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Oladunjoye AO, Olaoluwa GO. Effect of microwave-assisted treatment on proximate, techno-functional, thermal, structural, and storage properties of TGN (Cyperus esculentus L.) flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6494-6505. [PMID: 38507299 DOI: 10.1002/jsfa.13473] [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: 01/10/2024] [Revised: 03/10/2024] [Accepted: 03/20/2024] [Indexed: 03/22/2024]
Abstract
BACKGROUND The use of the emerging technique of microwave-assisted roasting on TGN (TGN) flour was investigated. Tiger nuts were subjected to microwave irradiation at 450, 600, and 900 W each at 5, 10, and 15 min, and milled to flour. The flours were analyzed for proximate, bioactive, techno-functional, morphological, thermal, and storage effects on their composition. An untreated sample was the control. RESULTS The results revealed that microwave treatment significantly (P < 0.05) elicited various modifications in the proximate composition and techno-functional properties. The treatment improved the bioactive composition of phenolic content together with the antioxidant activity of the flour. Progressive microwave treatment of TGNs resulted in flours with darker colors and reduced pasting parameters. Structural modification of starch granules, protein denaturation, and starch-protein complexes occasioned by microwave treatment were evidenced in the functional group analysis, including morphological agglomeration, increased particle size, and thermal properties. Treatment also enhanced the microbiological qualities of flour after 8 weeks of storage. CONCLUSION This study shows that microwave treatment produces excellent physical modifications that lead to improvements in the nutritional, functional, sensory, and color properties, and safety attributes of TGN flour for food application. This is a development that could present opportunities for novel food formulation by the food industry and related industries. © 2024 Society of Chemical Industry.
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Geng T, Pan L, Liu X, Dong D, Cui B, Guo L, Yuan C, Zhao M, Zhao H. Novel a-linolenic acid emulsions stabilized by octenyl succinylated starch -soy protein-epigallocatechin-3-gallate complexes: Characterization and antioxidant analysis. Food Chem 2024; 446:138878. [PMID: 38432138 DOI: 10.1016/j.foodchem.2024.138878] [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: 11/10/2023] [Revised: 02/18/2024] [Accepted: 02/25/2024] [Indexed: 03/05/2024]
Abstract
In this study, octenyl succinylated starch (OSAS)-soy protein (SP)-epigallocatechin-3-gallate (EGCG) complexes were designed to enhance the physical and oxidative stability of α-linolenic acid emulsions. Formations of OSAS-SP-EGCG complexes were confirmed via particle size, ξ-potential, together with fourier transform infrared (FTIR). A mixing ratio of 1:2 for OSAS to SP-EGCG resulted in ternary complexes with the highest contact angle (59.69°), indicating the hydrophobicity. Furthermore, the characteristics of α-linolenic acid emulsions (oil phase volume fractions (φ) of 10% and 20%) stabilized by OSAS-SP-EGCG complexes were investigated, including particle size, ξ-potential, emulsion stability, oxidative stability, and microstructure. These results revealed exceptional physical stability together with enhanced oxidative stability for these emulsions. Particularly, emulsions utilizing complexes having a 1:2 OSAS to SP-EGCG ratio exhibited superior emulsion stability. These findings provide theoretical support to the development of emulsions containing high levels of α-linolenic acid and for the broader application of α-linolenic acid in food products.
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Affiliation(s)
- Tenglong Geng
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Lidan Pan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Xiaorui Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Die Dong
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Meng Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
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3
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Ghoshal U, Paul R, Ali SI, Sarkar P, Sen K. Starch spectra of Ampelopteris prolifera (Retz.) Copel, a new addition to the existing lexicon and its comparison with a local potato cultivar (Solanum tuberosum L. cv. Kufri Jyoti). Int J Biol Macromol 2024; 266:131163. [PMID: 38547950 DOI: 10.1016/j.ijbiomac.2024.131163] [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: 08/06/2023] [Revised: 02/15/2024] [Accepted: 03/25/2024] [Indexed: 04/15/2024]
Abstract
Novel kinds of starch spectra were generated from a lesser-known plant, making this investigation unique. The recent trend of starch characterization shows the establishment of novel bioresources from nonconventional unexplored databases. The present endeavor was made to obtain the starch fingerprint of Ampelopteris prolifera (rhizome) belonging to seedless vascular plants. For comparison, a commercial local cultivar of potato (Kufri Jyoti) was taken. The starch particle of A. prolifera shows much uniqueness depicting its novelty viz., crystallinity index of 60.04 %, powder diffractogram at (2θ scale)17.57° to 39.78°; this diffractogram pattern is reported from this study as newer one i.e. R type(whereas potato starch is CB type); characteristic peak at 2θ = 20.07° suggests starch-lipid complex formation and V type crystallinity (i.e. RS 5 type); FTIR spectra showing the presence of more short chain branching; high gelatinization temperature(84.62 ± 0.10), particle size and zeta value of A. prolifera is 4.00 ± 0.81 μm and - 18.91 ± 3.58 mV respectively. Bragg's peak from the single crystal X-ray diffraction has been generated for the first time of A. prolifera. Extraction of the starch particle was performed in chilled water. Therefore, the present study suggests wide-spectrum commercial utility and cost-effective production.
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Affiliation(s)
- Utsha Ghoshal
- Deapartment of Botany, University of Kalyani, Kalyani-741235, Nadia, West Bengal, India
| | - Raja Paul
- Deapartment of Botany, University of Kalyani, Kalyani-741235, Nadia, West Bengal, India
| | - Sk Imran Ali
- Department of Chemistry, University of Kalyani, Kalyani, Nadia, West Bengal, India
| | - Priyanka Sarkar
- Department of Chemistry, University of Kalyani, Kalyani, Nadia, West Bengal, India
| | - Kakali Sen
- Deapartment of Botany, University of Kalyani, Kalyani-741235, Nadia, West Bengal, India.
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Bist Y, Sharanagat VS, Saxena DC. Synthesis, optimization, and characterization of precipitation derived starch nanoparticles from guinea seeds. Int J Biol Macromol 2024; 265:131010. [PMID: 38513900 DOI: 10.1016/j.ijbiomac.2024.131010] [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: 08/11/2023] [Revised: 02/26/2024] [Accepted: 03/18/2024] [Indexed: 03/23/2024]
Abstract
Guinea starch nanoparticles (GS-SNP) were developed using ultrasound and nanoprecipitation techniques. The physicochemical, thermal, structural, morphological, pasting, and rheological properties of GS-SNP were examined and compared with native starch. The particle size of GS-SNP was 391.50-206.00 nm, with a PDI of 0.35-0.23 and a zeta potential of -37.5 to -13 mV. The amylose content of GS-SNP increased with a decrease in relative crystallinity, and a VH-type crystalline structure was observed. The GS-SNP were in round shape with some self-aggregated granules. The water and oil absorption capacity, solubility, and gelatinization temperature of GS-SNP increased, but the swelling power was restricted. The viscosity of the GS-SNP dispersion remained almost constant throughout the heating but slightly increased after cooling. A higher degree of shear thinning was observed due to a fluid-like gel network and weak gel structure. The optimum conditions were: 50 % amplitude, 30 min time, and a starch to ethanol ratio (1:4) with 85 % maximum desirability. Overall, the findings suggest that GS-SNP have promising potential for application in a liquid system where viscosity of the system cannot be significantly influenced by temperature.
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Affiliation(s)
- Yograj Bist
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - D C Saxena
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India.
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Zheng J, Wang N, Yang J, You Y, Zhang F, Kan J, Wu L. New insights into the interaction between bamboo shoot polysaccharides and lotus root starch during gelatinization, retrogradation, and digestion of starch. Int J Biol Macromol 2024; 254:127877. [PMID: 37926313 DOI: 10.1016/j.ijbiomac.2023.127877] [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: 09/19/2023] [Revised: 10/25/2023] [Accepted: 11/01/2023] [Indexed: 11/07/2023]
Abstract
In this study, the interaction between bamboo shoot polysaccharides (BSP) and lotus root starch (LS) during gelatinization, retrogradation, and digestion of starch was investigated. The addition of BSP inhibited the gelatinization of LS and decreased the peak viscosity, valley viscosity, and final viscosity. Amylose leaching initially increased and then decreased with the increase in BSP addition. The apparent viscosity and viscoelasticity of LS decreased with the increase in BSP addition. Moreover, 3 % BSP increased the hardness and cohesiveness of LS gel, whereas 6 %-15 % BSP decreased them. In addition, 3 %-6 % BSP promoted the uniform distribution of water molecules in the starch paste, whereas the addition of 12 % and 15 % BSP resulted in the inhomogeneous distribution of the water. The retrogradation degree of LS gel gradually increased with the increase in BSP addition from 3 % to 6 %, whereas 9 %-15 % BSP restricted the short-term and long-term retrogradation of LS. After 12 % BSP was added, the RDS content reduced by 11.6 %, the RS content significantly increased by 75 %, and the digestibility of starch decreased. This work revealed the interaction between BSP and LS during starch gelatinization, retrogradation, and digestion to improve the physicochemical properties and digestive characteristics of LS.
