101
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Chatpapamon C, Uttapap D, Wandee Y, Puttanlek C, Rungsardthong V. Glycerol‐enhancing heat‐moisture treatment of A‐type rice and cassava starches and B‐type potato and canna starches. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chatsachee Chatpapamon
- Division of Biochemical Technology School of Bioresources and Technology King Mongkut’s University of Technology Thonburi (Bang Khun Thian Campus) 49 Soi Thian Thale 25, Bang Khun Thian Chai Thale Road, Tha Kham, Bang Khun Thian Bangkok10150Thailand
| | - Dudsadee Uttapap
- Division of Biochemical Technology School of Bioresources and Technology King Mongkut’s University of Technology Thonburi (Bang Khun Thian Campus) 49 Soi Thian Thale 25, Bang Khun Thian Chai Thale Road, Tha Kham, Bang Khun Thian Bangkok10150Thailand
| | - Yuree Wandee
- Division of Biochemical Technology School of Bioresources and Technology King Mongkut’s University of Technology Thonburi (Bang Khun Thian Campus) 49 Soi Thian Thale 25, Bang Khun Thian Chai Thale Road, Tha Kham, Bang Khun Thian Bangkok10150Thailand
| | - Chureerat Puttanlek
- Department of Biotechnology Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom73000Thailand
| | - Vilai Rungsardthong
- Department of Agro‐Industrial, Food, and Environmental Technology Faculty of Applied Science King Mongkut’s University of Technology North Bangkok 1518 Pibulsongkram Road Bangsue, Bangkok10800Thailand
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102
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Effects of treatment methods on the formation of resistant starch in purple sweet potato. Food Chem 2021; 367:130580. [PMID: 34371274 DOI: 10.1016/j.foodchem.2021.130580] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 05/28/2021] [Accepted: 07/08/2021] [Indexed: 11/20/2022]
Abstract
In order to determine the mechanisms underlying resistant starch formation, three treatments were used to prepare resistant starch from purple sweet potato. The resistant starch yield, amylose content, chain length distribution, thermal properties, and crystal structure were determined, and the results were compared with those of unmodified starch. Autoclaving, pullulanase, and pullulanase-autoclaving treatments significantly increased the resistant starch yield, amylose content, shorter amylopectin branch content, and gelatinisation temperatures of native purple sweet potato starch. Resistant starch prepared via pullulanase-autoclaving combination treatment exhibited the highest gelatinisation enthalpy value and the greatest degree of overall thermal stability. X-ray diffraction patterns and Fourier-transform infrared spectra analysis demonstrated that all three treatments transformed the starch crystalline structure from C-type to B-type, and no new groups were generated during the modification process; all the processes were only physical modifications.
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103
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Olson E, Liu F, Blisko J, Li Y, Tsyrenova A, Mort R, Vorst K, Curtzwiler G, Yong X, Jiang S. Self-assembly in biobased nanocomposites for multifunctionality and improved performance. NANOSCALE ADVANCES 2021; 3:4321-4348. [PMID: 36133470 PMCID: PMC9418702 DOI: 10.1039/d1na00391g] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Accepted: 06/26/2021] [Indexed: 06/16/2023]
Abstract
Concerns of petroleum dependence and environmental pollution prompt an urgent need for new sustainable approaches in developing polymeric products. Biobased polymers provide a potential solution, and biobased nanocomposites further enhance the performance and functionality of biobased polymers. Here we summarize the unique challenges and review recent progress in this field with an emphasis on self-assembly of inorganic nanoparticles. The conventional wisdom is to fully disperse nanoparticles in the polymer matrix to optimize the performance. However, self-assembly of the nanoparticles into clusters, networks, and layered structures provides an opportunity to address performance challenges and create new functionality in biobased polymers. We introduce basic assembly principles through both blending and in situ synthesis, and identify key technologies that benefit from the nanoparticle assembly in the polymer matrix. The fundamental forces and biobased polymer conformations are discussed in detail to correlate the nanoscale interactions and morphology with the macroscale properties. Different types of nanoparticles, their assembly structures and corresponding applications are surveyed. Through this review we hope to inspire the community to consider utilizing self-assembly to elevate functionality and performance of biobased materials. Development in this area sets the foundation for a new era of designing sustainable polymers in many applications including packaging, construction chemicals, adhesives, foams, coatings, personal care products, and advanced manufacturing.
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Affiliation(s)
- Emily Olson
- Mateirals Science and Engineering, Iowa State University Ames IA 50011 USA
- Polymer and Food Protection Consortium, Iowa State University Ames IA 50011 USA
| | - Fei Liu
- Mateirals Science and Engineering, Iowa State University Ames IA 50011 USA
| | - Jonathan Blisko
- Mechanical Engineering, Binghamton University Binghamton NY 13902 USA
| | - Yifan Li
- Mateirals Science and Engineering, Iowa State University Ames IA 50011 USA
| | - Ayuna Tsyrenova
- Mateirals Science and Engineering, Iowa State University Ames IA 50011 USA
| | - Rebecca Mort
- Mateirals Science and Engineering, Iowa State University Ames IA 50011 USA
- Polymer and Food Protection Consortium, Iowa State University Ames IA 50011 USA
| | - Keith Vorst
- Polymer and Food Protection Consortium, Iowa State University Ames IA 50011 USA
- Food Science and Human Nutrition, Iowa State University Ames IA 50011 USA
| | - Greg Curtzwiler
- Polymer and Food Protection Consortium, Iowa State University Ames IA 50011 USA
- Food Science and Human Nutrition, Iowa State University Ames IA 50011 USA
| | - Xin Yong
- Mechanical Engineering, Binghamton University Binghamton NY 13902 USA
| | - Shan Jiang
- Mateirals Science and Engineering, Iowa State University Ames IA 50011 USA
- Polymer and Food Protection Consortium, Iowa State University Ames IA 50011 USA
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104
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Effect of glycerol plasticizer loading on the physical, mechanical, thermal, and barrier properties of arrowroot (Maranta arundinacea) starch biopolymers. Sci Rep 2021; 11:13900. [PMID: 34230523 PMCID: PMC8260728 DOI: 10.1038/s41598-021-93094-y] [Citation(s) in RCA: 98] [Impact Index Per Article: 32.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Accepted: 05/24/2021] [Indexed: 12/24/2022] Open
Abstract
This research was set out to explore the development of arrowroot starch (AS) films using glycerol (G) as plasticizer at the ratio of 15, 30, and 45% (w/w, starch basis) using solution casting technique. The developed films were analyzed in terms of physical, structural, mechanical, thermal, environmental, and barrier properties. The incorporation of glycerol to AS film-making solution reduced the brittleness and fragility of films. An increment in glycerol concentration caused an increment in film thickness, moisture content, and solubility in water, whereas density and water absorption were reduced. The tensile strength and modulus of G-plasticized AS films were reduced significantly from 9.34 to 1.95 MPa and 620.79 to 36.08 MPa, respectively, while elongation at break was enhanced from 2.41 to 57.33%. FTIR analysis revealed that intermolecular hydrogen bonding occurred between glycerol and AS in plasticized films compared to control films. The G-plasticized films showed higher thermal stability than control films. The cross-sectional micrographs revealed that the films containing 45% glycerol concentration had higher homogeneity than 15% and 30%. Water vapour permeability of plasticized films increased by an increase in glycerol concentrations. The findings of this research provide insights into the development of bio-degradable food packaging.
