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Zhao W, Wang D, Liu X, Zheng J, Liang W, Shen H, Ge X, Hu Y, Li W. Effect of electron beam irradiation on granular cold-water swelling chestnut starch: Improvement of cold-water solubility, multiscale structure, and rheological properties. Carbohydr Polym 2023; 319:121164. [PMID: 37567707 DOI: 10.1016/j.carbpol.2023.121164] [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: 04/18/2023] [Revised: 06/01/2023] [Accepted: 06/28/2023] [Indexed: 08/13/2023]
Abstract
In this study, granular cold-water swelling (GCWS) starch was prepared from chestnut starch by ethanol-alkali method, after which it was further modified by electron beam irradiation (EBI) technique to investigate the effect of EBI on GCWS chestnut starch. It was shown that the alcohol-alkali treatment disrupted the starch double helix structure and the starch crystalline form had been changed from "C" to "V" type. On this basis, EBI continued to act on the disrupted starch chains and further cleaved the long chains into short chains, which significantly improved the solubility of starch to 90.08 % in cold water at a 24 kGy irradiation dose. Therefore, this study can broaden the application scope of starch and provide new ideas for GCWS starch applications in food and water-soluble pharmaceutical industries.
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Affiliation(s)
- Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Da Wang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xinyue Liu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jiayu Zheng
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Yayun Hu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
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Pulgarín O, Larrea-Wachtendorff D, Ferrari G. Effects of the Amylose/Amylopectin Content and Storage Conditions on Corn Starch Hydrogels Produced by High-Pressure Processing (HPP). Gels 2023; 9:gels9020087. [PMID: 36826256 PMCID: PMC9957286 DOI: 10.3390/gels9020087] [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: 12/23/2022] [Revised: 01/13/2023] [Accepted: 01/14/2023] [Indexed: 01/20/2023] Open
Abstract
In this study, the effects of the amylose/amylopectin content on starch gelation and the physical characteristics of hydrogels produced by HPP were studied by optical and rheological measurements in steady-state conditions. Additionally, the effects of the storage temperature (4 °C and 20 °C) and type of packaging (plastic bags or sealed Petri dishes) on the physical stability of the hydrogels were evaluated for 30 days of storage by evaluating the shrinkage of the granules, as well as the weight loss, water activity, organoleptic, and rheological properties. The experimental findings suggested that amylose plays an antagonistic role in determining the capacity of the starch granules to absorb water under pressure and to create stable and structured gels and on the physical stability of hydrogels due to its influence over the starch retrogradation extent during storage. Twenty per cent amylose was the minimum concentration to form stable corn starch HPP hydrogels with good physical and rheological properties. Moreover, a storage temperature of 20 °C and the use of polymeric bags were evaluated as the most suitable storage conditions and packaging materials enabling the long storage of corn starch hydrogels.
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Affiliation(s)
- Oscar Pulgarín
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy
| | - Dominique Larrea-Wachtendorff
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy
- Department of Food Engineering, Universidad del Bío-Bío, Chillán P.O. Box 447, Chile
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy
- ProdAl Scarl, c/o University of Salerno, 84084 Fisciano, Italy
- Correspondence: ; Tel.: +39-089-964-028
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Physicochemical Properties of Soft and Hard-type Rice Flour According to Moisture Content and High Hydrostatic Pressure Treatment. Foods 2023; 12:foods12010227. [PMID: 36613443 PMCID: PMC9818507 DOI: 10.3390/foods12010227] [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: 11/08/2022] [Revised: 12/23/2022] [Accepted: 12/25/2022] [Indexed: 01/05/2023] Open
Abstract
This study investigated the effects of high hydrostatic pressure (HHP) treatment on the physicochemical properties of rice flour according to its moisture levels in order to develop new materials for processed rice foods. The rice varieties used were the Samkwang variety (normal and hard type) and the Shingil variety (processing and soft type). The moisture content of the rice flour was adjusted to 35-55% and it was treated with the HHP treatment at 400-600 MPa. The water absorption capacity, solubility, and swelling power of the rice flour increased as the moisture levels and pressure increased. The 600 MPa enzymatic hydrolysis-treated rice flour showed similar results to the heat-treated rice flour. Scanning electron microscopy showed few cavities, resulting in a dense structure. X-ray diffraction confirmed that the 23° peak, which indicates the degree of gelatinization, decreased with increasing moisture levels and pressure. The HHP treatment of the rice flour changed its physicochemical properties according to the moisture levels and pressure applied. These results can provide important information on the development and production of various foods.
