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Niu B, Qin Y, Xie X, Zhang B, Cheng L, Yan Y. Effect of ultrasound-pretreated starch on the formation, structure and digestibility of starch ternary complexes from lauric acid and β-lactoglobulin. ULTRASONICS SONOCHEMISTRY 2024; 109:106990. [PMID: 39018891 PMCID: PMC11298633 DOI: 10.1016/j.ultsonch.2024.106990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 07/11/2024] [Accepted: 07/13/2024] [Indexed: 07/19/2024]
Abstract
Starch, lipids, and proteins are key macronutrients in starchy foods. Their interactions during processing can form starch-lipid-protein ternary complexes, significantly affecting food quality. Ultrasonic treatment, as a common processing method, is expected to regulate the quality of starchy foods by influencing the formation of ternary complexes. This study aimed to understand the effect of ultrasonic pretreatment on the formation of starch-lipid-protein ternary complexes using various types of starches. Wheat starch (WS), maize starch (MS), and potato starch (PS) were gelatinized and treated with ultrasound at various power densities (0-40 W/L) to form complexes with lauric acid (LA) and β-lactoglobulin (βLG), respectively. Ultrasound increased the amylose content of gelatinized WS, MS, and PS and shifted their chain length distribution towards the short chains. Results from Fourier transform infrared spectroscopy, laser confocal micro-Raman, X-ray diffraction, and differential scanning calorimetry showed that the largest amount of WS-LA-βLG complexes was formed at the ultrasonic power density of 10 W/L, and MS-LA-βLG and PS-LA-βLG complexes at 20 W/L. Additionally, ultrasound enhanced the content of resistant starch (RS) in the starch-LA-βLG complexes. The RS content increased from 14.12 % to 18.31 % for WS-LA-βLG, and from 19.18 % and 20.69 % to 27.60 % and 28.63 % for MS-LA-βLG and PS-LA-βLG complexes, respectively. This study presents an approach for facilitating the formation of ternary complexes, contributing to the development of low-GI functional foods.
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Affiliation(s)
- Bin Niu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China
| | - Yingnan Qin
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China
| | - Xinhua Xie
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China.
| | - Bobo Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China
| | - Lilin Cheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China
| | - Yizhe Yan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou, 450001, PR China.
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Bahmanpour H, Asefi N, Alizadeh A, Pirsa S. Assessment of the impact of cold plasma technology on physicochemical properties of corn starch flour and the associated modified corn starch incorporated into milk dessert. Heliyon 2024; 10:e37399. [PMID: 39290274 PMCID: PMC11407043 DOI: 10.1016/j.heliyon.2024.e37399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 07/30/2024] [Accepted: 09/03/2024] [Indexed: 09/19/2024] Open
Abstract
The utilization of cold plasma can be used as an alternative method to modify the properties of starch. This research aimed to examine the use of cold plasma technology to alter the structure of corn starch and investigate how its functionality could be improved using a food model (milk dessert). Modified corn starch by plasma technology under different gas contents (dielectric-barrier discharge (DBD)) (95 % argon+5 % hydrogen (DBD1) and 90 % argon+10 % oxygen (DBD2)) was compared to the control sample of corn starch. The physicochemical characteristics of modified corn starch, DSC, XRD, SEM and FTIR tests were evaluated. The findings demonstrated that corn starch had significantly higher solubility, transparency, ash, oil absorption capacity (OAC), and resistant starch (RS) when exposed to cold plasma under the test circumstances compared to the control sample. SEM analysis confirmed that plasma affected the surface of starch granules, making the surface changes more pronounced when oxygen was added to the treatment. It was concluded that the sample should be treated with plasma containing 90 % argon and 10 % oxygen (as the best sample). The best sample (modified corn starch) was used to prepare a milk dessert as a food model, and considerable differences were found between the modified starch treated sample and control samples in terms of moisture, brix, syneresis, and organoleptic properties (p < 0.05).
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Affiliation(s)
- Hannaneh Bahmanpour
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Narmela Asefi
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Aynaz Alizadeh
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Sajad Pirsa
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
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Velazquez G, Mendez-Montealvo G, Morales-Sanchez E, Sifuentes-Nieves I, Velazquez-Castillo R, Soler A. Autoclaved Starch: Structure and Functionality Relationship in a Matrix With the Same Contribution of Amylose and Amylopectin. Biopolymers 2024:e23624. [PMID: 39257344 DOI: 10.1002/bip.23624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2024] [Revised: 08/15/2024] [Accepted: 08/20/2024] [Indexed: 09/12/2024]
Abstract
The rational use of autoclaved starches in food applications is difficult because there is a lack of information on their structure-functionality relationship. The novelty of this research relies on disclosing such an association. Hylon V starch was autoclaved at 105, 120, and 135°C to investigate its crystalline and double-helical features and its relationship with functionality. In autoclaved Hylon V starch, interactions of amylopectin and amylose improved while the crystalline regions decreased. The degree of double helices (DD) decreased after autoclaving at 105°C and the degree of order (DO) increased after treatment at 120 and 135°C. The water solubility index (WSI) (4.63-6.38%) and swelling power (SP) (4.39-7.1 g/g) increased when the temperature increased. On the other hand, water (103.49-225.01%) and oil (61.91-94.53%) holding capacity (WHC and OHC, respectively) increased after autoclaving treatment, although the values decreased with the treatment intensity. The functional properties were affected when the structure changed as a function of the treatment temperatures. PCA analysis showed that WSI and SP of autoclaved Hylon V starch were associated with a high DD, with better compaction, and with stronger amylopectin-amylose interactions. WHC and OHC were associated with better crystallinity, stronger interactions of amylopectin and amylose, and heterogeneous double-helical crystallites. These findings are useful for understanding the structure-functionality relationship of autoclaved Hylon V starch and pave the way for future research regarding the effects of its incorporation on the properties of food matrices such as bread, yogurt, cakes, and pudding.
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Affiliation(s)
- Gonzalo Velazquez
- Instituto Politécnico Nacional, CICATA-IPN Querétaro, Santiago de Querétaro, Mexico
| | | | | | | | - Rodrigo Velazquez-Castillo
- División de Investigación y Posgrado, Facultad de Ingeniería, Universidad Autónoma de Querétaro, Santiago de Querétaro, Mexico
| | - Adrian Soler
- Instituto Politécnico Nacional, CICATA-IPN Querétaro, Santiago de Querétaro, Mexico
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Pelpolage SW, Kobayashi H, Fukuma N, Hoshizawa M, Hamamoto T, Han KH, Fukushima M. Temporal changes in the fermentation characteristics, bacterial community structure and the functionality of the predicted metagenome of a batch fermenter medium containing the upper gastrointestinal enzyme resistant fraction of white sorghum (Sorghum bicolor L. Moench). Food Chem 2024; 448:139102. [PMID: 38593566 DOI: 10.1016/j.foodchem.2024.139102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 03/17/2024] [Accepted: 03/19/2024] [Indexed: 04/11/2024]
Abstract
Sorghum is a potential prebiotic ascribed to the high native resistant starch (RS) content. Our previous studies on raw sorghum have revealed prominent amino acid fermentation despite the high RS content. Interestingly, autoclaved-freeze-dried sorghum fed rats exhibited beneficial microbial and biochemical profiles. Having a keen interest to reciprocally scrutinize the underlying mechanisms behind these contrasting outcomes, we used an in vitro porcine batch fermentation model. The fermentable substrates in raw and autoclaved-freeze-dried (three cycles) sorghum (AC) after in vitro gastrointestinal digestion fostered similar bacterial community structures, yet with significant differences in the characteristic amylolytic microbial taxa abundance and their temporal variation. Further, significant differences in the concentration of organic acids in raw and AC manifested the differences in the predicted abundance of the underlying pathways of carbohydrate and organic acid metabolism. Thus, this study highlights the propensity of the heat-moisture treatment of sorghum in modifying the fermentability of its RS.
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Affiliation(s)
- Samanthi W Pelpolage
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro 080-8555, Hokkaido, Japan.
| | - Haruhi Kobayashi
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro 080-8555, Hokkaido, Japan.
| | - Naoki Fukuma
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro 080-8555, Hokkaido, Japan; Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro 080-8555., Hokkaido, Japan.
| | - Michiyo Hoshizawa
- U.S. Grains Council, 11th Floor, Toranomon Denki Building No.3, 1-2-20 Toranomon, Minato-ku, Tokyo 105-0001, Japan.
| | - Tetsuo Hamamoto
- U.S. Grains Council, 11th Floor, Toranomon Denki Building No.3, 1-2-20 Toranomon, Minato-ku, Tokyo 105-0001, Japan.
| | - Kyu-Ho Han
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro 080-8555, Hokkaido, Japan; Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro 080-8555., Hokkaido, Japan.
| | - Michihiro Fukushima
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro 080-8555, Hokkaido, Japan.