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105
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Gujral H, Sinhmar A, Nehra M, Nain V, Thory R, Pathera AK, Chavan P. Synthesis, characterization, and utilization of potato starch nanoparticles as a filler in nanocomposite films. Int J Biol Macromol 2021; 186:155-162. [PMID: 34229021 DOI: 10.1016/j.ijbiomac.2021.07.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 07/01/2021] [Accepted: 07/01/2021] [Indexed: 11/16/2022]
Abstract
The nanoparticles for the preparation of nanocomposite starch films were synthesized from potato starch using the acid hydrolysis method. The films were prepared by incorporating starch nanoparticles into the film formulation at 0.5, 1, 2, 5, and 10% level of total starch. The control starch film was prepared without the incorporation of starch nanoparticles (SNPs) in film formulation. The starch and SNPs were analyzed for physicochemical and morphological properties. The absorption capacity of SNPs for water and oil was significantly (p < 0.05) lower as compared to native starch. Whereas, the swelling power and solubility of SNPs were significantly (p < 0.05) higher than the swelling power and solubility of starch, respectively. The starch granules were oval and spherical with regular surfaces whereas the SNPs had irregular cracked exteriors spaces. The water vapor transmission rate (WVTR) from nanocomposite starch films was significantly (p < 0.05) lower than the control starch film. The burst strength of films was increased significantly (p < 0.05) with an increased level of SNPs incorporation in film formulation. The incorporation of SNPs increased film thickness and biodegradability. Thus, the present study revealed that the incorporation of SNPs in film formulation resulted in improved film properties.
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Affiliation(s)
- Harleen Gujral
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan 173229, HP, India
| | - Archana Sinhmar
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan 173229, HP, India
| | - Manju Nehra
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana, India
| | - Vikash Nain
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana, India
| | - Rahul Thory
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan 173229, HP, India.
| | - Ashok Kumar Pathera
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan 173229, HP, India
| | - Prafull Chavan
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan 173229, HP, India
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106
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Yuliarti O, Gusti E, Chiang JH, Teo PX, Ng JY. Rheological and microstructural properties of native cassava starch-low methoxyl pectin in a fruit filling gel system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111568] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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107
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Chavan P, Sinhmar A, Nehra M, Thory R, Pathera AK, Sundarraj AA, Nain V. Impact on various properties of native starch after synthesis of starch nanoparticles: A review. Food Chem 2021; 364:130416. [PMID: 34192635 DOI: 10.1016/j.foodchem.2021.130416] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 06/16/2021] [Accepted: 06/16/2021] [Indexed: 01/05/2023]
Abstract
In recent years, interdisciplinary research is more focused on particle size, which helps in exploring the relation between micro and macroscopic properties of various materials. Starch nanoparticles are generally synthesized by using acid/enzymatic hydrolysis, gamma irradiation, simple nanoprecipitation, ultra-sonication, and homogenization treatments. The properties like amylose content, pasting, rheological, morphological, size distribution, etc. are affected after the formation of nanoparticles from starch. This study emphasizes how various properties are changed in starch nanoparticles. Starch nanoparticles are mainly used in the formulation of nano-emulsion, nano starch-based composite film, and drug delivery. The impact on various native starch properties after the preparation of starch nanoparticles are less reported. So, all the aspects related to various starch properties and their nanoparticles are extensively reviewed in this study so that the listed findings can be utilized in future processes to increase the various foods and non-food utilization of starch nanoparticles.
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Affiliation(s)
- Prafull Chavan
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India
| | - Archana Sinhmar
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India
| | - Manju Nehra
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana, India
| | - Rahul Thory
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India.
| | - Ashok Kumar Pathera
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India
| | - Antony Allwyn Sundarraj
- Sri Shakti Institute of Engineering and Technology, Sri Shakti Nagar, Coimbatore 641062, TN, India
| | - Vikash Nain
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana, India
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108
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VELASQUEZ Barreto FFLUKER, Bello-Pérez LA. Chemical, Structural, Technological Properties and Applications of Andean Tuber Starches: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1933022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Frank FLUKER VELASQUEZ Barreto
- Instituto de Investigación, Universidad Católica Los Angeles de Chimbote, Chimbote, Perú
- Escuela Profesional de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad Nacional Autónoma de Chota, Chota, Perú
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109
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Luchese CL, Rodrigues RB, Tessaro IC. Cassava starch-processing residue utilization for packaging development. Int J Biol Macromol 2021; 183:2238-2247. [PMID: 34116088 DOI: 10.1016/j.ijbiomac.2021.06.029] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 06/01/2021] [Accepted: 06/05/2021] [Indexed: 10/21/2022]
Abstract
The starch-based film development has been extensively studied since, in general, it is possible to obtain transparent, non-toxic, odorless, good gas barrier, biodegradable, and tasteless samples. However, world hunger-related problems are a reality and the use of starches, a recognized carbohydrate source, in the packaging industry should be avoided. Thus, the use of different residual starchy can minimize the costs of production, promoting the development of innovative biomaterials, eliminating the competition with the food chain. The objective of the present work was to evaluate the impact of the cassava starch (CS) substitution by gelatinized starch (GS), a residue generated in the sieving step of starch processing, verifying possible changes in the final material characteristics. The raw materials characterization includes determination of amylose and moisture contents, centesimal composition, particle size distribution, and thermal analysis. After casting solution and drying processes, the samples were evaluated regarding the visual macroscopic and microscopic aspects showing continuous and homogeneous structure. The results were related to the physicochemical and mechanical properties. The GS addition promoted a decrease in the tensile strength (3.3 ± 0.1 MPa to 1.2 ± 0.3 MPa) and elastic modulus (52 ± 13 MPa to 10 ± 3 MPa) values, while the elongation percentage (160 ± 30% to 212 ± 14%) values seem to have not been so affected. It can be seen a high potential for the use of agro-industrial residues containing starch in bioplastic production.
