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Almeida RLJ, Santos NC, da Silva Pedro M, de Souza Ferreira IL, da Silva Eduardo R, Muniz CES, de Andrade Freire V, Leite ACN, de Oliveira BF, da Silva PB, da Silva YTF, da Silva Freitas RV, de Sousa ABB, de Assis Cavalcante J, Sampaio PM, da Costa GA. Combined effects of high hydrostatic pressure and pulsed electric fields on quinoa starch: Analysis of microstructure, morphology, thermal, and pasting properties. Food Chem 2024; 460:140826. [PMID: 39167868 DOI: 10.1016/j.foodchem.2024.140826] [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: 04/16/2024] [Revised: 07/25/2024] [Accepted: 08/08/2024] [Indexed: 08/23/2024]
Abstract
The aim of this study was to evaluate the impact of non-thermal methods, using high hydrostatic pressure (HHP) and pulsed electric field (PEF), on the dual modification of quinoa starch and to analyze the microstructural, morphological, thermal, pasting, and texture properties. Starch was treated with HHP at 400 MPa for 10 min, while PEF was applied using voltages of 10 and 30 kV cm-1 for a total time of 90s. The modification techniques were effective in breaking down amylose molecules and amylopectin branches, where for the dual treatment, higher values of DP6-12 were found. The average diameter and gelatinization temperatures were elevated after HHP, thus forming clusters that require more energy for paste formation. The use of 30 kV cm-1 and 400 MPa (HP30) in starch facilitates the creation of new food products with better texture, stability and nutritional value, making them suitable for use in food emulsions and the cosmetics industry.
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Affiliation(s)
| | - Newton Carlos Santos
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Marcelo da Silva Pedro
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Raphael da Silva Eduardo
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Cecilia Elisa Sousa Muniz
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Vitória de Andrade Freire
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Ana Carolina Nóbrega Leite
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | | | | | | | | | - Alison Bruno Borges de Sousa
- Department of Agroindustry, Federal Institute of Education, Science and Technology of Pernambuco, Belo Jardim, PE, Brazil
| | | | - Patrícia Marinho Sampaio
- Department of Materials Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
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2
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Tappiban P, Sraphet S, Srisawad N, Ahmed S, Bao J, Triwitayakorn K. Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review. Food Chem X 2024; 23:101669. [PMID: 39139492 PMCID: PMC11321431 DOI: 10.1016/j.fochx.2024.101669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Revised: 06/23/2024] [Accepted: 07/16/2024] [Indexed: 08/15/2024] Open
Abstract
Resistant starch (RS) is a dietary fiber that resists starch hydrolysis in the small intestine, and is fermented in the colon by microorganisms. RS not only has a broad range of benefits in the food and non-food industries but also has a significance impact on health promotion and prevention of non-communicable diseases. RS types 3 and 5 have been the focus of research from an environment-friendly perspective. RS3 is normally formed by recrystallization after physical modification, whereas RS5 is obtained by the complexation of starch and fatty acids through the thermomechanical methods. This review provides updates and approaches to RS3 and RS5 preparations that promote RS content based on green technologies. This information will be useful for future research on RS development and for identifying preparation methods for functional food.
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Affiliation(s)
- Piengtawan Tappiban
- Institute of Molecular Biosciences, Mahidol University, Salaya, Nakhorn Pathom, 73170, Thailand
| | - Supajit Sraphet
- Institute of Molecular Biosciences, Mahidol University, Salaya, Nakhorn Pathom, 73170, Thailand
| | - Nattaya Srisawad
- Institute of Molecular Biosciences, Mahidol University, Salaya, Nakhorn Pathom, 73170, Thailand
| | - Sulaiman Ahmed
- International Genome Center, Jiangsu University, Zhenjiang, 212013, China
| | - Jinsong Bao
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058, China
- Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya, 572025, China
| | - Kanokporn Triwitayakorn
- Institute of Molecular Biosciences, Mahidol University, Salaya, Nakhorn Pathom, 73170, Thailand
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3
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Chandak A, Dhull SB, Chawla P, Goksen G, Rose PK, Al Obaid S, Ansari MJ. Lotus (Nelumbo nucifera G.) seed starch: Understanding the impact of physical modification sequence (ultrasonication and HMT) on properties and in vitro digestibility. Int J Biol Macromol 2024; 278:135032. [PMID: 39182880 DOI: 10.1016/j.ijbiomac.2024.135032] [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: 11/04/2023] [Revised: 08/22/2024] [Accepted: 08/22/2024] [Indexed: 08/27/2024]
Abstract
Native lotus (Nelumbo nucifera G.) seed starch (LSS) was single- and dual-modified by heat-moisture treatment (HMT), ultrasonication (US), HMT followed by the US (HMT-US), and the US followed by HMT (US-HMT). The modified lotus seed starch (LSS) was evaluated for its physicochemical, pasting, thermal, and rheological properties and in vitro digestibility. All treatments decreased the swelling power (10.52-14.0 g/g), solubility (12.20-15.95 %), and amylose content (23.71-25.67 %) except for ultrasonication (17.67 g/g, 17.90 %, 29.09 %, respectively) when compared with native LSS (15.05 g/g, 16.12 %, 27.12 %, respectively). According to the rheological study, G' (1665-4004 Pa) was greater than G″ (119-308 Pa) for all LSS gel samples demonstrating their elastic character. Moreover, gelatinization enthalpy (17.56-16.05 J/g) increased in all treatments compared to native LSS (15.38 J/g). Ultrasonication treatment improved the thermal stability of LSS. The digestibility results showed that dual modification using HMT and US significantly enhanced resistant starch (RS) and reduced slowly digestible starch (SDS) in LSS. Cracks were observed on the surface of the modified LSS granules. Peak viscosity decreased in all modified starches except for ultrasonication, suggesting their resistance to shear-thinning during cooking, making them ideal weaning food components. The results obtained after different modifications in this study could be a useful ready reference to select appropriate modification treatments to produce modified LSS with desired properties depending on their end-use.
