Complexation of high amylose rice starch and hydrocolloid through dry heat treatment: Physical property and in vitro starch digestibility

Effect of hydrocolloids on starch digestion: A review

Rapidly digestible starch can increase postprandial blood sugar rapidly, which can be overcome by hydrocolloids. The paper aims to review the effect of hydrocolloids on starch digestion. Hydrocolloids used to reduce starch digestibility are mostly polysaccharides like xanthan gum, pectin, β-glucan, and konjac glucomannan. Their effectiveness is related to their source and structure, mixing mode of hydrocolloid/starch, physical treatment, and starch processing. The mechanisms of hydrocolloid action include increased system viscosity, inhibition of enzymatic activity, and reduced starch accessibility to enzymes. Reduced starch accessibility to enzymes involves physical barrier and structural orderliness. In the future, physical treatments and intensity used for stabilizing hydrocolloid/starch complex, risks associated with different doses of hydrocolloids, and the development of related clinical trials should be focused on. Besides, investigating the effect of hydrocolloids on starch should be conducted in the context of practical commercial applications rather than limited to the laboratory level.

Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review

Resistant starch type 3 (RS3), often found in cooked starchy food, has various health benefits due to its indigestible properties and physiological functions such as promoting the abundance of gut beneficial microbial flora and inhibiting the growth of intestinal pathogenic bacteria. However, it is challenging to develop starchy food with high RS3 content. This review aims to provide a detailed overview of current advancements to enhance RS3 content in starchy food and its effects of RS3 on gut microbiota. These approaches include breeding high-amylose cereals through gene editing techniques, processing, enzyme treatments, storage, formation of RS3 nanoparticles, and the incorporation of bioactive compounds. The mechanisms, specific conditions, advantages, and disadvantages associated with each approach and the potential effects of RS3 prepared by different methods on gut microbiota are summarized. In conclusion, this review contains important information that aims to provide guidelines for developing an efficient RS3 preparation process and promote the consumption of RS3-enriched starchy foods to improve overall health outcomes.

Structure and functional properties of taro starch modified by dry heat treatment

Taro starch (TS) was modified by dry heat treatment (DHT) for different periods (1, 3, 5, and 7 h at 130 °C) and temperatures (90, 110, 130, and 150 °C for 5 h) to expand its applications in food and other industries. The structure and functional properties of DHT-modified TS were characterized. It was found that TS granules became agglomerated after DHT, and the particle size, amylose content, solubility, and retrogradation enthalpy change of TS increased with increasing dry heating time and temperature, whereas the relative crystallinity, molecular weight, swelling power, gelatinization temperature, and enthalpy change decreased. The absorbance ratio of 1047 cm-1/1022 cm-1 for DHT-modified TS (except at 7 h) was higher than that of native TS. DHT increased the contact angle of TS in a time- and temperature-dependent manner. At a moderate strength, DHT increased the pasting viscosity, relative setback value, and storage modulus but decreased the relative breakdown value. Moreover, DHT (except at 150 °C) caused a decrease in the rapid digestive starch content and estimated glycemic index of TS. These results suggested that DHT-modified TS could be used in foods with high viscosity requirements, gel foods, and low-glycemic index starch-based foods.

Comprehensive review on single and dual modification of starch: Methods, properties and applications

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.

Food biopolymer behaviors in the digestive tract: implications for nutrient delivery

Biopolymers are prevalent in both natural and processed foods, serving as thickeners, emulsifiers, and stabilizers. Although specific biopolymers are known to affect digestion, the mechanisms behind their influence on the nutrient absorption and bioavailability in processed foods are not yet fully understood. The aim of this review is to elucidate the complex interplay between biopolymers and their behavior in vivo, and to provide insights into the possible physiological consequences of their consumption. The colloidization process of biopolymer in various phases of digestion was analyzed and its impact on nutrition absorption and gastrointestinal tract was summarized. Furthermore, the review discusses the methodologies used to assess colloidization and emphasizes the need for more realistic models to overcome challenges in practical applications. By controlling macronutrient bioavailability using biopolymers, it is possible to enhance health benefits, such as improving gut health, aiding in weight management, and regulating blood sugar levels. The physiological effect of extracted biopolymers utilized in modern food structuring technology cannot be predicted solely based on their inherent functionality. It is essential to account for factors such as their initial consuming state and interactions with other food components to better understand the potential health benefits of biopolymers.

Different oil-modified cross-linked starches: In vitro digestibility and its relationship with their structural and rheological characteristics

This study investigated the structure, rheological behaviors and in vitro digestibility of oil-modified cross-linked starches (Oil-CTS). Gelatinized Oil-CTS were hard to be digested due to its intact granule shapes and the presence of surface-oil, which acted as physical barriers that inhibited the diffusion and penetration of enzymes to starch. Besides, the less amylose content in Oil-CTS (23.19-26.96%) than other starches (26.84-29.20%) contributed to its low digestibility because amylose with less α-1,6 linkages was more easily attacked by amyloglucosidase than amylopectin. Moreover, heat treatment during oil could shorten the amylopectin chain length and destroy the ordered structures, thus increasing enzymatic hydrolysis on starch. Pearson correlation analysis indicated rheological parameters were not significantly correlated with digestion parameters (p > 0.05). Overall, despite the damage caused by heat to molecular structures, physical barrier effect caused by surface-oil layers and integrity of swollen granules was the most critical contributor to the low digestibility of Oil-CTS.

Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study

The glycaemic index (GI) is used to demonstrate the tendency of foods to increase blood glucose and is thus an important characteristic of newly formulated foods to tackle the rising prevalence of diabetics and associated diseases. The GI of gluten-free biscuits formulated with alternate flours, resistant starch and sucrose replacers was determined using in vivo methods with human subjects. The relationship between in vivo GI values and the predicted glycaemic index (pGI) from the in vitro digestibility-based protocols, generally used by researchers, was established. The in vivo data showed a gradual reduction in GI with increased levels of sucrose substitution by maltitol and inulin with biscuits where sucrose was fully replaced, showing the lowest GI of 33. The correlation between the GI and pGI was food formulation-dependent, even though GI values were lower than the reported pGI. Applying a correction factor to pGI tend to close the gap between the GI and pGI for some formulations but also causes an underestimation of GI for other samples. The results thus suggest that it may not be appropriate to use pGI data to classify food products according to their GI.

Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization

High amylose rice (HAR) and carboxymethyl cellulose (CMC) are the preferred choices for enhancement of resistant starch content and lowering of glycemic index in dairy desserts. The effects of different levels of skimmed milk powder (SMP): HAR flour (45:55 to 75:25) and CMC (0.1 to 1%) were investigated on physical characteristics of dry-mix and on texture profile parameters, resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL) and overall acceptability of phirni (a traditional milk pudding). Design expert predicted SMP (70): HAR (30) and CMC (0.8%) as optimum levels for reducing the pGI and maximizing the RS content and other quality characteristics in phirni. RS content of phirni (4.38%) prepared from optimized dry-mix (ODM) was higher while pGI (48.12) and GL (7.50) were lower as compared to phirni prepared from market dry-mix (MDM). The visco-thermal properties of ODM and MDM also showed significant variations. Storage modulus (G') and loss modulus (G'') indicated that ODM phirni was less solid than MDM phirni. Scanning electron micrographs showed fused structures in ODM, while coarse sheet like structures were observed across the surface of MDM. Thus, ODM can be a promising substitute for the available milk desserts for diabetic patients.

Effect of formula factors on the properties of HPMC plant hollow capsule film

In order to explore the effect of the hollow capsule material formulation on the capsule glue and film formation, this study used hydroxypropylmethylcellulose (HPMC), carrageenan, KCl and Tween 80 as raw materials to determine the production of HPMC hollow capsules suitable formula. The optimal process conditions are as follows: the proportions of HPMC, carrageenan, KCl and Tween 80 in the solvent (purified water) are 18% (m:V), 0.7% (m:V), 0.07% (m:V) and 0.018% (V:V), respectively. Under this condition, the viscosity of the resulting solution, glue solidification temperature and gel strength were medium. The resulting film has low hygroscopicity, good solubility, optical properties and mechanical properties. This research can provide data support for the precise formulation and industrial production of HPMC hollow plant capsules.

Effect of combination of dry heating and glucose addition on pasting and gelling behavior of starches

Normal corn, waxy corn, potato, and tapioca starches were subjected to dry heating by adding glucose at slightly alkaline conditions to investigate the impact of the combination of dry heating and glucose addition. After dry heating, normal/waxy corn and tapioca starches showed increased peak viscosity and decreased pasting temperatures, whereas potato starch exhibited decreased peak viscosity. The increase in peak viscosity of normal/waxy corn and tapioca starches became more significant after adding glucose to the dry heating process. Moreover, the starch gels became more rigid after dry heating with the addition of glucose than native and control starch. Dry heating alone decreased the melting temperatures and enthalpy of the starches assessed. Nevertheless, dry heating with glucose addition induced no significant changes in the melting characteristics of corn and tapioca starches; however, it significantly increased the melting temperature and enthalpy of potato starch compared to those by dry heating alone. Furthermore, dry heating in combination with glucose addition reduced paste clarity and induced slight thermal browning. These results clearly indicate that the combination of dry heating and glucose addition induces more intense changes in the properties of starch than those by dry heating or glucose addition alone.

Natural Starch in Biomedical and Food Industry: Perception and Overview

Utilization of native starch is increasing globally because of its wide distribution and natural occurrence. Starch is mainly abundant in tubers and food grains. Scientific research on starch is increasing in recent years due to its unique physiochemical and biomedical properties. Native starch is an emerging biopolymer and copolymer in the biomedical and pharmaceutical areas due to its renewability, biocompatibility, biodegradability, and relative inexpensiveness. Today, there is an increasing interest in natural starches to design and produce diverse products due to their pertinent structural properties and non-toxicity. Due to these attributes, these natural polymers are becoming functional core materials in the biomedical industry, construction materials, medicine industry, food industry, food packaging, and carrier for active drugs. In this paper, we mainly attempt to analyze the physicochemical attributions and the biomedical applications on native or non-conventional starches obtained from the natural botanical sources.