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Naseem S, Bhat SU, Gani A, Bhat FA. Starch exploration in Nelumbo nucifera and Trapa natans: Understanding physicochemical and functional variations for future perspectives. Int J Biol Macromol 2024; 274:133077. [PMID: 38914388 DOI: 10.1016/j.ijbiomac.2024.133077] [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: 10/21/2023] [Revised: 06/03/2024] [Accepted: 06/09/2024] [Indexed: 06/26/2024]
Abstract
The current research emphasis on identifying unconventional starch sources with varied properties to broaden industrial applications. The focus of this research is on the search for alternative sources of starch with different properties in order to expand their potential use in the industrial sector. Starch was extracted from Trapa natans and Nelumbo nucifera and analyzed for their physicochemical and functional properties. They had similar protein (0.35 %) and ash contents, but the nitrogen-free extract was slightly higher in Nelumbo starch (87.58 %) than in Trapa starch (85.09 %). The amylose and amylopectin contents were 23.89 % and 76.11 % in Trapa starch and 15.70 % and 84.30 % in Nelumbo starch, respectively. Fourier-transform infrared spectroscopy identified both as polysaccharides. The characteristic absorption bands assigned to the stretching of OH groups (3324 cm-1; 3280 cm-1), the asymmetric and symmetric stretching of aliphatic chain groups (2925 cm-1; 2854 cm-1), the bending vibration of CHO groups (1149 cm-1; 1144 cm-1) were present in both the starch samples, with the exception of CH3 which could not be detected in Trapa natans starch. X-ray diffraction confirmed hexagonal and orthorhombic crystal structures in Nelumbo nucifera and Trapa natans starch. Scanning electron microscopy revealed a smooth oval and a rough cuboidal shape for lotus and chestnut starch, respectively. Rheological analysis showed that both starch solutions exhibited gel behavior, with Trapa showing stronger gel behavior after the crossover point. These results suggest potential applications in various industries, including the food industry and beyond.
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Affiliation(s)
- Shahida Naseem
- Department of Environmental Science, School of Earth and Environmental Sciences, University of Kashmir, Srinagar, India
| | - Sami Ullah Bhat
- Department of Environmental Science, School of Earth and Environmental Sciences, University of Kashmir, Srinagar, India.
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
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2
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Wang N, Zhang C, Yang L, Min R, Wang X. In vitro fecal fermentation of acylated porous Canna edulis starch and corresponding stabilized Pickering emulsions. Int J Biol Macromol 2024; 274:133169. [PMID: 38885854 DOI: 10.1016/j.ijbiomac.2024.133169] [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: 03/18/2024] [Revised: 05/14/2024] [Accepted: 06/13/2024] [Indexed: 06/20/2024]
Abstract
In this study, acylated porous Canna edulis starch with varying degrees of substitution (DS) were prepared and employed for stabilizing Pickering emulsions. Subsequently, the fermentation characteristics of them were investigated. Enzymatically produced porous starch (PS) was esterified with acetic, propionic, butyric, or valeric anhydrides, yielding acetylated (PSA-0.116), propionylated (PSP-0.163), butyrylated (PSB-0.304), and valerylated PS (PSV-0.462) with different DS. Scanning electron microscopy revealed the presence of pores and surface micro-particles in the modified PS, confirming successful esterification through characteristic peaks in 1H NMR and a CO peak at 1736 cm-1 in the FT-IR spectrum. With increasing DS, starch exhibited reduced crystallinity (PSV, 26.61 %), elevated resistant starch content (PSV, 91.63 %), and a higher contact angle (PSV, 87.13°). Acylated PS particles effectively stabilized Pickering emulsions. Pickering emulsions stabilized by acylated PS with higher DS exhibited higher emulsification index and smaller droplet sizes. In vitro fermentation of acylated PS and corresponding stabilized Pickering emulsions fostered short-chain fatty acid production, boosted the relative abundance of beneficial bacteria (Bifidobacterium, Prevotella, etc.) while inhibited the growth of harmful bacteria (Escherichia-Shigella, Comamonas, etc.), maintaining the intestinal microbiota balance. These findings support the potential applications of acylated PS and corresponding stabilized Pickering emulsions in functional foods and drug delivery.
