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Bachmann M, Schusser GF, Wensch-Dorendorf M, Pisch C, Bochnia M, Santo MM, Netzker H, Woitow G, Thielebein J, Kesting S, Riehl G, Greef JM, Heinichen K, Zeyner A. Carbohydrate digestion in the stomach of horses grazed on pasture, fed hay or hay and oats. J Equine Vet Sci 2024; 141:105152. [PMID: 39074692 DOI: 10.1016/j.jevs.2024.105152] [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: 04/14/2024] [Revised: 07/24/2024] [Accepted: 07/25/2024] [Indexed: 07/31/2024]
Abstract
Concentrations of starch, mono- and disaccharides, fructans, hemicellulose and cellulose were analysed in feed and gastric digesta of horses in relation to acid insoluble ash as a marker indigestible in the stomach. Twenty-four horses were allocated to pasture 24 h/d (PST; n = 4), hay ad libitum (HAY; n = 8), hay ad lib. and oats at 1 g starch/kg body weight (BWT)/meal (OS1; n = 6) and hay ad lib. and oats at 2 g starch/kg BWT/meal (OS2; n = 5). One horse was excluded from the analysis. The horses were fed the ration a minimum of 34 days. Following euthanasia and dissection, digesta was sampled from Pars nonglandularis (PNG) and Pars glandularis (PG). Oat starch concentration in gastric digesta decreased from 309 to 174 g/kg dry matter (DM) in OS1 (44 %-reduction) and from 367 to 261 g/kg DM in OS2 (29 %-reduction) (P < 0.001). Glucose, fructose and sucrose disappeared from gastric digesta distinctly more in PST, HAY and OS1 than in OS2. In PST and HAY, sucrose concentration was completely cleared (P < 0.001). The concentration of fructans was reduced predominantly in PST (84 %-reduction) and HAY (54 %-reduction), mainly in the PNG (P < 0.05). Fructan degradation did not occur in the high-starch diet (OS2). Some evidence for fibre degradation was observed in PST (P < 0.01). Soluble carbohydrates disappear from the stomach dependent on the type of ration, which may lead to changes in the composition of the gastric microbial community and the endogenous response.
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Affiliation(s)
- Martin Bachmann
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany.
| | - Gerald Fritz Schusser
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany; Faculty of Veterinary Medicine, University of Leipzig, 04103 Leipzig, Germany
| | - Monika Wensch-Dorendorf
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
| | - Caroline Pisch
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
| | - Mandy Bochnia
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
| | - Milena Marie Santo
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
| | - Hanna Netzker
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
| | - Gerhard Woitow
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
| | - Jens Thielebein
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
| | - Stefan Kesting
- Saxon State Office for Environment, Agriculture and Geology, 08543 Pöhl, Germany
| | - Gerhard Riehl
- Saxon State Office for Environment, Agriculture and Geology, 08543 Pöhl, Germany
| | - Jörg Michael Greef
- Institute for Crop and Soil Science, Julius Kühn Institute, Federal Research Centre for Cultivated Plants, 38116 Braunschweig, Germany
| | - Karin Heinichen
- Oberholz Farm for Teaching and Research, University of Leipzig, 04463 Großpösna, Germany
| | - Annette Zeyner
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
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2
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Bertoft E, Annor G, Vamadevan V, Lin AHM. On the architecture of starch granules revealed by iodine vapor binding and lintnerization. Part 1: Microscopic examinations. Biopolymers 2024:e23610. [PMID: 38953406 DOI: 10.1002/bip.23610] [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: 03/25/2024] [Revised: 05/28/2024] [Accepted: 06/14/2024] [Indexed: 07/04/2024]
Abstract
Structural nature of glucan chains in the amorphous part of granular starch was examined by iodine vapor treatment and lintnerization. Four iodine-stained amylose-containing normal starches and their waxy counterparts were examined under a microscope before, during, and after lintnerization. The presence of amylose retarded the lintnerization rate. The degree of retardation correlated with the structural type of the amylopectin component, suggesting that potato amylopectin (type 4 structure) interacts with amylose in the granules, whereas in barley granules (type 1 structure) the interaction is very weak. The inclusion complexes with iodine were not degraded by the acid treatment. Therefore, the iodine-glucan chain complex formation could be used to study the structural nature of the flexible, amorphous parts of the starch granules. Indeed, at the end of lintnerization, when 20%-30% of the granules remained, substantial amounts of blue-stained complexes were washed out from the granules especially from amylose-containing barley and maize starch, but also from both normal and waxy cassava and potato starch. The complexation with iodine did not affect the rate of lintnerization. This suggested that single helical structures were present during lintnerization also in the absence of iodine and this conformation was the reason for the acid resistance.
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Affiliation(s)
- Eric Bertoft
- Bi-State School of Food Science, University of Idaho, Moscow, Idaho, USA
| | - George Annor
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
| | | | - Amy Hui-Mei Lin
- Bi-State School of Food Science, University of Idaho, Moscow, Idaho, USA
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3
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Lin CL, Lin JH, Pan CL, Chang YH. Weakening the integrity of waxy starch granules by selective degradation of amorphous matrices using gaseous hydrogen chloride. Carbohydr Polym 2024; 329:121793. [PMID: 38286558 DOI: 10.1016/j.carbpol.2024.121793] [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: 08/25/2023] [Revised: 12/11/2023] [Accepted: 01/05/2024] [Indexed: 01/31/2024]
Abstract
Waxy corn starch with 6-12 % moisture was degraded by gaseous hydrogen chloride (HCl(g)) then characterized chromatographically and microscopically to investigate the relationship between moisture-resulting changes in unit chain properties of starch and its susceptibility to swelling. Starches with the highest degradation extents at different moisture content had recoveries of 76-83 % (w/w) and the weight-average degrees of polymerization of 66-93 anhydroglucose unit. Additionally, the HCl(g)-degraded starches were still of birefringent granules but with internal cavity. When increasing the swelling temperature from 25 to 40 °C, some granules showed enlarged internal cavity, and some were fragmented. Change in granule morphology, accompanied by leaching of constituting polymers, was particularly evident for starch with preferential degradation of B1 chains over B2+ chains as the moisture content decreased from 9 % to 6 %. These findings not only manifest the impact of changes in B2+ and B1 chains on the swelling characteristic of HCl(g)-degraded granules, but also demonstrate an approach for weakening the integrity of granules by selective degradation of amorphous matrices using HCl(g).
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Affiliation(s)
- Chia-Long Lin
- Department of Food and Nutrition, Providence University, Taichung 43301, Taiwan.
| | - Jheng-Hua Lin
- Department of Hospitality Management, MingDao University, Changhua 52345, Taiwan.
| | - Ciao-Ling Pan
- Department of Food and Nutrition, Providence University, Taichung 43301, Taiwan.
| | - Yung-Ho Chang
- Department of Food and Nutrition, Providence University, Taichung 43301, Taiwan.