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Affiliation(s)
- Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana -125055, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana -125055, India.
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Pawan Kumar Rose
- Department of Energy and Environmental Sciences, Chaudhary Devi Lal University, Sirsa, Haryana -125055, India
| | - Sami Al Obaid
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
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Zuo Y, Zou F, Yang M, Xu G, Wu J, Wang L, Wang H. Effects of plasma-activated water combined with ultrasonic treatment of corn starch on structural, thermal, physicochemical, functional, and pasting properties. ULTRASONICS SONOCHEMISTRY 2024; 108:106963. [PMID: 38936293 PMCID: PMC11259921 DOI: 10.1016/j.ultsonch.2024.106963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 06/08/2024] [Accepted: 06/18/2024] [Indexed: 06/29/2024]
Abstract
In this study, corn starch was used as the raw material, and modified starch was prepared using a method combining plasma-activated water and ultrasound treatment (PUL). This method was compared with treatments using plasma-activated water (PAW) and ultrasound (UL) alone. The structure, thermal, physicochemical, pasting, and functional properties of the native and treated starches were evaluated. The results indicated that PAW and UL treatments did not alter the shape of the starch granules but caused some surface damage. The PUL treatment increased the starch gelatinization temperature and enthalpy (from 11.22 J/g to 13.13 J/g), as well as its relative crystallinity (increased by 0.51 %), gel hardness (increased by 16.19 %) compared to untreated starch, without inducing a crystalline transition. The PUL treatment resulted in a whitening of the samples. The dual treatment enhanced the thermal stability of the starch paste, which can be attributed to the synergistic effect between PAW and ultrasound (PAW can modify the starch structure at a molecular level, while ultrasound can further disrupt the granule weak crystalline structures, leading to improved thermal properties). Furthermore, FTIR results suggested significant changes in the functional groups related to the water-binding capacity of starch, and the order of the double-helical structure was disrupted. The findings of this study suggest that PUL treatment is a promising new green modification technique for improving the starch structure and enhancing starch properties. However, further research is needed to tailor the approach based on the specific properties of the raw material.
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Affiliation(s)
- Yongxuan Zuo
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Fanglei Zou
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Miao Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Guangfei Xu
- College of Engineering and Technology, Northeast Forestry University, Harbin 150040, China
| | - Junhua Wu
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Liangju Wang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Hongying Wang
- College of Engineering, China Agricultural University, Beijing 100083, China.
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Vela AJ, Villanueva M, Ronda F. Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains. Foods 2024; 13:2325. [PMID: 39123518 PMCID: PMC11311953 DOI: 10.3390/foods13152325] [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: 06/24/2024] [Revised: 07/12/2024] [Accepted: 07/18/2024] [Indexed: 08/12/2024] Open
Abstract
Ultrasonic (USC) treatments have been applied to starches, flours and grains to modify their physicochemical properties and improve their industrial applicability. The extent of the modification caused by USC treatment depends on the treatment conditions and the natural characteristics of the treated matter. Cavitation leads to structural damage and fragmentation and partial depolymerization of starch components. The amorphous regions are more susceptible to being disrupted by ultrasonication, while the crystalline regions require extended USC exposure to be affected. The increased surface area in USC-treated samples has a higher interaction with water, resulting in modification of the swelling power, solubility, apparent viscosity, pasting properties and gel rheological and textural properties. Starch digestibility has been reported to be modified by ultrasonication to different extents depending on the power applied. The most important treatment variables leading to more pronounced modifications in USC treatments are the botanical origin of the treated matter, USC power, time, concentration and temperature. The interaction between these factors also has a significant impact on the damage caused by the treatment. The molecular rearrangement and destruction of starch structures occur simultaneously during the USC treatment and the final properties of the modified matrix will depend on the array of treatment parameters. This review summarizes the known effects of ultrasonic treatments in modifying starches, flours and grains.
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Affiliation(s)
- Antonio J. Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (A.J.V.); (M.V.)
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (A.J.V.); (M.V.)
- Research Institute on Bioeconomy-BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (A.J.V.); (M.V.)
- Research Institute on Bioeconomy-BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
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Xia Y, Wang S, Meng F, Xu Z, Fang Q, Gu Z, Zhang C, Li P, Kong F. Eco-friendly food packaging based on paper coated with a bio-based antibacterial coating composed of carbamate starch, calcium lignosulfonate, cellulose nanofibrils, and silver nanoparticles. Int J Biol Macromol 2024; 254:127659. [PMID: 37898243 DOI: 10.1016/j.ijbiomac.2023.127659] [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: 08/09/2023] [Revised: 10/14/2023] [Accepted: 10/23/2023] [Indexed: 10/30/2023]
Abstract
Traditional paper-based packaging commonly needs to be coated to achieve sufficient mechanical and barrier performances. In this research, a bio-based coating for paper was developed from carbamate starch (Sc), calcium lignosulfonate (CL), and cellulose nanofibrils (CNF). Controlling the electrostatic and hydrogen-bonding interactions among the components of the coating was conducive to tailoring the structure and performance of the coated paper. When the degree of substitution (Ds) of Sc was 0.10, the amount of CL was 1.00 g, and the amount of CNF was 0.65 % of the weight of Sc, the paper coated with the resulting 0.10Sc-1.00CL-0.65CNF coating exhibited increased hydrophobicity and excellent mechanical, air-barrier, and UV-light-barrier properties. After the addition of 0.10 % of silver nano-particles (AgNPs) to the 0.10Sc-1.00CL-0.65CNF coating, the paper coated with the resulting 0.10Sc-1.00CL-0.65CNF-0.10AgNPs coating exhibited good antibacterial activity against Escherichia coli and Staphylococcus aureus. The coated paper was used as the packaging for cherry tomatoes stored under ambient conditions. Due to the synergistic preservation effects of the Sc-CL-CNF coating and AgNPs, the shelf life of the cherry tomatoes was at least 7 days. The coated paper described herein has the potential for applications in the food packaging sector.