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Affiliation(s)
- Jiong Zheng
- College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
| | - Nan Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Jinlai Yang
- Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China
| | - Yuming You
- College of Landscape Architecture and Life Science, Chongqing University of Arts and Sciences, 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
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Liangru Wu
- Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China.
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6
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Li HT, Zhang W, Pan W, Chen Y, Bao Y, Bui AT. Altered leaching composition of maize starch granules by irradiative depolymerization: The key role of degraded molecular structure. Int J Biol Macromol 2023; 253:126756. [PMID: 37678686 DOI: 10.1016/j.ijbiomac.2023.126756] [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: 02/23/2023] [Revised: 07/25/2023] [Accepted: 09/04/2023] [Indexed: 09/09/2023]
Abstract
The molecular composition of starch leachates from starch-based foods has been recently recognised as a crucial determinant of food properties. However, there is limited knowledge on the regulation of this composition through irradiative depolymerization of starch. This research investigates the leaching behaviour of maize starch depolymerized by electron beam irradiation, and the relationship between the composition of leached starch and structures of modified starch granules. The analysis using 1H NMR spectroscopy confirmed a decrease in the degree of branching (from 4.4 % to 2.8 %), while size-exclusion chromatography identified a newly-derived amylopectin fraction of a smaller hydrodynamic radius (approximately 60-80 nm). The structural properties of the starch granules were also analysed, revealing an increased BET-area of granules and reduced total crystallinity after depolymerization. In the leachates of swollen granules, the bimodal distribution of starch molecules evolves into unimodal with the increase of the irradiative dosage, while modified starch leached more starch molecules with Rh < 10 nm. The results of principal component analysis and Pearson correlation analysis indicate that the degree of branching of degraded starch molecules, as well as the newly-derived amylopectin fraction, significantly correlates (p < 0.01) with the molecular size of leached starch molecules (Rh < 10 nm). It is thus proposed that the cleavage of α-1,6 linkage may be a critical factor in controlling the leaching process of irradiated starch granules. This study highlights the potential of irradiative degradation to control the molecular composition and structure of starch leachates, thereby optimizing the properties of starch-based foods.
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Affiliation(s)
- Hai-Teng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China.
| | - Wenyu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Wenwen Pan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yangyang Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Alexander T Bui
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Brisbane, Australia
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Dorneles MS, de Azevedo ES, Noreña CPZ. Effect of microwave followed by cooling on structural and digestive properties of pinhão starch. Int J Biol Macromol 2023; 253:126981. [PMID: 37729989 DOI: 10.1016/j.ijbiomac.2023.126981] [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: 04/18/2023] [Revised: 08/16/2023] [Accepted: 09/16/2023] [Indexed: 09/22/2023]
Abstract
To increase its resistant content, native pinhão starch was modified using a microwave (300 W, 90 s) and subsequently cooled at 4 °C for 4, 8, 16, 24, and 72 h. The results demonstrated that all starches exhibited a crystalline structure of type C, with decreased crystallinity after modification. In the modified samples, the ratio of peaks 1047/1022 cm-1 and 995/1022 cm-1, as identified by FTIR, indicated a reduction in the crystalline region and damage to the double helix structure of starch granules. DSC analysis revealed that modified starches had lower gelatinization temperature range values due to the presence of more homogeneous crystals. Rheological analyses showed that starch suspensions obtained exhibited pseudoplastic fluid behavior and gel-like viscoelastic structure formation, with higher storage moduli in samples with longer cooling times. The microwave-modified starch, cooled for 72 h, exhibited higher digestion resistance, resulting in a 43.6 % increase in resistant starch content and a 26.1 % decrease in rapidly digestible starch compared to native starch. The results highlight that the modification of native pinhão starch using a microwave, followed by cooling at 4 °C for 72 h, presents a promising method for increasing the resistant starch content.
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Affiliation(s)
- Mariane Santos Dorneles
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970 Porto Alegre, RS, Brazil
| | - Eduarda Silva de Azevedo
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970 Porto Alegre, RS, Brazil
| | - Caciano Pelayo Zapata Noreña
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970 Porto Alegre, RS, Brazil.
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Kumari B, Sit N. Comprehensive review on single and dual modification of starch: Methods, properties and applications. Int J Biol Macromol 2023; 253:126952. [PMID: 37722643 DOI: 10.1016/j.ijbiomac.2023.126952] [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: 05/11/2023] [Revised: 08/11/2023] [Accepted: 09/12/2023] [Indexed: 09/20/2023]
Abstract
Starch is a natural, renewable, affordable, and easily available polymer used as gelling agents, thickeners, binders, and potential raw materials in various food products. Due to these techno-functional properties of starch, food and non-food industries are showing interest in developing starch-based food products such as films, hydrogels, starch nanoparticles, and many more. However, the application of native starch is limited due to its shortcomings. To overcome these problems, modification of starch is necessary. Various single and dual modification processes are used to improve techno-functional, morphological, and microstructural properties, film-forming capacity, and resistant starch. This review paper provides a comprehensive and critical understanding of physical, chemical, enzymatic, and dual modifications (combination of any two single modifications), the effects of parameters on modification, and their applications. The sequence of modification plays a key role in the dual modification process. All single modification methods modify the physicochemical properties, crystallinity, and emulsion properties, but some shortcomings such as lower thermal, acidic, and shear stability limit their application in industries. Dual modification has been introduced to overcome these limitations and maximize the effectiveness of single modification.
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Affiliation(s)
- Bharati Kumari
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India
| | - Nandan Sit
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India.
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Wang N, Wu L, Yang J, You Y, Zhang F, Kan J, Zheng J. Lotus starch/bamboo shoot polysaccharide composite system treated via ultrasound: Pasting, gelling properties and multiscale structure. Food Res Int 2023; 174:113605. [PMID: 37986532 DOI: 10.1016/j.foodres.2023.113605] [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: 08/24/2023] [Revised: 10/13/2023] [Accepted: 10/16/2023] [Indexed: 11/22/2023]
Abstract
This study investigated the effects of ultrasound treatment on the physicochemical properties, digestion properties, and multiscale structure of a lotus root starch (LS) and bamboo shoot polysaccharide (BSP) composite system. It also preliminarily revealed the mechanism underlying the modification effect of ultrasound treatment. After 180-360 W ultrasound treatment, the viscosity, thixotropy, and gel viscoelasticity of the LS/BSP paste increased. However, treatment with the ultrasound power of 540 and 720 W decreased viscoelasticity. After 14 days of retrogradation, the hardness and cohesiveness of the LS/BSP gel increased under 180 and 360 W ultrasound treatment but decreased under 540 and 720 W ultrasound treatment. After 540 W ultrasound treatment, RDS content decreased by 17.2 % and resistant starch content increased by 32.5 %. After 180 min of in vitro digestion, the hydrolysis rate of LS/BSP decreased from 97.82 % to 93.13 % as the ultrasound power increased to 540 W. Ultrasound promoted the uniform dispersion of BSP in the starch paste and the movement, orientation, rearrangement, and aggregation of starch and BSP molecular chains. These effects further enhanced the interaction between BSP and starch, resulting in the formation of a dense paste structure with strong resistance to digestive enzymes. This work revealed the mechanism of the effects of ultrasound treatment on LS/BSP and found that 360-540 W ultrasound treatment could improve the physicochemical properties and digestion properties of LS/BSP.
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Affiliation(s)
- Nan Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liangru Wu
- Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China
| | - Jinlai Yang
- Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China
| | - Yuming You
- College of Landscape Architecture and Life Science, Chongqing University of Arts and Sciences, 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
| | - Jianquan Kan
- 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; Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chongqing 400715, China.
