Corn Starch Research Articles

Effect of the critical melting treatment on the short/long-term retrogradation behaviour of maize starch

The shortand long-term retrogradation properties in normal maize starch (N-S) by critical melting treatment (CMT; including TO (onset temperature) melting (OM), TP (peak temperature) melting (PM), and TC (conclusion temperature) melting (CM)) were studied. Results indicated that CMT promoted short-term (1 day) and long-term (7 days) retrogradation of N-S in the following order: PM > CM > OM. After storage for 7 days, following the PM treatment, the gel hardness, the retrogradation degree, and relative crystallinity increased to 4.67 N, 13.191%, 8.58% from 2.87 N, 9.972%, and 6.20%, respectively. PM treatment resulted in harder starch granules, promoting the rearrangement of the starch crystalline structure during cold storage. This was confirmed by the increased storage modulus, decreased iodine blue value, reduced gap in the gel network, and compact aggregate formation. Results indicated that CMT can promote the retrogradation properties of N-S.

Blackcurrant Supplementation and Habitual Physical Activity Enhance Functional Capacity and Quality of Life in Previously Sedentary Older Women.

Loss of functional capacity negatively impacts the quality of life in older adults. This single-site randomized controlled study examined whether short- (one week) and long-term (three months) blackcurrant supplementations combined with habitual physical activity would improve functional capacity and quality of life in previously sedentary older women. Thirty sedentary, healthy older women were randomly assigned to receive blackcurrant supplementation (400 mg of blackcurrant extract) (Polyphenol group, n=15; 74.2±10.0 years) or no supplementation (capsules of 400 mg of corn flour) (Placebo group, n=15; 72.8±8.7 years). Each group consumed two capsules daily for one week and three months, with a washout period of one week between the two phases. The polyphenol group was required to increase habitual activity levels. Participants underwent a functional capacity assessment consisting of a sixminute walk, sit-to-stand test, Berg balance scale measurement and quality of life evaluation with the Scale of Life Satisfaction Index (LSI) at the start, after one week, and after three months of supplementation. Walking distance and time to sit-to-stand improved by 2.5% (p=0.005) and 7.5% (p=0.005), respectively, after one week in the polyphenol group. After 3 months, walking distance in the six-minute walk test increased by 12.3% (p=0.001) while the time to sit-to-stand decreased by 16% (p=0.002) in the polyphenol compared to placebo group, respectively. No differences in Berg balance scale were observed. Quality of life, indexed by LSI, improved by 39% (p=0.001) in the polyphenol compared to the placebo group. Blackcurrant supplementation, combined with habitual activity, may enhance functional capacity and quality of life in older women, offering a potential strategy to maintain independence. However, future studies should address longer durations to validate these findings.

Edible Films Based on Corn Starch and Gelatin Obtained by the Combination of Extrusion and Casting Process: Characterization and Applications

Edible Films Based on Corn Starch and Gelatin Obtained by the Combination of Extrusion and Casting Process: Characterization and Applications

Effect of copepod Apocyclops dengizicus addition on growth, survival, and proximate composition of Macrobrachium rosenbergii postlarvae cultured in brackish‐water biofloc system

AbstractObjectiveThe effects of periodically adding the cyclopoid copepod Apocyclops dengizicus (every 4 days at a rate of 4 individuals/mL) with biofloc technology (BFT‐C) was compared with conventional biofloc technology (BFT; without copepod) or a clear‐water control for Macrobrachium rosenbergii postlarvae nursery culture.MethodsSurvival, growth, proximate composition, and economics of SMacrobrachium rosenbergii postlarvae was calculated. Water quality and biofloc proximate composition were also measured among treatments. For the BFT, maize starch was applied to achieve a C:N ratio of 20:1. Triplicate 125‐L polyethylene tanks containing 500 postlarvae each (9.40 ± 1.88 mg) were evaluated.ResultSpecific growth rate was significantly greater in the BFT‐C group (8.40 ± 0.24% per day) than BFT (7.23 ± 0.21% per day) and control (7.12 ± 0.42% per day) groups. Postlarvae survival was significantly increased with the BFT‐C (94.46%) treatment compared with the BFT (87.33%) and control (82.60%). A significantly lower food conversion ratio (1.08) was obtained in BFT‐C than both the BFT (1.73) and control (1.90), possibly due to significantly higher biofloc crude protein and lipid contents in the BFT‐C than BFT. Postlarvae whole‐body protein and lipid contents were significantly elevated in BFT‐C compared to the BFT and control treatments. Economics of gross return, net return, and cost‐benefit ratio were significantly better at BFT‐C than in either the BFT or control groups.ConclusionThis study indicates that copepod additions with BFT enhanced prawn postlarvae survival, growth, and whole body protein and lipid, as well as economics, which could augment productivity and sustainability in this industry.