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Affiliation(s)
- Cláudia Leites Luchese
- Laboratory of Packaging Technology and Membrane Development, LATEM, Department of Chemical Engineering, Universidade Federal do Rio Grande do Sul (UFRGS), Street Ramiro Barcellos, 2777 Anexo I, ZC: 90035-007 Porto Alegre, RS, Brazil.
| | - Raul Barth Rodrigues
- Laboratory of Packaging Technology and Membrane Development, LATEM, Department of Chemical Engineering, Universidade Federal do Rio Grande do Sul (UFRGS), Street Ramiro Barcellos, 2777 Anexo I, ZC: 90035-007 Porto Alegre, RS, Brazil
| | - Isabel Cristina Tessaro
- Laboratory of Packaging Technology and Membrane Development, LATEM, Department of Chemical Engineering, Universidade Federal do Rio Grande do Sul (UFRGS), Street Ramiro Barcellos, 2777 Anexo I, ZC: 90035-007 Porto Alegre, RS, Brazil
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110
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Zhang Y, Yang G, Wang X, Ni G, Cui Z, Yan Z. Sagittaria trifolia tuber: bioconstituents, processing, products, and health benefits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3085-3098. [PMID: 33270242 DOI: 10.1002/jsfa.10977] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 11/12/2020] [Accepted: 12/03/2020] [Indexed: 06/12/2023]
Abstract
Sagittaria trifolia is an aquatic plant that is distributed worldwide. The edible tuber part of S. trifolia is a very common and popular vegetable in China. The aim of the present review is to discuss the discovery of nutraceuticals from S. trifolia tuber by reviewing its major constituents, food processing, food products, and health-promoting benefits. Sagittaria trifolia tuber comprises a series of nutritional and bioactive constituents, including dietary fibers, amino acids, minerals, starches, non-starch polysaccharides, diterpenoids, colchicine, phenols, and organic acids. Food processing affects its flavor, biocomponents, and bioactivity. Numerous S. trifolia tuber-based food products and nutraceuticals have been developed, but new categories of products and the anticipated functions still need to be explored. The non-starch polysaccharides could be the central ingredients that contribute to the plant's antioxidant, hepatoprotective, hypoglycemic, lipid-regulating, and immunostimulatory properties. Of these, antioxidant and hepatoprotective effects have been thoroughly investigated. Procedures for the extraction and purification of polysaccharides influence their health-promoting actions. Overall, S. trifolia tuber is an underutilized aquatic vegetable species that is an emerging subject for nutraceutical research. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yang Zhang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Guihong Yang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Xinyu Wang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Gaoyang Ni
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Zhumei Cui
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Zhaowei Yan
- Department of Pharmacy, The First Affiliated Hospital of Soochow University, Suzhou, China
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111
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Sanchez PDC, Hashim N, Shamsudin R, Mohd Nor MZ. Effects of different storage temperatures on the quality and shelf life of Malaysian sweet potato (Ipomoea Batatas L.) varieties. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100642] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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112
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Influence of freeze-drying and fresh cooking on starch morphology and physicochemical and thermal properties of various tropical tubers. Int J Biol Macromol 2021; 183:1794-1806. [PMID: 34048837 DOI: 10.1016/j.ijbiomac.2021.05.136] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2020] [Revised: 05/14/2021] [Accepted: 05/20/2021] [Indexed: 11/21/2022]
Abstract
Flours and starches extracted from the tropical tubers underwent freeze-drying and cooking in comparison with fresh cooking. Freeze-dried and cooked starch (FDS) granules were found to have different shapes and collapsed arrangement whereas freshly cooked starch (FCS) granules had the least varied structures. The freeze-dried flours had larger structures compared to freshly cooked flours. The physicochemical parameters were high in Dioscorea esculenta (DE)-FDS, followed by Amorphophallus paeoniifolius (AP)-FDS and other samples whereas D. alata (DA)-FCS had the lowest, whereas flours followed similar trend. FDS (42.1%) had the highest solubility index and swelling power whereas FCS (11.1%) showed the lowest. The syneresis and light transmittance levels were higher in FDS and FDF. The freeze dried flour and starch showed higher onset (T0), peak (TP), and conclusion (TC) temperature than fresh cooked samples. The variations in IR spectra, thermal properties, and crystalline index were termed as differential function of physicochemical characteristics, structural changes that resulted from freeze drying, and cooking treatment employed.
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113
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Nivedita PS, Shettar AK, Joy HH. Applications of Polysaccharides in Nutrition and Medicine. POLYSACCHARIDES 2021. [DOI: 10.1002/9781119711414.ch30] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
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114
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Characterization of underutilized root starches from eight varieties of ramie (Boehmeria nivea) grown in China. Int J Biol Macromol 2021; 183:1475-1485. [PMID: 34023373 DOI: 10.1016/j.ijbiomac.2021.05.126] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 05/05/2021] [Accepted: 05/18/2021] [Indexed: 11/21/2022]
Abstract
Ramie root is an underutilized starch source. In this study, eight ramie varieties were investigated for starch properties. Starch content ranged from 18.6% to 50.1% in dry root. Starches from different varieties showed similar morphology including ellipsoidal, spherical and truncated granules with size D[4,3] from 10.1 to 14.1 μm. Starch had amylose content from 20.8% to 28.5%. All ramie varieties had B-type starches with relative crystallinity from 24.8% to 27.1%, ordered degree from 0.724 to 0.897 and lamellar thickness from 9.1 to 9.6 nm. Starches had gelatinization peak temperature from 70.5 to 73.8 °C and enthalpy from 14.9 to 15.8 J/g. Starches had swelling power and water solubility from 27.9 to 31.9 g/g and from 11.7% to 15.5%, respectively, at 95 °C, and exhibited different pasting properties with breakdown viscosity from 36 to 377 mPa s and setback viscosities from 1295 to 1863 mPa s. Starch pastes exhibited pseudoplastic behavior and different rheological properties. Native, gelatinized and retrograded starches had resistant starch from 81.7% to 83.9%, from 1.7% to 5.1% and from 5.6% to 13.3%, respectively. The eight varieties were divided into 3 groups according to starch properties. This study is helpful for selecting suitable ramie variety as starch source.
