1
|
Lakshmipathy K, Buvaneswaran M, Rawson A, Chidanand DV. Effect of dehulling and germination on the functional properties of grass pea (Lathyrus sativus) flour. Food Chem 2024; 449:139265. [PMID: 38604036 DOI: 10.1016/j.foodchem.2024.139265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 03/16/2024] [Accepted: 04/03/2024] [Indexed: 04/13/2024]
Abstract
The compositional, bioactive, functional, pasting, and thermal characteristics of native, dehulled, and germinated grass pea flour were examined. Germination significantly improved the protein content and bioactive properties while simultaneously reducing total carbohydrate and fat levels. However, dehulling increased the fat content, foaming, and emulsion properties. Dehulling and germination significantly increased (p < 0.05) the functional properties by improving flowability and cohesiveness. Although processing methods enhance functional properties, the pasting properties of dehulled and germinated flours differ significantly (p < 0.05) from the native flour. The X-ray diffraction patterns indicate a reduction in percentage crystallinity in germinated flours. Overall, the study suggests that the dehulling and germination processes enhanced the quality of grass peas by improving nutritive value and functional attributes.
Collapse
Affiliation(s)
- Kavitha Lakshmipathy
- Department of Industry-Academia Cell, National Institute of Food Technology, Entrepreneurship, and Management-Thanjavur, India; Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship, and Management-Thanjavur, India
| | - Malini Buvaneswaran
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship, and Management-Thanjavur, India
| | - Ashish Rawson
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship, and Management-Thanjavur, India; Department of Food Safety and Quality Testing, National Institute of Food Technology, Entrepreneurship, and Management-Thanjavur, India
| | - D V Chidanand
- Department of Industry-Academia Cell, National Institute of Food Technology, Entrepreneurship, and Management-Thanjavur, India; Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship, and Management-Thanjavur, India.
| |
Collapse
|
2
|
Fabrication of octenyl succinic anhydride starch grafted with folic acid and its loading potential for doxorubicin hydrochloride. Int J Biol Macromol 2023; 236:123907. [PMID: 36870656 DOI: 10.1016/j.ijbiomac.2023.123907] [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: 10/14/2022] [Revised: 01/29/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023]
Abstract
In this study, octenyl succinic anhydride (OSA) starch with different folic acid (FA) grafting time was prepared and the degree of FA substitution at different grafting time was determined. The results of XPS quantitatively reflected the surface elemental composition of OSA starch grafted with FA. FTIR spectra further confirmed the successful introduction of FA on OSA starch granules. SEM images showed that the surface roughness of OSA starch granules was more obvious with higher FA grafting time. The particle size, zeta potential, and swelling properties were determined to study the effect of FA on the structure of OSA starch. TGA indicated that FA effectively enhanced the thermal stability of OSA starch at high temperature. The crystalline form of the OSA starch gradually transformed from A type to a hybrid A and V-type with the progress of FA grafting reaction. In addition, the anti-digestive properties of OSA starch were enhanced after grafting FA. Using doxorubicin hydrochloride (DOX) as the model drug, the loading efficiency of OSA starch grafted with FA for DOX reached 87.71 %. These results provide novel insights into OSA starch grafted with FA as potential strategy for loading DOX.
Collapse
|
3
|
Impact of hydrothermal treatments on the functional, thermal, pasting, morphological and rheological properties of underutilized yam starches. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01789-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
4
|
A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment. Polymers (Basel) 2022; 14:polym14245447. [PMID: 36559814 PMCID: PMC9786624 DOI: 10.3390/polym14245447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/04/2022] [Accepted: 12/09/2022] [Indexed: 12/15/2022] Open
Abstract
Starch and flour from various plants have been widely used for sundry applications, especially in the food and chemical industries. However, native starch and flour have several weaknesses, especially in functional, pasting, and physicochemical properties. The quality of native starch and flour can be improved by a modification process. The type of modification that is safe, easy, and efficient is physical modification using hydrothermal treatment techniques, including heat moisture treatment (HMT) and annealing (ANN). This review discusses the hydrothermal modifications of starch and flour, especially from various tubers and cereals. The discussion is mainly on its effect on five parameters, namely functional properties, morphology, pasting properties, crystallinity, and thermal properties. Modification of HMT and ANN, in general, can improve the functional properties, causing cracking of the granule surface, stable viscosity to heat, increasing crystallinity, and increasing gelatinization temperature. However, some modifications of starch and flour by HMT and ANN had no effect on several parameters or even had the opposite effect. The summary of the various studies reviewed can be a reference for the development of hydrothermal-modified starch and flour applications for various industries.
