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Wu J, Zhu K, Zhang S, Shi M, Liao L. Impact of Oat Supplementation on the Structure, Digestibility, and Sensory Properties of Extruded Instant Rice. Foods 2024; 13:217. [PMID: 38254518 PMCID: PMC10815101 DOI: 10.3390/foods13020217] [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: 12/09/2023] [Revised: 12/31/2023] [Accepted: 01/04/2024] [Indexed: 01/24/2024] Open
Abstract
The addition of oat at varying percentages (26%, 32%, 38%, 44% and 50%) was used to evaluate the structural, microstructural, and physicochemical changes in instant-extruded rice (IER). A mixture of broken rice and oat flour was extruded in a twin-screw extruder. It was found that when adding 44% oats, the gelatinization degree of the mixed powder was the lowest (89.086 ± 1.966%). The dietary fiber content increased correspondingly with the increase in oat addition. Analyses of texture properties revealed that the hardness, adhesive, and resilience values increased and then decreased with oat addition. Compared with other common instant rice (IR), the advantages of IER were evaluated in terms of microstructure, digestive performance, and flavor. IER with 44% oat addition obtained in this study had higher hardness, adhesiveness, rehydration time, and sensory score, and the content of resistant starch (RS) reached 6.06%. The electronic nose and electronic tongue analyses could distinguish the flavor of different IR efficiently. This study showed the feasibility of preparing fiber-enriched IER. The results demonstrated the potential for the development and utilization of broken rice, providing a reference for the development of IER.
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Affiliation(s)
| | | | | | | | - Luyan Liao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (J.W.); (K.Z.); (S.Z.); (M.S.)
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2
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Rostamabadi H, Demirkesen I, Hakgüder Taze B, Can Karaca A, Habib M, Jan K, Bashir K, Nemțanu MR, Colussi R, Reza Falsafi S. Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch. Food Chem X 2023; 19:100771. [PMID: 37780299 PMCID: PMC10534100 DOI: 10.1016/j.fochx.2023.100771] [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: 04/13/2023] [Revised: 06/17/2023] [Accepted: 06/22/2023] [Indexed: 10/03/2023] Open
Abstract
Challenges for the food/non-food applications of starch mostly arise from its low stability against severe processing conditions (i.e. elevated temperatures, pH variations, intense shear forces), inordinate retrogradability, as well as restricted applicability. These drawbacks have been addressed through the modification of starch. The escalating awareness of individuals toward the presumptive side effects of chemical modification approaches has engrossed the attention of scientists to the development of physical modification procedures. In this regard, starch treatment via ionizing (i.e. gamma, electron beam, and X-rays) and non-ionizing (microwave, radiofrequency, infrared, ultraviolet) radiations has been introduced as a potent physical strategy offering new outstanding attributes to the modified product. Ionizing radiations, through dose-dependent pathways, are able to provoke depolymerization or cross-linking/grafting reactions to the starch medium. While non-ionizing radiations could modify the starch attributes by changing the morphology/architecture of granules and inducing reorientation/rearrangement in the molecular order of starch amorphous/crystalline fractions.
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Affiliation(s)
- Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746–73461, Iran
| | - Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
| | - Bengi Hakgüder Taze
- Usak University, Faculty of Engineering, Department of Food Engineering 1 Eylul Campus, 64000 Usak, Turkey
| | - Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Mehvish Habib
- Department of Food Technology, Jamia Hamdard, New Delhi 110062, India
| | - Kulsum Jan
- Department of Food Technology, Jamia Hamdard, New Delhi 110062, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard, New Delhi 110062, India
| | - Monica R. Nemțanu
- Electron Accelerators Laboratory, National Institute for Laser, Plasma and Radiation Physics, 409 Atomiștilor St., P.O. Box MG-36, 077125 Bucharest-Măgurele, Romania
| | - Rosana Colussi
- Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Campus Universitário, s/n, 96010-900, Pelotas, RS, Brazil
| | - Seid Reza Falsafi
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
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3
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Di Y, Na R, Xia H, Wang Y, Li F. Irradiation effects on characteristics and ethanol fermentation of maize starch. Int J Biol Macromol 2023; 246:125602. [PMID: 37391000 DOI: 10.1016/j.ijbiomac.2023.125602] [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: 01/31/2023] [Revised: 05/26/2023] [Accepted: 06/26/2023] [Indexed: 07/02/2023]
Abstract
Maize starch was irradiated by a Co60 irradiator with different doses. The morphology and physicochemical properties of native and irradiated starches were investigated. Scanning electron microscopy showed that the shape and size of starch granules did not change after irradiation. However, the irradiated starch granules were easily destroyed by dissolution. Irradiation also caused the change of starch color, the decrease in the pH value, light transmittance, stability index, degree of polymerization, total sugar content, and the increase in the swelling index and the reducing sugar content. In this study, irradiated maize starch was also used as material for ethanol fermentation to investigate its potential as a pretreatment method. Results showed that the ethanol yield of cooked and raw starch fermentation using irradiated starch increased by 20.41 % and 5.18 %, respectively, and the ethanol concentration increased by 3 % and 2 %. This finding indicated that irradiation effectively improved the utilization rate of maize starch, making it an effective pretreatment method for ethanol fermentation.