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Affiliation(s)
- Nan Wang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast corner of the intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Chi Zhang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast corner of the intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Li Yang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast corner of the intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Rongting Min
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast corner of the intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Xueyong Wang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast corner of the intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China.
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3
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Jeevarathinam G, Ramniwas S, Singh P, Rustagi S, Mohammed Basheeruddin Asdaq S, Pandiselvam R. Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review. Food Chem 2024; 445:138742. [PMID: 38364499 DOI: 10.1016/j.foodchem.2024.138742] [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: 11/21/2023] [Revised: 02/07/2024] [Accepted: 02/10/2024] [Indexed: 02/18/2024]
Abstract
Consumers rely on product labels to make healthy choices, especially with regard to the glycemic index (GI) and glycemic load (GL), which identify foods that stabilize blood sugar. Employing both thermal and nonthermal processing techniques can potentially reduce the GI, contributing to improved blood sugar regulation and overall metabolic health. This study concentrates on the most current advances in GI-reduction food processing technologies. Food structure combines fiber, healthy fats, and proteins to slow digestion, reducing GI. The influence of thermal approaches on the physical and chemical modification of starch led to decreased GI. The duration of heating and the availability of moisture also determine the degree of hydrolysis of starch and the glycemic effects on food. At a lower temperature, the parboiling revealed less gelatinization and increased moisture. The internal temperature of the product is raised during thermal and nonthermal treatment, speeds up retrogradation, and reduces the rate of starch breakdown.
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Affiliation(s)
- G Jeevarathinam
- Department of Food Technology, Hindusthan College of Engineering and Technology, Coimbatore 641 032, Tamil Nadu, India
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Gharuan, Mohali, Punjab
| | - Punit Singh
- Institute of Engineering and Technology, Department of Mechanical Engineering, GLA University Mathura, Uttar Pradesh 281406, India
| | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | | | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod-671 124, Kerala, India.
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4
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Tarazi-Riess H, Shani-Levi C, Lesmes U. Heat-moisture and acid treatments can increase levels of resistant starch in arrowroot starch without adversely affecting its prebiotic activity in human colon microbiota. Food Funct 2024; 15:5813-5824. [PMID: 38747641 DOI: 10.1039/d4fo00711e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
Carbohydrates are an important macronutrient whose processing and digestive fate can have numerous beneficial or adverse effects on consumer health. This study investigated the impact of heat-moisture treatments (HMT) and citric acid treatments (CAT) on arrowroot starch (ARS) with a focus on its physicochemical properties, digestibility, and influence on gut microbiota. The results revealed that HMT and CAT did not alter the colloidal characteristics of ARS but significantly affected the balance between amorphous and crystalline regions. Changes in thermal properties, morphology, and particle size were also observed. These can influence ARS shelf life and functional properties in various food applications. Furthermore, certain treatments in both processing methods increased the resistant starch (RS) content of ARS, with HMT for 16 hours at 80 °C and CAT with 0.6 M citric acid, resulting in the most pronounced effects. These changes coincided with reductions in rapidly digestible starch (RDS) levels and improvements in the ratio of slowly digestible starch (SDS) to RDS, which could potentially improve glycemic control. This study also examined the impact of processed ARS on colonic microbiota composition. It found that ARS-derived RS formed under HMT and CAT did not negatively affect the prebiotic potential of the RS fraction. Both treatments were associated with lowering the Firmicutes to Bacteroidetes ratio (F/B), a marker of gut health, and decreasing the relative abundance of Proteobacteria, microbes associated with adverse health effects. Additionally, CAT-derived RS showed a significant increase in the relative abundance of Roseburia, a beneficial gut bacterium. In conclusion, processing ARS through HMT and CAT techniques has the potential for enhancing its RS content, improving its glycemic impact, and positively influencing the gut microbiota composition, potentially contributing to gut health and metabolic well-being.