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4
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Li HT, Zhang W, Pan W, Chen Y, Bao Y, Bui AT. Altered leaching composition of maize starch granules by irradiative depolymerization: The key role of degraded molecular structure. Int J Biol Macromol 2023; 253:126756. [PMID: 37678686 DOI: 10.1016/j.ijbiomac.2023.126756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 07/25/2023] [Accepted: 09/04/2023] [Indexed: 09/09/2023]
Abstract
The molecular composition of starch leachates from starch-based foods has been recently recognised as a crucial determinant of food properties. However, there is limited knowledge on the regulation of this composition through irradiative depolymerization of starch. This research investigates the leaching behaviour of maize starch depolymerized by electron beam irradiation, and the relationship between the composition of leached starch and structures of modified starch granules. The analysis using 1H NMR spectroscopy confirmed a decrease in the degree of branching (from 4.4 % to 2.8 %), while size-exclusion chromatography identified a newly-derived amylopectin fraction of a smaller hydrodynamic radius (approximately 60-80 nm). The structural properties of the starch granules were also analysed, revealing an increased BET-area of granules and reduced total crystallinity after depolymerization. In the leachates of swollen granules, the bimodal distribution of starch molecules evolves into unimodal with the increase of the irradiative dosage, while modified starch leached more starch molecules with Rh < 10 nm. The results of principal component analysis and Pearson correlation analysis indicate that the degree of branching of degraded starch molecules, as well as the newly-derived amylopectin fraction, significantly correlates (p < 0.01) with the molecular size of leached starch molecules (Rh < 10 nm). It is thus proposed that the cleavage of α-1,6 linkage may be a critical factor in controlling the leaching process of irradiated starch granules. This study highlights the potential of irradiative degradation to control the molecular composition and structure of starch leachates, thereby optimizing the properties of starch-based foods.
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Affiliation(s)
- Hai-Teng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China.
| | - Wenyu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Wenwen Pan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yangyang Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Alexander T Bui
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Brisbane, Australia
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5
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Dhull SB, Chandak A, Chawla P, Goksen G, Rose PK, Rani J. Modifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: A review. Int J Biol Macromol 2023; 253:127543. [PMID: 37866555 DOI: 10.1016/j.ijbiomac.2023.127543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/11/2023] [Accepted: 10/17/2023] [Indexed: 10/24/2023]
Abstract
Lotus (Nelumbo nucifera G.) rhizomes are an under-utilized and sustainable starch source that constitutes up to 20 % starch. The review mainly focused on the extraction methods of starch, the chemical composition of LRS, and techno-functional characteristics such as swelling power, solubility, in vitro digestibility, pasting property, and gelatinization is highlighted in LRS review. Lotus rhizome starch (LRS) is also used as a water retention agent, thickening, gelling, stabilizing, and filling in food and non-food applications. Native starch has limited functional characteristics in food applications so by modifying the starch, functional characteristics are enhanced. Single and dual treatment processes are available to enhance microstructural properties, resistant starch, techno-functional, morphological, and, film-forming properties. Compared with other starch sources, there is a lack of systematic information on the LRS. Many industries are interested in developing food products based on starch such as nanoparticles, hydrogels, edible films, and many others. Additionally, there are several recommendations to improve the applications in the food industry. Finally, we provide an outlook on the future possibility of LRS.
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Affiliation(s)
- Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial zone, Tarsus University, 33100 Mersin, Turkey
| | - Pawan Kumar Rose
- Department of Energy and Environmental Sciences, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
| | - Jyoti Rani
- Department of Botany, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
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6
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Kumar SR, Tangsrianugul N, Suphantharika M. A Review on Isolation, Characterization, Modification, and Applications of Proso Millet Starch. Foods 2023; 12:2413. [PMID: 37372623 DOI: 10.3390/foods12122413] [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: 06/12/2023] [Accepted: 06/17/2023] [Indexed: 06/29/2023] Open
Abstract
Proso millet starch (PMS) as an unconventional and underutilized millet starch is becoming increasingly popular worldwide due to its health-promoting properties. This review summarizes research progress in the isolation, characterization, modification, and applications of PMS. PMS can be isolated from proso millet grains by acidic, alkaline, or enzymatic extraction. PMS exhibits typical A-type polymorphic diffraction patterns and shows polygonal and spherical granular structures with a granule size of 0.3-17 µm. PMS is modified by chemical, physical, and biological methods. The native and modified PMS are analyzed for swelling power, solubility, pasting properties, thermal properties, retrogradation, freeze-thaw stability, and in vitro digestibility. The improved physicochemical, structural, and functional properties and digestibility of modified PMS are discussed in terms of their suitability for specific applications. The potential applications of native and modified PMS in food and nonfood products are presented. Future prospects for research and commercial use of PMS in the food industry are also highlighted.
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Affiliation(s)
- Simmi Ranjan Kumar
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Nuttinee Tangsrianugul
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
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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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Li S, Zhou W, Huang C, Hu Y, Gao Q, Chen Y. Rapid preparation of starch nanocrystals by the mixed acid of sulfuric acid and hydrochloric acid. Int J Biol Macromol 2023; 232:123402. [PMID: 36702221 DOI: 10.1016/j.ijbiomac.2023.123402] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 01/04/2023] [Accepted: 01/19/2023] [Indexed: 01/24/2023]
Abstract
In this work, waxy maize starch nanocrystals were prepared by mixed acid of sulfuric acid and hydrochloric acid for the first time. Physicochemical properties, crystalline structure, and particle size of starch nanocrystals prepared by mixed acid (HSNC) were measured. The results showed that there was no difference in particle morphology, group structure, and surface elements of HSNC and starch nanocrystals prepared by sulfuric acid (SNC), which was a conventional preparation method. The yield of HSNC was lower than that of SNC. However, the preparation time of HSNC was greatly shortened to 1 h which is only 0.83 % of the time (5 d) to prepare SNC by the sulfuric acid, and HSNC showed higher relative crystallinity and smaller size than those of SNC. In addition, when the ratio of sulfuric acid and hydrochloric acid to provide H ion concentration was 1:1 to hydrolyze starch for >1 h, the crystal pattern of HSNC would be changed to V-typed, while the crystal pattern of SNC was still A-typed. Thus, this work provided efficient method for preparing starch nanocrystals is provided, which can replace sulfuric acid hydrolysis to prepare SNC.
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Affiliation(s)
- Sai Li
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong Province 510640, China
| | - Wei Zhou
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Chao Huang
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Yong Hu
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Qunyu Gao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong Province 510640, China.
| | - Yun Chen
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China.
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9
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Kumar V, Brancoli P, Narisetty V, Wallace S, Charalampopoulos D, Kumar Dubey B, Kumar G, Bhatnagar A, Kant Bhatia S, J Taherzadeh M. Bread waste - A potential feedstock for sustainable circular biorefineries. BIORESOURCE TECHNOLOGY 2023; 369:128449. [PMID: 36496119 DOI: 10.1016/j.biortech.2022.128449] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 12/01/2022] [Accepted: 12/02/2022] [Indexed: 06/17/2023]
Abstract
The management of staggering volume of food waste generated (∼1.3 billion tons) is a serious challenge. The readily available untapped food waste can be promising feedstock for setting up biorefineries and one good example is bread waste (BW). The current review emphasis on capability of BW as feedstock for sustainable production of platform and commercially important chemicals. It describes the availability of BW (>100 million tons) to serve as a feedstock for sustainable biorefineries followed by examples of platform chemicals which have been produced using BW including ethanol, lactic acid, succinic acid and 2,3-butanediol through biological route. The BW-based production of these metabolites is compared against 1G and 2G (lignocellulosic biomass) feedstocks. The review also discusses logistic and supply chain challenges associated with use of BW as feedstock. Towards the end, it is concluded with a discussion on life cycle analysis of BW-based production and comparison with other feedstocks.
