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Preparation and characterization of crosslinked starch microspheres using a two-stage water-in-water emulsion method

  • Authors: Li, Bingzheng , Wang, Lijun , Li, Dong , Adhikari, Benu , Mao, Zhihuai
  • Date: 2012
  • Type: Text , Journal article
  • Relation: Carbohydrate Polymers Vol. 88, no. 3 (2012), p. 912-916
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  • Description: Crosslinked starch microspheres (CSMs) were prepared using a novel two-stage water-in-water emulsion method (WWEM). The results show that the yield and crosslinking density of CSMs were affected significantly (p < 0.05) by molecular weight and concentration of polyethylene glycol (PEG) in continuous phase, crosslinker concentration as well as incubation time. The increase in any one of these variables resulted into increase in the crosslinking density. The yield and crosslinking density of CSMs prepared by WWEM (WWEM-CSMs) were lower than those prepared by water-in-oil emulsion method (WOEM). The morphology, chemical composition and amorphous/crystalline nature of the CSMs were studied by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD). SEM analysis indicated that the WWEM-CSMs were spherical, compact and nonporous in nature. FTIR and XRD analysis indicated that WWEM-CSMs were PEG-free and amorphous in structure. These characteristics were very similar to the characteristics of CSMs prepared by WOEM. © 2012 Elsevier Ltd. All rights reserved.

Yield and characteristics of pyrolysis products obtained from Schizochytrium limacinum under different temperature regimes

  • Authors: Li, Gang , Zhou, Yuguang , Ji, Fang , Liu, Ying , Adhikari, Benu , Tian, Li , Ma, Zonghu , Dong, Renjie
  • Date: 2013
  • Type: Text , Journal article
  • Relation: Energies Vol. 6, no. 7 (2013), p. 3339-3352
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  • Description: Pyrolysis-gas chromatographic mass spectrometry (Py-GC/MS) was used to determine the yield and chemical composition of the pyrolysis products of Schizochytrium limacinum. The pyrolysis was carried out by varying the temperature from 300 °C to 800 °C. It was found that the main decomposition temperature of Schizochytrium limacinum was 428.16 °C, at which up to 66.5% of the mass was lost. A further 18.7% mass loss then occurred in a relatively slow pace until 760.2 °C due to complete decomposition of the ash content of Schizochytrium limacinum. The pyrolysis of Schizochytrium limacinum at 700 °C produced the maximum yield (67.7%) of pyrolysis products compared to 61.2% at 400 °C. While pollutants released at 700 °C (12.3%) was much higher than that of 400 °C (2.1%). Higher temperature will lead to more pollutant (nitrogen compounds and PAHs) release,which is harmful to the environment. Considering the reasonably high yield and minimum release of pollutants, a lower pyrolysis temperature (400 °C) was found to be optimum for producing biofuel from Schizochytrium limacinum.
  • Description: C1

The effect of addition of flaxseed gum on the rheological behavior of mixed flaxseed gum-casein gels

  • Authors: Li, XinYu , Li, Dong , Wang, Li-jun , Wu, Min , Adhikari, Benu
  • Date: 2012
  • Type: Text , Journal article
  • Relation: Carbohydrate Polymers Vol. 88, no. 4 (2012), p. 1214-1220
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  • Description: The effect of addition of flaxseed gum on the rheological properties of mixed flaxseed gum-casein gels (flaxseed gum concentration: 0.1-0.5%, w/w and casein concentration: 15-23%, w/w) was studied using both small amplitude oscillatory and steady shear measurements. It was found that the storage (G′) and loss (G″) moduli increased with the increase in the flaxseed gum concentration. Both the experimentally determined G′ and G″ values were fitted well by Power Law model. The addition of flaxseed gum increased the Power Law constants (K′ and K″) at the same time the frequency exponents (n′ and n″) decreased. The G′, G″ of the mixed flaxseed gum-casein gels decreased with increase in temperature. The gelling temperature was found to increase linearly with the increase in flaxseed gum concentration. The apparent viscosities increased with increase in the flaxseed gum and casein concentrations, and were also fitted well by Power Law model. © 2012 Elsevier Ltd. All rights reserved.

