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Keeratiburana T, Siangwengwang N, Somphunga W, Fu T, Blennow A. Ultrasound-assisted annealing treatment to improve physicochemical and digestive properties of banana flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6640-6648. [PMID: 38523359 DOI: 10.1002/jsfa.13488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 03/19/2024] [Accepted: 03/25/2024] [Indexed: 03/26/2024]
Abstract
BACKGROUND Banana flour can provide a solution to people with gluten intolerance, as it is gluten-free. Native banana flour may have limited functionality in certain applications. In this study, banana flour was modified by ultrasonic (US) and annealing (ANN) treatments at four incubation time spans, namely 12, 24, 36 and 72 h, separately or combined sequentially (US-ANN) to enhance the physicochemical and digestive properties. RESULTS US led to exposed granular surfaces and damaged non-starch components. Both treatments, at extended incubation time, increased crystallinity, resulting in a narrower starch gelatinization temperature range. The swelling power was significantly lower for ANN and US-ANN compared to US alone, providing a delay of gelatinization temperature. However, none of the treatments affected the gelatinization enthalpy. Furthermore, US increased peak viscosity, breakdown, final viscosity and setback whereas the opposite results were obtained for ANN and US-ANN. Additionally, US prior to ANN significantly increased the resistant starch (RS) content for annealing times over 24 h, especially for the US-ANN treatment for 72 h, which provided the highest RS content (49.3%) compared to ANN treatment for 72 h (44.0%) and native flour (36.3%). CONCLUSIONS US prior to ANN treatment offers an alternative method to improve the functional and digestive properties of banana flour, extending the range of applications. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Thewika Keeratiburana
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Nattika Siangwengwang
- Department of Food Innovation and Processing, Faculty of Science, Buriram Rajabhat University, Buriram, Thailand
| | - Wipha Somphunga
- Department of Food Innovation and Processing, Faculty of Science, Buriram Rajabhat University, Buriram, Thailand
| | - Tian Fu
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, China
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
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Maleki S, Aarabi A, Far FA, Dizaji HZ. Heat moisture treatment and ultrasound-induced hydrothermal wheat starch modification: Techno-functional, microstructural and quality 3D printed characteristics. Int J Biol Macromol 2024; 276:133992. [PMID: 39032880 DOI: 10.1016/j.ijbiomac.2024.133992] [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: 03/31/2023] [Revised: 05/19/2024] [Accepted: 07/16/2024] [Indexed: 07/23/2024]
Abstract
In this study, the effect of hydrothermal process, ultrasound and combined freezing-ultrasound process on the physical and structural characteristics of wheat starch (Triticum aestivum) was investigated. Two heat-moisture treatments for 2 h (HMT2) and 4 h (HMT4), high-intensity, high-frequency ultrasound under two treatment times (10 to 20 min) (UT10 and UT20) as pre-treatment and sonication after freezing as post-treatment (FUT) on wheat starch suspension was applied. The modifications of starch crystallinity, chemical bonds of starch treated, morphology, thermal, swelling, pasting, and physicochemical characteristics were evaluated. Finally, the starches treated under these conditions were used as ink for a 3D printer, and the characteristics of the printed product were evaluated. The results demonstrate that heat-moisture modified starch increased swelling and size of granules and lowered syneresis values. Sonication promoted molecular depolymerization and reduction of starch swelling and crystallinity. Combined treatment (Sonication and freezing) showed higher peak apparent viscosity during gelatinization and pasting, and the FUT starch-based hydrogels showed the best printability (better ability to stack layers on top of each other and build the desired 3D shape), indicating better reproducibility of this ink. These results showed that FUT is a suitable process for improving the synergy and properties of wheat starch-based hydrogels, which are suitable as inks for use in 3D printers.
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Affiliation(s)
- Samaneh Maleki
- Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran
| | - Aazam Aarabi
- Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Najafabad, Iran.