Pengaruh Level Tepung Jagung Terhadap Kualitas Organoleptik, Oksidasi Lemak Dan Total Bakteri Sui Wu’u Daging Babi Bagian Perut

The purpose of this study was to determine the effect of corn flour levels on organoleptic quality, fat oxidation and total bacteria in the processing of pork belly sui wu'u. This study used a Complete Random Design (RAL) consisting of three treatments and five replicates so that there were 15 experimental units. The pork used were: belly pork including fat and skin as much as 250 g from each test, and the use of cornmeal with different levels in each treatment, namely: 200% (P1), 400% (P2), and 600% (P3). The variables measured were fat oxidation, total bacteria and organoleptic tests including color, aroma, taste and texture. The results of statistical analysis showed that the administration of corn flour with different levels in sui wu'u of abdominal pork showed a real effect (P<0.05) on organoleptic quality and TBA value, but no real effect (P>0.05) on TPC. It was concluded that the higher the level of corn flour given, the higher the organoleptic quality and the decrease in Total Plate Count (TPC). The best level of cornstarch in pork sui wu'u is at the level of 600%. The best organoleptic quality is: color at P3 2.70±1.15% (pale red), the best value of TBA at P2 is 12.81±1.08 mg. Mal/g, and the best value of TPC in P2 is 3.37±3.38 (colony/gr).

Dose-response effects of starch in sterilised and unsterilised chicken excreta on Musca domestica larval growth and bioconversion efficiency

Abstract Housefly (Musca domestica L.) larvae can convert animal manure into valuable protein and fat but little is known about their nutritional requirements. We assessed the effects of differential starch content in unsterilised (UE) and heat sterilised (SE) chicken excreta on larval performance and bioconversion. Gelatinized corn starch was added to excreta resulting in 11 diets with 0 to 50% starch of dry mass. Individual larval mass increased from (mean ± SD) 12 ± 0.2 (UE) and 13 ± 0.4 (SE) mg at 0% starch up to 18 ± 0.4 (UE) and 18 ± 0.5 (SE) mg at 15% starch and decreased to 5 ± 0.4 (UE and SE) mg in 50% starch. Higher starch concentrations resulted in non-normal distributions of individual larva mass. Larval wet yield showed a curvilinear relation with starch content, with maxima of 39 ± 2.3 g in UE at 10% starch, and 43 ± 2.8 g in SE at 15% starch. The decrease in yield after the maxima was faster in UE compared to SE. Larval survival was highest in 0% starch, 80 ± 8% (UE) and 72 ± 13 % (SE), linearly decreasing to 14 ± 7% (UE) and 18 ± 3% (SE) in 50% starch. Dry matter bioconversion increased from 4 ± 0.1% (UE) and 4 ± 0.3% (SE) in 0% starch to 6 ± 0.2 in UE with 10% starch and 7 ± 0.3 in SE with 15% starch, decreasing to close to 0 in 50% starch. Highest nitrogen bioconversion was 15 ± 0.5% in UE with 10% starch and 15 ± 0.5% in SE with 15% starch. Optimal starch inclusions increased nitrogen bioconversion with 40% (UE) and 100% (SE) compared to pure excreta. Finally, around 20 to 25% starch uric acid and ammonia contents, pH, and diet residue C/N decreased, indicating a tipping point. In conclusion, adding starch to chicken excreta can substantially increase larval yield and bioconversion while reducing ammonia content in the substrate residue.

Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products

The aim of this work is to study new, extruded products based on corn flour enriched with carob bean and the evaluation of its functional quality to develop novel gluten-free food products. Five samples based on corn flour with added carob bean flour (5 to 12.5%) were formulated. Extrusion was performed using a single-screw laboratory extruder at pilot plant scale. Extrusion parameters such as color and carbohydrate content (fiber, sucrose, and starch) were evaluated. Carob bean addition led to an increase in starch, soluble fiber, and insoluble fiber. Texture parameters related to hardness (crunchiness) were significantly reduced with the addition of CB (p < 0.05), detectable from a 5% addition of CB and not significant with more CB content. Samples became browner with the addition of CB; however, when the concentrations of CB are high (>5%) no major differences in color were observed. The extrusion process reduced the content of soluble and insoluble fiber, and sucrose in all formulated samples. Extruded samples with 5–7.5% CB seem to be the best formulation in terms of fiber content, color, and texture parameters. These innovative gluten-free foods could be considered as a source of fiber, and a healthier alternative to some commercially available snacks.

Supramolecular structure and in vitro digestive properties of plasma-treated corn starches varying in amylose content

The effects of plasma treatment on the multi-scale structure and in vitro digestibility of maize starch with different amylose contents were systematically evaluated. The results demonstrated that all maize starches' molecular weights (MW) decreased when treated with plasma, among which the MW of waxy maize starch displayed the largest reduction. Plasma treatment led to an increase in the thickness of the semi-crystalline lamellae and double helix proportions of waxy and normal maize starches. However, high-amylose maize starch presented a less ordered structure by plasma treatment. Additionally, larger pores and channels were observed on the surface of plasma-treated waxy and normal maize starch granules. Moreover, deposits were displayed on the surface of high-amylose maize starch granules. These changes increased the in vitro digestibility and hydrolysis rate of three starches after plasma treatment. Notably, plasma treatment caused diverse alterations in the structure and functionality of maize starch varying in amylose content, leading to maize starch with better digestibility, therefore being used as an ingredient for functional foods.

Mechanism of four dihydroflavones inhibiting heterocyclic amine formation in roasted pork patties―increasing the moisture

This study explored the inhibitory effect and mechanisms of four dihydroflavones (hesperetin, hesperidin, naringenin and naringin) addition on the production of five HCAs (IQ, DMIP, MeIQx, Norharman and PhIP) in roasted pork patties. Results indicated that the moisture holding capacity of dihydroflavones played a crucial role in their inhibition on HCA formation. The importance of moisture in the HCA formation was further confirmed by adding two water-retaining edible starches (corn and sweet potato starch). Significantly, the combination of edible starch and naringenin resulted in better inhibition of HCAs. The inhibition ratio of the mixture containing corn starch and naringenin on IQ, DMIP, MeIQx, Norharman and PhIP of pork patties were even up to 76.64%, 100%, 53.29%, 91.29% and 100%, respectively. This study offers a new idea of combination of dihydroflavone and edible starch to better control the HCA formation in roasted meat products.

Use of nanocelluloses from orange peel and ZnO as hybrid nanofiller in developing functionalized starch nanocomposite for edible coatings

