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Almeida RLJ, Santos NC, da Silva Pedro M, de Souza Ferreira IL, da Silva Eduardo R, Muniz CES, de Andrade Freire V, Leite ACN, de Oliveira BF, da Silva PB, da Silva YTF, da Silva Freitas RV, de Sousa ABB, de Assis Cavalcante J, Sampaio PM, da Costa GA. Combined effects of high hydrostatic pressure and pulsed electric fields on quinoa starch: Analysis of microstructure, morphology, thermal, and pasting properties. Food Chem 2024; 460:140826. [PMID: 39167868 DOI: 10.1016/j.foodchem.2024.140826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 07/25/2024] [Accepted: 08/08/2024] [Indexed: 08/23/2024]
Abstract
The aim of this study was to evaluate the impact of non-thermal methods, using high hydrostatic pressure (HHP) and pulsed electric field (PEF), on the dual modification of quinoa starch and to analyze the microstructural, morphological, thermal, pasting, and texture properties. Starch was treated with HHP at 400 MPa for 10 min, while PEF was applied using voltages of 10 and 30 kV cm-1 for a total time of 90s. The modification techniques were effective in breaking down amylose molecules and amylopectin branches, where for the dual treatment, higher values of DP6-12 were found. The average diameter and gelatinization temperatures were elevated after HHP, thus forming clusters that require more energy for paste formation. The use of 30 kV cm-1 and 400 MPa (HP30) in starch facilitates the creation of new food products with better texture, stability and nutritional value, making them suitable for use in food emulsions and the cosmetics industry.
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Affiliation(s)
| | - Newton Carlos Santos
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Marcelo da Silva Pedro
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Raphael da Silva Eduardo
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Cecilia Elisa Sousa Muniz
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Vitória de Andrade Freire
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Ana Carolina Nóbrega Leite
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | | | | | | | | | - Alison Bruno Borges de Sousa
- Department of Agroindustry, Federal Institute of Education, Science and Technology of Pernambuco, Belo Jardim, PE, Brazil
| | | | - Patrícia Marinho Sampaio
- Department of Materials Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
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2
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Koshenaj K, Ferrari G. A Comprehensive Review on Starch-Based Hydrogels: From Tradition to Innovation, Opportunities, and Drawbacks. Polymers (Basel) 2024; 16:1991. [PMID: 39065308 PMCID: PMC11281146 DOI: 10.3390/polym16141991] [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: 05/31/2024] [Revised: 07/02/2024] [Accepted: 07/09/2024] [Indexed: 07/28/2024] Open
Abstract
Natural hydrogels based on renewable and inexpensive sources, such as starch, represent an interesting group of biopolymeric materials with a growing range of applications in the biomedical, cosmeceutical, and food sectors. Starch-based hydrogels have traditionally been produced using different processes based on chemical or physical methods. However, the long processing times, high energy consumption, and safety issues related to the synthesis of these materials, mostly causing severe environmental damage, have been identified as the main limitations for their further exploitation. Therefore, the main scientific challenge for research groups is the development of reliable and sustainable processing methods to reduce the environmental footprint, as well as investigating new low-cost sources of starches and individuating appropriate formulations to produce stable hydrogel-based products. In the last decade, the possibility of physically modifying natural polysaccharides, such as starches, using green or sustainable processing methods has mostly been based on nonthermal technologies including high-pressure processing (HPP). It has been demonstrated that the latter exerts an important role in improving the physicochemical and techno-functional properties of starches. However, as for surveys in the literature, research activities have been devoted to understanding the effects of physical pre-treatments via high-pressure processing (HPP) on starch structural modifications, more so than elucidating its role and capacity for the rapid formation of stable and highly structured starch-based hydrogels with promising functionality and stability, utilizing more sustainable and eco-friendly processing conditions. Therefore, the present review addresses the recent advancements in knowledge on the production of sustainable starch-based hydrogels utilizing HPP as an innovative and clean-label preparation method. Additionally, this manuscript has the ambition to give an updated overview of starch-based hydrogels considering the different types of structures available, and the recent applications are proposed as well to critically analyze the main perspectives and technological challenges for the future exploitation of these novel structures.
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Affiliation(s)
- Katerina Koshenaj
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy;
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy;
- ProdAl Scarl, c/o University of Salerno, 84084 Fisciano, Italy
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3
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Lin Y, Yao X, Zhang S, Zhang H, Jiang Z. Comprehensive investigation of pressure-induced gelatinization of starches using in situ and ex-situ technical analyses. Food Chem 2024; 440:138159. [PMID: 38103504 DOI: 10.1016/j.foodchem.2023.138159] [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: 01/11/2023] [Revised: 11/24/2023] [Accepted: 12/04/2023] [Indexed: 12/19/2023]
Abstract
The pressure-induce gelatinization of pea starch, potato starch and corn starch was investigated by a combination of in situ and ex-situ technical analyses. According to in-situ observation of gelatinization process and the analysis of granular morphology by scanning electronic microscopy (SEM), the pressure that caused potato starch gelatinization was the highest at 600 MPa. This was followed by pea starch, and the pressure that caused the gelatinization of corn starch was the lowest at 400 MPa. In situ Raman spectral analysis revealed the molecular mechanism of starch gelatinization. This indicated that high pressure treatment resulted in the modification of the structure of the double helical polymers and the degree of a double helix of the starch crystalline varied as well. This study dynamically monitors the starch gelatinization process, aiming to better understand the gelatinization mechanism and provide a theoretical basis for the application of pressure in the starch field.
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Affiliation(s)
- Yingfeng Lin
- College of Food Science, South China Agricultural University, Guangzhou 510640, China
| | - Xueshuang Yao
- College of Food Science, South China Agricultural University, Guangzhou 510640, China
| | - Sinan Zhang
- College of Food Science, South China Agricultural University, Guangzhou 510640, China
| | - Hengzhong Zhang
- HP Nano PC group, Center for High Pressure Science & Technology Advanced Research, Shanghai 200135, China
| | - Zhuo Jiang
- College of Food Science, South China Agricultural University, Guangzhou 510640, China.
