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Khol M, Ma F, Lei L, Liu W, Liu X. A Frontier Review of Nutraceutical Chinese Yam. Foods 2024; 13:1426. [PMID: 38790726 PMCID: PMC11119861 DOI: 10.3390/foods13101426] [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: 03/29/2024] [Revised: 04/30/2024] [Accepted: 05/01/2024] [Indexed: 05/26/2024] Open
Abstract
Yams are the edible subterranean rhizomes, or tubers, of plants from the genus Dioscorea. There are approximately 600 species of yam plants in the world, with more than 90 of these growing in East Asia. One particular species, Dioscorea opposita Thunb., is highly praised as "the Chinese yam". This distinction arises from millennia of storied history, both as a nutritional food source and as a principal ingredient in traditional Chinese medicine. Among the many cultivars of Dioscorea opposita Thunb., Huai Shanyao has been widely regarded as the best. This review surveyed the historical background, physiochemical composition, applications as food and medicine, and research prospects for the Chinese yam. Modern science is finally beginning to confirm the remarkable health benefits of this yam plant, long-known to the Chinese people. Chinese yam promises anti-diabetic, anti-oxidative, anti-inflammatory, immunomodulatory, anti-hyperlipidemic, anti-hypertensive, anti-cancer, and combination treatment applications, both as a functional food and as medicine.
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Affiliation(s)
- Matthew Khol
- Henan International Joint Laboratory of Medicinal Plants Utilization, College of Chemistry and Molecular Sciences, Henan University, Zhengzhou 450046, China
- Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan University, Zhengzhou 450046, China
- School of Pharmacy, Henan University, Zhengzhou 450046, China
| | - Fanyi Ma
- Henan International Joint Laboratory of Medicinal Plants Utilization, College of Chemistry and Molecular Sciences, Henan University, Zhengzhou 450046, China
- Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan University, Zhengzhou 450046, China
- State Key Laboratory of Antiviral Drugs, Henan University, Zhengzhou 450046, China
| | - Lijing Lei
- Henan International Joint Laboratory of Medicinal Plants Utilization, College of Chemistry and Molecular Sciences, Henan University, Zhengzhou 450046, China
- Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan University, Zhengzhou 450046, China
| | - Wei Liu
- Henan International Joint Laboratory of Medicinal Plants Utilization, College of Chemistry and Molecular Sciences, Henan University, Zhengzhou 450046, China
- Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan University, Zhengzhou 450046, China
| | - Xiuhua Liu
- Henan International Joint Laboratory of Medicinal Plants Utilization, College of Chemistry and Molecular Sciences, Henan University, Zhengzhou 450046, China
- Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan University, Zhengzhou 450046, China
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Guo Q, Zheng B, Zeng X, Chen L. Understanding the structural contributions to the functional properties of chestnut starch high in resistant starch type-2. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6605-6615. [PMID: 37252745 DOI: 10.1002/jsfa.12756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 05/25/2023] [Accepted: 05/30/2023] [Indexed: 05/31/2023]
Abstract
BACKGROUND Chestnut has recently attracted attention because of its exceptional functional properties, which are mainly influenced by the structural properties of chestnut starch (CS). In this study, ten varieties of chestnut from the northern, southern, eastern, and western regions of China were selected, and their functional properties, including thermal properties, pasting properties, in vitro digestibility, and multi-scale structural characteristics were characterized. The relationship between structure and functional properties was clarified. RESULTS In the varieties that were studied, the pasting temperature of CS was in the range of 67.2-75.2 °C and the pastes displayed diverse viscosity characteristics. Slowly digestible starch (SDS), and resistant starch (RS) of CS were in the range of 17.17-28.78% and 61.19-76.10%, respectively. Chestnut starch from north-eastern China exhibited the highest RS content of 74.43-76.10%. Structural correlation analysis revealed that smaller size distribution, fewer B2 chains, and thinner lamellae thickness contributed to higher RS content. Meanwhile, CS with smaller granules, more B2 chains, and thicker amorphous lamellae displayed lower peak viscosities, stronger resistance to shear, and higher thermal stability. CONCLUSION Overall, this study clarified the relationship between the functional properties and the multi-scale structure of CS, revealing the structural contributions to its high RS content. These findings provide significant information and basic data for use in the creation of nutritional chestnut food. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qiyong Guo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, China
| | - Bo Zheng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, China
| | - Xixi Zeng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, China
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Zhang Q, Zhang X, Wang Q, Chen S. Dioscoreae Rhizoma starch improves chronic diarrhea by regulating the gut microbiotas and fecal metabolome in rats. Food Sci Nutr 2023; 11:6271-6287. [PMID: 37823173 PMCID: PMC10563677 DOI: 10.1002/fsn3.3567] [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: 03/19/2023] [Revised: 06/11/2023] [Accepted: 07/05/2023] [Indexed: 10/13/2023] Open
Abstract
Chinese yam (Dioscorea opposite Thunb.) has been used as food and medicine to treat diarrhea for thousands of years. This article aimed to elucidate the potential mechanism of Dioscoreae Rhizoma starch in alleviating chronic diarrhea induced by rhubarb based on gut microbiotas and fecal metabolome. The administration of the Dioscoreae Rhizoma aqueous extracts, crude polysaccharides, and starch could improve diarrhea and alleviate intestinal injury in chronic diarrhea rats. The Dioscoreae Rhizoma starch displayed the most apparent effect on regulating intestinal microbiotas by increasing the abundance and diversity of microbiotas. At the genus level, there were 17 changed intestinal microbiotas in model rats, and the treatment with Dioscoreae Rhizoma starch regulated 11 microbiotas. Metabolomics analysis revealed that Dioscoreae Rhizoma starch could regulate abnormal fecal metabolites to alleviate diarrhea, and these metabolites are involved in phenylalanine, tyrosine, and tryptophan biosynthesis; tyrosine metabolism; vitamin B6 metabolism; and purine metabolism. This study will contribute to the further research and development of Dioscoreae Rhizoma starch.
