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Ma S, Jiang H. The effect of cold plasma on starch: Structure and performance. Carbohydr Polym 2024; 340:122254. [PMID: 38857998 DOI: 10.1016/j.carbpol.2024.122254] [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: 04/04/2024] [Revised: 04/26/2024] [Accepted: 05/09/2024] [Indexed: 06/12/2024]
Abstract
The inherent side effects of the physico-chemical properties of native starches often severely limit their use in food and non-food industries. Plasma is a non-thermal technology that allows rapid improvement of functional properties. This review provides a comprehensive summary of the sources and mechanisms of action of cold plasma and assesses its effects on starch morphology, crystal structure, molecular chain structure and physicochemical properties. The complex relationship between structure and function of plasma-treated starch is also explored. Potential applications of plasma-modified starch are also discussed in detail. The outcome of the modification process is influenced by factors such as starch type and concentration, plasma source, intensity and duration. The properties of starch can be effectively optimised using plasma technology. Plasma-based technologies therefore have the potential to modify starch to create a range of functionalities to meet the growing market demand for clean label ingredients.
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Affiliation(s)
- Shu Ma
- College of Food Science and Engineering, Northwest A & F University, Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling 712100, China
| | - Hao Jiang
- College of Food Science and Engineering, Northwest A & F University, Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling 712100, China.
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2
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Zhang S, Liu Y, Sun T, Liu H, Wang D. The Effects of Tremella fuciformis Polysaccharide on the Physicochemical, Multiscale Structure and Digestive Properties of Cyperus esculentus Starch. Foods 2024; 13:1425. [PMID: 38731796 PMCID: PMC11083195 DOI: 10.3390/foods13091425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/18/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024] Open
Abstract
In this study, we have investigated the effects of Tremella fuciformis polysaccharide (TP) on the pasting, rheological, structural and in vitro digestive properties of Cyperus esculentus starch (CS). The results showed that the addition of TP significantly changed the pasting characteristics of CS, increased the pasting temperature and pasting viscosity, inhibited pasting, reduced the exudation of straight-chain starch and was positively correlated with the amount of TP added. The addition of the appropriate amount of TP could increase its apparent viscosity and enhance its viscoelasticity. The composite system of CS/TP exhibited higher short-range ordered structure and solid dense structure, which protected the crystal structure of CS, but was related to the amount of TP added. In addition, the introduction of TP not only decreased the in vitro digestion rate of CS and increased the content of slow-digestible starch (SDS) and resistant starch (RS), but also reduced the degree of digestion. Correlation studies established that TP could improve the viscoelasticity, relative crystallinity and short-range order of the CS/TP composite gel, maintain the integrity of the starch granule and crystalline structure, reduce the degree of starch pasting and strengthen the gel network structure of CS, which could help to lower the digestibility of CS.
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Affiliation(s)
- Shanshan Zhang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Yingxu Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Tong Sun
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
- Key Laboratory of Technological Innovations for Grain Deep-Processing and High-Effeciency Utilization of By-Products of Jilin Province, Changchun 130118, China
| | - Hongcheng Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Dawei Wang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
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de Oliveira Maior L, Bach D, Demiate IM, Lacerda LG. Impact of cyclic and continuous dry heat modification on the structural, thermal, technological, and in vitro digestibility properties of potato starch (Solanum tuberosum L.): A comparative study. Int J Biol Macromol 2024; 263:130370. [PMID: 38403222 DOI: 10.1016/j.ijbiomac.2024.130370] [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: 08/25/2023] [Revised: 02/09/2024] [Accepted: 02/20/2024] [Indexed: 02/27/2024]
Abstract
Dry heat treatment (DHT) has been demonstrated as a viable method for starch modification, offering benefits due to its environmentally friendly process and low operational costs. This research modified potato starch using different DHT conditions (continuous-CDHT and cyclic-RDHT), with durations ranging from 3 to 15 h and 1 to 5 cycles, at 120 °C. The study investigated and compared the structural, thermal, pasting, and morphological properties of the treated samples to those of untreated potato starch, including in vitro digestibility post-modification. DHT altered the amylose content of the biopolymer. X-ray diffraction patterns transitioned from type B to type C, and a decrease in relative crystallinity (RC%) was observed. Morphological changes were more pronounced in starches modified by RDHT. Paste viscosities of both CDHT and RDHT-treated starches decreased significantly, by 61.7 % and 58.1 % respectively, compared to native starch. The gelatinization enthalpy of RDHT-treated starches reduced notably, from 17.60 to 16.10 J g-1. Additionally, starch digestibility was impacted, with cyclic treatments yielding a significant increase in resistant starch content, notably an 18.26 % rise. These findings underscore the efficacy of dry heat in enhancing the functional properties of potato starch.
