Modified Rice Starch Research Articles

Structure and physicochemical properties of rice starch modified with dodecenyl succinic anhydride and its use for microencapsulating Pediococcus acidilactici probiotic

Polysaccharides are used as wall materials to extend the shelf life of lactic acid bacteria. Ice crystal formation during freezing leads to probiotic death. We prepared a series of dodecenyl succinic anhydride (DDSA)-modified rice starches with varying degrees of substitution and compared their functional properties. Fourier-transform infrared spectroscopy, X-ray diffraction analysis, and nuclear magnetic resonance results confirmed successful DDSA modification and the disruption of the long-range ordering of starch molecules. The structural changes modified the physicochemical properties of starch. For example, the apparent viscosity and viscoelastic characteristics of modified rice starch increased, and its freeze-thaw stability and emulsion capacity were remarkably improved after DDSA modification. Moreover, the modified starches exhibited promising performance for microencapsulating Pediococcus acidilactici. This study describes a rice starch derivative with excellent physicochemical properties that can be used to enhance the storage stability of bioactive probiotics.

Avocado oil used to modify rice starch and prepare gluten‐free cakes: physical–chemical, microbiological, sensory, and nutritional evaluations

SummaryThis study aimed to use modified rice starch by heat‐moisture treatment with avocado oil (AO) in gluten‐free cakes. Four cake formulations were prepared with native or modified rice starch with AO or soybean oil (control). The cake's sensory, microbiological, technological, nutritional, and bioactive compound characteristics were analysed. All formulations were sensorily acceptable (acceptance index: 72.44% to 79.44%) and microbiologically safe. The cake formulated with modified starch and AO exhibited the best textural properties, softness, and colour, and demonstrated the lowest in vitro digestibility (81.52 ± 2.75%) and glycaemic index (88.04 ± 3.83). AO resulted in higher levels of phenolic compounds in the cake (112.91 ± 1.8 to 237.38 ± 4.1 mg EAG.100 g−1). The use of modified rice starch and AO showed greater potential in the application of gluten‐free cake than those with native starch, resulting in improved product characteristics and good technological and sensory properties. It has also become a promising alternative in gluten‐free food products.

Rheological and stability of mayonnaise‐based Pickering emulsions stabilised by modified rice starch granules as a plant‐based emulsifier

SummaryPolysaccharide‐based particles present a promising alternative emulsifier to egg yolk to stabilise mayonnaise. Starch granules, inherently hydrophilic, can be modified to enhance their wettability. This study aimed to characterise the rheological and stability of mayonnaise‐based Pickering emulsions stabilised by native and modified rice starch granules. The mayonnaise was formulated with 50% (w/w) olive oil and 50% (w/w) lemon juice, with varying starch concentrations (200 and 400 mg starch mL−1 of oil). The emulsifying capacity and stability of mayonnaise, such as droplet size, morphology, emulsion index, accelerated stability, rheological behaviour and long‐term storage stability of the mayonnaise were investigated at time intervals (1, 7 and 14 days). The result showed that mayonnaise stabilised by pre‐gelatinised rice starch at low‐starch concentrations (200 mg mL−1) exhibited a higher emulsion index of 100% and a smaller droplet size of 17.0 ± 10.55 μm compared to emulsions stabilised by native and OSA rice starch. All mayonnaise‐based Pickering emulsions exhibited shear‐thinning properties, with emulsions stabilised by pre‐gelatinised rice starch exhibited the highest viscosity and viscoelastic properties (G′ > G″). Thus, it contributed to greater stability in the Pickering emulsion system with longer storage stability. This study offers valuable insights into the potential of modified starch granules as an alternative plant‐based emulsifier in food applications. The use of plant‐based emulsifier (solid particles) instead of egg yolk as emulsifiers provide an insight for food industry in providing healthy plant‐based emulsion formulations.