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Affiliation(s)
- Vinod Kumar
- School of Water, Energy, and Environment, Cranfield University, Cranfield MK43 0AL, United Kingdom.
| | - Pedro Brancoli
- Swedish Centre for Resource Recovery, University of Borås, Borås 501 90, Sweden
| | - Vivek Narisetty
- School of Water, Energy, and Environment, Cranfield University, Cranfield MK43 0AL, United Kingdom
| | - Stephen Wallace
- Institute of Quantitative Biology, Biochemistry and Biotechnology, School of Biological Sciences, University of Edinburgh, Unied Kingdom
| | | | - Brajesh Kumar Dubey
- Department of Civil Engineering, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Gopalakrishnan Kumar
- Institute of Chemistry, Bioscience and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, Box 8600 Forus, 4036 Stavanger, Norway
| | - Amit Bhatnagar
- Department of Separation Science, LUT School of Engineering Science, LUT University, Sammonkatu 12, FI-50130 Mikkeli, Finland
| | - Shashi Kant Bhatia
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul 05029, South Korea
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10
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Krystyjan M, Gumul D, Areczuk A, Khachatryan G. Comparison of physico-chemical parameters and rheological properties of starch isolated from coloured potatoes (Solanum tuberosum L.) and yellow potatoes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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11
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Yıltırak S, Kocadağlı T, Evrim Çelik E, Özkaynak Kanmaz E, Gökmen V. Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal. Food Chem 2022; 389:133075. [PMID: 35489263 DOI: 10.1016/j.foodchem.2022.133075] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 04/16/2022] [Accepted: 04/22/2022] [Indexed: 11/04/2022]
Abstract
The concentration and composition of reducing sugars and free amino acids as Maillard reaction (MR) precursors change with grain sprouting. The formation of early and advanced glycation products, and α-dicarbonyl compounds as intermediates were monitored during heating native and sprouted wholemeals, as well as during heating of yeast and sourdough fermented native and sprouted wholemeals. Sprouting increased the concentration of all MR products because of an increase in reducing sugar concentrations. Although reducing sugars were lowered due to their consumption by yeasts, fermentation did not lower the furosine concentration. Sourdough fermentation unexpectedly increased furosine because the low pH caused glucose release from polysaccharides. Glyoxal, methylglyoxal and diacetyl were found to be formed as metabolites during yeast and sourdough fermentation. Another factor affecting the MR in sprouted/fermented wholemeals was revealed to be the increased amount of total free amino acids that compete with bound lysine to react with reducing sugars.
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Affiliation(s)
- Süleyman Yıltırak
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Tolgahan Kocadağlı
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Ecem Evrim Çelik
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Evrim Özkaynak Kanmaz
- Department of Nutrition and Dietetics, Artvin Çoruh University, 08100 Seyitler, Artvin, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
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12
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Chavez-Esquivel G, Cervantes-Cuevas H, Vera-Ramírez MA. Effect of dual modification with citric acid combined with ultrasonication on hydrolysis kinetics, morphology and structure of corn starch dispersions. Int J Biol Macromol 2022; 222:1688-1699. [PMID: 36179871 DOI: 10.1016/j.ijbiomac.2022.09.218] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 08/30/2022] [Accepted: 09/24/2022] [Indexed: 11/25/2022]
Abstract
Corn starch dispersions (CSD) were hydrolyzed with citric acid and compared with CSD co-treated with citric acid combined with ultrasonication for 1 to 18 days, which are designated as single modification (CSD-SM) and dual modification (CSD-DM), respectively. The logistic functions monitor the dynamics of the hydrolysis advance (%) of the CSD-SM and CSD-DM as a function of time, where the zones most vulnerable to the single-treatment and/or co-treatment of the corn starch granules (CSG) are the amorphous or disordered regions. The characterization results of CSD-DM suggest that the structural changes caused by dual modification affected the morphology, sequence, and microstructure of the CSG. The heterogeneous changes caused by the dual modification changed the configuration of the CSG, generating a kind of destemming of the amorphous lamellae (depolymerization), an increase in the percentage of relative crystallinity of the CSD-DM and an active rearrangement of the intralamellar chains that promoted the relative amount of double helix for 18 days of double modification. The synergistic effect of the dual modification for CSD by the sequential combination of a chemical treatment followed by a physical one improved the hydrolyzed advance by 12 %, the relative crystallinity by 10 %, and the promotion of double helices by 25 % during 18 days of co-treatment.
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Affiliation(s)
- G Chavez-Esquivel
- Departamento de Ciencias Básicas, Universidad Autónoma Metropolitana-Azcapotzalco, Av. San Pablo 180, Colonia Reynosa Tamaulipas, Azcapotzalco, Ciudad de México, 02200, Mexico.
| | - H Cervantes-Cuevas
- Departamento de Ciencias Básicas, Universidad Autónoma Metropolitana-Azcapotzalco, Av. San Pablo 180, Colonia Reynosa Tamaulipas, Azcapotzalco, Ciudad de México, 02200, Mexico
| | - M A Vera-Ramírez
- Departamento de Química, División de Ciencias Básicas e Ingeniería, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco 186, Colonia Leyes de Reforma 1ra Sección, Iztapalapa, Ciudad de México 09340, Mexico
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13
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Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch. Foods 2022; 11:foods11172585. [PMID: 36076770 PMCID: PMC9455791 DOI: 10.3390/foods11172585] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/29/2022] [Accepted: 08/15/2022] [Indexed: 12/16/2022] Open
Abstract
Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough fermentation, starch granules were separated from the fermented dough at different fermentation times, including 0 h, 2 h, 6 h, 9 h and 12 h. The results showed that the morphology of starch granules was destroyed gradually as the fermentation time increased, which appeared as erosion and rupture. With the increase in fermentation time, the solubility showed a significant increase, which changed from 8.51% (0 h) to 9.80% (12 h), and the swelling power was also increased from 9.31% (0 h) to 10.54% (12 h). As for the gelatinization property, the enthalpy was increased from 6.77 J/g (0 h) to 7.56 J/g (12 h), indicating a more stable thermal property of fermented starch, especially for the longer fermentation. The setback value was decreased with short fermentation time, indicating that the starch with a longer fermentation time was difficult to retrograde. The hardness of the gel texture was decreased significantly from 50.11 g to 38.66 g after fermentation for 12 h. The results show that bifidobacteria fermentation is an effective biological modification method of wheat starch for further applications.