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Affiliation(s)
- Yao Di
- School of Life Sciences, Northeast Normal University, Changchun 130024, China
| | - Ren Na
- School of Life Sciences, Northeast Normal University, Changchun 130024, China
| | - Hongmei Xia
- School of Life Sciences, Northeast Normal University, Changchun 130024, China
| | - Yang Wang
- School of Life Sciences, Northeast Normal University, Changchun 130024, China
| | - Fan Li
- School of Life Sciences, Northeast Normal University, Changchun 130024, China.
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4
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Yin C, Li C, Ma K, Fan X, Yao F, Shi D, Wu W, Qiu J, Hu G, Gao H. The physicochemical, antioxidant, hypoglycemic and prebiotic properties of γ-irradiated polysaccharides extracted from Lentinula edodes. Food Sci Biotechnol 2023; 32:987-996. [PMID: 37123066 PMCID: PMC10130297 DOI: 10.1007/s10068-022-01234-5] [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: 09/19/2022] [Revised: 12/08/2022] [Accepted: 12/20/2022] [Indexed: 01/26/2023] Open
Abstract
In this study, the influence of γ-irradiation with different dose (0, 4, 8, and 16 kGy) on chemical composition, physicochemical features and bioactivities of polysaccharides extracted from Lentinula edodes (LEP) were investigated. The carbohydrate content (from 59.47 to 70.96%), the solubility, the ⋅OH and DPPH scavenging ability of LEP increased with the increased γ-irradiation dose, while the protein content, the weight-average and number-average molecular weight of LEP were significantly decreased with the increased γ-irradiation dose. Moreover, γ-irradiation treatment caused LEP color changes and surface topography destroyed. γ-Irradiated LEP showed higher hypoglycemic activities in vitro than that of non-irradiated LEP. Moreover, γ-irradiated LEP had better proliferation promoting effects on Lactobacillus rhamnosus and L. plantarum. These results showed that γ-irradiation treatment changes the physicochemical features of LEP, thus affects its antioxidant, hypoglycemic and prebiotic properties, which suggests that γ-irradiated LEP has potential application in the pharmaceutical industries and functional foods. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01234-5.
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Affiliation(s)
- Chaomin Yin
- National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064 China
| | - Chen Li
- National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064 China
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205 China
| | - Kun Ma
- National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064 China
| | - Xiuzhi Fan
- National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064 China
| | - Fen Yao
- National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064 China
| | - Defang Shi
- National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064 China
| | - Wenjing Wu
- National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064 China
| | - Jianhui Qiu
- National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064 China
| | - Guoyuan Hu
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205 China
| | - Hong Gao
- National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064 China
- Research Center of Under-Forest Economy in Hubei Province, Wuhan, 430064 China
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5
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Qian X, Sun B, Gu Y, Ma S, Wang X. Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanism. Int J Biol Macromol 2023; 238:124139. [PMID: 36958455 DOI: 10.1016/j.ijbiomac.2023.124139] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 02/16/2023] [Accepted: 03/19/2023] [Indexed: 03/25/2023]
Abstract
The aim of this study was to investigate the effect and mechanism of partially gelatinized starch in oat flour on the rheological characteristics of the oat batter and the quality of steamed oat cakes. The results showed that an increase in the gelatinization degree of oat flour destroyed the starch granular structure and the long-range molecular order of starch, accompanied by a decrease of crystallinity from 22.28 % to 8.72 % and the formation of a starch-lipid complex. The increased gelatinization degree of oat flour destroyed the protein network and promoted the formation of the starch gel network in oat batter. Meanwhile, the addition of gelatinized oat flour enhanced the elastic behavior of the oat batter and the gas retention ability of the fermented oat batter, while decreased the total gas volume from 1075.5 mL to 827.0 mL. The steamed oat cake containing 50 % gelatinization degree of oat flour (G50) showed moderate hardness, springiness and chewiness, as well as the largest cell area fraction (37.35 %), due to the formation of a dense starch gel-protein double network and the enhancement of long/short-range molecular order of starch. Thus, this study provided the feasibility of improving the quality of oat-based fermented products by changing the gelatinization degree of oat starch.