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4
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Ye SJ, Baik MY. Physicochemical properties of amorphous granular starch (AGS) prepared by non-thermal gelatinization by high hydrostatic pressure (HHP) and spray drying. Int J Biol Macromol 2024; 260:129508. [PMID: 38266836 DOI: 10.1016/j.ijbiomac.2024.129508] [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: 08/22/2023] [Revised: 12/03/2023] [Accepted: 01/12/2024] [Indexed: 01/26/2024]
Abstract
Corn starch was gelatinized by high hydrostatic pressure (HHP) and spray drying to make amorphous granular starch (AGS), and their physicochemical properties were compared with the conventionally prepared (heat-gelatinized and spray dried) AGS to devise a novel AGS preparation methodology. Pressure-induced (PAGS) and heat-induced AGS (HAGS) maintained their granular shape but lost their birefringence indicating that both methods could prepare AGS. DSC (differential scanning calorimeter) and XRD (X-ray diffraction) analysis confirmed the complete loss of amylopectin double helices and crystallinity of both PAGS and HAGS. However, their swelling power, solubility, RVA pasting properties, acid/shear stability, gel forming ability and textural properties were completely different. PAGS exhibited constrained swelling, suppressed amylose leaching, and reduced viscosity. Notably, HAGS formed a gel without heating, whereas PAGS yielded a viscous paste with water-soluble attributes. Even after reheating, PAGS maintained its granular structure with comparably less swelling and weaker gel strength than HAGS. Consequently, newly developed PAGS exhibited distinctive characteristics compared to the conventional HAGS, such as lower solubility and swelling power, viscosity, textural properties, and high acid and shear stabilities, rendering it a viable option for various applications within the food industry.
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Affiliation(s)
- Sang-Jin Ye
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, South Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, South Korea.
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5
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Gonzalez A, Wang YJ. Effects of suspension media on high pressure processing of starches with different crystalline structures. Food Chem 2023; 429:136933. [PMID: 37516050 DOI: 10.1016/j.foodchem.2023.136933] [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: 05/10/2023] [Revised: 07/04/2023] [Accepted: 07/17/2023] [Indexed: 07/31/2023]
Abstract
High pressure processing (HPP) is a starch modification method generally conducted in water, and little is known about the pressure-induced changes in different media. This study investigated the effects of water versus sodium sulfate on corn, potato, and pea starches subjected to HPP at 690 MPa. HPP in both media reduced gelatinization enthalpy and crystallinity for all starches. HPP in sodium sulfate promoted the transition of common corn and potato starches to C-type crystallites. HPP starches in sodium sulfate generally displayed lower pasting temperatures, higher peak viscosities, and greater breakdowns than in water. Alpha-amylase susceptibility increased for all HPP starches and was generally lower in sodium sulfate than in water. HPP common corn and potato starchs in sodium sulfate displayed a porous structure after α-amylase digestion. The competition of sodium sulfate for water molecules between starch helices induced variations in the properties of HPP starches with different crystalline structures.
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Affiliation(s)
- Ana Gonzalez
- University of Arkansas, Department of Food Science, 2650 N. Young Avenue, Fayetteville, AR 72704, USA.
| | - Ya-Jane Wang
- University of Arkansas, Department of Food Science, 2650 N. Young Avenue, Fayetteville, AR 72704, USA.
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6
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D'Aniello A, Koshenaj K, Ferrari G. A Preliminary Study on the Release of Bioactive Compounds from Rice Starch Hydrogels Produced by High-Pressure Processing (HPP). Gels 2023; 9:521. [PMID: 37504400 PMCID: PMC10379274 DOI: 10.3390/gels9070521] [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: 05/24/2023] [Revised: 06/20/2023] [Accepted: 06/24/2023] [Indexed: 07/29/2023] Open
Abstract
This work aimed to carry out a preliminary study on the release of bioactive compounds loaded into starch-based hydrogels produced by high-pressure processing (HPP). As a study case, the experiments were carried out on rice starch HPP hydrogels. Rice starch (20% w/w) and green tea extract (2% w/w), suspended in distilled water, were treated by HPP at processing conditions enabling starch gelatinisation, namely 600 MPa for 15 min at room temperature. Additional experiments were carried out on samples that were further loaded with glycerol (5% w/w). Gel formation was assessed by analysing the gelatinisation extent, structuring level, and swelling power of the samples. At the processing conditions utilised, stable hydrogels were obtained even in the presence of the extract and/or the glycerol in the starch suspension. As expected, the colour of the hydrogels formed was affected by the addition of green tea extract in the starch solution. HPP starch hydrogels were characterised by Fourier transform infrared spectroscopy (FT-IR) to determine the interactions between the different compounds utilised in the formulation. Moreover, the release kinetics of bioactive compounds from HPP rice starch hydrogels was evaluated using a vertical Franz diffusion cells system, simulating a transdermal pattern. The diffusion of bioactive compounds was measured spectrophotometrically and via HPLC analysis. A controlled release of bioactive compounds from the hydrogel structure was detected, suggesting that small molecules, such as polyphenols, positively interacted with the rice starch HPP hydrogel network that allowed a smooth and constant release of these bioactive compounds over time.
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Affiliation(s)
- Anna D'Aniello
- ProdAl Scarl, c/o University of Salerno, 84084 Fisciano, Italy
| | - Katerina Koshenaj
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy
| | - Giovanna Ferrari
- ProdAl Scarl, c/o University of Salerno, 84084 Fisciano, Italy
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy
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7
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Ye SJ, Baik MY. Characteristics of physically modified starches. Food Sci Biotechnol 2023; 32:875-883. [PMID: 37123068 PMCID: PMC10130308 DOI: 10.1007/s10068-023-01284-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/27/2023] [Accepted: 02/10/2023] [Indexed: 03/06/2023] Open
Abstract
Starch is an abundant natural, non-toxic, biodegradable polymer. Due to its low price, it is used for various purposes in various fields such as the cosmetic, paper, and construction industries as well as the food industry. Due to recent consumer interest in clean label materials, physically modified starch is attracting attention. Manufacturing methods of physically modified starch include pregelatinization, hydrothermal treatment such as heat moisture treatment and annealing, hydrostatic pressure treatment, ultrasonic treatment, milling, and freezing. In this study, toward development of clean label materials, manufacturing methods and characteristics of physically modified starches were discussed.
