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Barandiaran A, Montanes N, Gomez-Caturla J, Balart R, Florez-Prieto MA, Ávila-Martin L, Perilla JE. "Development and characterization of edible films based on starch isolated from different Colombian potato varieties". Int J Biol Macromol 2024; 263:130165. [PMID: 38367784 DOI: 10.1016/j.ijbiomac.2024.130165] [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: 10/30/2023] [Revised: 02/08/2024] [Accepted: 02/11/2024] [Indexed: 02/19/2024]
Abstract
This work reports on the extraction and characterization of the behavior of starch from residues of several potato varieties (Criolla, Sabanera and Pastusa) of Colombian origin from the Andean region using different techniques and the evaluation of the effect of citric acid (CA) on the grain morphology. Additionally, films were produced with each one of the extracted starches and glycerol. Pastusa variety starch shows a higher granule size than the other varieties and Pastusa starch shows lower amylose content compared to Sabanera and Criolla. Criolla and Pastusa starches exhibit more thermal stability than Sabanera starch. Starch-glycerol films were also produced using the cast solving method. The films were mechanically analyzed by tensile test and the barrier properties were assessed by water vapor permeability (WVP). The tensile strength of the films varied in the 2.0-2.4 MPa range, while the elongation at break was comprised between 25 and 32 %. With regard to water vapor permeability, the obtained values fall within the 4-7 × 10-10 g m-1 s-1 Pa-1 range. It was observed that the thickness of the films and the protein content affected water vapor permeability, increasing this value at higher levels of thickness.
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Affiliation(s)
- A Barandiaran
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Alicante, Spain; Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, Av. Cra. 30 N°45-03 ED 453 Of. 320, Bogotá 111321, Colombia.
| | - N Montanes
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Alicante, Spain
| | - J Gomez-Caturla
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Alicante, Spain
| | - R Balart
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Alicante, Spain
| | - M A Florez-Prieto
- Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, Av. Cra. 30 N°45-03 ED 453 Of. 320, Bogotá 111321, Colombia
| | - L Ávila-Martin
- Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, Av. Cra. 30 N°45-03 ED 453 Of. 320, Bogotá 111321, Colombia
| | - Jairo E Perilla
- Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, Av. Cra. 30 N°45-03 ED 453 Of. 320, Bogotá 111321, Colombia
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Ligarda-Samanez CA, Moscoso-Moscoso E, Choque-Quispe D, Ramos-Pacheco BS, Arévalo-Quijano JC, la Cruz GD, Huamán-Carrión ML, Quispe-Quezada UR, Gutiérrez-Gómez E, Cabel-Moscoso DJ, Muñoz-Melgarejo M, Calsina Ponce WC. Native Potato Starch and Tara Gum as Polymeric Matrices to Obtain Iron-Loaded Microcapsules from Ovine and Bovine Erythrocytes. Polymers (Basel) 2023; 15:3985. [PMID: 37836034 PMCID: PMC10575126 DOI: 10.3390/polym15193985] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 09/29/2023] [Accepted: 10/02/2023] [Indexed: 10/15/2023] Open
Abstract
Iron deficiency leads to ferropenic anemia in humans. This study aimed to encapsulate iron-rich ovine and bovine erythrocytes using tara gum and native potato starch as matrices. Solutions containing 20% erythrocytes and different proportions of encapsulants (5, 10, and 20%) were used, followed by spray drying at 120 and 140 °C. Iron content in erythrocytes ranged between 2.24 and 2.52 mg of Fe/g; microcapsules ranged from 1.54 to 2.02 mg of Fe/g. Yields varied from 50.55 to 63.40%, and temperature and encapsulant proportion affected moisture and water activity. Various red hues, sizes, and shapes were observed in the microcapsules. SEM-EDS analysis revealed the surface presence of iron in microcapsules with openings on their exterior, along with a negative zeta potential. Thermal and infrared analyses confirmed core encapsulation within the matrices. Iron release varied between 92.30 and 93.13% at 120 min. Finally, the most effective treatments were those with higher encapsulant percentages and dried at elevated temperatures, which could enable their utilization in functional food fortification to combat anemia in developing countries.