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Affiliation(s)
- Xiaojie Qian
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China
| | - Binghua Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China
| | - Yujuan Gu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China
| | - Xiaoxi Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China.
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6
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Yang Z, Xie C, Bao Y, Liu F, Wang H, Wang Y. Oat: Current state and challenges in plant-based food applications. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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7
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Qian X, Sun B, Gu Y, Tian X, Ma S, Wang X. Milling and roasting impact pasting and rheological properties of oat flours and quality of steamed oat cakes. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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8
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Rostamabadi H, Karaca AC, Deng L, Colussi R, Narita IMP, Kaur K, Aaliya B, Sunooj KV, Falsafi SR. Oat starch - How physical and chemical modifications affect the physicochemical attributes and digestibility? Carbohydr Polym 2022; 296:119931. [DOI: 10.1016/j.carbpol.2022.119931] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/24/2022] [Accepted: 07/26/2022] [Indexed: 11/02/2022]
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9
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Kaur P, Kaur K, Basha SJ, Kennedy JF. Current trends in the preparation, characterization and applications of oat starch - A review. Int J Biol Macromol 2022; 212:172-181. [PMID: 35598726 DOI: 10.1016/j.ijbiomac.2022.05.117] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 05/11/2022] [Accepted: 05/16/2022] [Indexed: 11/05/2022]
Abstract
Worldwide consumption of oats is gaining popularity due to its composition and multifunctional benefits of individual components. Oat starch being the major component accounts up to 60% of the dry weight of kernel, possess small granule size and high lipid content. Properties of starch substantially affect the quality of the product. Modification and characterization of starch is important for their specific applications that increase the utilization of oat starch. Different modification techniques greatly affect the functional, pasting, gelatinisation, textural, rheological, retrogradation properties and enzymatic digestibility of oat starches in comparison to native starch. Modified oat starch competes against other abundant and inexpensive cereal starches (rice and corn) that are available in modified forms in the market. This review summarises the current knowledge of physicochemical, morphological, pasting, functional, rheological and gelatinization properties, developments in the extraction and modification (physical, chemical and enzymatic) and applications of oat starch. Thus, this review will upgrade the scientific basis on oat starch being a unique source of starch for variety of applications.
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Affiliation(s)
- Prabhjot Kaur
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India
| | - Kamaljit Kaur
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India.
| | - Shaik Jakeer Basha
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India
| | - John F Kennedy
- Chembiotech Ltd, Kyrewood House, Tenbury Wells WR15 8FF, UK
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10
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Song HY, Kim KI, Han JM, Park WY, Seo HS, Lim S, Byun EB. Ionizing radiation technology to improve the physicochemical and biological properties of natural compounds by molecular modification: A review. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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11
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Biswal AK, Mishra S, Bhavya MB, Samal AK, Merugu R, Singh MK, Misra PK. Identification of starch with assorted shapes derived from the fleshy root tuber of Phoenix sylvestris: extraction, morphological and techno-functional characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01261-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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12
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Wu Z, Qiao D, Zhao S, Lin Q, Zhang B, Xie F. Nonthermal physical modification of starch: An overview of recent research into structure and property alterations. Int J Biol Macromol 2022; 203:153-175. [PMID: 35092737 DOI: 10.1016/j.ijbiomac.2022.01.103] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 01/03/2022] [Accepted: 01/16/2022] [Indexed: 11/28/2022]
Abstract
To tailor the properties and enhance the applicability of starch, various ways of starch modification have been practiced. Among them, physical modification methods (micronization, nonthermal plasma, high-pressure, ultrasonication, pulsed electric field, and γ-irradiation) are highly potential for starch modification considering its safety, environmentally friendliness, and cost-effectiveness, without generating chemical wastes. Thus, this article provides an overview of the recent advances in nonthermal physical modification of starch and summarizes the resulting changes in the multi-level structures and physicochemical properties. While the effect of these techniques highly depends on starch type and treatment condition, they generally lead to the destruction of starch granules, the degradation of molecules, decreases in crystallinity, gelatinization temperatures, and viscosity, increases in solubility and swelling power, and an increase or decrease in digestibility, to different extents. The advantages and shortcomings of these techniques in starch processing are compared, and the knowledge gap in this area is commented on.