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Affiliation(s)
- Qing Zhang
- School of PharmacyHenan University of Chinese MedicineZhengzhouChina
| | - Xu Zhang
- School of PharmacyHenan University of Chinese MedicineZhengzhouChina
| | - Qing Wang
- School of PharmacyHenan University of Chinese MedicineZhengzhouChina
| | - Suiqing Chen
- School of PharmacyHenan University of Chinese MedicineZhengzhouChina
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Guo L, Chang Y, Sun Z, Deng J, Jin Y, Shi M, Zhang J, Miao Z. Effects of Chinese Yam Polysaccharide on Intramuscular Fat and Fatty Acid Composition in Breast and Thigh Muscles of Broilers. Foods 2023; 12:foods12071479. [PMID: 37048300 PMCID: PMC10094610 DOI: 10.3390/foods12071479] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/21/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023] Open
Abstract
The purpose of this study is to evaluate the influences of Chinese yam polysaccharide (CYP) dietary supplementation on the composition of intramuscular fat (IMF) and fatty acids (FA) in thigh and breast muscles of broilers. Three hundred and sixty healthy one-day-old broilers (the breed of Crossbred chicken is named 817) with gender-balanced and similar body weight (39 ± 1 g) were randomly allocated into four groups (control, CYP1, CYP2, and CYP3 groups). Broilers in the control group were only fed a basal diet, and broilers in CYP1 group were fed the same diets further supplemented with 250 mg/kg CYP, the CYP2 group was fed the same diets further supplemented with 500 mg/kg CYP, and the CYP3 group was fed the same diets further supplemented with 1000 mg/kg CYP, respectively. Each group consisted of three replicates and each replicate consisted of 30 birds. The feeding days were 48 days. The results observed that the CYP2 group (500 mg/kg) can up-regulate the mRNA expression levels of β-catenin in thigh muscle compared to the control group. At the same time, all CYP groups (CYP1, CYP2, and CYP3 groups) can up-regulate mRNA expression of Wnt1 and β-catenin in breast muscle, while mRNA expression of PPARγ and C/EBPα in breast and thigh muscles could be down-regulated (p < 0.05). In summary, 500 mg/kg of CYP dietary supplementation can reduce IMF content and improve the FAs composition, enhancing the nutritional value of chicken meat.
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Affiliation(s)
- Liping Guo
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Yadi Chang
- College of Animal Science and Veterinary Medicine, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Zhe Sun
- College of Animal Science and Veterinary Medicine, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Jiahua Deng
- College of Animal Science and Veterinary Medicine, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Yan Jin
- College of Animal Science and Veterinary Medicine, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Mingyan Shi
- College of Life Science, Luoyang Normal University, Jiqing Road, Luoyang 471022, China
| | - Jinzhou Zhang
- College of Animal Science and Veterinary Medicine, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Zhiguo Miao
- College of Animal Science and Veterinary Medicine, Henan Institute of Science and Technology, Xinxiang 453003, China
- Correspondence: ; Tel.: +86-373-3040718; Fax: +86-373-3040718
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Jiang S, Cen J, Zhou Y, Wang Y, Wu D, Wang Z, Sun J, Shu X. Physicochemical characterizations of five Dioscorea alata L. starches from China. Int J Biol Macromol 2023; 237:124225. [PMID: 36990403 DOI: 10.1016/j.ijbiomac.2023.124225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 03/23/2023] [Accepted: 03/25/2023] [Indexed: 03/29/2023]
Abstract
D. alata is an important edible and medicinal plant in China. Its tuber is rich in starch but the understanding of the physiochemical properties of D. alata starch is limited. In order to explore the processing and application potential of different D. alata accessions in China, five kinds of D. alata starch (LY, WC, XT, GZ, SM) were isolated and characterized. The study showed that D. alata tubers contained abundant starch, enriched in amylose and resistant starch (RS). D. alata starches showed B-type or C-type diffraction pattern, had higher RS content and gelatinization temperature (GT), lower fa and viscosity when compared to D. opposita, D. esculenta, and D. nipponica. Among D. alata starches, D. alata (SM) showing the C-type diffraction pattern, had the lowest proportion of fa with 10.48 %, the highest amylose, RS2 and RS3 content of 40.24 %, 84.17 % and 10.48 % respectively, and the highest GT and viscosity. The results indicated that D. alata tubers are potential sources for novel starch with high amylose and RS content, and provided a theoretical basis for further utilizations of D. alata starch in food processing and industry application.
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Affiliation(s)
- Shuo Jiang
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China
| | - Jinxi Cen
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China
| | - Yufeng Zhou
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China
| | - Yin Wang
- Institute of Rural Development, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China
| | - Zhi'an Wang
- Zhejiang Research Institute of Traditional Chinese Medicine Co., Ltd., Hangzhou 310023, China
| | - Jian Sun
- Zhejiang Research Institute of Traditional Chinese Medicine Co., Ltd., Hangzhou 310023, China.
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China.
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Duan X, Guan Y, Dong H, Yang M, Chen L, Zhang H, Naeem A, Zhu W. Study on structural characteristics and physicochemical properties of starches extracted from three varieties of kudzu root (Pueraria lobata starch). J Food Sci 2023; 88:1048-1059. [PMID: 36704896 DOI: 10.1111/1750-3841.16472] [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: 06/29/2022] [Revised: 12/18/2022] [Accepted: 12/26/2022] [Indexed: 01/28/2023]
Abstract
Kudzu root (Pueraria lobata) is well known for its traditional use as a medicinal food homologous plant in China. Three varieties of kudzu roots, such as Gange-1, Gange-2, and Gange-6, are commonly used. Nowadays, kudzu starch (KS) is commercially available as satiating foods or product ingredients. Differentiation and selection of the variety are important components of quality control for KS-based products. Thus, the present work was aimed at comparing the physicochemical properties, such as thermodynamic properties, pasting properties, solubility, swelling, as well as the structural characteristics of the starches extracted from the three varieties of kudzu roots. The results show that KS-6 has a higher content of functional ingredients thus can be used as an ideal functional starch. However, KS-6 has a higher amylopectin:amylose ratio of 4.65, resulting in a better solubility, higher transition temperature, and higher gelatinization enthalpy. KS-2 showed lower transition temperature and gelatinization enthalpy, as well as higher peak viscosity, through viscosity, and final viscosity. KS-1 could result in a soft texture after pasting. The appropriate variety of KS should be differentiated and selected according to application scenarios. This study provided valuable insights into the potential use of different KS in the food and nonfood industries. PRACTICAL APPLICATION: 1. KS-1 was found to be suitable for use as a food supplement. 2. KS-6 has the highest nutritional value. 3. They can be used as a substitute for other similar starches.
