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Lu H, Zhao R, Zhang L, Liu W, Liu Q, Liu S, Hu H. Interactions between partially gelatinized starch and nonstarch components in potato flour and their performance in emulsification. Int J Biol Macromol 2024; 269:132044. [PMID: 38701998 DOI: 10.1016/j.ijbiomac.2024.132044] [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: 12/30/2023] [Revised: 04/17/2024] [Accepted: 04/30/2024] [Indexed: 05/06/2024]
Abstract
To develop natural complex materials as starch-dominated emulsifiers, pregelatinization was conducted on potato flour. The effects of gelatinization degrees (GDs, 0 %-50 %) on the structural characteristics, physicochemical properties, and emulsifying potentials of potato flour were investigated. Increasing GD of potato flour promoted protein aggregation on starch granules surfaces and transformed starch semicrystalline structures into melted networks. The emulsion stabilized with 50 % GD potato flour exhibited excellent storage stability (7 d) and gel-like behavior. With increasing GD from 0 to 50 %, the respective apparent viscosities and elastic moduli of emulsion increased from 21.4 Pa to 1126.7 Pa, and from 0.133 Pa·s to 1176.6 Pa·s, promoting the formation of a stable network structure in the emulsion. Fourier transform infrared spectra from emulsions with a continuous phase of >20 % GD displayed a new peak around 1740 cm-1, suggesting improved covalent interactions between droplets, thereby facilitating emulsion stability. Confocal laser scanning microscopy images indicated that droplets could be anchored in the melted networks and broken starch granules, inhibiting droplets coalescence. These results suggest that pregelatinization is a viable strategy for customizing natural starch-dominated emulsions.
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Affiliation(s)
- Huimin Lu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, PR China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Ruixuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, PR China.
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
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Jha S, Sarkhel S, Saha S, Sahoo B, Kumari A, Chatterjee K, Mazumder PM, Sarkhel G, Mohan A, Roy A. Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects. Food Res Int 2024; 175:113771. [PMID: 38129003 DOI: 10.1016/j.foodres.2023.113771] [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: 08/08/2023] [Revised: 11/10/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Exposing the hydrated-soft-starch matrix of intact grain or reconstituted flour dough to a high-temperature-short-time (HTST) leads to rapid vapor generation that facilitates high-pressure build-up in its elastic matrix linked to large deformation and expansion. The expanded starch matrix at high temperatures dries up quickly by flash vaporization of water, which causes loss of its structural flexibility and imparts a porous and rigid structure of the expanded porous starch matrix (EPSM). EPSM, with abundant pores in its construction, offers adsorptive effectiveness, solubility, swelling ability, mechanical strength, and thermal stability. It can be a sustainable and easy-to-construct alternative to porous starch (PS) in food and pharmaceutical applications. This review is a comparative study of PS and EPSM on their preparation methods, structure, and physicochemical properties, finding compatibility and addressing challenges in recommending EPSM as an alternative to PS in adsorbing, dispersing, stabilizing, and delivering active ingredients in a controlled and efficient way.
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Affiliation(s)
- Shipra Jha
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Shubhajit Sarkhel
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Sreyajit Saha
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Bijendra Sahoo
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Ankanksha Kumari
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Kaberi Chatterjee
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Papiya Mitra Mazumder
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Gautam Sarkhel
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Anand Mohan
- Department of Food Science & Technology, University of Georgia, Athens, GA 30602, USA
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India.
