1
|
Liu Q, Luo H, Liang D, Zheng Y, Shen H, Li W. Effect of electron beam irradiation pretreatment and different fatty acid types on the formation, structural characteristics and functional properties of starch-lipid complexes. Carbohydr Polym 2024; 337:122187. [PMID: 38710543 DOI: 10.1016/j.carbpol.2024.122187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 03/28/2024] [Accepted: 04/18/2024] [Indexed: 05/08/2024]
Abstract
The effects of different electron beam irradiation doses (2, 4, 8 KGy) and various types of fatty acids (lauric acid, stearic acid, and oleic acid) on the formation, structure, physicochemical properties, and digestibility of starch-lipid complex were investigated. The complexing index of the complexes was higher than 85 %, indicating that the three fatty acids could easily form complexes with starch. With the increase of electron beam irradiation dose, the complexing index increased first and then decreased. The highest complexing index was lauric acid (97.12 %), stearic acid (96.80 %), and oleic acid (97.51 %) at 2 KGy radiation dose, respectively. Moreover, the microstructure, crystal structure, thermal stability, rheological properties, and starch solubility were analyzed. In vitro digestibility tests showed that adding fatty acids could reduce the content of hydrolyzed starch, among which the resistant starch content of the starch-oleic acid complex was the highest (54.26 %). The lower dose of electron beam irradiation could decrease the digestibility of starch and increase the content of resistant starch.
Collapse
Affiliation(s)
- Qing Liu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100 Yangling, People's Republic of China
| | - Haiyu Luo
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100 Yangling, People's Republic of China
| | - Danyang Liang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100 Yangling, People's Republic of China
| | - Yue Zheng
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100 Yangling, People's Republic of China
| | - Huishan Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No.136 Kexue Road, Zhengzhou, Henan 450001, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100 Yangling, People's Republic of China.
| |
Collapse
|
2
|
Luo H, Liang D, Liu Q, Zheng Y, Shen H, Li W. Investigation of the role of sodium chloride on wheat starch multi-structure, physicochemical and digestibility properties during X-ray irradiation. Food Chem 2024; 447:139012. [PMID: 38492296 DOI: 10.1016/j.foodchem.2024.139012] [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: 12/05/2023] [Revised: 02/23/2024] [Accepted: 03/09/2024] [Indexed: 03/18/2024]
Abstract
In this paper, different NaCl content was added to wheat starch and then subjected to X-ray irradiation to investigate the effect of salt on starch modification by irradiation. The results showed that the degradation of wheat starch intensified with the increase in irradiation dose. When irradiated at the same dose, wheat starch with sodium chloride produced shorter chains, lower molecular weight and amylose content, and higher crystallinity, solubility, and resistant starch than wheat starch without sodium chloride. The energy generated by X-rays dissociating sodium chloride caused damage to the glycoside bonds of the starch molecule. With a further increase in the mass fraction of NaCl, the hydrogen bonds of the starch molecules were broken, and the double helix structure was depolymerized, which exacerbated the extent of irradiation-modified wheat starch. At the same time, starch molecules will be rearranged to form a more stable structure.
Collapse
Affiliation(s)
- Haiyu Luo
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi, 712100 Yangling, People's Republic of China
| | - Danyang Liang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi, 712100 Yangling, People's Republic of China
| | - Qing Liu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi, 712100 Yangling, People's Republic of China
| | - Yue Zheng
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi, 712100 Yangling, People's Republic of China
| | - Huishan Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi, 712100 Yangling, People's Republic of China.
| |
Collapse
|
3
|
Liu W, McClements DJ, Peng X, Jin Z, Chen L. Recent progress in regulating starch digestibility using natural additives and sustainable processing operations. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37933826 DOI: 10.1080/10408398.2023.2278759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2023]
Abstract
The development of a healthier and more sustainable food supply is a main concern of consumers, industry, governments, and international institutions. Foods containing high levels of rapidly digestible starches have been linked to a rise in the number of people suffering from diet-related chronic diseases. Consequently, there is interest in reducing the digestibility of starch to improve their healthiness. The ability of natural additives including proteins, dietary fibers, and polyphenols, and sustainable processing technologies such as high-intensity ultrasonic, pulsed electric field, non-thermal plasma, γ-ray irradiation that regulate reduce starch digestibility in foods are reviewed. The potential mechanisms of action, advantages, and disadvantages of each approach at inhibiting starch digestibility is highlighted. The potential for commercializing these technologies is discussed, and areas where further research are required are emphasized. Natural additives and sustainable processing operations can effectively reduce the digestibility of starch and inhibit postprandial sugar "spikes" in the bloodstream by adjusting the structural changes, which can be used to create healthier and more sustainable foods and have broad application prospects.