Preparation and characterization of glycerol plasticized (high-amylose) starch-chitosan films

  • Authors: Liu, Huihua , Adhikari, Raju , Guo, Qipeng , Adhikari, Benu
  • Date: 2013
  • Type: Text , Journal article
  • Relation: Journal of Food Engineering Vol. 116, no. 2 (2013), p. 588-597
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  • Description: The chitosan-starch (high amylose) blend film (1;1), via microfluidization, was prepared by casting with different glycerol concentration (0%, 2.5%, 5% and 10%). The films were characterized for their mechanical, thermal and morphological properties. The addition of glycerol at 5% (w/w) and higher concentrations resulted in decrease in tensile strength, increase in elongation at break due to plasticization. The wellknown antiplasticization was observed in the polymer films with 2.5% of glycerol. The addition of glycerol promoted the interactions among chitosan, starch and glycerol through hydrogen bonding as reflected on the shifting of main peaks of the glycerol-free film to higher wavenumbers as shown by FTIR spectra. The decrease in intensity of glycerol-related peaks in starch-chitosan-glycerol films in both 1H NMR and 13C NMR spectra proved the strong interactions (decrease in glycerol mobility) occurring among starch, chitosan and glycerol in glycerol-plasticized films. © 2012 Elsevier Ltd. All rights reserved.
  • Description: C1

Estimation of concentration-dependent diffusion coefficient in drying process from the space-averaged concentration versus time with experimental data

  • Authors: Loulou, T. , Adhikari, Benu , Lecomte, D.
  • Date: 2006
  • Type: Text , Journal article
  • Relation: Chemical Engineering Science Vol. 61, no. 22 (2006), p. 7185-7198
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  • Description: The estimation of a concentration-dependent diffusion coefficient in a drying process is known as an inverse coefficient problem. The solution is sought wherein the space-average concentration is known as function of time (mass loss monitoring). The problem is stated as the minimization of a functional and gradient-based algorithms are used to solve it. Many numerical and experimental examples that demonstrate the effectiveness of the proposed approach are presented. Thin slab drying was carried out in an isothermal drying chamber built in our laboratory. The diffusion coefficients of fructose obtained with the present method are compared with existing literature results. (c) 2006 Elsevier Ltd. All rights reserved.

Optimization of production yield and functional properties of pectin extracted from sugar beet pulp

  • Authors: Lv, Cheng , Wang, Yong , Wang, Li-jun , Li, Dong , Adhikari, Benu
  • Date: 2013
  • Type: Text , Journal article
  • Relation: Carbohydrate Polymers Vol. 95, no. 1 (2013), p. 233-240
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  • Description: A central composite design was employed to determine the optimum extraction condition to obtain higher yield, better color attribute as well as better rheological and emulsifying properties in pectin extracted from sugar beet pulp (SBP). A second-order polynomial model was developed for predicting the yield of sugar beet pulp pectin (SBPP) based on the composite design. Response surface methodology (RSM) was used to quantify the integral effect of three processing parameters (extraction temperature, time and pH) on yield, yield stress, color attribute (tint value) and emulsifying activity index (EAI). Through the frequency analysis it was found that the optimal temperature, time and pH value of the extraction were 93.7 °C, 3 h, and 1.21, respectively. The yield, yield stress and tint value of the SBPP extracted at the optimal condition were 24.45%, above 0.1 Pa and -6.0, respectively. © 2013 Elsevier Ltd.
  • Description: 2003011020

Prediction of storage quality of fresh-cut green peppers using artificial neural network

  • Authors: Meng, Xiangyong , Zhang, Min , Adhikari, Benu
  • Date: 2012
  • Type: Text , Journal article
  • Relation: International Journal of Food Science and Technology Vol. , no. (2012), p.
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  • Description: To extend the shelf-life of fresh-cut fruits and vegetables, it is essential to develop models that can accurately predict their storage quality. In view of this, an artificial neural network (ANN) model based on back propagation (BP) algorithm was developed to predict the storage quality (degree of yellowness, water loss, textural firmness and vitamin C content) of fresh-cut green peppers. The prediction accuracy of ANN was compared with that of multiple linear regression-based models. The root mean square error (RMSE), mean absolute error (MAE), sum of squared residuals (SSR) and standard error of prediction (SEP) were used as comparison parameters. The results showed that the accuracy and goodness of fit of the storage quality parameters predicted by ANN were better than those predicted by multiple linear regression-based models. The RMSE, MAE, SSR and SEP values obtained from the former were much lower than those obtained from the latter. © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.