| | - Farhad Azimi Far
- Department of Biomedical Engineering, Isfahan (khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Hassan Zaki Dizaji
- Department of Biosystems Engineering, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
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Watanabe S, Nishitsuji Y, Hayakawa K, Shi YC. Pasting properties of A- and B-type wheat starch granules and annealed starches in relation to swelling and solubility. Int J Biol Macromol 2024; 261:129738. [PMID: 38281524 DOI: 10.1016/j.ijbiomac.2024.129738] [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: 11/25/2023] [Revised: 01/13/2024] [Accepted: 01/23/2024] [Indexed: 01/30/2024]
Abstract
Wheat starch contains two distinct groups of granules, A-type and B-type, which have different compositions and properties. The aim of this study was to investigate the differences in pasting properties of A- and B-type wheat starch granules and their annealed starches, and to relate them to swelling properties and solubility. A- and B-type wheat starch granules were fractionated. The differences in pasting properties between A- and B-type wheat starch granules depended on starch solids content. The A-type starch had a higher pasting viscosity at ≥8 % solids content, but the trend was reversed at a lower solids content (5 %). This cross-over phenomenon in the pasting viscosity can be explained because A-type wheat starch granules have more starch molecules leached out, while swelled less at high temperatures and are probably more rigid than B-type wheat starch granules. This is the first study to show the cross-over in the pasting viscosity-starch concentration between A-type and B-type wheat starches and that B-type wheat starch has higher pasting viscosity than A-type at a low solids content. When annealed in warm water, both annealed A- and B-type wheat starch granules had higher pasting viscosities than untreated counterparts by altering the swelling of starch.
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Affiliation(s)
- Shota Watanabe
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc., 13, Ohkubo, Tsukuba, Ibaraki 300-2611, Japan; Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
| | - Yasuyuki Nishitsuji
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc., 13, Ohkubo, Tsukuba, Ibaraki 300-2611, Japan.
| | - Katsuyuki Hayakawa
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc., 13, Ohkubo, Tsukuba, Ibaraki 300-2611, Japan.
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
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Wang N, Shi N, Fei H, Liu Y, Zhang Y, Li Z, Ruan C, Zhang D. Physicochemical, structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction. ULTRASONICS SONOCHEMISTRY 2022; 89:106136. [PMID: 36055014 PMCID: PMC9445431 DOI: 10.1016/j.ultsonch.2022.106136] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 08/13/2022] [Accepted: 08/20/2022] [Indexed: 05/09/2023]
Abstract
As a new and clean extraction technology, ultrasonic extraction has been demonstrated with great potential in the preparation of modified starch. In order to increase its added value, it is necessary to modify pea starch to enlarge its application. In this study, the efficiency of combining ultrasonic with alkali in the extraction of pea starch was evaluated and compared to conventional alkali extraction. Ultrasonic-assisted alkali extraction conditions were optimized using single-factor experiments and response surface methodology. The results revealed that maximum yield of pea starch (54.43 %) was achieved using ultrasound-assisted alkali extraction under the following conditions: sodium hydroxide solution with a concentration of 0.33 %, solid/alkali solution ratio of 1:6 (w/v), ultrasonic power of 240 W, temperature of 42 °C, and extraction time of 22 min. The ultrasound-assisted alkali extraction yielded 13.72 % greater pea starch than conventional alkali extraction. On the other hand, morphological, structural, and physicochemical properties of the obtained starch isolates were evaluated. The ultrasound-assisted alkali extraction resulted in pea starch with greater amylose content, water-solubility, swelling power, and viscosity compared with conventional alkali extraction. Furthermore, ultrasonication influenced the morphological properties of pea starch granules, while the molecular structure and crystal type were not affected. Moreover, the ultrasonic-assisted extraction produced starch with a slightly greater resistant starch content. Therefore, ultrasonic-assisted extraction can be suggested as a potential method for extracting pea starch with improved functional properties.
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Affiliation(s)
- Ning Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China
| | - Ningning Shi
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China
| | - Hongli Fei
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China
| | - Yuan Liu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China
| | - Yaqi Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China
| | - Zhijiang Li
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China; Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319 China; National Coarse Cereals Engineering Research Center, Daqing 163319 China
| | - Changqing Ruan
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China; Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319 China; National Coarse Cereals Engineering Research Center, Daqing 163319 China.
| | - Dongjie Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China; Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319 China; National Coarse Cereals Engineering Research Center, Daqing 163319 China.
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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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Han N, Fan JL, Chen N, Chen HQ. Effect of ball milling treatment on the structural, physicochemical and digestive properties of wheat starch, A- and B-type starch granules. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103439] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ikeda M, Melo AMD, Costa BP, Barbi RCT, Ribani RH. Nutritional and bioactive composition of achachairu (Garcinia humilis) seed flour: A potential ingredient at three stages of ripening. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112251] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Han L, Cao S, Yu Y, Xu X, Cao X, Chen W. Modification in physicochemical, structural and digestive properties of pea starch during heat-moisture process assisted by pre- and post-treatment of ultrasound. Food Chem 2021; 360:129929. [PMID: 33989884 DOI: 10.1016/j.foodchem.2021.129929] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 03/28/2021] [Accepted: 04/19/2021] [Indexed: 11/23/2022]
Abstract
Ultrasound is increasingly used for physicochemical modification of food systems as a green technology. Effects of heat-moisture treatment (HMT) assisted by pre- and post-treatment of ultrasound on physicochemical, structural and digestive properties of pea starch was investigated. Pea starch maintained the original morphology and C-type of crystalline after ultrasound treatment (UT), but 4 h or more of HMT and HMT assisted by UT changed the crystalline from C-type to A-type. All treatments decreased the crystallinity, molecular weight, swelling power and solubility at 70-90 °C, and elevated the content of resistant starch. Moreover, HMT assisted by pretreatment of UT was found to increase the viscosity and high-temperature stability of starch paste compared with others by the orderly combined effect of UT-induced depolymerization and HMT-induced depolymerization and rearrangement of starch chains. These results may promote the appropriate use of ultrasound in food industries and the production of starch materials for potential applications.