Collapse
Affiliation(s)
- Wenmeng Liu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| |
Collapse
|
4
|
Zhao W, Wang D, Liu X, Zheng J, Liang W, Shen H, Ge X, Hu Y, Li W. Effect of electron beam irradiation on granular cold-water swelling chestnut starch: Improvement of cold-water solubility, multiscale structure, and rheological properties. Carbohydr Polym 2023; 319:121164. [PMID: 37567707 DOI: 10.1016/j.carbpol.2023.121164] [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: 04/18/2023] [Revised: 06/01/2023] [Accepted: 06/28/2023] [Indexed: 08/13/2023]
Abstract
In this study, granular cold-water swelling (GCWS) starch was prepared from chestnut starch by ethanol-alkali method, after which it was further modified by electron beam irradiation (EBI) technique to investigate the effect of EBI on GCWS chestnut starch. It was shown that the alcohol-alkali treatment disrupted the starch double helix structure and the starch crystalline form had been changed from "C" to "V" type. On this basis, EBI continued to act on the disrupted starch chains and further cleaved the long chains into short chains, which significantly improved the solubility of starch to 90.08 % in cold water at a 24 kGy irradiation dose. Therefore, this study can broaden the application scope of starch and provide new ideas for GCWS starch applications in food and water-soluble pharmaceutical industries.
Collapse
Affiliation(s)
- Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Da Wang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xinyue Liu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jiayu Zheng
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Yayun Hu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
| |
Collapse
|
5
|
Rostamabadi H, Demirkesen I, Hakgüder Taze B, Can Karaca A, Habib M, Jan K, Bashir K, Nemțanu MR, Colussi R, Reza Falsafi S. Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch. Food Chem X 2023; 19:100771. [PMID: 37780299 PMCID: PMC10534100 DOI: 10.1016/j.fochx.2023.100771] [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: 04/13/2023] [Revised: 06/17/2023] [Accepted: 06/22/2023] [Indexed: 10/03/2023] Open
Abstract
Challenges for the food/non-food applications of starch mostly arise from its low stability against severe processing conditions (i.e. elevated temperatures, pH variations, intense shear forces), inordinate retrogradability, as well as restricted applicability. These drawbacks have been addressed through the modification of starch. The escalating awareness of individuals toward the presumptive side effects of chemical modification approaches has engrossed the attention of scientists to the development of physical modification procedures. In this regard, starch treatment via ionizing (i.e. gamma, electron beam, and X-rays) and non-ionizing (microwave, radiofrequency, infrared, ultraviolet) radiations has been introduced as a potent physical strategy offering new outstanding attributes to the modified product. Ionizing radiations, through dose-dependent pathways, are able to provoke depolymerization or cross-linking/grafting reactions to the starch medium. While non-ionizing radiations could modify the starch attributes by changing the morphology/architecture of granules and inducing reorientation/rearrangement in the molecular order of starch amorphous/crystalline fractions.
