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Gutiérrez ÁL, Rico D, Ronda F, Caballero PA, Martín-Diana AB. The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review. Foods 2023; 13:130. [PMID: 38201159 PMCID: PMC10778925 DOI: 10.3390/foods13010130] [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: 11/30/2023] [Revised: 12/22/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
The current trend in the food industry is towards "clean label" products with high sensory and nutritional quality. However, the inclusion of nutrient-rich ingredients in recipes often leads to sensory deficiencies in baked goods. To meet these requirements, physically modified flours are receiving more and more attention from bakery product developers. There are various findings in the literature on high hydrostatic pressure (HHP) technology, which can be used to modify various matrices so that they can be used as ingredients in the baking industry. HHP treatments can change the functionality of starches and proteins due to cold gelatinization and protein unfolding. As a result, the resulting ingredients are more suitable for nutrient-rich bakery formulations. This review describes the information available in the literature on HHP treatment conditions for ingredients used in the production of bakery products and analyses the changes in the techno-functional properties of these matrices, in particular their ability to act as structuring agents. The impact of HHP-treated ingredients on the quality of dough and bakery products and the effects on some nutritional properties of the treated matrices have been also analysed. The findings presented in this paper could be of particular interest to the bakery industry as they could be very useful in promoting the industrial application of HHP technology.
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Affiliation(s)
- Ángel L. Gutiérrez
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (Á.L.G.); (F.R.)
| | - Daniel Rico
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (D.R.); (A.B.M.-D.)
| | - Felicidad Ronda
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (Á.L.G.); (F.R.)
| | - Pedro A. Caballero
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (Á.L.G.); (F.R.)
| | - Ana Belén Martín-Diana
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (D.R.); (A.B.M.-D.)
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2
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Wang N, Li C, Miao D, Hou H, Dai Y, Zhang Y, Wang B. The effect of non-thermal physical modification on the structure, properties and chemical activity of starch: A review. Int J Biol Macromol 2023; 251:126200. [PMID: 37567534 DOI: 10.1016/j.ijbiomac.2023.126200] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/02/2023] [Accepted: 08/05/2023] [Indexed: 08/13/2023]
Abstract
Non-thermal physical treatments has obvious advantages in regulating the structure and properties of starch compared with chemical treatment. Hance, this article summarized and compared the effects of three kinds of non-thermal physical treatments including grinding and ball milling, high hydrostatic pressure and ultrasonic on the structure, properties and chemical activity of starches from different plants. The potential applications of non-thermal physical modified starch were introduced. And strategies to solve the problems in the current research were put forward. It is found that although starch has a dense structure, the starch granules could be deformed under three kinds of non-thermal physical treatments, which could damage the granule morphology, microstructure, and crystal structure of starch, reduce particle size, increase solubility and swelling power, and promote starch gelatinization. Three kinds of non-thermal physical treated starch could be used as flocculant thickener, starch based edible films and fat substitutes. Non-thermal physical treatments caused the structure of starch to undergo three stages, which were similar to mechanochemical effects. When starch was in the stress stage and the transition stage from aggregation to agglomeration, its active sites significantly increase and move inward, ultimately leading to a significant increase in the chemical activity of starch.
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Affiliation(s)
- Ning Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Chen Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Di Miao
- College of Life Science, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
| | - Yong Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Bin Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
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3
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Ye SJ, Baik MY. Characteristics of physically modified starches. Food Sci Biotechnol 2023; 32:875-883. [PMID: 37123068 PMCID: PMC10130308 DOI: 10.1007/s10068-023-01284-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/27/2023] [Accepted: 02/10/2023] [Indexed: 03/06/2023] Open
Abstract
Starch is an abundant natural, non-toxic, biodegradable polymer. Due to its low price, it is used for various purposes in various fields such as the cosmetic, paper, and construction industries as well as the food industry. Due to recent consumer interest in clean label materials, physically modified starch is attracting attention. Manufacturing methods of physically modified starch include pregelatinization, hydrothermal treatment such as heat moisture treatment and annealing, hydrostatic pressure treatment, ultrasonic treatment, milling, and freezing. In this study, toward development of clean label materials, manufacturing methods and characteristics of physically modified starches were discussed.
