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Salazar-Irrazabal MD, Ramirez-Tixe EE, Velasquez-Barreto FF, Bello-Pérez LA. Avocado seed starch: Effect of the variety on molecular, physicochemical, and digestibility characteristics. Int J Biol Macromol 2023; 247:125746. [PMID: 37437674 DOI: 10.1016/j.ijbiomac.2023.125746] [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: 04/16/2023] [Revised: 06/07/2023] [Accepted: 07/06/2023] [Indexed: 07/14/2023]
Abstract
Agro-industrial residues can increase environmental pollution owing to poor knowledge of the use of some components, such as dietary fiber, protein, starch, minerals, and bioactive compounds, which can be used in the food industry. This study compared the molecular, physicochemical, and digestibility characteristics of three avocado seed starches (Criolla, Fuerte, and Hass). Starch was extracted through successive washing and sedimentation. The morphology, size distribution, thermal properties, pasting properties, infrared spectra with Fourier transform, size distribution of amylopectin chains, and digestibility of the three avocado seed strains were analyzed. The starch grains were oval and spherical in shape. The average size of Criolla avocado starch (24.55 μm) was the largest, followed by Hass and Fuerte starches (21.37 μm). Higher gelatinization enthalpy (8.55 J/g), gelatinization temperature (75.28 °C), and pasting temperature (75.57 °C) were observed for Fuerte avocado starch, followed by Hass and Criolla starches. Hass avocado starch exhibited higher maximum (836.27 mPa.s), final (1407.37 mPa.s), setback (588.78 mPa.s), and breakdown (17.68 mPa.s) viscosities than Criolla and Fuerte avocado starches. In addition, the probed avocado starches exhibited high content of resistant starch (60.06-68.90%). Therefore, it was demonstrated that differences in the chemical composition and structure of avocado starch can affect the digestibility of native starch.
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Affiliation(s)
| | - Edson E Ramirez-Tixe
- Universidad Nacional Autónoma de Chota, Facultad de ciencias Agrarias, Colpa Huacarís, Chota, Cajamarca, Peru
| | - Frank F Velasquez-Barreto
- Universidad Nacional Autónoma de Chota, Facultad de ciencias Agrarias, Colpa Huacarís, Chota, Cajamarca, Peru.
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Physicochemical and morphological characterization of black bean (Phaseolus vulgaris L.) starch and potential application in nano-encapsulation by spray drying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01181-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Espinosa-Solis V, Zamudio-Flores PB, Espino-Díaz M, Vela-Gutiérrez G, Rendón-Villalobos JR, Hernández-González M, Hernández-Centeno F, López-De la Peña HY, Salgado-Delgado R, Ortega-Ortega A. Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga ( Xanthosoma sagittifolium) Flour and Corn Starch. Molecules 2021; 26:molecules26134006. [PMID: 34209163 PMCID: PMC8271965 DOI: 10.3390/molecules26134006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/25/2021] [Accepted: 06/26/2021] [Indexed: 11/16/2022] Open
Abstract
The feasibility of obtaining resistant starch type III (RS3) from malanga flour (Xanthosoma sagittifolium), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving. The physicochemical characterization of RS3 made from malanga flour was carried out through the evaluation of the chemical composition, color attributes, and thermal properties. In addition, the contents of the total starch, available starch, resistant starch, and retrograded resistant starch were determined by in vitro enzymatic tests. A commercial corn starch sample was used to produce RS3 and utilized to compare all of the analyses. The results showed that native malanga flour behaved differently in most of the evaluations performed, compared to the commercial corn starch. These results could be explained by the presence of minor components that could interfere with the physicochemical and functional properties of the flour; however, the RS3 samples obtained from malanga flour and corn starch were similar in their thermal and morphological features, which may be related to their similarities in the content and molecular weight of amylose, in both of the samples. Furthermore, the yields for obtaining the autoclaved powders from corn starch and malanga flour were similar (≈89%), which showed that the malanga flour is an attractive raw material for obtaining RS3 with adequate yields, to be considered in the subsequent research.
