1
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Huang PH, Chiu CS, Chan YJ, Su WC, Wang CCR, Lu WC, Li PH. Effect of osmotic pressure and simultaneous heat-moisture phosphorylation treatments on the physicochemical properties of mung bean, water caltrop, and corn starches. Int J Biol Macromol 2024; 272:132358. [PMID: 38750862 DOI: 10.1016/j.ijbiomac.2024.132358] [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: 11/07/2023] [Revised: 04/11/2024] [Accepted: 05/11/2024] [Indexed: 06/10/2024]
Abstract
This study aimed to investigate the physicochemical properties of modified starch prepared through the simultaneous heat-moisture and phosphorylation treatment (HMPT) and osmotic pressure treatment (OPT) for water caltrop starch (WCS), mung bean starch (MBS), and amylose-rich corn starch (CS) for different time periods. Furthermore, variations in starch content [amylose and resistant starch (RS)], swelling powder (SP), water solubility index (WSI), crystallinity, thermal properties, gelatinization enthalpy (ΔH), and glycemic index (GI) were examined. This study demonstrates that neither HMPT nor OPT resulted in a significant increase in the resistant starch (RS) content, whereas all samples succeeded in heat-treating at 105 °C for another 10 min exhibited a significant increase in RS content compared to their native counterparts. Moreover, the gelatinization temperatures of the three starches increased (To, Tp, and Tc), whereas their gelatinization enthalpy (ΔH) and pasting viscosity decreased. In particular, the GI of all three modified starches subjected to HMPT or OPT showed a decreasing trend with modification time, with OPT exhibiting the best effect. Therefore, appropriate modification through HMPT or OPT is a viable approach to develop MBS, WCS, and CS as processed foods with low GI requirements, which exceptionally may be suitable for canned foods, noodles, and bakery products.
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Affiliation(s)
- Ping-Hsiu Huang
- School of Food, Jiangsu Food and Pharmaceutical Science College, Huai'an City, Jiangsu Province 223003, China
| | - Chien-Shan Chiu
- Department of Dermatology, Taichung Veterans General Hospital, Taichung City 40705, Taiwan
| | - Yung-Jia Chan
- College of Biotechnology and Bioresources, Da-Yeh University, Changhua County 51591, Taiwan
| | - Wei-Chen Su
- Department of Food and Nutrition, Providence University, Taichung City 43301, Taiwan
| | - Chiun-Chung R Wang
- Department of Food and Nutrition, Providence University, Taichung City 43301, Taiwan
| | - Wen-Chien Lu
- Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, Chia-Yi City 60077, Taiwan
| | - Po-Hsien Li
- Department of Food and Nutrition, Providence University, Taichung City 43301, Taiwan.
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2
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Gayary MA, Marboh V, Mahnot NK, Chutia H, Mahanta CL. Characteristics of rice starches modified by single and dual heat moisture and osmotic pressure treatments. Int J Biol Macromol 2024; 255:127932. [PMID: 37949279 DOI: 10.1016/j.ijbiomac.2023.127932] [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: 06/25/2023] [Revised: 10/14/2023] [Accepted: 11/05/2023] [Indexed: 11/12/2023]
Abstract
The effect of osmotic pressure treatment (OPT), heat moisture treatment (HMT), and their dual combination as HMT-OPT and OPT-HMT on functional and pasting properties, gel texture, crystallinity, thermal, morphological, and rheological properties, and in vitro digestibility of modified starches were investigated. HMT was done with 29 % moisture at 111 °C for 45 min while OPT was performed at 117 °C for 35 min with saturated sodium sulphate solution. All modifications increased amylose content, improved pasting stability, and reduced swelling power and solubility. Dual modifications caused higher morphological changes than single modified starches. HMT and OPT increased pasting temperature, setback and final viscosity while decreased peak viscosity and breakdown, whereas HMT-OPT and OPT-HMT reduced all pasting parameters except pasting temperature. 1047/1022 and 995/1022 ratios and relative crystallinity decreased. V-type polymorphs were formed, and gelatinization temperature range increased with lower gelatinization enthalpy. Starch gel elasticity, RS and SDS content were enhanced to a greater extent after HMT-OPT and OPT-HMT. HMT as a single and dual form with OPT showed prominent effect on pasting, thermal, crystalline, and rheological properties. Application of HMT, OPT and dual modified starches with improved functionalities may be targeted for suitable food applications such as noodles.