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115
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Goswami B, Mahanta D. Starch and its Derivatives: Properties and Applications. POLYSACCHARIDES 2021. [DOI: 10.1002/9781119711414.ch12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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116
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Shoaib MH, Sikandar M, Ahmed FR, Ali FR, Qazi F, Yousuf RI, Irshad A, Jabeen S, Ahmed K. Applications of Polysaccharides in Controlled Release Drug Delivery System. POLYSACCHARIDES 2021. [DOI: 10.1002/9781119711414.ch29] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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117
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Trend of Modification by Autoclave at Low Pressure and by Natural Fermentation in Sweet Potato and Cassava Starches. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides2020023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Sweet potatoes (Ipomoea batatas L.) and cassava (Manihot esculenta C.) are part of the largest food crops in many countries. They have good nutritional value because, in addition to containing vitamins, minerals, carotenoids, and anthocyanins in varied contents, due to the existence of various colors of their pulps, they have starch as their major constituent. As such, they are considered valuable raw materials for the food factory. The starch granules have distinct morphologies and properties, related to the type of cultivar, planting conditions, storage, and processing, which in turn can affect the quality of the final products to which they have been added. The use of native starches in the food industry has limitations, which can be improved by modifications. Physical methods, as they are associated with green technology, and do not pollute the environment, have demonstrated great potential for this purpose. Both modifications—by autoclave at low pressure and natural fermentation—have shown potential in modifying these starches.
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118
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Oluba OM, Osayame E, Shoyombo AO. Production and characterization of keratin-starch bio-composite film from chicken feather waste and turmeric starch. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.101996] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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119
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Zhang J, Zhang M, Wang C, Zhang Y, A R, Bai X, Zhang Y, Zhang J. Effects of high hydrostatic pressure on microstructure, physicochemical properties and in vitro digestibility of oat starch/β‐glucan mixtures. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15055] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jing Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Huhhot010018China
| | - Meili Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Huhhot010018China
| | - Chen Wang
- College of Food Science and Engineering Inner Mongolia Agricultural University Huhhot010018China
| | - Yakun Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Huhhot010018China
| | - Rong A
- College of Food Science and Engineering Inner Mongolia Agricultural University Huhhot010018China
| | - Xue Bai
- College of Food Science and Engineering Inner Mongolia Agricultural University Huhhot010018China
| | - Yuanyuan Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Huhhot010018China
| | - Jiameng Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Huhhot010018China
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120
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Suastegui-Baylón L, Salazar R, Maldonado-Astudillo YI, Ramírez-Sucre MO, Arámbula-Villa G, Flores-Casamayor V, Jiménez-Hernández J. Physical, Chemical and Rheological Characterization of Tuber and Starch from Ceiba aesculifolia subsp. parvifolia. Molecules 2021; 26:2097. [PMID: 33917541 PMCID: PMC8038808 DOI: 10.3390/molecules26072097] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 03/30/2021] [Accepted: 03/31/2021] [Indexed: 11/23/2022] Open
Abstract
This work aimed to evaluate the physical, chemical and antioxidant properties of Ceiba aesculifolia subsp. parvifolia (CAP) tuber and determinate rheological, thermal, physicochemical and morphological properties of the starch extracted. The CAP tuber weight was 3.66 kg; the edible yield was 82.20%. The tuber presented a high hardness value (249 N). The content of carbohydrates (68.27%), crude fiber (15.61%) and ash (9.27%) from the isolated starch, reported in dry weight, were high. Phenolic compounds and flavonoid content of CAP tuber peel were almost 3-fold higher concerning the pulp. CAP tuber starch exhibited a pseudoplastic behavior and low viscosity at concentrations of 5-15%. Purity percentage and color parameters describe the isolated starch as high purity. Thermal characteristics indicated a higher degree of intermolecular association within the granule. Pasting properties describes starch with greater resistance to heat and shear. CAP tuber starch has X-ray diffraction patterns type A. The starch granules were observed as oval and diameters ranging from 5 to 30 µm. CAP tuber could be a good source of fiber and minerals, while its peel could be used for extracting bioactive compounds. Additionally, the starch separated from this tuber could be employed as a thickening agent in food systems requiring a low viscosity and subjected to high temperatures.
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Affiliation(s)
- Lizette Suastegui-Baylón
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas s/n, Ciudad Universitaria Sur, Col. La Haciendita, Chilpancingo 39090, Guerrero, Mexico; (L.S.-B.); (Y.I.M.-A.)
| | - Ricardo Salazar
- CONACyT, Universidad Autónoma de Guerrero, Av. Javier Méndez Aponte No. 1, Fracc. Servidor Agrario, Chilpancingo 39070, Guerrero, Mexico;
| | - Yanik I. Maldonado-Astudillo
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas s/n, Ciudad Universitaria Sur, Col. La Haciendita, Chilpancingo 39090, Guerrero, Mexico; (L.S.-B.); (Y.I.M.-A.)
- Centro de Innovación, Competitividad y Sustentabilidad, Universidad Autónoma de Guerrero, Calle Pino s/n, Col. El Roble, Acapulco 39640, Guerrero, Mexico
| | - Manuel O. Ramírez-Sucre
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Unidad Sureste, Carretera Sierra Papacal-Chuburná Puerto, Mérida 97302, Yucatán, Mexico;
| | - Gerónimo Arámbula-Villa
- Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional (CINVESTAV IPN), Unidad Querétaro, Libramiento Norponiente # 2000, Fraccionamiento Real de Juriquilla, Querétaro 76230, Querétaro, Mexico; (G.A.-V.); (V.F.-C.)
| | - Verónica Flores-Casamayor
- Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional (CINVESTAV IPN), Unidad Querétaro, Libramiento Norponiente # 2000, Fraccionamiento Real de Juriquilla, Querétaro 76230, Querétaro, Mexico; (G.A.-V.); (V.F.-C.)
| | - Javier Jiménez-Hernández
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas s/n, Ciudad Universitaria Sur, Col. La Haciendita, Chilpancingo 39090, Guerrero, Mexico; (L.S.-B.); (Y.I.M.-A.)
- Centro de Innovación, Competitividad y Sustentabilidad, Universidad Autónoma de Guerrero, Calle Pino s/n, Col. El Roble, Acapulco 39640, Guerrero, Mexico
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121
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Ren Y, Yuan TZ, Chigwedere CM, Ai Y. A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilization. Compr Rev Food Sci Food Saf 2021; 20:3061-3092. [PMID: 33798276 DOI: 10.1111/1541-4337.12735] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 01/28/2021] [Accepted: 02/06/2021] [Indexed: 12/22/2022]
Abstract
Pulse crops have received growing attention from the agri-food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co-product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C-type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea-a high-amylose mutant of this pulse crop-possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch.