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Affiliation(s)
- Sang-Jin Ye
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
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8
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Pulgarín O, Larrea-Wachtendorff D, Ferrari G. Effects of the Amylose/Amylopectin Content and Storage Conditions on Corn Starch Hydrogels Produced by High-Pressure Processing (HPP). Gels 2023; 9:gels9020087. [PMID: 36826256 PMCID: PMC9957286 DOI: 10.3390/gels9020087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/13/2023] [Accepted: 01/14/2023] [Indexed: 01/20/2023] Open
Abstract
In this study, the effects of the amylose/amylopectin content on starch gelation and the physical characteristics of hydrogels produced by HPP were studied by optical and rheological measurements in steady-state conditions. Additionally, the effects of the storage temperature (4 °C and 20 °C) and type of packaging (plastic bags or sealed Petri dishes) on the physical stability of the hydrogels were evaluated for 30 days of storage by evaluating the shrinkage of the granules, as well as the weight loss, water activity, organoleptic, and rheological properties. The experimental findings suggested that amylose plays an antagonistic role in determining the capacity of the starch granules to absorb water under pressure and to create stable and structured gels and on the physical stability of hydrogels due to its influence over the starch retrogradation extent during storage. Twenty per cent amylose was the minimum concentration to form stable corn starch HPP hydrogels with good physical and rheological properties. Moreover, a storage temperature of 20 °C and the use of polymeric bags were evaluated as the most suitable storage conditions and packaging materials enabling the long storage of corn starch hydrogels.
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Affiliation(s)
- Oscar Pulgarín
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy
| | - Dominique Larrea-Wachtendorff
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy
- Department of Food Engineering, Universidad del Bío-Bío, Chillán P.O. Box 447, Chile
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy
- ProdAl Scarl, c/o University of Salerno, 84084 Fisciano, Italy
- Correspondence: ; Tel.: +39-089-964-028
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9
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Kim HY, Baik MY. Pressure moisture treatment and hydro-thermal treatment of starch. Food Sci Biotechnol 2022; 31:261-274. [PMID: 35273817 PMCID: PMC8885952 DOI: 10.1007/s10068-021-01016-5] [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: 09/10/2021] [Revised: 11/17/2021] [Accepted: 11/23/2021] [Indexed: 10/19/2022] Open
Abstract
Starch is often subjected to denaturation treatment to improve its useful properties and eliminate its shortcomings. Various methods have been developed to produce modified starches with different properties and for a variety of uses. Because physically modified starch can be produced without chemical substances or biological agents, the modification method is very simple and inexpensive, and the resulting material can be used as clean label starch. Among these physical modification technologies, heat moisture treatment (HMT) is a universally valid technology, but little is known about pressure moisture treatment (PMT)-related technology. Physical modification of starch using PMT results in new functions and value-added characteristics required by industry, and PMT has the potential to produce starch with new functions. In this paper, PMT-related technologies for physically modified starch, the difference between PMT and the hydro-thermal treatment, and clean label starch manufacturing using HMT and PMT were investigated.
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Affiliation(s)
- Hui-Yun Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
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10
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Chakraborty I, N P, Mal SS, Paul UC, Rahman MH, Mazumder N. An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02761-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
AbstractNative starch is subjected to various forms of modification to improve its structural, mechanical, and thermal properties for wider applications in the food industry. Physical, chemical, and dual modifications have a substantial effect on the gelatinization properties of starch. Consequently, this review explores and compares the different methods of starch modification applicable in the food industry and their effect on the gelatinization properties such as onset temperature (To), peak gelatinization temperature (Tp), end set temperature (Tc), and gelatinization enthalpy (ΔH), studied using differential scanning calorimetry (DSC). Chemical modifications including acetylation and acid hydrolysis decrease the gelatinization temperature of starch whereas cross-linking and oxidation result in increased gelatinization temperatures. Common physical modifications such as heat moisture treatment and annealing also increase the gelatinization temperature. The gelatinization properties of modified starch can be applied for the improvement of food products such as ready-to-eat, easily heated or frozen food, or food products with longer shelf life.
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11
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Uncertainty, insightful ignorance, and curiosity: Improving future food science research. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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12
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Florowska A, Florowski T, Sokołowska B, Adamczak L, Szymańska I. Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels. Foods 2021; 10:foods10112514. [PMID: 34828795 PMCID: PMC8619442 DOI: 10.3390/foods10112514] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 10/15/2021] [Accepted: 10/15/2021] [Indexed: 11/25/2022] Open
Abstract
The aim of this study was the evaluation of the influence of different HHP levels (150 and 300 MPa) and time treatment (5, 10, 20 min) on the gelation and properties of hydrogels with different inulin concentration (15, 20, 25 g/100 g). High-pressure treatment, in tested ranges, induces inulin gels and allows obtaining gel structures even at a lowest tested inulin content (i.e., 15 g/100 g). Selecting the pressure parameters, it is possible to modify the characteristics of the created hydrogels. The use of higher pressure (i.e., 300 MPa) allows to increase the stability of the hydrogels and change their structure to more compressed, which results in higher yield stress, lower spreadability, harder and more adhesive structure. For example, increasing the inulin gelling induction pressure (concentration 20 g/100 g) from 150 to 300 MPa with a time treatment of 10 min resulted in an increase in yield stress from 38.1 to 711.7 Pa, spreadability force from 0.59 to 4.59 N, firmness from 0.11 to 1.46 N, and adhesiveness from −0.06 to −0.65 N. Extending the time treatment of HHP increases this effect, but mainly when higher pressure and a higher concentration of inulin are being used. For example, extension of time treatment at 300 MPa pressure from 5 to 20 min resulted in an increase in yield stress from 774.8 to 1273.8 Pa, spreadability force from 6.28 to 8.43 N, firmness from 1.87 to 2.98 N, and adhesiveness from −0.94 to −1.27 N. The obtained results indicate the possibility of using HHP to create inulin hydrogels tailored to the characteristics in a specific food product.
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Affiliation(s)
- Anna Florowska
- Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (L.A.); (I.S.)
