybean NSP was necessary. The higher structure–function relationship of soybean NSP needed to be elucidated. Moreover, the mechanisms underlying the bioactivities of soybean NSP might be revealed based on the interaction between soybean NSP and gut microbiota. Therefore, this review indicated the potential of soybean NSP for the prevention and treatment of diseases and may help to promote the value‐added utilization of soybean byproducts.

ABSTRACTEncapsulation of essential oils may broaden their application in the food chain by promoting their protection. Thus, starch ultrafine fibers are effective green vehicles to increase the thermal stability of bioactive compounds. The objective of this study was to evaluate the antimicrobial activity of tea tree essential oil (TTEO) and perform its encapsulation in yam starch ultrafine fibers by electrospinning. The TTEO was evaluated by chemical composition, thermal properties, and antimicrobial action against Escherichia coli and Staphylococcus aureus bacteria. The ultrafine fibers containing TTEO were evaluated by morphology, size distribution, water contact angle, Fourier transform infrared (FTIR) spectra, thermal properties, and loading capacity (LC). The main compounds of TTEO were 4‐terpineol (49.13%) and α‐terpineol (11.46%). The free TTEO presented inhibition zones ranging from approximately 5 to 20 mm for E. coli and S. aureus bacteria. The polymeric solutions presented a maximum electrical conductivity of 3.44 mS·cm−1 and pseudoplastic behavior by rheological measurements. The ultrafine fibers containing TTEO displayed continuous morphology, mean diameters ranging from 187 to 231 nm, and LC ranging from 12.1% to 13.4%. The increase in TTEO concentration in the ultrafine fibers promoted an increase in the contact angle with water, reducing its hydrophilicity. Yam starch ultrafine fibers are a promising structure for the encapsulation of TTEO, increasing its thermal stability for future applications in the food chain.

ABSTRACTOne of the main downsides of enzyme immobilization, aside from a noticeable reduction of enzyme activity, is the difficulty in detecting and tracking migration and biodistribution of the nanocarrier toward the target site. The intrinsic fluorescence property of carbon nanospheres (CNSs) makes them useful for tracking and localization. This research aims to prepare a set of nanosystems based on pristine CVD‐produced CNSs (CNS0%), functionalized CNSs (CNS3%), and size‐reduced CNSs (s‐CNS) subjected to a procedure for α‐amylase enzyme immobilization, to later evaluate their biological activity. These structures have been characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, Raman and fluorescence spectroscopy, and thermogravimetric analysis. Results showed that surface functionalization and nanoplatform size play an important role in boosting enzymatic activity. Moreover, all the samples demonstrated high thermal stability and fluorescence even after attaching α‐amylase to their surface which can provide great functionality for a variety of applications.

ABSTRACTThe aim of this study is the extraction, purification, and characterization of a locust bean gum (LBG) biopolymer extracted from the endosperm of Algerian locust bean seeds using the hot water extraction method. Once the seeds were swollen, the endosperm was separated, dried and finally ground, sieved, and purified. The physicochemical, structural, rheological, thermal, and morphological properties, as well as antimicrobial activity of purified locust bean gum (pLBG), were studied. After purification, the resulting LBG powder was white, smooth, light, odorless, and tasteless, with a yield of around 23.17%. Fourier transform infrared spectroscopy analysis of the gum confirms galactomannan structure, attesting to successful extraction, while x‐ray diffraction (XRD) and thermogravimetric analysis (TGA) revealed an amorphous structure and good thermal stability, respectively. Gum morphology examined by scanning electron microscopy (SEM) revealed a porous, fibrous structure. The antimicrobial activity of pure LBG demonstrated a significant effect on all pathogenic bacteria tested. After 24 h, baseline cultures (106 CFU/mL) were reduced by 51% for methicillin‐resistant Staphylococcus aureus, 39% for Pseudomonas aeruginosa, and 36% for Klebsiella pneumoniae. In addition, carob galactomannan had a more pronounced effect on the pathogenic yeast Candida albicans, whose growth was reduced by 75.5%. Pure LBG has shown promising potential as an antibacterial agent, so it can be used in the food and pharmaceutical industries.