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Affiliation(s)
- Xuantong Duan
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Yongmei Guan
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Huanhuan Dong
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China.,Research and Development Center, Jiangxi Pharmaceutical Research Institute, Nanchang, China
| | - Mei Yang
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Lihua Chen
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Hua Zhang
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Abid Naeem
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Weifeng Zhu
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
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7
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Li J, Wang Q, Blennow A, Herburger K, Zhu C, Nurzikhan S, Wei J, Zhong Y, Guo D. The location of octenyl succinate anhydride groups in high-amylose maize starch granules and its effect on stability of pickering emulsion stability. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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8
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Zarroug Y, Boulares M, Sfayhi D, Slimi B, Stiti B, Zaieni K, Nefissi S, Kharrat M. Structural and Physicochemical Properties of Tunisian Quercus suber L. Starches for Custard Formulation: A Comparative Study. Polymers (Basel) 2022; 14:556. [PMID: 35160545 PMCID: PMC8837996 DOI: 10.3390/polym14030556] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 12/12/2021] [Accepted: 12/17/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of the present study was to extract starch from acorn (Quercus suber L.) fruits using water and alkaline methods. Structural and functional properties of extracted starches were investigated and compared to those of corn and modified starches in order to determine their innovative potential application in food industry. The yield of extraction using the two methods was about 48.32% and 48.1%. The isolated starches showed low moisture, fat and protein contents, revealing high purity and quality. Additionally, the starch extracted using the alkaline method (AAS) showed higher lightness (60.41) when compared to starch isolated using hot water (WAS). However, the lightest white color was found for studied commercial starches. Moreover, AAS starch exhibited the highest swelling power, solubility and water absorption, followed by WAS and commercial starches. Results showed that extracted acorn starches were characterized by greater enthalpy and gelatinization temperatures. Similar observations were noted using FT-IR spectra analysis for all analyzed starches. In addition, granule starches observed using scanning electron microscopy were found to be spherical and ovoid. However, from the analysis by X-ray diffraction, a crystalline pattern of C-type was found for acorn starches, while commercial starches presented an A-type pattern. As an innovative food application, these underexploited acorn starches were valued and served to produce new custards with improved functional properties and better microstructure when compared to commercial custard.
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Affiliation(s)
- Youkabed Zarroug
- Field Crops Laboratory (LR20INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana 2049, Tunisia; (D.S.); (M.K.)
| | - Mouna Boulares
- Research Unit: Bio-Preservation and Valorization of Agricultural Products (UR13-AGR 02), Higher Institute of Food Industries (ESIAT), University of Carthage, Tunis 1003, Tunisia; (M.B.); (S.N.)
| | - Dorra Sfayhi
- Field Crops Laboratory (LR20INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana 2049, Tunisia; (D.S.); (M.K.)
| | - Bechir Slimi
- Laboratoire des Nanomatériaux et Systèmes Pour les Énergies Renouvelables (LANSER), Centre de Recherches et des Technologies de l’Energie Technopole Borj Cedria, BT 95, Hammam Lif 2050, Tunisia; (B.S.); (K.Z.)
| | - Bouthaina Stiti
- National Institute of Research in Rural Engineering, Water and Forests BP 10, University of Carthage, Ariana 2080, Tunisia;
| | - Kamel Zaieni
- Laboratoire des Nanomatériaux et Systèmes Pour les Énergies Renouvelables (LANSER), Centre de Recherches et des Technologies de l’Energie Technopole Borj Cedria, BT 95, Hammam Lif 2050, Tunisia; (B.S.); (K.Z.)
| | - Sirine Nefissi
- Research Unit: Bio-Preservation and Valorization of Agricultural Products (UR13-AGR 02), Higher Institute of Food Industries (ESIAT), University of Carthage, Tunis 1003, Tunisia; (M.B.); (S.N.)
| | - Mohamed Kharrat
- Field Crops Laboratory (LR20INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana 2049, Tunisia; (D.S.); (M.K.)
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9
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Devi MB, Deka SC. Physicochemical properties and structure of starches of foxnut (
Euryale ferox
Salisb.) from India and its application. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16262] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Maibam Baby Devi
- Department of Food Engineering and Technology Tezpur University Napaam India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology Tezpur University Napaam India
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Oliveira AR, Chaves Ribeiro AE, Gondim ÍC, Alves dos Santos E, Resende de Oliveira É, Mendes Coutinho GS, Soares Júnior MS, Caliari M. Isolation and characterization of yam (Dioscorea alata L.) starch from Brazil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111843] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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11
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Souza EJD, dos Santos FN, Pires JB, Kringel DH, da Silva WMF, Meinhart AD, Dias ARG, Zavareze EDR. Production and Optimization of Ultrafine Fiber from Yam Starch by Electrospinning Method Using Multivariate Analysis. STARCH-STARKE 2021. [DOI: 10.1002/star.202000174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Felipe Nardo dos Santos
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas RS 96010‐900 Brazil
| | - Juliani Buchveitz Pires
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas RS 96010‐900 Brazil
| | | | | | - Adriana Dillenburg Meinhart
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas RS 96010‐900 Brazil
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas RS 96010‐900 Brazil
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas RS 96010‐900 Brazil
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Hazrati KZ, Sapuan SM, Zuhri MYM, Jumaidin R. Extraction and Characterization of Potential Biodegradable Materials Based on Dioscorea hispida Tubers. Polymers (Basel) 2021; 13:polym13040584. [PMID: 33672030 PMCID: PMC7919467 DOI: 10.3390/polym13040584] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 01/29/2021] [Accepted: 01/29/2021] [Indexed: 02/07/2023] Open
Abstract
This study was driven by the stringent environmental legislation concerning the consumption and utilization of eco-friendly materials. Within this context, this paper aimed to examine the characteristics of starch and fibres from the Dioscorea hispida tuber plant to explore their potential as renewable materials. The extraction of the Dioscorea hispida starch and Dioscorea hispida fibres was carried out and the chemical composition, physical, thermal, morphological properties, and crystallinity were studied. The chemical composition investigations revealed that the Dioscorea hispida starch (DHS) has a low moisture t (9.45%) and starch content (37.62%) compared to cassava, corn, sugar palm, and arrowroot starches. Meanwhile, the Dioscorea hispida fibres (DHF) are significantly low in hemicellulose (4.36%), cellulose (5.63%), and lignin (2.79%) compared to cassava, corn hull and sugar palm. In this investigation the chemical, physical, morphological and thermal properties of the Dioscorea hispida fibre and Dioscorea hispida starch were examined by chemical composition investigation, scanning electron microscopy (SEM), particle size distribution, thermogravimetric analysis (TGA), X-ray powder diffraction (XRD), and Fourier transform infrared (FTIR), respectively. It was found that Dioscorea hispida waste is promising alternative biomass and sustainable material with excellent potential as a renewable filler material for food packaging applications.
