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Sherin AJ, Sunil CK, Chidanand DV, Venkatachalapathy N. Structural, physicochemical and functional properties of high-pressure modified white finger millet starch. Int J Biol Macromol 2024; 261:129919. [PMID: 38309404 DOI: 10.1016/j.ijbiomac.2024.129919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 01/03/2024] [Accepted: 01/31/2024] [Indexed: 02/05/2024]
Abstract
The effect of high-pressure processing (HPP) modification (200, 400, and 600 MPa for 10 min) on the physico-chemical, functional, structural, and rheological properties of white finger millet starch (WFMS) was studied. Measured amylose content, water, and oil absorption capacity, alkaline water retention, and pasting temperature increased significantly with the intensity of pressure. All color parameters (L, a, b values, and ΔC) were affected by HPP treatment, and paste clarity of modified starch decreased significantly with an increase in storage time. The samples' least gelation concentration (LGC) is in the range of 8-14 %. An increasing solubility and swelling power are noted, further intensifying at the elevated temperature (90 °C). The structural changes of WFMS were characterized by XRD, SEM, and FTIR spectroscopy. Starch modified at 600 MPa showed a similar pattern as 'B'-type crystalline, and the surfaces of starch deformed because of the gelatinization. Applied pressure of 600 MPa affected the FTIR characteristic bands at 3330, 2358, and 997 cm-1, indicating a lower crystallinity of the HPP-600 modified sample. According to DSC analysis, even at 600 MPa, WFMS is only partially gelatinized. This work provides insights for producing modified WFM starches by a novel physical modification method.
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Affiliation(s)
- A Jamna Sherin
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India
| | - C K Sunil
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India; Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India.
| | - D V Chidanand
- Industry Academia Cell, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India
| | - N Venkatachalapathy
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India; Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India
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2
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Gutiérrez ÁL, Rico D, Ronda F, Caballero PA, Martín-Diana AB. The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review. Foods 2023; 13:130. [PMID: 38201159 PMCID: PMC10778925 DOI: 10.3390/foods13010130] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/22/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
The current trend in the food industry is towards "clean label" products with high sensory and nutritional quality. However, the inclusion of nutrient-rich ingredients in recipes often leads to sensory deficiencies in baked goods. To meet these requirements, physically modified flours are receiving more and more attention from bakery product developers. There are various findings in the literature on high hydrostatic pressure (HHP) technology, which can be used to modify various matrices so that they can be used as ingredients in the baking industry. HHP treatments can change the functionality of starches and proteins due to cold gelatinization and protein unfolding. As a result, the resulting ingredients are more suitable for nutrient-rich bakery formulations. This review describes the information available in the literature on HHP treatment conditions for ingredients used in the production of bakery products and analyses the changes in the techno-functional properties of these matrices, in particular their ability to act as structuring agents. The impact of HHP-treated ingredients on the quality of dough and bakery products and the effects on some nutritional properties of the treated matrices have been also analysed. The findings presented in this paper could be of particular interest to the bakery industry as they could be very useful in promoting the industrial application of HHP technology.
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Affiliation(s)
- Ángel L. Gutiérrez
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (Á.L.G.); (F.R.)
| | - Daniel Rico
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (D.R.); (A.B.M.-D.)
| | - Felicidad Ronda
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (Á.L.G.); (F.R.)
| | - Pedro A. Caballero
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (Á.L.G.); (F.R.)
| | - Ana Belén Martín-Diana
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (D.R.); (A.B.M.-D.)
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3
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Wang N, Li C, Miao D, Hou H, Dai Y, Zhang Y, Wang B. The effect of non-thermal physical modification on the structure, properties and chemical activity of starch: A review. Int J Biol Macromol 2023; 251:126200. [PMID: 37567534 DOI: 10.1016/j.ijbiomac.2023.126200] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/02/2023] [Accepted: 08/05/2023] [Indexed: 08/13/2023]
Abstract
Non-thermal physical treatments has obvious advantages in regulating the structure and properties of starch compared with chemical treatment. Hance, this article summarized and compared the effects of three kinds of non-thermal physical treatments including grinding and ball milling, high hydrostatic pressure and ultrasonic on the structure, properties and chemical activity of starches from different plants. The potential applications of non-thermal physical modified starch were introduced. And strategies to solve the problems in the current research were put forward. It is found that although starch has a dense structure, the starch granules could be deformed under three kinds of non-thermal physical treatments, which could damage the granule morphology, microstructure, and crystal structure of starch, reduce particle size, increase solubility and swelling power, and promote starch gelatinization. Three kinds of non-thermal physical treated starch could be used as flocculant thickener, starch based edible films and fat substitutes. Non-thermal physical treatments caused the structure of starch to undergo three stages, which were similar to mechanochemical effects. When starch was in the stress stage and the transition stage from aggregation to agglomeration, its active sites significantly increase and move inward, ultimately leading to a significant increase in the chemical activity of starch.
