1
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Manimegalai P, Parimalavalli R. Effect of pullulanase debranching on the yield of retrograded pearl millet starch and its intrinsic qualities. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01779-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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2
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Xu Q, Zheng F, Yang P, Tu P, Xing Y, Zhang P, Liu H, Liu X, Bi X. Effect of autoclave-cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat. J Food Sci 2023; 88:315-327. [PMID: 36510380 DOI: 10.1111/1750-3841.16417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 11/08/2022] [Accepted: 11/22/2022] [Indexed: 12/15/2022]
Abstract
A starch-rich portion is produced as a by-product of black Tartary buckwheat processing. The effect of enzymatic combined with autoclaving-cooling cycles (one, two, or three times) on the physicochemical and structural properties of black Tartary buckwheat type 3 resistant starch (BRS) was evaluated. The autoclaving-cooling cycles enhanced solubility and reduced swelling, with the BRS content increasing from 14.12% to 25.18%. The high crystallinity of the BRS reflected a high molecular order. However, increasing the number of autoclaving-cooling cycles did not result in higher BRS content. The highest BRS yield in the autoclaved starch samples was 25.18% after double-autoclaving-cooling cycles. Furthermore, the autoclaving-cooling cycles altered the crystalline structure of black Tartary buckwheat, and the subsequent crystallinity changed from 36.33% to 42.05% to 38.27%. Fourier-transform infrared spectroscopy shows that the number of cycles results in more efficient double-helical packing within the crystalline lamella. Principal component analysis showed that the autoclaving-cooling cycle treatment leads to significant changes in the molecular structure of resistant starch (RS). These results indicated that autoclaving-cooling cycles might be a feasible way for producing RS from black Tartary buckwheat starch with better structural stability to expand their application range.
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Affiliation(s)
- Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Faying Zheng
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Ping Yang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Ping Tu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Ping Zhang
- Huantai Biotechnology Co., Ltd., Chengdu, China
| | - Hong Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Xiaocui Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Xiufang Bi
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
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3
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Physicochemical, Morphological, and Functional Properties of Starches Isolated from Avocado Seeds, a Potential Source for Resistant Starch. Biomolecules 2022; 12:biom12081121. [PMID: 36009015 PMCID: PMC9406050 DOI: 10.3390/biom12081121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 07/21/2022] [Accepted: 07/29/2022] [Indexed: 11/24/2022] Open
Abstract
This study compared the physicochemical and functional properties of starches from eight cultivars of avocado seeds. Amylose content, morphology, crystalline structure, swelling power, solubility, thermal and pasting properties, and in vitro digestibility were investigated. The results revealed that the apparent amylose content of starches from avocado seeds varied with different varieties. Light microscopic and scanning electron microscopic examination demonstrated that the eight starches differed slightly in terms of morphology and granule size. The X-ray diffraction and Fourier transform infrared spectroscopy analyses showed that the crystal structure and chemical linkage of the avocado seed starches were similar. However, the pasting, water solubility, and thermal properties of the eight avocado seed starches differed. Importantly, all the starches had high resistant starch content (>60%), with the highest found in Hass seeds (77.83%). To conclude, starch from avocado seeds has a high potential for use in the production of resistant starch.
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4
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Faridah DN, Silitonga RF, Indrasti D, Afandi FA, Jayanegara A, Anugerah MP. Verification of autoclaving-cooling treatment to increase the resistant starch contents in food starches based on meta-analysis result. Front Nutr 2022; 9:904700. [PMID: 35928838 PMCID: PMC9343710 DOI: 10.3389/fnut.2022.904700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Accepted: 06/30/2022] [Indexed: 11/19/2022] Open
Abstract
Autoclaving-cooling is a common starch modification method to increase the resistant starch (RS) content. The effect of this method varies depending on the type of crop and treatment condition used. The objectives of this study were to verify the autoclaving-cooling treatment based on a meta-analysis result and to evaluate the physicochemical properties of modified starches. The meta-analysis study used 10 articles from a total of 1,293 that were retrieved using the PRISMA approach. Meta-analysis showed that the optimal treatments of autoclaving-cooling process that increase the RS content significantly, was in starch samples from the cereal group (corn, oats, rice) (SMD: 19.60; 95% CI: 9.56–29.64; p < 0.001), with water ratio 1:4 (SMD: 13.69; 95% CI: 5.50–21.87; p < 0.001), using two cycles of autoclaving-cooling (SMD: 16.33; 95% CI: 6.98–25.67; p < 0.001) and 30 min of autoclaving heating (SMD: 12.97; 95% CI: 1.97–23.97; p < 0.001) at 121°C (SMD: 12.18; 95% CI: 1.88–22.47; p < 0.001). Verification using corn flour and corn starch showed a significant increase in RS contents from 15.84 to 27.78% and from 15.27 to 32.53%, respectively, and a significant decrease in starch digestibility from 67.02 to 35.74% and from 76.15 to 28.09%, respectively. Treated sample also showed the pasting profile that was stable under heating and stirring.