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Affiliation(s)
- K. Z. Hazrati
- Advanced Engineering Materials and Composites Research Centre, Department of Mechanical and Manufacturing Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (K.Z.H.); (M.Y.M.Z.)
- German Malaysian Institute, Jalan Ilmiah, Taman Universiti, Kajang 43000, Selangor, Malaysia
| | - S. M. Sapuan
- Advanced Engineering Materials and Composites Research Centre, Department of Mechanical and Manufacturing Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (K.Z.H.); (M.Y.M.Z.)
- Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
- Correspondence: ; Tel.: +60-3-9769-1788
| | - M. Y. M. Zuhri
- Advanced Engineering Materials and Composites Research Centre, Department of Mechanical and Manufacturing Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (K.Z.H.); (M.Y.M.Z.)
- Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - R. Jumaidin
- Fakulti Teknologi Kejuruteraan Mekanikal dan Pembuatan, Universiti Teknikal Malaysia Melaka, Hang Tuah Jaya, Durian Tunggal 76100, Melaka, Malaysia;
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13
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Ran L, Yu X, Li Y, Zou J, Deng J, Pan J, Xiong F. Analysis of development, accumulation and structural characteristics of starch granule in wheat grain under nitrogen application. Int J Biol Macromol 2020; 164:3739-3750. [DOI: 10.1016/j.ijbiomac.2020.08.192] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 08/13/2020] [Accepted: 08/24/2020] [Indexed: 11/17/2022]
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Hernández‐Uribe JP, Meza‐Nieto M, Palma‐Rodríguez HM, Navarro‐Cortez RO, Guzmán‐Ortiz FA, Bello‐Pérez LA, Vargas‐Torres A. Physicochemical, Morphological, and Molecular Properties of Starch Isolated from
Dioscorea and Oxalis
Tubers from Hidalgo State, Mexico. STARCH-STARKE 2020. [DOI: 10.1002/star.202000074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Juan Pablo Hernández‐Uribe
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Av. Universidad km 1, Rancho Universitario, C. P. 43600, Tulancingo de Bravo Hidalgo México
| | - Martín Meza‐Nieto
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Av. Universidad km 1, Rancho Universitario, C. P. 43600, Tulancingo de Bravo Hidalgo México
| | - Heidi Maria Palma‐Rodríguez
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Av. Universidad km 1, Rancho Universitario, C. P. 43600, Tulancingo de Bravo Hidalgo México
| | - Ricardo Omar Navarro‐Cortez
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Av. Universidad km 1, Rancho Universitario, C. P. 43600, Tulancingo de Bravo Hidalgo México
| | - Fabiola Araceli Guzmán‐Ortiz
- CONACYT‐Universidad Autónoma del Estado de Hidalgo Carretera Pachuca‐Tulancingo km 4.5, Ciudad del conocimiento, Mineral de la Reforma, C.P. 42184 Hidalgo México
| | - Luis Arturo Bello‐Pérez
- Centro de Desarrollo de Productos Bióticos Instituto Politécnico Nacional Carretera Yautepec Jojutla, Km. 6, Calle CeProBi No. 8, Colonia San Isidro, C.P. 6273 Morelos México
| | - Apolonio Vargas‐Torres
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Av. Universidad km 1, Rancho Universitario, C. P. 43600, Tulancingo de Bravo Hidalgo México
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15
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Epping J, Laibach N. An underutilized orphan tuber crop-Chinese yam : a review. PLANTA 2020; 252:58. [PMID: 32959173 PMCID: PMC7505826 DOI: 10.1007/s00425-020-03458-3] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Accepted: 09/11/2020] [Indexed: 05/09/2023]
Abstract
MAIN CONCLUSION The diversification of food crops can improve our diets and address the effects of climate change, and in this context the orphan crop Chinese yam shows significant potential as a functional food. As the effects of climate change become increasingly visible even in temperate regions, there is an urgent need to diversify our crops in order to address hunger and malnutrition. This has led to the re-evaluation of neglected species such as Chinese yam (Dioscorea polystachya Turcz.), which has been cultivated for centuries in East Asia as a food crop and as a widely-used ingredient in traditional Chinese medicine. The tubers are rich in nutrients, but also contain bioactive metabolites such as resistant starches, steroidal sapogenins (like diosgenin), the storage protein dioscorin, and mucilage polysaccharides. These health-promoting products can help to prevent cardiovascular disease, diabetes, and disorders of the gut microbiome. Whereas most edible yams are tropical species, Chinese yam could be cultivated widely in Europe and other temperate regions to take advantage of its nutritional and bioactive properties. However, this is a laborious process and agronomic knowledge is fragmented. The underground tubers contain most of the starch, but are vulnerable to breaking and thus difficult to harvest. Breeding to improve tuber shape is complex given the dioecious nature of the species, the mostly vegetative reproduction via bulbils, and the presence of more than 100 chromosomes. Protocols have yet to be established for in vitro cultivation and genetic transformation, which limits the scope of research. This article summarizes the sparse research landscape and evaluates the nutritional and medical applications of Chinese yam. By highlighting the potential of Chinese yam tubers, we aim to encourage the adoption of this orphan crop as a novel functional food.
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Affiliation(s)
- Janina Epping
- Institute of Plant Biology and Biotechnology, University of Muenster, Schlossplatz 8, 48143, Muenster, Germany.
| | - Natalie Laibach
- Institute for Food and Resource Economics, University of Bonn, Meckenheimer Allee 174, 53115, Bonn, Germany
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16
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Obidiegwu JE, Lyons JB, Chilaka CA. The Dioscorea Genus (Yam)-An Appraisal of Nutritional and Therapeutic Potentials. Foods 2020; 9:E1304. [PMID: 32947880 PMCID: PMC7555206 DOI: 10.3390/foods9091304] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 09/11/2020] [Accepted: 09/12/2020] [Indexed: 12/19/2022] Open
Abstract
The quest for a food secure and safe world has led to continuous effort toward improvements of global food and health systems. While the developed countries seem to have these systems stabilized, some parts of the world still face enormous challenges. Yam (Dioscorea species) is an orphan crop, widely distributed globally; and has contributed enormously to food security especially in sub-Saharan Africa because of its role in providing nutritional benefits and income. Additionally, yam has non-nutritional components called bioactive compounds, which offer numerous health benefits ranging from prevention to treatment of degenerative diseases. Pharmaceutical application of diosgenin and dioscorin, among other compounds isolated from yam, has shown more prospects recently. Despite the benefits embedded in yam, reports on the nutritional and therapeutic potentials of yam have been fragmented and the diversity within the genus has led to much confusion. An overview of the nutritional and health importance of yam will harness the crop to meet its potential towards combating hunger and malnutrition, while improving global health. This review makes a conscious attempt to provide an overview regarding the nutritional, bioactive compositions and therapeutic potentials of yam diversity. Insights on how to increase its utilization for a greater impact are elucidated.