- Correspondence:
| | - Tomasz Florowski
- Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (L.A.); (I.S.)
| | - Barbara Sokołowska
- Department of Microbiology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland;
- Institute of High Pressure Physics of Polish Academy of Sciences, 29/37 Sokołowska Street, 01-142 Warsaw, Poland
| | - Lech Adamczak
- Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (L.A.); (I.S.)
| | - Iwona Szymańska
- Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (L.A.); (I.S.)
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13
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Bajaj R, Singh N, Ghumman A, Kaur A, Mishra HN. Effect of High Pressure Treatment on Structural, Functional, and In‐Vitro Digestibility of Starches from Tubers, Cereals, and Beans. STARCH-STARKE 2021. [DOI: 10.1002/star.202100096] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Ritika Bajaj
- Department of Food Science and Technology Guru Nanak Dev University Amritsar Punjab 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar Punjab 143005 India
| | - Atinder Ghumman
- Department of Food Science and Technology Guru Nanak Dev University Amritsar Punjab 143005 India
| | - Amritpal Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar Punjab 143005 India
| | - Hari Niwas Mishra
- Agricultural & Food Engineering Department Indian Institute of Technology Kharagpur West Bengal 721302 India
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14
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Oliveira LC, Macnaughtan B, Gouseti O, Villas‐Boas F, Clerici MTPS, Bakalis S, Muttakin S, Cristianini M. Extending the functionality of arrowroot starch by thermally assisted high hydrostatic pressure. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15756] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ludmilla C. Oliveira
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
| | - Bill Macnaughtan
- Division of Food, Nutrition and Dietetics, School of Biosciences University of Nottingham, Sutton Bonington Campus Loughborough UK
| | - Ourania Gouseti
- Department of Chemical and Environmental Engineering University of Nottingham Nottingham UK
- Department of Food Science (FOOD) University of Copenhagen Frederiksberg Denmark
| | - Flávia Villas‐Boas
- Institute of Biosciences, Arts and Exact Sciences (IBILCE), Department of Food Engineering and Technology São Paulo State University “Júlio de Mesquita” São José do Rio Preto Brazil
| | - Maria T. P. S. Clerici
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
| | - Serafim Bakalis
- Department of Chemical and Environmental Engineering University of Nottingham Nottingham UK
- Department of Food Science (FOOD) University of Copenhagen Frederiksberg Denmark
| | - Syahrizal Muttakin
- School of Chemical Engineering University of Birmingham Birmingham UK
- Indonesian Agency for Agricultural Research and Development Jakarta Selatan Indonesia
| | - Marcelo Cristianini
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
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Ang CL, Matia-Merino L, Lim K, Goh KKT. Molecular and physico-chemical characterization of de-structured waxy potato starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106667] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Heydari A, Razavi SMA, Hesarinejad MA, Farahnaky A. New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP‐Treated Starches: Effect of Starch Type and Industry‐Scale Concentration. STARCH-STARKE 2021. [DOI: 10.1002/star.202000179] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ali Heydari
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad Mashhad PO Box: 91775‐1163 Iran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad Mashhad PO Box: 91775‐1163 Iran
| | | | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, Bundoora West Campus RMIT University Melbourne Victoria 3083 Australia
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17
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Sandhu KS, Kaur M, Punia S, Ahmed J. Rheological, thermal, and structural properties of high-pressure treated Litchi (Litchi chinensis) kernel starch. Int J Biol Macromol 2021; 175:229-234. [PMID: 33571583 DOI: 10.1016/j.ijbiomac.2021.02.030] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 01/14/2021] [Accepted: 02/04/2021] [Indexed: 11/29/2022]
Abstract
Starch isolated from litchi kernel was subjected to high-pressure (HP) treatment at selected pressures (300, 450 and 600 MPa) for 10 min, and evaluated for its rheological, morphological, thermal and structural properties. The amylose content of native litchi kernel starch (LKS) was 17.4%, which increased significantly upon pressurization. The temperature sweep test of the untreated starch sample resulted in the peak G' and G″ values of 3417 and 283 Pa, respectively, and those values decreased after pressurization. Oscillatory rheological measurements showed the frequency dependency of tested starch pastes. Furthermore, the mechanical rigidity of the starch pastes improved with pressure treatment. Morphological studies revealed that starch granule structure remained intact after pressurization; however, pressure >450 MPa resulted in surface roughness and small cavities. HP treatment significantly influenced thermal properties of LKS, in particular at 450 and 600 MPa, where a significant drop in the transition temperatures and enthalpy values were recorded. The HP-treated starch samples exhibited distinct X-ray diffraction pattern of native LKS i.e. the blend of A- and B-type allomorphs with a predominating A-type crystalline structure. Upon pressure treatment, the disappearance of 2θ peak at 5.6° and significant changes in peak intensities confirmed the structural change in the starch matrix.
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Affiliation(s)
- Kawaljit Singh Sandhu
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Maninder Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India.
| | - Sneh Punia
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India
| | - Jasim Ahmed
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
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Chen L, Chen L, Hu X, Cai S, Fu Z, Feng W, Li H, Liu X. A novel colorimetric label based on ZnTPPS 4/AG indicating pork freshness. J PORPHYR PHTHALOCYA 2021. [DOI: 10.1142/s1088424621500097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
A novel colorimetric indicator for pork freshness composed of agar, ZnTPPS4 and glycerin was designed and developed by casting/solvent evaporation method. The FT-IR, UV-vis, XRD and SEM were employed to analyze the structure and valence bonds of ZnTPPS4/AG compound, and the results showed good compatibility between agar and ZnTPPS4. The tensile strength and elongation at the breaking point of indicator films increased slightly with increase of porphyrin, which may have been a contributing factor of H-bonds. After 7 days of placement, the total color variation ([Formula: see text]E) of major films was less than 5, manifesting in the color stability being sufficient enough to act as a color indicator, and the mechanism for color variation was explained therein. Furthermore, the prepared films were utilized as indicators for monitoring the freshness of lean meat at room temperature (25[Formula: see text]C). The total volatile basic nitrogen (TVB-N) of pork and [Formula: see text]E of the labels were recorded simultaneously. The trials demonstrated that ZnTPPS4/AG with higher content of ZnTPPS4 had the superior sensitivity and the color changes of labels in pork packaging changed according to the decay threshold of TVB-N, which implied that ZnTPPS4/AG was able to indicate the spoilage via colorimetric method. Therefore, these novel indication labels could be used to monitor the pork freshness in a real-time, nondestructive and inexpensive way.