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Thomas E, Panjagari NR, Singh AK, Sabikhi L, Deshwal GK. Alternative food processing techniques and their effects on physico- chemical and functional properties of pulse starch: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2705-2724. [PMID: 37711574 PMCID: PMC10497490 DOI: 10.1007/s13197-022-05557-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/22/2022] [Accepted: 07/05/2022] [Indexed: 09/16/2023]
Abstract
Thermal processing remains the key processing technology for food products. However, there are some limitations for thermal processing such as loss of sensory and nutritional quality. Furthermore, nowadays consumers are looking forward for fresh like products which are free from chemical preservatives, yet having longer shelf life. Thus, alternative processing techniques are gaining popularity among food processors to replace conventional thermal processing keeping nutritional quality, sensory attributes and food safety in mind. The alternative processing techniques such as ultrasound, gamma irradiation, high pressure processing and microwave treatment causes several modifications (structural changes, effects on swelling and solubility index, gelatinization behaviour, pasting or rheological properties, retrogradation and cooking time) in physicochemical and functional properties of pulse starches which offers several advantages from commercial point of view. This review aims to summarize the effect of different alternative processing techniques on the structure, solubility, gelatinization, retrogradation and pasting properties of various pulse starches. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05557-3.
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Affiliation(s)
- Elizabeth Thomas
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Narender Raju Panjagari
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Ashish Kumar Singh
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Latha Sabikhi
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Gaurav Kr Deshwal
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
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Wolde YT, Emire SA, Zeleke WA, Ronda F. Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote ( Coccinia abyssinica ( Lam.) Cogn.) Cultivars. Gels 2023; 9:631. [PMID: 37623086 PMCID: PMC10454307 DOI: 10.3390/gels9080631] [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: 07/14/2023] [Revised: 08/02/2023] [Accepted: 08/04/2023] [Indexed: 08/26/2023] Open
Abstract
Anchote is a tuber crop indigenous to Ethiopia. Starch hydration properties and important gel characteristics which include: color, gel rheological properties (at 2, 4, 6, 8, and 10% starch:water w/w) and gel texture evolution (at 10% starch:water w/w), during 0 to 192 h storage (at 4 °C), of anchote starches isolated from four anchote cultivars (Desta 01, Desta 24, white and red) were evaluated and compared with potato and cassava starches (PS and CS). The lightness (L*) and whiteness scores of the anchote starch ranged up to >95, with slight differences among the cultivars, making them pure starches. Swelling power (SP) and water solubility index (WSI) of the anchote starches increased with increasing cooking temperature (40, 50, 60, 70, 80 and 90 °C), and their rate of increase varied significantly with the control starches, as follows: CS < anchote starches < PS. Anchote starch gels resisted higher stresses before breaking their structure and showed higher elasticity with lower (tan δ)1 values than PS and CS gels. They also had greater viscoelastic moduli even at lower concentrations than the PS and CS gels, and their stability increased with increasing concentration. The study of the gels' texture evolution during storage revealed that anchote starch gels had significantly higher (≥40%) initial and final (after 192 h) hardness and were less adhesive than the PS gel. Despite some significant differences in the studied starch gel quality parameters among the starches from the anchote cultivars, the results suggested their promising potential as additional new materials in the development of food products, specifically as a functional ingredient for the formulation of gel-like products.
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Affiliation(s)
- Yohannes Tolesa Wolde
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, King George VI Street, Addis Ababa P.O. Box 385, Ethiopia
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 47002 Valladolid, Spain
| | - Shimelis Admassu Emire
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, King George VI Street, Addis Ababa P.O. Box 385, Ethiopia
| | - Workineh Abebe Zeleke
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 47002 Valladolid, Spain
- Ethiopian Institute of Agricultural Research, Addis Ababa P.O. Box 2003, Ethiopia
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 47002 Valladolid, Spain
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12
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Zhang S, Zhao K, Xu F, Chen X, Zhu K, Zhang Y, Xia G. Study of unripe and inferior banana flours pre-gelatinized by four different physical methods. Front Nutr 2023; 10:1201106. [PMID: 37404857 PMCID: PMC10315463 DOI: 10.3389/fnut.2023.1201106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Accepted: 06/01/2023] [Indexed: 07/06/2023] Open
Abstract
This study aimed to prepare the pre-gelatinized banana flours and compare the effects of four physical treatment methods (autoclaving, microwave, ultrasound, and heat-moisture) on the digestive and structural characteristics of unripe and inferior banana flours. After the four physical treatments, the resistant starch (RS) content values of unripe and inferior banana flours were decreased from 96.85% (RS2) to 28.99-48.37% (RS2 + RS3), while C∞ and k values were increased from 5.90% and 0.039 min-1 to 56.22-74.58% and 0.040-0.059 min-1, respectively. The gelatinization enthalpy (ΔHg) and I1047/1022 ratio (short-range ordered crystalline structures) were decreased from 15.19 J/g and 1.0139 to 12.01-13.72 J/g, 0.9275-0.9811, respectively. The relative crystallinity decreased from 36.25% to 21.69-26.30%, and the XRD patterns of ultrasound (UT) and heat-moisture (HMT) treatment flours maintained the C-type, but those samples pre-gelatinized by autoclave (AT) and microwave (MT) treatment were changed to C + V-type, and heat-moisture (HMT) treatment was changed to A-type. The surface of pre-gelatinized samples was rough, and MT and HMT showed large amorphous holes. The above changes in structure further confirmed the results of digestibility. According to the experimental results, UT was more suitable for processing unripe and inferior banana flours as UT had a higher RS content and thermal gelatinization temperatures, a lower degree and rate of hydrolysis, and a more crystalline structure. The study can provide a theoretical basis for developing and utilizing unripe and inferior banana flours.
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Affiliation(s)
- Siwei Zhang
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
| | - Kangyun Zhao
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
| | - Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Xiaoai Chen
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Guanghua Xia
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
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13
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Mauro RR, Vela AJ, Ronda F. Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties. Foods 2023; 12:2281. [PMID: 37372492 DOI: 10.3390/foods12122281] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/28/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
The pasting and rheological properties of starch gels from different botanical origins have been widely used to evaluate the application of these starches in pharmaceutical and food products. However, the ways in which these properties are modified by starch concentration and their dependence on amylose content and thermal and hydration properties have not been adequately established so far. An exhaustive study of the pasting and rheological properties of starch gels (maize and rice (normal and waxy in both cases), wheat, potato, and tapioca) at concentrations of 6.4, 7.8, 9.2, 10.6, and 11.9 g/100 g was performed. The results were evaluated in terms of a potential equation fit between each parameter and each gel concentration. The parameters determined for the gels at the studied concentrations were correlated with the hydration properties and thermal properties by applying principal component analysis (PCA). Wheat starch, followed by normal maize and normal rice starches, presented a greater capacity to modulate their gels' pasting and viscoelastic properties via their concentration in water. On the contrary, the characteristics of waxy rice and maize, potato, and tapioca starches were barely modified by concentration in pasting assays, but the gels of potato and tapioca showed noticeable changes in their viscoelastic properties as functions of concentration. In the PCA plot, the non-waxy cereal samples (wheat, normal maize, and normal rice) were located close to each other. Wheat starch gels were the most dispersed on the graph, which is consistent with the high dependence on the concentration of the gel shown in most of the studied parameters. The waxy starches had close positions not too distant from those of the tapioca and potato samples and with little influence from amylose concentration. The potato and tapioca samples were close to the vectors of the crossover point in rheology and peak viscosity in their pasting properties. The knowledge gained from this work allows a better understanding of the effects of starch concentration on food formulations.
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Affiliation(s)
- Raúl Ricardo Mauro
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Antonio José Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
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14
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Dhua S, Mishra P. Development of highly reusable, mechanically stablecorn starch-based aerogel using glycerol for potential application in the storage of fresh spinach leaves. Int J Biol Macromol 2023:125102. [PMID: 37245761 DOI: 10.1016/j.ijbiomac.2023.125102] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 05/12/2023] [Accepted: 05/23/2023] [Indexed: 05/30/2023]
Abstract
Impact of glycerol on the physico-functional, morphological, mechanical, and rehydration properties ofcorn starch-based aerogel has been investigated. The aerogel was prepared from hydrogel (sol-gel method) using solvent exchange and supercritical CO2 drying. Glycerol-infused aerogel had a more connected, denser structure (0.38-0.45 g/cm3), enhanced hygroscopic behavior, and was reusable up to eight times in terms of its capacity to absorb water after being drawn from the soaked sample. However, the inclusion of glycerol reduced the aerogel's porosity (75.89-69.91 %) and water absorption rate (WAR; 118.53-84.64 %) but enhanced its percentage shrinkage (75.03-77.99 %) and compressive strength (26.01-295.06 N). The most effective models for describing the rehydration behavior of aerogel were determined to be the Page, Weibull, and Modified Peleg models. Glycerol addition improved the internal strength of the aerogel so could be recycled without significant change in the physical characteristics of the aerogel. By effectively eliminating the condensed moisture that was developed inside the packing owing to the transpiration of fresh spinach leaves, the aerogel extended the storage life of the leaves by up to eight days. The glycerol-based aerogel has the potential to be employed as a carrier matrix for various chemicals and a moisture scavenger.