AbstractThis study explores the formulations of orange peel nanocelluloses (NC) with tailored dimensions for the development of functionalized nanocomposites coatings on green chilies. In the present century, the valorization of agro‐waste, specifically orange peel for developing NC facilitated sustainable packaging such as edible films and coatings with improved properties has received importance. As, this approach aligns with the sustainable development goals, including reduced food waste and agro waste. For the work, the derived orange peel celluloses were acid hydrolyzed using sulfuric acid (H2SO4) and hydrochloric acid (HCl) to deliver cellulose nanofibers (CNF) and cellulose nanoparticles (CNP), respectively. The fabricated CNP and CNF were characterized using Fourier transform infrared spectroscopy (FTIR), field emission scanning electron microscopy (FESEM), and thermogravimetric analysis (TGA). The FESEM morphology showed the formation of CNP with diameter ranges from 42.4 to 108 nm and formation of CNF with diameter ranged from 27.4 to 50.5 nm. The creation of the functionalized nanocomposite was done by reinforcing with hybrid nanofillers consisting CNF, CNP consecutively with ZnO in corn starch for tailormade packaging properties in terms of mechanical, physicochemical, optical, thermal properties, and so on. The results reveal improved tensile strength, and reduced water vapor transmission rates of nanocomposite with the addition of hybrid nanofillers. Additionally, green chilies were coated with the functionalized nanocomposites prepared by different concentrations of nanofillers. The storage analysis was performed in terms of weight loss, total chlorophyll content, and microbiological analysis. The developed coatings were found to be effective in extending the shelf life of green chilies. The control samples showed significantly higher weight loss compared to coated ones. The coated samples showed significantly better firmness and total chlorophyll content after 20 days of storage. In comparison to other coatings, NC and ZnO incorporated starch‐based coating was found to be the most effective in maintaining the quality of fresh green chilies throughout the storage. Thus, incorporating NC and ZnO in starch‐based films and coatings presents a promising avenue for sustainable packaging and preservation.Highlights Agro‐waste orange peel was valorized to develop sustainable food packaging. Orange peel‐based nanocellulose was developed using H2SO4 and HCl. Nanocomposite film was developed using hybrid nanofillers. Nanocomposites provide tailored properties due to the nanofillers. Developed nanocomposite was used as edible coatings on green chilies.

Shell Materials for Chewable Capsules, From Design of Experiments to Optimal Dosage Form Manufacturing

AbstractInnovations in chewable dosage forms provide solutions for swallowing difficulties faced by certain patient populations. Chewable softgel capsules (SGC) offer opportunities to expand the benefits of SGC, excelling in the delivery of lipid‐based formulations by optimizing the mechanical properties of the shell material without compromising industrial‐scale manufacturing. This study employs an original approach, with a target product profile that aims to combine processability and chewability, to develop optimized chewable dosage forms. Through a mixture design of experiments, key factors such as plasticizer content and the addition of acid‐modified thin‐boiling corn starch are explored, focusing on response parameters critical to achieving the desired properties of the capsule shell material. Optimal shell compositions—one starch‐free and another containing 9% w/w starch, with respective gelatin/non‐volatile plasticizer ratios of 0.81 and 0.67 are determined and evaluated by manufacturing chewable SGC at pilot scale using rotary die technology. The successful manufacturing and resulting capsules, which exhibit the intended properties, highlight the efficiency of this approach in striking the right balance between processability, soft texture, and quick disintegration time.

From Corn Starch to Nanostructured Magnetic Laser-Induced Graphene Nanocomposite.

Laser-Induced Graphene (LIG) is a 3D, conductive, porous material with a high surface area, produced by laser irradiation of synthetic polymers with high thermal stability. Recently, the focus has shifted toward sustainable bioderived and biodegradable precursors, such as lignocellulosic materials. Despite starch being an abundant and cost-effective biopolymer, direct laser scribing on starch-derived precursors has not yet been explored. This study demonstrates that corn starch bioplastic (SP) can be converted into LIG through iron-catalyzed laser-induced pyrolysis, using Fe(NO₃)₃ as an additive. The impact of iron additive concentration on LIG formation and on its properties is investigated, with only certain concentrations yielding reliable and reproducible results. The investigation of LIG's crystal structure reveals magnetic and non-magnetic iron phases: γ-Fe₂O₃, Fe₃C, and Fe(C). The LIG nanocomposite exhibits soft magnetic properties, with a coercive field of Hc ≈ 200Oe and a saturation magnetization of Ms ≈ 67 emu g⁻¹. The SP substrate degrades almost entirely in soil within 12 days and is unaffected by the addition of Fe(NO₃)₃, allowing for material compostability in line with circular economy principles. Consequently, SP stands out as a promising "green" precursor for magnetic LIG, paving the way for sustainable applications in environmental remediation.

