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Dhull SB, Chandak A, Chawla P, Goksen G, Rose PK, Rani J. Modifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: A review. Int J Biol Macromol 2023; 253:127543. [PMID: 37866555 DOI: 10.1016/j.ijbiomac.2023.127543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/11/2023] [Accepted: 10/17/2023] [Indexed: 10/24/2023]
Abstract
Lotus (Nelumbo nucifera G.) rhizomes are an under-utilized and sustainable starch source that constitutes up to 20 % starch. The review mainly focused on the extraction methods of starch, the chemical composition of LRS, and techno-functional characteristics such as swelling power, solubility, in vitro digestibility, pasting property, and gelatinization is highlighted in LRS review. Lotus rhizome starch (LRS) is also used as a water retention agent, thickening, gelling, stabilizing, and filling in food and non-food applications. Native starch has limited functional characteristics in food applications so by modifying the starch, functional characteristics are enhanced. Single and dual treatment processes are available to enhance microstructural properties, resistant starch, techno-functional, morphological, and, film-forming properties. Compared with other starch sources, there is a lack of systematic information on the LRS. Many industries are interested in developing food products based on starch such as nanoparticles, hydrogels, edible films, and many others. Additionally, there are several recommendations to improve the applications in the food industry. Finally, we provide an outlook on the future possibility of LRS.
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Affiliation(s)
- Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial zone, Tarsus University, 33100 Mersin, Turkey
| | - Pawan Kumar Rose
- Department of Energy and Environmental Sciences, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
| | - Jyoti Rani
- Department of Botany, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
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Li J, Deng Y, Feng H, Yuan H, Fang Y, Yang Y, Hunag G. Freeze‐thawing assisted preparation of acid‐hydrolyzed starch: Microstructure and physicochemical properties. STARCH-STARKE 2022. [DOI: 10.1002/star.202200095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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
- Shandong (Linyi) Institute of Modern Agriculture Zhejiang University Linyi 276000 China
| | - Yuanhao Deng
- 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
| | - Hanyi Feng
- 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
| | - Hao Yuan
- 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
| | - Yunyun Yang
- 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
- Shandong (Linyi) Institute of Modern Agriculture Zhejiang University Linyi 276000 China
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Dhull SB, Chandak A, Collins MN, Bangar SP, Chawla P, Singh A. Lotus Seed Starch: A Novel Functional Ingredient with Promising Properties and Applications in Food—A Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202200064] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Sanju Bala Dhull
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana 125055 India
| | - Ankita Chandak
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana 125055 India
| | - Maurice N. Collins
- Bernal Institute School of Engineering University of Limerick Limerick V94 T9PX Ireland
- Health Research Institute University of Limerick Limerick V94 T9PX Ireland
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University Clemson SC 29631 USA
| | - Prince Chawla
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab 144411 India
| | - Ajay Singh
- Department of Food Technology Mata Gujri College Fatehgarh Sahib Punjab 140406 India
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Salazar D, Arancibia M, Lalaleo D, Rodríguez-Maecker R, López-Caballero ME, Montero MP. Physico-chemical properties and filmogenic aptitude for edible packaging of Ecuadorian discard green banana flours (Musa acuminanta AAA). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107048] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Abid U, Gill YQ, Irfan MS, Umer R, Saeed F. Potential applications of polycarbohydrates, lignin, proteins, polyacids, and other renewable materials for the formulation of green elastomers. Int J Biol Macromol 2021; 181:1-29. [PMID: 33744249 DOI: 10.1016/j.ijbiomac.2021.03.057] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 02/24/2021] [Accepted: 03/10/2021] [Indexed: 12/18/2022]
Abstract
Renewable resources including polycarbohydrates, lignin, proteins, and polyacids are the intrinsically valuable class of materials that are naturally available in great quantities. Their utilization as green additives and reinforcing bio-fillers, in substitution of environmentally perilous petroleum-based fillers, for developing high-performance green rubber blends and composites is presently a highly tempting option. Blending of these renewable materials with elastomers is not straight-forward and research needs to exploit the high functionality of carbohydrates and other natural materials as proper physicochemical interactions are essential. Correlating and understanding the structural properties of lignin, carbohydrates, polyacids, and other biopolymers, before their incorporation in elastomers, is a potential approach towards the development of green elastomers for value-added applications. Promising properties i.e., biodegradability, biocompatibility, morphological characteristics, high mechanical properties, thermal stability, sustainability, and various other characteristics along with recent advancements in the development of green elastomers are reviewed in this paper. Structures, viability, interactions, properties, and use of most common natural polycarbohydrates (chitosan and starch), lignin, and proteins (collagen and gelatin) for elastomer modification are extensively reviewed. Challenges in commercialization, applications, and future perspectives of green elastomers are also discussed. Sustainability analysis of green elastomers is accomplished to elaborate their cost-effectiveness and environmental friendliness.