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Affiliation(s)
- Mainao Alina Gayary
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, Assam, India; Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur 784028, Assam, India
| | - Vegonia Marboh
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur 784028, Assam, India
| | - Nikhil Kumar Mahnot
- Department of Food Technology, Rajiv Gandhi University, Doimukh 791112, Arunachal Pradesh, India
| | - Hemanta Chutia
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur 784028, Assam, India
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur 784028, Assam, India.
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3
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Marta H, Hasya HNL, Lestari ZI, Cahyana Y, Arifin HR, Nurhasanah S. Study of Changes in Crystallinity and Functional Properties of Modified Sago Starch ( Metroxylon sp.) Using Physical and Chemical Treatment. Polymers (Basel) 2022; 14:4845. [PMID: 36432972 PMCID: PMC9699444 DOI: 10.3390/polym14224845] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 11/01/2022] [Accepted: 11/06/2022] [Indexed: 11/12/2022] Open
Abstract
Sago starch has weaknesses such as low thermal stability and high syneresis. Modifications were made to improve the characteristics of native sago starch. In this study, sago starch was modified by autoclave-heating treatment (AHT), osmotic-pressure treatment (OPT), octenyl-succinic anhydride modification (OSA), and citric acid cross-linking (CA). This study aimed to examine the changes in chemical composition, crystallinity, and functional properties of the native sago starch after physical and chemical modifications. The results show that physical modification caused greater granule damage than chemical modification. All modification treatments did not alter the type of crystallinity but decreased the relative crystallinity of native starch. New functional groups were formed in chemically modified starches at a wavelength of 1700-1725 cm-1. The degree of order (DO) and degree of double helix (DD) of the modified starches were also not significantly different from the native sample, except for AHT and OPT, respectively. Physical modification decreased the swelling volume, while chemical modification increased its value and is inversely proportional to solubility. AHT and OPT starches have the best freeze-thaw stability among others, indicating that both starches have the potential to be applied in frozen food.
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Affiliation(s)
- Herlina Marta
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
- Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Hana Nur Layalia Hasya
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Zahra Indah Lestari
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Yana Cahyana
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Heni Radiani Arifin
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Siti Nurhasanah
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
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Bhatt P, Kumar V, Goel R, Sharma SK, Kaushik S, Sharma S, Shrivastava A, Tesema M. Structural Modifications and Strategies for Native Starch for Applications in Advanced Drug Delivery. BIOMED RESEARCH INTERNATIONAL 2022; 2022:2188940. [PMID: 35993055 PMCID: PMC9385375 DOI: 10.1155/2022/2188940] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 07/12/2022] [Accepted: 07/22/2022] [Indexed: 11/18/2022]
Abstract
Pharmaceutical excipients are compounds or substances other than API which are added to a dosage form, these excipients basically act as carriers, binders, bulk forming agents, colorants, and flavouring agents, and few excipients are even used to enhance the activity of active pharmaceutical ingredient (API) and various more properties. However, despite of these properties, there are problems with the synthetic excipients such as the possibility of causing toxicity, inflammation, autoimmune responses, lack of intrinsic bioactivity and biocompatibility, expensive procedures for synthesis, and water solubility. However, starch as an excipient can overcome all these problems in one go. It is inexpensive, there is no toxicity or immune response, and it is biocompatible in nature. It is very less used as an excipient because of its high digestibility and swelling index, high glycemic index, paste clarity, film-forming property, crystalline properties, etc. All these properties of starch can be altered by a few modification processes such as physical modification, genetic modification, and chemical modification, which can be used to reduce its digestibility and glycemic index of starch, improve its film-forming properties, and increase its paste clarity. Changes in some of the molecular bonds which improve its properties such as binding, crystalline structure, and retrogradation make starch perfect to be used as a pharmaceutical excipient. This research work provides the structural modifications of native starch which can be applicable in advanced drug delivery. The major contributions of the paper are advances in the modification of native starch molecules such as physically, chemically, enzymatically, and genetically traditional crop modification to yield a novel molecule with significant potential for use in the pharmaceutical industry for targeted drug delivery systems.
