Pasting, morphological, thermal and crystallinity properties of starch isolated from beans stored under different atmospheric conditions

Antimicrobial activity of geranium (Pelargonium graveolens) essential oil and its encapsulation in carioca bean starch ultrafine fibers by electrospinning

Geranium (Pelargonium graveolens) is known for being an aromatic plant rich in bioactive compounds with antibacterial properties. In this study, geranium essential oil (GEO) was extracted and encapsulated in ultrafine bean starch fibers produced by electrospinning as an antibacterial agent. GEO revealed a composition rich in volatile compounds, including citronellol, cis-geraniol, β-linalool, citronellyl formate, and linalool formate. In its free form, GEO exhibited high antibacterial activity against pathogenic bacteria strains (L. monocytogenes, S. aureus, and E. coli). The bean starch fibers, produced with and without the addition of GEO, were uniform and continuous, with an average diameter ranging from 249 to 373 nm. Confocal analysis indicated a uniform distribution of GEO in the fibers, with a loading capacity of 54.0 %, 42.9 %, and 36.5 % for 20 %, 30 %, and 40 % GEO concentrations, respectively. Remarkably, fibers containing 40 % GEO showed a significant reduction in tested bacteria (L. monocytogenes, S. aureus, and E. coli), suggesting promising applications in preventing losses and extending the shelf life of food through active packaging.

Effects of exogenous salicylic acid on starch physicochemical properties and in vitro digestion under heat stress during the grain-filling stage in waxy maize

Waxy maize starch serves as a pivotal component in global food processing and industrial applications, while high temperature (HT) during the grain-filling stage seriously affects its quality. Salicylic acid (SA) has been recognized for its role in enhancing plant heat resistance. Nonetheless, its regulatory effect on the quality of waxy maize starch under HT conditions remains unclear. In this study, two waxy maize varieties, JKN2000 (heat-tolerant) and SYN5 (heat-sensitive) were treated with SA after pollination and then subjected to HT during the grain-filling stage to explore the effect of SA on grain yield and starch quality. The results indicate that exogenous SA under HT treatment led to an increase in kernel weight and starch content in both varieties. Moreover, SA reduced the HT-induced holes on the surfaces of starch granules, enlarged the starch granule size, elevated the amylopectin branching degree, and reduced amylopectin average chain length. Consequently, improvements of pasting viscosity and the decrease of retrogradation percentage of starch were observed with SA under HT. Exogenous SA reduced HT-induced rapidly digestible starch content in SYN5, but had no significant effect on that in JKN2000. In summary, SA pretreatment effectively alleviated the detrimental effects of HT on starch pasting and thermal properties of waxy maize.

Hydrogel properties of non-conventional starches from guabiju, pinhão, and uvaia seeds

The physicochemical properties of starch vary depending on the botanical sources, thereby influencing the gelatinisation/retrogradation properties and subsequently affecting the hydrogels characteristics. This study aimed to assess the influence of botanical sources influence on starch and hydrogel properties using non-conventional starch derived from guabiju, pinhão, and uvaia seeds. Hydrogels were prepared by starch gelatinisation followed by 6 h ageing period at room temperature (20 ± 2 °C) and subjected to five freeze-thaw cycles. Pinhão starch exhibited a higher viscosity peak and breakdown, along with a lower final viscosity and setback, compared to guabiju and uvaia starches. The significantly different pasting properties influenced the porous microstructure, water absorption (p-value: 0.01), and resistance of the hydrogels (p-value: 0.01). The guabiju starch hydrogels showed a uniform pore structure without cavities, whereas pinhão and uvaia starch hydrogels exhibited agglomerated and spongy pore structures. Furthermore, the guabiju starch hydrogel demonstrated the lowest water absorption (4.56 g/g) and the highest compression resistance (1448.50 g) among all the studied starch hydrogels. In contrast, the pinhão starch hydrogel showed the highest water absorption (7.43 g/; p-value: 0.01) among all studied starch hydrogels. The hardness of uvaia starch hydrogel did not differ significantly from the guabiju and pinhão starch hydrogel. The different non-conventional starches reveal important variations in the hydrogels characteristics. This provides insights into how amylose and amylopectin interact and present alternatives for using these unique starch-based hydrogels in diverse applications.

Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation

Future dietary protein demand will focus more on plant-based sources than animal-based products. In this scenario, legumes and pulses (lentils, beans, chickpeas, etc.) can play a crucial role as they are one of the richest sources of plant proteins with many health benefits. However, legume consumption is undermined due to the hard-to-cook (HTC) phenomenon, which refers to legumes that have high resistance to softening during cooking. This review provides mechanistic insight into the development of the HTC phenomenon in legumes with a special focus on common beans and their nutrition, health benefits, and hydration behaviour. Furthermore, detailed elucidation of HTC mechanisms, mainly pectin-cation-phytate hypothesis and compositional changes of macronutrients like starch, protein, lipids and micronutrients like minerals, phytochemicals and cell wall polysaccharides during HTC development are critically reviewed based on the current research findings. Finally, strategies to improve the hydration and cooking quality of beans are proposed, and a perspective is provided.