Encapsulation of avocado oil with modified rice starch: thermal and functional properties and gastrointestinal release

Encapsulation of avocado oil with modified rice starch: thermal and functional properties and gastrointestinal release

Investigation of the biodegradation of polyvinyl chloride using modified rice starch

Investigation of the biodegradation of polyvinyl chloride using modified rice starch

Rice‐based noodle formulation: Consumer preference and optimization by mixture design

AbstractThis work focused on rice‐based egg noodles for Western consumers, whose preference for the egg option was corroborated by a survey. A constrained mixture design was used to investigate the effect of functional ingredients (FIs: gum, egg, and modified starch) on noodle quality, adopting egg noodles with 3.2% of guar gum as control. The substitution percentage of rice flour by modified starch was restricted (up to 12.5%) according to dough machinability and noodle extensibility. No differences were found in the Fourier transform infrared spectra of experimental design formulations. The synergistic effects among the FIs evidenced by response surface methodology analysis played a key role in the noodle attributes. Satisfactory values of water absorption (123%) and cooking loss (3.6%) were obtained by combining the minimum amount of gum (50% less than the control) with 10.9% of starch and 13.0% of egg. The extensibility of the optimum noodles was similar to that of the control.Novelty impact statementThe use of a survey turned out to be an easy and practical tool to satisfactorily know the preference of consumers for egg‐noodles. This preliminary survey allowed us to select the proper ingredient, and thereby save time and resources. The incorporation of a novel ingredient such as physically modified rice starch was of great interest. Such ingredient allows for clean labeling and avoids the production of chemical waste. In addition, the gum content could be reduced by half due to the synergy of the starch with the egg and gum.

Application of hydroxypropylated crosslinked starch from the grains of Oryza sativa L. as potential disintegrant in compressed solid dosage form

Context: The modification of starch from the grains of NSICRc222 rice variety may provide a new material with enhanced disintegrating functionality in compressed solid dosage forms. Aims: To synthesize hydroxypropylated crosslinked rice starch that may possess characteristics of a good disintegrant. Methods: Starch was isolated by the wet milling method. The crosslinking was performed using trisodium trimetaphosphate as crosslinking agent, and successively hydroxypropylated by using phosphorous oxychloride. The evidences of chemical modifications were determined by FTIR, TGA, and DSC. The application of modified rice starch as a disintegrant was evaluated by determining the dissolution profile, and was compared to the performance of commercially available disintegrants. The compatibility of modified rice starch was employed using FTIR, and the stability of the formulation was subjected to an accelerated stability study. Results: The changes in infrared spectra and thermogram confirmed successful chemical modification of rice starch. Allopurinol and modified starch mixture staged from 0 to 3 months showed no significant changes in the infrared spectra, which suggest compatibility of HCR with allopurinol. The dissolution rate of allopurinol tablets at pH 1.2, pH 4.5, and pH 6.8 with various superdisintegrants were comparable to the dissolution rate that utilized hydroxypropylated crosslinked rice starch as disintegrant. The accelerated stability study showed no significant changes from 0th to 3rd month, and no degradation products were detected in the HPLC analysis. Conclusions: The chemical modification of rice starch through crosslinking and hydroxypropylation yielded a novel material comparable to the commercially available superdisintegrants.

Development of curcumin/rice starch films for sensitive detection of hypoxanthine in chicken and fish meat

Food freshness monitoring, which is reflected in the quality of the product at the time of use, remains a significant challenge for both consumers and the food industry. This paper presents an experimental study on the development of a biodegradable, film-based curcumin, incorporated with modified rice starch, that may be used to detect hypoxanthine in chicken and fish. The physicochemical properties of the films were characterized and analyzed through several different approaches, including moisture content, water absorption, and water solubility. The morphology characteristics were analyzed using an SEM. The nanocomposite of the films showed excellent physical and chemical properties that bettered the control film used in the study. The deprotonation of curcumin occurs when the indicator is exposed to a pH level of 9 and above, where the indicator's color changes from yellow to a reddish-brown or wine-red color, which can be seen by the naked eye. The thickness of the films increased as the concentration of curcumin rose to 3%, showing that they were more stable than other films. The stability of the films increased when they were kept at a lower temperature (4 °C). Under optimum conditions, the detection limit of the film was found to be at 38.63 μM, with a limit of quantification of 128.75 μM, and the linear working range was determined to be from 0 to 100 μM. The concentration of hypoxanthine in chicken meat and fish was determined to be 30.25 μM and 52.84 μM, respectively. The recovery rate of the technique used was from 99.94 to 104.11%.Therefore, these results encourage the use of curcumin films as active packaging material in monitoring the freshness of various meat products.