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Affiliation(s)
- Pankaj Bhatt
- KIET Group of Institutions (KIET School of Pharmacy), Delhi NCR, Muradnagar, Ghaziabad, India
- Department of Pharmaceutical Science, Gurukul Kangri (Deemed to Be University), Haridwar, Uttarakhand, India
| | - Vipin Kumar
- Department of Pharmaceutical Science, Gurukul Kangri (Deemed to Be University), Haridwar, Uttarakhand, India
| | - Richa Goel
- KIET Group of Institutions (KIET School of Pharmacy), Delhi NCR, Muradnagar, Ghaziabad, India
| | - Somesh Kumar Sharma
- Department of Pharmaceutics, KIET Group of Institutions (KIET School of Pharmacy), Delhi NCR, Muradnagar, Ghaziabad, India
| | - Shikha Kaushik
- KIET Group of Institutions (KIET School of Pharmacy), Delhi NCR, Muradnagar, Ghaziabad, India
| | - Shivani Sharma
- School of Pharmacy and Research, Dev Bhoomi Uttarakhand University, Dehradun, Uttarakhand, India
| | - Alankar Shrivastava
- KIET Group of Institutions (KIET School of Pharmacy), Delhi NCR, Muradnagar, Ghaziabad, India
| | - Mulugeta Tesema
- Department of Chemistry (Analytical), College of Natural and Computational Sciences, Dambi Dollo University, Dambi Dollo, Oromia Region, Ethiopia
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Falua KJ, Pokharel A, Babaei-Ghazvini A, Ai Y, Acharya B. Valorization of Starch to Biobased Materials: A Review. Polymers (Basel) 2022; 14:polym14112215. [PMID: 35683888 PMCID: PMC9183024 DOI: 10.3390/polym14112215] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/11/2022] [Accepted: 05/17/2022] [Indexed: 12/17/2022] Open
Abstract
Many concerns are being expressed about the biodegradability, biocompatibility, and long-term viability of polymer-based substances. This prompted the quest for an alternative source of material that could be utilized for various purposes. Starch is widely used as a thickener, emulsifier, and binder in many food and non-food sectors, but research focuses on increasing its application beyond these areas. Due to its biodegradability, low cost, renewability, and abundance, starch is considered a "green path" raw material for generating porous substances such as aerogels, biofoams, and bioplastics, which have sparked an academic interest. Existing research has focused on strategies for developing biomaterials from organic polymers (e.g., cellulose), but there has been little research on its polysaccharide counterpart (starch). This review paper highlighted the structure of starch, the context of amylose and amylopectin, and the extraction and modification of starch with their processes and limitations. Moreover, this paper describes nanofillers, intelligent pH-sensitive films, biofoams, aerogels of various types, bioplastics, and their precursors, including drying and manufacturing. The perspectives reveal the great potential of starch-based biomaterials in food, pharmaceuticals, biomedicine, and non-food applications.
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Affiliation(s)
- Kehinde James Falua
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada; (K.J.F.); (A.P.); (A.B.-G.)
- Department of Agricultural & Biosystems Engineering, University of Ilorin, Ilorin PMB 1515, Nigeria
| | - Anamol Pokharel
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada; (K.J.F.); (A.P.); (A.B.-G.)
| | - Amin Babaei-Ghazvini
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada; (K.J.F.); (A.P.); (A.B.-G.)
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada;
| | - Bishnu Acharya
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada; (K.J.F.); (A.P.); (A.B.-G.)