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Affiliation(s)
- Zhuoting Wu
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
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13
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Sunder M, Mumbrekar KD, Mazumder N. Gamma radiation as a modifier of starch – Physicochemical perspective. Curr Res Food Sci 2022; 5:141-149. [PMID: 35059645 PMCID: PMC8760443 DOI: 10.1016/j.crfs.2022.01.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 11/30/2021] [Accepted: 01/02/2022] [Indexed: 11/06/2022] Open
Abstract
Starch is one of the most common and abundantly found carbohydrates in cereals, roots, legumes, and some fruits. It is a tasteless, colorless, and odorless source of energy that is present in the amyloplasts of plants. Native starch comprises amylose, a linear α-glucan having α-1,4-linkage and amylopectin, a branched polysaccharide with both α-1,4-linkage and α-1,6-linkage. Due to the low solubility, high viscosity, and unstable pasting property of native starch, it has been restricted from its application in industries. Although native starch has been widely used in various industries, modification of the same by various chemical, enzymatic and physical methods have been carried out to alter its properties for better performance in several industrial aspects. Physical modification like gamma radiation is frequently used as it is rapid, penetrates deeper, less toxic, and cost-effective. Starch when irradiated with gamma rays is observed to produce free radicals, generate sugars owing to cleavage of amylopectin branches, and exhibit variation in enzymatic digestion, amylose content, morphology, crystallinity, thermal property, and chemical composition. These physicochemical properties of the starch due to gamma radiation are assessed using optical microscopy, scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier-transform infrared (FTIR) spectroscopy, differential scanning calorimetry (DSC), and its application are discussed. Assessment and comparison of morphological features of native and gamma-irradiated starch. Investigation of crystallinity and structural type of crystalline domains through XRD. FTIR spectroscopy confirmed the changes in chemical composition of gamma-irradiated and native starch. DSC analysis revealed the changes in gelatinization temperature of gamma-irradiated and native starch.
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14
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Pan L, Xing J, Zhang H, Luo X, Chen Z. Electron beam irradiation as a tool for rice grain storage and its effects on the physicochemical properties of rice starch. Int J Biol Macromol 2020; 164:2915-2921. [PMID: 32755712 DOI: 10.1016/j.ijbiomac.2020.07.211] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 07/09/2020] [Accepted: 07/26/2020] [Indexed: 11/19/2022]
Abstract
In this study, rice grains were treated with electron beam irradiation (EBI). The storage properties of the irradiated rice, as well as the physicochemical properties of isolated starches, were studied. As irradiation dose was increased from 0 kGy to 10 kGy, the lipase activity of irradiated rice decreased from 7.82 mg KOH/100 g to 5.15 mg KOH/100 g. EBI treatment did not significantly (p < 0.05) change fatty acid values. The granular structure of the isolated starches was partially destroyed after severe irradiation, and EBI treatment also caused the degradation of the molecular structures of amylopectin and amylose. All of the starches with or without EBI treatment displayed A-type crystalline structures, and 10 kGy of irradiation disrupted double-helical structures and subsequently decreased relative crystallinity. The formation of carboxyl groups reduced the digestibility of the starches, whereas the disruption of crystallites allowed digestive enzymes to access degraded starch chains easily. Overall, results demonstrated that a low dose of irradiation had insignificant effects on the quality of rice grains and corresponding starches. Thus, EBI could be a green and safe strategy for rice storage.
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Affiliation(s)
- Lihong Pan
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China
| | - Jiali Xing
- Ningbo Institute for food control, Ningbo 315048, China
| | - Hao Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China
| | - Xiaohu Luo
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China.
| | - Zhengxing Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China
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15
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Punia S, Sandhu KS, Dhull SB, Siroha AK, Purewal SS, Kaur M, Kidwai MK. Oat starch: Physico-chemical, morphological, rheological characteristics and its applications - A review. Int J Biol Macromol 2020; 154:493-498. [PMID: 32173437 DOI: 10.1016/j.ijbiomac.2020.03.083] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 02/29/2020] [Accepted: 03/10/2020] [Indexed: 10/24/2022]
Abstract
Oat starch is getting attention owing to its usefulness and potential in a number of food and non-food applications. Starch is by far the main component of oat grains and possesses some unique chemical, physical, and structural properties when compared with other cereal starches. Oat starch offers untypical properties such as small size of granules, well-developed granule surface and high lipid content. Variation in amylose and amylopectin proportion along with the properties associated with the amylopectin molecule makes diversity in composition of oat starch. The pasting and rheological properties of oat starches control food product quality. This review articles outlines the recent developments in understanding of the starch isolation, chemical composition, morphology, pasting, rheological and thermal characteristics and various application of oat starch. Potential applications of oat starches are also reviewed.