The effects of ultrasound treatment and nano-zinc oxide coating on the physiological activities of fresh-cut kiwifruit

  • Authors: Meng, Xiangyong , Zhang, Min , Adhikari, Benu
  • Date: 2014
  • Type: Text , Journal article
  • Relation: Food and Bioprocess Technology Vol. 7, no. 1 (2014), p. 126-132
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  • Description: This study evaluated the efficacy of ultrasound treatment and nano-zinc oxide (ZnO) coating individually and in combination in preserving the quality of fresh-cut kiwifruit. The nano-ZnO coating solution was prepared by mixing the ZnO nanoparticles in premixed chitosan-acetic acid solution. The fresh-cut kiwifruit were dipped in NaClO solution (50 μL L-1 sodium, control), subjected to ultrasound treatment (40 KHz, 350 W, 10 min), or coated with nano-ZnO solution. The fresh-cut kiwifruit samples were also subjected to combined ultrasound treatment and nano-ZnO coating. All of these test samples were stored at 4 °C for 10 days. The effects of these treatments on the quality parameters such as the production of carbon dioxide and ethylene, mass loss, and flesh firmness were investigated. At the end of storage, the combination treatments with ultrasound treatment at 40 KHz with 1.2 g L-1 nano-ZnO coating showed lower production of ethylene (1.86 μL kg-1 h-1) and carbon dioxide (10.01 mg kg-1 h-1), water loss (0.46 %), and texture (7.87 N). Hence, it was concluded that the combination of ultrasound treatment with nano-ZnO coating is a promising approach to extend the shelf-life of fresh-cut kiwifruit. © 2013 Springer Science+Business Media New York.

Changes in Quality Characteristics of Fresh-cut Cucumbers as Affected by Pressurized Argon Treatment

Extending shelf-life of fresh-cut green peppers using pressurized argon treatment

  • Authors: Meng, Xiangyong , Zhang, Min , Adhikari, Benu
  • Date: 2012
  • Type: Text , Journal article
  • Relation: Postharvest Biology and Technology Vol. 71, no. (2012), p. 13-20
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  • Description: When fresh-cut fruit and vegetables are subjected to pressurized argon treatments, the argon gas dissolves into water and forms clathrate hydrates which ultimately lead to restriction in water mobility. In this study, fresh-cut green peppers were subjected to pressurized (2-6MPa) argon treatments for 1h. The untreated (control) and argon-treated samples were placed in polystyrene packaging with 5% O 2 and 8% CO 2 and then stored at 4°C and 90% RH for 12d. Various quality parameters of fresh-cut green peppers treated at 2, 4 and 6MPa of argon were compared with those of the control. Water loss, ascorbic acid loss, visual sensory quality, malondialdehyde (MDA), cell membrane permeability, cell protective enzyme activity and microbial quality were determined every 2d. Water mobility and loss of water in fresh-cut green peppers was greatly reduced by the pressurized argon treatment. Similarly, the loss of ascorbic acid, chlorophyll content and hue angle was also reduced during storage. The pressurized argon treatments were found to maintain the cell integrity by inhibiting an increase in MDA and membrane permeability compared to the control samples. The activities of catalase (CAT) and peroxidase (POD) were inhibited by the pressurized argon treatment. The treatment also reduced proliferation of spoilage microorganisms such as coliforms, yeasts and moulds. The fresh-cut green peppers treated by pressurized argon at 4MPa for 1h could be kept in a fresh-like condition for 12d at 4°C. © 2012 Elsevier B.V.

