Application of high-pressure homogenization to tailor the functionalities of native wheat starch

Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications

During home cooking or industrial food processing operations, starch granules usually undergo a process known as gelatinization. The starch gelatinization degree (DG) influences the structural organization and properties of starch, which in turn alters the physicochemical, organoleptic, and gastrointestinal properties of starchy foods. This review summarizes methods for measuring DG, as well as the impact of DG on the starch structure, properties, and applications. Enzymatic digestion, iodine colorimetry, and differential scanning calorimetry are the most common methods for evaluating the DG. As the DG increases, the structural organization of the molecules within starch granules is progressively disrupted, the particle size of the granules is altered due to swelling and then disruption, the crystallinity is decreased, the molecular weight is reduced, and the starch-lipid complexes are formed. The impact of DG on the starch structure and properties depends on the processing method, operating conditions, and starch source. The starch DG affects the quality of many foods, including baked goods, fried foods, alcoholic beverages, emulsified foods, and edible inks. Thus, a better understanding of the changes in starch structure and function caused by gelatinization could facilitate the development of foods with novel or improved properties.

Effect of dynamic high-pressure treatments on the multi-level structure of starch macromolecule and their techno-functional properties: A review

Over the past decades, dynamic high-pressure treatment (DHPT) executed by high-pressure homogenization (HPH) or microfluidization (DHPM) technology has received humongous research attention for starch macromolecule modification. However, the studies on starch multi-level structure alterations by DHPT have received inadequate attention. Furthermore, no review comprehensively covers all aspects of DHPT, explicitly addressing the combined effects of both technologies (HPH or DHPM) on starch's structural and functional characteristics. Hence, this review focused on recent advancements concerning the influences of DHPT on the starch multi-level structure and techno-functional properties. Intense mechanical actions induced by DHPT, such as high shear and impact forces, hydrodynamic cavitation, instantaneous pressure drops, and turbulence, altered the multi-level structure of starch for a short duration. The DHPT reduces the starch molecular weight and degree of branching, destroys short-range ordered and long-range crystalline structure, and degrades lamellar structure, resulting in partial gelatinization of starch granules. These structural changes influenced their techno-functional properties like swelling power and solubility, freeze-thaw stability, emulsifying properties, retrogradation rate, thermal properties, rheological and pasting, and digestibility. Processing conditions such as pressure level, the number of passes, inlet temperature, chamber geometry used, starch types, and their concentration may influence the above changes. Moreover, dynamic high-pressure treatment could form starch-fatty acids/polyphenol complexes. Finally, we discuss the food system applications of DHPT-treated starches and flours, and some limitations.

In vitro gastrointestinal digestion methods of carbohydrate-rich foods

The trend toward healthier food products has led to an increase in the research of in vitro gastrointestinal digestion methods. Among the most used models, static models are the simplest. Most static models have three stages: oral, gastric, and intestinal, simulating the enzymatic, electrolyte, pH, temperature, and bile salt conditions. The studies that have taken the most notice are those related to antioxidant activity, followed by those dealing with proteins and carbohydrates using most of them static in vitro digestion models. The number of these studies has increased over the years, passing from 45 to 415 in a 10-year period (2012-2023) and showing an interest in knowing the impact of food on human health. Nevertheless, published papers report different methodologies and analytical approaches. This review discusses the similarities and differences between the published static in vitro gastrointestinal digestion methods, with a focus on carbohydrates, finding that the most used protocol is Infogest, but with differences, mainly in the type of enzymes and their activity. Regarding in vitro gastrointestinal digestion of carbohydrates, many of the published studies are related to food and biomacromolecules, being the oral phase the most omitted, while the intestinal phase in the most diverse. Other methodologies to study the intestinal phase have been recommended, but the number of in vitro digestion studies using these methodologies (RSIE and BBMV) is still scarce but could represent a good alternative to analyze carbohydrates foods when combining with Infogest. More studies are required in this area.

Effect of high pressure homogenization on the interaction between corn starch and cyanidin-3-O-glucoside

The effects of high pressure homogenization (HPH) at different pressures (50, 100, 150 and 200 MPa) and temperatures (4, 20, 40, 60 and 80 °C) on the interaction between corn starch (CS) and cyanidin-3-O-glucoside (C3G) were investigated. Based on analyses of zeta potential, attenuated total reflection-flourier transformed infrared spectroscopy and binding rate after adding shielding agents, the main interaction force changed from electrostatic interaction to hydrogen bonds. In comparison, the interaction between CS and C3G exhibited greater strength at low temperatures and pressures. Especially, 4 °C/50 MPa HPH caused the most significant enhancement in binding rate and binding amount, from 9.56 % to 25.16 % and 0.96 μg/mg CS to 2.52 μg/mg CS, respectively. At this condition, the specific surface area of CS-C3G increased from 433.57 ± 0.91 m2/kg to 440.93 ± 1.01 m2/kg. Surface fluorescence reduction was observed by confocal laser scanning microscopy, further X-ray diffraction patterns indicated the retention of partial spatial structure. Therefore, HPH opened the entry channels, increased contact area and preserved steric hindrance, which increased hydrogen bonding sites. At high temperatures and high pressures (> 40 °C, > 100 MPa), the increasing free starch chains provided new hydrogen bonding sites. Overall, HPH was an effective method to enhance the interaction by affecting starch structure.