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Affiliation(s)
- Hila Tarazi-Riess
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel.
| | - Carmit Shani-Levi
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel.
| | - Uri Lesmes
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel.
- Russell Berrie Nanotechnology Institute, Technion-Israel Institute of Technology, 3200003 Haifa, Israel
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5
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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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6
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Wang N, Zhang C, Li H, Zhang D, Wu J, Li Y, Yang L, Zhang N, Wang X. Addition of Canna edulis starch and starch nanoparticles to stabilized Pickering emulsions: In vitro digestion and fecal fermentation. Int J Biol Macromol 2024; 258:128993. [PMID: 38163505 DOI: 10.1016/j.ijbiomac.2023.128993] [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: 08/21/2023] [Revised: 12/05/2023] [Accepted: 12/21/2023] [Indexed: 01/03/2024]
Abstract
Starch nanoparticles (SNPs) were prepared through acid hydrolysis of Canna edulis native starch and modified with octenyl succinic anhydride (OSA) to yield OS-starch and OS-SNPs. These modified particles were used to stabilize curcumin-loaded Pickering emulsions. Effects on gut microbiota during in vitro fecal fermentation were examined. The surface of OS-starch exhibits a porous structure, while OS-SNPs display layered grooves. OSA modification was confirmed by Fourier transform infrared spectroscopy (with peaks at 1728 cm-1 and 1573 cm-1) and proton nuclear magnetic resonance spectra (0.5-2 ppm). The degree of substitution for OS-starch and OS-SNPs is 0.0106 ± 0.0004 and 0.0079 ± 0.0003, respectively. Following modification, the crystallinity decreased from 35.69 ± 0.46 % (native starch) to 30.17 ± 0.70 % (OS-starch), SNPs decreased from 45.87 ± 0.89 % to 43.63 ± 0.64 % (OS-SNPs). Contact angles for OS-starch and OS-SNPs are 77.47 ± 1.78 and 55.57 ± 0.21, respectively. OS-SNPs exhibited superior emulsification properties compared to OS-starch, forming stable Pickering emulsions with pseudoplastic fluid behavior and enhanced curcumin storage protection over 14 days (60.88 ± 4.26 %) with controlled release. Stabilizing Pickering emulsions with OS-starch and OS-SNPs positively affected on gut microbiota and improved the intestinal environment, showing promise for their application in transportation systems and innovative prebiotic food formulations.
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Affiliation(s)
- Nan Wang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Chi Zhang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Houxier Li
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Dachuan Zhang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Jiahui Wu
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Yan Li
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Li Yang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Nan Zhang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Xueyong Wang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China.
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7
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Jia R, Cui C, Gao L, Qin Y, Ji N, Dai L, Wang Y, Xiong L, Shi R, Sun Q. A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality. Carbohydr Polym 2023; 321:121260. [PMID: 37739518 DOI: 10.1016/j.carbpol.2023.121260] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 09/24/2023]
Abstract
Swelling behavior involves the process of starch granules absorbing enough water to swell and increase the viscosity of starch suspension under hydrothermal conditions, making it one of the important aspects in starch research. The changes that starch granules undergo during the swelling process are important factors in predicting their functional properties in food processing. However, the factors that affect starch swelling and how swelling, in turn, affects the texture and digestion characteristics of starch-based foods have not been systematically summarized. Compared to its long chains, the short chains of amylose easily interact with amylopectin chains to inhibit starch swelling. Generally, reducing the swelling of starch could increase the strength of the gel while limiting the accessibility of digestive enzymes to starch chains, resulting in a reduction in starch digestibility. This article aims to conduct a comprehensive review of the mechanism of starch swelling, its influencing factors, and the relationship between swelling and the pasting, gelling, and digestion characteristics of starch. The role of starch swelling in the edible quality and nutritional characteristics of starch-based foods is also discussed, and future research directions for starch swelling are proposed.
