RESUMEN

High hydrostatic pressure (HHP) was used to synthesize corn starch (CS) and ferulic acid (FA) complex (CS-FA). Its effects on the structure of the complex at multiple scales and its digestibility were examined. The results demonstrated that HHP significantly influenced the digestibility of the CS-FA complex, decreasing the content of rapidly digestible starch (RDS) while increasing slowly digestible starch (SDS) and resistant starch (RS). Notably, the combined SDS and RS content in the HHP-treated CS-FA complex with 2.0 % FA addition (38.13 %) was significantly higher (p < 0.05) than those in the CS-FA complex without HHP treatment (29.21 %) and pure CS (21.72 %). The results indicated that HHP treatment reduced the enthalpy change (ΔH), number of short-range order structures, and relative crystallinity (RC) while increasing the average particle size of these CS-FA complexes. This treatment also increased the proportion of amorphous starch regions and the degree of agglomeration between the starch and FA. HHP treatment-induced CS-FA complexes exhibited a denser fractal structure and higher short-range order, affecting the interaction sites between the starch and digestive enzymes. These findings suggest the potential application of HHP treatment and FA in modulating the postprandial glycemic response to starchy food.

RESUMEN

This study aimed to investigate the impact of alginate (AG) on the retrogradation properties of corn starch (CS) in conjunction with three phenolic compounds, including naringin (NA), rutin (RT), and soy isoflavones (SI). The findings indicated that AG, NA, RT, and SI collectively resulted in a significant reduction in the hardness, retrogradation enthalpy, and relaxation time of CS gel. This effect was more pronounced when compared to NA, RT, and SI individually. The findings suggested that the elemental system comprising AG, phenolic compounds, and CS yielded enhanced water retention capacity and thermal stability. Moreover, a noticeable decrease in the short-range ordered structure and crystallinity was observed, indicating that AG and phenolic compounds effectively inhibited the retrogradation of CS; notably, the synergistic interaction between AG and SI resulted in the most favorable outcome. The results of this study provide new ideas for the design, development, and quality improvement of starch-based food.

Asunto(s)

RESUMEN

Organ-on-chips can highly simulate the complex physiological functions of organs, exhibiting broad application prospects in developmental research, disease simulation, as well as new drug research and development. However, there is still less concern about effectively constructing cochlea-on-chips. Here, a novel cochlear organoids-integrated conductive hydrogel biohybrid system with cochlear implant electroacoustic stimulation (EAS) for cochlea-on-a-chip construction and high-throughput drug screening, is presented. Benefiting from the superior biocompatibility and electrical property of conductive hydrogel, together with cochlear implant EAS, the inner ear progenitor cells can proliferate and spontaneously shape into spheres, finally forming cochlear organoids with good cell viability and structurally mature hair cells. By incorporating these progenitor cells-encapsulated hydrogels into a microfluidic-based cochlea-on-a-chip with culture chambers and a concentration gradient generator, a dynamic and high-throughput evaluation of inner ear disease-related drugs is demonstrated. These results indicate that the proposed cochlea-on-a-chip platform has great application potential in organoid cultivation and deafness drug evaluation.

Asunto(s)

RESUMEN

Modification of corn starch using ultrasonic waves to improve its freeze-thaw resistance in frozen model doughs and buns. Analysis was performed by rheometry, low-field-intensity nuclear magnetic resonance imaging, Fourier infrared spectroscopy, and scanning electron microscopy. The results showed that the addition of ultrasonically modified corn starch reduced the migration of water molecules inside the model dough, weakened the decrease of elastic modulus, and enhanced the creep recovery effect; the decrease in α-helical and ß-fold content in the model dough was reduced, the destruction of internal network structure was decreased, the exposed starch granules were reduced, and the internal interaction of the dough was enhanced; the texture of the buns became softer and the moisture content increased. In conclusion, ultrasound as a physical modification means can significantly improve the freeze-thaw properties of corn starch, providing new ideas for the development and quality improvement of corn-starch-based instant frozen pasta products.