- Correspondence:
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6
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Marta H, Cahyana Y, Bintang S, Soeherman GP, Djali M. Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2064490] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Herlina Marta
- Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Yana Cahyana
- Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Sarah Bintang
- Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Giffary Pramafisi Soeherman
- Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Mohamad Djali
- Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
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7
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Thongmeepech A, Koda T, Nishioka A. Application of Shear and Heat Milling Machine for Amorphization of Tapioca Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Apakorn Thongmeepech
- Graduate School of Organic Materials Science Yamagata University 4‐3‐16, Jonan Yonezawa Yamagata 992–8510 Japan
| | - Tomonori Koda
- Graduate School of Organic Materials Science Yamagata University 4‐3‐16, Jonan Yonezawa Yamagata 992–8510 Japan
| | - Akihiro Nishioka
- Graduate School of Organic Materials Science Yamagata University 4‐3‐16, Jonan Yonezawa Yamagata 992–8510 Japan
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8
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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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9
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Gayary MA, Mahanta CL. Optimization of process parameters of osmotic pressure treatment and heat moisture treatment for rice starch using response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00531-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Radchenko O, Sinelnikov S, Riabov S, Goncharenko L. Chemical and Physical modification of starch: modern trends. Polym J 2019. [DOI: 10.15407/polymerj.41.02.077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Yan Y, Zhou Y, Shi M, Liu H, Liu Y. Influence of atmospheric pressure plasma jet on the structure of microcrystalline starch with different relative crystallinity. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13973] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yizhe Yan
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
- Collaborative Innovation Center of Food Production and Safety; Zhengzhou 450002 Henan Province China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control; Zhengzhou 450002 China
| | - Yaping Zhou
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Miaomiao Shi
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Hualing Liu
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Yanqi Liu
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
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12
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Cahyana Y, Wijaya E, Halimah TS, Marta H, Suryadi E, Kurniati D. The effect of different thermal modifications on slowly digestible starch and physicochemical properties of green banana flour (Musa acuminata colla). Food Chem 2018; 274:274-280. [PMID: 30372939 DOI: 10.1016/j.foodchem.2018.09.004] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2017] [Revised: 07/28/2018] [Accepted: 09/01/2018] [Indexed: 11/28/2022]
Abstract
The effect of heat moisture treatment (HMT), annealing (ANN), and dual retrogradation (DR) on functional and pasting properties, digestibility of starch components of banana flour comprising rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) has been investigated, using native banana flour (NBF) as a control. Crystal type, relative crystallinity and morphological changes were characterised by XRD and SEM. HMT has markedly modified the pasting properties and resulted in the highest SDS content. HMT and ANN increased the relative crystallinity but DR decreased it. HMT and DR altered XRD patterns from B to A and A + B type respectively, while ANN did not change the XRD patterns. The NBF compact granule surface remained unchanged with ANN but changed to a more porous surface with HMT and DR, thereby increasing the digestibility. Crystal type and granule morphology affected the digestibility while relative crystallinity might change the pasting point.
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Affiliation(s)
- Yana Cahyana
- Laboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, Indonesia.
| | - Evelyn Wijaya
- Laboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, Indonesia
| | - Tien Siti Halimah
- Laboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, Indonesia
| | - Herlina Marta
- Laboratory of Food Processing Technology, Department of Food Technology, Universitas Padjadjaran, Indonesia
| | - Edy Suryadi
- Laboratory of Soil and Water Engineering, Department of Agricultural Engineering and Biosystem, Universitas Padjadjaran, Indonesia
| | - Dian Kurniati
- Laboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, Indonesia
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13
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Fasuan TO, Gbadamosi SO, Akanbi CT. Modification of amaranth (Amaranthus viridis
) starch, identification of functional groups, and its potentials as fat replacer. J Food Biochem 2018. [DOI: 10.1111/jfbc.12537] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Temitope Omolayo Fasuan
