This work provides an effective way to prepare biobased antibacterial emulsions by soap-free emulsion polymerization, which combines the advantages of cationic starch grafted styrene-acrylate emulsions and 3-(trimethoxysilyl)-propyldimethyloctadecyl ammonium chloride (AEM5700) and tea polyphenol antibacterial agents. It has a significant effect on the thermodynamic, mechanical, and bactericidal properties of compound emulsion.

The moisture content (100, 300, and 500%) more than temperature (80, 100, and 120 °C) defined the physicochemical properties of gelatinized corn starch viscosity, thermic, and structural.

Sodium carboxymethyl cellulose (CMC) is cross-linked with pea protein isolate (PPI) to prepare pea protein isolate/sodium carboxymethyl cellulose (PPI/CMC) composite film, which  effectively solves the functional limitation caused by the hydrophilicity of PPI film, paving the way for its effective application as a novel edible packaging film in conventional foods.

Dendrobium officinale polysaccharides (DOPs) are cross-linked with sodium alginate (SA) to prepare edible SA-DOPs composite film, which can act as a good barrier to maintain the moisture and oxygen exchanges and extend the shelf life of the grapes at room temperature.

Water content affects the retrogradation rate of rice starch by accelerating or inhibiting the formation of the ordered structure. During retrogradation, the gel has three types of water: ordered structure constitution water, starch intermolecular bound water, and free water. Meanwhile, macro water migration and micro water transformation occurs simultaneously.

The starch-based composites are prepared from Chitin and modified with anthocyanin extract from butterfly pea flower extract. The films have sensory properties that could be utilized in intelligent food packaging.

High pressure microfluidization (HPM) reduces the ordered structure of potato starch, increases the setback value of starch paste, and enhances rapidly digested starch content. Meanwhile, the changes of these properties in large starch are much more remarkable than small ones.

This study reports the changes in the microstructure, physicochemical properties, and rheology of gels and suspensions of Andean potato starches caused by the procedure used to obtain “chuño.” The preparation of “chuño” is an ancestral technology applied to potatoes that involves three steps: freezing, soaking, and drying.

A green approach to modify starch-based films is developed. The efficiency of starch modification by cold plasma has been intensified. The mechanical properties are modified without any visual side effects.

Antibacterial activity of native and modified starches is tested against Staphylococcusaureus and Escherichia coli as shown in Figure 3. These are opportunistic pathogens. Both these bacteria cause meningitis, skin and urinary tract infections, and food poisoning. Native starch exhibits greater antibacterial ability against E. coli than S. aureus, whereas carboxymethylated starch shows reasonable performance against S. aureus as shown in graphical abstract figure.

The sulfated polysaccharides have attracted more and more attention because they have various biological activities. The study has systematically summarized current knowledge about synthesis, structural characteristics, biological activities, and molecular mechanisms of sulfated polysaccharides. Furthermore, the current problems of sulfide polysaccharides modification affecting the biological activities have analyzed and discussed.

The flavor degradation of onion sauce usually happens during thermal processing and storage because of the instability of flavor precursors. The addition of potato starch (PS) can form V-type inclusion composites with sulfides, which reserve more sulfides with pleasant odor to enhance the flavor stability of onion sauce.

Specific molecular degradation of granular potato starch using pullulanase-improved functional properties. A new-developed method basis is applied to terminate the enzymatic hydrolysis, and the gel properties of the modified starches are significantly improved compared to, e.g., conventional acid-thinned starches.

The pectin polysaccharide of cantaloupe peel has high antioxidant activity and hypoglycemic effect. Microwave extraction is an efficient technique for the extraction and modification of CPPs, which has high yield, strong antioxidant, and hypoglycemic activities.

An increasing β--CDx dosage reduces the degree of molecular degradation systematically reflecting a successively reduced enzyme activity. Restrictions of the enzyme inhibiting effect are found terminating the hydrolysis process in a starch suspension.

This paper attempts to explore the effect of microwave processing parameters (power and time) on the functional, thermal, rheological, and structural properties of jicama starch. This work offers a theoretical benchmark for enhancing the potential application of underutilized jicama starch in food products and development of packaging material.

The present study demonstrates that the phosphate fertilization rate during potato cultivation in the examined commercial farm fields has a positive correlation with the amylose content of the potato starch but no negative impacts on its phosphorus content, swelling power, solubility, pasting properties, and thermal properties.

Carioca bean starch nanocrystals (SNC) result in a 35–42% of acid hydrolysis yield. Physical pretreatments heat–moisture treatment (HMT), annealing (ANN), and sonication (SNT) are used to improve SNC processing.

Fractional-order kinetics approach is used for digestogram modeling. While the fitting of the experimental data are marginally better than that obtained by the Weibull's functions, a more reliable interpretation of the model's parameters was attained, which allowed us to capture the multiscale patterns taking place during starch digestion.

Revolutionizing ophthalmic lenses: unleashing the potential of chitosan and starch for enhanced comfort, clarity, and environmental responsibility.

In this manuscript is reviewed the potential of plantain by-products. Starch and cellulose can be recovered from plantain by-products. Bioactive compounds and anthocyanins can be recovered from plantain by-products.