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Affiliation(s)
- Vicente Espinosa-Solis
- Coordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luis Potosí. Km 5, Carretera Tamazunchale-San Martín, Tamazunchale, San Luis Potosí C.P. 79960, Mexico;
| | - Paul Baruk Zamudio-Flores
- Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Cuauhtémoc, Fisiología y Tecnología de Alimentos de la Zona Templada, Avenida Rio Conchos s/n, Parque Industrial, Apartado postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, Mexico;
- Correspondence: ; Tel.: +52-(625)-581-2920; Fax: +52-(625)-581-2921
| | - Miguel Espino-Díaz
- Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Cuauhtémoc, Fisiología y Tecnología de Alimentos de la Zona Templada, Avenida Rio Conchos s/n, Parque Industrial, Apartado postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, Mexico;
| | - Gilber Vela-Gutiérrez
- Laboratorio de Investigación y Desarrollo de Productos Funcionales, Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Libramiento Norte Poniente 1150, Col. Lajas Maciel, Tuxtla Gutiérrez, Chiapas C.P. 29000, Mexico;
| | - J. Rodolfo Rendón-Villalobos
- Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Calle Ceprobi No. 8, Colonia San Isidro, Yautepec, Morelos C.P. 62731, Mexico;
| | - María Hernández-González
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 23515, Mexico; (M.H.-G.); (F.H.-C.); (H.Y.L.-D.l.P.)
| | - Francisco Hernández-Centeno
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 23515, Mexico; (M.H.-G.); (F.H.-C.); (H.Y.L.-D.l.P.)
| | - Hayde Yajaira López-De la Peña
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 23515, Mexico; (M.H.-G.); (F.H.-C.); (H.Y.L.-D.l.P.)
| | - René Salgado-Delgado
- Tecnológico Nacional de México/Instituto Tecnológico de Zacatepec, Posgrado-Departamento de Ingeniería Química y Bioquímica, Calzada Tecnológico 27, Zacatepec, Morelos C.P. 62780, Mexico;
| | - Adalberto Ortega-Ortega
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Extensión Cuauhtémoc, Barrio de la Presa s/n, Ciudad Cuauhtémoc, Chihuahua C.P. 31510, Mexico;
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VELASQUEZ Barreto FFLUKER, Bello-Pérez LA. Chemical, Structural, Technological Properties and Applications of Andean Tuber Starches: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1933022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Frank FLUKER VELASQUEZ Barreto
- Instituto de Investigación, Universidad Católica Los Angeles de Chimbote, Chimbote, Perú
- Escuela Profesional de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad Nacional Autónoma de Chota, Chota, Perú
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Relationships among molecular, physicochemical and digestibility characteristics of Andean tuber starches. Int J Biol Macromol 2021; 182:472-481. [PMID: 33848547 DOI: 10.1016/j.ijbiomac.2021.04.039] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 04/05/2021] [Accepted: 04/07/2021] [Indexed: 11/22/2022]
Abstract
This study aimed to determine and correlate the physicochemical, thermal, pasting, digestibility and molecular characteristics of native starches, such as mashua (Tropaeolum tuberosum R. and P.), oca (Oxalis tuberosa Mol.), and olluco (Ullucus tuberosus C.), which were extracted via successive washing and sedimentation. The morphology of native starches was determined by scanning electron microscopy, granule size distribution, thermal properties, pasting properties, X-ray diffraction (XRD), amylopectin chain-length distribution and amylose and amylopectin molecular weights. Mashua starch was smaller in size than oca and olluco starches. Moreover, the granules of mashua starch were round in shape, whereas those of oca and olluco starches were ellipsoidal in shape. The B XRD spectra showed similar profiles for the three Andean tuber starches. Mashua and olluco starches exhibited the lowest gelatinization temperatures and enthalpy values, and olluco amylopectin exhibited a longer chain length than mashua and oca starches. The resistant starch of gelatinized and ungelatinized samples exhibited a positive and strong correlation with the molecular properties of amylose and amylopectin, gelatinization enthalpy and molecular order.
