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Van De Walle S, Gifuni I, Coleman B, Baune MC, Rodrigues A, Cardoso H, Fanari F, Muylaert K, Van Royen G. Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties. Food Res Int 2024; 182:114142. [PMID: 38519160 DOI: 10.1016/j.foodres.2024.114142] [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: 12/20/2023] [Revised: 02/09/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
Drying is a necessary step in the microalgae production chain to reduce microbial load and oxidative degradation of the end product. Depending on the differences in applied temperature and treatment time, the process of drying can have a substantial impact on protein quality and aroma, important characteristics determining the incorporation potential in food products. In this study, we compared the drying of heterotrophic Chorella vulgaris with both innovative (agitated thin film drying (ATFD), pulse combustion drying (PCD) and solar drying (SolD)) and commonly used drying techniques (spray drying (SprD) and freeze drying (FD)). To evaluate the impact on protein quality, we evaluated techno-functional properties, in vitro digestibility (INFOGEST) as well as protein denaturation using differential scanning calorimetry (DSC). A sensory analysis was performed by a trained expert panel, combined with headspace solid-phase microextraction (HS-SPME) - gas chromatography-mass spectrometry (GC-MS) to determine volatile organic compounds (VOCs). ATFD was found to increase techno-functional properties such as gelling, water holding and solubility as well as in vitro protein digestibility. These observations could be related to induced cell disruption and protein denaturation by ATFD. Sensory analysis indicated an increased earthy off-flavor after ATFD. Interestingly, the high-temperature PCD led to an increase in cacao odor while low-temperature FD resulted in lower flavor, odors and VOCs. These results demonstrate that protein quality and sensorial properties of C. vulgaris can be steered through the type of drying, which could help in the selection of application-specific drying methods. Overall, this work could promote the incorporation of microalgal single cell proteins in different innovative food products.
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Affiliation(s)
- Simon Van De Walle
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium; Biology Department KULAK, KU Leuven Kulak, Etienne Sabbelaan 53, 8500 Kortrijk, Belgium.
| | - Imma Gifuni
- AlgoSource Technologies SAS, 7 Rue Eugène Cornet, 44600 Saint-Nazaire, France
| | - Bert Coleman
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Marie-Christin Baune
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany
| | | | - Helena Cardoso
- Allmicroalgae Natural Products S.A., 2445-413 Pataias, Portugal
| | - Fabio Fanari
- Food Industries, Institute of Agriculture and Food Research and Technology (IRTA), Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Koenraad Muylaert
- Biology Department KULAK, KU Leuven Kulak, Etienne Sabbelaan 53, 8500 Kortrijk, Belgium
| | - Geert Van Royen
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
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Chi C, Lian S, Zou Y, Chen B, He Y, Zheng M, Zhao Y, Wang H. Preparation, multi-scale structures, and functionalities of acetylated starch: An updated review. Int J Biol Macromol 2023; 249:126142. [PMID: 37544556 DOI: 10.1016/j.ijbiomac.2023.126142] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 06/30/2023] [Accepted: 08/03/2023] [Indexed: 08/08/2023]
Abstract
Acetylated starch has been widely used as food additives. However, there was limited information available regarding the impact of acetylation on starch structure and functionalities, as well as the advanced acetylation technologies. This review aimed to summarize current methods for starch acetylation and discuss the structure and functionalities of acetylated starch. Innovative techniques, such as milling, microwave, pulsed electric fields, ultrasonic, and extrusion, could be employed for environmental-friendly synthesis of acetylated starch. Acetylation led to the degradation of starch structures and weakening of the interactions between starch molecules, resulting in the disorganization of starch multi-scale ordered structure. The introduction of acetyl groups retarded the self-reassembly behavior of starch, leading to increased solubility, clarity, and softness of starch-based hydrogels. Moreover, the acetyl groups improved water/oil absorption capacity, emulsifiability, film-forming properties, and colonic fermentability of starch, while reduced the susceptibility of starch molecules to enzymes. Importantly, starch functionalities were largely influenced by the decoration of acetyl groups on starch molecules, while the impact of multi-scale ordered structures on starch physicochemical properties was relatively minor. These findings will aid in the design of structured acetylated starch with desirable functionalities.
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Affiliation(s)
- Chengdeng Chi
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China.
| | - Suyang Lian
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yiqing Zou
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Bilian Chen
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yongjin He
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Mingmin Zheng
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yingting Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Hongwei Wang
- College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China
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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: 1] [Impact Index Per Article: 1.0] [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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Functional characterization of edible films based on reactive extrusion acetylated corn starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01797-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Cabrera Canales ZE, Velazquez G, Gómez Aldapa CA, Fonseca Florido HA, Hernández Hernández E, González Morones P, Méndez Montealvo MG, Rodríguez Marín ML. Preparation and Characterization of Thermoplastics Achira (
Canna indica
L.) Starch by Three Succination Methods. STARCH-STARKE 2022. [DOI: 10.1002/star.202100040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Zaira Esmeralda Cabrera Canales
- CICATA unidad Querétaro Instituto Politécnico Nacional Cerro Blanco 141, Colinas del Cimatario. Santiago de Querétaro, QRO 76090 México
| | - Gonzalo Velazquez
- CICATA unidad Querétaro Instituto Politécnico Nacional Cerro Blanco 141, Colinas del Cimatario. Santiago de Querétaro, QRO 76090 México
| | - Carlos Alberto Gómez Aldapa
- Área Académica de Química Instituto de Ciencias Básicas e Ingeniería Universidad Autónoma del Estado de Hidalgo Ciudad del Conocimiento, Carretera Pachuca – Tulancingo km 4.5, Mineral de la Reforma, Hgo, C.P. 42184 México
| | - Heidi Andrea Fonseca Florido
- Cátedras‐CONACYT
- Centro de Investigación en Química Aplicada Blvd. Enrique Reyna No. 140, San José de los Cerritos, Saltillo, Coah, C.P. 25294 México
| | - Ernesto Hernández Hernández
- Centro de Investigación en Química Aplicada Blvd. Enrique Reyna No. 140, San José de los Cerritos, Saltillo, Coah, C.P. 25294 México
| | - Pablo González Morones
- Centro de Investigación en Química Aplicada Blvd. Enrique Reyna No. 140, San José de los Cerritos, Saltillo, Coah, C.P. 25294 México
| | - Ma. Guadalupe Méndez Montealvo
- CICATA unidad Querétaro Instituto Politécnico Nacional Cerro Blanco 141, Colinas del Cimatario. Santiago de Querétaro, QRO 76090 México
| | - María Luisa Rodríguez Marín
- Área Académica de Química Instituto de Ciencias Básicas e Ingeniería Universidad Autónoma del Estado de Hidalgo Ciudad del Conocimiento, Carretera Pachuca – Tulancingo km 4.5, Mineral de la Reforma, Hgo, C.P. 42184 México
- Cátedras‐CONACYT
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Barley starch modifications: Physical, chemical and enzymatic - A review. Int J Biol Macromol 2020; 144:578-585. [DOI: 10.1016/j.ijbiomac.2019.12.088] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 12/07/2019] [Accepted: 12/11/2019] [Indexed: 12/14/2022]
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