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Affiliation(s)
- Sang-Jin Ye
- 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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4
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Cheeyattil S, Rajan A, Stephen J, Radhakrishnan M. Study on the optimization of barley flour xerogel and its programed oleomorphic
3D
shape‐shifting. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Subith Cheeyattil
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM‐T) Thanjavur India
| | - Anbarasan Rajan
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM‐T) Thanjavur India
| | - Jaspin Stephen
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM‐T) Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal Processing National Institute of Food Technology Entrepreneurship and Management (NIFTEM‐T) Thanjavur India
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5
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Kou T, Faisal M, Song J, Blennow A. Polysaccharide-based nanosystems: a review. Crit Rev Food Sci Nutr 2022; 64:1-15. [PMID: 35916785 DOI: 10.1080/10408398.2022.2104209] [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: 11/03/2022]
Abstract
Polysaccharide-based nanosystem is an umbrella term for many areas within research and technology dealing with polysaccharides that have at least one of their dimensions in the realm of a few hundreds of nanometers. Nanoparticles, nanocrystals, nanofibers, nanofilms, and nanonetworks can be fabricated from many different polysaccharide resources. Abundance in nature, cellulose, starch, chitosan, and pectin of different molecular structures are widely used to fabricate nanosystems for versatile industrial applications. This review presents the dissolution and modification of polysaccharides, which are influenced by their different molecular structures and applications. The dissolution ways include conventional organic solvents, ionic liquids, inorganic strong alkali and acids, enzymes, and hydrothermal treatment. Rheological properties of polysaccharide-based nano slurries are tailored for the purpose functions of the final products, e.g., imparting electrostatic functions of nanofibers to reduce viscosity by using lithium chloride and octenyl succinic acid to increase the hydrophobicity. Nowadays, synergistic effects of polysaccharide blends are increasingly highlighted. In particular, the reinforcing effect of nanoparticles, nanocrystals, nanowhiskers, and nanofibers to hydrogels, aerogels, and scaffolds, and the double network hydrogels of a rigid skeleton and a ductile substance have been developed for many emerging issues.
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Affiliation(s)
- Tingting Kou
- College of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen, PR China
- Department of Plant and Environmental Sciences, University of Copenhagen, Frederiksberg C, Denmark
| | - Marwa Faisal
- Department of Plant and Environmental Sciences, University of Copenhagen, Frederiksberg C, Denmark
| | - Jun Song
- College of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen, PR China
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen, Frederiksberg C, Denmark
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6
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Structural, physicochemical properties, and digestibility of lotus seed starch-conjugated linoleic acid complexes. Int J Biol Macromol 2022; 214:601-609. [PMID: 35760162 DOI: 10.1016/j.ijbiomac.2022.06.143] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 06/08/2022] [Accepted: 06/17/2022] [Indexed: 11/20/2022]
Abstract
This paper describes a new method combining octenyl succinic anhydride (OSA) esterification and high hydrostatic pressure for starch modification, which interacts with conjugated linoleic acid (CLA) to form an octenyl succinic anhydride-lotus seed starch-conjugated linoleic acid (OSA-LS-CLA) complex. This method proves the formation of complex observed by fourier transform infrared spectroscopy and complex index. The stable structure of the complex was derived from increasing molecular weight by introducing macromolecular conjugated linoleic acid and the higher crystallinity than original starch observed by X-ray diffraction. The formation method and changes of complex were observed by scanning electron microscopy and confocal laser scanning microscope. The solubility and swelling power of the complex increases as the temperature increased, significantly at 75 °C. The formation of the OSA-LS-CLA complex significantly reduced the digestion rate of LS, which was 26 % lower than that of LS. These results indicate that the OSA-LS-CLA under high hydrostatic pressure can form a complex with stable structure, which makes up for the deficiency of raw starch to a certain extent. And the formation of this structure can improve the thermal stability of the complex and has strong digestion resistance, which provides a potential direction for further research in reducing starch digestibility.
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Sutiawan J, Hadi YS, Nawawi DS, Abdillah IB, Zulfiana D, Lubis MAR, Nugroho S, Astuti D, Zhao Z, Handayani M, Lisak G, Kusumah SS, Hermawan D. The properties of particleboard composites made from three sorghum (Sorghum bicolor) accessions using maleic acid adhesive. CHEMOSPHERE 2022; 290:133163. [PMID: 34871617 DOI: 10.1016/j.chemosphere.2021.133163] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 11/23/2021] [Accepted: 12/02/2021] [Indexed: 06/13/2023]
Abstract
It is very important to develop green composite materials owing to increasing global environmental issues. One of the alternative raw materials for the production of green composites is biomass. Bagasse sorghum is a promising alternative raw material for the manufacturing of particleboard composites. The influence of sorghum accessions on the performance of particleboard composites was analyzed in this study. In addition, the particleboard quality was made using maleic acid (MA) adhesive and compared with citric acid (CA) and phenol-formaldehyde (PF) adhesives. Three accessions of sorghum, 4183A, super 1, and Pahat, were used as raw materials in particleboard manufacturing. The 20 wt% MA adhesive was applied in particleboard manufacturing. The board dimensions and density targets were 30 × 30 × 0.9 cm3 and 0.8 g/cm3, respectively. The particle mat was pressed 200 °C for 10 min with a maximum of 6.5 MPa. For reference, the JIS A 5908-2003 was used to evaluate physical and mechanical properties, SNI 7207-2014 was used for the resistance against termites, and JIS K 1571-2004 for evaluated the particleboard against decay. The results showed that the sorghum accession in this research did not affect the quality of the particleboard. The thickness swelling (TS), internal bond (IB), modulus of elasticity (MOE), and modulus of rupture (MOR) of particleboard satisfied JIS A 5908-2003 type 8. The particleboard using MA was comparable with those bonded with CA and had better durability against termites and decay than PF adhesives. The ester linkages were formed due to the reaction between MA (carboxyl groups) and the sorghum bagasse (hydroxyl groups) after being analyzed using Fourier transform infrared (FTIR). Therefore, particleboard in this study has good quality.