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Affiliation(s)
- Ning Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Chen Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Di Miao
- College of Life Science, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
| | - Yong Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Bin Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
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4
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Zeng F, Abhilasha A, Chen Y, Zhao Y, Liu G, Kaur L, Singh J. High Protein Yangyu jiaotuan (): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties. Foods 2023; 12:2460. [PMID: 37444198 DOI: 10.3390/foods12132460] [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: 05/08/2023] [Revised: 06/13/2023] [Accepted: 06/16/2023] [Indexed: 07/15/2023] Open
Abstract
Biomimetic foods are expected to have potential health benefits for the management and prevention of chronic diseases, such as diabetes and cardiovascular disease. In the current research, two commercially available and affordable plant proteins (soy protein isolate-SPI and pea protein isolate-PPI) at two levels (5%, 10%) were added to the Yangyu jiaotuan with the objective of developing a product with reduced glycaemic properties and high protein content while maintaining its original taste and texture. The results showed that several important textural properties such as hardness and chewiness did not change significantly during the refrigerated storage. The storage modulus G' increased with refrigerated storage time for different samples, but there were significant differences among the five samples (with and without protein addition) with respect to frequency dependence during rheological measurements. The in vitro starch digestion experiments showed that the starch hydrolysis of Yangyu jiaotuan decreased considerably (by up to 42.08%) with the increase in PPI content and during refrigerated storage due to starch retrogradation. Protein has protected the microstructure and there was less damage when compared to samples without protein. The bimodal peaks of the particle size distribution curves showed that the newly developed Yangyu jiaotuan contains two different sizes of particles; the smaller particles (~30 μm) corresponded to PPI and starch granules, while the larger particles corresponded to the fragments of the gel network of the starch matrix. Based on the above results, Yangyu jiaotuan mixed with pea protein is a convenient potato staple food product, which complies with the biomimetic potato food very well.
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Affiliation(s)
- Fankui Zeng
- Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
- Riddet Institute and School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
| | - Abhilasha Abhilasha
- Riddet Institute and School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
| | - Yufan Chen
- Riddet Institute and School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
| | - Yuci Zhao
- Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Gang Liu
- Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Lovedeep Kaur
- Riddet Institute and School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
| | - Jaspreet Singh
- Riddet Institute and School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
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5
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Chen Z, Yang Q, Yang Y, Zhong H. The effects of high-pressure treatment on the structure, physicochemical properties and digestive property of starch - A review. Int J Biol Macromol 2023:125376. [PMID: 37327934 DOI: 10.1016/j.ijbiomac.2023.125376] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 05/03/2023] [Accepted: 06/12/2023] [Indexed: 06/18/2023]
Abstract
High hydrostatic pressure (HHP) is a novel technology used in the food-processing industry. Starch is an important renewable natural resource. The applications of starch are determined by its properties, which in turn are determined by its structure. In this study, the effects of HHP treatment on starch structure (granular structure, crystalline structure, molecular structure, and molecular conformation) and properties (pasting, retrogradation, thermal, digestive, rheological, swelling, solubility, water absorption, and oil absorption properties) are summarised. Additionally, the mechanism of HHP-induced gelatinisation is discussed. First, the strong hydration ability of starch molecules under high pressure facilitates the binding of water molecules to starch molecules via hydrogen bonding. These bound water molecules may block the channels inside the starch granules, leading to the formation of a sealed space. Finally, the granules disintegrate because of the intra/extra pressure difference. This study provides a reference for the application of HHP to starch processing and modification.
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Affiliation(s)
- Zhiguang Chen
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China
| | - Qi Yang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi Province 710021, China
| | - Yinshuang Yang
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China
| | - Haixia Zhong
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China.
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6
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Bodjrenou DM, Li X, Lu X, Lei S, Zheng B, Zeng H. Resistant starch from sweet potatoes: Recent advancements and applications in the food sector. Int J Biol Macromol 2023; 225:13-26. [PMID: 36481330 DOI: 10.1016/j.ijbiomac.2022.12.002] [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: 09/04/2022] [Revised: 11/20/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022]
Abstract
In tropical and subtropical areas, tuber and root crops are staple foods and a key source of energy. Sweet potato (SP) is currently regarded as one of the world's top ten foods because of its diverse sizes, shapes, color, and health benefits. The resistant starch (RS) content of SP is substantial. It is predicted to become the cheapest item in the food industry due to its extensive variety, food stability, emulsifier and fat substitution capabilities, and as filler. As a result, interest in SP-sourced RS has recently increased. Due to their unique nutritional and functional qualities, novelty has become a popular research focus in recent years. This review will summarize the current understanding of SP starch components and their impact on the technological and physicochemical properties of produced starch for commercial viability. The importance of sweet potato RS in addressing future RS demand sustainability is emphasized. SPs are a viable alternative to tubers as a sustainable raw material for RS production. It has an advantage over tubers because of its intrinsic nutritional value and climatic endurance. Thermal, chemical, and enzymatic treatments are effective RS manufacturing procedures. The adaptability of sweet potato RS allows for a wide range of food applications.
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Affiliation(s)
- David Mahoudjro Bodjrenou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xin Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiaodan Lu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Suzhen Lei
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Honliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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7
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Pino-Hernández E, Fasolin LH, Ballesteros LF, Pinto CA, Saraiva JA, Abrunhosa L, Teixeira JA. Structural and Physicochemical Properties of Starch from Rejected Chestnut: Hydrothermal and High-Pressure Processing Dependence. Molecules 2023; 28:molecules28020700. [PMID: 36677758 PMCID: PMC9865283 DOI: 10.3390/molecules28020700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/28/2022] [Accepted: 01/06/2023] [Indexed: 01/12/2023] Open
Abstract
The quality standards for the export of chestnuts generate large quantities of rejected fruits, which require novel processing technologies for their safe industrial utilization. This study aimed to investigate the impact of high-pressure processing (HPP) and hydrothermal treatments (HT) on the physicochemical properties of rejected chestnut starch. Chestnuts were treated by HPP at 400, 500, and 600 MPa for 5 min and HT at 50 °C for 45 min. In general, all HPP treatments did not induce starch gelatinization, and their granules preserved the integrity and Maltese-cross. Moreover, starch granules' size and resistant starch content increased with the intensity of pressure. Native and HT chestnut starches were the most susceptible to digestion. HPP treatments did not affect the C-type crystalline pattern of native starch, but the crystalline region was gradually modified to become amorphous. HPP-600 MPa treated starch showed modified pasting properties and exhibited the highest values of peak viscosity. This study demonstrates for the first time that after HPP-600 MPa treatment, a novel chestnut starch gel structure is obtained. Moreover, HPP treatments could increase the slow-digesting starch, which benefits the development of healthier products. HPP can be considered an interesting technology to obtain added-value starch from rejected chestnut fruits.