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Cui L, Wang X, Zhang J, Ai Z, Hu Y, Liu S, Tang P, Zou H, Li X, Wang Y, Nan B, Wang Y. Physicochemical properties and in vitro digestibility of ginseng starches under citric acid-autoclaving treatment. Int J Biol Macromol 2024; 265:131031. [PMID: 38518930 DOI: 10.1016/j.ijbiomac.2024.131031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 03/18/2024] [Accepted: 03/19/2024] [Indexed: 03/24/2024]
Abstract
In this study, the effects of citric acid-autoclaving (CA-A) treatment on physicochemical and digestive properties of the native ginseng starches were investigated. The results showed that ginseng starch exhibited a B-type crystal structure with a low onset pasting temperature of 44.23 ± 0.80 °C, but high peak viscosity and setback viscosity of 5897.34 ± 53.72 cP and 692.00 ± 32.36 cP, respectively. The granular morphology, crystal and short-range ordered structure of ginseng starches were destroyed after CA-A treatment. The more short-chain starches were produced, resulting in the ginseng starches solubility increased. In addition, autoclaving, citric acid (CA) and CA-A treatment promoted polymerization and recrystallization of starch molecules, increased the proportion of amylopectin B1, and B3 chains, and improved molecular weight and resistant starch (RS) content of ginseng starches. The most significant multi-scale structural change was induced by CA-A treatment, which reduced the relative crystallinity of ginseng starch from 28.26 ± 0.24 % to 2.75 ± 0.08 %, and increased the content of RS to 54.30 ± 0.14 %. These findings provided a better understanding of the structure and properties of Chinese ginseng starches and offered new ideas for the deep processing of ginseng foods.
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Affiliation(s)
- Linlin Cui
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Xinzhu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Junshun Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Zhiyi Ai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Yue Hu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Sitong Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Ping Tang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Hongyang Zou
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Xia Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China; National Processing Laboratory for Soybean Industry and Technology, Changchun, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
| | - Yu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Bo Nan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China; National Processing Laboratory for Soybean Industry and Technology, Changchun, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China.
| | - Yuhua Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China; National Processing Laboratory for Soybean Industry and Technology, Changchun, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China.
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6
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Gao M, Jia J, Zhang C, Liu Y, Dou B, Zhang N. Structure, properties, and resistant starch content of modified rice flour prepared using dual hydrothermal treatment. Int J Biol Macromol 2024; 262:130050. [PMID: 38346627 DOI: 10.1016/j.ijbiomac.2024.130050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/03/2024] [Accepted: 02/06/2024] [Indexed: 02/17/2024]
Abstract
In this study, modified rice flour with high resistant starch (RS) content was prepared by dual hydrothermal treatment, which combined the heat-moisture treatment with the pressure-heat treatment method. The effects of dual hydrothermal treatment on the structure and properties of modified rice flour and their relationship with RS content were further discussed. The results showed that the RS content of modified rice flour was higher than that of rice flour (RF), and dual hydrothermal treatment was more effective than single hydrothermal treatment. Adhesion and aggregation occurred between the particles of modified rice flour. Both crystallinity and short-range ordering were increased in modified rice flour compared to RF. Moreover, the modified rice flour of dual hydrothermal treatment had higher crystallinity and a more ordered short-range structure of starch, which improved RS content to a certain extent. Compared to single hydrothermal treatment, the modified rice flour of dual hydrothermal treatment had a lower viscoelasticity and a better thermal stability. Both RF and modified rice flour gels were composed mainly of free water, with minimal amounts of bound and immobile water. The study may provide a reference for the production and application of modified rice flour.
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Affiliation(s)
- Man Gao
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Jianhui Jia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China
| | - Chujia Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ying Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Boxin Dou
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
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7
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Zhang C, Jia J, Gao M, Liu Y, Dou B, Zhang N. Effect of different heat-moisture treatment times on the structure, physicochemical properties and in vitro digestibility of japonica starch. Int J Biol Macromol 2024; 259:129173. [PMID: 38181923 DOI: 10.1016/j.ijbiomac.2023.129173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 11/19/2023] [Accepted: 12/29/2023] [Indexed: 01/07/2024]
Abstract
Modified starch was prepared from japonica starch (JS) by heat-moisture treatments (HMT). Under the same moisture content and HMT temperature, the effects of various HMT times on the structural, properties of JS and its in vitro digestibility properties were investigated. The results showed that adhesion occurred between the particles of japonica starch after the HMT, and there were depressions on the surface. The size of the JS particles increased, the short-range ordering and relative crystallinity of the HMT-modified starch increased and gradually decreased, reaching a peak of 36.51 % at 6 h, as the HMT time was extended. The pasting indexes of HMT-modified starch decreased and then increased with the increase of the HMT time; compared with JS, the thermal stability of HMT-modified starch increased while the pasting enthalpy decreased. All the HMT-modified starches were weakly gelatinous systems and pseudoplastic fluids. Following HMT, the amount of resistant starch (RS) and slowly digested starch (SDS) grew initially before declining. The amount of RS in HMT-modified starch peaked at 24.28 % when the HMT time was 6 h. The results of this research can serve as a theoretical foundation for the creation of modified japonica starch and its use in the food industry.
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Affiliation(s)
- Chujia Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Jianhui Jia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China
| | - Man Gao
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ying Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Boxin Dou
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
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8
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Kang X, Gao W, Cheng Y, Cui B, Qiao X, Abd El-Aty AM. Enzymatic Modification of Starch Using Recombinant Genes from Sorghum in Escherichia coli: Insights and Potential Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:590-603. [PMID: 38133624 DOI: 10.1021/acs.jafc.3c07576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2023]
Abstract
SBEIIb (Sobic.004G163700), SSSIIa (Sobic.010G093400), and GBSSI (Sobic.010G022600) genes that regulate starch synthesis in sorghum endosperm were transferred into Escherichia coli by transgenic technology. SBEIIb, SSSIIa, and GBSSI enzymes were separated and purified through a Ni column and analyzed by electrophoresis with molecular weights and activities of 91.57 84.57, and 66.89 kDa and 551 and 700 and 587 U/μL, respectively. Furthermore, they were applied to starch modification, yielding interesting findings: the A chain content increased from 25.79 to 89.55% for SBEIIb-treated waxy starch, while SSSIIa extended the A chain to form DPs of the B chain, with A chain content decreasing from 89.55 to 37.01%, whereas GBSSI was explicitly involved in the synthesis of B1 chain, with its content increasing from 9.59 to 48.45%. Modified starch was obtained, which could be accurately applied in various industries. For instance, we prepared a sample (containing 89.6% A chain content) with excellent antiaging and antidigestion properties through SBEIIb modification. Moreover, higher RS3 (34.25%) and SDS contents (15.75%) of starch were obtained through the joint modification of SBEIIb and SSSIIa. These findings provide valuable insights for developing sorghum starch synthesis-related enzymes and offer opportunities for improving starch properties through enzymatic approaches.
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Affiliation(s)
- Xuemin Kang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Yue Cheng
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Xuguang Qiao
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum 25240, Turkey
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9
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Dorneles MS, de Azevedo ES, Noreña CPZ. Effect of microwave followed by cooling on structural and digestive properties of pinhão starch. Int J Biol Macromol 2023; 253:126981. [PMID: 37729989 DOI: 10.1016/j.ijbiomac.2023.126981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 08/16/2023] [Accepted: 09/16/2023] [Indexed: 09/22/2023]
Abstract
To increase its resistant content, native pinhão starch was modified using a microwave (300 W, 90 s) and subsequently cooled at 4 °C for 4, 8, 16, 24, and 72 h. The results demonstrated that all starches exhibited a crystalline structure of type C, with decreased crystallinity after modification. In the modified samples, the ratio of peaks 1047/1022 cm-1 and 995/1022 cm-1, as identified by FTIR, indicated a reduction in the crystalline region and damage to the double helix structure of starch granules. DSC analysis revealed that modified starches had lower gelatinization temperature range values due to the presence of more homogeneous crystals. Rheological analyses showed that starch suspensions obtained exhibited pseudoplastic fluid behavior and gel-like viscoelastic structure formation, with higher storage moduli in samples with longer cooling times. The microwave-modified starch, cooled for 72 h, exhibited higher digestion resistance, resulting in a 43.6 % increase in resistant starch content and a 26.1 % decrease in rapidly digestible starch compared to native starch. The results highlight that the modification of native pinhão starch using a microwave, followed by cooling at 4 °C for 72 h, presents a promising method for increasing the resistant starch content.
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Affiliation(s)
- Mariane Santos Dorneles
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970 Porto Alegre, RS, Brazil
| | - Eduarda Silva de Azevedo
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970 Porto Alegre, RS, Brazil
| | - Caciano Pelayo Zapata Noreña
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970 Porto Alegre, RS, Brazil.