Collapse
|
5
|
Nutritional biology of chestnuts: A perspective review. Food Chem 2022; 395:133575. [DOI: 10.1016/j.foodchem.2022.133575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 03/30/2022] [Accepted: 06/23/2022] [Indexed: 11/15/2022]
|
6
|
Lee CS, Chung HJ. Enhancing Resistant Starch Content of High Amylose Rice Starch through Heat–Moisture Treatment for Industrial Application. Molecules 2022; 27:molecules27196375. [PMID: 36234911 PMCID: PMC9573617 DOI: 10.3390/molecules27196375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/21/2022] [Accepted: 09/21/2022] [Indexed: 11/16/2022] Open
Abstract
The objective of the present study is to enhance the resistant starch (RS) content of high amylose rice starch with heat–moisture treatment (HMT) for industrial application. The optimized HMT condition for achieving the highest RS content established using response surface methodology (RSM) was a temperature of 100 °C, moisture content of 24.2%, and a time of 11.5 h. Upon HMT, the RS content increased from 32.1% for native starch to 46.4% in HMT starch with optimized condition. HMT of the starches reduced the solubility and swelling power. The surface of HMT starch granules was more irregular than native starch. The X-ray diffraction (XRD) peak intensity at 2θ = 5° was greatly reduced by HMT, and the peaks at 22.7° and 24.2° were merged. HMT increased the gelatinization temperature and reduced the gelatinization enthalpy. HMT provides a method for the production of high-yield RS2 with high amylose rice starch in industrial application.
Collapse
|
7
|
Liu W, Li K, Liu Q, Zhang L, Zhao R, Xu F, Hu H. Effect of moderate hydrothermal‐acidic modified potato pulp on the rheological properties of wheat dough. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Kang Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Ruixuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Fen Xu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| |
Collapse
|
8
|
Marboh V, Gayary MA, Gautam G, Mahanta CL. Comparative Study of Heat‐Moisture Treatment and Annealing on Morphology, Crystallinity, Pasting and Thermal Properties of Sohphlang (
Flemingia vestita
) Starch. STARCH-STARKE 2022. [DOI: 10.1002/star.202100294] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Vegonia Marboh
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| | - Mainao Alina Gayary
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| | - Gitanjali Gautam
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| |
Collapse
|
9
|
Faridah DN, Anugerah MP, Hunaefi D, Afandi FA, Jayanegara A. The effect of annealing on resistant starch content of different crop types: a systematic review and meta‐analysis study. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15388] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Didah Nur Faridah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- Department of Food Technology Faculty of Agricultural Technology SEAFAST Center IPB IPB University Bogor 16880 Indonesia
| | - Maria Putri Anugerah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Dase Hunaefi
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness Coordinating Ministry for Economic Affairs Republic of Indonesia Jakarta 10710 Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology Faculty of Animal Science IPB University Bogor 16680 Indonesia
| |
Collapse
|
10
|
Chen X, Zhang Z, Ji N, Li M, Wang Y, Xiong L, Sun Q. The effect of ethanol solution annealing on the physicochemical properties of pea and potato starches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107428] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
11
|
Anugerah MP, Faridah DN, Afandi FA, Hunaefi D, Jayanegara A. Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15628] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Maria Putri Anugerah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Didah Nur Faridah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- Department of Food Technology Faculty of Agricultural Technology Southeast Asian Food and Agricultural Science Technology (SEAFAST) Center, Bogor Agricultural University Bogor 16880 Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness Coordinating Ministry for Economic Affairs Republic of Indonesia Jakarta 10710 Indonesia
| | - Dase Hunaefi
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology Faculty of Animal Science IPB University Bogor 16680 Indonesia
| |
Collapse
|
12
|
Yan Y, Peng B, Niu B, Ji X, He Y, Shi M. Understanding the Structure, Thermal, Pasting, and Rheological Properties of Potato and Pea Starches Affected by Annealing Using Plasma-Activated Water. Front Nutr 2022; 9:842662. [PMID: 35198591 PMCID: PMC8859486 DOI: 10.3389/fnut.2022.842662] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Accepted: 01/04/2022] [Indexed: 11/13/2022] Open
Abstract
In this research, annealing (ANN) using plasma-activated water (PAW) was first employed to modify potato and pea starches. Compared with the conventional ANN using distilled water (DW), the granular morphology of two starches was not significantly affected by PAW-ANN. The results of X-ray diffraction (XRD) and Fourier transform infrared (FTIR) spectroscopy showed that PAW-ANN could reduce the long and short-range ordered structure of potato starch while improving the long and short-range ordered structure of pea starch. Differential scanning calorimetry (DSC) analysis indicated that PAW-ANN lowered the gelatinization enthalpy of potato starch and increased the gelatinization enthalpy of pea starch. The analysis of viscosity and dynamic rheological characteristics illustrated that PAW-ANN reduced the peak viscosity and improved the gel strength of starch pastes. PAW-ANN represents a novel modification method for modifying the structure, reducing the viscosity, improving the gel strength of starch, and is very promising for applying in starch-based hydrogels and food additives.