Collapse
Affiliation(s)
- Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746–73461, Iran
| | - Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
| | - Bengi Hakgüder Taze
- Usak University, Faculty of Engineering, Department of Food Engineering 1 Eylul Campus, 64000 Usak, Turkey
| | - Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Mehvish Habib
- Department of Food Technology, Jamia Hamdard, New Delhi 110062, India
| | - Kulsum Jan
- Department of Food Technology, Jamia Hamdard, New Delhi 110062, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard, New Delhi 110062, India
| | - Monica R. Nemțanu
- Electron Accelerators Laboratory, National Institute for Laser, Plasma and Radiation Physics, 409 Atomiștilor St., P.O. Box MG-36, 077125 Bucharest-Măgurele, Romania
| | - Rosana Colussi
- Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Campus Universitário, s/n, 96010-900, Pelotas, RS, Brazil
| | - Seid Reza Falsafi
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| |
Collapse
|
6
|
Liu X, Liang W, Zheng J, Zhao W, Shen H, Ge X, Zeng J, Gao H, Hu Y, Li W. The role and mechanism of electron beam irradiation in glutaric anhydride esterified proso millet starch: Multi-scale structure and physicochemical properties. Int J Biol Macromol 2023:125246. [PMID: 37301340 DOI: 10.1016/j.ijbiomac.2023.125246] [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: 04/17/2023] [Revised: 05/26/2023] [Accepted: 06/05/2023] [Indexed: 06/12/2023]
Abstract
To investigate the effect of electron beam irradiation (EBI) pretreatment on the multiscale structure and physicochemical properties of esterified starch, this study used EBI pretreatment to prepare glutaric anhydride (GA) esterified proso millet starch. GA starch did not show the corresponding distinct thermodynamics peaks. However, it had a high pasting viscosity and transparency (57.46-74.25 %). EBI pretreatment increased the degree of glutaric acid esterification (0.0284-0.0560) and changed its structure and physicochemical properties. EBI pretreatment disrupted its short-range ordering structure, reducing the crystallinity, molecular weight and pasting viscosity of glutaric acid esterified starch. Moreover, it produced more short chains and increased the transparency (84.28-93.11 %) of glutaric acid esterified starch. This study could offer a rationale for using EBI pretreatment technology to maximize the functional properties of GA modified starch and enlarge its implementation in modified starch.
Collapse
Affiliation(s)
- Xinyue Liu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jiayu Zheng
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China
| | - Yayun Hu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
| |
Collapse
|
7
|
Lei X, Yu J, Hu Y, Bai J, Feng S, Ren Y. Comparative investigation of the effects of electron beam and X-ray irradiation on potato starch: Structure and functional properties. Int J Biol Macromol 2023; 236:123909. [PMID: 36871691 DOI: 10.1016/j.ijbiomac.2023.123909] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/05/2023] [Accepted: 02/27/2023] [Indexed: 03/07/2023]
Abstract
Electron beam (particle radiation) and X-ray (electromagnetic radiation) without radioisotope in the application of material modification have received increasing attention in the last decade. To clarify the effect of electron beam and X-ray on the morphology, crystalline structure and functional properties of starch, potato starch was irradiated using electron beam and X-ray at 2, 5, 10, 20 and 30 kGy, respectively. Electron beam and X-ray treatment increased the amylose content of starch. The surface morphology of starch did not change at lower doses (< 5 kGy), but starch granules were aggregated with the increase of doses. All treatments decreased crystallinity, viscosity and swelling power but increased solubility and stability properties. The effects of electron beam and X-ray on the starch had a similar trend. Unlike X-ray, electron beam destructed the crystallinity of starch to a lesser extent, thereby increasing thermal stability and freeze-thaw stability. Furthermore, X-ray irradiation at higher doses (> 10 kGy) resulted in outstanding anti-retrogradation properties of starch compared with electron beam treatment. Thus, particle and electromagnetic irradiation displayed an excellent ability to modify starch with respective specific characteristics, which expands the potential application of these irradiations in the starch industry.
Collapse
Affiliation(s)
- Xiaoqing Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Jiangtao Yu
- Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling, Shaanxi Province 712100, PR China
| | - Yayun Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Junqing Bai
- Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling, Shaanxi Province 712100, PR China
| | - Shuo Feng
- College of Innovation and Experiment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Yamei Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China.
| |
Collapse
|
8
|
Shen H, Yan M, Liu Y, Liu X, Ge X, Muratkhan M, Ospankulova G, Zhang G, Li W. Multiscale structure-property relationships of oxidized wheat starch prepared assisted with electron beam irradiation. Int J Biol Macromol 2023; 235:123908. [PMID: 36870652 DOI: 10.1016/j.ijbiomac.2023.123908] [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: 10/12/2022] [Revised: 02/07/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023]
Abstract
In this study, two promising eco-friendly modification techniques, electron beam (EB) irradiation and hydrogen peroxide (H2O2) oxidation, were used to prepare oxidized wheat starch. Neither irradiation nor oxidation changed starch granule morphology, crystalline pattern, and Fourier transform infrared spectra pattern. Nevertheless, EB irradiation decreased the crystallinity and the absorbance ratios of 1047/1022 cm-1 (R1047/1022), but oxidized starch exhibited the opposite results. Both irradiation and oxidation treatments reduced the amylopectin molecular weight (Mw), pasting viscosities, and gelatinization temperatures, while increasing the amylose Mw, solubility and paste clarity. Notably, EB irradiation pretreatment dramatically elevated the carboxyl content of oxidized starch. In addition, irradiated-oxidized starches displayed higher solubility, paste clarity, and lower pasting viscosities than single oxidized starches. The main reason was that EB irradiation preferentially attacks the starch granules, degrades the starch molecules, and depolymerizes the starch chains. Therefore, this green method of irradiation-assisted oxidation of starch is promising and may promote the appropriate application of modified wheat starch.
