Processing of semolina, a wonder resource for resistant starch production: In vitro digestibility and biochemical evaluation

An enhanced productivity of pink oyster mushroom with improved nutritional profile, characterization and attempt for commercial exploitation

BACKGROUND

An attempt has been made to explore the nutritional profile of pink oyster mushrooms that have been grown in various agricultural residues, including sugarcane bagasse, rice straw, coconut coir and sawdust, along with other nutrient supplements such as defatted mustard and chickpea powder, for appropriate growth and fruiting body formation in a short span of time. The spawn production was experimented with five different grain varieties. The study became interesting when the observations differed slightly from the traditional practices, with the addition of defatted mustard supplements resulting in a positive correlation with respect to reducing the fruiting time, as well as improving yield and the nutritional profile of Pleurotus djamor.

RESULTS

An elevated yield of 651.93 g kg-1 was recorded in the medium where the RS and DM were used in the ratio of 1:0.01 (rice straw +1% w/w defatted mustard) bag, whereas, in terms of protein content, a maximum yield of 32.57 ± 0.79 mg g-1 was observed when SB:DM was in the same ratio (sugarcane bagasse +1% w/w defatted mustard) bag.

CONCLUSION

To confer the best outcomes from the screened substrates, a series of experiments were performed by varying the concentration of RS and SB, with 1% w/w DM. It is worth noting that the highest protein content of 32.76 ± 0.38 mg g-1 was obtained along with the total yield of 702.56 ± 2.9 g kg-1 of mushroom when the ratio of RS:SB was 0.7:0.3. © 2024 Society of Chemical Industry.

Physicochemical properties of a novel chestnut porous starch nanoparticle

A novel chestnut porous starch nanoparticle (PSNP) was successfully synthesized, combining the properties of starch nanoparticle (SNP) and porous starch. The SNP obtained through ultrasonic and acid hydrolysis, exhibited a smaller particle size (173.9 nm) and a higher specific surface area (SSA) compared to native starch. After the synergistic hydrolysis by α-amylase and glucoamylase, the porous structure appeared on the surface of SNP. The prepared PSNP had a size of 286.3 nm and the highest SSA. In the adsorption experiments, PSNP showed higher capacities for adsorbing water, oil and methylene blue (MB) compared to other samples. The acid and enzymatic treatments resulted in a decrease in the levels of total starch content and amylose ratio. Furthermore, the treatments increased the levels of relative crystallinity (RC) and solubility, while decreasing the short-range ordered structure and swelling ratio at high temperatures. It was observed that the SSA of starch granules positively correlated with the MB and water adsorption capacity (WAC), solubility, and RC. These findings highlight the potential of the novel PSNP as an efficient adsorbent for bioactive substances and dyes.

Increase of resistant starch content by hydrolysis of potato amylopectin and its microstructural studies by 2D and 3D imaging

The effect of amylopullulanase treatment on recrystallization behaviour and the formation of resistant starch crystals have been investigated. Extracted potato starch (Solanum tuberosum) has been subjected to the enzymatic assisted bioprocessing without any physical or chemical treatment, where 120 min of incubation, 7 % (v/v) of enzyme and 8 mL/g of water content were found to be optimum to increase the resistant starch content by 41.88 %. The resistant starch crystals showed the characteristic behaviour of B-type allomorph with an increase in 21.32 % crystallinity. The modified crystals portrayed less reduction in actual weight when assessed by thermo-gravimetric analysis. The compact linear arrangement of the linear amylose chains within the crystallized granule of starch has been evidenced by Bright Field Microscopy. The microstructure of the resistant starch crystals showed 33.18 % reduction in porosity when the 3-dimensional structural form was analysed by X-ray micro-Computed Tomography.