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Shao M, Li S, Huang S, Junejo SA, Jiang Y, Zhang B, Huang Q. Oil structuring from porous starch to powdered oil: Role of multi-scale structure in the oil adsorption and distribution. Int J Biol Macromol 2023; 253:126968. [PMID: 37730003 DOI: 10.1016/j.ijbiomac.2023.126968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/23/2023] [Accepted: 09/15/2023] [Indexed: 09/22/2023]
Abstract
Oil structuring from porous starch is a potential alternative for the industrial production of powdered oil, but their relationship between starch multi-scale structure and oil adsorption characteristics was not clear. This study compared the role of multi-scale structure of porous starch (PS) prepared by normal and waxy maize starch in the oil adsorption. Waxy maize porous starch exhibited higher oil adsorption capacity (32.43 %-98.71 %) and more oil distributed on the surface of granules than normal maize porous starch, resulting from the more pores, larger specific surface area (1.01-1.53 m2/g), and pore size (8.45-9.32 nm). The enzymolysis time of native starch dominated oil distribution, leading to different granule adhesion and aggregation state. Pearson correlation analysis further showed oil adsorption capacity was negatively correlated with particle size, but positively correlated with enzymolysis rate and specific surface area of PS. The formation of powdered oil was mainly through the physical adsorption, including surface adsorption and pore adsorption. These findings could provide a promising route for the preparation of powdered oil with controlled multi-scale structure of PS.
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Affiliation(s)
- Miao Shao
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, Jiangsu, China
| | - Sixin Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Shahid Ahmed Junejo
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yi Jiang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Bin Zhang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qiang Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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11
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Zheng F, Xu Q, Zeng S, Zhao Z, Xing Y, Chen J, Zhang P. Multi-scale structural characteristics of black Tartary buckwheat resistant starch by autoclaving combined with debranching modification. Int J Biol Macromol 2023; 249:126102. [PMID: 37541464 DOI: 10.1016/j.ijbiomac.2023.126102] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 07/08/2023] [Accepted: 07/31/2023] [Indexed: 08/06/2023]
Abstract
The impact of autoclaving or autoclave-debranching treatments on the multi-scale structure of resistant starch (RS) and the relationship with starch digestion remains unclear, despite their widespread use in its preparation. This work investigated the relationship between RS structure in black Tartary buckwheat and its digestibility by analyzing the effects of autoclaving and autoclave-debranching combined treatments on the multi-scale structure of RS. The results showed that black Tartary buckwheat RS exhibited a more extensive honeycomb-like network structure and enhanced thermal stability than either black Tartary buckwheat native starch (BTBNS) or common buckwheat native starch (CBNS). Autoclaving and autoclaving-debranching converted A-type native starch to V-type and possibly the formation of flavonoid-starch complexes. Autoclaving treatment significantly increased the proportion of short A chain (DP 6-12) and the amylose (AM) content, reduced the viscosity and the total crystallinity. Notably, the autoclave-debranching co-treatment significantly enhanced the resistance of starch to digestion, promoted the formation of perfect microcrystallines, and increased the AM content, short-range ordered degree, and the proportion of long B2 chain (DP 25-36). This study reveals the relationship between the multi-scale structure and digestibility of black Tartary buckwheat RS by autoclaving combined with debranching modification.
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Affiliation(s)
- Faying Zheng
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Shanshan Zeng
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Zixian Zhao
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | | | - Ping Zhang
- Huantai Biotechnology Co., Ltd., Chengdu 610225, China
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12
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Zou J, Feng Y, Xu M, Yang P, Zhao X, Yang B. The structure-glycemic index relationship of Chinese yam (Dioscorea opposita Thunb.) starch. Food Chem 2023; 421:136228. [PMID: 37105123 DOI: 10.1016/j.foodchem.2023.136228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 04/17/2023] [Accepted: 04/20/2023] [Indexed: 04/29/2023]
Abstract
Yam (Dioscorea opposita Thunb.) is an important functional food in Asia. Yam starch usually has a low glycemic index. What is the structure requirement of starch to obtain a low glycemic index remains unknown. In order to understand the structure-glycemic index relationship, six yam starches from various regions with apparent structure difference were analyzed. Chinese yam starch (CYS) showed the lowest glycemic index. It presented as oval or round granules. Meanwhile, CYS showed a distinct A-type crystal structure while the others presented C-type crystal structure. The largest crystallinity, Rw, Mw/Mn, RS level, RS + SDS level, and the lowest peak viscosity, trough viscosity and C∞ values were found for CYS. These data explained the lowest glycemic index of CYS. The above results suggested that CYS was a good neutraceutical candidate and could be used in the diet of diabetes population.
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Affiliation(s)
- Jian Zou
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China; School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430000, China.
| | - Yongting Feng
- School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430000, China
| | - Meijuan Xu
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China
| | - Peiyu Yang
- School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430000, China
| | - Xiaodong Zhao
- School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430000, China
| | - Bao Yang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China.
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13
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Wang M, Liu G, Li J, Wang W, Hu A, Zheng J. Structural and physicochemical properties of resistant starch under combined treatments of ultrasound, microwave, and enzyme. Int J Biol Macromol 2023; 232:123331. [PMID: 36682665 DOI: 10.1016/j.ijbiomac.2023.123331] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 01/04/2023] [Accepted: 01/15/2023] [Indexed: 01/20/2023]
Abstract
The structural characteristics and physicochemical properties of native corn starch (NCS) and resistant starch (RS) prepared by enzymatic hydrolysis (RS-E), microwave-enzymatic hydrolysis (RS-ME), ultrasound assisted enzymatic hydrolysis (RS-UE), and microwave-ultrasound assisted enzymatic hydrolysis (RS-MUE) were investigated. The results showed that the combined treatments of ultrasound, microwave, and enzyme resulted in increases in RS content, amylose content, and solubility with a decrease in swelling power. RS-MUE exhibited the lowest digestibility, with a 41.71 % RS content. Particle-size distribution and scanning electron microscopy analyses demonstrated that RS samples exhibited larger granule sizes and rougher surfaces with irregular shapes. The Fourier transform infrared spectroscopy and X-ray diffraction pattern analysis demonstrated that no new groups were created during the modification processes, the crystal structure of all RS samples changed from A to B + V, and the short-range order and relative crystallinity of RS-E, RS-ME, RS-UE, and RS-MUE increased. RS-MUE exhibited the highest molecular order R1047/1022 value (0.8769) and relative crystallinity (45.54 %). These results suggested that the new technology combining microwave, ultrasound, and enzyme for improving RS content is effective and has potential for application in the production of RS and low glycemic index foods.
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Affiliation(s)
- Mengting Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Guangxin Liu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Jing Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Wei Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Aijun Hu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
| | - Jie Zheng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
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14
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Dominguez-Ayala JE, Ayala-Ayala MT, Velazquez G, Espinosa-Arbeláez DG, Mendez-Montealvo G. Crystal structure changes of native and retrograded starches modified by high hydrostatic pressure: Physical dual modification. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
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15
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Xie J, Hong Y, Gu Z, Cheng L, Li Z, Li C, Ban X. Highland Barley Starch: Structures, Properties, and Applications. Foods 2023; 12:foods12020387. [PMID: 36673478 PMCID: PMC9857740 DOI: 10.3390/foods12020387] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/24/2022] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Highland barley (HB) is a nutritious crop with excellent health benefits, and shows promise as an economically important crop with diverse applications. Starch is the main component of HB and has great application potential owing to its unique structural and functional properties. This review details the latest status of research on the isolation, chemical composition, structure, properties, and applications of highland barley starch (HBS). Suggestions regarding how to better comprehend and utilize starches are proposed. The amylopectin content of HBS ranged from 74% to 78%, and can reach 100% in some varieties. Milling and air classification of barley, followed by wet extraction, can yield high-purity HBS. The surface of HBS granules is smooth, and most are oval and disc-shaped. Normal, waxy, and high-amylose HBS have an A-type crystalline. Due to its superb freeze-thaw stability, outstanding stability, and high solubility, HBS is widely used in the food and non-food industries. The digestibility of starch in different HB whole grain products varies widely. Therefore, the suitable HB variety can be selected to achieve the desired glycemic index. Further physicochemical modifications can be applied to expand the variability in starch structures and properties. The findings provide a thorough reference for future research on the utilization of HBS.