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López-Hernández RE, García-Solís SE, Monroy-Rodríguez I, Cornejo-Mazón M, Calderón-Domínguez G, Alamilla-Beltrán L, Hernández-Sánchez H, Gutiérrez-López GF. Preparation and characterization of canola oil-in-water Pickering emulsions stabilized by barley starch nanocrystals. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Lin CL, Lin JH, Pan CL, Chang YH. Degradation of corn starch with different moisture content by gaseous hydrogen chloride. Int J Biol Macromol 2022; 219:463-472. [DOI: 10.1016/j.ijbiomac.2022.07.218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 07/24/2022] [Accepted: 07/26/2022] [Indexed: 11/05/2022]
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16
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Effect of metakaolin content on mechanical and water barrier properties of cassava starch films. SOUTH AFRICAN JOURNAL OF CHEMICAL ENGINEERING 2022. [DOI: 10.1016/j.sajce.2022.03.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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17
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Kim HR, Jeong GA, Bae JE, Hong JS, Choi HD, Lee CJ. Impact of chemical modification by immersion with malic acid on the physicochemical properties and resistant starch formation in rice. J Food Sci 2022; 87:1058-1068. [PMID: 35122245 DOI: 10.1111/1750-3841.16058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 12/10/2021] [Accepted: 12/29/2021] [Indexed: 11/29/2022]
Abstract
The effects of immersion time on the physicochemical properties and resistant starch (RS) formation of malic acid-treated rice were investigated. Malic acid treatment decreased the frequency of cracks within the rice kernel. The color (lightness) was significantly affected by the immersion time, reflecting the browning of rice. The degree of substitution gradually increased with the immersion time and reached a plateau after 12 h, and the intensity of the C=O bond peak detected in the Fourier-transform infrared spectroscopy showed a similar trend. However, the crystallinity of rice decreased as the immersion time increased, which was confirmed by the X-ray diffraction and thermal transition properties. A gradual increase in RS was observed as the immersion time and DS increased, ranging from 44.5% to 73.3%, reaching a maximum after 12 h of immersion. Therefore, 12 h was determined to be the optimal immersion time for maximizing RS content. This information about the structural characteristics and heat-stable properties of malic acid-treated rice in starch digestion can be used to develop a low-digestible food ingredient and lead to further application of the study. PRACTICAL APPLICATION: This study reported the preparation and physicochemical properties of malic acid-treated resistant starch with different immersion times. This information could contribute to the structural characterization of resistant starch and the development of low-calorie processed rice products.
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Affiliation(s)
- Ha Ram Kim
- Research Group of Food Processing, Research Division of Strategic Food Technology, Korea Food Research Institute, Jeonbuk, Republic of Korea
| | - Gyeong A Jeong
- Department of Food Science and Biotechnology, Wonkwang University, Jeonbuk, Republic of Korea
| | - Ji-Eun Bae
- Research Group of Food Processing, Research Division of Strategic Food Technology, Korea Food Research Institute, Jeonbuk, Republic of Korea
| | - Jung Sun Hong
- Research Group of Food Processing, Research Division of Strategic Food Technology, Korea Food Research Institute, Jeonbuk, Republic of Korea
| | - Hee-Don Choi
- Research Group of Food Processing, Research Division of Strategic Food Technology, Korea Food Research Institute, Jeonbuk, Republic of Korea
| | - Chang Joo Lee
- Department of Food Science and Biotechnology, Wonkwang University, Jeonbuk, Republic of Korea
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The combined effect of thermal-acid hydrolysis, periodate oxidation, and iodine species removal on the properties of native tapioca (Manihot esculenta Crantz) starch. Int J Biol Macromol 2022; 196:107-119. [PMID: 34910925 DOI: 10.1016/j.ijbiomac.2021.11.211] [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: 08/02/2021] [Revised: 11/08/2021] [Accepted: 11/30/2021] [Indexed: 11/21/2022]
Abstract
Through a four-step top-down approach, native tapioca starch (NTS) was thermally acid-hydrolyzed, periodate-oxidized with subsequent removal of iodine species (i.e., IO4(-), IO3(-), I(-), and I2), and dialdehyde tapioca starch (DTS) alcohol-precipitation. The percent yield was ∼91%. Analyses confirmed the presence of aldehydic functionalities (∼71%), effectual iodine species removal (∼98%), and enhanced water-solubility (∼96.57%). Besides, the combined treatment significantly reduced the Mw (∼57.81 kDa) and ameliorated homogeneity as well as thermal stability (Tmax ∼ 667.15 °C). Structural-spectral characterization also confirmed the presence of aldehydic functionality, polymorphic transition (C- to A-type), and a higher degree of crystallinity (∼91.77%), the latter further corroborated by thermal analysis. The morphological study revealed that the combined treatment reduced size (∼393.55-nm-diameter and ∼5.22-μm-length) and changed shape into rod-like crystals. DTS showed considerably and significantly low cytotoxicity to HaCaT cells in vitro at the concentrations assayed over the test period (24 h). DTS's conformation was most stable at -289 kcal/mol and -151.7 au heat formation and minimum potential energies, respectively. Overall, these results demonstrated that the combined treatment had no deleterious effects on NTS's properties, thus yielded DTS with ideal properties for multifarious uses.
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Amaraweera SM, Gunathilake C, Gunawardene OHP, Fernando NML, Wanninayaka DB, Dassanayake RS, Rajapaksha SM, Manamperi A, Fernando CAN, Kulatunga AK, Manipura A. Development of Starch-Based Materials Using Current Modification Techniques and Their Applications: A Review. Molecules 2021; 26:6880. [PMID: 34833972 PMCID: PMC8625705 DOI: 10.3390/molecules26226880] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 08/29/2021] [Accepted: 08/31/2021] [Indexed: 11/16/2022] Open
Abstract
Starch is one of the most common biodegradable polymers found in nature, and it is widely utilized in the food and beverage, bioplastic industry, paper industry, textile, and biofuel industries. Starch has received significant attention due to its environmental benignity, easy fabrication, relative abundance, non-toxicity, and biodegradability. However, native starch cannot be directly used due to its poor thermo-mechanical properties and higher water absorptivity. Therefore, native starch needs to be modified before its use. Major starch modification techniques include genetic, enzymatic, physical, and chemical. Among those, chemical modification techniques are widely employed in industries. This review presents comprehensive coverage of chemical starch modification techniques and genetic, enzymatic, and physical methods developed over the past few years. In addition, the current applications of chemically modified starch in the fields of packaging, adhesives, pharmaceuticals, agriculture, superabsorbent and wastewater treatment have also been discussed.
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Affiliation(s)
- Sumedha M. Amaraweera
- Department of Manufacturing and Industrial Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (S.M.A.); (N.M.L.F.); (A.K.K.)
| | - Chamila Gunathilake
- Department of Chemical and Process Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (O.H.P.G.); (D.B.W.); (A.M.)
- Department of Material & Nanoscience Technology, Faculty of Technology, Wayamba University of Sri Lanka, Kuliyapitiya 60200, Sri Lanka;
| | - Oneesha H. P. Gunawardene
- Department of Chemical and Process Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (O.H.P.G.); (D.B.W.); (A.M.)
| | - Nimasha M. L. Fernando
- Department of Manufacturing and Industrial Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (S.M.A.); (N.M.L.F.); (A.K.K.)
| | - Drashana B. Wanninayaka
- Department of Chemical and Process Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (O.H.P.G.); (D.B.W.); (A.M.)
| | - Rohan S. Dassanayake
- Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama 10200, Sri Lanka
| | - Suranga M. Rajapaksha
- Department of Materials and Mechanical Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama 10200, Sri Lanka;
| | - Asanga Manamperi
- Materials Engineering Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA;
| | - Chakrawarthige A. N. Fernando
- Department of Material & Nanoscience Technology, Faculty of Technology, Wayamba University of Sri Lanka, Kuliyapitiya 60200, Sri Lanka;
| | - Asela K. Kulatunga
- Department of Manufacturing and Industrial Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (S.M.A.); (N.M.L.F.); (A.K.K.)
| | - Aruna Manipura
- Department of Chemical and Process Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; (O.H.P.G.); (D.B.W.); (A.M.)