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Affiliation(s)
- Didah Nur Faridah
- Department of Food Science and Technology, Faculty of Agricultural Engineering Technology, IPB University, Bogor, Indonesia
- Southeast Asia Food and Agricultural Science and Technology (SEAFAST) Center, Lembaga Penelitian dan Pengabdian Kepada Masyarakat, Institut Pertanian Bogor University, Bogor, Indonesia
- *Correspondence: Didah Nur Faridah,
| | - Rhoito Frista Silitonga
- Department of Food Science and Technology, Faculty of Agricultural Engineering Technology, IPB University, Bogor, Indonesia
- Center for Agro-Based Industry, Ministry of Industry, Bogor, Indonesia
| | - Dias Indrasti
- Department of Food Science and Technology, Faculty of Agricultural Engineering Technology, IPB University, Bogor, Indonesia
- Southeast Asia Food and Agricultural Science and Technology (SEAFAST) Center, Lembaga Penelitian dan Pengabdian Kepada Masyarakat, Institut Pertanian Bogor University, Bogor, Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness, Coordinating Ministry for Economic Affairs Republic of Indonesia, Jakarta, Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology, Faculty of Animal Science, Institut Pertanian Bogor University, Bogor, Indonesia
| | - Maria Putri Anugerah
- Department of Food Science and Technology, Faculty of Agricultural Engineering Technology, IPB University, Bogor, Indonesia
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5
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Ghalambor P, Asadi G, Mohammadi Nafchi A, Seyedin Ardebili SM. Investigation of dual modification on physicochemical, morphological, thermal, pasting, and retrogradation characteristics of sago starch. Food Sci Nutr 2022; 10:2285-2299. [PMID: 35844929 PMCID: PMC9281924 DOI: 10.1002/fsn3.2837] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 02/28/2022] [Accepted: 03/07/2022] [Indexed: 11/07/2022] Open
Abstract
The aim of this study was to evaluate the characteristics of dually modified sago starch by acid hydrolysis (AH)‐hydroxypropylation (HP). For this purpose, sago starch was modified with the combination by AH (5–20 h hydrolysis times) followed by HP (5%–25% ratio of propylene oxide) processes. The results showed that the dual modification of the sago starch structure didn't have a significant effect on the size of starch granules, and the granule size was in the range of 0.005–0.151 µm; however, the pasting properties and the glass transition temperature decreased significantly (p < .05). Increasing the level of propylene oxide from 5% to 25% caused a significant increase in the substitution degree (DS) and swelling ability of starches and reduced the syneresis, while with increasing acid hydrolysis time from 5 h to 20 h, starch swelling decreased and syneresis increased (p < .05). AH process at high hydrolysis times (20 h) increased the gelatinization temperatures and decreased retrogradation temperatures. Increasing the level of propylene oxide in both single and dual modification reduced the temperatures and enthalpy of gelatinization and retrogradation of sago starch. In summary, dually modified sago starch has a great potential to use in specific food products such as frozen dough or frozen bakery products.
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Affiliation(s)
- Pantea Ghalambor
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Gholamhassan Asadi
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and Technology, Damghan BranchIslamic Azad UniversityDamghanIran
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
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6
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Bhat MS, Arya SS. Flow behavior and mechanical properties of water chestnut (
Trapa natans
) under steady shear as affected by acid and autoclave treatment. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13852] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mohmad Sayeed Bhat
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
| | - Shalini Subhash Arya
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
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7
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Chavarría‐Fernández SM, Berrios JDJ, Pan JL, Alves PL, Palma‐Rodriguez HM, Hernández Uribe JP, Aparicio‐Saguilan A, Vargas‐Torres A. Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15058] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sara M. Chavarría‐Fernández
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Av. Universidad km 1, Rancho UniversitarioC.P. 43600 Tulancingo de Bravo, Hidalgo Mexico
| | - J. De J. Berrios
- USDA‐ARS‐Western Regional Research Center 800 Buchanan Street Albany California 94710 USA
| | - James L. Pan
- USDA‐ARS‐Western Regional Research Center 800 Buchanan Street Albany California 94710 USA
| | - Priscila L.S. Alves
- USDA‐ARS‐Western Regional Research Center 800 Buchanan Street Albany California 94710 USA
| | - Heidi M. Palma‐Rodriguez
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Av. Universidad km 1, Rancho UniversitarioC.P. 43600 Tulancingo de Bravo, Hidalgo Mexico
| | - Juan P. Hernández Uribe
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Av. Universidad km 1, Rancho UniversitarioC.P. 43600 Tulancingo de Bravo, Hidalgo Mexico
| | - Alejandro Aparicio‐Saguilan
- Instituto de Biotecnología Universidad Del Papaloapan Circuito Central #200, Colonia Parque Industrial Tuxtepec Oaxaca Apartado Postal 68301 Mexico
| | - Apolonio Vargas‐Torres
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Av. Universidad km 1, Rancho UniversitarioC.P. 43600 Tulancingo de Bravo, Hidalgo Mexico
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8