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Affiliation(s)
- Luane de Oliveira Maior
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, Uvaranas Campus, Ponta Grossa, PR 84030-900, Brazil
| | - Daniele Bach
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, Uvaranas Campus, Ponta Grossa, PR 84030-900, Brazil
| | - Ivo Mottin Demiate
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, Uvaranas Campus, Ponta Grossa, PR 84030-900, Brazil
| | - Luiz Gustavo Lacerda
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, Uvaranas Campus, Ponta Grossa, PR 84030-900, Brazil.
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Yousefi A, Ako K, Jekle M. Incorporation of Lepidium perfoliatum seed gum into wheat starch affects its physicochemical, viscoelastic, pasting and freeze-thaw syneresis properties. Int J Biol Macromol 2024; 259:129344. [PMID: 38218282 DOI: 10.1016/j.ijbiomac.2024.129344] [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: 11/03/2023] [Revised: 12/28/2023] [Accepted: 01/07/2024] [Indexed: 01/15/2024]
Abstract
This study aimed to investigate the influence of incorporating Lepidium perfoliatum seed gum (LPSG) into wheat starch (WS) at various mixing ratios on its FTIR, DSC, steady and dynamic rheological properties, pasting attributes, syneresis, and particle size distributions characteristics. The interaction between WS and LPSG was purely based on hydrogen-bonding. It was found that the onset (To) and peak (Tp) temperatures of the LPSG-rich mixtures increased by 10 % and 8 %, respectively, while the enthalpy (ΔH) decreased by 70 % compared to WS. A higher LPSG ratio led to a decrease in the frequency dependence of storage modulus (G'), as well as an increase in the pseudoplasticity of the mixtures. The in-shear structural recovery test showed that the rate of recovery (R, %) increased with an increasing LPSG ratio. The pasting results demonstrated that the 9/1 ratio had the highest final viscosity and the lowest relative breakdown. Applying 1 to 5 freeze-thaw cycles resulted in a 50 % to 70 % decrease in syneresis for the 9/1 mixing ratio in comparison to WS, respectively. The incorporation of LPSG into WS resulted in higher static and dynamic magnitudes of yield stress, as well as an increase in particle size when compared to WS.
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Affiliation(s)
- Alireza Yousefi
- Department of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany.
| | - Komla Ako
- Univ. Grenoble Alpes, CNRS, Grenoble INP, LRP, 38000 Grenoble, France
| | - Mario Jekle
- Department of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
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5
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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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6
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Hosseini P, Hojjatoleslamy M, Molavi H. Investigation of the mixing ratio of quince seed gum, potato starch and gellan gum on the properties of the resulting film by Mixture Design. Int J Biol Macromol 2023; 237:123869. [PMID: 36871687 DOI: 10.1016/j.ijbiomac.2023.123869] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 01/20/2023] [Accepted: 02/25/2023] [Indexed: 03/06/2023]
Abstract
In this study, the impact of three different biopolymers, namely, quince seed gum, potato starch and gellan gum, at levels of zero to three, on optimizing the biodegradable film was investigated. In order to prepare the mixed edible film, the textural properties of the films, water vapor permeability, water-solubility, transparency, thickness, color parameters, acid solubility and microstructure of the made films were investigated. Numerical optimization of method variables was performed based on the maximum Young's modulus and minimum solubility in water, minimum solubility in acid and minimum water vapor permeability by mixed design, using the Design-Expert software. The results showed that the increase of the quince seed gum directly affected the Young's modulus, tensile strength, elongation to break, solubility in acid, and a* and b* values. However, the rise of the potato starch and gellan gum levels increased the thickness, solubility in water, water vapor permeability, transparency, L* value and Young's modulus, tensile strength, elongation to break, solubility in acid and a* and b* values. The optimal conditions for the production of the biodegradable edible film were selected at the levels of 1.623 %, 1.637 % and 0 % for quince seed gum, potato starch and gellan gum, respectively. The results of scanning electron microscopy showed that the film had more uniformity, coherence and smoothness, as compared to other films studied. The results of this study, thus, showed that there was no statistically significant difference between the predicted and laboratory results (p < 0.05), indicating the good fit of the model designed for producing a quince seed gum/potato starch/gellan gum composite film.