Effect of pressure treatment duration on the rheological characteristics of dry-heated alocasia starch in the presence of monosaccharide and disaccharide

The current work investigated the impact of different pressure processing times (5, 10, and 15 min) at 120 psi on the rheological behavior of a mixture of dry-heated Alocasia macrorrizhos starch with monosaccharide and disaccharide. Shear-thinning behavior was exhibited by the samples in steady shear evaluation and the highest viscosity was observed in the 15 min pressure treated samples. In the initial phase of amplitude sweep measurement, samples exhibited strain dependency but later they remain unaffected with applied deformation. The greater value of Storage modulus (G') than loss modulus (G″) (G' > G″) indicating the weak gel-like behavior. Increasing in pressure treatment duration enhanced the value of G' and G″ with applied frequency and found maximum at 15 min. In temperature sweep measurement the G', G″ as well as complex viscosity curves increased initially and then decreased after achieving peak temperature. However, the rheological parameters of the samples treated under long pressure processing time were found to be improved during temperature sweep measurements. The resulting extremely viscous, pressure-treated dry-heated Alocasia macrorrizhos starch-saccharides combination has a variety of uses in different pharmaceuticals as well as in food industries.

Influence of disaccharide and monosaccharide on the rheological behavior of dry-heated alocasia starch under high pressure assisted treatment

High viscous products made with starch are of great scientific interest in the food, pharmaceutical, and cosmetic industries because they can be used to make creams and gels, as well as functional foods and nutritional products. But, obtaining a good quality highly viscous materials represent a technological challenge. In this present study, the effect of high-pressure treatment at 120 psi for different time interval on the mixture of dry-heated alocasia starch in presence of monosaccharide and disaccharide was studied. A flow measurement test on the samples revealed their shear-thinning behavior. With 15 min of high-pressure processing time, the dry-heated starch and saccharide mixtures displayed the highest viscosity. The dynamic viscoelasticity measurement showed that the storage and loss modulus was enhanced significantly after high-pressure treatment, and all pressure-treated samples showed a gel-like structure (G/>G//). In temperature sweep measurement, the rheological profile of storage modulus, loss modulus, and complex viscosity exhibited a two-stage pattern, i.e., first increased, then decreased, and their values were enhanced significantly after pressure treatment. The resultant highly viscous dry-heated starch and saccharide system have various functionalities in diverse food and pharmaceutical products.

Developing Self-Assembled Starch Nanoparticles in Starch Nanocomposite Films

Starch nanoparticles (SNPs) are synthesized by different precipitation techniques using corn starch, and SNP films are prepared by the evaporation casting method. The morphological study is investigated by scanning electron microscopy (SEM) and atomic force microscopy (AFM). The distribution and sizes of precipitated SNPs after synthesizing are discovered by these methods as well. The crystallinity of the SNPs is studied by the X-ray diffractometry (XRD) method that demonstrates reduction compared to neat starch granules, and it is changed from A-style to V_H-style after precipitation. The chemical bonding of different SNPs after the nanoprecipitation is analyzed by Fourier transform infrared spectroscopy (FT-IR). Thermogravimetric analysis (TGA) demonstrates the decomposition of starch nanoparticles and the starch matrix that is related to the depolymerization of carbon chains in the range of 260 to 350 °C. The mechanical properties of the SNP films versus the temperature changing are discovered by dynamic mechanical analysis (DMA). The water contact angles of SNP films are measured using a goniometer, and the results showed the hydrophobic surfaces of the prepared films. Our study indicates that SNPs have a promising impact on the properties of corn starch films, which would be useful in biodegradable packaging material.

Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization

Native rice starches were treated with five periods of ultra-high pressure homogenization (UHPH) under each of 60, 80, 100, 120, 140 and 160 MPa, respectively. The morphological, structural and physicochemical properties of starches treated with UHPH were examined. The mean particle diameter of starch nanoparticles ranged between 154.20 and 260.40 nm. SEM revealed that the granular amorphous region of starch granules was damaged under pressures between 60 and 80 MPa, and the crystalline region was further destroyed under pressures as high as 100–160 MPa. DSC demonstrated that the gelatinization temperatures and enthalpies of nanoparticles reduced. The relative crystallinity reduced from 22.90 to 13.61% as the pressure increased. FTIR showed that the absorbance ratio at 1047/1022 cm−1 decreased, and increased at 1022/995 cm−1. RVA results indicated that the viscosity of starch samples increased between 60 and 120 MPa, and the reverse effect was observed under 140 and 160 MPa.