Disintegration, Hardness and Dissolution Profiles of Paracetamol Tablets Formulated using Sucrose and Formaldehyde Cross-Linked Starches

Background: Native starches have some limitations such as the inability to withstand some processing conditions, poor flow, packing and compressibility. Cross-linking of starch is one of the methods used to overcome these drawbacks to obtain derivatives with better and desirable properties. This study is aimed at assessing the utilisabilty of sucrose and formaldehyde cross-linked starches obtained from Zea mays, Triticum aestivum, and Oriza sativa as an excipient for paracetamol tablet formulation. The formulated tablets were evaluated for hardness, disintegration and drug release rate.
 Results: The formulated tablets had hardness in the range of 4.35 – 6.37 Kgf. Tablets produced from the native starches had significantly (P < 0.05) lower disintegration time compared to their respective cross-linked starches. The disintegration time of the tablets from the cross-linked starches was in the following order, modified rice starch tablets > modified maize starch tablets > modified wheat starch tablets. The optimal batches containing the modified starches released over 90% of the drug within 40 min.
 Conclusion: Sucrose and formaldehyde cross-linked starches obtained from Zea mays, Triticum aestivum, and Oriza sativa could serve as possible excipients for paracetamol tablets formulation.

Encapsulation of phenols of gulupa seed extract using acylated rice starch: Effect on the release and antioxidant activity

Modified starches can form hydrophobic conglomerates, which induce enzymatic degradation resistance. They have been used for compounds encapsulation because they prevent degradation by environmental and physiological factors. This study aimed to evaluate enzymatically acylated rice starch as a wall material for encapsulation and release and to evaluate the effect on the antioxidant activity of phenolic compounds of gulupa seeds (Passiflora edulis. f. edulis). Two entrapment methodologies (emulsion and aspersion) were evaluated. The capsules were characterized by their trapping efficiency, size, zeta potential, release parameters, and maintenance of the antioxidant activity in vitro. Trapping percentages greater than 40 and 90% were observed by emulsion and aspersion, respectively. The systems exhibited active release parameters in response to basic pH, showing a significant statistical differential behavior in the material, depending on the compound. The antioxidant activity was maintained for 8 months. The potential of the modified rice starch for the encapsulation was evaluated.

Property improvement of biodegradable citric acid-crosslinked rice starch films by calcium oxide

Due to several important limitations for packaging applications of starch film such as strength and hydrophilicity, rice starch (Oryza sativa) film was crosslinked with citric acid and modified by different contents of calcium oxide. FTIR spectra showed the evidence of crosslinking by citric acid and the presence of calcium oxide in the modified rice starch films. After the crosslinking, the decrease of degree of crystallinity and swelling including the increase of film smoothness and strain at maximum load were observed. The application of both citric acid and calcium oxide caused greater decrease of swelling, moisture uptake as well as higher stiffness and antibacterial activity than those of the use of only the citric acid. The highest stiffness and antibacterial activity were found for the crosslinked film added by 5 wt% calcium oxide. Moreover, the effect of calcium oxide contents on morphological, thermal and biodegradable properties of the crosslinked films was also investigated.

Modification of multi-scale structure, physicochemical properties, and digestibility of rice starch via microwave and cold plasma treatments

The effects of microwave (MW) treatments for 30 and 90 s or cold plasma (CP) treatments for 2, 6, and 10 min on structural, physicochemical, and digestive properties of rice starch were investigated and compared with the effects of combined MW and CP treatments. Dual modification of starch using combined MW and CP treatments significantly changed starch granules' morphology, and starch showed lower crystallinity, swelling power, and peak viscosity than rice starch with a single modification. However, no significant changes were found in rice starch's crystalline structure and FT-IR spectra pattern after single or combined treatments. Effects of these treatments on the amylopectin branch chain length distribution and molecular weight of rice starch varied considerably depending on treatment type and treatment duration. Moreover, the dually modified rice starch contained more great content of resistant starch. Thus, the synergistic effects between MW and CP had more profound modification than the single treatment. Also, the dual treatment can be used to produce modified starch for industrial applications.