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Affiliation(s)
- Umer Abid
- Department of Polymer and Process Engineering, University of Engineering and Technology, G. T. Road, PO Box 54890, Lahore, Pakistan.
| | - Yasir Qayyum Gill
- Department of Polymer and Process Engineering, University of Engineering and Technology, G. T. Road, PO Box 54890, Lahore, Pakistan.
| | - Muhammad Shafiq Irfan
- Department of Polymer and Process Engineering, University of Engineering and Technology, G. T. Road, PO Box 54890, Lahore, Pakistan; Department of Aerospace Engineering, Khalifa University of Science and Technology, PO Box 127788, Abu Dhabi, United Arab Emirates.
| | - Rehan Umer
- Department of Aerospace Engineering, Khalifa University of Science and Technology, PO Box 127788, Abu Dhabi, United Arab Emirates.
| | - Farhan Saeed
- Department of Polymer and Process Engineering, University of Engineering and Technology, G. T. Road, PO Box 54890, Lahore, Pakistan.
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6
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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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Celikci N, Dolaz M, Colakoglu AS. An environmentally friendly carton adhesive from acidic hydrolysis of waste potato starch. INTERNATIONAL JOURNAL OF POLYMER ANALYSIS AND CHARACTERIZATION 2020. [DOI: 10.1080/1023666x.2020.1855047] [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)
- Nuran Celikci
- Department of Material Science and Engineering, Institute of Science and Technology, Kahramanmaras Sutcu Imam University, Kahramanmaras, Turkey
| | - Mustafa Dolaz
- Department of Material Science and Engineering, Institute of Science and Technology, Kahramanmaras Sutcu Imam University, Kahramanmaras, Turkey
- Department of Environmental Engineering, Faculty of Engineering, Kyrgyz-Turkish Manas University, Bishkek, Kyrgyz Republic
- Department of Environmental Engineering, Faculty of Engineering and Architecture, Kahramanmaras Sutcu Imam University, Kahramanmaras, Turkey
| | - Abdullah Sinan Colakoglu
- Department of Food Engineering, Faculty of Engineering and Architecture, Kahramanmaras Sutcu Imam University, Kahramanmaras, Turkey
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Roa Acosta DF, Solanilla Duque JF, Agudelo Laverde LM, Villada Castillo HS, Tolaba MP. Structural and thermal properties of the amaranth starch granule obtained by high-impact wet milling. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0024] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn this study, amaranth starch was extracted by high-impact wet milling and its structural and thermal properties and the effect of NaOH and SDS concentrations on extraction yield were evaluated. The best condition was 55 g of starch/100 g of amaranth, with a decrease from 2.5 to 3.5 kJ/g using different milling energies. The decrease in the protein content of the starch granule is due to an effect of the interaction between surfactant and alkali, preventing the destruction of granules. All starches presented a degree of crystallinity between 21 and 28%. The internal structural changes of the starch granule were monitored by attenuated total reflectance - Fourier-transform infrared (ATR-FTIR) in the region of 990 to 1060 cm−1. Spectra showed significant differences between the peaks at 1032 and 1005 cm−1, corresponding to the crystalline/amorphous region of the starch structure. Changes in viscosity profiles were observed between 0.302 and 1.163 Pa s.
