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Fu L, Chi H, Wei H, Huang B, Qiang Y, Shi M, Fang L, Fu J. The Preparation, Properties, and Characterization of Octenyl Succinic Anhydride-Modified Turmeric Starches and Their Emulsification for Pickering Emulsions. Foods 2025; 14:1171. [PMID: 40238254 PMCID: PMC11989075 DOI: 10.3390/foods14071171] [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: 02/06/2025] [Revised: 03/11/2025] [Accepted: 03/26/2025] [Indexed: 04/18/2025] Open
Abstract
Turmeric has extensive applications in various fields, including food and medicine. However, research on turmeric starch remains relatively scarce. There is a significant lack of in-depth studies on its processing properties and starch modification abilities. In this context, octenyl succinic anhydride (OSA)-modified turmeric starches (O-MTSs) were synthesized. Subsequently, a comprehensive investigation was carried out, including property analysis, characterization, and evaluation of the emulsifying capacity. The alterations in solubility, swelling degree, syneresis, and transparency of turmeric starches before and after modification were systematically studied. The characterization of O-MTSs was conducted using a scanning electron microscope (SEM), particle size analysis, X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR), and thermogravimetric analysis. The possibility of using O-MTS as an emulsifier to prepare Pickering emulsions was explored. The results show that O-MTS had better solubility, swelling degree, syneresis, and transparency compared to turmeric starches (TSs). The O-MTS retained a relatively intact morphology, but its particle size slightly increased, and the characteristic peak at 995 cm-1 shifted to some extent. The relative crystallinity decreased from 32.59% to 18.39%, and the water-binding capacity of O-MTSs improved accordingly. O-MTSs could better stabilize Pickering emulsions as an emulsifier compared to TSs. With the increase in the degree of substitution (DS) and concentration of the O-MTS, its emulsification index (EI) demonstrated an upward trend.
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Affiliation(s)
- Lijuan Fu
- Fujian Key Laboratory of Agro-Products Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (L.F.); (H.C.); (H.W.); (B.H.); (Y.Q.); (M.S.); (L.F.)
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongfei Chi
- Fujian Key Laboratory of Agro-Products Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (L.F.); (H.C.); (H.W.); (B.H.); (Y.Q.); (M.S.); (L.F.)
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hang Wei
- Fujian Key Laboratory of Agro-Products Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (L.F.); (H.C.); (H.W.); (B.H.); (Y.Q.); (M.S.); (L.F.)
| | - Biao Huang
- Fujian Key Laboratory of Agro-Products Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (L.F.); (H.C.); (H.W.); (B.H.); (Y.Q.); (M.S.); (L.F.)
| | - Yueyue Qiang
- Fujian Key Laboratory of Agro-Products Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (L.F.); (H.C.); (H.W.); (B.H.); (Y.Q.); (M.S.); (L.F.)
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Mengzhu Shi
- Fujian Key Laboratory of Agro-Products Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (L.F.); (H.C.); (H.W.); (B.H.); (Y.Q.); (M.S.); (L.F.)
| | - Ling Fang
- Fujian Key Laboratory of Agro-Products Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (L.F.); (H.C.); (H.W.); (B.H.); (Y.Q.); (M.S.); (L.F.)
| | - Jianwei Fu
- Fujian Key Laboratory of Agro-Products Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (L.F.); (H.C.); (H.W.); (B.H.); (Y.Q.); (M.S.); (L.F.)
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Argel-Pérez S, Gañán-Rojo P, Cuartas-Marulanda D, Gómez-Hoyos C, Velázquez-Cock J, Vélez-Acosta L, Zuluaga R, Serpa-Guerra A. Characterization of a Novel Starch Isolated from the Rhizome of Colombian Turmeric ( Curcuma longa L.) Cultivars. Foods 2023; 13:7. [PMID: 38201035 PMCID: PMC10778539 DOI: 10.3390/foods13010007] [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: 11/15/2023] [Revised: 12/14/2023] [Accepted: 12/16/2023] [Indexed: 01/12/2024] Open
Abstract
Turmeric (Curcuma longa L.) plants are native to Southeast Asia and are part of the Zingiberaceae family. Global consumption and production of this plant are expanding. In countries such as Colombia, turmeric is a promising cultivar. Curcuminoids derived from its rhizomes are used in food, pharmaceuticals, and natural cosmetics. Curcuminoids constitute approximately 3 wt% of the rhizome. Many residues rich in cellulose and starch can thus be recovered. This study characterizes a novel starch isolated from Colombian turmeric cultivars. The morphological parameters of the starch were determined using microscopic techniques such as scanning electron microscopy (SEM). Proximate analysis and infrared spectroscopy (ATR-FTIR) were used to analyze the chemical composition, while physical analyses included thermal characterization, swelling power testing, solubility, water retention capacity, and colorimetry evaluation. The new starch granules were ellipsoidal in shape and ranged in diameter from 19.91 to 38.09. A trace amount of remaining curcumin was identified through chemical and physical characterization. The swelling power was 3.52 ± 0.30, and its water retention capacity was 3.44 ± 0.30. Based on these findings, turmeric can be useful in both food and non-food applications. Because starch was extracted from other Zingiberaceae plants, this study also includes a brief review of the related literature.