Effects of Dry Heat Treatment on Characteristics of Hydrophobically Modified Rice Starch and its Emulsification in Pickering Emulsion

AbstractThe effects of electric dry heat (EDH) and roast dry heat (RDH) on characteristics of octenyl succinic anhydride modified rice starches are investigated. The oil‐in‐water Pickering emulsions are prepared using EDH and RDH starch particles as stabilizers, the stability and interfacial structure of emulsions are evaluated. The results from scanning electron microscopy and Fourier transform infrared spectroscopy demonstrate that rice starches remain in granule structure, and no new absorption peaks are detected after heat treatments. The results of differential scanning calorimeter revealed that gelatinization temperatures (TO, TP, TC), and enthalpy (ΔHgel) have significant reductions after heat treatment (p < 0.05). The starches remain an A‐type crystallite with increased in vitro digestibility, however the relative crystallinity decreases from 26.73% to 21.74%. The emulsions stabilized by starches of RDH treatments at 180 °C for 40 and 60 min have the maximum cream volumes, while the emulsions stabilized by EDH starches have no obvious effects. Confocal laser scanning microscopy indicates that the multiple‐modified starch particles adsorb at the oil–water interface and present a mechanical barrier to prevent droplets from merging, thus increasing the emulsion stability. The dry heat treatments coupling with hydrophobic modification may be a promising technique to produce starch‐based Pickering stabilizers.

Eco-friendly natural rubber latex and modified starch-based adhesive for wood-based panels application- A review

The use of formaldehyde-based synthetic adhesives for the development of wood-based panels has increased rapidly in the industry. Synthetic adhesives are regarded as a threat to human health and a pollutant because they emit formaldehyde's carcinogenic gas. The breakthrough has prompted to seek for a long-term solution to the formaldehyde threat with natural resources. There has been a significant rise in bio-based adhesive technology and development in the wood-based panel industry. The current review article is intended to present the potentials and the drawbacks of the development of bio-adhesives from sustainable resources such as natural rubber latex (NRL) and starch. This review also discussed the chemical modification and crosslinkers of starch to improve water resistance and adhesion properties. Moreover, this article discusses the compatibility of modified rice starch and NRL for their conclusive applications as wood-based panels adhesive. The findings suggested that bio-based adhesives could replace more synthetic-based adhesives with comparable performance in the near future.

Resveratrol loaded Pickering emulsions stabilized by OSA modified rice starch granules

Resveratrol is a photosensitive, bioactive molecule which has received increasing research interest during the past decade for its antioxidant properties. However, it has low solubility in water or common triglyceride oils. Resveratrol solubilization in oil can only be achieved in essential oils, such as flavour oils, but the stability of emulsions produced with this type of oils is low as they are prone to creaming phenomena and Oswald ripening.In this study, resveratrol was first dissolved in orange oil which was mixed into a medium-chain triglyceride (Miglyol) at different ratios and used as the internal phase of oil-in-water emulsions (O/W). The emulsions were stabilized by octenyl succinic anhydride (OSA) modified rice starch granules using two different ratios of starch particle:oil to study the influence of interfacial coverage on the final emulsion droplet size and emulsion stability.The results of this study indicated that stable Pickering emulsions could be prepared using OSA-modified rice starch granules even at partial coverage conditions. Emulsions prepared at an oil fraction of 0.5 using 30% v/v mixture of orange oil in Miglyol as the dispersed phase seemed to be an appropriate resveratrol carrier system, obtaining encapsulation efficiency values close to 90% which results in emulsions with a resveratrol concentration of 8.45 mg/L. Hence, the emulsions prepared are suitable for food fortification applications.

Effect of Different Modifications (Physical and Chemical) on Morphological, Pasting, and Rheological Properties of Black Rice (Oryza sativa L. Indica) Starch: A Comparative Study

AbstractThe demand for black rice has increased rapidly in the past years because of the distinctive color, characteristic flavor, nutritional value, and health benefits. This study aims to investigate the chemical and physical modifications on morphology, pasting, thermal, and rheological properties of black rice starch. The highest swelling power is observed for octenyl succinic anhydride modified black rice starch whereas gamma irradiated rice starch shows the lowest value. Rheometer analysis shows that physical and chemical modifications generally alter the pasting characteristics of starches which may be attributed to the excessive degradation of starch granules. Native black rice starch granules are of small size and irregular in shapes with sharp angles and edges. After modifications, rice starch granules surface lose natural morphology. All native and modified rice starch exhibit the typical A‐type X‐ray patterns of cereal starches. Results of present study provides a better understanding of functional properties of native and modified black rice starches for their possible applications in food products.