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Affiliation(s)
- Yueyue Xia
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, PR China
| | - Shoujuan Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, PR China
| | - Fanrong Meng
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
| | - Zhen Xu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, PR China
| | - Qi Fang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, PR China
| | - Zhengang Gu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, PR China
| | - Chunhu Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, PR China
| | - Peng Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, PR China
| | - Fangong Kong
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, PR China.
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Almeida RLJ, Santos NC, Muniz CES, da Silva Eduardo R, de Almeida Silva R, Ribeiro CAC, da Costa GA, de Figueiredo MJ, Galdino PO, Dos Santos ES. Red rice starch modification - Combination of the non-thermal method with a pulsed electric field (PEF) and enzymatic method using α-amylase. Int J Biol Macromol 2023; 253:127030. [PMID: 37742893 DOI: 10.1016/j.ijbiomac.2023.127030] [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: 05/11/2023] [Revised: 09/13/2023] [Accepted: 09/21/2023] [Indexed: 09/26/2023]
Abstract
The objective of this study was to investigate the dual modification of red rice starch using pulsed electric field (PEF) and α-amylase, focusing on morpho-structural, thermal, and viscoamylographic properties. Native starch (Control) underwent various treatments: PEF at 30 kV cm-1 (PEF30), α-amylase at 9.0 U mg-1 (AA0), and a combination of both (PEF30 + α and α + PEF30). The PEF30 + α treatment exhibited the highest degree of digestion (10.66 %) and resulted in morphological changes in the starch granules, which became elongated and curved, with an increased average diameter of 50.49 μm compared to the control. The starch was classified as type A, with a maximum reduction in crystallinity of up to 21.17 % for PEF30. The deconvolution of FT-IR bands indicated an increase in the double helix degree (DDH) for PEF30 and AA0, while the degree of order (DO) was reduced for PEF30, AA0, and PEF30 + α. DSC analysis revealed significant modifications in gelatinization temperatures, particularly for PEF30, and these changes were supported by a reduction in gelatinization enthalpy (ΔH) of up to 28.05 % for AA0. These findings indicate that both individual and combined treatments promote a decrease in starch gelatinization and facilitate the process, requiring less energy. Differences were observed between the formulations subjected to single and alternating dual treatments, highlighting the influence of the order of PEF application on the structural characteristics of starch, especially when applied before the enzymatic treatment (PEF + α). Regarding the viscoamylographic parameters, it was observed that AA0 presented higher values than the control, indicating that α-amylase enhances the firmness of the paste. The double modification with PEF + α was more effective in reducing syneresis and starch retrogradation, leading to improvements in paste properties. This study provided significant insights into the modification of red rice starch using an efficient and environmentally friendly approach.
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Affiliation(s)
| | - Newton Carlos Santos
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Cecilia Elisa Sousa Muniz
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Raphael da Silva Eduardo
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | | | | | | | - Maria José de Figueiredo
- Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil
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8
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Hu R, Wu L, Liao X, Zhang F, Zheng J. Synergistic modification of ultrasound and bamboo leaf flavonoid on the rheological properties, multi-scale structure, and in vitro digestibility of pea starch. Food Chem 2023; 429:136959. [PMID: 37487394 DOI: 10.1016/j.foodchem.2023.136959] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 07/16/2023] [Accepted: 07/19/2023] [Indexed: 07/26/2023]
Abstract
In this study, the effect of ultrasonic treatment (UT), bamboo leaf flavonoid (BLF), ultrasonic treatment prior to bamboo leaf flavonoid (UT-BLF), and bamboo leaf flavonoid prior to the ultrasonic treatment (BLF-UT) on the rheological properties, multi-scale structure, and digestibility of pea starch (PS) were investigated. The morphology and crystal structure of starch granules were destroyed by UT, thereby promoting starch retrogradation and digestion. The binding between BLF and starch through hydrophobic interactions and hydrogen bonds inhibited the interaction between starch molecular chains and impaired their double helix structure, thus effectively retarding starch retrogradation. The anti-digestibility of starch was enhanced after synergistic treatment. Compared with single treatment, synergistic treatment increased the ordered structure and gelatinization enthalpy of starch. In comparison with the UT-BLF group, the viscoelastic and thermal stability of BLF-UT group were improved with the increase in ordered structure. This study could provide valuable information for PS modification.
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Affiliation(s)
- Rong Hu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liangru Wu
- China National Bamboo Research Center, Hangzhou 310012, China.
| | - Xueqin Liao
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Fusheng Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
| | - Jiong Zheng
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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9
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Shah A, Wang Y, Tao H, Zhang W, Cao S. Insights into the structural characteristics and in vitro starch digestibility on parboiled rice as affected by ultrasound treatment in soaking process. Food Chem X 2023; 19:100816. [PMID: 37780351 PMCID: PMC10534151 DOI: 10.1016/j.fochx.2023.100816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 07/18/2023] [Accepted: 07/27/2023] [Indexed: 10/03/2023] Open
Abstract
This study investigated ultrasound treatment as a protective parboiling technology for producing low GI rice. Indica and Japonica rice with different amylose contents were subjected to different ultrasound times (15 min, 30 min, and 60 min) and amplitudes (30, 60, and 100%) under soaking conditions for parboiling applications. Starch granules merged and lost their shape when ultrasound treatment time and amplitudes were increased up to 15 min and 30%, respectively. It increased the crystallinity, gelatinization temperatures and decreased pasting viscosity, promoting more resistant starch. The predicted glycemic index (GI) was reduced from 62.9 and 57.6 to 51.3 and 47.1 for Japonica and Indica, respectively. These results suggested that ultrasound soaking is a promising physical method to produce parboiled rice with a lower GI by promoting the formation of amylose chains and decreasing enzyme penetration efficiency.