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Affiliation(s)
| | | | | | | | - Marcela Patricia Tolaba
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Buenos Aires, Argentina
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Ahmad M, Gani A, Masoodi F, Rizvi SH. Influence of ball milling on the production of starch nanoparticles and its effect on structural, thermal and functional properties. Int J Biol Macromol 2020; 151:85-91. [DOI: 10.1016/j.ijbiomac.2020.02.139] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 02/12/2020] [Accepted: 02/13/2020] [Indexed: 01/23/2023]
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Bustillos-Rodríguez JC, Ordóñez-García M, Tirado-Gallegos JM, Zamudio-Flores PB, Ornelas-Paz JDJ, Acosta-Muñiz CH, Gallegos-Morales G, Sepúlveda-Ahumada DR, Salas-Marina MÁ, Berlanga-Reyes DI, Aparicio-Saguilán A, Rios-Velasco C. Physicochemical, Thermal and Rheological Properties of Native and Oxidized Starch from Corn Landraces and Hybrids. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09569-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Advances in chemical modifications of starches and their applications. Carbohydr Res 2019; 476:12-35. [DOI: 10.1016/j.carres.2019.02.007] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2018] [Revised: 02/10/2019] [Accepted: 02/25/2019] [Indexed: 11/23/2022]
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12
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Lobregas MOS, Camacho DH. Gel polymer electrolyte system based on starch grafted with ionic liquid: Synthesis, characterization and its application in dye-sensitized solar cell. Electrochim Acta 2019. [DOI: 10.1016/j.electacta.2018.12.090] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Costa MS, Volanti DP, Grossmann MVE, Franco CML. Structural, thermal, and morphological characteristics of cassava amylodextrins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2751-2760. [PMID: 29105780 DOI: 10.1002/jsfa.8771] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 10/29/2017] [Accepted: 10/30/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Amylodextrins from cassava starch were obtained by acid hydrolysis, and their structural, thermal and morphological characteristics were evaluated and compared to those from potato and corn amylodextrins. RESULTS Cassava starch was the most susceptible to hydrolysis due to imperfections in its crystalline structure. The crystalline patterns of amylodextrins remained unchanged, and crystallinity and peak temperature increased with hydrolysis time, whereas thermal degradation temperature decreased, independent of treatment time and starch source. Cassava amylodextrins had similar structural and morphological characteristics to those from corn amylodextrins due to their A-type crystalline arrangements. A-amylodextrins were structurally and thermally more stable than potato amylodextrins (B-type). Starch nanocrystals (SNC) were observed by transmission electron microscopy from the third day of hydrolysis in cassava amylodextrins, whereas potato and corn amylodextrins displayed SNC only on the fifth day. A-SNC displayed platelet shapes, whereas B-SNC were rounded. The SNC shape was related to the packing form and geometry of unit cells of allomorphs A and B. CONCLUSION Microstructures (agglomerated crystalline particles) and nanostructures (double helix organization) were observed for amylodextrins. Cassava starch was shown to be a promising material for SNC production, since it requires less hydrolysis time to obtaining more stable crystals. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Mariana Souza Costa
- Department of Food Engineering and Technology, UNESP - São Paulo State University, São José do Rio Preto, SP, Brazil
| | - Diogo Paschoalini Volanti
- Department of Chemistry and Environmental Sciences, UNESP - São Paulo State University, São José do Rio Preto, SP, Brazil
| | | | - Célia Maria Landi Franco
- Department of Food Engineering and Technology, UNESP - São Paulo State University, São José do Rio Preto, SP, Brazil
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Bello-Pérez LA, Rodriguez-Ambriz SL, Hoyos-Leyva JD, Agama-Acevedo E, Pacheco-Vargas G, Alvarez-Ramirez J. Characteristics of Starch from Opaque and Translucent Perisperm of Amaranth (A. hypochondriacus
) Grains. STARCH-STARKE 2018. [DOI: 10.1002/star.201700260] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | | | | | | | | | - Jose Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica; Universidad Autónoma Metropolitana-Iztapalapa; Iztapalapa Ciudad de México 09340 México
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Starch-based xerogels: Effect of acetylation on Physicochemical and rheological properties. Int J Biol Macromol 2017; 98:94-102. [DOI: 10.1016/j.ijbiomac.2017.01.101] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2016] [Revised: 01/18/2017] [Accepted: 01/23/2017] [Indexed: 11/22/2022]