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Affiliation(s)
- Enrique Pino-Hernández
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
- INOV.LINEA—Agri-Food Technology Transfer and Valorization Center, TAGUSVALLEY—Science and Technology Park, 2200-062 Abrantes, Portugal
- Correspondence: (E.P.-H.); (L.A.)
| | - Luiz Henrique Fasolin
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil
| | - Lina F. Ballesteros
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
| | - Carlos A. Pinto
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A. Saraiva
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Luís Abrunhosa
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
- Correspondence: (E.P.-H.); (L.A.)
| | - José António Teixeira
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
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8
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Zamani Z, Razavi SMA. Steady shear rheological properties, microstructure and stability of water in water emulsions made with basil seed gum and waxy corn starch or high pressure-treated waxy corn starch. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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9
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Mirzababaee SM, Ozmen D, Hesarinejad MA, Toker OS, Yeganehzad S. A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch. Int J Biol Macromol 2022; 223:511-523. [PMID: 36368359 DOI: 10.1016/j.ijbiomac.2022.11.044] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 11/02/2022] [Accepted: 11/06/2022] [Indexed: 11/09/2022]
Abstract
Starch in native form has limited application due to functional and physicochemical characteristics. To overcome these limitations, starch can be modified by non-thermal technologies such as high hydrostatic pressure (HHP). This study investigates high-pressure-induced gelatinization and the effect of this process on the structural, functional, morphological, pasting, thermal, physical and rheological properties of millet starch. The suspension of millet starch and water was pressurized at 200, 400 and 600 MPa for 10, 20 and 30 min to modify the starch in terms of structure, morphology, some physicochemical and rheological properties. Swelling strength and starch solubility decreased as a result of treatment with HHP. All treatments caused to increase in water holding capacity of the starch (from 0.66 % for native starch to 2.19 % for 600 MPa-30 min). Thermal analysis showed a decrease in gelatinization temperature and enthalpy of gelatinization and the pasting properties showed a decrease in the peak viscosity after HHP treatment. In addition, HHP treatment caused to increase in the hydration ability of starch by creating porosity and gaps in the granule surface and increasing the specific surface area. HHP application resulted in an increase in the peak time and pasting temperature and a decrease in breakdown and peak viscosities, final viscosity and setback viscosity in comparison with native starch of millet. The starch sample treated with 600 MPa for 30 min had the lowest syneresis and retrogradation ability. Increasing pressure and the time led to an increase in the elastic nature of the starch samples. According to the results, it is possible to increase usage area of starches in the food industry by improving its technological with HHP. This green physical technology can influence the quality parameters of starch, which can provide benefits for product machining and economic purposes.
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Affiliation(s)
- Seyyed Mahdi Mirzababaee
- Department of Food Industry Machineries, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Duygu Ozmen
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey
| | - Mohammad Ali Hesarinejad
- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran.
| | - Omer Said Toker
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey.
| | - Samira Yeganehzad
- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran
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Rostamabadi H, Can Karaca A, Nowacka M, Mulla MZ, Al-attar H, Rathnakumar K, Gultekin Subasi B, Sehrawat R, Kheto A, Falsafi SR. How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides? Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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11
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Yashini M, Khushbu S, Madhurima N, Sunil CK, Mahendran R, Venkatachalapathy N. Thermal properties of different types of starch: A review. Crit Rev Food Sci Nutr 2022; 64:4373-4396. [PMID: 36322685 DOI: 10.1080/10408398.2022.2141680] [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] [Indexed: 12/15/2022]
Abstract
Starch is present in high amount in various cereals, fruits and roots & tubers which finds major application in industry. Commercially, starch is rarely consumed or processed in its native form, thus modification of starch is widely used method for increasing its application and process stability. Due to the high demand for starch in industrial applications, researchers were driven to hunt for new sources of starch, including modification of starch through green processing. Thermal properties are significant reference parameters for evaluating the quality of starch when it comes to cooking and processing. Modification of starches affects the thermal properties, which are widely studied using Differential scanning calorimeter or Thermogravimetric analysis. It could lead to a better understanding of starch's thermal properties including factors influencing and expand its commercial applications as a thickener, extender, fat replacer, etc. in more depth. Therefore, the review presents the classification of starches, factors influencing the thermal properties, measurement methods and thermal properties of starch in its native and modified form. Further, this review concludes that extensive research on the thermal properties of new sources of starch, as well as modified starch, is required to boost thermal stability and extend industrial applications.