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Affiliation(s)
- Jingjing Xie
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
- Correspondence: ; Tel.: +86-510-85329237
| | - Zhengbiao Gu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Li Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Xiaofeng Ban
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
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16
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Sahoo B, Kumari A, Sarkhel S, Jha S, Mukherjee A, Jain M, Mohan A, Roy A. Rice Starch Phase Transition and Detection During Resistant Starch Formation. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2022.2163498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Bijendra Sahoo
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Ankanksha Kumari
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Shubhajit Sarkhel
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Shipra Jha
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Arunima Mukherjee
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Mahima Jain
- Department of Food Science & Technology, University of Georgia, Georgia, USA
| | - Anand Mohan
- Department of Food Science & Technology, University of Georgia, Georgia, USA
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
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17
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Xu Q, Zheng F, Yang P, Tu P, Xing Y, Zhang P, Liu H, Liu X, Bi X. Effect of autoclave-cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat. J Food Sci 2023; 88:315-327. [PMID: 36510380 DOI: 10.1111/1750-3841.16417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 11/08/2022] [Accepted: 11/22/2022] [Indexed: 12/15/2022]
Abstract
A starch-rich portion is produced as a by-product of black Tartary buckwheat processing. The effect of enzymatic combined with autoclaving-cooling cycles (one, two, or three times) on the physicochemical and structural properties of black Tartary buckwheat type 3 resistant starch (BRS) was evaluated. The autoclaving-cooling cycles enhanced solubility and reduced swelling, with the BRS content increasing from 14.12% to 25.18%. The high crystallinity of the BRS reflected a high molecular order. However, increasing the number of autoclaving-cooling cycles did not result in higher BRS content. The highest BRS yield in the autoclaved starch samples was 25.18% after double-autoclaving-cooling cycles. Furthermore, the autoclaving-cooling cycles altered the crystalline structure of black Tartary buckwheat, and the subsequent crystallinity changed from 36.33% to 42.05% to 38.27%. Fourier-transform infrared spectroscopy shows that the number of cycles results in more efficient double-helical packing within the crystalline lamella. Principal component analysis showed that the autoclaving-cooling cycle treatment leads to significant changes in the molecular structure of resistant starch (RS). These results indicated that autoclaving-cooling cycles might be a feasible way for producing RS from black Tartary buckwheat starch with better structural stability to expand their application range.
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Affiliation(s)
- Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Faying Zheng
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Ping Yang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Ping Tu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Ping Zhang
- Huantai Biotechnology Co., Ltd., Chengdu, China
| | - Hong Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Xiaocui Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Xiufang Bi
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
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18
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Comparative Evaluation of Hydrothermally Produced Rice Starch-Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication. Foods 2022; 11:foods11233826. [PMID: 36496635 PMCID: PMC9736625 DOI: 10.3390/foods11233826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 11/22/2022] [Accepted: 11/25/2022] [Indexed: 11/29/2022] Open
Abstract
A thorough investigation of the viability of rice starch conjugation with three different phenolic compounds-gallic acid, sinapic acid, and crude Mon-pu (Glochidion wallichianum Muell Arg) (MP) extract-was conducted using a variety of developed methods which modified the techno-functionality and digestibility of the end product. With and without the aid of ultrasonication (US), phenolic compounds were complexed with hydrothermally pre-gelatinized rice starch prepared using distilled water or plasma-activated water (PAW). The in vitro digestibility, structural features, rheological and thermal properties, and in vitro antioxidant activity of starch-phenolic complexes were evaluated. The US-assisted starch-MP complex in water had the highest complexing index (CI) value (77.11%) and resistant starch (RS) content (88.35%), resulting in a more compact and stable ordered structure. In all complexes, XRD revealed a new minor crystalline region of V-type, which was stabilized by hydrogen bonding as defined by FTIR and H1-NMR. Polyphenols caused a looser gel structure of starch, as imaged by a scanning electron microscope (SEM). Starch-phenolic complexes outperformed other complexes in terms of in vitro antioxidant activity. Gallic acid addition to starch molecules boosted DPPH scavenging activity, notably when synthesized in PAW regardless of US assistance, although having lower CI and RS values than the MP complex. Therefore, this research lays the groundwork for the efficient production of functional food ingredients based on rice starch and polyphenols.
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19
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Zhou Y, Wang M, Wang L, Liu L, Wu Y, Ouyang J. Comparison of the effect of ultrasound and microwave on the functional properties and in vitro digestibility of normal maize starch and potato starch. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Yihan Zhou
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Meng Wang
- Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease China National Research Institute of Food and Fermentation Industries Co. Ltd. Beijing China
| | - Luyu Wang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Lingling Liu
- Institute of Analysis and Testing Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis) Beijing China
| | - Yanwen Wu
- Institute of Analysis and Testing Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis) Beijing China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
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20
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Sahoo B, Roy A. Structure–function relationship of resistant starch formation: Enhancement technologies and need for more viable alternatives for whole rice grains. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Bijendra Sahoo
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
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21
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Yashini M, Khushbu S, Madhurima N, Sunil CK, Mahendran R, Venkatachalapathy N. Thermal properties of different types of starch: A review. Crit Rev Food Sci Nutr 2022; 64:4373-4396. [PMID: 36322685 DOI: 10.1080/10408398.2022.2141680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Starch is present in high amount in various cereals, fruits and roots & tubers which finds major application in industry. Commercially, starch is rarely consumed or processed in its native form, thus modification of starch is widely used method for increasing its application and process stability. Due to the high demand for starch in industrial applications, researchers were driven to hunt for new sources of starch, including modification of starch through green processing. Thermal properties are significant reference parameters for evaluating the quality of starch when it comes to cooking and processing. Modification of starches affects the thermal properties, which are widely studied using Differential scanning calorimeter or Thermogravimetric analysis. It could lead to a better understanding of starch's thermal properties including factors influencing and expand its commercial applications as a thickener, extender, fat replacer, etc. in more depth. Therefore, the review presents the classification of starches, factors influencing the thermal properties, measurement methods and thermal properties of starch in its native and modified form. Further, this review concludes that extensive research on the thermal properties of new sources of starch, as well as modified starch, is required to boost thermal stability and extend industrial applications.
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Affiliation(s)
- M Yashini
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - S Khushbu
- University of Hohenheim, Stuttgart, Germany
| | - N Madhurima
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - C K Sunil
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - R Mahendran
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - N Venkatachalapathy
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
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22
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Processing of semolina, a wonder resource for resistant starch production: In vitro digestibility and biochemical evaluation. Int J Biol Macromol 2022; 222:1918-1924. [DOI: 10.1016/j.ijbiomac.2022.09.281] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 09/16/2022] [Accepted: 09/29/2022] [Indexed: 11/05/2022]
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23
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Chandak A, Dhull SB, Chawla P, Fogarasi M, Fogarasi S. Effect of Single and Dual Modifications on Properties of Lotus Rhizome Starch Modified by Microwave and γ-Irradiation: A Comparative Study. Foods 2022; 11:foods11192969. [PMID: 36230043 PMCID: PMC9562692 DOI: 10.3390/foods11192969] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/12/2022] [Accepted: 09/19/2022] [Indexed: 01/16/2023] Open
Abstract
A comparative study between two novel starch modification technologies, i.e., microwave (MI) and γ-irradiation (IR), is of important significance for their applications. The objective of this work is to compare the changes in lotus rhizome starch (LRS) subjected to single modifications by MI (thermal treatment) and IR (non-thermal treatment), and dual modification by changing the treatment sequence, i.e., microwave followed by irradiation (MI-IR) and irradiation followed by microwave (IR-MI). The amylose content of native and modified LRS varied from 14.68 to 18.94%, the highest and lowest values found for native and MI-LRS, respectively. IR-treated LRS showed the lowest swelling power (4.13 g/g) but highest solubility (86.9%) among native and modified LRS. An increase in light transmittance value suggested a lower retrogradation rate for dual-modified starches, making them more suitable for food application at refrigeration and frozen temperatures. Dual-modified LRS showed the development of fissures and dents on the surface of granules as well as the reduction in peak intensities of OH and CH2 groups in FTIR spectra. Combined modifications (MI and IR) reduced values of pasting parameters and gelatinization properties compared to native and microwaved LRS and showed improved stability to shear thinning during cooking and thermal processing. The sequence of modification also affected the rheological properties; the G′ and G″ of MI-IR LRS were lower (357.41 Pa and 50.16 Pa, respectively) than the IR-MI sample (511.96 Pa and 70.09 Pa, respectively), giving it a soft gel texture. Nevertheless, dual modification of LRS by combining MI and IR made more significant changes in starch characteristics than single modifications.
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Affiliation(s)
- Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
- Correspondence: (S.B.D.); (M.F.)
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of ClujNapoca, CaleaMănăstur 3–5, 400372 Cluj-Napoca, Romania
- Correspondence: (S.B.D.); (M.F.)
| | - Szabolcs Fogarasi
- Department of Chemical Engineering, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
- Interdisciplinary Research Institute on Bio-Nano-Sciences, Babeş-Bolyai University, 42 Treboniu LaurianStreet, 400271 Cluj-Napoca, Romania
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24
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Vaitkeviciene R, Bendoraitiene J, Degutyte R, Svazas M, Zadeike D. Optimization of the Sustainable Production of Resistant Starch in Rice Bran and Evaluation of Its Physicochemical and Technological Properties. Polymers (Basel) 2022; 14:3662. [PMID: 36080742 PMCID: PMC9460455 DOI: 10.3390/polym14173662] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 08/30/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, the optimization of ultrasound (US) (850 kHz, 120 W) processing parameters (temperature, time, and power) for the enhanced production of resistant starch (RS) in rice bran (RB) matrixes was performed. The effect of US cavitation at different temperatures on the morphology, physicochemical properties, and mechanical performance of RS was evaluated. Ultrasonication at 40−70 °C temperatures affected the chemical structure, reduced the crystallinity of RS from 23.85% to between 18.37 and 4.43%, and increased the mechanical and thermal stability of RS pastes, indicating a higher tendency to retrograde. US treatment significantly (p < 0.05) improved the oil (OAC) and water (WAC) absorption capacities, swelling power (SP), solubility (WS), and reduced the least-gelation concentration (LGC). The mathematical evaluation of the data indicated a significant effect (p < 0.05) of the US parameters on the production of RS. The largest increment of RS (13.46 g/100 g dw) was achieved with US cavitation at 1.8 W/cm2 power, 40.2 °C temperature, and 18 min of processing time. The developed method and technology bring low-temperature US processing of rice milling waste to create a new sustainable food system based on modified rice bran biopolymers.