Collapse
Affiliation(s)
- Yizhe Yan
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- *Correspondence: Yizhe Yan
| | - Baixiang Peng
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Bin Niu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Xiaolong Ji
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yuan He
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Miaomiao Shi
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Miaomiao Shi
| |
Collapse
|
13
|
Jia S, Yu B, Zhao H, Tao H, Liu P, Cui B. Physicochemical Properties and In Vitro Digestibility of Dual‐Modified Starch by Cross‐Linking and Annealing. STARCH-STARKE 2022. [DOI: 10.1002/star.202100102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Shuyu Jia
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| |
Collapse
|
14
|
Fan L, Ye Q, Lu W, Chen D, Zhang C, Xiao L, Meng X, Lee YC, Wang HMD, Xiao C. The properties and preparation of functional starch: a review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2015375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Lvting Fan
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
- College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Qin Ye
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Wenjing Lu
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Di Chen
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Cen Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Lihan Xiao
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Xianghe Meng
- College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Yi-Chieh Lee
- Department of Life Science, National Chung Hsing University, Taichung City, Taiwan
| | - Hui-Min David Wang
- Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung City, Taiwan
- Graduate Institute of Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan
- Department of Medical Laboratory Science and Biotechnology, China Medical University, Taichung City, Taiwan
| | - Chaogeng Xiao
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| |
Collapse
|
15
|
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
|
16
|
Zhang L, Chen Y, Zeng J, Zang J, Liang Q, Tang D, Wang Z, Yin Z. Digestive and Physicochemical Properties of Small Granular Starch from Euryale ferox Seeds Growing in Yugan of China. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09706-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
17
|
Han L, Cao S, Yu Y, Xu X, Cao X, Chen W. Modification in physicochemical, structural and digestive properties of pea starch during heat-moisture process assisted by pre- and post-treatment of ultrasound. Food Chem 2021; 360:129929. [PMID: 33989884 DOI: 10.1016/j.foodchem.2021.129929] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 03/28/2021] [Accepted: 04/19/2021] [Indexed: 11/23/2022]
Abstract
Ultrasound is increasingly used for physicochemical modification of food systems as a green technology. Effects of heat-moisture treatment (HMT) assisted by pre- and post-treatment of ultrasound on physicochemical, structural and digestive properties of pea starch was investigated. Pea starch maintained the original morphology and C-type of crystalline after ultrasound treatment (UT), but 4 h or more of HMT and HMT assisted by UT changed the crystalline from C-type to A-type. All treatments decreased the crystallinity, molecular weight, swelling power and solubility at 70-90 °C, and elevated the content of resistant starch. Moreover, HMT assisted by pretreatment of UT was found to increase the viscosity and high-temperature stability of starch paste compared with others by the orderly combined effect of UT-induced depolymerization and HMT-induced depolymerization and rearrangement of starch chains. These results may promote the appropriate use of ultrasound in food industries and the production of starch materials for potential applications.