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Affiliation(s)
- Ruoyu Jia
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Congli Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Lin Gao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Rui Shi
- College of Food Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu Province 210037, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China.
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Zhang H, Su J, Wang Q, Yuan M, Li C. Structure, gelatinization, and digestion characteristics of starch from Chinese wild rice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2147943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Haifeng Zhang
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, JP, P. R. China
| | - Jiamin Su
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
| | - Qiuyu Wang
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
| | - Meng Yuan
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
| | - Chunmei Li
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, JP, P. R. China
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9
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Impact of hydrothermal treatments on the functional, thermal, pasting, morphological and rheological properties of underutilized yam starches. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01789-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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10
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Effects of Heat-Moisture Treatment on the Digestibility and Physicochemical Properties of Waxy and Normal Potato Starches. Foods 2022; 12:foods12010068. [PMID: 36613287 PMCID: PMC9818452 DOI: 10.3390/foods12010068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/19/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
Heat-moisture treatment (HMT) is a safe, environmentally friendly starch modification method that reduces the digestibility of starch and changes its physicochemical properties while maintaining its granular state. Normal potato starch (NPS) and waxy potato starch (WPS) were subjected to HMT at different temperatures. Due to erosion by high-temperature water vapor, both starches developed indentations and cracks after HMT. Changes were not evident in the amylose content since the interaction between the starch molecules affected the complexation of amylose and iodine. HMT increased pasting temperature of NPS from 64.37 °C to 91.25 °C and WPS from 68.06 °C to 74.44 °C. The peak viscosity of NPS decreased from 504 BU to 105 BU and WPS decreased from 384 BU to 334 BU. The crystallinity of NPS decreased from 33.0% to 24.6% and WPS decreased from 35.4% to 29.5%. While the enthalpy values of the NPS declined from 15.74 (J/g) to 6.75 (J/g) and WPS declined from 14.68 (J/g) to 8.31 (J/g) at 120 °C. The solubility and swelling power of NPS decreased while that of WPS increased at 95 °C. Due to the lack of amylose in WPS, at the same HMT processing temperature, the reduction in peak viscosity of treated WPS compared to that of native starch was smaller than that of NPS. The resistant starch (RS) content of NPS after HMT at 120 °C was 73.0%. The slowly digestible starch (SDS) content of WPS after HMT at 110 °C was 37.6%.
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11
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Effects of heat-moisture treatment and hydroxypropylation on the physical, physicochemical, thermal, and functional properties of anchote (Coccinia abyssinica) starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01566-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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12
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Guktur RE, Nep EI, Kemas CU, Olorunfemi PO, Ngwuluka NC, Ochekpe NA, Sagay AS. Effects of Autoclaving and Freeze-Drying on Physicochemical Properties of Plectranthus esculentus Starch Derivatives. AAPS PharmSciTech 2022; 23:172. [PMID: 35739364 DOI: 10.1208/s12249-022-02300-1] [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: 12/22/2021] [Accepted: 05/05/2022] [Indexed: 11/30/2022] Open
Abstract
The goal of this research was to assess the effects of autoclaving followed by freeze-drying on acetylated xerogel (AXS) and carboxymethylated (CMS) derivatives of Plectranthus esculentus starch as potential vaccine stabilizers. Starch extracted from tubers of P. esculentus were modified by single (carboxymethylation) and dual (acetylation followed by xerogel formation) methods. The derivatives were formulated into vaccine stabilizer suspensions, autoclaved, and freeze-dried without additives or antigen. The derivatives and freeze-dried products were assessed by physical appearance, titration, moisture content (MC), TGA, DSC, XRD, SEM, and FTIR analyses. The degrees of substitution (DS) of the CMS and AXS derivatives were 0.345 and 0.033, respectively. Modification significantly reduced the MC of the derivatives. Freeze-dried AXS (FAXS) had lower MC than freeze-dried CMS (FCMS). The lower degree of hydrophilicity/MC of AXS and FAXS was confirmed by TGA and FTIR band intensities and shifts. Reduction in DSC water desorption/evaporation enthalpies (ΔH) from - 1168.8 mJ (NaS) to - 407.48 mJ (AXS) confirmed the influence of modification on moisture. FTIR confirmed acetylation and carboxymethylation of the derivatives by the presence of 1702.9 cm-1 and 1593 cm-1 bands, respectively (FTIR). Increasing concentrations of the derivatives yielded uncollapsed/unshrunken lyophilisates. SEM and XRD showed that modification, autoclaving, and freeze-drying yielded beehive-like microstructures of FCMS and FAXS that were completely amorphous. Processing (autoclaving and freeze-drying), therefore, enhanced the amorphousness of the starch derivatives which is required in vaccine stability during processing and storage. These findings indicate that these starch derivatives have potential as novel vaccine stabilizers.
