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Subroto E, Cahyana Y, Indiarto R, Rahmah TA. Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications. Polymers (Basel) 2023; 15:2990. [PMID: 37514380 PMCID: PMC10385776 DOI: 10.3390/polym15142990] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/06/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Various modification treatments have been carried out to improve the physicochemical and functional properties of various types of starch and flour. Modification by acetylation has been widely used to improve the quality and stability of starch. This review describes the effects of acetylation modification and its dual modifications on the physicochemical properties of starch/flour and their applications. Acetylation can increase swelling power, swelling volume, water/oil absorption capacity, and retrogradation stability. The dual modification of acetylation with cross-linking or hydrothermal treatment can improve the thermal stability of starch/flour. However, the results of the modifications may vary depending on the type of starch, reagents, and processing methods. Acetylated starch can be used as an encapsulant for nanoparticles, biofilms, adhesives, fat replacers, and other products with better paste stability and clarity. A comparison of various characteristics of acetylated starches and their dual modifications is expected to be a reference for developing and applying acetylated starches/flours in various fields and products.
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Affiliation(s)
- Edy Subroto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Yana Cahyana
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Rossi Indiarto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Tiara Aray Rahmah
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
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2
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Escobar-Puentes AA, Palomo I, Rodríguez L, Fuentes E, Villegas-Ochoa MA, González-Aguilar GA, Olivas-Aguirre FJ, Wall-Medrano A. Sweet Potato (Ipomoea batatas L.) Phenotypes: From Agroindustry to Health Effects. Foods 2022; 11:foods11071058. [PMID: 35407143 PMCID: PMC8997864 DOI: 10.3390/foods11071058] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/02/2022] [Accepted: 04/03/2022] [Indexed: 02/04/2023] Open
Abstract
Sweet potato (SP; Ipomoea batatas (L.) Lam) is an edible tuber native to America and the sixth most important food crop worldwide. China leads its production in a global market of USD 45 trillion. SP domesticated varieties differ in specific phenotypic/genotypic traits, yet all of them are rich in sugars, slow digestible/resistant starch, vitamins, minerals, bioactive proteins and lipids, carotenoids, polyphenols, ascorbic acid, alkaloids, coumarins, and saponins, in a genotype-dependent manner. Individually or synergistically, SP’s phytochemicals help to prevent many illnesses, including certain types of cancers and cardiovascular disorders. These and other topics, including the production and market diversification of raw SP and its products, and SP’s starch as a functional ingredient, are briefly discussed in this review.
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Affiliation(s)
- Alberto A. Escobar-Puentes
- Biomedical Sciences Institute, Autonomous University of Ciudad Juárez, Anillo envolvente del Pronaf y Estocolmo s/n, Ciudad Juárez 32300, Chihuahua, Mexico; or
- Faculty of Medicine and Psychology, Autonomous University of Baja California, Tijuana 22427, Baja California, Mexico
| | - Iván Palomo
- Thrombosis Research Center, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, University of Talca, Talca 3460000, Chile; (I.P.); (L.R.); (E.F.)
| | - Lyanne Rodríguez
- Thrombosis Research Center, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, University of Talca, Talca 3460000, Chile; (I.P.); (L.R.); (E.F.)
| | - Eduardo Fuentes
- Thrombosis Research Center, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, University of Talca, Talca 3460000, Chile; (I.P.); (L.R.); (E.F.)
| | - Mónica A. Villegas-Ochoa
- Center for Research on Food and Development, Carretera al ejido la Victoria Km 0.6, Hermosillo 83304, Sonora, Mexico; (M.A.V.-O.); (G.A.G.-A.)
| | - Gustavo A. González-Aguilar
- Center for Research on Food and Development, Carretera al ejido la Victoria Km 0.6, Hermosillo 83304, Sonora, Mexico; (M.A.V.-O.); (G.A.G.-A.)
| | - Francisco J. Olivas-Aguirre
- Department of Health Sciences, University of Sonora (Campus Cajeme), Blvd. Bordo Nuevo s/n, 7 Ejido Providencia, Cd. Obregón 85199, Sonora, Mexico
- Correspondence: (F.J.O.-A.); (A.W.-M.); Tel.: +52-(656)-3058685 (F.J.O.-A.); +52-(656)-3052344 (A.W.-M.)
| | - Abraham Wall-Medrano
- Biomedical Sciences Institute, Autonomous University of Ciudad Juárez, Anillo envolvente del Pronaf y Estocolmo s/n, Ciudad Juárez 32300, Chihuahua, Mexico; or
- Correspondence: (F.J.O.-A.); (A.W.-M.); Tel.: +52-(656)-3058685 (F.J.O.-A.); +52-(656)-3052344 (A.W.-M.)
