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Gutiérrez-Cortez E, Hernandez-Becerra E, Zubieta-Otero LF, Gaytán-Martínez M, Barrón-García OY, Rodriguez-Garcia ME. Physicochemical changes in Amaranthus spp grains, flour, isolated starch, and nanocrystals during germination and malting. Food Chem 2024; 451:139395. [PMID: 38703736 DOI: 10.1016/j.foodchem.2024.139395] [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: 02/19/2024] [Revised: 04/09/2024] [Accepted: 04/14/2024] [Indexed: 05/06/2024]
Abstract
Amaranth is a pseudocereal that contains between 50 and 60% starch, gluten-free protein, and essential amino acids. This study investigates the physicochemical changes in Amaranthus spp. grains, flour, isolated starch and nanocrystals during germination and malting. The moisture content increased from 8.9% to 41% over 2 h of soaking. The percentage of germination increased rapidly, reaching 96% after 60 h, a remarkable advantage over other cereals. The nutrient composition varied, including protein synthesis and lipid degradation. Lipid concentration decreased during malting, except for soaking, which increased by 62%. Scanning electron microscopy shows that germination does not cause morphological changes on the outer surface of the grains, while transmission electron microscopy indicates the presence of isolated nanocrystals with orthorhombic crystal structure confirmed by X-ray diffraction. The viscosity profile shows a decrease in peak viscosity. Therefore, amaranth is a potential pseudocereal that can be used as an additive in the production of fermented beverages.
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Affiliation(s)
- Elsa Gutiérrez-Cortez
- Unidad de Investigación Multidisciplinaria, FES-Cuautitlán, Laboratorio de Procesos en Ingeniería Agroalimentaria Universidad Nacional Autónoma de México, Km 2.5 Carretera Cuautitlán-Teoloyucan, San Sebastián Xhala, Cuautitlán Izcalli, Edo de México 54714, Mexico
| | - Ezequiel Hernandez-Becerra
- Escuela de Bachilleres Plantel Norte, Universidad Autónoma de Querétaro, Av Somrereta s/n Colonia las Américas, 76121 Querétaro, Qro, Mexico; Ciencias de la Salud, Universidad del Valle de México campus Querétaro, Blvd Juriquilla No. 1000, Santa Rosa Jauregui, Querétaro, Qro 76230, Mexico
| | - Luis Fernando Zubieta-Otero
- Posgrado en Ciencia e Ingeniería de Materiales, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Querétaro, Qro 76230, Mexico
| | - Marcela Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Querétaro, Qro 76010, Mexico
| | - Oscar Yael Barrón-García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro 76230, Mexico; División Industrial, Universidad Tecnológica de Querétaro, Av. Pie de la Cuesta 2501, Nacional, 76148 Santiago de Querétaro, Qro, Mexico.
| | - Mario Enrique Rodriguez-Garcia
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro 76230, Mexico.
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Zuo R, Kong X, Wang Y, He Y, Deng S, Zhuang X, Qiu D. Isolation and characterization of natural nano starch from amaranth starch. Int J Biol Macromol 2024; 260:129525. [PMID: 38237832 DOI: 10.1016/j.ijbiomac.2024.129525] [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: 07/03/2023] [Revised: 12/27/2023] [Accepted: 01/13/2024] [Indexed: 01/21/2024]
Abstract
Nano starch exhibits many advantages for application in diverse fields. Amaranth starch consisted of starch particle aggregates, isolated amaranth starch, and few natural nano starch (NNS), while NNS (0.92 ± 0.12 μm) was successfully isolated for the first time. Compared with the isolated amaranth starch, NNS showed smaller particle size but larger molecular weight, suggesting that the molecules arranged densely. NNS had a weak A-type crystal structure because of its more content of short starch chains, but higher amylose content resulted in the increase of its gelatinization temperature. The special NNS, owning several different physicochemical properties from amaranth starch, can open new ways for the production and application of nano biomass materials.
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Affiliation(s)
- Raozhen Zuo
- School of Materials and Chemical Engineering, Ningbo University of Technology, Zhejiang, Ningbo 315211, China; College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316000, China
| | - Xiangli Kong
- College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, 310058, China
| | - Yajuan Wang
- School of Materials and Chemical Engineering, Ningbo University of Technology, Zhejiang, Ningbo 315211, China; Zhejiang Institute of Tianjin University, Zhejiang, Ningbo 315201, China
| | - Yan He
- School of Materials and Chemical Engineering, Ningbo University of Technology, Zhejiang, Ningbo 315211, China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316000, China
| | - Xuechen Zhuang
- School of Materials and Chemical Engineering, Ningbo University of Technology, Zhejiang, Ningbo 315211, China.
| | - Dan Qiu
- School of Materials and Chemical Engineering, Ningbo University of Technology, Zhejiang, Ningbo 315211, China; Zhejiang Institute of Tianjin University, Zhejiang, Ningbo 315201, China.