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Affiliation(s)
- Jude E. Obidiegwu
- National Root Crops Research Institute, Umudike, Km 8 Umuahia-Ikot Ekpene Road, P.M.B 7006 Umuahia, Abia State, Nigeria
| | - Jessica B. Lyons
- Department of Molecular and Cell Biology and Innovative Genomics Institute, University of California, Berkeley, 142 Weill Hall #3200, Berkeley, CA 94720-3200, USA;
| | - Cynthia A. Chilaka
- Institute of Pharmacology and Toxicology, Julius Maximilian University of Würzburg, Versbacher Straβe 9, 97078 Würzburg, Germany; or
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17
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Azfaralariff A, Fazial FF, Sontanosamy RS, Nazar MF, Lazim AM. Food-grade particle stabilized pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109974] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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18
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RAMOS ADS, VERÇOSA RDM, TEIXEIRA SML, TEIXEIRA-COSTA BE. Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.18419] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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19
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Lovera M, Castro GMCD, Pires NDR, Bastos MDSR, Holanda-Araújo ML, Laurentin A, Moreira RDA, Oliveira HDD. Pyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil and physicochemical characterization of yellow pyrodextrins. Carbohydr Polym 2020; 242:116382. [PMID: 32564854 DOI: 10.1016/j.carbpol.2020.116382] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 04/24/2020] [Accepted: 04/26/2020] [Indexed: 01/07/2023]
Abstract
This study optimizes the pyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil to produce a yellow pyrodextrin with the lowest enzymatically available starch (AS) content and color difference (ΔE) index. At 140 °C (fixed heating temperature), the effects of acid concentration (0.65 - 2.99 g of HCl/kg of starch) and incubation time (53 - 307 min) on the response variables were evaluated using a response surface methodology. Some physicochemical characteristics were also determined on pyrodextrins. Both factors negatively affected the AS content, although positively influenced the ΔE (P < 0.05). The yellow pyrodextrin produced with 1.82 g/kg and heating for 307 min, presented physicochemical properties similar to the commercial pyrodextrins from potato starch, with 46.6 % of AS, 24.5 of ΔE, high solubility and very low viscosity. The pyrodextrinization caused a decrease of 30 - 54 % in AS content (P < 0.05), making these yam pyrodextrins a promising material for water-soluble and very low viscous dietary fiber.
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Affiliation(s)
- Mighay Lovera
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, CEP 60440-900, Fortaleza, Ceará, Brazil; University of Fortaleza, Health Sciences Center, Av. Washington Soares, 1321 Edson Queiroz, CEP 60811-905, Fortaleza, Ceará, Brazil.
| | | | - Natalia da Rocha Pires
- Department of Organic and Inorganic Chemistry, Federal University of Ceará, CEP 60440-554, Fortaleza, Ceará, Brazil.
| | - Maria do Socorro Rocha Bastos
- Food Packaging Technology Laboratory, Embrapa Agroindústria Tropical, St. Dr. Sara Mesquita, 2270-Pici, CEP 60511-110, Fortaleza, Ceará, Brazil.
| | - Márjory Lima Holanda-Araújo
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, CEP 60440-900, Fortaleza, Ceará, Brazil.
| | - Alexander Laurentin
- Instituto de Biología Experimental, Facultad de Ciencias, Universidad Central de Venezuela, Apartado postal 47114, Caracas, 1041-A, Venezuela.
| | - Renato de Azevedo Moreira
- University of Fortaleza, Health Sciences Center, Av. Washington Soares, 1321 Edson Queiroz, CEP 60811-905, Fortaleza, Ceará, Brazil.
| | - Hermógenes David de Oliveira
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, CEP 60440-900, Fortaleza, Ceará, Brazil.
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20
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Yu X, Hao D, Yang J, Ran L, Zang Y, Xiong F. Effects of low temperature at stem elongation stage on the development, morphology, and physicochemical properties of wheat starch. PeerJ 2020. [DOI: 10.7717/peerj.9672] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The low temperature in spring is a meteorological problem in wheat production because it leads to yield reduction and alteration of wheat quality. In this study, an artificial low-temperature treatment (LTT) at the stem elongation stage was implemented to investigate the starch granule development and physical and chemical properties of wheat starch. Results showed that the agronomic traits of spike, such as spike length, spikelet number per spike, and grain number per spikelet, decreased after LTT. LTT promoted the development of starch granules in developing grains at 15 days post-anthesis, resulting in increased B-type granules and reduced C-type granules with an irregular shape in mature grains. The swelling power of the starch granules was reduced, but their solubility was enhanced by LTT. The proportion of the amorphous structure within the granules increased, but the crystalline component decreased after LTT, leading to a significant reduction in the relative degree of crystallinity and double- and single-helix structures. Three types of hydrolysis showed that starch in LTT was easy to hydrolyze, resulting in a high degree of hydrolysis. The findings suggest that low temperature at the stem elongation stage can not only reduce the yield parameters of spike but also alter starch accumulation, thereby affecting the processability and structure characteristics of starch in wheat grains.