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Khurshida S, Deka SC. Application of microwave and hydrothermal treatments for modification of cassava starch of Manipur region, India and development of cookies. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:344-354. [PMID: 35068578 PMCID: PMC8758823 DOI: 10.1007/s13197-021-05020-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/20/2021] [Accepted: 02/01/2021] [Indexed: 01/03/2023]
Abstract
The cassava (Manihot esculenta) root provides sustainable cheap source of starch that can be modified using microwave and hydrothermal treatments. The modified starch is of great demand in the market for its varied food applications. The microwave modified wet milling dry chips starch, microwave modified pulp starch (MD-PS), microwave modified dry chips starch were the microwave treated starch obtained from starches of pulp starch (PS), wet milling dry chips starch and dry milling dry chips starch, respectively. On the other hand, by using hydrothermal treatment followed by freeze-drying in PS gave autoclave freeze-dried 10% PS (AF-10PS), autoclave freeze-dried 20% PS (AF-20PS). The physicochemical and functional properties of the samples were investigated. The calorific value of modified starch was found to be 341-358 kcal/100 g. The microwave-modified starch lowered true densities as compared to hydrothermal treated starch. FT-IR spectra of microwave-modified starch confirmed six prominent peaks between 4500-500 cm-1. Thermal treatment affected the digestibility and found lower digestion resistibility in modified starch compared to native starch. The structures of the starch granules were more enzymatically susceptible in hydrothermally modified starch. The microwave-modified starch resulted higher resistant starch as compared to hydrothermally modified starch. The cookies quality using MD-PS was checked by developing with 10-40% level of substitution of wheat flour. Overall cookies acceptability was found above sensory score 5. This study will help to provide functional ingredients that serve health benefit beyond nutrition.
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Affiliation(s)
- Singamayum Khurshida
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam India
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Yang J, Bai A, Zhao C, Wen W. Effects of electrohydrodynamic drying and prefreezing pretreatment on physicochemical and functional properties of potato flours. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jiao Yang
- Key Laboratory of Ion Beam Bioengineering of Inner Mongolia Autonomous Region School of Physical Science and Technology Inner Mongolia University Hohhot China
| | - AiZhi Bai
- Key Laboratory of Ion Beam Bioengineering of Inner Mongolia Autonomous Region School of Physical Science and Technology Inner Mongolia University Hohhot China
| | - CongRan Zhao
- Key Laboratory of Ion Beam Bioengineering of Inner Mongolia Autonomous Region School of Physical Science and Technology Inner Mongolia University Hohhot China
| | - Wei Wen
- Key Laboratory of Ion Beam Bioengineering of Inner Mongolia Autonomous Region School of Physical Science and Technology Inner Mongolia University Hohhot China
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Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106286] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Zhang Y, Chen L, Yu K, Dai Y, Wang L, Ding X, Hou H, Wang W, Zhang H, Li X, Dong H. Mechanochemical effect of ultrasound on sweet potato starch and its influence mechanism on the quality of octenyl succinic anhydride modified starch. FOOD SCI TECHNOL INT 2019; 26:254-264. [PMID: 31726872 DOI: 10.1177/1082013219883054] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The purpose of this study is to reveal the mechanism of preparing high quality modified starch by ultrasonic technology. In this paper, ultrasonic modified starch and octenyl succinic anhydride modified starch with low degree of substitution were prepared under ultrasonic conditions, using sweet potato starch as raw material. The effects of ultrasound on the structure and properties of native sweet potato starch were studied to see whether ultrasound could produce mechanochemical effect on starch. Then the mechanism of ultrasonic effect on quality of octenyl succinic anhydride modified starch was studied by mechanochemical effect. The results showed that after ultrasonic treatment for 1 min, the crystallinity decreased from 37.6 to 33.8% and reaction efficiency increased from 49.43 to 54.39%, while after ultrasonic treatments for 8 and 32-60 min had different changes. These changes showed that ultrasonic treatment produced significant mechanochemical effect on native sweet potato starch. Ultrasound significantly improved the quality of octenyl succinic anhydride modified starch, and its influence mechanism was revealed using the theory of mechanochemistry. This study provides a feasible method for the research of high quality modified starch and lays a theoretical foundation for expanding the application of ultrasound in various fields.