Understanding the distribution of natural wax in starch-wax films using synchrotron-based FTIR (S-FTIR)

  • Authors: Muscat, Delina , Tobin, Mark , Guo, Qipeng , Adhikari, Benu
  • Date: 2014
  • Type: Text , Journal article
  • Relation: Carbohydrate Polymers Vol. 102, no. 1 (2014), p. 125-135
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  • Description: High amylose starch–glycerol (HAG) films were produced incorporating beeswax, candelilla wax and carnauba wax in the presence and absence of Tween-80 in order to determine the distribution of wax in the films during the film formation process. The distribution of these waxes within the film was studied using Synchrotron based Fourier Transform Infrared Spectroscopy (S-FTIR) which provided 2D mapping along the thickness of the film. The incorporation of 5% and 10% wax in HAG films produced randomly distributed wax or wax-rich domains, respectively, within these films. Consequently, the addition of these waxes to HAG increased the surface roughness and hydrophobicity of these films. The addition of Tween-80 caused variations in wax-rich bands within the films. The HAG + carnauba wax + Tween-80 films exhibited domed wax-rich domains displayed with high integrated CH2 absorption value at the interior of the films, rougher surface and higher contact angle values than the other films. The S-FTIR 2D images indicated that the distribution of wax in starch–wax films correlated with the roughness and hydrophobicity of the starch–wax films.

The physicochemical characteristics and hydrophobicity of high amylose starch-glycerol films in the presence of three natural waxes

  • Authors: Muscat, Delina , Adhikari, Raju , McKnight, Stafford , Guo, Qipeng , Adhikari, Benu
  • Date: 2013
  • Type: Text , Journal article
  • Relation: Journal of Food Engineering Vol. 119, no. 2 (2013), p. 205-219
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  • Description: The film forming behaviour and hydrophobicity of high amylose (HA) starch in the presence of three different natural waxes (beeswax, candelilla wax and carnauba wax) were studied in the presence and absence of Tween-80. The HA starch:glycerol (G) ratio was maintained at 80:20 (on dry solid basis) and the concentration of wax was varied from 5% and 10% (w/w). The melted wax samples were homogenized with HAG dispersion with or without Tween-80 and the films were prepared by solution casting. The hydrophobicity and water-barrier properties in these films were determined by using contact angle (CA), water vapour permeability (K
  • Description: 2003011133

Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers

  • Authors: Muscat, Delina , Adhikari, Benu , Adhikari, Raju , Chaudhary, Deeptangshu
  • Date: 2011
  • Type: Text , Journal article
  • Relation: Journal of Food Engineering Vol.109, no.2 (2011), p.189-201
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  • Description: In this study, the film forming behaviour of low amylose (LA) and high amylose (HA) starches was studied. The starch-alone and a blend of plasticizer (polyol)-starch films were developed by gelatinising at various temperatures and casting at 25 °C. The starch-plasticizer films contained glycerol and xylitol either individually or in 1:1 combination. The concentration of plasticizer used was 15%, 20% and 30% for LA films while it was 20%, 30% and 40% for HA films on dry solid basis. The HA-glycerol films retained the highest moisture content among all the films. The HA films exhibited higher glass transition temperature, higher tensile strength, higher modulus of elasticity and lower elongation at break than those obtained from LA starch. The tensile strength and modulus of elasticity decreased and the elongation increased with increasing plasticizer concentrations above 15% on dry solid basis regardless the starch type. Low water vapour permeability was evident in LA and HA films plasticized by combined plasticizers at 20% plasticizer concentration. Rheological measurements showed that most of the suspensions exhibited Herschel-Bulkley behaviour and some of the HA suspensions exhibited Bingham plastic behaviour. At 15% (on dry solid basis) plasticizer concentration, the films obtained from both the starches were brittle due to the anti-plasticization behaviour. © 2011 Elsevier Ltd. All rights reserved.

Effect of spatial distribution of wax and PEG-isocyanate on the morphology and hydrophobicity of starch films

  • Authors: Muscat, Delina , Adhikari, Raju , Tobin, Mark , McKnight, Stafford , Wakeling, Lara , Adhikari, Benu
  • Date: 2014
  • Type: Text , Journal article
  • Relation: Carbohydrate Polymers Vol. 111, no. (2014), p. 333-347
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  • Description: This study proposes a novel method for improving surface hydrophobicity of glycerol plasticized high amylose (HAG) films. We used polyethylene glycol isocyanate (PEG-iso) crosslinker to link HAG and three natural waxes (beeswax, candelilla wax and carnauba wax) to produce HAG + wax + PEG-iso films. The spatial distributions of wax and PEG-iso across the thickness of these films were determined using Synchrotron-based Fourier transform infrared spectroscopy. The hydrophobicity and surface morphology of the films were determined using contact angle (CA) and scanning electron microscopic measurements, respectively. The distribution patterns of wax and the PEG-iso across the thickness of the film, and the nature of crystalline patterns formed on the surface of these films were found to be the key factors affecting surface hydrophobicity. The highest hydrophobicity (CA >90°) was created when the PEG-iso was primarily distributed in the interior of the films and a hierarchical circular pinnacle structure of solidified wax was formed on the surface. © 2014 Elsevier Ltd.