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Affiliation(s)
- Alia Shah
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Yunchun Wang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Han Tao
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Wencheng Zhang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Shuqing Cao
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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Yılmaz A, Tugrul N. Effect of ultrasound-microwave and microwave-ultrasound treatment on physicochemical properties of corn starch. ULTRASONICS SONOCHEMISTRY 2023; 98:106516. [PMID: 37423071 PMCID: PMC10422102 DOI: 10.1016/j.ultsonch.2023.106516] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 07/02/2023] [Accepted: 07/04/2023] [Indexed: 07/11/2023]
Abstract
Natural starch is an agricultural sourced biopolymer being low cost, biodegradable, high efficiently, renewable and easy available. Despite these advantages, phisochemical properties of native starch are limited for most industrial applications and must be modified. Ultrasound and microwave treatment have been widely applied separately for starch modification. Ultrasound treatment, with high efficiency and low cost, and microwave treatment, which produces homogeneous and high quality products, are short proceesing time technologies that can be used together to change the structure and properties of starches obtained from various plants. In this study the effects of ultrasound and microwave combined treatment on the physicochemical properties of natural corn starch were investigated. Corn starch was irritated using different combination of ultrasound-microwave and microwave-ultrasound treatment; using 90, 180, 360 and 600 W microwave power during 1, 2, 3 min, and using ultrasound at 35 °C constant temperature for 20, 30, 40 min. The structural changes of modified corn starches were determined by scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) analyses. Nowadays, many physical methods are used for starch modification, but limited studies were on ultrasound-microwave and microwave-ultrasound combined treatment method. As a result of this study, it was observed that ultrasound and microwave combination is an efficient, fast and environmentally friendly method for natural corn starch modification.
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Affiliation(s)
- Aslıhan Yılmaz
- Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Nurcan Tugrul
- Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey.
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11
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Marta H, Rismawati A, Soeherman GP, Cahyana Y, Djali M, Yuliana T, Sondari D. The Effect of Dual-Modification by Heat-Moisture Treatment and Octenylsuccinylation on Physicochemical and Pasting Properties of Arrowroot Starch. Polymers (Basel) 2023; 15:3215. [PMID: 37571112 PMCID: PMC10421524 DOI: 10.3390/polym15153215] [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: 06/12/2023] [Revised: 07/24/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Starch is widely applied in various industrial sectors, including the food industry. Starch is used as a thickener, stabilizer, or emulsifier. However, arrowroot starch generally has weaknesses, such as unstable under heating and acidic conditions, which are generally applied to processing in the food industry. Modifications were applied to improve the characteristics of native arrowroot starch. In this study, arrowroot starch was modified by heat-moisture treatment (HMT), octenylsuccinylation (OSA), and dual modification between OSA and HMT in a different sequence--namely, HMT followed by OSA, and OSA followed by HMT. This study aims to determine the effect of different modification methods on the physicochemical and functional properties of native arrowroot starch. The result shows that both single HMT and dual modification caused damage to native starch granules, such as the formation of cracks and roughness. For single OSA treatment, especially, there is no significant change in granule morphology after modification. All modification treatments did not change the crystalline type of starch but reduced the RC of native starch. Both single HMT and dual modifications (HMT-OSA, OSA-HMT) increased pasting temperature and setback, but, conversely, decreased the peak and the breakdown viscosity of native starch, whereas single OSA had the opposite trend compared with the other modifications. HMT played a greater role in increasing the thermal stability and the retrogradation ability of arrowroot starch. Both single modifications (HMT and OSA) increased the hardness and gumminess of native starch, and the opposite was true for the dual modifications. HMT had a greater effect on color characteristics, where the lightness and whiteness index of native arrowroot starch decreased. Single OSA modification increased swelling volume higher than dual modification. Both single HMT and dual modifications increased water absorption capacity and decreased the oil absorption capacity of native arrowroot starch.
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Affiliation(s)
- Herlina Marta
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia; (A.R.); (Y.C.); (M.D.); (T.Y.)
| | - Ari Rismawati
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia; (A.R.); (Y.C.); (M.D.); (T.Y.)
| | | | - Yana Cahyana
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia; (A.R.); (Y.C.); (M.D.); (T.Y.)
| | - Mohamad Djali
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia; (A.R.); (Y.C.); (M.D.); (T.Y.)
| | - Tri Yuliana
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia; (A.R.); (Y.C.); (M.D.); (T.Y.)
| | - Dewi Sondari
- Research Center for Biomass and Bioproducts, Cibinong Science Center, National Research and Innovation Agency, Cibinong 16911, Indonesia;
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12
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Pulsed electric field-assisted esterification improves the freeze-thaw stability of corn starch gel by changing its molecular structure. Int J Biol Macromol 2023; 231:123085. [PMID: 36592854 DOI: 10.1016/j.ijbiomac.2022.12.304] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 12/23/2022] [Accepted: 12/26/2022] [Indexed: 01/01/2023]
Abstract
The influence of pulsed electric field (PEF) combined with octenyl succinic anhydride (OSA) on the freeze-thaw stability of corn starch gel was investigated. After five freeze-thaw cycles, the syneresis value of OSA starch treated with PEF-assisted esterification for 15 min was lower by 29.5 %, while that of OSA starch without PEF treatment was lower by 10.17 %, compared to that of native starch. Low-field nuclear magnetic resonance data showed that the introduction of OSA groups greatly increased the water-holding capacity of starch. Results from differential scanning calorimetry (DSC) and X-ray diffraction (XRD) showed that the PEF-assisted esterification markedly hindered the re-formation of the helical structure of starch during freeze-thaw cycles. Moreover, PEF-assisted esterification improved the viscoelastic properties of the starch gel. It is found that the freeze-thaw stability of the PEF-modified starch depends not only on the degree of substitution but also on the starch molecular fine structure. PEF-assisted OSA starch with a high degree of substitution, a low content of amylose, and a high content of short amylopectin chains were found to have high freeze-thaw stability. This study shows that PEF-assisted esterification is a promising technique that should be used for preserving the quality of frozen foods.