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Pereira DG, Del Pino Beleia A. Characterization of acid-thinned cassava starch and its technological properties in sugar solution. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Proso-millet starch: Properties, functionality, and applications. Int J Biol Macromol 2021; 190:960-968. [PMID: 34536472 DOI: 10.1016/j.ijbiomac.2021.09.064] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 09/07/2021] [Accepted: 09/09/2021] [Indexed: 11/22/2022]
Abstract
Previously proso-millet, considered an underutilized cereal, has drawn considerable attention due to health benefits like good nutritional profile, low glycemic index, and gluten-free. The present review discusses starch extractability, structural characteristics, morphology, and physicochemical properties. Starch properties mainly depend on the amylose and amylopectin composition and distribution of brained chains. A very diverse starch structure and morphology were observed among the waxy and non-waxy cultivars. The amylose content ranged from 0.75 to 28.3% in many varieties, but exceptionally Hongmeizi variety showed a 32.3% as per the reported evidence. There are a positive correlation between the amylose content and cooking quality, thermal and pasting properties. The size and shape of smallest to largest starch granules varied between 0.3 and 17 μm and round to polygonal, respectively. The non-waxy starch varieties of proso-millet are widely used in food processing due to high resistance to swelling during heat treatment. Few food applications of proso-millet are bakery products like gluten-free bread, porridge, pasta, ready-to-eat breakfast cereals, infant foods, and distilleries. We can conclude that proso millet is an alternative to existing starch for its quality characteristics and provides insight to many food processing industries.
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Han KT, Kim HR, Moon TW, Choi SJ. Isothermal and temperature-cycling retrogradation of high-amylose corn starch: Impact of sonication on its structural and retrogradation properties. ULTRASONICS SONOCHEMISTRY 2021; 76:105650. [PMID: 34182316 PMCID: PMC8237586 DOI: 10.1016/j.ultsonch.2021.105650] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 06/03/2021] [Accepted: 06/18/2021] [Indexed: 05/25/2023]
Abstract
In this study, the effects of sonication and temperature-cycled storage on the structural properties and resistant starch content of high-amylose corn starch were investigated. Sonication induced a partial depolymerization of the molecular structures of amylopectin and amylose. Sonication treatment induced the appropriate structural changes for retrogradation. Although the relative crystallinity of sonicated starch was lower than that of non-sonicated starch, sonicated starch after retrogradation showed much higher relative crystallinity than non-sonicated starch. Regardless of sonication treatment, temperature-cycled storage resulted in a higher degree of retrogradation than isothermal storage, but the rate of retrogradation was greater in sonicated starch than in non-sonicated starch, as supported by retrogradation enthalpy, the Avrami constant, and relative crystallinity. The highly developed crystalline structure in sonicated starches due to retrogradation was reflected by the large amount of resistant starch.
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Affiliation(s)
- Kyu Tae Han
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Ha Ram Kim
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; Research Group of Food Processing, Research Division of Strategic Food Technology, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Tae Wha Moon
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea.
| | - Seung Jun Choi
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea.
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23
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Martins PC, Martins VG. Effect of Rice Starch Hydrolysis and Esterification Processes on the Physicochemical Properties of Biodegradable Films. STARCH-STARKE 2021. [DOI: 10.1002/star.202100022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Paola Chaves Martins
- Laboratory of Food Technology School of Chemistry and Food Engineering Federal University of Rio Grande (FURG) Avenida Itália km 8, Carreiros Rio Grande RS 96203900 Brazil
| | - Vilásia Guimarães Martins
- Laboratory of Food Technology School of Chemistry and Food Engineering Federal University of Rio Grande (FURG) Avenida Itália km 8, Carreiros Rio Grande RS 96203900 Brazil
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Pälchen K, Michels D, Duijsens D, Gwala S, Pallares Pallares A, Hendrickx M, Van Loey A, Grauwet T. In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digestion approaches. Food Funct 2021; 12:7787-7804. [PMID: 34231615 DOI: 10.1039/d1fo01123e] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Attention has been given to more (semi-)dynamic in vitro digestion approaches ascertaining the consequences of dynamic in vivo aspects on in vitro digestion kinetics. As these often come with time and economical constraints, evaluating the consequence of stepwise increasing the complexity of static in vitro approaches using easy-to-handle digestion set-ups has been the center of our interest. Starting from the INFOGEST static in vitro protocol, we studied the influence of static gastric pH versus gradual gastric pH change (pH 6.3 to pH 2.5 in 2 h) on macronutrient digestion in individual cotyledon cells derived from chickpeas. Little effect on small intestinal proteolysis was observed comparing the applied digestion conditions. Contrary, the implementation of a gradual gastric pH change, with and without the addition of salivary α-amylase, altered starch digestion kinetics rates, and extents by 25%. The evaluation of starch and protein digestion, being co-embedded in cotyledon cells, did not only confirm but account for the interdependent digestion behavior. The insights generated in this study demonstrate the possibility of using a hypothesis-based approach to introduce dynamic factors to in vitro models while sticking to simple and cost-efficient set-ups.
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Affiliation(s)
- Katharina Pälchen
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.
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Pinto VZ, Moomand K, Deon VG, Biduski B, Zavareze EDR, Lenhani GC, Fidelis dos Santos GH, Lim L, Dias ARG. Effect of Physical Pretreatments on the Hydrolysis Kinetic, Structural, and Thermal Properties of Pinhão Starch Nanocrystals. STARCH-STARKE 2021. [DOI: 10.1002/star.202000008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Vânia Zanella Pinto
- Food Engineering Graduate Program in Food Science and Technology, Universidade Federal da Fronteira Sul Campus, Laranjeiras do Sul Laranjeiras do Sul PR 85301‐970 Brazil
| | - Khalid Moomand
- Department of Food Science University of Guelph Guelph ON N1G 2W1 Canada
| | | | - Barbara Biduski
- Graduate Program in Food Science and Technology Universidade de Passo Fundo BR 285, CEP 99052‐900 Passo Fundo RS Brazil
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology Universidade Federal de Pelotas Pelotas RS 96010‐900 Brazil
| | - Gabriela Caroline Lenhani
- Food Engineering Graduate Program in Food Science and Technology, Universidade Federal da Fronteira Sul Campus, Laranjeiras do Sul Laranjeiras do Sul PR 85301‐970 Brazil
| | - Gustavo Henrique Fidelis dos Santos
- Food Engineering Graduate Program in Food Science and Technology, Universidade Federal da Fronteira Sul Campus, Laranjeiras do Sul Laranjeiras do Sul PR 85301‐970 Brazil
| | - Loong‐Tak Lim
- Department of Food Science University of Guelph Guelph ON N1G 2W1 Canada
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology Universidade Federal de Pelotas Pelotas RS 96010‐900 Brazil
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Starch chemical modifications applied to drug delivery systems: From fundamentals to FDA-approved raw materials. Int J Biol Macromol 2021; 184:218-234. [PMID: 34144062 DOI: 10.1016/j.ijbiomac.2021.06.077] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 06/08/2021] [Accepted: 06/10/2021] [Indexed: 12/27/2022]
Abstract
Starch derivatives are versatile compounds that are widely used in the pharmaceutical industry. This article reviews the advances in the research on hydrophilic and hydrophobic starch derivatives used to develop drug delivery systems over the last ten years, specifically microparticles, nanoparticles, nanocrystals, hydrogels, and scaffolds using these materials. The fundamentals of drug delivery systems, regulatory aspects, and chemical modifications are also discussed, along with the synthesis of starch derivatives via oxidation, etherification, acid hydrolysis, esterification, and cross-linking. The chemical modification of starch as a means to overcome the challenges in obtaining solid dosage forms is also reviewed. In particular, dialdehyde starches are potential derivatives for direct drug attachment; carboxymethyl starches are used for drug encapsulation and release, giving rise to pH-sensitive devices through electrostatic interactions; and starch nanocrystals have high potential as hydrogel fillers to improve mechanical properties and control drug release through hydrophilic interactions. Starch esterification with alginate and acidic drugs could be very useful for site-specific, controlled release. Starch cross-linking with other biopolymers such as xanthan gum is promising for obtaining novel polyelectrolyte hydrogels with improved functional properties. Surface modification of starch nanoparticles by cross-linking and esterification reactions is a potential approach to obtain novel, smart solid dosages.