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Affiliation(s)
- Jajang Sutiawan
- Forest Products Department, Faculty of Forestry and Environment, IPB University, Bogor, Indonesia; Forest Product Department, Faculty of Forestry, Universitas Sumatera Utara, Medan, Indonesia
| | - Yusuf Sudo Hadi
- Forest Products Department, Faculty of Forestry and Environment, IPB University, Bogor, Indonesia
| | - Deded Sarip Nawawi
- Forest Products Department, Faculty of Forestry and Environment, IPB University, Bogor, Indonesia
| | - Imam Busyra Abdillah
- Forest Products Department, Faculty of Forestry and Environment, IPB University, Bogor, Indonesia
| | - Deni Zulfiana
- Research Center for Biomaterials, National Research and Innovation Agency, Cibinong Science Center, Cibinong, Indonesia
| | - Muhammad Adly Rahandi Lubis
- Research Center for Biomaterials, National Research and Innovation Agency, Cibinong Science Center, Cibinong, Indonesia
| | - Satya Nugroho
- Research Center for Biotechnology, National Research and Innovation Agency, Cibinong Science Center, Cibinong, Indonesia
| | - Dwi Astuti
- Research Center for Biotechnology, National Research and Innovation Agency, Cibinong Science Center, Cibinong, Indonesia
| | - Zhongyuan Zhao
- College of Furnishings and Industrial Design, Nanjing Forestry University, Nanjing, China
| | - Murni Handayani
- Research Center for Metallurgy and Materials, National Research and Innovation Agency, Cibinong Science Center, Cibinong, Indonesia
| | - Grzegorz Lisak
- School of Civil and Environmental Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore, 639798, Singapore; Residues and Resource Reclamation Centre (R3C), Nanyang Environment and Water Research Institute (NEWRI), 1 Cleantech Loop, 637141, Singapore
| | - Sukma Surya Kusumah
- Research Center for Biomaterials, National Research and Innovation Agency, Cibinong Science Center, Cibinong, Indonesia.
| | - Dede Hermawan
- Forest Products Department, Faculty of Forestry and Environment, IPB University, Bogor, Indonesia.
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8
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Haixia Z, Zhiguang C, Junrong H, Huayin P. Exploration of the process and mechanism of magnesium chloride induced starch gelatinization. Int J Biol Macromol 2022; 205:118-127. [PMID: 35181319 DOI: 10.1016/j.ijbiomac.2022.02.061] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 02/06/2022] [Accepted: 02/12/2022] [Indexed: 11/28/2022]
Abstract
As a new starch gelatinization method, salt induced gelatinization can not only reduce energy consumption but also impart special physicochemical properties to starch gel. In this study, the process and mechanism of MgCl2 induced starch gelatinization were explored. The results showed that, potato starch could be gelatinized after a treatment of 4 mol/L MgCl2 for 3 h. The gelatinization started with the slight damage of outer shells, then the internal molecules leached out through the cracks or holes to form gel, finally the outer shells disintegrated. During the gelatinization process, the viscosity and granule size gradually increased after 0.5 h, while the original crystallinity disappeared rapidly in 0.5 h. Besides, MgCl2 significantly increased the electrostatic interaction, then made starch molecules closer to each other and become denser, which may have close relationship with the appearance of the cracks and the disappearance of crystallization. Moreover, MgCl2 enhanced the hydration and increased the binding free energy of starch molecules, then promoted starch gelatinization and accelerated the destruction of starch structure, which may be the critical factors of the starch gelatinization induced by MgCl2. The results will provide reference for the research and application of salt induced gelatinization.
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Affiliation(s)
- Zhong Haixia
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, School of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China
| | - Chen Zhiguang
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, School of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China.