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13
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Kaul S, Kaur K, Kaur J, Mehta N, Kennedy JF. Properties of potato starch as influenced by microwave, ultrasonication, alcoholic-alkali and pre-gelatinization treatments. Int J Biol Macromol 2023; 226:1341-1351. [PMID: 36442548 DOI: 10.1016/j.ijbiomac.2022.11.246] [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: 09/06/2022] [Revised: 11/22/2022] [Accepted: 11/23/2022] [Indexed: 11/27/2022]
Abstract
The present study was framed to develop modified potato starch by various physical (microwave treatment, ultrasonication, pre-gelatinization) and chemical (alcohol-alkali) methods. Both native and modified starches were characterized on the basis of physicochemical, functional, and morphological attributes. Compared to native potato starch, modified starches exhibited improved water absorption capacity and water solubility index. The particle size of the starches was found to be in the range of 10.01-10.36 μm with negative zeta potential values. FTIR results revealed that modification in the peaks is attributed to the change in the structural configuration and re-organization of the microstructure between molecules of the starch during the treatments. The results of X-ray diffraction suggested that the typical peaks varied to a little extent with modifications and relative crystallinity was decreased for all treated starches. SEM Micrographs revealed the complete structural changes and irregularities in pre-gelatinized and chemically modified starches, whereas other modification methods maintained the structural integrity of starch granules. An increase in pasting temperature of modified starches represented a higher resistance to swelling and rupture, whereas rheologically, starches exhibited non-newtonian behavior with the shear-thinning property. Thus, the characteristics of modified starches will assist in the selection of potato starch for better applications in the food industry.
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Affiliation(s)
- Shivani Kaul
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Kamaljit Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.
| | - Jaspreet Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Nitin Mehta
- Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - John F Kennedy
- Chembiotech Ltd, Kyrewood House, Tenbury Wells WR15 8FF, UK
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14
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Vela AJ, Villanueva M, Náthia-Neves G, Ronda F. Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours. Foods 2023; 12:foods12030484. [PMID: 36766012 PMCID: PMC9914575 DOI: 10.3390/foods12030484] [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: 12/18/2022] [Revised: 01/10/2023] [Accepted: 01/16/2023] [Indexed: 01/21/2023] Open
Abstract
The modification of flours by ultrasound (US) treatments requires excess water to suspend the sample to be treated, which must be removed after treatment to recover the ultrasonicated flour. The aim of this study was to determine the influence that the water removal method has on the final characteristics of US-treated gluten-free flours (rice, brown tef, corn and quinoa). US treatment parameters were constant, and two water removal methods were studied: freeze-drying and centrifugation + drying. The elimination of water by centrifugation resulted in the loss of solubilized compounds from the treated flours, which led to important differences between the final characteristics of US-treated flours. Ultrasonication resulted in the reduction of flours' particle size and modification of their color parameters. Techno-functional properties were modified by US treatment, where the water removal method was more influential in whole grain samples (brown tef and quinoa). Few differences were found in thermal properties among pairs of US-treated samples, indicative that the effect caused to starch was mainly attributed to ultrasonication conditions than to the drying method. The water removal method markedly influenced the pasting properties of US-treated flours, resulting in lower profiles when freeze-drying was applied and higher profiles when flours were retrieved by centrifugation. Gels made with tef, corn and quinoa presented reduced tan(δ)₁ values after sonication, while gels made with rice did not show any modification. The water removal method is a decisive step in US treatments, defining the final characteristics of the treated matter, and having a great influence in the modification attributed to ultrasonication.
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15
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PENG J, LIU C, XING S, BAI K, LIU F. The application of electrostatic field technology for the preservation of perishable foods. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.121722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Jiakun PENG
- China Agricultural University, China; China Agricultural University, China
| | - Chune LIU
- China Agricultural University, China
| | | | - Kaikai BAI
- China Agricultural University, China; China Agricultural University, China
| | - Feng LIU
- China Agricultural University, China
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16
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Mujtaba M, Lipponen J, Ojanen M, Puttonen S, Vaittinen H. Trends and challenges in the development of bio-based barrier coating materials for paper/cardboard food packaging; a review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 851:158328. [PMID: 36037892 DOI: 10.1016/j.scitotenv.2022.158328] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 08/18/2022] [Accepted: 08/23/2022] [Indexed: 06/15/2023]
Abstract
Currently, petroleum-based synthetic plastics are used as a key barrier material in the paper-based packaging of several food and nonfood goods. This widespread usage of plastic as a barrier lining is not only harmful to human and marine health, but it is also polluting the ecosystem. Researchers and food manufacturers are focused on biobased alternatives because of its numerous advantages, including biodegradability, biocompatibility, non-toxicity, and structural flexibility. When used alone or in composites/multilayers, these biobased alternatives provide strong barrier qualities against grease, oxygen, microbes, air, and water. According to the most recent literature reports, biobased polymers for barrier coatings are having difficulty breaking into the business. Technological breakthroughs in the field of bioplastic production and application are rapidly evolving, proffering new options for academics and industry to collaborate and develop sustainable packaging solutions. Existing techniques, such as multilayer coating of nanocomposites, can be improved further by designing them in a more systematic manner to attain the best barrier qualities. Modified nanocellulose, lignin nanoparticles, and bio-polyester are among the most promising future candidates for nanocomposite-based packaging films with high barrier qualities. In this review, the state-of-art and research advancements made in biobased polymeric alternatives such as paper and board barrier coating are summarized. Finally, the existing limitations and potential future development prospects for these biobased polymers as barrier materials are reviewed.