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Affiliation(s)
- Ruth E Guktur
- Department of Pharmaceutical Microbiology and Biotechnology, Faculty of Pharmaceutical Sciences, University of Jos, PMB 2084, Jos, Nigeria.,Viral Vaccines Production Division, National Veterinary Research Institute, PMB 01, Vom, Nigeria
| | - Elijah I Nep
- Department of Pharmaceutics, Faculty of Pharmaceutical Sciences, University of Jos, PMB 2084, Jos, Nigeria
| | - Chinwe U Kemas
- Department of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, University of Jos, PMB 2084, Jos, Nigeria
| | - Patrick O Olorunfemi
- Department of Pharmaceutical Microbiology and Biotechnology, Faculty of Pharmaceutical Sciences, University of Jos, PMB 2084, Jos, Nigeria
| | - Ndidi C Ngwuluka
- Department of Pharmaceutics, Faculty of Pharmaceutical Sciences, University of Jos, PMB 2084, Jos, Nigeria
| | - Nelson A Ochekpe
- Department of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, University of Jos, PMB 2084, Jos, Nigeria.
| | - Atiene S Sagay
- Department of Obstetrics and Gynaecology, College of Health Sciences, University of Jos/Jos University Teaching Hospital, Jos, Nigeria
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Oskaybaş-Emlek B, Özbey A, Aydemir LY, Kahraman K. Production of buckwheat starch-myristic acid complexes and effect of reaction conditions on the physicochemical properties, X-ray pattern and FT-IR spectra. Int J Biol Macromol 2022; 207:978-989. [PMID: 35378155 DOI: 10.1016/j.ijbiomac.2022.03.189] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 02/25/2022] [Accepted: 03/28/2022] [Indexed: 11/27/2022]
Abstract
In this study, the effect of reaction parameters on complex index (CI%) value of complexes formed between buckwheat starch (BS) and myristic acid (MA) was investigated. The temperature (60-90 °C) and MA to BS ratio (0.1-0.8 mmoL/g) were determined as the most effective parameters and their effect on CI% was evaluated using response surface methodology. The MA to BS ratio, temperature, and interaction between them had an influence on CI%. The CI% of BS-MA complexes increased with increasing MA ratio until a certain level of MA. Principal component analysis (PCA) was used for correlation analysis between parameters. Swelling power and paste clarity of BS decreased with complex formation while syneresis increased. Peak and final viscosity values of the BS-MA complexes were significantly lower than those of BS. FT-IR revealed the complex formation led to change in starch structure. The XRD confirmed the BS-MA complex formation but the BS-MA produced using 0.1 mmoL/g at 60 °C was not detected by XRD due to having low crystallinity, and expectedly, the lowest relative crystallinity value was achieved with this sample among complex samples. All results showed that the buckwheat might be an alternative starch source for starch-lipid complex formation.
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Affiliation(s)
| | - Ayşe Özbey
- Dept. of Food Eng., Niğde Ömer Halisdemir University, Niğde, Turkey
| | - Levent Yurdaer Aydemir
- Dept. of Food Eng., Adana Alparslan Türkeş Science and Technology University, Adana, Turkey
| | - Kevser Kahraman
- Dept. of Nanotechnology Eng., Abdullah Gül University, Kayseri, Turkey.