Collapse
Affiliation(s)
- Lihong Han
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China; Ningxia Ruichun Coarse Cereals Co., Ltd., Guyuan, Ningxia 756500, China.
| | - Shaopan Cao
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Yingtao Yu
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Xiaochun Xu
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Xiaohong Cao
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Wenjuan Chen
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| |
Collapse
|
18
|
Iuga M, Mironeasa S. Simultaneous optimization of wheat heat moisture treatment and grape peels addition for pasta making. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
19
|
|
20
|
Schafranski K, Ito VC, Lacerda LG. Impacts and potential applications: A review of the modification of starches by heat-moisture treatment (HMT). Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106690] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
21
|
Effect of Single and Dual Hydrothermal Treatments on the Resistant Starch Content and Physicochemical Properties of Lotus Rhizome Starches. Molecules 2021; 26:molecules26144339. [PMID: 34299614 PMCID: PMC8304897 DOI: 10.3390/molecules26144339] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 07/14/2021] [Accepted: 07/15/2021] [Indexed: 11/17/2022] Open
Abstract
Heat-moisture treatment (HMT) changed the morphology and the degree of molecular ordering in lotus rhizome (Nelumbo nucifera Gaertn.) starch granules slightly, leading to some detectable cavities or holes near hilum, weaker birefringence and granule agglomeration, accompanied with modified XRD pattern from C- to A-type starch and lower relative crystallinity, particularly for high moisture HMT modification. In contrast, annealing (ANN) showed less impact on granule morphology, XRD pattern and relative crystallinity. All hydrothermal treatment decreased the resistant starch (from about 27.7–35.4% to 2.7–20%), increased the damage starch (from about 0.5–1.6% to 2.4–23.6%) and modified the functional and pasting properties of lotus rhizome starch pronouncedly. An increase in gelatinization temperature but a decrease in transition enthalpy occurred after hydrothermal modification, particularly for hydrothermal modification involved with HMT. HMT-modified starch also showed higher pasting temperature, less pronounced peak viscosity, leading to less significant thixotropic behavior and retrogradation during pasting-gelation process. However, single ANN treatment imparts a higher tendency of retrogradation as compared to native starch. For dual hydrothermally modified samples, the functional properties generally resembled to the behavior of single HMT-modified samples, indicating the pre- or post-ANN modification had less impact on the properties HMT modified lotus rhizome starch.
Collapse
|
22
|
Piecyk M, Domian K. Effects of heat-moisture treatment conditions on the physicochemical properties and digestibility of field bean starch (Vicia faba var. minor). Int J Biol Macromol 2021; 182:425-433. [PMID: 33836201 DOI: 10.1016/j.ijbiomac.2021.04.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 03/22/2021] [Accepted: 04/04/2021] [Indexed: 11/17/2022]
Abstract
In the presented study, starch of two cultivars of field bean was modified via the heat-moisture treatment (HMT) at various moisture contents (15 and 30%) and temperatures (100 and 120 °C) to determine HMT effect on its physicochemical properties and digestibility. Non-modified (NM) starches showed only slight variation in properties, with the tested varieties differing only in slowly digestible starch (SDS) and resistant starch (RS) content. The HMT was shown to decrease the swelling power and amylose leaching and higher phase transition temperatures and wider gelatinization temperature ranges in all modification conditions. These effects were caused by changes in the starch structure, as evidenced by the observed the decrease in relative crystallinity. The changes were the most pronounced in the starches treated at the higher moisture level. The HMT modification modified also starch digestibility. The total content of SDS and RS in non-gelatinized HMT starches modified at 15% moisture content was higher than that determined in the starch modified at 30% moisture content. In most gelatinized HMT starches, the SDS content decreased and that of RS did not change significantly compared to the native starch. Despite modified physicochemical properties, those starches still represent a good source of resistant starch.
Collapse
Affiliation(s)
- Małgorzata Piecyk
- Division of Food Quality Evaluation, Department of Food Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159, 02-787 Warszawa, Poland.