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Affiliation(s)
- Yikai Ren
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Tommy Z Yuan
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | | | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
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122
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Guida C, Aguiar AC, Cunha RL. Green techniques for starch modification to stabilize Pickering emulsions: a current review and future perspectives. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.017] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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123
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Wang Y, Chen L, Yang T, Ma Y, McClements DJ, Ren F, Tian Y, Jin Z. A review of structural transformations and properties changes in starch during thermal processing of foods. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106543] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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124
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Lopes H, Oliveira G, Talabi S, Lucas A. Production of thermoplastic starch and poly (butylene adipate-co-terephthalate) films assisted by solid-state shear pulverization. Carbohydr Polym 2021; 258:117732. [DOI: 10.1016/j.carbpol.2021.117732] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 01/12/2021] [Accepted: 01/27/2021] [Indexed: 11/29/2022]
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125
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Li J, Desam GP, Narsimhan V, Narsimhan G. Methodology to predict the time-dependent storage modulus of starch suspensions during heating. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106463] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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126
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Verma DK, Srivastav PP. Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review. Crit Rev Food Sci Nutr 2021; 62:6577-6604. [PMID: 33775191 DOI: 10.1080/10408398.2021.1903383] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Starch is one of the organic compounds after cellulose found most abundantly in nature. Starch significantly varies in their different properties like physical, chemical, thermal, morphological and functional. Therefore, starch is modified to increase the beneficial characteristics and remove the shortcomings issues of native starches. The modification methods can change the extremely flexible polymer of starch with their modified physical and chemical properties. These altered structural attributes are of great technological values which have a wide industrial potential in food and non-food. Among them, the production of novel starches is mainly one that evolves with new value-added and functional properties is on high industrial demands. This paper provides an overview of the rice starch components and their effect on the technological and physicochemical properties of obtained starch. Besides, the tuned techno-functional properties of the modified starches through chemical modification means are highlighted.HighlightsNative and modified starches varies largely in physicochemical and functional traits.Modified physical and chemical properties of starch can change the extremely flexible polymer of starch.Techno-functional properties of the modified starches through chemical modification means are highlighted.Dual modification improves the starch functionality and increases the industrial applications.Production of novel starches is on high industrial demands because it mainly evolves with new value added and functional properties.
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Affiliation(s)
- Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
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127
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Mahajan P, Bera MB, Panesar PS, Chauhan A. Millet starch: A review. Int J Biol Macromol 2021; 180:61-79. [PMID: 33727186 DOI: 10.1016/j.ijbiomac.2021.03.063] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 03/11/2021] [Accepted: 03/12/2021] [Indexed: 01/10/2023]
Abstract
The demand for millets and their products is becoming popular globally due to their various health-promoting properties. The major constituent of the millet is its starch which contributes about 70% of total millet grain and decides the quality of millet-based food products. The application of starch for various purposes is dependent upon its physicochemical, structural, and functional properties. A native starch does not possess all the required properties for a specific use. However, product-specific properties can be achieved by modifying the structure of starches. Information deficit on millet starch has undermined its potential use in new food product design. The objective of this review is to examine the chemical composition, characterization, structural chemistry, digestibility, hydrolysis, and modification techniques of the millet starches. The review paper also discusses the various applications of native and modified starches in the food industry.
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Affiliation(s)
- Palak Mahajan
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Manab B Bera
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India.
| | - Parmjit S Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Anil Chauhan
- Department of Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, UP, India
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128
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Zarski A, Bajer K, Kapuśniak J. Review of the Most Important Methods of Improving the Processing Properties of Starch toward Non-Food Applications. Polymers (Basel) 2021; 13:832. [PMID: 33803238 PMCID: PMC7967182 DOI: 10.3390/polym13050832] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 02/25/2021] [Accepted: 03/02/2021] [Indexed: 12/20/2022] Open
Abstract
Starch is the second most abundantly available natural polymer in the world, after cellulose. If we add its biodegradability and non-toxicity to the natural environment, it becomes a raw material very attractive for the food and non-food industries. However, in the latter case, mainly due to the high hydrophilicity of starch, it is necessary to carry out many more or less complex operations and processes. One of the fastest growing industries in the last decade is the processing of biodegradable materials for packaging purposes. This is mainly due to awareness of producers and consumers about the dangers of unlimited production and the use of non-degradable petroleum polymers. Therefore, in the present review, an attempt was made to show the possibilities and limitations of using starch as a packaging material. The most important physicochemical features of this biopolymer are discussed, and special attention is paid to more or less environmentally friendly methods of improving its processing properties.
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Affiliation(s)
- Arkadiusz Zarski
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15 Ave., 42-200 Czestochowa, Poland;
| | - Krzysztof Bajer
- Lukasiewicz Research Network—Institute for Engineering of Polymer Materials and Dyes, Marii Sklodowskiej-Curie 55 Str., 87-100 Torun, Poland;
| | - Janusz Kapuśniak
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15 Ave., 42-200 Czestochowa, Poland;
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129
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Understanding CGTase action through the relationship between starch structure and cyclodextrin formation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106316] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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130
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Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106286] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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131
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Olatoye K, Olusanya O, Olaniran A. The nutritional characteristics and acceptability of Baobab (Adansonia digitata L) pulp as nutrient concentrate substitute in custard powder. POTRAVINARSTVO 2021. [DOI: 10.5219/1500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Micronutrient deficiency in the human diet is of serious concern in developing nations. The utilization potential of Baobab pulp (BP) as a micronutrient source in custard formulation was evaluated. Custard powder was formulated from corn-starch, salt, flavor, colorant, and a commercial nutrient concentrate (NC) using a standard recipe, as a control sample. The nutrient concentrate was substituted by 20 – 50% of Baobab pulp in custard formulation. Custard powder was characterized by chemical, physicochemical, pasting, and sensory properties, using standard procedures. Substitution of Baobab pulp for nutrient concentrate in custard formulation resulted in a significant (p ≤0.05) increase in the crude protein (2.23 – 3.67%), fat (1.49 – 2.40%), fiber (2.95 – 4.85%), and ash (2.21 – 3.63%) contents of custard powder. The vitamins A, C, and Beta-carotene contents of Baobab pulp-fortified custard varied (p ≤0.05) significantly. Substitution of Baobab pulp for nutrient concentrate increased the mineral composition (Calcium (1.16 – 5.75 ppm), Magnesium (1.09 – 1.83 ppm), Potassium (0.81 – 2.68 ppm), and Iron (0.12 – 0.39 ppm)) of custard samples significantly (p ≤0.05). The addition of Baobab pulp in the custard powder formulation enhanced its chemical composition and sensory attributes. The enhancement level increases with an increase in the proportion of baobab pulp.