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Faridah DN, Damaiyanti S, Indrasti D, Jayanegara A, Afandi FA. Effect of heat moisture treatment on resistant starch content among carbohydrate sources: a meta‐analysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15276] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Didah Nur Faridah
- Department of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- SEAFAST Center IPB Department of Food Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Sanaz Damaiyanti
- Department of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Dias Indrasti
- Department of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- SEAFAST Center IPB Department of Food Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology Faculty of Animal Science IPB University Bogor 16880 Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness Coordinating Ministry for Economic Affairs Republic of Indonesia Jakarta 10710 Indonesia
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15
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Surojanametakul V, Udomrati S, Satmalee P. Effects of Liquid Nitrogen Deep Freezing Treatment on Rice Starch Properties. STARCH-STARKE 2022. [DOI: 10.1002/star.202100137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Vipa Surojanametakul
- Department of Food Chemistry and Physics Institute of Food and Product Development Kasetsart University Bangkok 10903 Thailand
| | - Sunsanee Udomrati
- Department of Food Chemistry and Physics Institute of Food and Product Development Kasetsart University Bangkok 10903 Thailand
| | - Prajongwate Satmalee
- Department of Food Chemistry and Physics Institute of Food and Product Development Kasetsart University Bangkok 10903 Thailand
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16
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Wu C, Ji G, Gao F, Qian J, Zhang L, Li Q, Zhang C. Effect of heat-moisture treatment on the structural and physicochemical characteristics of sand rice ( Agriophyllum squarrosum) starch. Food Sci Nutr 2021; 9:6720-6727. [PMID: 34925801 PMCID: PMC8645719 DOI: 10.1002/fsn3.2622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 06/29/2021] [Accepted: 09/27/2021] [Indexed: 11/23/2022] Open
Abstract
A small granule starch from sand rice (Agriophyllum squarrosum) was subjected to heat-moisture treatment (HMT) at different moisture contents (MCs,15%-30%). With MC≤20%, a higher MC resulted in increases in the starch orders (i.e., short-range and crystalline structure) with unchanged granule morphology. Nonetheless, a further elevated MC (>20%) gradually destroyed the granule morphology and starch orders. Also, HMT gradually vanished the lamellar structure as MC increased during HMT. These structural evolutions in HMT-modified starch resulted in greater thermal stability, higher pasting temperature, lower pasting viscosity and weakened digestibility. Particularly, HMT applied directly in sand rice starch at 20% MC obtained the highest amount of SDS and RS (23.6%), which was 2.2-fold higher than that of native starch. Therefore, the small granule sand rice starch can be modulated by HMT through controlled MC to expand their application range in food production.
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Affiliation(s)
- Chunsen Wu
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing)Beijing Technology and Business UniversityBeijingChina
| | - Guiying Ji
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
| | - Fan Gao
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
| | - Jian‐Ya Qian
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
| | - Liang Zhang
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
| | - Qian Li
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
| | - Chen Zhang
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
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17
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Effects of Hydrothermal Treatments on Physicochemical Properties and In Vitro Digestion of Starch. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09687-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
AbstractStarchy food items such as rice and potato with high carbohydrate content raise blood sugar. Hence, consuming low glycaemic foods is one tool to keep diabetes under control. In this study, potato and brown rice (Njavara rice) starches were subjected to hydrothermal treatments: heat moisture treatment (HMT) and annealing (ANN) to develop starch-based food products fit for consumption by diabetic patients. The effects of hydrothermal treatments on physicochemical properties and in-vitro enzymatic digestion of starch were determined. It was observed that hydrothermal treatments decreased the swelling power (SP)% and increased the water solubility (WS)% of the native starches. Native potato starch (PSN) showed a high SP of 80.33%, while annealed potato starch (PANN) and heat moisture treated potato starch (PHMT) showed SP reduced to 65.33% and 51.66%, respectively. Similarly, the SP % reduced from 64.33% in native brown rice (BRN) to 44.66% in annealed brown rice (BRANN) and 38.33% in heat moisture treated brown rice (BRHMT). WS % increased from 32.86% in PSN to 36.66% in PANN and 40.66% in PHMT. In BRN, the WS % increased from 14.0% to 14.66% in BRANN and 18.33% in BRHMT. Amylose content increased from 13.23% and 14.56% in PSN and BRN to 16.14% in PANN 17.99% in PHMT, 17.33% in BRANN, and 18.98% in BRHMT. The PSN crystallinity index reduced from 33.49 to 30.50% in PANN and 32.60% in PHMT. At 12 h of enzymatic digestion, it was found that the degree of hydrolysis (DoH) of PHMT (31.66%) and PANN (36.82%) reduced when compared to PSN (41.09%). Similarly, BRHMT exhibited the lowest DoH at 12 h compared to BRANN (29.24%) and BRN (35.48%). This study highlights the importance of hydrothermal treatments on starch in developing low glycaemic index commercial starch-based food products.