| | - Katarzyna Domian
- Division of Food Quality Evaluation, Department of Food Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159, 02-787 Warszawa, Poland
| |
Collapse
|
23
|
Alsalman FB, Ramaswamy HS. Changes in carbohydrate quality of high-pressure treated aqueous aquafaba. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106417] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
24
|
Zhang D, Xu H, Jiang B, Wang X, Yang L, Shan Y, Ding S. Effects of ultra-high pressure on the morphological and physicochemical properties of lily starch. Food Sci Nutr 2021; 9:952-962. [PMID: 33598178 PMCID: PMC7866584 DOI: 10.1002/fsn3.2060] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 11/04/2020] [Accepted: 11/30/2020] [Indexed: 11/14/2022] Open
Abstract
In this study, starch extracted from lily bulbs were modified using an ultra-high pressure (UHP) treatment at six different pressure levels (100, 200, 300, 400, 500, and 600 MPa). The effects of UHP treatment on the physicochemical and morphological properties of lily starch were investigated. The morphological observation revealed that UHP treatment led to particle expansion and aggregation. Compared with the native and lily starch treated at 100-500 MPa, the lily starch treated at 600 MPa exhibited almost completely disrupted morphology and a larger particle size, indicating nearly complete gelatinization of the starch. The relative crystallinity of the UHP-treated starch remarkably reduced. Gelatinization temperatures via differential scanning calorimetry decreased with increasing pressure. The rapid viscoanalyzer results revealed that the lily starch treated with UHP at 600 MPa showed low values of peak viscosity, trough viscosity, breakdown, final viscosity, and setback. These results indicated that UHP was an effective physical modification method for lily starch, UHP treatment (600 MPa, 30 min) caused nearly complete gelatinization of lily starch, and lily starch modified using UHP might expand the application of lily in the food field.
Collapse
Affiliation(s)
- Dali Zhang
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Haishan Xu
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Bing Jiang
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Xinyu Wang
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Lvzhu Yang
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Yang Shan
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Shenghua Ding
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| |
Collapse
|
25
|
Marboh V, Mahanta CL. Physicochemical and rheological properties and in vitro digestibility of heat moisture treated and annealed starch of sohphlang (Flemingia vestita) tuber. Int J Biol Macromol 2020; 168:486-495. [PMID: 33316343 DOI: 10.1016/j.ijbiomac.2020.12.065] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 12/06/2020] [Accepted: 12/07/2020] [Indexed: 10/22/2022]
Abstract
The effect of heat moisture treatment (HMT) and annealing (ANN) on physicochemical and rheological properties and in vitro digestibility of starch extracted from sohphlang (Flemingia vestita) was studied. Modification by HMT and ANN increased amylose content and water absorption capacity. For all modified samples, solubility, swelling power and amylose leaching progressively increased with increasing temperature (50-90 °C). Modified starches exhibited higher contents of SDS and RS and lower content of RDS as compared to native starch for both cooked and uncooked samples. The rheological properties of starch pastes were investigated by the power law model. The starch paste samples exhibited shear thinning characteristics and phase angle was closer to 0°. HMT-30 and ANN-80 exhibited greater impact on in vitro digestibility and rheological behaviour among the HMT and ANN starches, respectively. Thus, ANN and HMT could be used for modification of sohphlang starch making them suitable for application in food systems like pasta and noodles.
Collapse
Affiliation(s)
- Vegonia Marboh
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India.
| |
Collapse
|
26
|
Wang Q, Li L, Zheng X. Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems. Food Chem 2020; 344:128700. [PMID: 33248839 DOI: 10.1016/j.foodchem.2020.128700] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/04/2020] [Accepted: 11/18/2020] [Indexed: 10/22/2022]
Abstract
Cereals, one of the starch sources, have a tremendous and steady production worldwide. Starchy foods constitute the major part of daily calorie intake for humans. As a simple and green modification approach, heat-moisture treatment (HMT) could change the granular surface characteristics and size, crystalline and helical structure, as well as molecular organization of cereal starch. The changing degree is contingent on HMT parameters and botanical origin. Based on the hierarchical structure, this paper reviews functionalities of heat-moisture modified cereal starch (HMCS) reported in latest years. The functionality of HMCS could be affected by co-existing non-starch ingredients through non-covalent/covalent interactions, depolymerization or simply attachment/encapsulation. Besides, it summarizes the modulation of HMCS in dough rheology and final food products' quality. Selecting proper HMT conditions is crucial for achieving nutritious products with desirable sensory and storage quality. This review gives a systematic understanding about HMCS for the better utilization in food industry.