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17
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Nep EI, Ngwuluka NC, Kemas CU, Ochekpe NA. Rheological and structural properties of modified starches from the young shoots of Borassus aethiopium. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.037] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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18
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Bet CD, do Prado Cordoba L, Ribeiro LS, Schnitzler E. Common Vetch (Vicia sativa) as a New Starch Source: Its Thermal, Rheological and Structural Properties After Acid Hydrolysis. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9439-2] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Ulbrich M, Lampl V, Flöter E. Impact of modification temperature on the properties of acid-thinned potato starch. STARCH-STARKE 2016. [DOI: 10.1002/star.201500365] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Viktoria Lampl
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
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Jan R, Saxena D, Singh S. Pasting, thermal, morphological, rheological and structural characteristics of Chenopodium (Chenopodium album) starch. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.040] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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Mohammad Amini A, Razavi SMA. Ultrasound-assisted acid-thinning of corn starch: Morphological, physicochemical, and rheological properties. STARCH-STARKE 2015. [DOI: 10.1002/star.201400228] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Asad Mohammad Amini
- Department of Food Science and Technology; Food Hydrocolloids Research Centre; Ferdowsi University of Mashhad (FUM); Mashhad Iran
| | - Seyed Mohammad Ali Razavi
- Department of Food Science and Technology; Food Hydrocolloids Research Centre; Ferdowsi University of Mashhad (FUM); Mashhad Iran
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22
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Zhu F. Structures, physicochemical properties, and applications of amaranth starch. Crit Rev Food Sci Nutr 2015; 57:313-325. [DOI: 10.1080/10408398.2013.862784] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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Chen Q, Yu H, Wang L, ul Abdin Z, Chen Y, Wang J, Zhou W, Yang X, Khan RU, Zhang H, Chen X. Recent progress in chemical modification of starch and its applications. RSC Adv 2015. [DOI: 10.1039/c5ra10849g] [Citation(s) in RCA: 145] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Starch has received much attention as a promising natural material both in biomedical fields and waste water treatment due to its unique biological and adsorptive properties.
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Ulbrich M, Natan C, Flöter E. Acid modification of wheat, potato, and pea starch applying gentle conditions—impacts on starch properties. STARCH-STARKE 2014. [DOI: 10.1002/star.201400089] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Cindy Natan
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
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Venskutonis PR, Kraujalis P. Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses. Compr Rev Food Sci Food Saf 2013; 12:381-412. [PMID: 33412681 DOI: 10.1111/1541-4337.12021] [Citation(s) in RCA: 137] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2013] [Accepted: 04/25/2013] [Indexed: 01/05/2023]
Abstract
A few decades ago Amaranthus was rediscovered as a most promising plant genus that may provide high-quality protein, unsaturated oil, and various other valuable constituents. Since then research has focused on various Amaranthus spp. and has been rapidly expanding, and a large number of reports have been published. Several review articles focusing on different aspects, such as botanical, agrotechnological, compositional, biological, chemical, and technological properties, as well as applications and health effects, have also been published since then. This comprehensive review is focused on amaranth composition, antioxidant properties, applications, and processing. The composition includes macrocomponets (lipids, proteins, carbohydrates, and dietary fiber) and other important constituents, such as squalene, tocopherols, phenolic compounds, phytates, and vitamins. These aspects of amaranth studies have not been comprehensively reviewed for a long time.
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Affiliation(s)
- Petras R Venskutonis
- Dept. of Food Technology, Kaunas Univ. of Technology, Radvilėnų Rd., 19, LT-50254 Kaunas, Lithuania
| | - Paulius Kraujalis
- Dept. of Food Technology, Kaunas Univ. of Technology, Radvilėnų Rd., 19, LT-50254 Kaunas, Lithuania
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