Effect of Storage on in vitro Starch Digestibility of Functional Foods

Functional foods such as sweet cookies, masala cookies and khakhra were prepared by incorporating modified starch extracted from selected traditional rice varieties. The products were standardized by incorporating modified rice starch served as test product group and without incorporating modified rice starch served as control product group. The developed products such as sweet cookies, masala cookies and khakhra were stored up to 90 days at room temperature (25-30ºC) and relative humidity (40-60%). The packaging material used was 300 gauge low density polyethylene (LDPE). Samples from sweet cookies and masala cookies were drawn in triplicates for evaluation when fresh and after 15, 30, 45, and 60 days of storage, whereas samples from khakhra were drawn when fresh and after 30, 60, and 90 days of storage duration. The products were evaluated for their In vitro starch digestibility. In all the stored products, there was a significant (p<0.05) decreasing trend in rapidly digestible starch (RDS) and starch digestibility index (SDI), whereas increasing trend was observed in resistant starch (RS) and slowly digestible starch (SDS) as the storage period increased.

Influence of formulation parameters on lipid oxidative stability of Pickering emulsion stabilized by hydrophobically modified starch particles

Sunflower oil–in–water Pickering emulsions were fabricated using octenyl succinic anhydride modified rice starches as particulate stabilizers. The major factors influencing oxidative stability of emulsions were investigated. Results indicated that oxidative stability was enhanced with the increase of starch particle concentration and oil fractions. The emulsions had excellent oxidative stability at pH 6.0–7.0. Low NaCl concentration of 40 mmol/L slightly increased lipid stability, while high NaCl concentration decreased oxidative stability. Sucrose concentrations ranging from 0 to 200 mmol/L had no obvious effect on oxidative stability. Results of confocal laser scanning microscope showed that the hydrophobically modified starch particles built up 3D-network barrier around oil droplets at oil–water interface, which increased the viscosity of continuous phase and prevented oil droplets from contacting with pro-oxidants in water phase, thus decreasing peroxide value and thiobarbituric acid reactive substances. These results implied that starch-based Pickering emulsion may be a promising delivery vehicle for bioactive compounds.

Effect of Storage on Moisture, Free Fatty Acid and Peroxide Value of Products Developed by Incorporating Modified Rice Starch

Products were prepared by incorporating modified starch extracted from selected traditional rice varieties. The products were standardized by incorporating modified rice starch served as test product group and without incorporating modified rice starch served as control product group. The developed products such as sweet cookies, masala cookies and khakhra were stored up to 90 days at room temperature (25-30°C) and 40 to 60 per cent of relative humidity. The packaging material used was 300 gauge low density polyethylene (LDPE). Samples from sweet cookies and masala cookies were drawn in triplicates for evaluation when fresh and after 15, 30, 45, and 60 days of storage, whereas samples from khakhra were drawn when fresh and after 30, 60, and 90 days of storage duration. The products were evaluated for their microbial load, moisture content, free fatty acid (FFA), and peroxide value (PV). Total bacterial colony count increased as the storage duration increased. No colony counts for E.coli were detected. The fungi colony counts were detected at 60 and 90 days of storage duration in sweet cookies and masala cookies respectively, whereas no fungi counts were detected in product Khakhra. Moisture, free fatty acid (FFA) and peroxide value (PV) of stored products significantly increased as the storage duration increased. The products such as sweet cookies, masala cookies and khakhra, developed by incorporating modified rice starch were acceptable up to 45, 60 and 90 days respectively.

Physical modification of Thai rice starch and its application as orodispersible film former

The objective of this study was to investigate the application of the physically modified rice starch (MRS) produced by alcoholic-alkaline (MRS-AA) and planetary ball-milling (MRS-BM) methods as an ODF film former. Rice starch was isolated from Thai rice grain. XRD and ATR-FTIR results confirmed crystallinity loss of MRS. MRS-AA exhibited prominently the greater swelling capacity, whereas MRS-BM exhibited prominently the greater cold water solubility. The starch-based orodispersible films (ODFs) with acceptable film and mechanical properties were successfully prepared using solvent casting method. MRS-based ODFs exhibited the greater flexible behaviors but lower disintegration time compared with the native system. Desloratadine loaded MRS-BM-based ODFs disintegrated within 62.3 ± 23.1 s, with more than 95% dissolution within 10 min. In conclusion, the ball-milling treatment resulted in the preferable MRS suitable for use as an ODF film former. This study therefore provides a glimpse into the use of physically modified starch as an ODF film former.