Debranched Starch Research Articles

Effects of recrystallization degree on structure and digestibility of debranched starch

This study developed a novel method for the facile, green and efficient fabrication of highly crystalline and heat-resistant starch via recrystallization with high concentrations of debranched starch (DBS), which greatly reduced the complexity and period compared to conventional preparation methods. The structural, thermal, and digestive properties of recrystallized DBS obtained from different concentrations (0–50 %) have been systematically investigated. For instance, the peak melting temperature of recrystallized DBS increased from around 77.8 °C to 114.7 °C with increasing DBS concentration. Moreover, the crystallinity of the recrystallized DBS increased from around 23.5 % to 73.6 % when the DBS concentration was raised. In addition, the resistant starch content of the recrystallized DBS increased from around 30.8 % to 72.1 % as the DBS concentration increased. These results show that the DBS concentration in water during recrystallization plays a critical role in determining the molecular, physicochemical, and digestion properties of DBS, which may be an economical and effective method for large-scale production of highly crystalline starch and provides a new method for preparing heat-resistant type-3 resistant starch, which can be used in low glycemic index foods designed to prevent diabetes and obesity.

Supramolecular assembly strategy of modified starch chains for achieving recyclable emulsion biocatalysis within a narrow pH range

Stimuli-responsive Pickering emulsions are promising in biocatalysis for their ease of product separation and emulsifier recovery. However, pH responsiveness, though simple and cost-effective, faces challenges in precise control and narrow transition ranges, limiting its use in enzymatic catalysis. Herein we introduced amorphous octenyl succinic anhydride-modified debranched starch chains (Am-OSA-St) to control emulsion properties within a pH range suitable for enzymatic catalysis. By adjusting the OSA group density and molecular weight, Am-OSA-St allowed emulsions to transition reversibly between pH 7.3 and 5.5 and enabled self-recycling through supramolecular self-assembly. Employing molecular dynamics simulations and physicochemical characterization, we elucidated the control mechanism of oil-water interfaces via the microstructure transformation of Am-OSA-St. The findings revealed that protonation of carboxylate groups disrupted the charge balance and polarity of starch chains, leading to strong electrostatic and van der Waals interactions that drove self-assembly. This entanglement caused starch chains in the aqueous phase to “drag” those at the oil-water interface, moving them into the aqueous phase and forming micelles. These micelles, with a hydrophobic interior and hydrophilic exterior, prevented re-adsorption. Testing with Candida antarctica Lipase B (CALB) and N-acetylneuraminic lyase showed that the pH-regulated emulsion system maintained excellent efficiency and cycling stability in mild conditions.

Influence of fractions with different molecular weight distributions from high-amylose starches on their digestibility after recrystallization

Type 3 resistant starches (RS3) were prepared from debranched starch (DBS) with different average degree of polymerization (DP) generated from high-amylose pea starch (HAPS) and high-amylose maize starch (HAMS). The results showed that RS3 with DP 35 and DP 39 had the highest RS content (74.5 % and 75.0 %, respectively) after cooking, which were remarkably higher than those of RS3 prepared from mixed fractions (60.6 % and 49.0 %, respectively) and other separated fractions (34.1–63.0 %). The multi-scale structures of RS3, including short-range molecular order, crystalline structure, micro-ordered aggregate structure, microscopic structure, and particle size distribution, were influenced by the average DP. Notably, RS content was positively correlated with the proportion of DP 51–80 and negatively correlated with the proportion of DP 21–30. DBS with DP 51–80 contributed to a more organized micro-ordered aggregate structure at nanometer scale and a larger aggregate structure at micrometer scale, which improved the resistance of RS3 to amylolytic enzymes. However, DBS with DP 21–30 tended to form random coil structure that were more easily to be digested. This research offered new insights into the structure-digestibility relationship of RS3, which is meaningful for the development of RS3 with high resistance to amylolytic enzymes after cooking.