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Affiliation(s)
- Yujie Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China
| | - Lulu Chen
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China
| | - Kexue Yu
- College of Food Science and Engineering, Shandong Institute of Agricultural Engineering, Ji'nan, PR China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China
| | - Lei Wang
- Shandong Institute for Food and Drug Control, Ji'nan, PR China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China
| | - Hui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China
| | - Xiangyang Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China
| | - Haizhou Dong
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China
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Mondal A, Kumar KJ. Effect of thermal modification on the release characteristics of pink potato starch of Jharkhand, India. Int J Biol Macromol 2019; 140:1091-1097. [PMID: 31415857 DOI: 10.1016/j.ijbiomac.2019.08.094] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/01/2019] [Accepted: 08/10/2019] [Indexed: 11/28/2022]
Abstract
Excipient plays an essential role in drug delivery system, which promotes the drug to reach a particular site of action. Excipients directly or indirectly affect the duration and rate of drug release and absorption. In the current study, physicochemical properties, flow properties and release characteristics of native and modified pink potato starches were investigated to determine their excipient characteristics. Amylose content, water holding capacity, swelling and solubility properties were found to increase after pregelatinization and retrogradation. The SEM micrographs reveals the loss of granular structure of native after thermal modification. The FT-IR study confirms the gelatinization characteristics of the pregelatinized starch. X-ray diffraction pattern confirms the reduction of crystallinity after thermal modification. Tablets containing Paracetamol as a model drug showed that native, pregelatinized and modified pink potato starch could be useful for the manufacturing of immediate release formulation.
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Affiliation(s)
- Arup Mondal
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India
| | - K Jayaram Kumar
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India.
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Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulin. Food Sci Biotechnol 2019; 28:1367-1374. [PMID: 31695935 DOI: 10.1007/s10068-019-00577-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 01/29/2019] [Accepted: 02/04/2019] [Indexed: 10/27/2022] Open
Abstract
Changes in whey protein (10%, w/v) induced by dry-heating (60 °C for 5 days at a relative humidity of 63%), wet-heating (85 °C for 30 min) or the two-combined heating in absence or presence of inulin (8%, w/v) were studied. Mixture of whey protein and inulin showed significantly higher absorbance at 290 nm than whey protein alone in all heating conditions while only dry-heated samples showed significantly increased absorbance value at 420 nm (p < 0.05). Whey protein after heating showed significantly lower zeta potential and inulin decreased the value of all heated samples further (p < 0.05) except for samples after dry-heating. Heating decreased the free sulfhydryl group content of whey protein samples while presence of inulin decreased further (p < 0.05). Dry-heating decreased while wet-heating increased the surface hydrophobicity of whey protein. Inulin had no effect on the surface hydrophobicity of heated whey protein under dry-heating but decreased under wet-heating.
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Lin D, Zhou W, Yang Z, Zhong Y, Xing B, Wu Z, Chen H, Wu D, Zhang Q, Qin W, Li S. Study on physicochemical properties, digestive properties and application of acetylated starch in noodles. Int J Biol Macromol 2019; 128:948-956. [DOI: 10.1016/j.ijbiomac.2019.01.176] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 01/12/2019] [Accepted: 01/28/2019] [Indexed: 12/17/2022]
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Zięba T, Kapelko-Żeberska M, Gryszkin A, Wilczak A, Raszewski B, Spychaj R. Effect of the Botanical Origin on Properties of RS3/4 Type Resistant Starch. Polymers (Basel) 2019; 11:E81. [PMID: 30960065 PMCID: PMC6402012 DOI: 10.3390/polym11010081] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 12/28/2018] [Accepted: 01/01/2019] [Indexed: 11/17/2022] Open
Abstract
This study aimed to compare properties of retrograded starch acetates with an identical degree of substitution, but produced from raw materials of various botanical origin. Retrograded starch was produced from potato, wheat, corn, and tapioca starch, and afterwards acetylated with an acetic acid anhydride, adjusting reagent doses to achieve an identical degree of esterification of the modified preparation (2.1 g/100 g). Preparations of retrograded starch and acetylated retrograded starch differed significantly in their properties, which was due to the disparate botanical origin of starch. The highest susceptibility to acetylation was demonstrated for potato starch, and the lowest one for wheat starch. Acetylation of retrograded starch of various botanical origin increased its solubility in water, swelling power and viscosity of its pastes, as well as decreased its amylose content. Preparations of acetylated retrograded starches of disparate botanical origins may be deemed preparations of RS3/4 type resistant starch because they exhibit significant (23.5⁻34.0%) resistance to the activity of amylolytic enzymes.
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Affiliation(s)
- Tomasz Zięba
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Małgorzata Kapelko-Żeberska
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Artur Gryszkin
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Aleksandra Wilczak
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Bartosz Raszewski
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Radosław Spychaj
- Department of Fermentation and Cereals Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
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Yong H, Wang X, Sun J, Fang Y, Liu J, Jin C. Comparison of the structural characterization and physicochemical properties of starches from seven purple sweet potato varieties cultivated in China. Int J Biol Macromol 2018; 120:1632-1638. [DOI: 10.1016/j.ijbiomac.2018.09.182] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 08/27/2018] [Accepted: 09/28/2018] [Indexed: 10/28/2022]
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Chang Y, Lv Y. Structure, functionality, and digestibility of acetylated hulless barley starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1220013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Yaning Chang
- State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai, China
| | - Yuandi Lv
- State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai, China
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