| | - Huang Junrong
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, Shaanxi Province, China
| | - Pu Huayin
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, Shaanxi Province, China
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9
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Pressure moisture treatment and hydro-thermal treatment of starch. Food Sci Biotechnol 2021; 31:261-274. [DOI: 10.1007/s10068-021-01016-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [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
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10
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Pu H, Liu G, Huang M, Zhang C, Niu W, Chen X, Huang J. Effects of Annealing on ultra-high pressure induced gelatinization of corn starch. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102849] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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11
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How pea fractions with different protein composition and purity can substitute WPI in heat-set gels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106891] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Okur I, Sezer P, Oztop MH, Alpas H. Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15174] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ilhami Okur
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
- Department of Food Engineering Niğde Ömer Halisdemir University Niğde 51240 Turkey
| | - Purlen Sezer
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
| | - Hami Alpas
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
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13
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Liu Z, Fu Y, Zhang J, Shen Q. Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure. Cereal Chem 2021. [DOI: 10.1002/cche.10472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Zhenyu Liu
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Yongxia Fu
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Jing Zhang
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Qun Shen
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
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14
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Castro LMG, Alexandre EMC, Saraiva JA, Pintado M. Starch Extraction and Modification by Pulsed Electric Fields. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1945620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Luís M. G. Castro
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, Porto 4169-005, Portugal
- University of Aveiro, LAQV-REQUIMTE, Laboratório Associado, Department of Chemistry, Aveiro 3810-193, Portugal
| | - Elisabete M. C. Alexandre
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, Porto 4169-005, Portugal
- University of Aveiro, LAQV-REQUIMTE, Laboratório Associado, Department of Chemistry, Aveiro 3810-193, Portugal
| | - Jorge A. Saraiva
- University of Aveiro, LAQV-REQUIMTE, Laboratório Associado, Department of Chemistry, Aveiro 3810-193, Portugal
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, Porto 4169-005, Portugal
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15
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Park S, Kim YR. Clean label starch: production, physicochemical characteristics, and industrial applications. Food Sci Biotechnol 2021; 30:1-17. [PMID: 33552613 PMCID: PMC7847421 DOI: 10.1007/s10068-020-00834-3] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 09/23/2020] [Accepted: 09/25/2020] [Indexed: 11/30/2022] Open
Abstract
Recently, health-conscious consumers have a tendency to avoid the use of modified starch in their food products because of reluctance regarding food additives or chemical processes. The present paper considers the characteristics and manufacturing methods of clean label starch, which is free from chemical modification. Clean label starch manufacturing is mainly dependent on starch blending, physical and enzymatic modification methods. Physical modifications include ultrasound, hydrothermal (e.g., heat-moisture treatment and annealing), pre-gelatinization (e.g., drum drying, roll drying, spray cooking, and extrusion cooking), high-pressure (high hydrostatic pressure), and pulsed electric field treatments. These physical processes allow variation of starch properties, such as morphological, thermal, rheological, and pasting properties. Enzyme treatment can change the properties of starch more dramatically. Actual use of clean label starch with such altered properties has occurred in industry and is described here. This review may provide useful information on the current status and future direction of clean label starch in the field of food science.
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Affiliation(s)
- Shinjae Park
- Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, 08826 Republic of Korea
| | - Yong-Ro Kim
- Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, 08826 Republic of Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
- Center for Food and Bioconvergence, Seoul National University, Seoul, 08826 Republic of Korea
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16
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Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques. Molecules 2021; 26:molecules26030613. [PMID: 33503910 PMCID: PMC7865687 DOI: 10.3390/molecules26030613] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Revised: 01/21/2021] [Accepted: 01/21/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to investigate and compare the effects of different extraction techniques (high hydrostatic pressure-assisted extraction (HHPE), ultrasound-assisted extraction (UAE), and classical solvent extraction (CSE)) on phenolic compounds from spent coffee grounds (SCG). Different HHPE parameters (300, 400 and 500 MPa at 25 °C for 5, 10 and 15 min) and UAE parameters (40%, 50%, and 60% amplitude at 25 °C for 5, 10 and 15 min) were used. These techniques were compared with CSE (at 50 °C for 30 min) according to total phenolic content (TPC), antioxidant activity (AA), high-performance liquid chromatography (HPLC), scanning electron microscopy (SEM), and infrared (IR) spectroscopy. The results showed that eco-friendly techniques increased the TPC and AA compared to CSE and morphological changes were verified by SEM results. Furthermore, chlorogenic and caffeic acid were also quantified by using HPLC. Chlorogenic acid was found as the main phenolic compound in spent coffee grounds (SCG). The highest chlorogenic acid was detected as 85.0 ± 0.6 mg/kg FW with UAE at 60% amplitude for 15 min. In brief, for the extraction of phenolic compounds from waste SCG eco-friendly techniques such as HHPE and/or UAE were more convenient than CSE.