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Affiliation(s)
- M Yashini
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - S Khushbu
- University of Hohenheim, Stuttgart, Germany
| | - N Madhurima
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - C K Sunil
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - R Mahendran
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - N Venkatachalapathy
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
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12
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Rostamabadi H, Rohit T, Karaca AC, Nowacka M, Colussi R, Feksa Frasson S, Aaliya B, Valiyapeediyekkal Sunooj K, Falsafi SR. How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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13
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Heydari A, Razavi SMA. Impact of HHP-treated starches on LAOS, tribology, and steady shear behavior of reduced-fat O/W emulsions. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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14
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Chatur P, Johnson S, Coorey R, Bhattarai RR, Bennett SJ. The Effect of High Pressure Processing on Textural, Bioactive and Digestibility Properties of Cooked Kimberley Large Kabuli Chickpeas. Front Nutr 2022; 9:847877. [PMID: 35464029 PMCID: PMC9023011 DOI: 10.3389/fnut.2022.847877] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Accepted: 03/14/2022] [Indexed: 11/13/2022] Open
Abstract
High pressure processing is a non-thermal method for preservation of various foods while retaining nutritional value and can be utilized for the development of ready-to-eat products. This original research investigated the effects of high pressure processing for development of a ready-to eat chickpea product using Australian kabuli chickpeas. Three pressure levels (200, 400, and 600 MPA) and two treatment times (1 and 5 min) were selected to provide six distinct samples. When compared to the conventionally cooked chickpeas, high pressure processed chickpeas had a more desirable texture due to decrease in firmness, chewiness, and gumminess. The general nutrient composition and individual mineral content were not affected by high pressure processing, however, a significant increase in the slowly digestible starch from 50.53 to 60.92 g/100 g starch and a concomitant decrease in rapidly digestible starch (11.10-8.73 g/100 g starch) as well as resistant starch (50.53-30.35 g/100 g starch) content was observed. Increased starch digestibility due to high pressure processing was recorded, whereas in vitro protein digestibility was unaffected. Significant effects of high pressure processing on the polyphenol content and antioxidant activities (DPPH, ABTS and ORAC) were observed, with the sample treated at the highest pressure for the longest duration (600 MPa, 5 min) showing the lowest values. These findings suggest that high pressure processing could be utilized to produce a functional, ready to eat kabuli chickpea product with increased levels of beneficial slowly digestible starch.
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Affiliation(s)
- Prakhar Chatur
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
| | - Stuart Johnson
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
- Ingredients by Design Pty Ltd., Perth, WA, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
| | | | - Sarita Jane Bennett
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
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15
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Koutsoumanis K, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Castle L, Crotta M, Grob K, Milana MR, Petersen A, Roig Sagués AX, Vinagre Silva F, Barthélémy E, Christodoulidou A, Messens W, Allende A. The efficacy and safety of high-pressure processing of food. EFSA J 2022; 20:e07128. [PMID: 35281651 PMCID: PMC8902661 DOI: 10.2903/j.efsa.2022.7128] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400-600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) and microorganism-related (type, taxonomic unit, strain and physiological state). It was concluded that HPP of food will not present any additional microbial or chemical food safety concerns when compared to other routinely applied treatments (e.g. pasteurisation). Pathogen reductions in milk/colostrum caused by the current HPP conditions applied by the industry are lower than those achieved by the legal requirements for thermal pasteurisation. However, HPP minimum requirements (P/t combinations) could be identified to achieve specific log10 reductions of relevant hazards based on performance criteria (PC) proposed by international standard agencies (5-8 log10 reductions). The most stringent HPP conditions used industrially (600 MPa, 6 min) would achieve the above-mentioned PC, except for Staphylococcus aureus. Alkaline phosphatase (ALP), the endogenous milk enzyme that is widely used to verify adequate thermal pasteurisation of cows' milk, is relatively pressure resistant and its use would be limited to that of an overprocessing indicator. Current data are not robust enough to support the proposal of an appropriate indicator to verify the efficacy of HPP under the current HPP conditions applied by the industry. Minimum HPP requirements to reduce Listeria monocytogenes levels by specific log10 reductions could be identified when HPP is applied to ready-to-eat (RTE) cooked meat products, but not for other types of RTE foods. These identified minimum requirements would result in the inactivation of other relevant pathogens (Salmonella and Escherichia coli) in these RTE foods to a similar or higher extent.