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132
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Oyeyinka SA, Akintayo OA, Adebo OA, Kayitesi E, Njobeh PB. A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods. Int J Biol Macromol 2021; 176:87-95. [PMID: 33577814 DOI: 10.1016/j.ijbiomac.2021.02.066] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 02/08/2021] [Accepted: 02/08/2021] [Indexed: 12/15/2022]
Abstract
Native starches are unsuitable for most industrial applications. Therefore, they are modified to improve their application in the industry. Starch may be modified using enzymatic, genetic, chemical, and physical methods. Due to the demand for safe foods by consumers, researchers are focusing on the use of cheap, safe and environmentally friendly methods such as the use of physical means for starch modification. Microwave heating of starch is a promising physical method for starch modification due to its advantages such as homogeneous operation throughout the whole sample volume, shorter processing time, greater penetration depth and better product quality. More recently, the use of synergistic methods for starch modification is being encouraged because they confer better functionality on starch than single methods. This review summarizes the present knowledge on the structure and physicochemical properties of starches from different botanical origins modified using microwave heating alone and in combination with other starch modification methods.
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Affiliation(s)
- Samson A Oyeyinka
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa; Department of Food Technology, College of Industrial Technology, Bicol University, Legazpi, Philippines.
| | - Olaide A Akintayo
- Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
| | - Oluwafemi A Adebo
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
| | - Eugénie Kayitesi
- Department of Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - Patrick B Njobeh
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa.
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133
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Na JH, Jeong GA, Park HJ, Lee CJ. Impact of esterification with malic acid on the structural characteristics and in vitro digestibilities of different starches. Int J Biol Macromol 2021; 174:540-548. [PMID: 33545181 DOI: 10.1016/j.ijbiomac.2021.01.220] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 12/28/2020] [Accepted: 01/31/2021] [Indexed: 10/22/2022]
Abstract
This research focused on the structural characteristics of resistant starches (RSs) that were obtained from corn, potato, and sweet potato and esterified by L-malic acid. Further, the unique effect of the degree of substitution (DS) on the crystalline properties was studied. Different starches were allowed to react with 2 M malic acid (pH 1.5) for 12 h at 130 °C. The shapes of the granules and the Maltese-cross shapes of samples were maintained and visible under an optical microscope. The FT-IR spectrum displayed evident carbonyl peaks at 1740 cm-1, and the onset temperature (To) and gelatinization enthalpy (∆H) gradually decreased as DS increased. The malic acid-treated starches exhibited an increased RS content compared to those of the control. The RS contents of potato, sweet potato, and corn, which were 65.5%, 70.0%, and 89.8% in the uncooked MT-samples, decreased to 57.3%, 63.8%, and 86.7% in the cooked MT-samples, respectively, and exhibited high heat stability; corn starch yielded the highest RS among them. The thermal and malic acid treatments resulted in the partial hydrolysis and rearrangement of the helix structure of crystalline area, which was affected by esterification. The result revealed that the RS content increased as that of DS escalated.
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Affiliation(s)
- Jong Hee Na
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Gyeong A Jeong
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, Jeonbuk 54538, Republic of Korea
| | - Hyun Jin Park
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Chang Joo Lee
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, Jeonbuk 54538, Republic of Korea.
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134
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Physicochemical properties of a new starch from ramie (Boehmeria nivea) root. Int J Biol Macromol 2021; 174:392-401. [PMID: 33539954 DOI: 10.1016/j.ijbiomac.2021.01.205] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 01/26/2021] [Accepted: 01/29/2021] [Indexed: 01/08/2023]
Abstract
A new starch was isolated from ramie root, and its physicochemical properties were investigated. Ramie dry root contained 45.9% starch. Starch had truncated, ellipsoidal, and spherical granule shapes with size from 7 to 30 μm and D[4,3] about 14.1 μm. Starch contained 38.9% apparent amylose content and 22.4% true amylose content, exhibited B-type crystallinity, and had 26.6% relative crystallinity, 0.82 ordered degree, and 9.2 nm lamellar thickness. Starch had 71.8 °C gelatinization peak temperature and 15.6 J/g gelatinization enthalpy, and exhibited 31.4 g/g swelling power and 17.1% water solubility at 95 °C. Starch had peak, hot, breakdown, final, and setback viscosities at 3048, 2768, 279, 4165, and 1397 mPa s, respectively, and showed peak time at 4.36 min and pasting temperature at 75.0 °C. The native, gelatinized, and retrograded starches contained 15.1%, 94.0%, and 86.5% rapidly digestible starch and 83.3%, 4.0%, and 10.7% resistant starch, respectively. Compared with potato and rice starches, ramie starch was somewhat similar to potato starch but significantly different from rice starch in starch component, crystalline structure, and functional properties. Therefore, ramie starch exhibited the potential to be used as a thickening agent, resistant-digesting food additive, and alternative to potato starch in food and nonfood industries.
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135
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Rodriguez Llanos JH, Tadini CC, Gastaldi E. New strategies to fabricate starch/chitosan-based composites by extrusion. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110224] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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136
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Noivoil N, Yoksan R. Compatibility improvement of poly(lactic acid)/thermoplastic starch blown films using acetylated starch. J Appl Polym Sci 2021. [DOI: 10.1002/app.49675] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Narumol Noivoil
- Department of Packaging and Materials Technology, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
- Center for Advanced Studies for Agriculture and Food, Kasetsart University Institute for Advanced Studies Kasetsart University Bangkok Thailand
| | - Rangrong Yoksan
- Department of Packaging and Materials Technology, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
- Center for Advanced Studies for Agriculture and Food, Kasetsart University Institute for Advanced Studies Kasetsart University Bangkok Thailand
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137
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Brito V, Santos R, Narcisa-Oliveira J, Demiate I, Cereda M. Continuous flow process to make fermented cassava starch substitute: I. Physicochemical and functional properties. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.01720] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The Brazilian fermented cassava starch (polvilho azedo) is prized as a raw material for fast food preparation. Its traditional production by natural fermentation and exposure to sunlight favors contamination and impurities, in addition to depending on the climate. The literature explains the characteristic expansion of polvilho azedo as a reaction of the lactic acid produced during fermentation and sun radiation. With the aim to evaluate a commercial continuous flow process, a modular lamp (UV-C) was evaluated to substitute exposure to sunlight. The selected doses were 1,000, 5,000 and 10,000 Joules per liter (J l-1). Native cassava starch suspension in water at 6% (dry basis) was adjusted to 4% lactic acid (dry basis) and exposed to UV-C radiation: (a) without lactic acid, (b) with lactic acid reaction for 1 hour, (c) with ultraviolet radiation, in addition to the combination of (ac) and (bc). The results showed that only the combination of acidification and ultraviolet radiation (bc) allows an expansion (11 cm3 g-1) higher than the commercial polvilho azedo (8.24 cm3 g-1) adopted as standard. It was concluded that is possible to achieve a substitute for fermented cassava starch by acidification of native cassava starch with lactic acid in a continuous flow system starting with a dose around 5,000 J l-1 of UV-C radiation.