Collapse
Affiliation(s)
- Huishan Shen
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Mengting Yan
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Yili Liu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xinyue Liu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Marat Muratkhan
- Kazakh Agrotechnical University, Zhenis avenue, 62, Nur-Sultan 010011, Republic of Kazakhstan
| | - Gulnazym Ospankulova
- Kazakh Agrotechnical University, Zhenis avenue, 62, Nur-Sultan 010011, Republic of Kazakhstan
| | - Guoquan Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
| | - Wenhao Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
| |
Collapse
|
9
|
Sudheesh C, Sunooj KV, Navaf M, Akhila PP, Aaliya B, Mounir S, Sinha SK, Kumar S, Sajeevkumar VA, George J. An efficient approach for improving granular cold water soluble starch properties using energetic neutral atoms treatment and NaOH/urea solution. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
|
10
|
Cheng Z, Lu X, Hu X, Zhang Q, Ali M, Long C. Dulong People's Traditional Knowledge of Caryota obtusa (Arecaceae): a Potential Starch Plant with Emphasis on Its Starch Properties and Distribution Prediction. ECONOMIC BOTANY 2023; 77:63-81. [PMID: 36811019 PMCID: PMC9934947 DOI: 10.1007/s12231-022-09565-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Accepted: 12/28/2022] [Indexed: 06/18/2023]
Abstract
The greatest global challenge is to ensure that all people have access to adequate and nutritious food. Wild edible plants, particularly those that provide substitutes for staple foods, can play a key role in enhancing food security and maintaining a balanced diet in rural communities. We used ethnobotanical methods to investigate traditional knowledge on Caryota obtusa, a substitute staple food plant of the Dulong people in Northwest Yunnan, China. The chemical composition, morphological properties, functional, and pasting properties of C. obtusa starch were evaluated. We used MaxEnt modeling to predict the potential geographical distribution of C. obtusa in Asia. Results revealed that C. obtusa is a vital starch species with cultural significance in the Dulong community. There are large areas suitable for C. obtusa in southern China, northern Myanmar, southwestern India, eastern Vietnam, and other places. As a potential starch crop, C. obtusa could substantially contribute to local food security and bring economic benefit. In the future, it is necessary to study the breeding and cultivation of C. obtusa, as well as the processing and development of starch, to solve long-term and hidden hunger in rural areas.
Collapse
Affiliation(s)
- Zhuo Cheng
- Key Laboratory of Ecology and Environment in Minority Areas, (Minzu University of China), National Ethnic Affairs Commission of China, Beijing, 100081 China
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081 China
- Key Laboratory of Ethnomedicine, Ministry of Education, (Minzu University of China), Beijing, 100081 China
| | - Xiaoping Lu
- Key Laboratory of Ecology and Environment in Minority Areas, (Minzu University of China), National Ethnic Affairs Commission of China, Beijing, 100081 China
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081 China
- Key Laboratory of Ethnomedicine, Ministry of Education, (Minzu University of China), Beijing, 100081 China
| | - Xian Hu
- Key Laboratory of Ecology and Environment in Minority Areas, (Minzu University of China), National Ethnic Affairs Commission of China, Beijing, 100081 China
| | - Qing Zhang
- Key Laboratory of Ecology and Environment in Minority Areas, (Minzu University of China), National Ethnic Affairs Commission of China, Beijing, 100081 China
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081 China
- Key Laboratory of Ethnomedicine, Ministry of Education, (Minzu University of China), Beijing, 100081 China
| | - Maroof Ali
- Center for Integrative Conservation, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Menglun, 666303 China
| | - Chunlin Long
- Key Laboratory of Ecology and Environment in Minority Areas, (Minzu University of China), National Ethnic Affairs Commission of China, Beijing, 100081 China
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081 China
- Key Laboratory of Ethnomedicine, Ministry of Education, (Minzu University of China), Beijing, 100081 China
- Institute of National Security Studies, Minzu University of China, Beijing, 100081 China
| |
Collapse
|
11
|
Electron beam irradiation pretreatment enhances the formation of granular starch-phenolics complexes. Food Res Int 2023; 163:112288. [PMID: 36596194 DOI: 10.1016/j.foodres.2022.112288] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 11/26/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