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17
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Chou S, Li B, Tan H, Cui H, Zhang S, Wang H, Meng X. Effect of ultrahigh pressure on structural and physicochemical properties of rice and corn starch in complexes with apple polyphenols. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5395-5402. [PMID: 32535914 DOI: 10.1002/jsfa.10589] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 06/05/2020] [Accepted: 06/14/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Ultrahigh-pressure (UHP) treatment, a non-thermal processing technology, exerts a bactericidal effect and affects food texture. How UHP treatments influence starch-polyphenol complexes has not yet been reported. Here, we studied the effects of UHP treatment on the structure of common rice starch (CRS)-apple polyphenol (AP) and common corn starch (CCS)-AP mixtures. RESULTS Overall, UHP treatment decreased the particle size of the CRS-AP and CCS-AP composites. Furthermore, the ΔH values of the CRS-AP and CCS-AP mixtures decreased, and the heating stability was improved after UHP treatment. X-ray diffraction indicated that the relative crystallinity of the mixtures was unaffected by UHP treatment. Fourier-transform infrared spectroscopy proved that no new absorption peaks were observed in the infrared spectra, and the order of starch-AP was decreased after UHP treatment. These results indicated that UHP treatment inhibited the retrogradation of the starch-AP mixture. Our analyses of the microstructures of CRS-AP and CCS-AP mixtures showed increased folding and more pronounced network structures under high-pressure. CONCLUSIONS These results provide a theoretical basis for further exploring the properties of starch-AP mixtures following UHP treatment and provide insights regarding the use of UHP treatments for food production. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Shurui Chou
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Hui Tan
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Shuyi Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Hanchen Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Xianjun Meng
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
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18
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Zhi-Guang C, Hong-Hui Z, Keipper W, Hua-Yin P, Qi Y, Chen-Lu F, Guo-Wei S, Jun-Rong H. The analysis of the effects of high hydrostatic pressure (HHP) on amylose molecular conformation at atomic level based on molecular dynamics simulation. Food Chem 2020; 327:127047. [PMID: 32454269 DOI: 10.1016/j.foodchem.2020.127047] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 05/07/2020] [Accepted: 05/11/2020] [Indexed: 01/04/2023]
Abstract
For more effective using of HHP (high hydrostatic pressure) in starch processing, in this study, molecular dynamics simulation was used to explore the effects of pressure on amylose molecular conformation at the atomic level. The results shown that, firstly, high pressure decreased the intramolecular hydrogen bonds and increased the amylose-solvent hydrogen bonds, which is consistent with the process of high pressure starch gelatinization. Secondly, high pressure made amylose polymers more "stout". Meanwhile, high pressure decreased the angle of α-1,4 glycosidic linkage and increased the dihedral angles of α-1,4 glycosidic linkage, which indicates that pressure has obvious effects on amylose molecular conformation. Thirdly, high pressure made amylose polymers more stable. Moreover, in view of the results of energies, HHP may have an opposite gelatinization mechanism to heating. The results may be complementary to the existing experimental phenomena and provide theoretical guidance value for the using of HHP in starch processing.
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Affiliation(s)
- Chen Zhi-Guang
- Shaanxi University of Science and Technology, School of Food and Biological Engineering, Xi'an, Shaanxi Province 710021, China; Neijiang Vocational and Technical College, Department of Agricultural Technology, Neijiang, Sichuan Province 641000, China
| | - Zhang Hong-Hui
- Shaanxi University of Science and Technology, School of Food and Biological Engineering, Xi'an, Shaanxi Province 710021, China
| | - Wade Keipper
- Shaanxi University of Science and Technology, School of Arts and Sciences, Xi'an, Shaanxi Province 710021, China
| | - Pu Hua-Yin
- Shaanxi University of Science and Technology, School of Food and Biological Engineering, Xi'an, Shaanxi Province 710021, China
| | - Yang Qi
- Shaanxi University of Science and Technology, School of Food and Biological Engineering, Xi'an, Shaanxi Province 710021, China
| | - Fang Chen-Lu
- Shaanxi University of Science and Technology, School of Food and Biological Engineering, Xi'an, Shaanxi Province 710021, China
| | - Shu Guo-Wei
- Shaanxi University of Science and Technology, School of Food and Biological Engineering, Xi'an, Shaanxi Province 710021, China
| | - Huang Jun-Rong
- Shaanxi University of Science and Technology, School of Food and Biological Engineering, Xi'an, Shaanxi Province 710021, China.
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19
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Demirkesen I, Ozkaya B. Recent strategies for tackling the problems in gluten-free diet and products. Crit Rev Food Sci Nutr 2020; 62:571-597. [DOI: 10.1080/10408398.2020.1823814] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
| | - Berrin Ozkaya
- Department of Food Engineering, Ankara University, Ankara, Turkey
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20
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Castro LM, Alexandre EM, Saraiva JA, Pintado M. Impact of high pressure on starch properties: A review. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105877] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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21
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Ahmed J, Thomas L. Changes in structural, functional and antioxidant properties induced by high pressure on quinoa flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00302-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Kaur M, Punia S, Sandhu KS, Ahmed J. Impact of high pressure processing on the rheological, thermal and morphological characteristics of mango kernel starch. Int J Biol Macromol 2019; 140:149-155. [DOI: 10.1016/j.ijbiomac.2019.08.132] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Revised: 08/12/2019] [Accepted: 08/14/2019] [Indexed: 12/14/2022]
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23
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Wang C, Xue Y, Yousaf L, Hu J, Shen Q. Effects of high hydrostatic pressure on the ordered structure including double helices and V-type single helices of rice starch. Int J Biol Macromol 2019; 144:1034-1042. [PMID: 31669464 DOI: 10.1016/j.ijbiomac.2019.09.180] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 09/10/2019] [Accepted: 09/22/2019] [Indexed: 10/25/2022]
Abstract
This study mainly aimed to investigate the influents of high hydrostatic pressure (HHP) on the ordered structures of starch, for this purpose, we compared the ordered structure of rice starch treated by HHP and heat, including long- and short-range ordered structures and thermodynamic properties at similar levels of gelatinization degree (DG). X-ray diffractometer, Fourier transform infrared spectrometer (FTIR), 13C cross polarization magic angle spinning/NMR, and Differential scanning calorimeter were used to detect crystal structure, band height ratio in FTIR spectra (R), double helix structure, and thermodynamic behavior. Results showed that HHP-treated rice starch (HHGS) had greater crystallinity, larger R, and more double helix and V-type single helix structures as compared to heat-treated rice starch (HGS) at a similar DG. The thermodynamic analysis illustrated that To of HHGS was lower as compared to HGS. The ordered structure of HHGS was close packaged. HHP simultaneously induced annealing and pressure-induced gelatinization until achieving a certain degree of gelatinization.