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Affiliation(s)
- Liangzhe Chen
- School of Printing and Packaging, Wuhan University, Wuhan 430072, China
- Jingchu University of Technology, Jingmen 448000, China
| | - Lu Chen
- School of Printing and Packaging, Wuhan University, Wuhan 430072, China
| | - Xiaolin Hu
- Jingchu University of Technology, Jingmen 448000, China
| | - Shaoyong Cai
- School of Printing and Packaging, Wuhan University, Wuhan 430072, China
| | - Zhiqiang Fu
- School of Printing and Packaging, Wuhan University, Wuhan 430072, China
| | - Weiqiang Feng
- School of Printing and Packaging, Wuhan University, Wuhan 430072, China
| | - Houbin Li
- School of Printing and Packaging, Wuhan University, Wuhan 430072, China
| | - Xinghai Liu
- School of Printing and Packaging, Wuhan University, Wuhan 430072, China
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Larrea-Wachtendorff D, Sousa I, Ferrari G. Starch-Based Hydrogels Produced by High-Pressure Processing (HPP): Effect of the Starch Source and Processing Time. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09264-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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Larrea-Wachtendorff D, Di Nobile G, Ferrari G. Effects of processing conditions and glycerol concentration on rheological and texture properties of starch-based hydrogels produced by high pressure processing (HPP). Int J Biol Macromol 2020; 159:590-597. [PMID: 32428592 DOI: 10.1016/j.ijbiomac.2020.05.120] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 04/09/2020] [Accepted: 05/15/2020] [Indexed: 02/08/2023]
Abstract
Starch-based hydrogels are natural polymeric structures which could be potentially utilized in food, pharma and cosmetic sectors to produce creams, gels and ointments, as well as functional foods and products for personalized nutrition. In this paper, the effects of processing conditions (pressure levels and holding time) on gelation of corn and rice starch solutions were evaluated also in presence of glycerol. Considering the utmost importance of humectants as active moisturizers in gels, their addition in starch solutions has been investigated in view of the industrial exploitation of HPP starch-based hydrogels. Experimental results demonstrated that at 600 MPa the gelation of the formulations tested was homogenous and the hydrogels formed were stable. However, glycerol at 10% concentration played an antagonistic role, being longer processing times necessary to form gels. Viscosity and G' values of rice and corn starch HPP hydrogels decreased with increasing glycerol concentration, particularly for corn starch hydrogels. At all HPP processing conditions investigated, rice starch solutions containing the humectant were more prone to gelation and the hydrogels formed had better texture properties than those based on corn starch. 5% glycerol concentration was identified as the critical value to obtain stable HPP hydrogels with good rheological and texture properties.
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Affiliation(s)
| | - Gino Di Nobile
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy; ProdAl Scarl c/o University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy.
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21
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Lin T, Fernández-Fraguas C. Effect of thermal and high-pressure processing on the thermo-rheological and functional properties of common bean (Phaseolus vulgaris L.) flours. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109325] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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22
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Balakrishna AK, Wazed MA, Farid M. A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients. Molecules 2020; 25:E2369. [PMID: 32443759 PMCID: PMC7287844 DOI: 10.3390/molecules25102369] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 05/13/2020] [Accepted: 05/18/2020] [Indexed: 12/29/2022] Open
Abstract
High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100-600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in foods, leading to increased shelf life. HPP is not limited to cold pasteurization, but has many other applications. The focus of this paper is to explore other applications of HPP, such as gelatinization, forced water absorption and infusion of nutrients. The use of high pressure in producing cold gelatinizing effects, imparting unique properties to food and improving food quality will be also discussed, highlighting the latest published studies and the innovative methods adopted.
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Affiliation(s)
| | | | - Mohammed Farid
- Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; (A.K.B.); (M.A.W.)
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Kaur M, Punia S, Sandhu KS, Ahmed J. Impact of high pressure processing on the rheological, thermal and morphological characteristics of mango kernel starch. Int J Biol Macromol 2019; 140:149-155. [DOI: 10.1016/j.ijbiomac.2019.08.132] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Revised: 08/12/2019] [Accepted: 08/14/2019] [Indexed: 12/14/2022]
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24
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Larrea-Wachtendorff D, Tabilo-Munizaga G, Ferrari G. Potato Starch Hydrogels Produced by High Hydrostatic Pressure (HHP): A First Approach. Polymers (Basel) 2019; 11:E1673. [PMID: 31615036 PMCID: PMC6836192 DOI: 10.3390/polym11101673] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 10/01/2019] [Accepted: 10/10/2019] [Indexed: 11/17/2022] Open
Abstract
Starch-based hydrogels have received considerable interest due to their safe nature, biodegradability and biocompatibility. The aim of this study was to verify the possibility of producing natural hydrogels based on potato starch by high hydrostatic pressure (HHP), identifying suitable processing conditions allowing to obtain stable hydrogels, as well as to characterize structural and mechanical properties of these products. Sieved (small size granules and medium size granules) and unsieved potato starch samples were used to prepare aqueous suspensions of different concentrations (10-30% w/w) which were processed at 600 MPa for 15 min at different temperatures (25, 40 and 50 °C). Products obtained were characterized by different techniques (light and polarized microscopy, Fourier transform infrared spectroscopy (FTIR), rheology and differential scanning calorimetry (DSC)). Results obtained so far demonstrated that potato starch suspensions (20% starch-water concentration (w/w)) with granules mean size smaller than 25 µm treated at 600 MPa for 15 min and 50 °C showed a complete gelatinization and gel-like appearance. Potato HHP hydrogels were characterized by high viscosity, shear-thinning behavior and a highly structured profile (G' >> G''). Moreover, their FTIR spectra, similarly to FTIR profiles of thermal gels, presented three absorption bands in the characteristic starch-gel region (950-1200 cm-1), whose intensity increased with decreasing the particle size and increasing the processing temperature. In conclusion, potato starch hydrogels produced by HHP in well-defined processing conditions exhibited excellent mechanical properties, which can be tailored according to the requirements of the different applications envisaged.