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Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112140] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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5
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Larrea-Wachtendorff D, Sousa I, Ferrari G. Starch-Based Hydrogels Produced by High-Pressure Processing (HPP): Effect of the Starch Source and Processing Time. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09264-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Beikzadeh S, Ghorbani M, Shahbazi N, Izadi F, Pilevar Z, Mortazavian AM. The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging. FOOD ENGINEERING REVIEWS 2020. [PMCID: PMC7280782 DOI: 10.1007/s12393-020-09227-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Edible packaging is influenced by factors such as formulation, production technology, and solvent and additive properties. With the increase in the request for coating and film quality, appropriate form, and high product safety and storage period, various technologies such as high hydrostatic pressure, irradiation, ultrasound, high-pressure homogenization, cold plasma, and microwave have been reviewed. The present study states definitions and mechanisms of novel technologies. The experimental condition, packaging matrix, and the results pertaining to the effects of these technologies on various types of edible packaging is also discussed. The most of the matrix used for packaging was whey protein, soy protein isolate, chitosan, and gelatin. The technologies conditions such as power, frequency, time, temperature, dose, pressure, and voltage can have a significant influence on the application of them in film and coating. Therefore, finding the optimum point for the features of the technologies is important because improper use of them reduces the properties of the edible packaging.
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Larrea-Wachtendorff D, Tabilo-Munizaga G, Ferrari G. Potato Starch Hydrogels Produced by High Hydrostatic Pressure (HHP): A First Approach. Polymers (Basel) 2019; 11:E1673. [PMID: 31615036 PMCID: PMC6836192 DOI: 10.3390/polym11101673] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 10/01/2019] [Accepted: 10/10/2019] [Indexed: 11/17/2022] Open
Abstract
Starch-based hydrogels have received considerable interest due to their safe nature, biodegradability and biocompatibility. The aim of this study was to verify the possibility of producing natural hydrogels based on potato starch by high hydrostatic pressure (HHP), identifying suitable processing conditions allowing to obtain stable hydrogels, as well as to characterize structural and mechanical properties of these products. Sieved (small size granules and medium size granules) and unsieved potato starch samples were used to prepare aqueous suspensions of different concentrations (10-30% w/w) which were processed at 600 MPa for 15 min at different temperatures (25, 40 and 50 °C). Products obtained were characterized by different techniques (light and polarized microscopy, Fourier transform infrared spectroscopy (FTIR), rheology and differential scanning calorimetry (DSC)). Results obtained so far demonstrated that potato starch suspensions (20% starch-water concentration (w/w)) with granules mean size smaller than 25 µm treated at 600 MPa for 15 min and 50 °C showed a complete gelatinization and gel-like appearance. Potato HHP hydrogels were characterized by high viscosity, shear-thinning behavior and a highly structured profile (G' >> G''). Moreover, their FTIR spectra, similarly to FTIR profiles of thermal gels, presented three absorption bands in the characteristic starch-gel region (950-1200 cm-1), whose intensity increased with decreasing the particle size and increasing the processing temperature. In conclusion, potato starch hydrogels produced by HHP in well-defined processing conditions exhibited excellent mechanical properties, which can be tailored according to the requirements of the different applications envisaged.
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Affiliation(s)
| | | | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano (SA), Italy.
- ProdAl Scarl, Competence Center on Agro-Food Productions, University of Salerno, 84084 Fisciano (SA), Italy.