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Affiliation(s)
- Subhamoy Dhua
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India
| | - Poonam Mishra
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India.
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15
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Karić N, Vukčević M, Maletić M, Dimitrijević S, Ristić M, Grujić AP, Trivunac K. Physico-chemical, structural, and adsorption properties of amino-modified starch derivatives for the removal of (in)organic pollutants from aqueous solutions. Int J Biol Macromol 2023; 241:124527. [PMID: 37086770 DOI: 10.1016/j.ijbiomac.2023.124527] [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: 11/28/2022] [Revised: 04/13/2023] [Accepted: 04/16/2023] [Indexed: 04/24/2023]
Abstract
In this study, an environmentally sustainable process of crystal violet, congo red, methylene blue, brilliant green, Pb2+, Cd2+, and Zn2+ ions adsorption from aqueous solutions onto amino-modified starch derivatives was investigated. The degree of substitution, elemental analysis, swelling capacity, solubility, and FTIR, XRD, and SEM techniques were used to characterize the adsorbents. The influence of pH, contact time, temperature, and initial concentration has been studied to optimize the adsorption conditions. The amino-modified starch was the most effective in removing crystal violet (CV) (65.31-80.46 %) and Pb2+ (67.44-80.33 %) within the optimal adsorption conditions (pH 5, 10 mg dm-3, 25 °C, 180 min). The adsorption of CV could be described by both Langmuir and Freundlich adsorption isotherms, while the adsorption of Pb2+ ions was better described by the Langmuir isotherm. The pseudo-second order model can be used to describe the adsorption kinetics of CV and Pb2+ on all tested samples. The thermodynamic study indicated that the adsorption of CV was exothermic, while the Pb2+ adsorption was endothermic. The simultaneous removal of CV and Pb2+ from the binary mixture has shown their competitive behavior. Thus, the amino-modified starch is a promising eco-friendly adsorbent for the removal of dyes and heavy metals from polluted water.
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Affiliation(s)
- Nataša Karić
- Innovation Center of Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia.
| | - Marija Vukčević
- University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Marina Maletić
- Innovation Center of Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia
| | | | - Mirjana Ristić
- University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Aleksandra Perić Grujić
- University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Katarina Trivunac
- University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia
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16
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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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17
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Garske RP, Mercali GD, Thys RCS, Cladera-Olivera F. Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:53-63. [PMID: 36618054 PMCID: PMC9813335 DOI: 10.1007/s13197-022-05586-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/21/2022] [Accepted: 09/02/2022] [Indexed: 02/06/2023]
Abstract
There is an increasing demand for gluten-free products, which are regularly made by a combination of ingredients and additives. Microwave pre-treatment of gluten-free ingredients is an alternative to food additives because it may induce changes in protein and starch functional properties. In this context, this study aimed to apply microwave treatment in cassava starch and chickpea flour, analyzing their functional and thermal properties and their ability to substitute additives in gluten-free breads, comparing them to an additive-containing bread. All formulations were analyzed regarding their physical characteristics and quality parameters. The microwave-treated ingredients showed color, thermal properties and morphology changes. The bread made with chickpea flour treated with initial moisture of 40% showed the best quality parameters when compared to the control bread. The ingredients pre-treated with microwave have shown efficiency on gluten-free bakery additives substitution, allowing the use of a clean label terminology.
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Affiliation(s)
- Raquel Pischke Garske
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (ICTA-UFRGS), Av. Bento Goncalves, 9500, Porto Alegre, RS 91501-970 Brazil
| | - Giovana Domeneghini Mercali
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (ICTA-UFRGS), Av. Bento Goncalves, 9500, Porto Alegre, RS 91501-970 Brazil
| | - Roberta Cruz Silveira Thys
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (ICTA-UFRGS), Av. Bento Goncalves, 9500, Porto Alegre, RS 91501-970 Brazil
| | - Florencia Cladera-Olivera
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (ICTA-UFRGS), Av. Bento Goncalves, 9500, Porto Alegre, RS 91501-970 Brazil
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18
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Jiang J, Li J, Han W, Yang Q, Liu Q, Xiao H, Lin Q, Fang Y. Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees. Foods 2022; 11:3314. [PMID: 36359926 PMCID: PMC9654302 DOI: 10.3390/foods11213314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/14/2022] [Accepted: 10/20/2022] [Indexed: 06/10/2024] Open
Abstract
Pregelatinized starch (PGS) is often used to improve the processing quality of foodstuffs, but little attention has been paid to the effects of different reheating methods and degree of starch gelatinization (DSG) on their rheological and textural properties. In this study, pregelatinized rice starches (RS) with gelatinization degrees ranging from 58% to 100% were prepared via different Rapid Visco Analyser (RVA) heating procedures and reheated in various methods, including high-power microwave (HM), low-power microwave (LM), and water bath. The rheological behavior and textural properties were explored, and the results demonstrated that the consistency, gel strength, hardness, and springiness of PGS in all tested samples decreased significantly after reheating. The storage modulus (G') of PGS increased dramatically while the thermal stability decreased. Interestingly, the reheating methods possessed various effects on the starch of different DSG.
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Affiliation(s)
- Jiani Jiang
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Jiangtao Li
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Wenfang Han
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Qiqi Yang
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Qiongxiang Liu
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Huaxi Xiao
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Qinlu Lin
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
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19
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Deng X, Huang H, Huang S, Yang M, Wu J, Ci Z, He Y, Wu Z, Han L, Zhang D. Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food. Front Nutr 2022; 9:941527. [PMID: 36313079 PMCID: PMC9607893 DOI: 10.3389/fnut.2022.941527] [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: 05/11/2022] [Accepted: 09/23/2022] [Indexed: 11/13/2022] Open
Abstract
Microwave heating technology performs the characteristics of fast heating, high efficiency, green energy saving and easy control, which makes it deeply penetrate into the food industry and home cooking. It has the potential to alter the appearance and flavor of food, enhance nutrient absorption, and speed up the transformation of active components, which provides an opportunity for the development of innovation foods. However, the change of food driven by microwave heating are very complex, which often occurs beyond people's cognition and blocks the development of new food. It is thus necessary to explore the transformation mechanism and influence factors from the perspectives of microwave technology and food nutrient diversity. This manuscript focuses on the nutritional macromolecules in food, such as starch, lipid and protein, and systematically analyzes the change rule of structure, properties and function under microwave heating. Then, the flavor, health benefits, potential safety risks and bidirectional allergenicity associated with microwave heating are fully discussed. In addition, the development of new functional foods for health needs and future market based on microwave technology is also prospected. It aims to break the scientific fog of microwave technology and provide theoretical support for food science to understand the change law, control the change process and use the change results.