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16
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Wei H, Liang B, Wei K, Xue L, Zeng S, Yin X. Effects of high‐pressure cooking processing on the physicochemical properties, structure and digestibility of citric acid‐esterified starches. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Haixiang Wei
- Department of Life Science and Engineering Jining University 1 Xingtan Road Qufu 273155 China
| | - Baodong Liang
- Department of Life Science and Engineering Jining University 1 Xingtan Road Qufu 273155 China
| | - Keyi Wei
- Department of Life Science and Engineering Jining University 1 Xingtan Road Qufu 273155 China
| | - Liping Xue
- Department of Life Science and Engineering Jining University 1 Xingtan Road Qufu 273155 China
| | - Shunde Zeng
- Chongqing Academy of Agricultural Science Chongqing 401329 China
| | - Xumin Yin
- Chongqing Academy of Agricultural Science Chongqing 401329 China
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17
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Pressure moisture treatment and hydro-thermal treatment of starch. Food Sci Biotechnol 2021; 31:261-274. [DOI: 10.1007/s10068-021-01016-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/17/2021] [Accepted: 11/23/2021] [Indexed: 10/19/2022] Open
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18
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Florowska A, Florowski T, Sokołowska B, Adamczak L, Szymańska I. Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels. Foods 2021; 10:foods10112514. [PMID: 34828795 PMCID: PMC8619442 DOI: 10.3390/foods10112514] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 10/15/2021] [Accepted: 10/15/2021] [Indexed: 11/25/2022] Open
Abstract
The aim of this study was the evaluation of the influence of different HHP levels (150 and 300 MPa) and time treatment (5, 10, 20 min) on the gelation and properties of hydrogels with different inulin concentration (15, 20, 25 g/100 g). High-pressure treatment, in tested ranges, induces inulin gels and allows obtaining gel structures even at a lowest tested inulin content (i.e., 15 g/100 g). Selecting the pressure parameters, it is possible to modify the characteristics of the created hydrogels. The use of higher pressure (i.e., 300 MPa) allows to increase the stability of the hydrogels and change their structure to more compressed, which results in higher yield stress, lower spreadability, harder and more adhesive structure. For example, increasing the inulin gelling induction pressure (concentration 20 g/100 g) from 150 to 300 MPa with a time treatment of 10 min resulted in an increase in yield stress from 38.1 to 711.7 Pa, spreadability force from 0.59 to 4.59 N, firmness from 0.11 to 1.46 N, and adhesiveness from −0.06 to −0.65 N. Extending the time treatment of HHP increases this effect, but mainly when higher pressure and a higher concentration of inulin are being used. For example, extension of time treatment at 300 MPa pressure from 5 to 20 min resulted in an increase in yield stress from 774.8 to 1273.8 Pa, spreadability force from 6.28 to 8.43 N, firmness from 1.87 to 2.98 N, and adhesiveness from −0.94 to −1.27 N. The obtained results indicate the possibility of using HHP to create inulin hydrogels tailored to the characteristics in a specific food product.
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Affiliation(s)
- Anna Florowska
- Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (L.A.); (I.S.)
- Correspondence:
| | - Tomasz Florowski
- Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (L.A.); (I.S.)
| | - Barbara Sokołowska
- Department of Microbiology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland;
- Institute of High Pressure Physics of Polish Academy of Sciences, 29/37 Sokołowska Street, 01-142 Warsaw, Poland
| | - Lech Adamczak
- Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (L.A.); (I.S.)
| | - Iwona Szymańska
- Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (L.A.); (I.S.)
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High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices. Foods 2021; 10:foods10102425. [PMID: 34681473 PMCID: PMC8535207 DOI: 10.3390/foods10102425] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 09/17/2021] [Accepted: 10/09/2021] [Indexed: 11/17/2022] Open
Abstract
Polyphenol oxidase (PPO) inactivation in five whole and peeled Irish potato cultivars was investigated using high-pressure processing (HPP) at 400 MPa and 600 MPa for 3 min. PPO activity was significantly lower in most of the HPP-treated samples, while the highest PPO inactivation was observed after HPP at 600 MPa. No significant (p > 0.05) changes were observed on the total phenolic content and antioxidant activity of all the HPP-treated potatoes. Regarding individual phenolic acids, chlorogenic acid was decreased significantly (p < 0.05) in all studied varieties with a concomitant increase (p < 0.05) in caffeic and quinic acid. Similarly, ferulic acid was also increased (p < 0.05) in all studied varieties after the HPP treatment, while there was a variation in rutin and 4-coumaric acid levels depending on the cultivar and the sample type. Anthocyanins in the coloured whole potato varieties (i.e., Kerr’s Pink and Rooster), tentatively identified as pelargonidin-O-ferulorylrutinoside-O-hexoside and pelargonidin-O-rutinoside-O-hexoside, also exhibited significantly (p < 0.05) higher levels in the HPP-treated samples as opposed to those untreated. Glycaemic indices of the potatoes treated with HPP did not differ with the corresponding untreated cultivars.
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20
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Barbhuiya RI, Singha P, Singh SK. A comprehensive review on impact of non-thermal processing on the structural changes of food components. Food Res Int 2021; 149:110647. [PMID: 34600649 DOI: 10.1016/j.foodres.2021.110647] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 08/17/2021] [Accepted: 08/18/2021] [Indexed: 10/20/2022]
Abstract
Non-thermal food processing is a viable alternative to traditional thermal processing to meet customer needs for high-quality, convenient and minimally processed foods. They are designed to eliminate elevated temperatures during processing and avoid the adverse effects of heat on food products. Numerous thermal and novel non-thermal technologies influence food structure at the micro and macroscopic levels. They affect several properties such as rheology, flavour, process stability, texture, and appearance at microscopic and macroscopic levels. This review presents existing knowledge and advances on the impact of non-thermal technologies, for instance, cold plasma treatment, irradiation, high-pressure processing, ultrasonication, pulsed light technology, high voltage electric field and pulsed electric field treatment on the structural changes of food components. An extensive review of the literature indicates that different non-thermal processing technologies can affect the food components, which significantly affects the structure of food. Applications of novel non-thermal technologies have shown considerable impact on food structure by altering protein structures via free radicals or larger or smaller molecules. Lipid oxidation is another process responsible for undesirable effects in food when treated with non-thermal techniques. Non-thermal technologies may also affect starch properties, reduce molecular weight, and change the starch granule's surface. Such modification of food structure could create novel food textures, enhance sensory properties, improve digestibility, improve water-binding ability and improve mediation of gelation processes. However, it is challenging to determine these technologies' influence on food components due to differences in their primary operation and equipment design mechanisms and different operating conditions. Hence, to get the most value from non-thermal technologies, more in-depth research about their effect on various food components is required.