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Affiliation(s)
- Muhammad Mujtaba
- Aalto University, Bioproduct and Biosystems, 02150 Espoo, Finland; VTT Technical Research Centre of Finland Ltd, P.O. Box 1000, Espoo FI-02044, Finland.
| | - Juha Lipponen
- Aalto University, Bioproduct and Biosystems, 02150 Espoo, Finland
| | - Mari Ojanen
- Kemira Oyj, Energiakatu 4, 00101 Helsinki, Finland
| | | | - Henri Vaittinen
- Valmet Technologies, Wärtsilänkatu 100, 04440 Järvenpää, Finland
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17
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Du B, Jeepipalli SPK, Xu B. Critical review on alterations in physiochemical properties and molecular structure of natural polysaccharides upon ultrasonication. ULTRASONICS SONOCHEMISTRY 2022; 90:106170. [PMID: 36183549 PMCID: PMC9526224 DOI: 10.1016/j.ultsonch.2022.106170] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 09/06/2022] [Accepted: 09/16/2022] [Indexed: 06/16/2023]
Abstract
Natural polymers, such as polysaccharides, cellulose, and starch, have been widely used in the chemical engineering, medicine, food, and cosmetics industries, which had a great many of biological activities. Natural polysaccharides origin from algae, fungi and plants were components of human diet since antique times. Ultrasonication achieved the breakage the polysaccharides reticulum in an ordered fashion. The factors of temperature, ratio of water/material, sonication frequency, time of exposure, pH of the sonication medium influenced the polysaccharide digestion. Sonication improved the enzyme catalysis over its substrate molecule. Positive health promoting slow digestive starch and resistant starch can be prepared quite easily by the sonication process. The aim of this review is to present the current status and scope of natural polymers as well as some emerging polymers with special characteristic. The physiochemical properties and molecular structure of natural carbohydrates under ultrasonic irradiation were also discussed. Moreover, Polysaccharide based films had industrial applications is formed by ultrasonication. Polysaccharide nanoparticles obtained by sonication had efficient water holding capacity. Sonication is an advanced method to improve the food quality. Hence, this review describes the effects of ultrasonication on physical, chemical, and molecular structure of natural polysaccharides.
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Affiliation(s)
- Bin Du
- Hebei Key Laboratoryy of Natural Products Activity Components and Function, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066004, PR China
| | - Syam P K Jeepipalli
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai 519087, PR China
| | - Baojun Xu
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai 519087, PR China.
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18
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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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19
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Miller K, Reichert CL, Schmid M, Loeffler M. Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review. Foods 2022; 11:foods11182927. [PMID: 36141054 PMCID: PMC9498702 DOI: 10.3390/foods11182927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 09/05/2022] [Accepted: 09/05/2022] [Indexed: 11/30/2022] Open
Abstract
Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel side stream and other potato residues is also becoming increasingly important from a sustainability point of view. Individual constituents of potato peel or complete potato tubers can for instance be used for application in other products such as bio-based food packaging. Prior using constituents for specific applications, their properties and characteristics need to be known and understood. This article extensively reviews the scientific literature about physical, chemical, and biochemical modification of potato constituents. Besides short explanations about the modification techniques, extensive summaries of the results from scientific articles are outlined focusing on the main constituents of potatoes, namely potato starch and potato protein. The effects of the different modification techniques are qualitatively interpreted in tables to obtain a condensed overview about the influence of different modification techniques on the potato constituents. Overall, this article provides an up-to-date and comprehensive overview of the possibilities and implications of modifying potato components for potential further valorization in, e.g., bio-based food packaging.
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Affiliation(s)
- Katharina Miller
- Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium or
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Corina L. Reichert
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Markus Schmid
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Myriam Loeffler
- Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium or
- Correspondence: ; Tel.: +32-9-3102553
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20
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Deng C, Melnyk O, Marenkova T, Luo Y. Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/151566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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21
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Braşoveanu M, Nemţanu MR. Dual Modification of Starch by Physical Methods Based on Corona Electrical Discharge and Ionizing Radiation: Synergistic Impact on Rheological Behavior. Foods 2022; 11:foods11162479. [PMID: 36010483 PMCID: PMC9407343 DOI: 10.3390/foods11162479] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/09/2022] [Accepted: 08/15/2022] [Indexed: 11/26/2022] Open
Abstract
The present paper focuses on evaluating the synergistic effects of dual modification with corona electric discharge (CED) and electron beam irradiation (EBI) on the rheological behavior of starch. Combined treatments were applied successively (CED/EBI and EBI/CED) and compared with single treatments. The outcomes showed that the rheological features of starch were altered by the dual modification in correlation with the irradiation dose mainly as a result of radiation-induced degradation. Decreases in apparent viscosity were described by exponential-like-models according to the order of application of the treatment sequences. The mathematical models allowed the estimation of the irradiation doses for which the viscosity decreased by e times for the dual modified starches (3.3 ± 1.3 kGy for CED/EBI and 5.6 ± 0.5 kGy for EBI/CED, respectively) and the fraction (f) of 0.47 ± 0.10 corresponding to starch granule considered to be affected by plasma. Both dual treatments yielded a synergistic effect, regardless of the order of application of the treatment sequences, being more effective in decreasing starch apparent viscosity than single EBI. However, synergism evaluation proved that the use of plasma as a pre-treatment to irradiation processing could provide benefits up to 20 kGy. These findings support the practical goals of technologists with valuable information that may facilitate or simplify the experimental design of starch dual modification with plasma and ionizing radiation.
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22
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Gaenssle ALO, van der Maarel MJEC, Jurak E. The influence of amylose content on the modification of starches by glycogen branching enzymes. Food Chem 2022; 393:133294. [PMID: 35653995 DOI: 10.1016/j.foodchem.2022.133294] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 05/10/2022] [Accepted: 05/21/2022] [Indexed: 11/04/2022]
Abstract
Glycogen branching enzymes (GBEs) have been used to generate new branches in starches for producing slowly digestible starches. The aim of this study was to expand the knowledge about the mode of action of these enzymes by identifying structural aspects of starchy substrates affecting the products generated by different GBEs. The structures obtained from incubating five GBEs (three from glycoside hydrolase family (GH) 13 and two from GH57) on five different substrates exhibited minor but statistically significant correlations between the amount of longer chains (degree of polymerization (DP) 9-24) of the product and both the amylose content and the degree of branching of the substrate (Pearson correlation coefficient of ≤-0.773 and ≥0.786, respectively). GH57 GBEs mainly generated large products with long branches (100-700 kDa and DP 11-16) whereas GH13 GBEs produced smaller products with shorter branches (6-150 kDa and DP 3-10).