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Affiliation(s)
- Xuan Deng
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Haozhou Huang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Shengjie Huang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Ming Yang
- Key Laboratory of Modern Preparation of Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, China,State Key Laboratory of Innovation Medicine and High Efficiency and Energy Saving Pharmaceutical Equipment, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
| | - Jing Wu
- Xinqi Microwave Co., Ltd., Guiyang, China
| | - Zhimin Ci
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Yanan He
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Zhenfeng Wu
- Key Laboratory of Modern Preparation of Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, China,State Key Laboratory of Innovation Medicine and High Efficiency and Energy Saving Pharmaceutical Equipment, Jiangxi University of Traditional Chinese Medicine, Nanchang, China,Zhenfeng Wu
| | - Li Han
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China,*Correspondence: Li Han
| | - Dingkun Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China,Dingkun Zhang
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20
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Chandak A, Dhull SB, Chawla P, Fogarasi M, Fogarasi S. Effect of Single and Dual Modifications on Properties of Lotus Rhizome Starch Modified by Microwave and γ-Irradiation: A Comparative Study. Foods 2022; 11:foods11192969. [PMID: 36230043 PMCID: PMC9562692 DOI: 10.3390/foods11192969] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/12/2022] [Accepted: 09/19/2022] [Indexed: 01/16/2023] Open
Abstract
A comparative study between two novel starch modification technologies, i.e., microwave (MI) and γ-irradiation (IR), is of important significance for their applications. The objective of this work is to compare the changes in lotus rhizome starch (LRS) subjected to single modifications by MI (thermal treatment) and IR (non-thermal treatment), and dual modification by changing the treatment sequence, i.e., microwave followed by irradiation (MI-IR) and irradiation followed by microwave (IR-MI). The amylose content of native and modified LRS varied from 14.68 to 18.94%, the highest and lowest values found for native and MI-LRS, respectively. IR-treated LRS showed the lowest swelling power (4.13 g/g) but highest solubility (86.9%) among native and modified LRS. An increase in light transmittance value suggested a lower retrogradation rate for dual-modified starches, making them more suitable for food application at refrigeration and frozen temperatures. Dual-modified LRS showed the development of fissures and dents on the surface of granules as well as the reduction in peak intensities of OH and CH2 groups in FTIR spectra. Combined modifications (MI and IR) reduced values of pasting parameters and gelatinization properties compared to native and microwaved LRS and showed improved stability to shear thinning during cooking and thermal processing. The sequence of modification also affected the rheological properties; the G′ and G″ of MI-IR LRS were lower (357.41 Pa and 50.16 Pa, respectively) than the IR-MI sample (511.96 Pa and 70.09 Pa, respectively), giving it a soft gel texture. Nevertheless, dual modification of LRS by combining MI and IR made more significant changes in starch characteristics than single modifications.
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Affiliation(s)
- Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
- Correspondence: (S.B.D.); (M.F.)
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of ClujNapoca, CaleaMănăstur 3–5, 400372 Cluj-Napoca, Romania
- Correspondence: (S.B.D.); (M.F.)
| | - Szabolcs Fogarasi
- Department of Chemical Engineering, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
- Interdisciplinary Research Institute on Bio-Nano-Sciences, Babeş-Bolyai University, 42 Treboniu LaurianStreet, 400271 Cluj-Napoca, Romania
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21
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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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22
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Physicochemical, Morphological, Thermal, and Rheological Properties of Native Starches Isolated from Four Cultivars of Anchote ( Coccinia abyssinica ( Lam.) Cogn.) Tuber. Gels 2022; 8:gels8090591. [PMID: 36135303 PMCID: PMC9498814 DOI: 10.3390/gels8090591] [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: 08/20/2022] [Revised: 09/08/2022] [Accepted: 09/14/2022] [Indexed: 11/21/2022] Open
Abstract
Anchote (Coccinia abyssinica (Lam.) Cogn) is a potentially important source of starch and an underutilized root and tuber crop indigenous to Ethiopia. In this study, the physicochemical, morphological, thermal, and rheological properties of native starches isolated from four cultivars of anchote tubers were studied and compared to potato and cassava starches, which were considered as references. The amylose content of anchote starches varied from 15.8–22.3%. The anchote cultivars showed different granule sizes, but all revealed a B-type crystalline structure, identical to potato starch. The phosphorus content of anchote starches ranged from 82–93 mg/100 g and was much higher than that of potato and cassava (60.3 and 5.8 mg/100 g, respectively). This characteristic could govern several functional properties of anchote starches, making them suitable for applications in different types of noodles, glucose syrups, and viscous products. The gelatinization temperature and enthalpy of anchote starches, which ranged from 60.97 °C to 69.33 °C and 16.87 to 18.38 J/g, respectively, were considerably different compared to potato and cassava starches. Significant variations were also observed among the pasting properties of starches from anchote cultivars. They showed a higher stability to heating and shearing, having higher TV (2046 to 2280 mPa·s) and lower BV (248 to 487 mPa·s) values, and a higher final viscosity (3409 to 3686 mPa·s) than potato and cassava, which are important characteristics in food processing and when high gel viscosity is required after cooling. Anchote starch gels exhibited rheological characteristics of true gels, showing much lower (tan δ)1 values and significantly higher viscoelastic moduli than those found in cassava and potato gels. The present study revealed significant differences among the physicochemical properties of anchote starches, depending on the cultivar, and demonstrated their promising potential in food product development and other industrial applications.
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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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Qin W, Xi H, Wang A, Gong X, Chen Z, He Y, Wang L, Liu L, Wang F, Tong L. Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27175403. [PMID: 36080172 PMCID: PMC9457677 DOI: 10.3390/molecules27175403] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 08/19/2022] [Accepted: 08/20/2022] [Indexed: 12/30/2022]
Abstract
The structural and functional properties of physical modified rice flour, including ultrasound treated rice flour (US), microwave treated rice flour (MW) and hydrothermal treated rice flour (HT) were investigated with wet-milled rice flour (WF) used as a positive control. The results showed the presence of small dents and pores on the rice flour granules of US and MW while more fragments and cracks were showed in HT. XRD and FTIR revealed that moderate ultrasonic treatment promoted the orderly arrangement of starch while hydrothermal treatment destroyed the crystalline structure of rice flour. In addition, the significant decrease of gelatinization enthalpy and the narrowing gelatinization temperature were observed in US. Compared to that of SF, adding physical modified rice flour led to a batter with higher viscoelasticity and lower tan δ. However, the batter added HT exhibited highest G' and G″ values and lowest tan δ, which led to a harder texture of bread. Texture analysis demonstrated that physical modified rice flour (except HT) reduced the hardness, cohesion, and gumminess of rice bread. Especially, the specific volume of bread with US increased by 15.6% and the hardness decreased by 17.6%. This study suggested that ultrasound treatment of rice flour could improve texture properties and appearance of rice bread.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Fengzhong Wang
- Correspondence: (F.W.); (L.T.); Tel./Fax: +86-10-6281-7417 (L.T.)
| | - Litao Tong
- Correspondence: (F.W.); (L.T.); Tel./Fax: +86-10-6281-7417 (L.T.)
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25
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Zhou Y, Wang M, Li W, Liu G, Wang W, Zhi W, Wang M, Wang R, Hu A, Zheng J. Effects of dual modification of lysine and microwave on corn starch: In vitro digestibility and physicochemical properties. Int J Biol Macromol 2022; 220:426-434. [PMID: 35981682 DOI: 10.1016/j.ijbiomac.2022.08.075] [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: 05/06/2022] [Revised: 07/30/2022] [Accepted: 08/11/2022] [Indexed: 11/20/2022]
Abstract
The effects of lysine addition and microwave treatment (MC) on the digestibility, physicochemical properties and structure of corn starch were investigated. Among all uncooked samples, unmodified corn starch (CS), microwave modified corn starch (MC-CS) and corn starch mixed with lysine (CS-Lys) contained 15.09 %, 14.82 % and 18.86 % slowly digestible starch (SDS), while up to 30.28 % in microwave-lysine modified corn starch (MC-Lys). In contrast to CS, the peak viscosity, breakdown viscosity, setback viscosity and gel enthalpy of MC-Lys were decreased, while the relative crystallinity was increased. Scanning electron microscopy observation showed that corn starch aggregated with each other and was coated by lysine after MC, the particle size distribution range became wider, and the specific surface area decreased. The results showed that the interaction of starch with lysine in the microwave field increased the ordered and aggregated structure of corn starch, resulting in a significant change in the physicochemical properties and digestibility of corn starch. MC-Lys can be added to foods as a nutritional fortification to meet the needs of specific populations for lysine and low carbohydrate.