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Yang J, Lee J, Sung J. Influence of acid treatment on flavonoid content and biological activity in tartary buckwheat grains and its application for noodles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111488] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Goswami B, Mahanta D. Starch and its Derivatives: Properties and Applications. POLYSACCHARIDES 2021. [DOI: 10.1002/9781119711414.ch12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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Ren Y, Yuan TZ, Chigwedere CM, Ai Y. A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilization. Compr Rev Food Sci Food Saf 2021; 20:3061-3092. [PMID: 33798276 DOI: 10.1111/1541-4337.12735] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 01/28/2021] [Accepted: 02/06/2021] [Indexed: 12/22/2022]
Abstract
Pulse crops have received growing attention from the agri-food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co-product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C-type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea-a high-amylose mutant of this pulse crop-possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch.
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Affiliation(s)
- Yikai Ren
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Tommy Z Yuan
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | | | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
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Airlangga B, Sugianto AM, Parahita G, Puspasari F, Mayangsari NE, Trisanti PN, Sutikno JP, Sumarno S. Study of cassava starch degradation using sonication process in aqueous sodium chloride. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2406-2413. [PMID: 33012019 DOI: 10.1002/jsfa.10864] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 09/30/2020] [Accepted: 10/04/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Starch degradation is an important process that can increase starch utilization in some industrial applications. In many polysaccharide compounds, the addition of salt is an alternative method to enhance the structural degradation of starch by sonication. This study aimed to investigate the effect of sonication in aqueous NaCl solution on the structural degradation of cassava starch. RESULTS This method produces reducing sugar which its amount is relatively smaller than the amount of total dissolved solid product. The maximum total reducing sugar (TRS) was 0.365 ± 0.005 kg m-3 (or about 7.3 mg g-1 ) that resulted by S50 for 60 min reaction. The increase of sonication amplitude was in line with the increase of granule defect in SEM image. X-ray diffraction (XRD) showed that the degradation process was characterized by rupturing of the amorphous region. CONCLUSION The structural alteration and the increase in NaCl weight suggest that this process may become a useful method for starch modification. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Bramantyo Airlangga
- Chemical Engineering Department, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, Indonesia
| | - Ayu Maulina Sugianto
- Chemical Engineering Department, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, Indonesia
| | - Ghaluh Parahita
- Chemical Engineering Department, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, Indonesia
| | - Febriyati Puspasari
- Chemical Engineering Department, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, Indonesia
| | - Novi Eka Mayangsari
- Waste Treatment Engineering Department, Politeknik Perkapalan Negeri Surabaya (PPNS), Surabaya, Indonesia
| | - Prida Novarita Trisanti
- Chemical Engineering Department, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, Indonesia
| | - Juwari Purwo Sutikno
- Chemical Engineering Department, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, Indonesia
| | - Sumarno Sumarno
- Chemical Engineering Department, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, Indonesia
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Rosário FM, Biduski B, Santos DFD, Hadlish EV, Tormen L, Santos GHFD, Pinto VZ. Red araçá pulp microencapsulation by hydrolyzed pinhão starch, and tara and arabic gums. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2052-2062. [PMID: 32949154 DOI: 10.1002/jsfa.10825] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 08/29/2020] [Accepted: 09/19/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Red araçá is a Brazilian native species whose fruits are rich in phenolic acids, flavonoids, anthocyanins, and carotenoids. To preserve the properties of compounds during processing, red araçá pulp (RAP) was encapsulated by hydrolyzed pinhão starch (PS), tara gum (TG), and arabic gum (AG) in different blends in equal proportions, serving as a coating material. RESULTS Fresh RAP had a gallic acid equivalent of 3098 mg per 100 g of dry weight, 156.29 μg β-carotene per gram of dry weight, total anthocyanins of 18 mg per 100 g of dry weight and exhibited high antioxidant activity. The highest encapsulation efficiency achieved with the PS, TG, and AG blend was 80.4% for the total carotenoids, and that for the total anthocyanins was 76% with the TG and AG blend. Only one step of antioxidant activity degradation was identified, and the carrier system PSTG was efficient at maintaining the antioxidant activity, with half-life of 23.60-37.27 days. CONCLUSION The use of PS alone as a coating material or associated with TG and AG gums resulted in improved retention of bioactive compounds, these being an excellent alternative coating material since they improved the stability of the antioxidant activity of RAP. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Fernanda Menegon Rosário
- Engenharia de Alimentos, Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, Brazil
| | - Barbara Biduski
- Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, Passo Fundo, Brazil
| | - David Fernando Dos Santos
- Engenharia de Alimentos, Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, Brazil
| | - Elisângela Vanessa Hadlish
- Engenharia de Alimentos, Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, Brazil
| | - Luciano Tormen
- Engenharia de Alimentos, Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, Brazil
| | - Gustavo Henrique Fidelis Dos Santos
- Engenharia de Alimentos, Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, Brazil
| | - Vânia Zanella Pinto
- Engenharia de Alimentos, Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, Brazil
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32
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Mahajan P, Bera MB, Panesar PS, Chauhan A. Millet starch: A review. Int J Biol Macromol 2021; 180:61-79. [PMID: 33727186 DOI: 10.1016/j.ijbiomac.2021.03.063] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 03/11/2021] [Accepted: 03/12/2021] [Indexed: 01/10/2023]
Abstract
The demand for millets and their products is becoming popular globally due to their various health-promoting properties. The major constituent of the millet is its starch which contributes about 70% of total millet grain and decides the quality of millet-based food products. The application of starch for various purposes is dependent upon its physicochemical, structural, and functional properties. A native starch does not possess all the required properties for a specific use. However, product-specific properties can be achieved by modifying the structure of starches. Information deficit on millet starch has undermined its potential use in new food product design. The objective of this review is to examine the chemical composition, characterization, structural chemistry, digestibility, hydrolysis, and modification techniques of the millet starches. The review paper also discusses the various applications of native and modified starches in the food industry.
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Affiliation(s)
- Palak Mahajan
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Manab B Bera
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India.
| | - Parmjit S Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Anil Chauhan
- Department of Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, UP, India
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Cabrera-Canales ZE, Velazquez G, Rodríguez-Marín ML, Méndez-Montealvo G, Hernández-Ávila J, Morales-Sánchez E, Gómez-Aldapa CA. Dual modification of achira ( Canna indica L) starch and the effect on its physicochemical properties for possible food applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:952-961. [PMID: 33678878 PMCID: PMC7884568 DOI: 10.1007/s13197-020-04609-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2020] [Accepted: 06/26/2020] [Indexed: 11/28/2022]
Abstract
The aim of this study was to evaluate the effect of acid hydrolysis and succination upon single and a combination of both of them as a dual modification on the morphological, structural, thermal, and pasting profile of the achira starch in order to expand its potential food applications. The surface of achira starch granules was eroded with acid hydrolysis, while the succination resulted in the formation of pores or cavities, having a slight impact on the crystallinity and the gelatinization enthalpy. Succinated starch presented the lowest transition temperatures (To = 60.29 °C, Tp = 65.03 °C and Te = 69.86 °C) compared to other starches in this study. The succination increased the final viscosity (3808 cp) when compared with the native starch (3114 cp), while acid hydrolysis resulted in a decreased value (735 cp). These are desirable properties for its possible use as an additive in bakery industry processes.