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Affiliation(s)
- Xurun Yu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co–Innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture and Agri–Product Safety of Ministry of Education of China, Yangzhou, China
| | - Duo Hao
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co–Innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture and Agri–Product Safety of Ministry of Education of China, Yangzhou, China
| | - Jiaqing Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co–Innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture and Agri–Product Safety of Ministry of Education of China, Yangzhou, China
| | - Liping Ran
- Guangling College of Yangzhou University, Yangzhou, China
| | - Yong Zang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co–Innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture and Agri–Product Safety of Ministry of Education of China, Yangzhou, China
| | - Fei Xiong
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co–Innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture and Agri–Product Safety of Ministry of Education of China, Yangzhou, China
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21
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Zarroug Y, Boulares M, Mejri J, Slimi B, Hamdaoui G, Djebi S, Saidi F, Nasri H, Sfayhi DT, Kharrat M. Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality. Int J Anal Chem 2020; 2020:8868673. [PMID: 32831842 PMCID: PMC7424496 DOI: 10.1155/2020/8868673] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 07/09/2020] [Accepted: 07/11/2020] [Indexed: 11/24/2022] Open
Abstract
In this study, a new starch has been isolated from acorn (Quercus ilex) fruits. The chemical composition of acorn flour showed its richness in carbohydrates (64.43%), proteins (8%), and fat (10%). The extraction yield of acorn starch was about 34.5%. Thus, the composition of extracted acorn starch and its physical and functional properties were studied. Acorn starch had high purity represented by low proportions of proteins (0.92%) and lipids (0.51%) with a pH of 5.3. The swelling power was 20.76 g/g, while the solubility was about 64.22% at 90°C which suggests that acorn starch has potential for use in food industries. The FT-IR spectra of isolated native starches have shown the main bands characterizing the starch. However, X-ray diffractograms exhibited an A- and B-type diffraction pattern. Furthermore, the effect of acorn starch incorporation at different levels (0.5%, 1%, 1.5%, and 2%) on the quality parameters of a fermented dairy product was investigated at the beginning of storage. The results demonstrated that the most suitable dose of acorn starch to be incorporated in the fermented dairy product was lower than 1%. This low concentration reduced syneresis, improved functional properties, and enhanced the viscosity of the fermented dairy product.
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Affiliation(s)
- Youkabed Zarroug
- Field Crops Laboratory, National Agronomic Research Institute of Tunisia (INRAT), Ariana, Tunisia
| | - Mouna Boulares
- Research Unity Bio-preservation and Valorization of Agricultural Products UR13-AGR 02, Higher School of Food Industries (ESIAT), Tunis, Tunisia
| | - Jamel Mejri
- Département de Génie Mécanique et Agro-Industriel, Ecole Supérieure des Ingénieurs de l'Equipement Rural (ESIER), Medjez el Bab, Tunisia
| | - Bechir Slimi
- Laboratoire des Nanomatériaux et Systèmes pour les Énergies Renouvelables (LANSER), Centre de Recherches et des Technologies de l'Énergie Technopole Borj Cedria, BT 95, Hammam Lif 2050, Tunisia
| | - Ghaith Hamdaoui
- Centre de Recherches et des Technologies de l'Energie (CRTEn) de Borj-Cédria, BP 901, Hammamlif 2050, Tunisia
| | - Saida Djebi
- Research Unity Bio-preservation and Valorization of Agricultural Products UR13-AGR 02, Higher School of Food Industries (ESIAT), Tunis, Tunisia
| | - Fatma Saidi
- High Institute of Technological Studies of Zaghouan, (ISET), Nabeul, Tunisia
| | - Hanen Nasri
- Field Crops Laboratory, National Agronomic Research Institute of Tunisia (INRAT), Ariana, Tunisia
| | - Dorra Terras Sfayhi
- Field Crops Laboratory, National Agronomic Research Institute of Tunisia (INRAT), Ariana, Tunisia
| | - Mohamed Kharrat
- Field Crops Laboratory, National Agronomic Research Institute of Tunisia (INRAT), Ariana, Tunisia
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22
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Zhu A, Zhao J, Wu Y. Modeling and mass transfer performance of
Dioscorea alata L.
slices drying in convection air dryer. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13427] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Aishi Zhu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
| | - Junzi Zhao
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
| | - Yuanfeng Wu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
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23
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Silva GMDS, Veloso CM, Santos LS, Melo Neto BAD, Fontan RDCI, Bonomo RCF. Extraction and characterization of native starch obtained from the inhambu tuber. Journal of Food Science and Technology 2020; 57:1830-1839. [PMID: 32327793 DOI: 10.1007/s13197-019-04216-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/05/2019] [Accepted: 12/11/2019] [Indexed: 11/29/2022]
Abstract
Starch is the main carbohydrate consumed by humans, obtained from many vegetable sources and known for its non-toxicity, applications and low cost. The aim of this work was the extraction and study of characteristics of non-conventional starch arising from inhambu (Dioscorea trifida L.). Chemical, physicochemical, thermal, morphological, structural and technological properties were evaluated. The starch yield percentage obtained from the extraction, starch and amylose contents of inhambu starch were considerably high, 22.76%, 84.56% and 36.82% respectively. Native starch presented high purity due the low ash, protein and fat content. The thermogravimetric analysis shown 69% weight loss in a 293.12-476.59 °C temperature range and the endothermic peak was at 100.0 °C. The starch granule morphology shown spherical shapes and smooth surfaces and size ranging from 5.06 to 14.59 µm. Considering the unique starch characteristics, its application in different industrial sectors can be foreseen.
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Affiliation(s)
| | - Cristiane Martins Veloso
- 1State University of Southwest Bahia (UESB), Rodovia Br 415, km 03 s/n, Itapetinga, Bahia 45700-000 Brazil
| | - Leandro Soares Santos
- 1State University of Southwest Bahia (UESB), Rodovia Br 415, km 03 s/n, Itapetinga, Bahia 45700-000 Brazil
| | - Biano Alves de Melo Neto
- Federal Institute of Baiano/Campus Uruçuca, Dr. João Nascimento, s/n - Center, Uruçuca, Bahia 45680-000 Brazil
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24
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Martins da Costa JC, Lima Miki KS, da Silva Ramos A, Teixeira-Costa BE. Development of biodegradable films based on purple yam starch/chitosan for food application. Heliyon 2020; 6:e03718. [PMID: 32322716 PMCID: PMC7160431 DOI: 10.1016/j.heliyon.2020.e03718] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 02/24/2020] [Accepted: 03/30/2020] [Indexed: 11/12/2022] Open
Abstract
One of the most critical challenges for the food packaging industry to overcome is the development of biodegradable coatings from renewable sources. In this work, purple yam starch (PYS), chitosan (CS), and glycerol were blended to obtain biodegradable films for characterization as intended food coatings. The films had a homogeneous surface, and the amount of CS highly influenced the film thickness. Infrared spectroscopy indicated hydrogen bond interactions between PYS and CS in the films. Thermogram data suggested that glycerol contributed to the thermal stability of the films, due to its greater interaction with CS than to the PYS. Finally, the application of a YS/CS film on apples for 4 weeks was able to preserve the fruit quality, as weight loss from the coated apple was significantly lower than the uncoated apple (p = 0.44, Dunnet's posthoc test). YS/CS films have great prospects in the food packaging industry as a new biodegradable coating.