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Affiliation(s)
- Pegah Hosseini
- Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Mohammad Hojjatoleslamy
- Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Energy Research Center, Shahrekord Branch Islamic Azad University, Shahrekord, Iran.
| | - Hooman Molavi
- Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
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Insight in changes in starch and proteins molecular structure of non-wheat cereal flours influenced by roasting and extrusion treatments. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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8
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Wang B, Lan J, Bo C, Gong B, Ou J. Adsorption of heavy metal onto biomass-derived activated carbon: review. RSC Adv 2023; 13:4275-4302. [PMID: 36760304 PMCID: PMC9891085 DOI: 10.1039/d2ra07911a] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Accepted: 01/24/2023] [Indexed: 02/01/2023] Open
Abstract
Due to the rapid development of the social economy and the massive increase in population, human beings continue to undertake processing, and commercial manufacturing activities of heavy metals, which has caused serious damage to the environment and human health. Heavy metals lead to serious environmental problems such as soil contamination and water pollution. Human health and the living environment are closely affected by the handling of heavy metals. Researchers must find several simple, economical and practical methods to adsorb heavy metals. Adsorption technology has been recognized as an efficient and economic strategy, exhibiting the advantages of recovering and reusing adsorbents. Biomass-derived activated carbon adsorbents offer large adjustable specific surface area, hierarchically porous structure, strong adsorption capacity, and excellent high economic applicability. This paper focuses on reviewing the preparation methods of biomass-derived activated carbon in the past five years. The application of representative biomass-derived activated carbon in the adsorption of heavy metals preferentially was described to optimize the critical parameters of the activation type of samples and process conditions. The key factors of the adsorbent, the physicochemical properties of the heavy metals, and the adsorption conditions affecting the adsorption of heavy metals are highlighted. In addition, the challenges faced by biomass-derived activated carbon are also discussed.
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Affiliation(s)
- Baoying Wang
- School of Chemistry and Chemical Engineering, Key Laboratory for Chemical Engineering and Technology, State Ethnic Affairs Commission, Ningxia Key Laboratory of Solar Chemical Conversion Technology, North Minzu University Yinchuan 750021 PR China
| | - Jingming Lan
- School of Chemistry and Chemical Engineering, Key Laboratory for Chemical Engineering and Technology, State Ethnic Affairs Commission, Ningxia Key Laboratory of Solar Chemical Conversion Technology, North Minzu University Yinchuan 750021 PR China
| | - Chunmiao Bo
- School of Chemistry and Chemical Engineering, Key Laboratory for Chemical Engineering and Technology, State Ethnic Affairs Commission, Ningxia Key Laboratory of Solar Chemical Conversion Technology, North Minzu University Yinchuan 750021 PR China
| | - Bolin Gong
- School of Chemistry and Chemical Engineering, Key Laboratory for Chemical Engineering and Technology, State Ethnic Affairs Commission, Ningxia Key Laboratory of Solar Chemical Conversion Technology, North Minzu University Yinchuan 750021 PR China
| | - Junjie Ou
- School of Chemistry and Chemical Engineering, Key Laboratory for Chemical Engineering and Technology, State Ethnic Affairs Commission, Ningxia Key Laboratory of Solar Chemical Conversion Technology, North Minzu University Yinchuan 750021 PR China .,CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences Dalian 116023 China .,University of Chinese Academy of Sciences Beijing 100049 China
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Effect of Frozen Treatment on the Sensory and Functional Quality of Extruded Fresh Noodles Made from Whole Tartary Buckwheat. Foods 2022; 11:foods11243989. [PMID: 36553730 PMCID: PMC9778488 DOI: 10.3390/foods11243989] [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: 11/02/2022] [Revised: 12/05/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022] Open
Abstract
Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while the treatment of fresh noodles after extrusion is crucial. The difference in sensory and functional quality between frozen noodles (FTBN) and hot air-dried noodles (DTBN) was investigated in this study. The results showed a shorter optimum cooking time (FTBN of 7 min vs. DTBN of 17 min), higher hardness (8656.99 g vs. 5502.98 g), and less cooking loss (5.85% vs. 21.88%) of noodles treated by freezing rather than hot air drying, which corresponded to better sensory quality (an overall acceptance of 7.90 points vs. 5.20 points). These effects on FTBN were attributed to its higher ratio of bound water than DTBN based on the Low-Field Nuclear Magnetic Resonance results and more pores of internal structure in noodles based on the Scanning Electron Microscopy results. The uniform water distribution in FTBN promoted a higher recrystallization (relative crystallinity of FTBN 26.47% vs. DTBN 16.48%) and retrogradation (degree of retrogradation of FTBN 34.67% vs. DTBN 26.98%) of starch than DTBN, strengthening the stability of starch gel after noodle extrusion. FTBN also avoided the loss of flavonoids and retained better antioxidant capacity than DTBN. Therefore, frozen treatment is feasible to maintain the same quality as freshly extruded noodles made from whole Tartary buckwheat. It displays significant commercial potential for gluten-free noodle production to maximize the health benefit of the whole grain, as well as economic benefits since it also meets the sensory quality requirements of consumers.
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Medina-López SV, Zuluaga-Domínguez CM, Fernández-Trujillo JP, Hernández-Gómez MS. Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications. Foods 2022; 11:foods11030401. [PMID: 35159551 PMCID: PMC8834643 DOI: 10.3390/foods11030401] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/19/2022] [Accepted: 01/28/2022] [Indexed: 02/05/2023] Open
Abstract
This review aims to study the alternatives to conventional industrial starches, describing uncommon sources along with their technological characteristics, processing, and performance on food products. Minor components remaining after extraction play an important role in starch performance despite their low percentage, as happens with tuber starches, where minerals may affect gelatinization. This feature can be leveraged in favor of the different needs of the food industry, with diversified applications in the market being considered in the manufacture of both plant and animal-based products with different sensory attributes. Hydrocolloids, different from starch, may also modify the technological outcome of the amylaceous fraction; therefore, combinations should be considered, as advantages and disadvantages linked to biological origin, consumer perception, or technological performance may arise. Among water-based system modifiers, starches and nonstarch hydrocolloids are particularly interesting, as their use reaches millions of sales in a multiplicity of specialties, including nonfood businesses, and could promote a diversified scheme that may address current monocrop production drawbacks for the future sustainability of the food system.
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Affiliation(s)
- Sandra Viviana Medina-López
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogota 111321, Colombia; (S.V.M.-L.); (M.S.H.-G.)
- Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogota 111321, Colombia;
| | | | | | - María Soledad Hernández-Gómez
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogota 111321, Colombia; (S.V.M.-L.); (M.S.H.-G.)
- Instituto Amazónico de Investigaciones Científicas (SINCHI), Bogota 110311, Colombia
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Miao W, Li Y, Ma S, Jiang J, Liu H, Cai X, Qin Z, Wang X. Effects of cold‐pressing conditions on physicochemical and functional properties of cold‐pressed tigernut oil and starch isolated from press‐cake. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15445] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Wen‐Bo Miao
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
- Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China
| | - Yi‐Jia Li
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
| | - Shi‐Yuan Ma
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
| | - Ji‐Hui Jiang
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
| | - Hua‐Min Liu
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
- Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China
| | - Xiao‐Shuang Cai
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
- Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China
| | - Zhao Qin
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
- Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China
| | - Xue‐De Wang
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
- Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China
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