Nanoparticles prepared with biotin-esterified debranched starch as an oral carrier to improve the stability and antioxidant activity of resveratrol

In this study, biotin esterified debranched starch (Bio-DBS) nanoparticles with different molecular weights were prepared to improve the stability and antioxidant activity of resveratrol. The molecular weights of branched starch (DBS3, DBS9 and DBSp) determined by high-performance size-exclusion chromatography (HPSEC) were 3306, 3696, and 4688, respectively. Biotin was covalently coupled to DBS through the esterification reaction as a new material to prepare nanoparticles. The morphology, particle size, and loading capacity of Bio-DBS nanoparticles were all related to the molecular weights of DBS. The 1H NMR results indicated that there was a hydrogen bonding interaction between Bio-DBS and resveratrol, which contributed to the photochemical and antioxidant activity of resveratrol in the nanoparticles. The highest encapsulation efficiency (78.9 %) and loading capacity (15.78 %) of resveratrol were observed in Bio-DBS3 nanoparticles. Additionally, the cell viability was over 80 % when the concentration of Bio-DBS3 reached to 200 μg/mL. The Bio-DBS nanoparticles significantly improved the thermal stability, photostability, and antioxidant properties of resveratrol. Therefore, the Bio-DBS nanoparticles prepared in this study can be used as a promising carrier to improve the stability and antioxidant activity of resveratrol and may have potential applications in oral delivery.

Fractionation of debranched starch with different degree of polymerization and its effect of epigallocatechin gallate

Herein, five distinct degrees of polymerization (DP n‾) of debranched starch (DBS) were separated from native corn starch based on their differential solubility in aqueous/ethanol solutions of different volumetric ratios (1:1.5 and 1:3). Compared with the DBSP (DP n‾ 24.53 and DP n‾ 19.36), DBSs (DP n‾ 8.85 and DP n‾ 7.32) were found to have an amorphous crystal structure, resulting in lower thermal stability and an inability to form a complex with iodine. Furthermore, the proportion of rapidly digestible starch (RDS) in DBSP decreased, while the proportions of slow-digestible starch (SDS) and resistant starch (RS) increased. Additionally, the starch microparticles (SMPs) self-assembled from DBSp exhibit a larger particle size and a more regular shape than those formed by DBSs. Moreover, DBS-based SMPs (DBS-SMPs) with the maximum encapsulation efficiency and loading capacity of epigallocatechin gallate (EGCG) in DBSP3.0 (20) reached 88.67% and 22.35%, respectively. The EGCG loaded in EGCG@DBS-SMPs exhibited excellent radical scavenging activity.

Rheological, thermal, and structural properties of heat-induced gluten gel: Effects of starch with varying degrees of debranching

This study evaluated the effects of starch with varying degree of debranching on the rheological, thermal, and structural properties of heat-induced gluten gel. As the duration of starch debranching treatment increased from 0 to 8 h, the viscoelasticity of the gel containing debranched starch (DBS) improved. Compared with the gluten gel (G), the gel strength of the G + DBS (8 h) sample increased by 65.2 %. The degradation temperature of gluten was minimally affected by DBS, while the weight loss rate increased by 4.4 %. Furthermore, the α-helical structure of gluten decreased, concomitant with an increase in β-sheet content. Notably, DBS treated for 8 h exhibited more hydrogen bonds with the tyrosine of gluten and triggered disulfide bridge conformation to transition from g-g-g to t-g-g, thereby reducing the stability of the molecular conformation of gluten proteins, as evidenced by the decreased height and width of the molecular chains observed in atomic force microscopy images. Overall, the composite gel structure induced by DBS exhibited a more continuous and homogeneous owing to the improved compatibility between DBS and gluten proteins, favoring the formation of a robust gel. These findings provide valuable insights for utilizing DBS to enhance gluten gel properties.

Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation

In this study, we examined the possibility of using industrial microwave processing to enhance the gelling properties and reduce the starch digestibility of mung bean flour (MBF). MBF (12.6 % moisture) was microwaved at a power of 6 W/g to different final temperatures (100–130 °C), and then its structural and functional properties were characterized. The microwave treatment had little impact on the crystalline structure or amylose content of the starch, but it roughened the starch granule surfaces and decreased the short-range ordered structure and degree of branching. In addition, the extent of mung bean protein denaturation caused by the microwave treatment depended on the final temperature. Slightly denaturing the proteins (100 °C) did not affect the nature of the gels (protein phase dispersed in a starch phase) but the gel network became more compact. Moderately denaturing the proteins (110–120 °C) led to more compact and homogeneous starch-protein double network gels. Excessive protein denaturation (130 °C) caused the gel structure to become more heterogeneous. As a result, the facilitated tangles between starch chains by more linear starch molecules after debranching, and the protein network produced by moderate protein denaturation led to the formation of stronger gel and the improvement of plasticity during large deformation (large amplitude oscillatory shear-LAOS). Starch recrystallization, lipid complexion, and protein network retard starch digestion in the MBF gels. In conclusion, an industrial microwave treatment improved the gelling and digestive properties of MBF, and Lissajous curve has good adaptability in characterizing the viscoelasticity of gels under large deformations.