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Chieregato Maniglia B, Carregari Polachini T, Norwood EA, Le-Bail P, Le-Bail A. Thermal technologies to enhance starch performance and starchy products. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.01.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Shaikh F, Ali TM, Mustafa G, Hasnain A. Comparative Study on the Effects of Citric Acid Modification and Hydroxypropylation on the Physiochemical and Digestibility Characteristics of Acid‐Hydrolyzed Corn and Sorghum Starches. STARCH-STARKE 2021. [DOI: 10.1002/star.202000241] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Faiza Shaikh
- Department of Food Science and Technology University of Karachi Karachi 75270 Pakistan
| | - Tahira Mohsin Ali
- Department of Food Science and Technology University of Karachi Karachi 75270 Pakistan
| | - Ghulam Mustafa
- Department of Physics NED University of Engineering and Technology Karachi 75270 Pakistan
| | - Abid Hasnain
- Department of Food Science and Technology University of Karachi Karachi 75270 Pakistan
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10
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Li X, Zhang X, Yang W, Guo L, Huang L, Li X, Gao W. Preparation and characterization of native and autoclaving-cooling treated Pinellia ternate starch and its impact on gut microbiota. Int J Biol Macromol 2021; 182:1351-1361. [PMID: 34000312 DOI: 10.1016/j.ijbiomac.2021.05.077] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 05/08/2021] [Accepted: 05/11/2021] [Indexed: 12/30/2022]
Abstract
The aim of this study was to investigate and compare the structural and physicochemical properties of native Banxia starch (BXS) and autoclaving-cooling treated Banxia starch (CTBXS) and its related impacts on production of short chain fatty acids (SCFAs) and human gut microbiota by in vitro fecal fermentation. BXS had semicircle to spherical granules, whereas CTBXS exhibited block-shape. According to XRD and TGA, BXS had a C-type crystalline pattern, while CTBXS had a B-type crystalline pattern. CTBXS had better thermal stability than BXS. In addition, BXS exhibited significantly higher solubility and swelling power than CTBXS, and CTBXS had higher content of SDS than BXS. Moreover, BXS and CTBXS could change the composition and abundance of gut microbiota, could also promote the production of SCFAs. This study is beneficial to well understand the in vitro digestion and fecal fermentation behaviors of BXS and CTBXS, and can be developed as a potential functional food with the aim of improving colonic health.
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Affiliation(s)
- Xinyang Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Xueqian Zhang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Wenna Yang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Lanping Guo
- National Resource Center for Chinese Materia Medica, Academy of Chinese Medical Sciences, Beijing 100700, China.
| | - Luqi Huang
- National Resource Center for Chinese Materia Medica, Academy of Chinese Medical Sciences, Beijing 100700, China.
| | - Xia Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
| | - Wenyuan Gao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
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11
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Liu J, Meenu M, Xu B. Effect of unripe banana flour and wheat gluten on physicochemical characteristics and sensory properties of white salted noodles. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14513] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jiaxu Liu
- Food Science and Technology Programme Beijing Normal University‐Hong Kong Baptist University United International College Zhuhai China
| | - Maninder Meenu
- Food Science and Technology Programme Beijing Normal University‐Hong Kong Baptist University United International College Zhuhai China
| | - Baojun Xu
- Food Science and Technology Programme Beijing Normal University‐Hong Kong Baptist University United International College Zhuhai China
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12
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Quintero-Castaño VD, Castellanos-Galeano FJ, Álvarez-Barreto CI, Bello-Pérez LA, Alvarez-Ramirez J. In vitro digestibility of octenyl succinic anhydride-starch from the fruit of three Colombian Musa. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105566] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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13
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Ramírez-Hernández A, Hernández-Mota CE, Páramo-Calderón DE, González-García G, Báez-García E, Rangel-Porras G, Vargas-Torres A, Aparicio-Saguilán A. Thermal, morphological and structural characterization of a copolymer of starch and polyethylene. Carbohydr Res 2020; 488:107907. [PMID: 31972439 DOI: 10.1016/j.carres.2020.107907] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 12/02/2019] [Accepted: 01/05/2020] [Indexed: 11/27/2022]
Abstract
The objective of this paper was to perform a copolymerization between polyethylene and starch in order to obtain new environmentally friendly materials. The copolymer obtained was characterized thermally, morphologically and structurally, including its pasting profile. The starch-g-PE copolymer showed lower thermal stability compared to the control materials. FTIR analysis determined that the chemical bond signal between the starch and polyethylene in the copolymer overlaps with the native starch signals. The signal from this chemical bond was assigned by proton NMR spectroscopy at δ 4.45 ppm. X-ray studies of the copolymer showed a material with more amorphous characteristics compared to native starch. SEM analysis demonstrated the presence of cracks in the starch granules which favored the chemical interaction between the polymers. The pasting behavior of the copolymer was less pronounced compared to native starch. Therefore, the copolymerization of both polymers could be an alternative to recycle polyethylene and make biodegradable materials.