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Affiliation(s)
- Chao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China
| | - Yong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China.
| | - Laraib Yousaf
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China
| | - Jinrong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China.
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China.
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24
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Okur I, Ozel B, Oztop MH, Alpas H. Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13168] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Ilhami Okur
- Department of Food EngineeringMiddle East Technical University Ankara Turkey
- Department of Food EngineeringNiğde Ömer Halisdemir University Nigde Turkey
| | - Baris Ozel
- Department of Food EngineeringMiddle East Technical University Ankara Turkey
- Food Engineering DepartmentAhi Evran University Kirsehir Turkey
| | - Mecit H. Oztop
- Department of Food EngineeringMiddle East Technical University Ankara Turkey
| | - Hami Alpas
- Department of Food EngineeringMiddle East Technical University Ankara Turkey
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25
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Radchenko O, Sinelnikov S, Riabov S, Goncharenko L. Chemical and Physical modification of starch: modern trends. Polym J 2019. [DOI: 10.15407/polymerj.41.02.077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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26
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Understanding the Properties of Starch in Potatoes ( Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing. Foods 2019; 8:foods8050159. [PMID: 31083345 PMCID: PMC6560427 DOI: 10.3390/foods8050159] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 05/08/2019] [Accepted: 05/09/2019] [Indexed: 11/17/2022] Open
Abstract
The purpose of this study was to investigate the properties of starch in potatoes (Solanum tuberosum cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were treated at 50 and 150 kJ/kg specific energies with various electric field strengths of 0, 0.5, 0.7, 0.9 and 1.1 kV/cm. Distilled water was used as the processing medium. Starches were isolated from potato tissue and from the PEF processing medium. To assess the starch properties, various methods were used, i.e., the birefringence capability using a polarised light microscopy, gelatinisation behaviour using hot-stage light microscopy and differential scanning calorimetry (DSC), thermal stability using thermogravimetry (TGA), enzyme susceptibility towards α-amylase and the extent of starch hydrolysis under in vitro simulated human digestion conditions. The findings showed that PEF did not change the properties of starch inside the potatoes, but it narrowed the temperature range of gelatinisation and reduced the digestibility of starch collected in the processing medium. Therefore, this study confirms that, when used as a processing aid for potato, PEF does not result in detrimental effects on the properties of potato starch.
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27
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Zhang K, Ma X, Dai Y, Hou H, Wang W, Ding X, Zhang H, Li X, Dong H. Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch. Cereal Chem 2019. [DOI: 10.1002/cche.10132] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Kuiliang Zhang
- College of Food Science and Engineering Shandong Agricultural University Tai’an China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai’an China
| | - Xiaoyu Ma
- College of Food Science and Engineering Shandong Agricultural University Tai’an China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai’an China
| | - Yangyong Dai
- College of Food Science and Engineering Shandong Agricultural University Tai’an China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai’an China
| | - Hanxue Hou
- College of Food Science and Engineering Shandong Agricultural University Tai’an China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai’an China
| | - Wentao Wang
- College of Food Science and Engineering Shandong Agricultural University Tai’an China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai’an China
| | - Xiuzhen Ding
- College of Food Science and Engineering Shandong Agricultural University Tai’an China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai’an China
| | - Hui Zhang
- College of Food Science and Engineering Shandong Agricultural University Tai’an China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai’an China
| | - Xiangyang Li
- College of Food Science and Engineering Shandong Agricultural University Tai’an China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai’an China
| | - Haizhou Dong
- College of Food Science and Engineering Shandong Agricultural University Tai’an China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai’an China
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28
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29
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Zeng F, Li T, Gao Q, Liu B, Yu S. Physicochemical properties and in vitro digestibility of high hydrostatic pressure treated waxy rice starch. Int J Biol Macromol 2018; 120:1030-1038. [DOI: 10.1016/j.ijbiomac.2018.08.121] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 08/02/2018] [Accepted: 08/23/2018] [Indexed: 11/25/2022]
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30
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Ahmed J, Thomas L, Arfat YA, Joseph A. Rheological, structural and functional properties of high-pressure treated quinoa starch in dispersions. Carbohydr Polym 2018; 197:649-657. [DOI: 10.1016/j.carbpol.2018.05.081] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 05/07/2018] [Accepted: 05/27/2018] [Indexed: 10/16/2022]
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31
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32
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Li W, Gao J, Saleh ASM, Tian X, Wang P, Jiang H, Zhang G. The Modifications in Physicochemical and Functional Properties of Proso Millet Starch after Ultra-High Pressure (UHP) Process. STARCH-STARKE 2018. [DOI: 10.1002/star.201700235] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Wenhao Li
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Jiaxing Gao
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Ahmed S. M. Saleh
- Department of Food Science and Technology; Faculty of Agriculture; Assiut University; Assiut 71526 Egypt
| | - Xiaolin Tian