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8
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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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Pietrzyk S, Fortuna T, Łabanowska M, Kurdziel M, Królikowska K, Juszczak L. Effect of Oxidation Level of High-Amylose Corn Starch on Its Acetylation, Molecular Structure, and Functional Properties. STARCH-STARKE 2018. [DOI: 10.1002/star.201800097] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Sławomir Pietrzyk
- Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka122 30-149 Krakow Poland
| | - Teresa Fortuna
- Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka122 30-149 Krakow Poland
| | - Maria Łabanowska
- Faculty of Chemistry; Jagiellonian University; Gronostajowa 2 30-387 Krakow Poland
| | - Magdalena Kurdziel
- Faculty of Chemistry; Jagiellonian University; Gronostajowa 2 30-387 Krakow Poland
| | - Karolina Królikowska
- Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka122 30-149 Krakow Poland
| | - Lesław Juszczak
- Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka122 30-149 Krakow Poland
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Hong J, Zeng XA, Buckow R, Han Z. Structural, thermodynamic and digestible properties of maize starches esterified by conventional and dual methods: Differentiation of amylose contents. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.032] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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11
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12
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Khan B, Bilal Khan Niazi M, Samin G, Jahan Z. Thermoplastic Starch: A Possible Biodegradable Food Packaging Material-A Review. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12447] [Citation(s) in RCA: 136] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Bahram Khan
- Department of Chemical Engineering, School of Chemical and Materials Engineering; National University of Sciences and Technology; Islamabad Pakistan
| | - Muhammad Bilal Khan Niazi
- Department of Chemical Engineering, School of Chemical and Materials Engineering; National University of Sciences and Technology; Islamabad Pakistan
| | - Ghufrana Samin
- Department of Chemistry; University of Engineering and Technology Lahore, Faisalabad Campus; Pakistan
| | - Zaib Jahan
- Department of Chemical Engineering, School of Chemical and Materials Engineering; National University of Sciences and Technology; Islamabad Pakistan
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Yang Z, Gu Q, Lam E, Tian F, Chaieb S, Hemar Y. In situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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Yang Z, Swedlund P, Hemar Y, Mo G, Wei Y, Li Z, Wu Z. Effect of high hydrostatic pressure on the supramolecular structure of corn starch with different amylose contents. Int J Biol Macromol 2016; 85:604-14. [DOI: 10.1016/j.ijbiomac.2016.01.018] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Revised: 12/29/2015] [Accepted: 01/05/2016] [Indexed: 10/22/2022]
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15
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16
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Vallons KJR, Ryan LAM, Arendt EK. Pressure-Induced Gelatinization of Starch in Excess Water. Crit Rev Food Sci Nutr 2013; 54:399-409. [DOI: 10.1080/10408398.2011.587037] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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17
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Modification of structure and mixing properties of wheat flour through high-pressure processing. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.030] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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19
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Niazi MBK, Broekhuis AA. Production of amorphous starch powders by solution spray drying. J Appl Polym Sci 2012. [DOI: 10.1002/app.36551] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Buckow R, Wendorff J, Hemar Y. Conjugation of bovine serum albumin and glucose under combined high pressure and heat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3915-3923. [PMID: 21395313 DOI: 10.1021/jf104336w] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The effect of combined heat and pressure on the Maillard reaction between bovine serum albumin (BSA) and glucose was investigated. The effects in the range of 60-132 °C and at 0.1-600 MPa on the lysine availability of BSA were investigated at isothermal/isobaric conditions. The kinetic results showed that the protein-sugar conjugation rate increased with increasing temperature, whereas it decreased with increasing pressure. The reaction followed 1.4th order kinetics at most conditions investigated. A mathematical model describing BSA-glucose conjugation kinetics as a function of pressure and temperature is proposed. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry were used to verify BSA-glucose conjugation and to identify the glucosylated sites. These indicated that the application of combined high pressure and high temperature resulted in significant differences in the progression of the Maillard reaction as compared to heat treatments at atmospheric pressure.
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Affiliation(s)
- Roman Buckow
- Commonwealth Scientific and Industrial Research Organisation, Food and Nutritional Sciences, Werribee, VIC 3030, Australia.
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Starch hydrolysis modeling: application to fuel ethanol production. Bioprocess Biosyst Eng 2011; 34:879-90. [DOI: 10.1007/s00449-011-0539-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2010] [Accepted: 03/22/2011] [Indexed: 10/18/2022]
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22
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Effect of High Hydrostatic Pressure on Physicochemical and Structural Properties of Rice Starch. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0542-6] [Citation(s) in RCA: 102] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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