Effects of Screw Configuration, Screw Speed, and Stearic Acid Addition on the Functional Properties and Structural Characteristics of Maize Starch Extrudates

Starch-lipid complexes and their application: A review

The starch-lipid complexes have recently attracted extensive interest due to their excellent properties, such as the decrease of digestibility and the inhibition of starch gelatinization and retrogradation. The review discussed the formation, structure, functionalities and preparation methods of starch-lipid complexes, and most importantly, their application. The starch-lipid complex is classified as a new type of resistant starch-RS5, which can reduce postprandial blood glucose response and regulate human gut health. Over the past few years, starch-lipid complexes have been increasingly reported for applications in food additives, fat substitutes and carriers of nutrients and medicine, regulation of intestinal flora and production of food packaging films. A comprehensive review of applications of starch-lipid complexes is of great importance for understanding and expanding the application of complexes. But the regulatory mechanism of starch-lipid complexes on food quality, food packaging films and intestinal flora is still unclear, which deserves further study in the future. Targeted medicine delivery using starch-lipid complexes may be also a promising and challenging direction in the future.

Production of Starch-Based Flexible Food Packaging in Developing Countries: Analysis of the Processes, Challenges, and Requirements

Biodegradable packaging offers an affordable and sustainable solution to global pollution, particularly in developing countries with limited recycling infrastructure. Starch is well suited to develop biodegradable packages for foods due to its wide availability and simple, low-tech production process. Although the development of starch-based packaging is well documented, most studies focus on the laboratory stages of formulation and plasticization, leaving gaps in understanding key phases such as raw material conditioning, industrial-scale molding, post-production processes, and storage. This work evaluates the value chain of starch-based packaging in developing countries. It addresses the challenges, equipment, and process conditions at each stage, highlighting the critical role of moisture resistance in the final product's functionality. A particular focus is placed on replacing single-use plastic packaging, which dominates food industries in regions with agricultural economies and rich biodiversity. A comprehensive analysis of starch-based packaging production, with a detailed understanding of each stage and the overall process, should contribute to the development of more sustainable and scalable solutions, particularly for the replacement of single-use packages, helping to protect vulnerable biodiverse regions from the growing impact of plastic waste.

Effect of plasma-activated water on the formation of endogenous wheat starch-lipid complexes during extrusion

The aim of this study was to investigate the effect of plasma-activated water (PAW) during extrusion on the formation of endogenous starch complexes with wheat starch (WS) as a model material. Using PAW during the extrusion process resulted in an increase in amylose content from 27.87 % to 30.07 %. Results from Fourier transform infrared spectroscopy, X-ray diffraction, and differential scanning calorimetry indicated that the PAW facilitated the formation of endogenous starch-lipid complexes during extrusion. PAW120 (distilled water treated by plasma for 120 s) showed a better promotion effect than PAW60 (distilled water treated by plasma for 60 s). EWS120 (WS extruded using PAW120) exhibited lower peak viscosity and swelling power, but higher solubility, particle size, and resistant starch content compared with EWS0 (WS extruded using distilled water) and EWS60 (WS extruded using PAW60). In a word, the acidic substances in PAW may lead to hydrolysis of starch and generate more amylose, thus improving the amount of endogenous starch-lipid complexes. The present study provides a novel extrusion method to obtain modified starch with higher RS content than common extrusion, which has potential application in the industrial production of functional foods with low glycemic index.

Physicochemical and In Vitro Starch Residual Digestion Structures of Extruded Maize and Sorghum Starches Added with Sodium Stearoyl Lactylate

This research aimed to characterize the physicochemical, in vitro digestion, and structural features of digestion residues of maize and sorghum starches subjected to thermoplastic extrusion, along with the influence of Sodium Stearoyl Lactylate (SSL), to obtain improved starches for food applications and to understand their behavior when consumed as a food ingredient. The morphology of the extruded materials showed remanent starch granules when SSL was used. A higher amount of medium and large linear glucan chains were found in these particles, influencing higher thermal stability (ΔH ≈ 4 J/g) and a residual crystallinity arrangement varying from 7 to 17% in the extrudates. Such structural features were correlated with their digestibility, where slowly digestible starch (SDS) and resistant starch (RS) fractions ranged widely (from 18.28 to 27.88% and from 0.13 to 21.41%, respectively). By analyzing the data with a Principal component analysis (PCA), we found strong influences of B2 and B3 type chains on the thermal stability of the extrudates. The amylose and smaller glucan chains (A and B1) also significantly affected the emulsifying and foam stability properties. This research contributes to the molecular knowledge of starch in extruded products with broad food applications.

Morphology, structural, thermal and rheological properties of wheat starch–palmitic acid complexes prepared during steam cooking

This work aimed to determine the changes in the morphology, complexation degree, the structural, thermal, and rheological properties of starch–fatty acid complexes during steam cooking. In this study, wheat starch with certain water and palmitic acid contents were steamed for 0.5, 1, 1.5, 2, and 2.5 h. The complexing index (CI) first decreased and then progressively increased with the prolonging of steam cooking time. The decrease in CI was associated with the decomposition of the complex layer formed on the granule surface at 0.5 h of steam cooking. The interaction between wheat starch and palmitic acid led to the change of starch crystal type. Prolonging treatment time promoted thermal stability and structural order degree. The type I and IIa complexes reached saturation and fatty acids in the interstitial space between helices increased with excessive treatment times. Rheological behavior analysis showed that the viscoelasticity and deformation degree of samples decreased and increased, respectively, with increasing steam cooking time. Results showed that the thermostability and order degree of the complex layer were lower than those of samples with long treatment times and complexing was effective during steam cooking.

The present paper introduces the formation and characteristics of wheat starch–palmitic acid complexes during long-term steam cooking.