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Torres-Vargas OL, Gaytan-Martinez M, Fernanda CC, Millán-Malo BM, Rodriguez-Garcia M. Changes in the physicochemical properties of isolated starch and plantain ( Musa AAB Simmonds) flours for early maturity stage. Heliyon 2023; 9:e18939. [PMID: 37600412 PMCID: PMC10432965 DOI: 10.1016/j.heliyon.2023.e18939] [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: 05/20/2023] [Revised: 07/31/2023] [Accepted: 08/03/2023] [Indexed: 08/22/2023] Open
Abstract
This work focuses on the study of the physicochemical changes that take place during the first stage of ripening of plantain, with particular attention to the changes in the orthorhombic and hexagonal nanocrystals present in this starch, and its relation shift with resistance starch. Significant changes were observed in the proximal analysis of plantain flour. A gradual increase in moisture content was attributed to the high content of crystalline structures and molecules that can be removed by drying. Water activity increased with ripening, which was attributed to the hygroscopic nature of the flours. The protein content increased, and the carbohydrate content decreased, indicating the progress of biochemical reactions. The changes in the fat content are consistent with the hydrolysis and resynthesis of lipids during the ripening process. The obtained results indicate a significant influence of the ripening stage on the physicochemical properties of flour and starch of plantain, which is associated with the occurrence of a climacteric peak on the 4th day of ripening. The hydration properties of plantain flour decreased significantly during the ripening days, consistent with the occurrence of a climacteric peak. Water holding capacity (WHC) and water binding capacity (WBC) were affected by the degree of digestion of native starch granules and protein denaturation during fruit ripening. Scanning electron microscopes (SEM) showed that during ripening the surface of the isolated starches do not suffer any significative damage. X-ray diffraction patterns were used to identify crystalline structures and to study the changes in the crystalline structures. These results showed that the starch contains orthorhombic and hexagonal nanocrystals, which play and important role and which show small structural damage during ripening reflected in a decrease in their relative crystallinity. This is the first time that these nanocrystals have been studied and considered in the ripening process. Differential scanning calorimetry was used to study the thermal transition in isolated starch. The results indicated that the gelatinization of starch corresponds to the solvation of orthorhombic and hexagonal nanocrystals, and that during ripening there is a decrease in the enthalpy reflecting some crystal structural damage. Pasting properties were studied using a Starch cell for flours and isolated starches, indicating that the pasting profile is governed by intrinsic and extrinsic factors. The resistant starch does not show significant changes at this stage of maturation. This starch is the one with the highest resistant starch content reported in the literature (38%). It was hypothesized that the resistant starch is directly related to the amount of whole starch granules, and more importantly, directly related to the number concentration of orthorhombic and hexagonal nanocrystals. Therefore, knowledge of the physicochemical and nutritional properties of plantain and flour at each stage of ripening allows better selection according to industrial applications.
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Affiliation(s)
- Olga L. Torres-Vargas
- Universidad Del Quindío, Facultad de Ciencias Agroindustriales, Grupo de Investigación en Ciencias Agroindustriales, Quindío, Armenia, Colombia
| | - Marcela Gaytan-Martinez
- Programa de Posgrado en Alimentos Del Centro de La República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de Las Campanas S/N, Santiago de Querétaro, Querétaro, C.P. 76010, Mexico
| | - Castro-Campos Fernanda
- Programa de Posgrado en Alimentos Del Centro de La República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de Las Campanas S/N, Santiago de Querétaro, Querétaro, C.P. 76010, Mexico
| | - Beatriz M. Millán-Malo
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro, C. P 76230, Mexico
| | - M.E. Rodriguez-Garcia
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro, C. P 76230, Mexico
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Suárez-Rivero D, Marin-Mahecha O, Ojeda-Barrera L, Ortiz-Aguilar J, de J Guzman-Hernandez T, Millan-Malo B, Alonso-Gómez LA, Rodriguez-Garcia ME. The effect of the electromagnetic field on the physicochemical properties of isolated corn starch obtained of plants from irradiate seeds. Int J Biol Macromol 2023; 236:123981. [PMID: 36907301 DOI: 10.1016/j.ijbiomac.2023.123981] [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: 01/23/2023] [Revised: 03/03/2023] [Accepted: 03/04/2023] [Indexed: 03/13/2023]
Abstract
Maize grains are composed of the pericarp, endosperm, and germ. Consequently, any treatment, such as electromagnetic fields (EMF) must alter these components, which in turn alters the physicochemical properties of the grain. Since starch is a major component of corn grain, and given the great industrial importance of starch, this study investigates how EMF affects the physicochemical properties of starch. Mother seed were exposed to three different intensities 23, 70, and 118 μT for 15 days. Except for a slight porosity on the surface of the starch of the grains of plants exposed to higher EMF, the starch showed no morphological differences between the different treatments and the control (according to scanning electron microscopy). The X-ray patterns showed that the orthorhombic structure was kept constant, unaffected by the intensity of EMF. However, the pasting profile of starch was affected, and a decrease in the peak viscosity was obtained when the intensity of EMF increased. In contrast to the control plants, FTIR shows characteristic bands which can be attributed to the stretching of the CO bonds at wave number 1.711 cm-1. EMF can be considered a physical modification of starch.