- Department of Food Science and Technology; Obafemi Awolowo University; Ile-Ife Osun State Nigeria
| | | | - Charles Taiwo Akanbi
- Department of Food Science and Technology; Obafemi Awolowo University; Ile-Ife Osun State Nigeria
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14
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Zia-ud-Din, Xiong H, Fei P. Physical and chemical modification of starches: A review. Crit Rev Food Sci Nutr 2017; 57:2691-2705. [DOI: 10.1080/10408398.2015.1087379] [Citation(s) in RCA: 146] [Impact Index Per Article: 20.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Zia-ud-Din
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Hanguo Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Peng Fei
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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15
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Dewi Ardhiyanti S, Basuki Ahza A, Nur Faridah D, Kusbiantoro B. KARAKTERISTIK TEPUNG BERAS HASIL PERLAKUAN KOMBINASI GELOMBANG MIKRO, ULTRASONIKASI DAN PEMANASAN LEMBAB. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2016. [DOI: 10.6066/jtip.2016.27.2.175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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16
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Reddy CK, Suriya M, Vidya P, Vijina K, Haripriya S. Effect of γ-irradiation on structure and physico-chemical properties of Amorphophallus paeoniifolius starch. Int J Biol Macromol 2015; 79:309-15. [DOI: 10.1016/j.ijbiomac.2015.05.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2015] [Revised: 04/24/2015] [Accepted: 05/05/2015] [Indexed: 11/25/2022]
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17
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Koteswara Reddy C, Vidya PV, Vijina K, Haripriya S. Modification of poovan banana (MusaAAB) starch by γ-irradiation: effect onin vitrodigestibility, molecular structure and physico-chemical properties. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12846] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chagam Koteswara Reddy
- Department of Food Science and Technology; Pondicherry Central University; Puducherry 605 014 India
| | - Puthan Veettil Vidya
- Department of Food Science and Technology; Pondicherry Central University; Puducherry 605 014 India
| | - Korambeth Vijina
- Department of Food Science and Technology; Pondicherry Central University; Puducherry 605 014 India
| | - Sundaramoorthy Haripriya
- Department of Food Science and Technology; Pondicherry Central University; Puducherry 605 014 India
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18
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Affiliation(s)
- James N. BeMiller
- Department of Food Science, Purdue University, West Lafayette, Indiana 47906-2009;
| | - Kerry C. Huber
- Department of Animal and Food Science, Brigham Young University–Idaho, Rexburg, Idaho 83460-4540;
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19
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Moraes J, Branzani RS, Franco CML. Behavior of Peruvian carrot (Arracacia xanthorrhiza) and cassava (Manihot esculenta) starches subjected to heat-moisture treatment. STARCH-STARKE 2014. [DOI: 10.1002/star.201300207] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Jaqueline Moraes
- Department of Food Engineering and Technology; UNESP - São Paulo State University; São José do Rio Preto São Paulo Brazil
| | - Rafaela S. Branzani
- Department of Food Engineering and Technology; UNESP - São Paulo State University; São José do Rio Preto São Paulo Brazil
| | - Célia M. L. Franco
- Department of Food Engineering and Technology; UNESP - São Paulo State University; São José do Rio Preto São Paulo Brazil
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20
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Ashogbon AO, Akintayo ET. Recent trend in the physical and chemical modification of starches from different botanical sources: A review. STARCH-STARKE 2013. [DOI: 10.1002/star.201300106] [Citation(s) in RCA: 279] [Impact Index Per Article: 25.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Adeleke Omodunbi Ashogbon
- Faculty of Science, Department of Chemistry and Industrial Chemistry; Adekunle Ajasin University; Akungba-Akoko Ondo State Nigeria
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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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Lee KY, Lee S, Lee HG. Effect of the degree of enzymatic hydrolysis on the physicochemical properties and in vitro digestibility of rice starch. Food Sci Biotechnol 2010. [DOI: 10.1007/s10068-010-0190-z] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Comparative study of pasting and thermal transition characteristics of osmotic pressure and heat–moisture treated corn starch. Carbohydr Polym 2008. [DOI: 10.1016/j.carbpol.2007.09.024] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Pukkahuta C, Varavinit S. Structural Transformation of Sago Starch by Heat-Moisture and Osmotic-Pressure Treatment. STARCH-STARKE 2007. [DOI: 10.1002/star.200700637] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Varavinit S, Paisanjit W, Tukomane T, Pukkahuta C. Effects of Osmotic Pressure on the Crosslinking Reaction of Tapioca Starch. STARCH-STARKE 2007. [DOI: 10.1002/star.200700610] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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