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Affiliation(s)
- Aline L O Gaenssle
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Marc J E C van der Maarel
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Edita Jurak
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
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23
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Li S, Li Q, Zhu F, Song H, Wang C, Guan X. Effect of vacuum combined ultrasound treatment on the fine structure and physiochemical properties of rice starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107198] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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24
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Almeida RLJ, Santos NC, Silva GM, Feitoza JVF, Silva VM, Ribeiro VH, Eduardo R, Muniz CE. Effects of hydrothermal pretreatments on thermodynamic and technological properties of red bean starch. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13994] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Newton Carlos Santos
- Department of Chemical Engineering Federal University of Rio Grande do Norte Natal Rio Grande do Norte Brazil
| | - Gabriel Monteiro Silva
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | | | - Virgínia Mirtes Silva
- Department of Engineering and Management of Natural Resources Federal University of Campina Grande Campina Grande Paraíba Brazil
| | - Victor Herbert Ribeiro
- Department of Engineering and Management of Natural Resources Federal University of Campina Grande Campina Grande Paraíba Brazil
| | - Raphael Eduardo
- Department of Chemical Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | - Cecília Elisa Muniz
- Department of Chemical Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
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25
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Wu Z, Qiao D, Zhao S, Lin Q, Zhang B, Xie F. Nonthermal physical modification of starch: An overview of recent research into structure and property alterations. Int J Biol Macromol 2022; 203:153-175. [PMID: 35092737 DOI: 10.1016/j.ijbiomac.2022.01.103] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 01/03/2022] [Accepted: 01/16/2022] [Indexed: 11/28/2022]
Abstract
To tailor the properties and enhance the applicability of starch, various ways of starch modification have been practiced. Among them, physical modification methods (micronization, nonthermal plasma, high-pressure, ultrasonication, pulsed electric field, and γ-irradiation) are highly potential for starch modification considering its safety, environmentally friendliness, and cost-effectiveness, without generating chemical wastes. Thus, this article provides an overview of the recent advances in nonthermal physical modification of starch and summarizes the resulting changes in the multi-level structures and physicochemical properties. While the effect of these techniques highly depends on starch type and treatment condition, they generally lead to the destruction of starch granules, the degradation of molecules, decreases in crystallinity, gelatinization temperatures, and viscosity, increases in solubility and swelling power, and an increase or decrease in digestibility, to different extents. The advantages and shortcomings of these techniques in starch processing are compared, and the knowledge gap in this area is commented on.
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Affiliation(s)
- Zhuoting Wu
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
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26
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An NN, Shang N, Lv WQ, Li D, Wang LJ, Wang Y. Effects of carboxymethyl cellulose/pectin coating combined with ultrasound pretreatment before drying on quality of turmeric (Curcuma longa L.). Int J Biol Macromol 2022; 202:354-365. [PMID: 35033525 DOI: 10.1016/j.ijbiomac.2022.01.021] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/17/2021] [Accepted: 01/06/2022] [Indexed: 01/24/2023]
Abstract
Turmeric is an herb with multiple bioactive substances and health benefits. Drying is one of the most important steps of its processing and sales. In order to obtain high-quality turmeric products, we used five different pretreatment methods to treat turmeric prior to pulse-spouted microwave vacuum drying (PSMVD), including carboxymethyl cellulose coating (CMC), pectin coating (P), ultrasound (US) and their combination (CMCUS or PUS). The effect of different pretreatments on the drying kinetics, quality attributes and microstructure of turmeric were evaluated. Results showed that the US pretreatment had the shortest drying time (60 min), while coating treatment did not significantly affect drying rate. Dried turmeric with coating pretreatment had lower rehydration ratio and water adsorption capacity compared with individual ultrasound treatment. Carboxymethyl cellulose coating protected bioactive substances better than pectin coating. Moreover, CMCUS pretreatment showed significantly lower total color change, higher curcumin content, total phenols and flavonoid content as well as antioxidant capacity in all dried samples. Microstructure observation showed that the polysaccharide coating covering the surface of turmeric might reduce the degradation of bioactive compounds. Therefore, the CMCUS pretreatment before PSMVD of turmeric was recommended due to the efficiency and quality protections.
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Affiliation(s)
- Nan-Nan An
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China
| | - Nan Shang
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China
| | - Wei-Qiao Lv
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China.
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
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27
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Almeida RLJ, Santos NC, Padilha CE, Almeida Mota MM, Alcântara Silva VM, André AMMCN, Santos ES. Application of pulsed electric field and drying temperature response on the thermodynamic and thermal properties of red rice starch (
Oryza Sativa
L.). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13947] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Newton Carlos Santos
- Chemical Engineering Department Federal University of Rio Grande do Norte Natal Brazil
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28
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Mohd Ali M, Hashim N. Non-destructive methods for detection of food quality. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00003-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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29
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Shen H, Guo Y, Zhao J, Zhao J, Ge X, Zhang Q, Yan W. The multi-scale structure and physicochemical properties of mung bean starch modified by ultrasound combined with plasma treatment. Int J Biol Macromol 2021; 191:821-831. [PMID: 34597694 DOI: 10.1016/j.ijbiomac.2021.09.157] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 08/24/2021] [Accepted: 09/24/2021] [Indexed: 10/20/2022]
Abstract
Plasma is a simple, effective and promising food processing technology with great potential for starch modification. Mung bean starch was subjected to ultrasound (300 W, 10, 30 and 50 min), plasma (40 V, 1, 3 and 9 min) and the synergistic treatment, as well as investigating its effects on the morphology, chain length distribution, molecular weight, crystalline structure and physicochemical properties of starch. Ultrasound and plasma treatment did not change the granule shape, but caused some corrosions on the surface, and dual treatment increased the damage degree of starch granules surface. All treatments decreased the molecular weight (Mw), amylopectin long chains and crystallinity but increased the gelatinization temperatures and enthalpy. Different from ultrasound irradiation, single plasma treatment significantly reduced the swelling power and pasting viscosities. Furthermore, dual treatment increased the thermal stability of starch paste, owing to the reinforcement effect between ultrasound and plasma. Thus, dual modification displayed an excellent ability to modify starch with specific characteristics and expand the potential application of mung bean starch in the food industry.