Investigating the role of starch in the structuring of meat alternatives from mung bean and pea protein isolates via heat-induced gelation

IntroductionThe structuring of plant-based meat alternatives is a complex process which is highly dependent on qualitative and quantitative proportion of different ingredients. In the present study, starch, protein, and oil concentrations were optimized for the formulation of meat alternative (MA) using response surface methodology (RSM).MethodsProtein isolates of mung bean and pea protein, & corn starch were used along with sunflower oil to formulate meat alternatives using heat-induced gelation. The protein functionality of mungbean protein isolate (MBPI) and pea protein isolate (PPI) were analyzed. In addition, the effects of constituent composition on the physicochemical properties of meat alternatives were studied using RSM.ResultsThe protein content exhibited an elevation with increased levels of MBPI and PPI in 15:15 ratio. Moisture and hardness were chiefly influenced by oil content, as they displayed a decline with increasing oil levels. The color (L*) was principally affected by starch and oil, where the L* reduced with increasing levels of both variables. Springiness was influenced by the interaction of protein ratio (MBPI:PPI) and starch, as it showed a lowest value at the lowest level of protein and the highest level of starch. Chewiness was influenced by the interaction of hardness and springiness. The microstructure analysis showed dense protein matrix in the meat alternative.DiscussionOverall, the study shows that starch facilitated the structuring of meat alternative formulated using MBPI and PPI which could be utilized as potential materials for enhanced textural properties of the meat alternatives.

Sustainable Starch-Based Films from Cereals and Tubers: A Comparative Study on Cherry Tomato Preservation

Biodegradable films are sustainable alternatives to conventional plastics, particularly in food preservation, where the barrier and mechanical properties are crucial for maintaining the physicochemical, microbiological, and sensory qualities of the product. This study evaluated films made from starches of corn, potato, cassava, yam, and wheat to determine their effectiveness in preserving cherry tomatoes. Amylose content, a key factor influencing the crystallinity and properties of the films, varied among the sources, with wheat starch having the highest (28.2%) and cassava the lowest (18.3%). The wheat starch film emerged as the best formulation, exhibiting the highest tensile strength and the lowest water vapor permeability (4.1 ± 0.3 g∙mm∙m−2∙h−1∙KPa−1), contributing to superior barrier performance. When applied to cherry tomatoes, the films based on wheat and corn starch showed the least moisture loss over fifteen days, highlighting their potential in fresh food preservation. These results suggest that starch-based films, specifically those rich in amylose, have significant potential as biodegradable packaging materials for food product conservation.

Preparation of grafted starch‐based cationic flocculants and its removal of reactive and disperse dyes

AbstractIn this paper, a starch‐based flocculant (ADSt) with medium and low temperature solubility and enhanced flocculation effect was synthesized using corn starch, acrylamide, and dimethyldiallyl ammonium chloride as main materials by the ethanol‐alkali method and grafting method. The main mechanism of ADSt's flocculation was electrical neutralization and bridging. The flocculation performance of ADSt was verified by using it along with polymeric aluminum chloride (PAC) as coagulant/flocculant, dispersible dye (dispersible yellow RGFL), and reactive dye (active trimeric blue KN‐G) to simulate dye wastewater. For the dispersed yellow water sample and active emerald blue water sample, the dosage of PAC was 40 and 35 mg/L respectively. When the dosage of ADSt was 10 mg/L with a dye content of 100 mg/L, the decolorization rates for both dyes reached up to 96.2% and 94.4% respectively. The properties of the flocs such as size and two‐dimensional fractal structure were described. The prepared ADSt maintained a good flocculation effect in the pH range of 5–9 due to its excellent water solubility achieved through the ethanol‐alkali preparation process, where its solubility reached 86.7% at 30°C. Overall, the preparation process for ADSt is simple, cost‐effective, while providing an effective solution for treating printing and dyeing wastewater.

Sugar inclusion influences the expansion characteristics of corn starch extrudates.