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Affiliation(s)
- Carlos A. Ligarda-Samanez
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (M.L.H.-C.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Elibet Moscoso-Moscoso
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (M.L.H.-C.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - David Choque-Quispe
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (M.L.H.-C.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Betsy S. Ramos-Pacheco
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (M.L.H.-C.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - José C. Arévalo-Quijano
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Germán De la Cruz
- Agricultural Science Faculty, Universidad Nacional de San Cristobal de Huamanga, Ayacucho 05000, Peru;
| | - Mary L. Huamán-Carrión
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (M.L.H.-C.)
| | - Uriel R. Quispe-Quezada
- Agricultural and Forestry Business Engineering, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru;
| | - Edgar Gutiérrez-Gómez
- Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru;
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Ali SM, Siddique Y, Mehnaz S, Sadiq MB. Extraction and characterization of starch from low-grade potatoes and formulation of gluten-free cookies containing modified potato starch. Heliyon 2023; 9:e19581. [PMID: 37809979 PMCID: PMC10558832 DOI: 10.1016/j.heliyon.2023.e19581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 08/24/2023] [Accepted: 08/27/2023] [Indexed: 10/10/2023] Open
Abstract
Potatoes are among the leading staple crops due to nutritional value and high demand. The undersized and damaged potatoes are considered low grade and mainly dumped as a waste or used in animal feed. The study aimed to extract starch from low grade potatoes, its modification to improve the starch properties and formulation of gluten free cookies using modified starch (MS). The starch was extracted from low-grade potatoes of three varieties known as Asterix, Kruda and Mosaic, using the water steeping method. The native starch (NS) was modified using lintnerization and repetitive autoclaving. MS contains high amylose content which is associated with health benefits. NS and MS were characterized for amylose content, color attributes, granular morphology, water solubility index (WSI), water absorption index (WAI), thermogravimetric analysis (TGA) and Fourier transform infrared spectrometer (FTIR) analysis. Gluten-free cookies were formulated by adding potato NS and MS. The cookies were characterized by sensory evaluation, proximate and textural analysis. The starch yield extracted from three different varieties of potatoes i.e. Asterix, Kruda, Mosaic was 11.53%, 11.32% and 11.24%, respectively. The amylose content of potato starch was significantly (p < 0.05) increased for all varieties (33.61-37.74%) after modification of NS, which was in the range of 25.71-26.60% for different potato varieties. The granules of MS were observed as amorphous structures in comparison to NS granules with smooth surfaces. The addition of MS significantly (p < 0.05) decreased the hardness of the cookies in comparison to NS. Overall, no significant difference was observed in the sensory attributes of control, NS and MS containing cookies. Therefore, in comparison to other dietary fibers, MS can be used as a functional ingredient in food products without compromising the texture and sensory attributes.
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Affiliation(s)
- Syed Mueez Ali
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan
| | - Yumna Siddique
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan
| | - Samina Mehnaz
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan
| | - Muhammad Bilal Sadiq
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan
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Huang J, Yu M, Wang S, Shi X. Effects of jicama (Pachyrhizus erosus L.) non-starch polysaccharides with different molecular weights on structural and physiochemical properties of jicama starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Effects of natural freeze-thaw treatment on structural, functional, and rheological characteristics of starches isolated from three bitter potato cultivars from the Andean region. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107860] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Lescano M, Vásquez N, Tarrillo S, Yoplac I, Velásquez‐Barreto FF. Development and Optimization of Biofilms Made from Potato or Arracacha Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100075] [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)
- María Lescano
- Facultad de Ciencias Agrarias Universidad Nacional Autónoma de Chota Chota 06121 Perú
| | - Nerli Vásquez
- Facultad de Ciencias Agrarias Universidad Nacional Autónoma de Chota Chota 06121 Perú
| | - Silvia Tarrillo
- Facultad de Ciencias Agrarias Universidad Nacional Autónoma de Chota Chota 06121 Perú
| | - Ives Yoplac
- Facultad de Ingeniería Zootecnista Agronegocios y Biotecnología Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas. Chachapoyas Chachapoyas 01001 Perú
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