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Affiliation(s)
- Yu Zhou
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Mengting Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Weiqi Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Guangxin Liu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Wei Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Wenli Zhi
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Meng Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Ruobing Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Aijun Hu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
| | - Jie Zheng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
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Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries. Food Sci Biotechnol 2022; 31:1547-1558. [PMID: 36278139 PMCID: PMC9582065 DOI: 10.1007/s10068-022-01140-w] [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: 05/18/2021] [Revised: 03/24/2022] [Accepted: 07/18/2022] [Indexed: 11/04/2022] Open
Abstract
AbstractThe starch extracted from avocado (Persea americana L. cv. Hass) seeds was characterized and used in the preparation of an edible coating to reduce the oil uptake and acrylamide content in French fries. Starch characterization was carried out using Differential Scanning Calorimetry, Fourier transform infrared spectrophotometry, gelatinization, and scanning electron microscopy. Uncoated (UFF) and coated (CFF) French fries were compared and evaluated for moisture, water activity (Aw), fat, color, firmness, acrylamide content, and sensorial analysis. The extracted starch presented a high crystalline structure and good stability to mechanical work and heat treatments. The CFF French fries showed significantly higher Aw, color parameter a*, but lower luminosity and acrylamide content than UFF samples. Similarly, the CFF samples tended to decrease the fat content, although without statistical differences. Avocado seed starch can be an economical and technically feasible alternative to the food industry as an effective coating to reduce acrylamide content in French fries.
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Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying. Foods 2022; 11:foods11152324. [PMID: 35954090 PMCID: PMC9368656 DOI: 10.3390/foods11152324] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 07/25/2022] [Accepted: 08/01/2022] [Indexed: 02/01/2023] Open
Abstract
Microwave freeze-drying (MFD) is a new freeze-drying technique, which differs from single microwave treatment; it involves simultaneous effects of microwave power, time, and the moisture state applied to the materials. In this study, the effects of MFD under various microwave power densities (0.5, 1.0, and 1.5 W/g) on the drying characteristics of Chinese yam slices and the physicochemical, pasting, and thermal properties as well as the starch digestibility of the flour were investigated using conventional hot air drying (HAD) at 50 °C as a control. Compared to HAD, MFD shortened the drying time up to 14.29~35.71%, with a higher drying efficiency at a high microwave power density (1.5 W/g). MFD yam flours provided benefits over HAD products in terms of color, water/oil absorption capacity, and solubility, exhibiting high hot-paste viscosity but low resistant starch content. The content of total starch and free glucose of the yam flour and its iodine blue value were significantly influenced by the drying method and the MFD process parameters (p < 0.05). MFD processing could disrupt the short-range ordered structure of yam starch. Among the MFD flours, samples dried by MFD at 1.5 W/g presented the highest ratio of peak intensity at 1047 and 1022 cm−1 (R1047/1022) value, gelatinization enthalpy, and resistant starch content. These results gave a theoretical foundation for the novel freeze-drying method that MFD applied to foods with a high starch content, enabling the production of a product with the desired quality.
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Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour. Foods 2022; 11:foods11142021. [PMID: 35885264 PMCID: PMC9322192 DOI: 10.3390/foods11142021] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 02/06/2023] Open
Abstract
In this study, to improve the processing performance of whole grain highland barley flour (whole grain HB flour), they were prepared by sand-roasting, far-infrared baking, steam explosion, and extrusion, and the effects of on functional properties and storage characteristics were measured. The results indicated that sand-roasting, far-infrared baking, and steam explosion all caused cracks and honeycomb structures in the outer layer and endosperm of the highland barley. The XRD analysis results indicated that highland barley starch treated by far-infrared baking exhibited typical A-type crystal structure, while sand-roasting, steam explosion, and extrusion presented the typical V-type. The results of DSC analysis revealed that the onset temperature (To), peak temperature (Tp), gelatinization enthalpy (ΔH), peak viscosity (PV), trough viscosity (TV), and final viscosity (FV) decreased significantly, while the swelling power, water-holding capacity and oil-holding capacity increased significantly. During the storage period, the moisture content and lipase activity of the whole grain HB flour after thermal treatment remained at a low level; the fatty acid value, peroxide value, and malondialdehyde value increased; finally, the cooked whole grain HB flour was unstable during storage. The functional properties of whole grain HB flour can be improved by steam explosion, and will then have better storage stability.
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29
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Zhi W, Zhou Y, Wang R, Wang M, Wang W, Hu A, Zheng J. Effect of microwave treatment on the properties of starch in millet kernels. STARCH-STARKE 2022. [DOI: 10.1002/star.202200063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Wenli Zhi
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Yu Zhou
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Ruobing Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Meng Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Wei Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
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30
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Kumar Y, Singh S, Saxena DC. Controlling the properties of starch from rice brokens by crosslinking with citric acid and sodium trimetaphosphate. STARCH-STARKE 2022. [DOI: 10.1002/star.202200094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yogesh Kumar
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
| | - Sukhcharn Singh
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
| | - D C Saxena
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
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Impact of microwave irradiation on chemically modified talipot starches: A characterization study on heterogeneous dual modifications. Int J Biol Macromol 2022; 209:1943-1955. [PMID: 35500776 DOI: 10.1016/j.ijbiomac.2022.04.172] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 04/20/2022] [Accepted: 04/23/2022] [Indexed: 12/15/2022]
Abstract
In this study, the effect of chemical modifications such as oxidation, esterification and crosslinking was investigated alone and in combination with microwave irradiation on a non-conventional starch with 76% starch yield acquired from the trunk of matured talipot palm. The single- and dual-modifications imparted significant changes in the morphological, crystalline, pasting and rheological properties and digestibility of talipot starch. Characteristic peaks were observed in single- and dual-oxidized, esterified and crosslinked starches indicating their respective functional groups. All modifications significantly decreased (p ≤ 0.05) the relative crystallinity (RC) of talipot starches except for crosslinking, and the least RC (11.33%) was observed in microwave irradiated esterified starch. Microwave irradiation prior to chemical modifications showed a significant impact in the swelling and solubility of talipot starches. The decreased setback viscosity and increased light transmittance in single- and dual-microwave irradiated talipot starches showed their lowered retrogradation tendency, suitable for frozen foods. The resistant starch (RS) content was majorly improved in all heterogeneously dual modified talipot starches by incorporating more functional groups owed to structural and crystalline destruction in starch granules upon microwave irradiation. The highest RS content (45.02%) was observed in microwave irradiated esterified uncooked talipot starch.
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32
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González-Mendoza ME, Martínez-Bustos F, Castaño-Tostado E, Amaya-Llano SL. Effect of Microwave Irradiation on Acid Hydrolysis of Faba Bean Starch: Physicochemical Changes of the Starch Granules. Molecules 2022; 27:molecules27113528. [PMID: 35684467 PMCID: PMC9182591 DOI: 10.3390/molecules27113528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/25/2022] [Accepted: 05/27/2022] [Indexed: 11/21/2022] Open
Abstract
Starch is the most abundant carbohydrate in legumes (22–45 g/100 g), with distinctive properties such as high amylose and resistant starch content, longer branch chains of amylopectin, and a C-type pattern arrangement in the granules. The present study concentrated on the investigation of hydrolyzed faba bean starch using acid, assisted by microwave energy, to obtain a possible food-grade coating material. For evaluation, the physicochemical, morphological, pasting, and structural properties were analyzed. Hydrolyzed starches developed by microwave energy in an acid medium had low viscosity, high solubility indexes, diverse amylose contents, resistant starch, and desirable thermal and structural properties to be used as a coating material. The severe conditions (moisture, 40%; pure hydrochloric acid, 4 mL/100 mL; time, 60 s; and power level, 6) of microwave-treated starches resulted in low viscosity values, high amylose content and high solubility, as well as high absorption indexes, and reducing sugars. These hydrolyzed starches have the potential to produce matrices with thermo-protectants to formulate prebiotic/probiotic (symbiotic) combinations and amylose-based inclusion complexes for functional compound delivery. This emergent technology, a dry hydrolysis route, uses much less energy consumption in a shorter reaction time and without effluents to the environment compared to conventional hydrolysis.
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Affiliation(s)
- Mayra Esthela González-Mendoza
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico; (M.E.G.-M.); (E.C.-T.)
| | - Fernando Martínez-Bustos
- Centro de Investigación y Estudios Avanzados del Instituto Politécnico Nacional, Unidad Querétaro, Libramiento Norponiente 2000, Real de Juriquilla, Querétaro 76230, Mexico;
| | - Eduardo Castaño-Tostado
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico; (M.E.G.-M.); (E.C.-T.)
| | - Silvia Lorena Amaya-Llano
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico; (M.E.G.-M.); (E.C.-T.)