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Affiliation(s)
- Vitor Brito
- Universidade para o Desenvolvimento do Estado e da Região do Pantanal, Brasil
| | | | | | - Ivo Demiate
- Universidade Estadual de Ponta Grossa, Brasil
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138
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Ji H, Yang P, Zhang L, Wang X, Li X, Ma H, Chen F. Effects of inulin with short and long-chain on pasting, texture and rheological properties of sweet potato starch. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1852314] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Hongfang Ji
- Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, P.R. China
- Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Ping Yang
- Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Lingwen Zhang
- Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Xuefei Wang
- Food College, Xinyang Agriculture and Forestry University, Xinyang, P.R. China
| | - Xinxin Li
- Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Hanjun Ma
- Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Fusheng Chen
- Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, P.R. China
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139
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Guo L, Li J, Yuan Y, Gui Y, Zou F, Lu L, Cui B. Structural and functional modification of kudzu starch using α-amylase and transglucosidase. Int J Biol Macromol 2020; 169:67-74. [PMID: 33338525 DOI: 10.1016/j.ijbiomac.2020.12.099] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 12/01/2020] [Accepted: 12/12/2020] [Indexed: 11/16/2022]
Abstract
The large agglomeration of starch paste in hot water, and fast retrogradation tendency and low transparency of starch gel restrict widespread application of kudzu starch. To improve the above defects, kudzu starch was modified with sequentially α-amylase (AA) and transglucosidase (TG), the latter for varying times. The results indicated that, compared to kudzu starch, amylose content and molecular weight of AA/TG-treated starches reduced by 20.07% and 69.50%, respectively. The proportion of A chain increased by 68.68%, whereas B1, B2 and B3 chains decreased by 14.28%, 48.29% and 23.44%, respectively. The degree of branching dramatically increased by 128.3%. After AA→TG treatment, the changes of starch structure enhanced the functional properties of kudzu starch. The solubility, paste clarity and gelatinization temperature increased, whereas the relative crystallinity, viscosity, storage and loss moduli decreased. Overall, the AA→TG modification would be desirable to improve the functional properties of kudzu starch to expand more large-scale application.
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Affiliation(s)
- Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Jiahao Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Yuhan Yuan
- Life Science and Technology College, Xinjiang University, Urumchi, China
| | - Yifan Gui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
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140
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Tan XL, Azam-Ali S, Goh EV, Mustafa M, Chai HH, Ho WK, Mayes S, Mabhaudhi T, Azam-Ali S, Massawe F. Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition. Front Nutr 2020; 7:601496. [PMID: 33363196 PMCID: PMC7758284 DOI: 10.3389/fnut.2020.601496] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Accepted: 11/02/2020] [Indexed: 12/14/2022] Open
Abstract
Rapid population growth, climate change, intensive monoculture farming, and resource depletion are among the challenges that threaten the increasingly vulnerable global agri-food system. Heavy reliance on a few major crops is also linked to a monotonous diet, poor dietary habits, and micronutrient deficiencies, which are often associated with diet-related diseases. Diversification-of both agricultural production systems and diet-is a practical and sustainable approach to address these challenges and to improve global food and nutritional security. This strategy is aligned with the recommendations from the EAT-Lancet report, which highlighted the urgent need for increased consumption of plant-based foods to sustain population and planetary health. Bambara groundnut (Vigna subterranea (L.) Verdc.), an underutilized African legume, has the potential to contribute to improved food and nutrition security, while providing solutions for environmental sustainability and equity in food availability and affordability. This paper discusses the potential role of Bambara groundnut in diversifying agri-food systems and contributing to enhanced dietary and planetary sustainability, with emphasis on areas that span the value chain: from genetics, agroecology, nutrition, processing, and utilization, through to its socioeconomic potential. Bambara groundnut is a sustainable, low-cost source of complex carbohydrates, plant-based protein, unsaturated fatty acids, and essential minerals (magnesium, iron, zinc, and potassium), especially for those living in arid and semi-arid regions. As a legume, Bambara groundnut fixes atmospheric nitrogen to improve soil fertility. It is resilient to adverse environmental conditions and can yield on poor soil. Despite its impressive nutritional and agroecological profile, the potential of Bambara groundnut in improving the global food system is undermined by several factors, including resource limitation, knowledge gap, social stigma, and lack of policy incentives. Multiple research efforts to address these hurdles have led to a more promising outlook for Bambara groundnut; however, there is an urgent need to continue research to realize its full potential.
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Affiliation(s)
- Xin Lin Tan
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Susan Azam-Ali
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Ee Von Goh
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Maysoun Mustafa
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Hui Hui Chai
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Wai Kuan Ho
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Sean Mayes
- Plant and Crop Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, United Kingdom
| | - Tafadzwanashe Mabhaudhi
- Center for Transformative Agricultural and Food Systems, School of Agricultural, Earth & Environmental Sciences, University of KwaZulu-Natal, Scottsville, South Africa
| | - Sayed Azam-Ali
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Festo Massawe
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
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141
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Guo L, Li J, Gui Y, Zhu Y, Yu B, Tan C, Fang Y, Cui B. Porous starches modified with double enzymes: Structure and adsorption properties. Int J Biol Macromol 2020; 164:1758-1765. [DOI: 10.1016/j.ijbiomac.2020.07.323] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 02/08/2023]
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142
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Physicochemical and structural properties of low-amylose Chinese yam (Dioscorea opposita Thunb.) starches. Int J Biol Macromol 2020; 164:427-433. [DOI: 10.1016/j.ijbiomac.2020.07.054] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 06/24/2020] [Accepted: 07/06/2020] [Indexed: 12/11/2022]
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143
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Yuan TZ, Liu S, Reimer M, Isaak C, Ai Y. Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800. Food Chem 2020; 344:128616. [PMID: 33243559 DOI: 10.1016/j.foodchem.2020.128616] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 09/05/2020] [Accepted: 11/08/2020] [Indexed: 11/20/2022]
Abstract
In this study, pasting and gelling behaviors of flours were investigated at heating temperatures of 95-140 °C. Overall, both peak and breakdown viscosities of the flours were positively correlated with starch contents (p < 0.01) but inversely correlated with protein (p < 0.01) and fiber contents (p < 0.05) at 95-140 °C. When the heating temperature increased, pasting temperatures and peak viscosities of most waxy and normal flours largely remained the same, but their holding strengths and final viscosities gradually decreased. However, pulse and high-amylose maize flours required a holding temperature above 95 °C to achieve the highest peak and final viscosities. Normal maize and pulse flours formed hard gels after cooking at 120 °C, and high-amylose maize flour developed the firmest gel after cooking at 140 °C. Chemical compositions, particle sizes, and thermal properties of the studied flours influenced their pasting and gelling properties to certain levels under the different heating temperatures.