Corn starch-based direct expanded products incorporated with 2% and 10% (w/w) sugar (fructose, glucose, sucrose, and xylose) were produced using a 20mm co-rotating twin-screw extruder. The pasting and thermal properties of raw corn starch-sugar mixes were analyzed before extrusion processing. The independent variables for extrusion processing included two sugar inclusion levels (2% and 10% w/w) and two screw speeds (150 and 250rpm). The extrudates were characterized by their initial expansion ratio (IER), expansion ratio (ER), and shrinkage. ER values were high for fructose at 2% and 150rpm and 10% glucose and sucrose extrudates at 250rpm. The extrudates with 2% sucrose inclusion shrunk significantly higher than the control. Fourier transform infrared (FTIR) spectroscopy of the extruded blends did not indicate the presence of any new covalent bond formed between starch and sugar post-extrusion. The interactions between sugar concentration and screw speed significantly influenced extrudate expansion characteristics. Due to their thermal and plasticizing properties, sugar inclusion (glucose, fructose, sucrose, and xylose) enhanced the extrudate expansion by altering their melt viscosity. PRACTICAL APPLICATION: The findings of this study can improve the expansion characteristics of high-fiber-based extruded snacks. Ingredients high in fiber generally hinder the starch transformation during extrusion and negatively impact the expansion properties. The presence of sugar at low concentrations can improve melt properties during extrusion processing and, in turn, significantly improve the textural properties of snacks.

On the Architecture of Starch Granules Revealed by Iodine Binding and Lintnerization. Part 2: Molecular Structure of Lintnerized Starches.

This investigation validated iodine binding in combination with lintnerization for studying the structural nature of the amorphous areas in starch granules. Lintners of four iodine vapor-stained and non-stained amylose-containing starches and their waxy counterparts were analyzed by high-performance anion-exchange chromatography (HPAEC). The composition of the lintners was strongly affected by the absence of amylose in barley and potato starch but not in maize and cassava starch. Iodine-stained waxy lintners possessed increased number of long B2 chains. β-Limit dextrins of the lintners were very variable in composition. Iodine inclusion complexes washed out from the granular residues in the lintners (mostly from amylose-containing barley and maize starches) were also analyzed. Acid-soluble complexes from both amylose-containing and waxy starches possessed a lot of material with a degree of polymerization (DP) around 60 and a periodicity in size of DP 8-12. Such long chains were only minor components in water-soluble complexes of amylose-containing barley and maize starch lintners, and they lacked the size periodicity. Models of the principal structure of the acid and water-soluble complexes are suggested. It is concluded that acid hydrolysis of iodine-stained starch granules is a useful tool in structural analyses of the molecular composition of amorphous parts of starch granules.

Insight of soy protein isolate to decrease the gel properties corn starch based binary system: Rheological and structural investigation

Dysphagia has become a growing concern for elderly individuals, and starch-based gel foods is expected to become one of the foods easy to swallow. This study investigated the effects of soy protein isolate (SPI) on the sol-gel behavior, rheological, structural and gel properties of corn starch (CS). SPI raised the gelatinization temperature but reduced enthalpy values, inhibiting the gelatinization of CS. There was a reduction of rheological properties in CS-SPI system, involving apparent viscosity, modulus, and shear structural recovery properties, while SPI increased the Tan δ, creep-recovery, and thixotropic properties. Structural analysis demonstrated that SPI introduction altered the lamellar structure, increased the relative crystallinity, and decreased the hydrogen bond strength and order degree in CS-SPI gels, forming a weaker gel network. As a result, the texture profiles such as hardness, gumminess, and chewiness were decreased from 308.60 g to 64.98 g, 285.44 g–50.62 g, and 279.66 g–50.15 g, respectively, whereas the gel strength of CS-SPI gel decreased from 123.91 g to 45.78 g. This study provided foundations for the production of gel food suitable for swallowing.

Indole-3-Acetic Acid Esterified with Waxy, Normal, and High-Amylose Maize Starches: Comparative Study on Colon-Targeted Delivery and Intestinal Health Impact.