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Affiliation(s)
- Ruta Vaitkeviciene
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
| | - Joana Bendoraitiene
- Department of Polymer Chemistry and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
| | - Rimgaile Degutyte
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
| | - Mantas Svazas
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
| | - Daiva Zadeike
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
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Supramolecular structure and technofunctional properties of starch modified by high hydrostatic pressure (HHP): A review. Carbohydr Polym 2022; 291:119609. [DOI: 10.1016/j.carbpol.2022.119609] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 05/06/2022] [Accepted: 05/09/2022] [Indexed: 11/29/2022]
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Chumsri P, Panpipat W, Cheong LZ, Chaijan M. Formation of Intermediate Amylose Rice Starch-Lipid Complex Assisted by Ultrasonication. Foods 2022; 11:foods11162430. [PMID: 36010430 PMCID: PMC9407459 DOI: 10.3390/foods11162430] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 08/10/2022] [Accepted: 08/11/2022] [Indexed: 11/25/2022] Open
Abstract
Due to the potential reduction in starch availability, as well as the production of the distinct physico-chemical characteristics of starch in order to improve health benefits, the formation of starch–lipid complexes has attracted significant attention for improving the quantity of resistant starch (RS) content in starchy-based foods. The purpose of this research was to apply ultrasonication to produce intermediate amylose rice (Oryza sativa L.) cv. Noui Khuea (NK) starch–fatty acid (FA) complexes. The effects of ultrasonically synthesized conditions (ultrasonic time, ultrasonic amplitude, FA chain length) on the complexing index (CI) and in vitro digestibility of the starch–FA complex were highlighted. The optimum conditions were 7.5% butyric acid with 20% amplitude for 30 min, as indicated by a high CI and RS contents. The ultrasonically treated starch–butyric complex had the highest RS content of 80.78% with a V-type XRD pattern and an additional FTIR peak at 1709 cm−1. The increase in the water/oil absorption capacity and swelling index were observed in the starch–lipid complex. The pasting viscosity and pasting/melting temperatures were lower than those of native starch, despite the fact that it had a distinct morphological structure with a high proportion of flaky and grooved forms. The complexes were capable of binding bile acid, scavenging the DPPH radical, and stimulating the bifidobacterial proliferation better than native starch, which differed depending on the FA inclusion. Therefore, developing a rice starch–lipid complex can be achieved via ultrasonication.
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Affiliation(s)
- Paramee Chumsri
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, Thailand
- Correspondence: ; Tel.: +66-7567-2319; Fax: +66-7567-2302
| | - Ling-Zhi Cheong
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, Thailand
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27
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Faridah DN, Silitonga RF, Indrasti D, Afandi FA, Jayanegara A, Anugerah MP. Verification of autoclaving-cooling treatment to increase the resistant starch contents in food starches based on meta-analysis result. Front Nutr 2022; 9:904700. [PMID: 35928838 PMCID: PMC9343710 DOI: 10.3389/fnut.2022.904700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Accepted: 06/30/2022] [Indexed: 11/19/2022] Open
Abstract
Autoclaving-cooling is a common starch modification method to increase the resistant starch (RS) content. The effect of this method varies depending on the type of crop and treatment condition used. The objectives of this study were to verify the autoclaving-cooling treatment based on a meta-analysis result and to evaluate the physicochemical properties of modified starches. The meta-analysis study used 10 articles from a total of 1,293 that were retrieved using the PRISMA approach. Meta-analysis showed that the optimal treatments of autoclaving-cooling process that increase the RS content significantly, was in starch samples from the cereal group (corn, oats, rice) (SMD: 19.60; 95% CI: 9.56–29.64; p < 0.001), with water ratio 1:4 (SMD: 13.69; 95% CI: 5.50–21.87; p < 0.001), using two cycles of autoclaving-cooling (SMD: 16.33; 95% CI: 6.98–25.67; p < 0.001) and 30 min of autoclaving heating (SMD: 12.97; 95% CI: 1.97–23.97; p < 0.001) at 121°C (SMD: 12.18; 95% CI: 1.88–22.47; p < 0.001). Verification using corn flour and corn starch showed a significant increase in RS contents from 15.84 to 27.78% and from 15.27 to 32.53%, respectively, and a significant decrease in starch digestibility from 67.02 to 35.74% and from 76.15 to 28.09%, respectively. Treated sample also showed the pasting profile that was stable under heating and stirring.
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Affiliation(s)
- Didah Nur Faridah
- Department of Food Science and Technology, Faculty of Agricultural Engineering Technology, IPB University, Bogor, Indonesia
- Southeast Asia Food and Agricultural Science and Technology (SEAFAST) Center, Lembaga Penelitian dan Pengabdian Kepada Masyarakat, Institut Pertanian Bogor University, Bogor, Indonesia
- *Correspondence: Didah Nur Faridah,
| | - Rhoito Frista Silitonga
- Department of Food Science and Technology, Faculty of Agricultural Engineering Technology, IPB University, Bogor, Indonesia
- Center for Agro-Based Industry, Ministry of Industry, Bogor, Indonesia
| | - Dias Indrasti
- Department of Food Science and Technology, Faculty of Agricultural Engineering Technology, IPB University, Bogor, Indonesia
- Southeast Asia Food and Agricultural Science and Technology (SEAFAST) Center, Lembaga Penelitian dan Pengabdian Kepada Masyarakat, Institut Pertanian Bogor University, Bogor, Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness, Coordinating Ministry for Economic Affairs Republic of Indonesia, Jakarta, Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology, Faculty of Animal Science, Institut Pertanian Bogor University, Bogor, Indonesia
| | - Maria Putri Anugerah
- Department of Food Science and Technology, Faculty of Agricultural Engineering Technology, IPB University, Bogor, Indonesia
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28
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Gui Y, Wei X, Yang N, Guo L, Cui B, Zou F, Lu L, Liu P, Fang Y. Comparison of structural and functional properties of maize starch produced with commercial or endogenous enzymes. Int J Biol Macromol 2022; 209:2213-2225. [PMID: 35504411 DOI: 10.1016/j.ijbiomac.2022.04.202] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 03/18/2022] [Accepted: 04/27/2022] [Indexed: 11/05/2022]
Abstract
To explore an effective and economic method to prepare higher contents of resistant starch (RS), different enzyme treatments including single pullulanase (PUL), commercial α-amylase (AA) or/and β-amylase (BA) with PUL, and malt endogenous amylase (MA) with PUL were used and the structural, physicochemical properties and digestibility of all modified starches (MS) were compared. All the enzyme-treated starches displayed a mixture of B and V-type diffraction patterns. The MA/PUL-MS showed higher V-type diffraction peak intensity as compared to other modified starches. Compared to the combination of commercial enzyme treatment, the combination of malt enzyme treatment led to higher apparent amylose contents (45.56%), RS content (53.93%) and thermal stability (302 °C), whereas it possessed lower solubility indices and predicted glycaemic index. The apparent viscosity and shear resistance of MA/PUL-MS were lower than that of AA/PUL-MS, whereas that of MA/PUL-MS was higher than that of BA/PUL-MS and BA/AA/PUL-MS. These findings would provide a theoretical and applicative basis to produce foods with lower GI in industrial production.
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Affiliation(s)
- Yifan Gui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Xinyang Wei
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Na Yang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
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Sarangi PK, Anand Singh T, Joykumar Singh N, Prasad Shadangi K, Srivastava RK, Singh AK, Chandel AK, Pareek N, Vivekanand V. Sustainable utilization of pineapple wastes for production of bioenergy, biochemicals and value-added products: A review. BIORESOURCE TECHNOLOGY 2022; 351:127085. [PMID: 35358673 DOI: 10.1016/j.biortech.2022.127085] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 03/25/2022] [Accepted: 03/25/2022] [Indexed: 05/27/2023]
Abstract
Agricultural residues play a pivotal role in meeting the growing energy and bulk chemicals demand and food security of society. There is global concern about the utilization of fossil-based fuels and chemicals which create serious environmental problems. Biobased sustainable fuels can afford energy and fuels for future generations. Agro-industrial waste materials can act as the alternative way for generating bioenergy and biochemicals strengthening low carbon economy. Processing of pineapple generates about 60% of the weight of the original pineapple fruit in the form of peel, core, crown end, and pomace that can be converted into bioenergy sources like bioethanol, biobutanol, biohydrogen, and biomethane along with animal feed and vermicompost as described in this paper. This paper also explains about bioconversion process towards the production of various value-added products such as phenolic anti-oxidants, bromelain enzyme, phenolic flavour compounds, organic acids, and animal feed towards bioeconomy.
