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Selling GW, Hay WT, Peterson SC, Hojilla-Evangelista MP, Kenar JA, Utt KD. Structure and functionality of surface-active amylose-fatty amine salt inclusion complexes. Carbohydr Polym 2024; 338:122186. [PMID: 38763722 DOI: 10.1016/j.carbpol.2024.122186] [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: 09/20/2023] [Revised: 04/12/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
Novel value-added starch-based materials can be produced by forming amylose inclusion complexes (AIC) with hydrophobic compounds. There is currently little research on AIC use as polymeric emulsifiers, particularly for AIC with fatty amine salt ligands. This work evaluated AIC emulsifiers by studying the structure and functionality of AIC composed of high amylose corn starch and fatty amine salts (10-18 carbons, including a mixture simulating vegetable oil composition) produced via steam jet cooking. X-ray scattering verified successful AIC formation, with peaks located near 7.0°, 12.8° and 19.9° 2θ. AIC were easily dispersed in water (80-85 °C) and remained in suspension at room temperature for weeks, unlike the uncomplexed ligands or starch. AIC were highly effective emulsifying agents, with emulsifying activity indexes of 213-229 m2g-1 at pH 5, and zeta potentials, a measure of electrostatic repulsion, as high as 43.4 mV. AIC dispersions had surface tension ranging from 24 to 41 mN/m and displayed surface-active properties superior to amylose complexes formed from fatty acid salts and competitive with common starch-based emulsifiers. These findings demonstrate that fatty amine salt AIC are effective emulsifiers that can be made from low-cost sources of fatty amine salts, such as vegetable oil derivatives.
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Affiliation(s)
- Gordon W Selling
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Plant Polymer Research Unit, 1815 N University, Peoria, IL 61604, United States of America
| | - William T Hay
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Mycotoxin Prevention and Applied Microbiology Research Unit, 1815 N University, Peoria, IL 61604, United States of America.
| | - Steven C Peterson
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Plant Polymer Research Unit, 1815 N University, Peoria, IL 61604, United States of America
| | - Milagros P Hojilla-Evangelista
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Plant Polymer Research Unit, 1815 N University, Peoria, IL 61604, United States of America
| | - James A Kenar
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research Unit, 1815 N University, Peoria, IL 61604, United States of America
| | - Kelly D Utt
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Plant Polymer Research Unit, 1815 N University, Peoria, IL 61604, United States of America
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Mousa RMA. Simultaneous mitigation of 4(5)-methylimidazole, acrylamide, and 5-hydroxymethylfurfural in ammonia biscuits by supplementing with food hydrocolloids. Food Sci Nutr 2019; 7:3912-3921. [PMID: 31890169 PMCID: PMC6924299 DOI: 10.1002/fsn3.1250] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 08/15/2019] [Accepted: 08/23/2019] [Indexed: 11/19/2022] Open
Abstract
In the current work, methodological approach for the incorporation of food hydrocolloids gum Arabic (GA), pectin, and carboxymethylcellulose (CMC) in biscuit dough was firstly investigated to mitigate simultaneously the formation of 4(5)-methylimidazole (4(5)-MI), acrylamide (AA), and 5-hydroxymethylfurfural (5-HMF) in ammonia biscuits. Results revealed that the percent inhibition of 4(5)-MI was ranged from 50.5% to 89.9% by increasing the GA amount from 0.01 g to 0.05 g, respectively. Furthermore, the use of 0.05 g GA reduced significantly AA content up to 58.6% compared to the control biscuits. Moreover, the highest inhibition of 5-HMF with 74% depression was achieved by 0.05 g GA. Reasons could be referred to the formation of GA layer on the surface of biscuits. This was confirmed by scanning electron microscope and water loss analysis. Additionally, browning intensity and sensory analysis showed that the supplementation with GA had preserved the quality and consumers' overall acceptability of ammonia biscuits.
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Affiliation(s)
- Rasha M. A. Mousa
- Home Economic DepartmentFaculty of Specific EducationAssiut UniversityAssiutEgypt
- Biochemistry DepartmentFaculty of ScienceUniversity of JeddahJeddahSaudi Arabia
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Topete-Betancourt A, Figueroa Cárdenas JDD, Rodríguez-Lino AL, Ríos-Leal E, Morales-Sánchez E, Martínez-Flores HE. Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips. Food Sci Biotechnol 2019; 28:975-982. [PMID: 31275697 DOI: 10.1007/s10068-019-00563-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 01/02/2019] [Accepted: 01/16/2019] [Indexed: 10/27/2022] Open
Abstract
Acrylamide can be generated from food components during tortilla chips frying. Thus, the aim of this research was to study different nixtamalization processes as traditional (TNP) with lime [Ca(OH)2], ecological (ENP) with CaCO3, classic nixtamalization (CNP) that uses wood ash and extrusion (EXT) with no Ca+2 source on mitigating the acrylamide formation in deep-fat frying tortilla chips. Acrylamide quantification was done through HPLC-UV. Lower acrylamide content in tortilla chips was for CNP with 46.3 µg/kg, followed by TNP with 55.0 µg/kg, ENP with 694.6 µg/kg and EXP with 1443.4 µg/kg. Differences in acrylamide values among samples can be related to effect of cations (Ca2+, Mg2+, Fe2+, Zn2+, Na+ and K+) present in wood ashes, lime and salts used as raw materials. Correlation of (r = 0.85; p <0.0005) was observed in color of tortilla chips, moisture, texture, blisters, and oil with acrylamide. Nixtamalization process is an effective and inexpensive strategy for acrylamide mitigation.
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Affiliation(s)
- Alfonso Topete-Betancourt
- Cinvestav Unidad-Querétaro, Libramiento Norponiente 2000. Real de Juriquilla, Querétaro, QRO 76230 Mexico
| | | | | | - Elvira Ríos-Leal
- 3Departamento de Biotecnología y Bioingeniería, CINVESTAV-IPN, Av. IPN 2508, San Pedro, Zacatenco, Mexico City, 07360 Mexico
| | - Eduardo Morales-Sánchez
- CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col Colinas del Cimatario, Querétaro, QRO 76090 Mexico
| | - Héctor Eduardo Martínez-Flores
- 5Facultad de Químico Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia, MICH Mexico
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Analysis of 4(5)-methylimidazole in soy sauce by a quick, easy, cheap, effective, rugged, and safe approach and liquid chromatography-mass spectrometry. J Chromatogr A 2019; 1588:25-32. [DOI: 10.1016/j.chroma.2018.12.036] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2018] [Revised: 12/11/2018] [Accepted: 12/17/2018] [Indexed: 11/17/2022]
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