Improving cyclodextrin yield via retarding retrogradation of debranched starches during the preparation of cyclodextrin with cyclodextrin glycosyltransferase and pullulanase

Improving substrate utilization is crucial for industrial conversion of starch. The introduction of pullulanase in cyclodextrin (CD) production has improved substrate utilization. However, complete utilization of debranched starches has not been achieved, mainly due to the retrogradation of debranched starches and the inhibitory effect of CDs on pullulanase during the catalytic reaction. This study aimed to establish an efficient CD preparation system by regulating the substrate concentration and reaction temperature. A Bacillus thermoleovorans pullulanase (BtPul) was selected for investigation of its interaction with CDs through inhibition pattern assays, fluorescence spectroscopy, and molecular docking. Results clarified that CDs inhibited BtPul, with α-CD showing the highest inhibition, followed by β-CD and γ-CD. γ-CD inhibited BtPul through a mixed mode of competitive and noncompetitive inhibition, while the other CDs inhibited BtPul competitively. When pullulan was used as the substrate, increasing the substrate concentration weakened the inhibitory effect of CDs to some degree, while changes in reaction temperature only had a minor contribution. When BtPul and β-CGTase collaboratively converted 30% (w/v) starch substrate, an increase in reaction temperature improved the conversion rate of β-CD from 67.6% to 86.8%. Optimization of substrate concentration showed that high concentration starch substrate had an adverse effect on CDs yield due to retrogradation. The optimal yields of α-CD and β-CD produced by BtPul and α-/β-CGTases were 55.7% and 90.3%, respectively. This study provides a reliable method and reference for the efficient conversion of starch into CDs.

Preparation of type 3 rice resistant starch using high-pressure homogenous coenzyme treatment and investigating its potential therapeutic effects on blood glucose and intestinal flora in db/db mice

Resistant starch from rice was prepared using high-pressure homogenization and branched chain amylase treatment. The yield, starch external structure, thermal properties, and crystal structure of rice-resistant starch prepared in different ways were investigated. The results showed that the optimum homogenizing pressure was 90 MPa, the optimum digestion time was 4 h, the optimum concentration of branched-chain amylase was 50 U/g and the yield of resistant starch was 38.58 %. Scanning electron microscopy results showed a rougher surface and more complete debranching of the homogenized coenzyme rice-resistant starch granules. FT-IR and X-ray diffraction results showed that the homogenization treatment exhibited a spiral downward trend on rice starch relative crystallinity and a spiral upward trend on starch debranching and recrystallization. The 4-week dietary intervention in db/db type 2 diabetic mice showed that homogeneous coenzyme rice-resistant starch had a better glycemic modulating effect than normal debranched starch and had a tendency to interfere with the index of liver damage in T2DM mice. Additionally, homogeneous coenzyme rice-resistant starch proved more effective in improving intestinal flora disorders and enhancing the abundance of probiotics in T2DM mice.

Novel and safe debranched starch-zinc complexes with endoconcave structure as zinc supplements

Zinc deficiency is a serious risk to human health and growth, especially in children. The development of zinc supplements can effectively reduce this harm. Here, a series of debranched starch‑zinc complexes (DS-Zn) were prepared, whose zinc complexation was inversely proportional to the amylopectin content in the debranched starch (DS). The physicochemical properties of DS-Zn were characterized using the conductivity, XRD, iodine staining and thermogravimetry. Combined with XPS, solid-state 13C NMR and IR, it was elucidated that the structure of DS-Zn is endoconcave structure with 2-O and 3-O of DS on the inner side and 6-O of DS on the outer side, where zinc is located. The DS-Zn exhibits good biosafety including blood, cellular and mutagenicity. In vitro simulations of digestion and zinc-deficient cellular models showed that DS-Zn was more tolerant to the gastrointestinal environment and more effective in zinc supplementation (increased by 33 %) than inorganic zinc supplements. Utilizing the compressibility of starch, DS-Zn was prepared as a more palatable oral cartoon tablet for children. This study will provide important support to advance the development and application of novel starch-based zinc nutritional supplements.