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Affiliation(s)
- Prakash Kumar Sarangi
- College of Agriculture, Central Agricultural University, Imphal 795 004 Manipur, India
| | - Thangjam Anand Singh
- College of Agriculture, Central Agricultural University, Imphal 795 004 Manipur, India
| | - Ng Joykumar Singh
- College of Agriculture, Central Agricultural University, Imphal 795 004 Manipur, India
| | - Krushna Prasad Shadangi
- Department of Chemical Engineering, Veer Surendra Sai University of Technology, Burla Sambalpur 768 018, Odisha, India
| | - Rajesh K Srivastava
- Department of Biotechnology, GIT, GITAM (Deemed to be University) Visakhapatnam, 530 045 Andhra Pradesh, India
| | - Akhilesh K Singh
- Department of Biotechnology, Mahatma Gandhi Central University, Motihari, 845 401 Bihar, India
| | - Anuj K Chandel
- Department of Biotechnology, Engineering School of Lorena (EEL), University of São Paulo (USP), Lorena, São Paulo, Brazil
| | - Nidhi Pareek
- Microbial Catalysis and Process Engineering Laboratory, Department of Microbiology, School of Life Sciences, Central University of Rajasthan, Ajmer 305 817, Rajasthan, India
| | - Vivekanand Vivekanand
- Center for Energy and Environment, Malaviya National Institute of Technology Jaipur, 302 017 Rajasthan, India.
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30
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Jan N, Naik HR, Gani G, Bashir O, Amin T, Wani SM, Sofi SA. Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00088-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractThis study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties. Significant increase in swelling power (18.33 ± 0.51) and bulk density (0.58 ± 0.04) was observed in flour blend upon incorporation of rice flour, whereas, significant decrease in oil absorption capacity (0.62 ± 0.09), solubility index (6.72 ± 0.17), foaming capacity (9.67 ± 0.34), and foaming stability (3.39 ± 0.15) was recorded. Pasting properties of samples were studied using a Rapid Visco Analyser which indicated that all the pasting properties increased with an increase in rice flour incorporation. Fourier transform infrared spectroscopic studies revealed no difference in the basic functional groups of flour blend upon the incorporation of rice flour, however, it had a pronounced effect on elastic modulus (G′) of flour blend. In vitro starch digestion characteristics revealed 7.23% surge in slowly digestible starch and 13.36% reduction in rapidly digestible starch of developed low-gluten pretzels upon the incorporation of rice flour. Apparent amylose content (27.3 ± 1.45) and resistant starch content (6.12 ± 0.97) increased and starch digestibility index (69.87 ± 1.72) decreased in developed low-gluten pretzels. In conclusion, the developed low-gluten pretzels had significantly (p < 0.05) higher mineral profile and lightness (L*) and lower breaking strength in addition to having better overall acceptability. This study indicated that substituting wheat flour with rice flour up to a level of 35% affected the quality attributes of developed low-gluten pretzels.
Graphical abstract
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31
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Srichamnong W, Lasukhang W. Structural and chemical analysis of resistant starch effected by pre‐treatments, cooking methods, reheating and storage condition in parboiled germinated brown rice (
Oryza sativa
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Warangkana Srichamnong
- Institute of Nutrition Mahidol University Phuttamonton sai 4 Road, Salaya, Phuttamonton Nakhonpathom 73170 Thailand
| | - Wararat Lasukhang
- Institute of Nutrition Mahidol University Phuttamonton sai 4 Road, Salaya, Phuttamonton Nakhonpathom 73170 Thailand
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32
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Olawoye B, Fagbohun OF, Popoola OO, Gbadamosi SO, Akanbi CT. Understanding how different modification processes affect the physiochemical, functional, thermal, morphological structures and digestibility of cardaba banana starch. Int J Biol Macromol 2022; 201:158-172. [PMID: 34998875 DOI: 10.1016/j.ijbiomac.2021.12.134] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 12/04/2021] [Accepted: 12/19/2021] [Indexed: 01/06/2023]
Abstract
In this study, starch was isolated from cardaba banana starch and was subjected to modification by heat-moisture treatment, citric acid, octenyl succinic anhydride, and sodium hexametaphosphate. Both the native and modified cardaba banana starches were examined for chemical, functional, pasting, thermal, morphological, structural, and antioxidant properties, as well as in vitro starch digestibility. Modification significantly influenced the properties of the cardaba banana starch. Cross-linking treatment improved the water, oil absorption, alkaline hydration capacity, swelling power, solubility and paste clarity of the starch. The final viscosity of the banana starch paste was increased alongside succinic anhydride modification which in turn enhanced the suitability of the starch in the production of high viscous products. Both FTIR spectra and X-ray diffractograms confirmed the starch had a C-type starch which was not affected by modification. Modification led to a decrease in relative crystallinity of the starch with succinylation having the maximum effect. The starch fractions; both SDS and RS significantly increased due to modification while the hydrolysis and glycemic index of the starch were significantly decreased by chemical modification. In conclusion, both physical and chemical modification of cardaba banana starch produced a starch that can serve as functional food or functional food ingredients.
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Affiliation(s)
- Babatunde Olawoye
- Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria.
| | - Oladapo Fisoye Fagbohun
- Department of Biomedical Engineering, First Technical University, Ibadan, Oyo State, Nigeria; Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Oyekemi Olabisi Popoola
- Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria
| | | | - Charles Taiwo Akanbi
- Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria; Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Nigeria
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33
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Kim HY, Baik MY. Pressure moisture treatment and hydro-thermal treatment of starch. Food Sci Biotechnol 2022; 31:261-274. [PMID: 35273817 PMCID: PMC8885952 DOI: 10.1007/s10068-021-01016-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/17/2021] [Accepted: 11/23/2021] [Indexed: 10/19/2022] Open
Abstract
Starch is often subjected to denaturation treatment to improve its useful properties and eliminate its shortcomings. Various methods have been developed to produce modified starches with different properties and for a variety of uses. Because physically modified starch can be produced without chemical substances or biological agents, the modification method is very simple and inexpensive, and the resulting material can be used as clean label starch. Among these physical modification technologies, heat moisture treatment (HMT) is a universally valid technology, but little is known about pressure moisture treatment (PMT)-related technology. Physical modification of starch using PMT results in new functions and value-added characteristics required by industry, and PMT has the potential to produce starch with new functions. In this paper, PMT-related technologies for physically modified starch, the difference between PMT and the hydro-thermal treatment, and clean label starch manufacturing using HMT and PMT were investigated.
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Affiliation(s)
- Hui-Yun Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
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34
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Almeida RLJ, Santos NC, Silva GM, Feitoza JVF, Silva VM, Ribeiro VH, Eduardo R, Muniz CE. Effects of hydrothermal pretreatments on thermodynamic and technological properties of red bean starch. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13994] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Newton Carlos Santos
- Department of Chemical Engineering Federal University of Rio Grande do Norte Natal Rio Grande do Norte Brazil
| | - Gabriel Monteiro Silva
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | | | - Virgínia Mirtes Silva
- Department of Engineering and Management of Natural Resources Federal University of Campina Grande Campina Grande Paraíba Brazil
| | - Victor Herbert Ribeiro
- Department of Engineering and Management of Natural Resources Federal University of Campina Grande Campina Grande Paraíba Brazil
| | - Raphael Eduardo
- Department of Chemical Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | - Cecília Elisa Muniz
- Department of Chemical Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
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35
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Kaur P, Singh N, Pal P, Kaur A. Functional, amino acid composition and protein profiling of protein isolates from different pigmented, nonpigmented and improved rice varieties and their effects on starch thermal and dynamic rheological behaviour. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Parmeet Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India
| | - Priyanka Pal
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India
| | - Amritpal Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India
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36
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Zeng JC, Xiao PJ, Ling LJ, Zhang L, Tang DB, Zhang QF, Chen JG, Li JE, Yin ZP. Processing, digestion property and structure characterization of slowly digestible gorgon nut starch. Food Sci Biotechnol 2022; 31:49-59. [PMID: 35059229 PMCID: PMC8733081 DOI: 10.1007/s10068-021-01007-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 10/10/2021] [Accepted: 11/02/2021] [Indexed: 11/28/2022] Open
Abstract
Slowly digestible gorgon nut starch (GN-SDS) was prepared by heating-cooling treatment (HCT), meanwhile its morphological and structural features were characterized in detail by SEM, DSC, XRD and IR detection. The optimized parameters of GN-SDS processing were as following: starch milk (20%) was heated at 100 °C for 20 min, and then cooled under 4 °C for 24 h. Under the optimized parameters, the SDS content increased from 20.49 to 61.74%. GN-SDS showed typical SDS characteristics in in vivo digestion with a low postprandial blood glucose. SEM images suggested that GN-S particles changed from uniform regular polyhedron with smooth surface to irregular gravel-like particles with coarse surface and obvious layered structure inside after HCT. The results of SEM, DSC, XRD and IR determination indicated that HCT changed the granule morphology, interior structure, gelatinization temperature and crystal type (A to B-type) of GN-S, and therefore made it hard to be digested accordingly. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s10068-021-01007-6.