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Affiliation(s)
- Shaydier Argel-Pérez
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1, 70-01, Medellin 050031, Colombia; (S.A.-P.); (D.C.-M.); (C.G.-H.); (J.V.-C.)
| | - Piedad Gañán-Rojo
- Facultad de Ingeniería Química, Universidad Pontificia Bolivariana, Circular 1, 70-01, Medellin 050031, Colombia
| | - Diego Cuartas-Marulanda
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1, 70-01, Medellin 050031, Colombia; (S.A.-P.); (D.C.-M.); (C.G.-H.); (J.V.-C.)
| | - Catalina Gómez-Hoyos
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1, 70-01, Medellin 050031, Colombia; (S.A.-P.); (D.C.-M.); (C.G.-H.); (J.V.-C.)
| | - Jorge Velázquez-Cock
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1, 70-01, Medellin 050031, Colombia; (S.A.-P.); (D.C.-M.); (C.G.-H.); (J.V.-C.)
| | - Lina Vélez-Acosta
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1, 70-01, Medellin 050031, Colombia; (L.V.-A.); (R.Z.); (A.S.-G.)
| | - Robin Zuluaga
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1, 70-01, Medellin 050031, Colombia; (L.V.-A.); (R.Z.); (A.S.-G.)
| | - Angélica Serpa-Guerra
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1, 70-01, Medellin 050031, Colombia; (L.V.-A.); (R.Z.); (A.S.-G.)
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Wang C, Tian X, Zhang X, Zhang Z, Zhang X, Zeng X. Physicochemical Characterizations, Digestibility, and Lipolysis Inhibitory Effects of Highland Barley Resistant Starches Prepared by Physical and Enzymatic Methods. Molecules 2023; 28:molecules28031065. [PMID: 36770733 PMCID: PMC9920265 DOI: 10.3390/molecules28031065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 01/16/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
This study aimed to investigate the differences in the physicochemical and structural characteristics, digestibility, and lipolysis inhibitory potential in vitro of highland barley resistant starches (HBRSs) prepared by autoclaving (HBSA), microwave-assisted autoclaving (HBSM), isoamylase (HBSI) and pullulanase (HBSP) debranching modifications. Results revealed that the resistant starch content of native starch was significantly elevated after modifications. HBSA and HBSM showed distinctly higher swelling power and water-binding capacities along with lower amylose amounts and solubilities than those of HBSI and HBSP (p < 0.05). Fourier transform infrared spectroscopy and X-ray diffraction exhibited that HBSP displayed the highest degree of the ordered crystalline region and crystallinity with a mixture of CB- and V-type polymorphs. Meanwhile, HBSA and HBSM were characterized by their high degree of the amorphous region with a mixture of B- and V-type polymorphs. Physical and enzymatic modifications resulted in different functionalities of HBRSs, among which HBSP showed the lowest digestibility and HBSM exhibited the highest inhibitory activity on lipolysis due to their structure and structure-based morphology and particle size. This study provided significant insights into the development of native starch from highland barley as an alternative functional food.
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Affiliation(s)
- Cong Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence: (C.W.); (X.Z.); Tel.: +86-25-8439-6791 (X.Z.)
| | - Xinyi Tian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiayin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Zhiming Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaoyu Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence: (C.W.); (X.Z.); Tel.: +86-25-8439-6791 (X.Z.)
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Promsakha na Sakon Nakhon P, Jangchud K, Jangchud A, Prinyawiwatkul W. Comparisons of physicochemical properties and antioxidant activities among pumpkin (Cucurbita moschataL.) flour and isolated starches from fresh pumpkin or flour. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13528] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Kamolwan Jangchud
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Anuvat Jangchud
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences; Louisiana State University, Agricultural Center; Baton Rouge LA 70803 USA
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