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Affiliation(s)
- Lihong Han
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China; Ningxia Ruichun Coarse Cereals Co., Ltd., Guyuan, Ningxia 756500, China.
| | - Shaopan Cao
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Yingtao Yu
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Xiaochun Xu
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Xiaohong Cao
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Wenjuan Chen
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
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Hong J, An D, Wang M, Liu C, Buckow R, Li L, Zheng X, Bian K. Wheat noodles enriched with A‐type and/or B‐type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14954] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jing Hong
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou450001China
| | - Di An
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou450001China
| | - Mansheng Wang
- Institute of Bast Fiber Crops Chinese Academy of Agricultural Sciences Changsha410205China
| | - Chong Liu
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou450001China
| | - Roman Buckow
- CSIRO, Agriculture and Food Werribee Vic.3030Australia
| | - Limin Li
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou450001China
| | - Xueling Zheng
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou450001China
| | - Ke Bian
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou450001China
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Wang Q, Li L, Zheng X. Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems. Food Chem 2020; 344:128700. [PMID: 33248839 DOI: 10.1016/j.foodchem.2020.128700] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/04/2020] [Accepted: 11/18/2020] [Indexed: 10/22/2022]
Abstract
Cereals, one of the starch sources, have a tremendous and steady production worldwide. Starchy foods constitute the major part of daily calorie intake for humans. As a simple and green modification approach, heat-moisture treatment (HMT) could change the granular surface characteristics and size, crystalline and helical structure, as well as molecular organization of cereal starch. The changing degree is contingent on HMT parameters and botanical origin. Based on the hierarchical structure, this paper reviews functionalities of heat-moisture modified cereal starch (HMCS) reported in latest years. The functionality of HMCS could be affected by co-existing non-starch ingredients through non-covalent/covalent interactions, depolymerization or simply attachment/encapsulation. Besides, it summarizes the modulation of HMCS in dough rheology and final food products' quality. Selecting proper HMT conditions is crucial for achieving nutritious products with desirable sensory and storage quality. This review gives a systematic understanding about HMCS for the better utilization in food industry.
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Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
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Zhang B, Zhao K, Su C, Gong B, Ge X, Zhang Q, Li W. Comparing the multi-scale structure, physicochemical properties and digestibility of wheat A- and B-starch with repeated versus continuous heat-moisture treatment. Int J Biol Macromol 2020; 163:519-528. [DOI: 10.1016/j.ijbiomac.2020.07.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 06/12/2020] [Accepted: 07/01/2020] [Indexed: 10/23/2022]
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Effect of heat-moisture treatment on the structure and physicochemical properties of ball mill damaged starches from different botanical sources. Int J Biol Macromol 2020; 156:403-410. [PMID: 32278597 DOI: 10.1016/j.ijbiomac.2020.04.043] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 03/06/2020] [Accepted: 04/03/2020] [Indexed: 11/21/2022]
Abstract
The morphology, structure and physicochemical properties of ball milling (BM) damaged starches from mung bean, potato, corn and waxy corn were investigated before and after heat-moisture treatment (HMT) (100 °C, for 12 h at a moisture content of 25%). The results showed that the damaged starch (DS) content of BM modified starches was decreased by 4.49%, 10.68%, 17.11% and 22.98% after HMT for mung bean, potato, corn and waxy corn starch, respectively. The solubility and swelling power were significantly decreased, and the modified effect was depended on the type of starch, among which waxy corn starch exhibited the maximum reduction. Different degrees of aggregation and fusion of granules were found in starches modified with BM-HMT, and the extent of fusion was related to amylose content and crystalline pattern. The crystallinity of BM modified starches was increased by 6.3%, 5.9%, 17.9% and 22.4% after HMT for mung bean, potato, corn and waxy corn starch, respectively. The dual physical modification had various effects on the starches from different botanical sources, the increase in crystallinity and peak temperature (Tp) were related to the DS and amylose content, and the changes in gelatinization temperature range (Tc-To) were related to the crystalline pattern of starches.
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