Background: Accumulating research suggests that metabolites produced by gut microbiota are essential for maintaining a balanced gut and immune system. Indole-3-acetic acid (IAA), one of tryptophan metabolites from gut microbiota, is critical for gut health through mechanisms such as activating aryl hydrocarbon receptor. Delivery of IAA to colon is beneficial for treatment of gastrointestinal diseases, and one promising strategy is IAA esterified starch, which is digested by gut microbes in colon and releases loaded IAA. Amylose content is a key structural characteristic that controls the physicochemical properties and digestibility of starch. In the current study, IAA was esterified with three typical starches with distinct amylose content to obtain indolyl acetylated waxy maize starch (WMSIAA), indolyl acetylated normal maize starch (NMSIAA), and indolyl acetylated high-amylose maize starch (HAMSIAA). The study comparatively analyzed their respective physicochemical properties, how they behave under in vitro digestion conditions, their ability to deliver IAA directly to the colon, and their effects on the properties of the gut microbiota. The new characteristic peak of 1H NMR at 10.83 ppm, as well as the new characteristic peak of FTIR spectra at 1729 cm-1, represented the successful esterification of IAA on starch backbone. The following in vitro digestion study further revealed that treatment with indolyl acetylation significantly elevated the resistant starch content in the starch samples. In vivo experimental results demonstrated that WMSIAA exhibited the most significant increase in IAA levels in the stomach, whereas HAMSIAA and NMSIAA demonstrated the most remarkable increases in IAA levels in the small intestine and colon, respectively. The elevated IAA levels in the colon are conducive to promoting the growth of beneficial intestinal bacteria and significantly alleviating DSS-induced colitis. This research presents innovative insights and options for the advancement of colon-specific drug delivery systems aimed at preventing and curing gastrointestinal disorders.

Acute Effects of Citrulline Malate Supplementation on Nocturnal Blood Pressure Dipping After Exercise in Hypertensive Patients: A Randomized, Placebo-Controlled Trial

Background Citrulline malate (CM), especially when used in conjunction with physical exercise, has demonstrated potential as a non-pharmacological adjunct in the management of hypertension. Nevertheless, its impact on nocturnal blood pressure dipping remains unexplored. Objective Evaluate the impact of a single dose of CM on nocturnal blood pressure dipping after exercise in hypertensive individuals. Methods In a double-blind, placebo-controlled, parallel-group clinical trial, twenty hypertensive adults (55 ± 16 years) were randomly assigned to either a CM (6 g) or placebo (6 g of corn starch) group (PLA). Resting blood pressure was measured after a 20-min period of comfortable seating in a calm environment. Both groups underwent 40 min of treadmill running/walking at an intensity of 60–70% of their reserve heart rate, 120 min after ingesting the substances. Ambulatory blood pressure monitoring was employed to measure blood pressure over 24 h. Results No significant differences in systolic blood pressure values were observed between the CM and PLA groups at rest, during wakefulness, sleep, or over a 24-h period. However, CM exhibited a significant reduction in diastolic blood pressure in several metrics: delta 24 h (-14 mmHg vs −6 mmHg, p = 0.047), delta wakefulness (-12 mmHg vs −4 mmHg, p = 0.024), percent delta 24 h (-16% vs −6%, p = 0.024), and percent delta wakefulness (-14% vs −4%, p = 0.013). No significant differences were found between CM and PLA in terms of systolic and diastolic nocturnal absolute reductions (-13 mmHg vs −12 mmHg, p = 0.808, and −13 mmHg vs −8 mmHg, p = 0.273, respectively) or nocturnal percentage decrease (-9.9% vs −9.4%, p = 0.844, and −15.3% vs −11.7%, p = 0.399, respectively). Conclusions The study found no significant changes in the post-exercise nocturnal blood pressure dip following a single dose of CM supplementation. However, a notable reduction in diastolic blood pressure was observed during the waking period and over the average 24-h monitoring period. Clinical trial registry number and website ClinicalTrials.gov platform (NCT03378596).