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Liu W, Adelina NM, Zhang L, Zhao Y. Effects of roasting treatment on functional properties and structure of proteins in grafted Korean pine. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Wenchao Liu
- Department of Food Processing and Safety, School of Forestry Northeast Forestry University Harbin People's Republic of China
| | - Nadya Mara Adelina
- Department of Food Technology Al‐Azhar University of Indonesia Jakarta Indonesia
| | - Ligang Zhang
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
| | - Yuhong Zhao
- Department of Food Processing and Safety, School of Forestry Northeast Forestry University Harbin People's Republic of China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province Harbin People's Republic of China
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Hu C, Xiong H. Structure, interfacial adsorption and emulsifying properties of potato protein isolate modified by chitosan. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128314] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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5
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Milled black gram by-product as a promising food ingredient: functional, pasting and thermal characteristics. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00255-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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6
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Atalar I, Gul O, Mortas M, Gul L, Saricaoglu F, Yazici F. Effect of thermal treatment on microbiological, physicochemical and structural properties of high pressure homogenised hazelnut beverage. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1493] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- I. Atalar
- Department of Food Engineering, Engineering Faculty, Bolu Abant Izzet Baysal University, 14030 Bolu, Turkey
| | - O. Gul
- Program of Food Technology, Yeşilyurt Demir-Celik Vocational School, Ondokuz Mayis University, 55300 Samsun, Turkey
| | - M. Mortas
- Food Engineering Department, Engineering Faculty, Ondokuz Mayis University, 55139 Samsun, Turkey
| | - L.B. Gul
- Food Engineering Department, Engineering Faculty, Ondokuz Mayis University, 55139 Samsun, Turkey
| | - F.T. Saricaoglu
- Food Engineering Department, Faculty of Natural Sciences, Architecture and Engineering Bursa Technical University, Bursa, Turkey
| | - F. Yazici
- Food Engineering Department, Engineering Faculty, Ondokuz Mayis University, 55139 Samsun, Turkey
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A rapid dicrimination of wheat, walnut and hazelnut flour samples using chemometric algorithms on GC/MS data. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00216-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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8
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Hosseini SMH, Hashemi Gahruie H, Razmjooie M, Sepeidnameh M, Rastehmanfard M, Tatar M, Naghibalhossaini F, Van der Meeren P. Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions. Food Chem 2019; 270:70-77. [DOI: 10.1016/j.foodchem.2018.07.044] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2017] [Revised: 07/02/2018] [Accepted: 07/07/2018] [Indexed: 01/28/2023]
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9
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Saricaoglu FT, Gul O, Besir A, Atalar I. Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Li D, Chen E, Chen H, Zhou H, Li B, Li Y. Impact of whey protein isolates and concentrates on the formation of protein nanoparticles-stabilised Pickering emulsions. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13578] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Dong Li
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Enmin Chen
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Huanle Chen
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Huifang Zhou
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Bin Li
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education; Wuhan 430070 China
- Functional Food Engineering & Technology Research Center of Hubei Province; Huazhong Agricultural University; Wuhan 430070 China
| | - Yan Li
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education; Wuhan 430070 China
- Functional Food Engineering & Technology Research Center of Hubei Province; Huazhong Agricultural University; Wuhan 430070 China
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11
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Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.05.002] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Xiong Z, Ma M. Enhanced ovalbumin stability at oil-water interface by phosphorylation and identification of phosphorylation site using MALDI-TOF mass spectrometry. Colloids Surf B Biointerfaces 2017; 153:253-262. [DOI: 10.1016/j.colsurfb.2017.02.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 12/25/2016] [Accepted: 02/18/2017] [Indexed: 10/20/2022]
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13
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Li C, Ganjyal GM. Chemical Composition, Pasting, and Thermal Properties of 22 Different Varieties of Peas and Lentils. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0080-r] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Chongjun Li
- School of Food Science, Washington State University, Pullman 99164, U.S.A
| | - Girish M. Ganjyal
- School of Food Science, Washington State University, Pullman 99164, U.S.A
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14
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Diao X, Guan H, Zhao X, Chen Q, Kong B. Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols. Meat Sci 2016; 115:16-23. [DOI: 10.1016/j.meatsci.2016.01.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2015] [Revised: 12/21/2015] [Accepted: 01/04/2016] [Indexed: 10/22/2022]
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15
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Sumi T, Horikoshi S. Microwave selective heating for size effect of water droplet in W/O emulsion with sorbitan fatty acid monostearate surfactant. Radiat Phys Chem Oxf Engl 1993 2015. [DOI: 10.1016/j.radphyschem.2015.05.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1474-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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