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Affiliation(s)
| | | | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano (SA), Italy.
- ProdAl Scarl, Competence Center on Agro-Food Productions, University of Salerno, 84084 Fisciano (SA), Italy.
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25
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Okur I, Ozel B, Oztop MH, Alpas H. Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13168] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Ilhami Okur
- Department of Food EngineeringMiddle East Technical University Ankara Turkey
- Department of Food EngineeringNiğde Ömer Halisdemir University Nigde Turkey
| | - Baris Ozel
- Department of Food EngineeringMiddle East Technical University Ankara Turkey
- Food Engineering DepartmentAhi Evran University Kirsehir Turkey
| | - Mecit H. Oztop
- Department of Food EngineeringMiddle East Technical University Ankara Turkey
| | - Hami Alpas
- Department of Food EngineeringMiddle East Technical University Ankara Turkey
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26
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Zeng F, Li T, Gao Q, Liu B, Yu S. Physicochemical properties and in vitro digestibility of high hydrostatic pressure treated waxy rice starch. Int J Biol Macromol 2018; 120:1030-1038. [DOI: 10.1016/j.ijbiomac.2018.08.121] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 08/02/2018] [Accepted: 08/23/2018] [Indexed: 11/25/2022]
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27
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Schneider Teixeira A, Deladino L, García M, Zaritzky N, Sanz P, Molina-García A. Microstructure analysis of high pressure induced gelatinization of maize starch in the presence of hydrocolloids. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.09.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Liu N, Zhang Z, Xue Y, Meng S, Huang Y, Li W, Huang J, Tang J. Identification of Quantitative Trait Loci and Candidate Genes for Maize Starch Granule Size through Association Mapping. Sci Rep 2018; 8:14236. [PMID: 30250035 PMCID: PMC6155146 DOI: 10.1038/s41598-018-31863-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Accepted: 08/28/2018] [Indexed: 12/31/2022] Open
Abstract
Starch is an important nutrient component of maize kernels, and starch granule size largely determines kernel waxiness, viscosity, and other physiochemical and processing properties. To explore the genetic basis of maize starch granule size, 266 tropical, subtropical, and temperate inbred lines were subjected to genome-wide association analyses with an array of 56,110 random single nucleotide polymorphisms (SNPs). In the present panel, the kernel starch granule size ranged from 7–15.8 µm long and 6.8–14.3 µm wide. Fourteen significant SNPs were identified as being associated with the length of starch granules and 9 with their width. One linkage disequilibrium block flanking both sides of a significant SNP was defined as a quantitative trait locus (QTL) interval, and seven QTLs were mapped for both granule length and width. A total of 79 and 88 candidate genes associated with starch length and width, respectively, were identified as being distributed on QTL genomic regions. Among these candidate genes, six with high scores were predicted to be associated with maize starch granule size. A candidate gene association analysis identified significant SNPs within genes GRMZM2G419655 and GRMZM2G511067, which could be used as functional markers in screening starch granule size for different commercial uses.
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Affiliation(s)
- Na Liu
- Key Laboratory of Wheat and Maize Crops Science, Collaborative Innovation Center of Henan Grain Crops, College of Agronomy, Henan Agricultural University, Zhengzhou, 450002, China.,College of Biological engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Zhanhui Zhang
- Key Laboratory of Wheat and Maize Crops Science, Collaborative Innovation Center of Henan Grain Crops, College of Agronomy, Henan Agricultural University, Zhengzhou, 450002, China
| | - Yadong Xue
- Key Laboratory of Wheat and Maize Crops Science, Collaborative Innovation Center of Henan Grain Crops, College of Agronomy, Henan Agricultural University, Zhengzhou, 450002, China
| | - Shujun Meng
- Key Laboratory of Wheat and Maize Crops Science, Collaborative Innovation Center of Henan Grain Crops, College of Agronomy, Henan Agricultural University, Zhengzhou, 450002, China
| | - Yubi Huang
- College of Agronomy, Sichuan Agricultural University, Wenjiang, 611130, China
| | - Weihua Li
- Key Laboratory of Wheat and Maize Crops Science, Collaborative Innovation Center of Henan Grain Crops, College of Agronomy, Henan Agricultural University, Zhengzhou, 450002, China
| | - Jihong Huang
- College of Biological engineering, Henan University of Technology, Zhengzhou, 450001, China.
| | - Jihua Tang
- Key Laboratory of Wheat and Maize Crops Science, Collaborative Innovation Center of Henan Grain Crops, College of Agronomy, Henan Agricultural University, Zhengzhou, 450002, China. .,Hubei Collaborative Innovation Center for Grain Industry, Yangtze University, Jingzhou, 434025, China.
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29
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30
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31
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Jakobi S, Jekle M, Becker T. High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration. Foods 2018; 7:E78. [PMID: 29772734 PMCID: PMC5977098 DOI: 10.3390/foods7050078] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 05/14/2018] [Accepted: 05/14/2018] [Indexed: 11/30/2022] Open
Abstract
In recent years, high-pressure treatment (HPT) has become an established process concerning the preservation of food. However, studies dealing with the structural, and consequently functional modification of non-hydrated starchy matrices (moisture content ≤ 15%) by HPT are missing. To close this knowledge gap, pressure (0⁻600 MPa, 10 min) and pressurization time depending (0⁻20 min, 450 MPa) alterations of wheat flour were investigated. Pressure rise from 0 to 600 MPa or pressurization time rise from 0 to 20 min resulted in a decline of amylopectin content from 68.3 ± 2.0% to 59.7 ± 1.5% (linearly, R² = 0.83) and 59.6 ± 0.7% (sigmoidal), respectively. Thereby, detectable total amount of starch decreased from 77.7 ± 0.8% linearly to 67.6 ± 1.7%, and sigmoidal, to 69.4 ± 0.4%, respectively. Increase in pressure caused a linear decrease in gelatinization enthalpy of 33.2 ± 5.6%, and linear increase in hydration properties by 11.0 ± 0.6%. The study revealed structural and technological relevant alterations of starch-based food matrices with low moisture content by HPT, which must be taken into consideration during processing and preservation of food.