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Affiliation(s)
- Huishan Shen
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yu Guo
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Jiangyan Zhao
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Jian Zhao
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenjie Yan
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China.
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30
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Zhang B, Xiao Y, Wu X, Luo F, Lin Q, Ding Y. Changes in structural, digestive, and rheological properties of corn, potato, and pea starches as influenced by different ultrasonic treatments. Int J Biol Macromol 2021; 185:206-218. [PMID: 34161820 DOI: 10.1016/j.ijbiomac.2021.06.127] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 06/16/2021] [Accepted: 06/16/2021] [Indexed: 11/22/2022]
Abstract
Ultrasound was widely used in starch modification, whereas there was no review focusing on the effects of different ultrasonic treatments on A-, B- and C-type starches. In this study, the effects of ultrasonic power (UP, 100-600 W) and ultrasonic time (UT, 5-35 min) on structural, digestibility and rheology of corn starch (CS), potato starch (PtS), and pea starch (PS) were investigated. As a result, UP and UT decreased the apparent amylose content of CS and PS, while increased the apparent amylose content of PtS. UP and UT enhanced R1047/1022 values of CS, whereas those of PtS and PS were decreased. Moreover, UP and UT decreased the gelatinization enthalpy of CS, PtS and PS. In vitro digestion revealed that UP and UT decreased the resistant starch content of PtS and PS, but increased the resistant starch content of CS. Rheological tests indicated that UP and UT decreased the flow behavior index of CS, PtS and PS pastes, and caused an increase in storage modulus and loss modulus. Results revealed that ultrasonic treatment represented a promising technology to obtain CS, PtS and PS with tailored digestibility and rheology, which allowed the texture and glycemic response of starch-based products to be adjusted.
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Affiliation(s)
- Biao Zhang
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Yiwei Xiao
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xiaonian Wu
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Feijun Luo
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Yongbo Ding
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
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31
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Zhang Z, Bao J. Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100141] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Zhongwei Zhang
- Yazhou Bay Science and Technology City Hainan Institute of Zhejiang University Yazhou Districut Sanya Hainan 572025 China
- Institute of Nuclear Agricultural Sciences College of Agriculture and Biotechnology Zhejiang University Zijingang Campus Hangzhou 310058 China
| | - Jinsong Bao
- Yazhou Bay Science and Technology City Hainan Institute of Zhejiang University Yazhou Districut Sanya Hainan 572025 China
- Institute of Nuclear Agricultural Sciences College of Agriculture and Biotechnology Zhejiang University Zijingang Campus Hangzhou 310058 China
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32
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Bonto AP, Tiozon RN, Sreenivasulu N, Camacho DH. Impact of ultrasonic treatment on rice starch and grain functional properties: A review. ULTRASONICS SONOCHEMISTRY 2021; 71:105383. [PMID: 33227580 PMCID: PMC7786581 DOI: 10.1016/j.ultsonch.2020.105383] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/06/2020] [Accepted: 10/25/2020] [Indexed: 05/06/2023]
Abstract
As a green, nonthermal, and innovative technology, ultrasonication generates acoustic cavitation in an aqueous medium, developing physical forces that affect the starch chemistry and rice grain characteristics. This review describes the current information on the effect of ultrasonication on the morphological, textural, and physicochemical properties of rice starch and grain. In a biphasic system, ultrasonication introduced fissures and cracks, which facilitated higher uptake of water and altered the rice starch characteristics impacting textural properties. In wholegrain rice, ultrasonic treatment stimulated the production of health-related metabolites, facilitated the higher uptake of micronutrient fortificants, and enhanced the palatability by softening the rice texture. This review provides insights into the future direction on the utilization of ultrasonication for the applications towards the improvement of rice functional properties.
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Affiliation(s)
- Aldrin P Bonto
- Chemistry Department, De La Salle University, 2401 Taft, Avenue, Manila 0922, Philippines; Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Laguna, Philippines; Chemistry Department, University of Santo Tomas, Espana, Sampaloc, Manila 1008, Philippines
| | - Rhowell N Tiozon
- Chemistry Department, De La Salle University, 2401 Taft, Avenue, Manila 0922, Philippines; Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Laguna, Philippines
| | - Nese Sreenivasulu
- Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Laguna, Philippines.
| | - Drexel H Camacho
- Chemistry Department, De La Salle University, 2401 Taft, Avenue, Manila 0922, Philippines; Organic Materials and Interfaces Unit, CENSER, De La Salle University, 2401, Taft Avenue, Manila 0922, Philippines.
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33
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Ding Y, Xiao Y, Ouyang Q, Luo F, Lin Q. Modulating the in vitro digestibility of chemically modified starch ingredient by a non-thermal processing technology of ultrasonic treatment. ULTRASONICS SONOCHEMISTRY 2021; 70:105350. [PMID: 33010579 PMCID: PMC7786522 DOI: 10.1016/j.ultsonch.2020.105350] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2020] [Revised: 09/08/2020] [Accepted: 09/12/2020] [Indexed: 05/10/2023]
Abstract
Chemically modified starch (RS4) was commercially available as a food ingredient, however, there was a lack of knowledge on how ultrasonic treatment (non-thermal technology) modulated the enzymatic resistance of RS4. In this study, structural change of RS4 during ultrasonic treatment and its resulting digestibility was investigated. Results from scanning electron microscopy, particle size analysis, chemical composition analysis, X-ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopy showed that ultrasonic treatment remained the granule morphology, increased the apparent amylose content, reduced the particle size, destroyed the crystalline structure, decreased the helical orders, but enhanced the short-range molecular orders of ultrasonic-processed RS4. In vitro digestibility analysis showed that the total content of rapidly digestible starch and slowly digestible starch was increased, whereas the content of resistant starch was decreased. Overall, ultrasonic treatment substantially reduced the enzymatic resistance of RS4, indicating that RS4 was not stability against the non-thermal processing technology of ultrasonic treatment.
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Affiliation(s)
- Yongbo Ding
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Yiwei Xiao
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Qunfu Ouyang
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Feijun Luo
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
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