Brazilian native fruit pomace as a source of bioactive compounds on starch-based films: Antimicrobial activities and food simulator release

The bioactive compounds extraction from fruit pomace is an ecological alternative for these abundant and low-added-value by-products. This study aimed to evaluate the antimicrobial potential of pomace extracts from Brazilian native fruits (araçá, uvaia, guabiroba and butiá) and the effect on physicochemical, mechanical properties and the migration of antioxidants and phenolic compounds from starch-based films. The film with butiá extract had the lowest mechanical resistance (1.42 MPa) but the highest elongation (63 %). In comparison, uvaia extract had less impact on film mechanical properties (3.70 MPa and 58 %) compared to the other extracts. The extracts and films showed antimicrobial activity against Listeria monocytogenes, L. inoccua, B. cereus and S. aureu. Approximately 2 cm inhibition halo was noticed for the extracts, while films ranged from 0.33 to 1.46 cm inhibition halo. Films with guabiroba extract had the lowest antimicrobial activity (0.33 to 0.5 cm). The phenolic compounds were released from the film matrix in the first hour at 4 °C with maintenance in the stability. The fatty-food simulator showed a controlled release of antioxidant compounds, which can assist in controlling food oxidation. Brazilian native fruit has shown to be a viable alternative to isolate bioactive compounds and produce film packaging with antimicrobial and antioxidant activities.

Non-conventional starches isolated from agronomic-improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties

BACKGROUND

Non-conventional starch sources are promising alternative food ingredients. Different bean varieties with agronomic improvements are constantly being developed and cultivated in the Northwestern Argentinean region (NOA) to increase yields and obtain high-quality seeds. However, the main attributes of their starches have not been studied. In this work, starches from four agronomic-improved bean cultivars were isolated and their structure and physicochemical properties were evaluated.

RESULTS

High-purity starches were obtained, as shown by their low protein and ash content. Starch granules presented smooth surfaces with spherical to oval shapes, with a marked 'Maltese cross' and heterogeneous sizes. Their amylose content revealed a mean value of 318 g kg^-1 and all presented resistant > slowly digestible > rapidly digestible starch fractions. Their Fourier transform infrared spectra were similar and X-ray diffraction analysis showed a C_A -type pattern in all cases despite their different sources. Among thermal properties, Escarlata starch showed the lowest gelatinization peak temperature (69.5 °C) and Anahí starch the highest (71.3 °C). Starch pasting temperature varied from 74.6 to 76.9 °C, whereas peak viscosity and final viscosity showed a similar tendency, with Leales B30 < Anahí < Escarlata < Cegro 99/11-2 and Leales B30 < Anahí = Escarlata < Cegro 99/11-2, respectively.

CONCLUSION

This study provides the basis for a better understanding of the characteristics of agronomic-improved NOA bean starches, enabling their use in product formulation as an alternative to starches from conventional sources. © 2023 Society of Chemical Industry.

Carioca bean starch upon synergic modification: characteristics and films properties

BACKGROUND

The use of damaged beans for starch isolation comprises an end-use alternative for a product that is not accepted by the consumer. For that reason, isolation and modification of Carioca bean starch should be explored and evaluated as a suitable source for biodegradable material. The present study aimed to evaluate the synergism of physical and chemical modifications on Carioca bean starch with respect to improving the properties of biodegradable films. A heat-moisture treatment (HMT) followed by oxidation by sodium hypochlorite was performed and vice versa.

RESULTS

Synergism was noted in the starch properties compared to the single modification. When the oxidation was applied first, a higher amylose and carbonyl content was noted. HMT, isolated and as a second modification, caused a more pronounced effect on viscosity profile than the oxidized starch, with an increase in paste temperature and a decrease in viscosity, breakdown and final viscosity.

CONCLUSION

The results obtained in the present study reflect a decrease in water vapor permeability, although a higher tensile strength was noted when oxidation was applied, as a single and as a first modification. © 2020 Society of Chemical Industry.