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Affiliation(s)
- Sneh Punia
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India.
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India
| | - Anil Kumar Siroha
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India
| | - Sukhvinder Singh Purewal
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Maninder Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Mohd Kashif Kidwai
- Department of Energy and Environmental Science, Chaudhary Devi Lal University, Sirsa, India
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16
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Qian X, Sun B, Zhu C, Zhang Z, Tian X, Wang X. Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102908] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Sudheesh C, Sunooj KV, George J, Kumar S, Vikas, Sajeevkumar VA. Impact of γ− irradiation on the physico-chemical, rheological properties and in vitro digestibility of kithul (Caryota urens) starch; a new source of nonconventional stem starch. Radiat Phys Chem Oxf Engl 1993 2019. [DOI: 10.1016/j.radphyschem.2019.04.031] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Steinbrunner PJ, Limcharoenchat P, Suehr QJ, Ryser ET, Marks BP, Jeong S. Effect of Food Structure, Water Activity, and Long-Term Storage on X-Ray Irradiation for Inactivating Salmonella Enteritidis PT30 in Low-Moisture Foods. J Food Prot 2019; 82:1405-1411. [PMID: 31335188 DOI: 10.4315/0362-028x.jfp-19-091] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Recent outbreaks and recalls of low-moisture foods contaminated with Salmonella have been recognized as a major public health risk that demands the development of new Salmonella mitigation strategies and technologies. This study aimed to assess the efficacy of X-ray irradiation for inactivating Salmonella on or in almonds (kernels, meal, butter), dates (whole fruit, paste), and wheat (kernels, flour) at various water activities (aw) and storage periods. The raw materials were inoculated with Salmonella Enteritidis PT30, conditioned to 0.25, 0.45, and 0.65 aw in a humidity-controlled chamber, processed to various fabricated products, and reconditioned to the desired aw before treatment. In a storage study, inoculated almond kernels were stored in sealed tin cans for 7, 15, 27, and 103 weeks, irradiated with X ray (0.5 to 11 kGy, targeting up to a ∼2.5-log reduction) at the end of each storage period, and plated for Salmonella survivors to determine the efficacy of irradiation in terms of D10-value (dose required to reduce 90% of the population). Salmonella was least resistant (D10-value = 0.378 kGy) on the surface of almond kernels at 0.25 aw and most resistant (D10-value = 2.34 kGy) on the surface of dates at 0.45 aw. The Salmonella D10-value was 61% lower in date paste than on whole date fruit. Storage of almonds generally had no effect on the irradiation resistance of Salmonella over 103 weeks. Overall, these results indicate that product structure (whole, meals, powder, or paste), water activity (0.25 to 0.65 aw), and storage period (0 to 103 weeks) should be considered when determining the efficacy of X-ray irradiation for inactivating Salmonella in various low-water-activity foods.
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Affiliation(s)
- Philip J Steinbrunner
- 1 Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
| | - Pichamon Limcharoenchat
- 1 Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
| | - Quincy J Suehr
- 1 Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
| | - Elliot T Ryser
- 2 Department of Food Science, Michigan State University, East Lansing, Michigan 48824, USA (ORCID: https://orcid.org/0000-0003-1337-2658 [E.T.R.]; https://orcid.org/0000-0002-8017-8786 [S.J.])
| | - Bradley P Marks
- 1 Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA.,2 Department of Food Science, Michigan State University, East Lansing, Michigan 48824, USA (ORCID: https://orcid.org/0000-0003-1337-2658 [E.T.R.]; https://orcid.org/0000-0002-8017-8786 [S.J.])
| | - Sanghyup Jeong
- 1 Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
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Kaur M, Singh S. Influence of heat-moisture treatment (HMT) on physicochemical and functional properties of starches from different Indian oat (Avena sativa L.) cultivars. Int J Biol Macromol 2019; 122:312-319. [DOI: 10.1016/j.ijbiomac.2018.10.197] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2018] [Revised: 10/17/2018] [Accepted: 10/27/2018] [Indexed: 11/27/2022]
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Xiao L, Chen J, Wang X, Bai R, Chen D, Liu J. Structural and physicochemical properties of chemically modified Chinese water chestnut [Eleocharis dulcis (Burm. f.) Trin. ex Hensch] starches. Int J Biol Macromol 2018; 120:547-556. [DOI: 10.1016/j.ijbiomac.2018.08.161] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 08/24/2018] [Accepted: 08/27/2018] [Indexed: 01/26/2023]
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