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Affiliation(s)
- Joice Camila Martins da Costa
- Faculty of Agricultural Sciences, Federal University of Amazonas, Av. General Rodrigo Otávio 6200, Coroado I, 69080-900, Manaus, AM, Brazil
| | - Karine Sayuri Lima Miki
- Faculty of Agricultural Sciences, Federal University of Amazonas, Av. General Rodrigo Otávio 6200, Coroado I, 69080-900, Manaus, AM, Brazil
| | - Amanda da Silva Ramos
- Faculty of Agricultural Sciences, Federal University of Amazonas, Av. General Rodrigo Otávio 6200, Coroado I, 69080-900, Manaus, AM, Brazil
| | - Bárbara Elisabeth Teixeira-Costa
- Faculty of Agricultural Sciences, Federal University of Amazonas, Av. General Rodrigo Otávio 6200, Coroado I, 69080-900, Manaus, AM, Brazil.,Institute of Chemistry, Federal University of Rio de Janeiro, Av. Avenida Athos da Silveira Ramos 149, 21941-909, Rio de Janeiro, RJ, Brazil
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25
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Composition and Physicochemical Properties of Three Chinese Yam ( Dioscorea opposita Thunb.) Starches: A Comparison Study. Molecules 2019; 24:molecules24162973. [PMID: 31426303 PMCID: PMC6719080 DOI: 10.3390/molecules24162973] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 08/11/2019] [Accepted: 08/15/2019] [Indexed: 11/24/2022] Open
Abstract
The aim of this work was to compare the composition and physicochemical properties (SEM, XRD, solubility, swelling power, paste clarity, retrogradation, freeze–thaw stability, thermal property, and pasting property) of three Chinese yam (Dioscorea opposita Thunb.) starches (CYYS-1, CYYS-2, and CYYS-3) in Yunlong town, Haikou, Hainan Province, China. Our results show that all the CYYS gave a typical C-type X-ray diffraction pattern. The swelling power of CYYS varied from 10.79% to 30.34%, whereas solubility index was in the range of 7.84–4.55%. The freeze–thaw stability of each CYYS showed a contrary tendency with its amylose content. In addition, CYYS-3 showed the highest To (81.1 °C), Tp (84.8 °C), Tc (91.2 °C), and ΔH (14.1 J/g). The pasting temperature of CYYS-1 increased significantly with sucrose addition. NaCl could inhibit the swelling power of CYYS. There were significant decreases in pasting temperature and pasting time of CYYS when pH decreased.
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26
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Four types of winged yam ( Dioscorea alata L.) resistant starches and their effects on ethanol-induced gastric injury in vivo. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.036] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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27
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Bernardo CO, Ascheri JLR, Chávez DWH, Carvalho CWP. Ultrasound Assisted Extraction of Yam (Dioscorea bulbífera
) Starch: Effect on Morphology and Functional Properties. STARCH-STARKE 2018. [DOI: 10.1002/star.201700185] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Cristiany Oliveira Bernardo
- Post-Graduate Programe in Food Science and Technology; Universidade Federal Rural do Rio de Janeiro; Rodovia BR 465 km 7 23890-000 Seropédica RJ Brazil
| | | | - Davy William Hidalgo Chávez
- Post-Graduate Programe in Food Science and Technology; Universidade Federal Rural do Rio de Janeiro; Rodovia BR 465 km 7 23890-000 Seropédica RJ Brazil
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28
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Morphology, crystallinity, pasting, thermal and quality characteristics of starches from adzuki bean ( Vigna angularis L.) and edible kudzu ( Pueraria thomsonii Benth). Int J Biol Macromol 2017; 105:354-362. [DOI: 10.1016/j.ijbiomac.2017.07.052] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 07/04/2017] [Accepted: 07/09/2017] [Indexed: 11/24/2022]
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29
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30
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Zhu X, Cui W, Zhang E, Sheng J, Yu X, Xiong F. Morphological and physicochemical properties of starches isolated from three taro bulbs. STARCH-STARKE 2017. [DOI: 10.1002/star.201700168] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xiaowei Zhu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety; Yangzhou University; Yangzhou China
| | - Wenxue Cui
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety; Yangzhou University; Yangzhou China
| | - Erjin Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety; Yangzhou University; Yangzhou China
| | - Jieyue Sheng
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety; Yangzhou University; Yangzhou China
| | - Xurun Yu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety; Yangzhou University; Yangzhou China
| | - Fei Xiong
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety; Yangzhou University; Yangzhou China
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31
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Andrade LA, Barbosa NA, Pereira J. Extraction and properties of starches from the non-traditional vegetables Yam and Taro. POLIMEROS 2017. [DOI: 10.1590/0104-1428.04216] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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32
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Elmi Sharlina M, Yaacob W, Lazim AM, Fazry S, Lim SJ, Abdullah S, Noordin A, Kumaran M. Physicochemical Properties of Starch from Dioscorea pyrifolia tubers. Food Chem 2017; 220:225-232. [DOI: 10.1016/j.foodchem.2016.09.196] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2016] [Revised: 09/22/2016] [Accepted: 09/29/2016] [Indexed: 11/28/2022]
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33
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Wang Z, Chen B, Zhang X, Li Y, Fang W, Yu X, Dang L. Fractionation of kudzu amylose and amylopectin and their microstructure and physicochemical properties. STARCH-STARKE 2016. [DOI: 10.1002/star.201500305] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Zhanzhong Wang
- School of Chemical Engineering and Technology; Tianjin University; Tianjin P.R. China
| | - Boru Chen
- School of Chemical Engineering and Technology; Tianjin University; Tianjin P.R. China
| | - Xiao Zhang
- School of Chemical Engineering and Technology; Tianjin University; Tianjin P.R. China
| | - Yan Li
- School of Chemical Engineering and Technology; Tianjin University; Tianjin P.R. China
| | - Wenzhi Fang
- School of Chemical Engineering and Technology; Tianjin University; Tianjin P.R. China
| | - Xiaoting Yu
- School of Chemical Engineering and Technology; Tianjin University; Tianjin P.R. China
| | - Leping Dang
- School of Chemical Engineering and Technology; Tianjin University; Tianjin P.R. China
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Li A, Zhang Y, Zhang Y, Yu X, Xiong F, Zhou R, Zhang Y. Comparison of Morphology and Physicochemical Properties of Starch Among 3 Arrowhead Varieties. J Food Sci 2016; 81:C1110-7. [DOI: 10.1111/1750-3841.13303] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2015] [Accepted: 03/15/2016] [Indexed: 11/28/2022]