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Affiliation(s)
- Sabina Jakobi
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany.
| | - Mario Jekle
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany.
| | - Thomas Becker
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany.
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32
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Behera G, Sutar P. A comprehensive review of mathematical modeling of paddy parboiling and drying: Effects of modern techniques on process kinetics and rice quality. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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33
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Vogel C, Scherf KA, Koehler P. Effects of thermal and mechanical treatments on the physicochemical properties of wheat flour. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3050-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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34
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Colussi R, Kaur L, Zavareze EDR, Dias ARG, Stewart R, Singh J. High pressure processing and retrogradation of potato starch: Influence on functional properties and gastro-small intestinal digestion in vitro. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.004] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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35
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Shigematsu T, Furukawa N, Takaoka R, Hayashi M, Sasao S, Ueno S, Nakajima K, Kido M, Nomura K, Iguchi A. Effect of high pressure on the saccharification of starch in the tuberous root of sweet potato ( Ipomoea batatas ). Biophys Chem 2017; 231:105-110. [DOI: 10.1016/j.bpc.2017.04.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2017] [Revised: 04/29/2017] [Accepted: 04/29/2017] [Indexed: 11/24/2022]
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36
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Ji Z, Yu L, Liu H, Bao X, Wang Y, Chen L. Effect of pressure with shear stress on gelatinization of starches with different amylose/amylopectin ratios. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.015] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Liu M, Wu NN, Yu GP, Zhai XT, Chen X, Zhang M, Tian XH, Liu YX, Wang LP, Tan B. Physicochemical properties, structural properties, and in vitro digestibility of pea starch treated with high hydrostatic pressure. STARCH-STARKE 2017. [DOI: 10.1002/star.201700082] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ming Liu
- College of Food Science; Northeast Agricultural University; Haerbin P.R. China
- Academy of State Administration of Grain; Beijing P.R. China
| | - Na-Na Wu
- Academy of State Administration of Grain; Beijing P.R. China
| | - Guo-Ping Yu
- College of Food Science; Northeast Agricultural University; Haerbin P.R. China
| | - Xiao-Tong Zhai
- Academy of State Administration of Grain; Beijing P.R. China
| | - Xue Chen
- College of Food Science; Northeast Agricultural University; Haerbin P.R. China
- Academy of State Administration of Grain; Beijing P.R. China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU); Beijing P.R. China
| | - Xiao-Hong Tian
- Academy of State Administration of Grain; Beijing P.R. China
| | - Yan-Xiang Liu
- Academy of State Administration of Grain; Beijing P.R. China
| | - Li-Ping Wang
- Academy of State Administration of Grain; Beijing P.R. China
| | - Bin Tan
- Academy of State Administration of Grain; Beijing P.R. China
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38
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Ahmed J, Al-Attar H. Structural properties of high-pressure-treated chestnut flour dispersions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1311343] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Jasim Ahmed
- Food and Nutrition Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Hasan Al-Attar
- Food and Nutrition Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
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40
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Santos LM, Oliveira FA, Ferreira EH, Rosenthal A. Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review. FOOD SCI TECHNOL INT 2017; 23:561-581. [PMID: 28605941 DOI: 10.1177/1082013217714670] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Beer is the most consumed beverage in the world, especially in countries such as USA, China and Brazil.It is an alcoholic beverage made from malted cereals, and the barley malt is the main ingredient, added with water, hops and yeast. High-pressure processing is a non-traditional method to preserve food and beverages. This technology has become more interesting compared to heat pasteurization, due to the minimal changes it brings to the original nutritional and sensory characteristics of the product, and it comprises two processes: high hydrostatic pressure, which is the most industrially used process, and high-pressure homogenization. The use of high pressure almost does not affect the molecules that are responsible for the aroma and taste, pigments and vitamins compared to the conventional thermal processes. Thus, the products processed by high-pressure processing have similar characteristics compared to fresh products, including beer. The aim of this paper was to review what has been investigated about beer processing using this technology regarding the effects on physicochemical, microbiology and sensory characteristics and related issues. It is organized by processing steps, since high pressure can be applied to malting, mashing, boiling, filtration and pasteurization. Therefore, the beer processed with high-pressure processing may have an extended shelf-life because this process can inactivate beer spoilage microorganisms and result in a superior sensory quality related to freshness and preservation of flavors as it does to juices that are already commercialized. However, beyond this application, high-pressure processing can modify protein structures, such as enzymes that are present in the malt, like α- and β-amylases. This process can activate enzymes to promote, for example, saccharification, or instead inactivate at the end of mashing, depending on the pressure the product is submitted, besides being capable of isomerizing hops to raise beer bitterness. As a consequence, the process may reduce steam demand and residue generation. Therefore, the use of high-pressure processing can potentially replace or be combined with heat processes usually applied to beer, thus bringing benefits to the sensory quality of the product and to the environment.
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Affiliation(s)
- Lígia Mr Santos
- 1 SENAI-RJ, Vassouras and Food Technology Department Federal Rural University of Rio de Janeiro, UFRRJ, Seropédica, Rio de Janeiro, Brazil
| | - Fabiano A Oliveira
- 2 Federal Center for Technological Education, Cefet / RJ, Valença, Rio de Janeiro, Brazil
| | - Elisa Hr Ferreira
- 3 Food Technology Department Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
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Abstract
Abstract
High hydrostatic pressure (HHP) process, as a nonthermal process, can be used to inactivate microbes while minimizing chemical reactions in food. In this regard, a HHP level of 100 MPa (986.9 atm/1019.7 kgf/cm2) and more is applied to food. Conventional thermal process damages food components relating color, flavor, and nutrition via enhanced chemical reactions. However, HHP process minimizes the damages and inactivates microbes toward processing high quality safe foods. The first commercial HHP-processed foods were launched in 1990 as fruit products such as jams, and then some other products have been commercialized: retort rice products (enhanced water impregnation), cooked hams and sausages (shelf life extension), soy sauce with minimized salt (short-time fermentation owing to enhanced enzymatic reactions), and beverages (shelf life extension). The characteristics of HHP food processing are reviewed from viewpoints of nonthermal process, history, research and development, physical and biochemical changes, and processing equipment.