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Affiliation(s)
- Jia-cheng Zeng
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Pin-Jian Xiao
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Li-Juan Ling
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Li Zhang
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Dao-Bang Tang
- Guangdong Key Laboratory of Agricultural Products Processing, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Sericultural & Agri-Food Research Institute, Guangzhou, 510610 China
| | - Qing-Feng Zhang
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Ji-Guang Chen
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Jing-En Li
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Zhong-Ping Yin
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
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37
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Das M, Rajan N, Biswas P, Banerjee R. A novel approach for resistant starch production from green banana flour using amylopullulanase. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112391] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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38
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ZHANG X, JIA Y, ZENG J, LI G. Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flour. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.06922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Xiunan ZHANG
- Henan Institute of Science and Technology, P. R. China
| | - Yajuan JIA
- Henan Institute of Science and Technology, P. R. China
| | - Jie ZENG
- Henan Institute of Science and Technology, P. R. China
| | - Guanglei LI
- Henan Institute of Science and Technology, P. R. China
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Peng Z, Cheng L, Meng K, Shen Y, Wu D, Shu X. Retaining a large amount of resistant starch in cooked potato through microwave heating after freeze-drying. Curr Res Food Sci 2022; 5:1660-1667. [PMID: 36193039 PMCID: PMC9526131 DOI: 10.1016/j.crfs.2022.09.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 09/07/2022] [Accepted: 09/19/2022] [Indexed: 11/24/2022] Open
Abstract
Resistant starch (RS) is beneficial for humans, especially for the diabetes. Raw potato had a great deal of RS, while most of which become digestible after gelatinization. Thus, few RS will be retained in potatoes after regular cooking. To preserve RS in cooked potatoes as much as possible, microwave heating before (MFD) and after freeze-drying (FDM) were conducted with three different potatoes. After MFD, the RS content in potatoes was lower than 7% and the RDS content was higher than 45% for three potatoes. However, RS in potatoes treated with FDM was still as high as 40%, similar to that in the raw potatoes. Meantime, FDM caused less browning, produced a certain level of pyrazines, benzeneacetaldehyde and other flavor compounds, endowing cooked potatoes special baked flavor. Freeze-drying before microwave heating is a valuable way to reserve RS in cooked potatoes, which could also be used to reserve high RS content in crisp, chips, and other processed potatoes. Freeze-drying before microwave heating cause subtle effects on starch properties. Cooked potatoes by microwave heating after freeze-drying reserve rich RS. Microwave heating after freeze-drying caused less browning. Cooked potatoes by microwave heating after freeze-drying had special baking flavor.
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40
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Mendez-Montealvo G, Velazquez G, Fonseca-Florido HA, Morales-Sanchez E, Soler A. Insights on the acid hydrolysis of achira (Canna edulis) starch: Crystalline and double-helical structure changes impacting functionality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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41
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Chang H, Zhang J, Xia J, Kang C, Yan Y. Influence of waxy proteins on wheat resistant starch formation, molecular structure and physicochemical properties. Food Chem 2021; 376:131944. [PMID: 34971891 DOI: 10.1016/j.foodchem.2021.131944] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 12/20/2021] [Accepted: 12/21/2021] [Indexed: 02/09/2023]
Abstract
This study investigated the influence of wheat waxy proteins on type III resistant starch (RS3) formation, molecular structure and physicochemical properties. Waxy deletions led to a significant increase in B- and C-type starch granules, particle size of RS3, and slowly digesting starch content, and a decrease in content of amylose and RS3. X-ray powder diffraction and Fourier-transform infrared spectroscopy analyses revealed high relative crystallinity and long-range (1047/1022 cm-1, IR1) and low short-range (1022/995, IR2) crystalline structures of RS3 in waxy wheat, which suggests that waxy deletions could produce a more ordered crystalline structure and fewer amorphous regions in RS3 crystals. Further laser confocal microscopy Raman spectroscopy analysis found that waxy deletions significantly increased the full width at half maximum and intensity of the bands at 480 cm-1, as well as leading to more ordered RS3 crystals. These changes in molecular structure resulted in improved physicochemical properties of RS3.
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Affiliation(s)
- Hongmiao Chang
- Beijing Key Laboratory of Plant Gene Resources and Biotechnology for Carbon Reduction and Environmental Improvement, College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Junwei Zhang
- Beijing Key Laboratory of Plant Gene Resources and Biotechnology for Carbon Reduction and Environmental Improvement, College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Jian Xia
- Beijing Key Laboratory of Plant Gene Resources and Biotechnology for Carbon Reduction and Environmental Improvement, College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Caiyun Kang
- Beijing Key Laboratory of Plant Gene Resources and Biotechnology for Carbon Reduction and Environmental Improvement, College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Yueming Yan
- Beijing Key Laboratory of Plant Gene Resources and Biotechnology for Carbon Reduction and Environmental Improvement, College of Life Science, Capital Normal University, 100048 Beijing, China.
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42
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Raza H, Ameer K, Ma H, Liang Q, Ren X. Structural and physicochemical characterization of modified starch from arrowhead tuber (Sagittaria sagittifolia L.) using tri-frequency power ultrasound. ULTRASONICS SONOCHEMISTRY 2021; 80:105826. [PMID: 34800838 PMCID: PMC8605420 DOI: 10.1016/j.ultsonch.2021.105826] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 10/21/2021] [Accepted: 11/08/2021] [Indexed: 05/08/2023]
Abstract
Sagittaria sagittifolia L. is a well-known plant, belongs to the Alismataceae family. Sonication can improve the functional properties of starch; hence, the aim of this study was to develop ultrasonically modified arrowhead starch (UMAS) using a sophisticated and eco-friendly tri-frequency power ultrasound (20/40/60 kHz) method at 300, 600, and 900 W for 15 and 30 min. Significant (p < 0.05) increases in swelling power, solubility, and water and oil holding capacities were achieved. FTIR spectroscopy corroborated the ordered, amorphous, and hydrated crystals of the sonicated samples. Increases in sonication frequency and power led to significant (p < 0.05) increases in onset gelatinization temperatures. Scanning electron microscopic analysis of sonicated samples showed superficial cracks and roughness on starch granules appeared in a sonication power-dependent manner compared with that of untreated sample. Overall, the ultrasonically-treated samples showed improved physicochemical properties, which could be useful for industrial applications.
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Affiliation(s)
- Husnain Raza
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China
| | - Kashif Ameer
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Haile Ma
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Qiufang Liang
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China.