Affiliation(s)
- Aimin Li
- Jiangsu Lixiahe District Inst. of Agricultural Science; Yangzhou 225007 China
| | - Yunhong Zhang
- Jiangsu Lixiahe District Inst. of Agricultural Science; Yangzhou 225007 China
| | - Yongji Zhang
- Jiangsu Lixiahe District Inst. of Agricultural Science; Yangzhou 225007 China
| | - Xurun Yu
- College of Bioscience and Biotechnology; Yangzhou Univ; Yangzhou 225009 China
| | - Fei Xiong
- College of Bioscience and Biotechnology; Yangzhou Univ; Yangzhou 225009 China
| | - Rumei Zhou
- Jiangsu Lixiahe District Inst. of Agricultural Science; Yangzhou 225007 China
| | - Yongtai Zhang
- Jiangsu Lixiahe District Inst. of Agricultural Science; Yangzhou 225007 China
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Preparation, physico–chemical characterization and biological activities of two modified starches from yam (Dioscorea Opposita Thunb.). Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.016] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Characterizing diversity based on nutritional and bioactive compositions of yam germplasm (Dioscorea spp.) commonly cultivated in China. J Food Drug Anal 2016; 24:367-375. [PMID: 28911591 PMCID: PMC9339559 DOI: 10.1016/j.jfda.2015.12.003] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2015] [Revised: 11/30/2015] [Accepted: 12/25/2015] [Indexed: 01/20/2023] Open
Abstract
Yams (Dioscorea spp.) are widely cultivated as edible resources and medical materials in China. Characterizing chemical compositions in yam germplasm is crucial to determine their diversity and suitability for food and medicine applications. In this study, a core germplasm containing 25 yam landraces was used to create an effective classification of usage by characterizing their nutritive and medicinal compositions. All studied landraces exhibited high contents of starch from 60.7% to 80.6% dry weight (DW), protein (6.3–12.2% DW), minerals (especially Mg 326.8–544.7 mg/kg DW), and essential amino acids. Allantoin and dioscin varied considerably, with values of 0.62–1.49% DW and 0.032–0.092% DW, respectively. The quality variability of 25 yam landraces was clearly separated in light of UPGMA clustering and principal component analysis (PCA). Using an eigenvalue ≥1 as the cutoff, the first three principal components accounted for most of the total variability (62.33%). Classification was achieved based on the results of the measured parameters and principal component analysis scores. The results are of great help in determining appropriate application strategies for yam germplasm in China.
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Yu X, Zhang J, Li A, Wang Z, Xiong F. Morphology and Physicochemical Properties of 3LiliumBulb Starches. J Food Sci 2015. [DOI: 10.1111/1750-3841.12969] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Xurun Yu
- Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops; Yangzhou Univ; Yangzhou 225009 China
| | - Jing Zhang
- Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops; Yangzhou Univ; Yangzhou 225009 China
| | - Aimin Li
- Jiangsu Inst. of Agricultural Science; Lixiahe District Yangzhou 225009 China
| | - Zhong Wang
- Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops; Yangzhou Univ; Yangzhou 225009 China
| | - Fei Xiong
- Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops; Yangzhou Univ; Yangzhou 225009 China
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Paramakrishnan N, Jha S, Kumar KJ. Physicochemical and tablet properties of Cyperus alulatus rhizomes starch granules. Int J Biol Macromol 2015; 76:320-5. [DOI: 10.1016/j.ijbiomac.2015.03.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2014] [Revised: 03/02/2015] [Accepted: 03/03/2015] [Indexed: 11/29/2022]
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Zhu F. Isolation, Composition, Structure, Properties, Modifications, and Uses of Yam Starch. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12134] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fan Zhu
- School of Chemical Sciences; University of Auckland; Private Bag 92019 Auckland 1142 New Zealand
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Jiang QQ, Gao WY, Shi YP, Li X, Wang HY. Comparison of starches from five plants of Sect. Stenophora Uline and Sect. Lasiophyton Uline of Dioscorea grown in China. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:836-842. [PMID: 25355080 DOI: 10.1002/jsfa.6975] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2013] [Revised: 09/28/2014] [Accepted: 10/24/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Dioscorea resources with vital medicinal and functional values are abundant in south-west regions of China, especially in Sichuan Province. However, the resource in this region has received less attention compared with that of the north. D. zingiberensis, D. collettii, D. kamoonensis cv. Emei and Jinfo, and D. melanophyma from Sichuan Province and Chongqing City were studied with regard to the most abundant carbohydrate (starch) to search for new medicinal and food resources. RESULTS The starches were small round granules or small oval granules and large elongated granules, except D. zingiberensis starch granules, which were disc-like in shape. D. zingiberensis and D. collettii starches showed higher values in total starch content, water-binding capacity and infrared ratio of absorbance bands at 1047/1035 and 1047/1022 cm⁻¹. Differential scanning calorimetry analysis demonstrated a higher gelatinisation temperature required more energy during the gelatinisation process. D. zingiberensis and D. collettii starches showed higher resistant starch content of 724.0 and 693.2 g kg⁻¹, respectively, with lower hydrolysis index and estimation of glycaemic index. All the starches exhibited an A-type pattern except D. melanophyma starch, which showed a C-type pattern evaluated by X-ray diffraction. CONCLUSION These results showed that the starches with their low hydrolysis index values possessed potential values as healthy food.
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Affiliation(s)
- Qian-Qian Jiang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China
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Xia X, Li G, Liao F, Zhang F, Zheng J, Kan J. Granular Structure and Physicochemical Properties of Starches from Amaranth Grain. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2013.860168] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Doporto MC, Dini C, Viña SZ, García MA. Pachyrhizus ahiparoots and starches: Composition and functional properties related to their food uses. STARCH-STARKE 2013. [DOI: 10.1002/star.201300196] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- María C. Doporto
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
| | - Cecilia Dini
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
| | - Sonia Z. Viña
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
- Curso Bioquímica y Fitoquímica; Facultad Ciencias Agrarias y Forestales UNLP; Buenos Aires Argentina
| | - María A. García
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
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