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Affiliation(s)
- Rahul Islam Barbhuiya
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
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21
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Okur I, Sezer P, Oztop MH, Alpas H. Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15174] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ilhami Okur
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
- Department of Food Engineering Niğde Ömer Halisdemir University Niğde 51240 Turkey
| | - Purlen Sezer
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
| | - Hami Alpas
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
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22
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Teixeira OR, Batista CDS, Colussi R, Martino HSD, Vanier NL, Bassinello PZ. Impact of physicochemical properties on the digestibility of Brazilian whole and polished rice genotypes. Cereal Chem 2021. [DOI: 10.1002/cche.10455] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Olívia Reis Teixeira
- School of Agronomy and Food Engineering Federal University of Goiás‐ UFG Goiânia Brazil
| | | | - Rosana Colussi
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
| | | | - Nathan Levien Vanier
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
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23
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Heydari A, Razavi SMA. Evaluating high pressure-treated corn and waxy corn starches as novel fat replacers in model low-fat O/W emulsions: A physical and rheological study. Int J Biol Macromol 2021; 184:393-404. [PMID: 34144064 DOI: 10.1016/j.ijbiomac.2021.06.052] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 05/26/2021] [Accepted: 06/07/2021] [Indexed: 10/21/2022]
Abstract
High hydrostatic pressure-treated corn starch (HPCS) and waxy corn starch (HPWCS) at three concentrations (10%, 15%, and 20%) were applied as novel fat replacers in a model low O/W emulsion at three fat reduction levels (FR, 25%, 50%, and 75%) and some physical, textural and rheological characteristics and stability of the samples were examined and compared with the control. Applying higher concentrations of HPCS and HPWCS increased the zeta potential, hardness and consistency (mainly for HPWCS samples), reversely decreased the Z-average particle size and polydispersity index of the reduced-fat emulsions, but augmenting FR levels caused a reverse inclination. The rheological assay cleared that the emulsions prepared with HPWCS had greater elastic modulus (G') and more gap between G' and viscous modulus (G″) at all concentrations than the HPCS-contained samples. The critical stress (τc) of 25FR samples were significantly higher than the control, showing the well stability of reduced-fat samples. Also, the τc of the HPCS-contained emulsions reduced meaningfully when the FR level increased from 25% to 75%, but for the HPWCS samples, fat reduction didn't change the τc value significantly up to 50% fat reduction. Based on Tangδs(n-LVE), HPWCS contained samples showed more spreadability than the HPCS-contained emulsions.
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Affiliation(s)
- Ali Heydari
- Center of Excellence in Native Natural Hydrocolloids of Iran, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of Iran, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran.
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24
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Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102702] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Carvalho APMG, Barros DR, da Silva LS, Sanches EA, Pinto CDC, de Souza SM, Clerici MTPS, Rodrigues S, Fernandes FAN, Campelo PH. Dielectric barrier atmospheric cold plasma applied to the modification of Ariá (Goeppertia allouia) starch: Effect of plasma generation voltage. Int J Biol Macromol 2021; 182:1618-1627. [PMID: 34052266 DOI: 10.1016/j.ijbiomac.2021.05.165] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/23/2021] [Accepted: 05/24/2021] [Indexed: 11/30/2022]
Abstract
The goal of this paper was to evaluate the influence of a range of plasma generation voltages on the physicochemical, structural, and technological properties of Aria (Goeppertia allouia) starch. Untreated (0 kV) and high voltages of cold plasma generation (7, 10, 14, and 20 kV) treated samples were evaluated according to their amylose content, pH, groups carbonyl/carboxyl, molecular size distribution, structure and technological properties (empirical viscosity, hydration properties, thermal analysis and gel strength). The applied voltage of 14 kV resulted in the greatest depolymerization of the starch chains, while 20 kV allowed the formation of oxidized complexes, promoting crosslinking of the starches chain. The cold plasma technique did not affect the levels of resistant starches, but increased the starch digestibility. The increased carbonyl and carboxyl groups also influenced the paste viscosity, improved hydration properties. This study suggests that the cold plasma technique can be useful in the controlled modification of starches, producing starches with different technological properties.
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Affiliation(s)
- Ana Paula Miléo Guerra Carvalho
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Universidade Federal do Amazonas, Manaus, Amazonas 69077-000, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Domingos Rodrigues Barros
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Universidade Federal do Amazonas, Manaus, Amazonas 69077-000, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Laiane Souza da Silva
- Laboratory of Nanostructured Polymers (NANOPOL; @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL; @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Camila da Costa Pinto
- Graduation Program in Material Science & Engineering (PPGCEM), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Sérgio Michielon de Souza
- Graduation Program in Material Science & Engineering (PPGCEM), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil; Department of Physics, Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | | | - Sueli Rodrigues
- Universidade Federal do Ceará, Departamento de Engenharia de Alimentos, Campus do Pici Bloco 858, 60440-900 Fortaleza, Ceará, Brazil
| | - Fabiano André Narciso Fernandes
- Universidade Federal do Ceará, Departamento de Engenharia Química, Campus do Pici Bloco 709, 60440-900 Fortaleza, Ceará, Brazil
| | - Pedro Henrique Campelo
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Universidade Federal do Amazonas, Manaus, Amazonas 69077-000, Brazil; Faculty of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil.