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Affiliation(s)
- Aurelio Ramírez-Hernández
- Instituto de Química. Universidad Del Papaloapan, Circuito Central #200. Colonia Parque Industrial, Apartado Postal 68301, Tuxtepec, Oax., Mexico.
| | - Carmen E Hernández-Mota
- Instituto de Química. Universidad Del Papaloapan, Circuito Central #200. Colonia Parque Industrial, Apartado Postal 68301, Tuxtepec, Oax., Mexico.
| | - Delia E Páramo-Calderón
- Instituto de Biotecnología. Universidad Del Papaloapan, Circuito Central #200. Colonia Parque Industrial, Apartado Postal 68301, Tuxtepec, Oax., Mexico.
| | - Gerardo González-García
- División de Ciencias Naturales y Exactas, Departamento de Química, Universidad de Guanajuato, Apartado Postal 36050, Guanajuato, Mexico.
| | - Eduardo Báez-García
- División de Ciencias Naturales y Exactas, Departamento de Química, Universidad de Guanajuato, Apartado Postal 36050, Guanajuato, Mexico.
| | - Gustavo Rangel-Porras
- División de Ciencias Naturales y Exactas, Departamento de Química, Universidad de Guanajuato, Apartado Postal 36050, Guanajuato, Mexico.
| | - Apolonio Vargas-Torres
- Instituto de Ciencias Agropecuarias, Universidad Autónoma Del Estado de Hidalgo, Avenida Universidad Km 1, Rancho Universitario, C. P. 43600, Tulancingo de Bravo, Hidalgo, Mexico.
| | - Alejandro Aparicio-Saguilán
- Instituto de Biotecnología. Universidad Del Papaloapan, Circuito Central #200. Colonia Parque Industrial, Apartado Postal 68301, Tuxtepec, Oax., Mexico.
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14
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Physicochemical properties, in vitro starch digestibility, and estimated glycemic index of resistant starch from cowpea (Vigna unguiculata) starch by autoclaving-cooling cycles. Int J Biol Macromol 2020; 142:191-200. [DOI: 10.1016/j.ijbiomac.2019.09.092] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 09/05/2019] [Accepted: 09/11/2019] [Indexed: 12/16/2022]
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15
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Raungrusmee S, Anal AK. Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch. Foods 2019; 8:foods8110558. [PMID: 31703277 PMCID: PMC6915372 DOI: 10.3390/foods8110558] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 11/02/2019] [Accepted: 11/05/2019] [Indexed: 02/07/2023] Open
Abstract
The objective of this study was to assess the effects of lintnerization, autoclaving, lintnerization followed by autoclaving, and freeze thawing treatments on the production of resistant starch from Pathumthani 80 (RD 31) rice. The produced resistant starch was further evaluated for some important physicochemical properties including pasting properties, swelling behavior, digestibility, water holding capacity, and functional properties including glycemic index and antioxidant properties. The lintnerization treatment and autoclaving significantly (p ˂ 0.05) increased resistant starch content to 64% (w/w) and gave the lowest glycemic index (46.12%). The lintnerization followed by autoclaving treatment significantly increased the solubility and water holding capacity, reduced the swelling power, and disrupted the crystalline structure of the starch granules. The native rice starch with autoclave treatment exhibited the highest swelling power among the samples, while the acid hydrolyzed starch was followed by autoclave treatment showing the lowest swelling power (1 g/g) at 90 °C. Fourier transform infrared analysis revealed the modified structures and bonding of the starch materials with the shifting of C=O stretch. However, the antioxidant properties and pasting properties were observed to decrease with the lintnerization, autoclaving, and freeze-thawing treatment of the native starch. The highly resistant starch content and low glycemic index value of the autoclaved RD 31 starch indicates the potential of the resistant starch’s application for the formulation of functional foods targeting the diabetic population.
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16
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Surendra Babu A, Jagan Mohan R. Influence of prior pre-treatments on molecular structure and digestibility of succinylated foxtail millet starch. Food Chem 2019; 295:147-155. [DOI: 10.1016/j.foodchem.2019.05.103] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 05/11/2019] [Accepted: 05/14/2019] [Indexed: 10/26/2022]
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17
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Larder CE, Baeghbali V, Pilon C, Iskandar MM, Donnelly DJ, Pacheco S, Godbout S, Ngadi MO, Kubow S. Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato Genotypes. Foods 2019; 8:foods8090382. [PMID: 31480700 PMCID: PMC6770100 DOI: 10.3390/foods8090382] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 08/16/2019] [Accepted: 08/20/2019] [Indexed: 11/26/2022] Open
Abstract
Potatoes (Solanum tuberosum L.) are a good dietary source of carbohydrates in the form of digestible starch (DS) and resistant starch (RS). As increased RS content consumption can be associated with decreased chronic disease risk, breeding efforts have focused on identifying potato varieties with higher RS content, which requires high-throughput analysis of starch profiles. For this purpose, freeze drying of potatoes has been used but this approach leads to inaccurate RS values. The present study objective was to assess the starch content (RS, DS and total starch (TS)) of three cooked potato genotypes that were dried using freeze drying and innovative drying techniques (microwave vacuum drying, instant controlled pressure drop drying and conductive hydro-drying) relative to freshly cooked potato samples. Depending on the genotype, all drying methods showed one or more starch measures that were significantly different from freshly cooked values. The combination of ultrasound and infrared assisted conductive hydro-drying was the only method identified to be associated with accurate assessment of DS and TS content relative to fresh samples. The drying treatments were all generally associated with highly variable RS content relative to fresh controls. We conclude that freshly cooked samples must be used for selecting varieties with a high proportion of RS starch as drying of cooked potatoes leads to unreliable RS measurements.
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Affiliation(s)
- Christina E Larder
- School of Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Vahid Baeghbali
- Bioresource Engineering, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Celeste Pilon
- School of Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Michèle M Iskandar
- School of Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Danielle J Donnelly
- Plant Science Department, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Sebastian Pacheco
- Faculty of Engineering, Institut de recherche et de développement en agroenvironnement (IRDA), 2700, rue Einstein, Québec, QC G1P 3W8, Canada.