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Affiliation(s)
- Zaira E. Cabrera-Canales
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico
| | - María L. Rodríguez-Marín
- Área Académica de Química, ICBI, Cd. del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca - Tulancingo km 4.5, 42184 Mineral de la Reforma, Hgo Mexico
| | - Guadalupe Méndez-Montealvo
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico
| | - Juan Hernández-Ávila
- Área Académica de Química, ICBI, Cd. del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca - Tulancingo km 4.5, 42184 Mineral de la Reforma, Hgo Mexico
| | - Eduardo Morales-Sánchez
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico
| | - Carlos A. Gómez-Aldapa
- Área Académica de Química, ICBI, Cd. del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca - Tulancingo km 4.5, 42184 Mineral de la Reforma, Hgo Mexico
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Xiong X, Huang M, Zhou X, Zhou H, Zeng C, Zhao Z, Xiao Q. Physicochemical studies of nanocrystals of starches from two rice (Oryza sativa L.) types and their characteristics using various modern instrument techniques. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1038-1046. [PMID: 32767364 DOI: 10.1002/jsfa.10712] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 07/29/2020] [Accepted: 08/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Starch nanocrystals have received considerable attention, due to their biodegradability, nontoxicity and renewable and abundant sources. The objective of this research is to compare the morphology, physicochemical characteristics and rheological properties of native (NSNC) and waxy rice starch nanocrystals (WSNC). RESULTS Both NSNC and WSNC exhibited a platelet-like shape, and they tended to show square-like platelet morphology with increasing initial amylopectin content. Compared to native starches, three weight loss stages of NSNC and WSNC in thermogravimetric analysis curves were observed, while the thermal depolymerization of NSNC started earlier than that of WSNC. The relative crystallinity of NSNC and WSNC was 38.6% and 48.3%, respectively, which were markedly higher than that of native starches. Fourier transform infrared spectra revealed that NSNC presented the highest ratio of 1045/1014 cm-1 bands among the tested samples, which was probably due to the re-association of retrograded amylose to double-helices structure in NSNC. Moreover, the introduction of sulfur atoms on the surface of NSNC and WSNC was confirmed from the results of X-ray photoelectron spectroscopy. At 5% (w/v) and 10% (w/v) concentration levels, all SNC suspensions exhibited a shear-thinning behavior as the shear rate increased from 0.1 to 100 s-1 . CONCLUSIONS Starch nanocrystals obtained from native and waxy rice starch can be potentially used as reinforcement in biodegradable nanocomposites for packaging, fat replacers, thickening agents and emulsion stabilizers. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xiong Xiong
- School of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Min Huang
- School of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Xiaolan Zhou
- School of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Hui Zhou
- School of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Chaoxi Zeng
- School of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Zhengtao Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Qian Xiao
- School of Food Science and Technology, Hunan Agricultural University, Changsha, China
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35
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Asare IK, Mapengo CR, Emmambux MN. In Vitro Starch Digestion and Physicochemical Properties of Maize Starch and Maize Meal Modified by Heat‐Moisture Treatment and Stearic Acid. STARCH-STARKE 2021. [DOI: 10.1002/star.202000128] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Isaac Kwabena Asare
- Department of Food and Consumer Sciences Pretoria University Private Bag X20 Hatfield Pretoria 0028 South Africa
| | - Clarity Ropafadzo Mapengo
- Department of Food and Consumer Sciences Pretoria University Private Bag X20 Hatfield Pretoria 0028 South Africa
| | - Mohammad Naushad Emmambux
- Department of Food and Consumer Sciences Pretoria University Private Bag X20 Hatfield Pretoria 0028 South Africa
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36
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Ni Y, Jing Y, Jiang Q, Gao R. Combination of Starch and Nano‐Chitin Whiskers for Surface Treatment of Cellulosic Paper. STARCH-STARKE 2021. [DOI: 10.1002/star.202000219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yeyan Ni
- Jiangsu Co‐Innovation Center of Efficient Processing and Utilization of Forest Resources College of Light Industry and Food Engineering Nanjing Forestry University Nanjing 210037 PR China
| | - Yi Jing
- Jiangsu Co‐Innovation Center of Efficient Processing and Utilization of Forest Resources College of Light Industry and Food Engineering Nanjing Forestry University Nanjing 210037 PR China
| | - Qiwen Jiang
- Jiangsu Co‐Innovation Center of Efficient Processing and Utilization of Forest Resources College of Light Industry and Food Engineering Nanjing Forestry University Nanjing 210037 PR China
| | - Ruoshi Gao
- Jiangsu Co‐Innovation Center of Efficient Processing and Utilization of Forest Resources College of Light Industry and Food Engineering Nanjing Forestry University Nanjing 210037 PR China
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37
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Roye C, Chanvrier H, Henrion M, De Roeck K, De Bondt Y, Liberloo I, King R, Courtin CM. Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102520] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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38
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Airlangga B, Puspasari F, Trisanti PN, Juwari, Sumarno. Structural Properties Change of Cassava Starch Granule Induced by High Shear Mixer. STARCH-STARKE 2020. [DOI: 10.1002/star.202000004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Bramantyo Airlangga
- Chemical Engineering Department Faculty of Industrial Technology Institut Teknologi Sepuluh Nopember (ITS) Kampus ITS Sukolilo Surabaya 60111 Indonesia
| | - Febriyati Puspasari
- Chemical Engineering Department Faculty of Industrial Technology Institut Teknologi Sepuluh Nopember (ITS) Kampus ITS Sukolilo Surabaya 60111 Indonesia
| | - Prida Novarita Trisanti
- Chemical Engineering Department Faculty of Industrial Technology Institut Teknologi Sepuluh Nopember (ITS) Kampus ITS Sukolilo Surabaya 60111 Indonesia
| | - Juwari
- Chemical Engineering Department Faculty of Industrial Technology Institut Teknologi Sepuluh Nopember (ITS) Kampus ITS Sukolilo Surabaya 60111 Indonesia
| | - Sumarno
- Chemical Engineering Department Faculty of Industrial Technology Institut Teknologi Sepuluh Nopember (ITS) Kampus ITS Sukolilo Surabaya 60111 Indonesia
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39
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Addition of amino acids to modulate structural, physicochemical, and digestive properties of corn starch-amino acid complexes under hydrothermal treatment. Int J Biol Macromol 2020; 160:741-749. [DOI: 10.1016/j.ijbiomac.2020.05.238] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 05/25/2020] [Accepted: 05/26/2020] [Indexed: 12/23/2022]
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40
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Hj Latip DN, Samsudin H, Utra U, Alias AK. Modification methods toward the production of porous starch: a review. Crit Rev Food Sci Nutr 2020; 61:2841-2862. [PMID: 32648775 DOI: 10.1080/10408398.2020.1789064] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Starch is a complex carbohydrate formed by the repeating units of glucose structure connected by the alpha-glycosidic linkages. Starch is classified according to their derivatives such as cereals, legumes, tubers, palms, fruits, and stems. For decades, native starch has been widely utilized in various applications such as a thickener, stabilizer, binder, and coating agent. However, starches need to be modified to enhance their properties and to make them more functional in a wide range of applications. Porous starch is a modified starch product which has attracted interest of late. It consists of abundant pores that are distributed on the granule surface without compromising the integrity of its granular structure. Porous starch can be produced either by enzymatic, chemical, and physical methods or a combination thereof. The type of starch and selection of the modification method highly influence the formation of pore structure. By carefully choosing a suitable starch and modification method, the desired morphology of porous starch can be produced and applied accordingly for its intended application. Innovations and technologies related to starch modification methods have evolved over the years in terms of the structure, properties and modification effects of different starch varieties. Therefore, this article reviews recent modification methods in developing porous starch from various origins.