Recrystallized resistant starch by encapsulation with konjac glucomannan: Structural changes, digestibility, and its effect on glucose response and short-term satiety in mice

The effects of the structure and digestibility of konjac glucomannan (KGM)-recrystallized resistant starch complex (KRS3) on the glycemic response and short-term satiety in mice were investigated. KRS3 samples were prepared by recrystallized debranched starch (RS3) at 50 °C, and then combined with KGM. The RS3 and KRS3 samples displayed an A-type pattern and maintained peak temperature values above 110 °C. With an increase in KGM, the swelling power and apparent viscosity of KRS3 increased. The results of in vitro and in vivo digestion revealed that KRS3 with a resistant starch content ranging from 69.4 % to 78.8 % could effectively maintain postprandial blood glucose levels. KRS3, particularly with 0.5 % KGM, slowed gastric emptying of mice from 82.7 % to 36.6 % and intestinal propulsion rate from 60.9 % to 35.3 %, resulting in strong satiety. RS3 combined with KGM could serve as a new approach to develop RS3 based foods with low glycemic responses and high-satiety.

Effects of single and dual modifications with debranching and heat-moisture treatments on physicochemical, rheological, and digestibility properties of proso millet starch

The effects of single and dual modifications with heat-moisture treatment (HMT) and enzymatic debranching on the structural, physicochemical, rheological, and in-vitro digestibility properties of proso millet starch (PMS) were comparatively studied. Amylose content increased after gelatinization and all modification treatments. Debranching and dual modification (debranching followed by HMT) decreased the average chain length and swelling power but increased the solubility of PMS. HMT did not change the average chain length and chain length distribution in native and debranched starches but decreased the swelling power and solubility of native starch. The A-type X-ray diffraction pattern of PMS was converted to the A + V type by HMT and to the B + V type by debranching and dual modification. FTIR investigation showed that the short-range molecular order of all modified starches was disrupted. The viscoelasticity and viscosity of all starch pastes decreased in the following order: PMS > HMT starch > debranched starch > dual modified starch. In-vitro starch digestibility showed that HMT increased slowly digestible starch (SDS) to 32.88 %, while debranching increased resistant starch (RS) to 77.14 %. HMT increased RS to 86.17 % in the dual modified starch. Debranching therefore predominates in the dual modification of starch compared to HMT.

A combined recrystallization and acetylation strategy for resistant starch with enhanced thermal stability and excellent short-chain fatty acid production

In this study, resistant starch (RS) with enhanced thermal stability and excellent short-chain fatty acid production was obtained using recrystallization at 50 °C of debranched waxy maize starch followed by an acetylation strategy. RS sample obtained by debranching with a 25% high concentration of native starch combined with recrystallization at 50 °C (25DBS-50 °CP) and acetylated RS (25DBS-50 °CPA) exhibited high relative crystallinity of 69.4% and 64.2%, respectively. And the peak gelatinization temperature values of them reached 116.8 °C and 111.4 °C, and the RS contents of them after cooking for 30 min remained at 35.1% and 40.0%, respectively. The acetic acid yield of 25DBS-50 °CPA was higher than that of the control group. These results indicated that recrystallization at 50 °C combined with acetylation for debranched starch could be used as a new method for regulating the digestibility and fermentation properties while developing food with a low glycemic response and specific nutritional benefits.

Structural characterization of different starch-fatty acid complexes and their effects on human intestinal microflora.

Resistant starch type 5 (RS5), a starch-lipid complex, exhibited potential health benefits in blood glucose and insulin control due to the low digestibility. The effects of the crystalline structure of starch and chain length of fatty acid on the structure, in vitro digestibility, and fermentation ability in RS5 were investigated by compounding (maize, rice, wheat, potato, cassava, lotus, and ginkgo) of different debranched starches with 12-18C fatty acid (lauric, myristic, palmitic, and stearic acids), respectively. The complex showed a V-type structure, formed by lotus and ginkgo debranched starches, and fatty acid exhibited a higher short-range order and crystallinity, and lower in vitro digestibility than others due to the neat interior structure of more linear glucan chains. Furthermore, a fatty acid with 12C (lauric acid)-debranched starches complexes had the highest complex index among all complexes, which might be attributed to the activation energy required for complex formation increased with the lengthening of the lipid carbon chain. Therefore, the lotus starch-lauric acid complex (LS12) exhibited remarkable ability in intestinal flora fermentation to produce short-chain fatty acid (SCFAs), reducing intestinal pH, and creating a favorable environment for beneficial bacteria.