- Soil and Agricultural Engineering Department, Laval University, 2425 rue de l'Agriculture, Québec, QC G1V 0A6, Canada.
| | - Stephane Godbout
- Faculty of Engineering, Institut de recherche et de développement en agroenvironnement (IRDA), 2700, rue Einstein, Québec, QC G1P 3W8, Canada.
- Soil and Agricultural Engineering Department, Laval University, 2425 rue de l'Agriculture, Québec, QC G1V 0A6, Canada.
| | - Michael O Ngadi
- Bioresource Engineering, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Stan Kubow
- School of Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
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Acosta-Pérez VJ, Zamudio-Flores PB, Ornelas-Paz JDJ, Palma-Rodríguez HM, Juárez-Muñoz J, Vargas-Torres A. Effects of native and modified starches on the physicochemical and textural properties of rainbow trout ( Oncorhynchus mykiss) fish burgers. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1574903] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Victor Johan Acosta-Pérez
- Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, México
| | - Paul Baruk Zamudio-Flores
- Centro de Investigación en Alimentación y Desarrollo A.C., Unidad Cuauhtémoc, Ciudad Cuauhtémoc, México
| | - José De Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo A.C., Unidad Cuauhtémoc, Ciudad Cuauhtémoc, México
| | - Heidi Maria Palma-Rodríguez
- Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, México
| | - Juana Juárez-Muñoz
- Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, México
| | - Apolonio Vargas-Torres
- Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, México
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19
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Sanchez-Rivera MM, Bello-Pérez LA, Tovar J, Martinez MM, Agama-Acevedo E. Esterified plantain flour for the production of cookies rich in indigestible carbohydrates. Food Chem 2019; 292:1-5. [PMID: 31054650 DOI: 10.1016/j.foodchem.2019.04.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2018] [Revised: 03/25/2019] [Accepted: 04/01/2019] [Indexed: 10/27/2022]
Abstract
The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sensory properties. EPF-cookie showed the lowest digestible starch (DS) content and estimated glycemic index (pGI) (25.0% and 59.3, respectively). Cookies made with CWF-EPF exhibited the highest indigestible fraction values attributed to the synergistic presence of the RS from EPF and the protein and non-starch polysaccharides from CWF. All RPF containing cookies exhibited lower hardness than CWF-cookie. Although the use of RPF decreased consumer's acceptability compared to CWF-cookie, the cookies with EPF showed sensory characteristics of 52-65% compared with the CWF-cookie (100%). This study shows CA esterification of plantain flour as a successful strategy to manufacture cookies with low DS and pGI.
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Affiliation(s)
| | | | - Juscelino Tovar
- Department of Food Technology, Engineering and Nutrition, Lund University. Box 124, Lund SE-22100, Sweden
| | - Mario M Martinez
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada
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20
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21
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Shrestha S, Sadiq MB, Anal AK. Culled banana resistant starch-soy protein isolate conjugate based emulsion enriched with astaxanthin to enhance its stability. Int J Biol Macromol 2018; 120:449-459. [PMID: 30118768 DOI: 10.1016/j.ijbiomac.2018.08.066] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 08/06/2018] [Accepted: 08/13/2018] [Indexed: 12/21/2022]
Abstract
The conjugates of biomacromolecules such as proteins and polysaccharides have potential to stabilize the emulsion system and encapsulate valuable bioactive compounds for biofortification in food systems. In this study, native banana starch (NBS) was isolated from green culled banana and modified into resistant starch (type III) by lintnerization followed by autoclaving-cooling process, resulting in lintnerized-autoclaved banana starch (LABS). Soy protein isolate (SPI) was used for developing the polysaccharide-protein conjugates i.e. LABS-SPI conjugate and used as wall material to stabilize the oil-in-water emulsion system. LABS-SPI conjugate emulsions were subjected to in vitro digestion model and oxidative stability evaluation. Furthermore, the emulsion system was enriched with astaxanthin and evaluated for its stability. The chemical finger printing of LABS-SPI conjugates showed stretching in immine and enaminol group of Schiff's bases, the CN stretching of Amadori product. During in vitro digestion LABS-SPI conjugate emulsion showed that the presence of resistant starch had an influence on the droplet digestion process and significantly (p < 0.05) lower free fatty acid release compared to emulsions stabilized by SPI alone. LABS-SPI conjugate emulsion system demonstrated higher stability of astaxanthin at storage temperatures (6, 20 and 37 °C), and can be used for biofortification of food and pharmaceutical formulations.
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Affiliation(s)
- Smriti Shrestha
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Pathum Thani, Thailand
| | - Muhammad Bilal Sadiq
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Pathum Thani, Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Pathum Thani, Thailand.