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Affiliation(s)
- Deivis Suárez-Rivero
- Doctorado en Ciencias Naturales para el Desarrollo (DOCINADE), Instituto Tecnológico de Costa Rica, Universidad Nacional, Universidad Estatal a Distancia, Costa Rica; Grupo de Investigación e Innovación Agroindustrial - GINNA, Fundación Universitaria Agraria de Colombia - UNIAGRARIA, Colombia
| | - Olga Marin-Mahecha
- Grupo de Investigación e Innovación Agroindustrial - GINNA, Fundación Universitaria Agraria de Colombia - UNIAGRARIA, Colombia
| | - Lizeth Ojeda-Barrera
- Grupo de Investigación e Innovación Agroindustrial - GINNA, Fundación Universitaria Agraria de Colombia - UNIAGRARIA, Colombia
| | - Jannet Ortiz-Aguilar
- Facultad de Ingeniería, sede Bogotá, Universidad Cooperativa de Colombia-UCC, Colombia
| | - Tomas de J Guzman-Hernandez
- Doctorado en Ciencias Naturales para el Desarrollo (DOCINADE). Instituto Tecnológico de Costa Rica, Sede Regional San Carlos, Costa Rica
| | - Beatriz Millan-Malo
- Centro de Física Aplicada y Tecnología Avanzada, Departamento de Nanotecnología, Universidad Nacional Autónoma de México, Campus Juriquilla, A.P. 1-1010, C.P. 76000 Querétaro, Qro., Mexico
| | - Leonardo A Alonso-Gómez
- Universidad de los Llanos, Escuela en Ciencias Agrícolas, Grupo de investigación Ciencia Tecnología e Innovación Agroindustrial (CITIA), Villavicencio, Colombia.
| | - Mario E Rodriguez-Garcia
- Centro de Física Aplicada y Tecnología Avanzada, Departamento de Nanotecnología, Universidad Nacional Autónoma de México, Campus Juriquilla, A.P. 1-1010, C.P. 76000 Querétaro, Qro., Mexico
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Gutiérrez-Cortez E, Hernández-Becerra E, Londoño-Restrepo SM, Millan-Malo BM, Morales-Sánchez E, Gaytán-Martínez M, Rodriguez-García ME. Changes in the physicochemical properties of maize endosperm, endosperm fractions, and isolated starches because of nixtamalization. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Esquivel-Fajardo EA, Martinez-Ascencio EU, Oseguera-Toledo ME, Londoño-Restrepo SM, Rodriguez-García ME. Influence of physicochemical changes of the avocado starch throughout its pasting profile: Combined extraction. Carbohydr Polym 2022; 281:119048. [DOI: 10.1016/j.carbpol.2021.119048] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 12/22/2021] [Accepted: 12/23/2021] [Indexed: 11/02/2022]
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Vega-Rojas LJ, Londoño-Restrepo SM, Rodriguez-García ME. Study of morphological, structural, thermal, and pasting properties of flour and isolated starch from unripe plantain (Musa paradisiaca). Int J Biol Macromol 2021; 183:1723-1731. [PMID: 34051250 DOI: 10.1016/j.ijbiomac.2021.05.144] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 05/18/2021] [Accepted: 05/20/2021] [Indexed: 10/21/2022]
Abstract
This work focused on studying the mineral composition, morphology, thermal, structural, and pasting properties of isolated plantain starch. Plantain starch is rich in K, and other ions as Mg, Ca, P, and Si were found. This starch exhibits lenticular, elliptical, and semispherical morphologies. Two endothermal events present in the thermogram were identified as the hexagonal and orthorhombic solvation. C-type starch formed by hexagonal and orthorhombic nanocrystal was completely indexed. The ash content showed the presence of calcium phosphate (KCaP2O7), Calcium Magnesium Phosphate (Ca2.71Mg0.29(PO4)2), and silicon oxide (SiO2). The pasting profile of this starch behaves between a custard and a hydrogel. Scanning electron microscopy of the lyophilized samples along pasting profile confirms that the shear and van der Walls forces and slurry morphology govern the pasting profile changes.
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Affiliation(s)
- Lineth J Vega-Rojas
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. de las Ciencias s/n, Juriquilla, Querétaro 76230, Querétaro, Mexico
| | - Sandra M Londoño-Restrepo
- Departamento de Nanotecnología, Centro de Física Aplica y Tecnología Avanzada, Universidad Nacional Autónoma de México, Querétaro, Qro. 76230, Mexico
| | - Mario E Rodriguez-García
- Departamento de Nanotecnología, Centro de Física Aplica y Tecnología Avanzada, Universidad Nacional Autónoma de México, Querétaro, Qro. 76230, Mexico.
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