Starch-phenolics complex generated by the interaction between starch and phenolic acids had improved characteristics than the native starch, but the efficient preparation of such complex is still challenging. In this study, we proposed a new method for the preparation of starch-phenolics complexes under the pretreatment of electron beam irradiation (EBI). Four structurally similar monomeric phenolic acids including gallic acid (GA), 3,4-Dihydroxy-5-methoxybenzoic acid (3MGA), syringic acid (SA) and vanillic acid (VA), which naturally existed in Tartary buckwheat (TB) seeds, were complexed with native and EBI-pretreated TB starch. The results showed that the complexation between starch and 3MGA was the strongest, more than 30 mg of 3MGA was complexed with 1 g of starch. The complexation did not affect the particle morphology and A-type structure of starch, but changed the crystal structure order and promoted the strength of hydrogen bond, which may lead to the formation of granular complex. EBI pretreatment can significantly promote the complexation by enhancing hydrogen bonds as indicated by a broader band at 3500 ∼ 3100 cm-1 in the FT-IR spectra. In addition, EBI pretreatment helped to build a tighter bond and higher crystallinity, increase the particle size and iodine binding capacity, and decrease turbidity to inhibit retrogradation of starch. The 1H NMR of complexes indicated that EBI pretreatment could provide more accessibility for starch to interact with phenolics by creating a spacious microenvironment for 1H (α1 → 4). Above all, EBI pretreatment enhanced the formations of starch-phenolics complexes.
Collapse
|
12
|
Electron beam irradiation as a physical modification method to deform the properties and structures of Tartary buckwheat starch: A perspective of granule and crystal. Radiat Phys Chem Oxf Engl 1993 2023. [DOI: 10.1016/j.radphyschem.2022.110517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
13
|
Shen H, Yu J, Bai J, Liu Y, Ge X, Li W, Zheng J. A new pre-gelatinized starch preparing by spray drying and electron beam irradiation of oat starch. Food Chem 2023; 398:133938. [DOI: 10.1016/j.foodchem.2022.133938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 07/26/2022] [Accepted: 08/10/2022] [Indexed: 10/15/2022]
|
14
|
Electron beam irradiation regulates the structure and functionality of ball-milled corn starch: The related mechanism. Carbohydr Polym 2022; 297:120016. [DOI: 10.1016/j.carbpol.2022.120016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/18/2022] [Accepted: 08/19/2022] [Indexed: 11/18/2022]
|
15
|
Navaf M, Sunooj KV, Aaliya B, Sudheesh C, Akhila PP, Sabu S, Sasidharan A, George J. Impact of gamma irradiation on structural, thermal, and rheological properties of talipot palm (Corypha umbraculifera L.) starch: a stem starch. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
16
|
Santos ALD, Morais RA, Soares CMDS, Vellano PO, Martins GADS, Damiani C, Souza ARMD. Effect of gamma irradiation on the physicochemical, functional and bioactive properties of red pitaya (Hylocereus costaricensis) bark flour. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
17
|
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.
Collapse
|
18
|
Wu Z, Qiao D, Zhao S, Lin Q, Zhang B, Xie F. Nonthermal physical modification of starch: An overview of recent research into structure and property alterations. Int J Biol Macromol 2022; 203:153-175. [PMID: 35092737 DOI: 10.1016/j.ijbiomac.2022.01.103] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 01/03/2022] [Accepted: 01/16/2022] [Indexed: 11/28/2022]
Abstract
To tailor the properties and enhance the applicability of starch, various ways of starch modification have been practiced. Among them, physical modification methods (micronization, nonthermal plasma, high-pressure, ultrasonication, pulsed electric field, and γ-irradiation) are highly potential for starch modification considering its safety, environmentally friendliness, and cost-effectiveness, without generating chemical wastes. Thus, this article provides an overview of the recent advances in nonthermal physical modification of starch and summarizes the resulting changes in the multi-level structures and physicochemical properties. While the effect of these techniques highly depends on starch type and treatment condition, they generally lead to the destruction of starch granules, the degradation of molecules, decreases in crystallinity, gelatinization temperatures, and viscosity, increases in solubility and swelling power, and an increase or decrease in digestibility, to different extents. The advantages and shortcomings of these techniques in starch processing are compared, and the knowledge gap in this area is commented on.
