Publications by authors named "M Kapelko-Zeberska"
Microencapsulation is a technology for encapsulating particles in a coating designed to isolate the core substance from external conditions, including oxidation, UV radiation or humidity. Microcapsules reach dimensions of up to 5,000 μm. In the pharmaceutical industry, they are used for the controlled release of active substances, masking their taste, odor or gastrointestinal irritation, and can also reduce the toxicity of some medicinal substances.
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- * The study investigates how roasting retrograded starch with anhydrous glucose at different temperatures and times affects its properties.
- * Results from advanced chromatography analysis highlight changes in starch's molecular structure, indicating both degradation and polymerization processes after modification.
Article Synopsis
- The use of chemical modifications in food processing, particularly with starch, raises social concerns regarding the safety and acceptance of additives.
- A new method utilizing lemon juice concentrate for starch modification offers a natural alternative to chemical treatments, resulting in starch citrate with similar properties to those modified with citric acid.
- This approach not only doubles the resistance of modified starch to certain enzymes but also could enhance public acceptance of food products by replacing synthetic chemicals with natural ingredients.
Article Synopsis
- - The study investigated how holding starch with citric acid for various durations (1 to 14 days) at 40 °C affects its properties, revealing a low degree of substitution confirmed by NMR and HPSEC analyses.
- - Longer retention times with citric acid resulted in increased esterification, swelling power, and solubility of starch, but decreased viscosity of starch pastes.
- - Heating starch with citric acid did not change the thermal characteristics during pasting, and the modified starch showed around 15% resistance to digestion by enzymes (amylolysis).
Article Synopsis
- * Annealing enhanced the properties of starch, resulting in a higher level of substitution with acetic acid and increased swelling ability, which varied with the temperature used.
- * The combination of annealing and acetylation improved starch's resistance to amylolysis and resulted in higher onset and end pasting temperatures compared to just acetylation.