Impact of de-branched starch molecules and fatty acid complexes on the attenuation of ageing-induced cognitive impairment.

Ageing and associated cognitive impairments are becoming serious issues around the world. In this study, the physiological properties of three kinds of complexes of fatty acid (capric, stearic and oleic acid, respectively) and de-branched starch molecules were investigated via a d-galactose-induced ageing model. This study revealed differences in the regulation of cognitive impairment and brain damage following intervention of different complexes, which might highlight a potent approach for the prevention of this chronic disease. Data indicated that three complexes improved response time and cognitive function and the bio-parameter markers associated with oxidative stress in ageing rats. Among them, the complexes prepared from de-branched starch-oleic acid showed a greater improvement compared to others. In addition, de-branched starch-capric acid complex showed a higher improvement in the morphology of colon cells and hippocampal neuronal cells. The consumption of de-branched starch-capric acid and -oleic acid complexes generated more short-chain fatty acids in the gut. More importantly, the complexation of de-branched starch with either caprate or stearate enhanced gut Akkermansia. Therefore, it was proposed that the richness in Akkermansia and gut metabolites might be associated with reduced damage of the hippocampal neuronal cells induced by the ageing progress. Moreover, the AMPK (AMP-activated protein kinase) pathway was activated in liver in de-branched starch-capric acid complex diet. In summary, de-branched starch-capric acid complex exhibited a greater effect on the attenuation of ageing-induced cognitive impairment. This study might highlight a new approach for intervening in the cognitive impairment during the ageing progress via a food supply. © 2023 Society of Chemical Industry.

Improving the Resistance to Enzyme Digestion of Rice Debranched Starch via Narrowing Chain Length Distribution Combined with Oven Drying

AbstractIn this study, the effects of chain length distribution and drying methods on the structural properties and in vitro digestibility of resistant starch (RS) are investigated. Rice starch is debranched at 10% w/w solid concentrations, incubated at 60 °C, and further subjected to freeze drying and oven drying treatment to obtain debranched starch (DBS). The chain length distribution shows that DBS (the degree of polymerization [DP] = 19.52 ± 0.13) has a high proportion of B1 and B2 chains (DP13‐36) and a narrow chain length distribution. In addition, the results of scanning electron microscopy (SEM) show that the oven‐dried samples have denser structures and larger particle morphology compared to samples prepared by freeze‐drying. In FTIR, LCM‐Raman and X‐ray diffraction patterns, debranched starch supernatant fraction 1 (DBSS1) exhibit higher short‐range molecular order and crystallinity than other samples. Digestibility analysis shows that DBSS1 with narrow chain length distribution (DP13‐36) promotes the high content of RS formation and oven drying is more favorable for RS formation than freeze drying (RSDBSFS1 = 79.69 ± 5.09% and RSDBSOS1 = 84.17 ± 0.17%). This suggests that the proper narrow chain length distribution is conducive to the formation of ordered structure and an increase in resistance. Oven drying provides a larger starch particle size, which facilitates resistance to digestion.

Multiscale structure and precipitation mechanism of debranched starch precipitated by different alcohols

Alcohol solution is a cheap, simple, and effective precipitating solvent frequently used for separating debranched starch (DBS), yet little is known about the precipitation mechanism of DBS by different alcohols. This study precipitated DBS from pullulanase-hydrolyzed starch using ethanol, n-butanol, and isopentanol. The multiscale structures of DBS were characterized, including chain length, single/double helix, and crystalline. The chain conformation and precipitation mechanism of DBS in different alcohols was investigated using molecular dynamics (MD) simulation. DBS precipitated by n-butanol contained the largest proportion of short chain (DP6–24, 83.2 %), the highest V-type crystallinity (21.1 %), and the largest single-helix content (24.7 %). A single helix conformation of DBS chain was determined in alcohols, where alcohol molecules entered the helix cavity. Intra/inter-molecular hydrogen bonds stabilized the helix, with a large number of hydrogen bonds leading to strong molecular interaction and stable helical structure. The solvent accessible surface area of DBS chain decreased by 7.88–19.32 % in alcohols, and the radial distribution function revealed that the first solvent layer of DBS chain at 0.29 nm was closely related to hydrogen bonding. This study provides a basis for the choice of precipitation solvent for preparing DBS with different chain lengths and physicochemical properties.