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Peng Wang
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Hao Jiang
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Guoquan Zhang
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
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33
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Li G, Zhu F. Effect of high pressure on rheological and thermal properties of quinoa and maize starches. Food Chem 2018; 241:380-386. [DOI: 10.1016/j.foodchem.2017.08.088] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2017] [Revised: 08/03/2017] [Accepted: 08/27/2017] [Indexed: 11/15/2022]
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34
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Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch. Food Chem 2017; 232:560-565. [DOI: 10.1016/j.foodchem.2017.04.040] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2016] [Revised: 03/14/2017] [Accepted: 04/04/2017] [Indexed: 11/17/2022]
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35
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36
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Song MR, Choi SH, Oh SM, Kim HY, Bae JE, Park CS, Kim BY, Baik MY. Characterization of amorphous granular starches prepared by high hydrostatic pressure (HHP). Food Sci Biotechnol 2017; 26:671-678. [PMID: 30263591 PMCID: PMC6049584 DOI: 10.1007/s10068-017-0106-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2016] [Revised: 02/10/2017] [Accepted: 02/13/2017] [Indexed: 11/27/2022] Open
Abstract
Amorphous granular starches (AGS) and non-granular amorphous starches (non-AGS) of corn, tapioca and rice were prepared using high hydrostatic pressure (HHP) treatment with ethanol and water washing, respectively and their physicochemical properties were investigated. Water holding capacity and apparent viscosity of AGS and non-AGS were higher than those of native one in all starches. In RVA pasting properties, AGS and non-AGS showed higher pasting temperature and lower peak viscosity than those of native one. Furthermore, non-AGS showed distinctively lower peak viscosity compared to that of AGS possibly due to its non-granular structure. Apparent viscosity of non-AGS revealed relatively lower than commercial pre-gelatinized starch because of heat and pressure-induced gelatinization. Maintaining granular structure in HHP treated pre-gelatinized starch provide a distinctive physicochemical characteristics compared to native starch and preparation of gelatinized starch with different gelatinization and washing methods could cause big differences in their physicochemical properties.
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Affiliation(s)
- Mi-Ra Song
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Seung-Hyun Choi
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Seon-Min Oh
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Hui-yun Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Ji-Eun Bae
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Cheon-Seok Park
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Byung-Yong Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
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37
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Leite TS, de Jesus ALT, Schmiele M, Tribst AA, Cristianini M. High pressure processing (HPP) of pea starch: Effect on the gelatinization properties. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.07.036] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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High-Legume Wheat-Based Matrices: Impact of High Pressure on Starch Hydrolysis and Firming Kinetics of Composite Breads. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1883-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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39
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In vitro digestibility and changes in physicochemical and textural properties of tartary buckwheat starch under high hydrostatic pressure. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.015] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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40
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Liu H, Fan H, Cao R, Blanchard C, Wang M. Physicochemical properties and in vitro digestibility of sorghum starch altered by high hydrostatic pressure. Int J Biol Macromol 2016; 92:753-760. [DOI: 10.1016/j.ijbiomac.2016.07.088] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2016] [Revised: 07/25/2016] [Accepted: 07/26/2016] [Indexed: 10/21/2022]
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41
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Ahmed J, Thomas L, Taher A, Joseph A. Impact of high pressure treatment on functional, rheological, pasting, and structural properties of lentil starch dispersions. Carbohydr Polym 2016; 152:639-647. [DOI: 10.1016/j.carbpol.2016.07.008] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2016] [Revised: 06/29/2016] [Accepted: 07/02/2016] [Indexed: 10/21/2022]
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42
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Effect of high pressure processing on the baking aptitude of corn starch and rice flour. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.028] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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43
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Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures. Carbohydr Polym 2016; 150:299-307. [DOI: 10.1016/j.carbpol.2016.05.039] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2015] [Revised: 05/09/2016] [Accepted: 05/12/2016] [Indexed: 01/12/2023]
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44
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Rheometric non-isothermal gelatinization kinetics of high hydrostatic pressure treated chickpea flour slurry. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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45
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Ahmed J, Mulla MZ, Arfat YA, Kumar V. Effects of High-Pressure Treatment on Functional, Rheological, Thermal and Structural Properties of Thai Jasmine Rice Flour Dispersion. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12964] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jasim Ahmed
- Food and Nutrition Program, Environment and Life Sciences Research Center; Kuwait Institute for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait
| | - Mehrajfatema Z. Mulla