Collapse
Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
| |
Collapse
|
27
|
Sudheesh C, Sunooj KV, Navaf M, Bhasha SA, George J, Mounir S, Kumar S, Sajeevkumar VA. Hydrothermal modifications of nonconventional kithul ( Caryota urens) starch: physico-chemical, rheological properties and in vitro digestibility. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2916-2925. [PMID: 32624597 PMCID: PMC7316946 DOI: 10.1007/s13197-020-04323-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/18/2020] [Accepted: 03/03/2020] [Indexed: 10/24/2022]
Abstract
Effect of hydrothermal modifications (autoclaving, annealing and heat moisture treatment) on physico-chemical, rheological properties and in vitro digestibility of kithul starch was studied. Annealing and heat moisture treatment decreased swelling index, solubility and increased crystalline properties as compared with autoclaving. Autoclaving, annealing and heat moisture treatment caused significant morphological damages such as large holes and fissures on the kithul starch, in addition, granules changed from oval to donut shape. Heat moisture treatment formed higher number of agglomerated starch granules. Light transmittance decreased after hydrothermal modifications. Autoclaving and annealing increased the pasting viscosities (except break down viscosity) of kithul starch. A significant increase (p ≤ 0.05) in peak temperature, conclusion temperature and enthalpy was found in annealed and heat moisture treated kithul starches. The digestibility of kithul starch decreased with increasing resistant starch after annealing and heat moisture treatment. Autoclaved, annealed and heat moisture treated kithul starches exhibited higher value of storage modulus (G') and loss modulus (G″) than native kithul starch. It entail to higher firmness of modified starch gel. The current study showed that the remarkable changes formed by hydrothermal modifications increased the industrial acceptance of kithul starch.
Collapse
Affiliation(s)
- Cherakkathodi Sudheesh
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | | | - Muhammed Navaf
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | - Shaik Ameer Bhasha
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | - Johnsy George
- Defence Food Research Laboratory, Food Engineering and Packaging Division, Mysore, 570011 India
| | - Sabah Mounir
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt
| | - Sunny Kumar
- Defence Food Research Laboratory, Food Engineering and Packaging Division, Mysore, 570011 India
| | | |
Collapse
|
28
|
Kringel DH, El Halal SLM, Zavareze EDR, Dias ARG. Methods for the Extraction of Roots, Tubers, Pulses, Pseudocereals, and Other Unconventional Starches Sources: A Review. STARCH-STARKE 2020. [DOI: 10.1002/star.201900234] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas 96010–900 Brazil
| | | | | | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas 96010–900 Brazil
| |
Collapse
|
29
|
Effects of heat-moisture and acid treatments on the structural, physicochemical, and in vitro digestibility properties of lily starch. Int J Biol Macromol 2020; 148:956-968. [PMID: 31972200 DOI: 10.1016/j.ijbiomac.2020.01.181] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 01/04/2020] [Accepted: 01/19/2020] [Indexed: 11/20/2022]
Abstract
Starch extracted from lily bulb (Lilium brownii var. Viridulum Baker) was modified via heat-moisture treatment (HMT) at different moisture levels (15-35%) and acid treatment (AT) with hydrochloric acid at five different concentrations (0.25-2.0 M). The effects of HMT and AT on the physicochemical properties and in vitro digestibility of lily starch were investigated. HMT and AT led to the clustering of the starch granules, whose surface became rougher, thereby increasing the particle size. X-ray diffraction results showed that HMT increased the relative crystallinity and transformed the crystalline structure from B- to A-type. The relative crystallinity and X-ray patterns of the AT starch significantly increased. The swelling power of HMT and AT starch was significantly reduced, whereas the solubility of HMT starch decreased. The solubility of AT starch was significantly higher than that of native starch (NS) (p < 0.05). Differential scanning calorimetry revealed that the gelatinization temperature of lily starch was higher than that of NS after two modifications, whereas the gelatinization enthalpy of the NS was lower than that of the modified samples. The starch with HMT at 25% showed the highest resistant starch content of 44.15% in cooked samples.
Collapse
|
30
|
Iuga M, Mironeasa S. A review of the hydrothermal treatments impact on starch based systems properties. Crit Rev Food Sci Nutr 2019; 60:3890-3915. [DOI: 10.1080/10408398.2019.1664978] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| |
Collapse
|
31
|
Jeong D, Han JA, Liu Q, Chung HJ. Effect of processing, storage, and modification on in vitro starch digestion characteristics of food legumes: A review. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.039] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
32
|
Piecyk M, Worobiej E, Wołosiak R, Drużyńska B, Ostrowska-Ligęza E. Effect of different processes on composition, properties and in vitro starch digestibility of grass pea flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9997-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|