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Heydari A, Razavi SMA, Hesarinejad MA, Farahnaky A. New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP‐Treated Starches: Effect of Starch Type and Industry‐Scale Concentration. STARCH-STARKE 2021. [DOI: 10.1002/star.202000179] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ali Heydari
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad Mashhad PO Box: 91775‐1163 Iran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad Mashhad PO Box: 91775‐1163 Iran
| | | | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, Bundoora West Campus RMIT University Melbourne Victoria 3083 Australia
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27
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Retrogradation inhibition of rice starch with dietary fiber from extruded and unextruded rice bran. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106488] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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28
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Chou CH, Wang CY, Shyu YT, Wu SJ. The effect of high-pressure processing on reducing the glycaemic index of atemoya puree. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1546-1553. [PMID: 32869308 DOI: 10.1002/jsfa.10773] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 07/27/2020] [Accepted: 09/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND This study investigated the effects of high-pressure processing (HPP) on the glycaemic index (GI) of atemoya puree (AP) in rats. Sprague-Dawley rats were fed with unprocessed and high-pressure processed atemoya puree (HPP-AP), and the GIs for the unprocessed AP and HPP-AP were calculated from changes in blood glucose concentrations within 2 h after meals. The physicochemical properties of AP were analysed to understand the mechanism affecting its GI. RESULTS The results showed that HPP (600 MPa for 15 min) could delay increase in postprandial blood glucose levels, decrease the peak value of postprandial blood glucose by 76.1%, and significantly decrease the GI of AP to 49.8 in the experimental group compared to 65.4 in the control group. HPP did not exert a significant effect on the glucose and pectin contents of AP, but it increased the viscosity of the puree and its dietary fibre content and delayed the time of peak glucose response. In the analysis of enzymes of the puree, we found that HPP significantly decreased the activities of sucrose invertase, pectin methylesterase and polygalacturonase, thereby decreasing the rate of glucose generation in the puree and stabilizing the pectin structure, which decreased the absorption of glucose by the small intestine, thus decreasing the GI value. CONCLUSION Our findings suggest that HPP technology could effectively delay increase in postprandial blood glucose levels and decrease the GI value of AP, thus having a potential application in developing atemoya puree products with low GI. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chia-Hsuan Chou
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan
| | - Chung-Yi Wang
- Department of Biotechnology, National Formosa University, Yunlin, Taiwan
| | - Yuan-Tay Shyu
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan
| | - Sz-Jie Wu
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan
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29
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Martínez P, Vilcarromero D, Pozo D, Peña F, Manuel Cervantes-Uc J, Uribe-Calderon J, Velezmoro C. Characterization of starches obtained from several native potato varieties grown in Cusco (Peru). J Food Sci 2021; 86:907-914. [PMID: 33624319 DOI: 10.1111/1750-3841.15650] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 12/28/2020] [Accepted: 01/21/2021] [Indexed: 11/28/2022]
Abstract
Ten native potato varieties grown in Cusco (at 3,672 m above sea level) were used for starches extraction (at a pilot scale), and their physicochemical, functional, morphological, and structural characteristics were assessed. The content of protein, apparent amylose and phosphorus ranged from 0.1% to 0.44%, 23.42% to 35.5%, and 0.07 to 0.10%, respectively. Starch granules revealed smooth surface, with ellipsoidal and spherical shapes, particle size analysis exhibited bimodal or multimodal distribution, while the averaged crystallinity was 27.7% assessed by XRD. Gelatinization temperatures of the starches ranged from 57.4 to 60.1 °C, 60.8 to 64.3 °C, and 68.4 to 71.1°C for To, Tp, and Tc, respectively; and the gelatinization enthalpies ranged from 15.4 to 17.1 J/g. Respect to pasting properties, the peak viscosity and setback viscosity ranged from 12,970 to 16,970 mPa⋅s and from 968 to 2498 mPa⋅s, respectively. Thermogravimetric analysis (TGA) revealed no significant relationship between apparent amylose content and thermal stability. Therefore, the results reveal subtle differences in the functional characteristics of the starches from the native varieties of potato studied, which can be recommended for food industry applications. PRACTICAL APPLICATION: This study contributes to show several varieties of native potatoes from Cusco and their valorization as nonconventional starch source. Describing the physicochemical, functional, and structural characteristics of these starches could be useful for food industry applications.
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Affiliation(s)
- Patricia Martínez
- Departamento de Ingeniería de Alimentos, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, C.P., Lima, 12056, Peru
| | - Darcy Vilcarromero
- Departamento de Ingeniería de Alimentos, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, C.P., Lima, 12056, Peru
| | - Diego Pozo
- Departamento de Ingeniería de Alimentos, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, C.P., Lima, 12056, Peru
| | - Fiorela Peña
- Departamento de Ingeniería de Alimentos, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, C.P., Lima, 12056, Peru
| | - José Manuel Cervantes-Uc
- Unidad de Materiales, Centro de Investigación Científica de Yucatán, A.C. Calle 43 N° 130 × 30 y 32, Col. Chuburná de Hidalgo. C.P., Mérida, Yucatán, 97205, México
| | - Jorge Uribe-Calderon
- Unidad de Materiales, Centro de Investigación Científica de Yucatán, A.C. Calle 43 N° 130 × 30 y 32, Col. Chuburná de Hidalgo. C.P., Mérida, Yucatán, 97205, México
| | - Carmen Velezmoro
- Departamento de Ingeniería de Alimentos, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, C.P., Lima, 12056, Peru
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Castro LM, Alexandre EM, Saraiva JA, Pintado M. Impact of high pressure on starch properties: A review. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105877] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Dual modification of potato starch: Effects of heat-moisture and high pressure treatments on starch structure and functionalities. Food Chem 2020; 318:126475. [DOI: 10.1016/j.foodchem.2020.126475] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 01/20/2020] [Accepted: 02/23/2020] [Indexed: 10/24/2022]
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Kringel DH, El Halal SLM, Zavareze EDR, Dias ARG. Methods for the Extraction of Roots, Tubers, Pulses, Pseudocereals, and Other Unconventional Starches Sources: A Review. STARCH-STARKE 2020. [DOI: 10.1002/star.201900234] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas 96010–900 Brazil
| | | | | | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas 96010–900 Brazil
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Lin T, Fernández-Fraguas C. Effect of thermal and high-pressure processing on the thermo-rheological and functional properties of common bean (Phaseolus vulgaris L.) flours. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109325] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Balakrishna AK, Wazed MA, Farid M. A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients. Molecules 2020; 25:E2369. [PMID: 32443759 PMCID: PMC7287844 DOI: 10.3390/molecules25102369] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 05/13/2020] [Accepted: 05/18/2020] [Indexed: 12/29/2022] Open
Abstract
High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100-600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in foods, leading to increased shelf life. HPP is not limited to cold pasteurization, but has many other applications. The focus of this paper is to explore other applications of HPP, such as gelatinization, forced water absorption and infusion of nutrients. The use of high pressure in producing cold gelatinizing effects, imparting unique properties to food and improving food quality will be also discussed, highlighting the latest published studies and the innovative methods adopted.