| | - Xiaofeng Ren
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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43
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Wang L, Chen J, Lu S, Xiao P, Li C, Yi C. Structural characterization, physicochemical properties and
in vitro
digestion of finger millet–resistant starch prepared by different methods. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15432] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Le Wang
- School of Chemistry and Food Engineering Changsha University of Science & Technology 960, 2nd Section, Wanjiali South Road Changsha Hunan 410114 China
| | - Jiali Chen
- School of Chemistry and Food Engineering Changsha University of Science & Technology 960, 2nd Section, Wanjiali South Road Changsha Hunan 410114 China
| | - Shaochuang Lu
- School of Chemistry and Food Engineering Changsha University of Science & Technology 960, 2nd Section, Wanjiali South Road Changsha Hunan 410114 China
| | - Panfei Xiao
- School of Chemistry and Food Engineering Changsha University of Science & Technology 960, 2nd Section, Wanjiali South Road Changsha Hunan 410114 China
| | - Chiling Li
- School of Chemistry and Food Engineering Changsha University of Science & Technology 960, 2nd Section, Wanjiali South Road Changsha Hunan 410114 China
| | - Cuiping Yi
- School of Chemistry and Food Engineering Changsha University of Science & Technology 960, 2nd Section, Wanjiali South Road Changsha Hunan 410114 China
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44
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Uzizerimana F, Dang K, Yang Q, Hossain MS, Gao S, Bahati P, Mugiraneza NG, Yang P, Feng B. Physicochemical properties and in vitro digestibility of tartary buckwheat starch modified by heat moisture treatment: A comparative study. NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2021.09.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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45
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Amin T, Naik H, Hussain SZ, Rather SA, Makroo H, Dar B, Wani SM, Bashir O. Functional cake from rice flour subjected to starch hydrolyzing enzymes: Physicochemical properties and in vitro digestibility. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101072] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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46
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Noor N, Gani A, Jhan F, Jenno JLH, Arif Dar M. Resistant starch type 2 from lotus stem: Ultrasonic effect on physical and nutraceutical properties. ULTRASONICS SONOCHEMISTRY 2021; 76:105655. [PMID: 34225214 PMCID: PMC8259399 DOI: 10.1016/j.ultsonch.2021.105655] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 06/21/2021] [Accepted: 06/24/2021] [Indexed: 05/04/2023]
Abstract
Resistant starch type 2 (RS) was isolated from lotus stem using enzymatic digestion method. The isolated RS was subjected to ultrasonication (US) at different sonication power (100-400 W). The US treated and untreated RS samples were characterized using dynamic light scattering (DLS), scanning electron microscopy (SEM), light microscopy and Fourier transform infrared spectroscopy (FT-IR). DLS revealed that particle size of RS decreased from 12.80 µm to 413.19 nm and zeta potential increased from -12.34 mV to -26.09 mV with the increase in sonication power. SEM revealed smaller, disintegrated and irregular shaped RS particles after ultrasonication. FT-IR showed the decreased the band intensity at 995 cm-1 and 1047 cm-1 signifying that US treatment decreased the crystallinity of RS and increased its amorphous character. The bile acid binding, anti-oxidant and pancreatic lipase inhibition activity of samples also increased significantly (p < 0.05) with the increase in sonication power. Increase in US power however increased the values of hydrolysis from 23.11 ± 1.09 to 36.06 ± 0.13% and gylcemic index from 52.39 ± 0.38 to 59.50 ± 0.11. Overall, the non-thermal process of ultrasonic treatment can be used to change the structural, morphological and nutraceutical profile of lotus stem resistant starch which can have great food and pharamaceutical applications.
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Affiliation(s)
- Nairah Noor
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
| | - Faiza Jhan
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - J L H Jenno
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Mohd Arif Dar
- Department of Physics, Annamalai University, Annamalinagar, India
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47
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Chang Q, Zheng B, Zhang Y, Zeng H. A comprehensive review of the factors influencing the formation of retrograded starch. Int J Biol Macromol 2021; 186:163-173. [PMID: 34246668 DOI: 10.1016/j.ijbiomac.2021.07.050] [Citation(s) in RCA: 84] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 07/06/2021] [Accepted: 07/07/2021] [Indexed: 12/20/2022]
Abstract
The retrogradation of starch is an inevitable change that occurs in starchy food during processing and storage, in which gelatinized starch rearranges into an ordered state. The chain length, proportion and structure of amylose and amylopectin vary in different types of starch granules, and the process is affected by the genes and growth environment of plants. The internal factors play a significant role in the formation of retrograded starch, while the external factors have a direct impact on its structural rearrangement, and the creation of suitable conditions enables food components to affect the rearrangement of starch. Interestingly, water not only directly affects the gelatinization and retrogradation of starch, but also serves as a bridge to deliver the influence of other components that influence retrogradation. Moreover, there are three mechanisms responsible for forming retrograded starch: the migration of starch molecular chains in the starch-water mixed system, the redistribution of water molecules, and the recrystallization kinetics of gelatinized starch. In this paper, the effects of internal factors (amylose, amylopectin, food ingredients) and external factors (processing conditions) on the formation of retrograded starch and the mechanism controlling these effects are reviewed.
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Affiliation(s)
- Qing Chang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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48
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Espinosa-Solis V, Zamudio-Flores PB, Espino-Díaz M, Vela-Gutiérrez G, Rendón-Villalobos JR, Hernández-González M, Hernández-Centeno F, López-De la Peña HY, Salgado-Delgado R, Ortega-Ortega A. Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga ( Xanthosoma sagittifolium) Flour and Corn Starch. Molecules 2021; 26:molecules26134006. [PMID: 34209163 PMCID: PMC8271965 DOI: 10.3390/molecules26134006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/25/2021] [Accepted: 06/26/2021] [Indexed: 11/16/2022] Open
Abstract
The feasibility of obtaining resistant starch type III (RS3) from malanga flour (Xanthosoma sagittifolium), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving. The physicochemical characterization of RS3 made from malanga flour was carried out through the evaluation of the chemical composition, color attributes, and thermal properties. In addition, the contents of the total starch, available starch, resistant starch, and retrograded resistant starch were determined by in vitro enzymatic tests. A commercial corn starch sample was used to produce RS3 and utilized to compare all of the analyses. The results showed that native malanga flour behaved differently in most of the evaluations performed, compared to the commercial corn starch. These results could be explained by the presence of minor components that could interfere with the physicochemical and functional properties of the flour; however, the RS3 samples obtained from malanga flour and corn starch were similar in their thermal and morphological features, which may be related to their similarities in the content and molecular weight of amylose, in both of the samples. Furthermore, the yields for obtaining the autoclaved powders from corn starch and malanga flour were similar (≈89%), which showed that the malanga flour is an attractive raw material for obtaining RS3 with adequate yields, to be considered in the subsequent research.
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Affiliation(s)
- Vicente Espinosa-Solis
- Coordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luis Potosí. Km 5, Carretera Tamazunchale-San Martín, Tamazunchale, San Luis Potosí C.P. 79960, Mexico;
| | - Paul Baruk Zamudio-Flores
- Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Cuauhtémoc, Fisiología y Tecnología de Alimentos de la Zona Templada, Avenida Rio Conchos s/n, Parque Industrial, Apartado postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, Mexico;
- Correspondence: ; Tel.: +52-(625)-581-2920; Fax: +52-(625)-581-2921
| | - Miguel Espino-Díaz
- Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Cuauhtémoc, Fisiología y Tecnología de Alimentos de la Zona Templada, Avenida Rio Conchos s/n, Parque Industrial, Apartado postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, Mexico;
| | - Gilber Vela-Gutiérrez
- Laboratorio de Investigación y Desarrollo de Productos Funcionales, Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Libramiento Norte Poniente 1150, Col. Lajas Maciel, Tuxtla Gutiérrez, Chiapas C.P. 29000, Mexico;
| | - J. Rodolfo Rendón-Villalobos
- Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Calle Ceprobi No. 8, Colonia San Isidro, Yautepec, Morelos C.P. 62731, Mexico;
| | - María Hernández-González
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 23515, Mexico; (M.H.-G.); (F.H.-C.); (H.Y.L.-D.l.P.)
| | - Francisco Hernández-Centeno
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 23515, Mexico; (M.H.-G.); (F.H.-C.); (H.Y.L.-D.l.P.)
| | - Hayde Yajaira López-De la Peña
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 23515, Mexico; (M.H.-G.); (F.H.-C.); (H.Y.L.-D.l.P.)
| | - René Salgado-Delgado
- Tecnológico Nacional de México/Instituto Tecnológico de Zacatepec, Posgrado-Departamento de Ingeniería Química y Bioquímica, Calzada Tecnológico 27, Zacatepec, Morelos C.P. 62780, Mexico;
| | - Adalberto Ortega-Ortega
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Extensión Cuauhtémoc, Barrio de la Presa s/n, Ciudad Cuauhtémoc, Chihuahua C.P. 31510, Mexico;
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Li W, Zhou Z, Fan S, Cai X, Chen J, Zhang Y, Huang Z, Hu H, Liang J. Formation of type 3 resistant starch from mechanical activation-damaged high-amylose maize starch by a high-solid method. Food Chem 2021; 363:130344. [PMID: 34147895 DOI: 10.1016/j.foodchem.2021.130344] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2021] [Revised: 05/13/2021] [Accepted: 06/08/2021] [Indexed: 01/01/2023]
Abstract
This study focused on constructing a high-solid reaction system to prepare type 3 resistant starch (RS3) with high-amylose maize starch as raw material by mechanical activation (MA) pretreatment combined with thermal and freeze-thaw treatments. MA pretreatment effectively destroyed the crystal structure and molecular structure of native starch. MA damaged starch with a certain viscosity could form dough with a small amount of water to construct a starch continuous phase system. RS content increased with the damage levels of starch as the formation of double helix structure, attributed to that the molecules of MA damaged starch could be easy to move and form recrystallization structure. Thermal and freeze-thaw treatments contributed to strong interaction of starch-water and the re-formation of internal crystal structure of MA damaged starch to form RS3. This study provides insight into the development of a highly effective approach for large scale production of resistant starch.
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Affiliation(s)
- Wanhe Li
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Zan Zhou
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Songlin Fan
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Xiunan Cai
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Jian Chen
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Yanjuan Zhang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China.
| | - Zuqiang Huang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Huayu Hu
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Jing Liang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
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50
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Suárez-Diéguez T, Pérez-Moreno F, Ariza-Ortega JA, López-Rodríguez G, Nieto JA. Obtention and characterization of resistant starch from creole faba bean (Vicia faba L. creole) as a promising functional ingredient. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111247] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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