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Affiliation(s)
- Dayang Norlaila Hj Latip
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Hayati Samsudin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Uthumporn Utra
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Abd Karim Alias
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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41
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Guo Q, Ye A, Singh H, Rousseau D. Destructuring and restructuring of foods during gastric digestion. Compr Rev Food Sci Food Saf 2020; 19:1658-1679. [PMID: 33337100 DOI: 10.1111/1541-4337.12558] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 03/11/2020] [Accepted: 03/29/2020] [Indexed: 12/15/2022]
Abstract
All foods harbor unique length scale-dependent structural features that can influence the release, transport, and utilization of macro- or micronutrients in the human gastrointestinal tract. In this regard, food destructuring and restructuring processes during gastric passage significantly influence downstream nutrient assimilation and feelings of satiety. This review begins with a synopsis of the effects of oral processing on food structure. Then, stomach-centric factors that contribute to the efficacy of gastric digestion are discussed, and exemplified by comparing the intragastric de- and restructuring of a number of common foods. The mechanisms of how intragastric structuring influences gastric emptying and its relationship to human satiety are then discussed. Finally, recently developed, non-destructive instrumental approaches used to quantitively and qualitatively characterize food behavior during gastric destructuring and restructuring are described.
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Affiliation(s)
- Qing Guo
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing, 100083, China.,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, Jiangsu, 225700, China
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, 4442, New Zealand
| | - Dérick Rousseau
- Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, M5B 2K3, Canada
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42
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Prapruddivongs C, Wongpreedee T. Use of eggshell powder as a potential hydrolytic retardant for citric acid-filled thermoplastic starch. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.05.076] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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43
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Zhy Ying B, Kamilah H, Karim AA, Utra U. Effects of heat‐moisture and alkali treatment on the enzymatic hydrolysis of porous sago (
Metroxylon sagu
) starch. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14419] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Boo Zhy Ying
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Hanisah Kamilah
- Department of Crop Science Faculty of Agriculture and Food Sciences Universiti Putra Malaysia Bintulu Sarawak Campus Bintulu Malaysia
| | - Alias A. Karim
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Uthumporn Utra
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
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44
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Double helical order and functional properties of acid-hydrolyzed maize starches with different amylose content. Carbohydr Res 2020; 490:107956. [PMID: 32114013 DOI: 10.1016/j.carres.2020.107956] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 02/02/2020] [Accepted: 02/17/2020] [Indexed: 11/21/2022]
Abstract
Two maize starches (Normal and Hylon VII) were hydrolyzed using HCL for 15 days at room temperature. The water holding capacity -WHC and oil holding capacity- OHC were evaluated to describe the changes during the reorganization of hydrolyzed material. The structure was assessed using differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy with attenuated total reflectance (FTIR-ATR). A hydrolysis degree of 20% was reached with a complete granular structure disruption. During acid hydrolysis, the rearrangement of decoupled double helices favored the order degree. The hydrolysis of the amorphous region decreased the enthalpy of gelatinization. This effect was more noticeable in the normal starch. The changes promoted during the hydrolysis favored the reorganization of the network resulting in high values in WHC and OHC for both starches. The acid-treated starches obtained could be used as fillers, employing these materials with induced crystalline regions.
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45
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Structural and physicochemical/digestion characteristics of potato starch-amino acid complexes prepared under hydrothermal conditions. Int J Biol Macromol 2020; 145:1091-1098. [DOI: 10.1016/j.ijbiomac.2019.09.202] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 09/16/2019] [Accepted: 09/18/2019] [Indexed: 11/19/2022]
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46
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Velásquez-Castillo LE, Leite MA, Ditchfield C, Sobral PJDA, Moraes ICF. Quinoa starch nanocrystals production by acid hydrolysis: Kinetics and properties. Int J Biol Macromol 2020; 143:93-101. [DOI: 10.1016/j.ijbiomac.2019.12.011] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 11/27/2019] [Accepted: 12/02/2019] [Indexed: 12/13/2022]
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47
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Samarakoon E, Waduge R, Liu Q, Shahidi F, Banoub J. Impact of annealing on the hierarchical structure and physicochemical properties of waxy starches of different botanical origins. Food Chem 2020; 303:125344. [DOI: 10.1016/j.foodchem.2019.125344] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 08/07/2019] [Accepted: 08/07/2019] [Indexed: 11/25/2022]
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48
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Duquette D, Nzediegwu C, Portillo‐Perez G, Dumont M, Prasher S. Eco‐Friendly Synthesis of Hydrogels from Starch, Citric Acid, and Itaconic Acid: Swelling Capacity and Metal Chelation Properties. STARCH-STARKE 2020. [DOI: 10.1002/star.201900008] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Daniel Duquette
- Bioresource Engineering DepartmentMcGill University 21111 Lakeshore Rd. Ste‐Anne‐de‐Bellevue QC H9X 3V9 Canada
| | - Christopher Nzediegwu
- Bioresource Engineering DepartmentMcGill University 21111 Lakeshore Rd. Ste‐Anne‐de‐Bellevue QC H9X 3V9 Canada
| | - Guillermo Portillo‐Perez
- Bioresource Engineering DepartmentMcGill University 21111 Lakeshore Rd. Ste‐Anne‐de‐Bellevue QC H9X 3V9 Canada
| | - Marie‐Josée Dumont
- Bioresource Engineering DepartmentMcGill University 21111 Lakeshore Rd. Ste‐Anne‐de‐Bellevue QC H9X 3V9 Canada
| | - Shiv Prasher
- Bioresource Engineering DepartmentMcGill University 21111 Lakeshore Rd. Ste‐Anne‐de‐Bellevue QC H9X 3V9 Canada
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49
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Winarti C, Widaningrum, Surono IS, Uswah M. Effect of Acid And Hydrolysis Duration on The Characteristics of Arrowroot and Taro Starch Nanoparticles. ACTA ACUST UNITED AC 2019. [DOI: 10.1088/1755-1315/309/1/012039] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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50
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Yadav U, Singh N, Arora S, Arora B. Physicochemical, pasting, and thermal properties of starches isolated from different adzuki bean (
Vigna angularis
) cultivars. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14163] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Upasana Yadav
- Department of Food Science & Technology Guru Nanak Dev University Amritsar India
| | - Narpinder Singh
- Department of Food Science & Technology Guru Nanak Dev University Amritsar India
| | - Shalini Arora
- College of Dairy Science and Technology Lala Lajpat Rai University of Veterinary and Animal Sciences Hisar India
| | - Bindvi Arora
- Division of Food Science and Postharvest Technology ICAR‐Indian Agricultural Research Institute New Delhi India
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