Collapse
Affiliation(s)
- Zhuoting Wu
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
| |
Collapse
|
19
|
Sunder M, Mumbrekar KD, Mazumder N. Gamma radiation as a modifier of starch – Physicochemical perspective. Curr Res Food Sci 2022; 5:141-149. [PMID: 35059645 PMCID: PMC8760443 DOI: 10.1016/j.crfs.2022.01.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 11/30/2021] [Accepted: 01/02/2022] [Indexed: 11/06/2022] Open
Abstract
Starch is one of the most common and abundantly found carbohydrates in cereals, roots, legumes, and some fruits. It is a tasteless, colorless, and odorless source of energy that is present in the amyloplasts of plants. Native starch comprises amylose, a linear α-glucan having α-1,4-linkage and amylopectin, a branched polysaccharide with both α-1,4-linkage and α-1,6-linkage. Due to the low solubility, high viscosity, and unstable pasting property of native starch, it has been restricted from its application in industries. Although native starch has been widely used in various industries, modification of the same by various chemical, enzymatic and physical methods have been carried out to alter its properties for better performance in several industrial aspects. Physical modification like gamma radiation is frequently used as it is rapid, penetrates deeper, less toxic, and cost-effective. Starch when irradiated with gamma rays is observed to produce free radicals, generate sugars owing to cleavage of amylopectin branches, and exhibit variation in enzymatic digestion, amylose content, morphology, crystallinity, thermal property, and chemical composition. These physicochemical properties of the starch due to gamma radiation are assessed using optical microscopy, scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier-transform infrared (FTIR) spectroscopy, differential scanning calorimetry (DSC), and its application are discussed. Assessment and comparison of morphological features of native and gamma-irradiated starch. Investigation of crystallinity and structural type of crystalline domains through XRD. FTIR spectroscopy confirmed the changes in chemical composition of gamma-irradiated and native starch. DSC analysis revealed the changes in gelatinization temperature of gamma-irradiated and native starch.
Collapse
|
20
|
Xiao Y, Wu X, Zhang B, Luo F, Lin Q, Ding Y. Understanding the aggregation structure, digestive and rheological properties of corn, potato, and pea starches modified by ultrasonic frequency. Int J Biol Macromol 2021; 189:1008-1019. [PMID: 34455004 DOI: 10.1016/j.ijbiomac.2021.08.163] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2021] [Revised: 08/18/2021] [Accepted: 08/19/2021] [Indexed: 11/20/2022]
Abstract
Corn starch (CS), potato starch (PtS), and pea starch (PS) were modified by ultrasonic frequency (codes as UFCS, UFPtS and UFPS), and changes in aggregation structure, digestibility and rheology were investigated. For UFCS, the apparent amylose content and gelatinization enthalpy (∆H) decreased, while the R1047/1022 values and relative crystallinity (RC) increased under lower ultrasonic frequencies (20 kHz and 25 kHz). For UFPtS, the apparent amylose content, R1047/1022 values and RC increased, while the ∆H decreased under a higher ultrasonic frequency (28 kHz). For UFPS, the apparent amylose content, R1047/1022 values, RC, ∆H decreased at 20 kHz, 25 kHz and 28 kHz. Cracks were observed on the surface of UFCS, UFPtS and UFPS. These aggregation structure changes increased the resistant starch content to 31.11% (20 kHz) and 26.45% (25 kHz) for UFCS and to 39.68% (28 kHz) for UFPtS, but decreased the resistant starch content to 18.46% (28 kHz) for UFPS. Consistency coefficient, storage modulus, and loss modulus of UFCS, UFPtS and UFPS increased, while the flow behavior index and damping factor decreased. Results indicated that CS, PtS and PS had diverse digestion and rheology behaviors after ultrasonic frequency modification, which fulfilled different demands in starch-based products.