- Correspondence:
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33
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Enhancing the storage stability of Pickering emulsion using esterified buckwheat starch with improved structure and morphology. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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34
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Khaleel G, Sharanagat VS, Singh L, Kumar Y, Kumar K, Kishor A, Saikumar A, Mani S. Characterization of kinnow (
Citrus reticulate
) peel and its effect on the quality of muffin. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16716] [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]
Affiliation(s)
| | | | - Lochan Singh
- Contract Research Organization, NIFTEM Sonipat 131028 India
| | - Yogesh Kumar
- Department of Food Engineering and Technology, SLIET Punjab 148106 India
| | - Kshitiz Kumar
- Department of Food Processing Technology A D Patel Institute of Technology New V V Nagar, Gujarat 388121 India
| | - Anand Kishor
- Department of Food Engineering, NIFTEM Sonipat 131028 India
| | | | - Sarvanan Mani
- Department of Basic and Applied Sciences, NIFTEM Sonipat 131028 India
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35
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Comparison of microwave and conventional heating on physicochemical properties and phenolic profiles of purple sweetpotato and wheat flours. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101602] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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36
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Kheto A, Joseph D, Islam M, Dhua S, Das R, Kumar Y, Vashishth R, Sharanagat VS, Kumar K, Nema PK. Microwave roasting induced structural, morphological, antioxidant and functional attributes of Quinoa (
Chenopodium quinoa Willd). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16595] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ankan Kheto
- Department of Food Technology, Vignan Foundation for Science Technology and Research Andhra Pradesh 522213 India
| | - Don Joseph
- Department of Food Technology, Vignan Foundation for Science Technology and Research Andhra Pradesh 522213 India
| | - Makdud Islam
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Haryana 131028 India
| | - Subhamoy Dhua
- Department of Food Engineering & Technology Tezpur University Assam 784028 India
| | - Rahul Das
- Department of Food Engineering and Technology, SLIET Punjab 148106 India
| | - Yogesh Kumar
- Department of Food Engineering and Technology, SLIET Punjab 148106 India
| | - Rahul Vashishth
- Department of Food Technology, Vignan Foundation for Science Technology and Research Andhra Pradesh 522213 India
| | - Vijay Singh Sharanagat
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Haryana 131028 India
| | - Kshitiz Kumar
- Department of Food Processing Technology A D Patel Institute of Technology New V V Nagar, Gujarat, 388121 India
| | - Prabhat K. Nema
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Haryana 131028 India
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37
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Qi B, Yang S, Zhao Y, Wang Y, Yang X, Chen S, Wu Y, Pan C, Hu X, Li C, Wang L. Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional Methods. Gels 2022; 8:gels8030162. [PMID: 35323275 PMCID: PMC8951826 DOI: 10.3390/gels8030162] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/28/2022] [Accepted: 03/03/2022] [Indexed: 02/04/2023] Open
Abstract
The microwave-assisted carboxymethylation of agar to improve its physicochemical properties was investigated. Microwave power, reaction time, and temperature, ethanol concentration, and amounts of chloroacetic acid and sodium hydroxide were assessed for their effects on synthetic yield and degree of substitution (DS). All factors were positively correlated with DS within a certain range. Using optimized conditions, samples with different DS were prepared, and the physicochemical properties of unmodified and carboxymethyl agars prepared by microwave and conventional methods were compared. Carboxymethylation significantly changed the physicochemical properties of the agar, improving gel transparency and reducing dissolution temperature, gel strength, gel hardness, molecular weight, and molecular size; DS was the key factor. Specifically, higher DS values resulted in greater changes. The microwave-assisted method significantly shortened the reaction time and preserved molecular weight, gel strength, and texture hardness of the agar. Therefore, as an environmentally friendly method, microwave-assisted synthesis shows great promise for producing carboxymethyl agar.
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Affiliation(s)
- Bo Qi
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
- Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Shaoling Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Huaihai Institute of Technology, Lianyungang 222005, China
- Correspondence: (S.Y.); (Y.Z.)
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
- Correspondence: (S.Y.); (Y.Z.)
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Chuang Pan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Xiao Hu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Lunan Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
- Hangzhou PuYu Technology Development Co., Ltd., Hangzhou 311300, China
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38
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Li B, Wang Y, Zhu L, Huang C, Zhang Y, Zhao Y, Wu G, Tan L. Starch characterizations of two kinds of seedless Artocarpus altilis (Parkinson) Fosberg originated from China. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107145] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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39
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Peng Z, Cheng L, Meng K, Shen Y, Wu D, Shu X. Retaining a large amount of resistant starch in cooked potato through microwave heating after freeze-drying. Curr Res Food Sci 2022; 5:1660-1667. [PMID: 36193039 PMCID: PMC9526131 DOI: 10.1016/j.crfs.2022.09.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 09/07/2022] [Accepted: 09/19/2022] [Indexed: 11/24/2022] Open
Abstract
Resistant starch (RS) is beneficial for humans, especially for the diabetes. Raw potato had a great deal of RS, while most of which become digestible after gelatinization. Thus, few RS will be retained in potatoes after regular cooking. To preserve RS in cooked potatoes as much as possible, microwave heating before (MFD) and after freeze-drying (FDM) were conducted with three different potatoes. After MFD, the RS content in potatoes was lower than 7% and the RDS content was higher than 45% for three potatoes. However, RS in potatoes treated with FDM was still as high as 40%, similar to that in the raw potatoes. Meantime, FDM caused less browning, produced a certain level of pyrazines, benzeneacetaldehyde and other flavor compounds, endowing cooked potatoes special baked flavor. Freeze-drying before microwave heating is a valuable way to reserve RS in cooked potatoes, which could also be used to reserve high RS content in crisp, chips, and other processed potatoes. Freeze-drying before microwave heating cause subtle effects on starch properties. Cooked potatoes by microwave heating after freeze-drying reserve rich RS. Microwave heating after freeze-drying caused less browning. Cooked potatoes by microwave heating after freeze-drying had special baking flavor.
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40
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HU JP, WANG SY, WANG DQ, ZONG KL, YANG JT. Effects of carrot powder on properties of pre-gelatinized waxy rice starch. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.81622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Jin-Peng HU
- Anhui Science and Technology University, People’s Republic of China
| | - Sun-Yan WANG
- Anhui Science and Technology University, People’s Republic of China
| | - Da-Quan WANG
- Anhui Science and Technology University, People’s Republic of China
| | - Kai-Li ZONG
- Anhui Science and Technology University, People’s Republic of China
| | - Jian-Ting YANG
- Anhui Science and Technology University, People’s Republic of China
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41
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Valorization of unpopped Foxnut starch in stabilizing Pickering emulsion using OSA modification. Int J Biol Macromol 2021; 191:657-667. [PMID: 34582910 DOI: 10.1016/j.ijbiomac.2021.09.148] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/31/2021] [Accepted: 09/20/2021] [Indexed: 11/20/2022]
Abstract
Starch was isolated from unpopped fox nut (Euryale ferox) and the effect of octenyl succinic anhydride (OSA) concentration (1, 2 and 3%) on physiochemical, functional, pasting, rheological and structural properties of was examined. The amylose content of native starch (22.9%) was higher than the modified starch (13.7%) for 3% OSA treatment. The water absorption capacity (1.29-0.9 g/g) significantly reduced, while oil absorption capacity (0.15-0.61 g/g), solubility (5-48%) and swelling power (2.77-13.60 g/g) increased after modification. The modification also altered the pasting properties by increasing the peak viscosity and reducing the pasting temperature. The cooked gel of all starch showed shear-thinning flow behavior and dynamic rheology confirmed reduction in storage and loss modulus after modification. Modified starch became rougher and irregular in shape and showed type A pattern as confirmed by SEM and XRD. Soybean oil-in-water Pickering emulsions were prepared by ultrasonication (US, 30 and 40% amplitude for 2 and 4 min) using starch as particle stabilizer and major factors influencing emulsion stability were investigated. Pickering emulsions prepared at 30 and 40% amplitude for 4 min US, produced the smaller droplet size, stable up to 15 days. However, all OSA modified starches were able to separate the oil and water even after the size of droplets increased with storage. The microstructure of the Pickering emulsions confirmed that starch particles aggregated in a tightly packed layer at the oil-water interface.