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Affiliation(s)
- Kazutaka Yamamoto
- Food Research Institute, National Agriculture and Food Research Organization, Ibaraki, Japan
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42
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Melis S, Pauly A, Gerits LR, Pareyt B, Delcour JA. Lipases as Processing Aids in the Separation of Wheat Flour into Gluten and Starch: Impact on the Lipid Population, Gluten Agglomeration, and Yield. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1932-1940. [PMID: 28240876 DOI: 10.1021/acs.jafc.6b04955] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Three lipases with different hydrolysis specificities were tested in a laboratory-scale dough-batter wheat flour separation process in two concentrations. Lipolase specifically hydrolyzed nonpolar flour lipids. At the highest concentration tested, it significantly improved gluten agglomeration and yield, also when combined with a xylanase with hydrolysis specificity toward water-extractable arabinoxylan. We hypothesize that its action is due to the release of adequate levels of free fatty acids, which, because at least a part of them is dissociated, act as anionic surfactants. Lipolase at the lowest concentration, Lecitase Ultra, hydrolyzing both nonpolar and polar lipids, and YieldMAX, which specifically hydrolyzed phospholipids, had no or a negative impact on gluten agglomeration and yield. In conclusion, this study demonstrated that lipases with hydrolysis specificity toward nonpolar lipids can be used as processing aids in wheat flour separation in the absence or presence of added xylanases to maximize gluten agglomeration and yield.
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Affiliation(s)
- Sara Melis
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, Box 2486, B-3001 Leuven, Belgium
| | - Anneleen Pauly
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, Box 2486, B-3001 Leuven, Belgium
| | - Lien R Gerits
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, Box 2486, B-3001 Leuven, Belgium
| | - Bram Pareyt
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, Box 2486, B-3001 Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, Box 2486, B-3001 Leuven, Belgium
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Leite TS, de Jesus ALT, Schmiele M, Tribst AA, Cristianini M. High pressure processing (HPP) of pea starch: Effect on the gelatinization properties. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.07.036] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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44
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Rheometric non-isothermal gelatinization kinetics of high hydrostatic pressure treated chickpea flour slurry. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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45
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Ahmed J, Mulla MZ, Arfat YA, Kumar V. Effects of High-Pressure Treatment on Functional, Rheological, Thermal and Structural Properties of Thai Jasmine Rice Flour Dispersion. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12964] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jasim Ahmed
- Food and Nutrition Program, Environment and Life Sciences Research Center; Kuwait Institute for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait
| | - Mehrajfatema Z. Mulla
- Food and Nutrition Program, Environment and Life Sciences Research Center; Kuwait Institute for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait
| | - Yasir Ali Arfat
- Food and Nutrition Program, Environment and Life Sciences Research Center; Kuwait Institute for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait
| | - Vinod Kumar
- Food and Nutrition Program, Environment and Life Sciences Research Center; Kuwait Institute for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait
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Zhu SM, Hu FF, Ramaswamy HS, Yu Y, Yu L, Zhang QT. Effect of High Pressure Treatment and Degree of Milling on Gelatinization and Structural Properties of Brown Rice. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1770-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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47
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Zhang X, Sun G, Xiao X, Liu Y, Zheng X. Application of microbial TTIs as smart label for food quality: Response mechanism, application and research trends. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.02.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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48
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Cappa C, Lucisano M, Barbosa-Cánovas GV, Mariotti M. Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour. Food Res Int 2016; 85:95-103. [PMID: 29544857 DOI: 10.1016/j.foodres.2016.04.018] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2016] [Revised: 03/25/2016] [Accepted: 04/15/2016] [Indexed: 01/09/2023]
Abstract
The impact of high pressure (HP) processing on corn starch, rice flour and waxy rice flour was investigated as a function of pressure level (400MPa; 600MPa), pressure holding time (5min; 10min), and temperature (20°C; 40°C). Samples were pre-conditioned (final moisture level: 40g/100g) before HP treatments. Both the HP treated and the untreated raw materials were evaluated for pasting properties and solvent retention capacity, and investigated by differential scanning calorimetry, X-ray diffractometry and environmental scanning electron microscopy. Different pasting behaviors and solvent retention capacities were evidenced according to the applied pressure. Corn starch presented a slower gelatinization trend when treated at 600MPa. Corn starch and rice flour treated at 600MPa showed a higher retention capacity of carbonate and lactic acid solvents, respectively. Differential scanning calorimetry and environmental scanning electron microscopy investigations highlighted that HP affected the starch structure of rice flour and corn starch. Few variations were evidenced in waxy rice flour. These results can assist in advancing the HP processing knowledge, as the possibility to successfully process raw samples in a very high sample-to-water concentration level was evidenced. INDUSTRIAL RELEVANCE This work investigates the effect of high pressure as a potential technique to modify the processing characteristics of starchy materials without using high temperature. In this case the starches were processed in the powder form - and not as a slurry as in previously reported studies - showing the flexibility of the HP treatment. The relevance for industrial application is the possibility to change the structure of flour starches, and thus modifying the processability of the mentioned products.
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Affiliation(s)
- Carola Cappa
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
| | - Mara Lucisano
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Gustavo V Barbosa-Cánovas
- Center for Nonthermal Processing of Food, Washington State University, PO Box 646120, Pullman, WA 99164-6120, USA
| | - Manuela Mariotti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
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Yu SX, Mu TH, Zhang M, Zhao ZK. Effects of inorganic salts on the structural and physicochemical properties of high-hydrostatic-pressure-gelatinized sweet potato starch. STARCH-STARKE 2016. [DOI: 10.1002/star.201500273] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Shu-Xi Yu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing P.R. China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing P.R. China
| | - Tai-Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing P.R. China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing P.R. China
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing P.R. China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing P.R. China
| | - Zhong-Kai Zhao
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing P.R. China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing P.R. China
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Li W, Tian X, Wang P, Saleh AS, Luo Q, Zheng J, Ouyang S, Zhang G. Recrystallization characteristics of high hydrostatic pressure gelatinized normal and waxy corn starch. Int J Biol Macromol 2016; 83:171-7. [DOI: 10.1016/j.ijbiomac.2015.11.057] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2015] [Revised: 11/07/2015] [Accepted: 11/20/2015] [Indexed: 10/22/2022]
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