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Affiliation(s)
| | | | - Mohammed Farid
- Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; (A.K.B.); (M.A.W.)
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Zheng Y, Wang B, Guo Z, Zhang Y, Zheng B, Zeng S, Zeng H. Properties of lotus seed starch-glycerin monostearin V-complexes after long-term retrogradation. Food Chem 2020; 311:125887. [DOI: 10.1016/j.foodchem.2019.125887] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 11/10/2019] [Accepted: 11/10/2019] [Indexed: 12/27/2022]
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37
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Influencing factor of resistant starch formation and application in cereal products: A review. Int J Biol Macromol 2020; 149:424-431. [DOI: 10.1016/j.ijbiomac.2020.01.264] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 01/03/2020] [Accepted: 01/27/2020] [Indexed: 02/07/2023]
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38
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Adsorption capacity and cold-water solubility of honeycomb-like potato starch granule. Int J Biol Macromol 2020; 147:741-749. [DOI: 10.1016/j.ijbiomac.2020.01.224] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 01/19/2020] [Accepted: 01/22/2020] [Indexed: 12/24/2022]
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39
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Effect of high hydrostatic pressure on formation and rheological properties of inulin gels. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108995] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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40
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Physico-chemical, functional, morphological, thermal properties and digestibility of Talipot palm (Corypha umbraculifera L.) flour and starch grown in Malabar region of South India. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00408-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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41
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Huang HW, Hsu CP, Wang CY. Healthy expectations of high hydrostatic pressure treatment in food processing industry. J Food Drug Anal 2019; 28:1-13. [PMID: 31883597 DOI: 10.1016/j.jfda.2019.10.002] [Citation(s) in RCA: 80] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 10/05/2019] [Accepted: 10/23/2019] [Indexed: 12/19/2022] Open
Abstract
High hydrostatic pressure processing (HPP) is a non-thermal pasteurization technology which has already been applied in the food industries. Besides maintaining the food safety and quality, HPP also has potential applications in the enhancement of the health benefits of food products. This study examines the current progress of research on the use of HPP in the development of health foods. Through HPP, the nutritional value of food products can be enhanced or retained, including promotes the biosynthesis of γ-aminobutyric acid (GABA) in the food materials, retains immunoglobulin components in dairy products, increases resistant starch content in cereals, and reduces the glycemic index of fruit and vegetable products, which facilitates better control of blood glucose levels and decreases calorie intake. HPP can also be utilized as a hurdle technology in combination with existing processing technologies for the development of low-sodium food products and the maintenance of microbial safety, thereby lowering the risk of triggering cardiovascular disease. Additionally, HPP can be used to enhance the diversity of probiotic food products. Appropriate sporogenous probiotics can be screened and added to various high-pressure processed food products as a certain bacterial count is still retained in the products after HPP. As HPP causes physical damage to the structures of food products, it can also be used as a synergistic extraction technology to enhance the extraction efficiency of functional components, thereby reducing extraction time. By applying HPP in the extraction of functional components from food waste, the production costs of such components can be effectively reduced. This study provides a summary of the mechanisms by which HPP enhances the health benefits of food products and the current progress of relevant research. HPP possesses huge potential in the development of novel health foods and may provide an abundance of benefits to human health in the future.
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Affiliation(s)
- Hsiao-Wen Huang
- Department of Animal Science and Technology, National Taiwan University, Taipei, 106, Taiwan
| | - Chiao-Ping Hsu
- Food Industry Research and Development Institute, Chiayi, 60060, Taiwan
| | - Chung-Yi Wang
- Department of Biotechnology, National Formosa University, Yunlin, 632, Taiwan.
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Wu W, Qiu J, Wang A, Li Z. Impact of whole cereals and processing on type 2 diabetes mellitus: a review. Crit Rev Food Sci Nutr 2019; 60:1447-1474. [DOI: 10.1080/10408398.2019.1574708] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Weijing Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
- Laboratory of nutrition and food safety, Xiamen Medical College, Xiamen, Fujian, China
| | - Ju Qiu
- Ministry of Agriculture, Institute of Food and Nutrition Development, Haidian, Beijing, China
| | - Aili Wang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg, Virginia, USA
| | - Zaigui Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
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Kim S, Yang SY, Chun HH, Song KB. High hydrostatic pressure processing for the preparation of buckwheat and tapioca starch films. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.039] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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