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Calle J, Gasparre N, Benavent-Gil Y, Rosell CM. Aroids as underexplored tubers with potential health benefits. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 97:319-359. [PMID: 34311903 DOI: 10.1016/bs.afnr.2021.02.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/26/2023]
Abstract
Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott are the most popular tubers among the Araceas family. Their chemical composition related to their nutritional benefits could make these rhizomes a valid option for the nutritional and technological improvement of food products. This chapter provide a clarification about the correct nomenclature of both tubers giving an insight around the principle components and their health effects. The scientific literature review has primarily highlighted several in vitro and animal studies where the consumption (leaves and whole tuber) of Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott was related with certain antihyperglycemic, antihypertensive, hypoglycemic and prebiotic effects. Owing to their functional properties, different component from these rhizomes, specially starch, mucilage and powders are being used by the food industry. Their ability to behave as thickener and gelling agent has allowed their incorporation in baked food, food paste and beverages. This chapter suggests the development of more research around these rhizomes since they could potentially play, with other crops, an important role in the future sustainable strategies to feed the planet.
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Affiliation(s)
- Jehannara Calle
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain; Food research Institute for the Food Industry (IIIA), La Habana, Cuba
| | - Nicola Gasparre
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain
| | - Yaiza Benavent-Gil
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain.
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Velásquez‐Barreto FF, Bello‐Pérez LA, Yee‐Madeira H, Alvarez‐Ramirez J, Velezmoro‐Sánchez CE. Effect of the OSA Esterification of
Oxalis tuberosa
Starch on the Physicochemical, Molecular, and Emulsification Properties. STARCH-STARKE 2020. [DOI: 10.1002/star.201900305] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Frank F. Velásquez‐Barreto
- Programa Doctoral en Ciencia de AlimentosFacultad de Industrias AlimentariasUniversidad Nacional Agraria La Molina Av. La Molina s/n, La Molina Lima 15024 Perú
- Escuela Profesional de Ingeniería AgroindustrialFacultad de Ciencias AgrariasUniversidad Nacional Autónoma de Chota Colpa Huacariz Chota Cajamarca 06120 Perú
| | | | - Hernani Yee‐Madeira
- Instituto Politécnico NacionalEscuela Superior de Físico MatemáticasLaboratorio Espectroscopia Mössbauer y Técnicas Complementarias CDMX, 07738 México
| | - Jose Alvarez‐Ramirez
- Departamento de Ingeniería de Procesos e HidráulicaUniversidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55–534, CDMX, 09340 México
| | - Carmen E. Velezmoro‐Sánchez
- Programa Doctoral en Ciencia de AlimentosFacultad de Industrias AlimentariasUniversidad Nacional Agraria La Molina Av. La Molina s/n, La Molina Lima 15024 Perú
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Bello-Perez LA, Agama-Acevedo E, Lopez-Silva M, Alvarez-Ramirez J. Molecular characterization of corn starches by HPSEC-MALS-RI: A comparison with AF4-MALS-RI system. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.067] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Calle J, Benavent‐Gil Y, Garzón R, Rosell CM. Exploring the functionality of starches from corms and cormels of
Xanthosoma sagittifolium. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14207] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Jehannara Calle
- Food Industry Research Institute (IIIA) Carretera al Guatao km 3½ CP 19200 Havana Cuba
- Institute of Agrochemistry and Food Technology (IATA‐CSIC) C/Agustin Escardino, 7 Paterna46980Valencia Spain
| | - Yaiza Benavent‐Gil
- Institute of Agrochemistry and Food Technology (IATA‐CSIC) C/Agustin Escardino, 7 Paterna46980Valencia Spain
| | - Raquel Garzón
- Institute of Agrochemistry and Food Technology (IATA‐CSIC) C/Agustin Escardino, 7 Paterna46980Valencia Spain
| | - Cristina M. Rosell
- Institute of Agrochemistry and Food Technology (IATA‐CSIC) C/Agustin Escardino, 7 Paterna46980Valencia Spain