Effect of metal chlorides on the sintering and densification of hydroxyapatite adsorbent

  • Authors: Nzihou, A. , Adhikari, Benu , Pfeffer, R.
  • Date: 2005
  • Type: Text , Journal article
  • Relation: Industrial & Engineering Chemistry Research Vol. 44, no. 6 (2005), p. 1787-1794
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  • Description: This work is part of a series of studies dealing with the evaluation of the effects of major elements of solid waste, especially metallic oxides, nitrates, sulfates, and chlorides, on the sintering and the densification of calcium hydroxyapatite (Ca-HAP) adsorbent. The effects of chloride salts of potassium (KCl) and zinc (ZnCl2) on sintering and densification of Ca-HAP were studied using surface area reduction and shrinkage measurements. The addition of KCl (2% w/w) activated the sintering process by bringing a swift reduction in surface area and lowering the densification temperature. However, a low final densification was achieved. Increasing the amount of this additive to 10% w/w further lowered the final densification and lowered the densification temperature of hydroxyapatite by 150 oC. On the other hand, the addition of 2 wt % of ZnCl2 deactivated the sintering process by slowing down the densification process and raising the densification temperature. However, the reduction of surface area was comparable to that of Ca-HAP. The densification rate contained two or more rate maxima indicating the additives (salts) bring multiple speeds in the densification process.
  • Description: 2003007545

A composite reaction engineering approach to drying of aqueous droplets containing sucrose, maltodextrin (DE6) and their mixtures

  • Authors: Patel, Kamlesh , Chen, Xiao Dong , Lin, Sean , Adhikari, Benu
  • Date: 2009
  • Type: Text , Journal article
  • Relation: AIChE Journal Vol. 55, no. 1 (2009), p. 217-231
  • Full Text: false
  • Description: Recently, several studies have been published on the spray drying of sucrose and other low-molecular-weight sugars which are typically sticky materials. Sticky materials can not be processed under normal drying conditions and may require addition of high-molecular-weight carbohydrates such as maltodextrin. Predicting appropriate drying conditions are however difficult due to the unavailability of drying kinetics. In this article, we have formulated the drying kinetics model using the reaction engineering approach (REA) for the drying of aqueous sucrose and aqueous maltodextrin (DE6) droplets. The relative activation energy was empirically obtained based on experimental measurements. To model the drying of droplets containing both solutes (sucrose and maltodextrin), a new "composite" REA has been established and presented here for the first time. Results demonstrated that the composite REA forms a reliable framework to model the drying of aqueous solutions of pure carbohydrates and their mixtures. © 2008 American Institute of Chemical Engineers.

Structural behaviour in condensed bovine serum albumin systems following application of high pressure

  • Authors: Savadkoohi, Sobhan , Bannikova, Anna , Kasapis, Stefan , Adhikari, Benu
  • Date: 2014
  • Type: Text , Journal article
  • Relation: Food Chemistry Vol. 150, no. May (2014), p. 469-476
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  • Description: The present study shows that application of high hydrostatic pressure of 600 MPa for 15 min at ambient temperature on condensed bovine serum albumin systems (BSA) with up to 80% w/w solids content has a limited effect on the conformational structure of the protein, as compared to thermal treatment. This was demonstrated throughout the experimental concentration range using small-deformation dynamic oscillation, differential scanning calorimetry and infrared spectroscopy. BSA possesses seventeen disulfide linkages per molecule, which constitutes a stable arrangement with high energy requirements for substantial structure alteration. Upon cooling, pressurised materials undergo vitrification and networks exhibit comparative mechanical strength to that of thermally treated counterparts. The mechanical manifestation of the glass transition region and glassy state for atmospheric and pressurised samples was examined by the method of reduced variables and the combined framework of WLF/free volume theory producing disparate predictions of the glass transition temperature for the two types of polymeric network. © 2013 Published by Elsevier Ltd.

Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: Influence of various process parameters on particle size and stability

  • Authors: Shi, Aimin , Li, Dong , Wang, Li Ming , Li, Bingzheng , Adhikari, Benu
  • Date: 2010
  • Type: Text , Journal article
  • Relation: Carbohydrate Polymers Vol. 83, no. 4 (2010), p. 1604-1610
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  • Description: A new and convenient synthetic route using high-pressure homogenization combined with water-in-oil (w/o) miniemulsion cross-linking technique was used to prepare sodium trimetaphosphate (STMP)-cross-linked starch nanoparticles. Dynamic light scattering (DLS) and transmission electron microscopy (TEM) revealed that starch nanoparticles had narrow size distribution, good dispersibility and spherical shape. Effect of process parameters (surfactant content, water/oil ratio, starch concentration, homogenization pressure and cycles) on the starch nanoparticle size in miniemulsion was evaluated. We show that there is an optimal surfactant concentration giving rise to smaller starch nanoparticles and better stability. Apart from the water/oil ratio and starch concentration, the homogenization pressure and cycles (passes) also significantly affect the size of starch nanoparticles (p < 0.05). The stability analysis of starch nanoparticles in water for 2 h to 2 days and in temperature ranges of 25-45 °C showed firm structure and good stability. These nanoparticles are expected to be exploited as drug carriers. © 2010 Elsevier Ltd. All rights reserved.
  • Description: 2003008433

Characterization of starch films containing starch nanoparticles. Part 2: Viscoelasticity and creep properties

  • Authors: Shi, Aimin , Wang, Li-jun , Li, Dong , Adhikari, Benu
  • Date: 2013
  • Type: Text , Journal article
  • Relation: Carbohydrate Polymers Vol. 96, no. 2 (2013), p. 602-610
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  • Description: Starch films were successfully produced by incorporating spray dried and vacuum-freeze dried starch nanoparticles. The frequency sweep, creep-recovery behavior and time-temperature superposition (TTS) on these films were studied. All these films exhibited dominant elastic behavior (than viscous behavior) over the entire frequency range (0.1-100 rad/s). The incorporation of both types of starch nanoparticles increased the storage and loss modulus, tan δ, creep strain, creep compliance and creep rate at long time frame and reduced the recovery rate of films while the effect of different kinds of starch nanoparticles on these parameters was similar both in magnitude and trend. TTS method was successfully used to predict long time (over 20 days) creep behavior through the master curves. The addition of these nanoparticles could increase the activation energy parameter used in TTS master curves. Power law and Burger's models were capable of fitting storage and loss modulus (R2 > 0.79) and creep data (R2 > 0.96), respectively. © 2012 Elsevier Ltd. All rights reserved.
  • Description: C1

Spray drying of starch submicron particles prepared by high pressure homogenization and mini-emulsion cross-linking

  • Authors: Shi, Aimin , Li, Dong , Wang, Li-jun , Zhou, Yuguang , Adhikari, Benu
  • Date: 2012
  • Type: Text , Journal article
  • Relation: Journal of Food Engineering Vol. 113, no. 3 (2012), p. 399-407
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  • Description: The suspensions containing starch submicron particles prepared through a novel high pressure homogenization and mini-emulsion cross-linking technology were spray dried to obtain cross-linked starch submicron particles. Dryer inlet temperature and feed flow rate were varied to investigate their effect on moisture content, glass transition temperature (T g), morphology of the starch submicron particles. The residual moisture content of the particles was below 10% (w/w) and particle had collapsed morphology. The T g of these submicron particles varied between 54 and 57°C corresponding to moisture contents of 9.78% and 8.31%, respectively and the cross-linking and the high hydrogen bond density in these submicron particles strongly affected the moisture dependence in their T g. The X-ray diffraction and FT-IR experiments revealed that these starch submicron particles were in amorphous glassy state, fully cross-linked and had very high extent of hydrogen bonding. © 2012 Elsevier Ltd. All rights reserved.