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22
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Effect of physical modification on granule morphology, pasting behavior, and functional properties of arrowroot (Marantha arundinacea L) starch. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.029] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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Larder CE, Abergel M, Kubow S, Donnelly DJ. Freeze-drying affects the starch digestibility of cooked potato tubers. Food Res Int 2018; 103:208-214. [DOI: 10.1016/j.foodres.2017.10.034] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 10/01/2017] [Accepted: 10/14/2017] [Indexed: 01/06/2023]
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24
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Waduge RN, Warkentin TD, Donner E, Cao R, Ramdath DD, Liu Q. Structure, Physicochemical Properties, and In Vitro Starch Digestibility of Yellow Pea Flour Modified with Different Organic Acids. Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0068-fi] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Renuka Nilmini Waduge
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, N1G 5C9, Canada
| | - Thomas D. Warkentin
- Crop Development Centre, University of Saskatchewan, Saskatoon, SK, S7N 5A8, Canada
| | - Elizabeth Donner
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, N1G 5C9, Canada
| | - Rong Cao
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, N1G 5C9, Canada
| | - D. Dan Ramdath
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, N1G 5C9, Canada
| | - Qiang Liu
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, N1G 5C9, Canada
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25
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Wang J, Huang HH, Chen PS. Structural and physicochemical properties of banana resistant starch from four cultivars. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1209517] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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26
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Khawas P, Deka SC. Effect of modified resistant starch of culinary banana on physicochemical, functional, morphological, diffraction, and thermal properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1147459] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Prerna Khawas
- Department of Food Engineering and Technology, Tezpur University, Napaam, Assam, India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, Tezpur University, Napaam, Assam, India
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27
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Rosida, Harijono, Estiasih T, Sriwahyuni E. Physicochemical Properties and Starch Digestibility of Autoclaved-Cooled Water Yam ( Dioscorea alata L.) Flour. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1105818] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Rosida
- Department of Food Technology, Faculty of Industrial Technology, University of Pembangunan Nasional “Veteran” East Java, Surabaya, Indonesia
- Doctoral Program of Agricultural Technology, Faculty of Agriculture, Brawijaya University, Malang, Indonesia
| | - Harijono
- Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia
| | - Teti Estiasih
- Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia
| | - Endang Sriwahyuni
- Department of Medicine, Faculty of Medicine, Brawijaya University, Malang, Indonesia
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28
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Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp. Carbohydr Polym 2016; 147:426-435. [DOI: 10.1016/j.carbpol.2016.04.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Revised: 03/31/2016] [Accepted: 04/06/2016] [Indexed: 11/23/2022]
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29
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Hong Y, Li Z, Gu Z, Wang Y, Pang Y. Structure and emulsification properties of octenyl succinic anhydride starch using acid-hydrolyzed method. STARCH-STARKE 2016. [DOI: 10.1002/star.201600039] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Yan Hong
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province P.R. China
- Collaborative Innovation Center for Food safety and quality control; Jiangnan University; Wuxi Jiangsu Province P.R. China
| | - Zhengsong Li
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province P.R. China
- Collaborative Innovation Center for Food safety and quality control; Jiangnan University; Wuxi Jiangsu Province P.R. China
| | - Zhengbiao Gu
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province P.R. China
- Collaborative Innovation Center for Food safety and quality control; Jiangnan University; Wuxi Jiangsu Province P.R. China
| | - Yan Wang
- Gao Feng Starch Technology Co., Ltd.; Suzhou Jiangsu Province P.R. China
| | - Yansheng Pang
- Gao Feng Starch Technology Co., Ltd.; Suzhou Jiangsu Province P.R. China
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30
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Páramo-Calderón DE, Carrillo-Ahumada J, Juárez-Arellano EA, Bello-Pérez LA, Aparicio-Saguilán A, Alvarez-Ramirez J. Effect of cross-linking on the physicochemical, functional and digestibility properties of starch from Macho (Musa paradisiaca
L.) and Roatan (Musa sapientum
L.) banana varieties. STARCH-STARKE 2015. [DOI: 10.1002/star.201500200] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Delia E. Páramo-Calderón
- Universidad del Papaloapan, Circuito Central #200; Colonia Parque Industrial, Tuxtepec; Oaxaca Mexico
| | - Jesus Carrillo-Ahumada
- Universidad del Papaloapan, Circuito Central #200; Colonia Parque Industrial, Tuxtepec; Oaxaca Mexico
| | - Erick A. Juárez-Arellano
- Universidad del Papaloapan, Circuito Central #200; Colonia Parque Industrial, Tuxtepec; Oaxaca Mexico
| | - Luis A. Bello-Pérez
- Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional; Colonia San Isidro; Yautepec Morelos Mexico
| | | | - José Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica; Universidad Autónoma Metropolitana-Iztapalapa; Iztapalapa D.F. Mexico
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31
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Hoyos-Leyva JD, Bello-Pérez LA, Agama-Acevedo E, Alvarez-Ramirez J. Optimising the heat moisture treatment of Morado banana starch by response surface analysis. STARCH-STARKE 2015. [DOI: 10.1002/star.201500149] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Javier D. Hoyos-Leyva