Effects of refrigeration on biochemical, digestibility, and technological parameters of carioca beans during storage

The objective of this study was to evaluate the effects of grain moisture, temperature, and storage time on biochemical, digestibility, and technological parameters of carioca beans. The grains were stored at 16.7% and 13.8% of moisture at 12, 20, 28, and 36°C for 240 days. It was observed that a reduction in the storage temperature maintained the germination and vigor of the grains. The temperature of 36°C causes between 3.81% and 4.52% reduction in weight of a thousand grains and significant darkening. Carioca beans stored at 36°C exhibited hard-to-cook (HTC) defect at 80 days and increases in hardness after 240 days. The best digestibility indexes of carioca beans were obtained with refrigerated storage. The refrigerated storage (12°C) provides the best preservability of the grains throughout the storage, verified by the parameters biochemical, digestibility, and technological parameters. PRACTICAL APPLICATIONS: Carioca beans are among the most consumed beans in Brazil and their quality for consumption is directly influenced by storage conditions that alter color, nutritional value, bioactive, and cooking properties. Thus, this study seeks to present a practical and viable solution for stockist of bean grains, so that they can store these grains for long periods, maintaining the quality standards for commercialization. In addition, this technology allows the stockist to identify the best time for commercialization of the carioca beans, which has high added value.

Characteristics of starch from different bean genotypes and its effect on biodegradable films

BACKGROUND

Starches from four common bean genotypes were characterized and used in the production of biodegradable films. Starches were characterized by their swelling power, solubility, amylose content, granule morphology, relative crystallinity, thermal and pasting properties, and susceptibility to α-amylase hydrolysis. Films were characterized according to their morphology, mechanical and water vapor barrier properties, whiteness and opacity.

RESULT

Depending on the common bean genotype, a great variation on starch properties was found, which, in turn, clearly impacted on the characteristics of the starch-based films. Starches from BRS Pitanga and BRS Pérola genotypes exhibited the highest amylose content and the lowest swelling capabilities. Bean starch from the IPR Uirapuru genotype presented granules with an irregular surface and shape. Starches from IPR Uirapuru and BRS Estilo genotypes provided well-structured biodegradable films, without the occurrence of fissures or cracks. Moreover, starch films containing starch from BRS Estilo genotype exhibited the highest flexibility, permeability and solubility.

CONCLUSION

The morphological, mechanical and water vapor barrier properties of films elaborated with common bean starch vary greatly as a function of the bean genotype used for starch production. © 2018 Society of Chemical Industry.

Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components

The ultrasound technology was successfully used to improve the mass transfer processes on food. However, the study of this technology on the grain hydration and on its main components properties was still not appropriately described. This work studied the application of the ultrasound technology on the hydration process of mung beans (Vigna radiata). This grain showed sigmoidal hydration behavior with a specific water entrance pathway. The ultrasound reduced ~25% of the hydration process time. In addition, this technology caused acceleration of the seed germination – and some hypothesis for this enhancement were proposed. Moreover, it was demonstrated that the ultrasound did not change both structure and pasting properties of the bean starch. Finally, the flour rheological properties proved that the ultrasound increased its apparent viscosity, and as the starch was not modified, this alteration was attributed to the proteins. All these results are very desirable for industry since the ultrasound technology improves the hydration process without altering the starch properties, accelerates the germination process (that is important for the malting and sprouting process) and increases the flour apparent viscosity, which is desirable to produce bean-based products that need higher consistency.

Effect of Ozone Treatment on Deoxynivalenol and Wheat Quality

Deoxynivalenol (DON) is a secondary metabolite produced by Fusarium fungi, which is found in a wide range of agricultural products, especially in wheat, barley, oat and corn. In this study, the distribution of DON in the wheat kernel and the effect of exposure time to ozone on DON detoxification were investigated. A high concentration of toxin was found in the outer part of the kernel, and DON was injected from the outside to the inside. The degradation rates of DON were 26.40%, 39.16%, and 53.48% after the samples were exposed to 75 mg/L ozone for 30, 60, and 90 min, respectively. The effect of ozonation on wheat flour quality and nutrition was also evaluated. No significant differences (P > 0.05) were found in protein content, fatty acid value, amino acid content, starch content, carbonyl and carboxyl content, and swelling power of ozone-treated samples. Moreover, the ozone-treated samples exhibited higher tenacity and whiteness, as well as lower extensibility and yellowness. This finding indicated that ozone treatment can simultaneously reduce DON levels and improve flour quality.

Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars

Summary The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total starch contents of the bean flours ranged from 17.72 to 20.27% and from 39.68 to 43.78%, respectively. The bean starches had low amounts of proteins, lipids and ash and showed an amylose content ranging between 45.32 and 51.11% and absolute density values between 1.55 and 1.78 g.cm–3. The bean starch granules were round to oval with a smooth surface. Results viscoamylographic profiles of the starches and flours showed the possibility of selecting cultivars for specific applications according to these characteristics.

Eco-friendly cationic modification of cotton fabrics for improving utilization of reactive dyes

The cotton fabric was modified by the eco-friendly cationic polymer. The modified cotton fabric could be dyed with reactive dyes without salt. This investigation provided a feasible and eco-friendly way to realize salt-free dyeing of reactive dyes.