An investigation into structural properties and stability of debranched starch-lycopene inclusion complexes with different branching degrees

Debranched starch (DBS) has great probability as carrier for bioactive ingredients, but effects of branching degree (DB) on the complex formation of starch remain unclear. This study investigated the potential of DBS with different DB to load lycopene and characterized the structural properties of inclusion complexes. Glutinous rice starch was debranched to get DBS with different molecular weights, where DBS with a branching degree of 11.42 % had the greatest encapsulation efficiency (64.81 %). SEM, particle size, and zeta-potential results showed that the complexes form stable spherical crystals through electrostatic interactions. The structures of complexes were resolved by FTIR, XRD, TGA, and 13C CP/MAS NMR analytical techniques, indicating that lycopene can be loaded on DBS by the self-assembly through hydrophobic and hydrogen bonding interactions. Degradation experiments revealed that retention of complexes was significantly higher than the unencapsulated one. Our study reveals the structural features of the complex between DBS and lycopene, providing theoretical guidance for developing and producing novel nutraceuticals.

Octenyl succinate anhydride debranched starch-based nanocarriers for curcumin with improved stability and antioxidant activity

Curcumin is a natural antioxidant with health benefits such as diabetes prevention. Curcumin is poorly soluble in water and sensitive to oxidation, preventing its absorption through the intestine and entry into blood circulation. In this study, nanoparticles composed of curcumin (CUR) and octenyl succinic anhydride-modified debranched starch (OSD) were prepared and characterized. OSD samples with three different degrees of substitution (DS) were selected as starch-based carriers for CUR. When the mass ratio of CUR:OSD was 1:40, particles formed by OSD and CUR exhibited smaller sizes (100–300 nm) and better encapsulation efficiencies and loading capacities than the other ratio of CUR:OSD. Hydrogen bonding and hydrophobic interactions between CUR and OSD were the major forces contributing to photochemical and thermal stability of CUR in the nanoparticles. Finally, stability and in vitro release experiments were conducted to examine the protective effect and applicability of OSD nanocarriers. The prepared nanoparticles showed sustained release of CUR with improved thermal stability, photostability, and antioxidant properties compared with free CUR. These nanoparticles may be useful as a CUR delivery system in the food industry. • Starch based Curcumin (CUR)-loaded nanoparticles were prepared. • Octenyl succinic anhydride debranched starch (OSD) were prepared as the carrier. • The encapsulation mechanism of CUR was speculated. • The starch-based carrier improved the stability of CUR.

Incorporation of oxidized debranched starch/chitosan nanoparticles for enhanced hydrophobicity of corn starch films

Starch films have superior advantages owing to the renewability and low cost of starch; however, their strong inherent hydrophilic character greatly limits their practical application. This study aimed to improve the hydrophobicity of corn starch films by adding a new type of covalently formed, oxidized debranched starch/chitosan nanoparticles (SC-NPs). SC-NPs were obtained by a Schiff-base crosslinking reaction between the aldehyde group of dialdehyde debranched starch and the amino group of chitosan. Corn starch films reinforced with SC-NPs were obtained using a casting method. A mass ratio of dialdehyde debranched starch and chitosan of 3–5 yielded mainly spherical nanoparticles ranging from 50 to 150 nm in diameter determined by transmission electron microscopy. The water contact angle (WCA) of the pure starch film was only 19.4°, whereas the WCA values of the films reinforced with 3 % SC-NPs were greater than 70°, indicating that SC-NPs efficiently improved the hydrophobicity of corn starch films. The ultraviolet and visible light barrier property of starch films with 3 % SC-NPs were significantly enhanced in comparison with pure starch film. The water vapor permeability, water solubility, and swelling ratio were markedly lower in films with 3 % SC-NPs than in neat starch films.