- Instituto Politécnico Nacional; CEPROBI; Yautepec Morelos México
- Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro; Centro Universitario; Santiago de Querétaro México
| | | | | | - José Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica; Universidad Autónoma Metropolitana-Iztapalapa; Apartado Iztapalapa México
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32
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Almanza-Benitez S, Osorio-Díaz P, Méndez-Montealvo G, Islas-Hernández J, Bello-Perez L. Addition of acid-treated unripe plantain flour modified the starch digestibility, indigestible carbohydrate content and antioxidant capacity of semolina spaghetti. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.02.031] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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33
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Wang S, Copeland L. Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review. Crit Rev Food Sci Nutr 2015; 55:1081-97. [DOI: 10.1080/10408398.2012.684551] [Citation(s) in RCA: 195] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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34
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Dupuis JH, Liu Q, Yada RY. Methodologies for Increasing the Resistant Starch Content of Food Starches: A Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12104] [Citation(s) in RCA: 159] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- John H. Dupuis
- Guelph Food Research Centre; Agriculture and Agri-Food Canada; 93 Stone Rd. West Ontario Canada N1G 5C9
- Dept. of Food Science; Univ. of Guelph; 50 Stone Rd. East Guelph Ontario Canada N1G 2W1
| | - Qiang Liu
- Guelph Food Research Centre; Agriculture and Agri-Food Canada; 93 Stone Rd. West Ontario Canada N1G 5C9
| | - Rickey Y. Yada
- Dept. of Food Science; Univ. of Guelph; 50 Stone Rd. East Guelph Ontario Canada N1G 2W1
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35
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Aparicio-Saguilán A, Aguirre-Cruz A, Méndez-Montealvo G, Rodriguez-Ambriz SL, Garcia-Suarez FJ, Páramo-Calderón DE, Bello-Pérez LA. The effect of the structure of native banana starch from two varieties on its acid hydrolysis. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.028] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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36
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Öztürk S, Köksel H. Production and characterisation of resistant starch and its utilisation as food ingredient: a review. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2014. [DOI: 10.3920/qas2013.0367] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- S. Öztürk
- Faculty of Engineering, Department of Food Engineering, Sakarya University, Esentepe Campus, 54187 Sakarya, Turkey
| | - H. Köksel
- Faculty of Engineering, Department of Food Engineering, Hacettepe University, Beytepe Campus, 06800 Ankara, Turkey
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37
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The effect of high moisture heat-acid treatment on the structure and digestion property of normal maize starch. Food Chem 2014; 159:222-9. [DOI: 10.1016/j.foodchem.2014.02.162] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2013] [Revised: 01/21/2014] [Accepted: 02/27/2014] [Indexed: 11/18/2022]
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38
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Bello-Perez LA, Flores-Silva PC, Agama-Acevedo E, de Dios Figueroa-Cardenas J, Lopez-Valenzuela JA, Campanella OH. Effect of the nixtamalization with calcium carbonate on the indigestible carbohydrate content and starch digestibility of corn tortilla. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.05.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Aparicio-Saguilán A, Valera-Zaragoza M, Perucini-Avendaño M, Páramo-Calderón DE, Aguirre-Cruz A, Ramírez-Hernández A, Bello-Pérez LA. Lintnerization of banana starch isolated from underutilized variety: morphological, thermal, functional properties, and digestibility. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2014.902864] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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40
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Nasrin TAA, Anal AK. Resistant starch III from culled banana and its functional properties in fish oil emulsion. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.06.019] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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41
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Wang J, Tang XJ, Chen PS, Huang HH. Changes in resistant starch from two banana cultivars during postharvest storage. Food Chem 2014; 156:319-25. [PMID: 24629975 DOI: 10.1016/j.foodchem.2014.02.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2013] [Revised: 01/15/2014] [Accepted: 02/03/2014] [Indexed: 10/25/2022]
Abstract
Banana resistant starch samples were extracted and isolated from two banana cultivars (Musa AAA group, Cavendish subgroup and Musa ABB group, Pisang Awak subgroup) at seven ripening stages during postharvest storage. The structures of the resistant starch samples were analysed by light microscopy, polarising microscopy, scanning electron microscopy, X-ray diffraction, and infrared spectroscopy. Physicochemical properties (e.g., water-holding capacity, solubility, swelling power, transparency, starch-iodine absorption spectrum, and Brabender microviscoamylograph profile) were determined. The results revealed significant differences in microstructure and physicochemical characteristics among the banana resistant starch samples during different ripening stages. The results of this study provide valuable information for the potential applications of banana resistant starches.
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Affiliation(s)
- Juan Wang
- College of Light Industry and Food Science, South China University of Technology, Wushan Road No. 381, Guangzhou 510641, China
| | - Xue Juan Tang
- College of Light Industry and Food Science, South China University of Technology, Wushan Road No. 381, Guangzhou 510641, China
| | - Ping Sheng Chen
- College of Light Industry and Food Science, South China University of Technology, Wushan Road No. 381, Guangzhou 510641, China
| | - Hui Hua Huang
- College of Light Industry and Food Science, South China University of Technology, Wushan Road No. 381, Guangzhou 510641, China.