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Affiliation(s)
- Tommy Z Yuan
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Siyuan Liu
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | | | | | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada.
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144
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Mei J, Zhang L, Lin Y, Li S, Bai C, Fu Z. Pasting, Rheological, and Thermal Properties and Structural Characteristics of Large and Small
Arenga pinnata
Starch Granules. STARCH-STARKE 2020. [DOI: 10.1002/star.201900293] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Jiang‐Yang Mei
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Lu Zhang
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Ying Lin
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Shu‐Bo Li
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Cong‐Hao Bai
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Zhen Fu
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
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145
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Gourilekshmi SS, Jyothi AN, Sreekumar J. Physicochemical and Structural Properties of Starch from Cassava Roots Differing in Growing Duration and Ploidy Level. STARCH-STARKE 2020. [DOI: 10.1002/star.201900237] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Subrahmanyan S. Gourilekshmi
- Division of Crop Utilization ICAR‐Central Root Crops Research Institute Sreekariyam Thiruvananthapuram Kerala 695017 India
| | - Alummoottil N. Jyothi
- Division of Crop Utilization ICAR‐Central Root Crops Research Institute Sreekariyam Thiruvananthapuram Kerala 695017 India
| | - Janardanan Sreekumar
- Section of Extension and Social Sciences ICAR‐Central Root Crops Research Institute Sreekariyam Thiruvananthapuram Kerala 695017 India
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146
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Li J, Tian L, Fang Y, Chen W, Hunag G. Ultrasonic‐Assisted Preparation of Maize Starch–Caffeic Acid Complex: Physicochemical and Digestion Properties. STARCH-STARKE 2020. [DOI: 10.1002/star.202000084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Junhui Li
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Lei Tian
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Yizhou Fang
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Wenwei Chen
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Guangrong Hunag
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
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147
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Olayemi OJ, Apeji YE, Isimi CY. Formulation and Evaluation of Cyperus esculentus (Tiger Nut) Starch-Alginate Microbeads in the Oral Delivery of Ibuprofen. J Pharm Innov 2020. [DOI: 10.1007/s12247-020-09509-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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148
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Morales NXC, Gómez KYV, Schweiggert RM, Delgado GTC. Stabilisation of betalains and phenolic compounds extracted from red cactus pear ( Opuntia ficus-indica) by spray and freeze-drying using oca ( Oxalis tuberosa) starch as drying aid. FOOD SCI TECHNOL INT 2020; 27:456-469. [PMID: 33040591 DOI: 10.1177/1082013220963973] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The objective of this work was to evaluate the stabilisation of betalains and phenolic compounds extracted from red cactus pear by spray and freeze-drying. After hydroethanolic extraction and partial solvent removal under reduced pressure, the highly coloured extracts were enriched with oca starch and maltodextrin as drying aids in different ratios (100:0, 70:30, and 50:50, oca starch: maltodextrin) prior to spray and freeze-drying. The obtained microencapsulated extract powders were characterised by moisture content, hygroscopicity, solubility and morphology. In addition, the stability of the encapsulated betalains and phenolics was evaluated during storage at room temperature for 105 days. All microcapsules showed high retentions of betacyanins (69.9-86.5% after 105 days), betaxanthins (72.2-81.9%), phenolic compounds (46.5-63.5%) and antioxidant capacity (60.1-64.9%, FRAP method; 49.7-57.5%, ABTS method). The system with 70:30 starch:maltodextrin ratio as drying aids showed the highest values of retention regarding the polyphenol content (63.5%), antioxidant capacity (64.9% to FRAP method) and betacyanin content (86.5%), as well as a low degradation rate constant of betacyanins (1.23 × 10-3 days-1) and a long half-life (563 days). Oca starch used alone or in combination with maltodextrin has been shown to work adequately as a microencapsulating agent and stabilizer of pigments and antioxidants derived from red cactus pear.
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Affiliation(s)
- Noelia X Cruz Morales
- Departamento de Ingeniería de Industrias Alimentarias, Universidad Nacional de San Agustín de Arequipa, Arequipa, Peru
| | - Katherine Ysabel Villa Gómez
- Departamento de Ingeniería de Industrias Alimentarias, Universidad Nacional de San Agustín de Arequipa, Arequipa, Peru
| | - Ralf Martin Schweiggert
- Analysis and Technology of Plant-based Foods, Hochschule Geisenheim University, Geisenheim, Germany
| | - Grethel Teresa Choque Delgado
- Departamento de Ingeniería de Industrias Alimentarias, Universidad Nacional de San Agustín de Arequipa, Arequipa, Peru
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149
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Lal MK, Kumar A, Raigond P, Dutt S, Changan SS, Chourasia KN, Tiwari RK, Kumar D, Sharma S, Chakrabarti SK, Singh B. Impact of Starch Storage Condition on Glycemic Index and Resistant Starch of Cooked Potato (
Solanum tuberosum
) Tubers. STARCH-STARKE 2020. [DOI: 10.1002/star.201900281] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Milan Kumar Lal
- ICAR‐Central Potato Research Institute Shimla Himachal Pradesh 171001 India
| | - Awadhesh Kumar
- ICAR‐National Rice Research Institute Cuttack Odisha 753006 India
| | - Pinky Raigond
- ICAR‐Central Potato Research Institute Shimla Himachal Pradesh 171001 India
| | - Som Dutt
- ICAR‐Central Potato Research Institute Shimla Himachal Pradesh 171001 India
| | | | | | - Rahul Kumar Tiwari
- ICAR‐Central Potato Research Institute Shimla Himachal Pradesh 171001 India
| | - Dharmendra Kumar
- ICAR‐Central Potato Research Institute Shimla Himachal Pradesh 171001 India
| | - Srigopal Sharma
- Govind Ballabh Pant University of Agriculture and Technology Pantnagar Uttarakhand 263153 India
| | | | - Brajesh Singh
- ICAR‐Central Potato Research Institute Shimla Himachal Pradesh 171001 India
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150
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Noivoil N, Yoksan R. Oligo(lactic acid)-grafted starch: A compatibilizer for poly(lactic acid)/thermoplastic starch blend. Int J Biol Macromol 2020; 160:506-517. [DOI: 10.1016/j.ijbiomac.2020.05.178] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 05/04/2020] [Accepted: 05/22/2020] [Indexed: 10/24/2022]
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