Collapse
Affiliation(s)
- Yiwei Xiao
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xiaonian Wu
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Biao Zhang
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Feijun Luo
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Yongbo Ding
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
| |
Collapse
|
21
|
da Costa Pinto C, Sanches EA, Pedrosa Silva Clerici MT, Pereira MT, Campelo PH, Michielon de Souza S. X-ray diffraction and Rietveld characterization of radiation-induced physicochemical changes in Ariá (Goeppertia allouia) C-type starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106682] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
22
|
Sudheesh C, Sunooj KV, Jamsheer V, Sabu S, Sasidharan A, Aaliya B, Navaf M, Akhila PP, George J. Development of Bioplastic Films from γ − Irradiated Kithul (
Caryota uren
s) Starch; Morphological, Crystalline, Barrier, and Mechanical Characterization. STARCH-STARKE 2021. [DOI: 10.1002/star.202000135] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Cherakkathodi Sudheesh
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | | | - Vattaparambil Jamsheer
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | - Sarasan Sabu
- School of Industrial Fisheries Cochin University of Science and Technology Kochi Kerala 682016 India
| | - Abhilash Sasidharan
- Department of Fish Process and Technology Kerala University of Fisheries and Ocean Studies Kochi Kerala 682506 India
| | - Basheer Aaliya
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | - Muhammed Navaf
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | | | - Johnsy George
- Food Engineering and Packaging Division Defence Food Research Laboratory Mysore Karnataka 570011 India
| |
Collapse
|
23
|
Navaf M, Sunooj KV, Aaliya B, Sudheesh C, Akhila PP, Sabu S, Sasidharan A, George J. Talipot palm (Corypha umbraculifera L.) a nonconventional source of starch: Effect of citric acid on structural, rheological, thermal properties and in vitro digestibility. Int J Biol Macromol 2021; 182:554-563. [PMID: 33848545 DOI: 10.1016/j.ijbiomac.2021.04.035] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 04/02/2021] [Accepted: 04/05/2021] [Indexed: 11/15/2022]
Abstract
Starch from talipot palm trunk (Corypha umbraculifera L.), a new starch source, was treated with different citric acid concentrations (5%, 10%, 20%, and 40% of the dry weight of starch) to produce citrate starch. The influence of citric acid treatment on physicochemical, pasting, structural, thermal, rheological, and digestibility properties of talipot palm starch were studied. A new peak at 1728 cm-1 was observed in the Fourier-transform infrared spectroscopy (FTIR) spectra of citric acid-treated starches, which confirmed the formation of an ester bond between starch molecule and citric acid. The crystalline pattern of talipot palm starch was unaffected by citric acid treatment, whereas the relative crystallinity decreased from 16.35% to 3.06%. The Rapid Visco Analysis of starch treated with citric acid did not show any characteristic peaks, however, the untreated starch showed a peak viscosity of 3646 cP. The gelatinization parameters decreased with an increase in the degree of substitution, and the enthalpy of gelatinization (ΔHgel) decreased from 11.19 J/g to 6.37 J/g. The in-vitro digestibility of talipot palm starch was decreased by citric acid treatment, and that of the slowly digestible starch (SDS) and resistant starches (RS) increased significantly (p ≤ 0.05) from 31.71% to 39.43% and 37.55% to 53.38%, respectively.
Collapse
Affiliation(s)
- Muhammed Navaf
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Basheer Aaliya
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | - Cherakkathodi Sudheesh
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Sarasan Sabu
- School of Industrial Fisheries, Cochin University of Science and Technology, Kochi 682016, India
| | - Abhilash Sasidharan
- Department of Fish Process and Technology, Kerala University of Fisheries and Ocean Studies, Kochi 682506, India
| | - Johnsy George
- Food Engineering and Packaging Division, Defence Food Research Laboratory, Mysore 570011, India
| |
Collapse
|
24
|
Jaiswal V, Rawat KPS, Gupta AD, Bhadauria V, Chavan U, Kalita D, Singh H. Comparison of Starch Characteristics from Pigmented and Non‐Pigmented Sorghum Cultivars before and after Electron Beam Irradiation. STARCH-STARKE 2020. [DOI: 10.1002/star.202000143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Vivek Jaiswal
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | | | - Arijit Dutta Gupta
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | - Vivek Bhadauria
- Department of Chemistry Ewing Christian College Prayagraj 211007 India
| | - Uttam Chavan
- Department of Food Science and Technology Mahatma Phule Krishi Vidyapeeth Ahmednagar 413722 India
| | - Dipankar Kalita
- Department of Food Engineering and Technology Tezpur University Napaam 784028 India
| | - Harinder Singh
