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Tailoring the morphology and antibacterial activity of PBAT and thermoplastic cassava starch blown films with phosphate derivatives.
Int J Biol Macromol
December 2024
Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand. Electronic address:
Phosphate derivatives contain a high number of reactive groups that interact functionally with various polymers. Tetrasodium pyrophosphate (Na₄P₂O₇), sodium tripolyphosphate (Na₅P₃O₁₀), and sodium hexametaphosphate (Na₆(PO₃)₆) were incorporated into bioplastic polybutylene-adipate-terephthalate (PBAT) blended with thermoplastic cassava starch (TPS) in blown films. Their physicochemical, morphological, thermal, and antimicrobial properties were investigated.
View Article and Find Full Text PDFModifying Cassava Starch via Extrusion with Phosphate, Erythorbate and Nitrite: Phosphorylation, Hydrolysis and Plasticization.
Polymers (Basel)
October 2024
Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
Extrusion processing of plasticized cassava starch, a prominent industrial crop, with chemical additives offers a thermo-mechanical approach to modify starch structures through physical and chemical interactions. This research investigates the interaction and morphology of thermoplastic cassava starch (TPS) blended with tetrasodium pyrophosphate (NaPO), sodium tripolyphosphate (NaPO), sodium hexametaphosphate (Na(PO)), sodium erythorbate (CHONa), and sodium nitrite (NaNO) via twin-screw extrusion. The effects of these additives on the chemical structure, thermal profile, water absorption, and solubility of the TPS were examined.
View Article and Find Full Text PDFFragmentation and [4 + 3] cycloaddition in sodorifen biosynthesis.
Nat Chem
August 2023
Kekulé-Institut für Organische Chemie und Biochemie, Rheinische Friedrich-Wilhelms-Universität Bonn, Bonn, Germany.
Terpenes constitute the largest class of natural products. Their skeletons are formed by terpene cyclases (TCs) from acyclic oligoprenyl diphosphates through sophisticated enzymatic conversions. These enzyme reactions start with substrate ionization through diphosphate abstraction, followed by a cascade reaction via cationic intermediates.
View Article and Find Full Text PDFFerric Pyrophosphate Forms Soluble Iron Coordination Complexes with Zinc Compounds and Solubilizing Agents in Extruded Rice and Predicts Increased Iron Solubility and Bioavailability in Young Women.
J Nutr
March 2023
Department for Health Sciences and Technology (D-HEST), Institute of Food, Nutrition and Health (IFNH), Laboratory of Human Nutrition, ETH Zürich, Zürich, Switzerland; Department of Health, Nutrition Research, Swiss Distance University of Applied Sciences (FFHS), Zürich, Switzerland. Electronic address:
Background: Co-extrusion of ferric pyrophosphate (FePP) with solubilizers, citric acid/trisodium citrate (CA/TSC), or ethylenediaminetetraacetic acid (EDTA) sharply increases iron absorption. Whether this can protect against the inhibition of iron absorption by phytic acid (PA) is unclear. Sodium pyrophosphate (NaPP) may be a new enhancer of iron absorption from FePP.
View Article and Find Full Text PDFRice as a vehicle for micronutrient fortification: a systematic review of micronutrient retention, organoleptic properties, and consumer acceptability.
Nutr Rev
April 2022
Maternal, Newborn, Child Health and Nutrition, PATH, Seattle, Washington, USA.
Context: Previous reviews have focused on evaluating the efficacy and effectiveness of rice fortification, despite the need to also understand the outcomes of micronutrient retention, organoleptic properties, and acceptability to inform nutrition programs.
Objective: This systematic review aims to consolidate existing evidence on micronutrient retention, organoleptic properties, and acceptability of fortified rice.
Data Sources: Eligible articles were identified from 22 electronic databases and personal referrals and reviews.
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