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Li H, Wang R, Zhang Q, Li G, Shan Y, Ding S. Morphological, structural, and physicochemical properties of starch isolated from different lily cultivars grown in China. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1603998] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Huan Li
- Hunan Academy of Agricultural Sciences, Hunan Agricultural Product Processing Institute, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Qun Zhang
- Hunan Academy of Agricultural Sciences, Hunan Agricultural Product Processing Institute, Changsha, China
| | - Gaoyang Li
- Hunan Academy of Agricultural Sciences, Hunan Agricultural Product Processing Institute, Changsha, China
| | - Yang Shan
- Hunan Academy of Agricultural Sciences, Hunan Agricultural Product Processing Institute, Changsha, China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
| | - Shenghua Ding
- Hunan Academy of Agricultural Sciences, Hunan Agricultural Product Processing Institute, Changsha, China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
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Hoyos-Leyva J, Bello-Pérez L, Agama-Acevedo E, Alvarez-Ramirez J. Potential of taro starch spherical aggregates as wall material for spray drying microencapsulation: Functional, physical and thermal properties. Int J Biol Macromol 2018; 120:237-244. [DOI: 10.1016/j.ijbiomac.2018.08.093] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 07/02/2018] [Accepted: 08/19/2018] [Indexed: 11/15/2022]
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Physical and chemical stability of l-ascorbic acid microencapsulated into taro starch spherical aggregates by spray drying. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Hoyos-Leyva JD, Bello-Pérez LA, Agama-Acevedo E, Alvarez-Ramirez J. Thermodynamic analysis for assessing the physical stability of core materials microencapsulated in taro starch spherical aggregates. Carbohydr Polym 2018; 197:431-441. [DOI: 10.1016/j.carbpol.2018.06.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 05/08/2018] [Accepted: 06/02/2018] [Indexed: 01/01/2023]
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Graf BL, Zhang L, Corradini MG, Kuhn P, Newman SS, Salbaum JM, Raskin I. Physicochemical differences between malanga ( Xanthosoma sagittifolium) and potato ( Solanum tuberosum) tubers are associated with differential effects on the gut microbiome. J Funct Foods 2018; 45:268-276. [PMID: 30416540 PMCID: PMC6221202 DOI: 10.1016/j.jff.2018.04.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Malanga (Xanthosoma sagittifolium) is used as a medicinal food for infant development and gastritis. We compared the physicochemical properties and gut microbial effects of malanga versus potato (Solanum tuberosum) using nutritional analysis, rheometry, in vitro TNO Intestinal Model, and C57Bl/6J mouse models. Malanga was characterized by higher starch (70.7% v. 66.3%), lower amylose:amylopectin (0.33 v. 0.59), higher free sugar (5.44% v. 3.23%), lower viscosity (271.0 v. 863.0 mPa.s), and higher bioaccessible and bioavailable sugar (0.89 v. 0.11 g bioaccessible sucrose per 20 g load in vitro; blood glucose levels of 129.1 v. 95.2 and 133.8 v. 104.3 mg/dL after 20 and 60 min in vivo). Gut microbiota of mice fed a high fat diet containing 20% malanga for 14 d exhibited significantly higher α diversity than those fed 20% potato, indicating that minor physicochemical differences between similar tuber crops are associated with significantly different effects on the gut microbiome.
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Affiliation(s)
- Brittany L. Graf
- Department of Plant Biology, Rutgers University, New Brunswick, NJ 08901, USA
| | - Li Zhang
- Department of Plant Biology, Rutgers University, New Brunswick, NJ 08901, USA
| | - Maria G. Corradini
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - Peter Kuhn
- Department of Plant Biology, Rutgers University, New Brunswick, NJ 08901, USA
| | - Susan S. Newman
- Pennington Biomedical Research Center, 6400 Perkins Rd, Baton Rouge, LA 70808, USA
| | - J. Michael Salbaum
- Pennington Biomedical Research Center, 6400 Perkins Rd, Baton Rouge, LA 70808, USA
| | - Ilya Raskin
- Department of Plant Biology, Rutgers University, New Brunswick, NJ 08901, USA
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