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18
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Ashogbon AO. The Recent Development in the Syntheses, Properties, and Applications of Triple Modification of Various Starches. STARCH-STARKE 2021. [DOI: 10.1002/star.202000125] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Adeleke Omodunbi Ashogbon
- Department of Chemical Sciences Adekunle Ajasin University P.M.B 001 Akungba‐Akoko Ondo State 342111 Nigeria
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19
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Omodunbi Ashogbon A. Limited Quadruple Modification of Various Starches in the Literature: Why? STARCH-STARKE 2021. [DOI: 10.1002/star.202000126] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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20
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Wang Q, Li L, Zheng X. Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems. Food Chem 2020; 344:128700. [PMID: 33248839 DOI: 10.1016/j.foodchem.2020.128700] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/04/2020] [Accepted: 11/18/2020] [Indexed: 10/22/2022]
Abstract
Cereals, one of the starch sources, have a tremendous and steady production worldwide. Starchy foods constitute the major part of daily calorie intake for humans. As a simple and green modification approach, heat-moisture treatment (HMT) could change the granular surface characteristics and size, crystalline and helical structure, as well as molecular organization of cereal starch. The changing degree is contingent on HMT parameters and botanical origin. Based on the hierarchical structure, this paper reviews functionalities of heat-moisture modified cereal starch (HMCS) reported in latest years. The functionality of HMCS could be affected by co-existing non-starch ingredients through non-covalent/covalent interactions, depolymerization or simply attachment/encapsulation. Besides, it summarizes the modulation of HMCS in dough rheology and final food products' quality. Selecting proper HMT conditions is crucial for achieving nutritious products with desirable sensory and storage quality. This review gives a systematic understanding about HMCS for the better utilization in food industry.
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Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
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21
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Ashogbon AO. Dual modification of various starches: Synthesis, properties and applications. Food Chem 2020; 342:128325. [PMID: 33153808 DOI: 10.1016/j.foodchem.2020.128325] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 09/26/2020] [Accepted: 10/05/2020] [Indexed: 01/07/2023]
Abstract
The problems associated with native starches (NSs) and single modified starches were stated in order to justify dual modification of various starches. Broadly, there are two types of dual modification, i.e., homogeneous dual modification and heterogeneous dual modification. The combination of two physical modifications, e.g., (extrusion/annealing); two chemical modifications, e.g., (succinylation/cross-linking) and two enzymes modification (α-amylase/pullulanase) falls under the former classification and the latter classification is the combination of two of each of the differently stated modifications, e.g., acetylation/annealing, extrusion/succinylation, and microwave-assisted phosphorylation, etc. The classification, synthesis, properties and applications of dually modified starches were discussed. There is an attempt to elucidate the problems of each of the single modification in order to justify dual modifications. In dual modifications, the order of reactions, the reaction conditions, the medium of reaction, and the botanical sources of the various starches are very important parameters.
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