- Food and Nutrition Program, Environment and Life Sciences Research Center; Kuwait Institute for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait
| | - Yasir Ali Arfat
- Food and Nutrition Program, Environment and Life Sciences Research Center; Kuwait Institute for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait
| | - Vinod Kumar
- Food and Nutrition Program, Environment and Life Sciences Research Center; Kuwait Institute for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait
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46
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Ahmed J, Thomas L, Arfat YA. Effects of high hydrostatic pressure on functional, thermal, rheological and structural properties of β-D-glucan concentrate dough. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.027] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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47
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Cappa C, Lucisano M, Barbosa-Cánovas GV, Mariotti M. Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour. Food Res Int 2016; 85:95-103. [PMID: 29544857 DOI: 10.1016/j.foodres.2016.04.018] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2016] [Revised: 03/25/2016] [Accepted: 04/15/2016] [Indexed: 01/09/2023]
Abstract
The impact of high pressure (HP) processing on corn starch, rice flour and waxy rice flour was investigated as a function of pressure level (400MPa; 600MPa), pressure holding time (5min; 10min), and temperature (20°C; 40°C). Samples were pre-conditioned (final moisture level: 40g/100g) before HP treatments. Both the HP treated and the untreated raw materials were evaluated for pasting properties and solvent retention capacity, and investigated by differential scanning calorimetry, X-ray diffractometry and environmental scanning electron microscopy. Different pasting behaviors and solvent retention capacities were evidenced according to the applied pressure. Corn starch presented a slower gelatinization trend when treated at 600MPa. Corn starch and rice flour treated at 600MPa showed a higher retention capacity of carbonate and lactic acid solvents, respectively. Differential scanning calorimetry and environmental scanning electron microscopy investigations highlighted that HP affected the starch structure of rice flour and corn starch. Few variations were evidenced in waxy rice flour. These results can assist in advancing the HP processing knowledge, as the possibility to successfully process raw samples in a very high sample-to-water concentration level was evidenced. INDUSTRIAL RELEVANCE This work investigates the effect of high pressure as a potential technique to modify the processing characteristics of starchy materials without using high temperature. In this case the starches were processed in the powder form - and not as a slurry as in previously reported studies - showing the flexibility of the HP treatment. The relevance for industrial application is the possibility to change the structure of flour starches, and thus modifying the processability of the mentioned products.
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Affiliation(s)
- Carola Cappa
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
| | - Mara Lucisano
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Gustavo V Barbosa-Cánovas
- Center for Nonthermal Processing of Food, Washington State University, PO Box 646120, Pullman, WA 99164-6120, USA
| | - Manuela Mariotti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
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48
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Yu SX, Mu TH, Zhang M, Zhao ZK. Effects of inorganic salts on the structural and physicochemical properties of high-hydrostatic-pressure-gelatinized sweet potato starch. STARCH-STARKE 2016. [DOI: 10.1002/star.201500273] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Shu-Xi Yu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing P.R. China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing P.R. China
| | - Tai-Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing P.R. China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing P.R. China
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing P.R. China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing P.R. China
| | - Zhong-Kai Zhao
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing P.R. China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing P.R. China
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Starch–gluten interactions during gelatinization and its functionality in dough like model systems. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.10.005] [Citation(s) in RCA: 99] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Liu H, Wang L, Cao R, Fan H, Wang M. In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure. Carbohydr Polym 2016; 144:1-8. [PMID: 27083786 DOI: 10.1016/j.carbpol.2016.02.028] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2015] [Revised: 01/31/2016] [Accepted: 02/08/2016] [Indexed: 11/16/2022]
Abstract
High hydrostatic pressure (HHP), a non-thermal processing technology, was applied at 120, 240, 360, 480, and 600MPa to assess its effect on the in vitro digestibility, physicochemical, and structural properties of common buckwheat starch (CBS). HHP treatment resulted in CBS granules with more rough surfaces. With the increasing pressure level, amylose content, pasting temperature, and thermal stability substantially increased and relative crystallinity, hardness, swelling power, and viscosity decreased. At 120-480MPa, HHP did not affect the 'A'-type crystalline pattern of CBS. However, at 600MPa, HHP contributed to a similar 'B'-type pattern. Compared with native starch, HHP-modified CBS samples had lower in vitro hydrolysis, reduced content of rapidly digestible starch, and increased levels of slowly digestible starch and resistant starch. These results revealed that the in vitro digestibility, physicochemical, and structural properties of CBS are effectively modified by HHP.
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Affiliation(s)
- Hang Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China; School of Biomedical Science, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
| | - Lijing Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Rong Cao
- College of Science, Northwest A&F University, Yangling 712100, PR China.
| | - Huanhuan Fan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Min Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
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