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| |
Collapse
|
25
|
Sudheesh C, Sunooj KV, Bhavani B, Aaliya B, Navaf M, Akhila PP, Sabu S, Sasidharan A, Sinha SK, Kumar S, Sajeevkumar VA, George J. Energetic neutral atoms assisted development of kithul (Caryota urens) starch–lauric acid complexes: A characterisation study. Carbohydr Polym 2020; 250:116991. [DOI: 10.1016/j.carbpol.2020.116991] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2020] [Revised: 08/01/2020] [Accepted: 08/23/2020] [Indexed: 10/23/2022]
|
26
|
Sudheesh C, Sunooj KV, Navaf M, Bhasha SA, George J, Mounir S, Kumar S, Sajeevkumar VA. Hydrothermal modifications of nonconventional kithul ( Caryota urens) starch: physico-chemical, rheological properties and in vitro digestibility. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2916-2925. [PMID: 32624597 PMCID: PMC7316946 DOI: 10.1007/s13197-020-04323-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/18/2020] [Accepted: 03/03/2020] [Indexed: 10/24/2022]
Abstract
Effect of hydrothermal modifications (autoclaving, annealing and heat moisture treatment) on physico-chemical, rheological properties and in vitro digestibility of kithul starch was studied. Annealing and heat moisture treatment decreased swelling index, solubility and increased crystalline properties as compared with autoclaving. Autoclaving, annealing and heat moisture treatment caused significant morphological damages such as large holes and fissures on the kithul starch, in addition, granules changed from oval to donut shape. Heat moisture treatment formed higher number of agglomerated starch granules. Light transmittance decreased after hydrothermal modifications. Autoclaving and annealing increased the pasting viscosities (except break down viscosity) of kithul starch. A significant increase (p ≤ 0.05) in peak temperature, conclusion temperature and enthalpy was found in annealed and heat moisture treated kithul starches. The digestibility of kithul starch decreased with increasing resistant starch after annealing and heat moisture treatment. Autoclaved, annealed and heat moisture treated kithul starches exhibited higher value of storage modulus (G') and loss modulus (G″) than native kithul starch. It entail to higher firmness of modified starch gel. The current study showed that the remarkable changes formed by hydrothermal modifications increased the industrial acceptance of kithul starch.
Collapse
Affiliation(s)
- Cherakkathodi Sudheesh
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | | | - Muhammed Navaf
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | - Shaik Ameer Bhasha
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | - Johnsy George
- Defence Food Research Laboratory, Food Engineering and Packaging Division, Mysore, 570011 India
| | - Sabah Mounir
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt
| | - Sunny Kumar
- Defence Food Research Laboratory, Food Engineering and Packaging Division, Mysore, 570011 India
| | | |
Collapse
|
27
|
Sudheesh C, Sunooj KV, Sasidharan A, Sabu S, Basheer A, Navaf M, Raghavender C, Sinha SK, George J. Energetic neutral N2 atoms treatment on the kithul (Caryota urens) starch biodegradable film: Physico-chemical characterization. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105650] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
28
|
Effect of dual modification with annealing, heat moisture treatment and cross-linking on the physico-chemical, rheological and in vitro digestibility of underutilised kithul (Caryota urens) starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00404-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
29
|
Sudheesh C, Sunooj KV, Anjali K, Aaliya B, Navaf M, Kumar S, Sajeevkumar VA, George J. Effect of lysine incorporation, annealing and heat moisture treatment alone and in combination on the physico‐chemical, retrogradation, rheological properties and
in vitro
digestibility of kithul (
Caryota urens
L.) starch. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14488] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Cherakkathodi Sudheesh
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | | | - K.U. Anjali
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | - Basheer Aaliya
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | - Muhammed Navaf
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | - Sunny Kumar
- Food Engineering and Packaging Division Defence Food Research Laboratory Mysore 570011 India
| | | | - Johnsy George
- Food Engineering and Packaging Division Defence Food Research Laboratory Mysore 570011 India
| |
Collapse
|
30
|
Chundang P, Thongprajukaew K, Kovitvadhi U, Chotimanothum B, Kovitvadhi A, Pakkong P. Improving the nutritive value of mulberry leaves, Morus spp. (Rosales: Moraceae) for silkworm larvae, Bombyx mori (Lepidoptera: Bombycidae) using gamma irradiation. JOURNAL OF RADIATION RESEARCH AND APPLIED SCIENCES 2020. [DOI: 10.1080/16878507.2020.1820268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|