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42
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Huong NTM, Hoa PN, Van Hung P. Effects of microwave treatments and retrogradation on molecular crystalline structure and in vitro digestibility of debranched mung-bean starches. Int J Biol Macromol 2021; 190:904-910. [PMID: 34534585 DOI: 10.1016/j.ijbiomac.2021.09.032] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 08/21/2021] [Accepted: 09/06/2021] [Indexed: 11/30/2022]
Abstract
The objective of this study was to investigate morphology, molecular crystalline structure, and digestibility of debranched mung bean starches with or without microwave treatment and retrogradation at different temperature. The mung bean starch was firstly debranched with pullulanase, and then the debranched starch containing 20% moisture content was treated by microwave irradiation for 3 min with or without further retrograded at +25, +4, or -18 °C for 24 h. All treated starches exhibited the B + V-type crystalline polymorph as determined by the XRD and the 13CNMR. The FT-IR results showed that the debranched starches had lower degree of order but higher degree of double helix than those of the native starch. The microwave treatment or further recrystallization of the debranched starch for more 24 h significantly improved crystalline structure of starch granules with higher degree of relative crystallinity, degree of order, and degree of double helices. The resistant starch content of the treated starch was in a range of 39.7-52.8%, significantly higher than that of the native starch (15.6%). As a result, the microwave-assisted debranched starch with further crystallization for 24 h was found to have highly ordered structure of granules, which highly resisted to the enzyme digestion.
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Affiliation(s)
- Nguyen Thi Mai Huong
- Department of Food Technology, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Viet Nam; Institute of Biotechnology and Food Technology, Industrial University of HoChiMinh City, 12 Nguyen Van Bao, Ward 4, Go Vap District, HoChiMinh City, Viet Nam; Vietnam National University in Ho Chi Minh City, Viet Nam
| | - Phan Ngoc Hoa
- Department of Food Technology, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Viet Nam; Vietnam National University in Ho Chi Minh City, Viet Nam
| | - Pham Van Hung
- Department of Food Technology, International University, Quarter 6, LinhTrung Ward, Thu Duc District, Ho Chi Minh City, Viet Nam; Vietnam National University in Ho Chi Minh City, Viet Nam.
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43
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Chen X, Liu Y, Xu Z, Zhang C, Liu X, Sui Z, Corke H. Microwave irradiation alters the rheological properties and molecular structure of hull-less barley starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106821] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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44
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Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production. Molecules 2021; 26:molecules26185619. [PMID: 34577093 PMCID: PMC8471463 DOI: 10.3390/molecules26185619] [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: 08/06/2021] [Revised: 09/12/2021] [Accepted: 09/13/2021] [Indexed: 11/24/2022] Open
Abstract
Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The conventional dextrinization time can be decreased by using microwave-assisted heating. The main objective of this study was to obtain dietary fiber from acidified potato starch using continuous and discontinuous microwave-assisted heating and to investigate the structure and physicochemical properties of the resulting dextrins. Dextrins were characterized by water solubility, dextrose equivalent, and color parameters (L* a* b*). Total dietary fiber content was measured according to the AOAC 2009.01 method. Structural and morphological changes were determined by means of SEM, XRD, DSC, and GC-MS analyses. Microwave-assisted dextrinization of potato starch led to light yellow to brownish products with increased solubility in water and diminished crystallinity and gelatinization enthalpy. Dextrinization products contained glycosidic linkages and branched residues not present in native starch, indicative of its conversion into dietary fiber. Thus, microwave-assisted heating can induce structural changes in potato starch, originating products with a high level of dietary fiber content.
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45
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Jha P. Functional properties of starch-chitosan blend bionanocomposite films for food packaging: the influence of amylose-amylopectin ratios. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3368-3378. [PMID: 34366454 DOI: 10.1007/s13197-020-04908-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/04/2020] [Accepted: 11/13/2020] [Indexed: 11/26/2022]
Abstract
The present study is focused on the influence of amylose and amylopectin ratio on crystallinity, water barrier, mechanical, morphological and anti-fungal properties of starch-based bionanocomposite films. The different sources of starch containing various proportion of amylose and amylopectin (high amylose corn starch, 70:30; corn starch, 28:72; wheat starch, 25:75; and potato starch, 20:80) has been incorporated with chitosan (CH) and nanoclay (Na-MMT). Amylose and amylopectin ratio has regulated the orientation of molecular structure in the starch-based films. Experimental results have revealed that the prepared bionanocomposite films that of CS/CH/nanoclay has exhibited higher crystallinity and molecular miscibility among corn starch, with chitosan and nanoclay were confirmed by XRD. CS/CH/nanoclay has exhibited lowest water vapor permeability and highest tensile strength due to molecular space present in corn starch. Fourier transform infrared spectroscopy has confirmed the shift of amine peak to a higher wavenumber indicating a stronger hydrogen bond between starch and chitosan. Finally, the best bionanocomposite films were tested for food packaging applications. Low-density polyethylene has exhibited fungal growth on 5th day when packed with bread slices at 25 °C and 59% RH whereas CS/CH/nanoclay bionanocomposite film did not show the same for at least 20 days. CS/CH/nanoclay film could potentially be useful for active packaging in extending shelf life; maintaining its quality and safety of food products thus substituting synthetic plastic packaging materials.
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Affiliation(s)
- Pankaj Jha
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, Assam 781039 India
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46
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Dhua S, Kheto A, Singh Sharanagat V, Singh L, Kumar K, Nema PK. Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum). Food Chem 2021; 365:130372. [PMID: 34218111 DOI: 10.1016/j.foodchem.2021.130372] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 05/08/2021] [Accepted: 06/13/2021] [Indexed: 10/21/2022]
Abstract
Present study investigated the effect of sand, pan and microwave roasting on physico-chemical, functional and rheological properties of yellow (YW), purple (PW), and black wheat (BW). All roasting methods enhanced the browning index (BI), water absorption capacity (WAC) and oil absorption capacity (OAC) roasted wheat flour. Microwave roasting showed significantly higher impact on BI (58.61% for YW, 131% for BW and 83.85% for PW) and WAC (47.93% for YW, 44.63% for BW and 32.09% for PW). However, the decrease in density, emulsifying capacity (EC), foaming capacity (FC), total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC), and antioxidant activity was observed on roasted wheat flour. Roasting also affected the pasting properties of wheat flours and peak, trough, breakdown and final viscosity decreased.
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Affiliation(s)
- Subhamoy Dhua
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India
| | - Ankan Kheto
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India; Department of Food Technology, Vignan Foundation for Science Technology and Research, AP, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India.
| | - Lochan Singh
- Contract Research Organization, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India
| | - Kshitiz Kumar
- Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujarat, India
| | - Prabhat K Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India
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47
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Köten M. Development of tef [
Eragrostis tef
(Zucc.) Trotter] based gluten‐free tarhana. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15133] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mehmet Köten
- Department of Nutrition and Dietetics, Yusuf Şerefoğlu Health Sciences Faculty Kilis 7 Aralık University Kilis Turkey
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48
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Shen G, Zhang L, Hu T, Li Z, Chen A, Zhang Z, Wu H, Li S, Hou X. Preparation of potato flour by freeze-thaw pretreatment: Effect of different thawing methods on hot-air drying process and physicochemical properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110157] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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49
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Zhao T, Li X, Ma Z, Hu X, Wang X, Zhang D. Multiscale structural changes and retrogradation effects of addition of sodium alginate to fermented and native wheat starch. Int J Biol Macromol 2020; 163:2286-2294. [PMID: 32961185 DOI: 10.1016/j.ijbiomac.2020.09.094] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 09/14/2020] [Accepted: 09/14/2020] [Indexed: 01/13/2023]
Abstract
This work investigated the changes in multi-scale structure and retrogradation properties of native wheat starches (NS) modified by sodium alginate (AG) with and without fermentation. AG adhered on the surface of NS granules and fermentation promoted the adhesions. Compared with the addition of AG alone, dual modification by fermentation and AG together showed a greater effect to increase the weight-average molecular weight and reduce the relative crystallinity and double helix degree of NS. Small angle X-ray diffraction results showed a significant increase in amorphous region with dual modification compared with AG alone. Additionally, dual modification greatly slowed the increase of relative crystallinity and the enthalpy (ΔH) of NS paste during storage. The results of this study suggest that dual modification is a more effective approach to modify structures and properties of wheat starch than single AG treatment, and suggest its potential industrial application in starch-based foods.
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Affiliation(s)
- Tong Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
| | - Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Xulin Wang
- Hebei Jinshahe Flour and Noodle Group Co., Ltd., Hebei Cereal Food Processing Technology Innovation Center, Hebei 054100, China
| | - Daiyan Zhang
- Hebei Jinshahe Flour and Noodle Group Co., Ltd., Hebei Cereal Food Processing Technology Innovation Center, Hebei 054100, China
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