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42
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Shi M, Gu F, Wu J, Yu S, Gao Q. Preparation, physicochemical properties, and in vitro digestibility of cross-linked resistant starch from pea starch. STARCH-STARKE 2013. [DOI: 10.1002/star.201300008] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Miaomiao Shi
- Carbohydrate Laboratory, College of Light Industry and Food Sciences; South China University of Technology; Guangzhou P. R. China
| | - Feng Gu
- Carbohydrate Laboratory, College of Light Industry and Food Sciences; South China University of Technology; Guangzhou P. R. China
| | - Junchao Wu
- Carbohydrate Laboratory, College of Light Industry and Food Sciences; South China University of Technology; Guangzhou P. R. China
| | - Shujuan Yu
- Carbohydrate Laboratory, College of Light Industry and Food Sciences; South China University of Technology; Guangzhou P. R. China
| | - Qunyu Gao
- Carbohydrate Laboratory, College of Light Industry and Food Sciences; South China University of Technology; Guangzhou P. R. China
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43
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Agama-Acevedo E, Rodriguez-Ambriz SL, García-Suárez FJ, Gutierrez-Méraz F, Pacheco-Vargas G, Bello-Pérez LA. Starch isolation and partial characterization of commercial cooking and dessert banana cultivars growing in Mexico. STARCH-STARKE 2013. [DOI: 10.1002/star.201300125] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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44
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Plantain starch granules morphology, crystallinity, structure transition, and size evolution upon acid hydrolysis. Carbohydr Polym 2013; 95:207-13. [DOI: 10.1016/j.carbpol.2013.03.017] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2012] [Revised: 02/28/2013] [Accepted: 03/02/2013] [Indexed: 11/17/2022]
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45
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Laksmi Suryaatmadja Jenie* BS, Yusup Saputra M, - W. SENSORY EVALUATION AND SURVIVAL OF PROBIOTICS IN MODIFIED BANANA FLOUR YOGHURT DURING STORAGE. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2013. [DOI: 10.6066/jtip.2013.24.1.40] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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46
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Dundar AN, Gocmen D. Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties. Carbohydr Polym 2013; 97:764-71. [PMID: 23911513 DOI: 10.1016/j.carbpol.2013.04.083] [Citation(s) in RCA: 90] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2013] [Revised: 04/26/2013] [Accepted: 04/27/2013] [Indexed: 11/24/2022]
Abstract
In this study effects of autoclaving temperature (140-145°C) and storing time (24, 48 and 72 h) on resistant starch (RS) formation from high amylose corn starch were investigated and functional and pasting properties of RS preparations were determined. High autoclaving temperature (145 °C) and long storing time (72 h) showed beneficial impacts on RS formation. Significant decreases were observed in all RVA viscosities of RS preparations as the autoclaving temperature increased. There was significant effect of storage time on all RVA parameters of RS preparations within each autoclaving temperature. The water binding values of RS preparations autoclaved at 145 °C were higher than those of the samples autoclaved at 140 °C. RS preparations had approximately 2-fold higher emulsion capacity values than the native starch. Thermal enthalpy (ΔH) values of RS preparations were lower than those of native starch. Autoclaving temperature and storing time had no effects on TO and TP.
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Affiliation(s)
- Ayse Neslihan Dundar
- Uludag University, Faculty of Agric., Dep. of Food Eng., 16059 Gorukle, Bursa, Turkey.
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47
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Aparicio-Saguilan A, Osorio-Díaz P, Agama-Acevedo E, Islas-Hernández J, Bello-Perez L. Tortilla added with unripe banana and cassava flours: chemical composition and starch digestibility. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.760653] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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48
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Lee KY, Lee S, Lee HG. Influence of storage temperature and autoclaving cycles on slowly digestible and resistant starch (RS) formation from partially debranched rice starch. STARCH-STARKE 2013. [DOI: 10.1002/star.201200186] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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RODRÍGUEZ-DAMIAN A, DE LA ROSA-MILLÁN J, AGAMA-ACEVEDO E, OSORIO-DÍAZ P, BELLO-PÉREZ L. EFFECT OF DIFFERENT THERMAL TREATMENTS AND STORAGE ON STARCH DIGESTIBILITY AND PHYSICOCHEMICAL CHARACTERISTICS OF UNRIPE BANANA FLOUR. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00737.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Song R, Huang M, Li B, Zhou B. The effect of three gums on the retrogradation of indica rice starch. Nutrients 2012; 4:425-435. [PMID: 22822444 PMCID: PMC3397344 DOI: 10.3390/nu4060425] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2012] [Revised: 05/06/2012] [Accepted: 05/18/2012] [Indexed: 12/04/2022] Open
Abstract
Retrograded starch (RS(3)) was produced from indica rice starch with three kinds of gums (konjac glucomannan, KGM; carrageenan, CA, USA; and gellan, GA, USA) by autoclaving, respectively, and the effect of the gums on the retrogradation behavior of starch was estimated. The influences of polysaccharide concentration, sodium chloride concentration, autoclaving time, refrigerated time, and pH value on RS(3) formation were discussed. Except for sodium chloride's persistent restraint on RS(3), the others all forced RS(3) yields higher at first, but lowered it after the peak value. The influencing sequence of these impact factors was: sodium chloride concentration > polysaccharide concentration > autoclaving time > refrigerated time > pH value. The results also proved that in the three gums, KGM plays the most significant role in RS(3) changing. It was concluded that the incorporation of each of these three gums into starch, especially KGM, results in an increase or decrease of RS(3) under different conditions. This phenomenon could be taken into consideration when developing starchy food with appropriate amount of RS(3).
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Affiliation(s)
- Rukun Song
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (R.S.); (M.H.); (B.Z.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Min Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (R.S.); (M.H.); (B.Z.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (R.S.); (M.H.); (B.Z.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Bin Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (R.S.); (M.H.); (B.Z.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
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